Trawtoria Italiana

Healthy Cooking For Busy People

Joy Houston photography by Travis Houston

Trawtoria Italiana

ISBN 978-0-9843704-0-5© 2009 by Joy HoustonPhotographs © by Travis HoustonAll rights reserved under the Pan-American and International Copyright ConventionsPrinted in the United StatesThis book may not be reproduced in whole or in part, in any form or by any means without written permission from the publisher.

Published by The Houston Company LLC

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DISCLAIMER: Before making any changes to your diet consult with your physician or health practitioner. The perspectives listed herein are the opinions of the author, who is neither a physician nor a nutritionist. Your health is your responsibility.

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Joy Houston is a graduate of Living Light Culinary Arts Institute and a certified Raw Food Nutrition Educator, focusing on the benefits of incorporating raw food principles into the diets of people who are motivated to improve their health and the quality of their lives. 

Joy is the author of The Delicious Revolution and Rocking Body Raw Food and several e-books that focus on creating a path to healthy eating that works with your lifestyle. She promotes implementing changes in increments you feel comfortable with and that work with your lifestyle and schedule. She reminds us that any negative feelings we create around eating; stress, denial, restriction, frustration, confusion, all cause stress hormones to be released. She asks that instead of focusing on the things we remove from our diets, we focus on adding healthy foods we truly enjoy.

“I cook what I love to eat. When I test new recipes, I set out to do three things; incorporate alkalizing concepts into meals, consume more foods in their raw form, and to make recipes that are motivating to eat because they are delicious. If I love the meals, I’ll eat them and experience vital  health.”

ABOUT: Joy Houston

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Trawtoria ItalianaTrawtoria Italiana

A Gourmet Raw Food Italian Feast

Gazpachopage 5

Margarita PizzaPizza Crust Page 6

Garlic Cheese Page 7Bruchetta Page 8

Zucchini Pasta Three WaysPasta with Neatballs Page 5, 9Pasta in Creamy Pesto Page 9

Pasta Al Fresco Page 10

Rawvioli in Pesto and Red Pepper MarinaraPesto Page 7

Red Pepper Marinara Page 8Rawvioli Page 8

Spumoni GelatoPage 10

TiramisuPage 11

GazpachoThis chilled soup is actually of Spanish origin, but is borrowed at the end of

tomato season when the fruits are so plentiful that it is tough to consume as

many as the garden produces. The red peppers in the Spanish variety are omitted and replaced by basil

to give the dish a more Italian flavor.

Ingredients:

4 large (or 8 small) ripe tomatoes

1 clove garlic

½ large of one whole small cucumber

2 tablespoons lemon or lime juice

1 green onion

¼ cup chopped basil

½ to 1 teaspoon smoked paprika

salt and pepper to taste

Put all ingredients in the Vita-Mix and blend until smooth. Chill. Taste and adjust seasoning if needed. Serve topped with julienne basil.

Neatballs

Ingredients:

½ cup pecans (soaked 8 hours, drained and rinsed)

½ cup almonds (soaked 8 hours, drained and rinsed)

1 small zucchini

½ cup broccoli

1 tomato

1-2 cloves garlic

2-3 tablespoons fresh basil

1½ tablespoon lemon juice

½ teaspoon salt

½ teaspoon fresh cracked black pepper

1-2 teaspoon fresh oregano

dash of cayenne pepper (optional)

Process nuts, garlic, broccoli and zucchini in the food processor until well minced. Add tomato, lemon, basil, oregano, salt, pepper, and cayenne. Process until a ground meat consistency is achieved. Form into balls and place on the dehydrator sheet. Dehydrate until warm through.

Pizza Crust

Ingredients:

1 cup sunflower seeds (soaked 8 hours, drained, rinsed)

½ cup oat groats (soaked 8 hours, drained, rinsed)

1 medium carrot

1 stalk celery

2 cloves garlic

2 tablespoons minced onion

¼ cup sesame seeds

¾ cup flax meal

1⅓ cup water

¾ teaspoon sea salt

fresh cracked black pepper

Put oat groats in the food processor and pulse until halved in size. Add the sunflower seeds, carrot, celery, garlic, onion and pulse until minced. Transfer the mixture to a large mixing bowl. Add the salt, pepper and sesame seeds. Mix well. Add the flax meal and water and whisk together well with a fork. Let the mixture set 5 minutes then whisk again. Divide the mixture evenly between two Excalibur Dehydrator sheets with Teflex liners. Form a circle with each half of the mixture. These will be your pizza crusts. Dehydrate one to two hours at 110˚, until dry to the touch and the Teflex sheet peels off the back easily. Dehydrate one hour more or until crisp to your liking. This makes two crusts. You can freeze one to keep on hand for a quick veggie pizza. Or break it into pieces and use it as crackers this week.

