This article originally appeared in the Kansas City Wellness Magazine.
What great food we had this summer! I’m so grateful that my husband enjoys preparing as well as eating delicious nourishing food. Every year gets better and better as we explore and experiment. This month I share some of the fun we had with raw food when the heat index rose.
One of our simple meals is to slice zucchini with a mandoline into “spaghetti” and top it with Fresh Summer Tomato Sauce—go to www.thedoctorcooks.com and type “summer tomato” in the Blogbar search.
This raw zucchini lasagna looks and tastes spectacular. When the sun-dried tomato sauce, pine nut “ricotta” and pesto are prepared in advance, it goes together really quickly. See Raw Food, Real World by Matthew Kenney and Sarma Melngailis for the recipe. I substituted my own raw pesto sauce for theirs, since it was on hand —go to www.thedoctorcooks.com and type “pesto” in the Blogbar search.
Our juicer finally bit the dust. It was an inexpensive basket juicer that served us for almost 20 years. Our friend Regina raves about her Omega juicer, so we bought one from www.mercola.com. It’s a gear juicer instead of a basket juicer. It produces much more juice from the same vegetables and the juice tastes more vibrant and alive.
This season our CSA, Kansas City Community Farm, gave us lots of kohlrabi, a root vegetable in the broccoli family. I tried it place of jicama in my raw Jicama Sushi recipe. Our new juicer made the process a lot less messy. With the Omega juicer, we simply peeled the kohlrabi and put it through the juicer. The kohlrabi pulp was perfect in texture and dry. No need to press the water out with a towel. Two kohlrabis yielded about 24 ounces of sweet juice with a slightly astringent taste. My husband and I split the juice between the two of us, unaware of the cleanse we were about to put ourselves through. Both of us had watery stools for the next day. The kohlrabi sushi was delicious all the same. Bad Seed Farm’s Chinese Red Noodle Beans made them extra special. For the recipe, go to www.thedoctorcooks.com and type “jicama” in the Blogbar search.
I had some raw coconut in my freezer from a failed attempt to make raw chocolate pudding. When a cantaloupe arrived in my CSA bag, I knew it was time for cantaloupe soup. Our friend, Christopher bailed us out with his K-Tec high speed blender. It quickly emulsified the mixture of raw coconut, cantaloupe, coconut water and a pinch of sea salt into the smoothest, most beautiful soup. We weren’t so impressed when the blender overheated and shut down a few times while attempting once again to make raw chocolate pudding. A few weeks later, we stripped the blades on our Waring Commercial Blendor for the second time while making a smoothie. Any blender should be able to handle that in my opinion. Impressed with the results of the K-Tec, we surveyed our raw foodie friends about high speed blenders. We decided to order a Vita-Prep, a commercial version of the Vita-Mix. Stay tuned for more food fun to come!
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