This is one of those recipes I wish I’d known how to make back when I first encountered the whole raw & living food world. Would have made staying “high-raw” so much easier.

This “hummus” is made from raw macadamia nuts and a few other utterly pedestrian ingredients. It takes only a few minutes, and what you get is a hummus I actually enjoy better than hummus made from sesame. It has a “cleaner” flavor, it explosive with garlic, tangy with lemon, and makes either a great dish for dipping or a delicious (and filling) raw sandwich spread!

An excellent recipe for rummaging up a quick supper!

Hope you enjoy it as much as I did…

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This dressing is redolent — as they say — with garlic, and slightly sweet from medjool dates. And utterly scrumptious!

If there are dressings that can make restaurants famous… and if I were a restaurant… I suspect this dressing would make me famous. What a fun idea.

Ya simply gotta make it. Even if it does look a bit like bentonite clay. But, meh… definitely get over that one. Just add a few colorful slices of red pepper, some red onion, maybe some nice home-marinated, sun-cured black olives, and you’ll have a nicely turned-out salad.

And not only does it taste great, but it’s downright medicinal. With all the garlic and the mysterious magic of raw portabella mushrooms, you’ll feel invigorated afterwards. You’ll clear your head and give your immune system a boost. What a great benefit.

I served this to the marginally raw crowd in my house with some fresh garlic bread made with toasted Ezekiel bread, but you could make some with raw, dehydrated flatbread, or serve it with some organic tortilla chips for a rawish meal.

Fabulous. Can’t wait to make it again. *slurp*

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This is another recipe I so wish I had conceived of earlier in life — makes me think, “Who knew?” What a luscious, satisfying combination, great for a quick breakfast (especially if you’ve made the Vanilla Milk the night before, from either raw pumpkin seeds or raw almonds), but also wonderful for a light supper or a pot luck dessert.

The persimmons have a sweet, custardy delicacy off-set by the crunch of the macadamias, and the Vanilla Milk ties it all together with its creaminess.

And to think it’s loaded with minerals such as zinc from the pumpkin seeds or calcium from the almond, and magnesium from the macadamia nuts, beta carotene and antioxidants and a host of healthifying phytonutrients from the persimmons… It’s all very, very, good.

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Alone, this dish is like a raw pasta, which you can enjoy chilled or room temperature as a “pasta salad”, or which you can warm slightly to take the chill off in the oven (with temp set on “warm” and the door open, and your plate handle-able with bare hands).

For those who are seeking to radically jack up the raw foods in their diet, but who still enjoy cooked foods and “rawish” meals, this dish is wonderful over roasted (or boiled) potatoes. In fact, I served this to two marginally raw 19-year-olds who don’t like mushrooms, and they gobbled it up as the “gravy” over roast potatoes and roast chicken, with a bit of extra on the side as a salad. There was very little left of the entire recipe when all was said and done.

When marginally raw teens like one of my recipes, I take it as a great success.

I’ve said many times, I’m not after proselytizing “100% raw vegan, 100% of the time” to create a world of Raw Gods and Goddesses (as fabulous as they are…), but my mission is to take raw and living foods into the mainstream and radically impact the masses to jack up the living foods in their diet. If you’re a steak-eating aficionado who adopts a recipe like this and enjoys it… that makes me deliriously happy!

At the same time, my 100% Raw God and Goddess friends can also enjoy this recipe, adding it to their existing library of savory, “meaty”, explosively flavorful and satisfying dishes! This is a *great* recipe for your next raw food pot luck!

(By the way, even after seconds, my son was moaning “wow…” and going back for thirds. Heh.)

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Warm, comforting, quick (like most of my recipes…), this creamy-white freshly made corn chowder is a great base for other garnishes. Here, blended hemp seeds contribute “milkiness”. And I’ve blended up some sweet red pepper into a small portion of the soup for a garnish.

Alternatively, you can leave the soup plain and just garnish with some freshly cut corn off the cob and a few scallions. This soup would also be great with fresh cilantro and a bit of chile.

If you’re trying to stay as “raw” as possible during the winter months, my advice is to learn as many ways to make Warm Live Soups as you can. Made in minutes, you can enjoy soothing warmth and still flood your body with living enzymes and un-denatured nutrients.

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Yumm-ee! Make this warm live soup and quit yer bellyachin’ about “being cold” while trying to “be raw”.

It is entirely possible to make deliciously warm soups that are tasty and truly “undenatured” (my officially favorite food-related word, now).

Don’t get me wrong. I’m not a 100% rawee. I love a good hot soup that’s been bubbling away for a couple hours on the stove. Crikey, I still make the meanest (organic, certified humane) chicken soup there is. But undenatured food is where it’s really at, if you’re after maximal LIFE ENERGY, maximal FLOW in your life, maximal EASE. And that’s why all this “live, green, raw” stuff is so compelling!

And so, however I can pioneer and share ways to enjoy “Warm Live” soups… I’m so there. And this is a gooooood one.

With this recipe, within no more than 5 minutes you’ll have a warm, comforting, enlivening soup in front of you. You can enjoy it plain, of course. But in my fantasy life, I’m more inclined to enjoy it with the perfect raw, dehydrated flatbread. However, since I absolutely detest the taste of flax seed, which is pretty much used in all raw flatbreads, I’ll  temporarily sway my allegiance to organic tortilla chips. And if I’m feeling particularly gourmet, to a fabulously baked “euro-bread” of some sort.

But this is a very soothing, comforting, mild, and tasty soup. It is not over-spiced, but is instead quite mellow. It’s naturally sweet, gorgeously yellow-orange; hasn’t any turmeric added, but certainly you can rectify that on your own initiative; and it’s WARM.

