Here is a listing of recipes below used in a raw food diet plan. Nearly all the recipes are raw or contain herbs or partially cooked vegetables making each recipe of very high nutritional value.
Including more vegetables as replacement for processed and
devitalized foods helps in the health rebuilding process. These foods flood the body with nutrients
and help build mineral reserves that are then used by the body periodically
(when health levels are built up) for cleansing and detoxification.
It takes energy to heal as the healing process involves
expelling foreign materials.
In conjunction with improved diet by developing a personal raw food diet plan,adding herbs or herbal supplement to support good bowel movements, liver function and kidney function makes the process of cleansing and detoxification easier and more effective.
Recipes No doubt creating the variety of foods needed for eating more healthy and natural takes a lot of work. Variety is needed to counter the marketing of devitalized and highly flavor enhanced junk foods. With variety a person won't feel deprived while the habit of eating better foods is built leading to better chance of success in lifestyle change.
Here are a number of pretty easy recipes, in this raw food diet plan listing, that incorporate many natural food items. Although there are cooked items included, the spices, herbs and low high cooking counter some possible reductions in vitamins and enzymes that result.
1 cup cooked lentils, mashed ½ cup cooked millet or oatmeal 2 tablespoons chopped parsley, 1 egg, 1/8 teaspoon thyme ½ cup sprouted wheat bread crumbs ½ teaspoon Baking yeast 1/3 cup wheat germ 2 tablespoons butter 1 tablespoon chopped raw onion
Use some of the butter to grease the pan well. Sprinkle the wheat germ into the pan and shake to cover sides and bottom. Mix remaining ingredients well and press into the pan. Bake 30 to 35 minutes at 350 degrees. Turn out on a platter and garnish with fresh parsley.
Lentil Nut Loaf:
1 ½ cups soaked lentils (soak overnight and cook until medium soft, then puree) ¼ cup finely chopped raw nuts ¼ cup ground sunflower seeds ½ tablespoon onion powder ¼ cup oatmeal ½ teaspoon sage ½ teaspoon salt
Mix well and place in an oiled loaf pan. Bake uncovered until done— about 25 to 30 minutes at 350 degrees. (Note: many variations of this can be made with by adding various spices)
Black Bean Soup:
2 cups cooked black beans 1 small minced onion ½ teaspoon nutritional yeast
juice of one lemon dash of herb salt 2 cups stock or bouillon 2 tablespoons of butter 1 teaspoon paprika 1 tablespoon tapioca flour
Press cooked beans through a sieve or place in a blender with some of the stock. Blend or press smooth, adding remaining ingredients in a sauce pan. Heat to serve, garnishing top of hot black bean soup with a slice of fresh lemon.
Vegetable Medley Soup:
Cook 3-4 cups of the following vegetables: cauliflower, broccoli, carrots, zuchini, onions, and red potatoes (peel the skins ½ inch into the potato and throw the center away). Cook until vegetables are soft. Puree in blender. Add natural salt to taste. Add spices as desired for this raw food diet plan item.
1 medium onion chopped 2 tablespoons of butter 2 small potatoes cubed, unpeeled 2 cups water 2/3 cups dry powdered milk ½ teaspoon Baking yeast 1 cup cooked yellow cut corn dash of herb salt
Saute chopped onion in butter. When soft and lightly yellowed, add small potatoes. Add water, cover and simmer until potatoes are tender. Now add: dry milk mixed to a cream with a little water. Add onions, kelp powder, yeast, cooked yellow corn and a dash of herb salt to taste for this raw food diet plan item. Heat thoroughly.
Sprouted Sunflower Spread:
2 cups Sunflower Seeds 1 small red onion 1 teaspoon salt
Soak seeds over night. Drink and blend with red onion, salt and what- ever spices desires. Strain through a cheese cloth or sieve. Refrigerate. This mixture will gradually ripen into a cheesy and slightly tart mixture.
1 can tuna (6 ½ ounces) 2 hard cooked eggs ¼ cup sliced celery 2 tablespoons minced parsley 2 tablespoons mayonnaise 2 tablespoons yogurt 1 tablespoon fresh lemon juice
Flake fish, sprinkle lemon juice and toss gently. Chill. Prepare the vegetables and combine with mayonnaise and yogurt. Add eggs and fish to this raw food diet plan item. Sprinkle with freshly chopped dill weed or dried dill weed.
Take three day sprouted wheat and blend with rejuvelac. Use just enough fluid to make the mixture a pancake batter consistency. Various flavors can be added with spices and/or herbs. Make “loaves”1/4 to 1/2 inch thick and let dry in the sun or by a fire or dehydrator. When completely dry, slice, put in a tight container and store this raw food diet plan item in the frig.
This raw food diet plan item will last several weeks.
Use millet, oats, rye, wheat or barley which has been soaked
for twelve hours. Then sprout grains for twelve hours more. Then blend with a
little rejuvelac to a thin paste consistency. Spread the mixture on a pan, very
thin and dry like the essene bread but dryer. The crisps may be seasoned or
sweetened with spices and/or herbs and fruits. Once dried wrap and store for this raw food diet plan item in a cool and dry place.
