Avocado raw food recipes. New Year's Raw Salad Recipes

A simple and at the same time unusual salad with avocado and cucumber. The avocado-cucumber-onion combination is just a fairy tale. The avocado lends such tenderness that you don't even need to use a dressing.

About salad products

The avocado must be ripe! You can check maturity if you press on it with your finger - a dent should form, which then disappears. If the fruit is not squeezed by your finger, it is not yet ripe, just leave it for 2-3 days at room temperature.

We will need:

• 1 PC. avocado
• 1 large or 2 small cucumbers
• 2 medium tomatoes or 4 cherry tomatoes
• Leeks (about 2 tablespoons chopped) If you don’t find, you can take a regular onion, the salad will be delicious, but the taste will be slightly different.
• 1-2 cloves of garlic (only if you don't have to go anywhere later)
• Black or white sesame seeds for garnish
• Salt (Himalayan or black), freshly ground black pepper
• Lemon juice and olive oil for dressing (optional)

How to make a cucumber and avocado salad

1. We rub cucumbers and avocados on a coarse grater, you can use a combine.
2. Cut the leeks into rings as thin as you can, the taste of the salad will be thinner.
3. Cut the tomatoes into slices, which are then cut into halves.
4. Press the garlic through a press.
5. Mix gently.
6. Salt and pepper to taste.
7. The salad is already ready, but if you wish, you can add a dressing - mix lemon juice with olive oil and pour on top after placing it on a plate.
8. Sprinkle with black sesame seeds to garnish.

A raw food diet is becoming more and more popular among people seeking a healthy lifestyle. And many of those who are not going to become a raw foodist forever think about their health and try to include more meals from unprocessed foods in their diet. It is really tasty and healthy, we were convinced!

Let's say you decide to become a raw foodist ... for the weekend. You have two days - Saturday and Sunday - and there are absolutely no ideas for incredibly tasty raw food dishes (vegetable salads cucumber-tomato-greens, of course, are tasty, but not in the bill!).

Vegetarian cafe "Avocado" in response to numerous requests from its visitors is ready to offer a diet for two days, consisting of exclusively raw food dishes. Your weekend will be neither hungry nor boring - we promise.

Recipes are developed based on traditional and vegetarian recipes from different countries, and some of the dishes are reworking recipes familiar from childhood in a healthy way. So, for example, the Sea under a Fur Coat salad was born with seaweed and cashew mayonnaise. The well-known New Year's salad in the new healthy raw food version, by the way, is even tastier.

The most popular dishes on this menu are Sea Under a Fur Coat salad, Thai vegetable noodles, Avocado salad with poppy seeds and nuts, and Shokoladnitsa cake with unique raw-food chocolate. And it is these dishes that the chef of the restaurant Boris Koval recommends to our readers to try first of all. Each recipe has its own flavor, which subtly emphasizes the uniqueness of the dish. The chef is happy to share some of the recipes with us.

1 day

Berry smoothie "Berry mix"

Ingredients:

Banana

Strawberry

Apple

Cranberry

Raspberries

Water

Avocado and pear salad

Arugula - 40g

Avocado - 40g

Pear - 45g

Lemon juice - 10g

Olive oil - 15g

Sunflower seeds - 10g

Peel the avocado and pear and cut into cubes. Add arugula leaves. Season with lemon juice and olive oil. Decorate with sunflower seeds.

Chocolate cake

Ingredients:

Dates - 400g

Figs - 300g

Raisins - 300g

Dried apricots - 300g

Walnuts - 300g

Zest of 1 lemon - 20g

Zest of 1 orange - 5g

Juice of 1 orange - 100g

Natural vanilla - 1 pinch

Raw chocolate:

Cocoa butter - 30g

Coconut oil - 30g

Honey - 80g

Cocoa powder - 25g

To prepare raw chocolate, melt cocoa butter, coconut oil and honey in a water bath. Stir cocoa powder into butter and honey.

Remove the bone from the dates. Mince dates, figs, raisins, dried apricots, walnuts. Add orange and lemon zest, orange juice and vanilla, mix thoroughly. Line the cake pan with cling film. Place the dried fruit mass into the mold. Smooth out with a spoon, cool. Top with raw chocolate.

