Don't be put off by the "raw" part of Raw Food/Real World, says food writer Heidi Swanson in choosing this title for her holiday cookbook picks. "Many of the recipes in this knock-out book are creative and delicious."
Get more picks from food writer Heidi Swanson.
Cinnamon Maple Pecan Milk
If you don't want to use maple syrup, which isn't strictly raw, use agave nectar.
1 cup raw pecans, soaked for 2 hours or more
3 1/2 cups filtered water
1/4 cup maple syrup
2 tablespoons coconut butter (optional)
2 teaspoons vanilla extract
1 tablespoon lecithin (optional)
2 packets stevia, or an additional 2 tablespoons of maple syrup
3/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of sea salt
In a Vita-Mix or high-speed blender, blend the nuts and water on high speed for about 2 minutes Add the remaining ingredients and blend to combine Taste for sweetness.
Serves 2 to 4.
Celeriac and Green Apple Soup with Black Truffle
Header notes: Celeriac, a member of the celery family, is an ugly, knobby root. It has a nice half-celery, half-parsley flavor, though, and is especially valuable as an ingredient in soups .Here, the woodsy, naturally salty freshness of the celeriac's essence complements the tartness of green apple and the earthiness of black truffles. In addition, celeriac Is extremely low in calories, with no fat or cholesterol; immensely high in fiber; uniquely rich in flavor; and full of raw-recipe potential.
4 cups peeled, chopped celeriac
1 cup chopped green apple, plus 1/2 cup very small dice for garnish
1 1/2 cups raw macadamia nuts, soaked for 1 hour or more
1 1/2 cups filtered water
2 tablespoons coconut butter
6 tablespoons extra-virgin olive oil
1/4 cup lemon juice
Freshly ground black pepper
1/4 cup minced chives
1 small fresh black truffle, shaved or julienned (optional)
1/4 cup black truffle oil
Chervil leaves, or other herbs for garnish
In a Vita-Mix or high-speed blender, blend the celeriac and green apple until smooth. Pass through a fine strainer and discard the pulp. Pour the strained liquid back into the blender. Add the macadamia nuts, water, coconut butter, olive oil, and lemon juice and blend thoroughly At the restaurant, if the soup still tastes a bit grainy from the macadamia nuts, we strain it again, but then add back a bit of the pulp and reblend it to keep it creamy, yet smooth. This may not be necessary, just a matter of preference! Season the soup with salt and pepper to taste If not serving right away, store it in the refrigerator in a covered container. Be sure to bring it back to room temperature before serving (reblending can help speed this process along as the movement increases the temperature) and taste again and adjust seasoning.
Divide the soup among 4 bowls, and garnish with the diced apple, chives, and black truffle (if using). Drizzle with truffle oil and top with chervil leaves
From Raw Food/Real World by Matthew Kenney and Sarma Melngailis. Reprinted with permission from the publisher.