1 cup millet flour 1 tablespoon honey ¾ cup boiling water 1 tsp. baking powder 2 eggs, separated 1 cup raw grated carrots 1 tsp. kelp granules 2 tablespoons safflower oil 2 tablespoons water or carrot juice ½ teaspoon salt
Mix, carrots, honey, kelp, salt and oil in a bowl. Pour over the boiling water and mix well. Separate eggs. Beat yolks and continue beating while slowly adding the water or carrot juice. Add baking powder to the flour and gently fold in the stiffly beaten egg whites. Pour into a well buttered and floured 8”x 8” x 2”pan and bake at 350 degrees for 35 and 40 minutes.
1 cup yellow cornmeal 1 cup finely crated raw carrot 2 tablespoons honey 2 tablespoon butter ¾ cup boiling water 2 eggs separated 2 tablespoons sesame seeds ½ teaspoon salt
Mix cornmeal, carrot, butter, honey and salt. Stir in boiling water. Add 2 tablespoons water to egg yolks and beat thick. Add cornmeal mixture. Fold in the stiffly beaten egg whites and pour into a well-buttered 8 x8 x 2 pan. Sprinkle top with sesame seeds. Bake this raw food diet plan item at 350 degrees for 25 minutes.
½ cup cornmeal and ½ cup corn grits 1 cup rice or millet flour ¼ cup olive oil 1 egg dash salt 1 tsp. baking powder. ¼ cup honey 1/3 yogurt
Combine yogurt, egg, olive oil and honey in large bowl. Beat well. Add remaining ingredients and mix only until moist. Pour into a greased 9 x 9 pan. Bake at 425 degrees for 25-30 minutes.
Shred: 1 head cabbage 3 large beets 4 carrots with skins 1 full garlic 2 onions broccoli 1egg plant with skin 3-4 potatoes with skin 5 sticks celery beet leaves green or red pepper 1 turnip peeled 1 apple 3 tomatoes
Cook all ingredients in a little oil, add sea salt if desired. Pour all ingredients into large pot and cover with water. Put lid on. Simmer for ½ hour. Note: since this recipe serves ten people, you may need to cut it down.
Indian Corn Soup:
Navy beans Red kidney beans Hominy Yellow corn Green Onions Vegetable Base Cayenne pepper Garlic salt Onion salt Paprika Olive oil Red wine (1½ cups)
Place in blender: 1/8 cup best salt possible ¼ cup kelp 1 tablespoon dried parsley 1 ½ teaspoon dried celery 1/8 teaspoon dill ¼ teaspoon onion powder ¼ teaspoon garlic powder 1 teaspoon paprika 1/8 teaspoon cayenne ½ teaspoon dries thyme ½ teaspoon marjoram ½ teaspoon basil
½ cup ground cinnamon ¼ cup ground nutmeg ¼ cup ground allspice 2 tablespoons ground cloves
Sprinkle on cereals, fruit, yogurt, dessert, and rice. This this raw food diet plan item is an aid to digestion.
Dr. Jensen’s Seasoning Salt as modified, enhanced: 1 small jar Dr. Jensen’s Seasoning Salt, ½ cup sea salt, 1 tablespoon black pepper, 1 tablespoon cayenne pepper, 1 tablespoon kelp 2 tablespoons ground parsley, 1 tablespoon dill weed
1 pint cream ¼ cup vegetable oil ¼ cup lemon juice ¼ cup honey buttermilk to taste salt to taste
Blend oil, lemon and honey. Add cream slowly to this raw food diet plan item.Thin with buttermilk as needed. One tablespoon chives, onion flakes or other spices or herbs can be added.
Lemon and Oil Dressing:
1 tablespoon honey 3 tablespoons lemon juice 1 teaspoon grated lemon rind ½ cup olive or sesame oil dash of herb salt
Blend and add seasoning salt to taste.
1 cup sour cream, 1 cup mayonnaise, 2 teaspoon french salt, 1
teaspoon dill weed, 1 teaspoon dehydrated chopped onion ,1 teaspoon parsley
flakes and then mix for this raw food diet plan item completely.
Vinegar and Oil Dressing:
3 tablespoons cider vinegar 1 tablespoon honey ¼ teaspoon salt ½ cup sesame oil
6 tablespoons safflower oil 1 tablespoon honey 1 tablespoon chopped onion 1 teaspoon kelp granules
1 teaspoon parsley or fine herbs 2 tablespoons cider or wine vinegar 1 clove minced garlic 1 tablespoon soy sauce pinch of cayenne and salt
Blue Cheese Dressing:
¼ cup Blue or Roquefort cheese 1/3 cup of cream or yogurt ½ teaspoon sea salt 1 teaspoon paprika 1/3 cup of salad oil 3 tablespoons of lemon juice ½ teaspoon dry mustard
Mash cheese add cream, mustard, seasonings and blend. Add oil slowly. Add lemon and stir quickly.