Garlic Cheese

Ingredients:

2 cups raw cashews (soaked 8 hours, drained and rinsed)

3 tablespoons olive oil

3 to 4 tablespoons fresh squeezed lemon juice

1 tablespoon agave nectar

3 cloves garlic

Put all ingredients in the Vita-Mix and blend. Stop to scrape down the sides of the

container as needed. Once you have consistent creamy texture transfer half the

mixture to a mixing bowl and half to a glass storage bowl. This is the Garlic Cheese.

Easy Pesto

Ingredients:

2 cup fresh basil leaves

1 cup spinach leaves

¼ cup pine nuts (optional)

1 garlic clove

½ cup olive oil

2 tablespoons lemon juice

½ teaspoon sea salt

fresh cracked black pepper

Place all ingredients in the food processor and pulse. Scrape down sides as needed

and continue to process until smooth pesto is formed.

Pesto Cheese

Ingredients:

2-3 tablespoons Pesto (above)

½ batch Garlic Cheese (above)

Stir the pesto into the Garlic Cheese until

well combined.

Red Pepper Marinara

Ingredients:

2 ripe tomatoes

1 cup sun dried tomatoes

½ red pepper

10-15 fresh basil leaves

¾ to 1 teaspoon sea salt

fresh cracked black pepper

½ cup olive oil

Blend all ingredients except

olive in the Vita-Mix until well

combined. Add the olive oil through the small opening in the lid. Blend until smooth.

Taster to adjust seasonings as needed. Blend until warm and serve on rawvioli or

zucchini pasta.

Bruschetta

Ingredients:

2 cups chopped, ripe tomatoes

2-3 cloves garlic, minced

¾ cup chopped basil

salt & pepper to taste

dash balsamic vinegar (optional)

Toss all ingredients. Taste to adjust seasoning. This is delicious served with dollops of

garlic cheese.

Putting It all Together…

Rawvioli

Ingredients:

1-2 zucchini sliced paper thin

1 batch garlic cheese (above)

pesto (above)

marinara (above)

¼ cup olive oil

Place ¼ teaspoon garlic cheese in the

center of half the zucchini slices. Using the

other half of the sliced zucchini, sandwich

the cheese to create ravioli. Dip your

fingers in the olive oil to lightly coat the top

slice. This will help the two slices stick

togetehr to form “rawvioli”. Place the

rawvioli on dehydrator trays to warm them before serving. Top

with your choice of sauces and garnish with fresh basil or colorful

tomatoes.

Zucchini Pasta in Creamy Pesto Sauce

Ingredients:

1-2 zucchini cut on the vegetable spiralizer

2-4 tablespoons pesto cheese (above)

½ to 1 cup fresh almond milk

fresh cracked black pepper

1 tablespoon olive oil

Blend the pesto cheese and almond milk to make a creamy pesto sauce, adjusting the

amount of . Let the flavors meld while you spiral cut the zucchini and toss the noodles

in olive oil. Top with sauce. Garnish with fresh tomatoes and basil leaves.

Zucchini Pasta with Marinara and Neatballs

Ingredients:

1-2 zucchini cut on the vegetable spiralizer

¼ cup olive oil

marinara (above)

neatballs (above)

Spiral cut zucchini into noodles. Top with marinara

and neatballs and serve.

Zucchini Pasta Al Fresco

Ingredients:

1-2 zucchini cut on the vegetable spiralizer

¼ cup olive oil

1 batch bruschetta

garnish with large dollop of garlic cheese

Spiral cut zucchini into noodles. Toss with bruschetta. Top with a dollop of garlic

cheese and some fresh basil leaves if desired.

RAWzagna

Ingredients:

1-2 zucchini cut paper thin, lengthwise on the mandolin slicer

olive oil

garlic powder

8 to 10 neat balls

1 cup Red Pepper Marinara

1 cup garlic cheese or pesto cheese

Fresh basil

Mix olive oil and garlic powder. Line a 4x8 glass pan with zucchini lasagna noodles that

have been brushed with olive oil mixture. Top with a thin layer of cheese and marinara.

Repeat until you have four layers. Warm the mixture in the dehydrator at 115 until

warmed through. This dish is great heated in the oven, if you are not exclusively raw.

Top wish fresh basil and serve.

Spumoni Gelato

Ingredients:

seeds from one vanilla bean

juice from one young coconut (need 1 cup)

meat from one young coconut (need at least ¾ cup)

1 cup almond milk (see video here)

2 tablespoons coconut oil

⅓ cup chopped dates (be sure NO PITS)

¼ to ½ cup maple syrup (taste to adjust sweetness)

Toppings:

½ fresh cherries, pitted and chopped

½ cup pistachios

½ cup raw chocolate bar, cut into chunks or shaved into curls

Put all ingredients in the Vita-Mix and blend on high until creamy smooth. Pour half the

mixture into an ice cube tray, refrigerate the remaining half. Once the cubes are frozen,

add then back to the unfrozen mixture in the blender. Blend to a soft-serve

consistency and place in serving dishes. Top with al three toppings and enjoy. You

can divide the ice cream mixture into thirds, blending the cherries into one third, the

cacao into one next third, and the pistachios (plus one tablespoon spinach to lightly die

green) into the last third. Pour one layer gently on the next, freeze briefly to set, slice

and serve.

