Want "a clean body, clear skin, and an open mind, along with increases in energy so dramatic as to occasionally make others suspicious (i.e., 'What are you on??')"? It's easy: Just stop cooking! According to Chef Sarma Melngailis, proprietor of Pure Food and Wine restaurant in New York City and coauthor of Raw Food Real World, these are just some of the benefits of an all-raw, vegan diet.
Chef Melngailis' mission is to "take 'raw food' out of the underground to take away some of the mystery, confusion, [and] exclusivity in order to make it fun, appealing, and accessible by more than just devoted, hard-core raw foodists." With dishes like Creamy Cauliflower Samosas with Tamarind Sauce, Chili Lime Tortilla Wraps, and Chocolate Molten Lava Cake, she succeeds deliciously. -- VegCooking
4 cups chopped peeled cucumber (from about 1 large English cucumber or a few Kirbys)
4 cups chopped pineapple (from 1 large or 2 small pineapples)
1 cup fresh pineapple juice
1 small jalapeño pepper, seeded and diced
1 green onion, white and 1 inch of green, chopped
1 Tbsp. lime juice
2 tsp. sea salt
1 handful cilantro leaves, plus a few extra for garnish
3 Tbsp. avocado oil, macadamia oil, or cold pressed extra-virgin olive oil
1 handful finely chopped raw macadamia nuts
Add the remaining 1 cup pineapple and 1 cup cucumber, the handful of cilantro, and 1 1/2 tablespoons of the oil. Pulse the blender quickly a few times—the gazpacho should remain chunky.
Before serving, add the macadamia nuts to the gazpacho and stir to distribute evenly. Divide among serving bowls and drizzle with the remaining 1 1/2 tablespoons oil. Garnish with cilantro.
Makes 4 to 6 servings
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