Raw food

Raw food recipes by Shazzie

Find lots of great, free and unique raw food recipes on this page! I've published over 500 raw food recipes in five books, in Shazzie's VIP Room and in New 2 Raw, over the last twelve years. I've also made lots of raw food on my television show! I love making raw food recipes so much, that I wanted to share these unique raw food recipes here. They are actual examples of what I normally eat every day. Oh, and it goes without saying that all ingredients are raw and wild or organic. I never ordered pesticides with my cucumbers, did you?

Lemon tart, raw food pastries

Raw food bread

In my quest to give my daughter the childhood of my dreams (!!), I invented a raw food lemon tart. I remember my Auntie Shirley making these for us when we were little. They'd come out of the oven piping hot and we'd burn our tongues on the sticky curd because we were too impatient to wait for them to cool down. Well, this won't happen with these raw food lemon tarts, you just make them, refrigerate them and they're ready to devour.

These are deep filled raw food lemon tarts, but you can make shallow filled ones with this recipe too. You just need the right trays!

Makes four deep filled raw food lemon tarts. Keeps for five days when stored in a sealed container in a fridge.

Base

100g raw cashew nuts
20g golden flax seeds
25g lucuma powder
Pinch of vanilla powder
40g raw mesquite powder
Pinch of unrefined sea salt
60g coconut oil
30g raw agave nectar

Filling

Juice of 2 lemons
4 teaspoons of agar flakes
40ml hot water
4 inches of banana
10 drops organic lemon essential oil
40g raw agave nectar
2 pinches of turmeric powder

Grind the flax seeds to a flour using a high-powered blender and its dry jug. Add these to your food processor and add the cashew nuts. Process these two ingredients until you have a fine crumbly texture.

Add these to a large mixing bowl. Add in the lucuma, vanilla, mesquite and salt. Stir everything until well mixed.

Add the coconut oil and agave nectar and rub the pastry together in your hands until you get "breadcrumbs", and then knead it until it becomes a dough. If it's not wet enough to stick together, slowly add some more oil.

Divide this mixture up into four equal pieces and carefully place around the insides of your tart dishes. I use metal non-stick ones for this job. Take your time doing this, you need to make all four look the same.

Pop these bases into your freezer or fridge if you don't have a freezer.

To make the filling, put the agar in a small dish and add the hot water. It needs to be as close to boiling as possible. This bit isn't strictly raw but if you care that much then this recipe can remain just a fantasy to your tastebuds! Stir the agar until it's dissolved. Don't worry if it's a bit lumpy. When it's all set, it will be perfect.

Add all the filling ingredients, including the agar and its water to a high-speed blender. Blend everything until it's as smooth as possible. it may not look right or good at this stage, as that all happens when it sets.

Take the bases out of the freezer or fridge. Pour equal amounts of filling into the bases. Add some gold flakes and slices of lemon peel as decoration. Pop everything back into the fridge or freezer until set.

Setting time will depend on your fridge or freezer, but don't actually freeze these beauties, they don't need it. Making them slightly colder than a fridge can do will make them come out of their cases easier. Once you've turned them out of their cases, you can store your raw food lemon tarts in the fridge.

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Salba bread, raw food bread

Raw food bread

Salba and chia are very exciting seeds. Their nutritional values surpass that of any other seed. It has eight times omore omega three than salmon. Two days before being introduced to this seed, I took part in an ayahuascha ceremony and kept seeing fish on trees. I wondered why it meant. Then chia and Salba came into my life!

Makes one loaf. Keeps for ten days when stored in a sealed container.

300g golden flax seeds
150g celery
100g Salba or chia seeds
100g tomatoes
100g almonds
50g buckwheaties
50g basil
1⁄2 red pepper
2 sundried tomatoes

Grind the flax seeds to a flour using a high-powered blender and its dry jug. Add all the remaining ingredients to the blender’s wet jug, then put the flour in from the dry jug. Blend this until smooth.

Turn out onto a lined dehydrator sheet and form a loaf or small rolls. Dehydrate at 115°F/46°C for four hours before removing the lining, and flipping them. Dehydrate for a further four hours or until firm in the middle, but not hard.

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Doxtor's orders, the best salad ever?

Image of Doxtor's orders, the best salad ever?

If it wasn’t for the ridiculous amount of greens I eat in my salads, I wouldn’t be half as healthy as I am. I usually eat a meal like this twice a day.

