Passionately Raw!

delicious raw food recipes created with passion

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Mexican Green "Rice" Recipe

on August 01, 2015

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A Very Special Broccoli Crunch Recipe

on April 26, 2015

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Welcome to Passionately Raw! Thank you for visiting my Passionately Raw! I am absolutely thrilled that you found your way here and hope you are having fun exploring my favorite raw food recipes.

I hope that my blog is an inspiration for you to join the raw food movement.

In radiant health,
passionately raw - Dominique

May your day be filled with peace, nobility and joy!

The discovery of a new dish does more for the happiness of the human race than the discovery of a star. - Jean Anthelme Brillat-Savarin

One Papaya, Two Amazing Salad Dressings

I eat papaya as often as I can and you should too. The fruit is such a blessing to our digestive system. Research shows that the nutrients in papaya not only help us digest our food, they help prevent cancer of the colon. The fiber in papaya has the ability to bind to cancerogenic toxins in the colon and keep them away form the healthy cells. Moreover, vitamins C and E, folate, and beta-carotene act in synergy to protect the DNA and reduce the risk of colon cancer. The seeds of papaya contain high amounts of proteolytic enzymes that help us digest complex proteins. They also have antibacterial properties and are believed to help people who suffer from liver cirrhosis. In many cultures the seeds are used to rid the digestive tract from parasites and to improve liver function. The proteolytic enzymes interfere with the lifecycle of parasites. The seeds also contain benzyl isothiocyanate that is toxic to larvae and eggs of the intestinal parasites. Save all the pap...

Lacto-Fermented Yellow Beans

It's this time of the year again. I am preserving, fermenting, and sun-drying some of the seasonal fruit and vegetables. Raw food is never boring. The final product will add nutrition and a very unique flavor to my raw dishes later on. As every summer I got some organic Beurre De Rocquencourt Bush Wax beans (yellow string beans, botanical name Phaseolus vulgaris) at the farmers market and preserved them for later. I love beans but since they should not be eaten raw, fermentation seems like a very good solution for any raw foodist. I am using my time-tested recipe with 2% salt. It works every time but as with everything you may need to adjust the amount of salt and spices. To fill a one quart jar I used about 1/2 pound (250 grams) yellow beans and 5 grams iodine-free pickling salt. Tools: 1 wide mouth 1 quart jar, sterilized fermentation lid, clean tea towel, or cheese cloth to cover the jar 1 glass weight, sterilized Ingredients:...

Pickled Raw Green Blueberries Or The Green Blueberry Achar

Happy start into August! Visitors to this blog know by now that I love to use unusual ingredients. I love to experiment with textures and flavors. When I first planted my blueberry bush I did not know that the first year berries would not ripen. I was puzzled. I had tons of berries but they all were green and did not want to ripen. Throwing them away was out of question. There must be a way to save the harvest somehow and still keep the things raw. An idea for a green blueberry vinegar crossed my mind. Those who know me know that I do not like to waste food. There is always a way to be frugal, so I started researching and found out that the green berries could also be turned into delicious raw Indian relish. The experiment turned out perfectly. I made an achar. What is achar? Achar is a popular Indian condiment usually made of sliced fruit and vegetable pickled in oil with spices. It is usually consumed at dinner time to accompany rice dishes and stews. Popular types of a...

Classic Fennel And Orange Salad On A Bed Of Greens

I hardly can believe that it is already October! Time flies. If I had any illusions that the summer would last forever, today they are all gone. The weather outside changed overnight... Only a visit to a local farmers' market is comforting. The produce is incredibly colorful and bountiful with late summer and early fall crops. A salad seems always like a good idea. Make one whenever you can lay your hands on fresh organic herbs greens, and edible flowers. Salads are easy to make and do not require expensive kitchen equipment. Sharp knife is all you need to chop up the ingredients. A simple dressing can be whisked in a bowl with the help of a fork, or shaken together in a mason jar. It really is easy to go raw and you do not even need to be a vegan. ~ Classic Orange And Fennel Salad On A Bed Of Greens ~ Ingredients: for the salad 4 medium large fennel bulbs with fronds 2 oranges mixed wild herbs and greens (a bowlful per person) handful of edible flowers...

Easy Sprouted Sunflower Seed Dressing

Someone once said that September is a thirty-days long goodbye to summer. If you live in a four-seasons climate zone, you can clearly see the changes happening in nature. Each season has it's beauty but nothing warms our hearts as much as the memories of summer and summer vacations on a cool day. On this first, beautiful day of September I am making a sprouted sunflower seed dressing. Clean, organic ingredients. Very easy to make. I started the seeds two days earlier. A simple process that activates the nutrients and makes the seeds more easily digestible. To sprout the seeds, take 1/2 cup organic sunflower seeds and place them in a sieve. Rinse thoroughly under running water. Transfer the seeds to a bowl and fill it with filtered water. Soak the seeds overnight. In the morning, discard the water and rinse the seeds one more time. Drain the water completely and cover the bowl with a clean tea towel. Allow the seeds to sprout. Note: If you have a sp...