Raw borscht

Ingredients:

White cabbage

Beet

Carrot

Sea salt, black pepper, lemon juice

Olive oil

Leeks - for garnish

Peel the beets and carrots, cut the cabbage into strips, grate the carrots and beets on a fine grater. Add lemon juice, salt and pepper. Mix everything thoroughly with your hands, pressing hard to release the juice. Use the resulting juice instead of broth for borscht.

To decorate, cut the leek into thin rings and sprinkle the borsch with olive oil.

Vegetable salad with oriental dressing

Ingredients:

Lollo-rosso - 40g

Lettuce - 40g

Broccoli - 30g

Cauliflower - 30g

Cherry tomatoes - 3-4 pcs.

Cucumber - 5 slices

Sesame

Eastern sauce:

Olive oil - 10 g

Balsamic vinegar - 10g

Tear lettuce leaves into small pieces. Disassemble the cabbage into inflorescences, cut the cherry tomatoes. Stir, season with sauce. Place the cucumber around the edges of the plate, sprinkle the sesame seeds on the salad.

Fruit mix with almonds

Ingredients:

Kiwi - ½ pc.

Strawberries - 2 pcs.

A pineapple

Pear - ½ pc.

Almond flakes

Mint

Remove the skin from the kiwi, cut all the fruit into cubes. Mix thoroughly, garnish with a spoonful of honey, almond flakes and mint.

Thai vegetable noodles

Ingredients:

Beets - 40g

Carrots - 40g

Zucchini or zucchini - 40g

Bulgarian yellow pepper - 40g

Bulgarian red pepper - 40g

Tabasco sauce

Lemon juice

Sesame oil

Olive oil

Sesame

Wash and peel vegetables, cut them into strips. Mix Tabasco sauce, lemon juice, sesame and olive oils and season vegetables. To stir thoroughly. Sprinkle with sesame seeds on top.

Sea salad

Ingredients:

Wakame seaweed dry - 30g

Arugula - 40g

Avocado - 40g

Lemon juice - 10g

Olive oil - 20g

Sesame - 10g

Pour the seaweed over with water and let stand for about a minute, then divide them into fragments. Peel the avocado and cut into cubes. Stir in wakame, avocado and arugula. Season with a mixture of olive oil and lemon juice. Sprinkle sesame seeds on top.

2nd day

Smoothie "Fruit mix with ginger"

Ingredients:

Apple

Banana

Kiwi

Ginger root

Spinach

Mint

Water

Place all ingredients in a blender and beat. The amount of water can be used to adjust the thickness of the drink.Ginger root and mint are the main sources of flavor. By changing the amount of ginger, you can add a “piquant touch” to the drink or make it quite spicy, depending on personal preference.

Avocado salad with poppy seeds and nuts

Lollorosso

Avocado - ½ pc.

Pear - ½ pc.

Red onion - 1 half ring

Pine nuts - 20g

Cherry tomato - 1 pc.

Chives - 2 pcs.

Basil sauce:

Basil - 1 part

Olive oil - 1 part

Sea salt

Pepper

Wine vinegar

Whisk all the basil sauce ingredients in a blender until smooth. Cut the LolloRosso lettuce leaves into small strips. Peel the pear and avocado and cut into cubes. Dice the onion. Add pine nuts and mix everything thoroughly. Season with basil sauce. Sprinkle the salad with poppy seeds on top. Garnish with cherry tomatoes and onions.

Coconut-carrot cake

Ingredients:

Coconut layer:

Cashew nuts - 230g

Peeled ginger - 20g

Peeled lemon - 80g

Coconut milk - 110g

Coconut oil - 40g

Honey - 70g

Carrot layer:

Walnuts - 100g

Raisins white - 150g

Peeled lemon - 40g

Honey - 30g

Coconut oil - 25g

Cinnamon - 5g

Cake:

Walnuts - 120g

Pitted dates - 400g

Oat flour - 160g

For the coconut layer: Soak cashews in water overnight. Then mince it with ginger and lemon. Add coconut milk, coconut oil and honey. To stir thoroughly.

