The Path to Raw (Recipes)
Not quite ready to eat your food raw? That’s okay. You can try these raw “hybrid” recipes. They are geared for those who may be new to the concept of eating their food raw—at least some of it.
The following recipes not only are on the more “semi raw” side of food preparation, but they also will keep your kitchen (and you) cool for these last days of summer. What a deal! High nutrition your body craves and needs in a form your body can assimilate, all while keeping your cool and testing out this raw food thing.
Cool Summer Salad
3 cups spinach leaves, shredded
1 cup Romaine lettuce, shredded
½ cup shredded organic carrots
2 zucchini, shredded
1 cup of alfalfa sprouts
1 cup of broccoli florets
½ cup diced yellow bell pepper
1 cup red cabbage (chopped)
2 hard-boiled omega-3 eggs (sliced)
2 ounces shredded organic cheese
Dressing: Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and two carrots, two tablespoons mayonnaise, and a dash of Herbamare.
Layer large salad bowl with listed salad ingredients. Top with dressing—and it’s ready to serve.
Refreshing Fruit Salad
1 cup of white or red seedless grapes
2 cups fresh strawberries, sliced
1 cup fresh blueberries
2 sliced kiwis
1 cup Amasai
1 teaspoon vanilla
2 Tablespoons raw honey
Icy Fruit Dessert
Fresh papayas, strawberries, blueberries, pineapple, nectarines, bananas or fruit of your choice
Peel and slice the fresh fruit of your choice. Place freshly sliced fruit in a freezer container and freeze solidly. When you are ready to eat your icy fruit dessert, remove the frozen fruit from the freezer and allow to partially thaw. Put partially thawed fruit in a blender and puree.