Clean eating has never tasted better! Get started with these simple and flavor-packed raw food preparations
5 Light and Healthy No-Cook Recipes
1 of 6All photos
Home on the Range "Ranch" Dressing
2 of 6All photos
This is my version of Americas favorite dressing - ranch! For more healthy recipe ideas like this one, check out my new book Eat Raw, Not Cooked.
Vegetable "Chips" and Dip
3 of 6All photos
At almost every party I have ever been to, some sort of chips and dip are inevitably served. There is a comfort in dipping - it makes food fun. I am always encouraging my families to eat two salads a day. This means eight cups of "fluffy" greens per day. Not all of us want to sit down to a salad twice a day, every day. So, I created the CHIP! For more healthy recipe ideas like this one, check out my new book Eat Raw, Not Cooked.
4 of 6All photos
The broccoli alfredo is the very first meal I serve when I meet a new family. Why? Because it is so quick and easy, making more time for us all to get acquainted...and it tastes amazing! Broccoli alfredo turns into a beautiful meal when you add it to a few more vegetable layers. I call this nesting. First make a fluffy nest of arugula on your plate that has been lightly tossed in olive oil. Inside your arugula nest, add a handful of julienned zucchini noodles. Lastly, top your first two nests with your broccoli alfredo. Garnish with some pine nuts, avocado, and a few sprigs of basil. For more healthy recipe ideas like this one, check out my new book Eat Raw, Not Cooked.
Not Peanut Sauce
5 of 6All photos
Not Peanut Sauce was the very first dressing I ever created. I think I ate this dressing for a year until I felt confident enough to branch out and try something new. It's a good one. This sauce is thick and creamy, which makes it very satisfying and a good choice for those moving from a traditional heavy cooked diet into a lighter raw diet. Not Peanut Sauce is great served on Thuy's Pad Thai. Peanuts have a naturally occurring mold and that is why so many people are sensitive to them. I use a raw almond butter instead. For more healthy recipe ideas like this one, check out my new book Eat Raw, Not Cooked.
Thuy's Pad Thai
6 of 6All photos
A green papaya is featured in both traditional and contemporary Vietnamese dishes from spring rolls and salads to main dishes. Unlike the typical sweet tasting, orange papaya you might be familiar with, the inside of the green papaya is white. It is not sweet and, when cut with a julienne peeler, will turn into the most beautiful noodles that will hold up in a dressing. Choose a firm, dark-green papaya. I am so happy to have a little Asian market right next to me when I am home in New York. I often carry green papayas in my luggage when I travel to families so that I can share this amazing fruit! One medium papaya will give you eight cups of noodles. If you simply cannot find a green papaya in your area, don't fret. You can just use all zucchini, yellow squash, and carrots as your noodles. Squash does not hold up in dressings like the hearty green papaya, so dress your noodles right before serving. For more healthy recipe ideas like this one, check out my new book Eat Raw, Not Cooked.