Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!

Featured Photo is Deborah's Raw Pad Thai

When I was first transitioning into a raw diet, I was really into making wonderful raw entrees since I had always been such a foodie. My husband also wanted a "meal" not just a snack, so I had fun experimenting with many recipes and created many of my own. I'll list some simple recipes and a few gourmet dishes as well.

When you add your favorite recipes, let us know if it's an original or add the source from where it originally came.

Photos are always appreciated.

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Simple Stuffed Mushrooms
1 large container of brown button mushrooms, stems removed
1/3 cup pine nuts
3 cloves garlic, minced
1/3 cup fresh cilantro, packed leaves, shopped
1/3 cup fresh basil, packed leaves, chopped
1 TBSP fresh lemon juice
1 cup tomato chopped
2 TBSP Bragg's Liquid Aminos, or to taste

Place all ingredients except the mushrooms and tomatoes into a food processor and pulse to chop. Add tomatoes and continue to pulse chop until just blended. This mixture should be more of a pesto, not a puree. Stuff this filling into the mushroom cap. The mushrooms can be eaten raw or dehydrated to warm for 2 hours at 115 degrees.

Mushroom Alfredo Linguine

Marinated Mushrooms
2 1/2 cups crimini mushrooms, sliced
3 TBSP olive oil
2 TBSP Nama Shoyu
2 tsp apple cider vinegar
1 - 2 cloves garlic
1 tsp raw honey
Toss together and marinate for 30 minutes. Drain before using.

Alfredo Sauce
1 1/2 cups cashews, soaked for one hour, drained
1/2 cup pine nuts
6 TBSP olive oil
1/3 cup fresh lemon juice
1 - 2 cloves garlic, minced
1 tsp nutritional yeast
2/3 - 1 cup water
1 - 2 tsp sea salt
1/4 cup fresh parsley finely chopped, for garnish
In a blender, blend ingredients into a smooth cream folding in the parsley.

2 Yellow Squash
Using a Spirooli, or standard vegetable peeler, create delicate ribbons to resemble linguine.
(Kelp Noodles can also be used)

To Serve:
Plate the linguine, covering with marinated mushrooms and then the Alfredo sauce.
Garnish with chopped parsley, paprika and freshly cracked pepper.
Spring Rolls with Peanut Sauce

For the Spring Rolls:
Rice Paper (found in most grocery stores or Asian Mkt.)
Carrots, julienned
Cucumber, julinenned
Fresh mint
Avocado Slices

For the Peanut Sauce:
1/2 cup organic peanut or almond butter
1/4 cup water
1TBSP fresh lemon juice
2 tsp agave nectar
2 tsp nama shoyu
1/2 tsp crushed garlic
1/4 tsp grated ginger
dash of cayenne
pinch of salt

Put all ingredients into a blender and combine until creamy.

How To Roll A Spring Roll

Penni's Pesto
Great on zucchini pasta, raw lasagna or enjoy it stuffed into mushrooms or as sundried tomato raviolis as you see here! I love it smeared on fresh tomato slices, drizzled in balsamic vinegar.

4 cups fresh basil (you can substitute spinach if you're short on basil)
1/3 cup olive oil
1/3 cup pine nuts
2 cloves garlic
3 TBSP fresh lemon juice
1 TBSP nutritional yeast (optional)
1 tsp sea salt
freshly cracked pepper to taste

Combine all ingredients in a food processor, pulsing until you achieve the desired consistency. Transfer into a small covered bowl and store in your refrigerator. This should keep 1-3 days. You can also easily freeze this pesto and unthaw when ready to use.
I have made this many times...It reminds me of a pasty...which is what we eat up here in the Upper Peninsula of MIchigan. Course pasties are cooked, but this is a great substitute!

I wanted to share this recipe and didn't want to type the whole thing out and so I googled it...and here it is with pictures too! Drool over this, baby!
I hope you try them...You will not be disappointed!
Susan : )

Welcome To The Calzone Zone
Alright! Alright! That one is pretty kitsch but I just couldn't help myself!

So you may think we're getting off topic here, but we're really not. After all, a calzone is little more than an inverted pizza... I've been reading about how awesome Alissa Cohen's recipe is on Raw Food Talk for months now. I've used the dough countless times as pizza crusts and even made the calzone as a pizza, but never had the guts to attempt the 'real thing'. Well, until yesterday that is...

