Brand New and Low Cal Too!

So, today is the day, i’ve decided to eat 100% raw. I’ve been vegetarian for about a year and a half, and have been trying to eat healthily to lose weight for about a year. After about 8 months of this, my diet has now plateaued and i’m obsessed with bread and carbs, and my body isn’t liking it! So RAW it is for me, and i’m hoping that it will help to restart my weight loss too, and if not then maybe it’ll help me to maintain! Anyway, if you have any tips, comments or helpful advice as I start my journey, I will love you forever, and any low cal, low fat recipes would also be extremely useful! Thanks sooooo much

Comments

  • my advice is to read old forum threads that interest you and ask new questions- start new topics as things come up for you. as well as just enjoy yourself and listen to your body. all the best to you!

  • I just compiled a list of low fat/fat free recipes for another raw forum! Please note: The comments are not mine. I copied the recipes from various raw sites. Many of them were posted here actually! :-)

    Here they are:

    General Tso’s Salad

    Serves 1 as a light meal or side

    I threw this together in the morning on my way to school. It’s taste reminds me of General Tso’s chicken or perhaps Bulgogi. I made it very spicy, but it would definitely be possible to make it less. Also, try substituting the tamari for miso paste to make a stickier, more sauce like dressing. Ingredients


    • ½ Red Bell Pepper, in 1” chunks

    • ¼ cucumber, in chunks

    • 1 cup sprouts

    • ¼ cup cilantro, chopped finely

    • 1 teaspoon wheat free tamari

    • 1 teaspoon sesame oil

    • dash apple cider vinegar

    • ½ clove garlic, minced

    • 1 inch piece ginger root, minced

    • dash red chili flakes, to taste

    • 1 teaspoon sesame seeds

    Preparation

    Put cut up pepper, cucumber and sprouts into a lidded container. Mix tamari, oil, garlic, ginger and chili flakes in a small bowl. Add vinegar to make it thinner if necessary. Pour into container, put lid on, and give it a shake. Add sesame seeds and shake it again.

    Fat Free Guacamole

    Makes about 2 cups

    This is a delicious Fat-Free alternative to Guac. I could eat my own weight in guacamole if left to my own devices and this is a lighter alternative. Ingredients


    • 1 Bunch Asparagus

    • 3 cloves Garlic

    • 2 tablespoons Jalepeno Pepper

    • ¼ cup cilantro

    • 2 tablespoons Lime Juice

    • ¼ cup Scallions

    • ¼ cup Chopped Tomato

    • 1 Ear of Fresh Corn

    Preparation

    Process the heck out of the asparagus until it is smooth and creamy. Stir in the rest of the ingredients and season with salt and pepper. YUM. If you are not concerned about fat intake, add half an avocado, or a few tablespoons of nut butter or nut mylk for extra creaminess. This also makes a great salad dressing if you increase the lime juice to make it a liquid.

    Spanish Cauliflower Pilaf

    An easy and lovely recipe adapted from the book Ani’s Raw Food Kitchen. Ingredients


    • 1 Head Cauliflower

    • 3 Carrots

    • ¼ Head of Purple Cabbage

    • ½ Red onion

    • 3 Green onions

    • Handful Cilantro, or to taste

    • 1 teaspoon Cumin powder

    • 1 teaspoon coriander seeds

    • 1 dash olive oil

    Preparation

    1. Chop cauliflower into large chunks and process to desired consistency in food processor

    2. Chop cabbage, carrots, red onions, green onions, and cilantro and combine with cauliflower in large bowl.

    3. Add in spices and olive oil and mix well.

    4. Can be eaten immediately but is more flavorful if you let it sit in the fridge for a few hours.

    Variation:

    Can use broccoli, carrots, squash etc. instead of cauliflower

    Spinach Soup

    Thanks to Tommie for sharing this recipe! Ingredients


    • 3 large tomatoes, peeled (if not organic)

    • 1 hadful each of cilantro and parsley

    • couple big handfuls of spinach

    • 1 large lime, juiced

    • 1 clove garlic (optional)

    • 2 small or 1 medium cumumber, peeled and diced

    • lots of grape tomatoes

    Preparation

    Put the tomatoes, cilantro, parsley, spinach, lime juice, and garlic (if desired) in the blender container. Blend until smooth. Pour over cucumber and grape tomatoes in a bowl and enjoy.

