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Growing Roots: An Excerpt

Growing Roots: An Excerpt

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/Growing Roots: The New Generation of Sustainable Farmers, Cooks, and Food Activists/ is about a new revolution in food that involves young people who are living sustainable lives that revolve around healthy, natural food. In this excerpt, author Katherine Leiner profiles raw foodist Samantha Johnson.
/Growing Roots: The New Generation of Sustainable Farmers, Cooks, and Food Activists/ is about a new revolution in food that involves young people who are living sustainable lives that revolve around healthy, natural food. In this excerpt, author Katherine Leiner profiles raw foodist Samantha Johnson.

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Categories:Types, Recipes/Menus
Published by: Chelsea Green Publishing on Jun 03, 2010
Copyright:Traditional Copyright: All rights reserved

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05/09/2014

 
Samantha (Sam) Johnson
Raw Food Cook
n
Durango, Colorado
My second interview is with a young woman who grew up in Southern California within reach of many farmers markets and lots of small familyfarms. Used to being able to get good produce yearround, and eating primarily raw foods, Saman-tha has worked extensively with raw food chef, Juliano. Now she lives in a yurt in rural Southwest,Colorado. Hers is a simple life in a beautiful moun-tain valley where she integrates seasonal cooking and sustainable living with the study of pre-med/ naturopathy. Samantha has also been mentored byKatrina Blair, a kind of folk hero in Durango whois proled in this book.
Sam:
I grew up on forty acres in Topanga, Califor-nia. I’ve always had plenty of space to get lost on.I come from a family that cares about the environ-ment, thinks about energy consumption and food.Through the years I’ve been part of almost everyfood fad you can imagine: vegetarianism, macro-biotic and now raw. I also grew up in the fashionworld. My grandmother was Olga, the “First Ladyof Lingerie,” and my mom is a designer of athleticwear.As a kid I didn’t realize what a privileged life I wasleading — all that sky and fresh fruits and vegeta-bles. I went to private schools in Los Angeles andspent a year in Switzerland. After high school anda semester or two at Pierce Junior College in L.A.,I traveled with my boyfriend through Mexico andthen Central America. I came back with a brokenheart and a stomach parasite. I spent a year getting
 
10 GROWING ROOTS
 Juliano always says about eating raw: ”I am enjoying the most exquisite, unique, decadentood on the planet and my mentor is not some ancy cooking school, but the earth itsel.
 
Coconut Jerky and Macadamia Nut Cheese Wrapped inButter Lettuce
This is one o my avorite raw treats. It’s probably more o asummer dish — but I do eat it in winter. Whenever I can, I usemy hands to chop and mix, so I wash them constantly.
Coconut Jerky
5 baby coconuts (you can fnd them in health ood storesor specialty stores like Whole Foods
 )
Place the coconut on its side and crack it open with a largeknie or cleaver. Spoon out the coconut meat leaving behindall o the shell and the brown skin. Clean with water. Setaside and then add to marinade.
Marinade
1 cup olive oil1 cup balsamic vinegar1 cup Nama Shou or any kind o high quality soy sauce1 tablespoon hot pepper sesame oil1 cup apple juice
Add a pinch of each:
Red pepperChili pepperCajun spiceCeltic sea saltAdd the cleaned coconut into the marinade and let it sitovernight (the longer the better), stirring a ew times. Placemarinated coconut onto a dehydrator sheet (I use Teex) anddehydrate overnight. Turn the coconut onto other side anddehydrate until chewy. Sprinkle on wrap.
Macadamia Cheese
1 cup macadamia nuts1 cup cashews3 cloves garlic1 inch piece o ginger, peeled1 teaspoon red pepper akes1 teaspoon Celtic sea salt¼ cup soy sauce¼ cup lemon juice¼ cup water or coconut waterPut all the ingredients into a blender and blend until theyare smooth and creamy. I you add too much liquid in thebeginning it won’t be creamy – careul!
Butter Lettuce Wraps
1 head o butter lettuce2 tomatoes chopped1 cucumber, cubedpepperincinis, mincedmacadamia cheese (see above)coconut Jerky cut into small piecessaltolive oilMix all the ingredients together with your hands. Take alettuce lea and fll it with a scoop (as much or as little as youdesire), adding a pinch o salt and a sprinkling o oil. Eat up!Serves 5.
Oatmeal With Whipped Coconut Cream
Great for breakfast!Oatmeal ingredients for one serving:
/ 
8
cup each o: oats, barley, rye and wheat berries (Allgrains should be soaked overnight to soten andactivate)
 Toppings:
Apples, cubedWalnuts andor pecansMaple syrup or agave nectarCinnamon
RECIPES
 
n
Samantha Johnson

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