A lot of my readers have been asking for more and more raw recipes.  I thought I would post a 3-course raw menu that is simple to make, delicious, alkaline and healthy including Raw Corn Chowder, Raw Creamy Coleslaw and Waldorf Apple Salad.    These are fun summery recipes perfect for the hot weather and great to take to picnics and get-togethers.  Try going to your local farmer’s market to buy the ingredients.

The only appliance needed for all 3 recipes is a blender!

RAW CORN CHOWDER

Ingredients:

• 3 ears fresh raw corn
• 2 tomatoes, chopped
• 6 green onions, chopped
• 1 ripe avocado, scooped out
• 1 red bell pepper, chopped
• 1½ cups coconut milk or fresh carrot juice is a fun alternative
• 1/4 cup soaked cashews
• 2-3 Tbsp Nama Shoyu, Tamari or Coconut Aminos
• 1 stalk raw celery
• 1 Tbsp raw tahini or 1/3 cup chopped raw goat cheese (the cheese is my favorite)
• 1/4 tsp cumin
• Celtic Sea Salt and pepper to taste

Directions:

*Make sure all ingredients are fresh and ripe

1. Cut the corn off from the cob (reserve about 1/3 of the corn to add to the soup at the end). 
2. Place the fresh corn kernels into a blender. 
3. Using the back of a knife, scrape each cob, extracting as much juice as possible into the blender. 
4. Add the remaining ingredients into the blender along with the seasonings.
5. Blend on high for about 1 minute.
6. Pour the blended mixtures into a large serving bowl, adding the reserved corn. 
7. Stir well. 
8. You might need to add more Celtic Sea Salt and pepper.
9. Serve with dehydrated crackers. 
10. Serves 4

*Option: Blend in 6-7 mushrooms (you may need to add more liquid).

RAW CREAMY COLESLAW

Ingredients:

• 1 head cabbage, shredded (I prefer red cabbage but green is also fine)
• 4 carrots, grated
• 1/3 cup chopped fresh cilantro, optional
• 1 Batch of dressing – either option 1 or 2 below

Tangy Dressing 1:

• 2 Tbsp apple cider vinegar
• 3 Tbsp Almond or Sunflower Dip or if you don’t have time to make it you could use Vegenaise  (grapeseed oil variety) which isn’t raw
•  1-2 tsp raw honey or yacon
• 1 tsp UME plum vinegar
•  Celtic Sea Salt to taste

*Whisk all of the ingredients together in a bowl or shake in a glass jar.

Creamy Dressing #2:

Make one batch of my Sunflower or Almond Dip.  My favorite is to make half of each dip and combine together.  For this salad I always add 2-3 Tbsp of extra lemon juice to the Almond Dip.

Salad Directions:

1. In a serving bowl combine the shredded cabbage, grated carrots and cilantro  and toss. 
2. Make dressing of choice and pour the dressing over the coleslaw and mix well.

Serves 4-5

WALDORF SALAD

Salad Ingredients:

• 5 apples, chopped
• ½ cup finely chopped celery
• 1/3 cup chopped raw walnuts
• 1 cup chopped fresh pineapple (reserve the juice for the dressing)

Sauce: TANGY FRUIT DRESSING

• 12oz plain non-dairy yogurt – I have used raw goat yogurt which is good or try coconut yogurt
• 8oz frozen pineapple chunks
• 1/8 cup lemon juice
• 1/8 cup fresh pineapple juice
• 1/8-1/4 cup fresh coconut milk
• ¼  cup raw coconut pudding or if you don’t have time to make it you could use Vegenaise  (grapeseed oil variety) which isn’t raw
• 1 Tbsp vanilla

Directions:

1. Combine the salad ingredients in a serving bowl
2. Make the dressing – Blend all of the ingredients in a blender until smooth. Makes 3 cups
3.  Add the “Tangy Fruit Dressing” recipe above, 1 cup at a time and toss until the fruit is well coated.

Makes 9-10 cups

Related posts:

1. Sweet Potato Corn Chowder and Grilled Asparagus Bisque
2. The Perfect Summer Salad: Red Quinoa Tabouli
3. 3 Delicious Spring Salads
4. Dressings that make the Salad!
5. 3 Sweet and Creamy Fruit Sauces