Fear of Recipes

[Pailani]

I've never been much of a cook, and I don't like spending a lot of time in the kitchen. I have The Raw Gourmet by Nomi Shannon, and every time I look at it, I get anxious. I've been afraid to even come into this recipe forum. But if I'm going to make this a permanent part of my life, I should probably at least get my feet wet and try a couple of recipes. Peeling a banana and calling it lunch will only last for so long. :rolleyes: I've made tahini in a food processor, and I've used my tahini to make salad dressing in a blender. I've also made almond milk in the blender.

If someone could suggest a couple of foolproof, uncomplicated recipes for me that would give me some confidence to start with, I'd really appreciate it. Maybe a soup I can do in the blender, or maybe a spread/dip to get me started? If someone could just name the recipes, I can do a search for them.

Thanks!

[flutterfly]

Just go to the recipe section on this site. They are all easy and great!
It might be a good thing that you were not a good cook. It might be that you are going to be a great raw chef in the near future. Good luck. You can do it!

[greengirl]

I was never much of a "cook" either. But, for some reason I find preparing raw dishes enjoyable. I don't have the anxiety I used to have with cooking. Lots of recipes only call for chopping and blending!

Check out the sample recipes on Alissa's website... they are easy and delicious! Best of luck, let us know how you do, okay? :)

[Pailani]

Ah, I found the sample recipes! I think I can manage the mock salmon pate and corn chowder. I'll report back after I've tried them, thanks!

[levamssg]

Here is a really simple Pesto Recipe.
I love this stuff. I line romaine or butter lettuce leaves with it, top with a little chopped tomato or salsa, roll it up and munch away. I stuff mushrooms with it. I shred (or spiralize) zucchini then top it with pesto for my version of spaghetti ... I use it as a dip with celery or whatever.

Enjoy

cheers
terry


Pesto
2 bunches spinach
1 bunch fresh basil
1/2 lemon, juiced 1-2 tbl
2-5 cloves of garlic
1 cup pine nuts
1/2 tsp sea salt
1/2 cup olive oil

Clean and wash greens. I fill my food processor with cleaned spinach to the top, add the basil, lemon, garlic, salt, olive oil, 1/2 the pine nuts and process.

Add spinach greens to the top again and the rest of the pine nuts and finish processing until all pureed.

[Sweet lips]

Pailani,

I too had a fear of fixing raw food, and I beleive I am one of the few on this board that owns a whole buncha :D raw cookbooks, and my first one was published in 1952, anyway don't be afraid. In Nomi Shannons book the mushroom soup is very easy and equally delicious, as is her corn chowder. Also from here as well as www.fromsadtoraw, there are some very simple ones. Do you have Alissa's book - the easiest is the date nut torte.

Here is an very easy one from my kitchen- chop 1-2 cucumber (remove peel if waxed), 1/2 sweet onion (vidallia, purple), chop a couple of radishes, one section garlic clove smashed , a few sprigs of dill (I used 4 with 2 cukes) chopped, sprinkle of celtic salt, mix together and pour the marinade over it - which is 1/4 raw apple cider vinegar and 1 tbs of agave nectar, honey, or the sweetner of your choice, Let sit and serve at room temp. That is about a 10-15 min recipe. Good by itself, serve with a marinated portabella, wrapped in a collard leaf or lettuce with sliced tomato, and sliced avocado.

[vegangelist]

sweet lips...you are not the only one! I think I have at least 40 raw books...and counting!

kristi