Raw Food Recipes:
Fruits

1.One thing the world doesn’t know about me is that I'm a certified kripalu yoga instructor. I love to teach!
2. I am most proud of being a Canadian.
3. My biggest achievement is graduating culinary school.
4. My most memorable meal was my first time dining at Pure Food and Wine in NYC.
5. My idea of the perfect day is a day on the beach with my sweetheart, soaking up the sun and eating tropical fruit.
6. My motto is eat dessert first!
7. The most beautiful place on earth is Byron Bay, Australia
8. If I could be any animal, I would be a giraffe! They get to bask in the heat and sun all day.
9. In five years, I see myself living in a warm climate, married, with a child on the way. I also plan on having a few more dessert books out by then.
10. If I could share a raw dinner with any three people, they would be Jesus, Oprah and my grandfather who I never got to meet.

Chef Heather Pace became vegetarian at 14 years of age, started cooking for herself and quickly discovered a new love which led her to the completion of a classical chef training program. She went on to work in various restaurants, and then as a personal chef for a number of years. With a serious passion for raw vegan sweet treats, Heather has authored "Just Desserts," "The Ultimate Raw Ice Cream Cake" and "Moonie Pie Recipes" ebooks. Currently Heather teaches raw food classes, and is working on a new dessert book with Philip McCluskey. As a certified Kripalu yoga instructor, she loves teaching and exploring different styles of yoga. You can find her books, lots of great recipes, and raw dessert challenges at sweetlyraw.com, or contact her at heather(at)sweetlyraw.com.

photo akhater

I want to give special shout-outs to Valarie and Karen for being patient while I got my ducks in a row. These two wonderful women asked me questions a while back and I have one answer and I need advice from you guys on another.

Valarie is about 8 months pregnant and she asks:
"any advice that you could give, now that i will have a baby to take care of, on being organized eating raw. I have a hard time trying to manage the sprouting and dehydrating. Thanks"

Valerie,

Yeah, I feel you there sister, the last thing I wanted to do was sprout or dehydrate, let alone prepare.

Here are some ideas to get you started.

Green smoothies. It takes about 10 minutes to make 4 quarts of delicious, nutritious smoothies. Store in Mason jars in the back of the refrigerator and you have four snacks at your disposal.

Also, have your husband clean, chop and store fresh vegetables for you to throw in a bowl for a salad or to snack on with a raw dip. Add pumpkin or sunflower seeds.

Here is my favorite salad dressing that keeps in the frig for about a week.

Juice of 3 lemons
1/4 cup olive oil
1 teaspoon sea salt

Place ingredients in a bottle and shake.

Resources:

Melissa of Raising Alex is a wonderful resource in learning how to feed your child a raw foods diet.

Reading materials:
Baby Greens by Michaela Lynn

Introducing Living Foods to Your Child by Beth Montgomery

Karen says:
"I am severely allergic to Avacadoes and am looking for substitutions for them. I am also allergic to soy so tofu/miso is out. I thought maybe you would have an idea what I can use as a good substitute for the Avacado?"

Thanks,
Karen

Karen,
Okay this one has stomped me. I have searched and I don't know of anything that can substitute an avocado. Nothing beats the simplicity of the rich and creamy fruit. It is in a class by itself. Having said that, I have came up with a substitute dish that highlights avocados. Guacamole!

I'm not sure what dishes you were thinking of creating with avocados but here is a recipe for Sweet Pea Guacamole to get you started.

photo by mafleen

Sweet Pea Guacamole
3 cups fresh peas (or use a 20 ounce package of organic frozen peas,* rinsed, defrosted and patted dry)
1 small bunch fresh cilantro, chopped
1/2 red onion, chopped
1 jalapeno, chopped
1 garlic clove, minced
Juice of one lime
sea salt and pepper, to taste

1 Place peas, onion, jalapeno and garlic in food processor. Process until you achieve a smooth and creamy consistency.

2 Transfer into a bowl, stir in cilantro and lemon juice.

3 Season with sea salt and pepper.

If anyone knows of a true substitution for avocados, let me and Karen know. NOTE:*Frozen peas may not be truly raw. Send an email to the company and ask if they blanch the peas before freezing. Also, please keep in mind that you will lose some enzymes because of the product has been frozen.

The Daily Raw Kitchen Check this list against the contents of your raw food kitchen. Print out this page and take it with you to the market to pick up what you need.This is just a guide, please feel free to add or delete based on your family's needs.
photo by Clyde'shouse
Produce

Apples
Avocados
Bananas
Basil
Cabbage
Carrots
Celery
Cilantro
Cucumbers
Garlic
Ginger
Greens (i.e. kale, spinach, collard, red leaf lettuce)
Jalapeno
Lemons
Limes
Mint
Mushrooms
Oranges
Parsley
Sprouts Zucchini

Nuts/seeds
Almonds
Cashews
Flax seeds, tan and brown
Macadamia
Pecans
Pine Nuts
Pumpkin Seeds
Sesame Seeds, tan and black
Sunflower Seeds
Walnuts

Oils and Nut Butters
Almond Butter
Cashew Butter
Cacao Butter
Coconut Butter
Extra Virgin Olive Oil
Flax Oil
Hemp Oil
Pecan Butter
Tahini, tan or black

Dried Fruit
Cranberries
Goji Berries
Pineapple
Raisins

Seaweed

Dulse
Nori sheets
Wakame

Sweeteners
Dates
Honey
Maple Syrup (grade B)
Raw Agave Nectar
Stevia

photo by Gavin Bell
Spice Rack
Almond Extract
Apple Pie Spice
Basil, dried
Black Pepper
Cayenne, ground Chili Powder
Cinnamon, ground
Curry Powder
Dill
Italian Seasoning
Mexican Seasoning
Mustard, Dry
Nutmeg
Paprika
Poultry Seasoning
Psyllium Powder
Pumpkin Pie Spice
Red Pepper Flakes, crushed
Sage Sea Salt
Tarragon
Thyme
Turmeric
Vanilla beans
Vanilla extract, organic

Miscellaneous
Apple Cider Vinegar
Balsamic Vinegar (use in moderation)
Carob (or Cocoa) Powder
Chickpeas
Coconuts
Frozen Organic fruit
Greek Olives
Miso, white or dark
Nama Shoyu
Rice Wine Vinegar (use in moderation) Spirulina
Wheatberries
Rye

Make Your Own Seasoning
Italian Seasoning
2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage

Combine ingredients and store in a small jar.

Mexican Seasoning2 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt

Combine ingredients and store in a small jar.

Poultry Seasoning Blend
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon celery seed
1 teaspoon ground pepper

Combine ingredients and store in a small jar.

Apple Pie Spice Blend
1 teaspoon ground cinnamon
1/2 teaspoons ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom

Combine ingredients and store in a small jar.

Pumpkin Pie Spice Blend
1 teaspoon ground cinnamon
1/2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Combine ingredients and store in a small jar.