Raw Vegan Recipes
By Siddheshwari Devi & FriendsHelping you Balance your Weight & Elevate your Life
Juices,Plant Mylks & Sippers
Lemon Morning Sunshine
16-24oz warm water
½ lemon (juiced)
Excellent way to hydrate, alkalize and flush out digestive tract first thing each morning.
Kickin’ Lemonade
16oz water
1TBS maple syrup
1TBS fresh lemon juice
⅛ tsp cayenne powder (or more)
Cayenne helps to stimulate your metabolism.
Deep Calm Green Juice
1 large cucumber (with peel)
2 celery stalks
½ head romaine lettuce
½ fennel bulb
Run all ingredients through a juicer and enjoy!
Helps to alkalize the body and calm the nervous system.
Citrus Cellulite Dissolver Juice
8oz fresh squeezed orange juice
8oz fresh squeezed grapefruit juice
1 TBS fresh squeezed lemon juice
⅛ tsp cayenne pepper (or to taste)
1tsp vanilla extract
Citrus offers intensive detox of the lymphatic system and helps flush out metabolic residues.
Hemp Seed Mylk
1/2 cup raw hulled hemp seeds
2 cups spring water
2 pitted medjool dates
1 tsp vanilla
Pinch of Himalayan pink salt (or sea salt)
This recipe can also be made with other nuts/seeds, like cashews (not technically raw), almonds, sunflower seeds, etc.
For an even healthier version, substitue dates with stevia, lucuma or lou han guo.
Mexican Hot Chocolate
1 cup hemp seed mylk
½ TBS cocoa powder
Pinch of cayenne (omit for regular hot cocoa)
Whisk and warm gently (below 118 degrees) to preserve enzymes.
Skin Beauty Glow Juice
5 carrots
2 cups spinach
1 cucumber
1 green apple
½ small red beet
The nutrients in this juice are exceptional for the complexion.
Chai Tea
1 cup spring water
2 green cardamom pods (crushed)
2 whole cloves
2 whole peppercorns
½ tsp cinnamon
1 tsp fresh grated ginger
Tiny pinch of nutmeg
Bring all ingredients to a boil, then simmer on low, covered for 15 minutes. Strain and add raw hemp mylk and sweetener to taste.
Spring Dragon Gynostemma Tea
Ron Teeguarden’s Spring Dragon Longevity Tea is one of my favorite ways to enjoy gynostemma. You can find it in health food stores or online. One tea bag makes 3-4 cups and I sweeten it with maple syrup.
Known as “Magical Grass”, gynostemma is known for its adaptogenic and longevity properties.
Fruit Meals
Strawberry Sorbet Parfait
Serving Size: This is a satisfying 700 calorie meal. Can be enjoyed by 1 or 2 people.
Bananas drizzled with Blueberry Sauce
Blueberry Sauce:
1 cup organic blueberries (frozen or fresh, wild are best)
3 medjool dates (pitted) or 6 deglet dates (pitted)
1/4 tsp vanilla (optional)
Blend with 1/3 cup hot water until smooth and drizzle over 3 organic ripe bananas (sliced)
Sprinkle with cinnamon (optional) and mullberries on top
Note: If you are using frozen blueberries, allow to defrost on the counter first. I have found that a small canister blender, like the Nutribullet works best for this recipe. This sauce can also be warmed in a pot of hot water before pouring (after blended).
Serving size: At about 500 calories, this is a great breakfast that will keep you satisfied.
Golden Papaya
Enzyme rich papaya is ripe when it is deep dark orange. You can eat the seeds too. They have great anti-parasitic properties. They are spicy and can be eaten with your papaya, separately (1-2 TBS) or blended into a dressing.
Serving size: A whole large papaya is only about 333 calories.
Tropical Spice Smoothie
2 cups frozen tropical fruits
1-2 in ginger (peeled)
4-5 bananas
Water or coconut water
Try it warm! Pre-thaw frozen fruits by keeping in fridge and add hot water.
Sweet Purple Grapes
Grapes are excellent blood purifiers. The darker the color, the better. If you can find seedless, those are the best!
Serving Size: 5 cups is about a 500 calorie meal.
Oranges from the Tree!
Peel and enjoy! Oranges are great for travel because they’re sturdy and don’t require refrigeration (apples too). And they give lots of hydration, so you have your meal and “water bottle” in one eco-friendly package! ;-)
Serving Size: 8 medium oranges makes a good 500 calorie meal.
Pitaya Bowl
2 packs of frozen pitaya (dragon fruit)
5 deglet dates (or 3 pitted medjool dates)
1/4 – 1/2 cup cold pressed orange juice (or water)
1 banana
Blend until smooth and top with 1 banana sliced, 1/2 cup fresh blueberries and 1 tsp coconut flakes
Serving Size: This is a great breakfast bowl that’s about 500 calories.
