Sunday, April 25, 2010

Raw Food Prep Class - The Basics

I taught a basic raw food class yesterday with my friend Donna for the vegan group we belong to. Donna gave an intro to raw foods and she showed how to prepare a few things for the dehydrator (she made the most amazing kale chips!!), and then she made collard wraps with a variety of different raw foods. She made a few nut cheese and "meat" fillings, which which tasted amazing wrapped in collard greens with some avocado slices. She also made brownies and fig newtons, both of which were awesome. She spent a lot of time before the class preparing all of the foods and got up at 2:30 am to get ready! We all appreciated her hard work - the food she made was all extremely delicious!

I prepared all of my foods in front of the class, so they could see how quick and easy it is to make everything with just a food processor or a blender. I planned my section of the class so that the recipes could be used to make an easy spring dinner. I did a rehearsal class with my friends Deana, Jessica and Rachel last week - these photos are from that class, as I didn't have time to take pictures yesterday.

No Bean Hummus This simple hummus is made with tahini, zucchini, olive oil and some spices. I make this often for parties and get-togethers and it's always a hit.

Caesar Salad Traditional Caesar dressing has anchovies in it, so it's not vegetarian. This dressing uses miso paste and kelp powder to mimic the fishiness of the traditional variety, but it's not over fishy. It's rich and creamy and everyone loved it. The salad is sprinkled with nutritional yeast, but you can make raw parmesan if you have a dehydrator.

Angel Hair Pasta with Spicy Marinara Sauce. The pasta here is zucchini that has gone through a spiralizer. The sauce is made with tomatoes, sundried tomatoes, olive oil, garlic and a little cayenne pepper. Pesto also works well with zucchini pasta.

Key Lime Pie. This pie is super simple to make and it's well loved by all who have tried it. Someone at the class yesterday said she doesn't like key lime pie, but she liked this key lime pie! The crust is made with macadamia nuts, coconut and dates, and the filling is made with key lime juice, avocados, agave and coconut oil. I usually garnish it with raspberries, but I couldn't find the last week.

Spring is the perfect time to start incorporating more raw foods into your diet. They are light and energizing, and will help you keep your cool as the weather gets hotter.

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