Infuse raw foods for a more healthful diet

About five minutes after first meeting Robin Roberts during a networking luncheon, we made a firm commitment to start power walking.

So for the past two months, I have bolted out of bed three times a week to meet my almost next-door neighbor at a dawn-breaking 6 a.m.

To capitalize on my newfound legs and vigor, I began paying a little more attention to what I've been shoveling in my mouth. In other words, cheeseburgers, hash browns, fried chicken or any food that starts with "Mc" are now out.

So when I heard about a raw food "un-cooking" demonstration and radio broadcast to be held at the Grand Kitchen & Bath in St. Petersburg, I knew immediately I wanted to attend.

Elizabeth Dougherty from Food Nation Radio Network was there with guest chef, educator and cookbook author LindaJoy Rose, who demonstrated several recipes from her book "Raw Fusion Recipes, Better Living through Living Foods."

"'Raw Fusion' blends the incredible health benefits of a raw foods lifestyle with the great tastes and convenience of cooked foods," Rose said, convincingly.

I liked the fact that she wasn't espousing an all-or-nothing proposition. Her book was written for those of us who are open to making positive changes in our diets but might find the concept of full raw foods intimidating and too far on the fringe.

My favorite recipe of the evening was her Portobello pesto pizza, which I am sharing with you this week. It was unbelievably flavorful.

Let's start with the "crust," which required a good imagination. It was fashioned out of ground walnuts, pecans and dates with fresh herbs and olive oil, and then layered with a "cheesy" spread of macadamias and pine nuts, soaked and pulsed in a food processor.

If you would like to learn more, Rose will be teaching at 6:15 p.m. Aug. 11 at the Rolling Pin Kitchen Emporium in Brandon. Reserve your seat by calling (813) 653-2418 or registering online at www.rollingpinonline.com.

Portobello pesto pizza

Crust

1 cup pecans

1 cup walnuts

4 to 6 dates

1/2 cup fresh herbs (rosemary, thyme, oregano)

1/4 teaspoon Celtic sea salt

1/4 cup olive oil

In food processor, lightly process the nuts. Add dates and salt. Pulse until batter becomes sticky, and then add the olive oil and herbs. Process until mixed. Press into a 10-inch or larger diameter pizza shape on a large plate. 

Topping

Slice 2 Portobello mushrooms into small pieces and marinate for 1-2 hours in 2 tablespoons of nama shoyu or tamari sauce. Dice and chop the following: tomatoes, spinach or arugula leaves, red or yellow pepper and raw olives.

Nut raw-cotta cheese:

1 cup raw macadamias

1/2 cup pine nuts

1 lemon, juiced

1/2 cup water

Celtic salt

Italian herbs (optional)

Soak nuts for 6 hours. In a food processor or blender, pulse ingredients together. Start with juice from 1 lemon and add more to taste. Blend until smooth; the consistency can also be similar to ricotta cheese, if you prefer. Add salt to taste.

Pesto sauce

1 cup fresh basil

1/2 cup pine nuts

1/4 cup olive oil

1 lemon, juiced

1-2 garlic cloves

1/2 teaspoon Celtic sea salt, pressed

Blend well add water if needed to create a thinner consistency for drizzling. 

Assembly

Put a layer of cheese on top of the crust and then top with mushrooms, tomatoes and other veggies. Drizzle pesto over top.

"Raw Fusion Recipes, Better Living through Living Foods"