Tag Archives: RECIPES


For years, I’ve been grumbling and saying that I should write a book with recipes which require no fancier equipment than a food processor, and, maybe a blender. I had collected numbers of raw vegan books, and annotated them as to what equipment was required, so that I could avoid the things that I believe can be done without. (Don’t get me wrong: in the past I have had all of the exciting stuff: I scrimped and saved to get the $450 for a Vitamix which came with a 7-year warranty, and gave up the ghost about 3 weeks after the warranty was up. I also had a dehydrator, however, in my situation, it is not convenient to use it, so it is peacefully resting in storage.) That leaves me with a low-end food processor, and a Nutri-Bullet that my mother gave me,

I became a raw vegan when I was in college (like, maybe, 47 years ago). Back then, things were all simple: slice this up, chop this up: have food.

So, what am I talking about? I recently found this book Raw & Simple by Judita Wignall, and I am mad as a hornet that I did not put my book out when I first thought about it. This is a very nice book, and I am as pleased as can be that someone has done what I have failed to get around to doing,

This book has lots of interesting and tasty recipes, and none of them require anything more complicated than a food processor.

So, if you want “kind of” fancy, but you don’t have a lot of equipment, this is definitely for you. (If you already have all the fancy equipment anyone could dream of, this will still be a welcome addition to your recipe-book library.



I’ve just dug out my copy of Mattye Lee Thompson’s Frugal Raw (Raw on the Cheap at it’s Finest!), and, yes, I made a good purchase.  (the only complaint I have about this book is that there is no index, so I have to remember where I found this and such, or else annotate each page)

This is an older book, from 2008, but it is apparently so popular that hard copies are going for $40 or so.  Fortunately, there is now a Kindle edition, so, if you want to see a really good collection of raw vegan recipes, you can get it on your phone.

The only drawback I see in this book is that she has recipes that require a dehydrator, and dehydrators are notoriously expensive.

Still and all, the author has a lot of good takes on how to integrate a raw food lifestyle into a family setting (where some may not want to go raw), as well as a number of really good recipes.

(I do want to mention that I am telling you all this out of the goodness of my heart.  I am not affiliated with amazon or any other seller, which is why you don’t find any click-throughs.  If you find something you like in my post, please do your own search on Amazon)


Although I have loved lentil sprouts since forever, I hadn’t grown any lentil sprouts in a while.  Then, with all this scary stuff going on, and long lines just to get *into* the supermarket, only to find nothing fresh and yummy looking there, I raided my favorite organic market and got 2 lbs of …… lentils!  Then I had to figure out where to get those sprouting lids for mason jars (no idea where my nice plastic one went off to), and it took a week to get some stainless ones from Amazon Prime!  Finally they came, and the project came together.  I’d forgotten how fast lentils sprout and grow!

I put them to soak on Monday night, and, in the morning, they already had little bitty tails!  Rinse, drain, and set the jar in a bowl, so, if they wanted to drain some more, they could. On Wednesday morning, they had grown quite a bit, but I rinsed and drained again. On Thursday, oh wow!  The sprouts were almost an inch long!

Wraps!  I cut the “bone” out of romaine lettuce leaf and spread a little sundried tomato hummus on the two pieces. I  finely chopped some red bell pepper and onion, and sliced 1/4 of an avocado. Then I piled the lentil sprouts on the leaf slices, sprinkled the bell pepper and onion on top, laid out the pieces of avocado, then folded up the leaf and chowed down!  MM! MM! Good!!!!  I’m going to do a repeat performance tonight!





Yesterday, I scored a nice maitake mushroom, 2 lbs of lentils (for sprouts!),  a zucchini, a nice big cabbage, and 2 tomatoes. I think the zucchini and the tomatoes can wait until tomorrow, but I really do want to try to make a pulled mushroom “barbecue” dish, replete with cole slaw tonight. I have a traditional vinegar/spices (no sugar) barbecue sauce to play with.

Meanwhile, I can’t find my sprouter lid for my mason jars, so I’m off to check out a couple of healthy food markets down the avenue.  Somebody should have them, right?



From time to time, people ask me what books I have and/or would recommend. Here is a list of the books I have.



Live Foods, George and Doris Fathman
This was my first raw food book, way back when. It was published in 1967, by a couple who had studied the works of Arnold Ehret and just felt their way along.

Eydie Mae’s Natural Recipes, Eydie Mae Hunsberger
Hunsberger cured herself of cancer, following Ann Wigmore’s regimen, wrote a book about it, then went on to write this recipe book in 1976.

Recipes for Longer Life, Dr. Ann Wigmore
Classic, simple recipes from the early pioneer in raw food lifestyle.

The Uncook Book, Elizabeth and Elton Baker
Another early raw food recipe book

Fit for Life, Harvey and Marilyn Diamond
Dietary concepts based on natural hygiene (proper food combining). Dr. Doug Graham has said he was inspired by this book.


Ani’s Raw Food Kitchen, Ani Phyo
Great recipes, food preparation information, and lifestyle tips.