That’s the key, isn’t it? It’s winter, and intuition tells you that you should be eating WARM food. So do it… make it HOT even, only JUST.HOT.ENOUGH that you can handle it with your bare hands, without hurting your own living tissue. And if you’re not hurting your own living tissue, by my own albeit arguable logic, you shouldn’t be hurting the living tissue (i.e., ENZYMES) that exist in the food before you.

If you want a spicier curry of a soup, add chile, add ginger, add fenugreek. But if you want a warm, comforting soup chockfull of living nutrients… this is a great one.

I’m in love.

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The mushroom recipe trend continues, as we’re in a cold snap here in the Northeast and mushrooms seem to hold a number of keys to enjoying savory, earthy, grounding, warming cold-weather foods.

This one is extremely versatile — I leave it to you to discover how many ways you can use it. But do make it and see what tasty benefits and comforts it brings you. And this recipe requires no dehydration — you can make it in just a couple minutes, which certainly jacks up its usability factor!

You can season this recipe with cacao powder, cumin, a splash of organic raw apple cider vinegar and a bit of raw cane sugar to create a delicious raw vegan taco meat.

Or you could use it instead of walnuts and mushrooms in my Greek Spaghetti or Creamy Bolognese sauces…

You can season it with thyme and add a few chopped apples to go in the direction of a holiday stuffing flavor. You can add it to sandwiches, sprinkle it over soups and salads, enjoy it on its own as a kind of “dry chutney”, as is not uncommon in Indian cuisine.

But if you endeavor to “stay raw” during the winter months, I suspect this basic recipe may serve you very well toward that end. You can even warm it gently in the oven, adding to the comforting appeal. Just keep the setting on the lowest possible and make sure you can handle the plate its on with bare hands!

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Wow… I’m utterly gob-smacked at the moment. Now this is a combination I’ve been looking for ever since I discovered the power of raw and living foods — a delicious, savory, make-and-enjoy-on-the-spot dish I know is going to become a staple in my kitchen. If you crave savory, cheesy, meaty, mellow, comforting foods and have had hopes of finding something that genuinely fits the bill in the raw and living food world, you simply must add this one to your stable of standard recipes. This is a recipe even a meat-eater could get addicted to, and relish enjoying with a glass of red wine.

Made from the leftover pulp of soaked almonds used to make fresh almond milk, with portabella mushrooms and a few other simple goodies, this dish fixes up in a couple minutes, requires no dehydration, no nutritional yeast, Nama Shoyu, or any other “tricks” for the taste buds… just good ol’ fresh, whole foods.

You could bring this to one of your holiday parties, or serve with cocktails if you have friends over later this month, and it will make a wonderful contribution to a raw pot luck table. You can use it to make raw or “rawish” sandwiches, you can enjoy it as a pate spread with raw flatbreads (or organic tortilla chips for a rawish treat). Add to a giant “Super Salad”. Enjoy with a Warm Live Soup for completely, satisfyingly cold-weather meal.

As for me… I just ate it plain, with a fork, drizzled with cold-pressed olive oil and a bit of Himalayan Crystal salt.

And again… wow. This recipe has made my weekend. I’ll be sure to give thanks to the culinary muses that frequently visit my kitchen for this one!

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Raw food enthusiasts are always asking how to “stay raw” or keep up their raw food intake during the winter months, when everyone craves warmth.

I’m one who thinks there’s a logic to desiring warm foods in cold seasons or locales, and therefore think that Warm Live Soups are just bloody brilliant. No need to eat everything cold, for crike’s sake!

If you’re a fan of mushrooms, and of cream of mushroom soup in particular, this is sure to warm your tum! Shoot, you don’t even have to be “raw” to enjoy it… just a lover of the rich earthy taste of fresh mushrooms! I made this one with portabella mushrooms, but I’ve made the same recipe with shitake (wow), and you could use for pretty much any mushroom you have on hand.

This soup is rich, very creamy, full of flavor, comforting, warm without being cooked, made in minutes… and oh-so-perfect on a cold winter’s day. Which is a good deal, since it’s snowing to beat the band as I write this.

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A recent new member to my site specifically requested some recipes for raw cheeses, as she loves cheese dearly, and this is my first offering in that category.

I’m also a serious lover of seriously wonderful cheese. Irish cheddar… Dutch parrano… Greek feta… genuine Italian parmagian… I very much enjoy a few slices with a glass of red wine. Delicious. I’m not ready to bid those experiences adieu forever as yet, so I completely understand.

Consistent with my general paradigm around fresh, raw, living foods, I made this recipe to be easy to whip up on-the-spot so that it’s something one can turn to frequently, when a bit of something savory beckons. I chose not to start off with a recipe using raw cashews, although that is usually what raw food enthusiasts use for their “cheesy” recipes. Instead, this is made from the pulp leftover from making fresh almond milk, because raw almonds tend to be far easier to locate locally than raw cashews.

I have also included a small amount of Nama Shoyu, an unpasteurized soy sauce popular in the raw food community. I’m not a frequent user of Nama Shoyu, due to its reputation for containing glutamates (as do all soy sauces, raw or not). However, it is glutamates that give certain cheeses their compelling savoriness (such as with parmagian), and I wanted an undertone of that savory quality in this “cheese” spread.

If you don’t have Nama Shoyu, you can use a bit of Tamari, which is pasteurized and not raw, until you can get your hands on the unpasteurized product.

This is not a firm, sliceable recipe. It is soft, rather fluffy, a spread which you can also use as a dip with raw crackers, fresh vegetables, or organic tortilla chips for a “rawish” snack or meal. The flavor is mellow and nutty, not overpowering, quite light… but still has that savory quality (and rich calcium content) that may satisfy a craving for cheese.

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