Last summer and fall Mike and I traveled to seven countries on a book tour and to gather information for my new book LIVE RAW AROUND THE WORLD. We visited Barcelona Spain, Marseille and Aix en Provence France, Berlin Germany, Tuscany region of Italy and Athens and Crete Greece. The second leg of the trip in the fall was to New Delhi, Jaipur, and Agra India, then on to Bangkok Thailand.
Along the way we met with many raw foodist and health minded friends who came to my lectures and showed us around their country. Needless to say we had a remarkable trip.
When we arrived home and I spent many hours, days and months creating recipes, and testing them. My kitchen was buzzing with new recipes from around the world. Spices permeated my tiny kitchen and made me feel I was still in the exotic lands we visited. Thoughts of new friends and the beautiful landscapes we saw along the way kept me smiling and happy to be working on a new book.
Mike was there every moment shooting thousands of photographs of the new dishes I prepared, eating almost every one when he thought he captured just the right shot for the book.
LIVE RAW AROUND THE WORLD will be released July 2013. You can find it in my Shop for pre order. I will autograph the book and send a special gift I think you will love. I hope you enjoy my new book as much as I did making it for you.
You know I love you, Mimi
Roasted Tomatoes…in the Dehydrator
6 medium tomatoes, heirloom are extra delicious
Extra virgin olive oil
Fresh basil, enough leaves to fit in the palm of your hand
Fresh marjoram, enough to fit in the palm of your hand
1-2 tablespoons fresh thyme
1 -2 tablespoons fresh oregano
(if using dry herbs, cut the amount in half or make more of the mixture to use in dressings and other dishes )
Break off 4-5 large cloves from a garlic bulb, remove papery skin and crushed them
6-7 extra basil leaves to make basil oil
Chop all herbs finely. With a small sharp knife, core stem out from top of tomatoes. Lay tomato on its side like you were going to cut slices, but instead cut evenly in half. Seed each half with a small spoon and place cut side up in glass baking dish that will fit in your dehydrator. Use two dishes if necessary. Generously sprinkle tomatoes with olive oil, letting some run into the baking dish. Drizzle about ½ or more teaspoons of balsamic vinegar on top of each tomato. Spread crushed garlic over tops of each tomato, and generously sprinkle herbs on top. Finish off with a good pinch of salt on each tomato half. Place in dehydrator for 13 or more hours at 115 degrees, checking once or twice to make sure there is oil and vinegar on the bottom of the dish. When they are wilted, soft and look slow roasted they are ready to eat. Store in covered container in refrigerator. They are delicious warm, at room temperature, or eaten cold.
Basil Oil for Plating
If you have a pestle and mortar place basil leaves in and mash with pestle adding enough oil to make a smooth drizzling sauce. Salt to taste. Or, grind in blender until smooth. Spread on plate before setting tomatoes on top. Or, spread on bread before placing tomato on top.
Great served on a slice of raw bread (see LIVE RAW, and soon to be LIVE RAW AROUND THE WORLD for bread recipes). They are also great as a side dish or eaten alone.
Save oil and vinegar from the pan to use in salad dressing.
Check out my YouTube channel to see a video of me making this recipe.
Chop Chop Salad
For the Salad
1/2 yellow squash
4 stalks asparagus
1 cup broccoli
7 string beans
1-2 small carrot
1 cup red cabbage
1/4 fennel bulb
Fresh whole herbs such as mint, tarragon, sorrel, and dill for garnish
Chop all vegetables into small, even pieces.
For the Dressing
½ cup extra-virgin olive oil
½ cup tahini
¼ bunch of fresh parsley
¼ cup apple cider vinegar
1/3 cup cashews
3–4 tablespoons lemon juice
2 cloves garlic
¼ cup coconut aminos or gluten free tamari
Himalayan salt to taste
Freshly milled pepper
2–3 tablespoons maple syrup or sweetener of choice
1 tablespoon or less water, added slowly while blending if thinning is necessary
Place dressing ingredients into a blender and blend until smooth.
Place all salad ingredients in a bowl and add desired amount of dressing. Some people like a small amount and others like it very wet. The vegetables hold up very well with dressing. You could also serve extra dressing on the side for each guest to add his or her own.
For beautiful plating, use an empty 8 oz. can that has both top and bottom removed or ring mold. Place mold in the middle of a salad plate and pack the salad into the can about 3/4 full, pressing down lightly to pack in. Slowly lift up the can while pushing the salad down with a spoon, which will leave a tall stack of salad on the plate. Garnish with a sprig of dill and mint, or a few tarragon or sorrel leaves. Nice served chilled.
