RAW Side Dish Recipes

Most of these side dish recipes can be eaten as a main meal as well as with another food. I labeled them "side dishes" because that's what they're considered to be in the main stream diet. Most of them are delicious and filling on there own though!

Another great thing about these side dish recipes is that they are or can be made kid friendly!

I'll be making those a lot this fall. The other recipes have gotten good reviews from my kids also. I just had to remove the onions from one of the dishes.

I found this recipe from a blog called Raw Inspiration. I love avocados so I definitely had to try it and it didn't disappoint! My daughter even thought they were tasty and asked me to make them again.

It's an easy recipe that can be modified numerous ways. The dehydrating part is optional, but I liked it because the "fries" were warm in the middle with a little crunch on the outside. My daughter liked them without the dehydrating step.

• 3-4 ripe avocados
• 1/2 cup ground flax seeds
• 1-2 tsp minced garlic or garlic powder
• 1 tsp salt
• 1 tsp oregano
• 1 Tbsp nutritional yeast

Directions:

1. Slice the avocados in half. Remove the pit. Cut into 1/4" to 1/2" strips (with the skin still on). Peel by hand or with a knife to remove the skin.
2. Combine remaining dry ingredients in a small bowl.
3. Roll the avocado strips in the "breading" mixture.
4. Dehydrate for 1/2 hour or more (optional).

This potato salad is crisp and creamy. The jicama has a really nice texture. Crunchy but not too crunchy. The dill adds some good flavor too! Try to use fresh dill if you can, but dry will work too.

Don't let the ingredients list scare you. It's super easy to make and it's worth it!

Salad Ingredients:

• 2 cups jicama, diced
• 1/4 cup yellow pepper, diced
• 1/4 cup celery, diced
• 1/4 red onion, diced
• 1 Tbsp dill, minced
• 2 Tbsp green olives, minced

• 1/2 avocado, mashed
• 1 Tbsp tahini
• 1 lemon, juiced
• 2 Tbsp purified water
• 1/4 tsp Nama Shoyu
• 1/4 tsp agave nectar
• 1/4 tsp sea salt
• 1/4 tsp chili powder

Directions:

1. Place all salad ingredients in a medium bowl and toss.
2. In a small bowl, mix together all the dressing ingredients until smooth and creamy.
3. Add the dressing to the salad and toss. Serve.

Mashed potatos have always been a good "comfort food". If you thought they were gone from your diet forever, you were happily mistaken!

The jicama, which is used in this recipe, has been described as a cross between an apple and a potato. The jicama, unlike the potato, can be eaten AND enjoyed raw.

Ingredients:

• 4 cups jicama, peeled and chopped
• 2 cups macadamia nuts, soaked for 1 hour or more
• 1 tsp sea salt
• 1 Tbsp chives, chopped
• 1 clove garlic, minced
• 2 tsp nutritional yeast
• Dash black pepper

Directions:

1. Process jicama in a food processor. Strain through cheese cloth to remove excess liquid.
2. Place in blender with remaining ingredients. Blend until creamy.
3. Dehydrate at 115 degrees F for 1-2 hours (optional).

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