Raw Food Lunch Recipes | Hallelujah Diet

Eating raw meals has been demonstrated to be really efficient in serving to to guide a balanced way of life, but lunchtimes can at times grow to be a little bit uninteresting if you are regularly just ingesting a salad. Somewhat than stick to salads for lunch, we have some raw food items lunch recipes that will include a good alter to your day-to-day regimen.

Uncooked Beet Ravioli with Vegan Cashew Cheese

You’ll Have to have:

• 1 cup uncooked cashews, soaked for 2 hours, rinsed and drained
• ¼ cup water
• 1 lemon, juiced
• 2 tablespoons nutritional yeast
• 1 tablespoon apple cider vinegar
• 2 teaspoons excess virgin olive oil
• Sea salt to style
• 1 bunch of beets, sliced thinly
• 1 apple, cored and diced
• 1 handful of chopped walnuts
• 1 little handful of clean sage leaves, torn into modest parts

Preparation:

1. Make the cashew cheese by adding the cashews, h2o, lemon, yeast, vinegar, olive oil, and sea salt to a blender or foodstuff processor. Blend till easy and creamy. Refrigerate for at the very least an hour.
2. Prepare half of the beet slices on a flat area. Position a dollop of cashew cheese on to 50 percent of every slice, then fold down in excess of the cheese and press down gently to seal. Incorporate diced apple, walnuts, and refreshing sage to the best. Appreciate!

Cucumber Gazpacho

You’ll Need to have:

• 1 cup raw cashews, soaked right away
• 2 cucumbers
• ¼ cup coconut milk
• 2 tablespoons basil pesto
• 2 tablespoons lemon juice
• 1 tablespoon white miso
• 1 tablespoon honey
• 2 cloves garlic
• ¼ teaspoon salt
• Pepper to taste
• 4-5 mint leaves

Planning:

1. Rinse the cucumbers, then slice them in fifty percent and scrape out the seeds. Chop the cucumbers into chunks and put in a blender.
2. Drain the cashews and add them to the blender with all the other elements.
3. Blend right until quite clean.
4. Transfer to a large bowl, go over, and place in the fridge for at the very least 2 hours ahead of serving.
5. Provide contemporary topped with refreshing basil and cucumber slices.

Raw Caprese Salad

You are going to Require:

• 7 ounces of cashews, soaked overnight
• 3 tablespoons psyllium husk
• 3 tablespoons yeast
• 1 juiced lemon
• Salt to flavor
• 1 total tomato
• Contemporary basil leaves
• Salt and pepper to taste

Preparation:

1. Add psyllium husk to a bowl with 12 ounces of water and mix properly. Make it possible for soaking for an hour right until thick and gel-like.
2. Add the gel, cashews, yeast, and lemon juice to a blender and blend till thick and smooth paste varieties.
3. Transfer the combination to 3 little bowls and refrigerate for an hour.
4. Cheese can now be sliced.
5. Slice your tomato and cheese and arrange on a plate.
6. Include new basil and salt and pepper to top rated.
7. Take pleasure in!

Uncooked Lasagna

You’ll Require:

1. Cashew/Almond Layer
2. ½ cup soaked cashews
3. ½ cup soaked almonds
4. ½ juiced lemon
5. 2 tablespoons yeast
6. Salt and pepper to flavor
7. Pesto Layer
8. 1 avocado
9. 2 cups of tightly packed mixed herbs (can contain basil, spinach, arugula)
10. 1 clove of garlic
11. 1 tablespoon yeast
12. ½ juiced lemon
13. Salt and pepper to flavor
14. Tomato Layer
15. ½ cup chopped tomatoes
16. 1 cup halved cherry tomatoes
17. 1 handful of refreshing basil
18. 1 clove of garlic
19. Salt and pepper to taste
20. 1 tablespoon of pine nuts to serve on top
21. 18 ounces zucchini, sliced thinly in strips

Preparation:

1. Prepare fillings. For the almond/cashew layer, incorporate all elements to a foodstuff processor or blender, pulse until well blended. Allow it to continue to have some texture relatively than mixing right up until easy.
2. Include all substances to a cleanse blender or food processor and mix until creamy for the pesto layer.
3. Insert all components to a thoroughly clean food stuff processor or blender and blend until eventually creamy for the tomato layer as properly.
4. Assemble by starting off with a layer of zucchini slices, then a layer of cashew spread, a layer of zucchini, a layer of pesto, a layer of zucchini, a layer of tomato, a layer of zucchini, and so on, until eventually you complete with zucchini slices on leading.
5. Sprinkle with pine nuts.

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