Raw Food Recipes | General Food & Drink | Hudson Valley | Chronogram Magazine
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Raw Food Recipes 

Last Updated: 08/07/2013 6:08 pm
Vanillagave gelato with chocogave sauce pictured with Organic Nectar’s specialty flavored agave. - HILLARY HARVEY
  • Hillary Harvey
  • Vanillagave gelato with chocogave sauce pictured with Organic Nectar’s specialty flavored agave.

 

Roni Shapiro owns Healthy Gourmet To Go. You can choose from her weekly online menus, or customize an order. (www.carrottalk.com) Shapiro has one of the best deals going in the Valley – her “Bag of Specials” which is 93.50 and has enough food for 6-8 meals. This is an incredible bargain. Shapiro’s food is 100%, and much of it is raw.

Having cooked and eaten with her, I’d order a “Bag of Specials” in a heartbeat. And I’m not vegan.

You can also try Shapiro’s recipes. Here are the two that we made.

Raw Kale Salad with Tahini Ginger Dressing (adapted from Roni Shapiro)
1 bunch of organic kale, washed, dried and stemmed.
2 tbs. Extra Virgin Olive Oil
1 tsp. Raw Agave Nectar (I used Organic Nectars’ brand)
½ cup raw Tahini
1 tsp. Nama Shoyu (raw soy sauce)
¼ tsp sea salt
1-inch piece fresh ginger
1 tsp lemon juice
1 tsp flax seed oil
1 tsp ground flax seeds
1 cup filtered water

Wash, dry and stem the kale. Salt and massage with Extra Virgin Olive Oil. The longer you massage the kale, the more tender it will become.
Blend the remaining ingredients, adding a little more oil and/or less water to adjust the thickness of the dressing. Serve.

Raw “Fettucine” Pomodoro
3 zucchini
3 tbs. Extra Virgin Olive Oil
1 cup soaked sun-dried tomatoes (NOT oil-packed) (Save the soaking liquid)
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
1 clove garlic
1 handful fresh basil leaves
1 chopped plum tomato
Kalamata olives to taste (I used about ½ cup of pitted)

Using a vegetable peeler, peel the zucchini into “noodles.” It doesn’t matter if they’re all the same size. Keep peeling until you get to the seeds – rough chop the rest and set it aside to put in your Pomodoro Sauce. Rub 1 tbs. of Extra Virgin Olive Oil into the zucchini “noodles”, toss them well with either your hands or a pair of tongs, and set aside.

To make the sauce: Pulse the remaining ingredients in a food processor. Use as much or as little of the soaking liquid as you want to thin it. Serve immediately.

I made this on a very cold night. It was incredibly easy, and as satisfying as a bowl of pasta with meat sauce. Just sayin’.

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