Are you looking for a way to incorporate more healthy and delicious meals into your daily routine? Look no further than the world of raw food! As a fan of Rawfully Kristina, you know that her creations are not only mouth-watering but also incredibly nutritious. In this article, we’ll be diving into some of our favorite recipes from Rawfully Kristina’s collection.
From decadent treats like Rawly Kristina’s Chocolate Avocado Mousse to savory dishes like Raw Vegan Sushi Rolls, there’s something for everyone in her repertoire. And the best part? Every single one of these recipes is completely plant-based and free from refined sugars and dairy products. So whether you’re a seasoned raw food enthusiast or just looking to make some healthy changes, this article has got you covered.
So let’s get started with our top 18 delectable Rawfully Kristina recipes that are sure to satisfy your cravings and nourish your body.
Rawfully Kristina’s Zucchini Noodle Pasta
Transform your pasta cravings into a healthy and refreshing zucchini noodle dish with this easy-to-make recipe! Perfect for a quick lunch or dinner, this vegan-friendly option is packed with flavor and nutrients.
Ingredients:
– 2 medium zucchinis
– 1/4 cup raw cashews
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 garlic clove, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Spiralize the zucchinis into noodles.
2. In a blender or food processor, combine cashews, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
3. Add the blended sauce to the zucchini noodles and toss to coat.
4. Garnish with chopped fresh basil leaves, if desired.
5. Serve immediately and enjoy!
Cooking Time: 0 minutes (raw)
Kristina’s Raw Vegan Lasagna
A game-changing twist on the classic Italian dish, this raw vegan lasagna is a flavorful and nutritious alternative that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup of cooked quinoa
– 2 cups of mixed greens (such as kale, spinach, and collard greens)
– 1 cup of sliced mushrooms
– 1/4 cup of chopped walnuts
– 1/4 cup of dried basil
– 1 tablespoon of lemon juice
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
Instructions:
1. In a medium-sized bowl, combine cooked quinoa, mixed greens, mushrooms, and walnuts.
2. In a separate bowl, mix together lemon juice, salt, and black pepper.
3. Layer the quinoa mixture with the dressing in a 9×13 inch dish or lasagna pan, repeating this process until all ingredients are used up.
4. Top the final layer of quinoa with chopped basil leaves.
5. Refrigerate for at least 2 hours before serving.
Cooking Time: None! This recipe is raw and ready to go in just a few minutes.
Rawfully Kristina’s Kale Chips
Transform ordinary kale into crispy, addictive chips using just a few simple ingredients and no cooking required!
Ingredients:
– 2 cups curly or lacinato kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon sea salt
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. In a large bowl, massage the kale with your hands for about 2-3 minutes to help break down the fibers and release any bitterness.
2. Add the lemon juice, olive oil, sea salt, and any desired seasonings. Massage again until the kale is evenly coated.
3. Spread the kale mixture onto a parchment-lined baking sheet or a large plate in a single layer.
4. Allow the kale to sit at room temperature for 30-45 minutes, or until it reaches your desired level of crispiness.
Cooking Time: None! Let the natural drying process do its magic.
Kristina’s Raw Chocolate Avocado Mousse
A decadent treat that’s surprisingly healthy! This creamy mousse is made with avocados, cocoa powder, and natural sweeteners, making it a guilt-free indulgence.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1 tablespoon coconut oil
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Peel and pit the avocados, then place them in a blender or food processor.
2. Add the cocoa powder, maple syrup, coconut oil, vanilla extract, and salt to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Transfer the mousse to individual serving cups or a large serving dish.
5. Chill in the refrigerator for at least 2 hours or up to 24 hours.
Cooking Time: None! This recipe is raw, so no cooking required.
Rawfully Kristina’s Superfood Smoothie Bowl
Get your daily dose of superfoods with this nutrient-packed smoothie bowl recipe! This vibrant and refreshing treat is perfect for a healthy breakfast or post-workout snack.