    Cilantro Carrot Salad Serves 2

    Refreshingly crisp and easy to make carrot salad. Ingredients


    • 2 cups shredded carrots

    • ¼ cup cilantro, chopped

    • 2 teaspoons fresh lemon juice (about 1/4 lemon)

    • 2 teaspoons grapeseed oil

    • pinch of cumin

    • celtic sea salt and pepper to taste

    Preparation

    Toss ingredients and serve.

    Jicama Salad

    Serves 6 (as a side)

    Jicama is fantastic all alone – in this salad, it is something quite special. Ingredients


    • 1½ cups jicama, peeled and cubed

    • 1 large cucumber, sliced

    • 1 orange, peeled and cubed

    • 2 tablespoons fresh lemon juice

    • ¾ chili powder

    • celtic sea salt, to taste

    Preparation

    1. Combine jicama, cucumuber and orange. 2. Toss in the chili powder and fresh lemon juice. 3. Cover and place in refrigerator for at least 2 hours. 4. Before serving, add Celtic sea salt.

    Beet and Celery Salad

    Serves 4-6

    This is a crunchy, Russian salad. I found this recipe in an old cookbook and worked with it in order to add in raw ingredients. Ingredients


    • 1 pound beets, peeled and grated

    • 4 sticks of celery, finely chopped

    • 2 tablespoons apple juice

    • 1 tablespoon apple cider vinegar

    • 4 scallions, finely chopped

    • 2 tablespoons fresh parsley, chopped

    • 3 tablespoons grapeseed oil

    • salt and pepper to taste

    Preparation

    1. Mix beets and celery with apple juice. 2. In a separate bowl, whisk together the remaining ingredients. 3. Toss the celery/beets with half of the liquids. Then, drizzle the remaining liquid over the salad. 4. Chill for a couple hours and serve.

    “Some like it hot” marinated collards serves 1 or 2

    I made this the other day, and it was really good. Warning, it’s pretty hot! Ingredients


    • 1 head Collard greens

    • 2 tablespoons Hemp oil

    • 2 cloves garlic, crushed

    • 1 Habenaro, crushed in garlic press

    • celtic sea salt, to taste, or none

    • 4 tablespoons Hemp seeds

    • 2 tablespoons fresh lemon juice

    Preparation

    for salad: Remove the stem from the collards, I save stems for juicing, then roll up and chop in thin shreds, put in bowl, and toss with hemp seeds.

    For dressing:

    combine oil, crushed garlic, crushed habenaro, lemon and salt. whisk. adjust to taste.

    pour the dressing over greens, and let them marinate in fridge for 6 hours to overnight. Before serving toss again to coat.

    Cilantro Lime Vinaigrette Dressing 3 cups

    This is a great raw dressing that only takes about 15 minutes to make! Ingredients


    • ¾ cup filtered water

    • ¼ cup cilantro, minced & tightly packed

    • ¼ cup lime juice, fresh squeezed

    • 1 tablespoon apple cider vinegar, raw

    • 1½ teaspoons shoyu, or to taste

    • 1 teaspoon maple syrup

    • ½ jalapeño, seeded & minced

    • ½ teaspoon chili powder

    • ¼ teaspoon garlic, minced

    • pinch cayenne pepper

    • sea salt, to taste

    • black pepper, ground, to taste

    Preparation

    Put all of the ingredients in a blender and blend well. You’re done!

