Raw Bliss Recipes

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  • Blackcurrant Dream Cake

    Blend for base:

    1/2 of banana
    1/2 cup of pitted dates

    Mix in the base:

    1/2 cup carob powder

    Shred for middle layer:

    2 bananas

    Mix in the middle layer:

    8 tbsp. lucuma powder 1 tsp. vanilla powder

    Blend for the top layer:

    1/2 cup blackberries
    1/2 cup of pitted dates
    1 tbsp. psyllium powder

    Assemble layers on a serving plate by hand or in a spring-loaded form with a removable bottom.

    Keep it in a fridge for about an hour.

    Remove from the form and decorate with berries. 


  • Unbelievable Fruit Only Cake

    Blend:

    1 cup dried goji berries
    1 cup defrosted blueberries
    10 pitted Medjool dates

    Cut into cubes:

    1 kiwi

    1 apple

    Instructions:

    Pour mixture into cake forms and leave it in a fridge for about

    an hour. Slide it out of the form and decorate with any fruits or

    berries you like.

    To make this cake taste chocolaty, you can add 1 teaspoon of raw cacao or raw carob powder.

    Here you can see a larger version of the same cake. To make it, 4x or 6x the quantities of each ingredient.

    I used a springform cake pan and left it in a fridge overnight.

    After the cake is set, you can decorate it with sliced bananas, kiwis and any berries you like.

  • Mexican style burritos

    Blend for wraps:

    • 1 small pumpkin
    • 1 large tomato
    • 2 cups of golden flax seeds
    • 2 tbsp of psyllium husks
    • 2 tsp. of turmeric powder
    • 1 tsp. of hot pepper
    • A small piece of fresh ginger
    • 4 cloves of garlic
    • 1 tsp. cumin
    • A big handful of fresh oregano
    • Water as needed to blend

    Spread on dehydrator sheets about 1,5 cm (half an inch) thick and dehydrate for about 12 hours, flip and then dehydrate just a little bit more. If you let them dry longer and they will turn too crispy, you can to sprinkle them with water and let them sit to turn them into soft wraps.

    Filling:

    • mashed avocado
    • tomatoes
    • mung bean sprouts
    • hot pepper
    • lettuce
    • bell pepper
  • Russian Hand Pies Pirozhki

    Russian Hand Pies Pirozhki

    Serving – 2 pirozhkis

    Making the dough sheets

    Blend for the dough:

    2 cups raw buckwheat soaked overnight

    2 large tomatoes

    2 large sweet potatoes

    2 large onions

    A small handful of fresh parsley

    4 garlic cloves

    Mix in:

    2 cups (112 gr) flax seeds grind in dry blender – 0,1 cup per each pirozhki

    4 tbsp. Psyllium husks

    Spread evenly on 5 dehydrator trays, leave 1 cup of dough for closing pirozhki sides. Dehydrate for about 8 hours. Flip and cut each sheet in 4 pieces and dehydrate until fully dry.

    Making the filling (should come out to about 10 cups):

    Shred, freeze and defrost:

    5 cups of cabbage

    2 cups of carrots

    1 large onion

    1 small handful of parsley

    Blend and mix with defrosted veggies:

    2 cups of carrots

    1 cup of macadamia or cashews

    0,5 tsp of black pepper

    Assembling pirozhkis.

    Dip dehydrated dough sheets in drinking water and let them sit until playable for about a half an hour.

    Place half a cup of filling in the middle of each pie. Put a stipe of the leftover dough on the sides of a pie to “glue” it together. Fold it in half and squeeze gently, so the fresh dough can hold the pie together.

    Makes 20 pirozhkis – about 10 gr of fat in each.

  • Plums & Peaches

    Blend:

    2 large peaches

    2 large mangoes

    1 banana

    1 cup kale

    1 cup lettuce

    Chop on top:

    2 plums

    2 doughnut peaches

    1 cup mixed berries

  • Raw Pumpkin Soup

    Blend:

    • 1 large bell pepper
    • 2 ripe tomatoes
    • 2-3 celery sticks
    • 1,5 cup pumpkin
    • a handful of dried tomatoes
    • 1 avocado
    • 1 large carrot or sweet potato
    • 1/2 cup sesame seeds, soaked at least 4 hours
    • 1 clove garlic
    • sea salt, celery powder or dulce to taste

  • Brocco De La Cream

    Blend:

    1 cup of broccoli (chop off the green tops of florets)

    1 cup of pumpkin

    1/2 lemon, zest and seeds removed

    One big ripe avocado

    A small handful of parsley

    A pinch of raw dulse seaweed or sea salt

    Add:

    Small handful of dried or fresh onion

    the green tops of broccoli you chopped off

  • Golden carrot sauce

    • 2 large juicy carrots, peeled
    • 1 red bell pepper
    • 1 fully ripe tomato
    • 1 small avocado
    • 1 tsp. of golden flax seeds (or better yet, a couple of raw flax crackers)
    • 1 clove garlic
    • a pinch of chilly pepper
    • sea salt if you use it or celery flakes to taste
    • water if need for blending

    Blend all ingredients in a high-speed blender.

    Feel free to add any condiments you enjoy.

    You can use this dressing on cucumber noodles or a salad of chopped lettuce, cucumbers, shedded cauliflower, etc.

  • Sweet and Spicy Beet Sauce

    Blend:

    • 2 large ripe tomatoes
    • 2 Beets 
    • 1 avocado 
    • 1 tsp. flax seeds
    • A small handful of sun-dried tomatoes
    • 1 small clove garlic
    • A pinch of chilly pepper
    • Sea salt or Himalayan salt to taste
    • A bit of water if needed for blending

  • Sweet and Savoury Root Sauce

    This sauce is sweet, spicy, savoury, nutritious and very grounding. I use only fresh, uncooked, un-steamed veggies. But if you’ll find it hard to digest raw root veggies (please do not assume, try them raw first), then you can easily steam these veggies before blending.
    Ingredients:

    1 large bell pepper

    3 celery sticks (without leaves)

    3 juicy carrots

    1 large sweet potato (white or orange)

    1/4 cup of sesame seeds, soaked overnight

    1 tbsp. golden flax seeds or 1-2 raw flax crackers (can use ones from a raw food store)

    1 clove garlic

    1 pinch of chilly pepper

    1 tbsp. of dehydrated celery or dulce seaweed flakes

    1 lemon, optional

    optionally, you can use any unprocessed salt

    Instructions:

    1. Soak sesame seeds in clean drinking water for at least 4 hours or overnight
    2. Peel carrots, sweet potato and garlic (if you are tough, and your veggies are organic, you can leave the peel on).
      I never peel garlic, since the skin is full of silica and our blender blends it very well.
    3. Remove seeds and stem from bell pepper
    4. Chop bell pepper, celery sticks, carrots and sweet potato
    5. Add chopped veggies to your high speed blender
    6. Add soaked sesame, flax seeds or crackers, garlic, chilly pepper, dried celery or dulce and optionally some unprocessed salt.
    7. Add clean drinking water as needed for blending.
    8. Blend until smooth and well combined.
    9. If you find that this sauce is missing a bit of tangy flavour, feel free to squeeze some lemon juice on top.

    You can use this dressing on any fresh salad. For example chopped lettuce, leek and red cabbage, with shredded cucumber and kohlrabi.