A variety of raw food recipes by an Author of 5 books
Here a Lady who is a master in raw food recipes. She has a big repertoire in amazing raw food recipes. All made of raw, wild organic ingredients.
Everybody can see that she loves what she is doing. You will find a favorite for sure. Soups, Sweets,Salads,Noodles,Juices and…..just for you.
Beautiful raw food recipes created for you.
Go and try it and you will love it.
Beautiful Raw Food Recipes To Enjoy Just For You
Find lots of great, free and unique raw food recipes on this page! I’ve published over 500 raw food recipes in five books, in my FREE course, Shazzie’s VIP Room and in New 2 Raw, over the last fourteen years. I’ve also made lots of raw food on my Sky TV show! I love making raw food recipes so much, that I wanted to share these unique raw food recipes here. They are actual examples of what I normally eat every day. Oh, and it goes without saying that all ingredients are raw and wild or organic. I never ordered pesticides with my cucumbers, did you?
Lemon tart, raw food pastries
In my quest to give my daughter the childhood of my dreams (!!), I invented a raw food lemon tart. I remember my Auntie Shirley making these for us when we were little. They’d come out of the oven piping hot and we’d burn our tongues on the sticky curd because we were too impatient to wait for them to cool down. Well, this won’t happen with these raw food lemon tarts, you just make them, refrigerate them and they’re ready to devour.
These are deep filled raw food lemon tarts, but you can make shallow filled ones with this recipe too. You just need the right trays!
Makes four deep filled raw food lemon tarts. Keeps for five days when stored in a sealed container in a fridge.
Base> 100g raw cashew nuts, 20g golden flax seeds, 25g lucuma powder, Pinch of vanilla powder, 40g raw mesquite powder, Pinch of unrefined sea salt, 60g coconut oil, 30g raw agave nectar
Filling > Juice of 2 lemons, 4 teaspoons of agar flakes, 40ml hot water, 4 inches of banana
10 drops organic lemon essential oil, 40g raw agave nectar, 2 pinches of turmeric powder
Grind the flax seeds to a flour using a high-powered blender and its dry jug. Add these to your food processor and add the cashew nuts. Process these two ingredients until you have a fine crumbly texture.
Add these to a large mixing bowl. Add in the lucuma, vanilla, mesquite and salt. Stir everything until well mixed.
Add the coconut oil and agave nectar and rub the pastry together in your hands until you get “breadcrumbs”, and then knead it until it becomes a dough. If it’s not wet enough to stick together, slowly add some more oil.
Divide this mixture up into four equal pieces and carefully place around the insides of your tart dishes. I use metal non-stick ones for this job. Take your time doing this, you need to make all four look the same.
Pop these bases into your freezer or fridge if you don’t have a freezer.
To make the filling, put the agar in a small dish and add the hot water. It needs to be as close to boiling as possible. This bit isn’t strictly raw but if you care that much then this recipe can remain just a fantasy to your tastebuds! Stir the agar until it’s dissolved. Don’t worry if it’s a bit lumpy. When it’s all set, it will be perfect.
Add all the filling ingredients, including the agar and its water to a high-speed blender. Blend everything until it’s as smooth as possible. it may not look right or good at this stage, as that all happens when it sets.
Take the bases out of the freezer or fridge. Pour equal amounts of filling into the bases. Add some gold flakes and slices of lemon peel as decoration. Pop everything back into the fridge or freezer until set.
Setting time will depend on your fridge or freezer, but don’t actually freeze these beauties, they don’t need it. Making them slightly colder than a fridge can do will make them come out of their cases easier. Once you’ve turned them out of their cases, you can store your raw food lemon tarts in the fridge.
Chia bread, raw food bread
Chia is a very exciting seed. Its nutritional values surpasses that of any other seed. It has eight times more omega three than salmon. Two days before being introduced to this seed, I took part in an ayahuascha ceremony and kept seeing fish on trees. I wondered why it meant. Then chia came into my life!
Makes one loaf. Keeps for ten days when stored in a sealed container.
300g golden flax seeds, 150g celery, 100g chia seeds (white if you can get them), 100g tomatoes
100g almonds 50g buckwheaties, 50g basil, 1⁄2 red pepper, 2 sundried tomatoes
Grind the flax seeds to a flour using a high-powered blender and its dry jug. Add all the remaining ingredients to the blender’s wet jug, then put the flour in from the dry jug. Blend this until smooth.
