Recipe Information
From Lorrin Parrish/owner, Café at Body Yoga Spa
Ingredients
- 2 cups tomato
- 1 cup zucchini
- 1 cup water
- 1/4 cup crushed ginger
- 3/4 cup olive oil
- 1/2 cup pitted dates
- 2 teaspoons coriander
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1 tablespoon Celtic Sea salt
- 1/2 cup mint leaves
- 1 tablespoon lemon zest
- 3 cups very fine diced red pepper
- 1 cup fine diced Roma tomatoes
- Garnish: chopped mint, organic olive oil and vinegar
Directions
- Mix the following in food processor until smooth: 2 cups red pepper, tomato, zucchini, water, ginger, olive oil, dats, corianger, cumin, cinnamon, cayenne, and sea salt.
- Add the following and mix briefly so pieces of green mint are still visible: mint leaves, lemon zest.
- Approximately 1 hour before the completion of the simmering time, brown the pork in a large, heavy skillet on medium heat.
- Remove to a large pot and fold in the following: remaining red pepper, Roma tomatoes
- Garnish with mint, olive oil and vinegar.
Notes
From a study published in the Journal of Nutrition: The raw food diet is based on unprocessed and uncooked plant foods such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans, dried fruit and seaweed. Heating food above 116 degrees F is believed to destroy enzymes which assist in digestion and absorption. Cooking is also thought to diminish the nutritional value and life force of food. The numerous health benefits of eating raw include: increased energy improved skin appearance better digestion weight loss reduced risk of heart disease no saturated fat or trans fats reduced risk of diseases such as heart disease, diabetes, cancer, lowered plasma total cholesterol and triglyceride concentrations.
