This healthy treat is very versatile with different ingredients and measurements. Play around with it. You may prefer to try other butters with it like cashew or macadamia nut. Or leave out the coconut if you don’t like the subtle coconut flavor. However I find the addition of the coconut butter to make it far lighter and creamier.
I was inspired to create a raw version of this after seeing something similar ‘cooked’ in a cafe one rainy afternoon. The mix of chocolate and orange is a classic and can really hit the spot when you’re looking to spoil yourself or your guests.
Trio Tomato with Burdock Salsa is a colorful, attractive, flavorful, filling and nutritious recipe which can be used as an entire, canepe or a mini meal. With different colors, complex flavors and attractive presentation, this is sure to tickle your taste buds.
This Cold Negi Soba Soup is a refreshingly delicious cold soup made with fresh raw vegetables and with a slight hint of ginger and garlic and all naturally nama shoyu. The shredded and julienned fresh, raw, crunchy, colorful vegetables are attractively presented on the Shiitake-kombu base.
Nori Rolls with Pecan Paté, Spicy Miso, and Fresh Veggies (raw)
If you make the pecan pate ahead of time, it’s easy to make these rolls when the urge arises. The pate will last a good week or so in the fridge. I wouldn’t recommend making the entire roll ahead of time, because the nori will get soggy. But if you’ve pre-made the pecan pate, all you have to do is cut up the veggies, smear the miso paste on the nori and roll.
Zucchini and Green Zebra Tomato Lasagna with basil-pistachio pesto, tomato sauce, and pignoli ricotta (raw)
We like the vibrant color and tart flavor of green zebra tomatoes, a heirloom variety, for this dish. Of course you can use any tomatoes, preferably heirloom. Use the best quality sun-dried tomatoes you can find (but not he kind packed in olive oil, as this is most often not cold-pressed). The brighter ones make for a redder sauce, which will add good, Italian-flag contrast to the dish.
The first real raw food dish that we ever prepared was a rougher version of this. It has since become the best-selling dish on our restaurant menu and is a perfect introduction for anyone trying raw foods for the first time. The flavors and textures are all familiar, and the vibrant nature of the dish always leaves a strong impression. Many variations on this are possible. Feel free to add marinated wild mushrooms or substitute summer squash for zucchini. As in so many other dishes, the quality, seasonality and freshness of the ingredients are the most important elements.”
Soft Corn Tortillas with spicy “beans,” avocado-corn guacamole and tomato-lime salsa (raw)
Make this dish as spicy as you like. Don’t cut too deep into the corncobs or you’ll end up with those hard little pieces that get stuck in your teeth. When making the “beans,” keep in mind that they will be tossed with a mild tomato sauce, so the spiciness will be mellowed out. If you want to make them ahead of time, keep all the components separate and assemble at the last minute, as the tortillas will get soggy if left to sit too long. The flaxseed can be ground in a coffee or spice grinder or Vita-Mix with dry blade (it will yield about 1 cup ground flaxseed).
“We sometimes get large, skeptical men in the restaurant who may have been dragged in by a girlfriend or family member and who proudly insist ‘I’m a meat and potatoes guy!’ For them, I always recommend this particular dish. It’s very filling and hearty. Then I smile graciously as the same guys later inevitably tell me something like, ‘I thought I was going to have to go for a burger after this, but I’m really full!’ I’ve had so many variations of this conversation, and it’s always the tortillas that get the best response from the self-proclaimed ‘carnivores.” – SM
This is one of my favorite and easiest versions of raw ravioli. In my Istanbul restaurant we offer many small plates, encouraging our guests to share and experience many options off of the menu. I offered this dish on our opening menu and it was by far the best selling small plate we offered for the winter and spring. It is a great starter or amusé for any Mediterranean focused meal, really giving the diner that first delicious introduction of what is to follow. The sweetness of the beetroot, and cashew based cheese is balanced out very nicely with the acid of the balsamic and spiciness of the garlic oil.
SERVES 6-8
For the Ravioli:
1 Large Beet, slice paper thin rounds and marinated in garlic oil, salt and pepper
“This was a beautiful and refreshingly sweet salad, perfect for a light lunch. The mixture of the fresh fruit and greens together with a sweet and tangy creamy dressing was a great combination. I don’t usually eat poppy seeds, but it worked rather well with this dish and added a nice crunch. It’s important to remember that poppy seeds contain opiates like morphine and codeine, although the cultivated western poppy seeds contain little opium if any. I’m sure they’re safe in small quantities as a garnish as they are usually used.” – Indulge
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