3 Delicious Raw Recipes To Try At Home

Photographed by Phoebe Chuason.
The concept of "cooking raw" food sounds almost like an oxymoron. At least, that's what we thought — until we met Matthew Kenney, winner of Food & Wine's America's Best New Chef Award. Kenney, who's spoken at TEDxTalks and written several books on eating raw foods and the impact it has on our health, opened the restaurant M.A.K.E. — which is adjacent to his renowned culinary academy in Santa Monica.
But before getting our forks and knives out, we wanted to know a little bit more about Kenney's obsession with eating raw. What are the actual benefits? "The first thing people notice is an increased energy, much better digestion, a sense of clarity, and really just feeling awake and clear and alive and lighter," says Kenney. "For many people who start eating raw, they see such a positive change in their overall balance — it’s just really remarkable."
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While, at first, Kenney admits it was a bit of a challenge learning to think beyond his culinary training and create dishes that were delicious regardless of the fact that they weren't cooked. But, with the help of a very talented team, he's now got it down to a science. Ahead, three incredibly delicious recipes that will knock the socks off your guests, and likely redefine what raw means to you.
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Photographed by Phoebe Chuason.
Mushroom Pâté
Why Kenney Loves It: "Without a doubt, this is the most elegant and refined raw food recipe I have tried. When Scott Winegard first prepared it, I wasn’t expecting much as the ingredients don’t really give a lot away, but one taste and anyone will be absolutely astonished."
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Ingredients
Serves: 12

Mushroom Pâté
3 cups chopped mushrooms (portobello, oyster, shiitake)
1 cup walnuts
½ cup mushroom powder
1 tbsp agave nectar
1 tbsp tamari
1 tbsp agar
1 tsp sesame oil

Spiced Apricots
1 cup sliced apricots
1 tbsp apple cider vinegar
1 tsp grated ginger
1 tsp thyme leaves

Mustard Herb Crackers
1 cup flax seeds
¼ cup yellow mustard powder
½ cup mixed herbs
½ cup water
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Mushroom Pâté
Using a high-speed blender, blend all ingredients. (Kenney uses the soups/syrups setting on a Blendtec and runs it 3 times.) The mixture must get hot to activate the agar. Pour into a lined terrine mold and refrigerate for 2 hours to set.
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Spiced Apricots
Combine all ingredients together in a small bowl. Allow to marinate at least 1 hour before serving.
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Mustard Herb Crackers
Using a high-speed blender, blend all ingredients. Spread on teflex sheets; score into 2 x 3-inch rectangles, and dehydrate at 115 degrees for 12 hours or until dry and crisp.
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Assembly
Remove pâté from mold by carefully placing upside down on a large plate and lifting off mold form. Slice pâté into 1-inch-thick slices. Serve with crackers and apricots.
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Final touches....
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A little seasoning to taste!
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And — Voilà! — a meal fit for a queen!
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Kelp Noodles
"When Scott added this dish to our menu at M.A.K.E., in Santa Monica, it was an instant hit. While beautiful to look at, the flavors are bold and comfortable, reminiscent of the beloved Roman recipe, Cacio e Pepe, which translates to 'cheese and pepper'. The introduction of kelp noodles to the raw food arsenal of ingredients was a wonderful gift. These noodles, simply made from kelp, salt extracted from seaweed, and water, have little flavor, yet they are a textural wonder and also absorb the character of any sauce, particularly rich and bold ones."
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Photographed by Phoebe Chuason.
Ingredients
Serves: 4-6

Kelp Noodles
½ bag kelp noodles
Warm water
1 tsp baking soda
1 tsp lemon juice
¼ cup tamari
1 tbsp olive oil
1 tbsp agave nectar

Black Pepper Cream
1 cup cashews, soaked overnight
¾ cup filtered water
½ tbsp black peppercorns
¼ cup lemon juice
1 tbsp nutritional yeast
1 tsp sea salt

Peas, Beans, and Chanterelles
1 cup snap peas, deveined
½ cup yellow haricot jaune or wax beans
½ cup purple beans
1 cup chanterelle mushrooms
1 tbsp lemon juice
1 tbsp olive oil
Pinch of sea salt

Crispy Olives
1 cup pitted whole black olives

Garnish
Pea tendrils
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Photographed by Phoebe Chuason.
Kelp Noodles
Thoroughly rinse kelp noodles and place into a large bowl. Add water and baking soda and soak for 15 minutes. Rinse well.
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Combine lemon juice, tamari, oil, and agave nectar and stir in noodles. Allow to marinate for at least one hour or as long as overnight. Using scissors, cut into small pieces before serving.
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Black Pepper Cream
Using a high-speed blender, blend all ingredients until smooth. Taste and adjust flavor, if needed.

Peas, Beans, and Chanterelles
Remove peas from the shells and set aside. Slice the pea shells, beans, and chanterelles and place in a bowl. Add the peas and toss with lemon juice, oil, and salt.

Crispy Olives
Place olives on dehydrator tray and dehydrate at 115 degrees for 8–12 hours or until crispy. Place dried olives in a food processor and pulse until olives become crumbly.
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Assembly
Toss kelp noodles with the black pepper cream sauce. Add peas, beans, and chanterelles to the noodles and sauce and toss again.
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Using about 1 cup per serving, place nicely in serving bowls.
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Garnish with a teaspoon of crispy olives sprinkled on top and a few pea tendrils stuck into the noodles so they stay standing.
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Almost there...
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A perfect lunch.
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Banana Split
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Banana Chips
2 ripe bananas
¼ cup maple syrup
Filtered water if needed

Blend all ingredients until completely smooth. Add water if needed. Spread thin on a non-stick dehydrator sheet and dehydrate at 115 degrees for 6 hours or until completely crisp.
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Chocolate Butterscotch Sauce
¼ cup maple syrup
¼ cup raw cacao powder
1 teaspoon butterscotch extract
1 teaspoon orange blossom
½ teaspoon vanilla extract
Pinch of salt

Blend all ingredients until completely smooth.Keep warm in the dehydrator before serving.
When ready to serve, squeeze a few lines of chocolate sauce across the bottom of a plate.
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Vanilla Hemp Ice Cream
1 cup soaked cashews
½ cup coco meat
½ cup agave
1 tbsp vanilla extract
½ cup hemp seeds
1 cup coconut water
1 pc vanilla bean scraped (seeds only)
½ tsp salt
¼ cup coco oil melted

Blend all ingredients except melted coco oil. Once fully blended, slowly add in coco oil in the third cycle on medium speed. Make sure ice cream is smooth. Run in an ice cream maker by following the instructions.
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Choco Maca Ice Cream
1 cups soaked cashews
1 whole avocados
¼ cup agave
1 cup almond milk
½ cup cacao powder
½ tablespoon maca
¼ cup cacao butter

Blend all ingredients except melted coco oil. Once fully blended, slowly add in coco oil in the third cycle on medium speed. Make sure ice cream is smooth. Run in an ice cream maker by following the instructions.
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Strawberry Goji Ice Cream
1 cup soaked cashews
½ cup coco meat
½ cup agave
½ tablespoon vanilla extract
½ cup coco water
2 cups ripe strawberries
½ cup goji berries soaked overnight
¼ tsp salt

Blend all ingredients except melted coco oil. Once fully blended, slowly add in coco oil in the third cycle on medium speed. Make sure ice cream is smooth. Run in an ice cream maker by following the instructions.
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Stand up 3 or 4 broken pieces of banana chips next to ice cream.
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Garnish with hemp seeds, goji berries, and cacao nibs.
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YUM!
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