All taste as amazing as they look.
Yes, I’ll admit that the ingredient list for this recipe seems rather long, but trust me, it’s worth it. Everything comes together surprisingly fast and if you’re really pressed for time, just make what you can (the salsa recipe is on the next page). The important thing to try here is the Walnut Taco Mix, because even if you don’t get around to the other stuff, you will be blown away by how tasty and satisfying it is.
Walnut Taco Mix
1 cup raw walnuts
1 Tbsp. nama shoyu (raw, unpasteurized soy sauce)
1/8 tsp. ground chipotle pepper (or more if you like it spicy!)
1 tsp. ground cumin
1 tsp. extra virgin olive oil
1. Put all ingredients in a food processor and pulse just to mix. Don’t over-blend, or you will end up with walnut butter!
Cashew “Sour Cream”
½ cup raw cashews
juice of ½ lemon
1 tsp. apple cider vinegar
5 Tbsp. water (approx.)
1. Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)
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1 cup chopped cherry tomatoes
½ red bell pepper, chopped fine
½ orange or yellow bell pepper, chopped fine
½ red onion or 4 green onions, minced
¼ cup chopped cilantro
½ clove garlic, minced
juice of ½ lime
1 tsp. raw honey
1 Tbsp. extra virgin olive oil
pinch of sea salt
1. Whisk the garlic, lime juice, honey, olive oil and sea salt in the bottom of a bowl and set aside.
2. Cut up the veggies into rather small pieces, chop the cilantro and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.
Other Raw Taco Elements:
ripe avocados (about ½ per person)
cabbage, collard, kale, romaine, or spinach leaves
limes for squeezing
extra cilantro for sprinkling
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Delicious, tangy, and refreshing Fattoush Salad features high-water-content veggies to cool you down, while mint and parsley brighten things up with breezy greenness. Top it all off with a magical sprinkling of za’atar and you got yourself one crazy-clean flavoured dish that puts your taste buds on the next train to fresh town.
2 medium cucumbers, with skin
3 cups chopped tomatoes (I used a combination of cherry, plum, and grape tomatoes)
2 red bell peppers
1 large red onion
3 green onions
1 cup chopped flat-leaf parsley
¾ cup chopped mint
raw flax crackers, flatbread, or toasted pita
1. Wash, prepare, and chop all veggies into bite-sized pieces. Wash, spin-dry herbs and chop. Place in a large bowl.
2. Pour dressing over salad, stir, and let stand for at least 30 minutes at room temperature to allow the flavours to meld.
3. Right before serving, sprinkle generously with za’atar, crumble raw flax crackers and fold into salad. Enjoy.
Fattoush Salad Dressing
¼ cup extra virgin cold-pressed olive oil
¼ cup freshly squeezed lemon juice
zest of 1 lemon (organic, un-waxed if possible!)
1 tsp. raw liquid honey or maple syrup
2 – 4 cloves garlic, minced
a couple pinches of sea salt
a pinch of black pepper
1. Put all ingredients in a jar with a light-fitting lid and shake.
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Bee Pollen Smoothie
This simple smoothie recipe is a great way to introduce bee pollen into your diet. However, there are many ways of incorporating these amazing golden granules into your everyday foods. Sprinkle it on your morning cereal or lunch-time salad, top your desserts, add to salad dressing, or fold it into your raw food snacks.
1 cup nut milk (or other milk)
1 cup blueberries (frozen are fine)
1 frozen banana, in 3 or 4 chunks
1 Medjool date, pitted (optional)
1 hunk of fresh ginger, peeled and chopped
1 tsp. bee pollen (to start, work up to 1 Tbsp.)
1. Put everything in a blender and whir it up! Drink immediately.
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The Raw Brownie
You’ll be surprised at how incredibly rich and satisfying these are. Yes, I could go on and on about the amazing health benefits of The Raw Brownie (can you believe you just saw the words health and brownie in the same sentence? You’re welcome.), but what really gets me is the complex flavour that remarkably, comes from only five ingredients. They are light and cakey when you first bite into them, and then somehow melt and get all gooey, like a good brownie should!
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer of fridge until ready to serve (it is also easier to cut these when they are cold). Store in an airtight container.
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Tomato-Basil Sunflower Seed Paté
This a delicious, raw alternative to regular paté, indeed! By soaking the sunflower seeds overnight, you liberate all of their life-giving nutrients, making this spread easy to digest and full of vitamins and minerals. This is a great sandwich spread, but it is also tasty as a dip for raw veggies. You can even make “boats” out of cucumber by making a lengthwise down the middle, scooping out the seeds and filling the center.
1 ½ cup shelled sunflower seeds
10-12 sundried tomatoes
2 Tbsp. extra virgin olive oil
juice + zest of 1 lemon
1 clove garlic, minced
½ cup fresh basil, chopped
1 tsp. honey or agave nectar
1 tsp. tamari
sea salt + pepper to taste
1. Place sunflower seeds in a bowl and cover with water. Soak for at least 4 hours if possible, overnight is best. Drain and rinse.
2. Pour boiling water over sundried tomatoes and soak for 20 minutes or so, until they have softened. Drain, reserving liquid. Roughly chop tomatoes and set aside.
3. Place all ingredients in a food processor and blend until desired consistency is reached. For a creamier texture, add tomato soaking liquid one tablespoon at a time (I used about 4 or 5 tablespoons of liquid in total).
4. Serve and enjoy! Store in an airtight container in the fridge for up to 7 days.
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Green Giant Cilantro Pesto
This stuff is good with everything! If there was ever a condiment that really gets me fired up, it’s this one. Green Giant Cilantro Pesto wakes up just about anything you can throw at it, and breathes new life into those dishes you’ve made a million times. Invite the green giant over for a bite!
4 bunches fresh cilantro
1 peeled medium sweet onion
Juice of 3 lemons
¼ cup toasted pine nuts (optional)
¼ tsp. ground chipotle pepper (or cayenne)
2-3 Tbsp. olive oil
1 Tbsp. agave nectar or honey
Salt to taste
1. Trim ends off cilantro bunches and place them in a large bowl of fresh water, dunking them several times. Drain water and repeat once more to be sure that all of the dirt has been removed.
2. In a blender, puree onion in lemon juice.
3. Add cilantro (both leaves and stems), and remaining ingredients to blender and blend until mix is uniformly green.
Salt to taste.