I was recently asked by my raw-food friend Stacy to guest on her Whole Bodies/Whole Foods series. Below are the raw recipes that I put together for her. The ingredients in raw food recipes can sometimes be daunting - you may not have solid cacao butter or raw ground vanilla bean in your pantry. Sunfood Nutrition is a great resource, and just a few purchases (raw cacao, coconut oil) can carry you through recipes from morning superfood shakes to decadent raw chocolate desserts.  

Carrot ginger salad dressing:

• 1 large or 2 small carrots
• 1/2 large cucumber
• 2 tbsp chopped scallions
• 1 tbsp fresh raw ginger (about a one-inch piece)
• 1 handful fresh parsley
• 1 handful fresh dill
• 2 tbsp raw tahini
• 2 tbsp raw unpasteurized white miso paste
• 1 tsp apple cider vinegar
• 1 tsp cold-pressed sesame oil
• 1/2 cup filtered cold water

1. Peel and slice carrots, ginger and cucumber and place in a blender (Vitamix works best) or food processor along with scallions, parsley, dill, tahini, miso, vinegar and sesame oil.
2. Add water bit by bit until the consistency is how you like it. 

 
Chocolate tahini truffles:

• 4 tbsp raw tahini
• 3 tbsp + 1/4 cup raw cacao powder 
• 2 tbsp raw honey
• 1 tsp raw ground vanilla bean
• 2 tsp cacao butter or coconut oil
• 1 tsp liquid (raw almond or coconut milk)

1. Blend all ingredients except for 1/4 cup raw cacao powder in a food processor until they form a dough-like ball. If your dough is too oily, blot with a paper towel. 
2. Roll the dough into ten gumball-sized truffles. Roll each truffle in the remaining cacao powder to coat. Freeze or refrigerate for at least an hour or until ready to eat.