My workshop on raw foods was postponed until August because of torrential rain and flooding, but I have two recipes that I created for the workshop that I am posting anyway. Summer is a perfect time to experiment with raw or nearly raw foods.
Actually, raw is not the correct term to use for these recipes, because they are not totally raw. A better description would be “living foods,” because some of the ingredients have “heat added,” but under 118 degrees, after which the enzymes are destroyed. (Words in bold italics can be found in the Glossary.)
Nearly Raw Hoomus
Utensils: jar for sprouting, brownie size pan, steamer & pot, food processor
Cooking Time: About 55 minutes soaking time.
Prep. Time: Hard to pinpoint because sprouting and soaking is an ongoing activity. Allow about 20 minutes to make once chickpeas are sprouted and soaked.
½ c. sesame seeds soaked in pure water (about 1 c. water)
one+ cup (sprouted) chick peas soaked in water that has been boiled and shut off
1-2 garlic cloves
1 Tbl.olive oil
turmeric, cumin, salt & pepper (Start with ¼ tsp. of turmeric & cumin, and ½ tsp. salt & pepper)
1-2 tsp. lemon juice
1. Soak sesame seeds for about one hour or more. Drain.
2. Allow sprouted chickpeas* to soak in hot water about one hour. Drain and reserve one cup water.
3. Place drained sesame seeds, drained chickpeas, olive oil, herbs and lemon juice and ½ cup soaking in blender and puree until smooth. If too thick, add water a little at a time to desired spreadable/dippable consistency. Adjust seasonings. (You may have to do this in two batches, depending on how large your blender or food processor is.)
Yield: About 2 cups.
Suggested way to serve: Spread on a platter and drizzle on some olive oil, sprinkle on some paprika, and garnish with parsley. My photo shows the hoomus surrounded by sprouts, but I also add raw veggies and pita tips to dip on another platter or a larger platter in which everything fits.
* To sprout: Soak one cup chickpeas overnight in water. Drain and place in a colander, rinsing at least twice each day, and more in very hot weather. When the “tail (sprouted tendril) is about 1/2” long, place chickpeas in the freezer in a brownie pan. When ready to make hoomus, bring water to a boil, shut off, and soak.
Utensils: Grater, bowl, cutting board & knife
Prep. Time: 10 minutes
Cooking Time: None
One red beet, one carrot, one daikon radish, washed well & peeled if not organic
Olive Oil & Lemon or pureed avocado with lemon juice
Salt & Pepper to taste
1. Grate the veggies as finely as you wish.
2. Toss with 1 â€“ 2 Tbl. olive oil and 1 â€“ 2 tsp. lemon juice (or pureed avocado with lemon juice).
3. Add salt & pepper to taste and enjoy.
* For a sweeter taste, use 1/2 sweet potato instead of or in addition to the beet. Feel free to use other veggies of choice, such as turnips, jicama, etc. Also, olive oil is not raw, but all the veggies are.