Guest Blogger: Carolyn Akens

Chef Carolyn Akens

Chef Carolyn Akens is a Certified Raw Food Chef/Instructor in Atlanta, GA. She owns Carolyn’s Raw Foods and Carolyn’s Raw Food Institute. Chef Carolyn’s culinary career began in 2001, as a personal chef preparing delicious and healthy meals for her clients.

Due to the devastating loss of her younger brother to obesity, Chef Carolyn knew a lifestyle change had to happen; and in her research discovered raw foods. Carolyn has always been passionate about healthy and nutritious food. Transitioning to eating raw and living food was a natural progression.

Since going raw, Chef Carolyn has lost over 40 pounds and is now a size 6 instead of a 12/14. Having dealt with high cholesterol, migraines, arthritis, and weight fluctuation, she made raw foods a standard of living and went through an amazing transformation. Her body and spirit are now healthy, revitalized, and energized.

Eating raw is not complicated and neither should the recipes. However you can go from simple fare to gourmet. Your goal for preparing raw food should be delicious, enjoyable, and easy. Raw food dishes should always appeal to us visually since we eat with our eyes before the first bite is taken.

The following recipes are three of my favorites, enjoy!

Corn Chowder

4 cups fresh corn kernels or frozen, plus 1/4 cup

2 cups almond milk
1 small avocado cut in chunks
1 teaspoon ground cumin
1/4 cup Vidalia onion, coarsely chopped
1/2 teaspoon Celtic sea salt
2 Tablespoons nutritional yeast
1/4 cup corn kernels, garnish

In a blender, combine the corn (except for 1/4 cup), almond milk, avocado, cumin, chopped onion, nutritional yeast, and salt. Blend well. Pour the soup into serving bowls. Garnish with corn kernels.

Moroccan Couscous

Marinade:
1 Tablespoon lemon juice
2 tablespoons olive oil
1 Tablespoon onion, minced
1 Tablespoon oregano, dried
1 Tablespoon basil, dried
1/2 teaspoon Celtic sea salt
1/4 teaspoon fresh ground pepper
2 Tablespoons curry
1/2 teaspoon turmeric

Couscous:
1 head cauliflower
1/4 cup raisins
1/2 cup broccoli, sliced thin
1/4 cup carrots, sliced thin
1-2 parsnips, small dice
1/4 cup sundried tomatoes
2 Tablespoons Goji berries
1/4 cup pine nuts

1. Using the grater blade of a Cuisinart, process cauliflower into grainy consistency.
2. Combine cut cauliflower with broccoli, carrots, sundried tomatoes, raisins,
parsnips, pine nuts, and Goji berries.
3. Combine ingredients for marinade and pour over vegetable mixture. Toss well.
4. Allow it to marinade for at least 2 hours (if you can wait that long).
5. Serve at room temperature or slightly warmed in the dehydrator.

Mediterranean Kale Salad

2 small bunches dinosaur (Lacinato or any organic kale), stems removed
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon Celtic sea salt
1/4 cup pine nuts
1/4 cup raisins, soaked 10 minutes, drained, and rinsed
1/4 teaspoon fresh ground black pepper

Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining kale leaves. Chop the kale strips crosswise a few times, so they aren't too long.
Place the kale in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season to taste with black pepper. Stored in a sealed container in the refrigerator, Mediterranean Kale Salad will keep for three days. Bring to room temperature before serving.

Variation #1: Substitute 1/4 cup sliced Kalamata olives for the raisins and add 1 diced red bell pepper.

Variation #2: Eliminate the raisins and the pine nuts. Add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper.

Variation #3: Add goji berries and Za'atar to the original recipe. (my personal favorite)

To learn more about Carolyn's Raw Food Classes, Raw Food Chef & Chef Instructor Certification, Weight Loss System, and to sign up for her newsletter, go to: http://carolynsrawfoods.com/

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Guest Blogger: Carolyn Akens