We Like It Raw: No-Cook Summer Dishes

Published on Recipes

Garlic Cauliflower “Rice”

This simple dish is ready in about two minutes--great as an easy side, or as a quick dinner fix for those evenings when you’re running short on time. You can whip this bad boy up by tossing the cauliflower, garlic, and salt into the food processor and pulsing about 10 times, or until it ... well, until it looks like rice! Pull it out, stir in the minced basil, and it’s ready to serve.


You’ll Need:

  • 1 head of cauliflower, cut into chunks
  • 1 clove garlic
  • Pinch sea salt
  • 2 tablespoons minced fresh basil


Avocado Chocolate Mousse

Indulge your sweet tooth with zero guilt! This effortless, decadent dessert is perfect for when cocoa cravings hit or as an elegant end to any meal--see if your guests even notice that it’s not the real deal! Just blend your ingredients using a food processor, hand mixer, or even a fork until everything is well mixed and reaches a whipped consistency. You can eat as-is or refrigerate for two hours. Goes great with fresh summer berries or our whipped coconut cream recipe below!


You’ll Need:

  • 1 soft, ripe avocado
  • 2 tbs raw cacao powder (or cocoa powder if you prefer)
  • 2 tbs honey, or your favorite sweetener
  • 1/4 tsp vanilla extract
  • Pinch of salt


Coconut Whipped Cream

Did you know that you can use coconut cream to make an amazing single-ingredient, raw, dairy-free whipped cream substitute?! All you need to do is refrigerate a can of coconut cream overnight; the cold will make it thicken significantly. Then, beat the thickened cream in a high-sided bowl until fluffy--if you’d like it a little sweeter, you can mix in a little sugar, honey, or maple syrup to taste. That’s it!


Three things to note:

  • Make sure to use coconut cream, not coconut milk. Coconut cream has already been separated from the milk for you.
  • If you only have coconut milk available, you can totally make it work--you’ll need to separate the cream yourself. If you go this route, be sure to get full-fat coconut milk with no other ingredients. After you refrigerate the can overnight, flip it upside down and open it from the bottom. Pour off the liquid and your cream will stay in the bottom of the can.
  • If your whipped cream loses volume, pop it back in the fridge to chill for 15 minutes and re-whip as needed.

 

Banana Ice Cream

This single-ingredient recipe is a great way to use up bananas that are getting close to going bad, especially when it’s too hot to bake banana bread!


To make:

  • Peel ripe bananas and cut into slices.
  • Put bananas in an airtight container or ziplock bag and freeze for at least two hours.
  • Remove from freezer and let sit at room temp for five minutes.
  • Put bananas in a food processor and pulse until smooth and creamy. Use a wooden spoon in between pulses to loosen the slices (if necessary). And that is IT!
  • If you have any trouble getting the correct consistency, you can add a splash of water, milk, or juice and pulse to combine.
  • You can add any ingredients you’d like to meet your ice cream needs. Try adding cocoa powder for a rich chocolate flavor, or a splash of pineapple juice and coconut milk for pina colada!


Cream of Broccoli Soup


This cool soup is a fantastic summer comfort food that you can make in no time--just put all the ingredients below into your blender and puree until smooth. If it seems too thick, you can add a little water to get the right consistency. Serve right away at room temperature, or store in the fridge (for up to three days) and warm as needed. You can even freeze this to heat and eat in those cold winter months!


You’ll Need:

  • 3 cups broccoli florets
  • 1 cup broccoli stems, peeled and chopped
  • 1 1/2 cups water
  • 2 tablespoons lemon juice
  • 1/2 cup cashews
  • 1/2 cup sliced celery
  • 1/4 cup chopped candy onion
  • 1 clove garlic
  • 1 tablespoon fresh dill
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne or sriracha sauce