Home > Raw Food Recipes

2009: January - March - May - July - August - November
2010: February - March - April - May - August - September - October - November - December
2011: January - March - April - May - June - July - August - September - November
2012: January - January #2 - February - March - April - May - June - June (Goshen) - August - September - October - October (Goshen) - November - December
2013: January - February - MarchApril - May -

Want to join our Meetup group? Go to www.meetup.com/foodsalive

Click on any recipe below for directions - Use organic ingredients when possible!
*You can interchangeably use oils from our Artisan Cold-Pressed Oil line in most recipes (ex. hemp or chia in place of gold flax).

Body Butter, Face Mask & Bath Salts

Spinach Dip with Cashew Sour Cream

Hempanana Smoothie

Arugula Pesto

Flax Oil Butter Spread
Chive Flax Oil
Lemon Basil Flax Oil Dressing
Oatmeal Flax Pancakes
Blueberry Almond Smoothie
Cherry Power Smoothie
Soy-Berry Smoothie
Carob Peanut Butter Bars
Flaxseed Good Morning! Smoothie
MaCacaotine (instead of coffee!)
Raw Chocolate Candy Bar Crunch!
Hemp Banana Smoothie
Banana Celery Smoothie
Chezzy Salad Dressing
Cauliflower and Spinach Salad


Flax Oil Butter Spread
Ingredients:

Directions:
Let butter soften on counter. Mix flax oil and butter together. Return mixture to refrigerator to harden. Refrigerate for up to one week. Use on bread, potatoes, pastas and more.

Back to Top

 

Chive Flax Oil
Ingredients:

Directions:
Combine the chives and oil in a blender and process until very smooth. Season with salt and pepper, and transfer to a clean glass jar with a sealable lid. Refrigerate for up to one week. Use on potatoes, pastas and salads.
Servings: 8

Back to Top

 

Lemon Basil Flax Oil Dressing
Ingredients:

Directions:
Process in a blender

Back to Top

 

Oatmeal Flax Pancakes
Ingredients:

  • 1 cup quick cooking or old fashioned rolled oats
  • 1-1/2 cups dry whole-wheat pancake mix
  • 1/4 cup flax seed meal or ground Maple & Cinnamon flax crackers
  • 2 cups milk (nut, rice, soy, etc.)
  • 1 egg or egg substitute equivalent
  • 1/2 teaspoon vanilla extract

Directions:
In mixing bowl, combine dry ingredients. Add milk, egg and vanilla and stir until all dry ingredients are moistened. Allow mixture to stand 15 minutes.

Meanwhile, preheat lightly oiled griddle over medium heat. Pour pancakes using scant ΒΌ cup for each. Turn when edges of pancakes begin to look dry and surface has bubbles. Cook until second side has browned. Serve warm with organic maple syrup (mixed with Foods Alive gourmet golden flax oil), applesauce or apple butter.

Recipe makes about 14 pancakes.

Back to Top

 

Blueberry Almond Smoothie
Ingredients:

  • 1 cup frozen blueberries
  • 1 frozen banana
  • 1/4 cup raw almonds
  • 2 tablespoons 100% Golden Flax Oil
  • 2 tablespoons pure maple syrup
  • 1 cup water or rice milk

Directions:
In a blender, combine ingredients in order listed and puree to a smooth consistency.

Back to Top

 

Cherry Power Smoothie
Ingredients:

  • 1/2 cup grape juice
  • 1/2 cup cherry juice (opt)
  • 1 1/2 cups frozen, dark cherries
  • 1 banana, cut up
  • 1 cup plain, soy yogurt
  • 1/4 cup Golden Flaxseed
  • 2 tbl raw wheat germ
  • 2-4 tbl 100% Golden Flax Oil
  • 1-2 tbl honey or agave

Directions:
Put everything in a blender, blend 2 minutes. Makes 2 tall glasses. This comes together in a matter of minutes and is great for lunch. But Watch Out-- It's Addictive!!! :-)

Back to Top

 

Soy-Berry Smoothie
Ingredients:

  • 1 cup plain soy milk
  • 2 tablespoons nonfat plain soy yogurt
  • 2 tablespoons 100% Golden Flax Oil
  • 1/2 cup strawberries, fresh or frozen
  • 1/4 cup blueberries, fresh or frozen
  • 1/3 frozen banana
  • 3 ice cubes

Directions:
Place all ingredients in a blender and blend until smooth.

Back to Top

 

Carob Peanut Butter Bars
Ingredients:

  • 1/2 cup carob or Cacao Powder
  • 2/3 cup soy powder
  • 2 tablespoon 100% Golden Flax Oil
  • 1/4 cup peanut butter (or almond/cashew)
  • 2 tablespoons brewers yeast, optional
  • 2 tablespoon wheat germ
  • raw honey or other sweetener
  • chopped walnuts and almonds to top

Directions:
Place all ingredients in a bowl, adding enough honey to make a kneadable consistency. Spread in a square pan. Press the chopped nuts over the top. Chill. Cut into bars and serve.

Back to Top

 

Flaxseed Good Morning! Smoothie
Ingredients:

  • 1 cup milk (rice, soy, nut, etc.)
  • Strawberries
  • Raspberries
  • Blueberries
  • 1 Banana
  • 1 Tbsp Wheat Germ
  • 1 Tbsp Agave or Honey
  • 1 Tbsp 100% Golden Flax Oil

Directions:
Mix together in blender or hand mixer.

Back to Top

 

MaCacaotine
Ingredients:

Directions:
Put everything in a blender, blend 2 minutes. This comes together in a matter of minutes, tastes like chocolate milk and is great for breakfast. Great replacement for coffee drinkers too!!

Back to Top

 

Raw Chocolate Candy Bar Crunch!
Ingredients:

Directions:
Mix 1 cup almond butter, 3/4 cup agave nectar, and 8-10 TBSP cacao powder until blended into a paste
Spread mixture on Flax Crackers, Enjoy!!

Back to Top

 

Hemp Banana Smoothie
Ingredients:

  • 1 Cup milk (nut, rice, soy, etc.)
  • 2 Tbsp Hulled Hemp Seeds
  • 1 Banana
  • 1 Tbsp Agave Nectar (or Maple syrup or dates) (optional)

Directions:
Put everything in a blender, blend 2 minutes. This comes together in a matter of minutes and is great for breakfast, lunch, or anytime!

Back to Top

 

Banana Celery Smoothie
Ingredients:

Directions:
Put everything into blender and blend till smooth and Enjoy!

Back to Top

 

Cheezy Salad Dressing
Ingredients:

Directions:
Mix well and Enjoy!

Back to Top

 

Cauliflower and Spinach Salad
Salad:

  • 2 c. chopped cauliflower
  • 4 c. chopped spinach
  • 1 red bell pepper (deseeded and chopped)
  • 3 T. hulled hemp seeds

Dressing:

  • 1 T. Artisan cold-pressed oil (Flax, Chia, Hemp, Black Sesame)
  • 2 T. fresh squeezed lemon (or line) juice
  • 1 T. dehydrated onion flakes
  • 1 t. dried basil
  • 1 t. dry mustard powder
  • 1 small clove garlic (or 1/2 t. garlic granules)
  • 1 t. Himalayan salt
  • 1 T. water

Directions:

  1. Make dressing first: Add water to dry ingredients, mix, and then add juice and oil
  2. Let dressing sit while you pulse chop all veggies in a food processor.
  3. Combine veggies and dressing in a large bowl.
  4. Mix well to coat all the salad in teh dressing.
  5. Let the ingredients sit for a bit to marinate flavors.
  6. Top with tomato wedges and fresh dill.

Back to Top