Turn out onto a lined dehydrator sheet and form a loaf or small rolls. Dehydrate at 115°F/46°C for four hours before removing the lining, and flipping them. Dehydrate for a further four hours or until firm in the middle, but not hard.
Doxtor’s orders, the best salad ever?
If it wasn’t for the ridiculous amount of greens I eat in my salads, I wouldn’t be half as healthy as I am. I usually eat a meal like this twice a day.
Serves 1-2 people. Keeps for a day when refrigerated in a sealed container.
100g alfalfa and broccoli sprouts,50g kelp noodles, 2 heaped teaspoons raw tahini, 20g Salba or chia seeds, shelled hemp seeds, 1 teaspoon spirulina, 2 teaspoons Udo’s oil, 1 teaspoon apple cider vinegar, Pinch of Himalayan pink salt
Put the oil, tahini, spirulina, apple cider vinegar in the bowl you’ll be eating out of and mash together. Add the seeds and mash again. Add the sprouts and mix. Rinse the kelp noodles and add those, mixing for a final time. Eat with love and appreciation for all things green.
This is a lovely warm and filling soup.
Serves two. Keeps for two days when refrigerated in a sealed container.
400ml water not quite boiled from a kettle, 70g shelled hempseeds, 1⁄2 cucumber, 1⁄2 avocado
1⁄2 red pepper, 1 small tomato, 1 celery stalk, 1 clove of garlic, 1⁄4 small red onion, 10ml Udo’s Choice oil, Optional.garnish, 10ml hemp seed oil, 5g Seagreens or powdered, broccoli sprouts
Stone and skin the avocado. Put all the ingredients into your high-powered blender and blend until smooth. Serve in two lovely big bowls, drizzle with extra oil, and sprinkle a few more Seagreens on top before tucking right in.
A love sublime, raw chocolates
I wrote Naked Chocolate, the world’s first book on raw chocolate with David Wolfe. I love a revolution, and what better revolution exists than one that melts in the mouth, delivering super nutrition faster than the speed of light?
Makes about 20 chocolates, depending on mould size. Keeps for about two months when refrigerated in a sealed container.
100g raw cacao butter, 100g raw cacao liquor, 50g raw coconut butter, 50g lucuma powder
50g mesquite powder, 30g raisins, 20g yacon syrup, 20g xylitol granules, 1 teaspoon brazilian ginseng, 5 drops of lime essential oil, Half teaspoon of Himalayan pink salt, Pinch of etherium gold, Pinch of etherium aulterra, gold flakes to decorate (optional)
Gently melt the butters to no more than 30 degrees C. Add in the salt, xylitol and etheriums, then mix. Put the raisins into a Vita-Prep, pour on the melted ingredients, and add in all the other ingredients. Blend on high for one minute, until everything’s well mixed. Sprinkle gold into the moulds of your choice, and pour the chocolate on top. Allow to set in the fridge or freezer before storing or eating. Hempesto, raw food pesto
This is a really flavoursome pesto that kiddies seem to love mixed in with mild leaves.
Makes four to eight portions. Keeps for three days when refrigerated in a sealed container. If you cover the top with oil, you can extend its shelf life.
50g basil, 50g parsley, 70g raw pine nuts, 70g shelled hemp seeds, 70g raw macadamia nuts, 50ml olive oil, 50ml raw hempseed oil, 5g Himalayan pink salt, 1 small clove of garlic
Add everything except the oils to a food processor or high-speed blender and combine until almost smooth. Add the oils and blend for about five seconds more before serving. Don’t over-blend the oils.
I once went to Mexico with one of my best friends, the superfood guru David Wolfe. We had these traditional coconut feasts made of jelly coconut, chilli, lime and salt. I loved it so much that I decided to make a child-friendly version.
Jelly of 1 young coconut, 1⁄8 teaspoon purple corn extract, 1/2 lime, 1⁄2 teaspoon paprika
1⁄4 teaspoon açai powder, 1⁄2 teaspoon Himalayan pink salt
Scoop the jelly out of the coconut and cut it into 2cm ribbons, then place it in a dish. Mix the powders together and sprinkle onto the coconut meat.
Cut the lime into three chunks, and top the dish with them.
Serve, and then squeeze the limes over the dish to eat.