Real Food Rehab

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Celery Root Pasta Nest w/ Apple Hazelnut Vinaigrette
Inspired by a recipe from the Feb '10 Issue of Bon Appetit
For the Vinaigrette
1 tbsp dijon mustard
2 tbsp apple cider vinegar
1 tbsp lemon juice
1/2 tsp sea salt
1 small garlic clove, minced
1/4 cup hazelnut oil (I used walnut oil today)
2 tbsp olive oil
For the Pasta Nest
1 medium celery root, peeled and spiralized
1 medium fennel bulb, halved & thinly shaved
1 unpeeled Gala apple, cut into matchstick strips
1 tbsp hazelnuts, crushed
1 tbsp flat leaf parsley, chopped
Whisk together the ingredients for the vinaigrette, set aside.  Spiralize the celery root, tossing to coat with the vinaigrette.  Allow to sit for 15+ minutes to soften. Add in the fennel, apple, hazelnuts and parsley, using your hands to combine. Twirl the pasta mixture on a large fork, creating a big nest and then plate. Garnish with a sprig of fresh parsley, a bit of apple and a dusting of crushed hazelnuts.
Creamy Avocado Soup
1 large avocado
1 1/2 tbsp unpasteurized miso, brown or white
1 tbsp olive oil
1 small lime, juiced
1 tsp fresh rosemary or other herb of choice
1 - 2 cups pure water
diced red bell pepper, pumpkin seeds and freshly cracked pepper for garnish
Apple Citrus Rosemary Infusion
inspired by an article in the March (gardening issue) of Martha Stewart Living
fresh Rosemary sprig
sliced apple
lemon juice & peel
In a French Press, add in the above ingredients. Pour in hot water and let steep for 5 - 30 minutes. Press down the strainer and enjoy.


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Hmmm can't seem to pull up the Video!!
I've never tried celeriac, but you've inspired me, Penni! I'll warn them at Whole Foods that they may have a run on celeriac today. ;-)
It all looks fantastic. I can't wait to try it. I'm not sure I've ever seen the celery root in one of our supermarkets--or in the health food store I go to. Now I will have to investigate.
Simple and amazing.....ease and wonder.....of raw food prep! : )
This sounds really yummy. I've never had celeriac root before. I'm new to raw foods and maybe there is a spot on the website with an answer to this question. I'm wondering what kinds of recipes one eats for a cold climate? Knowing we don't heat raw foods, although some can be warmed (marinara's or soups)...are there specific 101 things to know about eating for a colder climate? Probably more of a metabolic thing, and using more warming spices versus cooling ones.
Another yummy lookin food item.And you know I personally love fennel.
I will be trying celeriac soon! The dressing is making my mouth water, since I adore mustard! The soup looks very appetizing also! Thanks for another Foodie Friday!
What a lovely meal, can't wait to try it. I just discovered celeriac last year when I got it in my csa box. I've grated it and made slaw with it but the spiralized version is waaaay cooler.
I will be trying this one , Thanks !!!
I just watched a video about chinese herbs that support raw foodist in the winter months and keeps us from getting "too damp" on the inside. You can find the video on youtube either by searching, "Raw Food World" "Rehmannia". Or I have it cataloged on my channel as well under Rehmannia. I think the title is something about Ormus, but he addresses the subject of complinmenting herbs for raw foodies in cold months or climates. My channel is scherryvalentine. Good Luck!

Kathleen Ruhl said:
This sounds really yummy. I've never had celeriac root before. I'm new to raw foods and maybe there is a spot on the website with an answer to this question. I'm wondering what kinds of recipes one eats for a cold climate? Knowing we don't heat raw foods, although some can be warmed (marinara's or soups)...are there specific 101 things to know about eating for a colder climate? Probably more of a metabolic thing, and using more warming spices versus cooling ones.
Beautiful! I also tried the celeriac/green apple/macadamia/black truffle soup in Raw Food Real World, very good too! Thanks for the inspiration Penni!
I am going to have some fun with my French Press tomorrow!!!!! Thanks.

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