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Tuesday, April 26, 2011


In considering ways to shed some poundage before my mid-summer wedding, I decided to add as much RAW foods to my diet as possible in the coming months. For those not familiar with this diet, it means eating only raw and dehydrated foods. Cooking certain foods can diminish the nutritional value and our bodies more often than not have an easier time digesting raw foods over cooked. I do not fully believe that only raw is best, but I do believe eating a healthy mix is exactly what our bodies need. I also know, having done a raw cleanse in the past, that eating a raw diet leads to weight loss, increase of energy and healthier skin that glows - all things I need to prepare for my big day! I'm not sure how long I'll do the 100% raw, but I do know that as we head into warmer months, our diet will be about 75% raw all summer long, as our CSA's begin to bring us cukes, salad greens, tomatoes, and lots of fresh herbs.

As some of you know from my blog, Risotto is my absolute FAVORITE food...I love to cook it, eat it, and serve it to all my loved ones. The art of making risotto is not for everyone, but if you learn to do it right, it can be a very rewarding meal to share. SO, as our first raw day came to a close, I decided to make an uncooked version of my favorite meal. Here are the scrumptious results.

RAWsotto! (Serves 4)
3 small celeriac, peeled, cleaned & chopped (or 3 cups when processed)
2 lemons, juiced
1/2 t Maine sea salt
fresh ground pepper, lots of it!
1/2 C raw sunflower seeds, soaked in water for at least 4 hours, if not overnight
1 T olive oil
1 handful baby spinach
2 T nutritional yeast
1 large head of broccoli, cut into bite sized florets
3 small sweet yellow peppers, sliced into thin slivers
1 T apple cider vinegar
1 T olive oil
salt & pepper

Place broccoli florets in a bowl and massage oil and vinegar into it with hands for a few minutes. Sprinkle with salt and pepper and mix in yellow pepper. Set aside. In food processor place celeriac and drained sunflower seeds, processing until a rice consistency. Place in a bowl and add lemon juice, salt, and pepper, and stir thoroughly. Add spinach, olive oil and nutritional yeast to food processor and process until finely mixed. Toss with celeriac risotto. Drizzle with olive oil.

To serve, scoop heaping mound of risotto in middle of plate, add a big spoonful of broccoli over the top. Sprinkle with nutritional yeast, salt and pepper. Serve with a side of raw carrot sticks.

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