Wednesday, September 10, 2014

Raw Butternut Squash- Tomato Curry with Parsnip-Fennel "Rice"

I don't think I will be entirely satisfied with my raw food experience until I make every Indian dish in raw form. Unfortunately, my Indian cooking skills were never very pure and just fell in generic "curry" realms. So if anyone has advise on great raw matar paneer, raw chana masala, raw vegetable korma, or raw naan (a girl can dream, right?) let me know. For right now here is a new raw curry I have come up with.

For Parsnip- Fennel Rice:

3 parsnips
1 fennel bulb (stalks and any green parts removed)
1 teaspoon coconut oil
Celtic sea salt to taste

Chop coarsely and add to food processor. Pulse into a grain-like texture.

For Butternut Squash- Tomato Curry:

1/2 a butternut squash, seeds removed
2 medium-sized tomatoes
1 teaspoon coconut oil
1 tablespoon turmeric
1 tablespoon cumin
1 teaspoon cayenne
1 teaspoon fennel seeds
2 teaspoons coconut aminos
2 teaspoons apple cider vinegar
1 tablespoon almond milk
Celtic sea salt to taste
1/4 cup diced red onion
1 cup of peas
Sage and red pepper flakes to garnish

In a food processor combine squash, tomatoes, coconut oil, turmeric, cumin, cayenne, fennel seeds, coconut aminos, apple cider vinegar, almond milk, and salt. Blend until the consistency of a very thick soup. Add diced red onion and peas. Mix well, plate and add garnish. Enjoy!

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