BYÂ AINE CARLIN
Has that title turned you right off? I won’t deny it’s not the most appetizing of titles but I challenge you to read on. This raw food malarkey may seem a tiny bit daunting and I’m sure a few of you even feel a little queasy at the thought of ‘raw food’ not to mention a whole lot of freaked out.
But before you go running off to another recipe, allow me to give a brief lowdown on the raw stuff.
Ever heard it said that raw food is better for us than cooked? Well, there’s more than a grain of truth in that. Cooking food does take many of the nutrients out of the food. All those beautiful lovely nutrients that keep our bodies happy and our souls elevated. Not only that, cooked food makes our bodies work harder by having to produce all those enzymes lost in the cooking process.
If food is a healer then raw food is surely the ultimate medicine. Just ask Kris Carr, writer of the Crazy Sexy Diet. After virtually healing her cancer through changing her eating habits she’s now preaching the virtues, benefits and rewards of eating raw.
Secondly, raw food tastes good. So it’s not such a leap to the next level – a dish comprising of all or, in this case, mostly raw ingredients. Truthfully, I’m not quite there yet with this whole raw shindig. You could say I’m easing myself in, so you could totally join me on this little journey and inch your way towards an entirely raw meal. Baby steps!
Since we’re featuring more vegan recipes this month for National Vegan month, why not start with this stew recipe this weekend? It’s not entirely raw, but it is entirely vegan and entirely good for you!
1 large carrot
1 small tin organic sweet corn or 1 cup thawed frozen sweet corn
1/2 large red pepper
small red onion
large handful of basil
1/4 cup pine nuts
1/4 cup walnuts
juice 1/2 lemon
1 clove garlic
olive oil (a good glug and dependent on how thick/thin you want it)
salt and pepper
- Grate the carrot, chop the pepper into small chunks and finely dice the red onion. Drain the sweet corn.
- In a large bowl combine the carrot, pepper, red onion and sweet corn.
- Put the basil, pine nuts, walnuts, lemon juice, garlic, olive oil and seasoning into a blender, food processor or hand blender. Blitz until completely smooth and pour over the vegetables. Mix thoroughly.
- Serve with millet, couscous, quinoa or any grain of your choice.
- My preferred method for cooking millet is one part millet to two parts water, clamp on lid, bring to the boil then turn down to a simmer. Once all the water has been absorbed (about 10mins) take it off the heat, remove lid and fluff with a fork.
Photos: Aine Carlin
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over atÂ www.peasoupeats.com
For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)