Wednesday, April 7, 2010

Yummm! Really RAW Recipes!!

Once the weather gets warmer, the last thing I want to do is heat up the oven or stand over a hot stove! LOL

This year, I thought it would be healthy, yummy AND convenient to incorporate raw food recipes into my diet. I thought it would be difficult to find recipes that would excite the senses, boy was I wrong. I found a bunch of great recipes online and of course I'm going to share it with you....Enjoy!!!

Raw Jamacian Shish kabobs
Recipe Courtesy of


3/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon thyme
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon ground ginger (or fresh)
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1/2 habanero or jalepeno
1 clove garlic
1/4 chopped onion
1 tablespoon olive oil
1 tablespoon agave
1/2 tablespoon soy sauce
1 lemon wedge, squeezed
zucchini, broccoli, red peppers, baby portabellas, grape tomatoes, asparagus, you pick veggies


1) Blend all of the ingredients except vegetables.

2) Marinate vegetables at least 20 min in this sauce.

3) Skewer the vegetables and place on dehydrator and dry for 2 hours to warm.

You can also skip the skewers, slice your veggies thin and serve with jicama rice! It's spicy!!!

Coconut Jicama Rice
Recipe Courtesy of The Raw Project

6 cups chopped jicama
1/2 cup shredded, dried coconut
1/2 pine nuts
2 tsp. salt
3 tbsp. agave nectar
2 tbsp. coconut vinegar

Chop jicama and coconut in a food processor to rice-like texture. Pour contents into a nut milk bag and squeeze liquid out. Retain the liquid to drink with meal or for smoothies, has a sweet, coconut flavor. Place the drained mixture into a large bowl and mix with the rest of the ingredients. Warm up for 30 minutes in the dehydrator is desired and enjoy. Makes 4-6 servings.

Stuffed Red Peppers

Recipe Courtesy of Raw Guru


2 red bell peppers (cut into sections)

1 cup soaked sunflower seeds
1/2 pint cherry tomatoes
1 stick of celery
1/2 tsp. each of cayenne powder, paprika, basil, oregano, and garlic.
1/2 small onion (chopped)
2 tbs. lemon juice
1 tbs. olive oil
sea salt to taste

How to: Put all the filling ingredients into a food processor and process till thick and smooth.

Assembly: spoon 2 tbs. of the filling into each pepper half and garnish with a parsley leaf.

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