Thursday, June 29, 2017

9 Raw Food Breakfasts Recipes - Start The Day off Right With Nutrious, Basic Breakfasts

One of the easiest ways to begin adding more fresh, living foods into your diet is to start the day off right with a great raw breakfast. By doing so, you’re already more than 30 percent raw for the day.
You’ll feel more clarity in the morning and really jump-start your cells. Once your body is programmed in this way early on, you’ll find that it’s easier to eat right all day long!

9 Raw Food Breakfasts Recipes - Start The Day off Right With Nutrious, Basic Breakfasts

Here are some great recipes to get you going. Each dish comes complete with plant-based proteins, powerful antioxidants, and essential vitamins and minerals.


A raw smoothie is an easy way to incorporate more living foods in your diet. Follow these simple steps for a quick, easy breakfast:

  1. Select 1–2 cups of fresh fruit in season: Banana, berries, pineapple, and mango are all great smoothie options.
  2. Choose a liquid: You can use either distilled water, coconut water, nut milk, or fruit juice.
  3. Supersize the energy and nutrient density: Add a superfood of choice and any desired raw sweetener, like agave nectar or honey.

Some delicious smoothie combinations include:

  • Pomegranate Passion: 1 banana, ¼ cup pomegranate seeds, ½ cup fresh juice of choice, 2 Tbsp. maca-root powder, and 1 Tbsp. raw honey
  • Chocolate Mint Surprise: 1 banana or avocado, 2 Tbsp. raw cacao, 2 Tbsp. green superfood of choice, 1 cup Hemp Milk, 2 Tbsp. mint leaves, and 1 Tbsp. raw honey
  • Global Green: ½ cup fresh berries, 1 banana, 2 kale leaves, 1 cup apple juice, 1 Tbsp. green superfood of choice, and 1 tsp. raw honey
  • Morning Glory: 1 banana, 1 Tbsp. flaxseed oil, ½ cup spinach, 1 Tbsp. maca-root powder, 1 Tbsp. chia seeds, ½ cup apple juice, and 1 tsp. raw honey

All recipes yield one 16 oz. smoothie.


Five basic ingredients that can boost your health every day! This smoothie contains nutrient-dense superfoods, alkaline-forming nuts and seeds, and a selection of organic fruits and vegetables. The flaxseed oil gives your brain a jump start with essential fatty acids for the day, and the greens and nut milk are an excellent source of protein. Adding a green superfood complex provides a full chain of amino acids, and in combination with maca, will give you some great natural energy. This is a terrific smoothie for those looking to eliminate caffeine from their daily diet. Although you may make substitutions to suit your own taste and seasonal availability, you’ll want to preserve the same base in order to ensure the nutritional value.

  • 1 cup almond milk or Hemp Milk
  • 1 banana or avocado
  • ½ cup seasonal fruit, such as berries or peaches
  • ½ cup kale or spinach
  • 1 Tbsp. flaxseed oil or other superfoods of choice (my favorites include 1 Tbsp. supergreens powder, 1 Tbsp. maca-root powder, and 1 Tbsp. raw honey or agave nectar) (optional)

Raw Food Breakfast - DAILY 5 SMOOTHIE

Blend all ingredients well in a high-powered blender; add 1 cup ice if desired.
Makes 16–20 oz., depending on fruit and ice.

RELATED: Top 5 Best Smoothies Recipes


A hearty breakfast is needed when your day is jam-packed with activities. For my smothered bananas, I prefer to use almond butter, but any nut butter works just as well. I like to add chocolate to mine, so be sure to include whatever ingredients you love. This is a hearty breakfast that will give you sustained energy.

  • 1 banana
  • 4 Tbsp. raw nut butter
  • 1 cup Apple-Pistachio Granola
  • 1 dash cinnamon
  • Raw honey or agave nectar to sweeten (optional)
Raw Food Breakfast - SMOTHERED BANANA

Slice banana lengthwise and spread nut butter of choice over surface. Sprinkle with granola and a dash of cinnamon, and drizzle with raw honey or agave.

Makes 1 serving.