(Photo credit: Wendy Kendall)
Sweet Dark Cherries
When cherries are in season, I eat them almost daily. Super nutrient rich, full of antioxidants and biophotons!
Serving Size: 2lbs of fresh cherries is about 550 calories.
Ripe Bananas
Bananas are a staple for many people thriving on raw vegan nutrition, simply because they’re available almost anywhere year-round, affordable, versatile and tasty. They are great in smoothies or can be enjoyed as a mono-meal by themselves.
I generally buy bananas in many stages so I’m sure to always have some on hand. The ones on the right with the brown spots are “ripe” and make the best smoothies. For eating, I prefer them just a little firmer, maybe somewhere between the middle and right bunch. With just a few spots.
Serving Size: 4-5 bananas is about 500 calories.
Plump Nectarines
Nectarines are my favorite stone fruit. They are so beautiful and fragrant in the summer time!
Serving Size: About 7 makes a good 450 calorie meal.
Cherry Vanilla Smoothie
2 cups frozen organic cherries
3 ripe bananas
1 tsp vanilla
1-2 cups water (depending on your desired consistency). Start with 1/2 cup and then add as you go.
Blend until smooth and enjoy!
Serving size: This smoothie is about 500 calories
Juicy Melon
Melons give excellent hydration first thing in the morning. They are high in water and low in calories. A good meal would be one full cantaloupe, honeydew or other similar melon, or 1/2 of a medium watermelon.
Serving Size: Full melon. One large cantaloupe is filling, but only about 277 calories, so be prepared to eat again soon after.
Goji Mango Bowl
Mango Sauce:
2 ripe Altualfo mangos (remove skin and pit), or about 2 cups of frozen mango
7 deglet dates (or 5 pitted medjool dates)
1/4 cup goji berries
1/2 cup hot water
Blend until smooth and pour over 2 ripe bananas and sprinkle with goji berries.
Serving Size: This fruit bowl is about 600 calories
Green Smoothies
All smoothie recipes are created for a Vitamix blender (8 cup capacity). If you are using a smaller blender you will need to adjust the amounts. Cutting the recipes in half is a good rule of thumb, if using a smaller (or lower horsepower) blender.
Berrylicious Smoothie
2 cups frozen mixed berries
3 cups mixed baby greens (sometimes called “power greens”)
1 cup parsley
3 ripe bananas
Spring Water
Blend the berries with a little spring water first to grind up any seeds. Then add remaining ingredients and blend until smooth.
Simply Spinach
½ TBS Flax seeds (brown or golden)
1 Apple (fuji or red delicious are best)
4c Spinach
2-3 Bananas
Spring Water
Blend until smooth and enjoy!
Note: Apples can make your smoothie a little foamy.
Power Protein Smoothie
1-2 cups frozen peaches
1 scoop hemp protein powder
1/2 lb spinach (approx 5 cups)
4-5 ripe bananas
Spring water
Blend until smooth and enjoy!
Note: Protein powders are best included with your salad or vegetable/fat meals, second best is blended into a green smoothie.
Mineral Green Smoothie
3 cups fresh mango (frozen okay or sub banana)
1 cup chopped parsley
1 cup chopped celery
½ cucumber
½ lemon (peeled and seeded)
1 inch ginger (peeled)
Deeply nourishing minerals to build healthy cells and create positive cravings.
Maca Blueberry Smoothie
2 cups wild blueberries (fresh or frozen)
1 TBSP maca powder
1/2 lb spinach (approx. 5 cups)
4 ripe bananas
Blend until smoothe and enjoy!
Even though this smoothie is deep purple, it’s still considered a “green smoothie” becasue it has a good amount of leafy greens (spinach).
Soups,Salads,Dressings & Dips
Cilantro Hemp Seed Dressing
Italian Zucchini Marinara
Zoodles
If you have a spiralizer, spiralize 2 medium zucchini. Otherwise you can use a regular shredder.
Quick Lemon Avocado Dressing
Salad
1 head romane (chopped)
1/4 red bell pepper (chopped)
1 small zucchini (shredded)
cucumber slices
raddish slices
kalamata olives
avocado chunks
Dressing
1/2 ripe avocado
1/4 lemon (juiced)
pinch of Himalyan pink salt (optional)
Pine Nut Pesto Dressing
1 medium zuccini
1 medjool date
1/4 cup pine nuts
5 cups spinach
Blend smoothe and pour over your favorite salad or zoodles (zucchini noodles or shredded zucchini).
Rainbow Goddess Salad
½ head of romaine lettuce (chopped)
2 roma tomatoes (chopped)
1 carrot (shredded)
¼ red beet (shredded)
½ zucchini (shredded)
½ cucumber (chopped)
½ cups sprouted lentils
½ avocado
1 cup raw sauerkraut
Toss altogether in a big bowl and enjoy!