For the carrot layer: mince walnuts, raisins, lemon, carrots. Add honey, coconut oil and cinnamon. To stir thoroughly.

For the crust: mince the walnuts and dates. Mix with oatmeal into a smooth, elastic dough.

Line the cake pan with cling film. Divide the dough into 2 pieces. Spread one part evenly over the bottom of the mold. The other is to be evenly distributed over its side. Cool the cake in the refrigerator. Then lay on a cake layer in layers- ½ carrot filling, ½ white nut filling, ½ carrot filling, ½ white nut filling... Fold the edges of the dough so that they touch the filling and partially cover it along the contour of the cake. Keep refrigerated.

Brush the top with chilled coconut oil before serving, garnish with grapes and a sprig of mint.

Sweet Pepper Soup

Ingredients:

Red bell pepper - 1 pc.

Avocado - ½ pc.

Walnut - 4 pcs.

Basil - 2 leaves

Green onion - 1 feather

Garlic - ½ clove

Curry - 2 pinches

Sea salt, pepper

Water - 50 ml

Peel the seeds and the avocado from the peel. Beat all ingredients in a blender until smooth. Garnish with 3 avocado wedges.

Rolls with arugula

Arugula

Zucchini or courgette - 4 wedges

Lemon juice

Cherry tomato - 1 pc.

Parsley - 1 sprig

Original sauce:

Pine nuts

Water

Cut into 4 long wedges along the entire length of the zucchini. Place them on a board and soak in lemon juice. Make the sauce by whisking pine nuts and water in a blender. Adjust the ratio of nuts and water yourself so that the sauce gets the consistency of thick sour cream. Stir in arugula and sauce. Wrap arugula in the resulting slices. Decorate the top with cherry halves and parsley.

Vegetable smoothie

Ingredients:

Celery stalk

Carrot

Tomato

Olive oil

Water

Place all ingredients in a blender and beat. The amount of water can be used to adjust the thickness of the drink. Howmore tomatoovrelative to other ingredients, the better the taste and texture.

Zucchini pasta

Ingredients:

Zucchini or zucchini - 140g

Cherry tomato and parsley - for garnish

Original sauce:

Pine nuts

Water

Peel the zucchini, grate with straws on a coarse Korean grater. Make the sauce by whisking pine nuts and water in a blender. Adjust the ratio of nuts and water yourself so that the sauce gets the consistency of thick sour cream. Stir in the pasta and sauce. Decorate with cherry halves and a sprig of parsley.

The sea under a fur coat

Ingredients:

Champignon

Avocado

Carrot

Wakame

Beet

Parsley

Dill

Raw food mayonnaise:

Cashews - 100 gr.

Water - 130 gr.

Olive oil - 70 gr

Sea salt - 2 pinches

Curry - 2 pinches

TOorean spices - 1 pinch

TOurkuma - 2 pinches

Place all ingredients for raw mayonnaise in blender and whisk.

Cut the champignons into slices, put on the bottom of the mold, peel the avocado, cut into slices and put on top of the mushrooms. Close with mayonnaise. Place the dry wakame seaweed on top of the mayonnaise. Cover again with mayonnaise, let the algae stand until they become soft, crush and smooth. Grate the carrots on a fine grater, put on top of the mayonnaise. Cover with mayonnaise and lay out the grated beets. Cover with foil and refrigerate. Drizzle again with mayonnaise and garnish with dill and parsley before serving.

Raw food dishes are not only beautiful and aesthetic, but also delicious and nutritious. We would like to thank the team of our friendly Avocado restaurant, which created this version of a full-fledged and balanced raw food diet for two whole days. The indisputable advantage of dishes from this menu is that their preparation takes very little time. And we hope you will appreciate the taste yourself!

Of course, there is no fish in this ceviche. However, she is unlikely to be missed. Instead of seafood, it uses cauliflower. Lime juice softens its fibers, making it so delicious that you want to cancel the party so as not to share with anyone and keep everything for yourself!