Ingredients:
– 1 frozen banana
– 1/2 cup frozen berries (blueberries, raspberries, blackberries)
– 1/2 cup unsweetened almond milk
– 1 tablespoon chia seeds
– 1 teaspoon hemp seeds
– 1 scoop vanilla protein powder (optional)
– Top with: sliced almonds, shredded coconut, and sliced fresh fruit
Instructions:
1. In a blender, combine banana, berries, almond milk, chia seeds, and hemp seeds.
2. Blend on high speed until smooth and creamy.
3. Add vanilla protein powder if using and blend until combined.
4. Pour into a bowl and top with your favorite toppings (almonds, coconut, fresh fruit).
5. Serve immediately and enjoy!
Cooking Time: 0 minutes (raw recipe)
Kristina’s Raw Vegan Sushi Rolls
Kristina’s Raw Vegan Sushi Rolls: A Refreshing Twist on a Classic Recipe!
These raw vegan sushi rolls are a game-changer for anyone looking to ditch the seaweed and opt for a plant-based, cruelty-free alternative. Made with spirulina-infused cashew cream and wrapped in collard green leaves, these rolls are not only delicious but also packed with nutrients.
Ingredients:
– 1 cup spirulina-infused cashew cream (see note)
– 1/2 cup sliced avocado
– 1/4 cup sliced cucumber
– 1/4 cup sliced carrot
– 1/4 cup chopped cilantro
– 4 collard green leaves
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Prepare the cashew cream by blending 1 cup of soaked cashews with 1/2 cup water, 1 teaspoon spirulina powder, and a pinch of salt until smooth.
2. Lay a collard green leaf flat on a surface. Place a tablespoon of cashew cream along the center of the leaf.
3. Add sliced avocado, cucumber, carrot, and cilantro on top of the cream.
4. Roll the leaf tightly but gently, applying even pressure.
5. Repeat with remaining ingredients and leaves.
Cooking Time: None! These rolls are raw and ready to enjoy straight away.
Rawfully Kristina’s Coconut Yogurt Parfait
Start your day with a creamy, dreamy, and nutritious treat that’s free from dairy! This recipe combines the richness of coconut yogurt with the sweetness of tropical fruit.
Ingredients:
– 1 cup raw coconut yogurt
– 1/2 cup frozen mango, thawed
– 1/4 cup shredded coconut
– 1 tablespoon honey
– 1/4 cup granola (homemade or store-bought)
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a small bowl, mix together the raw coconut yogurt and honey until smooth.
2. Spoon half of the yogurt mixture into a glass jar or parfait dish.
3. Add the thawed mango on top of the yogurt.
4. Sprinkle shredded coconut over the mango.
5. Repeat the layers, starting with the remaining yogurt mixture, then the granola, and finally another layer of mango.
6. Garnish with fresh mint leaves, if desired.
7. Refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: None! This recipe is raw and ready in no time.
Kristina’s Raw Carrot Cake Bites
These bite-sized treats are a healthier twist on traditional carrot cake, packed with nutritious ingredients and no baking required!
Ingredients:
– 2 cups grated carrots
– 1 cup dates, pitted
– 1/2 cup almond butter
– 1/4 cup coconut sugar
– 1/4 cup chopped walnuts
– 1 tablespoon lemon juice
– Pinch of salt
Instructions:
1. In a food processor, combine grated carrots, dates, and almond butter. Process until well combined.
2. Add coconut sugar, chopped walnuts, lemon juice, and salt. Process until the mixture is smooth and sticky.
3. Use a small cookie scoop or your hands to form the mixture into bite-sized balls, about 1 inch in diameter.
4. Place the bites on a plate or tray, cover with plastic wrap, and refrigerate for at least 30 minutes to set.
Cooking Time: None! These treats are raw and ready to enjoy immediately after preparation.
