Jenny's Raw Recipe Blog

It’s All about the Oil

Posted on November 03 2013 | (2) Comments
Category:Raw Ingredients and Equipment

It’s All about the Oil

This year, for the first time since the 19th Century, Hanukah coincides with Thanksgiving.  You may be surprised to learn it is the oil rather than the potato pancakes they are fried in it that is an integral part of this Jewish celebration.  Fortunately for raw food hostesses in 2013, there are many delicious raw oils you can use to bring Thanksgiving and Hanukah together on your dinner table.

In this blog, I’m going to share sources for some of my favorite oils and give you a wonderful recipe that is made unctuous with a drizzle of olive oil that will please meat-eaters and meat-freers at your feast.

Cold-Pressed Oils are Hot in Raw Food Prep

Cold-pressed pumpkin seed, sesame seed, walnut, and hazelnut oils are wonderful additions to your pantry. Admittedly, these oils can be expensive.  For this reason, it’s wise to use them sparingly.  However, because they have such bold flavors, a little goes a long way.

My Favorite Oil for Raw Food Cuisine

If I could only choose one oil to have in my pantry, it would be extra virgin olive oil.  “EVOO,” as celebrity chef Rachael Ray likes to call it, has a vibrant peppery flavor and a golden green hue.  I am especially fond of the way the olive taste shines bright in a recipe and I use it when I want to add another layer of flavor to a dish I’m preparing.

I often buy Bariani Olive Oil which I find delicious.  I also like to support businesses here in my home state of California.

Putting EVOO to Work in Raw Food

Is there life for EVOO beyond salad dressing?  Yes!  Olive oil adds a wonderful flavor dimension to my Cream of Zucchini Soup recipe.  Despite the name, this thick and rich soup isn’t made with cream or dairy of any kind.  Instead, half an avocado and a bit of EVOO provide all the creaminess you need, with none of the cholesterol you don’t.

It can be served chilled, at room temperature, or gently warmed. 

I know you’ll enjoy serving my Cream of Zucchini Soup as a first course for your ThanksHanukahGiving meal.  

What are YOU serving for Thanksgiving this November?  Post your menu in the comments box to give my readers (and me!) inspiration!

Previous Comments

On November 28, 2013 .(JavaScript must be enabled to view this email address) said...

mashed potatoes (only with water/salt),
baked squash + cooked black beans (can),
crudites (carrots, celery) + cashew/pine nut/miso “cream cheese”,
green and black olives,
raw cramberry sauce (cramberry, dates, walnuts, oranges, onion…),
steamed (frozen) corn and green peas,
whole wheat homemade bread,
J.Cornbleet “pumpkin” pie
(all vegan)

On November 30, 2013 .(JavaScript must be enabled to view this email address) said...

Wow—sounds absolutely delicious!

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