Pictured above is a Mediterranean meal I made for my husband and myself. The base of it is a mixture of fresh greens from our local Farmer's Market, and it is topped with zucchini hummus (bean free!), Sevillano Olives marinated with heirloom garlic, fresh oregano, and olive oil (from Sunfood Nutrition), tomato slices, red pepper dices.... and wild leeks (also called ramps). The bread sitting on the side of the plate is cumin flat bread from Matthew Kenney's Everyday Raw recipe book. I sprinkled some cayenne over everything to give it an extra 'kick.' It was a feast for the eyes as well as for the stomach!
Zucchini Hummus from The Raw Food Diet Revolution (linked above)-
"This amazing, bean-free hummus is a big bonus for all of us who experience flatulence when we eat beans. It has all the flavor of traditional Middle Eastern hummus and is full of nutrients, including bone-strengthening calcium. Enjoy it served with Crudites or in romaine lettuce boats with tomatoes and sprouts."
1 c. chopped zucchini, firmly packed
3 1/2 T. freshly squeezed lemon juice
1 T. flaxseed oil
4 cloves garlic
1 tsp. paprika
1 tsp. salt
1/4 tsp. ground cumin
Pinch of cayenne
1/2 c. raw tahini (or- use sesame seeds instead, but use more)
1/3 c. sesame seeds, soaked for 4 hours, rinsed, and drained
Note: I use about a cup of whole sesame seeds instead of tahini and sesame seeds. Since I put everything into a high speed blender, the seeds are, in effect, being transformed into tahini as I make the recipe. Again, this will only work if you're using a high speed blender- if not, use the pre-ground tahini.
1. Combine the zucchini, lemon juice, oil, garlic, paprika, salt, optional cumin, and cayenne in a blender and process until smooth.
2. Add the tahini and sesame seeds and process until completely smooth and creamy.
3. Stored in a sealed glass jar in the fridge, this will keep for up to 4 days.
Note #2: This recipe is best made in a high-speed blender like a Vita-mix. However, it can be made successfully in a standard blender if it is processed in two batches. (If you use a food processor, you will end up with a mixture with whole sesame seeds in it rather than being smooth and creamy.)
My husband and I have different food preferences: I prefer to eat all-raw and he prefers to eat some healthfully cooked meals in addition to raw stuff... So, do we eat separate meals? The answer is, "Sometimes." But, more often than not, I prepare one raw meal (which we both eat) along with a simple, healthy cooked item that requires virtually no preparation on our part.
In this case, I made a Japanese Sweet Potato to go with his salad. The Japanese sweet potato is so flavorful, it does not need much preparation. It was baked at 425 for about 45 minutes. I typically serve it with a little sunfire salt and ghee (or grassfed butter if the mood strikes). If you're vegan, use olive or flax oil.
Mineral-Rich Sun Fire Salt, High Speed Blenders, Gorgeous Raw Olives and More Tools for Making Delicious, Nutritious Raw Food are Available from: