Category: Raw Salads

Tomato Lemon Sweet and Tangy Dressing

The tanginess of the tomatoes and lemon juice nicely offset your favorite sweetener

This dressing comes together quickly and is surprisingly rich, despite having no oils, seeds, or nuts as a base. The tanginess of the tomatoes and lemon juice nicely offset your favorite sweetener in this recipe—which yields about 1 cup but can be scaled up or down as needed. Try it on any green salad, but also consider putting it on fruit salads or pasta salads!

  • 2-3 large ripe tomatoes, chopped
  • 1⁄4 cup fresh lemon juice
  • 1⁄2 bunch of basil or 3 Tbsp of dried flakes
  • 3-4 Tbsp sweetener of your choice
  • 1-2 tsp sea salt
  • 2 cloves garlic or 2 Tbsp garlic powder

1. Place all ingredients in a blender or food processor.

2. Store this dressing in the fridge. It will keep for about a week.

All the recipes contained in our blogs and books are copyrighted and were created by and are original to us. We’ve been teaching a series of classes on living foods since 2008, certifying nearly 1000 raw chefs worldwide through these workshops.

Outrageous Orange Oil Free Dressing

With only three ingredients this outrageously delicious dressing can be made in less than 5 minutes start to finish

The sweetness and tanginess of this three-ingredient dressing make it a great topping for salads, or you can drizzle it over vegetables or fruit. Top your salad with sunflower seeds or pecans they add a nice crunch that contrasts nicely with the creamy dressing.

Prepare in less than 5 minutes

  • 3 Oranges – Remove the seeds
  • 6 large Dates -soaked overnight
  • 2 tablespoons fresh basil
  • Blend all ingredients until smooth.
  • Store in the fridge in a glass jar

Makes about 1 1/2 cups.

All the recipes in our blogs and books are copyrighted, created by, and original to us. In addition, we’ve taught a series of classes on living foods since 2008, certifying nearly 1000 raw chefs worldwide through these workshops.

Quick And Easy Roasted Red Pepper Dressing

This OIL FREE roasted red pepper dressing is amazing!

Perfect for any salad, but it’s especially good with fresh greens and tomatoes. It also makes a great dip for veggies or chips. This dressing takes only 10 minutes to make and has only 5 ingredients. It’s easy to make and is so good, you’ll want to drink it!

  • 1 cup of roasted red peppers
  • 1 small tomato
  • 2 cloves of garlic,
  • 2 tablespoons each of lemon juice and
  • 2 tablespoons Braggs aminos or soy sauce
  • Use a blender or food processor. Pulse until smooth, and add sea salt to taste.
  • Store it in a glass jar in your refrigerator.

All the recipes in our blogs and books are copyrighted, created by, and original to us. In addition, we’ve taught a series of classes on living foods since 2008, certifying nearly 1000 raw chefs worldwide through these workshops.

Simply Yummy Raw Vegan Sunflower Seed Cheese

This is cheese is so yummy and a great addition to the party

NON-DAIRY VEGAN SUNFLOWER SEED CHEESE

Serves Four

EQUIPMENT NEEDED:  Blender, Seed Nut Bag

INGREDIENTS:

  • 2 cups sunflower seeds, soaked
  • 1 cup cubed red bell pepper
  • 1 cup diced black olives
  • 2 tablespoons nutritional yeast.
  • 2 tablespoons fresh lemon juice.
  • 1 garlic clove, peeled.
  • 2 – 4 tablespoons fresh rosemary

DIRECTIONS:

  1.  Soak sunflower seeds overnight (or for about 8 hours).
  2. Drain water and rinse seeds.
  3. Leave seeds in a colander to sprout for a few hours.
  4. Fill the blender with sunflower seeds.
  5. Add enough to cover seeds:  Water or Rejuvelac, 2 tablespoons lemon juice.
  6. Blend until creamy (approximately 1 – 2 minutes).
  7. Pour into the nut milk bag.
  8. Hang the bag over a bowl and let drip overnight (or for approximately 8 – 12 hours) to ferment. (Optional: Add the contents of 3 probiotic capsules.)
  9. Remove the mixture from the bag and place it in a mixing bowl.
  10. Add desired olives – do not blend them into the mixture – fold them in after cutting them into small chunks or slices.
  11. Spread on crackers and romaine leaves, or stuff it in a tomato, a piece of celery, or pepper slices.
  12. Cover and refrigerate.
  13. Will keep up to a week.

Hope you enjoy this excellent cheese. It’s not only delicious, but it’s also good for you as it nourishes your body and strengthens your good intestinal flora. Try it with crackers, on lettuce leaves, celery sticks, or stuffed peppers.

Love and Blessings, Bobby

Basic Raw Salad Dressing Recipe

Raw salad dressings are wonderful tasting and healthy

Introduction

This recipe for raw salad dressing is so good and easy to make, you’ll never go back to bottled dressings again!

Makes 2 cups of dressing

This raw salad dressing recipe makes 2 cups of dressing, which you can store in the refrigerator for up to one week. If your blender or food processor is not large enough to accommodate all of the ingredients at once, simply make this recipe in batches and combine them when you’re done.

