Raw Vacation part II: Recipes

     There are so many ways to be creative with raw fruits and vegetables, making this diet a perfect experiment for people who love to cook and challenge themselves in the kitchen. I’ve reviewed a ton of recipes from full time raw experts and come up with a few of my own culinary creations using the principles and ideas I’ve learned. Below are recipes so delicious, you won’t even miss the ‘cooked’ element.


Fruit Smoothie

One of the things that makes Summer a great time to try out a raw diet is the abundance of fresh fruit and vegetables like watermelon, corn, kale, tomatoes, and stone fruit—a real treat! I used peaches because that’s what I had but nectarines and/or apricots would also be delicious. Try this recipe as a fresh and fruity breakfast or an indulgent snack during the day. It’s a great choice instead of a sugary alcoholic drink.


INGREDIENTS:
3 peaches, pits removed
1 banana, peeled
1 orange, peeled
3 ice cubes

METHOD:
Blend everything up and enjoy the gorgeous color and sweet flavor. Remember to leave the fruits whole when blending (this is not juicing!) in order to get all the fiber and nutrients.



Veggie Queen Rollups

Tasty, filling, fresh and healthy, these wraps are so good! This is my new favorite go-to lunch. The spicy peanut spread is super versatile and great to have on hand to dip veggies in, to go on ‘noodles’ of any kind, as a dressing and anything else you can think of. Since it was my first time making the recipe, the measurements are estimates, so just tinker around until you find the balance of flavors you like.

INGREDIENTS:

For the spicy peanut spread:
2 cups raw peanuts (finding these raw legumes can be tricky, soaked almonds and cashews are great alternatives)
¼ cup raw sesame seeds
3 cloves garlic
1 whole cherry pepper
¼ cup soy sauce
¼ cup water
Salt
Freshly ground black pepper

For the wrap:
2 collard green leaves (any large leafy green is fine)
Half cucumber julienne
Half carrot julienne
Thai basil leaves
Flat leaf parsley
Mint


METHOD:

For the spicy peanut spread combine the nuts, seeds, garlic and cherry pepper in a food processor and process until mostly smooth, then add in the rest of the ingredients and process to combine, set aside. To assemble the wrap, first cut out the hard part of the stem from the center of each collard green. Lay half of the carrot and half of the cucumber on each leaf, top with 2 tablespoons of the spicy peanut spread and herbs. Wrap up the veggies in the leaf like a burrito and enjoy!




Remember to subscribe via email since you will not receive a message from me every time I post. If you have any requests for foods/dishes you’d like to see raw, let me know. Stay tuned for more recipes including pesto 'pasta' and a to-die-for blackberry pie!