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5 Light and Healthy No-Cook Recipes

5 Light and Healthy No-Cook Recipes

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When you hear the words "raw food diet" you might think it sounds extreme. But you don't need to join some food religion to reap the benefits of this approach to eating. That's the whole idea behind my new book Eat Raw, Not Cooked. I travel the country teaching families how to add more whole, raw, unprocessed foods into their diets in the simplest, most satisfying ways possible. My clients soon discover they stop eating out of bags, bottles, cans, and boxesand start feeling healthier, lighter, and more energetic. I made my own remarkable recovery in 2007, when I ended 17 years of chronic pain and fatigue after switching to a raw food diet. You can learn more about my story and find dozens of healthy recipe ideas in Eat Raw, Not Cooked, available on Earth Day, April 22.
 
Read on for a couple of my personal favorite recipes that will give you a taste of how delicious raw foods can be!

Home on the Range "Ranch" Dressing

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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.

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Vegetable "Chips" and Dip

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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.

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Broccoli Alfredo

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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.

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Not Peanut Sauce

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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.

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Thuy's Pad Thai

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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.

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