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Italian Dinner with Raw Garlic Bread!

 Italian Dinner with Garlic Bread!

Today I’m sharing recipes for what I made for dinner last night which ended up being inspired due to making the INFAMOUS Garlic Bread that Russell James sent out as a video and PDF recipe this past week. (AMAZING!)

If you’ve ever eaten at Au Lac in Fountain Valley, Ca, you know how good the bread is. So I was so excited when Russell posted this! I adapted it due to what I had available and it turned out great. I’m adding the link so you can get the original recipe. 

I themed it as an Italian Dinner and did a Tomato Soup, Chopped Salad, Garlic Bread, Dipping Oil and a Vanilla Coconut Lavender Ice Cream for dessert. 

All of these recipes, despite many ingredients, are NOT complicated! Even the Garlic Bread! If your new to raw foods, remember, learning anything seems complicated at first. It’s just a learning curve! 


Sweet n' Creamy Tomato Soup

Sweet n’ Creamy Tomato Soup


  • 1 cup almond milk 
  • 1 cup water (add a lil more at a time if you want it thinner) 
  • 4 roma tomatoes
  • 1/2 cup sun dried tomatoes
  • 1/2 red bell pepper
  • 1/2 cup celery
  • 1/4 cup red onion
  • 1/2 cup cashews or pine nuts, soaked
  • 3 dates, soaked
  • 1/4 cup fresh basil
  • 1/2 tsp cayenne
  • 1 tsp cinnamon, opt
  • 3 cloves garlic
  • 3 tbls lemon juice
  • 1 tbls miso
  • 1 tsp black pepper
  • 1 tsp oregano


Add all ingredients to a high speed blender. Blend until warm and steamy. Garnish with some fresh basil leaves. 


Raw Garlic Bread 

Garlic Bread

(Adaptation of Russell James’ recipe)



  • 1 cup almond pulp
  • 1 cup raw oat flour, (raw oat groats ground into a fine powder in the high speed blender)
  • 1 cup psyllium husks
  • 1/2 cup flax meal
  • 1 cup zucchini, peeled, chopped
  • 3 tbls water
  • 3 tbls lemon juice
  • 4 cloves garlic
  • 3 dates, soaked
  • 2 tsp garlic powder
  • 2 tsp oregano, dried
  • 1 tsp sea salt


Combine the zucchini, water, lemon juice, garlic cloves and dates in a high speed blender till smooth. Combine almond pulp, oat flour, psyllium husks, flax meal, garlic powder, oregano, salt in a large bowl. Add zucchini mixture and blend well. 

Form into small loaves 1 inch by 2 inches. Dehydrate at 115 for 14 hrs. Keeps for 4 days in the refrigerator. 


Vanilla Coconut Lavender Ice Cream

Vanilla Coconut Lavender Ice Cream


  • 2 1/2 cups soaked raw cashews
  • 1 cup almond or coconut milk
  • 3/4 cup agave nectar
  • 1/2 cup coconut butter
  • 2 tbls dried edible lavender, finely ground
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 tbls lecithin
  • 1/2 cup coconut flakes, opt


Add all ingredients to a high speed blender. Blend until smooth and creamy. Either pour into an ice cream maker and follow directions or pour into container and put in the freezer for about 2-3 hours or until frozen to desired consistency. 


In Love and Health, 

Lori Clayton, LMT, CHHC