Raw Vegan Recipes

Important note: the following recipes are different from most other raw food recipes available from other sources in that our recipes have been created with both the digestive system and the taste buds in mind, unlike most other recipes that focus primarily or exclusively on taste. However, it should always be kept in mind that individuals differ in their digestive abilities and proclivities.

Note on blending: I don't recommend blending for several minutes as suggested in many published raw recipes. Blending results in rapid loss of nutrients through oxidation. To preserve nutrients as far as possible, blend for no more than 45 seconds. I blend most of my foods for less than 20 seconds, waiting only until the mixture is homogenized, leaving it in a rough texture to encourage chewing the food. Always EAT (chew!) your raw smoothies, soups and any other liquid salad blends, to mix your saliva thoroughly with the food. This means taking small mouthfuls (smoothies–one small sip at a time, then chew). The up-down action of the jaw excites the salivary glands to introduce saliva and its digestive enzymes into the mouth.

Another important note: Recipes marked with "§" (for example the first soup recipe) are not recommended for regular consumption. However, this restriction can be overcome by removing the tahini and/or other seed/nut butters from the recipe. Personally, after tasting the lighter soups, I have come to discard the "cream" part altogether from soups. You might try 1/4 of an avocado instead, OR 1-2 Tbs of flax meal if you're bent on having something creamy!


Spanish names of vegetables/fruits 

(Nombres de algunos alimentos en español)






bean–judia/soja verde





greens–ojas (verdes como ojas de remolacha, espinaca, lechuga, ojas de apio, ojas de zanahoria, acelga)





yam/ sweet potato — boniato, batata



nuts–frutos secos







After-workout powerhouse salad-part I

1 head organic Green leaf lettuce (4-5 cups chopped, or about 20 leaves (at least))

2-3 cups (packed) Mung bean sprouts (about 1 inch long; beans are still rounded and white; eat with skin even if the skins have separated)


After-workout powerhouse salad-part II

Organic tomatoes, equivalent of 6 medium or more

½ Organic cucumber


Green Life salad

Green leaf lettuce

1 large (5” or 13 cms) Tomato or equivalent

Green onion (about 3 Tbs diced)

½ Cucumber (about 3” or 9 cms)

1-2 cups bean or lentil sprouts


Citrus punch salad

Romaine lettuce–7 or 8 large leaves, chopped

2 Oranges, peeled and cut into bite-size pieces


Spanish refresher salad

2-3 cups chopped escarole leaves:

1 pomegranate, peeled, with the pearls (arils) separated


Carrot-Cabbage Salad

2-3 medium-sized shredded carrots

1 cup shredded cabbage


Radish Salad

4-5 red radishes, halved and sliced thin

1/4 onion, shredded or into small thin strips

1 medium sized tomato, cut into small pieces

1 stalk celery, cut into thin slices

Juice of 1/2 lemon

pinch of salt if desired

Mix ingredients in a bowl, squeeze the lemon juice in and stir well


Soups – Savory

Cream of carrot §

Ingredients: 2 large carrots, 1 cup chopped parsley, 1 cucumber, half medium sweet onion (≈60 g), 1 tbs chopped ginger, seasoning, sea salt, 1 tbs raw seasame tahini


Chop carrots, parsley, cucumber and ginger; blend well, starting with cucumber and adding other ingredients (add water if necessary to blend); add seasoning, sea salt, tahini and blend briefly again. Makes 1 large bowl.

Optional:  include half sm lemon w. peel, no seeds, chopped, among ingredients to blend;

Optional:  add 1 tsp soy sauce, Bragg’s aminos, or 1/2 tsp hot pepper sauce to taste


Green Carrot soup


1 large carrot

4 small dark tomatoes (greenish brown)

1/2 cup chopped cucumber

2 Tbs minced green onion

1/6 tsp sea salt

1/4 tsp Chechere's creole or other seasoning to taste

1.5 cups chopped spinach

1.5 cups chopped escarole

Place in blender container in the above order and blend (start on variable, move quickly to high) for 30 secs. Serves one (large bowl).


Carrot powerhouse


1 large carrot

1/2 cup chopped cucumber

1-1/2 cups chopped zucchini/courgette

1 cup broccoli florets

2 T minced green onion

1 T minced ginger

1/6 tsp sea salt

1/4 tsp Creole seasoning

1/8 tsp black pepper/cumin powder, as preferred

1 cup beet greens


Place in blender container in the above order and blend (start on variable, move quickly to high) for 30 secs (On Vitamix; on less powerful blenders may take upto 50-60 secs). Serves one (large bowl).


