I’ve known and enjoyed Sheree Clark, the managing partner of Sayles Graphic Design, for many years. Last fall I attended The Des Moines Raw Food MeetUp at Jasper Winery — and watched her in action as a Vegan raw food chef and instructor.
Raw food is not heated above 105 degrees Fahrenheit, and advocates believe that foods cooked above this temperature lose a significant amount of their nutritional value.
Wine is not heated, and therefore is considered a raw food.
The food at the Meetup was delicious, and I asked Sheree to write an article with recipes for the Make Mine Wine readers. The article appears in the Winter 2009 issue that is out now, and we have wine pairings listed with each recipe.
Basil is one of my favorites, and Sheree provided a Raw salad topper, Basil Honey Mustard Dressing. She recommends serving the salad with Tomato Tartlets in Basic Macadamia Crust, a quick, impressive dish.
A wonderful calorie-saving idea is to use a spiralize zucchini (with a Spiralizer) as a substitute for high-carb pasta, as Sherre did for the flavorful Puttanesca Pasta. Her quick 3-ingredient Raw Truffles are delightful when paired with the white Tassel Ridge Winery Prairie Snow.
Attending the Raw Food Meetup was a great experience, and I am glad to now have some simple recipes to work into my meal-planning. Sheree says enjoying raw food doesn’t have to be an all-or-nothing proposition. The way she puts it, she is 100% raw, 95% of the time.
If you don’t have the Winter issue, subscribe online at www.MakeMineWinemagazine.com today ($12 for 4 issues) and we’ll get it in the mail to you right away.
In the mean time, you can continue to enjoy a wonder raw food … wine!
Cheers!
Barbara Rasko
Publisher
Make Mine Wine
thanks for the info on the raw foods and wine.
http://www.rawpeople.com/?utm_source=A&utm_medium=B&utm_campaign=C