Julie is my health friend.  She updates me on the latest and greatest: the best chia seeds, the tastiest lemon flavored fish oil, the gluten-free, protein-packed think thin protein bars {my all time favorite introduction}…to name a few.  Recently she has been trying out many raw food recipes and was generous enough to share a few of her favorites.

GET RAW

A raw diet, meaning an all-vegetarian diet, where foods are not heated past 115 degrees, is full of positive promises for your health and the environment. Eat this way and you’ll start craving nutrient-dense foods over heavy, processed, or sugary ones. You’ll also have an aura of wellness about you.

Herbed Cashew Dip from PureWow

Makes about 1-1/2 cups
Start to Finish: 45 minutes

INGREDIENTS

• 1½ cups (7 ounces) raw cashews
• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 3 tablespoons flat-leaf parsley leaves, finely chopped
• 1½ tablespoons fresh oregano leaves, finely chopped
• 1 tablespoon fresh cilantro leaves, finely chopped
• 1 scallion, white and light-green parts only, thinly sliced (about 1 tablespoon)
• ½ cup water
• Salt

DIRECTIONS
1. Fill a bowl with room-temperature water and soak the cashews for 30 minutes. Drain the cashews and set aside.
2. In a blender, process the olive oil with the lemon juice, garlic, parsley, oregano, cilantro and scallion until just combined. Gradually add the cashews, scraping down the sides of the blender and adding water to thin the dip as needed. (You may not need all of the water.) Pulse until the ingredients are well combined and the dip is smooth. Season with salt.
3. Transfer the dip to a serving bowl and pair with crunchy vegetables or pita bread for dipping.

Mango Chili Wraps from Sidesaddle Kitchen

Nutritional Notes: Almond butter is full of heart-healthy fats and is a good source of folate, calcium, and non-meat protein.

Shell Ingredients:
• Half a head of cabbage
• 1 carrot, julienned
• 1 bell pepper, julienned
• 1 mango, thinly sliced
• 1 handful sprouts

Filling Ingredients:
• 1 Tbsp. sesame oil
• 1-2 Tbsp. chili flakes
• ¼ cup maple syrup
• ½ tsp. salt
• ¼ cup almond butter
• 1 Tbsp. nama shoyu
• 2 Tbsp. chopped ginger
• ¼ cup lemon juice
• ½ cup walnuts
• 1 cup cashews

DIRECTIONS
In a high-speed blender, puree all the filling ingredients, except the cashews. Add in the cashews; pulse a few times, but keep it chunky. To assemble, lay out a cabbage leaf, place a few tablespoons of the filling vertically down the center of the leaf. Arrange carrot, bell pepper, mango, and some sprouts. Fold the sides in, and eat as is. To add flair to your plating, tie wraps with a green onion or chive.

Moroccan Kale Salad from Pure Wow

Makes 4 side servings
Start to Finish: 25 minutes

INGREDIENTS
• 1 bunch Tuscan kale, ribs removed and roughly chopped
• 2 tablespoons extra-virgin olive oil
• Sea salt
• Juice of half a lemon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 medium carrot, peeled and finely grated (about ½ cup)
• Half a crisp apple–peeled, cored and finely chopped
• ¼ cup golden raisins
• ¼ cup sliced raw almonds
• 3 tablespoons pitted oil-cured olives (about 9 olives), halved
• 2 tablespoons hemp seeds (optional)
• Freshly ground black pepper

DIRECTIONS
1. In a medium bowl, combine the kale with the olive oil. Sprinkle with salt. Using your hands, massage the kale until the olive oil is coating the leaves and they begin to wilt, about 1 minute.
2. In a small bowl, whisk the lemon juice with the cumin and turmeric. Add the mixture to the kale and continue to massage the leaves until well combined.
3. Add the carrot, apple, raisins, almonds, olives and hemp seeds, if using, and toss until just combined. Season with salt and pepper. Let the salad rest for 10 minutes, then serve.

Chocolate Chia Pudding from Sidesaddle Kitchen

Nutritional Notes: Not only is this pudding a great source of plant protein, omega-3 fatty acids, calcium, and fiber – it’s also the simplest breakfast ever! Keep leftovers in the fridge for a filling snack later.

3-4 Servings

INGREDIENTS
• 1 cup chia seeds
• 3 cups nut milk
• 3 Tbsp. maple syrup or agave
• 2 Tbsp. cocoa powder
• 1 tsp cinnamon
• One pinch stevia
• One pinch salt

DIRECTIONS
Combine all ingredients in a bowl, and stir until seeds are coated (you might get clumps – if so, just get a little more aggressive with it!) Let sit for a half hour or so, and enjoy.