Want to start a raw food diet? Here’s some great raw food recipes to get you started!

We borrowed some great recipes from our friends at welikitraw.com (with their permission of course!) thinking that you could really get some use out of them too. We actually tried a few in the office and they were a total hit. Nothing but tasty rawness. Try ‘em – and post a comment and let us know what you think!

Watermelon Mini Cake Delights

This was a Memorial Day inspired treat I took to a pool party yesterday. They were all gobbled up by rawies and non-rawies alike! Yummy! This is a super Memorial Day or Fourth of July treat, or for just any ol’ time!

Ingredients

  • 1 Watermelon, cut into squares
  • 2 cups Cashews, soaked for two hours
  • 1 cup Agave
  • Vanilla, to taste
  • Water, to taste
  • Blueberries

Preparation

Place cashews, agave, and vanilla in food processor and process. Add water slowly, little by little to achieve a smoothe frosting-like consistency. Place on a ziplock bag and cut a small section of the bottom corner. Use this as your frosting instrument. Squeeze frosting on each watermelon, then top with a blueberry! You can also include little flags on each one for decoration and serving purposes. Or, shape them all into a flag shape for a lovely, festive presentation! Enjoy!

Kale Chips

Kale chips are sooo easy to make & delicious. They were so good that when we opened the dehydrater to try them, they almost all got eaten immediately!! I had to hold everyone off to get them on a plate to take a picture to post (what dedication! ; )

Easy, easy, easy.. Cut out the center tough stem part of the kale.
I used 2 big bunches of beautiful organic dark kale that we bought at the market.
Then cut each piece in 4 – You can layer & cut them all together so it it super quick.

In a mixing bowl pour a couple Tablespoons of olive oil, some (1/2t or less) of garlic, onion and chili powder, some cayenne, 1t of salt.. & I think I put 1 t of basil… & maybe a bit of cumin. Mix all together and then put the kale in the bowl and mix it into the oil mixture – I used my hands.
Spread out on dehydrator trays (I got my Mom to do this ; ) -Mom’s been great!! Check it after 4 hours, but I think we left it in for about 6 – it should be crispy.

It’s so good – I thought much better than chips – & you’re eating kale – how amazing is this!?!
Incredible!!

Blueberry Rawffins

  • 1 cup Brazil nuts, ground into flour
  • ½-2/3 cup almond meal leftover from making almond milk
  • ¼ cup golden flaxseed, finely ground
  • a few dashes of sea salt
  • ½ tsp. vanilla
  • 1 Tbsp. olive oil
  • 2 Tbsp. agave nectar
  • Fresh almond milk (I made mine with ½ cup soaked almonds and 2 cups water)
  • 1 cup frozen blueberries (yields ½ cup thawed berries)
  • Streusel topping: a couple dates and a handful of nuts processed into a crumb
  • a few more drizzles of agave nectar

In a colander, thaw the frozen blueberries by rinsing them under warm water and allowing them to drain while you prepare the batter. You can also use fresh, but I didn’t have any at the time.

In a medium size bowl, mix together the ground Brazil nuts, almond meal (still damp from making your “milk”), ground flax and sea salt. Add the vanilla, oil, agave and a couple tablespoons of almond milk and stir to combine. Add a little more almond milk based on the consistency of your batter (not too crumbly, but not too wet either). I only used a total of 4 tablespoons (1/4 cup) in mine.

Fold in the thawed blueberries, and add batter to six muffin cups or silicon liners. Sprinkle with streusel topping and a drizzle of agave.

“Bake” in your dehydrator for about an hour until firm enough to remove from muffin cups or liners. Continue to “bake” until the centers are no longer a doughy consistency. I tried mine after a couple of hours and opted to leave them in the dehydrator for brunch the next day. Serve with sweetened almond milk.

Recipes from www.welikeitraw.com

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  • Jes

    YUMMM!!!! Good stuff Josh…thanks!