Tuesday, December 21, 2010

Raw Brussels Sprout Salad

This is my latest discovery.  Quoted from one of my favorite raw food websites comes a recipe worth trying.

If you loved roasted brussels sprouts with lots of olive oil, salt and pepper in a former life, expert superfood chef, Tina Washburn-Patz, may have the raw answer for you!

She told us, "I wanted an uncooked brussels sprout dish that would provide me the same level of satisfaction as the cooked version. While dining out last month, I saw a brussels sprout dish on the menu that looked enticing because the sprouts were not roasted or sautéed. A couple of the ingredients were not raw friendly, so on my way home, I stopped for the obvious ingredients, grabbed a couple more I thought might be delicious and went to work on creating my own variation."

The result of her exploration is vibrant, satisfying and quite addicting!

Ingredients & Preparation Method

Seed Preparation (can be done in advance):
  • 10 Brussels sprouts (washed with stem and browned or bruised leaves removed)
  • 6 small sunchokes also known as Jerusalem artichokes (peeled)
  • 1 small fennel bulb (scrubbed)
  • 2 garlic cloves, peeled and smashed
  • ½ cup Meyer lemon juice
  • ¾ cup Bariani Stone Pressed Olive Oil or any other high quality virgin olive oil
  • ¾ cup Pitted Kalamata Olives
  • Splash of olive juice
  • ½ - 1 tsp Celtic sea salt
  • Cracked black pepper

Dressing Preparation:
  1. Place garlic and ½ tsp sea salt in a food processor and blend to a paste.
  2. Add the lemon juice and blend.
  3. Slowly add the olive oil and a splash of olive juice and blend thoroughly. Finish with plenty of black pepper.
Salad Preparation:
  1. Remove a few leaves of the Brussels sprouts and add them to a medium-sized bowl.
  2. Using a mandoline, shave the rest of all the sprouts into the same bowl. Break the pieces apart so you have a nice sprout slaw.
  3. Cut the fennel bulb in half and shave both halves into the bowl. Break the fennel a part also!
  4. Shave the sunchokes into the bowl the same way.
  5. Add the dressing to the salad, finish with a little bit more sea salt and pepper if needed and a light drizzle of olive oil. Toss in olives and serve. Enjoy!

About the creator of this wonderful recipe

Tina, Founder and President of Urban Cuisine, has been preparing meals for her private chef clientele for over 10 years. Though skilled in the preparation of most cuisines, she specializes in pure meals, utilizing superfoods as often as possible. Tina has been featured in Cooking Light Magazine, participated in San Diego Magazine’s Your Recipe Contest, was a guest on Fox 6 San Diego and most recently was a contestant on the Food Network’s Ultimate Recipe Showdown.

Please, visit Urban Cuisine website
Article source here


Tuesday, December 7, 2010

Zucchini Pasta with Pine Nut Butter Pesto

If you love pasta this is a dish worth trying. You will be amazed!


for "pasta"
  • two large zucchinis
for pesto
  • 2 cups fresh basil, firmly packed
  • 2 Tbsp olive oil
  • 2 Tbsp flax oil
  • 2 Tbsp white miso
  • 2 tsp garlic, minced
  • 1 tsp nutritional yeast
  • 1 tsp lemon juice, freshly squeezed
  • 1/2 tsp Himalayan crystal salt
  • 1 pinch black pepper
  • 1/2 cup pine butter
  • 1 cup tomatoes, chopped
  • 1/2 cup green olives


    • Wash and dry zucchini. Create zucchini noodles by using the veggie spiral cutter or with the use of a vegetable peeler. Place noodles in a bowl.
    • Add a pinch of salt and massage zucchini so it releases water; let rest at least an hour.
    • Add olive oil, flax oil, basil, miso, garlic, yeast, lemon, salt, pepper and pine nut butter to processor and blend. When well blended, add tomatoes and olives and pulse just 2 or 3 times. Do not over blend, as you want nice chucks of tomato and olives running through your pesto.
    • Go back to your zucchini and massage just a few more times, drain water. Place noodles in mixing bowl and add pesto sauce. Serve and enjoy!
    Recipe source here


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