Tag Archives: raw

Raw Vegan Superslaw

IMG_5402I don’t remember where I got this recipe, but I know I made it about a year ago for the first time. I kind of forgot about it until a raw, vegan client of mine requested it this week. I made a double batch of it tonight (which may have been a mistake — it makes SO freakin’ much — I put the hat and the coffee mug in the picture for some perspective) and am so glad I did. It will feed me for several days and will make me feel great.

Here are a few reasons why:

Kale     Cabbage     Parsley     Lemon Juice     Carrots

AND, this salad is super filling, which is always a good thing. Here’s how it’s done!

1/4 head of red cabbage
1/4 head green cabbage
1 bunch parsley
1 bunch kale
2 carrots
4 green onions
1/4 c. raw cashews, soaked in filtered water for 2+ hours
1/2 c. lemon juice
1/4 c. olive oil
2 garlic cloves
salt and pepper to taste

Chop all of the veggies and parsley one at a time in a food processor (though I find throwing the onions in with the carrots works well), then dump into a large bowl. After all the veggies are chopped, use processor or a blender to blend the dressing ingredients. Mix dressing into veggies and enjoy! I’m sure you could add whatever veggies you have on hand that you need to use up too.

Raw Fruit Crisp


If you’re a person who deprives yourself of dessert because of the sugar, empty calories, etc., I’m about to change your life and blow your mind. Or at least your tastebuds. I would challenge anyone to make this and tell me you don’t think it’s delicious. It’s so hard to believe that you’re eating fruit and nuts and that’s it! You won’t miss the butter and oats and sugar, I swear.

I started making this a more than a year ago for a raw vegan client and was instantly hooked myself. I got the original recipe from a raw cookbook (I think it was blackberry crisp) and we experimented with different fruits until she found her favorite, which was pear-blueberry.

Today, I decided to make it for breakfast. That’s right. Dessert for breakfast and it’s not full of garbage. I can’t believe I didn’t think to do that before! I enjoyed it with a cup of tea and a tall glass of fresh (kale-carrot-apple-beet-plum-ginger-apple-clementine) juice. It was perfect and felt so indulgent.

I’ve tried lots of different fruit in this — anything soft will work, including berries, pear, peaches, mango, etc. This is a really great thing to make when you have fruit that’s starting to turn, which was the case in my house today. I used pears, peaches and grapes. It turned out great!

• 4 c. fruit, chopped/diced
• 1 Tbsp. fresh lemon juice
• 3/4 c dates, pitted and soaked in room temp water for (ideally) 30 minutes +
• 8 dates, pitted and NOT soaked
• 2 c. walnuts and/or other raw, unsalted nuts
• 1/2 c. unsweetened coconut flakes
• 1/2 c. golden raisins
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt (optional)
• 1-2 Tbsp. raw cane sugar (optional)

1. Place walnuts, coconut, cinnamon, nutmeg and salt (if using) in your food processor and pulse a few times.

2. Add UNSOAKED dates, raisins and sugar (if using) and process until until the mixture resembles coarse crumbs and will stick together if you press it together with your fingertips.  If your dates aren’t the freshest you probably want to run your knife through them real quick so your food processor doesn’t have to work so hard. Pour mixture into a bowl. (This can also be frozen if you want to make a big batch of it and save some for the next time you want to make some crisp!

3. Place half of the diced fruit into the food processor, along with soaked dates and lemon juice and process until smooth. Mix this with the diced fruit.

4. Press half of the nut mixture into a dish. I find a full recipe fits perfectly into an 8 x 8 glass pan. I often make half of a recipe, which fits perfectly in a loaf pan (as pictured above).

It’s great at room temperature, but if you want it to be a little warm and still raw, heat your oven to 200, turn it off and place it in the oven for about 10 minutes.  Of course if you have a food dehydrator, you can put it in there too. I often pull all the trays out of mine and place it in there at 115 degrees for about 20 minutes.

Raw Vegan Spicy Walnut Burgers with Onion Bread and Ketchup

This is going to be a monster post, but I just have to do these recipes together — it just makes sense. I’m a personal chef and have been preparing food almost weekly for a raw vegan client for six months. I’m happy to say for three straight months she was able to be 100 percent raw with my help and feels great! The rest of the time, when traveling or on vacation, she eats vegan, but has noticed a big difference in her energy levels and how she feels when she falls off of the raw wagon.

