To Cook or Dehydrate: Raw Food Recipes and Creativity

Rawlicious on The Culinary Linguist Blog #rawrecipes

I just learned how to harvest Aloe Ferox from the ‘cook’ book Rawlicious-Recipes for Radiant Health.  It’s a recipe book that encourages you to make colourful and vibrant food by encouraging you to put aloe in your smoothies, have sprouts as a kitchen staple,  and make edible flower salads that look like birthday confetti.  Who wouldn’t want to pick flowers and eat them too? 

I’ve enjoyed some great raw food dishes from this book made by friends who have created delicious versions of the Mango-gooseberry cheesecake and savoury snacks. The Rawlicious team, Lexi, Beryn and Peter, have put together a beautiful book that makes it fun and intriguing to incorporate raw dishes into your daily graze.  I don’t think I’ll ever substitute pancakes on the griddle for dehydrated ones but I most definitely will enjoy the creativity that goes into making other raw food dishes.  It’s a proudly South African Raw Recipe book that even attempts biltong in the form of aubergine. Props to that! I most definitely am going to try it out and attempt the beetroot ravioli too. I love having a recipe book that experiments with all the possibilities that food in it’s natural element has to offer.  Stay tuned for some posts on making these raw recipes come alive in true culinary linguistic style.

Raw Food on The Culinary Linguist Blog #rawrecipes

Do you have any great raw recipes to share?  I’d love to hear your tips, post your links, methods, and pics right here. The food pictures posted are from home gardens in my paternal grandmother’s village, Alepohori, Greece in the Peloponnese.  A place where radiant health is determined by the food you grow and the food you eat.

Raw Food on The Culinary Linguist Blog #rawrecipes

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3 Comments Add yours

  1. Kristen says:

    I find when making ‘raw’ dishes that I’m not intentionally making a raw dish, it’s that its inspired by fresh local produce that is TOO good to cook! Like a salad with as many fresh herbs and you taught me that beets are best raw! Nature’s candied apple.

    1. athenailya says:

      Sugar beetroot hummus is the pinkest dip you’ll ever want to eat.
      I thnk making juiced beetroot cocktails would be delic. You wont have to worry about lipstick wearing off.
      xx

  2. Cara says:

    I love trying some of Gena’s recipes from http://www.choosingraw.com/ and next time you are in NYC we must try Pure Food & Wine!

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