How to Eat Raw for a Day
Cook less and still eat healthy for the day with these four raw food recipes, like a green smoothie, from Canadian raw chef Natasha Kyssa.
Recipes for eating raw for the day
Frozen TV dinners, eating out, or ordering in every night may seem like an easier option than cooking. However, this convenience comes at a price—your health. Some frozen foods and restaurant meals are high-calorie and contain unhealthy amounts of fat and sodium. So, how can you eat healthy without spending hours in the kitchen?
Enter: raw food. Yes, you can eat raw and healthy. Natasha Kyssa, certified raw lifestyle coach, living foods nutrition specialist, raw chef, and author of The SimplyRaw Living Foods Detox Manual, in Ottawa, Canada, has numerous raw (and nutritious) recipes that you can easily follow.
Here are just four of her many quick recipes for how to eat raw for the day.
Green Mango Smoothie
A nutritious drink to jump-start your day.
• 2 mangoes, peeled
• 2 cups cold water
• 1 handful of spinach
Blend ingredients together and enjoy.
Also, check out these 15 weight loss smoothies to slim down.
A delicious way of eating dark, leafy greens.
• Large bunch of kale, collards and/or chard
• 1 tsp Celtic, Himalayan, or Kosher salt
• 2 tbsp. lemon juice
• ½ cup cherry tomatoes
• 1 yellow pepper, chopped
• 1 carrot, grated
• Handful of sprouted mung beans
Remove stems from kale and slice very thin. Add salt, massaging with your hands until soft. Add lemon juice, massaging again. Add yellow pepper, grated carrot, and mung sprouts.
• 1 avocado
• 1 stalk celery
• ¼ cup olive oil
• 1 tbsp. lemon juice
• 1 clove garlic
• Dash of cayenne
Blend avocado, celery, olive oil, lemon juice, garlic, and cayenne, until creamy. Pour over kale and mix thoroughly. Let marinate for 20 minutes before serving.
Tired of salad? Here are some other healthy lunch ideas.
Zucchini Noodles with Sun-Dried Tomato Sauce
This raw “pasta” recipe is a hit with everyone!
• 1 cup sun-dried tomatoes (soaked until soft)
• 4 dates (soaked 4 hours)
• 3 large tomatoes
• 2 cloves garlic
• 2 tbsp. olive oil
• 1 tsp. lemon juice
• 1/2 fresh basil, chopped
• Dash of cayenne
• 1/2 tsp. dried oregano
In a food processor, blend the soaked sun-dried tomatoes with dates. Add tomatoes, garlic, basil, and remaining ingredients, blending until smooth.
• 4 zucchini
Slice the zucchini in quarters, then use a spiral slicer to shred zucchini into thin noodles. Place noodles in serving bowls, and top with tomato sauce. Garnish with chopped pine nuts and basil.
Fuss-Free Carrot Cake
A delightful raw carrot cake that’s guilt-free, including the “cream cheese”
• 6 medium carrots, chopped
• 2 large apples, peeled and chopped
• 1 cup dried apricots, soaked 1 hour (in water)
• 1 cup raisins, soaked 1 hour (in water)
• 1 cup dried coconut
• 1 tsp. cinnamon
• 1/2 tsp. dried ginger
• 1/2 tsp. ground nutmeg
• 1/4 tsp. cardamom
• 1/2 tsp. orange zest
In a food processor, process carrots and apples. Transfer to a bowl. Next, process apricots and raisins, adding to the carrot mixture. Mix in the remaining ingredients by hand. Press into a springform pan and refrigerate while preparing the icing.
Cashew Cheese Icing:
• 1 cup raw cashews, soaked 4 hours
• 1/2 cup water
• 2 tbsp. raw agave or maple syrup
• Juice of 1 lemon
• 2 tbsp. shredded coconut
Blend cashews with water, sweetener, and lemon juice until creamy, adding more water if necessary. Spread icing on cake and top with shredded coconut.