This is right out of The Balanced Plate Recipe book by my favorite recipe author Renee Loux (Underkoffler). I have made this one many many times. It is very bitter. At first, I wasn’t sure I would like it, now I can hardly get enough. Apparently it is also very good for the liver. It is for bitter-lovers.
4 c. radicchio (or escarole, chicory, frisee)
1 c. chopped basil leaves (optional)
4 tbl. olive oil
Juice of 1-2 lemons
2-3 cloves garlic, roughly chopped (I never add this)
1/2 tsp. coarse sea salt + a pinch (I often forget this)
4 tbl. pine nuts
I toss it all in the food processor, however Renee tells a delightful story of how these can be mashed in a suribachi (a grooved Japanese mortar and pestle) to a pesto texture. One can pass the grinding task from person to person in a relaxed social gathering (it is quite a job for only one person, so I can see how it would be nice to pass the bowl). Renee says she has found no better way than this hand grinding, to get the taste as deliciously developed.
One more plug for her books, I continue to return to them. Her first book is more raw focused: Living Cuisine. Her second has a nicer and prettier format, including icons to spell out which ones are all raw, are gluten free, etc. Both are excellent in that she includes info on how to heat gently when you do heat. Her two books are not just excellent for people transitioning to all raw, they are also excellent for people who intend to be 80% raw. She explains very well and the dishes are great tasting and mostly very simple! The indexes of both books are too small, that is my only hang up with her books.
I can’t say enough about her authorship because that is what made raw happen for me. She brought raw to the center stage of my diet. The unbelievable tastes and her recipe instructions and explanations just made it doable. Now that I have worked with many other raw recipe books, I continue to hang on hers the most. I will happily keep experimenting with others, looking for new discoveries…A different style and my second most used/returned to is Rawsome by Brigette Mars, a handy book filled with TONS of very simple and good tasting recipes. Rawsome has a lot of good info for new rawfoodies too. The recipes are brutally simple. I am happier with the elegance and culture behind Renee’s work. Her flavors have rich depth. Do you have any favorites?
I understand I am going to have to venture into the world of Victoria Boutenko…I am not looking forward to her recipes though. I have found the best tasting and makeable recipes come from people who are actually making food for a living, as in “chef” in a restaurant, the more average recipes come from people who can teach you tons about the health benefits and have not been full time chefs for a living. Look at David Wolfe’s recipes’ measurement style: “a handful of [this]” or “20 almonds”, etc. There I am counting out 20 almonds…