Tahini and Hummus From Scratch – see my youtube demonstration for this recipe
1-cup garbanzo beans, sprouted
To sprout, place beans in a sprouting jar, paint filter bag or nut filter bag that will sit in a bowl of water overnight. In the morning rinse beans 2-4 times. Dump water out of the bowl, and let beans sit in the bag in a dark place. Rinse at least 4-5 times a day for 3 days and you will see little tails coming from the beans. They are now ready to use. It is very important to rinse daily so they don’t get sour.
For the Tahini
Soak raw sesame seeds for 4 hours in water about 2 inches over the seeds. Stir, and let sit to expand. Strain out water and spread seeds on a few non-stick sheets of dehydrator trays, and dry for 4 hours. Grind dry seeds in spice or coffee grinder until fine powder. If you have a juicer with a homogenizer attachment, run sesame seeds through 3-4 times. If not, use blender. When you take a small piece between your fingers, you will feel a little oil. Place in a bowl and slowly add 1-tablespoon olive oil and mash with a fork to incorporate. Add oil as needed to make creamy sesame butter.
For the Hummus
In food processor, place sprouted garbanzo beans, ½ cup sesame butter, 1 large garlic clove and juice from ½ large lemon. Process, scraping down sides of the processor bowl. Add a pinch of salt and cumin to taste. Blend again and add water to make a smooth but thick consistency. Taste for seasonings and tahini, and adjust if necessary, adding more oil or spices if you like. Spices are important to bring out the flavor, if you like more garlic, chili flakes, turmeric or other spices, now is the time to add them. You might also like more lemon. Hummus should be thick and creamy. Use for wraps, dips, on crackers, in salads or mix some into your homemade salad dressing or Asian style sauce for zucchini noodles.
A handful of cashews may be added for extra creamy taste and texture. Place in food processor along with sprouted garbanzo beans.
New Fashion Apple Pie
For the Crust
1½ cups macadamia nuts, soaked for 2 hours
1½ cups walnuts or pecans, soaked for 2 hours
pinch of Himalayan sea salt
Pulse in food processor until crumbled well. Do not over process, as the nuts will get too oily. Check as you pulse, scraping down sides. When mixture sticks together when pinched with your fingers, it’s ready
to put in your pie dish. Gently press in pie dish to form the crust.
For the Filling
4 cups dried apples, soaked in 2 cups apple juice to reconstitute
3 cups fresh apples, coarsely chopped and tossed with 1 tablespoon lemon juice
7 medjool dates, soaked until soft
2 oz. Irish moss gel, soaked overnight (see instructions below)
1/2 teaspoon cinnamon
A scant teaspoon of nutmeg
1 tablespoon agave or maple syrup
1 teaspoon vanilla
Pinch of Himalayan sea salt
You can make dried apples in your dehydrator or purchase organic naturally dried apples from the farmers’ market, health food store, or online.
When apples are hydrated, strain juice to make Irish moss gel. *see directions for Irish Moss below
Place chopped moss in blender with 1 1/2 cups apple juice. Make more juice if necessary. Blend adding water if needed to make a thick gel.
Be sure the mixture is completely smooth and thick.
In food processor:
Place 3 cups chopped fresh apples, Irish moss gel, medjool dates, cinnamon, nutmeg, sweetener, vanilla, salt in a food processor and blend until smooth.
In a mixing bowl, combine apple mixture from food processor together with dried apples and blend with a spatula until well incorporated. Pile into piecrust. Top with topping and thinly sliced apples (see photo). Sprinkle with cinnamon. Refrigerate for 4 hours or overnight.
For the Topping (this makes the pie extra special)
1 cup pecans, finely chopped
4 medjool dates, chopped fine
1/4 teaspoon vanilla
Can be chopped in food processor or by hand. Mix together to make a small chunky texture and crumble over top.
Refrigerate pie to chill and set.
*How to make Irish Moss: Soak Irish moss over night in water to cover. Rinse several times and clean out any dark pieces of moss attached. For this recipe I soaked 1oz. of dried moss. The moss will turn white and become swollen when ready to use. Overnight soaking is best. Drain and cut into piece and blend with water in blender, however in this case we are blending with the apple juice that was used to soak the dried apple instead of water. A smooth paste consistency is what we are looking for. Add water if necessary a little at a time until smooth and no fine pieces remain. Will last in the refrigerator for approximately three weeks.