Serves 1-2 people. Keeps for a day when refrigerated in a sealed container.

100g alfalfa and broccoli sprouts
50g kelp noodles
2 heaped teaspoons raw tahini
20g Salba or chia seeds
20 shelled hemp seeds
1 teaspoon spirulina
2 teaspoons Udo's oil
1 teaspoon apple cider vinegar
Pinch of Himalayan pink salt

Put the oil, tahini, spirulina, apple cider vinegar in the bowl you'll be eating out of and mash together. Add the seeds and mash again. Add the sprouts and mix. Rinse the kelp noodles and add those, mixing for a final time. Eat with love and appreciation for all things green.

If you want to be inspired by my before and after photos, please check out this "why I eat raw food" link.

Cucumber soup

Cucumber soup

This is a lovely warm and filling soup.

Serves two. Keeps for two days when refrigerated in a sealed container.

400ml water not quite boiled from a kettle
70g shelled hempseeds
1⁄2 cucumber
1⁄2 avocado
1⁄2 red pepper
1 small tomato
1 celery stalk
1 clove of garlic
1⁄4 small red onion
10ml Udo’s Choice oil
Optional.garnish
10ml hemp seed oil
5g Seagreens or powdered
broccoli sprouts

Stone and skin the avocado. Put all the ingredients into your high-powered blender and blend until smooth. Serve in two lovely big bowls, drizzle with extra oil, and sprinkle a few more Seagreens on top before tucking right in.

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Doxtor's love juice, raw green juice to open your heart

Image of Doxtor's love juice, green juice to open your heart

The Doxtor orders everyone to have two pints of green juice a day. Raw foodists who drink green juice glow in the dark.

Serves 1, for drinking all morning. Keeps for a day when refrigerated in a sealed container but juice is always best served fresh.

2 cucumbers
1 head of celery
100g rocket (arugula)
2 apples

Blend all the ingredients in a high-speed blender. Put a nut mylk bag or pop sock over the top of a large jug and pour the mixture in. Squeeze the juice out, or get your small one to do it because it’s great fun. Serve and drink immediately.

The skin of cucumbers is high in cholesterol-lowering sterols. This is a great drink to serve to grandparents who have been saving a little extra pudding around their middles for a rainy day.

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© 2012 Shazzie. WOULD YOU LIKE TO USE THESE RECIPES IN YOUR MARKETING MATERIAL, BOOKS OR WEB SITES? You don't need to ask me, just include this text in full, linking to my web site if it's online:

Shazzie is the world's first raw food television presenter and has written five books and several life-changing programs. If you are ready to upgrade your lifestyle, discover raw food ecstasy and enjoy everything more than you thought possible, visit her web site now: http://www.shazzie.com

Bliss U.

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A love sublime, raw chocolates

Image of A love sublime, raw chocolates

I wrote Naked Chocolate, the world's first book on raw chocolate with David Wolfe. I love a revolution, and what better revolution exists than one that melts in the mouth, delivering super nutrition faster than the speed of light?

Makes about 20 chocolates, depending on mould size. Keeps for about two months when refrigerated in a sealed container.

100g raw cacao butter
100g raw cacao liquor
50g raw coconut butter
50g lucuma powder
50g mesquite powder
30g raisins
20g yacon syrup
20g xylitol granules
1 teaspoon brazilian ginseng
5 drops of lime essential oil
Half teaspoon of Himalayan pink salt
Pinch of etherium gold
Pinch of etherium aulterra
gold flakes to decorate (optional)

Gently melt the butters to no more than 30 degrees C. Add in the salt, xylitol and etheriums, then mix. Put the raisins into a Vita-Prep, pour on the melted ingredients, and add in all the other ingredients. Blend on high for one minute, until everything’s well mixed. Sprinkle gold into the moulds of your choice, and pour the chocolate on top. Allow to set in the fridge or freezer before storing or eating.

If you want to get more raw food into children, you will love this article: How to get young children to eat raw food.

Hempesto, raw food pesto

Hemp pesto

This is a really flavoursome pesto that kiddies seem to love mixed in with mild leaves.

Makes four to eight portions. Keeps for three days when refrigerated in a sealed container. If you cover the top with oil, you can extend its shelf life.

