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Issue 38: Paul Nison's Raw Recipes

Paul Nison brings a wealth of information and experience in raw food nutrition. He is passionate about raw food and its health benefits. Paul believes that raw is the most healthful way we can eat our foods—so healthful, in fact, that eating food raw is also known as eating live foods and uncooked foods. Paul knows that raw food recipes help make eating raw foods a delicious, fun, quick, inexpensive and simple experience—so here are a few of his recipes.

Mushroom Pizza
Serves 2

Ingredients
1 Portobello mushroom
1 tomato
3 tablespoons of almond butter or tahini dressing (See Paul’s Tahini Dressing recipe below.)
1 lemon, juiced

Directions
Clean and stem mushrooms so you just have the mushroom caps. Clean mushroom caps and turn upside down. Put lemon juice over them, and then add nut spread. Next, make very thin tomato slices and lay them on top. Enjoy!

Tahini Dressing
Serves 5

Ingredients
4 oz.. of raw tahini
½ lemon, juiced
1 garlic clove
Pinch of cayenne pepper
Namo Shoyu soy sauce to taste

Directions
Blend all ingredients with enough water to make a dressing consistency. Add Namo Shoyu to taste.

Pesto
Serves 4

Ingredients
2 bunches of spinach
1 bunch fresh basil
½ lemon, juiced
2-4 cloves of garlic
1 cup pine nuts
½ teaspoon Celtic sea salt
½ cup olive oil

Directions
Clean and wash greens. Blend garlic in a food processor; add remaining ingredients and blend again. Serve as a dip or over pasta. (See Zucchini Pasta recipe below. Double to serve four.)

Zucchini Pasta
Serves 2

Ingredients
2 zucchini (You may also use yellow squash.)

Directions
Put the zucchini into a Saladacco (Note: A Saladacco is a spiral slicer that is perfect for raw food chefs.)

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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