Raw Food Recipes

Quick, easy, healthy and delicious is the way to go whether you want to enjoy raw food regularly, every day or for a lifetime.

Below I’ve chosen five starter recipes especially for you, together with an accompanying video where you can see me demonstrate each one. Each recipe takes only 10 minutes or less to make and are available in print as part of the “Go Raw for a Day!” starter guide, so make sure you download yours today so that you can print off these recipes and use them in your own kitchen.

MANGO & SPINACH SMOOTHIE

Serves 2

Looking and feeling great has to start with leafy greens – it cleanses and rebuilds your body in miraculous ways. One or two glasses of this a day (this recipe makes 2 pints) is going to make you look and feel amazing. And the good news is, it tastes truly (you’re going to have to trust me on this!) delicious.

EQUIPMENT

Blender

INGREDIENTS

1 large sweet and ripe mango (or 2 small ones)
5–6 large handfuls of organic spinach

DIRECTIONS

  1. Chop your peeled mango into pieces and put into a blender first (it’s important that you put the mango in first as it creates the juice which the spinach can be blended into).
  2. Wash your spinach thoroughly and add to the blender.
  3. Blend the two together thoroughly until a thick but bit-free consistency is achieved.
  4. Taste-test: If it’s not sweet enough for you add 1–2 dates or more mango; if it’s too sweet add more spinach.
  5. Finally, if you prefer your smoothie runnier, simply add water to reach desired consistency.
  6. When you’re happy with taste and texture, pour into a tall glass and swoon! Feel the green goodness flooding into you! You did good!

Veggie-Nut Burgers

Serves 4

These are fresh and tasty “burgers” that require no cooking. Great as a main meal staple served with a large juicy salad or marinated vegetables.

EQUIPMENT

Blender (If you have a food processor or hand blender, that’s even better)

INGREDIENTS

1 cup almonds 1 cup pecans (use walnuts if you don’t like pecans, simply adjust the shopping list)
2–3 large carrots
½ large onion or more to taste
1 large handful of fresh parsley
¼ cup lemon juice
1 teaspoon Celtic sea salt OR Himalayan Crystal Salt (or the healthiest salt you can find)

DIRECTIONS

  1. Put all ingredients into a food processor, or use a hand blender or table-top blender if you don’t have one.
  2. Taste test – if you think it needs more spice, add some fresh or dried herbs or seasonings. Curry powder can work well!
  3. Shape into burger shapes, either by hand, or using a mould.

KAREN’S FAVOURITE NORI ROLLS

Serves 1

This nori roll recipe is a sure-fire winner and a recipe that I can live on for days on end. To find a recipe that suits you, use your favourite raw ingredients as fillings and continue to experiment with new textures and flavours. Makes 2 rolls.

EQUIPMENT

None

INGREDIENTS

2 nori sheets
1 large avocado
2 fresh tomatoes
1 small onion
10 black olives, pitted OR 6 sundried tomatoes in oil
Handful of coriander (cilantro) OR rocket (arugula) OR watercress OR sunflower greens

DIRECTIONS

  1. Lay the nori sheet out fl at on a plate or cutting board and place strips of avocado along the near edge about an inch in from the outside of the sheet.
  2. Next, lay on top of the avocado some strips of tomato followed by strips of onion then topped with halved olives or the sundried tomatoes.
  3. Finally top it all off with your chosen greens.
  4. Roll up, either by hand or using a sushi mat, cut into small bit-sized pieces and enjoy!

KALE & AVOCADO SALAD

Serves 2

This salad is an absolute classic. While kale may not be considered to be a great leafy green to eat raw, you’ll be blown away by how delicious, fi lling and extremely nutritious this recipe is, not least because of the special method of preparation, which is super-easy to do.

EQUIPMENT

None

INGREDIENTS

8 large handfuls of green curly kale
½ teaspoon Celtic sea salt OR Himalayan Crystal Salt (or the healthiest salt you can find that’s not table salt)
1–2 Tablespoons of olive oil
1 ripe avocado
2 large tomatoes OR a handful of baby plum tomatoes
DRESSING: Squeeze of fresh lemon juice

DIRECTIONS

  1. Chop the kale up into tiny pieces (roughly 1–2cm square) and put into a bowl.
  2. Add 1–2 tablespoons of olive oil plus a small sprinkling of sea salt to the kale and massage well into the leaves until they are glistening and look succulent.
  3. Chop up 1 avocado into small pieces, add to the kale and massage in well, coating the leaves. It is fine to leave pieces of avocado sitting amongst the leaves as well.
  4. Chop tomatoes into small cubes and add to bowl. Feel free to add in any other raw ingredients that you may have to hand such as sliced onion, sundried tomatoes, olives or bell pepper.
  5. Mix all ingredients well by hand – a very tactile and delicious experience! Make sure that all ingredients are spread evenly through out the bowl. Sprinkle with some fresh lemon juice and serve as is or pile high on to a plate and garnish with tomatoes.

RASPBERRY PASSION PUDDING

Serves 2

One of my favourite dessert recipes of all time, this dessert is loved universally by kids and adults alike and looks truly stunning.

EQUIPMENT

None

INGREDIENTS

3 cups frozen raspberries
1 passion fruit (cut in half and squeeze out seeds, discard shell)
1 mango, peeled and pitted

DIRECTIONS

  1. Place the prepared fresh fruit into the blender first, then add the frozen raspberries on top.
  2. Blend all ingredients until the mixture is smooth and creamy and no lumps.
  3. Taste test before serving. If too tart for your palette add some honey or dates to your blend.