This light yet intense salad is bursting with fresh summer flavors and interesting textures. It is sure to impress your guests at a dinner party or Saturday afternoon picnic.

Mango, Jicama, Pumpkin Seed and Fresh Herb Salad (page 154)


2 cups sliced peeled jicama
1 cup sliced peeled mango
1⁄2 cup raw pumpkin seeds
2 tbsp freshly squeezed lime juice
2 tbsp cold-pressed (extra virgin) olive oil
1⁄4 cup chopped parsley leaves
1⁄4 cup chopped cilantro leaves 60 mL
1⁄4 cup chopped basil leaves 60 mL
Pinch fine sea salt


1. In a serving bowl, toss jicama, mango, pumpkin seeds, lime juice and olive oil until evenly coated. Set aside to macerate for 15 minutes. Add parsley, cilantro, basil and salt and toss gently. Serve immediately or cover and refrigerate for up to 3 days.

Makes 2 main-course or 4 side salads.


Substitute the jicama with 1 cup (250 mL) thinly sliced apple, 1 cup (250 mL) thinly sliced pear and 2 tbsp (30 mL) sesame seeds.


To peel and chop a mango, cut a small slice from the top and bottom of the fruit to make flat ends. Using a vegetable peeler, carefully peel away the skin. Stand mango upright on a cutting board. Using a chef’s knife, run the blade through the flesh, taking approximately three slices from each of the four sides. When you are close to the stone, use a paring knife to remove any remaining flesh from around the middle.

Pumpkin seeds provide an impressive array of nutrients. They contain healthy poly- and monounsaturated fats, protein, fiber, iron, magnesium, potassium, zinc, manganese, thiamine (vitamin B1) and vitamin E — not bad for the seeds of a common squash.

*Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.*

Photo credit: Colin Erricson/

These bars are the perfect way to start your day, as they contain proteins, healthy fats and carbohydrates and an abundance of micronutrients such as calcium, magnesium and potassium.

Morning Energy Bars (page 35)


2 cups chopped pitted dates
2 tbsp raw cacao powder (see Tips)
3 tbsp raw agave nectar (see Tips)
2 tbsp water
1⁄4 cup raw cashews
1⁄4 cup walnuts
1⁄4 cup raw whole almonds
3 tbsp raw shelled hemp seeds
2 tsp sesame seeds
Pinch fine sea salt


1. In a food processor fitted with the metal blade, process dates, cacao powder, agave nectar and water until smooth. Add cashews, walnuts, almonds, hemp seeds, sesame seeds and salt. Process until the ingredients come together to form a sticky mass, stopping the motor once and scraping down the sides of the work bowl.

2. Transfer to a cutting board. Using your hands, press out the mixture until it is 1 inch (2.5 cm) thick and shape into a square about 6 inches (15 cm) long. Cut into 9 bars, each approximately 3 inches (7.5 cm) long and 1 inch (2.5 cm) wide. Place on a platter or baking sheet lined with parchment paper and refrigerate for one hour to set. Serve immediately or cover and refrigerate for up to 2 weeks.

Makes 9 bars.


Various kinds of nuts and seeds can be substituted in the same quantities. For example, you may substitute chia seeds for the sesame seeds. If you have Brazil nuts on hand, try substituting them for the cashews. By experimenting, you may find a combination that suits you to a tee.


There are numerous varieties of dates, but Medjool are my favorite. Although they are generally more expensive, they are larger, softer and ideal for using in raw food recipes.

Cacao powder is powdered raw chocolate. Is it similar to cocoa powder but tastes even better, with a deeper, richer flavor. Cacao powder is available in well-stocked supermarkets, natural foods stores and online. If you are transitioning to a raw foods diet or can’t find it, substitute an equal quantity of good-quality cocoa powder.

When purchasing agave nectar, be sure to look for products labeled “raw.” Most of the agave nectar on the market has been heated to a high temperature and does not qualify as raw food. If you have concerns, ask your purveyor.

*Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.*

Photo credit: Colin Erricson/

Raw Chocolate Truffles


2 cups raw powdered cacao

½ cup white cacao butter (OR 1/2 cupscacao, 1/2 cup acai berry)

¼ cup raw coconut butter (use raw coconut oil if butter is not available)

1 cup raw goji berries

1 cup raw chopped nuts (cashews, almonds, and/or walnuts)

½ cup water

3/8 cup raw yacon root syrup

1 T raw unheated honey (optional)

1 packet stevia


Blend everything except berries and nuts until very creamy. Stir in chopped nuts andgoji berries. Drop by teaspoonfuls into candy cups. (These are like cupcake papers, but smaller, and you can find them at Michael’s art stores or shops that sell kitchenware.)

