August 10, 2015
This has got to be my favorite savoury living dish.
It’s so simple and quick to make.
For this recipe you will need a spiralizer or a peeler, and a food processor.
Yield: 2 people
2 medium zucchinis peeled
BRAZIL NUT RAWMESAN
1cup brazil nuts
2 tbs nutritional yeast flakes
1/2 tsp onion powder
1/2tsp garlic powder
Food process all ingredients until it resembles fine grated parmesan do not over do it or else the oils will release from the nuts and make the whole mixture wet.
Pour into a small dish and set aside for later.
4x tomatoes seeded
1cup sundried tomatoes
1tsp dried oregano
1tsp dried basil
2 medjool dates pitted
½ cup olive oil
salt & pepper to taste
small handful fresh basil
2 tbs capers whole optional
2 tbs olives pitted roughly chopped optional
Food process the first 7 ingredients until well incorporated and not too smooth, adjust salt and pepper to taste
Add fresh basil and pulse a few time
Pour into a bowl and add capers and chopped olives -fold through
TO MAKE THE ZUCCHINI PASTA:
Peel (optional) the Zucchini and cut in 1/2- see the image below and spiral away.
Place a generous handful of Zucchini pasta on a plate, pour the Sugo over it, and sprinkle the rawmesan. Bon appetite!
At the time of ancient Rome there were very similar products to jam, made from whole fruit dipped in sweet wine, mulled wine, juice and even honey.
The Italian Geography of fruit and their flavours are:
South Italy, thanks to high temperatures is famous for citrus marmalade.
Lemon marmalade in Sicily, oranges in Calabria and quince and figs in Puglia. In these lands citrus are vast and can enjoy a hot and tireless sun.
Central Italy offers a wide range of grape jam.
In Northern Italy, thanks to the humid climate, the forest fruits are used for jams. Blueberries, blackberries, raspberries and strawberries.
Jam can be made from: cherries, plums, oranges, strawberries, peaches, apricots. One of the greatest benefits of not boiling the fruit unlike the traditional way of making jam is that all the enzymes are intact and so much less sugar is needed. They can enjoyed with raw crackers and breads.
It’s ideal for the whole family.
An abundance of colors and flavours to be tasted at any time of the day: breakfast, snack time and can also be used for the preparation of so many other raw sweets.
I used lemon and dates as the preservative. Dates with its natural sugar enables ‘marmelada’ a 4-5 day life in the fridge.
- 500g of ripe apricots, or any fruit of your choice
- 7-8 large fresh dates
- Juice-half a lemon
- 1 teaspoon of lemon peel
- ¼ teaspoon nutmeg
Put all the ingredients in food processor and process until a thick mass – the marmelada is formed. It will need 2-3 min, depends of the power of food processor.
Put the jam into a jar, eat and store the rest in the fridge.
Hello! I’m a raw food chef from Italy.
I studied architecture in Venice and worked for 3-4 years in a company of light as a designer. I never liked the idea to spend my life in front of the computer and always had a passion for a healthy lifestyle. When I started to eliminate meat and fish, step by step I started to eat more raw food and my passion came alive.
I studied this philosophy with books and practices. And as I witnessed amazing benefits in my own life, I decided to start teaching others about raw food. Art and creativity has always been part of me and I try to put my inspiration on the plate, using lots of colors to encourage the appetite with different tastes.
Italy has always been known for good food. Italians love to eat. Italian tables are full of fresh flavored food. With every main meal there is always a large fresh salad. Italy is rich in diverse vegetables and fruits, Italians are known to eat a lot of vegetables. In recent years there is a growing interest in raw food, fruitarians, 80/10/10 diet – it’s alive everywhere.
There are many social gatherings and dinners based on raw foods. Raw food is now amongst nutritionists, natropaths, doctors, personal trainers who inform others about the many benefits of this lifestyle; people who tell their stories of sustainable consumption and healthy living.
This is a general Raw menu in Italy:
Breakfast: Juice of carrots, beetroot, apple and ginger with carrot cake.
Snack: Dried fruit
Lunch: Radicchio with dried tomatoes and sunflower seeds
Snack: Raw tart with blueberries
Dinner: Pappardelle pasta of carrots with ricotta seeds
Dessert: Peach sorbet
How Italy loves pasta! We are always in demand for recipe’s which will show how to make raw bread or a typical Italian dish (pasta, ravioli, rice). I want to present this recipe to you from the south of Italy “Taralli”.
Taralli is a special Apulian recipe, a genuine snack for adults and children. Taralli can be sweet or savory. Savory Taralli may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper, chili or just salt. Taralli are oval shaped about 1 to 1.5 inches in circumference. This recipe is great when traveling, when you are not able to buy fruit.
This is a savory version:
1 cup millet flour (millet flour makes “Taralli” crispy)
1/2 cup pulp sesame
½ cup soaked buckwheat
1 cup of green olives
½ cup water or less
salt is not needed because of the salty olives
Put all the ingredients in a food processor until the dough forms into a rough mass. Pinch walnut-sized pieces of dough, roll first between your hands, and then against the wooden cutting board, so that the dough forms a thin rope, about ½ inch (1 cm) in diameter and 4” long (10 cm). Shape each rope into a ring, and seal the edges together by pressing lightly, then set aside the Taralli rings on a teflex sheets. Season with cumin and put in a dehydrator at 42 degrees for 12 hours or until perfectly crispy.
Enjoy the flavors of Italy!