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My mom came to visit me in NYC and we really got into some raw food preparation. She bought new cabbages from the farmers market in green and red and we made this incredible slaw.

New Cabbage Cole Slaw

New Raw Foodie

New Cabbage Cole Slaw
1/2 small green cabbage
1/2 small red cabbage
1 bunch of scallions
2 small carrots
1 tsp celtic sea salt
2 tbls. apple cider vinegar (Braggs)
1/4 tsp ground fennel
1 tbls olive oil

Chop or shred all vegetables and combine with salt, add scallions, vinegar, fennel, then toss well and add olive oil then toss again. Chill for 20 minutes and adjust seasoning to taste.

Tarragon Chicken Salad

This is the most amazing raw vegetarian food I have prepared so far. I have made it twice in 1 week that is how good it is. Here is the recipe.

1 1/2 c raw organic sunflower seeds (The GoRaw brand is available at Whole Foods Market)
3 stalks of organic celery
1/2 bunch of organic scallions
1/2 c organic thompson raisins

Soak seeds in spring water at least 4 hours, then drain and dry. Grind seeds in food processor to break so that they are crumbly, then place ground seeds in mixing bowl.

Dressing )
3/4 c coconut water
2 cloves of organic garlic
1/2 c organic lemon juice
Celtic Sea Salt or Himalayan Sea Salt
3 tsp organic Taragon
1 1/4 c of organic raw nuts, macadamia, cashew, pine nuts or any combination (I use all three)
1/4 c of Eden Stone Ground Organic Mustard (this is a must have, shop till you find it, this is what makes this recipe incredible)

Combine all dressing ingredients in food processor until creamy. Pour over seeds, chopped celery, scallions, and raisins, then combine. Wala, chicken salad. I have shown it with saltines. I know it is contradictory, kinda like Wonder Bread. I figure any amount of raw food is good regardless of what you serve it with. I have used whole wheat organic saltines before. This version reminds me of my Aunt Charlottes chicken salad. That is why I use the Nabisco saltines

The next restaurant on our tour is called Caravan of Dreams. It is located at 405 E 6th St (btw. 1st and Ave A), NYC. This place is very bohemian in style. They serve vegetarian cuisine and raw cuisine. We had Raw Nachos, which was basically designer guacomole with raw chips to dip with. It was fabulous!

In addition to that we had the Rainbow Platter with Lemon-ginger-herb-marinated vegetables over salad greens accompanied by guacamole, tomatoes, cucumbers and almond-butter and raisin-filled celery sticks.

This place gets four stars.

I am currently on a Raw Restaurant Tour of Manhattan with my friend Marcio. When we are finished with the Big Apple we will be moving on the the next major city. The first restaurant review is for a place called Quintessence. It is located in the East Village at 263 E 10th Street (btw. Ave A & 1st Ave) NYC. The style is Manhattan Chic. This place gets five stars.

Indian Platter

Raw Taco

We had the Indian Platter and the Raw Taco Appetizer. The food is amazing there. It is like artwork for the mouth. A sensual experience beyond words.

I had my first Raw Brunch guest yesterday. I made salad and desert with the ingredients that I had on hand. Check it out.

Brunch for Marcio

Happy Camper

Use What You Got Salad

Use What You Got Salad
2 c organic spinach
1 bunch of organic dandelion greens
1 c organic heirloom tomatoes
3 organic green onions
1/2 c water cured organic kalmata olives
1/4 c raw organic pine nuts
1 organic lemon
2 tbls organic flax oil
2 tbls organic extra virgin olive oil
celtic sea salt
pepper to taste

Chop vegetables the way you like them, toss with lemon juice, oils, and olives in large mixing bowl, salt and pepper to taste. Let marinate for 2 hours.

Apples with Banana Nut Cream

Apples with Banana Nut Cream
2 organic apples
2 small baby bananas (the miniature ones)
1/4 c raw sunflower seed butter
2 tbls raw honey
2 tbls water

Cut apples in small pieces or slices. Put nut butter, bananas, honey and water in food processor and mix until creamy. Place apples in desert dish and drizzle the banana nut butter over the top. Yum!

