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Raw, Organic, Vegan Super food snacks


Contributing Chef: Dimitri Tsatoumas 

Below you will find some free raw food recipes and ideas. The raw food cuisine is truly unique and amazing, I love the flavor, scent and colors found in each creation. Whether preparing a simple salad, or letting the creative juices flow by putting together a magical dish of colorful mixed vegetables, nut pates or dehydrated goodies, it is truly magical. When chopping vegetables, garlic heads, basil, removing rosemary leaves from their branch or putting the finishing touches on a dish; I take in a portion of life, the beautiful live aromas, colors and textures, circle the air, they leave me breathless. Biting into the dish that was made with love gives you a great feeling, the symphony of flavors bursting in your mouth… if you think about it, we really don’t need much to be happy :-).

I hope you enjoy the recipes and be sure to visit often as we will keep updating this page with additional recipes, ideas and passion. 



Luscious Kalamata Olive dip

*NOTE* I like to alter the olives sometimes when I make this, so at times I use the dark organic large succulent Kalamata olives and other times I enjoy the large fluorescent organic Italian olives like you see below, which taste fruity. Honestly, they are both very good and they both have their unique taste, so go with what you like. ***IMPORTANT NOTE*** If you use the non-pitted Kalamata olives remove the salt from the recipe as it will be way too salty, where as the fluorescent Italian olives are unsalted and will require the salt, although sometimes the Kalamata dark olives are sold pitted and could also be unsalted (so you’ll need to taste the olives beforehand to see if they contain salt and add or subtract the salt when necessary from the recipe). 

Step 1

  • 2 cups organic Kalamata or large green olives (make sure you pit the olives before putting them in the blender)…and then throw them into a Vita mix or blender and make sure they have been thoroughly pureed (add some olive oil during mixing if required to keep it going – NO WATER!!!)

    STEP2 …once olives have pureed, add the following ingredients…
  • 3 garlic heads
  • 1/4 red onion Cut in small cubes like this… (watch your hands )-:… 

    Step 3 …finish up by adding the following ingredients…
  • 1/2 tomato – chopped small
  • 1/2 cup Olive oil
  • 1/4 cucumber finely chopped
  • 1/4 head dill chopped
  • 1/2 tsp Himalayan Salt
  • 2 TBSP lemon juice
  • 1/4 tsp Ginger powder or fresh
  • 1 TBSP Oregano
  • 1/2 tsp Black pepper
  • 1/8 Red pepper (optional)Step 4 – Mix all of the final ingredients together well in a large bowl and then put finished dip in a small bowl, dribble some olive oil on top with a sprinkle of oregano, dill and an olive, and voila….. 

    Individual faux RAW Ricotta Lasagna

    Step 1

  • 5 zucchinis sliced very thin – long lasagna looking strips (I like to use the small or medium zucchinis), soak them in water throw in a teaspoon of sea salt
    Step 2
    Use a food processor, put:
  • 3 cups raw cashews, 1 cup water, 2 tablespoons melted coconut oil or olive oil
  • 1.5 lemons
  • 1/2 cup nutritional yeast
  • 4 garlic cloves, mix it up to get a creamy finish
    STEP3 …
  • 3 garlic heads
  • 1/4 red onion Cut in small cubes like this… (watch your hands )-:….
  • 3 garlic heads
  • 1/4 red onion
  • 1 Red PepperCut in small cubes… (watch your hands )-:…
  • 3 Tomatoes
  • Olive Oil
  • Spices
  • Teaspoon Himalayan Salt

    Divine seaweed “spaghetti hair” with sesame chia sauce 

  • 300g bag thin seaweed strips (soak as described on package)Mix all these ingredients for the sauce
  • 1 cup sesame soaked (3hrs soaked)
  • 1 garlic head
  • 2 Tbsp lemon
  • 3/4 tsp sea salt
  • 1 tsp cummin
  • 1/8 tsp cayenne pepper
  • 1/4 cup chia (soaked 1 hr)
  • 1/8 cup water
  • 1 Tbsp organic olive oiloptional: add fresh or dry chives for decoration 

    Heavenly zucchini “Spaghetti” pesto sauce topped with warmed buttery spring veggies

  • 5 zucchinis sliced (I like to use the small or medium zucchinis)
    You will need the vegetable pasta machine below to get the shape of spaghetti from the zucchini.You will need these ingredients for the spring veggie mix – 1 red pepper, 1/2 yellow pepper, 1 red onion medium, 2 medium carrots, 1 pack of mushrooms, 1/2 head of broccoli
  • Step 1 – cut garlic into very small pieces (watch your hands!)
  • Step 2 – Warm up 4 Tbsp organic extra virgin coconut oil
  • Step 3 – Once oil liquefies mix and throw in a large bowl and mix in garlic pieces for about 3 minutes
  • Step 4 – include 1 pack of mushrooms – cut as desired
  • Step 5 – include 1 red pepper, 1/2 yellow pepper – cut as desired
  • Step 6 – include 1 red onion medium cut this whole pieces
  • Step 7 – include 2 medium carrots – cut in long strips (again watch your hands!)
  • Step 8 – include 1/2 head of broccoli – cut in medium sized pieces
  • Step 9 – include 1 tsp cayenne pepper
  • Step 10 – include 1.5 tsp sea salt
  • Step 11 – include 1 Tbsp basil, 1 Tbsp coriander, 1 tsp ginger, 1 tsp lemon juice
  • Step 12 – Dehydrate for 2 hrs at 115F degrees 

    Pesto Sauce 

    Mix all these ingredients for the pesto sauce
  • 1 cup soaked organic walnuts(3hrs soaked)
  • 2 garlic head
  • 200g fresh basil leaves
  • 1 tsp sea salt
  • 1/8 cup water
  • 1 Tbsp organic olive oiloptional: add fresh or dry chives for decorationFinal Step: Mix sliced up zucchinis with pesto sauce put it in fridge until veggies are ready dehydrating, then top them with the dehydrated warmed buttery spring veggies and ENJOY the symphony of flavors exploding in your mouth!
    optional: add fresh or dry chives for decoration

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