 | |
Bring this naturally sweet and deliciously flavored raw food dish to your 4th of July celebrations, or to delight your taste buds for summer picnics,
or to grace your tables indoors or out. The chilled leftovers are great too—the next day we added in lots of crunchy celery, and some more of the
sundried tomatoes and it was fabulous.
 
I have not put in the amounts for the veggies so that you can experiment all you want, and explore intuitive food preparation! Be creative, and follow
the clues that your senses bring, and have fun! This recipe is very versatile, and also works with nori rolls, or would be a great addition to a
transitional meal for those who are just beginning to explore raw food!Ingredients: Serves 4 Zucchini Yellow Summer Squash Juicy ripe tomatoes Organic, non GMO corn, sliced off the cob Oil packed sundried tomatoes, chopped Green onions, finely sliced Garlic, pressed Olive Oil Fresh basil, chopped Fresh parsley, minced Lemon thyme Freshly cracked black pepper 1 tablespoon of your favorite mustard 1 tablespoon of your favorite miso or a sprinkle of Himalayan salt Tiny shake of cayenne pepper Splash of balsamic vinegar Avocado slices on the side Alternative Veggie Ideas: carrot slivers, garden peas, diced red bell peppers, mushrooms, sweet Vidalia or Walla Walla onions, Kalamata olives, fennel, kale, or any other favorite veggies. Directions Slice zucchini and summer squash as thinly as possible, or use a Mandoline for sliver-thin slices. Cut corn off cob. Chop green onions, press garlic, and finely chop herbs. Add a few sprigs of basil and parsley after the veggies are done for garnishes. Put all veggies, oil, salt, and pepper, spices, and Balsamic vinegar into a terrine. Mix well. Cover with the lid. Note: If you don’t have a terrine, use a bowl, or baking dish, and cover. The cover keeps the veggies from drying out. Put into dehydrator with temperature set to 110 degrees. Let run for about 5-6 hours. Start at noon for dinner, or start in the morning for lunch. Remove from dehydrator, and top with garnishes.
The Little Story: Summer Raw, and Happy 4th of July!
Summer raw! This is the time to bite into the taste of vitality, and renew the body with juices,
smoothies, greens, berries, fruits, and the freshest of veggies! The abundance of organic, local produce is flooding the farmers markets, health food
stores, roadside stands, and grocery stores, just waiting for us to enjoy the bounty, the beauty, and the richness of flavors!
If you’ve been wanting to get started with the delights of raw food, the warmth and sunlight of this season creates a supportive environment to launch into
healthy, raw food cuisine. And if raw takes hold and makes deep roots in your body and psyche, you may wish to continue when the seasons change. Then,
dishes like our Veggie Terrine will be perfect to keep you going when the cold winds blow, because its warming and satisfying.I was so happy I’d listened to my intuition about the terrine that the veggies for our dinner were in. We’d purchased it from a kitchen shop that was dripping with charm in historic Essex, Connecticut, where we once lived. Just two days prior to making this meal, we were going through things to donate to a local charity organization for the blind, and I found our lovely terrine stored in the back of one of the kitchen cupboards—I hadn’t used it for years. I was going to give it away but something held me back... a kind of message from my future self, but what? Then a idea came that it would make a wonderful vessel to warm up veggies in the dehydrator, letting them heat slowly at a low temperature for hours so that everything would become softer and the flavors would meld. This immediately sparked the idea for this week’s Healing Feast. We took our creation to the beach for a picnic with the sea just a stone’s throw away, and sat taking in the view of Bellingham Bay. Clouds, sun, luminous water, fresh air, kayakers, paddle boarders, and people on blankets or at picnic tables were drinking in a deep drought of summer, and feeling the pleasure of being together. Rex and I love to enjoy these simple pleasures that our raw summers bring. In the North, this is such a fleeting time of year to feel the warmth, to soak up the sun and the light. Summer memories are some of the sweetest ones we know. It’s magic lingers throughout the year, like a dream that remains in the heart of the dreamer long after we awaken. 
|
|
