As someone who is culinary challenged, I’m putting these recipes up for anyone who has no idea how to start a raw diet. These are the things I ate that helped me lose weight.  I’m only going to list the ones my fast-food palate and body was able to be happy about.  Experienced cooks may think some of these instructions are too basic (like taking the core out of the apple), but I want to make the instructions perfectly clear for those people who may have never purchased a fresh vegetable or cooked anything before in their life. Yes, there are still people like that out there. 😉


1 Organic Banana
8 Organic Frozen Strawberries (Medium to Small Sized)
4 Big Leaves Organic Romaine Lettuce
Handful of Organic Baby Spinach
2 Organic Celery Stalks
1/2 cup Organic Frozen Blueberries
Couple of small chunks of Awesome Foods Raw Coconut Spread
8 oz. Coconut Water
2 oz Liquid Aloe Supplement
Organic Ground Cinnamon

Blend banana, strawberries, lettuce, celery, blueberries and coconut water until well mixed.  If blender is getting stuck, pour more coconut water in until it will mix without harming the motor on your blender. Add two or three chunks of Awesome Foods Raw Coconut Spread (or something similar – ground coconut doesn’t give the same texture, but if you have your own dehydrator and access to fresh coconut, dehydrated coconut might work).  Blend until the chunks are gone.  Pour half the mix into a 32oz cup.  Add Aloe liquid supplement.  Mix well with non-metallic spoon.  (The purpose of mixing after being in the blender is to maximize the use of the electrons in the Aloe.  The metal in your blender blade or metal spoons will attract the healthy electron that counteracts the free radicals in your blood stream.)  Pour rest of smoothie into cup.  Sprinkle the top with cinnamon. Mix well with non-metallic spoon.  Enjoy!


1 Peeled Organic Banana
3 Tbsp. Awesome Foods Raw Coconut Spread
1 Tbsp. Organic Flax Oil
1 Tbsp. Organic Honey (Or whatever you prefer to sweeten with.)
Juice from 1/2 to a whole Organic Lemon (Depending on the size of the lemon.)

Optional: Your favorite nuts ground finely and sprinkled on top.

Put all ingredients in a food processor, starting with the banana and raw coconut spread on the bottom.  Add the oil, honey, and finally the lemon juice and put any pulp remaining on the hand juicer in along with it.  Mix until all items are blended well and texture is fluffy. Serve and eat immediately.

This recipe is a remix of one I found on the Raw Sacramento web site.

NOTE: If you aren’t familiar with the cooking experience (like I was), you may not understand how the size of the bananas and lemons can drastically alter the flavor and texture of this recipe.  The tartness of the lemon flavor should be prevalent.  If there is too much banana flavor, add a little more fresh lemon juice.  If the mixture seems too runny, you can try adding just a little more dehydrated coconut or banana until it becomes fluffy again.

I’ve been trying alternate configurations of this recipe (different oils, types of coconut and juices), but have found that I don’t get the same flavors without the Raw Coconut spread.  If I can get my hands on a fresh coconut, I’ll make a note of whether it still tastes the same, but for some reason there is no replacement for the Awesome Foods Raw Coconut Spread with it’s mix of dry, dehydrated coconut and oil from the coconut.

Raw Apple Crumble


1 Organic Golden Delicious Apple Cut Into Chunks
1 Organic Golden Delicious Apple Thinly Sliced
12 Organic Medjool Dates (Or more if you prefer a sweeter crumble.)
1 tsp. Organic Cinnamon
Juice from Half An Organic Lemon
1/4 tsp. Organic Ground Nutmeg
1/2 tsp. Himalayan Salt (1/4 tsp. 2x)
Filtered water IF needed.
4 oz. Organic Raw Walnuts (Soaked and rinsed.)
8-10 Organic Raw Macadamia Nuts (Soaked and rinsed.)

Put nuts and 1/4 teaspoon of salt in a food processor.  Process until nuts are finely ground.  Put dates on a chopping board and carefully de-pit them, ensuring no hard pieces of the pit are left behind. Cut each date in half.  Spread out the halves from the six (6) dates across the top of the nut mixture and process until you have an evenly mixed crumble topping.  Take a little taste to ensure it is sweet enough for your liking.  If not, add pitted date halves and reprocess until it is.  Set aside.

Put chopped apple, remaining dates, cinnamon, nutmeg, lemon juice and 1/4 teaspoon salt into food processor and blend. Dribble water very judiciously through the water addition hole in your food processor top if your mix is still clumping.  Your mix will be thick.  Put mixture into a bowl.  Cut second apple into very thin slices and fold into the mix you just created.  (Apples turn brown quickly, so I prefer to chop them up right before using them.)

Spread filling mixture evenly over the bottom of a regular-sized, shallow glass pie pan (or several small glass dessert cups).  Sprinkle crumble mixture evenly over the top of the apple/date mixture.  Put in refrigerator for an hour or so to let flavors settle before serving.

The nut amounts aren’t exact as I just used what was left of my walnuts and macadamia nuts.  It looked like there was 1/4 of a 16 oz. bag ofwalnuts left and about 8-10 macadamia nuts left in the container.


2 Medium Organic Avocados
1 Large Organic Cucumber (9 Inches Long)
1 Organic Golden Delicious Apple
Juice from 1 Organic Lime
1 Tbsp. Organic Olive Oil
1/4 Cup Coconut Water or Filtered Water (Only If Needed)
Couple of Pinches of Himalayan Salt (To Taste)
3-6 Drops of Stevia Liquid (To Taste)
Pinch of Organic Red Cayenne Pepper (Leave out if you have sensitivity to nightshades.)

