Here’s a video that Lori Painter and I made recently, showing off some raw food creations we concocted for a raw potluck we attended in Vegas.
Making this video was totally spontaneous, so we got a bit silly at times. Hope you enjoy it.
I make the zucchini hummus differently each time. This time I blended in some sun dried tomatoes and fresh basil. I also like making it with red pepper and parsley. When I want it spicy, I throw in some hot peppers. I typically use this hummus as a dip for carrots and/or celery.
Lori’s coconut-banana cream pie was especially popular at the potluck — there were no leftovers for us to take home.
I made the raw lemon meringue pie once again for a raw Thanksgiving potluck. Aside from soaking the Irish moss and cashews in advance, it takes about an hour to make. For a raw dessert it’s really good. The lemon filling only has 4 ingredients: lemon juice, Irish moss, agave nectar, and a pinch of turmeric. The pie crust is nothing but macadamia nuts and sea salt. And the meringue topping is made from coconut, cashews, and a bunch of other ingredients.
I ran some of the pesto balls through my dehydrator afterwards for about 12 hours. I liked them even better than the pre-dehydrated versions shown in the video. They came out crispy on the outside and moist on the inside, and a little dehydration made the flavors even stronger. I can’t share the recipe because we just kept adding stuff to them until the flavor seemed to be just right.
On a typical day I tend to eat very simple meals (like green smoothies, fresh fruit, salads, carrots and guacamole). I don’t eat complex foods like the ones in the video on a regular basis. But I often make something special for a raw potluck because it’s fun to share it with others.
I never used to enjoy cooking, but I love making creative raw dishes these days. I’ve done a lot of experimenting over the past two years to figure out what food combinations work well together.
Lori refers to me as her “partner in crime” in the video because we both used to shoplift in our late teens. Fortunately we’ve managed to redirect our criminal masterminding skills to the creation of delicious raw food treats.