We’re officially on our way back East…
A month or so ago we thought we were officially on our way back, but we got a call from Hollywood and needed to get back to LA to film for something (can’t mention it just yet!)
Today, we’re in New Orleans waiting for a friend and then my brother to come into town.
We figured we’d do a traditional (as traditional as raw food gumbo is) recipe with some cajun spice!
Here’s what Ann put together…
Your question of the day: Have you ever been to New Orleans?
Here’s the recipe:
Raw Food Recipe for Cajun Creole Gumbo
Tomato Creole Sauce:
4 plum tomatoes
3-4 cloves of garlic
1 celery stalk
1 small carrot
2 green onions
1/2 sweet onion
Water to constancy
4 tbsp Creole Seasoning
(paprika, black pepper, onion powder, garlic powder, cayanne)
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme
pinch celery seed
6 leaves of sweet basil
sea salt to taste
Combine the first 7 ingredients into high speed blender. Blend while slowly adding in water for a sauce-like consistency. Add the spices and blend at a low speed to incorporate them. Great to make the sauce a few hours a head of time, the spices really come out!
For the Gumbo:
20 oz. of chopped okra -which I forgot
1 red bell pepper, chopped
4 stalks celery, chopped
4 green onions, chopped
1 large carrot
1 cloves garlic, mashed
tomato creole sauce
Optional: Raw Corn!
Sprinkle top with: Creole Spices, paprika, black pepper, sea salt
Chop all veggies serve over hardy sprouts.