Brad’s Raw Recipes

Brad's Raw Foods | Brad eating some Brad's Raw ChipsHere you will find some of Brad’s favorite raw or vegan recipes, often accompanied by a video featuring our in-house raw chef, Chef Shae.

Recipes like these help put, and keep, Brad on the right path to a healthy lifestyle!

“I didn’t notice the weight falling off the first couple of weeks, but I am not kidding when I say I lost several pounds each day. It was incredibly exciting to step on the scale. I was determined to keep going. It was almost like I was on a mission. I’d tried plenty of exercise plans and diets before, but they’d never worked (and I’d never been able to stick to them, either) or made me feel this good. It took only three months to lose 40 pounds and get back to the same build I’d had when I was 21 … Hallelujah!”

Do you have a favorite raw recipe? Let us know and maybe we’ll feature it in our next video!

 

 


La Fiesta RAWvolution (Taco Salad)

 Serves 4 to 6 | About 10 minutes to prepare

This “meaty” salad is one of Brad’s favorites when he’s in the mood for something hearty, healthy and satisfying. It incorporates some colossal crunch from Brad’s Raw Chips Cheddar.

Ingredients

Salad Greens

  • 1/2 lb baby spring mixed greens (red and green romaine, red and green oak, Lolla Rosa, Tango, red and green leaf lettuce)
  • 1 cup chopped kale
  • 1 cup chopped dandelion
  • 1 cup chopped romaine
  • 1/2 cup cilantro, hand picked

Salad Fruits/Veggies

  • 1 cup avocado cubed 
  • 1 cup red bell pepper cubed
  • 1/2 cup grape tomato halved
  • 1/2 cup yellow summer squash cubed 
  • 1/2 cup mango cubed
  • 1/4 cup red onion chopped or rings
  • 1/8 to 1/4 cup jalapeño chopped

Walnut Taco Meat

  • 2 cups raw walnuts
  • 1 cup sun-dried tomato
  • 1/2 to 1 oz. beet
  • 1 tsp lime, or to taste
  • 1 tsp chili powder, or to taste
  • 1/4 tsp Himalayan sea salt, or to taste
  • 1 tsp olive oil

Sour Cream 

  • 1 cup cashews (soaked for four hours)
  • 1/2 to 1 cup spring water
  • Lemon juice to taste

Other

  • Brad’s Raw Cheddar Chips
  • Lime
  • Lemon

Directions

  • Pre soak cashews for later use
  • Wash and rinse greens
  • Chop or rip kale, dandelion, and romaine
  • Hand pick sprigs of cilantro
  • Toss all greens together in large mixing bowl saving a small portion of cilantro sprigs
  • Set aside
  • Chop/cube halve fruits/veggies
  • Set aside

Prepare taco meat

  • Place all ingredients into food processor, pulse in quick bursts; flavor to taste.
  • Place in bowl and set aside
  • For added pizzaz step it up with cilantro, jalapeño, red onion

Prepare sour cream

  • Drain water from cashews
  • Place in blender
  • Add fresh spring water and lemon juice (be careful not to add to much liquid)
  • Pulse then blend on high
  • Add more spring water and lemon juice to taste
  • Place in squeeze bottle

 

  • Toss fruits and veggies with salad greens in large mixing bowl. Be sure to set a small portion to the side
  • Add taco meat to mixture in crumbles, toss. Be sure to set a small portion of taco meat to the side

 

  • After tossing ingredients, take remaining taco meat and place in center of salad
  • Sprinkle remaining fruits and veggies all around taco meat on top of salad
  • Zig zag sour creme on top
  • Crush Brad’s Raw Cheddar Chips on top for added CRUNCH!
  • Garnish with cilantro sprigs and lemon and/or lime wedges
  • Enjoy!

 

Brad's Raw Chip Cheddar - veggie chips

 

 

This recipe features some crunch from Brad’s Raw Chips Cheddar. Pick some up today!

 

 

 


Avocado Soup

Serves 2 | About 10 minutes to prepare

This recipe adds some zesty crunch from Brad’s Raw Leafy Kale Nacho to the creamy nutrient-packed avocado soup and is one of Brad’s favorite lunch dishes.

Ingredients

  • 1 avocado
  • 1/4 cup spinach
  • 1/4 cup red bell pepper
  • 1/8 cup red onion
  • 1 clove garlic
  • Jalapeño to taste
  • 1/4 tsp cumin, or to taste
  • Pinch Himalayan sea salt, or to taste
  • 1 tbsp coconut oil, or to taste
  • 1/2 a lime
  • Spring water

Directions

  • Place all ingredients into blender
  • Squeeze half a lime into blender
  • Add spring water halfway up ingredients
  • Blend until smooth
  • Add water until desired soup like consistency is reached
  • Pour into bowls to serve
  • Crush a handful of Brad’s Raw Leafy Kale Nacho and sprinkle on the top
  • Garnish with lime wedge, jalapeño, serve and enjoy!

Brad's Raw Leafy Kale Nacho - vegan kale chips

 

 

This recipe features some crunch from Brad’s Raw Leafy Kale Nacho. Pick some up today!

 

 

 


Banana Boat Bites

Serves 2 | About 10 minutes to prepare

These portable bites are the perfect fresh raw food snack for Brad’s on-the-go lifestyle.

Ingredients

  • 1 leaf collard green
  • 1 banana
  • 2 dates
  • 1/4 red bell pepper (cut into slivers)
  • 1/4 jalapeño (cut into slivers)
  • 1 tsp coconut oil

Directions

Prepare Veggies and Fruit

  • Prep red bell pepper and jalapeño by slicing into thin “spring roll” like slivers
  • Prep dates by cutting around pit, opening and removing pit
  • Wash collard leaf
  • Peel banana, monkey style, from the bottom and remove seed
  • Cut bananna in half, from top to bottom and in the middle 

Assembly of Banana Boat

  • Place banana in collard leaf
  • Place dates in collard leaf
  • Place red bell pepper and jalapeño slices in collard leaf
  • Spread coconut oil along entire leaf
  • Fold non-stem end of collard leaf in and roll tightly 
  • Slice into bite size portions
  • Pop in your mouth and enjoy!