Raw Food Diet Recipes

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Maria Lorenzhttps://ifitandhealthy.com
Join me on my "I Fit and Healthy" journey! Maria is an Upstate New Yorker interested in all things healthy-living related! She started the "I Fit and Healthy" Blog to document life and her pursuit of healthy living. By day she work in digital media and advertising. By night she’s a first-rate wife and mom of two crazy little girls! She is self-proclaimed addicted to her iPhone/iPad and always on the hunt for the latest health tools and fitness gadgets.

Continued from Raw Food Diet Menu.

Watermelon Tomato Gazpacho: 25 Minutes prep time, Serves 4.

3 c watermelon, seeded and pureed in a blender; 1 c seeded watermelon, diced small; 1 c seeded tomato, diced small (about 2 medium tomatoes); 1 c peeled, seeded cucumber, diced small; 1/2 c red or green bell pepper, diced small; 2 Tbsp lime juice.

1 small handful cilantro leaves; 1 tsp minced ginger; 1/2 small jalapeno, seeded and minced; 1 green onion, white and 1 inch of green, minced; 1 tsp sea salt; Freshly ground black pepper.

In a large glass bowl or container, combine the watermelon puree with the diced watermelon, tomato, cucumber, bell pepper, lime juice, cilantro, ginger, jalapeno, green onion, and salt. Stir to combine. Season with fresh black pepper and additional salt, if desired. Ladle into chilled soup bowls and serve, or refrigerate to chill and then serve.

Per serving: 62 Calories, 2 g Protein, 17 g Carbohydrates, 2 g Fiber, 311 mg Sodium.

Spicy Thai Vegetable Wraps: 40 Minutes prep time, Makes 12 wraps.

1/2 c chopped raw cashews, 1 Tbsp sesame oil, 1/2 tsp sea salt , 1/4 c maple syrup or raw honey, 1/2 c lemon juice, 2 Tbsp chopped ginger, 1 Tbsp chopped red chile, seeds included; 1-1/2 Tbsp nama shoyu (unpasteurized soy sauce), or low-sodium soy sauce
(optional); 1 c raw almond butter.

1/2 head savoy cabbage, shredded; 6 very large collard green leaves, 1 large carrot, cut into matchstick-size pieces; 1 large ripe mango, cut lengthwise into strips, about 1/4-inch thick; 2 c bean sprouts, 1 handful cilantro leaves, 1 handful torn basil leaves, 1/2 handful mint leaves (torn or cut if leaves are large).

In a small bowl, mix the cashews, sesame oil, and salt. Set aside. In a high-speed blender, puree the maple syrup or honey, lemon juice, ginger, red chile, and optional shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter-like consistency.

In a medium bowl, add the shredded cabbage and the almond butter mixture. Toss well to combine. (This is easiest if you use your hands.)

Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 half leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1-1/2 inches clear at the bottom.

Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top. Add a few leaves of cilantro, basil, and mint.

Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish. Repeat with remaining collard leaves and ingredients. Serve.

Per serving: 224 Calories, 6 g Protein, 19 g Carbohydrates, 3 g Fiber, 16 g Total fat (2 g sat, 9 g mono, 3 g poly), 263 mg Sodium.


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