Jenny's Raw Recipe Blog

I'm excited to share my latest easy raw recipes, tips, and techniques with you in this raw recipe blog. Whether you're new to raw foods, interested in easy raw meals, or need a popular question answered, I want to help you learn the secrets of delicious, easy raw food preparation. Drop me a comment, and we can start a conversation. Never miss a post by signing up for my blog either by email or by RSS feed.

Raw Ingredients and Equipment

While many raw food recipes require nothing more than a blender or food processor, some basic knife skills will go a long way towards making the dishes you create - especially desserts with ordinary fruits -- look extraordinary.

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In this article, I’m going to talk a bit about how to slice and dice fruits for raw food dessert recipes.  My raw food cookbook Raw for Dessert has detailed instructions for cutting fruit for each of the recipes.  You’ll learn how to master everything from a prickly Hawaiian pineapple to a sweet Georgia peach...not to mention a Thai young coconut, an extremely useful (and delicious) raw food ingredient.

I decided to talk about raw food dessert knife skills for several reasons.  Let’s start with two of my favorites:  simplicity and popularity.  Of all the raw food recipes you can make, raw food desserts are probably the easiest.  The knife skills required are usually quite basic and many recipes require nothing more than the ability to peel and slice fruit. 

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In my cookbooks Raw Food Made Easy for 1 or 2 People and Raw for Dessert, I have done my best to assemble recipes that maximize the flavor of wonderful raw food ingredients while minimizing time in the kitchen.  In fact, one of the first things that attracted me to raw food recipes is that many of them require nothing more than the ability to peel, cube, and toss.

Take my Tropical Fruit Salad, for example.  You peel a mélange of fresh fruits, cube them into bite-sized pieces, and toss them together.  Perfect ‘as is,’ this recipe becomes even more decadent when you add my ‘secret’ citrus sauce.  The sauce is optional for this ‘basic techniques’ recipe because in addition to bringing ‘drizzle skills’ into play, it also requires the use of a blender.

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Whenever I talk about raw food, I always mention how simple it is to prepare.  Most of the work is done for you – by Mother Nature.  Fruits, vegetables, fresh herbs, and spices don’t need a lot of doctoring to taste good. 

They do, however, generally need to be sliced, diced, cubed, slivered, julienned, etc.

No problem!  Basic knife skills are easy to learn.  With just a little bit of practice, you’ll effortlessly tackle even challenging raw food ingredients – such as coconuts and pineapples.  The secret -- whether you’re a professional chef in a 5-star raw food restaurant or a home cook who is just learning the joys of a raw food kitchen – is that the most important tools you have are good quality knives and a sturdy cutting board. 

Accept no substitutes!  The right tools make raw food preparation easy...and safe.

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