For months now I have been considering changing my diet from vegan to raw vegan. It just makes sense to me that the best foods for our bodies, are the purest. Those that are provided from the earth, and not modified or processed in any way. While my health has improved dramatically over the course of my time I have switched to a vegan lifestyle, I still have a few obstacles to defeat.
I have read a lot about the benefits of raw foods and my body has been pushing me to go in that direction. As much as I have wanted to make the switch, I had been reluctant. My love for cooked and steamed veggies held me back. I have a fondness for all things cabbage and constantly racked my brain over how I could make raw brussels sprouts taste just as amazing raw as they do cooked.
I was fortunate enough to make a new friend recently whom is a health coach, nutritionist, owns her own raw chocolate company, and eats a primarily raw diet. After going to her house a few times and tasting some of the phenomenal foods she had prepared, I knew switching to a raw diet would be something that I could successfully achieve!
I made the decision to jump in and get started, and so far I am loving it! It seems like it would be so much more work, but really it isn’t. The most important thing to remember is to plan ahead and your dehydrator will be your best friend!
Here are a few recipes I have tried to help get you started or just if you are looking to try something new:
I finally did it! I found a great kale chip recipe that I just love! I have tried a few different recipes without complete success in the past and quickly gave in to paying high dollars for store bought kale chips. (recipe found on goneraw.com)
1 Large bunch of kale- wash, remove from stems, and tear into smaller pieces.
1 cup of cashews (soaked in filtered water for 2 hours)
1 red bell pepper (seeded and chopped)
juice of 1 lemon (or lemon juice works, just kind of eyeball the amount you use)
1 T. nutritional yeast (this adds that cheesy taste)
1/2 t. pink Himalayan Crystal salt
optional- 2 t. of agave (I didn’t use this as I am going for the salty taste in my chips)
Put all flavor ingredients into the blender and mix until smooth. Mine was still a little thick so I added a teensy bit more water.
Use your hands to coat the flavor ingredients onto the pieces of kale. It’s messy, but the most efficient way to get the mix inside the crevices of the kale.
Put the pieces of kale onto sheets of dehydrator trays (keep pieces folded, it makes for a nice thick, crunchy piece of kale) and dehydrate on 105 degrees overnight or until the coating dries.
Then remove and place directly on screens and dehydrate for about 12 hours or until completely dry.
2 medium zucchini
1 cup shredded coconut
2 T. coconut aminos (tamari works just as well)
1/4 cup cold-pressed coconut oil
2 T. cold-pressed sesame oil
3 scallions, green parts only and finely chopped
1/3 cup ground flax seeds
2/3 cup filtered water
1 1/2 cup raw cashews, soaked for 1 hour and drained
1/4 cup filtered water
1/4 cup lemon juice
1/4 t. Himalayan salt
1/2 t. miso
1/4 cup chives, minced
1/4 cup red pepper, minced
1 large clove of garlic, minced
Ginger Dipping Sauce:
1/4 cup coconut aminos
1 T. cold-pressed sesame oil
2 t. raw honey or raw agave nectar
1 t. umeboshi vinegar
1 t. grated ginger
1 t. raw sesame seeds
1/4 t. crushed chili pepper
chopped scallions for garnish
Wonton Wrappers- Peel the zucchini, shred 1 3/4 cups, and scrap into a large bowl. Mix in the coconut, coconut aminos, coconut oil, sesame oil, and scallions.
In a seperate bowl, whisk together flax seeds and water. Add the flax mixture to large bowl and mix everything together well.
Prepare 3 dehydrator trays with nonstick sheets. Drop about two tablespoons of mixture onto trays and spread out to make a 4-5 inch circle in diameter.
Dehydrate 4-6 hours at 105 degrees. Remove from nonstick sheets, flip over wrappers directly onto the mesh sheets and dehydrate for another 6-8 hours or until crisps. Don’t leave in dehydrator for too long, as you want them to still be flexible enough to fold like a taco.
Chive Cream– Place cashews, water, lemon juice, salt, and miso in blender and blend until smooth and creamy. Scrape into bowl and fold in chives, red pepper, and garlic.
Ginger Dipping Sauce– Whisk all ingredients together in a small bowl.
Assembly: Lay a wrap flat on the plate, spread two tablespoons of chive cream filling to cover entire wrap. Fold in half to create a half circle. Serve with ginger dipping sauce on the side (or put it directly on top of cream filling).
(this recipe was passed onto me by a friend that attended a raw potluck. I’m not sure where it originally came from, so if anyone comes across the source, I would love to get the information. Always want to give credit where credit is due!)
Enjoy trying out these recipes, I think you will be pleasantly surprised.
More recipes to comes soon….
Happy raw eating!!