Does anyone know any Raw food recipes? I had some amazing raw food at the CoSM party on New Years and want to learn how to make it.
Mon, 02/02/2009 - 6:44pm
Do you have any examples or specific requests? Raw encompasses everything from salads to carpaccio to sashimi unless there's some specific definition here that I don't know.
Mon, 02/02/2009 - 6:28pm
do you eat cheese?
Mon, 02/02/2009 - 8:15pm
any recipe that you make with organic foods, that have not been heated over 115 F is considered a RAW recipe.
So I guess my recipe of the Real Caesar Salad I posted on Davik's Naan recipe page would fit you perfectly.
Here is a re-post of it:
Dressing for 2/3 servings:
-Freshly Ground Pepper(evenly coat the bottom of your salad bowl)
-4-6 fillets of Anchovies cut up into small bits and mashed up a bit to coat bottom of salad bowl
-1 - 1 1/2 tbsp finely chopped Garlic
-1 - 1 1/2 tsp Lee and Perrin's Worchshire sauce
-1/2 a lemon's juice(make sure your salad gets no seeds...lol, or use the organic pre-squeezed juice)
-1 tsp Grey Coupon Mustard
- 1 organic egg yolk, from a brand like Eggland's Best
Mix all these ingredients together, then add olive oil till you get a creamy consistency. The flavors should not be too sharp... FYI the more oil you put in the dressing, the thicker the consistency gets. Make sure the dressing doesn't get too thick. I keep my olive oils in sanitized red wine bottles with pouring spouts on them, I slowly swirl in about 4-5 swirls of olive oil.
Once correct consistency is reached, add croutons and make sure they all get a light coating of the dressing.
-1 head of romaine, washed, chopped and dried(pre-prepared romaine can be substituted). I personally prefer doing it myself, as you get much fresher product with better flavor and crunch. you want to remove any leaves that are not crisp as it will ruin the texture. I also never use any of the leaves that have gone dark green and have lost some of their curl. This can be done quickly in the morning, then stored in a cotton lettuce bag to dry in the fridge. This way, all the excess water dries, and the lettuce chills.
Toss to your hearts content, sprinkle with grated or shredded Parmesan from your local deli section. Stella's Black Wax Parmesan is heavenly. Then toss the salad again.
Plate your salad and sprinkle a pinch more of the Parmesan and you can add a bit more pepper also, if you prefer.
PS for vegetarians, you can leave out anchovies and add a dash of extra worchshire sauce.
Mon, 02/02/2009 - 8:57pm
Aren't anchovies cooked? Maybe it's less than 115*F... I don't eat them, but I find them morbidly fascinating. Something about their little eyes... Great recipe though, I'm definitely going to have to try that! Do you have a recommended brand of olive oil? You sound like someone who knows...
Tue, 02/03/2009 - 8:58am
they are preserved in packed salt, brine, and olive oil.
but are a fabulous source of protein, and make this salad oh so delicious. I only ever use First cold press extra virgin olive oil...I'm not very knowledgeable on brands so I usually grab colavita. If anyone has another brand that is better, please do tell. If you live near a store that carries a lot of special import labels, maybe someone at the store can help you find one that is popular for salads.
Tue, 02/03/2009 - 11:36am
I'm kind of passionate about the stuff, even though I hate olives themselves. Can't help you with brands, but my take on it is roughly as follows:
Don't use anything that isn't first cold press extra virgin olive oil. Both the flavour and the nutritional value decline rapidly the farther away you get from that quality. The problem, of course, being that as far as I know, use of that label is not regulated in the US, meaning that something that is labelled first cold press extra virgin olive oil doesn't necessarily have to actually be FCPEVOO.
As for flavour, tastes differ, but as a general idea, in my experience Italian oil tends towards the very flavourful and even tart. Greek oil is the opposite - generally very mild. My preference is Spanish oil, which is kind of in between those two - mild but not bland, flavourful but not tart, and often very fruity. Try to get something that fulfills at least the acidity criterion for EVOO - no more than 0.8% acidity. Note that US grade A oil can have almost twice that - up to 1.4%. I personally aim for 0.5%.
Tue, 02/03/2009 - 12:14pm
its an article about a olive oil importing family in Connecticut who finally got state legislation to up the standards in their state. After reading this article I'm glad I've stuck with colavita...I would be utterly devastated if I bought some unknown label and have a guest go into anaphylactic shock because the supposed olive oil I bought was packed with peanut oil as I use first cold press olive oil for any dish that calls for oil. I find this oil is pretty versatile for recipes, and making flavored oils...but for plain olive oil for dipping, Apollo olive oil is to die for...
