I have decided to make this Raw Week at The Sweet Life. Struggling in the second week of Back-to-Health January, I choose to refocus with whole, unprocessed, real foods. Besides, raw food has occupied my mind recently as I have been hard at work on my first ebook; a cookbook featuring some delicious raw desserts.



But more on that later…

Over a leisurely weekend of hanging with family, lots of naps, some cooking, and helping my mom on her new blog, I threw together this Tuna Salad. I love this recipe because it is so quick to make and easily provides lunch for a week.


Adapted from The Complete Book of Raw Food by Lori Baird

Raw Tuna Salad
makes about 6 cups

2 cups walnuts, soaked overnight and rinsed
2 cup carrots, chopped
1/4 cup raw tahini
3 tbsp lemon juice
1 cup celery, chopped
1/2 cup yellow onion, chopped
2-3 garlic cloves, chopped
1/2 cup parsley
1/2 cup dill
salt and pepper to taste

Combine walnuts, carrots, tahini, and lemon juice in a food processor or powerful blender and combine it forms a rough paste. Depending on the strength of your processor, you may need to do this is two batches. Scrape mixture into a large bowl.

In the same processor combine chopped celery, onions, garlic, parsley, and dill and pulse a few times until vegetables are blended to a small dice.  Add to walnut carrot mixture and combine with a spatula. Salt and pepper to taste.

Serve immediately or store in the refrigerator for up to 5 days.

Enjoy on a bed of green, in between bread, or with raw flax crackers (recipe to come).


Raw Tuna Salad with Flax Seed Crackers

Have you been journeying with me during Back-to-Health month? What kind of challenges have you faced? Have you made any recipes worth sharing? 

It has been harder than I expected to get out of some of my bad holiday eating habits. I still want sweets at the end of every day (or meal) and I’ve been craving breads and carbs. Here’s hoping a week of raw foods will kick these holiday habits for good.


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