Testing...Testing.....

I LOVE menu planning and testing recipes.  Looking through  cookbooks and magazines, scouring websites and watching cooking shows really inspires me and gives me great ideas.
After some of the ladies from the Flexible Strength class at  Half Moon Yoga Barn tried a raw Chia Seed Pudding that I had brought in,  they introduced the idea of having a raw food dinner party/cooking class and wondered if I would be interested. I was very interested. I love being able to prepare food for people, especially if I can decide what is being served.
There are a some really good cookbooks if you are thinking about adding more raw food to your diet,  a few of my favorites are  Raw Food Real World and Living Raw Food.  The following recipes have been adapted from these books with a few subtle changes   and there is no need for a dehydrator so everyone can get there RAW on!! Enjoy ;-)

Watermelon Tomato Gazpacho                  Serves 4


3 cups watermelon, seeded and pureed
1 cup seeded watermelon, diced small
1 cup cherry tomatoes , diced small ( a mixture of yellow, red and orange is nice)
3/4 cup peeled, seeded cucumber, diced small
1/2 cup apple, peeled, diced small
1/2 cup red bell pepper, diced ( you may use green)
2 tbsp. lime juice
1 small handful cilantro leaves, chopped
1 tsp. ginger, minced
1/2 small jalapeno, seeded and minced
1 1/2 tbsp. chives, chopped (small)
1 tsp. salt
Fresh ground black pepper

In large bowl combine watermelon puree with the diced watermelon, tomato, cucumber, apple,  bell pepper, lime juice, cilantro, ginger, jalapeno, chives and salt. Stir to combine. Season with fresh black pepper and additional salt, if desired. Ladle into chilled soup bowls and serve or refrigerator to chill then serve.









Red Beet Ravioli with Cashew Cheese Filling, Pepper Puree and Pistachios    Serves 6 as a starter or 4 as a main.


Cashew Cheese Filling
3 cups raw cashew nuts, soaked 2 hours or more
1/4 cup lemon juice
1 tbsp. grated lemon zest
1/4 cup + 2 tbsp nutritional yeast
1 3/4 tsp salt
4 tsp chives, chopped fine
3 tbsp. tarragon, minced
2 tbsp. parsley, minced

In a food processor, blend the nuts, lemon juice, zest, yeast and salt until smooth. Transfer filling to a medium bowl and fold in the chives, tarragon and parsley. Taste for seasoning, add more salt and lemon juice if needed.  The filling should have the consistency of ricotta cheese. Store it covered in the refrigerator if not using right away, it tastes best if you bring it back to room temperature before assembling and serving.

Yellow Pepper Puree


3 yellow or orange bell peppers, cored and cleaned
1 tbsp lemon juice
1 green onion, white part only
1/2 tsp salt
1 tbsp. avocado oil ( olive is fine)
1/2 cup pine nuts ( plus 2 tbsp, if needed) soaked 1 hr (I think macadamia would be nice...next time)
1 small pinch tumeric, optional  (for color)

Blend all ingredients until smooth.  If sauce is too liquid, add additional 1-2 tbsp of soaked  pine nuts. refrigerate if not using right away.

Assembly
1 large bunch red beets ( 2 inches in diametre or more)
2-3 tbsp.  avocado oil (olive oil is fine)
1-2 tbsp. lemon juice
Coarse sea salt
1 tsp avocado oil
1 handful pistachios, chopped
1 small handful fresh tarragaon leaves, torn or left whole
Freshly ground black pepper
Garnish ( I used pea shoots)

Using mandoline, slice beets very thin ( I used 1/8 inch). Make stacks and cut into 2 inch squares, you should have at least 50 slices.  In a medium bowl add the beat slices avocado oil, lemon juice and generous pinch of salt. Toss to coat. ( they should not be dripping liquid)

Arrange half of beets slices on serving plates. Place a generous dallop of the filling on each slice.  Sauce the plates with pepper puree ( you may want to drizzle some inside ravioli) top each ravioli with a beet slice, press down gently

In a small bowl toss pistachios with oil and a pinch of sea salt. Sprinkle each ravioli with nuts and tarragon, black pepper and garnish with shoots,