Creamy Tomato Soup
It’s winter and let’s face it, the last thing someone would think of is a raw soup because that somehow puts ‘cold’ in your mind. Well, you can get around that by warming it in the dehydrator and while it won’t be piping hot, this is the next best thing for the raw purist. You can also use a thermometer and heat on low on the stovetop – just make sure you stop short of that magical 118 degree mark and you’re golden. Of course it helps that this creamy tomato soup recipe is pretty hardy; I think you’ll be pleasantly surprised at how much it will take the chill…
Heirloom Tomatoes & Zucchini Spaghetti
Coming from an Italian heritage, it’s super easy to eat raw or vegan. While we are known for our breads, meats and cheeses, fresh fruits and vegetables are also a staple in an Italian home. Of course, no Italian kitchen is complete without tomatoes. I’m growing several varieties, and I’ll eat a tomato like an apple, no accoutrements necessary- but herbs make everything better! Here on the farm we have a lot of fresh Italian herbs growing everywhere. It all reminds me of my childhood in New York. The peppery scent of oregano triggers memories of my grandfather’s roof garden. He put it in and on everything. Until I started…
Jammy Fruit Salad with Arugula
My son loves fruit but when it comes to condiments, he’s really not much of a fan. He never even liked sauces, never mind salad dressings. From the beginning that became a challenge. Because, let’s face it, salad dressing is kind of like ‘clothes for greens’. (I guess that’s why they call it ‘dressing’ in the first place). It gives it that little extra ‘oomph’ that takes it over the top and helps to accentuate the flavor of everything that touches it. I mean, even I don’t think it’s that much of a thrill to eat a bunch of lettuce completely dry. And salad is -hands down – my favorite…
Cucumber, Tomato and Sprout Salad With Spinach Tahini Dressing
I love cucumber and tomato – and sprouts are always amazing -but sometimes it’s all about the dressing! This is my all-time favorite and was, essentially, born of a desire to incorporate raw tahini into as many things as possible. Certainly, spinach is an excellent choice for the dressing but alternate light, flavorful greens can be used: arugula is great… especially the wild, spicy kind that I am fortunate enough to already have growing in my garden. Likewise, basil can be tasty as well. Experiment with your favorites and you’re sure to find winners! But stay away from kale and collards. Maybe I’m kale crazy but this is one recipe…
