When I first started this diet, raw food dinner was my biggest challenge. I could eat fruit all morning for breakfast and had great big salads for lunch, but I just didn't know what to make for dinner. Thankfully, I found dozens of great recipes in raw food recipe books and online. I just needed to expand my horizons a little and try something new.
Some of the raw food dinner recipes I came across were raw food versions of my typical old standbys. Which was nice, simply for the familiarity factor. But slowly I began to branch out into Asian, African, Thai and even Indian cuisine as I discovered new raw recipes that were delicious.
Now, thanks to the creativity inherent to the raw food diet, I've become quite a little chef and even develop my own easy raw food recipes – many of which you're seeing on these recipe pages. If you like to cook, you'll really enjoy creating amazing new raw food dishes, too. And if you don't like to cook, guess what – you don't ever have to turn on the stove or oven again!
As you can see, these raw food dinner recipes are far from boring. In fact, they are full of flavor and very satisfying. But feel free to mix things up a bit. Have a raw food dinner for lunch and vice versa. Use these recipes as a starting point and add different vegetables or seasonings from the list of raw foods to make them more versatile. The main goal is to like what you eat, to feel full and to stick with the raw food diet so you can reach your health and weight loss goals.
1 medium zucchini
1 teaspoon olive oil
1 1/2 Tablespoons Red Star Nutritional Yeast
1 clove garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon coarsely ground black pepper
dash of crushed red chili pepper flakes, to taste
1 medium tomato
1 Tablespoon fresh basil or 1 tsp dried
Step one: wash and peel zucchini. Use a carrot peeler to peel zucchini into fettucini-like noodles, or use a Spirooli or Spiralizer to make into perfect spaghetti-like noodles. Put into a bowl.
Step two: drizzle olive oil over zucchini and sprinkle with nutritional yeast, garlic, salt, pepper and chili pepper flakes. Toss to combine. (Zucchini will soften more the longer you marinate it.)
Step three: wash and chop up tomatoes and basil and put on the zucchini noodles. Serves one or two (depending on size of zucchini).
Optional: add other vegetables, such as red peppers, green onions, mushrooms or sweet peas (a great protein source). A little sprinkle of fennel seed adds that italian sausage-like flavor.
Herb Cheeze Stuffed Peppers
1/2 cup raw unsalted cashews
1 cup purified water for soaking
1/8 cup fresh squeezed lemon juice
1 small clove garlic
1/8 cup chopped fresh dill or basil
1/4 teaspoon herbes de provence
1 red bell pepper
Step one: soak cashews in purified water for a couple of hours, then drain water and rinse well. Put cashews in food processor and process until as smooth as possible.
Step two: add lemon juice, garlic, fresh dill or basil and herbes to the processor and blend well.
Step three: wash pepper, cut in half down the middle from top to bottom and remove stem and seeds. Fill pepper halves with Herb Cheeze mixture. Serves one or two.
Optional: add 1/2 cup finely chopped spinach for a yummy spinach-cheeze dip. Herb Cheeze also makes a great veggie dip for snacks.
“Steak” with Marinated Vegetables
1 large portobello mushroom
1/2 small yellow sweet onion
1/2 large red bell pepper
1/2 cup chopped broccoli
1 cup fresh peas
1 Tablespoon olive oil (optional)
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1 Tablespoon nama shoyu (raw soy sauce)
1/2 teaspoon italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon sea salt
Step one: wash produce, remove mushroom stem and pepper stem and seeds. Cut vegetables into bite-sized pieces and put into a bowl.
Step two: In another bowl, mix the rest of the ingredients to make a marinade. Pour over vegetables, mix to coat well and allow to marinate an hour or so if you can even wait that long! The marinated mushroom looks and feels like steak! Serves one.
Optional: sprinkle liberally with coarsely ground black pepper for a “pepper steak” taste. Add tomatoes, carrots, celery or other vegetables. Serve over a bed of “rice” (cauliflower or jicama pulsed in food processor until cut into rice sized pieces) or zucchini “noodles” (see dinner recipe #1), or sliced avocado. Top with sprouts or fresh herbs.