This is a recipe by 11 year old Emma Barberi, aka Little Raw Vegan Girl. I wanted to make something special. I imagined a cake with a lot of colorful fruit on it, topped with a sauce. I planned it all out and came up with this recipe. My dad tasted it and said, “That’s…Read More
Millie the Witchy Dog Okay people, here’s my grand Halloween round up post! To help you get in the spirit of Halloween, I’ve even bribed Millie with some liver treats… so she would stand still long enough to take witchy photos! So here goes… in no particular order I’ve got some fun Halloween recipes, links…Read More
[Editor’s Note: This is a crowd pleaser for both Thanksgiving and Halloween, and I’m republishing it because I added a new ingredient so read till the end to find out what makes this whole pie jive even better!] This week-end it was Canadian Thanksgiving. Our thanksgiving happens earlier because our harvest season is shorter, and…Read More
This is a guest post by Ingela Johansson.
What I eat is determined by how delicious it is. How healthy the food actually is, comes second. I think we’re all in the same boat, which is why it is so crucial to make delicious raw food recipes.
The last couple of years I have been experimenting with raw and vegan foods, trying out people’s recipes and making up my own. To the amazement of both my boyfriend and I, we are able to eat delicious foods without processed sugar, dairy products and wheat.
Sure, my taste buds might have changed a few times along the road and gotten used to and more sensitive to different flavors. But I don’t care. What matters is that I love the food I eat.
Below are three recipes I enjoy on a regular basis. My measurements aren’t 100% accurate as I go by feel a lot, so feel free to experiment and find your own special formula.
Photo of Spring Salad by Ingela
1. Fresh Spring Salad
When summer is around the corner, I start craving salad. I love this spring salad recipe because it is so fresh and light, perfect as a side-dish or just as is. I like to make a big batch of it and have it ready to snack on whenever I want.
The sweetness of the carrots and peppers eliminates the bitterness of arugula, which is always good. Arugula is loaded with powerful minerals. Alongside with the immune boosters, garlic and ginger, it’s a match made in heaven.
Here’s the recipe:
- About 200 g Arugula
- 1 Bunch of Radishes
- 1 Cucumber
- 2 Stalks of Celery
- 2 Medium Carrots
- 1 Red Bell Pepper
- 1-2 Tbsp Raw Apple Cider Vinegar
- 1-2 Tbsp Extra Virgin Olive Oil
- 1 Clove of Garlic
- A Little Fresh Ginger
- Salt and Pepper To Taste
Slice all the vegetables and combine in a big bowl. Crush the garlic and chop or grate the ginger. Combine the rest of the ingredients with the vegetables, and taste it to see if it needs more vinegar or salt.
2. Simple Frozen Berry Smoothie
This one is a regular breakfast for me. I usually make it big, about 1 liter, because I’m so hungry in the morning.
It is loaded with antioxidants, vitamins and minerals from the berries and spinach. I don’t actually like the taste of raw spinach, but it is covered up by the tasty berries. You won’t even notice it.
Here’s the recipe:
- 3-5 Bananas
- 2 dl Frozen Raspberries, Strawberries or Blueberries
- 100 g Spinach
- 1 dl Water
Put everything in your blender and blend until smooth. Increase the amount of water if needed. Pour into a tall glass, sprinkle a few berries on top and enjoy!
[Editor’s Note: If you want to start ramping up the greens, you can get more information on green smoothies here.]
3. Apple Pie
Oh my, of all the apple pies I’ve had this one is my favorite. When I first tried this recipe, I couldn’t believe it was actually healthy for me. The dates can be switched to dry fruit (raisins, apricots, figs etc.) if you so desire.
- 2 Cups of Brazil and Pecan Nuts
- 1 Cup of Fresh Pitted Dates
- ½ Tsp Cardamom
- ¼ Tsp Nutmeg
- A Pinch of Sea Salt
Put the nuts in the food processor for a few seconds, until they are small crumbs. Add dates and spices and process until the dates are in small pieces and everything is nice and crumbly.
You can process it longer if you want it more like dough, but I find it yummiest when it is like crumbs.
At this point I usually taste it to see if I’d like to add a little more salt or cardamom. Now press the crust into a round form of 9 in/22 cm and freeze until it’s firm. While I wait for the crust, I make the filling.
- 6 Large Apples (or 8 Smaller)
- 2 Tbsp Lemon Juice
- 1 Cup Fresh Dates
Slice 4 apples and put into a bowl. Cut 2 apples into chunks and put in the blender with the lemon juice and the dates, and blend until smooth. Now combine the mixture with the sliced apples and mix it together. Take out the pie crust and spread the filling evenly in it. Eat instantly or refrigerate, it keeps at least a few days in the refrigerator.
There are so many tasty raw recipes that you have no excuse to keep eating unhealthy foods.
Ingela Johansson is in love with taking care of her skin naturally. If you want more health and beauty tips, you can visit her blog, where you will find topics ranging from how to prevent oily skin to removing age spots.Read More