Cauliflower Hummus
1/2 tsp pink Himalayan salt
Blend all ingredients in the Vitamix using the tamper. You could also use a food processor. I sprinkled the top with smoked paprika and used romaine lettuce leaves as dippers.
Those are raw vegan kimchee crackers on the side, which I crumbled on top. (I purchased them at the health food store.) You could also dip other veggies like carrot sticks or even use it as a salad dressing.
Note: This hummus could be made with other veggies, like carrots. It can also be used as a salad dressing. Experiment and have fun!
Red Pepper Cauli Hummus
1 head of cauliflower (chopped)
½ avocado
3 red bell peppers
2 celery stalks
1 medjool date (pitted)
1 Tbsp lemon juice
½ tsp cumin
½ Tbsp smoked paprika
Dash of cayenne pepper (or diced jalapeño)
Blend in the vitamix using the tamper or in a food processor until smooth. Enjoy over a bed of spinach with veggie sticks or raw crackers
Indian Masala Veggie Patties
Mix well in a bowl, mashing with a fork. The mixture will begin sticking together as the chia seeds activate. Scoop into balls and press into patties. Place the patties on the mesh sheets of your dehydrator (I use an Excalibur) and dehydrate at 115 degrees for 3 to 6 hours to your desired texture.
Cultured Macadamia Yougurt
1.5 cups macadamia nuts (soaked overnight, then drained)
2 cups spring water
2 capsules vegan probiotic
Blend all ingredients until smooth. Then pour into a clean container and cover loosely.
Set the container on the kitchen counter to culture for about 6 hours. Note: The time varies depending on temperature. It will culture faster in warmer climates. You can test after several hours with a clean spoon to see if is cultured. Once cultured seal with a lid and keep in the refrigerator.
Note: This recipe can be made with other nuts and seeds, like cashews (not technically raw, but tasty), almonds, sunflower seeds, pumpkin seeds, etc.
Warm Spinach Soup
Pull the zucchini out of the fridge beforehand so it’s room temperature. Preheat a ceramic bowl by filling it with boiling water. Once the soup is blended, transfer to a pot and warm gently on the stove on low heat, stirring continuously. Test periodically with your finger be sure you don’t cook the enzymes. If you can hold your finger in the soup it’s not too hot. Once the soup is warm, empty the hot water out of a ceramic bowl and dry it with a towel, then transfer your warm soup to the pre-heated bowl, garnish and enjoy!
Sprouted Lentil Tomato Dip
Sprouted lentils are super nutritious and high in bio-available protein. They can be sprinkled on salads or blended into dips like this one.
Dip Ingredients
2 cups sprouted lentils
1 cup sun dried tomatoes (soaked in spring water for at least an hour)
1 red bell pepper
1/2 tsp cumin
1/2 tsp pink Himalayan salt (optional)
1 Tbsp dijon mustard (optional)
1/2 cup soak water from sun dried tomatoes (more or less as needed)
Blend all ingredients in a Vitamix using the tamper until smooth. You could also use a food processor, which will give a chunkier texture. Sprinkle with thyme or basil on top.
I enjoyed this as an appetizer with zucchini chips about an hour before my dinner salad.
Zoodles w/Marinara
2 zucchini, spiralized
6 roma tomatoes, roughly chopped
2 cloves garlic, roughly minced
½ cup packed fresh basil
½ cup sundried tomatoes
1 large stalk celery, roughly chopped
3 dates, pits removed
3 green onions, green parts only
1 tbs lemon juice
1 ½ tbs sage
1 tsp Italian spices
a few leaves of basil for garnish
Spiralize the zucchini and set aside. Put the rest of the ingredients (except for the herbs) in the blender and blend until smooth. Then lightly pulse in the herbs, just until mixed in but not fully ground.
Pull the zucchini out of the fridge beforehand so it’s room temperature. Preheat a ceramic bowl by filling it with boiling water. Once the sauce is blended, transfer to a pot and warm gently on the stove on low heat, stirring continuously. Test periodically with your finger be sure you don’t cook the enzymes. If you can hold your finger in the sauce, it’s not too hot. Once the sauce is warm, empty the hot water out of a ceramic bowl and dry it with a towel, then transfer your zoodles and warm sauce to the pre-heated bowl, garnish with basil and enjoy!
Mango Salsa
3 ripe mangos (cubed)
½ cup cilantro (chopped)
2 roma tomatoes (chopped)
1/4 avocado (cubed)
½ lime (juiced)
½ tsp smoked paprika
½ tsp cumin
1 tsp diced jalapeño
Combine and enjoy rolled into lettuce wraps or with raw crackers.