Possibly the greenest of all raw food soups, and one of the easiest to prepare. All its ingredients are simply thrown into a blender and crushed, and frozen green peas can even be defrosted. The volume of soup taken per serving to indicate the nutritional value of the dish is small enough, more suitable for a snack. However, if you double it, and also add [...]

At first glance, this incredible apple and avocado salad seems like a strange combination, but it tastes amazing! The delicate, oily pulp of avocado is tasty in itself, but its combination with the slight sourness of a green apple, the weighty aroma of sesame oil and the pungency of red pepper gives a simply divine result. Apples are an excellent product for cleansing the body, as they contain [...]

If you have a good knife, it takes no more than 5 minutes to prepare a chopped salad, regardless of what is in the refrigerator. At the same time, in such a salad, almost any ingredients are in place, so you can use anything you want - the dish will turn out delicious in any case. On top of that, chopped salad is also a great [...]

You don't need to consume hormone-acidifying dairy products to get the calcium you need. This soup is full of vegetables and herbs, which contain a lot of calcium, and in a form that is perfectly absorbed by the human body. Among them are such excellent sources of this substance as kale and parsley. Oranges rich in vitamin C are also added to the soup, which contributes to [...]

Bright and refreshing, this salad of grapefruit, peppercress and fresh herbs is just what you need for a light lunch. Taste with sourness isn't the only reason for a boost of energy after consuming it: the antioxidant-rich watercress also helps to detoxify the body. Note: Cashew nuts are always heat treated during production and are not technically a raw food product. […]

This green feces soup allows you to recharge your body with a serving of alkalizing foods. It also proves once again how fast (and satisfying!) Raw food can be. The level of pungency of the soup can be adjusted, as can its thickness. The ginger cream to complement the soup is as delicious as the soup itself!

If someone has never heard of a Poke Bowl (pronounced with an emphasis on "e") before, this is a Hawaiian dish traditionally prepared with diced raw fish (often tuna) and served either on its own or as an addition to boiled rice. This raw food version uses watermelon instead of tuna. Such a substitution seems strange, but the taste and texture [...]

Salads for raw foodists are the foundation of a nutritional system based on the exclusive use of so-called "live food". In order to facilitate the process of preparing these dishes, especially taking into account the seasonality of the availability of products, we present several recipes.

So, salads for raw foodists in winter include components such as shelf-stable vegetables, and in summer they include all the variety of natural gifts. We'll also show you how to turn an ordinary dish into something special, which in turn will make a simple winter salad the most desirable for a raw foodist.

The taste of the salad depends on the way in which one or another of its components is crushed. It is no secret that for a true raw foodist, this circumstance is one of the decisive ones, since the variety of dishes depends on it.

In winter, this is felt more acutely, because the list of products allowed for consumption is rather poor, in contrast to the summer range. It is possible to solve this problem by chopping vegetables, thanks to a variety of suitable tools that are readily available.

If we talk about shredding devices, choosing the most practical, fast and easy-to-use ones, then the following are in the lead: a conventional grater (3 grinding stages) and a Berner grater (3 main and 2 auxiliary attachments).

If it is necessary to cut a large number of products in the form of cubes (of various sizes), then Niser Diser will perfectly cope with this. The term of its use can be significantly extended by interacting exclusively with fruits.

Light winter salad

• Half a mediocre apple;
• (medium) - 1 piece;
• White cabbage - 200-250 grams

• Avocado - 1 piece;
• Pistachios (peeled) - 50-70 grams;
• Chopped greens - if desired.

Dressing: lemon juice.

Preparation:

• Cut the avocado into cubes;
• Cover with pistachios;
• If you want to season the salad, this is the next step. In general, it is possible without refueling.

If you like greens, and they are available, then finely chop them and sprinkle on the finished dish.

• Carrots (large) - 1 piece;
• Half a large celery root;
• Walnut (peeled) - 3 pieces;
• 1 clove of garlic;
• Chopped parsley - optional.

• Tomatoes - 4 pieces, rather big;
• Dream leaves;
• Nettle leaves;
• Garlic - 2 cloves;

Sauce: vegetable oil, mainly nut oil (almonds, walnuts, pumpkin seeds).