This is the premiere Raw Food Cookbook. I love the images. The recipes are easy. Check it out.

Amazing Raw Food Cookbook.

Here are the pictures from my first Raw Thanksgiving. Karen Ranzi is the lady who hosted the party. She is writing a book about how to raise your kids Raw. This was an amazing event. It was one of the most loving environments I had ever been in with lots of little kids running around with fruits and vegetables crammed into their mouths. There was no alcohol, no soda, no cooked food. The energy there was very uplifting. The people were great. The food was out of this world. I am so inspired by this experience.

Marinated Beet Salad Again. The Raw Foodies loved it!

Marcio, my new friend. He was my vegetable chopper while making the beet salad. His hands were red from cutting beets.

Apple Strudel. This dish was a hit!

Raw Food Potluck

My new Brazilian friend Marcio and my new Brazillian Raw Food Chef, Bruno. Bruno is a Raw Food Chef from Brazil studying English here in NYC. Marcio and Bruno spoke Porteguese all night long. Marcio is from Brazil also and has lived in this are for over 20 years. He is into raw food and yoga and does computer programming for work. Bruno is going to teach me how to prepare some Raw Brazillian recipes and Marcio is going to translate for me.

Marcio and Bruno

For those of you who are in transition including myself. Here is a recipe that is half cooked and half raw. I like to start with one simple cooked ingredient and everything else in the recipe is raw.

Cooked Ingredients
2 c cooked organic brown rice

Raw Ingredients
2 organic plum tomatoes
1/4 c organic cilantro
1/4 c organic italian parsley
1/4 c organic red onion
1/4 c organic green onions
2 tbls raw organic tahini
1 tbls organic olive oil
1 tbls organic flax oil

Seasoning
1 tbls organic sesame oil
1 tbls organic tamari soy sauce
Celtic Sea Salt
Pepper

Cook rice to desired tenderness. Chop vegetables into small pieces. Mix ingredients together. The Tahini gives the rice its sauce and great flavor. You could make this dish completely raw by replacing the rice with soaked wheat berries or soaked bulgar wheat.

Yes, this is Raw Food. Raw Soul, a raw food restaurant in Harlem, presented their cuisine in a lecture at Whole Foods Market last Sunday in Edgewater, NJ. I met the most interesting people and of course, tasted the most fabulous “Raw”, yes Raw food. I bought their recipe book and picked up some flyers. I also got invited to a raw food thanksgiving called a “Thanksliving”. How cool is that? I will continue to post information about what I learned there. You are looking at Sweet and Sour “Neetballs”, a green bean something or other, and pilaf. Here is a list of ingredients that they shared. I did not get the ingredients for the raw brownie, but it was scrumdillyicious.

Green Beans
green beans, olive oil, garlic, cumin, chili powder, sea salt, lemon juice, apple cider vinegar

Pilaf
sprouted wheat berries, bulgar wheat soaked, tumeric, olives, sea salt, chili powder, corriander

Neetballs
pecans, sprouted sunflower seeds, walnuts, chinese 5-spice, corriander, cilantro

Sweet & Sour Sauce
sundried tomato, red bell pepper, beets, apple cider vinegar, dates, mustard, cayenne pepper

Here are some pics of the Chefs, Lillian and Eddie and the party.

Raw Soul Chefs and Owners

Raw Food Party

The Spread

Artichoke Sandwich Spread

3 organic artichokes
3 cloves raw organic garlic
1/4 c raw organic pine nuts
1/4 c raw organic sunflower seeds
1/4 c organic water cured kalmata olives
Celtic Sea Salt
1 tbls. organic extra virgin olive oil

Sandwich Fixins
2 slices of Rubschlager Sunflower Seed Bread
2 tbls Vegenaise
1/2 c alfalfa sprouts

Steam artichokes until tender. Cool, then peel off leaves and scrape off the meat. You will get about 1 1/2 c of meat with 3 artichokes. Scrape the heart and stem clean and mash all of the artichoke meat in a bowl, add crushed garlic, chopped olives, nuts, seeds, and olive oil. Mixture should be relatively thick enough to sit on bread without falling off.