Sweet-n-Spicy Citrus Dressing
1 orange (peeled and seeded)
2 Tbsp raw hulled hemp seeds
2 Medjool dates (pitted)
½ tsp dijon mustard
3 Tbsp fresh lemon juice
½ inch ginger (peeled)
pinch of black pepper
pinch of Himalayan pink salt (or sea salt)
Blend until smooth. Enjoy over spinach salad with chopped pecans and orange or grapefruit slices.
Red Pepper Almond Dressing
1 large red bell pepper
Creamy Curry Dressing
2 cups zucchini (chopped)
2 Tbsp hemp seeds
1-2 Tbsp fresh lemon juice
1 Tbsp dijon mustard
1/2 tsp curry powder
1/8 tsp pink Himalayan salt
Blend until smooth and pour over your favorite salad ingredients.
Lemon Tahini Dressing
Carrot Paté
15 medium carrots (chopped)
½ cup sunflower seeds (soaked overnight and rinsed) Or hemp seeds
2-4 Tbsp fresh lemon juice
1 Tbsp maple syrup
1 tsp dijon mustard
½ cup parsley (chopped)
1 Tbsp dry dill weed
Water as needed to thin
Blend in the vitamix using the tamper or in a food processor until smooth. Great over red leaf lettuce salad with tomatoes and chopped onions.
Farmhouse Ranch
2 TBS raw tahini (or raw almond butter)
1 Stalk of celery
1 medium zucchini (cubed)
1 deglet date (pitted)
2 TBS fresh lemon juice
1 TBS dried onion flakes
1 TBS dried dill weed
Salt & pepper (optional)
Blend in the vitamix using the tamper or in a food processor until smooth. Pour over spiralized zucchini noodles and top with fresh dill!
Better than Mayo
4 Tbsp raw hulled hemp seeds
½ medium zucchini (peeled)
1 Medjool date
½ Tbsp apple cider vinegar
1-2 Tbsp lemon juice
pinch of Himalayan pink salt (or sea salt)
Blend in the vitamix using the tamper or in a food processor until smooth. Great as a spread in wraps.
Sweet Chili Sauce
¼ cup fresh lemon juice
¼ cup maple syrup
1 tsp red pepper flakes
pinch of Himalayan pink salt (or sea salt)
Whisk and drizzle over spiralized zucchini noodles (zoodles) with thinly sliced bell pepper, onions and mushrooms. Also makes a great dipping sauce for nori wraps.
Spicy Almond Sauce
2 Tbsp raw almond butter
½ tsp dijon mustard
1 Tbsp maple syrup
pinch of cayenne
pinch of Himalayan pink salt (or sea salt)
Whisk and drizzle over spinach or use as a dipping sauce for raw wraps.
Desserts
Macadamia Chia Pudding
3 TBS chia seeds
1 cup macadamia mylk (or other raw plant mylk)
Stevia, Lucuma or Lou Han Guo to sweeten
1tsp vanilla
1 tsp cinnamon
Blend all ingredients (except chia seeds) then stir in chia seeds and let stand 30-60 minutes. Stir a few times in the beginning to prevent clumping. Can be warmed gently (below 118 degrees).
Goji Berry Applesauce
3 Fuji apples
7 deglet dates
1/4 cup goji berries
1/2 tsp cinnamon
Blend until smooth and enjoy!
Chocolate Chip Mint Nice Cream
2 cups frozen bananas (slice and freeze beforehand)
7 spirulina tablets (or 1 tsp powder)
½ cup hemp mylk
1 cup cold water
1 tsp vanilla extract
¼ tsp mint extract
½ TBSP cacao nibs (or cocoa powder)
Blend in vitamix using the tamper until smooth. Add cacao nibs at very end so they’re not too finely ground. Enjoy in a bowl or jar with a spoon!
Tropical Fruit Sorbet
3 cups frozen tropical fruits
1 tsp vanilla
Blend in Vitamix using the tamper. Add orange juice (or water) if you need a little liquid.
Brownie Bites
½ cup pecans
3 cups deglet dates (check for pits)
3 TBSP unsweetened cocoa powder
1 tsp ground cinnamon
2 tsp vanilla extract
pinch of Himalayan pink salt (or sea salt)
Put all ingredients except for vanilla and dates into a food processor and grind into a crumble. Add dates and vanilla and mix on low speed until it begins to form a dough (you may need to add a few drops of water). Once it begins to stick together, turn off and scoop mixture into tablespoon sized mounds and roll with your hands and press into bite sized brownies. Makes about 24.
Coconut Dream Balls
½ cup pecans (chopped fine)
3 cups deglet dates (check for pits)
1 cup shredded coconut
2 tsp vanilla extract
pinch of Himalayan pink salt (or sea salt)
Put all ingredients into a food processor and mix until it begins to form a dough (you may need to add a few drops of water). Once it begins to stick together, turn off and scoop mixture into tablespoon sized mounds and roll with your hands into balls. Then roll in coconut.