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Raw-violi |
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Its Alive!!! This raw creation, inspired by shopping at an organic stand Gorzynski at the Union Square market last Saturday, is a protein packed, delicious, fresh and raw remake of the comfort food we all love and lust after.
Facts: Raw foods have the most nutrients and therefore provide, yes us humans, with the optimum diet. Cooking denatures food by impairing their nutritive value and lowering their digestibility. Uncooked food has healing properties and offers a source of endless energy. Keeping these facts in mind, we went for it and recaptured the classic.
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Ingredients (serves 2) |
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1/2 dicon radish or 2 jicamas
1/2 cup macadamia nuts
1/2 cup cashew nuts or pine nuts
1/2 clove of garlic, chopped
4 tbs of squeezed lemon juice
2 tbs extra virgin olive oil
1 tbs chopped herbs (basil, chives)
1/2 tsp sea salt
black pepper to taste
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Nutcotta Filling |
- Soak the nuts in cold spring water for couple hours or in the fridge overnight
- Drain the nuts
- In a blender blend the nuts, garlic, lemon juice, olive oil, spices, and a splash of water just enough so the blade of the blender is spinning
- Taste and adjust the seasoning
- Fold in the herbs. You can throw in 1/2 tsp chopped jalapeno or a dash of cayenne pepper if you like spice
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Method |
- Slice the peeled and washed dicon radish into thin slices. A very helpful tool for slicing is a mandoline but a sharp knife will do just fine
- Line up the radish slices on a plate
- Place a full teaspoon of nutcotta on top of each radish slice
- Cover each with second slice of radish
- Drizzle with balsamic vinegar
- Garnish with halved cherry tomatoes dressed with extra virgin olive oil, balsamic vinegar, salt, pepper, and chiffonade of fresh basil
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Buon appetito! |
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