Peel apple and cut it up (without core) into cubes.  Toss into blender.  Peel cucumber and slice into quarters.  If the seeds are small and feel flexible, you can simply cut the cucumber into cubes and put them in the blender.  If they are too large or hard, remove the seeds from the cucumber before chopping into cubes. Cut open avocado*, remove seed and shell.  Cube and toss into blender. Add lime juice. Blend all four ingredients until mixed.  If the blender gets stuck, sparingly drizzle a little water in until you see movement.  If you have a VitaMix, use just a little bit of water, then the accelerator tool.  Add olive oil, salt and stevia liquid to taste.  Blend on whip until the soup is light and airy.  Pour into bowl.  Sprinkle red cayenne pepper lightly over soup and chill for 5-10 minutes (I put mine in the freezer while I quickly wash the dishes I just used.) Makes two full cereal bowls or four desert bowls of soup.  This is a remix of a recipe from The Renegade Health Show created by Frank Giglio.

*If you have never cut open an avocado before, please watch an online video on how to do it properly.  There are many across the web and on YouTube.


Walnut Meat Layer
1½ Cups Raw Organic Walnuts (Soaked 2 Hours or More and Rinsed)
1 Cup Organic Sun-dried Tomatoes (Soaked 2 Hours or More and Rinsed)
1 T. Organic Sesame Seed Tahini
1 T. Organic Dried Oregano
1 T. Organic Dried Sage
1 T. Braggs Liquid Aminos
2 T. Organic Cold-pressed Extra Virgin Olive Oil
1T. Agave Nectar

Process all ingredients in a food processor until a thick, spreadable mix occurs. Store mixture in refrigerator while preparing other layers.

Almond Cheese Layer
1½ Cup Raw Organic Almonds (Soaked Overnight or 8 Hours and Rinsed)
1 Organic Yellow Bell Pepper
1 T. Organic Fresh Lemon Juice
1 T. Nutritional Yeast
1 T. Organic Fresh Italian Parsley
1 t. Organic Fresh Thyme
½ t. Himalayan Salt
¼ Cup Filtered Water (As Needed)

Process all ingredients together until the mixture becomes fluffy.  Store mixture in refrigerator while preparing other layers.

Tomato Sauce Layer
6 Organic Roma Tomatoes (Seeds Removed)
3 oz. Organic Sun-dried Tomatoes (Soaked 2 Hours or More and Rinsed)
1 Cup Chopped Organic Fresh Basil
1 Cup Chopped Organic Italian Parsley
2 T. Organic Cold-pressed Extra Virgin Olive Oil
1 T. Organic Fresh Lemon Juice
1 t. Himalayan Salt
1 t. Organic Dried Oregano
1 t. Powdered Stevia (May be removed if you prefer a more acidic flavor.)
1 Organic Garlic Clove

Set half of the Roma Tomatoes aside.  Combine rest of ingredients in your food processor, unless you have a Vitamix or an equally strong blender.  Process until smooth.  Put mix in a bowl and fold in the rest of the Roma tomatoes.

Spinach Layer
4 oz. Package of Organic Baby Spinach

Noodle Layer
2-3 Organic Zucchini (As close to 9″ long as possible.)

Use a mandolin to cut zucchini into strips the length of your baking dish.  You may wish to rub olive oil with a pinch of salt in it on the strips to soften them or for appearance’s sake.  Having extra oil in the recipe is a personal preference, but I enjoy the fresh, light flavors you get without the extra olive oil.

To Assemble:

Line the bottom of a 9″ x 9″ glass baking dish with zucchini strips so the entire bottom is covered.

Next, take the walnut meat mixture and carefully lay down a soup spoon full near the corner of the pan. Spread meat mixture evenly.  Continue to lay down walnut meat mixture in the same fashion, until the entire layer of zucchini is covered.

Divide the tomato sauce mix down the middle and in the same soup spoon fashion carefully spread out a layer of tomato sauce directly on top of the walnut meat sauce without moving the placement of the meat underneath. Continue until the entire layer of walnut meat is covered.

Cover the entire tomato sauce layer with another layer of zucchini strips.

Next, spread the almond cheese mixture evenly over the entire zucchini layer until all of it has been used.  Be careful not to move the placement of the zucchini in the process.

Take your spinach and roll it between your fingers until it gives a “wilted” appearance.  Spread spinach evenly over the entire cheese layer. You may or may not opt to use all of your spinach as there will likely be more than necessary to cover the basic 9″ x9″ area.

Once you have the spinach layer complete, very carefully drop spoonfuls of the remaining tomato sauce over the spinach layer and spread evenly over the entire layer without disturbing the placement of the spinach beneath.

Add a final layer of zucchini strips on top of the entire tomato sauce layer and leave in the refrigerator over night (or eight hours) to maximize the flavors.

NOTES: The dropping of spoonfuls of the mixtures may sound anal retentive, but I have experienced that raw food weighs more when preparing recipes and tends to move the things underneath around very easily if care is not taken during preparation.

When using nuts, it is preferred to soak them to release their enzyme inhibitors.  It is important to remember to rinse nuts well before using them in your recipe as they will still be covered in those same enzyme inhibitors if not rinsed. It is not advisable to use the water nuts have been soaking in for anything you will consume.

For this lasagna recipe, your almond cheese will have a much more ricotta cheese texture by soaking them as long as possible, i.e. 24 hours being the maximum.  You should always remove the dark skins from almonds after rinsing.  Almond skins contribute a bitter taste to whatever you are making.

If working in the kitchen to prepare food is new to you, you may want to prepare some of the herbs the day before as it is advisable to rinse them before using. This will give them time to dry out and be ready for chopping. As a new chef, it takes me most of the day to prepare this recipe when doing everything the same day.

All Recipes – Copyright © 2010 All Rights Reserved – “Your Momma Said So” Productions

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