This recipe was created by Canada's #1 raw restaurant... Live Organic Food Bar. Jeff and I stumbled upon this gem, while visiting Toronto. The restaurant features a colorful and warm interior and atmosphere, as well as a host of incredible eats. Cooked and raw food options are available at Live... but everything is vegan. For a small fee, they sell their amazing cookbook in digital PDF. I asked for the books for my birthday, and I've just been aching to try some out! I can't believe this incredible restaurant gives out their refined and delicious recipes.
I started with something simple for my first raw recipe out of the book, and it was incredible. The flavors were amazing, and it was quite filling. This is basically made in a blender/food processor. That's it. I've modified it only slightly. The recipe follows!
Ingredients:
4 large tomatoes
4 sundried tomatoes
1 cup water
1 cob corn
2 cloves garlic
juice of 1 lime
1/2 tsp apple cider vinegar
3 heaping Tbsp green onion
1 tsp cumin powder
1 tsp chili powder
1/2-1 fingerhot or other hot pepper
3/4 cup fresh cilantro
dash of salt and pepper
Directions:
Core and de-seed fresh tomatoes. Cut kernals off of corn cob. Add first 7 ingredients to a food processor or blender. Give them a whirl, until creamy. (You might need to stop and give them a mix) Add the rest of the ingredients and blend again until smooth! Top with Cashew Cream(recipe follows) and fresh cilantro.
Ingredients:
1/4 cup raw cashews
1 lemon
water
dash of salt and pepper
Directions:
Soak raw cashews in water for an hour (or longer if possible!). Add these to the blender or food processor, along with the juice of one lemon. Add 1/4 cup water to start and blend. Continue adding water and blending until a creamy, but not watery mixture results. Spoon on top of soup, or for use a sandwich bag with a clipped corner for a fancier effect!
No comments:
Post a Comment