The cacao butter makes the chocolates firm, like the kind you buy in the store. The cacao butter and coconut butter keep it firm so it won’t melt outside of the refrigerator or freezer. If you use coconut oil itwon’t be as firm during the summer months outside of the refrigerator or freezer.

Makes about 30 little chocolates.

*Recipe and image courtesy of Susan Schenck, the author of the 2-time award-winning book, The Live Food Factor, The Comprehensive Guide to the Ultimate Diet forBody, Mind, Spirit & Planet.* Visit

These “burgers’ can be made in a dehydrator for strictly raw or place on a cookie sheet on parchment paper and dry/cook in a low setting your oven. They should be ready in just a couple of hours or less. They can be served fully raw, with a lettuce or cabbage leaf wrap or Raw Fusion on a bun or in a sprouted whole wheat wrap or tortilla

Wild Mushroom Nut Burgers


1 cup walnuts
½ red onion chopped
1 cup pecans
Small handful Italian Parsley, spinach leaves
2-4 oz porcini or shitake mushrooms
2 TB. Bragg’s liquid aminos
1-2 TB. dulse flakes
Poultry seasoning or fresh herbs (sage, rosemary, thyme) to taste

To Prep: Soak walnuts and pecans for about 12 hours, drain and rinse

In separate dish soak dried mushrooms with dulse flakes for 2-3 hours. Retain soaking liquid but keep it on reserve.


Blend all ingredients together in food processor, adding mushroom/dulse soak water as needed to get everything to stick together nicely. Form into burger patties – you will get from 4-6 depending on how large you want them.

Dehydrate on 115 degrees on screens for 2 hours, then turn over and dehydrate another 1-2 hours. Extras can be frozen. Serve with BBQ sauce (below) on romaine or cabbage leaves or with gluten-free bread or sprouted wrap for raw fusion.

Optional: you can add a couple of slices of red pepper or shredded carrots to increase veggie servings or extend the mixture for more burgers. Add a drop or two of liquid smoke before dehydrating.



1 ¾ cups sundried tomatoes
2 garlic cloves
½ cup soaking water from sundried tomatoes
½ Vidalia onion
½ cup maple syrup
2-3 tsp. chili powder
¼ cup apple cider vinegar
¼ cup chipotle chiles (or use 2-3 canned chipotles)
2 TB. nama shoyu or tamara (soy sauce)
¼ cup soaking water from chiles
¼ cup olive or flaxseed oil


Soak sundried tomatoes for 2 hours. Blend for several minutes until well mixed. You can store for one week in fridge.

Optional: Replace chipotle chiles with fresh jalapeno pepper to make hotter version. You can even use ground chipotle seasoning to make this easier! Put in a drop of liquid smoke to give it a hickory flavor.

About the Author and Chef

LindaJoy Rose, Ph.d. is an author, therapist and wellness chef based in Tampa Bay. She is the raw and healthy foods expert on and the pioneer of the Raw fusion movement, blending the incredible health benefits of raw foods with the comfort and convenience of mainstream meals. She is the author of eight books, including: Raw Fusion: Better Living Through Living Foods Volumes 1 and 2 and Your Mind, The Owner’s Manual. She is a regular healthy living expert on NBC’s Daytime Show. Dr. Rose has just launched an online “Hypnovation for Health” weight loss system and gives classes, workshops and demos across the U.S.

Move over unhealthy potato chips! Rhythm Superfoods offers seven unique flavor varieties of Kale and Sweet Potato Chips for you to munch and enjoy when in need of a salty snack! These crispy, crunchy “chips” made from vegetables are raw, vegan, organic, gluten-free and dairy-free (the Sweet Potato Chips are also fat-free!). Loaded with vitamins, these chips are excellent sources of iron, dietary fiber, potassium and much more.

Mom” enjoyed the Kale Chips best, much to her surprise, as she is typially a sweet potato fan! The Zesty Nacho flavor really knocked her socks off – who knew kale could masquerade as a chip so well, and be good for you, too?!

The Kale Chips are available in the following distinct flavors: Zesty Nacho, Cool Ranch, Bombay Curry, Mango Habanero, and Texas BBQ. The Sweet Potato Chips are available in Sea Salt and Hickory BBQ. If you are seeking a crispy, vegan snack that packs a nutritional punch without all of the calories, these will be the chips you love to reach for in the cupboard!

To learn more about Rhythm Superfoods, to locate a store near you, or to order, visit

*Company generously provided samples and images for this piece.*

It is raw food in an easy-to-consume bar form – perfect for enjoying a healthy & nutritious snack on-the-go! Pashen, created by nutritionist Lisa Wilson, is a delicious raw food energy bar that both adults and kids will enjoy! This new raw, organic, sprouted energy bar is made with high-quality, fresh ingredients like rich cacao, antioxidant-filled goji berries, and locally harvested honey.