    Light Gazpacho

    Serves 6 (7 ounce servings)

    This is a summertime favorite, serve well chilled. Ingredients


    • 7 large tomatoes

    • 1 medium jalepeno pepper, seeded, cut into 1-inch pieces

    • 1 clove garlic, minced

    • ½ cup cilantro

    • 6 small scallions, trimmed, cut into 1-inch pieces

    • 1 small green bell pepper, cored, seeded, cut into 1-inch pieces

    • 1 medium cumumber, peeled, cut in half lengthwise, seeds removed

    • 1 lime, freshly squeezed

    • ½ teaspoon black pepper, coarsley ground

    • ? teaspoon celtic sea salt

    Preparation

    1. Process garlic and jalepeno in food processor until finely chopped. Then, add 1/3 cup cilantro, scallions and green pepper; pulse to coarsely chop (about 10 times). 2. Transfer ingredients to a large mixing bowl. 3. Core 3 tomatoes and chop into 1-inch pieces. Juice tomato cores. 4. Place cored tomatoes in food processor and pulse to coarsely chop (about 8 times) then transfer to mixing bowl. 5. Slice cucumbers in half, remove seed center and slice, either by hand or in food processor. Add to mix. Juice seed centers. 6. Juice remaining 4 tomatoes and limes. Add all juice to mix. 7. Add salt and pepper and stir to combine. 8. Cover and chill before serving. Garnish with remaining cilantro.

    Gumbo

    Chunky gumbo – this is more like a hearty “stew†than a “soupâ€Â. Thanks to Tommie for sharing this recipe! Ingredients


    • 2 cups tomatoes, peeled and roughly chopped

    • ¼ cup sundried tomatoes

    • ½ small clove garlic

    • 1 tablespoon parsley, minced

    • 6 large fresh basil leaves

    • 1 teaspoon agave nectar

    • ? teaspoon or less curry powder

    • light sprinkle cayenne

    • cumin to taste

    • ½ cup okra, young pods, cut in 1/2 inch slices

    • ½ cup corn, cut off whole kernel style

    • 2 tablespoons finely chopped Vidalia onion or other sweet onion

    • 1 8 inch rib clery, with leaves, finely chopped

    Preparation

    Put sun dried tomatoes and 1 C chopped tomatoes in the blender with the garlic, parsley, basil, agave, curry powder, cayenne, and cumin. Blend thoroughly and let set while preparing the rest of the ingredients. Mix the okra, corn, onion, and celery in a bowl. Put the rest of the tomatoes in the blender and pulse a few times so they will still be chunky. Pour over the prepared mixture in the bowl, mix. Serve in a pretty bowl with a garnish of parsley.

    Spinach Soup

    Thanks to Tommie for sharing this recipe! Ingredients


    • 3 large tomatoes, peeled (if not organic)

    • 1 hadful each of cilantro and parsley

    • couple big handfuls of spinach

    • 1 large lime, juiced

    • 1 clove garlic (optional)

    • 2 small or 1 medium cumumber, peeled and diced

    • lots of grape tomatoes

    Preparation

    Put the tomatoes, cilantro, parsley, spinach, lime juice, and garlic (if desired) in the blender container. Blend until smooth. Pour over cucumber and grape tomatoes in a bowl and enjoy.

    Spicy Yam Chips Spicy-yam-chips-normal

    (click on image to enlarge)

    Makes a few handfuls. Can you eat just one?

    These spicy, crunchy chips were dreamed up during a fit of chip cravings you wouldn’t believe! Ingredients


    • 6 yams

    • 1/8 cup cold-pressed olive oil

    • 1 teaspoon garlic powder

    • 1 teaspoon cayenne

    • 1 teaspoon celtic sea salt

    • ½ teaspoon powdered cumin

    Preparation

    1. In a food processor, slice the yams as thinly as possible. 2. Mix the olive oil and seasonings, then pour over the yams. 3. Massage oil into yams to make sure each is well coated. 4. Dehydrate until crispy (I usually dehydrate mine at 115°F for about 12 hours).

    The secret to this recipe is to get your yams thin, thin, thin. Otherwise, the chips can become more chewy than crispy. They’re still good, but the crispy ones are the best!