A 118 favorite, this granola can be enjoyed any time of the day, but is especially nice for breakfast, as it is very high in protein. (A cup of sprouted buckwheat provides more than 14 grams of usable protein.) This granola also stores very well and can be kept in your pantry in an airtight container for months. This crunchy snack is fantastic on coconut yogurt, sprinkled in smoothies, or on top of a banana smothered in almond butter. It also pairs nicely with some almond milk. Yum!

  • 4 cups sprouted buckwheat (for sprouting instructions, see sidebar in Chapter 7)
  • ½ cup raw agave nectar or honey
  • 1 cup diced apples
  • ½ cup pistachios (soaked 4 hours)
  • 1 Tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1 dash Himalayan salt or sea salt

Combine all ingredients in a large bowl and toss well, making sure the honey or agave and spices coat the ingredients thoroughly.
Prepare a dehydrator tray by lining with a Teflex sheet, a silicone sheet, or parchment paper to catch the liquids. Gently lay out mixture ½ inch in thickness or less. Place in dehydrator set at 118° for 12 hours. I recommend tossing the mixture about halfway through to make sure the groats dry evenly. (Wet spots may lead to fermentation.) Once the mixture is dry all the way, you’ll be able to store this granola indefinitely.

Makes about 4 cups.


Being a Southern California native, I grew up on breakfast burritos, and although this recipe is decidedly different, I love it just the same. This is a Sunday favorite in our home that never fails to please. It is also a high-protein selection with a full spectrum of vitamins and nutrients.

For the burritos:
  • 4 Easy Tortillas
  • ½ cup Simplicity Guacamole
  • ½ cup Tomatillo Salsa

For the filling:
  • 1 cup shredded carrots
  • 1 cup chopped spinach
  • 1 large avocado, diced
  • 1 cup chopped cremini mushrooms
  • 1 cup thinly sliced zucchini
  • ¼ cup chopped green onions
  • 1½ cups Smoky Ranchero Sauce


Toss all filling ingredients in a large mixing bowl until well combined. Lay out tortillas on a cutting board and line the centers with the filling, evenly divided. Roll tortillas tightly around filling and top each with 2 Tbsp. salsa and 2 Tbsp. guacamole and a little extra ranchero sauce if you like yours spicy!

Makes 4 burritos.

RELATED: Easy Healthy Breakfast Burritos Recipe


Peaches are especially nice in this recipe, but if stone fruit is out of season, you may substitute berries, pears, or bananas. This dish doesn’t require a dehydrator, although using one to finish it will give you a slightly different texture.

For the crust:
  • 2 cups walnuts (pieces)
  • ½ cup raw honey or agave nectar
  • 1 Tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. vanilla paste
  • 1 dash sea salt

For the topping:
  • 4 large peaches
  • ½ cup raw honey or agave nectar
  • ¼ cup cinnamon
  • 1 tsp. sea salt
  • 2 shots cold-brewed espresso*
  • 1 tsp. vanilla paste

Raw Food Breakfast - PEACH COFFEE CAKE

Prepare peaches by slicing lengthwise and removing pits, leaving skins on. Cut into thin (½-inch thick or less) slices Toss into a medium-size bowl with sweetener and other topping ingredients. Toss mixture until well combined.

Place walnuts, cinnamon, nutmeg, vanilla, and sea salt in food processor and pulse until coarse, flourlike mixture forms. Switch to the processing setting and add sweetener as the mixture is turning. Stop the processor once dough ball begins to form. Press mixture into an 8-inch square glass baking dish to create crust along the bottom. Top with peach mixture. Let set for ½ hour in refrigerator if not dehydrating. If dehydrating, do so on high for 2 hours only—if using a standard dehydrator, the interior temperature will not warm past 118° in the first 2 hours of drying time.

Makes sixteen 2" × 2" pieces.

*To cold-brew espresso, simply grind the espresso bean to a fine texture and soak in purified water for 4–6 hours.


For eating on the run, these go-go balls are great, and the best part is that you’ll feel like you’re having dessert for breakfast. Raw cacao is high in magnesium and stimulates the creativity center of the brain, so these aid in concentration all day long.

