Check out this great new cookbook, Raw and Radiant by Summer Sanders, founder of Local Juicery, certified raw food chef, personal trainer, and plant-based nutritionist. She is known for her innovative and simple recipes, and laid-back cooking style.
Recipes include: Coconut Jerky, Watercress and Fresh Fig Salad, Sunflower Hempseed Milk, Rainbow Rice Rolls, Summer Squash Pasta + Dandelion Green Pesto, and Lemon Lavender Tart.
In addition, this book includes chapters on fitness & beauty, helpful rituals, and an easy & gentle 5-day cleanse along with enema info for first-time cleansers. These simple changes and healthy alternatives will help you thrive and glow!
Here are TWO great recipes for Coconut Curry Bowl AND Lemon Lavender Tart courtesy of Raw and Radiant! Enjoy!
Coconut Curry Bowl
As a raw foodist, the winter can be a very trying time. This is a great dish to eat during the colder months; it’s warming from the inside out. The spices in this recipe are also very healing; I love incorporating them into my dishes as often as possible. Serves 4
What You’ll Need
2 medium yellow squash
1 cup shredded kale or spinach, tightly packed
2 tablespoons coconut oil
1 cup soaked cashews or young coconut flesh
¼ cup raw organic sunflower seeds
½ teaspoon curry powder
¼ teaspoon turmeric
¹⁄8 teaspoon cinnamon
1 teaspoon onion powder
1 tablespoon coconut sugar
2 tablespoons white wine vinegar
Pinch of salt
1⁄3 cup Coconut Jerky (page 143)
3 leaves basil, chopped
¼ cup pistachios or favorite nut
Microgreens for topping
Spiralize the yellow squash and transfer to a bowl. Add the shredded kale and set aside.
In a food processor, combine the coconut oil, cashews or coconut flesh, sunflower seeds, curry powder, turmeric, cinnamon, onion powder, coconut sugar, vinegar, and salt. Process into a creamy sauce. Pour the sauce onto the kale and the noodles. Massage it into the kale and noodles to make sure the flavors are incorporated. Top with Coconut Jerky, chopped basil, crushed pistachios, and microgreens.
Lemon Lavender Tart
This is a creamy taste bud pleaser and it’s beautiful to look at. I love taking this to potlucks and dinner parties. People always want the recipe and are surprised when they learn that it’s raw and vegan. The lavender adds an interesting flair to the taste and the berries really make it a visual delight. Serves 8 to 10
What You’ll Need
Perfect Pie Crust (page 175)
¼ cup dried or fresh lavender
1⁄3 cup raw honey
2 cups raw organic cashews, soaked
¾ cup raw organic coconut oil
¾ cup lemon juice
1 tablespoon lemon zest
1 tablespoon vanilla extract
½ to 1 teaspoon sea salt
Press the pie crust into a 9 x 13-inch pie pan and then place it in the freezer.
Blend the lavender, water, and honey in a high-speed blender. Strain with a nut milk bag or strainer to remove the stems and flowers and set aside. In a high-speed blender, combine the cashews, coconut oil, reserved lavender honey mixture, lemon juice, lemon zest, vanilla extract, and sea salt. Blend until very smooth. Pour the mixture into the crust and return to the freezer to set (for about 2 hours). Just before serving, slice the lemons and place on the tart for decor.
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