Rawfully Kristina’s Cauliflower Rice Salad
A refreshing twist on traditional salads, this cauliflower rice salad is a perfect side dish or light lunch option. Made with just a few simple ingredients, it’s also incredibly easy to prepare.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons fresh lime juice
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup chopped fresh cilantro
– 1/2 cup diced tomatoes (such as cherry or grape)
– 1/4 cup chopped red onion
Instructions:
1. Rinse the cauliflower and remove the leaves and stem. Cut it into florets and pulse in a food processor until it resembles rice.
2. In a large bowl, combine the cauliflower “rice,” lime juice, olive oil, salt, and black pepper. Mix well to combine.
3. Stir in the chopped cilantro, diced tomatoes, and red onion.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is raw and ready to go.
Kristina’s Raw Vegan Pad Thai
A twist on the classic Thai dish, this raw vegan version is a flavorful and nutritious treat that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 cup zucchini noodles (zoodles)
– 1/2 cup shredded carrots
– 1/2 cup chopped mushrooms
– 1/4 cup chopped cilantro
– 1/4 cup chopped scallions
– 1/4 cup raw cashews
– 2 tablespoons lime juice
– 1 tablespoon coconut aminos
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: 1/4 cup sliced bell peppers, 1/4 cup sliced bean sprouts
Instructions:
1. In a large bowl, combine zoodles, carrots, mushrooms, cilantro, scallions, and cashews.
2. In a small bowl, whisk together lime juice, coconut aminos, and ginger.
3. Pour the dressing over the noodle mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with sliced bell peppers and bean sprouts if desired.
Cooking Time: 10 minutes
Rawfully Kristina’s Chia Seed Pudding
This creamy chia seed pudding recipe from Rawfully Kristina is a simple and healthy dessert option that’s perfect for warm weather. With just a few ingredients, you can create a delicious and nutritious treat that’s free from refined sugars and dairy.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1 tablespoon honey or maple syrup (optional)
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a small bowl, mix together the chia seeds, almond milk, honey or maple syrup (if using), vanilla extract, and salt.
2. Whisk until the chia seeds are well combined with the liquid.
3. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
4. Once chilled, give the pudding a good stir before serving.
Cooking Time: None! This recipe is raw and ready in just a few hours.
Enjoy your delicious and healthy chia seed pudding!
Kristina’s Raw Energy Bars
Revitalize your day with these no-bake, vegan energy bars packed with wholesome ingredients and a boost of natural energy. Perfect for a quick snack or post-workout fuel.
Ingredients:
– 2 cups rolled oats
– 1 cup dried dates, pitted
– 1/2 cup chopped almonds
– 1/4 cup shredded coconut
– 1/4 cup chia seeds
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a food processor, combine oats, dates, and almonds. Process until well combined.
2. Add coconut, chia seeds, honey, vanilla extract, and salt. Process until a sticky dough forms.
3. Press the mixture into a lined or greased 8×8-inch baking dish.
4. Refrigerate for at least 30 minutes to set.
5. Cut into bars (approximately 12-16) and store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: None! These no-bake energy bars are ready when you need them.
Rawfully Kristina’s Beetroot Hummus
Experience the unique flavor combination of sweet beets and savory chickpeas with this vibrant and delicious raw hummus recipe!
Ingredients:
– 2 medium beetroot, peeled and chopped
– 1 cup cooked chickpeas (canned or cooked from scratch)
– 1/4 cup lemon juice
– 1/4 cup tahini
– 1/8 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine beetroot, chickpeas, lemon juice, tahini, garlic, salt, and pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. With the blender running, slowly pour in the olive oil through the top.
4. Continue blending until well combined and creamy.
5. Taste and adjust seasoning if necessary.
6. Serve immediately, garnished with parsley or cilantro leaves if desired.
Cooking Time: None! This hummus is raw and ready to enjoy straight away.
Kristina’s Raw Vegan Cheesecake
This creamy and refreshing raw vegan cheesecake is a game-changer for those looking for a healthier dessert option. With just a few simple ingredients, you can create a show-stopping dessert that’s perfect for any occasion.
