We had a fantastic final class of the Spring Earthcafe Series. Savrah Kramer, owner of Savrakraut in Los Angeles, came up to teach us delicious Raw Cuisine.Her Approach to raw food was so balanced and easy to integrate no matter what a person’s choices are around food. We made a Sea Palm Alfredo, Raw Kale Salad, Cacao Macaroons, and a delicious Green Smoothie. She also taught us how to make our own Saurkraut. Later that day, we talked about how to stock up and create an herbal first aid kit. It was a beautiful day on the farm in Bolinas. I look forward to more food adventures out there.
Here is Savrah Kramer and her delicious beginnings of her Raw Kale Salad. The orange fruits are cherries in the bowl
Carin:
Thanks again for all the amazing cooking you did while at RDI. I am back in Chicago and trying to maintain the spirit of our dinners on the farm. If possible it would be great to get the macrobiotic dish and vegetarian portuguese recipes.
Hi Carin –
I so enjoyed your cooking at California Witch Camp. I think you could make a fortune from a cookbook of the recipes you crafted/used that week. One recipe in particular was dear to me and I’ve never had anything like it…it was the rose salad dressing (for a green salad with almonds).
Would you be willing to post that here? I would so love to try to recreate it.
Much thanks and great awe for your skill – Jennifer
Hi Jennifer,
Thanks so much for your sweet comments. I too love that rose dressing, and love to eat it on a green salad with candied almonds, fried pita, and fresh organic roses on top.
I get my rose water from the middle eastern market, or the health food store.
enjoy…
* 1 shallot, peeled and quartered
* 1/4 cup champagne vinegar, or white-wine vinegar
* one teaspoon rose water(or more to taste
* 1/4 cup extra-virgin olive oil
* 1 tablespoon Dijon mustard
* 3/4 teaspoon salt
* Freshly ground pepper to taste
put the vinegar, rose water, mustard, salt, pepper in the blender and blend on low. Slowly add the oil so the dressing can come together nicely.
Enjoy
Hi Kevin,
Thanks so much for your comments.
Which macro recipe do you want?
As far as the veggie brazilan soup, here it is. This is from the Moosewood Cookbook. It is a classic recipe. It really is great with farina or farofa on it(toasted cassava) which you can get at your local brazilan market.
this meal is served best with garlic rice, sauteed kale with garlic, and ideally fried plantains.
enjoy….
Ingredients
* 2 cups black beans
* 1 tablespoon olive oil
* 2 cups onions, chopped (about 1.5 large onions)
* 10 medium garlic cloves, crushed
* 2 tablespoons cumin
* 2-2 1/2 teaspoons salt
* 1 medium carrot, diced
* 1 medium bell pepper, diced
* 1 1/2 cups orange juice
* black pepper
* cayenne
* 2 diced tomatoes (optional)
* sour cream (optional)
* cilantro (optional)
* salsa (optional)
Directions
1.
1
Soak beans in plenty of water for at least 4 hours (preferably overnight).
2.
2
Place the soaked beans in a kettle or dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 1.25 hours).
3.
3
Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot.
4.
4
Saute over medium heat until the carrot is just tender. Add the rest of the crushed garlic and diced bell pepper. Saute until everything is very tender (10-15 mins). Add the sauteed mixture to the beans, scraping out every last morsel.
5.
5
Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
6.
6
Puree all or some of the soup in a blender and return to kettle. Simmer over very low heat 10-15 minutes more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.