Raw foods chef, entrepreneur and author Rod Rotondi of Leaf Organics was in the Kenmore Live Studio last night.
He gave us a snapshot of the raw food movement’s philosophy and gave up some ancient secrets of preparing food in its natural state. Best of all, he gave us a fascinating approach to transitioning to a raw lifestyle and provided some surprisingly tasty recipes to get us started.
Use this as a base for smoothies and soups.
- 1 cup soaked Brazil nuts
- 5 cups water
Blend ingredients in a high-speed blender until liquid resembles milk. For a creamy texture, pour liquid through a fine strainer. Save pulp for other recipes.
- 2½ cups nut mylk
- 1 cup fruit
- 1/3 cup dates or agave
- 1 banana
Blend all ingredients in blender until desired consistency.
- 2 bunches of curly kale
- 2 avocados, flesh removed and cubed
- Juice of 1½ lemons
- ½ tsp. cayenne
- ½ tsp. salt
Pull leaves off kale stems and shred by hand; set aside in a large mixing bowl. Blend all other ingredients with hands and mix with shredded kale.
CREAMY MUSHROOM SOUP
- ½ cup soaked cashews or macadamia nuts
- 1 cup soaked almonds
- 3 cups button mushrooms
- ½ cup nama shoyu
- ½ cup chopped yellow onion
- Juice of ½ a lemon
- ¼ bunch parsley
- 4 cloves garlic
- 7 cups water
In a blender or food processor, blend nuts and water until liquid is smooth and silky. Add remaining ingredients and blend. If you want to serve this soup warmed, use half the amount of water to make the soup; heat remaining water, and mix it with the prepared soup while stirring constantly.
Join our community on Facebook to get details about the next Kenmore Live Studio event.