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delphine de montalier

RAW FOOD french style 115 fresh recipes from the new generation of french chefs

Photography by David Japy Styling by Elodie Rambaud Illustrations by Jane Teasdale Translation by Alexandra Carlier


delphine de montalier

RAW FOOD french style 115 fresh recipes from the new generation of french chefs

Photography by David Japy Styling by Elodie Rambaud Illustrations by Jane Teasdale Translation by Alexandra Carlier


foreword __________________________________________________

Some people might say that eating raw is just a trend or the latest fad. But it is so much more than that. Eating raw is a holistic approach to wellbeing: it concerns our health, our body and our planet. I realize that this book is not going to solve all the challenges of healthy living, least of all the way you approach your diet. I see the book as just a little step in the right direction: it paves the way for a change in your shopping and eating habits, it offers recipes bursting with nutrients and all the goodness that nature so generously provides. I would not describe myself as an exclusive crudivore or raw foodist. However, I do want to eat healthily, source the best possible products, and rediscover the authentic taste of untreated fruit and vegetables. Raw food is an inexhaustible response to these basic human desires. Raw food is a celebration of nature: joyful, light hearted, colourful, crunchy and packed with vitamins. It is also quickly prepared. At the same time raw food demands high standards in the way that it is cultivated. Shopping and sourcing high-quality food does not necessarily mean you have to abandon the supermarket completely and move on exclusively to organic greengrocers and suppliers. It does imply, however, that you should be alert to what is on offer. For those of you who remain sceptical about the benefits of organic food, I extend an invitation to you to change your habits just a little each time you shop. Look at the labels, consider the sources of supply and generally be more aware of what you are buying. Whenever you can, opt for produce that is grown locally and, above all, choose the produce of the season. The message of this book, in terms of producers, is think small. In my choice of recipes, I have tried to please the greatest number of users. Committed raw foodists will be delighted to find a category of recipes marked 100% raw. Into this category (of uniquely raw food products), I have included some fish because I know that some raw foodists cannot live without it. For food-lovers in general, I have devised raw recipes with a twist which is not really ‘raw’ at all. In these recipes you will find cheese, cream and even chorizo sausage. For meat-eaters, there is everything you need to get your full ration of protein. And following the spirit if not the letter of Raw Food, there are recipes in the Barely Cooked chapter which are cooked very quickly. You will also find soups which lend themselves to being heated, and thereby cooked. I am also providing you with some surprise guests: contributions from an exciting new generation of chefs and restaurateurs with a real talent for raw food. I thank them for having so kindly given me a special recipe for this book.

delphine


foreword __________________________________________________

Some people might say that eating raw is just a trend or the latest fad. But it is so much more than that. Eating raw is a holistic approach to wellbeing: it concerns our health, our body and our planet. I realize that this book is not going to solve all the challenges of healthy living, least of all the way you approach your diet. I see the book as just a little step in the right direction: it paves the way for a change in your shopping and eating habits, it offers recipes bursting with nutrients and all the goodness that nature so generously provides. I would not describe myself as an exclusive crudivore or raw foodist. However, I do want to eat healthily, source the best possible products, and rediscover the authentic taste of untreated fruit and vegetables. Raw food is an inexhaustible response to these basic human desires. Raw food is a celebration of nature: joyful, light hearted, colourful, crunchy and packed with vitamins. It is also quickly prepared. At the same time raw food demands high standards in the way that it is cultivated. Shopping and sourcing high-quality food does not necessarily mean you have to abandon the supermarket completely and move on exclusively to organic greengrocers and suppliers. It does imply, however, that you should be alert to what is on offer. For those of you who remain sceptical about the benefits of organic food, I extend an invitation to you to change your habits just a little each time you shop. Look at the labels, consider the sources of supply and generally be more aware of what you are buying. Whenever you can, opt for produce that is grown locally and, above all, choose the produce of the season. The message of this book, in terms of producers, is think small. In my choice of recipes, I have tried to please the greatest number of users. Committed raw foodists will be delighted to find a category of recipes marked 100% raw. Into this category (of uniquely raw food products), I have included some fish because I know that some raw foodists cannot live without it. For food-lovers in general, I have devised raw recipes with a twist which is not really ‘raw’ at all. In these recipes you will find cheese, cream and even chorizo sausage. For meat-eaters, there is everything you need to get your full ration of protein. And following the spirit if not the letter of Raw Food, there are recipes in the Barely Cooked chapter which are cooked very quickly. You will also find soups which lend themselves to being heated, and thereby cooked. I am also providing you with some surprise guests: contributions from an exciting new generation of chefs and restaurateurs with a real talent for raw food. I thank them for having so kindly given me a special recipe for this book.

