Simple Raw Gourmet
Clinging to summer by an angel hair with gorgeous market heirloom tomatoes, the last of them, some crisp, spicy watercress and fresh, aromatic basil. The rest, finely spiraled zucchini and beets, elevated to their highest possible state of nourishment and nurturing with a simple squeeze of lemon, some coarse sea salt and a drizzle of olive oil, tasted like the best energy that’s ever crossed my lips.
I shared this insanely simple assemblage with a dear one recently, and yes, all the flavors in the universe were there, and then some. You’d pay big bucks for this at a raw restaurant. Do it for yourself for pennies. (more…)