50g basil
50g parsley
70g raw pine nuts
70g shelled hemp seeds
70g raw macadamia nuts
50ml olive oil
50ml raw hempseed oil
5g Himalayan pink salt
1 small clove of garlic

Add everything except the oils to a food processor or high-speed blender and combine until almost smooth. Add the oils and blend for about five seconds more before serving. Don’t over-blend the oils.

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Mexicoco

Mexicoco

I once went to Mexico with one of my best friends, the superfood guru David Wolfe. We had these traditional coconut feasts made of jelly coconut, chilli, lime and salt. I loved it so much that I decided to make a child-friendly version.

Jelly of 1 young coconut
1⁄8 teaspoon purple corn extract
1/2 lime
1⁄2 teaspoon paprika
1⁄4 teaspoon açai powder
1⁄2 teaspoon Himalayan pink salt

Scoop the jelly out of the coconut and cut it into 2cm ribbons, then place it in a dish. Mix the powders together and sprinkle onto the coconut meat.

Cut the lime into three chunks, and top the dish with them.

Serve, and then squeeze the limes over the dish to eat.

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Omega 3 raw vegan ice cream

This raw vegan ice cream is so good, you won't want to share it. Made in a high-speed blender.

Raw vegan crispy pancakes, success on a plate for you

Image of Raw vegan crispy pancakes, success on a plate for you

Do you remember Findus crispy pancakes? In a moment of creative genius The Doxtor made a raw food version and was even organised enough to write it down so you can copy it. The Doxtor loves it when people copy her.

(You need a dehydrator for this recipe)

Pancakes

120g golden flax seeds
200g pears
150g courgette
100g tomato
100ml water
50g pine nuts

Coating

30g golden flax seeds
1 tsp paprika
½ tsp turmeric
1/4 tsp salt
1/2 tsp xylitol

Filling

150g oyster mushrooms
20ml olive oil
20ml sesame oil
20ml tamari
1 stalk celery very finely diced
100g pine nuts
200g red pepper
2tsp white miso
10 chives finely cut
2tsp salba or chia

To make the pancakes: Grind the flax seeds to a flour. I use a Vita-Prep3 with the dry jug, and you can also use a seed or clean coffee grinder. Blend all the pancake ingredients in a high-speed blender with a normal jug and blend untie you have a batter.

Line your dehydrator with non-stick sheets. For an Excalibur, you’ll need two trays. Pour four circles (two on each tray) of batter, using all the mixture and spread them until they’re about 7-8″ wide.

To make the coating: Grind the flax seeds to a flour as above. Place them in a bowl and hand mix all the other coating ingredients. Add this to a sieve and tap the sieve over the pancakes until each one is coated evenly.

Dehydrate the coated pancakes at 115°F/46°C for about three hours.

To make the filling: Cut the mushrooms into thin strips and add to a wide bottomed bowl. Add the oils and tamari and mix well. Leave to marinate until your pancakes are nearly ready to flip. Very finely dice the celery and add this and the salba/chia to the marinated mushrooms. Blend the remaining filling ingredients in a high-speed blender to make a cheeze. Add this to the mushrooms and mix well.
After your pancakes have been dehydrating for three hours, you can flip them by laying an unlined tray on top of them and turning the whole lot over, then peeling the non-stick coating off. Do this to all your pancakes, then add even amounts of filling to one side of each pancake. with your finger, use some of the moisture of the filling to wet the edges of the pancakes so they stick when folded. Fold each pancake in half and press the edges together. Dehydrate for 2 more hours before serving.

I served it with avocado and a creamy raw vegan hummous. I also made a great filling out of diced veggies and onions that I really loved. It wasn’t to Evie’s taste, though, and I only make such fancy food to give Evie an exciting life. This dish freezes exceptionally well. Just wrap with cling film or foil before freezing and dehydrate for about four hours to reheat. Enjoy!

There has been some movement away from raw foodism and veganism of late. Here's my article on it: Is the raw food movement dead?

Butternut tortilla, a raw vegan omelette!

Image of Butternut tortilla, a raw vegan omelette!

This butternut tortilla recipe is from Evie's Kitchen. Evie was so surprised when she tried this. "That’s really nice" she said, with a stuffed face As if I usually make disgusting food. Serves two if you're allowed some. Keeps for three days when refrigerated in a.sealed container.

200g butternut squash
30g flax seeds
4 cherry tomatoes
10g parsley
4 olives, pitted
Pinch of Himalayan pink salt

Finely grind the flax seeds. Quarter the tomatoes. Finely chop the parsley. Blend the squash with the flax to form a smooth paste. In a bowl, mix the paste with the tomatoes, olives and parsley. Put a little parsley to one side to garnish.

