Monday, February 11, 2013



I hope everyone had a fabulous weekend.  I got some inspiration from one of my favorite cook books, Raw Food Real World.  Now this may look complicated, but it really isn't.  I always tell people it's all about preparation and then presentation.  I am still working on my presentation, but to be able to stick to your raw food routine, preparation is key.  If you have the ingredients on hand at your finger tips, making your next raw food masterpiece won't be so daunting.  If you can, do a once over and make over your pantry and refrigerator and have it include all the necessary ingredients you will need to make your favorite raw food recipes. 

I took one of the recipes from Raw Food Real World and did a little twist on it.  I didn't have any fresh coconuts on hand so I zucchini as the layers.  The taste was wonderful and I love the cashew lemon cream!


For the Asparagus and Mushroom Filling

1 small bunch of thin asparagus
1/2 pound cleaned crimini or porcini mushrooms, sliced. (You can use any of of our favorite wild mushrooms)
1-2 table spoon extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
Pinch of sea salt and fresh ground pepper
Cut the asparagus into half inch lengths at a diagonal, discard the woody ends.  Toss with the sliced mushrooms into a medium bowl along with all the seasonings.  Spread out onto the dehydrator sheeet and dehydrate at 115 degrees F for 2 to 3 hours or untill they taste like they are sauteed and tender.

For the Lemon Cream

1 cup raw cashews, soaked 2 hours or more
1 cup water
3 tablespoons lemon juice
1 tablespoon raw honey
1 tabelspoon lemon zest
Sea salt to taste
In your high speed blender, puree the cashews, water, lemon juice, honey and lemon zest until smooth.  Add more water if you need to in order to ge tthe creamy consistency desired.  Season to taste with salt.  Transfer the sauce in a bowl or covered container.

For the assembly

2 - 3 medium sized zucchini, preferrably straight zucchini and not curved ones
Ground Pepper and chilli powder or other fine herbs to garnish
Peel the zucchini and cut off the ends.  Cut the zuccini down into 2 to 2-1/4" pieces.  Then slice them lenthwise to maxinum 1/8" thick "sheets" for the ravioli stacking. 
Place 1 piece on the plate then fill with the asparagus and mushroom filling, place another zucchini sheet on top, then add a little more filling on top.  Drizzle on the Lemon Cream sauce and garnish with herbs or ground pepper,or like I did with some chilli powder for some kick.



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