Here are a few quick, easy and delicious raw food recipes to try. We hope you enjoy them! For even more great recipes please visit our FREE Chat Site & Raw Food Forum.
Rebecca’s Favorite Smoothie #1
Rebecca’s Favorite Smoothie #2
Rebecca’s Sweet & Spicy Cashew Collard Wraps
Rebecca’s Peanut Butter Truffles
Rebecca’s Quick & Easy Salad
Berry Mango Cheesecake
Strawberry Spinach Salad

Add the juice of 2 Clementines and 1/2 Grapefruit to a blender.
Add a handful of fresh spinach (washed) & blend well.
Then, add 7-9 Fresh strawberries.
½ c Frozen Blackberries.
1/8 of a fresh Pineapple peel & core removed. (or about 1 c frozen)
A healthy squirt of Raw Agave nectar (or Raw Honey**) to taste
Blend until slushy, shouldn’t be too runny!
Serve in a martini glass with a wedge of pineapple or strawberry garnish.

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Add the juice of 2 Clementines to a blender.
2 frozen wheat grass cubes.
1-2 frozen organic bananas. (sliced)
½ fresh mango cubed. (peel & remove pit)
1/8 of a fresh Pineapple peel & core removed. (or about 1 c frozen)
5-8 fresh or frozen blackberries. (or strawberries)
A healthy squirt of Raw Agave nectar (or Raw Honey**) 1-2 T.
Blend well until it has a creamy/slushy consistency, shouldn’t be too runny!
Serve in a pretty glass with a wedge of pineapple for garnish.

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Grab your food processor, put in the “S” blade and add:

The Filling:
2c. Raw Cashews* (unsoaked)
1 Dehydrated Pineapple Ring (chopped)
2T Chopped Red Onion
1 Clove Garlic, large (crushed)
1-2 Sprigs of Fresh Cilantro (leaves only)
1/4 Lime, juiced
1 T Raw Honey**
1 Jalepeno (fresh chopped, seeds removed)
1 T Sweet BBQ Sauce* (can substitute soaked sun dried tomato & more Honey)
1-2 T Creamy peanut butter* (or Raw Cashew Butter)
Pulse mixture a few times but not too much should be chunky and crumbly.
Place in serving bowl (small)

Dipping Sauce #1:
(yes there are two dipping sauces…keeps things interesting)
1×2” Chunk of fresh ginger, peeled. Grate on smallest grater add to bowl minus long fibers (hairs)
1/4c + 2T Raw Honey**
3T Organic Tamari Sauce** (wheat free soy sauce) you can substitute Nama Shoyu**
Stir then add:
1 large clove garlic (from garlic press)
Dash or two of cayenne pepper (I do about 4-6 shakes, depends how spicy you like it)
1/4 t Crushed red pepper flakes (again use your judgment)
2T White sesame seeds (raw)
1 Green onion (white part) chopped
Stir together and try not to guzzle!!! I love this stuff!!!!!!

Dipping Sauce #2
In a mini food processor combine (or vitamix)
1/3 – 1/2 c Peanut Butter* or Cashew Butter (if using cashew butter add more liquid because it’s drier)
1 large clove of garlic (from garlic press)
2T Raw Agave Nectar (or honey)
1/8 t cayenne pepper (or to taste)
1/8 t Red Pepper Flakes (to taste)
1 T Fresh lime juice
2 T Spring Water
Give it a whirl – add liquids gradually.

For the wraps:
take several flat large collard leaves and slice down either side of the spine and remove it. You’ll be left with two halves. Each half forms a roll-up. Set aside on a plate.

Next put in the slicing disk to your freshly washed large Food Processor.
Slice up:
1 peeled cucumber with seeds removed (I quarter it and slice the seeds off)
1/4 fresh pineapple
1 c cherry tomatoes
1/2 large red bell pepper
Next insert your shredding disc and do
8 oz (1/2 bag) baby carrots
1/4 onion
Place in piles on serving platter

To assemble the rollups. Place leaf on plate lengthwise
Add a little (2T or so) of the cashew meat to the leaf on lower half, add carrots, cucumbers, etc.
Not too much or you won’t be able to roll them up! Now you can either spoon the dip inside or serve with individual dipping bowls of the sauces, it’s up to you.

Now starting at the bottom roll towards the top. Should end up like an eggroll shape.
Enjoy! Seriously…these are one of our favorite dishes of all times! Cooked or Raw.

