It’s just way too hot to cook so making these tasty raw dishes was easy peasy.
When you don’t manipulate the food by heating, you get the raw, enzyme-filled, nutrient-dense, fuel to give your body the energy it needs during the day.
Here’s a few of my favorite raw recipes.
2-3 Portobello mushroom caps
2 ripe avocados, mashed
1 onion, diced
1 tomato, diced
1 Tbsp. lime juice (or juice of 1 lime)
1 tsp. of sea salt
Mix the guacamole ingredients together. Makes 4 servings. Keep in airtight container in the fridge for leftovers. Will last for 2-3 days.
Fill mushroom caps with scoops of guacamole. Serve.
2 Tbsp. of lemon juice
1 Tbsp. of extra virgin olive oil
Sea salt and pepper to taste
2 celery stalks, chopped
¼ cup Kalamata olives, pitted and chopped
½ red pepper (1/4 cup), chopped
1 Tbsp. fresh basil, chopped
Make the vinaigrette first. In a bowl, mix all ingredients and set aside.
To make the salad, trim the ends off the eggplant. Cut the eggplant in quarters then cross-wise about ¼ inch thick. Add the eggplant to the vinaigrette and stir well. Let sit for 5 minutes. Toss in the rest of ingredients. Serve.
1 ripe avocado, seed removed and peeled
1 cup vegetable broth
1/2 Tbsp. fresh lime juice
1/4 tsp. chives, chopped
Sea Salt and freshly ground pepper
Place avocado, vegetable broth, and lime juice in a food processor. Blend until smooth.
Taste and add sea salt and pepper as needed. Chill before serving with a sprinkle of
chopped chives. Serves 1-2
Craving more raw recipes? Grab Raw Renewal 7 Day Detox!