“Oh my gosh, I would never have the time or patience to prepare food for a raw food diet.” I hear this all the time. Important Fact: with just a little forethought, preparing raw food can be easier than traditional cooking! So, now I am on a mission. Bringing you ways to simplify your life with raw!!!
I have been working on a couple of raw food recipes that can be used to make three different meals. The first recipe in this series is Spinach Cashew “Cheese” Spread. It is great by itself, as a spread on crackers or to add to sandwich flat breads. With just a few additions we will turn it into a quiche, and a great zucchini pasta sauce.
Now that spring is here, and warmer weather if finally arriving, I am feeling the desire to lighten things up. Cashew “cheeses” can be heavy but with the addition of lemon and spinach, this spread has a lighter texture while still being full of flavor.
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Spinach Cashew “Cheese” Spread Pictured with Onion Flax Crackers
- 1 C Cashews, soaked at least 6 hours
- Juice from 1 1/2 Lemons
- 1/4 C Olive Oil
- 1 Shallot, chopped
- 1 clove garlic, chopped
- 1/2 C Sundried Tomatoes, chopped
- 1 pinch Sea Salt
- 2 handfuls of spinach, separated (aprox 2 cups firmly packed)
Drain cashews and place in food processor. Add lemon juice and olive oil. Process until smooth. Add shallot, and garlic. Process until well blended. Add one handful of the spinach. Continue to process until spinach is well incorporated. Remove the mixture from the food processor. Hand chop the remaining handful of spinach and stir in along with the sun dried tomatoes. This is the base spread.
Option 2: Spinach Veggie Quiche
Spinach Veggie Quiche
Pumpkin Seed Pine Nut Crust
- 1 Carrot, finely chopped
- 1/2 Shallot
- 1 C Pine Nuts
- 1/2 C Pumpkin Seeds
Chop carrot into 1″ pieces and place in food processor. Process until very fine. Add 1/2 shallot, 1 C Pine Nuts. Pulse a few times to start to blend. Add 1/2 C Pumpkin Seeds. Process until you have a formable mass but not so much that you lose the integrity of all the seeds. I like to see chunks of them. It also makes for a better texture! Press into small pie plate. Dehydrate @ 145 for 1/2 hour.* Reduce heat and dehydrate 6 hours @ 114.
*The higher temp will not compromise your food. The actual food temp never gets that high. This is a great technique I read about from Cafe Gratitude. It helps sweat the food, removes moisture and also decreases the dehydration time.
Spinach Veggie Quiche Filling
- 3/4 C Spinach Cashew “Cheese” Spread
- 1 C Cherry Tomatoes, halved
- 1 C Pea Pods, Chopped into 1/2 ” pieces
- 1/2 C Sundried Tomatoes (softened and chopped)
Mix together all ingredients and place in prepared quiche crust. Refrigerate at least a couple of hours to set up.
Option 3: Spinach Cashew Zucchini Pasta
Spinach Cashew Zucchini Pasta
- Zuchinni Pasta (made from zuchinni with spiral cutting blade)
- 1 C Cherry Tomatoes, halved
- 1 C Pea Pods, chopped
- 3/4 C Marinated, mushrooms
- 5 Scallions, sliced
- 1/2 C dried Sundried tomatoes, chopped
- 1/2 C Spinach Cheese Spread
- 1/4 C Water
- sea salt and pepper to taste
To marinate mushrooms: cut the mushroom into slices about 1/4 to 1/2 inch thick. Toss with 2 T of nami shoyu and 2 T oil and let sit for at least 1/2 hour. Mix 1/2 C Spinach Cheese Spread with 1/4 C water to create sauce. Add all other ingredients and toss.