If you’re a lover of savory fruit salads, here’s a good one, sweet with juicy pineapple, chewy with finely chopped kale, and pungent with both garlic and fresh ginger. A bit of fresh orange juice… and raw macadamia nuts to make a dense, almost mayonnaise-texture dressing… and this becomes an extremely versatile dish.

You can eat this straight, as a salad. You can use this as a salad sandwich filling. It makes a wonderful salsa-like dip for raw crackers or organic tortilla chips. And would be a colorful and unique side dish for a buffet or raw pot luck!

Not the best salad to munch before going out dancing, though.

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Lately I’ve been exploring the surprising versatility of raw zucchini. When I discovered that it is neutral-tasting and rather creamifying in raw smoothies, I thought it might make a very nice salad dressing. And I was right! You could even use this as you would mayonnaise, in a salad sandwich.

Here is an excellent base or template recipe you can use to make a dressing or dip using fresh zucchini as the base. To this basic recipe, you could add so many variants the possibilities are staggering… fresh tomato and a bit of raw sugar or honey to make a kind of “French” dressing… or ginger and Thai seasonings… or jalapeño, red onion, and tomato for a Mexican flair. You could dress it up with a bit of miso and seaweed for a Japanese flair, or cumin, coriander, and turmeric for a curried effect, or… well, you get the idea.

But just stick with the basics of this simple slightly garlicky recipe.

I took it and paired it with a bit of chopped portabella mushroom and fresh cilantro, creating an earthy, comforting effect not unlike potato salad… just more refreshing, and certainly far more healthful and enlivening!

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This milky dressing is light and nicely flavored with fresh garlic and olive oil to stand up to any ingredients you’d like to toss in. Paired very simply with fresh finely-chopped kale and hothouse cucumbers, anything would work in this dish: olive, red peppers, red onion, and pine nuts come to mind as great suggestions.

If you like to be able to make dishes that can sit in the fridge for a couple days, this is a good one. Keep it around for snacking and for quick salad sandwiches.

The dressing would also make a nice dipping sauce for fresh veggies!

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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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I seriously appreciate dishes that will keep in the fridge for a few days so there’s always something around to dip into, snack on, or use to whip up a quick meal. Cabbage is a great vegetable to work with in that regard, because it marinates well and holds up to dressing. Like a stew, it seems to get better after a day or two.

Since I tend to make my Cabbage/Tomato/Almond Butter salad as frequently as I can, and just relish it however long it lasts (I’m finishing off the last of the most recent batch even as I write this…), I thought I’d try my hand at another slaw-type dish, and am quite pleased with the results!

The dressing in this slaw is creamy and nutty (who needs mayo???), and the grapes and raisins offset the savoriness beautifully. Another great dish you can use as a salsa with chips, or as a filling for a tasty Salad Sandwich, or spoon out onto raw flatbread or toasted Ezekiel bread (if you’re doin’ the “rawish” thing…), or use it as a side dish on your family table or for a raw pot luck!

It’s raw “comfort food” that’s both tasty and rib-sticking!

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There are so many ways to make dips and sandwich fillings with avocado and sprouts, but here’s a good, everyday recipe that can be modified so many different ways. Add cilantro or any other fresh herb for a different aromatic quality. Add chopped celery, cucumber or red pepper for crunch. Add garlic. Add chiles, ginger, or lemongrass. You can play with this simple recipe to toss in pretty much anything you might have picked up at the grocery store today!

Yes, the bread in the photograph is not raw… It is Sesame Ezekiel bread, my favorite recommendation for those who are not 100% raw but who are “jacking up the raw” and looking for convenient ways to make salad sandwiches. Certainly, if you’ve got some good raw, dehydrated flatbread around, use that. But for the rest of us who don’t have that on hand, toasted Ezekiel bread is a wonderful improvement over regular bread, since it’s made from sprouted grain rather than flour.

And you can certainly use this dip for munching with veggies, or to eat with raw crackers, or for another “rawish” snack or meal, with organic tortilla chips! Or spoon over greens and enjoy as a dressing! This recipe is so versatile, I could easily come up with over 100 different ways to use it.

And having something basic like that in your raw (or “rawish”) recipe arsenal is a handy thing!

