These are some of our favorite raw recipes for summer ! These will not only delight your palates, but
they’ll leave you, your friends, & your family feeling healthy &
refreshed! Best of all, you’ll find that they’re light, & as easy as chopping,
blending, & mixing—perfect for steamy nights when you don’t want to
turn on the oven!
Strawberry Oat Breakfast Bars
Directions:
Pulse dates, nuts, oats, & salt in a food processor until combined. Press the date mixture into the bottom of a 9-by-5-inch loaf pan. Mash half the strawberries and spread on top of date mixture. Top with remaining strawberries. Slice into rectangles.
Pickled Heirloom Tomatoes
• 1 small red onion, thinly sliced (try our mandoline cutter for perfectly uniformed strips)
• 5 fresh basil leaves, whole
• 4 fresh oregano leaves, rough chopped
• 1 Tbsp celtic sea salt per cup of filtered water
• 1 Tbsp fresh lemon or lime juice (use our handheld citrus juicer to get the most juice from your citrus of choice)
Directions:
Slice your tomatoes into 1/4 inch rounds. You can leave some of the cherry tomatoes whole if you like. Tightly pack your jar with tomatoes, onions and herbs until roughly 3/4 full.
Dissolve sea salt in water to create a brine solution. Stir in lemon or lime juice (this keeps the tomatoes from becoming too mushy during the fermentation process).
Pour the liquid into the jar, covering the tomatoes and herbs. Add more cold water if necessary. Leave about an inch at the top.
Put the lid on the jar and leave on your counter undisturbed for about 7 days or until naturally pickled by fermentation. Refrigerate after opening.
Ingredients:
Ingredients:
• 5 fresh peaches
• 9 raw, organic dates
• 1/2 t raw, organic cinnamon powder
• 4 T water (or desired amount to reach a syrupy consistency)
• 3/4 c raw, organic almonds or raw, organic pecans
• 2 T raw, organic, virgin coconut oil
• 1/4 c raw, organic rolled oats
Directions:
For the Base -Place sliced peaches in a large bowl & set aside. In a blender or food processor, blend 5 dates, cinnamon, and desired amount of water to reach a syrup consistency. Pour the date syrup over the peaches & refrigerate for at least one hour.
For the Topping -When peach/date mixture has chilled, in a food processor blend almonds, 4 dates, & coconut oil to desired consistency. We liked the topping a little chunky so we only pulsed the food processor a couple of times. Top peach/date mixture with this topping & enjoy!
Note: You can substitute your favorite fruit in place of the peaches in this recipe. Also works great with blueberries, strawberries or apples! Use whatever is in season, you can buy local, or what you have on hand.
Strawberry Oat Breakfast Bars
Ingredients:
1 1/2 cups raw, organic pitted dates
1/4 cup raw, organic macadamia nuts
2 tablespoons cold rolled oats
Pinch celtic sea salt
1 cup strawberries, hulled and thinly sliced
2 tablespoons cold rolled oats
Pinch celtic sea salt
1 cup strawberries, hulled and thinly sliced
Directions:
Pulse dates, nuts, oats, & salt in a food processor until combined. Press the date mixture into the bottom of a 9-by-5-inch loaf pan. Mash half the strawberries and spread on top of date mixture. Top with remaining strawberries. Slice into rectangles.
Pickled Heirloom Tomatoes
Ingredients:
• heirloom tomatoes (mixed varieties, including green & cherry tomatoes)
• 5 garlic cloves, peeled and sliced (try using our super sharp Ceramic knives for easy slicing)• 1 small red onion, thinly sliced (try our mandoline cutter for perfectly uniformed strips)
• 5 fresh basil leaves, whole
• 4 fresh oregano leaves, rough chopped
• 1 Tbsp celtic sea salt per cup of filtered water
• 1 Tbsp fresh lemon or lime juice (use our handheld citrus juicer to get the most juice from your citrus of choice)
Directions:
Slice your tomatoes into 1/4 inch rounds. You can leave some of the cherry tomatoes whole if you like. Tightly pack your jar with tomatoes, onions and herbs until roughly 3/4 full.
Dissolve sea salt in water to create a brine solution. Stir in lemon or lime juice (this keeps the tomatoes from becoming too mushy during the fermentation process).
Pour the liquid into the jar, covering the tomatoes and herbs. Add more cold water if necessary. Leave about an inch at the top.
Put the lid on the jar and leave on your counter undisturbed for about 7 days or until naturally pickled by fermentation. Refrigerate after opening.
Raw Vegan Mock Tuna Salad in Butter Lettuce Cups
Ingredients:
• 1/2 c raw, organic sunflower seeds (soaked in water for 2 hours & drained)
• 2 pickles, chopped
• 2 large stalks of celery, chopped finely
• 1/2 c shredded carrots
• 1 T pickle juice
• 1 1/2 T lemon juice
• 1/2 t celtic sea salt
• 12 pieces of butter lettuce leaves
Directions:
Place
sunflower seeds in a food processor fitted with the S blade and pulse
till they’re well combined but not totally smooth. Add remaining
ingredients and pulse again, till everything is broken down and uniform.
Divide “tuna salad” evenly into the 12 butter lettuce cups. Serve!
Note: If you don't feel like making these at home & are local to the Mount Airy, MD area - stop by Superfoods on Main
(106 S. Main Street Mount Airy, MD 21771), a vegetarian cafe offering
these & other vegan/vegetarian salads, sides & options. Check
their Facebook page for current offerings.
Raw, Tangy Broccoli Salad
Ingredients:
• 5 stalks of broccoli
• 3/4 c red onion (finely chopped)
• 3/4 c raw, organic raisins
• 1/2 c raw, organic pumpkin seeds
Dressing:
• 1 cup veganaise
• 2 T apple cider vinegar
• 1/8 c coconut palm sugar
Directions:
Cut the broccoli heads into bite-sized pieces. Peel the stems and cut them up also. Put the broccoli into a bowl together with the onion and the raisins. Combine the dressing ingredients two hours before serving and pour over the broccoli. Sprinkle the sunflower seeds over just before serving.
Sweet Summer Raw Peach Crumble
Ingredients:
• 5 fresh peaches
• 9 raw, organic dates
• 1/2 t raw, organic cinnamon powder
• 4 T water (or desired amount to reach a syrupy consistency)
• 3/4 c raw, organic almonds or raw, organic pecans
• 2 T raw, organic, virgin coconut oil
• 1/4 c raw, organic rolled oats
Directions:
For the Base -Place sliced peaches in a large bowl & set aside. In a blender or food processor, blend 5 dates, cinnamon, and desired amount of water to reach a syrup consistency. Pour the date syrup over the peaches & refrigerate for at least one hour.
For the Topping -When peach/date mixture has chilled, in a food processor blend almonds, 4 dates, & coconut oil to desired consistency. We liked the topping a little chunky so we only pulsed the food processor a couple of times. Top peach/date mixture with this topping & enjoy!
Note: You can substitute your favorite fruit in place of the peaches in this recipe. Also works great with blueberries, strawberries or apples! Use whatever is in season, you can buy local, or what you have on hand.
Comments