TWO MOMS IN THE RAW founder, Shari Leidich, is the author behind the beautiful cookbook – TWO MOMS IN THE RAW: Simple, Clean, Irresistible Recipes for Your Family’s Health. The cookbook highlights over 130 dishes, both raw and cooked recipes, which focus on helping all people (good cooks and not-so-good cooks) incorporate healthy foods into their diet in a simple and beautiful fashion. Featuring stunning photography, this is a keep-it-real guide to eating well for anyone who wants to get back on track, enjoy greater vitality, reduce stress, and achieve their best health. Plus, most dishes can be on the table before the kids can even say they’re hungry! In addition to these inspiring recipes, Shari offers insight on her preferred ingredients, kitchen equipment, and “household healers,”. She also offers easy, healthy kitchen swaps like: replacing butter with coconut oil, using fruit or coconut or date sugar instead of refined sugars, and many more useful tips.

tmitr book coverFor more information on the cookbook and to order your copy for just $22, go to 

To give you just a taste of what you’ll find in the pages of  TWO MOMS IN THE RAW: Simple, Clean, Irresistible Recipes for Your Family’s Health, we’re sharing three delicious featured recipes that are perfect for family dinners any night of the week.



Recipes and Photo from TWO MOMS IN THE RAW by Shari Koolik Leidich. Copyright © 2015 by Shari Koolik Leidich. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.


Peanut-Free Thai Noodle Salad (pictured above)

Serves 6 to 8


Here’s one of the recipes that make people think I’m a kitchen pro. Sweet, tangy, savory, rich, and crunchy, it ups the ante on all those peanut-noodle salads you’ve wanted to love over the years but—let’s face it—which are usually too sweet or so gloppy they could glue your mouth shut! Using pineapple to help sweeten the sauce reduces the amount of sweetener necessary; add the protein of your choice if you want, but the dish is super-satisfying as is. A special shout-out is warranted here to chef Dacia Horn at my kids’ school. I first tasted a version of this dressing when she made it for school lunch—it was so popular that faculty and parents began asking for it.



For the peanut-free dressing

1 1/4 cups very ripe, juicy fresh pineapple chunks

1/2 cup coconut palm sugar

6 tablespoons coconut aminos

1/4 cup water

3 tablespoons fresh lime juice

1 tablespoon untoasted sesame oil

1 (3-inch) piece fresh ginger, peeled and coarsely chopped

1 (2-inch) piece fresh turmeric, peeled and coarsely chopped

2 tablespoons minced garlic (divided)

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 cup sunflower seed butter, store-bought or homemade


For the salad

1 large head Napa cabbage, chopped

1 (5-ounce) bag baby spinach, chopped

2 large carrots, peeled and julienned

1 large cucumber, sliced as thin as possible

2 cups fresh herbs (mint, cilantro, parsley), finely chopped

1/2 large red onion, very thinly sliced

Cooked chicken strips (optional)

Gomasio for garnish

Organic rice noodles, cooked, or kelp noodles, such as Sea Tangle brand, rinsed, drained, separated, and fluffed for serving


Make the dressing:

1. In a blender, combine the pineapple, coconut sugar, coconut aminos, water, lime juice, sesame oil, ginger, turmeric, and 1 tablespoon of the garlic. Blend until smooth.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and golden, 9 to 10 minutes. Add the remaining 1 tablespoon garlic and cook for 1 minute. Reduce the heat to medium-low, add the blended dressing and cook until warmed through, 2 to 3 minutes. Whisk in the sunflower seed butter and cook until thickened and warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.


Assemble the salad:

1. In a large bowl, toss the cabbage, spinach, carrots, cucumber, herbs, and red onion.

2. Add the dressing and the chicken strips, if using, and toss well to coat. Garnish with the gomasio. Serve with rice noodles or kelp noodles, if desired.



tmitr no stress meatballs copyStress-Busting Turkey Meatballs 

Serves 4

Flax meal binds these babies together the way eggs might (sub in an egg for the flaxseeds if you don’t have any). In small amounts, eleuthero and ashwagandha help the body regulate stress and maintain balance (happy adrenals make for a happy mama). In these amounts, they don’t add any discernible taste but improve my health in ways I can feel.



