Raw Meals Made Simple
Eating raw is one of the most fascinating evolutions in cooking whether you are a novice or an experienced chef. It allows you to enjoy your food in its purest form while saving hours and a lot of electric or gas on cooking. Below are a few of my favorites to get you started.
Can you imagine a Marinara Sauce that can be made in minutes and you don't need to stand at the over for hours stirring it while it simmers? Well this is that recipe! It comes from Jenny Cornbleet's website: learnrawfood.com
Ingredients (serves 2):
1 Ripe tomato
1/2 C sun-dried tomatoes (soaked in water for at least 10 minutes)
1/2 red bell, chopped
2 T extra-virgin olive oil
1-3 T of minced fresh basil (1 tsp of dried)
1 tsp of dried oregano (or T of fresh)
1 lrg clove of garlic
1/4 tsp plus 1/8 Celtic Sea Salt (or other sea salt)
Dash of Black Pepper
Dash of Cayenne Pepper
Place all ingredients in a food processor fitted with the S blade or blender. Blend until smooth (usually a little chunky), scrapping the sides as needed.
Use immediately or store in sealed container for up to three days.
Pesto is one staple you should always have in the fridge. You can make a quick peso fettucci or use pesto to layer a lasagne or as a spread on a sandwich.
2 cups of basil leaves, stemmed and firmly packed (also use Spinach)
1/4 cup of extra-virgin olive oil
1 clove of garlic
1/4 tsp plus pinch of sea salt (celtic)
1/4 cup of pine nuts, walnuts or pecans
Put all ingredients except pine nuts into the Food Processor with S blade. Process until basil is chopped. Add pine nuts (or nuts of choice) until smooth with specs of nuts. Scrape from sides as needed. Store in refrigerator for up to five days.
The Stuffed Portobello picture is taken from a new website called Mini Kirk's Young on Raw Food. Enjoy!
Not Tuna Salad (YUM)
Tuna and egg salad are great diet foods and kitchen staples for an quick sandwich or stuffed tomato. Jenny Cornbleet is the genius behind this recipe. Please visit her website learnrawfood.com to learn more about Raw Food.
This is an amazing alternative and important staple for those who desire to eat raw. It's quick and can be prepared at the beginning of the week for lunches!
To prepare soak your sunflower seeds and almonds over night, drain and rinse.
1/2 C soaked sunflower seeds
1/4 C soaked almonds
2 T water
1 T freshly squeezed lemon juice
1/4 tsp salt
1 1/2 T minced celery
1 T minced onion
1 T minced fresh parsley
Put the nuts, water, lemon juice, and salt in food processor with S blade and process into paste. Move to bowl and add chopped celery, onion, and parsely and stir. Put in seal container for up to 5 days.