    Zucchini Chips

    Makes aprox. 3 servings

    I make this recipe when I am craving a crispy snack. It made it easy to move away from potato chips when I was going raw too! Ingredients


    • 2 pounds zucchini, sliced

    • Namu Shoyu (Soy Sauce)

    • 1 Lime, juiced/squeezed

    Preparation

    Slice the zucchini into “chips†about 1/4 inch thick and place in shallow bowl or dish. Squeeze the juice of one lime into dish along with 1/4 to 1/2 cup of Namu Shoyu. Add enough water to cover the chips. Let marinate for 2 hours. Place on teflex sheets and dehydrate 5-6 hours at 105 degrees, then place chips directly on dehydrator tray for another 5-6 hours, or until crispy.

    Jicama can be used for this recipe too!

    Moroccan Carrot Dressing/Sauce/Spread

    Makes 2 cups

    It is adopted from Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD. Ingredients


    • 2 cups carrots, chopped

    • 2 tomatoes

    • 1/8 cup flax oil

    • 1 orange

    • 1 teaspoon celtic salt

    • 1 teaspoon allspice

    • 1 teaspoon cumin

    • 1 teaspoon black pepper or cayenne

    Preparation

    In a blender, process all ingredients until smooth and creamy.

    Winter Salad

    Its kinda like coleslaw. Tastes great to wrap some up in raw nori with sunflower seeds and some wasabi. Ingredients


    • SALAD

    • 5 medium carrots, grated

    • 1 medium beet, grated

    • 1 a small piece of cabbage, grated

    • 1 apples, sliced or grated

    • ¼ cup raisins

    • ¼ cup dried apples

    • Sprouts if you got ‘em


    • DRESSING

    • Lemon Juice

    • Apple cider vinegar

    Spinach Soup

    Thanks to Tommie for sharing this recipe! Ingredients


    • 3 large tomatoes, peeled (if not organic)

    • 1 hadful each of cilantro and parsley

    • couple big handfuls of spinach

    • 1 large lime, juiced

    • 1 clove garlic (optional)

    • 2 small or 1 medium cumumber, peeled and diced

    • lots of grape tomatoes

    Preparation

    Put the tomatoes, cilantro, parsley, spinach, lime juice, and garlic (if desired) in the blender container. Blend until smooth. Pour over cucumber and grape tomatoes in a bowl and enjoy.

    Cilantro Carrot Salad Serves 2

    Refreshingly crisp and easy to make carrot salad. Ingredients


    • 2 cups shredded carrots

    • ¼ cup cilantro, chopped

    • 2 teaspoons fresh lemon juice (about 1/4 lemon)

    • 2 teaspoons grapeseed oil

    • pinch of cumin

    • celtic sea salt and pepper to taste

    Preparation

    Toss ingredients and serve.

    Jicama Salad

    Serves 6 (as a side)

    Jicama is fantastic all alone – in this salad, it is something quite special. Ingredients


    • 1½ cups jicama, peeled and cubed

    • 1 large cucumber, sliced

    • 1 orange, peeled and cubed

    • 2 tablespoons fresh lemon juice

    • ¾ chili powder

    • celtic sea salt, to taste

    Preparation

    1. Combine jicama, cucumuber and orange. 2. Toss in the chili powder and fresh lemon juice. 3. Cover and place in refrigerator for at least 2 hours. 4. Before serving, add Celtic sea salt.

    Beet and Celery Salad

    Serves 4-6

    This is a crunchy, Russian salad. I found this recipe in an old cookbook and worked with it in order to add in raw ingredients. Ingredients


    • 1 pound beets, peeled and grated

    • 4 sticks of celery, finely chopped

    • 2 tablespoons apple juice

    • 1 tablespoon apple cider vinegar

    • 4 scallions, finely chopped

    • 2 tablespoons fresh parsley, chopped

    • 3 tablespoons grapeseed oil

    • salt and pepper to taste

    Preparation

    1. Mix beets and celery with apple juice. 2. In a separate bowl, whisk together the remaining ingredients. 3. Toss the celery/beets with half of the liquids. Then, drizzle the remaining liquid over the salad. 4. Chill for a couple hours and serve.

