just wanted something quick and light and a little sweet, but not too much. after opening & closing [several times, while sighing discontentedly] all the cabinets, pantry, fridge and freezer... i decided to make some yogurt but didn't want to w a i t... around while it cultured.
so i started with cashews and blueberries and wound up with a delectable bowl of 'just hit the spot'! mmmm, wonderful, creamy, ...just right. and i was able to chow it down right away. rinsed out the blender and went on with life happy and contented. :)
hoping you find your ' just the right thing' today. xo snowdrop
i am sharing a recipe from my new book "raw delights" today. i'm still working on making the perfect cover, so no, it's not published yet... i am accepting cover ideas at this time :)
Raw Porcini Ravioli in Cream Sauce Makes approx. 12 ravioli serves 2
If you cannot find dried porcini mushrooms, use a grocery store dried mushroom medley.
Wrapper: Ingredients: 1-2 turnips
Directions: Peel the turnips if you wish, or just scrub them well. Slice the turnips into very thin slices, by using a spiral slicer, mandolin or other vegetable slicer to make thin round disks. These will be used as the wrapper, which would normally be the pasta dough.
Porcini filling: Ingredients: 1/2 oz Dried Porcini Mushrooms (or a medley: porcini, shitake, oyster, bolet) looks like about 1/2 cup dry in volume.
Flavored Soaking liquid: 1/4 cup Spring Water 1 tablespoon Nama Shoyu or Raw Tamari 1 tablespoon White Wine 1/8 teaspoon Liquid Smoke
Veggie puree: 1 Parsnip 1 tablespoon Onion, minced 1 small clove Garlic 1/4 teaspoon Sea Salt
Directions: 1. Rinse the dried mushrooms, discarding the rinse water, drain. 2. Soak mushrooms in flavored soaking liquid let stand an hour, stirring a few times until softened. 3. Drain mushrooms lightly, saving any leftover liquid for later. 4. Chop drained mushrooms in food processor until a fine chop achieved. 5. In a small bowl add chopped mushrooms. 6. Process parsnip, garlic, and onion in food processor until fine puree is achieved, put in a separate small bowl. 7. Add 1 teaspoon of the cream sauce to the puree, stirring to make it stick together a little.
Directions for assembling the ravioli: 1. Remove a single turnip slice from the batch. 2. Place about a half teaspoon of parsnip puree filling in one side of the turnip slice. 3. Then add a half teaspoon of the mushroom mixture on top of the puree. 4. Brush the other side with the soaking liquid and fold the turnip over until all the sides meet. Squeeze the edges together. If you don't have enough filling in them they will not stick together. 5. Place them in a single layer on a teflex sheet. 6. Dehydrate set to 105 degrees until warmed through and softened.
Cream Sauce: Ingredients: 1/2 cup Cashews, soaked 2 hours, rinsed, and drained 1/2 cup Spring Water 1 tablespoons Lemon Juice 1/2 teaspoon Agave Nectar 1 teaspoon Nutritional Yeast 1 teaspoon light Miso 1/2 teaspoon Onion powder 1/4 teaspoon Garlic powder 1/2 teaspoon Sea Salt, to taste 1/4 teaspoon freshly ground Nutmeg Pinch of White Pepper
Directions: 1. Blend and blend until smooth. If you need to -thin it with a few drops of water until the perfect sauce consistency is achieved.
2. To serve: Puddle the cream sauce on the plate, gently lay ravioli on top and garnish with tiny parsley mincing around the edge of the plate. Serving suggestion: A bowl of deep green spinach salad polka dotted with black sundry olives and dehydrator "roasted" red pepper strips.
i hope you enjoy this recipe, it is one of the more fancy raw food dishes that i use on special occasions, i do not eat fancy meals every day. but every now and then it is so nice to have a gourmet dish, especially when you are trying to impress a "not-raw" loved one.
have lots of fun today and eat plenty of yummy raw foods :) xo snowdrop
just a quick follow up on the feedback i have gotten from the previous post. so many people have told me they like the oil: so i thought i would let you know the ingredients very simply put, they use oils of clove, lemon, cinnamon, eucalyptus, and rosemary. it isn't cheap running around $40.00 for .5 oz but then again how much are people paying for the conventional things to prevent & cure illness?
glad to hear that this remedy smells good :)
so... this round of the flu went out with a whimper but they are doomfully (is that even a word??) predicting it will come back in the fall with a vengeance. it can't hurt to be prepared. xo snowdrop
I am a certified Alissa Cohen Living on Live Foods Chef, Instructor and Teacher in upstate NY. I first discovered Raw Food for its health and weight balancing benefits. My special talent is for recreating dishes that have dazzled me at fine eateries, replicating familiar cooked dishes that will win over taste buds and encourage anyone that eating raw can be really delicious and exciting! If you enjoyed the tasty recipes that will be posted here on this blog, be sure to check out my upcoming book “Raw Delights”, which is due to go to publishing soon. It's release will be announced on the website: www.AdirondackRawFoodConnection.com.
the information contained in this blog is for education only and is not meant to help diagnose, prescribe, or treat illness. it is valuable to seek the advice of an alternative health care professional before making any changes to your existing diet. there, that's said- now go and play with your food!