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Raw Organic Vegan Living Foods Recipes



We are deeply touched by the overwhelming response to the raw food + living food recipes presented here. It has inspired us to work extra-hard to make them come to life for you. Enjoy!

In this section, you will find delicious living foods recipes that are actually good for you. Rawganique raw foods cuisine is great because it’s light, fresh, living, wholesome, tasty, earth-friendly, and utterly healthy. To find out more about the rawganique diet and lifestyle, please visit our RawForLife ezine. Use the recipes provided here as guidelines.

Remember, always defer to your taste buds for they are the final arbiters of taste (pun intended)! Bon Appétit.

Creator | Chef: Touch Jamikorn

Hemp Pesto



2 cloves garlic
2 cups hemp seed nuts
2 cups fresh basil leaves
2 tsps raw organic tahini
1/3 up miso or 1/4 cup Nama Shoyu or 2 teaspoons Celtic sea salt
1/8 cup hemp oil
3 pitted sun dried olives

Homogenize in a Green Power juicer or blend in an HP3 or grind in a mortar with a pestle. Garnish with basil crown and chive flower. Toss with zucchi-ghetti.

Stir-frei (Be free!) Pad Thai



A classic Thai dish got a rawsome facelift!

1/16 cup ginger
1/3 cup hemp oil
1 tsp coriander seeds
1 1/2 tsps tamarind (no salt or additives)
Juice of 1 lemon
1 clove garlic
3 black olives (pitted, raw, organic, sun-dried, salted OK)
1 medium tomato, sliced
1 handful crimini or other mushrooms, quartered
Nama Shoyu, 3 tsps or to taste
4 zucchinis
2 cucumbers

Pad Thai is a classic Thai dish that just got a rawsome facelift! Your guests will appreciate this dish. Pad Thai means Thai stir-fry; Thai means 'free' in Thai and 'free' is 'frei' in German; hence, stir-frei (be free!) Pad Thai.

Blend the ginger, olive oil, coriander seeds, tamarind, lemon juice, olives, and garlic in a high speed blender such as the Champ HP3 until well liquefied. Turn the zucchinis and cucumbers into fine angel hair spaghetti with the Spiral Slicer and toss the resulting 'noodles' with the sauce. Add Nama Shoyu (unpasteurized soy sauce) to taste. Garnish with a sprig of parsley as well as tomato & crimini mushroom slices and red bell pepper rings on the side. Enjoy!

Zucchi-ghetti with Marinara Sauce



For angel hair zucchi-ghetti, finely shred 2 medium zucchinis in The Spiral Slicer.

For sauce, blend 2 cups tomatoes, 1 teaspoon peeled ginger, 1 tablespoon peeled garlic, 1 hot pepper, 1/4 cup fresh basil leaves, 1/4 cup fresh oregano leaves, 1/4 cup Nama Shoyu or 1 teaspoon Celtic sea salt, 3/4 cup hemp oil, 5 pitted sun dried olives, 1/2 cup sun-dried tomatoes, 2 tablespoons hemp seed nuts, and juice of 1/2 lemon in blender until well liquefied.

For garnish, top with spearmint leaves and cubed red bell peppers & tomatoes and side-dress with cress leaves.


Peppery Hempfredo Touch al dente



For zucchi-ghetti, finely shred 2 medium zucchinis using The Spiral Slicer.

For hempfredo sauce, blend everything except the zucchinis in a high speed blender such as the Champ HP3 until creamy or homogenize in Green Power juicer and then blend into a creamy paste with a spoon.

Garnish with cubed red bell peppers and tomatoes.
Toss "pasta" in sauce and enjoy!

2 medium zucchinis
2 cups raw hemp seed nuts (hulled)
3 tsps Nama Shoyu (or miso, miso tamari, or Celtic sea salt) to taste
3 leaves sage
1 sprig rosemary
1 clove garlic
1/2 tsp peppercorn
1 tsp raw hemp or olive oil
juice of two lemons

Thai Nam Prig Pao



This is an all-purpose dip, sauce, and stir-frei base. Adapted from one of Touch's favorite condiments from his childhood in Thailand, Thai Nam Prig Pao is so versatile that you should always have some in the cupboard for that unexpected visit or the end of that tiring day when you just want to whip something up in a hurry and not doodle with complicated recipes in the kitchen. Works amazingly well as a dip for fresh, organic, garden-grown veggies as well as salad dressing for that exotic little tossed salad.

