Raw Recipes

Paul Nison, the author of a half-dozen books on raw foods, brings a wealth of information and experience in raw food nutrition to the table. When he speaks on the topic, his passion for raw food and its health benefits canscarcely be contained. Paul believes that consuming live and uncooked foods is the most healthful way our bodies can receive nourishment.

When you eat raw foods such as fruits, vegetables, nuts and seeds, all the nutrients and enzymes are present and
intact. If you cook your foods, however, high temperatures may destroy these important nutrients. More and more people are becoming interested in preparing and eating their food raw because they’ve heard that processed and chemically sprayed foods do not offer the best nutrition for the body. Even people who eat “regular” food are realizing that raw foods are packed with necessary nutrients such as vitamins, minerals, antioxidants, enzymes, phytonutrients, and other nutritive co-factors—all of which can be severely diminished if heated or processed. When that happens, there’s not as much nutritional “oomph” left in the food to nourish the body. That’s why they’re switching their food preparation techniques to include more of this much-easier and more nutritious way of eating.
In addition, the probiotics and enzymes found in raw foods help in the digestive process, allowing the body to break down the food and assimilate its nutrients into the bloodstream.

Paul says eating foods raw may result in:

Increased energy
Weight management
Quicker meals
Lower cost
Great taste
The following raw food recipes from Paul Nison can help make eating raw foods a delicious, fun, quick and simple experience. You can find out more about Paul and the raw food lifestyle by checking out his website at www.paulnison.com.






Mushroom Pizza


Ingredients
1 Portobello mushroom
1 tomato
1 lemon, juiced
3 tablespoons of almond butter or tahinidressing (see Paul’s Tahini Dressing recipe below)
Directions
Clean and stem mushrooms so you just have the mushroom caps. Clean mushroom caps and turn upside down. Put lemon juice over them, then add nut spread. Next, make very thin tomato slices and lay them on top.
SERVES 2





Tahini Dressing


Ingredients
4 oz of raw tahini
½ lemon, juiced
1 garlic clove
pinch of cayenne pepper
Namo Shoyu soy sauce to taste
Directions
Blend all ingredients with enough water to make a dressing consistency. Add Namo Shoyu to taste.
SERVES 5





Pesto


Ingredients
2 bunches of spinach
1 bunch fresh basil
½ lemon, juiced
2-4 cloves of garlic
1 cup pine nuts
½ teaspoon Celtic sea salt
½ cup olive oil
Directions
Clean and wash greens. Blend garlic in a food processor, add remaining ingredients, and blend again. Serve as a dip or over pasta.
SERVES 4





Spaghetti Zucchini-Style


Ingredients
2 medium-sized zucchini, shredded in
“spaghetti-like” fashion
Put the zucchini into a saladacco
Tomato-Based Sauce
Ingredients
3 large fresh tomatoes, puréed
1 large green pepper, finely diced
1 clove garlic, minced
Directions
Place shredded zucchini on plate, which will serve as the “spaghetti.” Blend together tomato-based sauce and pour over the top of the zucchini.
SERVES 2





Cool Summer Salad (Semi-Raw)


Ingredients
3 cups spinach leaves, shredded
1 cup Romaine lettuce, shredded
½ cup shredded organic carrots
2 zucchini, shredded
1 cup of alfalfa sprouts
1 cup of broccoli florets
½ cup diced yellow bell pepper
1 cup red cabbage (chopped)
2 hard-boiled omega-3 eggs (sliced)
2 ounces shredded organic cheese
Dressing
Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.



Icy Fruit Dessert


Ingredients
Fresh papayas
Strawberries
Blueberries
Pineapple,
Nectarines
Bananas
Or fruit of your choice
Directions
Peel and slice the fresh fruit of your choice. Place freshly sliced fruit in a freezer container and freeze solidly. When you are ready to eat your icy fruit dessert, remove the frozen fruit from the freezer and allow to partially
thaw. Put partially thawed fruit in a blender and puree.
SERVES 1







Chillin' Apple Pie


Ingredients
One baked whole wheat deep-dish pie shell, cooled
Pie Filling
6 large Granny Smith apples, peeled, cored, and chopped
1½ tablespoons cinnamon
½ teaspoon allspice
½ teaspoon ground cloves
1 teaspoon lemon juice
1 cup raw, unfiltered honey
Directions
Chop apples into small chunks. In a large mixing bowl, mix together the chopped apples, cinnamon, allspice, ground cloves, lemon juice, and raw honey. Spoon the pie filling mixture into the pre-baked whole wheat pie shell. Refrigerate for one hour prior to serving. Can be topped with organic ice cream or organic whipped cream.
SERVES 4





Pine Nut Pudding


Ingredients
1 cup pine nuts
1 cup soft dates
1 cup water
Directions
Blend all ingredients in a blender. You may sprinkle with nutmeg if you like.
SERVES 4





Body-Ready Brownies (Semi-Raw)


Ingredients
1 teaspoon coconut oil
½ cup raw honey
1½ cups raw almond butter
1½ cup carob powder
1¼ cups of date paste (You can buy date paste in stores, or you can make your own.
Note: 1 lb. of dates makes 1 cup of date paste.)
Directions
Mix all ingredients together and press into a 9x9 glass pan. Refrigerate overnight. When ready to serve, cut into squares.
SERVES 4





Refreshing Fruit Salad (Semi-Raw)


Ingredients
2 bananas
1 cup of white or red seedless
grapes
2 cups fresh strawberries, sliced
1 cup fresh blueberries
2 sliced kiwis
Topping
1 cup Greek yogurt (whole fat)
1 teaspoon vanilla
2 tablespoons raw honey
Directions
Cut up fruit, add topping, and serve chilled.
SERVES 2





Apple Sauce


Ingredients
3 apples
1 banana
4 soft dates
¼ cup water
Directions
Blend all ingredients in a blender. You may sprinkle with nutmeg if you like.
SERVES 2