In spite of what it looks like, it's a quite simple recipe, the only tricky part is the assembly. I made sure to do my homework and read what the others had to say on the Forum, and all in all, it went pretty smooth. One of the things I did was cut the recipe in half, as it is notorious for making 2 huge calzones (read tons of eating material!) It also seems to have a short shelf life. (I recently found out that it does freeze well, however, so next time, I'll make sure to do the whole recipe!)

I shaped the crust into 2 half circles and let these dehydrate for a couple of hours at 115.

I then peeled the teflex sheets off the dough and put it back for another hour and a half at 105. Now, when I checked again, the crusts were a little too dry. (Remember that once you spread the various fillings, you'll need to pinch the bottom and top parts together.) So I sprayed some water on the edges of the crusts and let it seep through for a few minutes. NOW you're talking! The dough wasn't exactly what you'd call pliable but at least it wouldn't break while I did the deed.

After that, it went like a dream... I brushed the top with a little olive oil and voila! I left the whole thing in the D overnight, again, starting off at a slightly higher temp for the first couple of hours and turning it down to 105.

Here is our baby freshly out of the incubator...

From Alissa Cohen’s "Living on Live Food"

Of all my recipes in the book, I admit to being proudest of this one. Not only does this look like the real Italian thing ... it tastes like it, too! After making this for friends, I was dubbed "The Raw Queen".

This is a combination of three recipes: Burger Buns (doubled and altered a bit), Spinach Dip, and Mozzarella Cheese.


4 Cups Sprouted Buckwheat
1 1/2 Cups Soaked Flax Seeds
3/4 Cup Olive Oil (I used more like 1/4 cup)
1 1/2 Cups Carrots
2 Cloves Garlic
1 teaspoons Curry
1 teaspoons Rosemary
1 teaspoons Thyme
2 teaspoons Sea Salt

Mozzarella Cheese

1 Cup Macadamia Nuts
1 Cup Cashews
2 Tbs Bragg Liquid Aminos
1 1/2 Tbs Lemon Juice
1/2 Cup Water

Spinach Dip

4 Cups Spinach
1 Large Avocado or 1 1/2 small Avocados
1/2 Tbs Lemon Juice
1/2 teaspoons Herbamare Seasoning Salt
(I added a little water as the dip was too thick to my liking...)

Marinated Veggies
1 Cup Broccoli, diced
1 Cup Mushrooms, diced
1/4 Cup Olive Oil
Dash Sea Salt

For the Dough:
Grind the carrots in food processor. Add in rest of ingredients and blend well until reach dough-like consistency.

On teflex sheet, form half the dough into a half circle about 1/4 - 1/2 inch thick. Repeat on second teflex sheet with remaind
Sorry the end of the Calzone recipe was cut off..Here is the rest of it! : )

For the Dough:
Grind the carrots in food processor. Add in rest of ingredients and blend well until reach dough-like consistency.

On teflex sheet, form half the dough into a half circle about 1/4 - 1/2 inch thick. Repeat on second teflex sheet with remaining dough.

Dehydrate at 105 degrees for 3 to 4 hours; then turn over and dehydrate for another 1-2 hours.

Veggie Burger

Save that pulp from all those veggies you juice – I like carrot, celery and red bell peppers. Add some ground flax seeds to the mix as a binder. Season with salt and finely chopped onions. Form into patties and place in your dehydrator at 105 degrees for about 4-5 hours. Smother with chipotle mayo and top it with avocado, tomato and homegrown sprouts.

Chipotle “Mayo”

1 C pine nuts
2 Tbsp olive oil
juice of 1 lemon
1 clove garlic
1/4 C filtered water
1/2 C young coconut meat
3 tsp chipotle seasoning

Place all ingredients in the blender and blend until smooth.

Mermaid Pasta with Veggies

6 fresh shiitake mushrooms, soaked in warm water for 10 minutes
2 medium-sized pieces wakame, soaked in warm water for 10 minutes
handful of fresh baby bok choy
3 scallions, thickly sliced diagonally
1 red bell pepper, cut into fine strips
1 small zucchini, cut into fine strips
1 carrot, cut into fine strips
12 oz kelp noodles


2 Tbsp cold-pressed sesame oil
3 Tbsp tamari (or Nama Shoyu or Bragg's)
1 Tbsp fresh lime juice
1 tsp raw honey (or agave)
3 cloves garlic, minced
fresh black pepper to taste

Place kelp noodles in a colander, rinse under warm water and drain well.

When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Combine with bok choy, onions, bell pepper, zucchini and carrot.

Drizzle dressing on top and toss lightly.

