Posts Tagged ‘raw’

Asian Carrot & Radish Slaw


Asian Carrot Radish Slaw

Another delicious and healthy raw salad.

See Asian Carrot Radish Slaw on Key Ingredient.


Beet, Carrot, and Fennel Slaw

Beet Carrot Fennel Slaw
Yields: 8 servings

  • 3 large beets (about 1 pound), peeled and coarsely shredded
    3 large carrots (about 3/4 pound), coarsely shredded
    1 fennel bulb, coarsely shredded
    1 tablespoon agave nectar
    3 teaspoons toasted sesame seeds, divided
    3 tablespoons peanut or canola oil
    3 tablespoons fresh lemon juice (about 1 lemon)
    2 tablespoons seasoned rice vinegar
    1 tablespoon soy sauce
    2 teaspoons sesame oil
    1 teaspoon minced fresh ginger
    Salt, to taste
    Freshly ground pepper, to taste
  • Toast the sesame seeds in a hot cast iron skillet or comal until they crackle and become fragrant.

    Toss carrots, beets and fennel in a large bowl. Whisk together agave nectar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.

    This gorgeous raw salad popped up in my feed reader today. Having just inherited a fridge full of beets, and having just purchased fennel at the farmers’ market, I viewed it as a message from above that I had to make it. I hated to cut the lacey greenery off the fennel bulbs, but you can be sure that it will appear liberally in green salads this week. Because it was so pretty before I slawified it, I took a picture of the ingredients. The finished product (predictably) is pretty red. It is raw except I used regular tamari soy sauce and the toasted sesame seeds, are, of course, toasted. I substituted raw agave nectar for sugar in the source recipe, because I just do that whenever possible. The salad has a delightfully crunchy texture, the fennel is not at all overpowering, and the dressing must be experienced.

    Sunfood Cuisine — a gorgeous raw food book

    Frederic Patenaude’s book “Sunfood Cuisine” is designed as a practical guide to assist people in going as raw-vegan as they want to go. I got this book as a result of hanging out at a band retreat with my paranoid raw vegan friend X (more adventures with X here), and at the time I reviewed it on Epinions.

    X was eager to nurture us on her day to host with her delicious and nutritious raw vegan food.
    In my mind I had pictured a raw-vegan diet consisting of wheatgrass juice and chopped lettuce. Nothing could be further from the truth. The food that X prepared for us was both satisfying and delicious, and on my Sunday morning run after a full Saturday of noshing on raw-vegan food, I tore out at the head of the pack. Psychological? Maybe….

    Part I starts out with a justification for this diet that to me is not scientific enough. It baldly states that “we humans are the sickest animals on the planet.” and why do we fail to thrive like wild animals do? Well I could point you to some wild animal populations that are not thriving and in fact are suffering all kinds of diseases for starters. But some of the logic is provable, for example that animal products linger longer in the gut. However, Patenaude is not in the business of scientifically justifying anything. As he himself says “let me ask you to do something. Just try it.”

    Continue reading…

    Raw Food Extravaganza

    A good friend–an extremely private person wishing to be known only as X–and I spent all day today creating raw food. I bought everything that I contributed to this food-o-rama at the First Alternative Coop. X normally has a few very specialized raw ingredients on hand that the Co-op does not carry. She either has to get them in the big city or via special order. Pictured left to right are 1)the piece de resistance (a raw torte consisting of coconut crust, pineapple custard, and decorated with kiwi slices and berries), and 2) a raw vegetable soup, where we also put some thought into the presentation. It was my idea to plant a little sprig of rosemary in the middle and use a star pattern of red pepper strips. Those were the two most beautiful dishes we concocted. There were loads more, maybe not quite so gorgeous to look at, but every bit as yummy. We did

    • a protein shake with hemp and bee-pollen,
    • a no-bean hummus that I’ve almost decided I like better than traditional hummus,
    • a parsley salad with SIX ENORMOUS BUNCHES of parsley,
    • a shaved beet salad using the kitchen twiddler,
    • sunflower seed butter
    • raw tortillas
    • raw apple cookies
    • fortified fresh squeezed orange juice to die for

    Last time we did this we did some pretty advanced techniques requiring specialized equipment. I came away thinking wow, this raw food is labor intensive and requires gadgets I don’t have and lots of planning and prep. This time, X focused on recipes that went together very easily–no soaking and not too much juicing. I could have made any of today’s recipes in my own kitchen, which is not as well equipped as X’s. Every thing we made was delicious, and I came home with some little jars to snack on this week.

    What you put into your body really does have a huge bearing on your health and state of mind and besides it gives me a chance to talk about something else besides widgets –wait did somebody say widgets? Look at the cool Amazon widget you can make with the foodbooks (can’t really say cookbooks!) that we used.

    &lt;a href=”” mce_href=”;MarketPlace=US&amp;ID=V20070822%2FUS%2Fplatypussoftware%2F8003%2F266d470a-9c70-47bb-b14f-2436f3915a8f&amp;Operation=NoScript”&gt; Widgets&lt;/a&gt;