Putting together raw dishes can be fun! Even though this one looks and smells amazing, it isn't all that complicated. These are the steps I took to make my lunch today - a Sweet n' Sour Platter over Veggie Rice (and the recipe will definitely be included in the My Daily Eats e-book).
VEGGIE RICE
Veggie rice is made in a food processor by simply placing chopped root vegetables in the food processor, adding seasonings, and processing lightly just until it resembles rice (overprocessing will make it wet and mushy).
Experiment with as many different kinds of root vegetables that you can find. Butternut squash, cauliflower, daikon radish, parsnips and carrots are but a few of what is available.
MARINATING VEGGIES
Luckily I had a partial casserole of marinated veggies all ready in the fridge. But normally I make up a casserole of mixed veggies once a week, add a simple marinade, and dehydrate for a few hours. Using an 8" square glass casserole provides me with a few meals - or 1-2 meals for a family!
A marinade can be as simple or complicated as you want it to be - some people just use olive oil and salt, others use more ingredients - here's your chance to let those creative juices flow!
ADDING THE SAUCE
There was leftover Sweet n' Sour Sauce from yesterday's meal, so all I had to do was mix spoonfuls of the sauce into the marinated veggies. If you have a favourite sauce, this is the place to use it.
Ensuring all the veggies have a good coating makes for a really tasty dish.
COMPLETING THE DISH
Finally the veggie rice was spooned in the centre of a lovely plate (beautiful presentation seems to amplify taste). The sauce coated veggies were ladled over top of the rice, and I made sure to leave some rice showing around the sides of the plate.
For the final touch, I drizzled spoonfuls of the sauce over the platter of rice and veggies and served the dish with chopsticks. Taking a moment to appreciate this feast for the senses somehow made it all the sweeter!
They're legal and they ate raw! My Grandsons just turned 21 and this is their Birthday Dinner.
As you can see Kevin on left, and John on right, just can't wait to dive in!
Raw Menu:
Bruschetta on Pizza Crusts, Sea Salad with Figs,
Sweet n' Sour Platter over Veggie Rice
Dessert: Chocolate Orange Cheesecake!
Happy Faces!
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| Pesto Pasta |
My daughter Shanna is eating more raw daily and this is one dish I happened to catch her creating today. Her boys are loving this exploration into raw foods.
Today she made the Pesto Pasta from my Saucy Raw Pasta e-book. To this she added sauteed chicken pieces, and a green veggie salad for this wonderful part raw, part cooked meal!
Her boys are always ready for dessert, so they were happy when she served up a Raw Mixed Berry Crumble!
Raw Chocolate Drops
1-1/2 cups coconut flakes
1/2 cup Agave or 1/4 cup honey
3/4 cup (1/2 cacao & 1/2 carob) powders
1/8 tsp Vanilla Powder
pinch of Himalayan salt
1/4 cup melted Coconut Oil
- Start by melting the coconut oil which can either be heated in a dehydrator, or melted in a jar sitting in a bowl of warm water
- Mix first 5 ingredients together in a bowl
- Add melted coconut oil to the bowl and combine well
- Drop by spoonfuls onto non stick sheet or into mini baking cups
- Put in fridge or freezer to set, and store covered in the fridge
An easy way to gradually introduce your family to living food is to add just one raw dish per meal. Serve the dish alongside the rest of the food and let your family taste and decide for themselves.
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| Kelp Noodle Bowl |
My daughter Shanna has been doing just that - slowly including more raw dishes into what she serves her family for dinner. And even though her boys will eat just about anything - they definitely know what they like!
Drumroll please - Shanna is Uncooking! Today my daughter made the Kelp Noodle Bowl from my "Saucy Raw Pasta" e-book and her family had an amazing meal - part raw, part cooked! So for my proud Mom moment - I just had to take a picture of her creation to share with you!
Veggie rice is made in a food processor by simply placing chopped root vegetables in the food processor, adding seasonings, and processing lightly just until it resembles rice (overprocessing will make it wet and mushy).
There was leftover Sweet n' Sour Sauce from yesterday's meal, so all I had to do was mix spoonfuls of the sauce into the marinated veggies. If you have a favourite sauce, this is the place to use it.
Finally the veggie rice was spooned in the centre of a lovely plate (beautiful presentation seems to amplify taste). The sauce coated veggies were ladled over top of the rice, and I made sure to leave some rice showing around the sides of the plate.
