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Green Soup with Coconut Water has a touch of exotic. It works wonderfully as a basic recipe. The raw fruits and vegetables give the soup a fresh taste.

This zucchini pasta with cooked quinoa “meatballs” and raw zucchini noodles and marinara sauce is just like a traditional Italian home-style dish.

These raw nori rolls are easy to make. The ginger and almond paste is a very flavorful alternative to the traditional rice filling.

Classic, unsweetened version of raw almond milk — with tips on using the leftover pulp and suggestions for other types of nut milk. Cashews are not usually raw.

This Colorful Fall Salad with Nasturtium, Pumpkin, and Spinach tastes delicious with creamy dressing from cashew cream, horseradish root, and lemon juice.

Aubergine Mousse with Tahini, Parsley, and Pomegranate goes well with Lebanese bread and meze, which are appetizers often served with an apperitif.

Orange and Coriander Relish with Lime and Pomegranate Seeds is a healthy Moroccan side dish that will add a fresh, fruity flavor to your meal.

Barbara's Christmas roast with red wine and plum sauce is made from grains. Plums, red wine, apple and cinnamon give it a Christmassy character.

Sun-dried tomato and garlic super-seed crackers are nutritious, gluten-free, nut-free, and rich in fiber.

Cherries and freshly squeezed lemon juice give this quinoa salad a light, fruity taste. You can vary the flavor by adding mint, cilantro, or chili peppers.