It's free, it's raw, it's Grand
June 21st, 2009
What did you do on Saturday? I got up early to pack bags with kitchen tools and a cooler full of veggies. Then Max and I carried everything down to the bus stop. The we realized we’d missed the bus. (This is typical) Imagine it: the two of us on the corner carrying a 14-cup food processor, a Breville juicer, and about 5 tons of collard greens.
So we waited it out for the next shiny ride and took it to Grand in Union Square for my Veggies are Grand raw food tasting event!
It was two hours full of meeting cool folks while preparing 5 different raw food recipes. This was in tribute to summer and the Union Square Farmers Market, which happens every Saturday from 9-1. Super fun to see all of you who came out and said hi!
As promised, here are the recipes so you can recreate these easy, inexpensive raw dishes at home. One requires a juicer, the others are done best in a food processor but a blender can also work. And if you have neither, just go to town on it with a knife and cutting board and mix up with a spoon. It’s all good.
These recipes are adapted from Ani’s Raw Food Kitchen and Living on Live Food.
Spinach Avocado Soup
1 big handful spinach
1 avocado
1 handful fresh parsley
1 lemon, juiced
1 cup water
Blend until smooth.
Tomato Basil Soup
4 tomatoes
1 tsp. garlic powder
3/4 cup olive oil
2 tsp. sea salt
fresh basil, sliced fine for garnish
Blend everything except basil, which is for garnish. Duh.
Plant Blood
1 cucumber
2 stalk celery
1 apple
1 lemon, peeled
1 large handful kale
1 large handful collards
1 large handful spinach
1 large handful (insert leafy green thing here)
Put everything through juicer.
Cheezy Italian Herb Wraps
2 cups raw sunflower seeds
1 lemon, juiced
1 bunch dill
1/2 tsp. garlic powder
1/2 cup water or as needed
Blend in food processor to create ‘cheese’ and set aside
1 head collard greens
1 tomato, sliced
Fresh full basil leaves
Slice thick stem away from collard leaves so you end up with two halves of the leaf. Wrap a spoonful of ‘cheese’ up in the wrap along with some tomato and basil.
1 head collard greens
Sundried Tomato Hummus Wraps
2 cups zucchini, chopped
1 tsp. garlic powder
1 lemon, juiced
1/4 cup olive oil
1/3 cup tahini
1 tsp. sea salt
2 Tbl. basil leaves
1/3 cup sundried tomatoes
pinch paprika
Blend together in food processor until pretty smooth. Wrap in collard leaves, as in previous recipe.
So, Saturday ended by carrying home all our equipment, doing a ton of dishes, and then falling onto the couch to relax and watch Little Britain on Netflix. Have you ever seen that show? Hilarious!
Enjoy the recipes and I promise that my next post won’t be about raw foods – time for something different bc I’ve been going off on this raw thing for awhile. Promise!
