I have released four recipe books so far:

The Best of the Sunny Raw Kitchen
The Best of Raw Freedom Community
Delightfully Raw and
Deliciously Raw

These feature some of the most delectable creations to have come out of my raw kitchen and will appeal to anyone interested in a healthier diet, regardless of their level of knowledge and experience. From easy one-step everyday fare to more elaborate and involved gourmet dishes and layered cakes, they offer something for everyone and every occasion. Incredibly tasty smoothies, creamy and comforting warm soups, sexy salads, delicious nut cheezes, satisfying entrees and scrumptious guilt-free desserts...

Healthy food never tasted so good!

To learn more about my recipe books, click here!

Monday, December 10, 2007

Recipe of the Week: Crimini Mushroom & Tarragon Risotto

I was gonna make the yummy-looking mushroom risotto recipe that Fairygirl posted last week, but decided to play around a little and came up with my own. It turned out really well; yet another keeper!
I'm particularly happy to have found a great way to eat acorn squash raw - something I've been meaning to try for months. It's a bit of hard work, due to the acorn's uneven shape, but was well worth the effort. If you don't feel up for it, butternut would probably work good too.

Mushroom & Tarragon Risotto

Serves 4

1/2 large acorn squash, peeled and roughly cubed

Marinated Criminis
2 cups crimini mushrooms, sliced
1 tbs olive oil
1 tbs tamari
2 tsps lemon juice

Creamy Tarragon Sauce
1/3 cup cashews
1/3 cup macadamias
1/3 cup pine nuts
1/2 cup water
1 large garlic clove
2 tbs lemon juice
1/2 tsp salt
Pinch cayenne
1 tbs dried tarragon

For Serving
2/3 cup red, orange or yellow bell pepper, cubed
1/2 cup parsley, chopped
2 green onions, chopped (optional)

For the risotto, grind squash in food processor until rice-like. Set aside in large bowl.

For the marinated criminis, toss the mushrooms in olive oil, tamari and lemon juice, and let marinate for at least 1 hr.

For the sauce, blend first 8 ingredients until smooth, then add tarragon, bell pepper and parsley by hand.

To assemble, mix the risotto with the marinated mushrooms, Creamy Tarragon Sauce, bell peppers, parsley and green onion (if using).

I had some left-over Tarragon Sauce so I served it the next day on top of zucchini linguine, along with the other veggies. It was also delicious.


  1. Yum! This looks delicious, I'm going to try this.

  2. Have you, or anyone else, tried to make risotto using soaked quinoa or similar?

  3. Hi,

    Although I used to adore cooked quinoa, I haven't worked with soaked and sprouted quinoa much as I find that it has a strong flavor that I don't really care for.