Tiramisu

Ingredients:

Cake

1 tablespoons Chia Seeds, ground

½ cup strong coffee or espresso (cooled to room temp)

>combine chia & coffee to form gel before you begin

3 tablespoons coconut oil

⅛ teaspoon salt

1 tablespoon vanilla

1½ cups almond pulp (left from almond milk, click for video)

¾ cup chopped dates

Chocolate Mousse

1 tablespoon Chai Seeds, ground

½ cup strong coffee or espresso

>combine chia & coffee to form gel before you begin

½ cup coconut cream (see note below)

¼ cup agave

¼ cup raw cacao

⅓ cup coconut oil (warmed to liquid)

1 tablespoon lecithin powder

Vanilla Mousse

1 tablespoon Chai Seeds, ground

2 tablespoons vanilla

½ cup agave

>combine chia, vanilla & agave to form gel before you begin

½ cup coconut cream (see note below)

⅓ cup coconut oil (warmed to liquid)

1 tablespoon lecithin powder

Oil a 10 inch spring form pan with coconut oil. You should have 3 small dishes of gel,

one for each section.

For the cake, process dates and vanilla to form a smooth paste. Add salt, coconut oil

and one dish of the coffee/chia gel to the processor and process until smooth. While

the processor is running add the almond pulp a little at a time. Process until lightly

fluffy. Spread the mixture in the bottom of the spring form pan. Refrigerate while you

prepare the chocolate mouse.

For the Chocolate Mousse, combine all ingredients except the warmed coconut oil and

lecithin powder to the Vita-Mix and blend until smooth. While the machine is running

add warmed coconut oil and lecithin. Blend until smooth. Pour evenly over the cake

layer and refrigerate.

For the Vanilla Mousse, combine all ingredients except the warmed coconut oil and

lecithin powder to the Vita-Mix and blend until smooth. While the machine is running

add warmed coconut oil and lecithin. Blend until smooth. Pour evenly over the

chocolate mousse layer and refrigerate.

Chilled at least 4 hours (or prepare the day prior). Slide a knife around the edge of the

spring form pan before opening. Dust with raw cacao powder. Slice with a warm knife

and serve.

Note: Make coconut cream by blending the meat of 5 young coconuts. Reserve the

juice. Blend the meat in the Vita-Mix until a sour cream consistency is achieved.

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Spring Cleaning: shed pounds naturally on a delicious 14 day raw food cleanse that will change the way you eat forever.

Increase your intake of fresh, live produce, especially leafy greens, and you are working with your bodyʼs digestive system to shed excess pounds. Your body is a dynamic system, remarkably adaptable and responsive. When we load it up with processed foods like refined sugars, flours, and additives it does us the favor of padding our bodies with fat. That fat makes a safe place to store the acids these foods produce. When we nourish ourselves with live foods that alkalize the body, there is no need to protect vital organs and sensitive tissues from acids, so we donʼt need the fat. Pounds shed naturally and easily.

Thatʼs the Rocking Body secret.

Get your Rocking Body with…

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This is a diet of abundance, not lack. Spoil yourself with the gift of a Rocking Body. The burden of proof is on me. Try it. If it doesnʼt help you meet your health goals, you get your money back, no questions asked.

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Eat Like Your Life Depends On It. It does!

Get your Rocking Body with…

So… What’s Inside The Delicious Revolution Cookbook?

Over 100 Easy to Make Delicious & Healthy Recipes that make you look like a professional health conscious chef in under 20 minutesThe Delicious Manifesto: A easy, visual guide to keeping your meals balanced for optimal health and wellness.The Healthy Pantry: Get the skinny on what to stock your pantry with to get and stay skinny.25 Health Breakfast Recipes: Make the wrong choices at the start of your say and your cravings will be tough to control.20 Tapas, Appetizers, Hors d’oeuvres, Starters, Snacks & Small Plates! Small meals with lots of flavor.17 Mouth Watering Salad Recipes! You’ll never tire of salads and never need a bottled dressing again..23 Main Event Entrees! What’s For Dinner? You’ve got that covered with fast, easy, impressive dishes. Over 20 Delicious Desserts & Drinks: hold the butter, you won’t need it for these healthy treats!

Once you’ve done a cleanse, reintroduce any foods you’ve been missing on at a time. Keep the ratio of fresh produce high and processed foods and animal products low.

The Delicious Revolution can help.

Try it. If it doesnʼt help you meet your health goals, you get your money back, no questions asked!

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