Tuesday, June 18, 2013

Raw "Tricolore" Pasta with Pesto Rosso

Do you feel like having a pasta, but you do not want to eat anything cooked? No problem! You can make a wonderful raw "pasta" using raw veggies and a deliciously aromatic pesto alla siciliana also known as pesto rosso or a red pesto. I altered the original Sicilian recipe to accommodate all vegans who read my blog. The original recipe calls for Parmigiano Reggiano or Romano cheese. I decided to use more nuts instead. You can use pine nuts, Brazil nuts  or walnuts.


Ingredients:

for pasta
  • 1 large parsley root
  • 2 large carrots
  • 1 large zucchini
for pesto
  • 2 cups sun dried tomatoes, soaked in water until soft
  • 1/2 cup virgin olive oil
  • 3-4 cloves garlic
  • 1 cups loosely packed basil leaves
  • 1 cup raw pine nuts 
  • 1 tsp dried thyme
  • Celtic salt and freshly grind black pepper to taste

Method:
  • Make pasta using a vegetable peeler (tagliatelle) or a spiral vegetable cutter (spaghetti) and carefully toss together in a large bowl. Cover the bowl with a clean tea towel and put it in the fridge for five to ten minutes.
  • Place dried tomatoes, basil, and garlic in a food processor and blend until you receive a nicely coarse red pesto. Add olive oil and nuts. Blend again. Adjust the amount of liquid to your personal taste using the water in which you soaked your tomatoes. And more  olive oil if necessary. Add salt, pepper, and thyme. Blend again.
  • Portion out the chilled pasta on large pasta plates and top it with red pesto. Decorate with pine nuts and sprigs of thyme. Enjoy in good company on a hot summer evening!
In radiant health - passionately raw - Dominique

      

Friday, June 14, 2013

Pico de Gallo - Raw Mexican Salsa Recipe

Pico de gallo or salsa fresca is one of my favorite Mexican salsas. It is raw and refreshing and, most importantly, very easy to make. I usually eat it together with a freshly made guacamole and raw, sprouted flax crackers. Pico de gallo can also be used as a rich dressing for a simple green salad. Mix romaine lettuce, French endive, chicory and iceberg lettuce leaves. Add a generous portion of salsa and some olive oil and you have a great summer salad.


Ingredients:
  • 2 cups diced heritage tomatoes
  • 1/2 small white onion, chopped
  • 1/2 small red onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1 small hot chili pepper, minced
  • 2 Tbsp virgin olive oil
  • juice of 1/2 lime
  • Kosher salt and freshly grind pepper to taste

Method:
  • Whisk olive oil, lime juice, minced chili and garlic in a bowl large enough to hold all the other ingredients.
  • Add chopped tomatoes and onions. Mix gently.
  • Add cilantro. Mix again.
  • Add salt and pepper to taste. 
  • Cover the bowl with a lid and refrigerate for 15 minutes or so.
  • Serve nicely chilled as a side dish or as a garnish-cum-dressing with salad greens. Enjoy it in good company!

In radiant health - passionately raw - Dominique

      

Saturday, June 1, 2013

Refreshing Apple Carrot Juice with Lemon and Ginger

This is one of the most basic juice recipes. You can make this juice all year round as the ingredients are widely available independently of season.


Ingredients:
  • 2 large carrots
  • 2 green apples (organic Granny Smith or similar)
  • 1 inch chunk ginger
  • 1 lemon

Method:
  • Wash and peel carrots.
  • Wash apples. If your juicer is not strong enough you may want to cut the apples in halves and remove the seeds.
  • Peel ginger.
  • Peel lemon and cut in half.
  • Turn on your juicer and begin juicing starting with carrots and ginger. Follow with citrus. Process apples in the end in order to prevent the oxidation. 
  • Pour into tall glasses and add ice cubes if you want to. Enjoy in good company!

In radiant health - passionately raw - Dominique

         


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