As is, the Nam Prig Pao keeps a very long time, but mixed with fresh ingredients it must be used immediately; to make it flow better as a salad dressing, for example, add the juice of 1/2 lemon to a small portion but use it right away as it won't keep. Then stow the rest away for future times of "need".

2 cups raw organic olive oil or raw hemp seed oil or 1 cup of each oils
3 tsps fresh tamarind (paste works too)
2 tsps coriander seeds
1/4 cup sun dried tomatillos (you may omit this if not available)
1/8 cup sun dried tomatoes
4 medium-sized dates
1 tsp sun dried red hot pepper
2 sprigs rosemary
5 leaves sage
3 tsps Nama Shoyu, Miso, Miso Tamari, or Celtic Sea Salt
3 tsps raw organic tahini
6 pitted sun dried olives
1/2 tsp black peppercorns (optional)
1 clove garlic or 3 garlic flowers (optional)

Blend all in a high speed blender such as the Champ HP3 until creamy, careful not to let the mixture overheat. Enjoy!

Soupe de concombre et fleur de chou frisé



Welcome to the light, creamy, and refreshing silkiness of Cucumber and Kale Flower Soup. Seductively cool, with a hint of lemony passion. Just the thing to put first on the menu the next time someone special comes to dinner.

1 cucumber, peeled
1 tsp raw organic tahini
1 tsp Nama Shoyu (or unpasteurized miso or Miso Tamari or Celtic Sea Salt)
1/2 lemon, juiced
2 leaves mint
cubed mango or red bell pepper
kale flowers



Blend to a smooth seduction in a blender. Garnish with kale flowers (edible) and cubed ripe mangoes and red bell pepper. Enjoy!

A Touch of Fire: Mango Gazpacho



This is a soup that will unleash whatever dormant passion you have so take care when putting it on the menu! Perfect for heat lovers and enthusiasts of the tropics.

1 red bell pepper, sectioned
1/2 cucumber, peeled
1 tomato, quartered
2 tsps Nama Shoyu (or unpasteurized Miso or Celtic Sea Salt)
1/4 lemon, juiced
1 clove garlic
1 tsp raw organic tahini
cubed red bell peppers, ripe mangoes, tomatoes and 1 sprig spearmint, for garnish



Blend all ingredients in a high speed blender such as the Champ HP3 until creamy and garnish with cubed red bell peppers, tomatoes, spearmint and ripe mangoes.

Klaus's Twist & Kraut



This one is sure to be the life of the party! Your guests will be talking about Twist & Kraut long after their visit. Easy to prepare (especially if you already have Thai Nam Prig Pao stowed away somewhere in your cupboard) and sure to elicit amazed comments about this unheard of rock-and-roll use of cabbage. Be prepared for seconds!

Julienne 1/2 head of cabbage so it resemble rough strips of spaghetti.
Throw in Thai Nam Prig Pao, quartered cherry tomatoes, minced pitted sun dried olives, shreds of spearmint, juice of 1 lemon, and strips of raw organic seaweed and twist and toss.
Add 2 tsps of Nama Shoyu or substitute to taste. Guten Appetit!


A Touch of Decadence: Almond Banana Milch-Shake



This is Touch's all-time favorite dessert and for good reason too, as it's hard to get tired of this crowd pleaser. Without exception, every visitor to Deer Meadows Manor goes for a second helping with a relish and clamors for recipes to take home. Leaps and bounds healthier than any commercial dessert out there.

Almond milk:
1/2 cup almonds, soaked in distilled water overnight
1 1/5 cup distilled water
Blend the above in the Champ HP3 until milky white, then put the following in and blend until you hear a terrifying racket, the sound of ice being sucked into the blades of the HP3, signifying that your decadent milkshake is done:
4 fresh (yum!) or frozen bananas (good too!)
2 pitted dates (don't forget to pit them!)
1 tsp raw organic almond butter
If using fresh bananas, add 9 ice cubes to the ingredients before blending.
Top with date pieces and raw hempseed nuts. And voilà! Your milkshake is ready to be savored.