Glad you all liked those kale chips!
It’s Saturday, and guess what that means? It means I get to sleep an hour later, workout a little longer, and then…see clients and do physics problem sets (I see a downward trend in that sequence). Saturday also happens to be the day before my grocery run each week, which usually means that I’m busy using up the last of my leftovers and finding fun things to do with vegetable odds and ends. Translation? Few new recipes get made in the CR kitchen on a Saturday.
For that reason, I thought today would be a good day to remind those of you who don’t feel sick of me simply from reading my blog to check out my monthly column in VegNews. I always try to share a fun and creative recipe, and I love writing it. This month’s issue features my friend Kris, who’s book, Crazy Sexy Diet, was released this past week:
And on the inside, you’ll find my recipe for a decadent raw, vegan winter recipe: celery root slaw with truffle-infused cashew cream. This is not a cheap recipe: between the cashews and the truffle oil, you’ll be spending a buck or two. But suppose you have a winter birthday, or a winter anniversary, or it’s Valentine’s Day, and you happen to be a raw foodist: this is a good recipe to spend money on. Truffle oil, if kept properly in the fridge, will last, and a tiny bit of it goes a very long way, so it’s not a bad investment. It also tastes divine, and I think that the cream sauce in this recipe does, too!
Rich, elegant, and raw vegan—what more could one ask for? Check out this month’s VegNews magazine for the recipe!
Happy Saturday, folks.
xo
I'm a Certified Clinical Nutritionist, a former book editor, and a post-baccalaureate pre-med student at Georgetown University. I'm passionate about helping people to discover and enjoy plant based foods in a simple and healthy way. My name is pronounced like "Jenna." 
{ 19 comments… read them below or add one }
I can’t wait to see the recipe! Trader Joes has really good prices on Truffle Oil… ( oh how I wish there was one closer to me! )
I didn’t realize you had a monthly column in Veg News! But then I don’t normally pick it up. Maybe I’ll subscribe via Zinio for my iPad. Definitely want to see that recipe!
Why am I not subscribed to VegNews? That looks creamy, dreamy and delicious! Happy weekend!
Hope you’re continuing to enjoy your weekend!
cashew cream!? yes, please!
Wow, sounds fancy! I’ve never eaten a celery root.
I have always wanted to celery root. Now I will have to, because I know what to make with it
Yum, I will definitely check out the recipe. Thanks!
Uhh!! time to get a subscription to that magazine!!
I loove cashew cream!!!
Have a great weekend Gena!!
Wow: celery root slaw with truffle-infused cashew cream.
Sounds amazing! Rich, decadent. And not cheap. But as you said, for the right guests or party or for a self-splurge treat, totally worth it!
Veg News. Major congrats for being in it! And to you and Kris for partnering up. And for all the big in the press stuff for you. How exciting!
Probably slightly more exciting than your physics homework, right?
I am in love with cashew creme! I had some at a raw brunch I went to today, and it was OUT OF THIS WORLD. Can’t wait to try yours!
Welcome to the life of the student – a strange blend of time to yourself and needing to do about forty different things at once. I just bought macadamias with which to make Anis Phyo’s nacho cheeze, but now I’m wishing I’d bought cashews instead…
Truly–what will you think of next? Another great one.
Just returned from a great event at Elizabeth’s Gone Raw in Washington DC. Kris Carr spoke, we enjoyed a fabulous 5-course dinner and each of us received a singed copy of Kris’s new book. I can’t wait to read it tomorrow! Gena — I saw your recipe contributions in the back of the book!
Dec-a-dent!!
I think I need to start subscribing to Veg News– didn’t know you were featured in it! Happy weekend
I love raw celery root! In Germany it can be found in many soups or broths, but I never had a raw celery root soup. Sounds amazing!
Very cool, I will try to find some truffle oil – I actually have half a celery root in the refrigerator and I was trying to think of how to use it up! I already make one slaw with it but…this one sounds fancy.
Yum, it looks divine and I feel another splurge ingredient purchase on my next Whole Foods trip. Thanks!