Recipes for a raw Rosh Hashanah emphasize spiritual renewal

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The following recipes were supplied by raw foods chef Chaya-Ryvka Diehl:

 

Raw Sunflower Hummus

1 3⁄4 cups raw sunflower seeds

1⁄4 cup plus 2 Tbs. raw tahini (sesame paste)

1⁄2 cup olive oil

1⁄2 cup lemon juice

3⁄4 cup water

1 1⁄2 tsp. chopped garlic

1 3⁄4 tsp. cumin

3⁄4 tsp. each black pepper and sea salt

Soak sunflower seeds overnight in water. They will expand to be about 21⁄2 cups.

Put all ingredients except water into the food processor. Begin to process and slowly add the water until you have a smooth and still-thick consistency. Taste  and adjust flavors to your liking. Store in an airtight container for up to four days.

 

Marinated Kale Salad

For the salad:

5 cups shredded kale

3⁄4 cup arame or hijiki or both (ocean vegetables found in health food stores)

1 medium zucchini, shredded or sliced into long, thin strips

1 medium carrot, shredded

1⁄2 cup soaked raw almonds, sliced in a food processor or roughly chopped by hand

1⁄3 cup dried cranberries

1⁄3 cup scallions, sliced

1⁄4 cup cilantro leaves

1 avocado, cubed

For the marinade:

2 garlic cloves, crushed

6 Tbs. olive oil

2 1⁄2 Tbs. unpasteurized apple cider vinegar

2 Tbs. raw honey or agave nectar

1⁄8 tsp. cayenne (more to taste)

2 tsp. cumin

1 1⁄2 tsp. sea salt

1 Tbs. tamari (or more to taste)

Blend marinade ingredients in a blender or mix thoroughly by hand. Taste and adjust to your liking.

Combine shredded kale with marinade and massage to soften the kale. Add remaining ingredients excluding avocado, toss well. Gently fold in avocado.

Prepare plate with baby greens, scoop kale salad on top of greens. Serve immediately or refrigerate up to four days.

 

Seasonal Fruit Cobbler

For the crumble:

3 cups walnuts or pecans

about 6 large Medjool dates

1⁄4 tsp. cinnamon

1⁄4 tsp. liquid vanilla or vanilla extract

1⁄2 a lemon, zested (optional)

1⁄8 tsp. (more to taste) sea salt

Process all ingredients until walnuts are still slightly chunky. Save all for topping or separate the crumble in two equal portions. Sprinkle one portion evenly over bottom of pan and lightly compact. Reserve the other portion for the topping.

 

For the fruit filling:

8 cups sliced fruit of your choice (any combination of seasonal fruit or berries)

2 Tbs. lemon juice

2 Tbs. raw honey (optional)

1 Tbs. liquid vanilla or 1 tsp. vanilla extract

1 1⁄2 tsp. cinnamon

Small pinch sea salt

Combine all ingredients in a bowl and mix well. Taste filling to adjust flavor if desired.

Pack the filling into pan or evenly distribute the filling on top of the crust if you chose to use a crust. Crumble the remaining walnut mixture on top of the fruit filling and gently press.

Decorate with fresh fruit slices and serve. Serve immediately for best taste.