Kevin: Let's talk about salad again. Like you said, it's sometimes tough or you get bored with salad. What are some of the things you can do to spice up some greens in a salad?
Nomi: I easily think the incommunicable of the salad is the dressing. I remember when I worked at Hippocrates, Annamarie Clements was speaking and she told us about a young girl who was very ill and was easily having a hard time. They don't just eat salads; they have a ton of sprouts in them. She said to Annamarie, if only her beloved dressing could be in it she'd be able to eat it better. They went out and bought it for here. It wasn't even that salutary a thing. It helped to get it down. So it's terribly prominent that it taste well.
Food And Dessert
So here's a quick one that you can just make in a bowl. I call it Orange Tahini dressing. Use half a cup of fresh orange juice. Look, people are going to go out and buy miniature Maid or whatever that stuff's called, and use it. I wouldn't but you do the best you can for yourself at each moment. If that's the best you can, in other words if you can't make yourself squeeze an orange, which is a miniature hard for me to grab my brain around, I know that, especially when you're beginning out, you might recommend fresh orange juice and a couple of tablespoons of raw tahini. Tahini is made out of sesame seeds. It's just like peanut butter only it's made with sesame seeds. It'll be hard to find in a grocery store or condition food store raw and if your condition food store has it and it says it's made out of toasted seeds then go up and say, could you please get this for me in raw, because the same fellowships that make it toasted also make it raw. Half a cup of Oj, two tablespoons of raw tahini, grate a miniature piece of fresh gingerroot. You can buy an inch long piece of gingerroot at the grocery store. You don't have to buy the whole chunk. Just break it off, stick it in a baggy and they'll charge you whatever it is, 29 cents or whatever. Quarter teaspoon of cinnamon, a pinch of curry powder, a pinch of sea salt.
Just put it in a bowl, whisk it with your fork and toss that over your salad and it's very, very yummy dressing. Then I'll tell you what I use whenever I have a salad. It's not all raw, but I'm not all raw. I used to be all raw. 100%.
I use a miniature bit of balsamic vinegar, which isn't on everybody's good food list. A tiny, tiny estimate of toasted sesame oil which is undoubtedly not on the good food list but it gives it a wonderful, I like an Asian flavor personally. Then I use a small estimate of either flax or hemp oil which I keep in my freezer to keep fresh, a dash of Chinese rice cooking wine, which is called mirin. I always use seaweed if I don't use big fresh chunks you can get shakers of distinct seaweeds or kelp at most probably condition food stores, and something sweet. I'm talking teeny amounts, like agave or maple syrup. Maple syrup is not raw. I don't know if agave is.
People say that it is but I find it hard to believe. Then something salty, like a tiny bit of sea salt or nomashoiy which is a soy sauce that's supposed to be raw. So it has something sweet, something salty and something tangy. That works for me in a salad. Is it a excellent recipe? easily not, but it gets me eating big volumes of salad.
Kevin: It's approximately like you've kind of got to go with what works for you in order to make it palatable. What are some of the flavors that you can add to make different, like international meals. I think one of the other challenges, say you do prepare something from the Salidako and now you've got this great zucchini pasta and you're like, man, I just don't want to have Italian any more?
Nomi: Exactly. You want to get over the Italian. Well, I'm going to my pantry right now because it's a easily good demand and there's all kinds of things now on the shop that make it easy. For example, if you want something to taste Chinese, I love that flavor. There's a spice put out by
several companies, called Chinese Five spice. Just smelling it, you know. It includes star anise, cloves, cinnamon, fennel and pepper. Let's see. The other one is anise, cinnamon, star anise, cloves and ginger. So they're a miniature different. Just that alone will make approximately whatever taste Asian. Then as I mentioned, sesame oil which is undoubtedly to be used in miniature quantities because there's nothing good about cooked oil. It's bad for you. So that's your Asian.
There's also, I have ground star anise powder which has a very licorice-y taste. Then Frontier Spice, which is a overwhelming company. My beloved spice that they make is called Pizza Seasoning and I use this is my salads, too. I didn't even mention the seasonings I put in it. It makes approximately whatever taste Italian but it also complements most other dishes. It just has a nice variety of things in it. But Frontier also makes something called Bombay Veggy Blend. Just smelling it, you think you're at an Indian restaurant. It's fabulous.
