• Vegan
    • Vegan main dishes
    • Vegan desserts
    • Easy Base Meals
  • Animate it by gerisues
    • Animate it by gerisues2
    • Cake pictures
    • Cake structures
  • Raw recipes
    • Raw Ice Cream and Sorbets
    • Keto Friendly Ice Cream
    • Raw cheesecake
    • Herbal Seasoning blends
    • Raw condiments
    • Raw pasta
    • Raw dressings page 2
    • Nut Milks
    • Raw pestos
    • Raw Sauces
    • Raw cheese
    • Raw pudding
    • Brownies and bars and cookies
    • Raw pie
    • Cakes and frostings
    • Raw soups
    • Main meals
    • Raw salads, Pate, Hummus, Dips, Guacamole
    • Raw Juicing
    • Low Sugar Smoothies
    • Blended Smoothies without Fruit
    • Raw crackers and pizza crust
    • Raw Gluten Free Breads
    • Anti inflammatory recipes
    • Raw Foods for Bone Health
    • Raw Foods for Hormone Health
    • Raw Sea Vegetables
    • Raw Healing Elixir Teas
  • Raw gluten free
  • Raw chocolates
  • Herbs, Spices, Seasonings, Extracts A to L
  • Herbs, Spices, Seasonings, Extracts M to Y
  • Essential Oils
  • Healthy Cleaning Products Recipes
  • Healthy Cosmetic Recipes
  • Organic Gardening
  • Air Cleaners
  • Home Health Tests
  • Vitamins
  • Minerals
  • Dehydrator Recipes

Raw Sauces

  • Asian Stir Fry Sauce

    Asian Stir Fry Sauce
    Ingredients:
    1 tablespoon coconut oil
    1/4 teaspoon sesame oil, toasted
     2 tablespoons lime juice
    1 tablespoon coconut aminos (soy sauce equivalent)
    1/2-inch ginger root, minced
    1 green onion
    1/2 cup water
     1 pinch of sea salt, to taste
    Directions:
    1. Blend all ingredients.
    2. Serve over wilted greens, finely chopped raw vegetables or steamed vegetables.
  • Creamy Cheddar Sauce

    Ingredients:
    1 large bell pepper
    1/2 cup Brazil nuts soaked 3 - 4 hours (or unsoaked if you forget to soak)
    2 - 3 tablespoons of lemon or juice
    1/4 teaspoon turmeric
    1/4 teaspoon Celtic, Himalayan, or pink sea salt
    Directions:
    1. Cut the bell pepper into small chunks and place in blender.
    2. Blend on high speed until the pepper has been liquefied.
    3. Place remaining ingredients in blender and blend until creamy and smooth.
    4. Thin to desired consistency with water if need be.
    5. If desired add lemon juice, salt, and seasonings to taste.
    6. Add a bit of cayenne and garlic for extra zip (optional).
    7. Pour sauce over vegetables and serve warm.
  • Creamy Cilantro Sauce


    Ingredients:
    1/2 cup pumpkin seeds soaked 3 - 4 hours (or unsoaked, or Go Raw Sprouted Pumpkin Seeds if you forget to soak)
    1/4 cup macadamia nuts or cashews
    1/4 cup water
    2 - 3 tablespoons of lemon or juice
    1 cup cilantro
    1/4 teaspoon Celtic, Himalayan, or pink sea salt
    1 pinch of cayenne if desired
    Directions:
    1. Blend all ingredients until smooth and creamy. Thin to desired consistency.
    2. Pour sauce over cooked or raw vegetables, or use less water and serve as a dip.

  • Marinara Sauce


    Ingredients:
    1 cup sun dried tomatoes, soaked for several hours (until softened) in 1 cup of water
    1/2 - 3/4 cup tomato soak water
    2 cups tomatoes
    1 teaspoon oregano
    1 clove garlic
    2 teaspoons sea salt
    1/4 cup fresh basil, minced, or 2 tablespoons dry
    1 tablespoon olive oil (optional)
    Italian seasoning to taste (optional)
    Directions:
    1. Blend all ingredients except the fresh basil, until thick and smooth. Adjust liquid and seasonings to taste.
    2. Stir

  • Tahini Coconut Sauce

    2 tablespoons tahini
    2 tablespoons coconut butter
    1 stalk celery
    1/2 red bell pepper
    1 sliver jalapeño
    1 clove garlic
    1/4 teaspoon kelp powder
    1 tablespoon lime juice
    1/2 teaspoon sea salt
    1/2 - 1 cup water
    Directions:
    1. Blend all ingredients until creamy and smooth.
    2. Add or reduce water to thin or thicken.
    3. Pour over raw or cooked vegetables or use as a dip.
  • Tahini Coconut Curry Sauce

    Ingredients:
    2 tablespoons coconut butter
    1/4 cup macadamia nuts
    1 cup water
    1 tablespoon tahini
    1/2-inch sliver of ginger (or more if you like a lot of ginger)
    1 clove garlic
    1/4 teaspoon kelp powder (optional)
    1 small lime or lemon, juice of
    1 teaspoon curry powder
    1/2 teaspoon turmeric
    Directions:
    1. Place ingredients in blender and process until smooth and creamy.
    2. If the sauce is too thick, add extra water. If too thin, add a few more macadamia nuts.
    Tahini Sauce
    Ingredients:
    1/4 cup raw tahini
    1/4 cup water
    2 tablespoons fresh lemon juice
    1/4 teaspoon sea salt
    Directions:
    Blend all ingredients in blender or use a whisk to blend by hand.
  • Thai coconut sauce

    Ingredients:
    1/2 cup coconut pulp from young Thai coconut or 1/8 cup coconut butter
    1/3 cup coconut water or water
    1/4 cup raw macadamia nuts, soaked for 3 hours or unsoaked
    1 clove garlic
    2 tablespoons lime juice
    1/4 teaspoon sea salt
    1/2 teaspoon turmeric
    1 pinch of cayenne if desired
    Directions:
    1. Blend all ingredients until smooth and creamy. Thin to desired consistency with water if need be.
    2. Pour sauce over vegetables and serve warm or make it a little thicker and use as a dip.

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