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?
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.
If you're interesting in why people eat raw food, please check out this article, The Raw Food Diet.
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!
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.
Doxtor's love juice, raw 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.
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.
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.
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.
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
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.
120g golden flax seeds
200g pears
150g courgette
100g tomato
100ml water
50g pine nuts
Coating
30g golden flax seeds
1 tsp paprika
1/2 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!
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.
Shazzie's juicy kitchen part 1, a rawcavore, locavore juicy delight!
Little Guru and I filmed a docujuicary, a rawcavore, locavore extravaganza. How to make juice in a blender with a nut mylk bag and so much more.
If you want to know more about my raw food television show, then please check out this page: Shazzie is a TV presenter.
Shazzie's juicy kitchen part 2
I get to feed Little Guru the best juice in the world while on day 28 of my juice cleanse. Feeling good...
Green hemp milk
These next four recipes are from my book Detox Your World, a 100,000 word guide to detoxing everything in your life. There are about 100 raw food recipes in there, that are specifically tailored to detoxing.
2 sticks of celery
4 carrots, tops and ends removed
4 cups of spinach
1 orange, peeled
A sprig of rosemary or sage
1 cup of hemp seeds, soaked overnight
Finely chop the celery, and add all the ingredients to your blender. Blend really well. Place a clean cloth such as muslin inside a strainer, and place this over a bowl. Pour the mixture out into the cloth, wrap the cloth up and wring it to get all the juice out.
There’s something lovely about getting your hands into this one. Must be something to do with the love vibe!
Cream of shiitake soup
Who said raw food has to be cold? Raw food soups are great warm, and just as tasty as cooked soups. For a treat, pour into a mug and wrap your hands around it on a cold day
Serves 2.
1 cup of fresh shiitake mushrooms
1 tablespoon of raw almond butter
2 cups of almond milk
1/2 red onion
1/2 cup of parsley
1 cup of celery
1/2 cup of spinach, packed tightly
1 teaspoon of sesame oil
Dried mushrooms to garnish
Clean the shiitake mushrooms and remove any really hard stalk bits. Add the mushrooms, almond butter, and almond milk to the blender and blend. Finely chop the onion and the parsley, and stir this into the soup.
Pour the soup into serving bowls.
Very finely chop the celery and spinach, and mix together with the sesame oil (and a little sea salt if you like).
Pile this mixture on top of the soup, and sprinkle some dried mushrooms all over the dish.
If you are going to serve this warmed, add the spinach and celery afterward. Chinese leaves or napa cabbage make a great “bread” for this soup.
To warm the soup, before serving in bowls, heat very slowly in a pan on a hob, and keep testing it until it's "finger hot", then proceed to the bowl stage.
If you've never made almond milk before, the recipe is below.
Almond, hazel, hemp, or sunflower milk
Raw foodists sometimes drink dairy milk, but I don't. I make gorgeous, creamy, thirst quenching raw nut and seed milks. Here I show you how.
Always make enough milk for two days and keep it in the fridge.
Drink it any time, add it to some of the recipes when it’s called for (as in the soup above), or add some to a blender with a piece of fruit for a quick and filling drink.
1 pint of water
2 cups of raw almonds, hazels, hemp, or sunflower seeds, or a blend of
two or all three of them, soaked for at least six hours
2 medjool dates or 4 other dates, pitted
Add half of the water to your blender, then add the other ingredients. Blend for as long as possible to break down the solid ingredients.
Pour through a strainer or nut milk bag into a bowl. Add the solid bits back into the blender with the rest of the water and repeat the process.
Store the liquid in a sealed container in the fridge, and use within two days. Don’t worry if it separates; just shake it before use.
Use the pulp in a nut burger mix (you can even freeze it if you don’t want to use it immediately).
Sunflower pâté
This is a favourite recipe of my raw food clients! I must have made this recipe a thousand times. It never gets boring, and you can vary it so much with different herbs and spices. Keeps for four days when stored in a sealed container in the fridge.
Serves 2 to 4.
2 cups of sunflower seeds, soaked at least eight hours
8 sundried tomatoes, soaked at least eight hours
1 teaspoon of dulse, powdered
1 clove of garlic (optional)
Using a hand blender, liquidise all ingredients until they're the consistency of pâté.
Place in a mold or on a plate. Slice or spoon your servings. Serve with a salad or raw food crackers.
What you say
"Another raw food recipe... that blew my mind away is the Semolina pudding (from Detox Your World). It tasted so much like the Cream of Wheat hot breakfast cereal I had as a child that I had to look in the bowl a sec to see what I was eating! It was so good!" -- Nerissa, Canada
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What is raw food?
The raw food diet is as ancient as life itself. Before we learned to cook, we were all raw foodists! Now we are learning to uncook -- to create raw food dishes that taste as amazing as the best food you've ever eaten but your body knows what to do with it once it hits your stomach. For more information on the raw food diet, please check out my raw food article. It's a great place to learn more anout this extremely popular way of eating.
Modern raw food
Possibly the most modern raw food help I can offer you is this app, 97 reasons to eat raw food. Now, with this "book in your pocket" you need never be without raw food inspiration again.
