By now most of us have heard about the health benefits of adding raw plant foods to our diet (if not check out my last blog post!). But one of the biggest advantages of raw cooking is the speed with which meals can come together.
There's no preheating the oven, baking or boiling. Just chop assemble and eat. Perfect for busy families on the go.
With the right tools you can create these beautiful dishes in less than 10 minutes. I've tried lots of different kitchen tools and these three are my absolute, can't-live-without-them favourites. They save me oodles of time, are easy to use and easy to clean. All of which are essential if a gadget is going to take up precious space in my kitchen!!
If you happen to be a gardener, you likely have many of these ingredients free for the picking. Bonus!! Zucchini, cherry tomatoes and basil are fresh and plentiful right now, and what better way to use them up than these Raw Creamy Sun-dried Tomato and Basil Zoodles.
Use this to make Raw Creamy Sun-dried Tomato and Basil Zoodles.
Use this to make Raw Cucumber Sushi Rolls
Use this to make Veggie Lox
What's your favourite time saving kitchen gadget?
On hot days, the last thing I want to be doing is slaving over the stove. I'd rather sip a cold glass of Chardonay while assembling these simple yet surprisingly tasty dishes.
Summer is the best time to enjoy raw meals. Produce is at it's peak of freshness and readily available. Our bodies are more likely to be satisfied with uncooked meals. And these meals are so vibrant and colourful, they're a feast for the eyes as well as the belly.
Not only are raw foods (those not heated above 118 degrees F) loaded with vitamins, minerals and chlorophyl, they also contain LIVE digestive enzymes (The Sexy Spark of Life as Kris Carr calls them) that aid in digestion. As we age, sadly our bodies produce fewer and fewer of their own enzymes and it becomes more and more important to take in these energizing enzymes by eating live foods.
Since Zengarry Cashew Cheeses are made from raw ingredients and are never heated above 100 degree F. they are a delicious and convenient ingredient in many raw food recipes.
Bonus: since these dishes all use Zengarry Garlic and Fine Herbs Cashew Cheese, they pack a probiotic punch as well. Keeping your intestinal microflora in tip top shape.
Take advantage of the fresh herbs available in your garden and at your local farmers market this time of year. The shorter the time from harvest to plate, the fresher the taste. A treat you should not pass up in these 3 recipes.
These recipes come together in a snap. The beet ravioli requires a bit of advanced prep, but after that they can be assembled in minutes.
Click on the photos below for the full recipe.
Now which one will you try first?
What we did:
June has been a monumental month in the Zengarry kitchen so I'm starting with the what we did category of the monthly run-down.
I had some noteworthy visitors including Stu Mills and Steven Bishop from CBC! If you're wondering what made me so newsworthy check out this blog post on Mindful Mavens.
It all started with a visit from the CFIA (Canadian Food Inspection Agency) and became a debate on whether or not the use of the word 'cheese' on nut cheese labels is confusing. You can join the conversation on our Facebook page.
If you missed our episode on CBC TV you can see it here.
I also welcomed another fabulous group into the kitchen for our Father's Day Nut Cheese Workshop! And following that workshop I was inspired to start a new Facebook group exclusively for Zengarry Nut Cheese Workshop graduates to share their creations and ask question. I think this on-going support is a great added value to the workshop and people are loving it!
What we ate:
Those that know me, know that I love to eat. I personally think that vegan food is more creative and flavourful that omnivorous food. If you're a fellow foodie join me on Instagram. Here are just a few examples of what I chowed down on in June.
Where we went:
What's coming up in July:
We are taking a well earned vacation at the cottage this week. I am looking forward to soaking up some sun and recharging my batteries.
I'm working on some new raw food recipes to share with you this month, so keep your eyes open for that. Raw foods are not only healthy and full of natural digestive enzymes, but they can be fast and easy to prepare when you're organized!
I had some massive sweet potatoes hanging around in the pantry. I was going to use them to make soup, but I decided to try something different. I came up with this recipe for sweet potato croquettes and topped them with a simple garlic horseradish aioli. I added fresh chives from my herb garden, but it would be equally good with some chopped cilantro.
I served them with a side of sautéed garlicky rainbow chard and kale picked fresh from the garden. Totally delicious!
Get FREE updates in your inbox!