Summer carrot soup


3 medium vine ripened tomatoes

3-4 medium size carrots

1/2 cup chopped cucumber

2 T minced green onion

1/6 tsp sea salt

1/4 tsp creole seasoning

1/3 cup cilantro/parsley

2 heaping Tbs sliced ginger (cutting across fibres)

1 cup chopped spinach

Place in blender container in the above order and blend (start on variable, move quickly to high) for 30 secs. Serves one (large bowl).


Garden tomato

4-5 medium-large vine ripened tomatoes

1/2 cup chopped cucumber

1/2 cup chopped zucchini

1/4 cup green onion

1 medium carrot

1/4 tsp seasalt

1/4 tsp creole seasoning

1 cup chopped escarole

1 cup chopped spinach

1/4 haas avocado

Place all items  except avocado in blender container in the above order and blend (start on variable, move quickly to high) for 30 secs. Add avocado pieces at the end, after the ingredients have been homogenized and while the soup is stirring in the container. Serves one (large bowl).


Winter carrot soup


3 medium sized carrots

1/2 zucchini (piece length about 4 inches)

2 tbs of minced onion

2 stalks of asparagus

2 tbs of cashew or 1/4 avocado–do NOT overdo this ingredient!

pinch of salt, curry powder, and/or other spice if desired.

1/2 cup water

Blend until creamy. Garnish with pieces of tomato and greens on top. Aesthetic and gustatory delight!


Cream of Cauliflower §


Quarter head cauliflower; 

2 organic green peppers

1 cup of :sprigs of parsley, sweet basil, greek basil, holy basil, thyme, and chopped malabar spinach; 

1 cucumber,

half medium sweet onion (≈60 g)

seasoning, sea salt,

1 tbs raw seasame tahini

2 tbs cashew butter

Chop cucumber, peppers, onions, cauliflower; blend well, starting with cucumber and adding pepper, onions, to get a watery blend, then adding cauliflower and other ingredients; add seasoning, sea salt, tahini and cashew butter, and blend briefly again. Serves 1-2 persons.

Increase/decrease cashew butter to get desired creaminess.


Cream of Potato-louki §


Six-inch length of tender louki, partly peeled;

1 med. red potato, w. skin;

half med. onion;

1/8 of 10”x7” hubbard squash, peeled;

2 tsp raw sesame tahini, pinch of sea salt, red&black pepper, pinch of turmeric.

Blend all ingredients well, until creamy texture is obtained


Cream of Sweet potato soup §

[Weight gain recipe when specifically prescribed]



1 lg sw potato

2 carrots (or 1/2 cup juicy* carrot pulp from c juicer)

2 oz coconut milk (or meat of half coconut+ c. water)

1/4 tsp Curry powder,

1/2 tsp creole + s salt

1/4 tsp ginger powder

Chop the vegs, blend w. just enough water to mash; add 2 oz coconut milk and spices to taste.

Optional: kelp/dulse (experiment)


* by adding in c juice or by turning off juicer while still juicing last carrot)


Spinach Cilantro soup

1 bunch cilantro

1/3 – 1/2 bunch spinach

2 m-lg tomatoes

sea salt

ginger OR garlic (eq of 2 cloves)

1/4 onion

Cucumber (optional)

Bean sprouts (optional)

Jicama (optional)

Cajun seasoning

Blend well w/ starting with tomatoes and adding the rest.


Zuccini –parsley soup

½ medium zuccini squash

¼ bunch curly parsley

1 tomato medium

¼ cup shallots/green onion

1 cup romaine lettuce (chopped)

sea salt

water as needed

Blend well, starting with tomatoes to get juice out


Tomato pepper soup

4 medium Tomatoes

1 Red/green bell pepper

½ small cucumber

1 to 2 Tbs chopped Onion

½ clove garlic

Salt to taste

Blend well and serve!


Pumpkin soup


2 cups diced pumpkin

½ cup green onion

4 thin slices of ginger

2/3 cup walnut, pre-soaked

1.5 – 2 cups water as desired

pinch of seasalt if desired

1 cup mung bean sprouts

Blend all ingredients except sprouts in blender until a lightly creamy mixture is obtained. Serve with sprouts sprinkled on the surface of the soup.


Sprout soup


4-5 medium green-brown tomatoes ("comate" tomatoes)

3/4 cup chopped cucumber

1 cup bean sprouts

2 medium carrots (approx 12 cms)

1 tbs chopped onion

1 small clove of garlic

cayenne pepper

sea salt

white pepper

Blend well in blender, and serve with slices of European style germinated grain rye bread with raw tahini spread and sprinkled with black pepper & sea salt if desired.


Soups – sweet

Honey Dew Crème

Caution: Normally, melons are recommended eaten alone. This recipe is handy if you happen to be stuck with an already cut melon that turned out to be unripe, and the bananas are exceptionally ripe. The reverse combination (ie., unripe bananas and ripe melon) can be a gastronomic disaster!


