Transitional Raw Food Recipes (Aug. 2010)


The Farmer’s Markets are overflowing with color and bounty, and this month you will find plenty of ripe, raw fruits and veggies to play with in your raw food recipes. You should find in season now such delights as nectarines, grapes, melons, celery, tomatoes and cucumbers.

Russian Pickled Tomatoes
This is the season when markets abound with ripe tomatoes, and many of you who have planted your own are now gathering the harvest. You can create delicious low salt pickled tomatoes.

This is an old favorite from my motherland. These raw cultured vegetables can be a good addition to your menu as you are transitioning to the raw food diet.

The enzymes in cultured vegetables also help digest other foods eaten with them. And best of all: it’s very easy to make and you will not have to use your stove!

6 medium tomatoes, cut into quarters
1 stalk celery, chopped
2 carrots, cut into finger size pieces
garlic, 3-5 cloves
Bunch of fresh dill
1 Tablespoon Celtic Sea Salt

You will need a 1 quart (or a 1 liter) glass mason jar. If you only have a bigger or smaller jar, then adjust the ingredient quantities accordingly. Place all the ingredients except the sea salt into the jar. The jar should be full, so add or remove a tomato if needed. Then fill the jar with filtered water to the top. Then, while holding the lid over the mouth of the jar to prevent the vegetables from falling out, pour the water into a bowl.

Add the sea salt to the water and stir until all the salt is dissolved. Pour the salted water back into the jar and cover it very loosely.

Let stand for 2-3 days. Once a day, tighten the lid and turn the jar upside down for a few seconds, then set it back down, loosen the lid and let stand until the next day. After two days, taste to see if you like it. If you find it’s a bit bland for your taste, let it stand for one more day. Then refrigerate and enjoy.

Lasts for up to 2 months refrigerated.

Cool as a Cuke Juice


4 medium cucumbers
1 cup fresh pineapple, peeled and cored
2 stalks of celery
1 handful of fresh cilantro, or mint
1/2 inch of fresh ginger

Run everything through your juicer and drink immediately.
Serves 2

Augustus Green Pudding


2 fresh, ripe nectarines, pitted
1 cup fresh melon, any variety, cubed
2 leaves of Swiss Chard
1 avocado

Blend all ingredients thoroughly in a Vita-Mix or other blender until a pudding-like consistency is achieved. Transfer to serving bowl and garnish with fresh nectarine slices around the top.
Serves 1

Raw Ratatouille for You-ee


1 medium eggplant, peeled and diced
1 avocado, chopped
1 clove of fresh garlic, minced
3 ripe tomatoes, chopped
1/4 cup fresh basil or cilantro, chopped
1 small zucchini, sliced into paper thin rounds
1/4 cup raw tahini
1 Tablespoon raw honey
Celtic sea salt

Place eggplant and zucchini in a bowl and sprinkle liberally with sea salt. After one hour, rinse thoroughly to remove the salt and spread on thick paper towels to dry. In a large, shallow serving bowl toss avocado, garlic, tomatoes, and herbs together and then add the eggplant and zucchini, mixing thoroughly. Whisk together tahini and honey and drizzle over vegetable, tossing to coat. Let sit for an hour at room temperature before serving. Garnish with chopped herbs.
Serves 2

Summer Special