    “Some like it hot” marinated collards serves 1 or 2

    I made this the other day, and it was really good. Warning, it’s pretty hot! Ingredients


    • 1 head Collard greens

    • 2 tablespoons Hemp oil

    • 2 cloves garlic, crushed

    • 1 Habenaro, crushed in garlic press

    • celtic sea salt, to taste, or none

    • 4 tablespoons Hemp seeds

    • 2 tablespoons fresh lemon juice

    Preparation

    for salad: Remove the stem from the collards, I save stems for juicing, then roll up and chop in thin shreds, put in bowl, and toss with hemp seeds.

    For dressing:

    combine oil, crushed garlic, crushed habenaro, lemon and salt. whisk. adjust to taste.

    pour the dressing over greens, and let them marinate in fridge for 6 hours to overnight. Before serving toss again to coat.

    Cilantro Lime Vinaigrette Dressing 3 cups

    This is a great raw dressing that only takes about 15 minutes to make! Ingredients


    • ¾ cup filtered water

    • ¼ cup cilantro, minced & tightly packed

    • ¼ cup lime juice, fresh squeezed

    • 1 tablespoon apple cider vinegar, raw

    • 1½ teaspoons shoyu, or to taste

    • 1 teaspoon maple syrup

    • ½ jalapeño, seeded & minced

    • ½ teaspoon chili powder

    • ¼ teaspoon garlic, minced

    • pinch cayenne pepper

    • sea salt, to taste

    • black pepper, ground, to taste

    Preparation

    Put all of the ingredients in a blender and blend well. You’re done!

    Light Gazpacho

    Serves 6 (7 ounce servings)

    This is a summertime favorite, serve well chilled. Ingredients


    • 7 large tomatoes

    • 1 medium jalepeno pepper, seeded, cut into 1-inch pieces

    • 1 clove garlic, minced

    • ½ cup cilantro

    • 6 small scallions, trimmed, cut into 1-inch pieces

    • 1 small green bell pepper, cored, seeded, cut into 1-inch pieces

    • 1 medium cumumber, peeled, cut in half lengthwise, seeds removed

    • 1 lime, freshly squeezed

    • ½ teaspoon black pepper, coarsley ground

    • ? teaspoon celtic sea salt

    Preparation

    1. Process garlic and jalepeno in food processor until finely chopped. Then, add 1/3 cup cilantro, scallions and green pepper; pulse to coarsely chop (about 10 times). 2. Transfer ingredients to a large mixing bowl. 3. Core 3 tomatoes and chop into 1-inch pieces. Juice tomato cores. 4. Place cored tomatoes in food processor and pulse to coarsely chop (about 8 times) then transfer to mixing bowl. 5. Slice cucumbers in half, remove seed center and slice, either by hand or in food processor. Add to mix. Juice seed centers. 6. Juice remaining 4 tomatoes and limes. Add all juice to mix. 7. Add salt and pepper and stir to combine. 8. Cover and chill before serving. Garnish with remaining cilantro.

    Gumbo

    Chunky gumbo – this is more like a hearty “stew†than a “soupâ€Â. Thanks to Tommie for sharing this recipe! Ingredients


    • 2 cups tomatoes, peeled and roughly chopped

    • ¼ cup sundried tomatoes

    • ½ small clove garlic

    • 1 tablespoon parsley, minced

    • 6 large fresh basil leaves

    • 1 teaspoon agave nectar

    • ? teaspoon or less curry powder

    • light sprinkle cayenne

    • cumin to taste

    • ½ cup okra, young pods, cut in 1/2 inch slices

    • ½ cup corn, cut off whole kernel style

    • 2 tablespoons finely chopped Vidalia onion or other sweet onion

    • 1 8 inch rib clery, with leaves, finely chopped

    Preparation

    Put sun dried tomatoes and 1 C chopped tomatoes in the blender with the garlic, parsley, basil, agave, curry powder, cayenne, and cumin. Blend thoroughly and let set while preparing the rest of the ingredients. Mix the okra, corn, onion, and celery in a bowl. Put the rest of the tomatoes in the blender and pulse a few times so they will still be chunky. Pour over the prepared mixture in the bowl, mix. Serve in a pretty bowl with a garnish of parsley.

