These easy raw food lunch recipes can easily be mixed and matched with the raw food dinner recipes and even the raw food breakfast recipes in your meal plans for lunch. It just depends on how hungry you are and what you're in the mood for.
Because dark green leafy vegetables are so full of nutrition, it's a good idea to work in a meal-sized salad every single day if you can. Many people are already used to having salads for lunch, so this might be an easy step. Just make your own healthy raw salad dressing and you're set.
As an experiment, however, you might play with the idea of eating your biggest, heartiest meal during lunch and saving your salad meal for dinner. The salad will typically digest quicker than a heavier meal or a meal with a lot of nuts in it, and you may find your sleep quality improves. Especially if you finish eating three hours before bedtime – which is a good practice to follow anyway.
Garden Delight Salad
4-6 cups mixed greens (romaine, kale, chard, spinach, dandelion, arugula)
1/2 cup chopped tomato
1/2 cup sliced celery
1/2 cup grated carrot
1/2 cup raw green peas
1/2 cup sprouted lentils
fresh squeezed juice of 1 lemon
1 1/2 Tablespoons Red Star Nutritional Yeast (good source of Vitamin B-12)
1 clove garlic, minced
Step one: fill a very large soaking bowl with water and 1 cup white vinegar or a few drops of pure lemon essential oil. Soak all greens and vegetables in this water for about 5 minutes to cleanse of microorganisms. Then rinse them all well and spin the greens dry in a salad spinner.
Step two: cut up greens and put in a big salad bowl. Finely chop desired vegetables and toss with greens. (The peas and lentil sprouts have exceptional protein content!)
Step three: put lemon, nutritional yeast and minced garlic in a little jar. Close lid tightly and shake to mix well right before pouring over salad.
Optional: sprinkle 1 Tablespoon freshly ground flax seed over salad for extra nutrition and a slightly nutty taste. Flax seeds can be ground in a small coffee grinder. Or add 1/4 cup of raisins, chopped dates or dried cranberries for a sweet touch. Have sunflower seeds in place of croutons. Add sprouts for an additional nutrition boost. For exceptional superfood nutrition, mix 1 teaspoon of dulse flakes (seaweed) into your salad. Experiment with different homemade raw salad dressing recipes: Oil and vinegar, lime and avocado, salsa, lemon and Bragg's, garlic-ginger-sesame oil, caesar, ranch...just make it fresh, and make it raw!
Sweet Tomato Basil Soup
1 cup sweet cherry tomatoes
1/2 Haas avocado
1 Tablespoon fresh basil
1 small clove garlic
1/4 teaspoon sea salt
Step one: wash and dry produce. Take stems off tomatoes. Cut avocado in half around the center seed and twist halves to separate. Use the half without the seed and spoon the avocado out of the shell.
Step two: put all the prepped ingredients into a blender or food processor. Either blend well for a smoother soup or leave it just a little chunky. Serves one. Good alongside a salad.
Optional: add 1 teaspoon dulse flakes (seaweed) to sneak some exceptional nutrition in there – you'll barely taste it. If you love avocados, cut the other half of the avocado into chunks and add it to the already blended soup. Or replace the basil with fresh cilantro and a dash of cayenne pepper and turn it into a southwestern soup – goes great with the burritos!
1/2 cup walnuts, soaked 8 hours and drained
1/4 cup sundried tomatoes
1 green onion
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 teaspoon cumin
dash cayenne pepper
2 large romaine lettuce leaves for "tortillas"
Step one: soak walnuts in purified water for 8 hours to increase digestibility. Drain soak water, rinse with a little more purified water and drain again. Can be refrigerated for a day or so after soaking before using, if necessary.
Step two: add all ingredients EXCEPT lettuce leaves to food processor and pulse chop until mixed well, but still somewhat chunky.
Step three: spoon mixture down the center spines of lettuce leaves as if they were tortillas. Roll sides up like burritos. Secure with toothpick. Serves one.
Optional: add 1 1/2 Tablespoons Red Star Nutritional Yeast for a slightly cheesy flavor and exceptional nutrition. For the daring, add a little finely chopped jalapeno pepper to taste. Top with diced tomatoes, onions, sprouts and fresh cilantro. Add a squeeze of lime. Kale or collard leaves without the stems can also be used as "tortillas." Or put on a full bed of greens for a "taco salad."