Live Foods for Summer
DR: Can you please share some information on the healing qualities of a food that is abundant in the summer?
There are an abundance of tomatoes available in the summer – many exciting and delicious varieties! Tomatoes are rich in lycopene, an antioxidant that has been linked with good heart health and offers protection against various other diseases. No other food has as much of this important nutrient as the tomato. Please make sure to use organic tomatoes whenever possible.
While you are enjoying your tomatoes, you can contemplate this bit of folklore. Centuries ago, the French believed that tomatoes had aphrodisiac qualities and named them pommes d’amour or ‘love apples’.
Please check out our newly released book, The Complete Idiot’s Guide to Eating Raw, coauthored with Jennifer Murray and Bo Rinaldi to earn more about the healing qualities of foods as well as the simple tools you need to prepare your own delicious and healthful meals. The book is available on our website, veganfusion.com, at our restaurants or in bookstores everywhere.
DR: I’m sure you have a great recipe that makes use of tomatoes. Care to share?
But of course. Here you go. The sauce for the ravioli makes use of tomatoes.
Recipes courtesy Jennifer Murray.
Turnip and Pine Nut Ravioli
Yield: 32 raviolis
Prep Time: 25 minutes
Soak Time: 2 hours minimum
Dehydrator Time: 30 minutes (optional)
2 large turnips, peeled
2 TB. olive oil
1 cup pine nuts, soaked at least 2+ hours
2 cups macadamia nuts, soaked at least 2+ hours
1 TB. fresh rosemary, minced
4 tsp. fresh parsley, minced
4 tsp. fresh thyme, minced
2 TB. nutritional yeast
1 tsp. salt
1 tsp. freshly ground black pepper
1 TB. apple cider vinegar
[1/2] cup rejuvelac (or filtered water), (as needed)
- Using a vegetable peeler or a mandoline, to cut turnips into 32 very thin slices. Coat in olive oil and allow to marinate for at least 1 hour. If desired, dehydrate at 110 degrees F for 30- to 45 minutes to soften “noodles.”
- Rinse pine nuts and macadamia nuts, and drain well for at least 10 minutes. Place in Add to a food processor fitted with the s-an S-shaped blade, and process blend on high speed for 10 seconds.
- Add rosemary, parsley, thyme, nutritional yeast, salt, black pepper, and apple cider vinegar. Blend on high speed for about 20 seconds while adding rejuvelac (or water) through the top until a smooth, cheesy consistency is reached.
- Scoop 1 tablespoon cheese onto each turnip slice, and fold in half. Serve 8 raviolis per plate, and coat with Sun Dried Tomato Sage Sauce, recipe below.
Variation: Instead of Alternatives for the turnips, in these raviolis are many. Ttry watermelon radishes, beets, or zucchini. For smaller produce, cut twice as many slices, use one slice for the bottom, put cheese in the middle, and layer another slice on top, press down gently.
Sun-Dried Tomato Sage Sauce
Yield: 2 cups
Prep Time: 20 minutes
Soak Time: 30+ minutes minimum
[1/4] cup sun-dried tomatoes
1 cup filtered water
2 cups roma tomatoes, chopped
[1/2] cup sun-dried tomato soak water
2 TB. beets, shredded
2 TB. olive oil
1 TB. fresh basil, minced
1 TB. fresh parsley, minced
1 tsp. nama shoyu (or to taste)
1 tsp. nutritional yeast
[1/2] tsp. fresh oregano
[1/2] tsp. fresh thyme
[1/2] tsp. salt
[1/4] tsp. freshly ground black pepper
1 TB.1[1/2] tsp. rubbed sage
agave nectar to taste
- Soak sun-dried tomatoes in at least 1 cup of filtered water for at least 30 minutes minimum. Strain, reserving liquid.
- Place sun-dried tomatoes, Blend with roma tomatoes, soak water, beets, olive oil, basil, parsley, nama shoyu, nutritional yeast, oregano, thyme, salt, pepper, and sage in a blender; and blend on high speed for 40 seconds or until you reach desired the consistency of tomato sauce.