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A Raw Trip To The French Countryside

Posted Jun 24 2010 3:01am

This Friday, June 25th we depart for our amazing 3-day healing retreat just outside Toronto. IBD, IBS, Inflammation, Immune Health- all will be discussed! Last chance to register and escape Summit Weekend! Making Love In The Kitchen e-Guide To Health Summer Sipping is now available. Sip up and enjoy! And don’t miss the GlassDharma Giveaway Here !

By Guest Blogger Yafa Sakkejha

I made dinner for my housemates last night – who aren’t raw vegans – and they adored the recipes, inspired from the French countryside. I looked through Julia Child’s classic French cookbook and modified recipes – for example, by using healthy raw fats instead of butter (i.e. macadamia nuts), and eliminating the heating process. Et voila.

The menu:

  • Creamy leek soup
  • Loaf of sprouted bread with a strong ‘cheese’
  • Friseé salad with almonds, raspberries & ice-wine vinaigrette
  • Summer vegetables in a basil cream sauce
  • Red ice wine gelato

All are for 4 people. If all you have is a blender, you’re laughing.

Creamy leek soup

Blend together:

1 leek
Handful Brazil nuts
Salt & pepper
Spoonful honey
1 shallot
1 bunch basil
Spoonful olive oil
Cup of water

Garnish with chopped Brazil nuts.

Strong ‘cheese’

Throw these in the food processor:

2 tbsp pine nuts
2 tbsp macadamia nuts
A whole lime (sans peel)
1 tbsp nutritional yeast
1 tbsp olive oil
1 bunch basil
¼ cup water
1 clove garlic

I purchased the sprouted loaf of bread from The Big Carrot, who sources them from Patricia

Friseé salad

Blend these together for the dressing:

1 whole lemon, peel removed
4 tbsp olive oil
1 tbsp ice wine
2 tsp salt
Pepper
1 tbsp honey
10 macadamia nuts

Salad ingredients:

Friseé, chopped into very small pieces
1 bunch mint
1 carton raspberries
1 handful chopped almonds

Pour the dressing over the body of the salad and serve.

Summer vegetables in a basil cream sauce

This was everyone’s favourite, by far.

The vegetables I used:

Asparagus (each spear sliced into 4 long strips)
Snow peas (each sliced into 4 strips)
Heirloom carrots (sliced into strips)
Radishes (cubed)
Shallots (sliced into thin coins)
Endive (sliced into thin strips)

Marinate vegetables in olive oil, lemon juice, and honey while you prepare the sauce.

For the sauce, throw the following into a blender:

2 cups water
Handful macadamia nuts
Whole lemon (peel removed)
Salt & pepper
1 bunch basil
Clove garlic
1 tsp nutritional yeast

Pour the cream sauce over the vegetables and serve.

Red ice wine gelato

Blend the following together:

1 branch red grapes
Vanilla
½ cup almonds
1 cup water
3 tbsp honey
2 tbsp red ice wine

Pour into a container and freeze. Remove 1-2 hours before serving to thaw. Garnish with 1 tbsp ice wine on top of each scoop.

Bon appetite!

Question of the Day: What type of cuisine is currently inspiring you in the kitchen?

Yafa Sakkejha is a raw vegan and owner of the House of Verona health resort in Blue Mountain, Ontario.

Win A GlassDharma Straw with a sweet little case and a cleaner!

You know the rules of the game by now!

You can enter to win muchas timos by taking on the following tasks. Some worth 1 entry, one worth 5!

The winner will be announced on Saturday!

Summer Recipe Guest Blogging Contest
The search is on for the best summer recipes! What is your favourite summer dessert recipe? Send it along to hello (at) meghantelpner (dot) com with a brief tale of how you developed, when you first made, where you found it etc. in 500 words or less, and even better, with a photo and if we choose it to post on the blog, a guest blogger you will be! Summer guest posts will be featured throughout the summer, with voting and winning in August. No chance of winning if you don’t get in the game!

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