Flickr photo by wrestlingentropy
Had a new experience this past weekend, and it’s one worth repeating – often!
Namely: A delicious and nutritious raw-food meal, accompanied by some wonderful jazz at a cool new place in Lake Worth called the Organic Music Café (check it out!). The dishes we ordered and enjoyed were the raw carrot soup, raw hummus, kale salad, coconut-curry veggies over quinoa, and carrot cake for dessert. Yum!
For the health-minded, adding some raw and/or organic vegetarian meals to your diet is highly recommended. These are cleansing and healing foods, providing fiber and nutrition in a package delivered straight from Mother Nature. (With a little help from a talented chef, of course!) That’s why it’s a good idea to seek out -- and frequent -- a good, local vegetarian restaurant like the Lake Worth OMC. They do all the work for you!
Besides, following a raw-food diet at home is not for the lazy or faint of heart: It takes much time and dedication for even the simplest of recipes -- as well as a kitchen full of special appliances such as food processors, dehydrators, juicers and super mixers such as Vita-Mix. Not to mention, a pantry stocked with natural and organic foods -- which tend to be the most expensive items in any grocery store, let alone paycheck-gobbling whole-food emporiums!
But it’s possible to take baby steps toward the healthy, vegetarian way of life. Here’s a recipe you might want to try:
Raw Hummus
Ingredients:
2 c. chickpeas, soaked 24 hours and sprouted 72 hours
4 cloves garlic, chopped
1/2 c. raw tahini (or to taste)
2 tbsp. Nama Shoyu or 1/2 teaspoon sea salt
2 lemons, juiced (to taste)
1 c. fresh parsley or more, to taste
red onion, chopped, for garnish
chives, for garnish
parsley, for garnish
extra virgin olive oil
Directions:
Combine chickpeas, garlic and 1/2 cup water in a food processor or blender and process until well mixed.
Add tahini, Nama Shoyu or sea salt, lemon juice and parsley and process until very smooth.
Adjust consistency with more water if necessary, and add seasonings and lemon juice as desired.
Garnish with chopped red onion, chives, or parsley and drizzle with extra virgin olive oil.
(recipe by Jonathan Weber from The Complete Book of Raw Food, Second Edition: Healthy, Delicious Vegetarian Cuisine Made with Living Foods * Includes More Than 400 Recipes from the World's Top Raw Food Chefs
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