Raw Food Tips


Clean hands and dishes are important for raw and live foods preparation. This means washing your hands again if you open a door or put hands elsewhere besides the food prep area. It helps to assemble all your ingredients, utensils and equipment before you begin. I recommend safersoaps.com for many soaps.Ingredients

Nearly all mine are organically grown. Better flavor and nutritional quality, more satisfying, and also more costly. Inorganic when organic isn’t available, or too pricy. Locally grown if possible.

Most of the recipes listed below use sprouted or soaked seeds and nuts. I will let you know if not. I do not usually use processed foods, like pre-made sesame tahini. It doesn’t taste the same to me. So, I soak and sprout seeds.


Choose some raw food books with sprouting times for seeds, nuts, grains, legumes. Those times are a guideline and may vary depending on ambient home temperature or climate, or age of the seeds.

Utensils and Equipment

  • quart jars with sprouter lids, or for large quantities, gallon jars with nylon net and rubber bands
  • a Vita Mix for blending ingredients
  • a food processor when I want things chunkier or to use less liquid than the Vita Mix needs
  • an Excalibur dehydrator (in the past, a round one with a thermostat, like American Harvester)
  • flex sheets on the Excalibur trays or unbleached parchment paper on Excalibur or the round trays–these can be reused several times before becoming brittle