delphine


contents _______________________________________________________________

8 USER’S GUIDE _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SOUPS _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 20 SALADS _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 38 JUICES _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 82 FISH _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 106 MEAT_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 140 BARELY COOKED _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 168 HOME-MADE BASICS _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 202 SWEET _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 222 INDEX _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 250


contents _______________________________________________________________

8 USER’S GUIDE _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SOUPS _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 20 SALADS _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 38 JUICES _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 82 FISH _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 106 MEAT_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 140 BARELY COOKED _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 168 HOME-MADE BASICS _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 202 SWEET _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 222 INDEX _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 250


SPINACH, AVOCADO AND GINGER SOUP serves

4-6 –

preparation

15

minutes

– 1 small or 1 /2 large cucumber, weighing about 300 g (11 oz) – 125 g (4 1 /2 oz) spinach – flesh of 1 avocado – 4 cm (2 inches) grated fresh ginger root – 300 ml (1 1 /4 US / 1 1 /4 AU cups) water – juice of 1 lime TO SERVE – 1 tsp nigella seeds (optional) – olive oil – sea salt and freshly ground pepper

_____________________________________________ Peel the cucumber and chop it finely. Wash the spinach and chop it roughly. Blend all of the main ingredients together to obtain a smooth purée. Serve in soup bowls. At the last moment, add a drizzle of olive oil, sprinkle with the nigella seeds, and season with a little sea salt and a good turn of the pepper mill. You can also garnish the soup with a few small spinach leaves. “Non Raw” Variation For a more luxurious version, garnish each bowl of soup with a generous spoonful of lightly salted whipped cream; to make this, beat 100 ml (3 /8 US / 2 /5 AU cup) of cold whipping cream with a pinch of salt until you have soft peaks. I love to sprinkle the soup with crushed hazelnuts at the last moment before serving.

24 – soups

soups – 25


SPINACH, AVOCADO AND GINGER SOUP serves

4-6 –

preparation

15

minutes

– 1 small or 1 /2 large cucumber, weighing about 300 g (11 oz) – 125 g (4 1 /2 oz) spinach – flesh of 1 avocado – 4 cm (2 inches) grated fresh ginger root – 300 ml (1 1 /4 US / 1 1 /4 AU cups) water – juice of 1 lime TO SERVE – 1 tsp nigella seeds (optional) – olive oil – sea salt and freshly ground pepper

_____________________________________________ Peel the cucumber and chop it finely. Wash the spinach and chop it roughly. Blend all of the main ingredients together to obtain a smooth purée. Serve in soup bowls. At the last moment, add a drizzle of olive oil, sprinkle with the nigella seeds, and season with a little sea salt and a good turn of the pepper mill. You can also garnish the soup with a few small spinach leaves. “Non Raw” Variation For a more luxurious version, garnish each bowl of soup with a generous spoonful of lightly salted whipped cream; to make this, beat 100 ml (3 /8 US / 2 /5 AU cup) of cold whipping cream with a pinch of salt until you have soft peaks. I love to sprinkle the soup with crushed hazelnuts at the last moment before serving.

24 – soups

soups – 25


Raw Food French Style by Delphine de Montalier