Non-bake recipes are easy, delicious, but also healthy, as most of the non-bake recipes use raw and fresh ingredients, preserving all its nutrients.
That's the reason so many people are incorporating more raw foods into their diets or trying a raw diet detox.
That's the reason so many people are incorporating more raw foods into their diets or trying a raw diet detox.
Health benefits of eating raw and fresh foods
- Clears the skin
- Improves digestion
- Improves heart health
- Reduces risk of cancer
- Helps to control blood pressure
- Helps to lose and maintain weight
- Others
Salada Míuda
This refreshing portuguese salad is eaten during the Summer months and is typical of the Alentejo region.
Ingredients:
- 2 Tomato (big)
- 1 Cucumber
- 1 Onion (small)
- 1 or 2 Garlic
- Olive oil to taste
- Apple cider vinegar to taste
- 1 tsp Oregano
- Sea salt to taste
- Fresh water to cover twice
Recipe: Peel and chop in small cubes tomato and cucumber. Mince onion and garlic. Place them in a bowl, cover with fresh water and season with the salt, olive oil, apple cider vinegar and oregano.
It is traditionally served with small cubes of portuguese bread from the day before.
It is traditionally served with small cubes of portuguese bread from the day before.
Raw Marinated Mushrooms
This recipe has its origins in an italian antipasto dish. However, in the italian recipe, the mushrooms are cooked in the heat and in this version aren't.
Ingredients:
- 200 gr pack of white mushrooms
- bunch of parsley
- Olive oil
- 2 Garlic
- 1 Lemon
- pinch sea salt
Recipe: Slice the washed mushrooms into a bowl. Season with the olive oil, chopped garlic, chopped parsley, fresh lemon juice and sea salt. Mix carefully. Leave it to marinate in the fridge, for at least 4 hours. It can be served with lettuce or baby spinach.
Guacamole
This mexican recipe was originally created by the ancient Aztec civilization, that lived in that region.
Guacamole means avocado "guaca" sauce "mole".
Guacamole means avocado "guaca" sauce "mole".
Ingredients:
- 2 Avocado
- 2 Tomato
- 1 Garlic
- 1 Onion small
- 1 Lemon or lime
- 2 tsp fresh coriander
- Sea salt to taste
Recipe: In a bowl, mix mashed avocado and finely chopped tomato, garlic, onion and coriander. Season to taste, with sea salt and fresh lemon or lime juice. Refrigerate in the fridge and serve.
Guacamole can be eaten as a dip, salad, salad dressing, on a toast, as a sandwich filling, others.
Hummus
This dip is a very popular breakfast and brunch in the middle-east and arab world. Hummus is an arabic word that means chickpea.
Ingredients:
- 1 can Chickpeas
- 1 Garlic
- 2 tbsp Tahini(sesame seeds paste)
- 2 tbsp Olive oil
- 1 Lemon
- Sea salt to taste
Recipe: Blend all the ingredients together. Rectify seasoning. Add water if necessary. Refrigerate and serve with chopped parsley and a drizzle of olive oil.
As a variation to the traditional hummus, it can be added baby spinach to the blender.
It is traditionally eaten with pita bread and falafel. But, it can be used carrot, cucumber and other fresh vegetable sticks to dip in.
Beet and Carrot Salad
The origin of this salad is unknown, but it's a great combination of flavours. Who would believe that raw beet tastes so good!?
Ingredients:
- 1 Beet
- 2 Carrot
- bunch of baby spinach
- 1 Garlic
- Olive oil to taste
- Apple cider vinegar or lemon juice to taste
- Sea Salt to taste
Recipe: Shred beet and carrot into a bowl, mix chopped baby spinach, garlic and season with olive oil, apple cider vinegar or fresh lemon juice and sea salt. It can be topped with walnuts or other nuts. Sliced apple is also a great option.
Seaweed Salad
Seaweed in used in the japanese cuisine for centuries. We can find it in sushi, in sashimi, in salads, in miso soup, and many other dishes.
Ingredients:
- 30gr Wakame or other seaweed
- 1 tsp Sesame oil
- 1 tsp Rice vinegar or lime juice
- 1 tsp Soy sauce
- pinch finely grated ginger
- 1 minced garlic
- 1 tsp Honey or tamarin
- Sea salt to taste
Recipe: If it's dried seaweed, soak it in cold water for 10 minutes till soft. Drain, squeeze the water and cut in strips. In a bowl, mix all the remaining ingredients and add the seaweed. Rectify seasoning to taste. Thinly sliced green apple and coriander works great.
You can add other vegetables and sprinkle, this salad, with pumpkin seed or/and sesame seeds.
Check, here, for non-bake breakfast recipes.
Seaweed Salad
Seaweed in used in the japanese cuisine for centuries. We can find it in sushi, in sashimi, in salads, in miso soup, and many other dishes.
- 30gr Wakame or other seaweed
- 1 tsp Sesame oil
- 1 tsp Rice vinegar or lime juice
- 1 tsp Soy sauce
- pinch finely grated ginger
- 1 minced garlic
- 1 tsp Honey or tamarin
- Sea salt to taste
Recipe: If it's dried seaweed, soak it in cold water for 10 minutes till soft. Drain, squeeze the water and cut in strips. In a bowl, mix all the remaining ingredients and add the seaweed. Rectify seasoning to taste. Thinly sliced green apple and coriander works great.
You can add other vegetables and sprinkle, this salad, with pumpkin seed or/and sesame seeds.
Check, here, for non-bake breakfast recipes.
