Today was a blast. I got up too early (any morning hour is too early on a weekend), grabbed a quick shower, and headed downtown to the Kitchener market to meet K. We found each other, and then spent a pleasant hour or so wandering around, restocking on fruits and veggies. Eventually we headed to her place to drop off our things and say hi to their adorable dog Sammy, and then it was off around the corner for our raw food workshop.
The workshop was two hours of numminess, with a side helping of good company. We were joined by around eight others, plus our instructor. She started us off with edamame hummous dip, which was quite fresh tasting. Then we each received a plate of several samples:
Clockwise from the bottom, you’re looking at bean-free refried beans, mango salsa, dairy-free sour cream, corn tortillas, and guacamole.
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Today I found myself craving pasta and so, inspired by the Raw Food Wednesday posts on one of my favourite blogs, I tried my hand at making raw zucchini fettucine with a basil-kale pesto.
It was surprisingly tasty. I wasn’t sure I’d like the raw zucchini ‘noodles,’ but they had a nice texture and added flavour to the whole. To make them I just peeled and trimmed a zucchini, then used my vegetable peeler to whittle off noodles until I reached the core.
Basil-kale pesto
- 1 1/2 cups kale, destemmed and chopped coarsely
- 1 cup basil leaves, torn up
- 2 T nutritional yeast
- 3 cloves garlic, chopped
- 2 T dried sundried tomatoes, minced (mine come that way, which makes life easier)
- 1/3 cup pine nuts
- 1/4 cup walnut pieces
- 3/4 tsp sea salt (or to taste)
- 1/2 cup oil (I used my rosemary-thyme oil, which made the results extra tasty)
How to:
- Pulse the kale, basil, and nutritional yeast in a food processor until gooey.
- Add the pine nuts, walnuts, and garlic, processing until fully ground and blended with the kale.
- Add the sundried tomatoes then, while the processor is running, drizzle the oil in gradually.
- Taste, add salt if and as needed.
This tastes very good with tomatoes. 
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What do you make when you have a little jar of horseradish and a handful of wee parsnips, but not a lot of anything else left for lunch?
Why, sushi of course. Raw(ish) sushi. Ish, because I toasted the sesame seeds, I’m not sure whether canned water chestnuts are truly raw, and roasted rice powder can’t be raw. But still, there’s no rice, so it’s kinda raw, right?
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