Ingredients: Ripe bananas, barely-ripe honey dew melon

Mash bananas (must be really ripe and sweet, easily mashed); cut melon into wedges and grate them on to the mashed bananas, mix well and serve!


Cucumber Crème

Ingredients: 2 lg ripe bananas,1 cucumber

Chop and blend cucumber until liquefied; add bananas and blend; makes 1 bowl



Green wraps

Ingredients: Ripe plantains, boston (butter) lettuce—large leaves

Cut plantain in half, then slice each in half lengthwise. Wrap each quarter in single leaf of lettuce. Goes well with other varieties of lettuce as well, and just ripe bananas can be substituted for plantain.


sunflower wraps

Ingredients: red leaf lettuce, alfalfa  sprouts, sunflower seed butter (SunButter crunchy)

Wrap sprouts and a dollop of sunflower seed butter in leaf and enjoy.


Veggie plate 1

Ingredients:6-8 medium okra (5”);≈10 leaves of romaine lettuce;3 medium carrots (≈1”dia at broad end).

Wash veggies, eat one at a time, become aware of the incredibly complex flavors of each fruit/vegetable/greens.



Zuccini  (1 large zuccini-3.5" dia–makes enough spaghetti for 2 persons)


Pesto sauce (for 2 people):

Spinach or kale (1/2 bunch)

Cilantro (1 bunch)

Parsley (half bunch)

Celery (4 stalks)

Onion—1/4 med

Garlic—2 lg cloves


1 tbs walnut or sprouted flaxseed if desired

Blend well, with a minimal amount of water and adding only as necessary to achieve consistency. Stop blending when grainy texture is obtained. Pour over zuccini spaghetti.


Collard roll

Large succulent collard leaves


Choice of 4 items from:

Carrot strands (3-4” long)

Jicama strands (“)

Zuccini strands

Cucumber strands

Red radish strands

Onion strands

Bean or Alfalfa sprouts

Thinly sliced/grated lemon peel

Tony Chechere’s Creole seasoning OR simply sea salt!

Spread out one half  of collard leaf cut along (and excluding) the stem, and place on board underside facing up.  Squeeze lemon juice over mixed vegetable strands, sprinkle lightly with seasoning/salt, mix well, and place on leaf, spreading it out flat. Roll up the leaf into a giant wrap. Repeat with other half of leaf. Makes two rolls with every leaf.

Can also add cilantro chutney or salsa if desired.

Very refreshing dish.


Sprout burgers

1/2 cup dry mung beans, sprouted 4-5 days

5-7 medium carrots

1/2 cup fennel, chopped

1-1/2 to 2 cups long green peppers (italiano peppers)

1/4 cup chopped green onion

1 stalk celery

2-5 springs spinach, with stalk


cayenne powder

sea salt

white pepper

cumin powder

Process vegetables in food processor until a coarse grainy-chunky texture is formed. Add spices to taste if desired. Form in to burger shaped disks on plate and serve with garnishings or have as fresh blended salad.

For a more authentic "burger" preparation, you'll need to add 1-2 tablespoons ground flaxseeds OR 1-2 teaspoons extra virgin olive oil or about 1 tablespoon raw sesame tahini to the processor and process 2-3 seconds more; then form into 5 mm thick-burgers and place in dehydrator until desired level of moisture is obtained.



Sweet potato chips

Cut yam/sweet potato into thin slices.


Calabasa chips

Cut calabasa into blocks, shave off rind and then into thin slices


Eggplant delights

Ingredients; 1 eggplant, lemon, creole seasoning


Peel eggplant and cut into circular super-thin slices; Set slices on tray/plate, sprinkle lemon juice and creole, and enjoy!

For a chewy delight, dehydrate by placing the tray in the sun for an hour or more.

For a crispy delight, dehydrate in a dehydrator for several hours until crisp.


Green truffles

Ingredients: dates, crisp leaves of romaine, dinosaur/elephant/lancinato kale, and/or collard.

Romaine: Place half lg medjool date or 1 deglet noor date near middle of leaf, fold over once, twice, then around. Makes two bites!

6 "truffles" deliver 120-140 calories!

Lancinato kale: cut out the middle stem and take the two lengthwise halves of the leaf, roll half a large medjool date or one deglet noor date in each half of the leaf.

Collard: Depending on size of leaf, you may have to cut 2” wide strips lengthwise (exclude stem) and roll up as above in each strip.


Blueberry custard

Ingredients: bananas, blueberries

For 1 serving: Mash one medium banana for “custard,” and top with 1/2 cup freshly picked ripe blueberries. Heavenly

[Note: this can be very sweet; it’s great to take this with pieces of romaine lettuce or celery]


(N)ice cream

Strawberry banana

3 Frozen bananas

4 medium strawberries, fresh

1 cup broken up beet greens (succulent leaves only)

2 walnut halves IF DESIRED (Do NOT overdo this ingredient!)

