Check out my progress on Lured by the Spiralizer
To be honest, my interest in raw foods is completely superficial. While the principles behind a raw food diet are intriguing in themselves, what I find far more appealing are the creative preparation techniques involved. To me, the Spiralizer evokes childhood memories with the Play-Dough pasta maker, and a dehydrator reminds me of all the nasty cakes I created with my older sister’s Easy Bake Oven.
While my attraction to raw foodism may be based in its associated “toys,” as opposed to its theory, it is a field of gastronomy that I am anxious to explore. Accordingly, when I was contacted by the publishers of Raw Food for Everyone, I was delighted to have the chance to review this collection of no-cook recipes.
I haven’t gotten the chance to try any of the recipes yet, but I have already spotted a few that are sure to end up at the Broccoli Hut soon…
Among the noteworthy recipes are:
- Banana-Rosemary Crepes with Lavender Coconut Cream
- Whipped Parsnips
- Candy Beet Ravioli with Figs
- Green Goddess Dressing
- Maroon Carrot Bisque
- Butternut Squash Ravioli
- Strawberry Apricot Fudge Balls
Alisa Cohen’s Raw Food for Everyone is available in stores tomorrow, if you’d like to try out any of these recipes for yourself.
Have you ever made a raw recipe? Aside from salads and a few of Gena’s recipes, I am a complete newbie to the raw food world.
Now let’s take a look at my very un-raw eats today.
Despite the fact that I now eat eggs on a regular basis, nothing quite compares to my beloved scrambled tofu. I actually prefer tofu to eggs:)
For lunch, I packed a quick Greek salad with a mound of cottage cheese and some tomato-basil hummus. Apparently, my salty tooth is in full-force today.
Once home from work and class, I prepared a BBQ Black Bean Burger, as inspired by Matt’s recipe from a few months ago. Something about BBQ and black beans is just so…heavenly. I made some rockin’ parsnip fries too.
Now I am off to watch my latest Netflix arrival, Little Shop of Horrors. Ta-ta!
Filed under: Meals
Caroline Yoder, dietitian-to-be and all-around foodie.
I totally get the lure of the spiralizer.
I’m obsessed with mine right now, but I don’t make many specialized raw meals, usually they are pretty simple (raw veggies and hummus, etc.). 
Good burger?
hehe- the easy bake oven. Wait…cooking with a light bulb does not make for delicious treats ??
I haven’t experimented a lot with raw foods either. But Maroon Carrot Bisque sounds pretty darn tasty to me. Parsnip fries! I am buying some parsnips this weekend- thats it! They are so tasty. Is it Friday yet?
Hey!!!
Email me your interests after/during your program at Meredith- I might have a position for you if you are interested?!?
I love all of Gena’s raw recipes, as well as many other I’ve read about, but I love cooked food too much to become a raw- foodist….
What would I do without my beloved oat bran, roasted veggies, baked tofu. etc?
I haven’t tried many a raw food recipe, but have read a couple books. Definitely not a diet I can identify with, and I disagree with some of the “benefits” to being completely, or mostly, raw. But to each his own, right? That being said, I do appreciate it as a culinary art, and different kind of cuisine.
Outside of salad dishes, haven’t done much with raw foods. But I’m open to it. Curious to see how your recipes turn out.
I tried eating raw for two weeks and it was a bad experience… bloating and hungry all the time!
I have never made a raw food recipe, I too am interested in the prep side and techniques. A few of the ones you mentioned sounded very good though. Also, I have never seen parsnip fries before, just might have to try those soon! I too am off to watch my latest Nexfilx, The Gods Must be Crazy!
There’s definitely no better reason to be interested in raw than any other! I love that you’re intrigued because of the gadgets