Preparation:

• Wash everything;
• Soak leaves of dream and nettle, for at least 60 minutes, in order to soften the grass in water (at room temperature);
• Finely chop all the greens or grind with a blender together with butter;
• Mix the ingredients and add the dressing.

Runny, like nettles, are just unique plants created by nature, without human intervention. It is easy to find them, as they grow almost everywhere.

It is necessary to collect these herbs (greens) away from highways, in order to avoid the ingress of harmful substances into the human body. And you shouldn't worry at all about the original smell of nettle, which is sometimes noticed by raw foodists who do not have a special love for this greenery. Believe me, this flavor disappears with the addition of incomparable garlic and juicy tomatoes.

Salad "Long-awaited spring classic"

Ingredients: take evenly

• Radish;
• Lettuce leaves;
• Chopped greens - if desired.

Dressing: vegetable oil and garlic. Mix into a single consistency.

Cooking. All the relish of the salad depends on how you cut the food, which means:

• Cut lettuce leaves into pieces by hand or cut into large wide strips using a sharp knife.
• Cut the cucumbers and radishes into large circles (semicircles).
• Grind the herbs themselves thoroughly.
• Mix the ingredients with two tablespoons and season with a homogeneous sauce.

Chinese cabbage salad with bell pepper

• Chinese cabbage;
• Bulgarian pepper (take a multi-colored one, however, determine how many pieces to take, taking into account the selected volume of cabbage).

• Dry mustard (preferably slightly spicy, try before use);
• Vegetable oil;

Preparation:

• We tear off the cabbage leaves and take only a thin part of them. Cut it into strips up to 8mm in size. If you want, take the thick part of the leaves, then it should be cut separately into thinner strips;
• Peel the previously washed peppers from seeds and stalks. Next, cut it into thin strips about 5-7 mm wide.
• Mix the ingredients to make the dressing, and remember to try often! It should taste spicy and sweet.

On a note - if you feel a lack of sourness in the finished dish, add lemon or black currant to the dressing.

Winter Tradition Salad

If, during the preparation of the salad, you want to make it more tender, then add kohlrabi. Peel it and cut it into long but thin strips. The best way to do this is a grater, especially a Berner.

Note that in the case of choosing sour oranges, you should take sweet dried fruits, among which dates will be the best.

Additives and sauces

Sometimes everything is tired and you want something new. So, there are ingredients that will turn any salad into a work of art with an unimaginable taste.

Germinated seeds

Wheat, oats, lentils, rye and mung bean are most convenient to use. They're pretty fast. Moreover, the most delicious are sprouts from the seeds of the first two and sunflower seeds.

Flax and sesame seeds

These seeds are applied both dry and pre-soaked. Flax seeds crunch pleasantly due to their dryness. The latter have a tart bitterness taste, which is suitable for sweet salads made from fruits or vegetables, with the addition of sweet apples, for example, the Golden variety.

Soaked nuts

The standard nut set for raw food recipes is walnuts, almonds, hazelnuts, and Azerbaijani peanuts (don't confuse with Chinese). Nuts should be pre-soaked in water, preferably overnight, and in the morning dried and consumed in any of your meals a day.

Honey sauces

Honey sauces add a special warmth to the dish and go well with any salad. Try it, experiment.

You can add honey to vegetables, in combination with mustard powder, with the addition of lemon juice (half the volume) and the same volume of vegetable oil (for example, grape seeds).

SALADS

Live vinaigrette

Cauliflower or broccoli, small head of cabbage

Beet 1 pc.

Carrots 2-3 pcs.

Onions 1 pc.

Garlic 2-3-4 cloves

Tomato 3-4 pcs.

Seasoning for Korean carrots (mild) 1 tbsp. a spoon

Soy sauce (Japanese) 2 tbsp spoons

Natural apple cider vinegar 2 tbsp spoons (or juice of a third of a lemon)

Amaranth oil (cedar, linseed or sesame) 2 tbsp. spoons

Divide the cabbage into small inflorescences. Cut carrots and beets into strips. Cut the onions into slices and the tomatoes into small cubes. Squeeze the garlic with a crush. You can also add fresh or frozen green peas. In winter, you can cut up some sauerkraut. Load all this into a large bowl and mix, adding seasoning. Add a little cayenne pepper (chili) for spice. Then add soy sauce, vinegar and stir. Add oil last and stir again.

