Category Archives: Raw meals

Raw Beet Ravioli Stacks with Basil Pesto

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Raw food is highly photogenic. They showcase the veggies at their peak of freshness, in their most glorified state. These beet ravioli stacks are gorgeous to look at, and delicious to eat.

2 large beets, sliced super thin with a mandolin (you can use sweet potato slices too if they’re more accessible)

2 tbsp olive oil

1 tbsp lemon juice

1/2 tsp sea salt

FOR THE FILLING

1 cup baby spinach

1 cup pumpkin seeds, soaked for 4 hours

1/2 cup fresh parsley leaves

1/4 cup olive oil

1 tbsp lemon juice

1 tbsp nutritional yeast

1 tsp sea salt

1/4 tsp black pepper

FOR THE PESTO

1 large bunch fresh basil

1/4 cup walnut

1/4 cup olive oil

1/4 cup water

1 clove garlic

  • Toss beet slices, olive oil, lemon juice and sea salt together in a ziploc bag. Place in refrigerator for 1 hour
  • For the filling, pulse all ingredients EXCEPT spinach and olive oil in a food processor for a few minutes
  • Slowly add in olive oil and pulse until chunky, but mixed
  • Rinse out food processor and pulse pesto ingredients EXCEPT for olive oil for a few minutes
  • Slowly add in olive oil and pulse until it reaches a creamy consistency
  • To assemble stacks, top one beet slice with a spinach leaf, then a tbsp or so of pumpkin seed mix, then repeat the layer and finish with another beet slice
  • Repeat until mixture is used (our beets were so big, we didn’t use all the slices) and top with basil pesto
  • Makes 10-12 stacks

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Raw Corn Tortilla Quesadillas

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Amazing raw food strikes again.

These quesadilla tastes nothing like it’s actual dairy-filled, cooked counterpart, but it’s almost better. The raw version is on a whole different level, and has so much depth and flavor it’s ridiculous. The tortillas themselves were the hard part for me, but after visiting Rawbert’s Organic Garden in Beverly a few weeks ago, I was compelled to make some myself. They weren’t too difficult to construct, and luckily, corn was on sale at the farm that week. You can use any toppings/stuffings you’d like, but some version of “cheese” is necessary. And I definitely recommend throwing some avocados or guacamole in there too. Make sure to make the layers of tortillas thin on the dehydrator or they’ll come out too thick and won’t even fold (I learned that the hard way).

Enjoy!

TORTILLAS

3 cups fresh corn kernels

2 cups chopped summer squash

1 cup ground golden flaxseed

2 tbsp lime juice

1 tsp sea salt

1/4 tsp cayenne pepper

CASHEW CHEESE

1 cup raw cashews, soaked 6 hours

1/4 cup water

2 tbsp lemon juice

2 tbsp nutritional yeast

1 clove garlic, minced

1 tbsp olive oil

1 tsp sea salt

TOMATO GUACAMOLE SALSA

2 tomatoes, chopped and mashed with a fork

2 avocados, mashed

1/2 cup red onion, minced

1/4 tsp black pepper

ADDITIONAL TOPPINGS

Shredded zucchini or summer squash

Chopped spinach

Diced bell peppers

  • For the tortillas, pulse corn and summer squash in a food processor until mix
  • Add remaining ingredients and continue to pulse until a sticky, creamy consistency is reached
  • Spread on dehydrator sheets (THIN!) and dehydrate at 115 degrees for 3-4 hours on EACH side
  • Meanwhile, blend all “cheese” toppings together in a blender until a creamy sauce is produced
  • Mix and mash together all ingredients for salsa
  • When tortillas are done, spread cheese on the bottom of one side, and top with desired toppings
  • Spread salsa on opposite side, and then fold together

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Quinoa Salad with Cucumber, Radish & Avocado

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3 cups cooked quinoa

2 avocados, chopped

8 radishes, diced or sliced thin

1 cucumber, seeded and diced

1 cup fresh cilantro, chopped

1/2 cup chives, chopped

1/4 cup olive oil

3 tbsp lime juice

1 tsp sea salt

1/4 tsp black pepper

  • Toss all ingredients together and serve! Easy peasy 🙂

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Raw Spaghetti & “Meatballs”

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Don’t these yummy little orbs look just like the real deal?

I honestly think they rival any real meatball (although I’m sure most meatballs aren’t even made of real “meat”), but I have to admit I’ve never actually had a meatball my entire life. But I DO know what they look like and I think these raw walnut balls really hit the mark. They’re spiced beautifully and I think when raw food LOOKS like it’s cooked counterpart, it make it a lot more appetizing. John is not easily excited but even this dish drove him to send me a text that read “this spaghetti is AWESOME!!!!!!”.

