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In The Raw

Feeling a little sluggish? It’s no surprise considering what so many of our processed foods pack into their packages. A growing number of people are swearing on a raw food diet that uses fresh fruits and veggies as its staples. Cooking food above 115 degrees farenheit destroys many of its best enzymes and anti-oxidants.
Supermodel and actress Carol Alt shares in her new book "The Raw 50" how to start a raw diet and keep with it, along with some recipe ideas.

She suggests you get in the habit of shopping for "raw staples" that will make your kitchen well stocked any time you want to whip up something. What’s on her list? Raw dairy products, water, kefir, salt, natural sweeteners, miso, flax seeds, fruits, oils, and raw preserves.

f you're not in the mood to "cook," check out PureRawCafe.com to order delicious raw meals delivered to your door, like the lasagna pictured.

From Carol Alt's Book, The Raw 50:
Red Beet Ravioli with Tarragon Goat Cheese
3 cups raw pine nuts
3⁄4 cup cold-pressed, extravirgin olive oil
2 whole lemons, zested, then peeled and quartered
1 medium shallot
2 tablespoons nutritional yeast
2 teaspoons whole black peppercorns
1 garlic clove
3⁄4 cup purified water
Salt to taste
1 medium or 2 small red beets
3⁄4 cup fresh tarragon leaves
Cracked pepper to taste

Soak the pine nuts in enough purified water to cover them for 1 hour. Drain, put the pine nuts in a food processor, and add the olive oil, lemon quarters, shallot, and zest. Process for about 8 minutes until the mixture is well combined and clumps together. Pour half of this mixture into a blender and set the rest aside. Add the yeast and 1 teaspoon of the peppercorns to the mixture in the blender and blend on medium speed for 2 minutes, until thick and smooth. Transfer the “goat cheese” to a bowl and refrigerate, uncovered, for 1 hour.

Meanwhile, place the reserved pine nut mixture in the blender. Add the remaining teaspoon of peppercorns, the garlic, and the water, and blend on high speed for 1 minute, until smooth but quite liquid. Add the salt, and set the sauce aside.

Roughly chop the tarragon and fold 1/2 cup of the leaves into the cheese once the cheese has completely chilled. Add salt to taste.

Peel the beets and slice paper-thin. Lay out half of the slices on a clean surface. Spoon about 1 tablespoon of the cheese onto each slice, then top each with a second beet slice. Arrange on a baking sheet in a single layer, sprinkle with salt, then store in the refrigerator. To serve, pour the sauce onto a deep serving platter and arrange the ravioli on top. Sprinkle with the remaining 1/4 cup of tarragon leaves, and salt and cracked pepper.

Posted Oct 22, 2007 by themagster | 4 Comments | Share It

Filed under: raw foodies health recipes