When most of us imagine our ideal Fall comfort food, chances are it’s anything but raw. It makes sense that when cooler weather settles in, embracing warm, hearty soups and stews is often the natural instinct.
However, in honour of the brave souls embarking on RAWctober this month, we’re challenging the notion that uncooked plant-based cuisine is complicated, tasteless or unsatisfying. Mixing in a raw meal or two throughout the week is a great way to add nutritional variety to monotonous diets, and more so a fun way to get creative in the kitchen.
Pair this easy Brazil Nut Ricotta with a heaping bowl of zoodles to get your daily dose of Selenium - imperative for healthy thyroid function.
Brazil Nut Ricotta
- 2 cups Brazil nuts, soaked overnight
- 2 shallots, chopped
- Piece of ginger (about size of thumb), chopped
- Coarse salt, to taste
- ½ cup chopped fresh basil leaves
- 3-4 lemons, juiced
- ¼ cup grapeseed (or avocado) oil
Place all ingredients in a food processor (or blender) and puree, adding basil in last. Adjust consistency by adding more oil or water, add salt to taste, then enjoy!