Tip: like fine wine and women, this dish improves with age. Try marinating the veggies for several hours, or overnight, before eating.
Kelp Noodle Salad
from the Raw Union e-book of Matt Monarch & Angela Stokes-Monarch

1 Bag kelp noodles
1 zucchini spiral sliced
1/2 c. green cabbage thinly sliced
1/4 c. olive oil
1/3c green onions, thinly sliced
1/3 bunch fresh basil
1/3 bunch fresh cilantro
1/3 bunch fresh mint
1-2 cloves fresh garlic minced
1-2 T. peeled & grated ginger
2 T. lemon or lime juice (or both)
1-2 T. agave syrup or other sweetner
1 T. apple cider vinegar
1 t. himalayan sea salt
1/8 t. cayenne pepper (optional)

Soak & rinse kelp noodles, drain and pat dry and place in large bowl. Add the zucchini and cabbage and olive oil and toss together well. Add all the rest of the ingredients.
Be prepared for incredible taste explosion!!!!
Raw Bacon (BacUN)

If I'm not going about posting this the right way, please tell me! This is my version of a recipe from

3 Japanese eggplant or 1 large eggplant
4 tablespoons Ume plum vinegar
2/3 cup cold-pressed olive oil
3 tablespoons Raw honey or agave
Salt to taste
Other seasonings to taste (I've used cayenne pepper or paprika)

Slice the eggplant as thinly as possible. I used my spiral slicer,, cuz that's what I have. The wider strips work out wonderfully.

Marinate in a plastic bag, covered Pyrex container, or jar for 3-4 hours, in the fridge. I actually squeeze out the excess liquid before I lay them on dehydrator sheet. Skip the squeeze and they'll still be delicious, just a little more greasy.

Dehydrate for 5 to 6 hours at 105 degrees, or until the desired crispy/chewy state is reached.

Seriously good stuff for sandwiches, salad toppings, or stealing a snack from the D. Enjoy!

this is another fave of mine from "raw delights"
can you guess by now that i love to eat?!!! :)
the top honor i have received is that alissa cohen
made this for her thanksgiving dinner because she loved it so well.
and she told me personally, wow! i was honored :)
hope you like it too -

Sesame Chicken

Now this Oriental array of flavors can grace the table of a vegan raw foodist. Halve the recipe for the nuggets…make duck ala orange… or use nugget batter to make Superbowl Hot-n-Spicy wings with a Bee-Sting BBQ Sauce.
Soak time 4-6 hrs or overnight.

‘Chicken Nuggets’

I begin the night before with the soaking…

(this makes alot- it stores well)
2 cups Walnuts, soaked 4-6 hrs or overnight
2 cups Sunflower Seeds, soaked 4-6 hrs or overnight

1 cup Sunflower Seeds, soaked 4-6 hrs or overnight and then dehydrated till crispy dry.

1 cup Sundry Tomatoes, soaked 4-6 hrs or overnight in:
1 cup Orange Juice (water does not add flavor, but can be substituted in a pinch.)

1 Onion
2 Cloves Garlic
1/4 Yellow Pepper (or red)
10 fresh Sage leaves (or 1 tablespoon dried herb)
1 teaspoon Cumin
1/2 teaspoon Turmeric powder
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 tablespoon Miso
1 tablespoon Nama Shoyu

1 tablespoon lecithin to be stirred into batter by hand at the end

Sesame Seeds

1. Soak the nuts.
2. Drain and dehydrate the sunflower seeds until crispy. This doesn’t take long.
3. Food process the tomatoes in their liquid (orange juice) and blend until it turns into a smooth paste.
4. Add peppers, onion & garlic, blend.
5. Add herbs, spices, miso and shoyu , blend.
6. Add nuts, process till smooth (I split it between 2 batches)
7. Put into a bowl & stir in the lecithin.
8. With a coffee grinder, powder the dehydrated sunflower seeds.
9. Stir them into batter till blended.
10. Spoon onto teflex sheets (I used 3 trays) by the tablespoon.
11. Dehydrate 6-8 hr at 105-115
12. Flip half way through drying time.
13. Make sweet & sour sauce.
14. Dip your chicken nuggets into the sauce and sprinkle with sesame seeds.
15. Continue to dehydrate for another 4-6 hrs.