Flatten the mixture into a thick pancake on a lined dehydrator tray. Sprinkle with the remaining parsley. Dehydrate at 115°F/46°C for about five hours or until you can wait no more.

Overweight or slightly podgy? One of the most inspiring weight loss stories I know of is this: Raw food weight loss.

Chiabioca, raw food tapioca

Raw food tapioca

20g dried apricots (dark, unsulphured)
20g dried pear
30g raisins
20g chia*
200ml warm pure water

This is a great dessert or even breakfast for adults and children alike. Play with the types of dried fruit for infinite possibilities. You love infinite possibilities.

Serves two. Keeps for four days when refrigerated in a sealed container.

Finely chop the dried apricots and pear and add to the chia and raisins in a small mixing bowl. Pour over the warm water and stir. Leave for twenty minutes (not in the fridge) to thicken. Stir before serving.

*For this recipe I used Salba, a proprietary brand of chia, that's mostly white. It just looks prettier sometimes!


Cheezy broccoli

Cheezy broccoli

Comfort food that's healthy, did you know it existed? Well, it does, and it's cheesy, green deliciousness.

Serves two. Keeps for five days when refrigerated in a sealed container.

200g | 3 cups broccoli
4 teaspoons olive oil
1 teaspoon apple cider vinegar
80g | 3/4 cup raw cashew nuts
120ml | 1/2 cup water for the recipe and additional soaking water
3 teaspoons nutritional yeast such as Engevita
1 teaspoon ashwaganda extract powder
1 clove garlic, peeled and minced

Soak the nuts in plenty of water overnight, then rinse.

Cut the broccoli into small florets. Mix the broccoli with the olive oil and apple cider vinegar and set aside.

Blend all the other ingredients until very smooth, using a Vita-Prep (or other high-speed blender).

Pour the mixture into a shallow container and cover with a dark cloth.

Store in a warm dark cupboard for around eight hours or overnight. Once it tastes as cheezy as you like, then mix with the broccoli and serve.

I often make double (or even quadruple) the cheeze recipe so I have something spreadable ready for any creamy cheezy whims and visitors.


Sylky ranch dressing

Raw food ranch dressing

Use to dress up a salad, as a dip for any of the breads as an extra side dressing to a main meal.

Makes ten servings. Keeps for two days when refrigerated in a sealed container.

1 avocado
¼ red onion
1 clove garlic
75g | ¼ cup hemp seed butter
4 teaspoons nutritional yeast, such as Enjevita
240ml | 1 cup water
2 teaspoons tamari or Nama Shoyu
2 teaspoons apple cider vinegar
2 teaspoons dried parsley
2 teaspoons dried basil
1 teaspoon astragalus extract powder
5 drops marine phytoplankton liquid
A generous sprinkle of dill weed
A large pinch of sea salt

Blend all ingredients in your VitaPrep (or other high-speed blender) until smooth and creamy.

Serve as and when required. Very perfect over watercress and mixed lettuce.

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Sweet watermelon crush

Sweet watermelon crush, raw food drink

For those balmy hot sunny days that we’re always on the look out for in England! When it happens, we all instantly need something refreshing and sweet to tantalize our tastebuds and cool us down, because we’re so not used to the heat!

Serves two unless it’s really hot. Drink straight away.

150g | 1 cup watermelon, including the pips
Juice of one lemon
½ teaspoon turmeric powder
10 ice cubes
10 strawberries
¼ cucumber
3 teaspoons raw agave nectar

Blend everything except for the ice in your VitaPrep (or other high-speed blender) until smooth. Add the ice and pulse until you have crushed, but not pulverised it. Serve in glasses and drink next to a fluttering curtain.

Lemonado fool

Lemonado Fool

I’ve decided that my future husband is going to be called Lemonado Fool. I’ve already Googled him and he doesn’t exist yet. So when you make this, please blow some life into it and send that lemony spirit running to me. Thanks.

Serves one. Drink immediately.

2 apples
2 lemons
60ml | ½ cup coconut water
25g | ¼ cup shelled hemp seeds
10 ice cubes
3 teaspoons raw agave nectar or more if you can’t take the fool
1 teaspoon turmeric powder
Juice the apples and the lemons, with all its peel and pith and seeds, because you know you want it as lemony as possible. Discard the pulp.

