When I moved back to California several years ago, I became very intrigued with my grand-nephew’s interest in eating “raw” and juicing. I have been vegetarian and vegan off and on in my adult years but had never been interested in learning more about a raw diet. I was under the mistaken impression that raw meant that you would be consuming a lot of salads and carrots and celery!
It didn’t take long for me to fall in love with juicing and the basics of a raw diet. I bought several of Cherie Calbom’s juicing books and set off on a juicing adventure but it wasn’t until I experienced one of her New Mexico juicing retreats firsthand that I truly understood the richness of preparing raw meals. When we came off our 3 day juice fast, the retreat’s chef prepared several dishes from Charlie Trotter and Roxanne Klein’s book – Raw. This cookbook (ummmm….I’m thinking I can’t call it a “cook” book) is filled with the most amazing gourmet raw recipes that will definitely change your mind about eating raw.
My absolute favorite recipe is the Raw Lasagne featured on page 128. Each one of its 14+ layers is a feast for your tastebuds! Keep in mind, this lasagna is made with all raw ingredients! The noodles are mandoline cut zucchini, the cheese is made with cashews and a dehydrator set at 105° brings out the flavor of the corn and onions and marinated mushrooms.
When you are ready to try your hand at preparing gourmet raw, I encourage you to check out this awesome book which also offers assembly and presentation tips on each recipe and for you wine afficionados, each recipe offers the perfect pairing.
Disclosure: I am an Amazon Affiliate. The love of raw food and the sharing of this book are my own opinions.