Sweet & Sour Sesame Sauce

3/4 cup Nama Shoyu
3/4 cup Honey (or agave)
2 cloves Garlic
1 pieces of Ginger as big as your thumb (equal to the amount of garlic approx.)
2 tablespoons Sesame Seeds
2 tablespoons Coconut Oil
1 teaspoon Sesame Oil
2 teaspoon Red Pepper Flakes

1. Chop the garlic & ginger so the pieces don’t jam under your blades, and put all the ingredients into the food processor and blend till the veggies are well pureed. The seeds will float up with the oils when left standing, that’s ok, just stir when using. I made more that this recipe called for, because I will be using this on lots more veggies the next couple of days, as it is mind blowing good!

2. In a glass pie plate: Take a nice head of broccoli and make bite sized pieces. Slice up 4-5 mushrooms. Sliver up ½ red pepper. Toss these in some of the sweet & sour sesame sauce and put into D till broccoli is tendered up some. The veggies with sauce were the finest thing I have put in my mouth in a long time! I will be making that even when I don’t have any nuggets to serve them with, with just a dash of sesame seeds on top. Mmm

Raw Spinach Mushroom Tart
isn't this just so beautiful? :)

Spinach Mushroom Tart
I remember getting grounded for playing with my food. Seriously. I was crushing crackers and making little designs in my soup. It sent my dad right over the edge. I don’t think he would be so upset anymore. Actually, I think he would be downright pleased.

I believe that eating raw food should not be boring or difficult. It should be a fun culinary adventure. If I see a recipe,that has a list of 4o ingredients, I am not going to do it. Ok, I am exaggerating. But you get what I mean. I am a bit lazy when it comes to working in the kitchen.

The challenge I give to myself is to make tasty, beautiful creations with out too much fuss! I want the food to be approachable for you. I want it to be easy peasy! You can throw this little beauty together in minutes with just a little advanced prep. Have fun…go and play with your food, with my father’s blessing!

CuttersIf you want to make this tart like the picture, you will need baking rings. You can find them at any cooking store. Get the ones that are 3″. Just think of the fun you could have with a couple of these babies in your kitchen!

If you don’t have access to the cutters, you can make this tart in a tart pan or even a pie plate. Just layer the in the same order. It will be beautiful, too!

Spinach Mushroom Tarts

Advanced Preparation: You will need to soak the almonds, cashews and marinate the mushrooms the night before. The crust will need to be dehydrated for 1-2 hours.


* 2 C Mushrooms (I use a mix of different varieties)
* 1/3 C Olive Oil
* 1/3 C Balsamic Vinegar
* 1 T Raw Honey or Agave (optional)

Whisk together olive oil, balsamic vinegar and honey or agave. Place mushrooms in a bowl, pour marinade over mushrooms. Cover and let sit over night in the refrigerator. You can stir occasionally to make sure you get good distribution.


* 1 C Soaked almonds
* 1 C Hazelnuts
* 1/2 C Brown Flax Seeds
* pinch Celtic Sea Salt
* Pepper (to taste)

Drain almonds. Place in food processor with hazelnuts, flax seed, salt and pepper. Process until a coarse meal texture is achieved. Place enough in ring to make a layer about 1/3″ thick. You want to pack it in. If you are using a pie plate, make a crust about 1/3″ thick. Place in dehydrator for 1-2 hours. Cool.


* 2 C Soaked Cashews
* 1/2 Lemon (juice from)
* 1 Clove Garlic (roughly chopped)
* 3 T Shallots (roughly chopped)
* pinch Celtic Sea Salt
* 1 C Marinated Mushrooms (Drained) (save the second cup for topping)
* 1/2 C Spinach (wilted by rubbing between hands. Save a little for topping)

You will be making the filling in two steps. Begin by placing the cashews, lemon juice, garlic, shallots, and salt in the food processor. Process until smooth. Remove from food processor, mix in 1 cup of the mushrooms. Half the mixture and place in two separate bowls. To the second bowl, add the spinach that you have wilted by rubbing the leaves with your fingers. You are now ready to assemble the tart.

