Wild and Raw

Over the weekend, I attended a raw foods class at my local natural food co-op. Wow was it fun! I can't say I learned anything new as far as the information goes, because I have been studying raw foods for the last few months, but it was nice to reinforce the information I have picked up. However, I did learn a lot about raw foods preparation and how delicious raw foods can be.

The teachers (I can't remember their names--two very nice young ladies) started off with an introduction on raw foods and the essential equipment in a raw foods kitchen (blender, food processor, dehydrator, and juicer). Then the fun began--we ate! First we had Butternut Squash Soup which I loved. I was expecting the raw squash to be very starchy and gritty, but blended with the other flavors it was very good! Next was Chili Rellenos--easily my favorite. You could serve this to your friends or family for dinner and they would never think it is raw. The flavor was amazing and very surprising. The filling was very meaty--very much like a kicked-up veggie burger. It made me think twice about how hearty and satisfying raw food can be. It was also very delightful how the little rellenos came right out of the dehydrator slightly warm!

We also got to sample some veggie sushi. Thinly sliced ginger, fresh coconut, pea pods, avocado, bell pepper and carrot were wrapped together in a nori sheet and topped off with a Carrot-Ginger Dressing. I would have liked more ginger in the dressing, but it was very good and made a nice dip for the sushi. The rolling of the sushi was very simple; no mat was needed, just roll the sushi (do not stuff it too much) tightly with your hands.

For dessert, we had fantastic Coconut Macaroons. Or, coconut macaroon dough. They tasted just as good in the dough form as they would dehydrated. Our teachers informed us that they hardly ever bother making dehydrated cookies, because they never make it that far--just eat the dough on the spot! A very nice sweet treat that would also be good as breakfast!

Here are the ingredients for these great raw recipes (all measurements and procedures are approximate):

Butternut Squash Soup
* 1 small or medium butternut squash, peeled, seeded and cut into small pieces
* 1 ripe mango, peeled and chopped
* 3-4 oranges, peeled
* 1/3 cup pitted dates
* Additional flavorings/garnish: finely chopped mint, diced jalapeno, thinly sliced fresh fruit

Combine all ingredients except garnish in a blender and blend until smooth. Pour into serving bowls and let each diner chose their garnish (the jalapeno is what our teachers put in and it was good!)

Chili Rellenos
* baby bell peppers, or Anaheim peppers, sliced lengthwise to form little boats
For the filling:
* 1 cup raw sunflower seeds, soaked 8-12 hours
* 1/4 cup each: chopped carrot, celery, zucchini, onion, mushroom, and cilantro
* 2 garlic cloves
* 2 tablespoons liquid aminos
* 2 tablespoons lemon juice
* 1 teaspoon good quality chili powder
* 1/2 teaspoon ground cumin
Combine all filling ingredients in a food processor or blender and blend until smooth. Spoon the filling into the pepper cavity and place on dehydrator shelves. Dry for 8-10 hours, until the filling is dry on the outside and moist on the inside.

Carrot-Ginger Dressing
* fresh carrot juice
* fresh ginger
* orange juice and lemon juice
* Pinch of sea salt (optional)
Combine all ingredients in a blender and blend until smooth.

Macaroons
* fresh coconut meat
* soaked raw cashews
* pitted dates
* cinnamon
Process all ingredients until smooth but a little chunky. Yum!