Raw Eatz

This recipe is featured in the BRAND NEW 2 part Savory Raw Dinner Recipes DVD set.  It is super easy and very delicious!

The beauty of raw soups, is that they are quite fast to make blend them until they are the temperature you want in the Vitamix. So they can be room temperature, warm or quite warm. Just blend for 30-60 seconds for room temperature 1-2 minutes for warm, and then once you get past 2 minutes you are essentially really heating the soup and can cook it a little.  So keep this in mind, depending whether you want a room temperature raw soup, or a transitional warm “raw” soup.

This recipe will please even the most skeptical people of raw soups. Just blend it a little longer so it’s warm and not cold if you’re using corn and bell peppers straight from the fridge.

Creamy Raw Mexican Cilantro Corn Soup

Ingredients:

3 cobs of corn 2 yellow peppers, cut into chunks 1 small onion, cut into chunks 2-3 cloves of garlic, diced 1 small avocado or 1/2 large 1/2 cup cilantro diced 2 1/2 tsp cumin 1/2 tsp herbamere/salt 1 1/2 large limes juiced 1/2 red pepper, diced diced chili peppers or chili pepper powder to garnish green onions to garnish

Directions:

1. Cut the corn off the cob. (Make sure you have a sharp knife, a bowl or plate to catch the corn, and a towel. It’s messy!)

2. Put half of the corn, both yellow peppers, avocado, onion, garlic, half of the cilantro, cumin, lime and salt into the Vitamix or food processor.

3. Use the Vitamix tamper to push ingredients down into blade and blend until creamy. (If you don’t have a Vitamix and need to add a little water to make it blend, do so)

4. Pour into 2 bowls. Add remaining corn, and red peppers. If you like it spicy add diced chilli peppers.

5. Garnish with cilantro, red pepper, green onions and a sprinkle of chili pepper powder.

Serve!

I wanted to share this special and healthy raw salad recipe with you. It is part of the Savory Raw Dinner Recipes DVD and book collection that has received many rave reviews. They’re 100% oil free and much lower in fat than traditional gourmet raw salad and nut heavy entree recipes.

The great thing about this recipe is that it has few ingredients and is easy to make. You don’t have to spend a lot of time making it and the ingredients are fairly easy to find at the grocery store.

Raw Vegan Strawberry Pecan Spinach Salad

Makes 2 dinner servings or 4 side servings

Ingredients:

Strawberry Pecan Spinach Salad:

11 oz. container baby spinach leaves 2 cups of sliced fresh strawberries 1/2 cup red onion, diced or sliced (your choice) 1/3 cup raw pecans

Strawberry Chia Dressing:

1 cup fresh sliced strawberries 1/4 cup clementine mandarin orange juice (use the sweetest FRESH oranges you can find) 4 small dates, pitted (or you can sub 1-2 tbsp of liquid sweetener) 2 tsp apple cider vinegar 1 tbsp chia gel (or 1 tsp chia seeds)

Directions:

Slice pecans lengthwise on a cutting board so they are in long halves. (This makes them go farther and you’ll use less in the recipe)

 Arrange salad ingredients into 2 large bowls or 4 medium sized bowls for starter salads.

Blend dressing ingredients together and drizzle over salad.

Serve immediately.

This recipe is also featured in the Savory Raw Dinner Recipes book and DVD set.

When you have delicious ripe mangoes mixed with the cilantro, red onion and tomatoes it’s heaven. You can serve this on salad, lettuce wraps, cabbage bowls, as a dip etc. Try it out and you will love it!

Raw Vegan Mango Cilantro Salsa

Serves 2

Ingredients:

1 ataulfo/champagne mango 1 small tomato, deseeded, diced 1/4 cup red onion, diced 1/4 cup cilantro diced 1 clove garlic, minced

Directions:

Score the mango into cubes and cut off with a knife or spoon, or peel the mango and use square plate or veggie chopper to cube. Combine ingredients in a bowl and mix gently.

This is a really easy and fast recipe that happens to be oil free, fat free and raw vegan. (Note) You don’t have to add the salt, but it’s used to help wilt the cabbage and to cut the acidity of the lime and make it tangy. The tomato adds some juiciness to the recipe as well, so make sure you use a good tomato.

Also, cabbage has a very nice flavour and does not require any oil. Please don’t drown your healthy cabbage in olive oil or creamy dressing! Oil free coleslaw recipes are delicious.

Fat Free Raw Vegan Cabbage Slaw

Serves 4 as a side dish

Ingredients:

5 cups green cabbage, sliced (or slaw mix) 1 medium ripe tomato, diced 1/3 cup white onion, diced 1 -1 1/2 large limes, juiced 1/2 tsp herbamare or salt 1/4 tsp fresh ground pepper or to taste

Directions:

1. Place cabbage or slaw mix into a bowl. Add tomatoes and onions and seasonings. Roughly squeeze and massage the cabbage to wilt it and make the tomatoes release their juices.

2. Taste test and add more lime or salt if desired.

3. Let sit in the fridge for at least 30 minutes to soften before serving.

4. Serve with raw entrees or as a topping for vegan tacos or rice and beans.

This is a really easy raw vegan fruit smoothie recipe to make, using some ripe fruit. You want to use ripe bananas that are soft and lightly brown speckled and pears that have turned from rock hard green to soft yellow with some brown flecks.

Make sure you have ripe pears as well for this recipe. If your pears have any bad spots in them cut them out before using. If your pears are really ripe like mine were it won’t add much of a gritty texture to your smoothie. Unripe, hard pears are NOT good in smoothies!

Raw Vegan Banana Pear Berry Smoothie

Ingredients:

3 large ripe bananas

2 very ripe bartlet pears, seeded

2 cups frozen mixed berries

Directions:

Place bananas, pears and berries into Vitamix or blender. (If you don’t have a Vitamix you need to add some water to blend) Using the tamper, push the fruit down towards the blade and turn onto 5 and then up to high. Blend for 45 sec to a minute until smooth.

Enjoy!

Raw Vegan Banana Crepes

One of the things that are really hard to make on a raw vegan diet are brunch type recipes. While this raw banana crepe recipe is not anything like a real cooked crepe, they are easy to make and fun to eat when you stuff them full of fresh fruit. They look great and kids will like them too.

These raw vegan crepes are so easy to make you don’t even need a recipe, you just want to start with ripe spotted bananas and blend one with a little bit of water if necessary in a blender.  Get out your dehydrator tray and put a teflex sheet on it and pour the pureed bananas in little rounds about 6-7 inches across. Don’t let them touch each other. Dehydrate them at 105 or 110 F overnight, or until pliable and dry like a fruit roll up.