A couple of weeks ago, I attended a FREE raw cooking class called “115 Degrees or Less” at my favorite local grocery store, Jimbo’s. We were fifteen students in the class with very big appetites. It probably had to do with the fact that the class was held at 6:30 pm, right before dinner. The chef-instructors were very knowledgeable and kept the 60-minute class interesting with all sort of tips, from how to choose the best salts for each dish ( I learned about Maldon flaked sea salts) to how to make the creamiest cashew butter.
We learned how to prepared three classic raw dishes: Raw Hemp Pesto Pasta made with kelp noodles, Raw Coleslaw with Cashew Dressing and Vegan Chocolate “Cream” Pie. They were simple, delicious and nutritious!
Raw Hemp Pesto Pasta
Jimbo’s Mise en Place for Raw Coleslaw Cashew Dressing
I have to say that I really love these FREE courses at Jimbo’s. Not only do you get to learn new recipes but you also get to taste them, discover new products, ask questions to professional chefs and take home samples of products that have been used in the class. Yesterday, I left this course with a couple of small bags of Manitoba Hemp hearts.
Yesterday, I made Jimbo’s raw coleslaw for lunch but I slightly adapted their recipe. I used soaked cashews instead of cashew butter. I added more water and less shallots. I also substituted the flat parsley with cilantro and the raw honey for organic agave. It was a total hit! Hope you enjoy it!
- 1 cup of cashews, previously soaked for 4 hours
- 1 tablespoon of organic cold pressed olive oil
- 1/2 cup of filtered water
- 2 small shallots
- 4 tablespoons of raw organic apple cider vinegar
- 1 tablespoon of raw agave
- Salt and pepper to taste
- 1/2 small organic green cabbage, finely sliced
- 1/2 small organic red cabbage, finely sliced
- 2 cups of baby kale, chopped
- 1/2 cup organic cilantro
- 4 organic rainbow carrots, sliced
- 3 organic green onions, sliced
- Put all the dressing ingredients in a food processor. Pulse the mixture until a smooth paste and set aside.
- Add salad veggies to a large bowl and toss with 1/2 of the dressing. Taste and add more dressing if needed
- Instead of cashews, you can use any kind of nut butter. I've tried this with 6 tablespoons of almond butter too.
