Recipes

At SimplyRaw we don’t follow strict measurements, but rather, measure to taste. Feel free to experiment with the quantities, and selection of ingredients. Our recipes are uncomplicated, quick and easy to create. Simplicity at its best!

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Twenty of SimplyRaw’s most popular dishes – mouth-watering recipes taken from various workshops, classes and events offered over many years. They have been taste-tested by thousands of people – mostly main-stream and non-vegetarians – and they are guaranteed to wake up the raw taste buds of your family and friends!

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Razzberry Pancakes

  • 3 cups walnuts (soaked 8 hours)
  • 1 cup pine nuts
  • 1 cup fresh raspberries (if not available then frozen)
  • 1/2 cup agave or maple syrup*
  • 1/2 cup purified water (or slightly more)
  • 1/4 vanilla bean, scraped or 1 tsp vanilla extract *
  • 1 tsp cinnamon
  • pinch of celtic salt

In a food processor, blend all ingredients until smooth. Add more water if too thick. Spoon mini pancakes onto Teflex sheets and dehydrate 4-6 hours. Remove from Teflex and flip with a stainless spatula (butter knife works too). Dehydrate another 8 hours and serve warm topped with agave or maple syrup*. Kids love these!


Simply Rawsome Peach Pie

For the crust:

  • 3 cups pecans (soaked overnight and then dehydrated 18 hours)
  • 1 cup pitted dates
  • sprinkle of cinnamon

In a food processor, process pecans until crumbly. Add dates and cinnamon and process until “dough” forms into a ball. Pat into 9 inch pie plate and set aside.

For the pie filling:

  • 3 chopped peaches PLUS 4 sliced peaches
  • cup fresh lemon juice
  • cup raw agave *
  • tsp cinnamon
  • 1 tsp vanilla extract
  • 2 TBSP psyllium powder * (for thickener)

Thinly slice 4 peaches and set aside in mixing bowl. Blend 3 of the peaches with remaining ingredients, leaving the psyllium powder for last. Add blended mixture to the bowl of thinly sliced peaches and mix well together. Pour into pie crust and refrigerate 2 hours before serving.


Snowballs

Loads of fun for kids to make and they’re keen to eat ‘em afterward!

  • 2 cups almonds (soaked and then dehydrated)
  • 1 cup dates (soaked until soft)
  • 1/2 cup dried coconut
  • 1 cup raw carob powder
  • 1 TBSP cold pressed coconut oil (optional)
  • 1 vanilla bean (ground) or vanilla extract*
  • 3 TBSP purified water

In food processor, blend almonds until fine. Add dates, blend again then gradually add carob, coconut and water. Process until well mixed and a dough is formed. Roll into balls. Roll into carob or coconut.


Angel Hair Pasta w/Marinara Sauce

Delicious & satisfying!

Tomato Sauce:

  • 1 cup sun dried tomatoes, soaked 2-4 hours
  • 4 pitted dates, soaked 2-4 hours
  • 3 large tomatoes, chopped
  • 1/2 red pepper, chopped
  • 1/4 – 1/2 fresh basil, chopped
  • 2 cloves garlic
  • 2 TBSP olive oil
  • 2 TBSP Nama Shoyu (or Tamari*)
  • juice from 1/2 lemon
  • 1 tsp onion powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 TBSP fresh thyme
  • 1/4 tsp black pepper
  • dash of cayenne
  • celtic sea salt to taste

In a food processor, blend the soaked sun dried tomatoes with dates. Add red pepper, garlic, tomatoes, basil, and remaining ingredients, blending until smooth.

Zucchini Angel Hair:

  • 4 zucchini

Slice the zucchini in quarters, then use a spiral slicer to shred zucchini into thin noodles. Place noodles in serving bowls, and top with tomato sauce. Garnish with chopped pine nuts and basil.


GUAC (as in Guacamole)

  • 6 Hass avocados
  • 2 tomatoes, chopped
  • 4 green onions, chopped finely
  • a handful cilantro, chopped
  • 2 limes, juiced
  • 2 cloves garlic (optional)
  • sprinkle of Himalayan salt
  • a few dashes of cayenne

In a large bowl mash the avacados with a potato masher or fork. Add tomatoes, green onions, cilantro, lemon, garlic. Season with salt and cayenne. Serve with raw veggie “chips” and dehydrated crackers. Also tasty in lettuce wraps or topped on salads.


WILD about Rice Salad

While wild rice is not considered completely raw, it is a great transitioning food.

  • 3 cups wild rice, soaked
  • 1 cup yams, diced finely
  • 1 red pepper, chopped
  • 1 green onion, minced
  • 1/2 cup raisins (soaked 4-6 hours)
  • juice of a lemon
  • 5 tbsp olive oil
  • 3 tbsp nama shoyu (or tamari*)
  • dash of cayenne

In a large bowl add the wild rice, then add each ingredient individually and mix. Season to taste. Ideal for lunchboxes on the run.


Dolphin AND Tuna-friendly Tu-NO!

  • 2 cups walnuts (soaked overnight)
  • 4 stalks celery, chopped
  • 2 carrots, shredded
  • juice of 1 lemon
  • 1 TBSP raw apple cider vinegar
  • 3 green onion, sliced finely
  • 1 clove garlic, crushed
  • 2 TBSP nama shoyu (or tamari*)
  • 2 TBSP cold pressed olive oil
  • sprinkle black pepper
  • handful parsley or watercress
  • 1 tsp dulse
  • 1 tsp dried basil

Place all ingredient except green onion and parsley in food processor and blend until smooth. Transfer to a bowl. Mix in green onions and chopped parsley. Serve on lettuce leaves and garnish with sprigs of parsley or watercress. Top with tomatoes & sprouts. This can also be served as a spread on dehydrated crackers, sushi rolls or as a dip.


Winter Breakfast Blend

  • 1 cup almonds (soaked overnight)
  • 1 cup pumpkin seeds (soaked overnight)
  • 1 cup sunflower seeds (soaked overnight)
  • 4 TBSP flax seeds (soaked overnight)
  • 4 TBSP chia seeds (soaked overnight)
  • 1/4 cup hemp seeds
  • 1 cup chopped dates (soaked 2-4 hours)
  • 1/2 cup raisins (soaked 2-4 hours)
  • 2 apples, grated
  • 2 tsp cinnamon
  • pinch of celtic salt

Put everything in food processor and pulse until coarsely ground. Add raisin soak water if needed to achieve desired consistency. Top with sliced bananas and vanilla almond milk. This can also be dehydrated and made into crunchy grawnola.


Vanilla Almond Milk

(see also how to make nut & seed milks)

  • 1 cup almonds (soaked overnight)
  • 3-4 cups purified water
  • 6 dates (soaked 4 hours)
  • 1/2 tsp. ground vanilla bean

Blend almonds, water, dates and vanilla at high speed until creamy. Strain using a nut milk bag or fine sieve. Serve over sprouted cereal, gRAWnola, in smoothies or alone. For a delicious egg-nog alternative, simply add nutmeg, ground cloves, a banana & pinch of salt!


Family Favorite Smoothie

  • 1 cup purified water
  • 2 mangos
  • handful of sprouts
  • bunch of spinach

Blend all ingredients until smooth. Yum!

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