Raw Giveaway, Recipe & Summer Cleanse

Last week I mentioned meeting Raw Foodie Mimi Kirk. It was at a party in her honor celebrating the launch of her new recipe book, Live RAW Around The World.

Mimi is a very youthful, vibrant, free-spirited, energetic, dynamic, beautiful 75 year-old on a mission to tell the world that you can age without getting old. In her two books, the first was Live RAW, she narrates her own story of reversing “age-related diseases,” and gives her formula for living well, along with recipes for living food and generative meals.

Raw Pasta Checca from Mimi Kirk’s first Recipe book, Live Raw

Mimi generously gave me permission to give you this recipe below for a summer pasta she served at her book launch and later demonstrated during her talk on “living raw.”

Raw Zucchini Pasta al Pesto from Live Raw Around the World

Zucchini Pasta with Creamy Pesto Puttanesca

3 large Zucchini, peeled optionally (I like to striate the peel for color)
1 c Basil Leaves
1/2 c Walnuts (due to a family allergy to walnuts, I use sunflower seeds)
2 T EVOO
1 large clove Garlic
1/2 c Parsley Leaves
1/8 t dried Chili flakes
Himalayan Salt
Fresh ground Black Pepper
2 T Capers, crushed in garlic press
1 T Capers, whole
1/2 c Olives, raw if possible
1/4 slice Lemon for juice
Parsley for garnish

Peel Zucchini, if desired. Run through a spiralizer if you have one, or use a potato peeler for more of a “fettuccini” noodle. Place zucchini strips in a large bowl and massage with a little lemon and olive oil. Let rest for 10-15 minutes while you make the pesto. The massage agin to soften. Pour off any liquid.

Place the Basil, Nuts (or Seeds), Salt and Pepper in a food processor and pulse. Drizzle in Olive Oil while the blender is running. Stop, scrape the sides and taste. Adjust seasoning to your liking. Add more olive oil to make the pesto creamy. Smooth, thick, and pourable is what you are looking for. Add chili flakes and stir. Remove pesto from the processor ad a squeeze of lemon. Toss the pesto with the Zucchini pasta, capers and olives. Serve with a garnish of parsley.

Summer Cleanse! Photo by Shannon Jones

Summer is a great time to clean up with a five day raw diet. If you are ready to cool, soothe and purify, I invite you to join us for my new Ayurvedic Summer Cleanse.

Also, if you would like to learn Ayurveda, and you are or could be in San Diego in late September, I invite you to join my husband and me for a weekend Immersion into Ayurveda.

And one more thing ~ Mimi also gave me permission to give away her new book to 5 fabulous Food: A Love Story followers. If you would like a book, please enter a comment below. Names will be randomly chosen on Monday, and mailed to you next week.

Raw Pizza from Mimi Kirk

Thank you, thanks to Mimi, thanks to all the teachers of true health and wellness, and thanks to the principle of love that is in all of nature’s true foods.

Namaste!

~

Post Script: Thank you, everyone, for your enthusiastic comments. It is touching and so inspiring to see so many people dedicated to healthy living and a healthy world. Thank you for that dedication! Winners have been chosen: Congratulations to Jamie, Tommy, Mary, Samuel and “Anonymous!”