Savory Raw Food
When soaked, sea spaghetti becomes large and soft like tagliatelle noodles, and when coated in a delicious raw pesto sauce, it is so similar to real pasta you won't believe your taste buds!
- 1 package raw sea spaghetti
- 2 ounces fresh basil
- 1/2 cup raw pine nuts
- 2 garlic cloves
- 2 T nutritional yeast (optional, but yummy and rich in B vitamins!)
- 1/4 cup olive oil, and more as needed
- 1/4 t salt, or to taste
- Soak the sea spaghetti overnight in the fridge. Rinse, if desired, and set aside.
If you like crunchy, salty chips, you will love kale chips! As they dehydrate, they become nice and crunchy, and you won't be able to stop eating them. They are as addictive as potato chips, but loaded with nutrition and very good for you!
- One bunch kale, any kind*
- Olive oil, to coat
- Celtic sea salt, to taste
- Chop the kale into smaller pieces.
- Coat them well in olive oil, and sprinkle them with salt.
Sea spaghetti, an all-raw, all-nutritious, all-delicious sea vegetable, will amaze and delight you. Sea spaghetti is unprocessed, all natural, and actually looks like spaghetti right out of the water! It is not crunchy or processed like kelp noodles and is a lot more nutritious. Soak it overnight in a bowl of water in your fridge, and keep it there for several days by changing the water every other day. The ultimate raw fast food!
- 1 cup soaked sea spaghetti
- 1 clove garlic, mashed until creamy
- 1 t- 1 T olive oil (or less, just to coat the spaghetti)
Do you miss the creaminess and richness of cream cheese? If so, you've got to try this recipe! Nutritious cashews are blended up into a thick cream which is left to culture overnight. The resulting tangy cream cheese is then flavored with a few ingredients, and that's it! You've good raw, vegan, nutritious cheese that feeds your body and soul.
- 2 cups raw cashews
- 1 T sweet white miso
- 1/3 cup water, or as needed to blend the cashews to a thick cream.
You can also use Rejuvelac, but note that the Hippocrates Institute no longer recommends it.
This creamy, dreamy cheese sauce is so good, you won't guess it's raw and vegan unless you know what's in it! With hemp and cashews for protein and minerals, bell pepper and nutritional yeast for vitamins, and garlic and onions to boost your immune system, cheese dips have never been so delectably healthy!
- 1/2 large red bell pepper
- 1/4 c. water
- 3/4 cup raw cashews, soaked for about 2 hours
- 1/4 cup hemp seeds
- 1 T tahini
- 2 T nutritional yeast
- 1/2 t Celtic sea salt
- 2 small green onions, roughly chopped
- 1 garlic clove, crushed
This filling salad features calcium-rich kale, cleansing cranberries, nutrient dense goji berries (which are high in antioxidants and a source of complete protein), mineral-rich pistachios, and a sweet dressing. So colorful and tasty, this salad is sure to impress your non-raw friends!
- 3 ounces curly kale
- 1/4 t Celtic sea salt
- 1 T olive oil
- 1/3 cup dried cranberries
- 1/3 cup raw pistachios, chopped
- 1-2 T goji berries, soaked if desired for a few minutes
- 1 T agave nectar
- 1 T lemon juice
- Freshly ground pepper, to taste
Chia seeds, the same seeds used to grow chia pets but for human consumption, are very high in calcium as well as omega 3 fatty acids. They are very versatile, and can be used to make crackers, puddings, refreshing drinks (such as Chia Fresca, popular in Mexico), and more. This recipe uses the same ingredients as the Not-Tella Chia Pudding, but the pudding is dehydrated overnight to get delicious chocolat crackers.
Ingredients (serves 4)
- 1 cup chia seeds, depending on how thick you like your puddings
- ½ cup raw cacao powder
- 3 T + ½ cup agave nectar