Saturday, June 13, 2009

Raw Food Workshop at Soho House, NYC

Today little people gathered at Soho House with their parents to learn to make healthy summer dishes. Our focus was raw foods that are tasty, nutritious, and help us to cool down. We had a range of kids from ages 2-6. All of them were excited about the amazing flavors and colors on their cutting boards. We had a summer theme- and practiced some yoga in between. Below are some of the pictures and recipes. 

Watermelon Mint Salad 

This sassy summer salad is great for lunch on the go, barbecues, post workout snack, and kids enjoy it too. It's easy to make and tastes great. Watermelon is a powerful food, rich in Vitamin A, B Vitamins, vitamin C, lycopene, magnesium, and potassium.


Sassy Watermelon Mint Salad (prep time 15 minutes)

1 5lb watermelon 

1 red onion or vidalia onion

1/2 cup fresh chopped mint

1/2 cup fresh chopped parsley

1/2 cup fresh chopped cilantro

4 tbs fresh lime juice

salt and pepper

(1/2 cup feta cheese, optional)


Cut the watermelon into inch size chunks, slice the onion into thin ring like strips and soak in a bowl of cold water for at least an hour. Discard the water and remove onions. In a large bowl add the watermelon, mint, cilantro, parsley, lime juice, and onions, gently mix then add salt and pepper to taste. 

Mango Lettuce Wraps (prep time 30 minutes)

These mini wraps are a great way to bulk up on fiber from greens while experiencing the sweet taste of mango on a warm summer day. 

2/3 cup raw chopped cashews   1 handful cilantro leaves               

1 tbsp sesame oil                         1 handful basil leaves

1/2 cup lemon juice                    1/2 handful mint leaves

2 tbsp chopped ginger                 1 tbsp shoyu (soy sauce)

1 cup almond butter                     1/4 cup agave nectar                 

1/2 head of cabbage shredded   1 carrot cut into thin pieces       

1 mango cut into pieces               6 large collard green leaves

Mix all liquid ingredients on high in blender (agave, lemon juice, ginger, shoyu- then add almond butter) you are looking for a cake-like consistency. Then fold in shredded cabbage. Mix cashews in a separate bowl with sesame oil and sea salt. Cut the center rib away from the collard green leafs and arrange on the cutting board with underside facing up. Arrange cabbage mixture, carrots, mango, cilantro, basil, mint, inside the wrap and fold.

Coconut Acai Ice Pops

8 oz acai puree (can be in packet form)

1/2 cup bluberries

2 cups water

1/2 cup agave nectar

1 cup fresh or canned coconut milk

Place acai berry, blueberries, water, and agave in high speed blender and pulse until you have a smooth mixture. Pour about have the mixture into popsicle molds then top off with the coconut milk.  Place the popsicle stick inside and freeze for at least 1 hour. Remove popsicles from mold by gently running the molds under warm water. 

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