Day 13 - Raw Southern Food

I feel silly continuing to count the days of this raw foods "experiment" because this time around with Anna has not been nearly as strict as the 30 trial Nathan and I did. I've pretty much been eating whatever I want, which is naturally about 70% raw. So, enough with the countdown, I suppose this will just continue to be a general "sort of raw" food blog.

This weekend our friends had a southern themed joint b-day party at their house, complete with a feast of southern food. I wanted to bring something southern + raw so tried two new recipes: Sweet Potato Casserole and Marinated Collard Greens.

SWEET POTATO CASSEROLE

Ingredients:
- 1 1/2 cups pecans or walnuts, soaked overnight, then drained (let dry a bit on a paper towel)
- 4 cups peeled and chopped sweet potatoes
- 1/2 cup water
- 1/2 cup dates, soaked for about 20 minutes
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 cup honey

Directions:

1) Put potatoes, 1/2 cup nuts, dates, cinnamon and vanilla in processor and puree till smooth.

2) Pour into a casserole dish.

3) In another bowl, mix the remaining 1 cup nuts with salt and honey, and sprinkle over the potato mixture.

When I was peeling the raw potatoes, they smelled….not good….and I was thinking how will this possibly taste good, I love roasted sweet potatoes, maybe I should just roast them and not be this crazy raw foods chick. Surprisingly, the dish turned out really good. My neighbors loved it and Nathan even gave it a "not bad".

MARINATED COLLARD GREENS

Marinade Ingredients:
- ¼ cup apple cider vinegar
- ¼ cup chopped sun-dried tomatoes
- 1 garlic clove, minced
- 2 teaspoon sea salt, divided
- ½ teaspoon black pepper
- 1 bunch collard greens, washed
- 1/8 cup olive oil

Directions:

1) In a large bowl, combine apple cider vinegar, sun-dried tomatoes, garlic, 1 teaspoon sea salt and pepper. Set aside.

2) Take several collard leaves and roll into a cylinder the shape of a fat cigar.

3) Using a knife, cut the through the collard cylinder, making strips. Repeatsteps two and three until you have cut all the collard leaves.

4) Place strips in a large bowl. Pour olive oil on collard strips and sprinkle the remaining 1 teaspoon of salt. Massage the oil and salt into the strips until all are well coated.

5) Transfer the collard strips to the bowl with the apple cider vinegar marinade. Let marinate in the refrigerator for at least 4 hours, but overnight is best.

This dish turned out great, but only after a couple modifications. The marinade was way too strong for my taste, very vinegar-y. So I added a bunch of plain mixed salad greens and chopped tomato to mellow things out. Loved it!! "They" always say dark leafy greens are the healthiest food for you, and one a lot of people have trouble getting into their routine. My friend Ela (who, granted, is from Albania and shares my appreciation for fresh, whole foods - including meat and dairy) said it was her favorite dish at the party. Thanks E!

Here she is singing karoke:

Cheers,

Kelly