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Try some of our favorite gourmet raw recipes!  We love hearing how they turned out for you; please let us know on Facebook!

Pasta Alfredo


Raw Pad Thai



Noodle Base

1 carrot, cut julienne

1 red pepper, cut julienne

1 yellow pepper, cut julienne

1/2C red cabbage, thinly sliced

1/3C green cabbage

1C young Thai coconut meat cut into noodles

1 zucchini sliced into 'noodles' in a spirooli- spiral vegetable slicer (ask us how to get one!)

1 bunch of green onion thinly sliced

3T lime juice

2T nama shoyu

2-3 small red chili, minced

6T date paste

1C alfalfa sprouts

1C tightly packed basil leaves

1 small handful of cilantro, roughly chopped

1/2C mint leaves

1t lemon zest

3T chopped almonds



3T almond butter

4T date paste

1/2t coconut oil

1/3C soaked sun-dried tomato halves

2T apple cider vinegar

2t nama shoyu or coconut aminos

1T minced ginger

1-2 cloves garlic

1/2t kaffir lime leaf finely chopped

1/4t dulse flakes

1t lemon zest



Mix all of the noodle base ingredients into a large bowl.  Blend all sauce ingredients in a high-speed blender until smooth.  Mix 3/4 of the sauce with the ingredients in the bowl.

To serve: unleash you inner architect: stack the  Pad Thai in the center of a plate.  Spoon 2 tablespoons of sauce around the outside of the plate. Garnish with chopped almonds,  chili flakes and light dusting of cayenne and chili powder. Enjoy!







  Hot Fudge Brownie Delights



2.5 cups cashew flour

1 1/4 cups cacao powder

3/4t fine himalayan salt

1t vanilla bean powder

1 cup soaked dates (or 3/4 cup agave)

3/4 date soak water

1/4 cup mesquite powder

1/4 cup cacao nibs (garnish)


Raw Brownie "baking"

1. Process all ingredients food processor except date soak water.

2. Slowly add in date soak water.

3. Mould into a square approx 1/2 to 1" think and dehydrate for 12 hours.

4. Flip over onto mesh sheet and dehydrate another 4 hours


Hot Fudge Topping

1/4C + 2t raw agave nectar

1/4C cacao powder

3T coconut oil

pinch of salt


Fudge making

1. Blend all ingredients in food processor

2. Warm in dehydrator for 1hour.

3. Drizzle on top of brownie, smile & enjoy.




Zen Elixir

1 T spirulina

1 cup water, almond milk, or fresh fruit juice

½ vanilla bean or squeeze of lime juice

1 cup of fresh or frozen berries



Place all ingredients in the blender and blend until silky smooth.  Enjoy immediately!

One of our favourite combos: almond milk, fresh sun ripened blackberries and vanilla bean!





Moroccan Citrus Chill

2 carrots, grated (about 1 cup)

2 tbsp chopped fresh parsley

2 tbsp chopped raw walnuts

1 tsp fresh lemon juice

2 tsp fresh orange juice

1/2 tsp cinnamon

1/4 tsp cayenne

1/4 tsp cumin

1/4C raisins

2 tsp extra-virgin olive oil

¼ tsp salt

1/4 tsp black pepper



Place all the ingredients in a salad bowl and toss well. Enjoy!



Immune Boosting Mushroom Soup












3 C almond milk

1 cCshitake mushrooms

2 C crimini mushrooms

3 stalks celery

2 cloves garlic

3 T fresh squeezed lime juice

2 T Nama shoyu

1 T fresh thyme



Place all ingredients in blender and blend until smooth.  If you have a Vitamix blend until slightly warm.  If you have time and want a warm soup leave in dehydrator for 2 hours at 105 degrees. 










Turtle Treats


1C Almonds


Caramel Cream:

4 pitted medjool dates

1/4 C raw agave



1 C raw cashews soaked

1/2 C cacao powder

1/4 C +1t coconut oil

1/2 C agave

1 t vanilla bean powder

1/4 t salt

1t mesquite powder


Turtle Building


1.On a teflex sheet or sheet of wax paper place 4 almonds (they will look like the turtle's legs)


2. In a food processor combine the caramel cream ingredients. Place a dollop of caramel cream onto the turtle's legs and place in the freezer while you make the chocolate.


3. In a food processor blend all the chocolate ingredients. Remove the turtles from the freezer and top with chocolate.



Want to learn more?  Come, be inspired and empowered to create gourmet raw food. 

Treat yourself, you deserve it, and bring someone sweet along to one of our classes!

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