Raw Food Recipes:
BASIC

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Viva Raw Food!

Creamy tomato basil soup

6 tomatoes, seeded and diced
2 cups loosely packed basil leaves, plus extra for garnish
2 cups cashews, soaked
1 cup water
1 shallot, finely chopped
1 teaspoon sea salt
1 teaspoon black pepper

Place cashews and water in a blender and blend until creamy. Add basil, tomatoes and shallot. Season with salt and pepper. Garnish with basil.

Basil Pesto

2 cups fresh basil leaves, packed
1/4 cup olive oil
1/3 cup pine nuts
1 garlic clove, minced
sea salt, to taste
black pepper, to taste

1 Place basil leaves in small batches in food processor and process until well chopped.

2 Add the nuts and garlic, process again until if forms a thick smooth paste. Slowly stream in olive oil. Stopping the food processor to scrape down sides of container.

3 Process until fully incorporated and smooth. Season with salt and pepper

4 Serve pesto over zucchini pasta.

A saladacco (aka Spiralizer) transforms yams, sweet potatoes, daikon and other root vegetables into angel hair pasta noodles.

Food Prep Tip: The noodles will be wet after you spiralize. Place them in a strainer with a pan underneath. Sit on the counter overnight to let it "dry out" a bit. Or you can put it in the dehydrator for an hour at 100 degrees.

Galette is a French term signifying a flat round cake that can be either sweet or savory. The term also applies to tarts. I like this dish for a couple of reasons. One, it's easy to make and with the exception of the freezer and frig time, it doesn't take any time to prepare.

The second reason is each component taste great separately but, when you place them together and it has that "WOW" factor.

6 McIntosh apples
3 teaspoons ground cinnamon, divided
juice of one lemon, divided
1/4 cup honey (or agave nectar)
1/2 teaspoon sea salt, divided

WALNUT CRUST
1 cup walnuts, unsoaked
6 dates, unsoaked
1/4 teaspoon sea salt

1 Peel and core 3 apples. Cut into 1/8-inch wedges and place in a bowl. Toss in the juice of one half lemon, 2 teaspoon cinnamon and 1/4 teaspoon sea salt. Set aside.

2 Peel, core and chopped the remaining three apples. Place apple in blender with honey and juice of the remaining lemon half. Pulse until you achieve a chunky applesauce consistency. Add in 1 teaspoon cinnamon and 1/4 teaspoon sea salt. Set aside.

3 To make the walnut crust, process walnuts and sea salt in a food processor, until the walnuts are coarse crumbs. Add dates, process until well combined.

4 Place two 4-inch springform pans on two small plates or one big platter.

5 Divide walnut crust between the two springform pans. Press down until you have a flat, thin, layer. Top with apple sauce mixture, leaving a 1/2-inch border.

6 Arrange the apple slices over the applesauce in a spiral pattern, slightly overlapping each piece. Chill in freezer for 20 minutes to set. Remove from the freezer and place in the refrigerator for an hour.

7 Carefully remove the springform pan. Let stand five minutes at room temperature before serving.

The sushi and dipping sauce are my husband's creations. He brought home the pecan butter and his imagination went from there.
We make and eat sushi once every few months. It's one of my favorite foods.
It's a big deal when we make sushi because the work involved (food prep, rolling, sauce-making, etc.). We use a variation of the "Raw Food Real World" recipe with the jicama rice. Yummy!
We save sushi night for when the kids are at a sitter and we can open a bottle of wine and crank up the music.
Oddly enough, this wasn't one of THOSE nights.
Note to self: Hungry husband generally doesn't like to have his sushi kidnapped to take a photograph for blog.

SUSHI ROLLS
4 nori sheets3 green scallions, thinly sliced1 cucumber, peeled, seeded and julienned1 red bell pepper, julienned1 ripe avocado, sliced1 small bunch sprouts
1. Place a nori sheet on a rolling mat.
2. Arrange small portions of the scallion, bell pepper, sprouts, cucumber and avocado on the bottom third of the nori sheet.
3. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder. Think fat cigar.
4. Cut each sushi roll into 1½-inch rounds using a sharp, damp knife. Plate and serve with Spicy Pecan Dipping Sauce.

SPICY PECAN DIPPING SAUCE1/2 cup Artisana Organic Raw Pecan Butter
1 garlic clove, minced
3 tablespoon agave nectar
2 tablespoon Nama Shoyu
2 tablespoon water
1/2 teaspoon sea salt1/4 teaspoon red pepper flakes,

1. In a blender puree together pecan butter, garlic, agave nectar, Nama Shoyu, water, red pepper flakes and sea salt until mixture is smooth.
2. If needed add more water one tablespoon at a time to reach a desired consistency.