Energising Recipes

Raw food Party

The act of eating is never neutral: it can bring health or disease. What you eat, who you share the food with, what dedication you put into its preparation, tell about who you are, what you believe in, what are your priorities. So when a friend asked OnlineHealthMag to organise her a raw food party, […]

The act of eating is never neutral: it can bring health or disease. What you eat, who you share the food with, what dedication you put into its preparation, tell about who you are, what you believe in, what are your priorities. So when a friend asked OnlineHealthMag to organise her a raw food party, we accepted and thanked her for the opportunity to share our ideas.

Bloody Mary Salad (raw food party recipe 1)


  • 2 pints small tomatoes, cut in halfbloody-mary
  • 1 clove of garlic, minced
  • pinch of salt
  • 3/4 cup balsamic vinegar, divided
  • 1/2 small red onion, sliced into thin half moons
  • 2 tsp natural sugar
  • 2 ribs of celery, small dice (about 1/2 cup) + leaves from the inner heart, finely sliced
  • 1 tbsp celery salt.
  • a few dashes of vegan worcestershire
  • 1 tbsp horseradish
  • ground black pepper to taste
  • 3-4 sprigs of parsley, finely sliced
  • horseradish.
  1. Combine the tomatoes, minced garlic, salt and 1/4 cup of the red wine vinegar in a bowl and set aside for 30 minutes.
  2. Combine the remaining red wine vinegar and sugar in a small bowl, making sure the sugar is dissolved. Add the red onions, checking that they are submerged in the vinegar. Allow them to get soft.
  3. Once the tomatoes have sat long enough, drain the liquid from the bowl into a small saucepan. Reduce liquid over medium heat until there’s about 2 tbsp left and set aside.
  4. Remove onions from vinegar and rinse, saving some leftover pickling solution in case you want to make the salad a bit wetter.
  5. In a medium bowl, combine tomatoes, onions celery, celery salt, horseradish, worcestershire, black pepper and tomato/red wine vinegar reduction. Empty mixture onto serving plate and garnish with finely sliced celery leaves and parsley.



  • 3 Tbsp fresh lemon juiceRaw-food-party
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp white vinegar
  • ¼ tsp salt [plus extra, to taste]
  • 1/8 tsp dill [fresh or dried]
  • 1/8 tsp garlic powder
  • ½ tsp fresh minced garlic
  • 2 cups chickpeas [canned or cooked from dry]
  • ¼-1/2 cup fresh chopped coriander, plus extra to garnish
  • 1.5 large english cucumbers
  • 1 cup chopped green bell pepper
  • ¼ cup finely minced onion
  • 2-3 extra large carrots
  • 2 Tbsp raw honey
  • 2 Tbsp rice vinegar (make choose you buy a good quality one from Japanese shop)
  • ½-1 Tbsp sesame seeds
  • ½-1 Tbsp chia seeds.
  1. Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
  2. In a medium bowl add chickpeas, minced onion, chopped bell pepper, ½ an English cucumber [chopped] and coriander.
  3. Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavour will be!
  4. Next, using a spiralizer or tool of choice curl one english cucumber and 2-3 large carrots [the biggest, thickest carrots you can find] into raw spiral noodles.
  5. Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.
  6. Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds. If you’re adding chopped nuts, toss those babies on top too and have at it!


  • 1 large head of red cabbage, thinly slicedcabbage-apple
  • 1 red onion, thinly sliced
  • 1 apple, sliced into thin strips
  • 1/2 cup dried currants
  • 1/2 cup pecans, chopped into small pieces
  • 2 tsp. salt
  1. Place strips of cabbage into a large bowl. Add salt and massage into cabbage with hands until well combined (this will wilt the cabbage a bit for easier digestion). Let this sit for 5 minutes.
  2. Add onion, apple and currants to cabbage. Mix well.
  3. Pour Tahini-Ginger Dressing (recipe below) over salad and combine thoroughly.
  4. Garnish with pecans.
  5. This salad is best served chilled. Store in fridge for up to 3 days.

Tahini & Ginger Dressing

  •  1/4 cup tahini (sesame seed butter)
  • 3/4 cup orange juice, fresh-squeezed
  • 3 tbs. lemon juice, fresh squeezed
  • 1 tbs. cold-pressed olive oil
  • 1 tbs. raw honey
  • 1/4 cup garlic chives (or 2 cloves garlic)
  • 2-inch piece of fresh ginger root
  • 1 tsp. salt
  • 1 tsp. black pepper.
  1. Place all ingredients in a blender and process into a liquid.



  • 1c. pine nuts (can try macadamia nuts or cashews)Raw pizza
  • juice of 1 lemon
  • 1 garlic clove
  • 2 tsp herbes de provence (or other herbs)
  • 2 Tbsp rejuvelac (or water)
  • 2 Tbsp of nutritional yeast
  • salt, to taste.
  1. Place all ingredients in food processor and blend. Be careful not to over blend or you will get a nut-butter consistency.


