Make no mistake I love raw food, and I love summer. Much of the origin of Nucifera is founded on these two things. Call it "getting the glow" or "high vibe" or whatever you want, but the kiss of summer on anything cheers me up. Bright sun or a fresh green juice energetically do what you would imagine they would... they make you feel good, and a little bit lighter. So while I love the coziness of fall, and the heavier cuisine associated with it, I prefer to hold on to a little bit of summer with its lighter and brighter fare– even through winter.
Keeping raw foods in your diet year round is a good idea, and there are many ways you can do this. My favorite ways simply by eating fresh fruit– apples, plums pears, adding raw herbs to a dish, or indulging in the winter greens like kale, chicories, endive etc. It's all about balance. Lightly cooking things is also a great way to achieve added warmth, without as much heaviness.
And your skin loves it...
That being said, what I love about fall is the opportunity (or motivation) to cook a little more, and spend more time in the kitchen. Fall, and the transition to winter and holidays leaves me feeling inspired to bring family and friends together in a cozier way. While summer can feel lazy in the kitchen, fall is the opposite, and my food often reflects that. Increased effort for increased pleasure!
To me this recipe is the perfect balance– it tastes of fall, but still has that energetic lightness of summer. It looks beautiful and celebratory, but is still very easy to make. Perfectly poised for a glass of wine or champagne, this dish will leave you feeling good!
Don't be intimidated by these steps. While I highly recommend making the whole thing, any of these recipes can be used in a variety of ways. Try the pesto on cooked pasta, or the cheese on a slice of bread. Add the mushrooms to your favorite pizza, or just make the flax crust for eating like chips. It tastes great together, but is all excellent individually as well.
RAW PIZZA //
There are a lot of different ways to make pizza crust in a dehydrator, and some of them are more elaborate than a simple flax crisp. However, the flax crisp is much easier, more versatile, and the chances of you making it are a lot higher. You can also do a lazier (but delicious) version- and use your favorite large tortilla crisped in the oven.
2 cups golden (or brown) flax seeds
1 cup raw pumpkin seeds
3 cups filtered water
Soak flax and pumpkin seeds in water for about 1hour until the flax seeds form a gel like texture. (This will start to happen in about 20 minutes). You can add a little more water as needed when it comes to being reading to spread it.
2 teaspoons garlic powder
2 teaspoons onion powder
1-2 teaspoons turmeric powder
1 teaspoon sea salt
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Mix all of these ingredients into flax mixture.
Add in 1 handful chopped parsley and basil.
The mixture should be spread to about 1/4 inch think. You want it thin, but not so thin that it can't hold toppings.
If dehydrating, spread thinly on dehydrator trays, and dehydrate at 115 for 5-6 hours or until you can easily flip. Then flip and dehydrate overnight.
Spread on parchment or silpat mat and bake at 150 for about 4 hours. I prefer not to score these and cook them in a full sheet. Break apart in the sizes you prefer.
Cilantro, Basil and Pumpkin Seed Pesto:
1 cup pumpkin seeds, raw
2 tablespoons nutritional yeast
1/2 teaspoon cracked coriander seeds
1/2 garlic clove, coarsely chopped
1 cup cilantro leaves and stems (packed)
2 tablespoons white miso paste
2 tablespoons lemon juice
1/2 cup olive oil + more if needed
Pinch of sea salt
Pulse pumpkin seeds, nutritional yeast, coriander and garlic in a food processor until the seeds are ground. Add cilantro, basil, miso, lemon juice + half the oil and pulse until ingredients are well combined. Continue adding oil until desired consistency is achieved. Add salt. Adjust to desired taste. Makes approximately 2 cups.
Creamy Cashew Cheese (optional):
(Kite Hill ricotta would also be great on this).
1 cup cashew cheese
2 tablespoons nutritional yeast
1.5 cups water
2 teaspoons sea salt
Blend all ingredients until smooth.
Sauté your favorite mushrooms, with a little bit of olive oil. (We used king trumpet) As you sauté you can add a splash of water and lemon juice to keep things moving. Generously add sea salt.
Layer up the pesto, mushrooms, and cheese. Garnish with herbs of your choice. My favorites are mint, parsley and cilantro. And edible flowers are always fun!
Enjoy with good company!