1/2 cup cashews

Cashews are a great source of protein and monounsaturated fat, which have both been associated with lower cholesterol levels. They’re also high in calories and fat (around 50 grams per 1/2 cup serving), so you’ll want to keep portions small.

The main concern here is saturated fat–a single serving contains almost half your daily allowance!

1/2 cup water
  • Use purified water, not tap water.
  • If you’re using a high-speed blender and the dressing is too thick, add more water (1/4 cup at a time).
1/4 cup nutritional yeast flakes

1/4 cup nutritional yeast flakes

  • Nutritional yeast is a good source of B vitamins, which are essential for energy production and metabolism.
  • Flakes are easier to use than powder, and they have a nutty taste that’s great for salads or anywhere else you want to add some umami flavor.
2 tablespoons lemon juice (about 1 lemon)
  • 2 tablespoons lemon juice (about 1 lemon)
  • Lemon juice is a natural preservative and a good source of vitamin C.
2 tablespoons apple cider vinegar

Apple cider vinegar is a fermented liquid made from apples. It’s used in salad dressings, marinades and sauces because it has a tart flavor that enhances the taste of other foods. The vinegar also has many health benefits:

  • It contains potassium, magnesium, and calcium. These minerals help keep your bones strong and boost heart health by lowering blood pressure levels (1).
  • Apple cider vinegar contains antioxidants called polyphenols which have been shown to fight free radicals (2). Free radicals are molecules produced when we’re exposed to pollutants like pollution or cigarette smoke; they can damage cells in our bodies. Antioxidants neutralize these free radicals before they cause damage so that our cells stay healthy longer!

1 teaspoon sea salt Blend all ingredients until smooth and creamy

Add all ingredients to a high-speed blender and blend until smooth and creamy. If you want to thin your dressing, add water 1 tablespoon at a time until desired consistency is reached.

This vegan salad dressing recipe is easy to make and will keep indefinitely in the refrigerator.

This vegan salad dressing recipe is easy to make and will keep indefinitely in the refrigerator. It’s good on all kinds of raw vegetable salads, but it can also be used as a marinade for tofu, tempeh, or seitan. The recipe can be easily doubled or tripled if you have a big batch of vegetables that need dressing up!

This dressing is gluten-free and dairy-free.

Bobby Loves Dr. Anns’ Raw Vegan Better Than Tuna Recipe – Updated June 29, 2019

If You Like Tuna Fish – You Are Going To Love, Dr. Ann’s Better Than Tuna. You can whip up a pound of this fantastic food in about 10 minutes. (Its best to let it set for about 30 minutes before eating. If you can with that long) . Keeps fresh and delicious in the refrigerator for a week.

Note: As requested, I am eliminating pictures as they load slower on cell phones

Recipe:

  • 1 lb. Almonds, soaked
  • 4 Bunches Celery Hearts
  • 1 Large Onion, Sweet
  • 1 tablespoon Plemento (optional)
  • 1/2 cup Lemon Juice
  • ½ Cup Dill Weed, dry
  • 2 tablespoons of Dulse or Kelp
  • 1 tsp Celtic, Himalayan or quality Sea Salt (or to taste)

. Use a food processor or Champion Juicer with the blank attachment.
. Alternate onion, celery & almonds if you are using the Champion juicer.
. Add remaining ingredients and mix well. Let set 30 min. Serve on a bed of lettuce, then garnish with tomatoes and sprouts. ( you should always be sprouting at least alfalfa sprouts)

  • Note: If using a Food Processor process the almonds first and then everything else.
  • Note: UPDATE June 29,2019. They didn’t have vegan mayonnaise when Dr. Ann created this recipe. Try it! Add a tablespoon to this recipe for a beautiful flavor addition)Note: If using a Food Processor process the almonds first and then everything else.

Enjoy, Sending you health, love , gratitude, and blessings. Bobby

Robert (Bobby) Morgan, is a master raw food chef and the past health and education director at Creative Health Institute in Union City Michigan. He is dedicated to helping people overcome their illnesses. He specializes in diabetes turnarounds and cancer management.

Rheba’s Raw Moo Shoo Salad

 

Note From Patty: Wow, Rheba hit it out of the park with this salad. My favorite raw salad.  I could eat it every day. Imagine the possibilities here — things you could add to it (onions, dehydrated mushrooms, etc…)

Our Featured Raw Chef for this post is Rheba Mohammed of Detroit. We are very grateful to her for sharing her talent with us. Rheba currently is serving as a volunteer at the center and working in the grow room. She has years of experience as a raw chef and several times I’ve heard people say, “Anything Rheba makes tastes great.”

The beauty of this recipe is its simplicity. And it’s inexpensive, too.

THANK YOU RHEBA!

Rheba’s Raw Moo Shoo Salad

  • 5 cups of white cabbage, shredded
  • 1/4 cup of olive oil
  • 1/2 cup nutritional yeast
  • 1/2 teasp Himalayan sea salt
  • 1/4 cup of lemon juice
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