Available in two varieties, Cacao (“Mom’s” favorite!) and Original, Pashen Bars are living foods that have been sprouted and dehydrated to maximize nutritional content. The raw bars are 100 percent pure, organic, preservative-free and gluten-free!

To learn more about the benefits of a raw food diet, to locate a retailer near you, or to order online, visit

*Company geneorusly provided samples and images for this piece.*

A mostly raw food dessert! Soak organic Almonds in purified Water overnight to bring out the full nutritional value in this desert. Rinse well and grind in blender. For organic Raisin Sauce, soak organic Raisins overnight in just enough Water to cover them by about 1/2 inch. The next day, blend until it becomes a Sauce. For organic Coconut, grind 4 oz. dried organic Coconut finely in a clean coffee grinder or other food processor. A blender may work as well. Set aside 2 ounces for coating.



1 cup organic Unsweetened Coconut, dry, shredded kind
2 Tbsps. organic Carob Powder –either raw or roasted
2 tsps. organic Roasted Chicory root, finely ground (optional – gives more of a chocolatey flavor) -use blender or coffee grinder if necessary
1/8 tsp. Himalayan or Celtic Sea Salt
½ cup soaked, chopped organic Almonds (soak 16 hours, rinse every 8 hours)
1 tablespoon hand-pressed virgin Coconut Oil, melted
¼ cup organic Raisin Sauce (see recipe in paragraph above or p. 38)
1 tablespoon organic Unsalted Almond Butter
¼ tsp. organic Almond Extract or Flavor (Celiacs may not tolerate extract)
I tsp. organic Vanilla Extract or Flavor (Celiacs may not tolerate extract)
¼ tsp. Sweet Leaf Stevia (or more to taste)


1. Even though Coconut is shredded, grind finely in dedicated coffee grinder (not used for coffee).

2. Blend all dry ingredients except ¼ cup ground Coconut together in small bowl. Add remaining ingredients and blend well.

3. Roll into balls, sizing as you wish (we used golf-ball size at the restaurant) then roll in last 2 oz. of finely ground organic Coconut. It looks and feels almost like powdered sugar, but it is much better for you!

Serves 3 – 5 people


1. For a more classic brownie taste, instead of Coconut, use toasted organic Walnuts, same amounts, and no almond Unsalted Butter.

2. For an Orange-Chocolate flavor, add 1 tsp. Orange Extract and/or 1 Tbsp. organic Orange Zest.

3. If you can eat all Nuts and Seeds, you can make this with the Coconut, organic toasted Nuts and Seeds and Almond Unsalted Butter, but no Carob powder. Simply use recipe above, but replace Carob and Chicory with more ground Nuts of your choice.

4. For extra sensitive diets: This recipe is very versatile for special diets, even without fruit, because Carob powder is naturally sweet. You can eliminate the Raisin Sauce (see recipe below Carrot Cake or p. 38) and simply use Stevia, carob powder and seeds/nuts of choice with Vanilla Extract/flavor and a little Water or melted Coconut Oil. Most any diet can handle that.

*Recipe and image courtesy of Debbie Johnson, Author of Fun with GF/LG Food Cookbook, also former owner/Exec Chef of The Golden Chalice Restaurant and Gallery, GF/LG, Allergy and Diabetic-Friendly.

Raw foodie, or attempting to eat more raw foods? This no-bake carrot cake by Susan Schenck is sure to tickle the taste buds!

No-Bake Carrot Cake


2 cups dates, pitted and soaked

2 cups carrot pulp (from juicing about 2 pounds carrots—about 6 to 8 carrots)

2 cups oat flour (grind it to a pulp in a heavy duty blender, by itself, dry

¼ cup ginger

¾ cups raisins, soaked a few minutes and drained

2 cups raw walnuts, coarsely chopped

1 cup or so of raw shredded coconut

1 ½ teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons vanilla (optional)


Water, as needed, to soften mixture (or you can use the carrot juice).

Blend everything except for raisins and coconut in a food processor using the “S” blade. Stir in raisins and coconut into the mixture.

Mold into a pan or Tupperware container.


2 cups raw cashews, soaked overnight, rinsed and drained

4 T raw agave

2 tsp. vanilla extract

1/2 cup raw coconut butter

1 tsp. Himalayan or Celtic Sea salt

Juice from 1 lemon

Water, as needed, to make it thinner


Blend in food processor using the “S” blade. If you want a more “cheesy” flavor, add a tablespoon or so of nutritional yeast.

*Recipe and image courtesy of Susan Schenck, author of The Live Food Factor, The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit.*