Simply Raw

As promised, here is the recipe! Sorry it took so long to share, for those who asked for it! The following recipe takes a few minutes to prepare, and of course it is simply delicious as well as simply raw! It’s a great way to use beautiful summer peppers, eat healthily and feel great — all at the same time!

The recipe comes from a book by Carol Alt, famous supermodel and raw foodist, who wrote the recipe book entitled “The Raw 50″ — not because she is 50 (she is younger, and very beautiful) but because the book offers 50 raw recipes!

Red Pepper Curry Soup (serves 2-3)

The ingredients:
- 2 red peppers
- 1 apple
- 1 ripe avocado
- 1/2 cup pine nuts (125 gr)
- 1 cup pure water (250 ml)
- 1 handful basil leaves
- 1 small red onion
- 1 clove of garlic
- 1 tsp curry powder
- 1 tsp himalayan crystal salt
- 1 pinch chili powder (to taste)

How to proceed:
- Set aside half the apple and avocado chopped, as well as a chunk of the red pepper, sliced (as on the photo), along with a few basil leaves, for the garnish.
- Blend all remaining ingredients (pepper, apple, avocado, pine nuts, onion, garlic, basil and spices) in a high speed blender to combine well. Add the purified water last and blend until creamy. Serve immediately!
- This very tasty soup will keep in the refrigerator for several days.

Latest news on my raw food classes

My last introductory level class took place this past Saturday 11 July and was a fantastic success. For the fist time the class was sold out with 10 participants! The atmosphere was very laid back and comfortable. Despite being a larger than usual group we had great pleasure in sharing, learning and tasting. What a team that was, what energy and what enthusiasm! All the dishes were delicious and everyone left feeling enchanted, with plenty of ideas to regenerate their health and well-being — not to mention the best treat of all, having made new like-minded friends and slowly building the local raw food community to share our passion and experiences. What a day that was!

I received many new class bookings and can now confirm the Simply Raw Level 2 Class (All About Green) will take place on August 22, there are a few seats still available. The Simply Raw Level 3 Class (Dehydrating) scheduled on 12 September is fully booked, and I will be posting a new date for the many others who have signed up on a waiting list. It looks like this second date will also be fully booked. I will also soon publish a new date for a Simply Raw Level 1 Class. All of these classes are in French, I am afraid. I have recently received a few more enquiries from English speakers, however, and will also post a date for a Level 1 class in English. I wish you all a wonderful raw summer! And Happy National Day to the French!

I returned from a recent short stay in Tuscany with my eyes full of sunshine and my tastebuds full of Mediterranean flavors. For me, Italy will always remain a heaven of summer treats, authentic local cuisine and unparalleled culinary know-how. Of course, Italy has not gone raw, per se, but ideas for raw, healthy and vegan dishes really do abound. One mainstream dish in Tuscany is the zucchini carpaccio, which inspired the following simple and tasty dish…

Zucchini Carpaccio with ground Brazil Nuts

The recipe is as simple as the picture implies. You will need one small zucchini (courgette) per person which you need to thinly slice on a mandoline (or by hand if you can manage), a little bit of red onion, as well as high quality cold-pressed virgin olive oil, a must to help you enjoy Italian flavours. While the original Tuscan recipe uses parmesan cheese, I suggest the following nut-based alternative. 

Prepare a Brazil Nut crumble by pulsing one handful of these nuts in a small processor together with a pressed clove of garlic and some Himalayan crystal salt. This salty and savoury crumble is great to provide an extra bite to so many dishes, as parmiggiano can do so well… Just sprinkle this on top of your sliced zucchini.

To prepare the plate, it’s dead simple. You can be inspired by the image or try it your own way. Place the sliced zucchini, onion and nut crumble nicely on the plate and pour some olive oil on top. Press some lemon juice on top as well. The point of the carpaccio is to let the oil penetrate the dish during a few minutes before eating, but you basically got this dish ready in just a few minutes. I have to admit I used too much onion, especially as it wasn’t the sweet kind… Sweet red onions work much better here, and you don’t need as much as is pictured! Add a few black olives if you want, for both color and taste. I served this with a spicy red pepper soup and a black cherry crumble. If you’d like these recipes too, please let me know by leaving a comment below!!!

Reminder: Brian Clement Conference on July 8 in Geneva

At the risk of repeating myself, I wish to remind you of the great summer event taking place next week in Geneva with the conference of the famous director of the Hippocrates Health Institute, Dr. Brian Clement, whose reputation in the fields of natural health, alternative medicine and raw and living foods has been established worldwide. Don’t miss this great opportunity to listen to this amazing speaker! For more information, click here. This link takes you to the website of the Institut Haute Vitalité, where you will be able to sign up for the conference and read more information about Brian Clement. (By the way, Dr. Clement will be speaking in English with simultaneous translation into French, so this is convenient for both English and French speakers). You can also contact Carole Dougoud directly here.