Saskia’s Raw Recipes

 

Having a great selection of easy and delicious recipes to hand at all times is one of the best ways to keep inspired and motivated to eat raw food. All my coaching programmes and packages include recipes because I truly believe that having the right recipes makes eating raw food exciting and fun.

If you’d like to receive easy and delicious raw recipes by email and other goodies, sign up for my newsletter on the right!

For inspiration and to get your taste buds singing check out some of my favourite Raw Freedom recipes below.

 

Orange, Mango, Spinach & Ginger Smoothie

The easiest ways to get more green leafy veg into your diet is to make smoothies and soups with them.

One of the wonderful things about raw food recipes is that they introduce you to unusual ingredient combinations that are utterly delicious.

This smoothie is fantastic for breakfast or as an afternoon pick-me-up.

If you’re away from home for the day, for instance at work, you can make this smoothie in the morning, put it in a flask with a couple of cubes of ice and take it with you.

Equipment – knife, chopping board, citrus squeezer, blender

• 1 Mango
• 1 Banana
• 4 Oranges, Juice of
• ½ inch fresh Ginger
• 2 handfuls Spinach

Blend all the ingredients together until very smooth. Makes 1 large glass.

Alfalfa Muesli

This raw food recipe is one of my favourite breakfasts. It’s simple, quick to make and tastes sensational. Most people wouldn’t think of eating alfalfa sprouts for breakfast, but they are an amazing superfood packed with nutrition. This recipe is a fabulous Equipment – knife, chopping board. Serves 1.

Equipment – knife, chopping board, blender (for Almond Milk)

• 1 handful of Alfalfa Sprouts
• Fruits of your choice (e.g. Papaya, Dates and Strawberry), cut into bite size pieces
• Seeds of your choice (e.g. Sunflower and Pumpkin Seeds)
• Fresh Almond Milk (to see a video of me showing you how to make Almond Milk click here)

Mix up the alfalfa sprouts and fruit in your breakfast bowl. Scatter your chosen seeds over and add Almond Milk.

 

Spinach & Ginger Soup

 

 

Purple Salad

This is one the first raw food recipes that I created and has remained a favourite with my clients and friends. This salad is a great raw accompaniment to a cooked meal or as part of a raw food selection, with the raw pate and crackers below. Serves 1 as a main or 3 as a side dish.

Equipment – knife, chopping board

• ¼ Red Cabbage, finely shredded
• ½ Beetroot, grated
• 2 Dates, chopped
• 1 Spring Onion
• ¼ Preserved Lemon rind, finely chopped, or zest of ¼ Lemon
• 4 tablespoons Olive Oil
• 2 tablespoons Apple Cider Vinegar

Mix all the ingredients together and marinade for at least 15 minutes, or overnight. This salad gets better with time and keeps in the fridge for up to 3 days.

 

Spicy Walnut Pate

I can’t get enough of this pate! I’ll eat it for lunch with raw crackers or oatcakes and pile sliced cucumber and tomato on top, or I’ll make it as a dip with crudités for a dinner party.

Equipment – knife, chopping board, lemon squeezer, blender

• 1 cup Walnuts, soaked for 8 hours or overnight and then rinsed thoroughly
• ½ Lemon, Juice of
• 2 tablespoons Olive Oil
• ¼ teaspoon Mineral Salt
• 1 teaspoon Medium Curry Powder
• ¼ teaspoon Paprika
• 1 clove Garlic
• Water to blend

Blend all the ingredients together until smooth and creamy. Keeps in the fridge for 3 days.








 

Omega Crackers

This raw cracker recipe requires a dehydrator to make it. It’s delicious dipped into raw soups and with raw pates. The dehydrator I recommend is the Excalibur which comes in two sizes, 5 tray or 9 tray. This recipe makes 1 tray.

Equipment – knife, chopping board, food processor, dehydrator, spatula

• 1 cup Golden Flaxseeds, ground if desired
• 1 cup of mixed Seeds (e.g. Pumpkin, Sesame, Sunflower, Hemp, Poppy)
• 1 ½ Red Bell Peppers
• 2 cups Tomatoes, chopped
• 1 Lemon, juice of
• ½ Onion, chopped
• ½ teaspoon Mineral Salt
• Water, as necessary

Process all ingredients in a food processor until the Tomatoes and Peppers are well processed, adding water if necessary to help it turn.

Using a rubber spatula, spread the mixture onto a grease-proof dehydrator sheet. Score the mixture into your desired size and shaped crackers and dehydrate at 145C for 2 hours, then turning down to 110C for a further 8-18 hours or until crisp and dry. About halfway through the dehydrating time (or in the morning if doing over night), turn the Crackers over and remove the grease-proof sheet, to enable the crackers to dry out more quickly.

Lasts at least one month if thoroughly dry and stored in an airtight container.

 

Lime Mousse

This raw pudding recipe is so light and refreshing AND it’s super quick to make. You can dress it up for dinner and serve it in individual glasses, sprinkled with lime zest and a lime twist, or have it as a luxury breakfast! Makes 2-4 servings.

Equipment – knife, chopping board, citrus squeezer, citrus zester, blender

• 2 ripe Avocados
• 1-2 tablespoons Agave Syrup
• 8 tablespoons Water
• 2 tablespoons Lime Juice
• ½ Lime, zest of

Cut the Avocados in half and remove the stones. Remove the flesh and put it into a blender, with the Agave Syrup and Water.

Zest half a Lime and add the Zest to the blender. Add 2 dessertspoons of Lime Juice into the Mousse mixture. Blend all together until smooth and creamy. Keep in the fridge and eat within a few hours to avoid oxidisation.