Ingredients:
– 1 cup cashews
– 1/2 cup coconut cream
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup dates, pitted
– 1/2 cup unsweetened shredded coconut (for crust)
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then blend with coconut cream, maple syrup, lemon juice, vanilla extract, and salt until smooth.
3. Process dates in a food processor until they form a sticky paste.
4. Press date mixture into the bottom of a cheesecake pan lined with parchment paper.
5. Pour cheesecake filling over crust.
6. Refrigerate for at least 2 hours or overnight to set.
Cooking Time: None! This cheesecake is raw and ready in just a few minutes of blending.
Rawfully Kristina’s Spinach and Walnut Pesto
A refreshing and flavorful twist on traditional pesto, this recipe combines the nutty taste of walnuts with the vibrant green of spinach. Perfect for topping pasta, pizza, or veggies.
Ingredients:
– 2 cups fresh spinach leaves
– 1/2 cup chopped walnuts
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine spinach, walnuts, garlic, and lemon juice.
2. Process until the mixture is smooth and well combined.
3. With the processor running, slowly pour in the olive oil through the top.
4. Continue processing until the pesto reaches your desired consistency.
5. Season with salt and pepper to taste.
Cooking Time: None! This raw recipe is ready to use immediately.
Kristina’s Raw Cucumber Avocado Soup
This refreshing summer soup is a perfect blend of creamy avocado and cool cucumber, all without heating up the kitchen!
Ingredients:
– 2 ripe avocados
– 1 large cucumber, peeled and seeded
– 1/4 cup fresh lime juice
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions:
1. In a blender or food processor, combine avocado, cucumber, lime juice, and cilantro.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning with salt if desired.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 0 minutes (yes, you read that right – this soup is raw!)
Rawfully Kristina’s Berry Bliss Smoothie
This refreshing smoothie is packed with antioxidants and vitamins from a medley of berries, perfect for a hot summer day or as a post-workout pick-me-up. With just 5 ingredients, you’ll be sipping on this sweet treat in no time!
Ingredients:
– 1 cup frozen mixed berries (blueberries, strawberries, raspberries)
– 1/2 banana, sliced
– 1 tablespoon chia seeds
– 1 tablespoon honey
– 1 cup unsweetened almond milk
Instructions:
1. Add the frozen berries, sliced banana, chia seeds, and honey to a high-powered blender.
2. Blend on high speed for 30 seconds or until the mixture is smooth and creamy.
3. Add the unsweetened almond milk and blend for an additional 10-15 seconds.
4. Pour into a glass and serve immediately.
Cooking Time: None! This smoothie is ready in just a few minutes.
Kristina’s Raw Vegan Tacos
A refreshing twist on traditional tacos, this recipe uses vibrant vegetables and creamy avocado to create a flavorful and nutritious dish that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 cup mixed greens (such as kale, collard greens, and spinach)
– 1/2 cup diced bell peppers
– 1/2 cup diced cucumber
– 1/4 cup sliced red onion
– 1/4 cup sliced avocado
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt and pepper to taste
– Raw vegan taco “meat” (such as cooked lentils or mushrooms) for filling
Instructions:
1. In a large bowl, combine mixed greens, bell peppers, cucumber, red onion, and avocado.
2. Squeeze lime juice over the top and sprinkle with salt and pepper to taste.
3. Fill the taco shells with your preferred raw vegan taco “meat” and serve immediately.
Cooking Time: 0 minutes (this recipe is raw and ready in no time!)
Summary
Get ready to indulge in a world of delicious and healthy raw recipes with Kristina! From Zucchini Noodle Pasta to Raw Vegan Sushi Rolls, these delectable dishes are sure to satisfy your cravings. Discover the perfect blend of flavors and textures in her Kale Chips, Coconut Yogurt Parfait, and Beetroot Hummus. Or, try something sweet with her Raw Chocolate Avocado Mousse or Raw Carrot Cake Bites. With over 18 recipes to choose from, you’ll never get bored of these tasty and nutritious treats.
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
