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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
News: Many of Rawganique.com's raw food recipes are now featured in Dorit's new raw food recipe book.
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.
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!
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.
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
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!
(The Stir Frei recipe is from the Fragile Planet Series recipe cards.)
(The Marinara recipe is from the Fragile Planet Series recipe cards.)
(The Nam Prig Pao recipe is from the Fragile Planet Series recipe cards.)
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