Then other Indian spices would be cumin and I have something called garamasala which has coriander, cumin, chilies, something I can't read, I think it says clove, bay leaf, cassia and ginger. So the condition food market probably are the best bet to get these. The spices you buy, like the big supermarket brands, they've all been irradiated, which is a whole other topic, but you want to avoid irradiated food.
Another good spice is curry powder, back to the Indian. I love cinnamon. Cinnamon isn't just for dessert. For people who like things spicy, a miniature cayenne pepper in just about anything. A very overwhelming spice, it has very therapeutic aspects to it. I even have some real washabi powder which I wouldn't be shy about. If you love the taste of washabi, which is that hot horseradish green paste that they serve in Japanese restaurants.
Kevin: Feel it in the back of your forehead.
Nomi: If you have too much, right, but the thing is, for people who aren't used to using spices these mixes, like the Bombay Blend or the Italian spices are easily a good bet.
Nomi: Kind of like a no-fail approach?
Nomi: people can be a miniature afraid of using spices.
Kevin: Now, you mentioned desserts a miniature bit. I think one of the coolest things about raw food is that you can have your sweetmeat and sometimes it's not that bad for you.
Nomi: commonly if you're manufacture a pie, the crust is made out of some kind of nut. And then the filling, just endless the variety of things you can make, some kind of fruit. Lots of time people will make something like this and eat it for breakfast. It isn't always necessarily the excellent food combining. My book, each method has a miniature fastener next to it if it's properly "food combined" and that's explained elsewhere in the book and there is not one method in the sweetmeat section that has that symbol.
They're just not, but a lot of people could care less about proper food combining and that's fine. whatever works. I don't always wholly follow it, although I never have protein and carb in the same meal. So there's approximately endless things you can do with dessert. One of my beloved quick things is, if you like whipped cream. This is so much best than whipped cream. Cashews, that have been soaked a miniature while, water and dates or maybe agave, if you prefer that. You just can whip that up. It's just so delicious and of course, you can use it on top of other things. The other day I just was craving something sweet and I was lucky enough to find some fresh figs, which to me, are like manna. I cut each fig in half, commonly I just eat them plain they're just so good, but I wanted something a miniature sweeter than that and then I took a few dates and cut them into quarters and just stuck a date in the middle of each fig and that was it. Just sort of leaning against the counter I made myself a miniature treat.
It can easily be that simple.
Kevin: Say you want to make a raw pie, how much time does it take compared to manufacture something that you stick in the oven?
Nomi: With raw food it's all prep. With cooked food it's prep plus waiting. Say you're manufacture spaghetti sauce and it's cooking on the back of the stove and the steam is rising, that's how ultimately you're getting the taste you want. With raw food if you're manufacture spaghetti sauce you don't just
use fresh tomatoes you also use dried tomatoes to thicken it up. So the most - - you're manufacture a crust so that was probably a food processor and then you're manufacture a filling, so that's probably a blender, so it could take you 45 minutes to an hour to make a raw pie.
Kevin: It's pretty comparable I guess. This has been an imaginable estimate of facts in a short estimate of time. Why don't you tell everyone a miniature bit more about some of the facts on your site and your book so they can be prepared?
Nomi: Well, thank you. I would love to. My book is called The Raw gourmet. It's a good book in terms of answering all the questions. If you easily take this book and read it like it's a novel from the beginning to the end together with appendix, you will have all things you need to know about having a raw food kitchen. It has 250 or so recipes in it, filled also with full color photographs. A lot of people easily appreciate photographs of the food they're making.
Kevin: From the website it looks amazing.
Kevin: So, Nomi, we've just run out of time here so I want to thank you so much for being on this call. This is a ton of information. I know that my wife, Ann Marie, is going to easily love this, because she's always finding for new ways to bring raw into the kitchen. So thank you much for sharing this.
Nomi: It's my pleasure, Kevin. We did touch on a lot of spellbinding subjects and there's just a lot more to it. It was just easily a great delight to speak to you.
Salads, Dressing, Spices and Deserts in a Raw Food Lifestyle
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