These are 3 of my favorite raw recipes. Two are super simple to make but just because they are simple doesn't mean they lack flavor. Some of the most simple dishes can't be added too because they are perfect just the way they are. And the last one is more complex but well worth the effort. Your taste buds with be thanking you…trust me!
Raw Linguine Fresca 1 medium zucchini 1 medium cucumber 2 medium tomatoes (cubed) 3 – 4 basil leaves (sliced julienne) Cold pressed olive oil Himalayan salt Peel zucchini and cucumber and cut off the ends. Using a spiralizer, run the vegetables through the smallest attachment and discard the core. Place the noodles into a bowl, drizzle with olive oil and salt and massage in well. Mix in tomatoes and basil. Enjoy. For this recipes and much, much more check out my Livin' On Raw – Salads and Entrées e-book.
Orange Green Shake 1 young thai coconut (meat and water) 5 oranges (juiced) 4 cups kale 4 medjool dates (pitted and soaked for 20 mins.) Add all ingredients into blender and mix well. Enjoy. If you are looking for some new ideas to shake up your life look no further check out my Livin' On Raw – Smoothies, Shakes and Drinks e-book.
Raw Pesto Pizza CRUST: 1/2 cup tomatoes, chopped 2 cups sprouted buckwheat* 2 tsp dried basil 1/2 – 1 tsp Celtic sea salt 2 tsp tomato powder 2 tbsp flax seeds, ground 1 tsp garlic powder *To sprout buckwheat, soak 1-1/2 cups of dry buckwheat overnight. In the morning, rinse well and let sit to sprout. Rinse twice a day if sprouting longer than one day. In the food processor, add the chopped tomatoes and buckwheat and run for 10-15 seconds. Add remaining ingredients and blend until mixture is the consistency of dough. Shape mixture into a ball and place on a teflex sheet. Start spreading dough into a circle with fingers. Place wax paper over dough and using a rolling pin flatten until 1/4" thick. Place in dehydrator on a tray for 2-3 hours at 110°. The crust should be hard on one side. Flip the crust over and dehydrate for an additional 1/2 hour to achieve a slight crispness on both sides. PESTO SAUCE: 2 cups fresh basil leaves, slightly packed 1/2 cup pine nuts 2 garlic cloves 1 tsp Celtic sea salt Black pepper 1 tbsp nutritional yeast** 2 tbsp olive oil Add all ingredients to a food processor and blend until pureed. **Nutritional yeast is not the same as bread yeast and can not be substituted for nutritional yeast. TOPPINGS: 2-4 tomatoes, sliced 4-6 baby portabella mushroom, sliced & marinated*** To assemble pizza: Spread pesto evenly over the dehydrated crust. Top with tomatoes and mushrooms. Cut pizza and serve. ***To marinate baby portabella mushrooms, place sliced mushrooms in a bowl, drizzle olive oil and sea salt over top and mix well. Let sit at room temperature for 30 minutes – 1 hour. Stir occasionally. Avoid using raw white button mushrooms. They are considered to be carcinogenic (cancer causing) in their raw state. Find this recipes and more in my Livin' On Raw – Pizza, Pizza, and More Pizza e-book.