Friday, February 13, 2015

Beet Ravioli

My version of the beet ravioli


This was my second attempt at raw cuisine,and let me tell you what:  These blew the stuffed peppers away!   This delicious recipe came from the book,  Raw Food Real World by Matthew Kenney and Sarma Melngailis. The filling and sauce provide tons of protein and good fats from nuts:  cashews, pine nuts, and pistachios.  This is the best cashew "cheese" I've tasted yet!

Even though the recipes in this book are a bit involved and sometimes call for ingredients that are a bit esoteric, I found it fairly easy to adjust this one based on the foods I could get and had on hand.  One thing I did learn, however, is that these recipes take a long time to pull together.  Raw cuisine is more involved than it looks, but the results are so amazing, if you have the right recipes.

If you are interested in raw foods and are an intermediate to advanced cook (meaning complex recipes and odd ingredients don't intimidate you), I recommend this book.  The instructions are very clear, and the book is visually very beautiful.  Though your presentation may rarely or never look like theirs, it will look fantastic!

I have a personal goal of making 1/3 of my diet raw by May 1st of this year.  We'll see if I can do it!

As for my partner, his raw month didn't pan out.  He got sick a day or two in and had to stop for now.  He may or may not try it again.  I'm still planning to try mine in the summer.