My 5 Favorite Raw Food Recipes


By now you might have heart it already, I went raw for 10 days. For ten days, I ate one meal per day, only raw food: No rice, pasta or bread, but raw carrots, tomatoes, cauliflower, pumpkin, zucchini, and anything else you can eat raw. Not all meals were a success, but a couple were surprisingly good. Below you can find my 5 favorite raw recipes and a delicious treat I don’t want to keep from you.

1. Raw Vegan Sushi

Servings: 2 // Prep Time: 30 min // Cook Time: 0 min


4 Sheets of raw (not roasted) nori sheets
½ Carrot, sliced with a peeler
1 Avocado, sliced
¼ Cucumber, sliced
½ Red beet, sliced
½ Mango, sliced
½ Cup Alfalfa
4 tablespoons Spinach Cashew Pesto
2 large green lettuce leaves

Optional: Soy sauce and wasabi

How you can do it:

  1. Start making the Spinach Cashew Pesto.
  2. Assemble the sushi starting with the Spinach Cashew Pesto, then add green lettuce leaves, carrot slices, avocado, cucumber, red beet, mango and alfalfa.
  3. Serve with soy sauce and wasabi if you like. Enjoy!

2. Sesame Zucchini Salad with Tahini Pear Dressing

Servings: 2 // Prep Time: 25 minutes // Cook Time

Ingredients for the salad:

½ cup zucchini, julienned
1 Avocado, sliced
1 Cup cabbage, sliced
1 yellow capsicum, sliced
2 tomatoes, sliced
¼ Cup walnuts
¼ raisins

Ingredients for the dressing:

½ pear, peeled and cored
2 tablespoons tahini
2 tablespoons olive oil
Juice from 1 lemon

How you can do it:

  1. Combine zucchini, avocado, cabbage, capsicum, tomato, raisins and walnuts.
  2. For your dressing mix the pear, tahini, olive oil and lemon juice in a blender.
  3. Place salad on two plates and pour over the dressing.
  4. Enjoy!

3. Pumpkin Carrot Salad with Cashew Curry Dressing

Servings: 2 // Prep Time: 40 minutes // Cook Time

Ingredients for the salad:

1 ½ Cup pumpkin, julienned
1 ½ Cup carrots, julienned
1 Orange, cut in pieces
½ Dates, cut in pieces

Ingredients for the dressing:

¼ Cup cashew nuts
1 Tablespoon curry
1 Teaspoon turmeric
Juice from 1 lemon
3 Tablespoon olive oil
3 Tablespoon water

How you can do it:

  1. Soak cashews in hot water for 30 minutes and drain them in a sieve.
  2. Meanwhile cut carrots, pumpkin and dates. Mix them in a bowl.
  3. For the dressing mix cashew nuts, curry, turmeric, lemon, olive oil and water in a blender.
  4. Douse salad with the dressing and let soak for 10 minutes.
  5. Enjoy!

4. Cauliflower Rice with Cashew Tomato Pesto

Servings: 2 // Prep Time: 40 minutes // Cook Time

Ingredients for the cauliflower rice:

1 Head cauliflower
1 Tablespoon Olive Oil

Ingredients for the cashew tomato pesto:

¼ Cup sun-dried tomatoes
½ Cup cashew nuts, soaked in hot water (30 minutes) and drained
2 Tomatoes, chopped
¼ Cup basil leaves
1 Garlic clove, chopped
2 Tablespoons olive oil

Ingredients for the salad:

2 Cups of green lettuce
1 Cup fresh spinach leaves
½ Cup green grapes, cut in halves
Optional: Raw Line Seed Cracker

How you can do it:

  1. Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.
  2. Transfer the cauliflower to a food processor: Transfer the cauliflower to a food processor. Don’t fill the food processor more than 3/4 full; if necessary, process in two batches.
  3. Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
  4. Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.

Watch this video with step-by-step instructions for the Cauliflower Rice!

  1. For the Cashew Tomato Pesto blend sundried sun-dried tomatoes, cashew nuts, tomatoes, basil, garlic and olive oil in a food processor or with a hand-held blender.
  2. Place line seed cracker, green lettuce, spinach and grapes on two plates. Cover with cauliflower rice. In a small bowl add the pesto. Enjoy!

5. Raw Zucchini Pasta with Cashew Spinach Pesto

Servings: 2 // Prep Time: 20 min // Cook Time: 0 min


2 Zucchini
¼ Cup sun-dried tomatoes, cut in stripes
1½ Cup Spinach Cashew Pesto

How you can do it:

  1. Start making the Spinach Cashew Pesto.
  2. Use a julienne peeler or spiraliser to turn zucchini into noodle-like strips.
  3. Pour the pesto into the zucchini and stir it well. Add sun-dried tomatoes. Enjoy!

Bonus: Raw and sugar-free Chocolate

Are you in for a treat? Luckily eating raw does not mean that you have to miss out on chocolate. The company Lifefood gave me a couple of their delicious organic raw vegan handmade chocolate bars. They are free from dairy, refined sugar, artificial sweeteners, soy or gluten. That makes them suitable for vegans, rawfooders, people with gluten or lactose intolerances and for any-one that likes to enjoy healthy chocolate. The cacao ingredients of the chocolate are made from unroasted raw cacao beans. That leaves the chocolate full of healthy nutrients and enzymes.

I tested the Raw Chocolate 80% Cacao and Raw Chocolate Orange. Usually dark chocolate can be a bit bitter. Not with these two. I really liked them because the taste was surprisingly mild. Another thing I recognized was that they were much less sugary as you can have it with many conventional chocolates. My favorite was the Raw Chocolate Orange, but mainly because I like to have some extra flavor in my chocolate. 🙂

Always on a quest to try new things. Nicole gets excited about everything that is organic, healthy, fairtrade, waste- and cruelty-free. She strongly believes that we are happier and healthier if we live more naturally. This is why she aims to give you better insights on how to live a happy, healthy and responsible life.