Raw Food Thursday 7/19
Spicy Corn Relish
Carob Pudding with Raspberries
(from "Raw Food Real World")
We can't have a raw food week without Pad Thai (recipe), can we? ;)
The spicy corn relish is something we were playing around with to match up with the pad thai -- and it turned out really well. Here's the recipe...
Spicy Raw Corn Relish
2 ears of corn
1 tbs. olive oil
1 tbs. lemongrass, finely minced
2 tbs. shallot, minced
1 tsp. garlic
1 tsp. of lime zest
1 tbs. of nama shoyu
1 tbs. serrano (or jalapeno) minced
1 tbs. lime juice
1 tbs. minced cilantro
Strip the corn off the cob and put in a medium bowl along with the olive oil, lemongrass and shallot.
Using a mortar and pestle (or a blender), add the garlic, lime zest, nama shoyu, serrano, lime juice and cilantro and mash up until it gets pulpy. Add to the corn mixture and toss to incorporate.
Spread the corn mixture out on a teflex sheet and dehydrate for 1 hour at 105F -- or if you're impatient like me, start eating it by the handful. ;)