Add the juice and all remaining ingredients to your VitaPrep (or other high speed blender) and blend until smooth. Serve in a container that reminds you never to take life too seriously.

Genius of a whale crackers, raw foodists bread!

Image of Genius of a whale crackers, raw foodists bread!

These raw crackers are full of marine phytoplankton to give you the genius of a whale. I top them off with more of the stuff, too. I just can’t get enough.

Makes lots. Keeps for months in a sealed container, but I’d eat them within four weeks.

500 golden flax seeds
250g poppy seeds
50g Salba or chia seeds
2 red peppers
100g tomatoes
200g celery
1tsp Himalayan pink salt
250g coriander
1 teaspoon chlorella
2 teaspoons paprika
2 teaspoons marine phytoplankton crystals (not the salty or fishy stuff)
1 litre water

Put the three types of seeds in a large mixing bowl. Blend the peppers, tomatoes and celery in a Vita-Prep until smooth. Add this to the seeds and mix. Add the water to the blender jug to get the rest of the mixture out, and pour this into the bowl, too. Add the rest of the ingredients and stir. Leave to rest for about ten minutes, as you prepare the dehydrator sheets.

Line four or five Excalibur dehydrator trays with sheets. Spoon equal amounts of mixture onto each tray. Using a frying spatula (very handy), spread out the mixture right to the edges of each tray. Place them into the dehydrator and dehydrate at 115°F/46°C for 2-4 hours. Turn the large crackers over, remove the sheets and dehydrate for a further 2-3 hours, until very crunchy and not at all soft.

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If you're interesting in why people eat raw food, please check out this article, The Raw Food Diet.

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Oooooooodles of noooooodles, a raw food Asian dish

Image of Oooooooodles of noooooodles, a raw food Asian dish

Evie loves these noodles. It’s made from kelp noodles (very high in calcium) with spiralised carrots and courgette (zucchini). It’s dressed with a splash of tamari, a splash of raw sesame oil and a dessertspoon of raw sesame seeds. Calcium city, actually, then. You can also add some minced ginger and garlic, and very thinly slice some red onion if you want it to be more grown up. We then dehydrate it for half an hour just to warm it through. Evie wishes she had two mouths when eating this. By the way, if you are interested in feeding raw food to your children, check out this raw food children article first. It's essential reading!

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4pm brownies

raw food brownies

4pm is tea and cake time. In these times of change, it’s crucial we have a break, have a brownie every day.

Makes 10-30 brownies, depending on size. Keeps for about seven days when refrigerated in a sealed container.
Brownies:

150g | 3 cups walnuts
25g | ¼ cup raw cacao powder
25g | ¼ cup raw carob powder
25g | ¼ cup raw lucuma powder
25g | ¼ cup raw cacao butter
25g | ¼ cup medjool dates
25g | ¼ cup acai powder
30g | ¼ cup dark agave necatar

Dusting:

25g | ¼ cup raw carob or raw cacao powder

Icing:

60g | ½ cup raw cacao butter
4 teaspoons açaí powder
30g | ¼ cup raw agave nectar
25g | ¼ cup raw lucuma powder
25g | ¼ cup raw cacao powder
30g | 2 tablespoons raw white almond butter

To make the brownies: Put a small thick-based pan on the lowest heat on your hob. Add the cacao butter from the brownie ingredients and very gently stir continuously until it starts to melt. Remove from the heat and let it melt on its own accord from then on.

Once the cacao butter has melted, process all the brownie ingredients in a food processor until you get a dough consistency. Add a small amount of water slowly if necessary, just to get it to stick together.

Roll out the dough until about 5mm or ½” thin. Cut out using your favourite cookie shapes. Line a tray with greaseproof paper and pop the brownies on. Put in the freezer while you make the icing.

To make the icing: Put a small thick-based pan on the lowest heat on your hob. Add the cacao butter from the icing ingredients and very gently stir continuously until it starts to melt. Remove from the heat and let it melt on its own accord from then on.

Add all the other icing ingredients to the cacao butter and whisk until you get a smooth chocolate icing.
Drizzle the icing onto the cookies and set in the fridge or freezer.


