This is a wonderful Sweet Pea recipe pulled from our Simply Raw 2013 calendar featuring magnificent images by Lynn Karlin paired with recipes from Raw Food chef Matthew Kenny.
Raw food cuisine is an exciting and healthy culinary trend. It’s simple, full of flavor, vibrant, colorful and great for our health. The less food is processed, the better. The brighter the color of the fruit or vegetable, the more nutrient combatants it has to prevent degenerative diseases. But the most important element of raw food – or any food, for that matter – is the sourcing of high-quality, seasonal, local (when possible), organic ingredients.
Romaine Hearts with
Sweet Pea Puree
As with so many raw recipes, the quality of the main ingredient is critical. For that reason, we recommend using high-quality, fresh peas in season for this recipe.
Sweet Pea Puree (below)
6 large romaine leaves
1 carrot, shaved into thin ribbons
1 tablespoon chopped parsley
Spoon approximately 1⁄4 cup Sweet Pea Puree into each romaine leaf. Garnish with shaved carrot and chopped parsley. Serves 6.
SWEET PEA PUREE
7 cups fresh sweet peas
1 tablespoon olive oil
1 tablespoon nutritional yeast
1 tablespoon agave
1 tablespoon lime juice
1⁄4 cup chopped parsley
1 teaspoon nutmeg
1 teaspoon sea salt
Photographer Lynn Karlin’s portraits honor these farm-fresh vegetables and fruits by literally placing them on a pedestal and capturing their simple beauty. www.lynnkarlinphoto.com
These gorgeous veggies are paired with delicious, accessible recipes by well-known master raw food chef and best-selling “cookbook” author Matthew Kenney. www.kenneycuisine.com