Blend well. Makes 2 servings


 Verry Berry

3 Frozen bananas

1 cup frozen combination of two or three of the following: raspberry/marionberry/blueberry/blackberry/mulberry/strawberry

1 large leaf crisp romaine

1/8 of small Haas avocado, or 2 walnut halves IF DESIRED (Do NOT overdo this ingredient!)

Blend well. Makes 2 servings


Mango Greengo

1 frozen banana (large)

1 fresh/frozen Ataulfo or equivalent tasting mango

1 leaf crisp romaine or ½ cup beet greens (crisp)

Blend well. Makes 2 servings, or 1 serving depending on how you look at it!



Dr. A’s Quick-Fix


Choice of green or purple kale (2 large leaves), elephant kale (3large leaves); Purified water (10 oz); choice of:

1.5 Ripe bananas


1 banana + 1/2 mango


1 mango


1 banana + 2 -3 frozen strawberries

Blend. (frozen banana/mango may be used to meet up to half the fruit requirement, since these fruits are normally not refrigerated)


Alfalfa smoothie


2 cups alfalfa leaves (NOT sprouts)

3 bananas, 1 ataulfo mango, purified water (16-20 oz):

Blend for a filling breakfast.

If you cannot get alfalfa leaves where you live, you could just as easily substitute other greens—some nice choices being beet greens, or celery and spinach.


Celery smoothie

Ingredients: 2 stalks celery, 3 bananas, and ½ mango (optional); purified water

Blend well.


Alfalfa-celery combo

Ingredients: 1 stalk celery, 1 cup alfalfa, 3 bananas, 1 mango (optional); purified water

Blend well.


Mild smoothie

Ingredients: Half bunch curly parsley; Purified water (1 cup); Oranges (2-3) OR grapefruit (1) OR fuji or green apples (2) or Bartlett pears (1.5)

Blend. (A single cube of ice may be added if fruits have not been refrigerated)


Spinach (savory) smoothie

Ingredients: Half bunch spinach; 4 sprigs cilantro; 1/4 medium sized onion; Regular or Roma tomatoes (1 to 3, depending on size); Purified water (≈1 cup)

Blend. (A single cube of ice may be added if tomatoes have not been refrigerated)


Patés and Pesto Dips

Sweet potato or calabasa chips w. pesto dip

Sweet potato and/or calabasa (pumpkin) firm, Spinach pesto .

Cut sweet potato/calabasa in to super thin bite sized slices (take rind off calabasa first). Eat as chips with spinach pesto*


Spinach pesto


1 bunch  spinach, half bunch cilantro, half bunch parsley; almonds (soaked and blanched), walnuts/ cashews, flax meal, creole

Blend all ingredients except the oil, adding a little water to get started if necessary. Pour thick paste into container, stir in 2 T olive oil, creole as needed.


Basil pesto


1 bunch basil, 1/2 cup almonds (soaked and blanched) or almond butter (homemade), and/or walnuts; 1/4 cup sunflower seeds, 1/4 cup sesame seeds, olive oil, garlic pods, freshly ground black pepper, sea salt to taste, lemon

Blend all ingredients except oil, squeezing in juice of 1/4 lemon and throwing in the peel. Pour thick paste into container and stir in 2 T extra-virgin olive oil.



The sauces go well with zuccini/eggplant spaghetti made with spirallizer.


Spinach pesto sauce

½ bunch spinach

½ bunch cilantro

2 med tomatoes

large chunk ginger

1 tbs lemon juice

½ haas avocado

black pepper

Creole seasoning

Sea salt


Blend well.


Tomato pepper sauce


4 medium tomatoes

4 comates (dark greenish brown tomatoes)

1 long green pepper (looks like poblano pepper)

1/4 cup green onion

1 cup green onion greens, chopped

1/4 cup zucchini

1/4 cup chopped cucumber

1/2 medium carrot

2 cloves garlic

1/6 tsp white pepper powder

Pinch of black pepper powder

Pinch of red pepper powder or  1/4 tsp Creole seasoning

1/3 tsp sea salt

1 cup chopped greens (spinach, escarole, kale or mix)

Place in blender container in the above order and blend (start on variable, move quickly to high) for 30 secs or until homogenized to desired texture.




Our Community Education Programs

This page is currently under construction and will carry details of community education programs that will be conducted from time to time as and when community groups are able to organise a health education program according to our specifications. Such programs, conducted by Dr. Ram Aditya will be offered to the public free of charge as an ongoing community service. Keep yourself updated on announcements of such programs by subscribing to our newsletter on the home page. Blessings to all! /*