Simply Raw

Yes, it’s strawberries again! Difficult to not take notice of these wonderful, juicy and deliciously thrilling seasonal fruit! The strawberry season here in Switzerland has kicked in big time and there are many strawberry fields with pick your-own fruit available nearby. Quite a treat! My expedition last week-end was slightly disappointing as the fruit was not very tasty due to preceding rainfalls and lack of sun to provide them with that unmistakable sweet and juicy thrill. But yesterday the picking was far better. My only regret was that, in my great enthusiasm to want to fill my basket to the brim, I lost my car keys in the strawberry row, while picking, and thought I’d have to sleep there or walk home (!). My lesson was I should ride my bicycle next time. I was lucky enough to find them after some searching, and enjoyed every single strawberry as a result.

Here is what my picking inspired me. I wanted to share this on-the-spot “Simply Raw” invention with you, just so you will know what to do next time you go berry picking. (Just remember to store your keys elsewhere than in an open pocket and you’ll be fine!) There is only so much fruit you can eat on the spot, and then later on, so this is a nice way to use the rest.

Strawberry Tart

Crust ingredients
1 cup whole almonds
2 cups almond pulp dried and ground to flour
1 pinch of salt
6 Medjool dates
2 tablespoons agave syrup
2 tablespoons coconut oil (or other healthy fat)

How to proceed:
Grind the whole almonds first and add the almond flour to the fine mixture. If you don’t have almond pulp left from making almond milk, then use 3 cups of whole almonds. Add the pinch of salt, agave syrup and coconut oil (which you can replace with olive oil if you want) and blend with your food processor. Add the dates and blend until the mixture resembles a crumble that will stick when you press it between your fingers. Press this mixture in the bottom of a pie mould using the palms of your hands and make sure you have enough on the edges to press the sides and hold it up. Placing the crust in the freezer while you prepare the rest will help the crust set.

Filling ingredients
500g fresh strawberries (keep 5-6 large ones aside for decorating)
1 banana
1 apple
a dash of vanilla extract
1/4 cup agave syrup
2 tablespoons psyllium husk powder (or agar-agar as alternative plant gellatin)

How to proceed 
Wash, peel and prepare the fruit, and blend together with other ingredients in blender or processor. Add the psyllium husk powder last. This is to help the mixture hold, but it is not a must to use. Agar-agar is another plant based gellatin that would help in the setting of this mixture. You can also eat as it is, skipping this part, and merely freezing to set the filling. To decorate, spread slices of strawberry on the top. It is best to store the pie in the freezer for one hour before moving it to the fridge until ready to consume, again this is for the sole purpose of presentation. You can also serve and eat immediately if you don’t mind it being slightly runny. Enjoy! This will not keep for very long in the fridge as fresh food may deteriorate fast, especially strawberries which are very fragile. So eat it up and let me know if you enjoyed it!

My first class took place last Saturday 31 May 2008 and was by all accounts a great success. Read some of the participants’ comments further down and you’ll see what I mean! The day went like a breeze, and I realized while teaching how wonderful it is to get together with people who are eager to learn about raw food and how uplifting it is to share this passion with them.

As discussed during the class, there is so much to learn about raw foods – besides the health benefits, the science behind it, the history of this eating concept. Indeed, participants were most interested in learning what ingredients to use, where to buy them, what equipment to get started with, and, most important, how to fix tasty dishes! The food was glorious and everyone enjoyed tasting such a variety of raw dishes for a very first introductory class.

I want to thank all participants who came for the great energy they created during the class and enthusiasm they demonstrated. There is clearly a community to build here in Switzerland around raw food and this is just the beginning. Meeting like-minded people at live classes is part of the journey. I also want to thank my eldest daughter Celia who acted as the absolute perfect assistant!  It is also thanks to her that we have nice and bright pictures to show of a wonderful day. Thank you Celia!

Here follow some comments received:

“It was a really good introduction to raw food with easy and quick recipes. I am looking forward to the next classes!”

“The venue was perfect, comfortable, luminous and convenient – it felt just like home, which helps me visualize myself making the same recipes in my own kitchen.”

“This class has helped me understand how I can feel happy and satisfied with a healthy raw food diet”.

“Today has made me feel enthusiastic about being more adventurous with raw food.”

“Today I have learned to think of food differently.”

“Amy is full of energy and teaches with passion. Many thanks for all this organization and this great ‘Simply Raw’ Day”.

“In some intangible way, I felt today like more ready to make changes in my life, and not just regarding raw food!”

Next Classes
My next Level 1 class is taking place on Saturday 21 June. There are still a few seats available, but don’t wait too long if you are interested. It will be another amazing group of enthusiasts!

To continue on your raw journey, I will be offering as of September more Level 1 Classes, including some in English, as well as Level 2 Classes on Everything Green (green juices, green smoothies, sprouting and how to include sprouts in delicious recipes) and Level 3 Classes on the Art of Dehydrating (making crackers, bread, cookies, crispy cereal and tacos). For more information, click here. Class dates for the fall will be announced in August.