Brian can soup

Brian can soup

400ml water not quite boiled from a kettle
100g tomatoes
40g shelled hemp seeds
30g celery
20ml olive oil
10g red onion
1 teaspoon fresh lemon juice
1⁄2 teaspoon lemon peel
2 sprigs of parsley
10 basil leaves
1⁄2 clove of garlic
Pinch of Himalayan pink salt

Optional garnish

20g alfalfa sprouts
20g chopped tomatoes
10ml Udo’s Choice oil
Pinch of Seagreens

This is like that canned tomato soup that I used to eat shen I was called Sharon and watched Playaway. Brian Cant was my hero and my mum even got me his signed photo.

Serves two. Keeps for two days when refrigerated in a sealed container.

Set aside the garnish. Put everything else into a high speed blender and blend until smooth and creamy. Pour into bowls, add the garnish if required and serve immediately.


Tigger's vegetable soup

Tigger's vegetable soup

500ml hot water (from a kettle, but not quite boiled)
4 cauliflower florets
2 small leeks
12 baby sweetcorn
4 pak choi leaves
20ml olive oil
20ml raw agave nectar
5ml raw apple cider vinegar
10g white miso
10g barley miso

A spring taste without the spring ingredients, which is very bouncy trounce flouncy indeed.

Serves two. Keeps for two days when refrigerated in a sealed container.

Finely chop the vegetables and marinate in all the other ingredients apart from the miso and water for about five minutes. Mix the miso with a little of the warm water to form a paste then add the rest of the water. Pour the miso stock over the marinated vegetables and serve while still warm.

Russell Brand's hair fell on my plate

Russell Brand's hair fell on my plate

If I am not destined to be Russell's soulmate, then all I can do is to invent a dish that looks like his hair. One year we made a Russell fairy to top our minimalist Christmas tree. My daughter Evie loves Russell.

Serves two. Keeps for two days in a sealed container in the fridge.

100g dried sea spaghetti
50g sunflower sprouts
10ml Udo’s Choice oil
50g raw tahini
50g white miso
1⁄2 teaspoon Blue Manna 1⁄2 teaspoon lion’s mane
mushroom powder

Soak the sea spaghetti in warm water for at least thirty minutes, drain and rinse. Add to a large mixing bowl.
Remove any shells from the sunflower sprouts and add to the bowl.

In a small bowl, mix the miso, tahini, Blue Manna, lion’s mane and oil. Pour into the large mixing bowl and massage everything together with your hands before serving.

Ensalada Mexicana

Ensalada Mexicana

2 avocados
2 limes
1⁄2 pineapple
10g fresh coriander 40g celery
40g pumpkin seeds
1 teaspoon cumin
1⁄4 red onion
1 tablespoon dried coriander

This is very filling, pretty and sweet. I put this in a mould when I'm feeling too fancy.

Serves four. Keeps for two days when refrigerated in a sealed container.

Peel and stone the avocados and roughly mash them. Cut the core from the pineapple and cube it. Finely chop the celery and onion. Roughly chop the fresh coriander.

Put all these ingredients into a bowl, squeeze one of the limes on top and add the remaining herbs and spices. Cut the remaining lime into quarters and place them in the centre of the dish to serve.

Walnut and gold chocolate truffles

Walnut and gold chocolate raw truffles

A beautiful and uplifting way to end the perfect dinner party.

Makes 12 truffles. Keep for seven days when refrigerated in a sealed container.

¼ teaspoon etherium gold
1 teaspoon blue manna
100g walnuts
25 g raw chocolate powder
100g raw cacao butter
55g dried unsulphured apricots
50g lucuma powder (a Peruvian fruit, loved for its creamy texture)
Gold powder flakes (optional)

Melt the cacao butter. Add everything except the gold flakes to a food processor or high-powered blender and blend until smooth. Form into balls and place on a plate. Sprinkle gold on and refrigerate for 10 minutes before enjoying.

Chilli con cacao

Chilli con cacao

This is a really intense meal, adjust the cayenne content according to your taste! Serves 4. (This recipe is from my book, Naked Chocolate.)

2 cloves of garlic
2 ripe medium tomatoes
1 cup of basil, loosely packed
10 rosemary leaves
6 sundried tomatoes
Squeeze of lemon
1 heaped teaspoon of cayenne powder
4 Peruvian dried olives, soaked 30 minutes
2 tablespoons of chocolate powder
1/2 red pepper
1/2cup of dried mixed mushrooms
1/4 cup of olive oil
4 courgettes

Finely chop the garlic and rosemary. Dice the tomatoes and peppers. Slice the olives, and discard the stones. Add all the ingredients except the oil and courgettes to the food processor. If possible, crush the mushrooms in your hands before adding them. Process until the mixture is even and still chunky. Leave for 10 minutes for the mushrooms to expand and soak up some of the juice. Stir in the olive oil by hand.