I had it at a friend's house and it was just Delicious!
Tue, 02/03/2009 - 2:51pm
... it does indeed make me quite inordinately happy, yes.
Although I still can't quite get over the fact that anyone would go and adulterate olive oil with peanut oil of all things. :sick:
Mon, 02/02/2009 - 8:20pm
Oh yeah, raw food cooking is fun and easy. Here's one of my favorites.
All you need is a package of organicly grown soynuts and a bowl.
Open the package.
Pour into bowl.
Mon, 02/02/2009 - 8:28pm
Pull carrot from ground.
shove in face.
Repeat steps 1-4 as needed.
Mon, 02/02/2009 - 9:03pm
You can't peel vegetables! All the vitamins will escape!
Mon, 02/02/2009 - 9:05pm
yeah, but the slipperier surface makes tickling my tonsils with it easier.
Mon, 02/02/2009 - 8:54pm
especially mixed with mini M&M's. I grew up on that for some reason, but I didn't fully appreciate the mix until I was older. I guess that detracts from the raw organicness, a little though...
Mon, 02/02/2009 - 9:40pm
Peanuts and raisins. Then again, they are both baked...
Tue, 02/03/2009 - 8:13am
All the peanuts I eat are boiled. And aren't raisins often sun-dried, if they're organic in particular?
Mon, 02/02/2009 - 8:59pm
Tue, 02/03/2009 - 1:28am
This is exactly the kind of stuff I was looking for. At the party there was all kinds of interesting flat bread type stuff made of seeds and stuff that looked like that "living pizza" recipe on the first website and it was awesome.
@everyone else, thank you for your suggestions, new and interesting salads and stuff are always fun.
Mon, 02/02/2009 - 9:36pm
Sushi, maki rolls, sashimi, and my personal favoriate, ice cream.
Mon, 02/02/2009 - 9:46pm
Only problem with the sushi (and I had to correct my earlier post when this occurred to me), is that sushi means "vinegared rice", and the rice has to be cooked. Now sashimi on the other hand ::homer-esque noise:: delicious delicious raw fish... Another favorite of mine if you can get them fresh, raw oysters on the half shell with mignonette sauce... As much as I hated having to be away from home this summer, being out in california where I could get fish off the dock as the boats came in, and pop open oysters with my pocket knife in the parking lot of the oyster farm was amazing.
I need to try to try to think of some of my raw recipes, and I know I have some outside of salad, but most of what I'm coming up with at the moment involve beans in some form or another which are almost always cooked (and things like kidney beans are toxic if not cooked).
Tue, 02/03/2009 - 11:18am
But sushi and maki rolls have cooked rice...
and Ice Cream is simmered before being chilled and frozen.
Tue, 02/03/2009 - 12:21pm
As are good deal of the fish used. The seaweed wrapper is pressed and dried, not sure if there's anything beyond that there. Any sauce, or soy, is usually cooked as well. But most people's reaction to sushi is "raw fish".
Then again, Soynuts and peanuts are roasted so they aren't actually raw either.
Wed, 02/04/2009 - 10:42am
Usually the nori is also toasted, so it fails the raw test, too.
Tue, 02/03/2009 - 11:10am
This recipe makes 2 appetizer sized salads:
-1 large thinly sliced, unpeeled organic english cucumber(unpeeled to keep that crunch)
-1 large vine ripened tomato, sliced into slim wedges(but not too slim...like to where you get 8-10 slices out of a tomato depending on its size)
-a few thin, long half circles of red onion
-lighthouse's balsamic dressing
-a swirl or two of olive oil
- a bit of fresh chopped basil(freeze dried works just as well)
- a pinch of oregano( make sure to get it to a real fine consistency my rolling between your pinched fingers while sprinkling)
- toss extensively till all the cucumbers are coated with the dressing on both sides.
Tue, 02/03/2009 - 12:16pm
If you are looking for one of the best raw cookbooks and guide...I recommend
Living on Live Food by Alissa Cohen. You can find it on amazon.com or http://www.alissacohen.com/shop/Book-p-1.html
If you go to her site, there are previews of some of her recipes...use the left arrow to get to them faster.
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