The abundance of organic peppers in season locally around here makes me want to start adding them to everything. In turn they help cool you down in the heat, which is why the hotter the climate, the hotter the food, usually. One of my favorites that I grab handfuls of at the farmer’s market is jalapenos. They have such a nice sharp green pepper flavor with just a hint of spice that seems to disappear seconds later. When you first take a bite of this hummus you think it’s going to get really hot, then it just sort of disappears. The ample amounts of lime and salt help soften the bite, and the fresh fragrant cilantro blends beautifully to mellow it out.
I love the accent of the fresh mint against the bubbly tang of the sour grapefruit and lime juice. I also prefer to use a natural sparkling mineral water, but you can use any sparkling water.
This salad is why I trek (well really I drive) 30 miles to the Thai/Vietnamese market on the north side of Chicago to get my supply of green papaya. Green papaya, as well as green mango, is used in abundance in Asian food preparation. The dressing for the salad is both sweet and spicy which I find very addictive!
Green Papaya is known to have an abundance of the enzyme Papain that breaks down protein which in turn aids digestion. As the fruit ripens, the enzyme content decreases, so you are doing your body good by eating the unripe fruit.
The Thai/Vietnamese markets are also a great place to pick up fresh bean sprouts, long beans, and tamarind. You can also pick up a relatively cheap mortar and pestle to make it the traditional way.
This deep and chocolaty fortified dessert wine is a great alternative to port, with slightly brighter flavors of dried black cherries, orange peel, and cinnamon. It’s natural sweetness and soft mouth feel are a decadent match for the rich but balanced tart.
Courgette and coconut noodles, rustic puttanesca, white truffle alfredo, sage pesto (raw)
I grew up in a large Italian family, and gathering at my grandmothers home was like no other feast you could imagine. We would be forced to painstakingly sit through 7+ courses of amazing authentic food every meal. (Sounds rough huh!) My favorite courses were the array of pastas she would bring out around the 4th course. So many types of pastas from cannelloni, tortellini, manicotti, lasagnas, ziti, gnocchi and my favorites; vermicelli and linguini, all embraced by their own magical home made sauce.
So, needless to say, this combination of raw pastas were created when I offered a raw dinner for my grandma at a large catered event outside of Boston a few years back. She fully enjoyed every course; therefore, if grandma approved, the dinner was a success!
For the Pasta:
5-6 Long Straight Courgettes, sliced paper thin, lengthwise on mandolin
then sliced again in ‘linguini’ width ribbons
1 Cup Young Coconut Meat, sliced into thin noodles
Cauliflower Samosas with banana tamarind sauce, mango chutney, and mint (raw)
Samosas – deep – fried vegetarian turnovers - are a classic Indian street food. Our version is a bit more delicate than the friend variety, but incredibly savory. You can make them a few hours ahead and keep them warming on trays in the dehydrator, this also keeps them dry, so they won’t stick together, as they would if you piled them up and set them aside. They are a perfect hors d’oeuvre, or you could serve just a few of them per plate as a starter.
White Corn Tamales with raw cacao mole, marinated portobello, and green tomato salsa (raw)
Traditionally, Mexican mole sauce is made like curry: ground chili peppers, spices, and flavorings are combined according to a cook’s taste and intention. In this recipe, we use raw cacao beans, the unadultured seeds of the cacao tree that are extremely rich in antioxidant flavenols, significantly more so than even red wine and green tea. We use both raw cacao and organic cocoa powder for a more balanced flavor. Green & Black’s organic cocoa from the United Kingdom is the best brand to use but is not easy to find.
Making the mole sauce can be hard on your blender, so it is best to use a via-Mix or one with a strong motor.
“This is an impressive dish to serve guests — its presentation in the corn husk is rustic and fun.” – MK
Giving a recipe for a shake is kind of odd for me, because I usually just throw in whatever frozen fruit I have with whatever creamy base I have and add a squirt of agave and a dash of vanilla etc. My shakes don’t vary that much. I would like to try new flavors and combinations though. This one has cherries, raspberries and banana in cashew milk.
In a country where commercialization and ever-expanding profits often triumph over basic necessities like food and health, it’s nice to find a world where human spirit and well-being still thrives… even in a place where separation of church and state is still… um… up for grabs.
I happened to stumble across such a place in Salt Lake City, One World Everybody Eats, where eating and building community have uniquely come together. An organization whose vision includes the elimination of both world hunger and waste in the food industry. Pretty “G”, if you ask me.
So, one of my favorite breakfasts is a nice strong cup of coffee and a biscotti. I know, I know, it’s not very ‘raw’ of me, but I choose not to live by such strict rules. I’ve been making my own baked vegan biscotti and was curious to see if I could make a raw version. Lo and behold, they turned out great! They aren’t quite as crispy as traditional biscotti, but I can live with it.
For the Biscotti:
1 Cup Fine Almond Flour
1 Tablespoon Avocado, peeled, pitted and chopped
1 Tablespoons plus 1 Teaspoon Sucanant or Rapadura
As more of us become aware about the large amount of nutrients found in very recently picked produce compared to the produce that is shipped for days over thousands of miles, indoor sprouting is becoming a common site in the kitchen of green foodies everywhere.
1. Keepin’ it fresh…
There is simply nothing fresher. Not only are sprouts still intact and alive, but they are FAR fresher than any organic produce bought in a grocery store…even a local farmer’s market. As soon as a plant is cut off from its life source (the roots), it begins to die. The beauty of eating sprouts is that they are usually eaten 10-15 minutes after harvesting, many times sooner. Think about it; even at a local farmer’s market, the produce you are buying has been harvested at the very earliest that morning, more likely the day before. That equates to hundreds of times longer than the freshly harvested sprouts. Continue Reading / Additional Photos / Videos