by natalia | Apr 25, 2013 | Health Foods, Recipes
The Chalkboard Mag: Entertaining in the Raw
WHEN IT COMES TO entertaining friends, we save the soup to nuts dinner parties for the colder months. Summer is all about lighter fare, freer table settings and a more relaxed atmosphere. Whether you’re a raw foodie year-round or just like to dabble when the temperatures rise and appetites shrink, these two recipes from Natalia Rose are perfect for a little light entertaining!</span>
Both recipes, from Natalia’s most popular books Raw Food Life Force Energy, The Raw Food Detox Diet, are perfect as a quick menu for a night in with girlfriends or as dishes to add in to any healthy get-together. Get details below to win a copy of Raw Food Life Force Energy for yourself!
• SUDDENLY ST. TROPEZ SALAD
Recipe from Raw Food Life Force Energy. Simple to make, delectable to eat and easy to serve!
INGREDIENTS
1/4 to 1/2 lbs mesclun or baby romaine lettuce
1 cup grape tomatoes, halved
1 medium beet, peeled and finely julienned into spaghetti-like strips
3 oz Alta Dena raw cheddar-style goat cheese, grated
1/4 cup fresh lemon juice
NuNaturals stevia to taste
1 Tbsp diced sweet onion, optional
1/4 cup chopped fresh basil, optional
2 Tbsp chopped fresh oregano or chives, optional
DIRECTIONS
Toss all of the ingredients together in a large salad bowl and serve!
RAW CHOCOLATE ICE CREAM
Recipe from The Raw Food Detox Diet. Ice cream that isn’t ice cream at all. If you’ve never tried raw, vegan ice cream before, make this the summer you do!
INGREDIENTS
3 bananas
3 Tbsp pure cocoa powder (I recommend Green & Black and Shiloh Farms)
2 Tbsp organic raw unsalted tahini
NuNaturals stevia to taste
6 organic dates, pitted, optional
3–4 cups ice cubes, about 14 cubes
DIRECTIONS
Place the bananas, cocoa powder, tahini, stevia, dates, and 1/4 of the ice in a K-Tec blender, or other high-powered blender. Slowly add the remaining ice cubes, as long as the mixture is flowing and blending well. You may have to run it two or three times to use up most of the ice. You don’t have to use all the ice, just use enough to make the mixture thick. You may also wish to use a little coconut water to facilitate blending. Makes about 4 cups.
by natalia | Apr 22, 2013 | Recipes
• 4 Cups Raw Corn Kernels
• 1 Cup Broccoli Stems Diced
• 2 Scallions Diced
• 1 Clove Garlic Minced
• 1 Thumb sized Ginger Minced
• 1 Tablespoon Shoyu
• 1 Teaspoon of Sesame Oil (just for a hint of taste)
• Juice of 1 Med Lemon or Brown Rice Vinegar
• Salt, Pepper to taste
This is awesome to eat as a wrap with some Red or Green Leaf Lettuce, Asian Style! You can add chopped avocadoes and some shredded carrots on top and it becomes incredibly satisfying!
by natalia | Apr 22, 2013 | Recipes
• 4 Cups Raw Corn Kernels
• 2 Vine Ripe or Plum Tomatoes Diced
• 1 Cup Fennel Diced
• 1/2 Small Red Onion Diced
• 1 Clove Garlic Minced
• 1 Handful Chopped Basil
• Juice of 1 Med Lemon
• Salt, Pepper to taste.
Optional add ons:
• 1 Teaspoon Fresh Oregano Finely Diced
• 1/2 Cup of Red or Green Bell Pepper Diced
Same concept as above but add fennel and substitute cilantro for basil!
by natalia | Apr 22, 2013 | Recipes
• 4 Cups Raw Corn Kernels
• 2 Vine Ripe or Plum Tomatoes Diced
• 1/2 Small Red Onion Diced
• 1 Clove Garlic Minced
• 1 Handful Chopped Cilantro
• Juice of 1 Med Lime
• Salt, Pepper to taste.
Optional add Ons:
• 1 Teaspoon Jalapeno Finely Diced (use more or less depending on the heat)
• 1/2 Cup of Red or Green Bell Pepper Diced
• Handful of Sliced Radishes
Let this marinate for ten minutes and enjoy straight from the bowl or to make it heartier, throw it on top of some fresh greens like romaine lettuce with a chopped avocado.
by natalia | Apr 22, 2013 | Recipes
• 4 red bell peppers, roasted and roughly chopped*
• ¼ cup sun dried tomatoes
• 2 plum tomatoes, chopped
• 2 garlic cloves
• ¼ tsp dried oregano
• 1 pinch of crush red pepper flakes
• Fresh basil, chiffonaded
• s/p to taste
Put all ingredients in a food processor and pulse. Keep it rustic and chunky.*You can grill the whole red peppers over a gas flame until charred evenly on all sides or remove core and put under a broiler till charred, skin side up. Just keep an eye on it and remove when skins start to blacken. Remove skins before chopping.
This sauce is so versatile. Keep it rustic, serve on a zucchini round, add an avocado slice & a torn basil leaf and it makes an elegant appetizer. Add more tomatoes to thin it out and serve as a Romesco sauce over raw zucchini spaghetti, adding olives and capers for more zing. Or for a heartier dish, serve over steamed spinach or broccoli. You can melt raw goat cheese on top if that is part of your repertoire. I personally love it over steamed cauliflower with fresh oregano!
by natalia | Apr 22, 2013 | Recipes
• 1 head romaine, finely chopped
• 2 plum tomatoes, small diced
• 1 green bell pepper, small diced
• ½ red onion, small diced
• ½ cup kalamata olives, chopped
• 1 handful parsley, chopped
• 1 lemon, juiced
• 1 tsp dried oregano or zaatar
Optional: goat feta, cubed
Toss all ingredients together.
