Healing with Raw Foods

Healing with Raw Foods

November 4, 2018 0 By Emma Letessier

Unlocking Vibrant Health through Living Cuisine

 

Chef Jenny Ross is the owner and executive chef of the living-foods restaurant 118 Degrees in Costa Mesa, California, and has been a pioneering spirit of the raw-foods movement since 2000.

 

Her book Healing with Raw Foods sees her team up with some of the world’s leading wellness authorities to give an in-depth look at the science and nutrition behind how raw foods can lead to vibrant health. In areas ranging from heart health to cancer, Jenny demonstrates how to create enticing raw-food meals and sweet and savoury snacks for a potent source of nourishment – and preventive medicine. Whether you want to boost healthy brain function, support childhood development or help manage diabetes, this user-friendly guide shows you how you can attain your best health through your daily food choices.

Three delicious recipes just for you…

 

A raw food eating plan can be a delectably fun, delicious and functional part of the vital healing process. And to give you a taste of what you can expect from Healing with Raw Foods we’ve got three easy recipes for you straight from the book, designed around expert advice

 

Fusion PastaFusion pasta

For the pasta:

  • 2 large zucchini or 4 small yellow crookneck squash
  • 1 cup shredded carrot
  • 1 cup diced dates
  • 1 cup finely chopped spinach
  • 1 cup quinoa (optional, for additional protein)
  • ¼ cup hemp seeds or 1/3 cup pine nut

For the sauce:

  • 1 cup sun-dried tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons raw agave nectar
  • 4 fresh basil leaves
  • 2 Roma tomatoes
  • ½ clove garlic
  • ½ cup hot water

 

1. To make the pasta, slice the zucchini lengthwise using the julienne blade of a mandoline. Place in a medium- size bowl.
2. Add the carrot, dates, spinach, quinoa, and hemp seeds to the squash noodles and toss to combine.
3. To make the sauce, in a blender combine the sun-dried tomatoes, olive oil, raw agave nectar, basil, Roma tomatoes, and garlic, and blend until a thick puree has formed.
4. To serve immediately, whisk ½ cup hot water into the sauce, toss with the noodles, divide among 4 plates, and serve warm.

To keep warm while you’re preparing other dishes for your meal, mix the sauce and noodles together, divide among 4 plates, and place in the dehydrator at 118°F. This dish can be stored in the refrigerator for up to 2 days.

 

Rainbow Sprout SaladRainbow salad

For the dressing:

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons coconut aminos
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 drop liquid stevia

For the salad:

  • 4 cups mixed sprouts
  • 4 cups chopped romaine lettuce
  • 1 cup shredded green papaya, jicama, or carrot
  • ½ cup shredded beets
  • 4 tablespoons black sesame seeds
  • ½ cup diced steamed yam (optional, for transition)
  • ½ Hass avocado, peeled, pitted, and diced

 

1. To make the dressing, using an immersion blender, combine the olive oil, coconut aminos, garlic powder, chili powder, and stevia. Blend well.
2. To make the salad, in a large bowl, combine the sprouts, lettuce, green papaya, beets, sesame seeds, yam, and avocado; toss well.
3. Add the dressing and toss until coated. Enjoy immediately.
Note: The salad ingredients can be mixed earlier in the day and stored in the refrigerator until dressed for serving. Once combined with the dressing, the salad should be stored for no longer than 1 day.

 

Walnut & Date SnacksWalnut and date snacks

Ingredients:

  • 4 cups red walnut pieces
  • 2 cups pitted dates
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt

 

1. In a food processor fitted with the S-blade, lightly pulse together all the ingredients.
2. When the mixture begins to stick to itself, remove and transfer to a small bowl.
3. Using a tablespoon, scoop out 2 tablespoons of the dough mixture at a time.
4. Roll into a ball and place in candy cups. Keep on the counter!
Note: Regular walnuts can be substituted for red walnuts. Also add ½ cup of goji berries for color and extra nutritional value.

Jenny Ross’ book Healing With Raw Foods is available by clicking here.

 

 

 

 

 

Healing with Raw Foods

Emma Letessier
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Emma Letessier

Editor at Barefoot Vegan
Barefoot Vegan was founded and is edited and designed by Emma Letessier. Emma is a blogger, life-coach and qualified PR professional and journalist, who also happens to be a passionate vegan, animal and nature lover. She lives in a small village in France with her husband, daughter and their rescue animals at the Barefoot Vegan Farm and Animal Sanctuary.
As a writer, Emma’s work has been featured in other popular well-being and spiritual websites such as Elephant Journal, IVORY magazine, and she’s part of the Huffington Post’s team of regular bloggers. Her writing was also included in the Tiny Buddha book 365 Love Challenges from Tiny Buddha,released in 2015 by HarperCollins.
Emma Letessier
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