We have had numerous shows on raw foods throughout the years, but this one is going to take a little different angle. Rather than focusing on how to change your entire lifestyle and go raw, or undertaking weeks of cleansing programs, I asked our guests to present easy options for improving our health and eating habits. The challenge to them was to show us in one hour ways we can enjoy benefits from integrating more raw foods into our diet.
So this week's show is all about fast food, but let's make it raw. Isha Kinger and Emily Shaw have come up with a few easy principles that we can apply to our daily meal plans. They'll demonstrate how simple it is to make an ultra delicious and nutritious smoothie, come up with a main course that has all the elements of its Italian roots, but is totally raw, and a dessert to satisfy anyone's sweet tooth. Plus, they'll discuss other easy to make menu ideas, and some of the reasons why a slight change in diet could prove beneficial.
Isha is a raw food chef and graduate from the Living Lights Culinary Arts Institute in California. Also, she earned a certificate in Raw Food Nutrition from The Heath Awareness Centre in India. Emily has a B. A. in Health and Human Physiology from the University of Iowa and is an aspiring gourmet, raw, vegan chef.
Raw food live from Hy-Vee's Club Room/Kitchen Lab this Wednesday at 7:00 pm. We hope to see you there or find you online listening to the stream.
Here's to your health!
Can you believe this? The recipes for this week's show are already in the blog post. Thanks to Emily and Isha for making that happen.
I have not forgotten about the recipes from last week's French extravaganza with Chef Bernard Simon. I hope that our friends from Indian Hills will send me the information soon. What a night. I could have watched him demonstrate his knife only his knife skills and it would have been more than satisfying.
Green Peach-Mango Smoothie
By Emily Shaw
1-2 cups baby spinach, packed
1 cup coconut water
1 tsp. vanilla extract OR 1/2 scraped fresh vanilla bean
Handful of ice cubes
*Fresh fruit must be very ripe (at the peak of their sweetness). Blend all ingredients in Vitamix or high-speed blender & serve.
3 medium zucchini
2 Tbl. olive oil
pinch sea salt
Run zucchini through a spiralizer or cut into ribbons using a vegetable peeler. Massage with olive oil, salt, set to marinate for half hour or more. Squeeze off extra liquid.
Marinara Sauce: (makes 3 cups.)
Adapted from Living Lights Culinary Institute
3 cups seeded & chopped roma tomatoes
1/3 cup sun dried tomatoes (dry-packed soaked for at least 2 hours OR olive-oil-packed)
2 tbsp finely chopped onion
1 tsp crushed garlic
2 tbsp minced fresh basil leaves
1 tbsp minced fresh oregano
1/2 Medjool date
1/2 tsp salt
pinch of pepper
Place tomatoes in a colander to drain excess liquid - when thoroughly drained put them in a food processor and pulse to chop - do not over process, mixture should be slightly chunky.
Add rest of ingredients and pulse to mix.
Adapted from Raw Food Real World by Matthew Kenney and Sarma Melngailis
2 cups raw cashews soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt
4-6 Tbl. water
Place the cashews, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta.
Raw Chocolate Pudding:
By Isha Kinger-Hanna
1 cup avocado.
2 cups banana.
3/4 cup coconut water (or more if needed to thin)
1/2 cup maple syrup
1/3 cup agave nectar (or more if needed.)
1/2 cup cacao powder.
2 Tbsp vanilla extract
1/4 tsp - sea salt.
3-4 tbsp raw coconut butter.
Blend all ingredients in Vitamix or other high-speed blender- chill in fridge - top with fresh berries & nuts.