Pineapple Passion Fruit Juice And A Tropical Dream Smoothie Recipe

There is hardly any juicer on the market that does not come with its own recipe book, and there is hardly any juicer owner who does not create his or her own juice recipes. Like most people I make juices that have more than two or three ingredients, but sometimes I crave for something as simple as one- or two-ingredients juice. My pineapple passion fruit juice is one such creation. It is absolutely divine, but if you decide to make the way I made it, it is nothing you will be making in the morning before you go to work. My method is a bit laborious but it pays off. There is a simpler way to make it, but the taste will not be the same. You can trust me on that. Ingredients: flesh of 1 1/2 - 2 ripe pineapples, chilled 1 lb ripe passion fruits (purple granadillas) Tools: sharp knife wide mouthed jar sieve spoon juicer Method: Wash and pat dry granadillas. Place a sieve over a wide mouthed jar. Cut each fruit in h...

Brazilian Impressions - 3 Delicious Smoothies Inspired by Rio de Janeiro

My recent short vacation in Brazil came as a blessing in the middle of the ice-cold winter. The five days I spent in Copacabana (Rio de Janeiro) helped me restore my immune system. I oscillated between the beach and diverse juice corner stores, and came back healthy and ready for my next assignment in Germany. And believe me, it is cold here! My trip to Rio de Janeiro not only left me happier and healthier, it inspired me to create new, healthy smoothies for my blog readers. They are loaded with vitamins, minerals, enzymes and other important phytonutrients. Since these fruits are in season in South America and Asia, you will have no problem finding it in the produce aisle in the North as well. And if you are concerned about the carbon footprint, think about the farmers and the farmer co-ops south of the Equator that you are supporting when you buy the fruits of their work... But make sure you are buying a "fair trade" product. It may be a bit more expensive, but it will h...

Smashed Cucumber Salad With Finger Limes And Myoga

This Smashed Cucumber Salad With Finger Limes And Myoga is a variation of a popular Japanese smashed cucumber salad (tataki kyuri). I love unusual ingredients and was tempted to use myoga ginger (Zingiber mioga) and finger limes (Citrus australasica) together with the very last skinny cucumber I harvested in my own garden. Perfect appetizer on a sunny late summer day! I am aware that you might not be able to get the ingredients needed, but if you do, give this recipe a try. Unfortunately, there are no substitutes for finger limes or myoga since nothing tastes the same. Best cucumbers to use are the Japanese cucumbers but you can also use Persian cucumbers and baby English cucumbers. Large English cucumbers have too many seeds. You could still use them, of course, so don't despair if you do not find the Japanese or Persian ones. To remedy the shortcomings of an English cucumber you could cut it lengthwise in half, scoop the seeds out, and smash eac...

Raw Fig Chutney

Chutneys are wonderful companions to cold cuts and cheeses. My aged macadamia nut cheese can stand alone, but it tastes even better if accompanied by a sweet and spicy raw fermented fig chutney. Raw fermented foods are truly living foods. They help stabilize intestinal flora, improve digestion and strengthen the immune system. I used figs because they are in season right now, but you can use pears or plums if you prefer. The trick is to allow the ingredients to ferment for at least a couple of days. Ingredients: 10 fresh figs 1 1/4 cup raisins (soaked in water overnight) 1 Tbsp probiotic powder (make sure your formula contains Lactobacillus acidophilus ) 1/2 cup purified water for blending 1 small red onion, chopped 2 garlic cloves, minced 1 small red hot chili pepper, chopped seeds removed 1 tsp Celtic sea salt (add more if needed) 1/4 tsp allspice 1/4 tsp nutmeg 1/4 tsp cinnamon Method: Wash the figs and cut off the tops. Cut figs into quarters and pla...

Oleo Saccharum Recipe

Happy Summer Solstice! Oleo saccharum is a great way to use citrus peel. Sugar is used to draw the essential oils from the peel. The result is a fragrantly delicious syrup that can be used in alcoholic and non-alcoholic cocktails, raw drinks, smoothies and raw deserts. It is very easy to make. In this frugal recipe I used lemon peel from organic, untreated lemons but you could use any citrus peel, pineapple peel or even banana peel to make it. The general idea is to use equal parts of peel and sugar. I used measuring cups. You can use kitchen scale if you are not quite sure that the amounts are right. Most people I know discard the lemon peel after squeezing the juice out of lemons. I learned long time ago to use the lemon zest in my recipes and to preserve the peel in salt, vinegar, alcohol or olive oil. I also love to dehydrate it, grind it and use it as a spice. Oleo saccharum is another way to use the peel. Ingredients: 1 cup of lemon peel from organic...

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Your health is what you make of it. Everything you do and think either adds to the vitality, energy and spirit you possess or takes away from it. - Ann Wigmore

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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. - Luciano Pavarotti

Affiliate Links Disclosure

This is a Google ads free blog. To support my work this blog is monetized through my affiliate links. This means that if you were to make a purchase through one of these links, I would receive a small percentage of the sale price. I only link to products I trust and wholeheartedly recommend. Also, if I write a review of a product, I do it because I tried it out myself. I never get paid to write a review. My first priority is always to provide valuable information and resources to help you create positive changes in your life. I will only ever link to products or resources - affiliate or otherwise - that fit within this purpose. Thank you very much for your support. In radiant health, passionately raw - Dominique