Raw Vegan Kitchen
Have you been looking for a good, easy, nearly raw macaroni and cheez recipe? As with a lot of fancier raw recipes, I regret that this one needs machines—a high speed blender to make the sauce, and a spiral slicer (I love the World Cuisine Spiral Slicer) to make “noodles” from zucchini. But if you have those in your kitchen, you’ll enjoy this dish. I’m not a raw foodist, but I try for more than 50% raw per day; and this is recipe says “comfort food” like raw foods rarely do. Read More→
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In preparation for reviewing Mimi Kirk’s colorful and lively book on raw food cuisine and lifestyle, Live Raw: Raw Food Recipes for Good Health and Timeless Beauty, I interviewed her and was thrilled with here detailed, informative answers. Mimi’s insights open a window into the pleasures and benefits of raw food. Read More→
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This variation of Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing was inspired by Ricki Heller of Diet, Dessert, and Dogs. She took my aforementioned recipe and varied it by using raw kale. The combination of raw sweet potato and raw kale (two veggies more commonly eaten cooked) is amazing. A small amount of red cabbage is added for color and crunch. Read More→
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Yearning for something a little different for dinner tonight? Try using kale instead of lettuce for a salad. Read More→
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This delicious pesto turns ordinary carbs into special meals. You can use this as suggested below for serving with pasta, pizza, or potatoes. Or skip the carbs as I’ve done here, and toss this pesto with “noodles” made of raw zucchini and/or yellow summer squash made with a spiral slicer (the one I use is by World Cuisine). No matter how you use it, this pesto, made greener with spinach, imparts a rich, briny flavor from the addition of miso. Read More→
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Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, or a filling for pita bread or a wrap with some tender lettuce and sliced tomatoes. Or, simply place a scoop of it on a bed of baby greens or in a Bibb lettuce leaf, and garnish with cherry tomatoes and black olives. Read More→
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Making raw spaghetti-like “noodles” with a spiral slicer (I got the one made by World Cuisine and enjoy it quite a bit) is all the rage among those who have adopted raw food diets. It’s also a boon to those who’ve gone gluten-free, as well as gardeners who have more squash than they know what to do with. For anyone else who just wants to eat lighter and fresher during the summer, it’s just plain fun. Read More→
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I originally developed these bars for a cooking class on bone health. Almost every ingredient here is high in calcium, resulting in a bar that delivers about 12% of this mineral’s daily requirement for women. They’re also high in protein and work as a great energy bar. I often carry these in the car with me for a mid-afternoon pick-me-up. Recipe and photo courtesy of Ricki Heller, from Sweet Freedom. Read More→
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