This raw pizza margherita is an easy follow-on to my last pizza recipe (Raw “Pizza Supreme”). I used the same crust and cheese and just added some fresh tomatoes, dill and basil. What could be easier? Also for this one, I didn’t dehydrate it because I wanted that fresh flavor. Instead, I just took the crust and cheese out of the fridge a little early so they could warm up to room temperature. This recipe get a 4/5 Happy Monkeys, only because it is simpler and is missing the complexity that the sausage brings to the Pizza Supreme. Still very delicious though! Unfortunately, the buckwheat bothered my stomach, but this could easily be done with an almond-based crust, or even just some raw crackers.
Tag Archives: Spreads
I love this recipe for Raw Pizza Supreme from naomipoe in the Raw Freedom Community forums! It was my first time attempting any raw food with buckwheat and it was much easier than I expected. After reading all the posts and links in this thread, I found out that you only have to soak the buckwheat for 30 minutes! No sprouting required! Thus, buckwheat is actually easier, not to mention cheaper, than using nuts as a base. The only unfortunate part is that my tummy didn’t react well to the buckwheat. I am learning more and more that it is just not gluten that I react too, but most grains too. Even though buckwheat isn’t officially a grain, it still set me off 😦 It’s too bad because I really liked both making and eating this crust.
This recipe would have gotten a 5/5 Happy Monkeys but I had to downgrade it since it upset my stomach. It still gets a 4/5 Happy Monkeys because of how tasty it is but next time I will try it with a buckwheat-free almond-based crust.
So awesome. I’ve made this a few times now and it is fantastic every time. I just wish it would last a little longer, because it is always gone so soon!
1 cup cashews, soaked 2 hours
Juice of 1 lemon
1 tsp nutritional yeast
1 tbsp finely chopped leeks (any onion will probably do fine)
a few sun-dried tomatoes (optional)
salt and pepper to taste
water as needed
I also put in white miso but I wouldn’t do that again unless I was going for a sweet dessert ricotta-type of cheese.
This was even more fantastic after a day in the fridge letting the flavors meld. It seriously reminds me of a creamy, herby cheese I used to eat long ago called Boursin. For lunch today, I seriously ate four pieces of “pizza” topped with this delicious cheese, fresh tomatoes and dill. It was to die for. Definite 5/5 happy monkeys. Can’t wait to make it again.
Next time: I’d also like to try wrapping it in a nut bag and letting it sit out for a day to see how that goes.
I’ve been on a search for a really good raw recipe for butternut squash for a few months now, ever since my disastrous experience making raw butternut squash soup. Well, I think I’ve finally found it! This phenomenal recipe is from Terilynn at the Daily Raw Cafe. Boy, is it good! Even my carnivorous husband liked it! 5/5 happy monkeys!
1 butternut squash
1 teaspoon sea salt
black pepper, to taste
1 cup Pesto (recipe below)
1 cup White Sauce (recipe below)
1 Cut the “neck” from the bottom of butternut squash. Reserve the bottom portion for another recipe.
2 With a vegetable peeler, peel the neck.
3 Use a knife or mandolin to slice butternut squash in paper thin rounds (1/8-inch or less). Make a least 20 slices.
4 Place squash in a bowl of sea salt water and let set for an hour to soften. Under running water, rinse the squash thoroughly to remove salt.
5 Add one teaspoon of the pesto to the center of rinsed squash round. Place another slice of squash on top. Pinch the ends to close.
6 Serve with white sauce. Top off with black pepper.
2 cups fresh basil leaves, packed
1/4 cup olive oil
1/3 cup pine nuts (as always in my pesto, I used walnuts)
1 garlic clove, minced
sea salt, to taste
black pepper, to taste
1 Place basil leaves in small batches in food processor and process until well chopped.
2 Add the nuts and garlic, process again until if forms a thick smooth paste. Slowly stream in olive oil. Stopping the food processor to scrape down sides of container.
3 Process until fully incorporated and smooth. Season with salt and pepper
1 cup cashews, soaked for an hour
¾ cup water
juice of one lemon
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon white pepper
In a blender, puree cashew and olive oil, until cashews break down. Add water, blend until you achieve a thin white sauce.
Terilynn offers the following tip to take the sauce further: Add 1/2 onion; 1/2 garlic clove, minced; dash dried leaf thyme, crumbled; salt and white pepper, to taste; and/or nutmeg, to taste
Since I was the only raw foodie at our Thanksgiving table this year, I wanted to make foods everyone would be comfortable with. This fantastic salad from Earth Mother in the Raw was just the ticket. Earth Mother even says here that after she made it for Thanksgiving one year, her (non-raw) brother called her to ask her to make it again. It’s that good.
Notes: this recipe makes a lot! I can’t imagine ever needing to make more than a half recipe. Also, don’t dress the salad until right before you are ready to eat or else the lettuce wilts.
– 1 head Romaine lettuce, chopped into bite-size pieces
– 2 Fuji and 2 Granny Smith apples, cored and cut into 1/2 inch cubes
– 3 stalks celery, finely chopped
– 1 C red seedless grapes
– 1/2 C raisins
– 1/2 C walnuts, soaked
– 1 C Almond Mayonnaise (recipe below)
Combine all ingredients in a bowl and toss well.
from Rawsome! by Brigette Mars
– 1 C almonds, soaked overnight & rinsed
– 1/4 C water
– 1/2 tsp Celtic salt
– 4 dates, soaked 20 minutes
– juice of 1 lemon
– 1/4 C extra-virgin olive oil
Combine all ingredients except the olive oil in a blender and blend until ground and thoroughly mixed. While blending, slowly drizzle in the olive oil as the mixture thickens.
More Notes: I pretty much think this is the perfect autumn salad. I’ve been eating variations on this theme ever since Thanksgiving. It’s great with the almond mayonnaise. Matt says it tastes just like real mayonnaise, but I can’t remember what that actually tastes like. However, if you’re in the mood for something a bit lighter, it’s also fantastic with just some olive oil, lemon juice and salt/pepper. Also, I often don’t bother to soak the walnuts if I don’t think of it in advance. This easily gets 5/5 happy monkeys!
This recipe from Alyssa Cohen’s book Living on Live Food is a raw staple for me. I’ve probably made this more times than any other recipe since I started being raw. It’s so yummy and easy. I like to wrap it in collard leaves, or use it as a dip for zucchini sticks, or, as above, use it to top an arugula and tomato salad.
This gets a strong 5/5 happy monkeys. It’s not surprising that I love it since it’s based on red peppers, which are probably my favorite vegetable ever. This tastes best in the summer when red peppers are in season and are bursting with flavor.
– 2 cups walnuts
– 2 stalks celery
– 1 large red bell pepper
– 1 large scallion
-1/2 tsp sea salt
Blend all ingredients in the food processor until smooth. Enjoy!