As with most of the food I make for clients, I try to taste everything I make. Not only have I gotten into eating raw when I can (i.e. make the effort), but I’ve started eating at some great area raw restaurants (like Red Pepper Deli in Northville, Cacao Tree Cafe in Royal Oak  and The Raw Cafe in Detroit).

A favorite of my client are these spicy walnut burgers and onion bread, so I decided to make them at the recent (Un)Cooking Club night with a raw theme. Everything the ladies made was DELICIOUS and included raw cheeze dip, kale salad with miso dressing, fall fall harvest soup, avocado coconut soup, and chocolate truffles.  I’d like to say the burgers were a hit! They definitely were with me. My squeeze ate the leftover burgers the next day and I promptly made us another batch. I had an undisclosed number of them (more than 3, less than 5) for dinner tonight, wrapped in lettuce since a batch of the onion bread still is in the dehydrator.

I’ll say now too that I’m not exactly sure where I got any of these recipes. I’m constantly scouring websites, cookbooks and whatever I can get my hands on for new things, especially raw recipes. I then often tweak and adapt them to my or my clients’ tastes. I’ll be sure and give credit where credit is due if and when I come across them again.

Obviously, making things like this pretty much requires a dehydrator. If you don’t have one, you could try lining a sheet pan with unbleached parchment paper and keeping an eye on things in the oven. Considering things usually dehydrate for hours and hours, it would be quite a waste of energy to put the oven on its lowest setting and let things sit in there for a few hours, but you can do it. They say putting ovens on the lowest setting (ideally 175) and propping it open with a fork or a chopstick keeps it around 115 degrees — approximately the highest temperature at which things should be dehydrated to be considered raw/living. Above 118 degrees, food’s enzymes start breaking down and therefore they are no longer living. However, if you’re interested in trying these for flavor and health, and not their rawness, you can bake them in the oven at a low temperature (250? just a guess) and keep an eye on them.

On to the recipes.

Spicy Raw Walnut Burgers
You could leave the hot peppers out completely and it will still be delicious. Or, if you like things crazy hot like my client, throw in 2-3 habaneros or ghost peppers. I have been using 1 jalapeno or serrano and it’s been perfect for me.

• 1 c. walnuts, soaked in filtered water for 2-4 hours
• 1/4 c. sun-dried tomatoes, soaked in filtered water for 30+ min.
(Reserve soaking water)
• 1 hot pepper or more to taste
• 1/2 onion (This is up to your interpretation. I usually use half of a good-sized sweet onion)
• 1 Tbsp. nama shoyu OR Bragg’s Liquid Aminos (or soy sauce, tamari, etc., which aren’t technically raw)
• 1 tsp. salt-free meat seasoning (or a seasoning with salt and pepper and disregard the next two ingredients)
• 1/2 tsp. black pepper
• 1 tsp. sea salt

1. Process (drained) walnuts, (drained) sun-dried tomatoes, and 1/8 c. tomato soaking water in food processor, and process until it reaches a “meaty” consistency.

Here you can either remove from processor and combine with rest of ingredients in a bowl OR do what I do, and add rest of ingredients to the food processor and process until it reaches your desired smoothness or chunkiness, depending on what you like.

2. Turn dehydrator to 115 degrees and pull out trays, lined with with ParaFlexx sheets (or use parchment paper if you have a different kind of dehydrator). Form mixture into patties (be sure to use gloves if you’re using super spicy peppers. I learned this the hard way once…). I find the smaller the patties are the better because they dehydrate faster and they are a good size to either eat with the raw bread or wrap in a piece of lettuce like a burrito.

3. Put patties on trays (I made a double batch today and it made about 20 small burgers on 2 1/2 trays — I remove whatever trays I’m not using). Dehydrate for 1 hour.

4. Flip onto screen, removing the ParaFlexx sheet. You can either do this with a spatula or place an empty mesh-lined tray on top of a tray of burgers, flip it then carefully peel back the sheet. Dehydrate for an additional 1-2 hours until they are dehydrated to your liking.