Cucumber salad with tomatoes and leeks

100 grams of wheat germ, 2 cucumbers, 3 tomatoes, 100 grams of leeks, 1 apple, parsley, unrefined sunflower oil, sea salt to taste.

Cut the cucumbers and tomatoes into slices, the leeks into thin rings, the apple into cubes. Mix everything with wheat germs, salt, season with sunflower oil, sprinkle with finely chopped herbs.

Kohlrabi cabbage salad with carrots

100 gr wheat germ, 1 pc. kohlrabi, 2 carrots, dill, cilantro, linseed oil, sea salt to taste.

Peel the kohlrabi, chop on a coarse grater, squeeze, cut the carrots into thin strips. Mix with wheat germ and finely chopped herbs, salt, season with linseed oil.

Cauliflower salad with radishes and pine nuts

100 g wheat germ, 250 g cauliflower, 3-4 radishes, 50 g peeled pine nuts, parsley, dill, pine nut oil, sea salt to taste.

Thoroughly peel a part of the dense white head of cauliflower, rinse and grate, finely chop the radish. Mix with wheat germs, herbs and nuts, season with salt, season with pine nut oil.

Tomato salad with leeks and olives

100 grams of wheat germ, 3 tomatoes, 50 grams of leeks, 100 grams of pitted olives, 6 basil leaves, olive oil and sea salt to taste.

Cut the tomatoes into thin slices, the leek into thin rings. Grind the olives and basil. Mix everything with wheat germs, salt, season with olive oil.

Salad with beets, cabbage, carrots and sprouted lentils

For cooking you will need :

500 g. Cabbage

500 g. Beets

300 g. Carrots

200 g Lentils

100 g Pickled onions

100 g. Dill, parsley

2 tablespoon olive oil

Cooking method:

Beetroot is useful at any time of the year, it strengthens the immune system and protects our body from diseases and viral infections. The most delicious is when beets are served with cabbage and carrots. We offer you a raw food version of this favorite Russian treat.

We take a head of cabbage and cut it into small strips, along the way, three carrots and beets on a fine grater. Add pickled onions, add dill and parsley. Pour lentils into the resulting container, and also add olive oil, pepper and salt (to taste).

The dish is designed for 2 servings.

Raw Sprouted Pea Lobio

400 g Sprouted peas

1 Tomato

1/2 Chili pepper

1 clove of garlic

Parsley

Sea salt

Cooking method:

Lobio is an ancient dish of the Caucasian peoples, which in the "original" is prepared from the pods of green beans or boiled red beans. Let's learn how to make a raw food version of this wonderful dish. Our main ingredient will be sprouted peas, which taste like both green beans and red beans.

Sprout the peas until the first sprouts appear, cut the tomato, finely chop the chili, finely chop the garlic, mix everything in a deep plate, sprinkle with cilantro and parsley on top, add sea salt. Bon Appetit!

The dish is designed for 2 servings.

The total cooking time is approximately 20 minutes.

Raw food Olivier

So the ingredients:

zucchini - 1 pc.

Cucumber - 1-2 pcs.

Apple - 1 pc.

Mushrooms - 6-7 pcs. large

Small onion or green onion

Frozen peas (or soaked-sprouted) - 1 tbsp.

Cut all this into small cubes and season with raw mayonnaise.

The base of mayonnaise is like raw cheese.

A cup of sunflower seeds (preferably soaked)

Peeled lemon - a third or a half

Garlic - 2-3 cloves

Vegetable oil - 2-3 tablespoons

Dry chalk mustard - 2 tsp

Honey - 2-3 tsp

Water - to get the consistency of mayonnaise, about half a glass or a glass

Ground seaweed - 2-3 tsp

Apple cider vinegar - 1 tablespoon (you can do without it).

And grind all this in a blender and season the salad.

