Raw Food Recipe Eat Healthy without cooking

Benefits of a Raw Food Diet For Vibrant Health

Why eat more raw food? Its simple, simplicity.When you prepare food without cooking, you spend less time in the kitchen, no kitchen is required raw is the ultimate fast food.

Eating more greens, vegetables and fruits is the easiest way to maintain optimal health and weight.

Raw greens, vegetables, fruits, nuts and seeds have vitamins, minerals, phytonutrients, enzymes and fiber essential for good health.

Better nutrition will not only help prevent disease and overweight, it will also slow the aging process and increase energy.

• Energizing-Purifying Juice

2 celery stalks

1 carrot

1/2 cup chopped green or red cabbage

1/4 cucumber

4 kale or collard leaves

15 parsley sprigs

1/4 cup coarsely chopped broccoli stalk

1 small red radish

1 piece fresh ginger

1 1/2 teaspoons fresh lemon juice

Juice the celery, carrot, cabbage, cucumber, kale, parsley, brocolli stalk and the radish and ginger. Stir in the lemon juice.

• Shaved Beet Salad

1/2 small beet, peeled

3 tablespoons Lemon Herb Dressing (ingredients: lemon juice, herbs, garlic, mustard and pepper add olive oil, store in glass jar)

2 cups mesclun or arugula

1 tablespoon chopped walnuts

Slice the beet paper thin using a mandoline or sharp knife. Place in a mixing bowl. add the dressing, and toss until evenly coated. Marinate for 30 minutes at room temperature. Arrange the mesclun on a serving plate. Remove beets from the dressing and place on top of the greens along with the walnuts.

• Mango and Avocado Salad

1 ripe mango, cubed

1 ripe avocado, cubed

2 teaspoons minced red onion

1 teaspoon minced fresh cilantro

1 teaspoon fresh lime juice

1/4 teaspoon minced jalapeno chile or cayenne

2 cups mesclun or shredded romaine lettuce

2 tablespoons Lime Herb Dressing

Place the mango, avacado, onion, cilantro, lime juice, and chile in a mixing bowl and toss gently. Arrange the mesclun on a serving plate and drizzle with the lime herb dressing. Using rubber spatula mound the mango avacado mixture in the center of the plate. Eat and enjoy.

• Berry Smoothie

1/4 cup water

1 cup fresh or frozen strawberries, blueberries, or blackberries

1 ripe banana, fresh or frozen

Place all the ingredients in a blender and process on medium speed until smooth.

• Tropical Fruit Salad

1 ripe mango or 1/2 small ripe papaya, cut in cubes

1/2 ripe banana, sliced

1 kiwifruit, peeled and sliced

1/2 cup raspberries or sliced strawberries

1/4 cup Orange Honey Cream (ingredients: 1 cup raw cashews, 1/4 cup fresh orange juice, 2 tablespoons raw honey, 2 tablespoons water) Place all in blender and process until smooth. Chill for 2 hours before serving. Store in sealed container.

Combine the mango, banana, kiwifruit, and berries in a small bowl and toss gently with a spoon.

• Brownies

1 1/2 cups raw walnuts

8 pitted medjool dates

1/4 cup unsweetened cocoa or carob powder

1/2 teaspoon vanilla or cherry extract

2 teaspoons water

1/4 cup chopped dried cherries

Chop 1/4 cup of the walnuts and set aside. Place the remaining walnuts in a food processor fitted until finely ground. Add the dates and process until the mixture sticks together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water. Transfer to a mixing bowl add the remaining walnuts and dried cherries, mix well with your hands. Pack the mixture firmly into a square container. Chill for 2 hours before serving. Store in sealed container. Brownies will keep for up to one week in the refrigerator or one month in the freezer.

• No Peanut Butter Cookies

1/2 cup raw almond or cashew butter (see ingredients cup of raw almonds, place in food processor for 5 to 10 minutes until almonds are ground into a paste.)

1/4 cup pure maple syrup or raw honey

1/2 teaspoon vanilla extract

1/2 cup of ground almonds

Place the almond butter, maple syrup, vanilla, in a food processor fitted for smooth texture. Transfer to a bowl and freeze for 30 minutes. Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds. Freeze for a least 2 hours before serving. Cookies will keep for up to one month.