5 Foods You Didn’t Know You Could Eat Raw

| 11 August 2015

Sweet Potato

Spiralised sweet potatoes make a great alternative to courgette, especially in the autumn and winter months when we crave sweeter and starchier foods and they add fantastic colour to a plate. Sweet and crunchy, they go exceptionally well with a vibrant pesto and some hemp Parmesan.


Raw mushrooms tend to get a bad rep from buffet salads but when tossed with some oil, salt and garlic for a few minutes or dehydrated for an hour they become the freshest and most delicious garlic mushrooms you’ve ever tasted without any need for frying. It’s also fun to experiment with the many other varieties available, shiitakes marinated in a shoyu/oil mixture or the already spaghetti-like enoki folded into a pad thai.


Yes, lentils, chickpeas, mung beans and nearly all pulses can be soaked and sprouted and then eaten raw so there’s no need to worry about missing out on protein. Green or puy lentils are our favourites but sprouting chickpeas is fun for a truly raw hummus. Just soak them overnight, rinse well and place in a sprouting jar or sieve rinsing twice a day for 2-5 days until little tails have appeared

Wild Rice

Wild rice isn’t actually a true grain but instead a grass seed which means it doesn’t even need sprouting – it can be eaten after a long soak. We soak it overnight in a jar on the counter and then for 3 or 4 days in the fridge, changing the water twice a day.

Winter Squash

we all know summer squash (courgettes) can be eaten raw but did you know that winter squash can be too? Butternut squash can be sliced on a mandoline to layer in a raw lasagne or for rawvioli, spiralised or blended as a raw alternative to pumpkin puree for a raw pumpkin pie or in a smoothie.

Written by Hannah Phoebe Bowen