Essential Raw Recipes, PART 2: The Raw Tartare


(To read Part 1:  The Raw Smoothie, click HERE.)

NOTE:  This entire 4-part blog series is now available for viewing as a single article and/or as a free PDF download by clicking HERE.

This series of articles is meant to supplement my previously published 2-part article series titled, Extreme Raw-Fooding.” Reading that series is, in my humble opinion, somewhat essential in order to fully comprehend and appreciate the following information. Thus, I would highly recommend doing so if you haven’t already. Reason being:  In this my eighth year of raw-fooding in this fashion, it has been my experience that most individuals do not have a total-picture approach to eating raw—which very crucially and essentially includes the consumption of raw animal proteins (i.e., raw meat, raw eggs, etc.). For many, many reasons the idea of eating raw animal proteins carries with it a deep negative stigma created from generations of misinformation surrounding concepts such as the myth of “the germ,” the vital role of bacteria, and others. Reading Extreme Raw-Fooding addresses those questions while also explaining the numerous benefits of eating our fats, proteins and carbohydrates in their raw, unadulterated state. Essentially, absorbing that information in advance will create a more natural context for the information in this new series.

Now, on to:  “The Raw Tartare”…
Being a carnivorous raw-fooder can make it tough to go out to eat. Fortunately, steak tartare (a raw beef dish) can be found fairly frequently at finer restaurants, and is, in my experience, pretty hard to mess-up (Meaning:  I’ve really not had any “bad” steak tartare…yet). Also, being that it is frequently served in public restaurants, people seem generally more willing to give it a try. It’s also EXTREMELY easy to make at home.

TARTARE FINALIngredients for “The Raw Tartare”:
(NOTE:  The following quantities will make 2-4 servings depending on your size and appetite. Feel free to adjust the amounts and ratios to fit your individual tastes and needs. ALSO, it is always preferable that all ingredients be organic whenever possible.)

  1. 1lb ground beef—Preferably grass-fed if possible as the fat on a grass-fed cow is more healthful to consume. (ALSO, one can easily replace the beef with buffalo, pork, or tuna.)
  2. 3 egg yolks
  3. 1 teaspoon of lemon juice
  4. 1/4 cup olive oil—Olive oil should be cold-pressed below 96 degrees Fahrenheit to maintain its healthful properties and prevent the oil from becoming damaged and toxic. Producers can be contacted to discover the maximum temperature the oil reaches during processing and bottling.
  5. ¼ cup sliced green onion
  6. 2-3 sprigs of fresh rosemary

Instructions for making “The Raw Tartare”:

  1. This recipe begins with a simple homemade mayonnaise: Separate 3 egg yolks from the egg whites and place them (the yolks) in a small mixing bowl. Add one teaspoon of lemon juice, and whisk the mixture together with a fork for approximately 2 minutes, until it is the consistency of molasses.
  2. The next step should take about 5 minutes. Slowly incorporate 1/4 cup of olive oil by adding a small amount, less than a teaspoon, at a time, whisking it into the mixture until it is fully incorporated before adding more oil. This process should create a light yellow mayonnaise.
  3. Pull the leaves off of 2-3 sprigs of fresh rosemary. After chopping the rosemary finely, mix it into the mayonnaise. Place 1 pound of ground beef into the bowl, and cut it into the mayonnaise, mixing everything together until it is spreadable, and enjoy! (Garnished in photo above with green onion, avocado, and rosemary.)
  4. Store the remainder in a lidded glass mason jar that is appropriate for your amount of leftovers, leaving as little airspace at the top of the jar as possible.

As mentioned in the previous installment of this article series, it is always best to purchase and consume foods and ingredients that are organic—whenever possible. This is because organic foods are created without the use of toxic pesticides, herbicides, and a plethora of other industrial chemicals of the agriculture industry, the consumption of which can make us all very ill. Essentially, it’s pretty simple:  The more natural the conditions are while the food is being raised—the healthier the food will be for our consumption.

The benefits of consuming raw meat are vast and profound. Animal proteins and fats in their raw, unadulterated and fully-alive state provide fuel which the body can easily use to build, rebuild, recover, heal and create radically robust health. For athletes and fitness enthusiasts, consuming a diet rich in raw meat can drastically reduce recovery times and create a body whose tissues are far stronger and more dense. But perhaps most importantly of all…

It tastes delicious.

Please feel free to comment on this article about your experiences with The Raw Tartare, and offer your own unique recipe alterations and ideas. For many other raw recipes, see references 2 and 3 below.

To read Part 3:  The Raw Ceviche, click HERE.

Here’s to your health!


References & Recommended Reading:

  1. Hittner, Noah (2014). Extreme Raw Fooding—The Final Word on Food as Medicine.
  2. Vonderplanitz, A. (2005). We Want to Live—The Primal Diet (Expanded and revised in 2005). Los Angeles, CA:  Carnelian Bay Castle Press, LLC.
  3. Vonderplanitz, A. (2002). The Recipe for Living Without Disease. Los Angeles, CA:  Carnelian Bay Castle Press, LLC.
  4. Aajonus Vonderplanitz’s website:


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About the Author…
Noah James Hittner is an independent Author and Musician from rural Wisconsin who has appeared on both radio and network television. His books and music inspire the mind and warm the heart. To contact Noah, or explore more of his work, visit:

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