I don’t strictly follow a raw food diet but I have to admit that during the summer season is nice to experiment with it.
If you are not familiar with it, you should know that this diet is based completely on vegetable, raw, and unprocessed foods, that have not gone through a cooking process at temperatures above 42ºC (107ºF).
And, trust me, it’s not as hard as it seems!
Below you’ll find a super easy and fresh “raw recipe” perfect for those late summer days.
Ingredients (for 2 servings)
- 1 Broccoli Head
- 2 Carrots
- 2 tomatoes
- 1 yellow pepper
- 100g walnuts
- A bunch of parsley (12 stems,55 g.)
- 3 leaves of basil
- 3 tablespoons extra-virgin olive oil (cold-pressed!)
- the juice of ½ lemon
- Salt & Pepper at your taste
Preparation
As said, no need for cooking, we will just have to cut or grate all the ingredients and put them together.
Grate: broccoli florets (don’t throw the stems, I have a surprise later for them!) and the carrots.
Cut: tomatoes, pepper, and parsley.
“Break with your hands”: walnuts and basil (yes, you heard it, basil will have much more taste if you don’t cut it with a knife!)
Extra-virgin olive oil, lemon, salt & pepper at your own taste.
Remember that the main ingredient that cannot be missed is Broccoli but, besides it, you can really mix up what you like most, or maybe what you have available in the fridge!
So, don’t be afraid to get creative!
TIP: adding walnuts (or Chia seeds) gives that protein plus important if you are vegetarian or vegan!
Don't forget the broccoli stems!
They are actually even more nutritious than the florets, so why should we have to throw them?
Slice them as thin as you can, add pine nuts, extra-virgin olive oil, lemon, salt & pepper… and you will have a wonderful raw and vegan carpaccio in no time!
It feels great to cook with zero waste, right?