  • 2 cups raw pecans (pieces)
  • ½ cup raw agave nectar or honey
  • 1½ cups raw cacao
  • 1 tsp. cinnamon
  • 1 Tbsp. raw coconut butter (optional)
  • 2 Tbsp. maca-root powder
  • 2 Tbsp. supergreens powder
  • 1 tsp. sea salt
  • Coconut shreds for topping


Place raw pecan pieces in a food processor with S-blade attachment. Pulse until a coarse, flourlike mixture forms. Add the cacao, cinnamon, supergreens powder, and salt. Continue pulsing until well combined. Switch to the processing setting and slowly pour in coconut butter and then sweetener. Aim for the center of the processor, and stop as soon as a dough ball begins to form. Overprocessing will result in an excess of oil in the mixture, so this is to be avoided. Scoop out onto parchment paper lined in coconut shreds and roll mixture until ball forms. If needed, freeze mixture for 15 minutes so that balls hold their shape well.
Makes twelve 2-inch balls, which will last indefinitely stored in your pantry in an airtight container.


Coconut yogurt is easily digested and is a nice breakfast dish for the whole family. You may choose to ferment your yogurt* if you would like to add to the health benefits of this delicious recipe.

For the yogurt:
  • 4 cups young Thai coconut flesh
  • ¼ cup raw honey
  • ¼ cup coconut water
  • 1 tsp. sea salt
  • ¼ cup lemon juice
  • 1 Tbsp. powdered acidophilus (optional)

For the dish:
  • 1 cup fresh berries
  • ½ cup Berry Puree as garnish


To prepare the yogurt, combine all ingredients in a high-powered blender. Blend until a nice thick consistency is achieved. Chill prior to serving.
In serving dishes, combine 1 cup coconut yogurt, followed by ¼ cup Berry Puree, and top with ½ cup fresh berries. (Serve layered in martini glasses or espresso cups for a fun presentation.)

Makes 2 servings.

*About fermenting: This yogurt can be saved up to 5 days in the refrigerator, but it will last up to 12 days if you choose to ferment. If you do add acidophilus, the taste will become stronger as it ferments. Be sure to store in the refrigerator during that time. Fermenting your yogurt aids in digestion and has been shown to assist many with strengthening the immune system.


These bars can be made in advance and stored for up to a week in the refrigerator. They are topped with delicious cherries or figs, depending on the season.

  • 2 cups macadamia nuts or walnuts
  • ¾ cup raw honey or agave nectar
  • 1 Tbsp. raw coconut butter or shreds
  • 2 cups cherries or dried cranberries
  • 1 Tbsp. cinnamon
  • 1 Tbsp. maca-root powder
  • 1 tsp. dried ginger root
  • 1 tsp. sea salt


In a food processor, process nuts down to a meal and add in cinnamon, maca, ginger, and sea salt. Pulse until well combined. Add in coconut butter or shreds and 1¼ cups cherries or cranberries. Process to a thick paste and add in ½ cup desired sweetener from the top while processing. Continue processing until dough ball forms.
In a small bowl, combine remaining fruit and sweetener. Then press out dough mixture in a medium-size glass container, top with fruit mixture, and refrigerate for 2 hours. Remove from refrigerator and cut into desired shapes. Enjoy all week long!
Makes twelve 3" × 3" squares.


These savory cakes are easy to take on the run, and they make a beautiful display on the countertop. The figs used in this dish are lower in sugar than other sweeteners, and high in magnesium.

  • 4 cups raw walnuts
  • 1 cup dried mission figs (soaked to rehydrate)
  • 1 cup diced apples or pears
  • ½ cup raw honey
  • 2 Tbsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. vanilla
  • ½ tsp. cloves
  • 1 tsp. sea salt


In a food processor, combine the walnuts, cinnamon, vanilla, salt, nutmeg, and cloves until a light meal forms. Add in the apples or pears and the figs. Pulse the mixture until moderately combined with nuts. Switch to the processing setting and add the honey from the top, processing until dough ball forms. Scoop out mixture into 3-inch balls, 4 by 4 (16 total), on a lined dehydrator tray. Press into round, tall cakes and dehydrate at 118° for 8 hours. (If you don’t have a dehydrator, you can line a glass container with parchment and follow the same protocol, refrigerating until enjoyed.) Remove from dehydrator, and keep on the countertop or in the refrigerator for enjoyment all week.

Makes 16 cakes.

RELATED: How to Make a High Protein Breakfast
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