Learning how to prepare raw food recipes should be on everyone’s to-do list. Because while you may be able to cut up raw veggies to munch on every day of your life, you may start to get a tad bored with those plain vegetables pretty quickly. To help you pull together one meal that’s totally raw and completely exciting, we’ve rounded up three raw dishes that would be wonderful for a late summer lunch or dinner.
To Start: Strawberry-Arugula Salad
Makes approximately four small salads
This strawberry salad is fresh and a breeze to put together.
For the salad
1 pint strawberries, sliced
1 bunch arugula
For the vinaigrette
1/4 cup fresh lime juice
1 tsp local raw honey
1/2 tsp sea salt
1/4 cup extra virgin olive oil
handful of freshly torn mint leaves
freshly ground pepper to taste
For the vinaigrette: combine all ingredients in a jar; tightly close the jar and shake the mixture until it’s combined. Don’t had a jar on hand? Whisk all the ingredients in a small bowl.
Next, toss the arugula and cut strawberries in a large bowl. Drizzle dressing on the salad or serve alongside.
The Main Dish: Guacamole Sandwiches with Smoked Red Pepper “Cheese” Sauce
Makes 6 sandwiches
Holy heck, this sandwich sounds amazing. The veggie bun is rustic and the guacamole is creamy — it’s the perfect flavor and consistency combination.
Chipotle Veggie Buns
2 medium carrots, chopped into one-inch pieces
1/2 sweet onion, cut in quarters
1 medium tomato, cut in quarters
1 cup almond flour
1/2 cup psyllium husks (click link to order)
1/2 cup ground flax seeds
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
salt and pepper
2 tablespoons black sesame seeds
Smoky Red Pepper “Cheese” Sauce
2 cups cashews, soaked until soft, rinsed and drained
1/2 cup nutrition yeast
1 clove garlic
1 cup chopped red pepper
1 tablespoon light miso
1 teaspoon turmeric
1/4 teaspoon liquid smoke (optional)
Himalayan salt and pepper
1/2 medium tomato, chopped
1/2 sweet onion, chopped
1 lime, juice from
1 tablespoon finely chopped cilantro (optional)
1 lime, juice from
Himalayan salt and pepper to taste
Start with the Chipotle Veggie Buns: First, place carrots in your food processor and pulse until the vegetables are finely chopped. Add the onion, and do the same. Next up, add your tomato and pulse the mixture until everything is pureed. After all the veggies are pureed, add almond flour, psyllium husks, ground flax, chipotle powder, smoked paprika, and salt and pepper to the processor until the mixture holds together. Begin to roll your “burger balls” – make sure each of them is two-inches in diameter. Next, flatten the balls into patties. Finally, place the patties on screens and dehydrate for 1 hour at 145. After an hour, reduce heat and continue to dehydrate the patties at 115 for 2-4 hours. Check the patties often to make sure they’re not too dry — they should resemble dense bread.
While your burgers are dehydrating, you can start the Smoky Red Pepper “Cheese” Sauce. First, place all ingredients in a high-speed blender and blend. After the mixture is smooth, add salt and pepper to taste.
The Guacamole process for this recipe is simple: Just mash the avocado in a bowl and mix in chopped tomato, onion, lime juice, cilantro, and add salt and pepper to taste.
Once everything is ready, assemble as follows:
1 tomato, sliced
Want to make more raw food recipes? We’ve included links to articles we’ve previously published on Organic Authority that contain some delicious, simple raw meals.
For a light, workday lunch: