Wednesday, December 17, 2003

Give the stove a rest

Healthy, simple ideas for raw holiday treats

Did Thanksgiving leave you burned out on cooking? Can’t fathom the idea of slaving over a hot stove to make a big meal once again in just a few weeks?

“Once Thanksgiving is over, people want nothing more than to take a break from cooking for a while,” said Julie Rodwell, contributing editor of “The Complete Book of Raw Food (Hatherleigh Press, $25).”

“Unfortunately, this can mean they focus less on balanced meals and eat more unhealthy snacks and tempting holiday treats.”

To fight this cooking fatigue, Rodwell and the book’s editor, Lori Baird, suggest trying a new trend this holiday season: raw food.

“The holiday season, when people cook for a crowd, is the one time of year when we realize how small our ovens are,” said Baird. “Incorporating more foods that dont need cooking or baking can make the season a lot less stressful.”

In addition, focusing more on healthy, natural ingredients can be a great way to counteract holiday temptation. “There are many healthy recipes out there that replicate the flavor and satisfaction you get from foods that may not be so good for you,” explained Rodwell.

Raw foodists, who believe that heating foods above 115 degrees kills essential nutrients, are pros at making healthier versions of traditional dishes. Though they eat a fully vegetarian and dairy-free diet, the book’s chefs have found delicious ways to replicate many traditional favorites, such as broccoli with cheddar sauce, lasagna, and apple pie — all without cooking or baking.

The recipe below, for example, is a raw gourmet version of a tasty, but relatively unhealthy, treat: strawberry shortcake.

“People who aren’t raw foodists — or even vegetarians — should find this recipe a great complement to a holiday meal,” said Baird. “The best part is, it takes literally five minutes to make — and it doesn’t tie up a valuable space in your oven!”

Five-Minute Raw Berry Shortcake

By Sergei and Valya Boutenko

Serves 8

(Excerpted from “The Complete Book of Raw Food”)

For the crust:

2 cups almonds

1/2 cup honey

For the topping:

1 cup walnuts

1/4 cup honey

2 tablespoons fresh coconut butter (optional)

sliced strawberries for garnish

To make the crust, blend the almonds and honey until finely chopped. Spoon into a serving dish and pack down well. To make the topping, blend the walnuts and fresh coconut butter (if using) until smooth. Decorate with sliced strawberries.

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