Let me guess. You’re new to a low fat raw vegan diet and while you love being able to eat pounds and pounds of fruit everyday, you’re having trouble satisfying your savory tooth at the end of the day.
Well, here are all of my favorite savory raw recipes. And don’t worry, they are all low fat, salt, spice, and condiment free.
Hope you enjoy…
Ridiculously Delicious Raw Pasta
2 medium-sized tomatoes
1 Ataulfo (yellow) mango*
Handful of fresh cilantro
2 zucchini or yellow squash, spiralized
*Ataulfo mangoes are much creamier than the more common Kent or Tommy-Atkins varieties (and much tastier, in my opinion).
Cut the tomatoes into quarters and place into a blender. Peel and chop the mango into large pieces, close to the size of the tomato quarters. Place the mango pieces in the blender. Chop the cilantro and place in the blender.
Don’t blend it too much or it will get bubbly and yucky. Pour over the spiralized squash.
I especially like to eat this as a sauce over spiralized zucchini or yellow squash, but you could also use it as a dressing for any greens of your choice. You could also just eat it on its own as a soup.
The mango-tomato-cilantro combo is just so delicious! 🙂
Salty Salt-Free Salsa
24 ounces cherry or grape tomatoes (sweetest you can find)
16 ounces of celery (4-6 stalks)
8 ounces red bell pepper (1 pepper)
4 ounces sweet apple (Gala or Fuji, 1/2 apple)
1 handful cilantro
1 English cucumber, sliced diagonally*
*I prefer the English variety. They are less watery than traditional cucumbers and have much more flavor.
Cut half of the celery, red bell pepper, and all of the apple into medium-sized pieces. You want each piece about the same size as the tomatoes. Pulse half of the tomatoes and cilantro with the celery, pepper, and apple chunks. You want a slightly chunky mixture, not a puree.
Dice the rest of the tomatoes, celery, bell pepper, & cilantro. Stir blended portion with the diced portion and devour with cucumber slices or any veggie you like.
Not-So-Pretty Pistachio Dressing
2 medium tomatoes
1 medium cucumber
1 oz pistachios
1 head romaine lettuce
Coarsely chop tomatoes, half the cucumber, and pistachios and blend. Spiralize the other half of the cucumber, chop the lettuce, and mix together with the dressing. This is a very savory and hearty salad that I love to eat during the winter.
And you’ll know the reason for the name once you make the recipe.
Go raw and be fit,
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