Peel the courgettes and grate them. Pat with kitchen paper if they aren’t very dry. Divide them into four, and place them on a plate, using a round mould. Dent the top slightly so the chili can fit into it.

Top the courgettes with equal amounts of chili and serve. For a special treat, serve with Chocolate Tortillas (recipe in Naked Chocolate)!

Seeded Asian noodles

Seeded Asian noodles, raw food main course

Noodle mix:
1 courgette (zucchini)
1 carrot
4 shiitake mushrooms, soaked in water for 30 minutes if dried
1 cup shredded cabbage (optional)
1/4 cup olive oil
1/4 cup tamari
1/4 cup raw sesame seeds

Using a vegetable peeler, remove all the green from the courgette. Top and tail the courgette and carrot. Using a spiral slicer, slice the courgette and carrot into a medium sized bowl. Add the seeds. Finely chop the shiitake mushrooms (removing the stalks if they’re tough), and add these to the bowl. Add the cabbage if using.

Add the olive oil and tamari to the bowl and gently mix until the vegetables are coated. Allow this to marinate while making the sauce.

Sauce mix:
1/2 cup raw tahini
1/2 cup raw whole almond butter
1 red pepper
1 teaspoon paprika
1 teaspoon coconut oil
Juice of one lime
1 mango, stoned and peeled
1 clove garlic
1 medjool date, stoned
1/2 teaspoon apple cider vinegar
Handful of fresh coriander

Cut the pepper in half and finely chop one half, set this aside with the coriander. Put the other half of the pepper and the rest of the sauce ingredients into your VitaMix/VitaPrep. Blend until you have a smooth sauce.

Mix in the red pepper and chopped coriander by hand, do not blend this.

Garnish:
Alfalfa sprouts
Spinach

Finely slice the spinach into ribbons.

To assemble the dish:

If you want to use the garnish above (for a more green raw food dish), use this at the bottom of the dish. Get your serving plates, and add the required amount of spinach on there. Then sprinkle this with the alfalfa. Top that with the marinated noodles. Top that with the sauce. Add more coriander and lime wedges to garnish even further if required.

Use the left over marinade as a salad dressing another time. Don’t throw it away.

Chagachiano

Raw food coffee substitute

This is my favourite drink at the moment. Full of things that will help my body as I recover from the tumour on my leg. Also full of omega 3s. Billions of em. If you have a kiddie who’s on Ye Olde 3D Milke, then make chia milk and do the half and half trick with them. They won’t taste the difference but their bodies will breathe a sigh of relief.

This keeps for 2-3 days in the fridge, especially when you add a teaspoon of 3% food grade hydrogen peroxide or a dessertspoon of ionic silver to it.

1 litre chaga
1 litre spring water
1/2 cup lucuma
1/2 cup raw cacao powder
1/2 tsp vanilla extract or powder
1 cup chia seeds
1 tsp coconut oil
Xylitol to taste

Chaga method 1:

Get dark powdered chaga and add 2 dessertspoons to a pan to a litre of water. Warm this until finger hot and keep it at that temperature for a couple of hours. If you’re making a lot of this, do five litres in a big pan. It lasts. For this recipe, use 1 litre of chaga and 1 litre of hot water.

Chaga method 2:

Use Elwin’s instant chaga. It has a slightly different taste but it still works in this recipe. For this recipe add 2 dessertspoons of chaga to a litre of boiling water and allow to dissolve. It doesn’t need to boil further.

Drink method:

Add the cold water (whether that’s just water or a cold chaga mix) to your VitaPrep/VitaMix. Add in the lucuma, cacao powder, vanilla, and chia seeds. Blend all this until you have a smooth liquid.

Pour the liquid into a bowl, lined with a nut milk bag. Gently squeeze the liquid out from the bag into the bowl.

Get your other litre of water, whether that’s just water or chaga water. Make it nice and hot. Add the coconut oil to this and wait for it to dissolve.

Add both liquids together and mix.

If you want a frothy drink, like a cappuccino, add this drink to the blender again and buzz for a few more seconds. Pour into cups and sweeten as required with xylitol.

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