April in the Raw is a compilation of over 30 recipes designed to help clear the mind, ward off free radical damage, increase immunity and boost energy.
Here’s my raw interpretation of a dish loved by so many: ravioli!
Thinly sliced organic golden beets are filled with a bright and creamy English pea and avocado purée. Finished with a lively herb oil, I’d dare to say it’s almost as decadent as the original version.
Recipe inspired by Matthew Kenney
Beets
- 4 medium golden beets, peeled (can also use a variety: red, chiogga, white, etc.)
- 2 tablespoons pure olive oil
- juice of 1 lime
- 1/2 teaspoon raw agave
- sea salt
Peel the beets and trim the ends to create and even square. Slice very thin on a mandolin or by hand, about 1/8″ thick. If using different varietals, separate onto different glass plates.
Combine the remaining ingredients and pour over the beets. Toss to combine, cover and set aside. Let marinate for about 15-20 minutes.
Purée
- 1 pound English peas
- 1 avocado
- juice of 1 lemon
- 1 small garlic clove
- 2 tablespoons pure olive oil
- 1 tablespoon nutritional yeast
- fresh mint, about 1/2 tablespoon roughly torn
- fresh basil, about 2 tablespoons roughly torn
- fresh chives, about 2 tablespoons roughly torn
- sea salt + freshly cracked black pepper
Shell the peas and rinse thoroughly. Add all ingredients to a food processor and pulse until smooth.
Herb Oil
- 1/2 cup pure olive oil
- 1/4 cup fresh herbs (mint, basil, oregano, cilantro, parsley, etc.), plus extra for garnish
- 1 teaspoon lemon juice
- sea salt
- 1/2 teaspoon agave
Combine all ingredients in a processor and pulse until well-combined. Any leftover may be tightly covered and refrigerated for up to a week.
To assemble:
Place desired amount of beet squares on a plate and top with about 1 teaspoon pea purée. Top with another beet square. Drizzle herb oil over top and garnish with fresh herbs.
Serve immediately + enjoy!
{serves about 4}
For even more raw inspiration, check out April in the Raw
& Chef Kenney’s book Entertaining in the Raw
xo Brittany
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