Rethink Raw Food with Four Simple, Delicious Raw Main Courses

You've probably heard the expression "You are what you eat." Wouldn't you want to be unprocessed, chemical free, and all natural? One of the main ideas behind the raw foods movement is that cooking kills or diminishes the nutrients...

You've probably heard the expression "You are what you eat." Wouldn't you want to be unprocessed, chemical free, and all natural?

One of the main ideas behind the raw foods movement is that cooking kills or diminishes the nutrients and natural enzymes, which mean fewer health benefits like the boost in natural immunity to diseases. Some have suggested switching to a raw foods-only diet has not only boosted immune systems, but also cleared up chronic headaches, allergies, improved memory and arthritis, and even helped with diabetes.

You might say a raw foods diet isn't a viable diet because it seems too extreme, and many would agree. However, a raw foods "cleanse" for a few days or even a week would rid your body of toxins and make you will feel more energetic. And not only is it super good for you, but there are actually some delicious raw food recipes out there that would make even the staunchest holdout reconsider going raw. Here are four raw entrées that will make you rethink raw food.

Carrot Ginger Soup

Some may not consider soup to be a "real" main course, but to those people I say: Taste this surprisingly hearty soup and tell me you wouldn't love this for a meal.

Carrot Ginger Soup
Carrot Ginger Soup

Serves two people, or three as a side.


  • 10 large carrots 
  • one green apple
  • one avocado
  • juice from half a lemon
  • about half to two-thirds of a teaspoon of freshly chopped ginger
  • half a teaspoon of sea salt
  • a quarter teaspoon of allspice.


  1. In a high-speed blender, combine the juice of the carrots, apple and avocado, with the spices.
  2. Blend until thick and smooth.
  3. Serve immediately while fresh and slightly warm. 

Stuffed Peppers

Pepper Ready to be Stuffed
Pepper Ready to be Stuffed

Serves two or three people.


  •  two large, beautiful peppers -- preferably red or yellow
  • a cup of soaked sunflower seeds
  • half a pint of cherry tomatoes
  • a celery stalk
  • half of a small onion (rough chopped)
  • two tablespoons of lemon juice
  • one tablespoon of olive oil
  • 1/2 tsp. of cayenne powder
  • 1/2 tsp paprika powder
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • two or three cloves of garlic
  • sea salt to taste


  1. Cut off the top of the peppers, then cut them into halves.
  2. Cut each half into three sections so that each pepper turns into six wide sections that you can then fill.
  3. To make the filling, combine all the ingredients (except the cut peppers) in a food processor. Process until thick and smooth.
  4. With a spoon place about two tablespoons into each pepper section.
  5. Garnish with a little parsley, and enjoy. 

Zucchini Linguine with Basil Pesto

This is a very accessible recipe. Even the most avid carnivores will want a second helping.

Zucchini  Linguine
Zucchini Linguine

Serves three or four people.



  • 1/2 cup soaked pine nuts
  • 1/4 cup soaked pumpkin seeds
  • 2 cups of tightly packed basil
  • 1 tbsp. of lemon juice
  • a few cloves of garlic
  • 1/2 tsp. of sea salt
  • 1/4 cup of cold-pressed of extra virgin olive oil 


  •  three large zucchini
  • a quarter to half a pint of cherry tomatoes 
  • six to ten rough-chopped olives
  • 2 tbsp. of pine nuts


  1. For the pesto, blend the pesto ingredients in a food processor and process until almost smooth.
  2. If it seems a little dry, you can add just a bit of water until the consistency seems right.
  3. To make the zucchini linguine, use a julienne peeler to slice the zucchini into noodles, then place them in a bowl.
  4. Add the cherry tomatoes (halved), the rough chopped olives and the pine nuts to the zucchini noodles.
  5. Then add the pesto, about half a cup to start, to the zucchini noodle mixture and toss.

If you want more pesto, you can add more a little at a time until you get it how you want it. You can soften the noodles a bit if you want by letting the mixture sit (covered) for about an hour before serving.

Thai Lettuce Wraps

These lettuce wraps are so simple, but with a sauce so delectable that you won't be able to get enough.

Thai Lettuce Wraps
Thai Lettuce Wraps

Serves three to four people.


  • head of lettuce (romaine or butter)
  • 1/4 cup of wild honey
  • 1/8 cup of Nama Shoyu
  • 1/2 tsp. fresh minced garlic
  • 1 tbsp. fresh minced ginger
  • 1 tbsp.  hulled sesame seeds
  • 1/2 tbsp.  sesame oil
  • 1/2 tsp. red pepper flakes (or to taste)
  • 1 1/2 cups of walnuts 
  • 1/2 cup diced celery
  • 1/2 cup diced carrots,
  • 1/2 red bell pepper (diced),
  • 1/2 cup fresh cilantro (minced)
  • 1/4 cup minced scallions
  • grated carrot and/or alfalfa sprouts (optional for garnishing)


  1. Wash the lettuce and leave it to dry.
  2. For the sauce, combine honey,  Nama Shoyu, garlic,  ginger, sesame seeds, sesame oil, and the red pepper flakes  in a food processor, preferably fitted with an S-blade. Pulse three to four times.
  3. Add the walnuts to the sauce mixer in the food processor and pulse four or five times, or until the walnuts look to be the consistency of ground meat.
  4. Then add the diced celery, diced carrots, red bell pepper (diced), fresh cilantro , and the scallions.
  5. Pulse three or four more times to incorporate the rest of the ingredients.
  6. Scoop two or three spoons full of the mixture into two or three lettuce leaves per person, then fold like a burrito with one end left open.
  7. Garnish with grated carrot and/or alfalfa sprouts. 

You're probably thinking that raw food just isn't for you, and I would agree that it can be intimidating. However, with these simple, delicious, accessible recipes, you might find yourself a believer. If you try a raw main course and love it or hate it, feel free to contact us and let us know what you think of these recipes.