Salad with carrots and walnuts

For cooking you will need:

500 g. Carrots

300 g. Apples

150 g. Walnut

50 g Sprouted wheat

30 g. Cinnamon

Cooking method:

We present to your attention a simple and quick salad with carrots and walnuts. Cooking this wonderful treat will take you no more than 15 minutes. Due to the content of wheat and apples in this salad, this salad saturates well and energizes for the whole day.

To prepare this healthy miracle, we take a grater and rub apples and carrots on it. Then sprinkle with walnuts, some sprouted wheat and cinnamon on top. You can also add honey on top (for sweetness). Bon Appetit!

The dish is designed for 2 servings.

The total cooking time is approximately 15 minutes.

Plain raw vegetable salad

For cooking you will need:

1 Avocado

1 Bulgarian pepper

2 Tomato

Cooking method:

A raw vegetable salad is exactly what you want most on hot summer days. It not only refreshes, but also replenishes the body dried up by the sun with water reserves and essential microelements. Preparing such a miracle is very simple, literally in 10 minutes.

To prepare a raw vegetable salad, take and finely chop cucumbers, avocados, bell peppers (you can use any colors), add a tomato, sprinkle with herbs. Season with salt and olive oil to taste. At the end, you should have something as yummy as in the picture above. Bon Appetit!

The dish is designed for 2 servings.

The total cooking time is approximately 10 minutes.

Delicate salad with champignons and avocado

For cooking you will need:

500 g. Champignons

2 Avocado

400 g. Ogurtsov

Olive oil

Sea salt (to taste)

Cooking method :

If you are an avid lover of mushrooms, and especially champignons, then the following recipe will definitely come to your liking. This delicate salad consists of mushrooms alone mixed with avocado, cucumber and herbs. Such a salad not only saturates well, but also carries a full range of vitamins that are needed by a modern active person. Eat to your health!

For cooking, finely chop the mushrooms into strips. Next, take 2 avocados, peel and cut into small pieces, at the same time cut the cucumbers. We take olive oil and season the salad, add sea salt to taste. Now sprinkle everything well with dill. Bon Appetit!

The dish is designed for 2 servings.

The total cooking time is approximately 20 minutes.

Fresh forest salad

For cooking you will need:

200 g. Champignons

1 Tomato

Parsley

2 teaspoon Lemon juice

1 Avocado

Cooking method:

Cut the champignons into cubes.

Add finely chopped tomato to the mushrooms (it's like for juice),

Chop parsley and dill (not stingy) and there.

Then season with lemon juice.

Mix everything well.

Then cut the avocado into cubes, add it to the salad and mix gently so that it does not fall apart.

You can diversify your raw diet with this salad. It turns out very tasty if you add a handful of pumpkin seeds. Mushrooms and greens create the atmosphere of a forest, perhaps you like a variety of this salad, the main components of which are: mushrooms, herbs, avocado and lemon. Anyway, bon appetit to all.

Fake salmon

For cooking you will need:

2 cups almonds soaked overnight

1 cup finely chopped celery stalk

1/2 cup chopped green onions (or regular, here you can already vary, but then accordingly less than half a cup)

1/4 cup water

2 carrots

3 teaspoon lemon juice

dried seaweed

lettuce leaves

parsley

bell pepper

Cooking method: Combine almonds, water and carrots in a blender or food processor, grind to a thick paste, in a bowl, mix with the rest of the ingredients (except vegetables, lettuce, bell pepper for serving and parsley). The algae are crushed and added to taste - the more algae, the more pronounced the "fishy" taste. Then this salad is superimposed on lettuce leaves (or added to rolls as an option, this is the same type of salmon) and bon appetit.

Natural Korean carrot

For cooking you will need:

4 Medium Carrots

1 tablespoon olive oil

1 clove of garlic

1 tablespoon Vinegar

1 teaspoon curry

1 teaspoon Red Pepper

1 teaspoon black pepper

1 teaspoon Cilantro

1 teaspoon Sea Salt

Cooking method:

There are probably lovers of Korean cuisine among you, but did you know that we add a special flavor enhancer (E621) to all Korean salads, which, when ingested, is absorbed into the bloodstream, reaches the brain and causes the effect of euphoria. This is extremely harmful, especially since Korean carrots can be made very easily with your own hands.

