Raw Vegan Recipes

By Siddheshwari Devi & Friends

Helping 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 pepper (or more)

Cayenne helps to stimulate your metabolism.

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.

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)

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.
 

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.

 

 

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.

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 Blaster 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.

 

Fruit Meals

Ripe Papaya

 Serving size: 1/2 – 1 whole papaya (depending on size and your appetite). 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.

 

Sweet Dark Cherries

Serving Size: 2-3lbs. When cherries are in season, I eat them almost daily. Super nutrient rich, full of antioxidents and biophotons!

 

Goji Mango Bowl

Mango Sauce:
2 ripe mangos (remove skin and pit)
10 deglet 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.
Serves 1

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 2-4 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).
Serves 1

Ripe Bananas

Serving Size: 4-5 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.

Oranges from the Tree!

Serving Size: 5-8 medium oranges. 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! ;-)

 

Juicy Melon

Serving Size: full 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.

 

Strawberry Vanilla Smoothie

2 cups frozen organic strawberries
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!
Serves 1

 

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!

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.

 

 

 

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! 

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.

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

 Quick Lemon Avocado Dressing

This dressing idea is great for when you’re traveling and don’t have a way to blend your dressing. You simply mash some avocado with lemon juice and voilà!
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).

 

Sprouted Lentil Tomato Dip

Sprouted lentils are super nutritious and high in bio-available protein. They can be sprinkled on salads or blended into tasty 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.

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!

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.

Spicy Almond Sauce

2 Tbsp raw almond butter
½ tsp dijon mustard
1 Tbsp maple syrup
p
inch of cayenne
p
inch of Himalayan pink salt (or sea salt)

Whisk and drizzle over spinach or use as a dipping sauce for raw wraps.

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.

Indian Masala Veggie Patties

Start with juice pulp from…
2 bunches of celery
1 cucumber
1 fuji apple
1/2 bunch of cilantro
1 lemon (skin and seeds removed)
Add
2 Tbsp chia seeds (ground)
1/2 tsp curry or channa masala (or favorite Indian spice)
1/4 tsp pink Himalayan salt
1 tsp maple syrup

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.

I love these warm fresh from the dehydrator with a spinach salad tossed with lemon juice and macadamia nut yogurt, topped with shredded zucchini and micro greens!
 

Warm Spinach Soup

3 big handfuls of spinach
2/3 large zucchini (chunked)
2 Tbsp pine nuts
1 Tbsp dijon mustard (optional)
1 Tbsp fresh lemon juice
1/8 tsp pink Himalayan salt
Blend until smooth and pour over the extra zucchini (shredded), garnish with pine nuts, olives and fresh thyme or basil. Pairs nicely with a romane salad.

How to make it warm:

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!

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

Spirilize 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.

How to make it warm:

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
p
inch of Himalayan pink salt (or sea salt)

Blend until smooth. Enjoy over spinach salad with chopped pecans and orange or grapefruit slices.

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

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 loosly.
Set the container on the kitchen counter to culture for about 6 hours. Note: The time varies depending on temperature. It will culure 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.

 

Curry Hemp 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

1 yellow zucchini squash
3 Tbsp fresh lemon juice
3 Tbsp raw tahini (sesame seed butter)
1/2 tsp cumin powder
1/4 tsp Himalayan pink salt
Blend until smooth and pour over spring lettuce mix with your favorite salad toppings.

 

Cauliflower Hummus

1 head of cauliflower (chunked)
3 tablespoons raw tahini
3 tablespoons fresh lemon juice
1 tsp of cumin

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. You could also dip other veggies like carrot sticks or even use it as a salad dressing. 

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!

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.

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
p
inch 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.

 

 

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