The raw food movement is a strong one in North America. The choice of eating raw food ranges from full time raw-foodists to those that just dabble here and there. I’d categorize myself somewhere in between.
I was introduced to raw food when I heard about Live Food Bar in Toronto years ago. I loved it so much that I took a cooking class in making (I always want to say cook) raw meals. Although I couldn’t see myself investing in a dehydrator, I loved what we made in class; crackers, vegetables and pizza bases. The divine dips and raw cheese from cashews were outstanding and so much healthier than the usual cheeses. I tried a few recipes out on the family, and although they didn’t go for them all, we have a few staples that we regularly make.
A nutritionist friend of mine lent me her raw cookbook and my husband got his meat-eating hands on it and went to town! He made a raw soup with super hydrating coconut water, curry, garlic, ginger and lemon juice. It blew our taste buds right out of our mouth. It was unbelievably good for such few ingredients.
I love the raw corn salad that now we make yearly from that cookbook. My daughters always eat a raw cob of corn while chucking a dozen for dinner, but I thought they were nuts--until I tried it for myself. Sweet, crunchy and juicy.
Raw desserts, meanwhile are pure decadence. Cheesecake made with ground cashews, pies and cakes that are so rich that I don’t miss any part of the real thing. I’ve made the recipe below with strawberries, fresh summer raspberries and blueberry combined with pear. Any way this comes, it doesn’t last long. The raw nuts in the pie base are fibrous, high in trace minerals and essential fats. The opposite of regular pastry. Will you try it?