Raw Truth, Jeremy Safron
Good recipes

Sproutman’s Kitchen Garden Cookbook, Steven Meyerowitz
Chockful of information on sprouting, as well as recipes for the sprouts (including the best Rejuvelac wine recipes I have seen)

Raw, Charlie Trotter
Gourmet-style, mostly complicated raw food recipes. Delicious reading, and some easy and wonderful recipes not found anywhere else. The ten or so recipes I use regularly make it worth the price (I bought mine used)

Living in the Raw, Rose Calabro
My first “modern” raw food recipe book. I had questions, and Calabro was very kind and patient about answering them for me when I wrote to her. When I want to try something new, I usually check this book first, and some of my favorite things to make come from this book.

Rawsome!, Brigitte Mars
Great recipes, food preparation information, and information on ingredients. One of my go-to books.

How We All Went Raw, Charles, Coralanne, and George Nungesser
Very interesting book with some good recipes

The Complete Book of Raw Food, Second Edition, Lori Baird and Julie Rodwell.
An anthology of recipes by a number of famous raw food chefs, this is a good way to get to know the chefs before you check out their cookbooks.


The 80/10/10 Diet, Dr. Douglas Graham
Dr. Graham’s ideas on food combining and diet. I do not necessarily agree with everything he says, but this remains a good reference book.

You Are What You, Dr. Gillian McKeith Interesting introductory raw food book, with good information on nutritional healing diets.

Nature’s First Law: The Raw-Food Diet, Arlin, Dini, Wolfe
Interesting information on raw food diet.

The Living Foods Lifestyle, Brenda Cobb
Wigmore-based nutritional healing information and recipes.

Dining In The Raw, Rita Romano
Lots of recipes.

LifeFood Recipe Book: Living on Life Force, David Jubb
Raw food lifestyle information and recipes

RAWvolution: Gourmet Living Cuisine, Matt Amsden
Fancy recipes — I do not use this much.

The Sunfood Diet Success System, David Wolfe
Raw food nutrition information

Living Cuisine, Rene Unterkoffler
Fancy recipes, food preparation tips, and an “encyclopedia” of fruit and vegetables.

The Raw Food Gourmet, Gabrielle Chavez


These are books I am waiting to receive, and looking forward to reading. I have never seen them, so I have no clue how good they might be.

The Raw Food Revolution Diet, Cherie Soria

The Complete Idiot’s Guide to Eating Raw, Mark Reinfeld

IF IT AIN’T BROKE DON’T FIX IT – my sweet potato disaster

I had decided, the last time I made my amazing sweet potatoes, that they could be made just fine in a food processor, although I had been making the dish by putting the sweet potatoes, apples, and ginger through the Champion juicer, so I set out to do just that tonight. WRONG MOVE!!!

I burned out my food processor’s motor, and even my VitaMix stopped running when I put the mix in there. I ended up taking the half-processed mixture and putting it through the Champion anyway. I now know that i should just use the Champion from the get-go.

One change I did make that was good — I added pumpkin pie spice at the last minute. Yummm!!!


I had two bunches of rhubarb from a share a couple of weeks ago, and I had not done anything with it, so I decided to take a chance — I remembered that the rhubarb tasted lemony last year…..

I put 10-12 stalks of rhubarb into the Vitamix with 2 cups of water and a sprinkle of stevia and let the Vitamix do its thing.

I got a lemony smoothie textured drink. Yum…. My room-mate wanted to know what was in it (she likes to copy things I make on occasion)

A SMOOTHIE? Is this me????

I am probably the last holdout from smoothies. I wanted my VitaMix so I could make them, and $450 later, that same night, I learned that I did not care for smoothies. I like juice. I love my banana yellow Champion juicer to pieces. I don’t mind getting it out, dragging it to the table, chopping the vegetables or fruit into little bits, or even washing up afterwards.

I go to all these raw food meets, and people proudly bring their smoothies, and I just want a spoon.

So what happened tonight? I have no clue. I just found myself tossing the last 5 apples and 1/4 of the little cabbage in the VitaMix with some water, and then….. it was a smoothie!!!! I swear I don’t know how it happened. I drank it. My room-mate drank it, too. She said it tasted like dessert.

Okay, I will admit….it happened yesterday, too. I threw about 3/4 of a head? bunch? of red-leaf lettuce in the VitaMix with two tomatoes, an apple, a beet, 1/2 a red pepper, and some water. I drank it all, too.

Very curious, indeed. Could it be stress?


I haven’t found any turnip recipes elsewhere yet, so I made this one:

1-1/2 turnips (I had a big one and a small one about 1/2 the size)
1/4 onion
1 t apple cider vinegar (or more to taste, for sweetness)

  • Finely grind the turnips and the onion in a food processor.
  • Add apple cider vinegar and mix well.


You could do the same with beets.  You could even combine beets, turnips, and maybe carrots.  If you fancy, you could add herbs or garlic. This could be part of a salad, or you could wrap it in a leaf, if it is dry enough. 


It is sad, but true: people are discriminating against turnips  Poor  turnips!!!   I have a passel of turnips here, because I am slower at eating them than the farmer is at growing them, and I need to do something with them.   I looked in almost every recipe book I have, but not a one had a recipe for turnips.  Two mentioned turnips as a member of the brassica family, and one of them sniffed and said that turnips are not gourmet vegetables (how cruel of them to say that right out loud)

What to do?   Quite obviously, I must devote some time to finding turnip recipes.