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1/3 c Raw Cacao Butter (grate with finest side of box grater)
1/4 c. Raw Agave Nectar
1/8 t Sea Salt
1/2 t Pure Vanilla extract* or vanilla bean seeds
3 T Dried Shredded Coconut (unsweetened)
1/2 c Creamy Peanut Butter* (use cashew butter for a raw version)
2 t Virgin Coconut Oil

Chocolate Coating:
2 t Virgin Coconut Oil
1/4 c Raw Cacao Powder
1/4 c Raw Agave Nectar (can add more if sweeter chocolate is desired)
1/4 c Raw Cacao Butter (grate with box grater)
3 T Creamy Peanut Butter* (use cashew butter for a raw version)

You may need a few tablespoons of water added at the very last to thin out chocolate mixture.

Mix filling ingredients in food processor fitted with the “S” blade. Blend until completely blended. Pour into small bowl cover and refrigerate while preparing coating.

Next, in a clean food processor fitted with the “S” blade, add ingredients and blend well.
Pour into small shallow bowl.

Remove filling mixture from fridge and using a small spoon scoop our about a rounded teaspoon of mixture and roll between palms to form a ball. Then roll in chocolate to coat and place on a plate lined with wax paper. Finish with remaining filling. Place in refrigerator or freezer to harden. Serve cold when firm. You will have a little extra coating, you can dip banana or strawberry slices in the remaining coating like fondue.

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1/4 cucumber (I peeled & seeded) match stick shapes
Handful of cherry tomatoes (sliced in half)
Small handful of sunflower sprouts
Thinly sliced red onions (to taste – I added about 2T)
Small handful of red bell pepper (bite sized)
Green & black olives (small handful sliced in half)*
1/2 ripe avocado (cubed into bite sized chunks)
Pumpkin seeds (1-2 T)
Freshly ground black pepper
Freshly ground sea salt
Sprinkle of garlic powder (or onion powder)
Sprinkle of cayenne pepper
Drizzle of Raw Agave Nectar
Drizzle of extra virgin olive oil (same amount as agave)
Drizzle of aged balsamic vinegar* (double to triple the amount you used of agave)

That’s it. Place in bowl, stir to coat and enjoy.

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2 cups Macadamia Nuts
½ cup Medjool Dates, pitted & rough-chopped
¼ cup Dried Shredded Coconut (unsweetened)

3 cups Raw Cashews*, soaked for 2 hours or more
¾ cup Fresh Squeezed Lemon Juice & zest of 1-2 lemons
¾ cup Raw Honey**
¾ cup Coconut Oil
1 teaspoon Vanilla* (or vanilla bean)
1 pinch Sea Salt, optional
½ cup Water

Sauce 1:
2 c Fresh or Frozen Raspberries & Strawberries
½ c Medjool Dates, soaked for 1 hour or more
(or you can use agave about 1/4 c instead of dates)

Sauce 2:
Fresh Ripe Mango 1 c (no peel or pit)
1/4 c Raw Agave

TOOLS: Food Processor, small bowl to soak dates, knife, cutting board, Springform pan, zester, strainer, wooden spoon.

1. For the crust process 2 c raw macadamia nuts 1/2 c dates, pitted 1/4 c dried coconut
2. Press into springform pan
3. For the cheese add cashews, lemon juice + zest, honey, vanilla, salt & water blend add coconut oil last blend until creamy. (can use food processor or high speed blender)
4. Pour mixture onto crust, place in freezer till firm. Remove cake from pan while frozen, place on serving platter, defrost in fridge
5. Make raspberry/strawberry sauce in food processor by adding raspberries, dates, (or agave) until well blended.
6. Pour mixture through strainer/sieve and into squirt bottle. drizzle on top of slices and serve.
7. Make second sauce repeat process and drizzle on slices. Garnish with fresh berries.

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1/4 c Extra Virgin Olive Oil (cold pressed)
1/8 c Apple Cider Vinegar (perhaps less)
1/4 c honey** (perhaps less)
Fresh ground pepper
2 T Dijon Mustard*
Juice from 1 lemon
5-6 fresh strawberries
1 tsp lecithin
1/2 t sea salt
1/8 t fresh chopped herbs (rosemary or basil are nice)

Blend on high speed in blender (I used a mini blender)

Serve over a bed of:
fresh spinach
red onion
red pepper
raw pecans
dried cranberries*
raisins, etc.

PS. I added a pinch of cayenne & more black pepper to the top.

Some ingredients are not raw, they are indicated with an *. If you are seeking to consume a 100% diet please omit or substitute. Some items are not 100% Vegan, these are indicated by an **.

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