Do you ever get into a rut with what you're eating or drinking? I certainly do! As I've been putting in many hours lately, working on my new website, I have found that I am living on very simple smoothies, blended soups, an occasional juice and a daily salad.
I decided to pull myself away from the computer and switch gears with one of the things I get the most pleasure from.... creating beautiful and healthy food in my kitchen! The following is not an original idea, but I've put my own twist on this raw beet ravioli.
I'm so fortunate to have amazing farmers in my area who grow things like these gorgeous chioggia beets, also known as candy stripe beets. And it's easy to make your own plant-based cheese, but additionally you can find vegan cheeses at many grocery stores, like those by Miyoko's Creamery.
Heart Beet Rawvioli Serves 2 2 beetroots (red, golden, or chioggia candy stripe beets) juice of ½ lemon 1 ½ Tbsp. extra virgin olive oil Himalayan salt Cashew Cheese (recipe below) Green Pesto Oil (recipe below) Balsamic vinegar, cracked pepper, thinly sliced basil or chives for garnish Begin by cutting the ends of the beets, then peel them. Using a mandolin slicer or a very sharp knife, slice the beets as thinly as possible (this is actually the most fiddly part of the recipe, so take your time.) When you have a bunch of slices, use a cookie cutter to make heart shapes. In a large bowl, whisk together the juice of half a lemon, one and a half tablespoons of olive oil, and a pinch of sea salt. Add the prepared beet slices and toss to coat. Marinate for 1-2 hours. Place about a teaspoon of “Cheese” on one beet slice, then top with another. Repeat until you have the amount of Rawviolis you desire. Drizzle some Green Pesto Oil or extra virgin olive oil over top. Garnish with fresh basil, chives and freshly cracked black pepper. Serve immediately. Cashew Cheese 2 cups raw cashews, soaked in water for a few hours to overnight, to soften 3⁄4 teaspoon *New Chapter Probiotics powder, or other potent probiotic powder dissolved in 3/4 cup warm filtered water 2 1⁄2 tablespoons nutritional yeast, small flake 1 tablespoon onion powder 1⁄4 teaspoon fresh powdered nutmeg 1 1⁄2 teaspoon sea salt, fine 1⁄4 teaspoon white pepper In high speed blender, blend the soaked cashews with probiotics and lukewarm water until smooth. Remove the lid, and fold the mixture at medium speed in order to achieve the optimum smooth consistency. Scrape out with rubber spatula into a glass bowl. Allow to sit in bowl covered with towel in a room temperature place for 14-16 hours to culture. The following day once finished culturing, hand mix in the nutritional yeast, onion powder, nutmeg, sea salt, and white pepper. Store and use as a plain cream cheese substitute, or use as a base for endless variations and applications.
Note: Don’t have time to culture? Omit the probiotics and replace with 2 tablespoons lemon juice. The end result will be slightly different but still a similar flavor profile without the zing. Green Pesto Oil 1 large clove garlic, minced
3 Tbsp. minced chives
1/3 cup packed basil leaves
2 Tbsp. lemon juice
3 Tbsp. extra virgin olive oil
2 Tbsp. water
½ tsp. agave or raw liquid honey
pinch of Himalayan salt
Place all ingredients in a blender or food processor and blend on high to mix. The pesto oil should be quite fluid and runny. ENJOY!!