Recipes:Avocado Gazpacho with CucumberKale Tabbouleh with Fresh HerbsRaw Corn, Avocado, and Black Bean SaladAvocado-Apple SoupSpinach and Strawberry SaladSpinach Mushroom Salad with Marinade DressingPistachio & Red Pepper BisqueRainbow Chopped SaladSunflower-Walnut PâtéSalty Banana DipWalnut-Honey SpreadCoconut DressingGuacamole DipSpicy Cheese DipOrange-Ginger DressingCitrus Salad DressingTangy Pineapple SalsaBanana Maple Walnut Ice CreamKey Lime PieChocolate Chip Mint Ice CreamRaw Peach CobblerVanilla Bean Ice CreamChocolate Chip CookiesPecan SandiesChocolate Ice CreamCantaloupe Dessert Soup with Coconut MilkFalafels with Fava BeansPickled Squash Bites

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26 Tasty Raw Food Recipes - part 2

Delicious raw

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Avocado Gazpacho with Cucumber


Total Time: 10 minutes

Servings: 1




1 small avocado

1 cucumber, peeled/deseeded, plus sliced cucumber rounds for garnish

1 tbsp. onion, minced

1 tbsp. extra-virgin olive oil

1 tbsp. lemon juice

1 tbsp. apple cider vinegar

¼ tsp. sea salt

¼ tsp. chili powder

250ml water

Pinch of paprika, to garnish

6 (¼-inch-thick/1cm-thick) raw cucumber rounds, to garnish

70g. pecans, soaked and drained, chopped, to garnish




First, presoak the pecans. Place the pecans in a bowl covered with water and 1 tsp. sea salt. Let the pecans soak for 4-6 hours. Change the soaking water once or twice throughout the soaking time. When the pecans have finished soaking, rinse them thoroughly; drain.  Roughly chop the pecans and set aside.

Combine the avocado, cucumber, onion, olive oil, lemon juice, vinegar and water together in a blender.


Blend on high speed for 20-30 seconds or until smooth. Sprinkle in the sea salt and chili powder and blend for 5-10 seconds to fully incorporate.


Kale Tabbouleh with Fresh Herbs


Total Time: 15 minutes

Servings: 2-3




For the Salad

For the Dressing


2 bunches of parsley, chopped


200ml olive oil


1 bunch kale, stems removed


120ml lemon juices


30g package fresh mint leaves, chopped


2-3 cloves of garlic, minced


300g grape tomatoes, halved


2 tbsp. sweet onion, chopped


150g  cucumber, seeded and diced


1 tsp. sea salt, or to taste


150g hemp seed


1 tsp. thyme


70g sweet onion, diced


½ tsp. fresh ground black pepper, or to taste




Prepare the salad: First, wash all greens and dry with paper towel, squeezing out excess water.  Remove any stems.


Shred the kale and place it in a large mixing bowl. Sprinkle on a little sea salt, then using your hands, massage the salt into the kale until it starts to wilt and begins to soften.


Chop the parsley and add it to the bowl as well.


Chop mint; mix it into the kale-parsley mixture.


Add the remaining salad ingredients to the bowl with the greens and toss to combine the salad contents.


Prepare the dressing:

Raw Corn, Avocado, and Black Bean Salad


Total Time: 2 hours and 15 minutes (Includes 2 hours refrigeration time)

Servings: 4




2 ears fresh corn, silks and husks removed

200g sprouted black beans, rinsed/drained

1 medium tomato, cut into ½-inch/1cm pieces

½ green bell pepper, finely chopped

¼ tsp. chili powder

¼ tsp. sea salt, or to taste