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My son, who dislikes both cabbage and kale, gave this Kale-Cabbage Slaw salad a thumbs-up. With a creamy, zippy Citrus-Garlic Dressing and the sweetness of red grapes, it’s got a lot of zing and appeal to dress up the stronger flavors of the slaw.

This salad is perfect for entertaining and a raw pot luck — it improves with some marinating…and still looks good. In addition, it makes a great filling for a salad sandwich. It’s an excellent side dish for a “rawish” meal; if you’re a meat-eater, make this instead of your usual starch accompaniment and you’ll have more energy tomorrow, without having sacrificed flavor now.

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This luscious dressing is mild, creamy, slightly sweet, uses no oil, and is vitally “alive” with avocado, fresh orange juice, garlic, and raw honey (or agave nectar, if as a vegan you do not consume honey). Use it to dress up any salad, or as a spread on a raw or “rawish” Salad Sandwich. Would make a nice guacamole-type dip for raw chips, and a tasty substitute for sour cream when making raw tacos. This dressing would also make a great raw coleslaw!

I whipped it up by hand, which accounts for the lumpy appearance; alas, my Blendtec was otherwise engaged. But if you pop it into your own blender or food processor, you’ll get a lovely smooth consistency.

This recipe is enough for a salad for one, which I prepared here with a bit of chopped kale, some sliced red onion and a bit of sweet orange — very simple, but satisfying, fare. And what I love about this… there are no tricks. It’s just high-water-content, living whole foods at their best!

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This recipe just explodes with flavor. I’ll remember to make a double-batch next time, because once the twenty-somethings came round, they were practically licking the bowl to get up every last drop. Almost felt bad I’d eaten so much of it for dinner. Uh…almost.

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Eggplant… Tricky For Some Sensitive Eaters

I’ve always had a problem with eggplant — although it’s delicious, the acid in eggplant is extremely irritating to my tongue and I can usually barely manage a few mouthfuls before the discomfort sets in. So I was wary when I had the idea of trying a raw eggplant dish.

But I saw just the cutest little miniature eggplants at the Indian market around the corner, and thought it was worth the risk, because if I could figure out  a way to prepare eggplant so that it didn’t hurt me, it could open up quite a few options for some great raw, living savory dishes. I was imagining Indian curries…Thai curries…Asian sweet “BBQ” eggplant…shoot, I bet I could even find a way to give it a smokey, “bacony” flavor.

Well, I’m glad I went for it, because this recipe has become an instant favorite of mine. I don’t remember ever tasting a Baba Ganoush recipe this yummy before (if I do say so myself), and you can’t tell that the eggplant is raw. Although I ate nearly half the recipe for my dinner, my tongue (though tingly!) wasn’t uncomfortably bothered. And the dip was both absolutely delicious and very satisfying… a major thumbs-up as far as raw dinners go.

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Extremely Versatile, Crowd-Pleasing Recipe

There is no sesame or tahini in this recipe. I’ve used raw macadamia nuts instead. And one thing I really like about the flavor in this dip is that you can’t taste “nuts” in any way…just the happily enthusiastic mediterranean flavors of lemon, garlic, cumin, and olive oil!

Serve with raw dehydrated chips or fresh vegetables for a raw meal, or with organic tortilla chips for a “rawish” meal. This would also make a killer Salad Sandwich filling — use some toasted Ezekiel bread, top with some delicate fresh greens or sprouts, and you’re good to go!

Great for raw pot lucks and when you’re having company over as well. The only drawback is that the eggplant is sliced and marinated overnight, to tenderize it and draw any irritating acids, so it’s not a recipe you can do at the last minute. But it’s certainly easy, and takes just a couple minutes to finish up the next day.

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You’ve got a cucumber and a couple tomatoes lying around… What can you make with it that’s…different? Use the tomatoes for the dressing! This simple, colorful twist on a salad made everyday in the home of Greeks everywhere is a feast for the eyes, and easily dressed up into infinite variations.

The color of bright mac-and-cheese, and actually quite mild-tasting, you can start with this recipe and then add your favorite salad fixins…black kalamata olives (sun-cured if you can find them!), sliced red onions, chopped raw pistachios, thinly sliced spinach or watercress…the list could really go on forever.

A great dish to bring to a raw pot luck, an excellent base for a filling for today’s Salad Sandwich… it’s just a great versatile base you can play with a lot of different ways!

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