Raw Food Archives |

Traditional Turkish mung bean salad: Surprise yourself and your friends

If you’re going to try just one traditional Turkish recipe, make it this one! Turkish mung bean salad is a vibrant celebration of harmony, excitement, variety, and joy. I first discovered this dish in the already legendary The Turkish Cookbook by Musa Dağdeviren, who you may recognize from Netflix’s Chef’s Table. The combination of tender […]

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Cucumber and Vinegar Salad with Dill (Vegan)

Cucumber Salad with Apple Cider Vinegar and Dill (Vegan)

Here, we’ll make a super fast cucumber salad with apple cider vinegar and dill. The crunch that you get with the chunky cucumbers and the roasted sunflower seeds is amazing! Hulled hemp seeds create an interesting contrast to the crunch because they are so tender. I also add some greens because greens are always welcome,

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Strawberry Salad with Fermented Strawberry Juice

I like making myself something nice like this from time to time. It’s good for the soul : ) It’s also a nice way to treat friends or family. For this strawberry salad with fermented strawberry juice, I wanted to bring together a few of the amazing characteristics of a strawberry: The invigorating freshness is

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Fermented Quince In Black Radish Salad With Greens

Here is not only how to ferment quince but also how to use it in a delicious and nutritious way. Black radish greens are some of the most nutritious things on this planet! I wanted to write a salad recipe with fermented quince since it is so fresh and light. It reminds me of leafy

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Fermented Leek with Kohlrabi Spread on Sweet Potato Toast

This is perhaps the last recipe from Portugal I’m sharing for now. My goal was to create a spread that will let you take off. Just pure freshness. To push this to the limit I challenged myself to not use any oil which caused much frustration for chef Vicente who I was working with 😀

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Fresh Apricot with Almond, White Wine and Onion

This is a dish I made for our special Friday dinners at Quinta Vale da Lama, a permaculture farm in Portugal. A friend was helping me out this time and I really needed it. I had planned a few dishes I’d never done before and they usually need some adjustments here and there. In total

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Kale Spread with Pickles on Potato Toast

Here, I started looking at ways to make spreads that are light, invigorating and tasty! Turns out it is actually not that easy but here is a nice result. And why always on bread? Potatoes are nice for a change once in a while. Serves 2. Prep time: 15min, bake 40min INGREDIENTS For the potato

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Raw Kohlrabi Soup with Fennel and Rice Pesto

The energy and simplicity that soups from fresh vegetables combine is incomparable to anything else. Hard vegetables especially will be easy to eat this way. Together with some well-chosen toppings and some entertainment within the soup it will also be a comforting culinary pleasure. Here, I used rice pesto but another great option to realize

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Fennel, Kohlrabi, Shoyu Walnuts and Balsamic Figs in Orange Juice with Rocket and Oregano

This dish is a delight! It uses balsamic figs, dried figs soaked in balsamic vinegar, and shoyu walnuts, walnuts soaked in soy sauce, entertains with the harmony of diverse aroma, crunchy texture and freshness. Looking back, I would serve the figs, kohlrabi, fennel and walnuts with the orange juice in a small bowl so the

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Prickly Pear Smoothie With Massaged Figs

Prickly pear can be such a pain! It can. I figured out a way that makes prickly pear just enjoy its elegant and cheerful flavour rather than cursing the spikes and the numerous seeds. Together with their seasonal mates, the figs (the prickly pear won’t be fully ripe by that time but perfect for this

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