    Spinach Soup

    Thanks to Tommie for sharing this recipe! Ingredients


    • 3 large tomatoes, peeled (if not organic)

    • 1 hadful each of cilantro and parsley

    • couple big handfuls of spinach

    • 1 large lime, juiced

    • 1 clove garlic (optional)

    • 2 small or 1 medium cumumber, peeled and diced

    • lots of grape tomatoes

    Preparation

    Put the tomatoes, cilantro, parsley, spinach, lime juice, and garlic (if desired) in the blender container. Blend until smooth. Pour over cucumber and grape tomatoes in a bowl and enjoy.

    Spicy Yam Chips Spicy-yam-chips-normal

    (click on image to enlarge)

    Makes a few handfuls. Can you eat just one?

    These spicy, crunchy chips were dreamed up during a fit of chip cravings you wouldn’t believe! Ingredients


    • 6 yams

    • 1/8 cup cold-pressed olive oil

    • 1 teaspoon garlic powder

    • 1 teaspoon cayenne

    • 1 teaspoon celtic sea salt

    • ½ teaspoon powdered cumin

    Preparation

    1. In a food processor, slice the yams as thinly as possible. 2. Mix the olive oil and seasonings, then pour over the yams. 3. Massage oil into yams to make sure each is well coated. 4. Dehydrate until crispy (I usually dehydrate mine at 115°F for about 12 hours).

    The secret to this recipe is to get your yams thin, thin, thin. Otherwise, the chips can become more chewy than crispy. They’re still good, but the crispy ones are the best!

    Zucchini Chips

    Makes aprox. 3 servings

    I make this recipe when I am craving a crispy snack. It made it easy to move away from potato chips when I was going raw too! Ingredients


    • 2 pounds zucchini, sliced

    • Namu Shoyu (Soy Sauce)

    • 1 Lime, juiced/squeezed

    Preparation

    Slice the zucchini into “chips†about 1/4 inch thick and place in shallow bowl or dish. Squeeze the juice of one lime into dish along with 1/4 to 1/2 cup of Namu Shoyu. Add enough water to cover the chips. Let marinate for 2 hours. Place on teflex sheets and dehydrate 5-6 hours at 105 degrees, then place chips directly on dehydrator tray for another 5-6 hours, or until crispy.

    Jicama can be used for this recipe too!

    Moroccan Carrot Dressing/Sauce/Spread

    Makes 2 cups

    It is adopted from Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD. Ingredients


    • 2 cups carrots, chopped

    • 2 tomatoes

    • 1/8 cup flax oil

    • 1 orange

    • 1 teaspoon celtic salt

    • 1 teaspoon allspice

    • 1 teaspoon cumin

    • 1 teaspoon black pepper or cayenne

    Preparation

    In a blender, process all ingredients until smooth and creamy.

    Winter Salad

    Its kinda like coleslaw. Tastes great to wrap some up in raw nori with sunflower seeds and some wasabi. Ingredients


    • SALAD

    • 5 medium carrots, grated

    • 1 medium beet, grated

    • 1 a small piece of cabbage, grated

    • 1 apples, sliced or grated

    • ¼ cup raisins

    • ¼ cup dried apples

    • Sprouts if you got ‘em


    • DRESSING

    • Lemon Juice

    • Apple cider vinegar

    Blessings,

    Audrey www.rawhealing.com

  • Wow, chilove! you really rocked it with those recipes! My only advice is to listen to your body. Also, fat isn’t always bad – the right kinds of fat can actually help weight loss and healing. Avocados and macadamia nuts, for example, contain fatty acids that actually help to burn fat in some individuals! As you learn and experience more and more raw foods, you will figure out what is best for you. Enjoy it! :)

  • Hi Angie,

    I totally agree! ALWAYS listen to your body!

    Blessings,

    Audrey www.rawhealing.com

  • My 2 cents is to eat those greens. Drink green smoothies, eat salads, eat as many types of greens as you can. And get a huge variety of veggies and fruits. That will keep you excited about raw.

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