Grate the carrots on a special grater (for Korean carrots), finely chop the garlic (or three on a fine grater), season with olive oil, add seasonings, add vinegar. Stir the salad, close the lid and refrigerate for 3 hours. We wait and eat! Bon Appetit!

The dish is designed for 2 servings.

The total cooking time is approximately 20 minutes.

Sauerkraut with herbs

For cooking you will need:

1 head of cabbage

400 g. Carrots

10 Allspice Peas

4 Bay leaves

Sea salt (to taste)

2 tablespoon olive oil

Fresh green onions

Parsley

Cooking method:

Do you know how to make sauerkraut? Not? Then we will teach you how to make according to a special recipe. In terms of taste, such cabbage is not inferior to cabbage, which is made according to the classic sourdough culture. But the benefits of such a recipe are much greater, since all the ingredients retain their beneficial properties.

To begin with, thinly chop the cabbage, rub the carrots on a medium grater, then salt and mash them well until the cabbage yields juice. Add pepper and bay leaves. Stir, press down and cover with a solid element on top. Leave the starter dishes in a warm place for 4-5 days. Do not forget to add salt and herbs before serving. Raw sauerkraut is ready!

The dish is designed for 8 servings.

The total cooking time is approximately 5 days.

Delicious salad with radish and carrot

For cooking you will need:

2 Carrots

2 bunches of Parsley

1 bunch of Dill

Green onions

Olive oil

Cooking method:

On hot summer days, you always want to drink a lot and eat something juicy. For such cases, we have a number of folk recipes like okroshka, which is not a raw food dish. As a substitute, we suggest trying a salad with radish and carrots. It's juicy, tasty and healthy.

In order to prepare the salad, you need to finely chop the radish, grate the carrot, add lemon juice, oil, sprinkle with parsley, dill, onion and mix everything thoroughly, add salt. Optionally, you can also crumble one small apple. Bon Appetit!

The dish is designed for 2 servings.

The total cooking time is approximately 15 minutes.

Summer raw salad

For cooking you will need:

300 g White cabbage

300 g. Carrots

100 g. Chinese salad

2 tablespoon Lemon juice

250 g. Sprouts of mung bean

100 g Romano salad

100 g. Parsley

Cooking method:

Making this simple and healthy raw food salad couldn't be easier than making it with your own hands in 30 minutes. To do this, you will need fresh vegetables from your garden, some greens and mung bean sprouts (you will need to soak it for a day beforehand).

The dish is designed for 4 servings.

The total cooking time is approximately 30 minutes.

SNACKS

"Cheese" for raw foodists in tomatoes

Tomatoes with cheese:

cheese: soak (germinate) 150 gr seeds,

1 red bell pepper,

half a head of garlic. Everything in a blender + some water.

You can add herbs (lek, parsley, dill).

Raw food sushi:

For the filling you will need: raw mushrooms and sprouted green buckwheat, with the addition of sunflower seeds - everything is mixed in a blender.

Cut into slices: celery stalks, zucchini zucchini, cucumber, avocado.

Put green lettuce leaves on a leaf of dried seaweed for sushi, grease with the filling, add the prepared chopped slices and carefully wrap everything together.

It remains to glue the ends of the seaweed and cut into even pieces.

Pate

Such a paste can be spread on raw crackers, wrapped in lettuce, etc. It is very easy to prepare: 1 cup of sunflower seeds soaked in water overnight (all nuts and seeds soaked are easier and faster to digest). You do not need to soak, then the consistency will be thicker. 1-2 cloves of garlic, a slice of peeled ginger root, 1/2 cup of raisins, juice of 1-2 lemons, depending on the size of the lemon, so as not to over-acidify, 2 tbsp. tablespoons of organic Braggs soy sauce, a bunch of different greens - dill, chives, cilantro, parsley, basil, one large chopped carrot.

Grind all this in a food processor to a mushy consistency.

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