cal cooking club's co-president shikha

cal cooking club's co-president shikha

 

nutrient rich, tasty kale

nutrient rich, tasty kale

 

 

 

 

 

 

 

 

 

 

 

On April 21 I helped Cal Cooking Club run a cooking demonstration for the Earth Week celebration on Memorial Glade.  It was a hot sunny day and we had two raw dishes to demonstrate: a raw kale salad and a raw apple strawberry crisp.  Now, I am not an advocate of eating all raw food, but it so happens that these recipes are delicious.

First up, the crisp.  The recipe came from Cafe Gratitude, which is a raw, vegan restaurant that has a few locations in the Bay Area. 

Raw Apple Strawberry Crisp recipe:

 

Crust

 

4 ½ c. walnuts or almonds

¼ c. well packed, very finely chopped dates

2 T. cinnamon

1 T. vanilla

1/8 t. salt

 

Filling Ingredients:

 

8 c. sliced apples

5 c. sliced strawberries

¼ c. maple syrup

¼ c. lemon juice

1 T. vanilla

A pinch of salt

 

For the Crust

 

In the bowl of your food processor fitted with the “S” blade process for 1

minute 3 cups of the nuts with the cinnamon, vanilla, and salt. Continue

to process while adding small amounts of the dates. Then place in a bowl

and add remaining 1-½ cup pecans. Press the crust into your pan. Setting

aside 1-½ cups for the topping.

 

For the Filling

 

Combine all the ingredients in a bowl and mix well. Evenly distribute the

filling on top of crust. Then crumble the remaining crust on the top.

Refrigerate for a bit before serving for best results. Serve with ice

cream!

 

Note: You may substitute local ripe seasonal fruits for the strawberries

and apples.

 

(Thanks for sending me the recipe Shikha 🙂 )

 

Next up, the raw kale salad.  Cal Cooking Club’s co-president Sophia created this recipe.  I was not sure this would be tasty because kale is tough when it is eaten raw.  However, the lemon juice and the salt tenderize the kale perfectly.  You can use any kind of nut and any kind of dried or fresh fruit.  Play with it/use what you have in your pantry.

Raw kale salad recipe:

1 bunch of kale ( I like the California kale variety), washed, sliced thinly

1 cup walnuts, toasted and roughly chopped

1 cup dried or fresh fruit chopped

lemon juice

olive oil

salt, pepper

I like to slice the kale stalks thinly and include them in the salad.  Be bold, include the stalks.  Mix everything together, use your own discretion on how much lemon juice, olive oil, salt and pepper to add.  Let it sit for a few minutes, eat up.

 

quick, healthy, refreshing

quick, healthy, refreshing

adventurous cal students, they said they liked the food (:

adventurous cal students, they said they liked the food (:

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