(Day 90 – 277 To Go) March 29, 2008
The rawluck today was amazing, once again. The people had very interesting things to share about their raw food experience, and the dishes each person brought were fun and tasty. Here’s a breakdown of what was there:
Carol brought some delicious dill pickles (Victoria Boutenko’s recipe, below), Scott brought some raw cashew hummus, Nora brought lettuce wrapped mini burritos, TerriLyn brough a delicious nutty salad (ask her for the recipe), I brought some flax crackers (which went well with the hummus and tahini), and there were several more dishes (including the delicious green tahini) that I don’t know who brought them. This rawluck had about a dozen in attendance, and we had a ball. Scott did a demonstration of how to open a young coconut. Watch for a video of the demo, which will arrive once I figure out how to post video.
Raw Family’s Famous Rawssian Pickles Recipe:
(served at Raw Family booth at all Raw Food Festivals in Portland)
Ingredients:
3 lbs pickling cucumbers
1/2 big bunch of Pickling dill (with seeds)
4 horseradish leaves (for crunchiness)
1 medium head garlic
6 cups of water
9 Tablespoons of sea salt.
Cut one quarter of an inch off both ends of pickling cucumbers. Stuff the cucumbers into a glass gallon jar with garlic, dill (with seeds), and fresh horseradish leaves. If you have hard time finding horseradish leaves, you may use grape, currant or cherry leaves instead.
Mix the water and salt in a blender.
Pour the salt-water into the gallon jar so that the pickles are covered. If needed, add plain water to completely submerge the pickles. Let this jar sit on the counter covered with a cloth for two days. On the third day the pickles will be pickled enough to eat. If you will decide after four or five days that you want them to stop pickling, drain the water, cover the jar with lid and place them in the refrigerator.
Yields: 1 gallon of pickles
Warning: This dish contains large amount of salt, please eat sparingly!
