Over the past twelve years, I have explored the vibrant world of raw foods and created hundreds of amazing recipes. Whether you’re craving a healthier version of your favorite comfort meals, or you want to pack as much nutrition as possible into every bite — raw foods make it all possible.
Pizzas, breads, crackers, wraps, pastas, salads, dressings, cheeses, yogurts, sauerkrauts, cakes, ice creams, smoothies, and juices — almost anything you love can be recreated using raw ingredients. The magic of raw food is that it can mimic the taste of traditional favorites while deeply nourishing your body at the same time.
In raw food preparation, we swap out cooking for techniques like dehydrating, blending, juicing, fermenting, freezing, and thawing to bring out incredible textures and flavors — crafting dishes that feel comfortingly familiar, yet are fully alive with nutrients.
While more elaborate raw recipes can be a creative art form of their own, everyday raw meals can be beautifully simple.
Colorful fruit plates, decadent smoothies, rich salads — most of the meals I prepare take less than 15 minutes and taste absolutely incredible.
In my book “Chronic Illness Recovery: A 21-Day Low Fat Raw Vegan Meal Plan to Stop Inflammation, Clear Pathogens, Rebuild Your Microbiome, and Ignite Deep Cellular Detox & Regeneration… and So Much More!” I share incredibly delicious recipes that are not only deeply healing for the body, but also quick and easy to prepare — even for a busy lifestyle.
The few recipes I’m sharing below are just a small glimpse into the delicious world of raw food — and a little taste of what you’ll find in my book.
If you love these creations and you’re ready to improve your digestion, reduce chronic inflammation, or naturally lose weight — without ever needing to count calories — consider exploring the full journey inside my book.
Along with a complete 21-day low-fat raw vegan meal plan featuring 65 recipes, the book also offers over 230 pages of highly valuable information — diving deep into the true roots of chronic illness, the role of the microbiome, the original diet of our species, and breaking down the myths surrounding sugar, protein, and much more. You’ll also discover the most powerful superfoods and special ingredients to break down and eliminate pathogenic biofilms from the intestinal tract and accelerate healing.
This book is a treasure manual for anyone seeking real clarity in today’s confusing world of conflicting dietary information. It is perfect for complete beginners, but even long-term raw vegans will find fresh inspiration and valuable insights within its pages.
I truly hope you enjoy these recipes as much as I do — and that through nourishing your body with living, vibrant foods, you will ignite the best and healthiest version of yourself.
Defrost the bananas for 10 minutes, then add all the ingredients to the food processor, blend till creamy, and pour into a bowl. Top it with the kiwi slices and mint for an extra pretty look! 😉
Cookie cutters can easily transform your simple fruit meals into 5-star culinary creations!
Sprout and dehydrate buckwheat upfront to always have them ready for sprinkling over dishes.
Soup Base:
Asian-style Noodles & Crunch: Take a small yellow, red, and green pepper, and slice them all in thin stripes. Spiralize zucchinis.
Coco Red Pepper Soup: Put all the ingredients in the blender and blend until you get a smooth consistency.
Massage the soup into the noodles and peppers and, for an extra touch, sprinkle black sesame seeds and cilantro leaves on top!
Macadamia nuts or cashews can be used in place of coconut flakes in this recipe.
Carob Nice Cream: Defrost the bananas for 15 mins and place them in the food processor, add carob and vanilla and blend till it has the consistency of an ice cream.
Carob Vanilla Sauce: Blend all ingredients to create a smoot sauce. Add more water only if necessary.
Put the nice cream and the sauce in the bowl and stir gently. Top with fresh blueberries and dried mulberries.
If you prefer your nice cream firmer, you can put it in the freezer for half an hour to tighten.
Spiralize cucumbers into noodles, and place them in the mixing bowl. Add sliced cherry tomatoes, celery stalks, and green onion, leaving a few of them for toppings. I used green onion bottoms for soup and tops for garnish. Now blend the soup base. Combine everything, and garnish with remaining celery, cherry tomatoes, and green onion. You can add 1/2 tsp of black pepper to the soup too!
Basil leaves should be just pulsed briefly at the end when making the soup to prevent a bitter flavor.
Smoothie:
Place the ingredients for the smoothie in the blender and blend till creamy. Decorate with a few kiwi slices!
If you prefer a thick icy texture, freeze the spinach upfront, or use store-bought raw spinach cubes.
Note: A few of the recipes included in the meal plan require the use of a dehydrator. If you don’t own one, no worries — I’ve provided alternative suggestions and simple swaps so you can still enjoy the full experience, no matter what equipment you have.
And of course, there’s so much more waiting for you — a full 21-day meal plan, exciting raw vegan creations, and detailed guidance on how to adjust everything to your personal needs. You’ll also get valuable insights into chronic illness recovery, holistic nutrition, and my own perspective, packed with tips, tricks, and practical advice to support your journey.
Ready to bring these vibrant raw vegan recipes to life in your own kitchen — and take real steps toward lasting health and recovery?
A transformative 6-month journey!
Starting Sunday, November 9, 2025
