Gannett News Service
July 26, 2006
Raw Meal is a Winner
by Liz Kohman
Summer is a great time to experiment with a raw or living foods diet.
People who choose to follow a raw diet don’t eat any foods that are cooked, but that doesn’t limit them to carrot sticks.
Raw food eaters — a group that includes actress Gwyneth Paltrow — eat a vegan diet based on fruits, vegetables, nuts and seeds. Raw foods chefs have found ways to replicate pizza, burritos, burgers, lasagna and more.
Many people on a raw food diet say their diet provides them with more energy and that foods even taste better.
People interested in making raw food meals at home will find it useful to have a kitchen stocked with a food processor, juicer, mandolin slicer and grinder. The key to raw food preparation is finding the freshest ingredients possible.
Take advantage of summer’s abundant produce — and the need to avoid cooking in the heat — and explore some raw foods recipes.
Start with this taco recipe from the “RAWvolution: Gourmet Living Cuisine” by Matt Amsden (Regan, $32.50), a raw foods chef in California.
Soft Taco with Fresh Tomato Salsa
For the taco:
1 1/2 cups raw walnuts, ground in a food processor
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
2 tablespoons Nama Shoyu (Nama Shoyu is raw, unpasteurized soy sauce. It’s available for sale on many Web sites; can substitute regular soy sauce.)
3-4 small or medium collard green leaves
1 cup shredded romaine lettuce
1 recipe fresh tomato salsa, see following recipe
In a small mixing bowl, combine the walnuts, cumin and coriander, and mix well. Add the Nama Shoyu or soy sauce, and mix well. Spread approximately 1/3 cup of the walnut mixture along the center stem of each collard green leaf, then add a layer of shredded lettuce. Top with approximately 1/3 cup of the salsa just before serving.
For the fresh tomato salsa:
2 cups chopped tomatoes
3/4 cup chopped fresh cilantro
1/2 cup chopped yellow onions or scallions
2 tablespoons fresh lemon or lime juice
1 tablespoon olive oil
4 cloves garlic, minced
Rounded 1/4 teaspoon cayenne pepper
3/4 teaspoon sea salt
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
Combine all of the ingredients in a medium mixing bowl, mix well and serve.
Makes three to four servings.
Contact Liz Kohman at lkohman@stcloud.gannett.com