Get your crust. Your first layer will be the mushroom filling w/o spinach. Make this layer about 1″ thick. Pat it in. Second layer will be the mixture with the spinach. Refrigerate for at least 1 hour. Un-mold if you are using the rings. Top with additional mushrooms and spinach.

i made these yeserday and i am blown away at the flavorful
cabbage filling, i kept stirring and "tasting"
and was worried there wouldn't be enough
but since i only made 1 recipe of the wrappers instead of doubling it as recommended
i had plenty of cabbage to spare for nosching.
one note- i did not peel the zucchini
and my wrappers are just as good to eat but have a shocking green color
that may put off some 'not for raw' peeps, they look more traditional in tan.
if you don't have the tamarind you can use a date that has been soaked soft
in the same manner, the flavor would be an appropriate substitute.
i also chose to pre-wilt the cabbage by putting it in the D whilst the
wrappers were in there doin their thing. smart move.
the first one i folded looked pitiful but the rest came out great
since i figured it out. be sure to have a cup of water handy to seal the edges
and "fix" any boo boo's

Curried Cabbage Pillows

Makes 8 pillows

For the wrappers

Make 2 batches of this wrapper recipe for 8 pillows.

5c peeled courgette (zucchini)
3T olive oil
2t Lime juice
1/2t cayenne
1t ground coriander
1/2t salt
1/4c flax meal*

• Blend all ingredients in a high-speed blender until smooth.

• Add flax meal and blend again until smooth.

• Pour mixture onto a dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.

• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

• Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the filling

5c white cabbage, shredded
6 spring onions (scallions)
2t cumin
2t ground coriander
1/4c cold pressed sesame oil
1T toasted sesame oil (optional)
1t salt
2T tamari or nama shoyu
2t lime juice
2 cloves garlic, crushed/minced
2 red Thai chilies, deseeded and minced
2T agave
3T tamarind paste* (optional)
1c fresh coriander, roughly chopped

* Soak 200g tamarind in 1/c water and break up with your hands. Strain the mixture through a sieve and you’re left with tamarind paste. It should be roughly the consistency of watery yoghurt.

• Combine all ingredients thoroughly in a bowl.

To assemble

• Cut each of the wrapper squares from the dehydrator trays, which should still be pliable, into 4 equal squares.

• Start with one of those smaller squares in front of you so that one corner is close to you.

• Place a good amount of the filling mixture into the centre of the square.

• Fold up the corner that is closet to you into the centre, then fold up the left and right corners so that you form an envelope.

• You will need to wet the edges as you go along so they stick in place.

• Fold down the final corner, as if you were closing an envelope and use water to stick it down (you will find that you’ll get better at this the more you do).

• Place on a dehydrator mesh tray.

• When all 8 are done, return to the dehydrator for a further 1 to 2 hours at 105 degrees F. Serve with dipping sauce.

• Dehydrate any left-over cabbage mix until crispy; it makes a great addition to any salad.

For the dipping sauce

1 cucumber, peeled
1 mango, skin & stone removed
1/4t salt
1t lime juice
1 spring onion, finely chopped
1 small handful fresh coriander

• Blend all ingredients, except spring onions, until smooth.

• Add most of the spring onion and all the coriander and pulse in.

• Pour sauce into a small bowl and top with remaining spring onion.

Nori Rolls with Pecan Pate by Vanessa Sherwood

If you make the pecan pate ahead of time, it’s easy to make these rolls when the urge arises. The pate will last a good week or so in the fridge. I wouldn’t recommend making the entire roll ahead of time, because the nori will get soggy. But if you’ve pre-made the pecan pate, all you have to do is cut up the veggies, smear the miso paste on the nori and roll.

For the pecan paté:
2 Cups Pecans
1/3 Cup Minced Red Onion
1/2 Cup Chopped Parsley
2 Tablespoons Lemon Juice
1 Teaspoon Garlic Powder
2 Teaspoons Nama Shoyu
2 Teaspoons Cold Pressed Sesame Oil

Place the pecans into a food processor. Process until you have small crumbs. Add the rest of the ingredients and pulse chop in.

For the Rolls:
1 Normal Avocado, Sliced
Hand Full of Sprouts
1 Normal Red Bell Pepper, Julienned
2 TablespoonsDark Miso Mixed with 1/4 Teaspoon cayenne
Nama shoyu and wasabi powder for dipping

To Assemble:
Spread 1 teaspoon of the spicy miso on a sheet of nori. Smear 2-3 tablespoons of the pate evenly across the bottom third of the nori sheet leaving 1 inch of nori sheet exposed at the bottom. Top with sprouts, cucumber, red bell pepper and avocado slices. Make sure to lay the sliced vegetables horizontally to make the rolling easier.
Fold the bottom of the sheet up and over the ingredients tucking the edge under the ingredients and roll all the way up. Before you get to the end, you may want to moisten the top edge of the nori sheet with a little water and then roll shut. This will keep it from opening up.
Cut the roll in half and put on a plate. Serve with some nama shoyu mixed with wasabi powder if desired.


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