Event Recap News Recipes

It was RAW!!!

This page is dedicated to eating RAW, and inspired by the raw food reception after the Afro Asian Scientific Soul Duo event with Fred Ho and Dr. Salim Washington at The Sanctuary for Independent Media on March 30, 2011. Special thanks to photographers Ellie Markovich and Chelsea Kereszi.

Created by raw food chef and holistic health counselor Caryn Halle, with support from May Yaul, pictured on left preparing for the raw reception!


Raw reception co-sponsored by the Honest Weight Food Coop and iEAR Presents!

Don’t forget to shop for all your raw ingredients at THE HONEST WEIGHT FOOD CO-OP!



Thanks also to Ellie Markovitch for her wonderful raw smoothy bar, with smoothies just like her motherused to make for her, and just like she now makes for her daughters!









“Here are some of the recipes which we sampled together the other night.  They are so easy and versatile.  Play with them and have FUN!! And one more thing – the key ingredient for all of this is LOVE – so make sure you fill your heart and breathe while you dance through these recipes!
–sent by Caryn Halle, Halleluna, Celebrating Healthy Living





Rawnion Dip 
from living on live food, by Alissa Cohen

2 cups raw Macadamia nuts

1 ½ cups water

1 small – medium red onion

Sea salt

juice of 1 lemon (optional)

dill (optional)

black pepper (optional)

A simple raw onion dip, soak Macadamia nuts for 3 hours or covered in the fridge overnight.  Mix in either a food processor or high speed blender nuts and 1 cup of water and ¼ tsp sea salt, adding additional water as needed.  Add in the juice of 1 lemon.  Blend or process until smooth.  Finely chop onion and cover with ¼ tsp sea salt; let sit for 15 minutes.  Squeeze onion and salt mixture, until onions are more translucent, and squeeze out any extra liquid.  Add to nut mixture and season to taste.  Refrigerate one hour before serving.  Will keep for 4 days.

Serve with flax crackers or carrots or other veggies.





Mock Salmon Pate
from living on live food, by Alissa Cohen

2 cups walnuts

2 stalks celery

1 large red bell pepper

1 large scallion

1/2 – 1 tsp sea saltCombine all ingredients in a food processor and blend until smooth

Awesome:  Great served on a salad with a vinaigrette or spread on crackers or rolled in collard greens!

Kale Avocado Salad

Adapted from “Rainbow Green Live-Food Cuisine”, by Gabriel Cousins

1 bunch of Lacinato/dinosaur kale

1 tsp sea salt

2 tsp lemon juice

1 large ripe tomato

¼ cup black pitted olives

2 Tbsp Olive oil

1 stalk celery

1 avocado

1 large scallion

1 – 2 Tbsp hemp seeds

Remove main part of kale stem and finely chop or tear leaves into a bowl. Add salt and massage well until kale wilts.  Add lemon and massage again.  Add chopped tomato and olives.  Blend avocado, oil and celery to cream and pour over salad.  Mix well to completely coat the kale.

Top with chopped scallions and sprinkle with hemp.

Add additional chopped veggies, such as carrots, parsnip, red pepper for more crunch

First Date Pie
From Alissa Cohen’s “Raw Food for Everyone”

*Combine in a Food Processor:
2 cups sundried raisins
2 cups walnuts
*After a ball forms, press into a 9 inch pie plate
Place in refrigerator for 30 minutes

*Combine in a Food Processer until creamy:
1 cup pitted dates (soaked)
Juice of ½ lemon
*Pour over  raisin walnut mixture
Return to refrigerator, and remove when ready to serve
Easiest pie in the world – and loved by all who try it.
If you need a chocolate fix, then add just a touch to the walnut and raisin mixture; approximately 1 to 2 tbsp.