Raw Onion Bread
I know I found this on a raw community forum. I remember it was referred to as “The Famous” onion bread. I LOVE the flavor of this bread. It also was delicious with the raw cashew “cheeze” that A made at cooking club.

• 2 1/2 pounds sweet onions (Any sweet onion will do — just make sure it’s some kind of sweet onion, like vidalia or walla walla, etc. If you can’t weight it, usually 3 medium to large onions hits around 2 1/2 pounds.)
• 1 c. ground sunflower seeds
• 1 c. ground flax seeds
• 3 oz. (1 1/2 Tbsp.) Nama Shoyu (or again, Bragg’s, etc.)
• 1 avocado, overripe*
• 1/4 c. olive oil

* Original recipes calls for 1/2 c. olive oil. I decided to substitute half of it with an avocado. At some point, I want to try to eliminate the oil altogether.

1. If you don’t have already ground flax or sunflower seeds, pulse in food processor until finely ground, then place in a medium sized mixing bowl.

2. Process roughly chopped onions in food processor until finely chopped but not total mush. Don’t worry, the seeds will soak up that extra liquid.

3. Place onions and rest of ingredients in with seeds and mix thoroughly. If your avocado isn’t super ripe, maybe leave some of the onions behind and process with the avocado to get it mushy, then add it to the rest.

4. Spread on ParaFlexx sheets about 1/2 inch thick. This recipe usually spreads to cover three trays. I usually “cut” it at this point with a pizza cutter or a dull/butter knife (carefully and lightly) into 9 squares each sheet. Although it doesn’t seem like it would do much, as it dehydrates it will separate more and make it easier to cut/break into pieces in the end.

5. Dehydrate at 115 for 4-5 hours. Then use the flipping trick mentioned above (if you can think of a better one, go for it. I felt like a genius the night I figured this out!) and dehydrate another 4-5 hours until it seems dehydrated to your liking. I actually usually flip, then go to bed, so it ends up dehydrating for 6 to 8 hours in the end and its just fine. It might not be as spongy or “bread-like” but it also doesn’t over-dehydrate it to a cracker state, so I’ve continued to do it this way.

6. Cut or break off pieces and place in an airtight container in the refrigerator for 7-10 days. Use for sandwiches or however you like!

Raw Ketchup
This is quick and easy and very tasty!

• 1 c. diced tomato, any variety
• 2 tsp. cider vinegar
• 1 tsp. agave
• 1/2 tsp. salt
• 1/4 c. sun-dried tomato

Place everything but the sun-dried tomatoes in a high-speed blender until smooth. Then add sun-dried tomatoes and blend until thick and smooth.

Throw this on a burger with the bread and a crispy piece of Romaine lettuce and enjoy! I don’t have this particular bread or ketchup photographed, but you can see the burgers and other raw foods that I’ve made on my Facebook page for my business HERE.

Chipotle Kale Chips

Soon after I took on a raw client for Fresh Chef Detroit, I bought an Excalibur dehydrator. Some research revealed it’s a favorite of raw chefs, including Ani Phyo.

Tonight I swiped a recipe from one of Ani’s cookbooks, “Raw Food Essentials,” and made delicious chipotle kale chips. I think these are going to become a staple around here. I think this will be my new favorite snack!

The recipe is simple:

• 1 head of kale
• 2 Tbsp. olive oil
• 3 Tbsp. agave
• 1/2 tsp. sea salt
• 1/2 to 1 tsp. chipotle powder

1. Wash kale and rip/cut into bite size pieces.

2. Toss with other ingredients in large bowl. My head of kale was small, so I should have used less oil and agave. They’re still DELICIOUS, but a little sticky. Next time I’ll start small, depending on how much kale I have.

3. If you have a dehydrator, spread pieces on 2 dehydrator trays and dehydrate for about 5 hours at 104 degrees. If you don’t have a dehydrator, bake at 300 degrees for about 15 minutes. Keep an eye on them — you don’t want them to burn!

They are spicy and sweet and crunchy and chewy and delicious. Way better than any potato chip I ever had (for real). Give it a try. You won’t be sorry!