1 clove crushed garlic 1/3 cup olive oil ¼ cup wine vinegar ½ teaspoon oregano pinch of herb salt
4 tablespoons butter 1 chopped white onion 4 cups chicken broth
1 large chopped potato 4 cups fresh cooked or canned corn ½ teaspoon thyme 1 bay leaf 1 cup cream or half and half, 6 tablespoons butter
Saute onions in 4 tablespoons butter until they are tender. Add rest of ingredients except for cream and corn Simmer for 20 minutes. Add corn and cream. Cook 5 more minutes. Then serve this raw food diet plan item.
2 potatoes with skin 1 quart water 1 teaspoon salt ¼ teaspoon dill powder garlic powder 1 small can of milk or 2 ounces of cream.
Dice potatoes, cook until tender, blend, add seasoning as desired. Reheat this raw food diet plan item add cream or milk.
1 cup carrot juice ¾ cup celery juice 2 tablespoons parsley juice 1 cup cucumber juice ½ cup green pepper juice Note: juices should be slowly chewed. Also carrot juice should be only 20-30 per cent of the mixture because of its high carbohydrate level.
Navy Bean Soup:
1 pound of Navy Beans 3 quarts of stock or water 2 chopped carrots 1 chopped onion
Soak beans overnight. Drain. Simmer until boiled down. During last ½ hour, add vegetables and onions. Add other herbs or seasoning as desired.
2 pounds of yellow or summer squash, sliced ½ cup chopped onion Add water and cook until soft but not mushy. Drain. Combine: 1 can cream of chicken soup 1 pint sour cream 1 cup grated carrots
Prepare one packet of seasoned stuffing mix in casserole pan. Place squash on top of stuffing in a casserole pan and cover with combined mixture. Cover with 1or2 cups of grated cheese. Bake 30-40 minutes at 350 degrees.
1½ cups of mashed potatoes 1 tablespoon tahini 3 cups shredded zucchini ½ cup yogurt
¼ cup grated onion 2 eggs, beaten ½ teaspoon marjoram ½ teaspoon basil ½ oregano 2 tablespoons grated Parmesan cheese Combine mashed potatoes(slightly dry) and tahini. Press into lightly oiled 9 inch pie plate as a crust. Combine yogurt, zucchini, onions, eggs, marjoram, basil and oregano. Pour zucchini mixture into curst and bake for 40 minutes at 350 degrees. Add parmesan cheese and re-bake for 5-10 minutes.
¾ cup grated carrot 1/3 cup cream 1 cup bean sprouts ½ teaspoon butter 1 egg 1 small chopped onion ½ cup wheat germ 2 tablespoons chopped parsley ½ teaspoon salt Mix well. Butter a loaf pan, cover with fine bread crumbs. After packed, add bread crumbs to surface area. Cover with aluminum foil. Bake at 350 degrees for 30 minutes. Brown surface for last 5-10 minutes of baking cycle.
3 cups of sprouts 2 cups milk
3 cups grated cheese 2 cups cooked rice 2 large chopped onions 1 cup chopped parsley 6 eggs 2 tablespoons vegetable oil 2 tablespoons soy sauce
Whip eggs and slowly fold in other ingredients. Half of the cheese should be saved to use as topping. Bake at 350 degrees for 45 minutes.
1 cup instant rice 2 cups chicken broth 2 cups broccoli 2 cups broccoli ½ pound grated American cheese 1 can cream of celery soup.
Mix all ingredients. Bake for 1 hour.
Broccoli Spinach Casserole:
2 Pkg. Frozen broccoli 2 Pkg. Frozen spinach 1 can cream of mushroom soup 1 cup grated cheese 3 chopped and peeled tomatoes
Steam frozen vegetables. Combine and place in casserole dish. Put tomato mixture over the top. Bake at 350 degrees for 25 minutes.
Red Potato Salad:
Steam 4 small red potatoes Dressing: 1 tablespoon butter 1 cup yogurt 1 tsp. Powdered onion pinch of the following herbs: thyme, cinnamon, herb salt.
Melt butter in saucepan, add seasoning and stir in yogurt. Heat but do not boil. Add sliced and cooked potatoes. Then serve this raw food diet plan item, hot or cold.
½ cup of whole millet 2 tablespoons salad oil 2 copped onions 4 chopped green onions 2 cups chicken stock ½ cup sliced mushrooms ½ cup sour cream paprika and parsley-dash
Toast whole millet in dry pan. Remove millet from pan. Add oil and saute onions until golden. Add millet and stock and mushrooms. Cover and simmer until millet is tender. Stir in sour cream just before serving. Dust with herbs.
1¼ cup of butter 4 egg yolks ¾ cup milk
½ cup mashed potatoes ½ tsp. Onion powder 1 tsp salt
beat with rotary beater. Stir in 1½ cups finely grated raw carrot and ½ cup mild cheddar cheese, then 4 egg whites should be stiffly beaten in. Pour into oiled casserole pan. Sit in pan of hot water. Bake at 325 degrees for 1 hour.