  • 1 cauliflower
  • 1/3c. each sunflower seeds, hemp seeds, and flax seeds
  • salt and pepper, to taste.


  • 3/4c. chopped tomatoes
  • 3T sundried tomatoes
  • 1/2tsp lemon juice
  • 1-2 dates
  • 1 Tbsp miso (or less sea salt)
  • 1 small garlic clove
  • Basil and oregano, to taste.


Any vegetable you want + 1tsp each olive oil and tamari (As a suggestion, tomatoes, spinach leaves, marinated red pepper and artichokes, avocado slices).

  1. Place half the cauliflower in the food processor. Pulse until finely chopped, remove in a bowl and set aside.
  2. Process the remaining cauliflower in the food processor. Add the previously chopped cauliflower to the chopped cauliflower in the food processor.
  3. Add pine nuts, garlic and basil. Pulse to combine.
  4. Add flax and hemp seeds. Pulse to combine.
  5. Add remaining ingredients, pulse to combine. You may have to stop and scrape down the sides.
  6. On a non-stick dehydrator sheet, shape 1/2 cup mixture into 5 to 6-inch circles that are 1/4-inch thick.
  7. Dehydrate at 145 for 30 minutes, then at 115 for 5 hours.

Alternatively if you don’t have a dehydrator (this is not raw):

Preheat oven to 350. Shape circles as in step 6 on lightly oiled parchment or a silpat sheet. Bake for 20 minutes. Flip and bake for another 10 minutes.

Tomato Sauce

  • 2 medium tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, softened
  • 1 teaspoon oregano
  • 1 teaspoon maple syrup
  • pinch Himalayan salt
  • pinch fresh ground pepper

Place all ingredients in a high-speed blender and blend until smooth.\


  • 1 sweet onion, thinly sliced
  • Nama Shoyu or Braggs liquid aminos
  • 2 tomatoes, sliced
  • Fresh basil leaves.
  1. Toss sliced onions with Nama Shoyu, Braggs aminos or soy sauce alternative of choice.
  2. Place onions on dehydrator screen with tomato slices. Dehydrate for 2 hours. I do this while the crust is dehydrating. You want these wilted but not super dry. Alternatively, if you do not have a dehydrator, put the onions, tomato slices and any other veggie in a tamari and cook slowly in a pan until softened.
  3. Spread a layer of pine nut “cheese” spread, then a layer of tomato sauce onto the crusts. Top with basil leaves, tomatoes and onions.



  • 1 cup hazelnutsChocolate-orange- cake
  • 3 dates, roughly chopped (soft)
  • 1 tablespoon water (as needed)
  1. Place hazelnuts in food processor and pulse until nuts are finely chopped.
  2. Add the dates and water. Pulse until well combined and crust sticks together.
  3. Pat into the bottom of a nine-inch pan.

Ganache Layer

  • 1 cup cacao powder
  • 1 cup organic maple syrup (not raw)
  • 1/2 cup coconut oil, melted
  • 1 cup hazelnuts, coarsely chopped
  • 1 teaspoon organic orange flavour
  • 3 tablespoons orange zest
  • Pinch Himalayan salt.
  1. Whisk together cacao powder, maple syrup and coconut oil until smooth (set aside a little for the top).
  2. Stir in, by hand, hazelnuts, orange essence, orange zest, and salt.
  3. Pour over crust and refrigerate at least 30 minutes but not over an hour (if it gets too hard, the topping won’t stick).

Caramel Layer

  • 1 cup coconut butter, softened (this is not coconut oil)
  • 3/4 cup organic maple syrup
  • 1/4 cup orange juice
  • 1 cup hazelnuts, chopped
  • 2 tablespoons orange zest
  1. Whisk together coconut butter, maple syrup and orange juice until smooth.
  2. Stir in hazelnuts and orange zest.
  3. Refrigerate for 20 minutes, stir, refrigerate again for another 20 minutes, stir and then pat onto top of ganache layer. Alternatively, you can just pour it over the ganache layer without the refrigeration steps. The refrigeration will introduce some texture.
  4. Top with ganache you set aside (you may have to re-warm it) and orange zest. Refrigerate at least 6 hours, preferably overnight.

More recipes  in the blog to come. Next time we will introduce some savoury vegan recipes and share how to make delicious vegan cheese that will change your view on vegan food. subscribe for free to get access to more delicious and healthy recipes.


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Aude Seynt Martin

Written by Aude Seynt Martin

Aude is an ex corporate Lawyer with a passion for health, self development and independence which lead her to give up her former career to help others through health.

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