Your whole food, plant-based life.

Whats for Dinner?

Looking for a great raw dinner menu that is perfect for a summer evening?  Corn and zucchini,  plentiful and extremely compatible, are abundant right now. With  just a little prep time,  you can serve your family or friends this delicious dinner…100% raw food!
Starting your prep early in the day, a few simple steps, into the dehydrator and you don’t have to worry about it until dinner! The corn soup is refreshing and lively with a little dash of chipotle and smoked paprika. Enjoy! For Recipe, click “more” below.

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  1. Gayla wrote on March 11, 2011

    I am trying to help my husband transition to raw. He is a hot dog, hamburger and pizza kind of guy, so I am trying to find things that are just out of this world for him to really enjoy. I made a large salad and the corn soup today for lunch. I didn’t have fresh corn, but thawed out flash frozen corn, and it was still amazing! He really enjoyed it, and thanked me for helping him get healthier, and said he was surprised how full and satisfied he felt. He can eat alot of junk and never feels satisfied. Thanks for another great recipe!

  2. Melissa Davis wrote on August 25, 2010

    The Cauliflower was amazing, my husband freaked, said it was the best raw food thing he had ever tasted and would love to just eat this all the time (he is not a raw foodie). The soup was fantastic as well..I did not get a chance to make the fries however, I was out of zucchini!

  3. Lesli wrote on August 25, 2010

    Thanks so much for sharing all of your knowledge, skills, and inspiring recipes. I was wondering if anyone has any suggestions on what to do with very large zucchinis (about 1 ft. long)–I’m reluctant to use them raw because I’m wondering if the taste will not be as good as when they are young and tender. Thanks in advance for your ideas!

    • Susan wrote on August 25, 2010

      You can still use them chopped up in recipes like the one I will post later today. But they are much drier and a bit woodier.

  4. Susan wrote on August 13, 2010

    In the recipe there is a link that says, wondering why we start the temperature high? You can click on that (above) to read an entire post on the subject. Basically, you need to be worrying about the food temperature, not the air temperature. By starting at a higher temp, it takes the water out of the food faster, reduces your dehydration time, and also prevents your food from fermenting. The food never goes above 115. You do have to remember to turn the heat down. I usually set a timer for this.

  5. Eloina LeBuhn wrote on August 13, 2010

    I just started a raw food diet on August 9th. By reading various raw advocators’ books and a short workshop that I participated, i understood that food should not be dehydrated on temperatures higher than 120F. I’m surprised to see so many of your recipes using 140F, could clarify the temperature dilemma.

    Thanks for sharing beautiful photos & yummy foods!


  6. Helene wrote on August 12, 2010

    You mean put the zuccini on the screens–not the dehydrator sheets??

    • Susan wrote on August 12, 2010

      The screen sheets for your dehydrator. Not the solid non-stick sheets.

  7. Roberta wrote on August 10, 2010

    I love your recipes.I
    I’m making your Cauiflower Steak recipe tonight,but in the directions it calls for garlic,
    how much garlic do I need?

    love your recipes.

    • Susan wrote on August 10, 2010

      opps…typo, no garlic. You could always add a clove, diced if you want!

  8. carrie l carree wrote on August 10, 2010

    I made the Zucchini fries tonight with dinner and they were so good and the house smelled so good today while they where in the dehydrator, thanks for the recipe:)


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