1 pound ground turkey

1 cup finely chopped baby spinach

1 small carrot, peeled and finely shredded

1 shallot, minced

5 garlic cloves, minced

1 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons flax meal

2 teaspoons salt-free Italian seasoning

1/4 cup chopped fresh flat-leaf parsley

1  1/2 teaspoons dried (not ground) eleuthero

1/2 teaspoon ashwagandha

2 tablespoons extra-virgin olive oil

4 cups Fresh Tomato Sauce (see below) or good-quality storebought marinara sauce

Cooked brown rice noodles or other organic, gluten-free noodles, for serving


1. In a large bowl, combine the turkey, spinach, carrot, shallot, garlic, salt, pepper, flax meal, Italian seasoning, parsley, eleuthero, and ashwagandha and mix well. Form into walnut-sized balls.

2. In a large skillet, heat the oil over medium-high heat. Working in batches, brown the meatballs until golden, turning occasionally, 5 to 6 minutes total.

3. In a 4-quart saucepan, heat the tomato sauce until simmering, then gently lower the meatballs into the sauce. Simmer until the meatballs absorb some of the sauce and soften, 50 to 60 minutes. Serve over the noodles.


For the fresh tomato sauce

2 tablespoons extra-virgin olive oil

1 large onion, chopped

Reserved chopped chard stems

6 garlic cloves, minced

2  1/2 pounds vine-ripened tomatoes, chopped

6 or 7 oil-packed sun-dried tomatoes, drained and chopped

1/2 cup thinly sliced fresh basil, plus more for garnish

1 tablespoon chopped fresh oregano

2 teaspoons ashwagandha (see page 25)

1 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes


1. In a medium saucepan, heat the oil over medium-high heat.

2. Add the onion and cook, stirring, until translucent, about 6 minutes. Add the chard stems and garlic and cook for about 2 minutes. Add the tomatoes, sun-dried tomatoes, basil, oregano, ashwagandha, salt, pepper, and red pepper flakes and bring to a boil. Reduce the heat, cover, and simmer until the sauce thickens, about 15 minutes.



tmitr beef shakshukaBeet Shakshuka

Serves 4 to 6


I keep the way I eat interesting by swapping in a variety of produce whenever possible.

If that means using a veggie that contains a little more sugar—in this case, fiber-filled beets with their beta-carotene-packed leaves—I’m fine with it as long as it keeps me harnessing the power of produce at every turn. A dish with roots in Middle Eastern cuisine, shakshuka typically consists of eggs cooked to perfection in a savory tomato sauce. I keep the flavor profile Mediterranean by seasoning the dish with cumin and add a healthy shot of raw at the end in the form of springy scallions and earthy raw beet greens, which contain immune-boosting carotenoids, including lutein, which protects the eyes.



2 pounds assorted beets, such as red, yellow, and Chioggia—whatever you have—including the greens

1/4 cup extra-virgin olive oil (divided)

3 garlic cloves, thinly sliced

1 large bunch scallions, whites and greens separated, thinly sliced

1 pound vine-ripened tomatoes, diced

1  1/2 teaspoons ground cumin

1 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

4 to 6 large eggs


1. Preheat the oven to 400°F.

2. Separate the tops from the beets and rinse and dry the beets and greens. Thinly slice the beet greens to yield 1½ cups and set aside; reserve the remaining greens for another use. Peel and cut the beets into ½-inch cubes.

3. In a heavy, ovenproof 10- or 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add the garlic and scallion whites and cook until softened, 1 to 2 minutes. Add 1 cup of the beet greens and cook, stirring, until wilted, 1 to 2 minutes.

4. Add the beets and cook, stirring, until they begin to soften, about 10 minutes. Add the tomatoes, cumin, salt, and pepper and cook until the tomatoes release their liquid and the liquid is mostly reabsorbed, about 10 minutes.

5. Add the remaining 2 tablespoons oil to the skillet. Using a spoon, create 4 to 6 wells in the beet mixture and crack an egg into each well. Cook for 2 minutes, then transfer to the oven and bake until the egg whites are set, 2 to 3 minutes. Remove from the oven and garnish with the remaining ½ cup beet greens and the scallion greens. Serve straight from the skillet.





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