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Cooking in the Raw

We learned a thing or two about raw cooking on a recent retreat: Dehydrators are a must in the all-raw diet, you can use heat but only up to around 118°F, and anything mimicking dairy is usually some kind of pulverized nut. Even if you’re not following a completely raw diet, eating raw occasionally can give your digestive system a break, and can be especially refreshing in the summer. So, we’ve included the recipes from the retreat below plus a couple others from raw food stalwarts Pure Food & Wine in NYC and Café Gratitude in LA.

The Retreat Menu

Chef Darryl Pretorius, a fine food chef who’s getting more into raw cooking, let us watch as he prepared lunch and dinner on our second day. Here’s what we ate.

Marinated Wild Mushrooms
Raw Sushi

Marinated Wild Mushrooms

These mushrooms, which the chef foraged himself in the countryside the day before, are marinated in nama shoyu (raw soy sauce) and sesame oil overnight, then dehydrated for an intense flavor.

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Raw Sushi

Ground beet, parsnips, and cauliflower mimic rice in these raw sushi rolls.

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Thai Strawberry Soup
Afternoon Snack

Thai Strawberry Soup

A refreshing, delicious, and gluten/dairy/sugar-free dessert.

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Afternoon Snack

Mixed nuts, cookies, and truffles made from blended dried fruits, nuts, coconut, and raw cocoa.

And a cup of Kukicha tea.

Raw Miso Soup
Raw Pad Thai

Raw Miso Soup

This soup has such an intense, rich flavor.

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Raw Pad Thai

A noodle-free Pad Thai.

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Zucchini and Heirloom Tomato Lasagna
I Am Pure - Raw Kale and Sea Weed Salad

Zucchini & Heirloom Tomato Lasagna

Raw food expert Sarma Melngailis lends us a recipe from her first book, Raw Food Real World: “The sweetness of the tomatoes and the creaminess of the ‘ricotta’ create familiar flavors that appeal to most everyone.”

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I Am Pure: Raw Kale & Seaweed Salad

Otherwise known as ‘I Am Pure,, this recipe is courtesy of Café Gratitude in LA—they have a great raw section on their vegan menu. Everything on the menu is named for an affirmation.

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