Raw

Quick, nutritious, and easy to make, this kale tastes wonderful under baked squash or protein.

A rainforest crop, hearts of palm—which taste like a cross between asparagus and artichokes—are low in calories and cholesterol but offer protein, vitamin C, fiber, iron, and potassium.

Use any combination of fruit you like.

This is a great summer dish, when tomatoes and basil are at their ripest.

Raw-food enthusiasts, rejoice! Your unheated, full-of-nutrients Thanksgiving is on the table.

A “kreamy cheese” filling set on a thin almond-flour crust and topped with a sweet strawberry sauce makes for a luscious raw dessert.

Dehydrate these burgers for four hours at 104 degrees and then crumble into stuffing-size pieces (or skip dehydrating and enjoy as a pâté.)

Not rice at all, but rather a seasonally inspired and raw side dish stand-in that features squash processed into rice-like pieces.

Made with sunflower seeds and seasoned with sage, this entrée works well for a turkey substitute when topped with your favorite raw cranberry sauce; or serve on dehydrated raw bread with vegan mayonnaise.