And there’s your endorsement for this meal.

FOR THE PASTA

3 summer squash, spiralized

FOR THE SAUCE

2 cups chopped tomatoes

1/2 cup sun-dried tomatoes

1 tbsp olive oil

2 cloves garlic

1 tsp dried basil

1/2 tsp sea salt

WALNUT MEATBALLS

1 1/4 cups raw walnuts, soaked for 6 hours

1/2 cup chopped green onions

1 tbsp nutritional yeast

1 tbsp olive oil

1 tsp dried oregano

1/4 tsp black pepper

  • Blend all tomato sauce ingredients in a blender until well mixed
  • Remove from blender and toss with spiralized squash
  • For the meatballs, pulse all ingredients in a food processor until it turns into a thick paste
  • Roll into balls and then dehydrate at 105 degrees for 4-6 hours

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Raw Creamy Strawberry & Raspberry Parfait

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Breakfast. Dessert. You decide.

Either way, it’s healthy, delicious, and best of all RAW.

I just cannot get used to eating more raw meals. I don’t know why, because I really thoroughly enjoy alot of the un-cooked food I make for John and I am fully aware of how much nutrition comes from eating raw versus cooked. Midday meals and dinner are just so much more satisfying to me if cooked, and I guess I’m just not physically ready to stray away from that at all.

Luckily, fruit is much easier to work into my own raw diet, especially when they’re the base for breakfasts and desserts. Raw cheesecake, raw porridge, and raw ice cream are some of my FAVORITE meals and this parfait is definitely up there. It’s super creamy and extremely filling, so one batch can last for multiple sittings. I had this for breakfast AND dessert the other day 🙂

2 cups strawberries

1 cup raspberries

1 1/4 cup raw cashews, soaked for 2 hours

1/2 cups shredded coconut

1/4 cup raw honey (or maple syrup)

2 tbsp lemon juice

1 tsp pure vanilla

  • In a blender, blend soaked cashews, honey, lemon juice and vanilla together until creamy
  • Pour into bowl and set aside
  • Then blend strawberries and raspberries together until thinned out
  • Pour a layer of the cashew mix on the bottom of a glass, then add some of the strawberry mix and top with some shredded coconut
  • Keep repeating layers until all mixtures are used

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Raw Zucchini & Mushroom Pasta with Basil Walnut Pesto Cream Sauce

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Oh, basil..you grow too fast!

I’m a fan of pesto, but I don’t love it enough to keep making it in huge batches. It continues to pour out of our garden though, so I figure I’ll make the most of it while it’s readily available, and more importantly, free!

This dish is obviously one for John, since we all know I can’t stand mushrooms. But, I have to admit I was sneaking bites and eating portions that weren’t covered in mushrooms and it was ridiculous creamy and delicious. This is eespecially perfect for these humid summer days when it’s too hot to even turn on the oven.

2 zucchini, spiralized

2 cups cherry tomatoes, halved

2 cup mushrooms, sliced

1 cup green onions, chopped

BASIL WALNUT PESTO CREAM SAUCE

2 1/2 cups fresh basil leaves, packed

1 cup raw walnuts

1 cup cashews, soaked 3 hours

1 cup water

1/2 cup olive oil

4 cloves garlic, minced

1 tsp sea salt

1/4 tsp white pepper

  • In a food processor, pulse walnuts, basil and garlic until blended
  • Slowly, pour in olive oil and continue pulsing
  • After the cashews have soaked, blend cashews, water, salt and pepper together until creamy
  • Add pesto and blend a few more times until well mixed
  • Toss together pasta ingredients with pesto sauce and serve

*Letting the pasta marinate in the sauce for a few hours in the fridge makes it tastes better and locks in the flavor!

Raw Sunflower Seed & Flax Crackers

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If all raw food was this easy to make and this delicious, it would be A LOT easier for me to eat that type of diet. I love these, and they’re great with any soup, raw or cooked!

2 cups ground golden flaxseed

2 2/3 cups water

1 1/4 cups raw sunflower seeds

1/2 cup raw sesame seeds

2 tbsp chopped fresh parsley

2 tbsp chopped fresh basil

1 tsp sea salt

  • Mix all ingredients together
  • Spread onto dehydrator sheets and dehydrate at 120 degrees for 1 hour
  • Reduce temperature to 105 degrees and dehydrate for another 4 hours
  • If you can, flip over and dehydrate for another 4 hours (you don’t HAVE to flip them but it will make for crispier crackers if you can)
  • Remove from dehydrator and cut