Raw Zucchini Chips with Marinara Dip

from Fully Raw

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
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    Blender
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    Processor

RawIt is DAY 25 of the "Raw Food Recipes" series and I am honored to feature the inspiring and gorgeous Kristina Carrillo-Bucaram from Fully Raw, the founder of the largest raw, organic produce community cooperative in the USA, Rawfully Organic. If you don't know about this incredible woman, get acquainted. Not only is she stunningly beautiful, she has an extraordinarily generous spirit. I am going to go as far as to proclaim her "A Living Mother Teresa."

Kristina Gabrielle Carrillo-Bucaram is a leading visionary in the raw movement, especially in Houston, TX. Half Lebanese and half Ecuadorian, she is bilingual and shares the flavor of her cultures wherever she goes! Kristina studied Kinesiology, Health Science, Raw Foods, and Fasting at Rice University. After being diagnosed with hyperglycemia whilst in college and searching for answers, she met John Rose in an aisle at Whole Foods.

After this chance encounter, and many personal consultations, Kristina converted to a raw foods diet, influenced her family to do the same, and eradicated her symptoms of less than perfect health. She then studied under John Rose and interned with Dr. Graham at many of his health events in Seattle and Costa Rica. Since then, she has been incredibly involved in the organic horticulture, permaculture, and co-operative community movements.

At the age of twenty before graduating college, she founded the non-profit organization, Rawfully Organic, an organic, raw, and local produce co-operative in Houston, TX. With over 7000 participating families in the Houston area, Rawfully Organic feeds over 500 families each week and focuses on the benefits of eating diets high in raw fruits and vegetables while making organic food affordable for all. This nonprofit grosses more than a million dollars each year, and still stays true to its mission to support families in the Texas community and help them live a healthy sustainable lifestyle. To this day, the co-op is 100% volunteer run, and Kristina does not receive any salary for running it. Kristina's mission is to spread RAW's message, and shift the mindset of our nation in regards to eating from local co-operative communities.

Besides being the founder and chief co-operator of Rawfully Organic and an enthusiastic runner, Kristina is also a raw foods coach, teaching raw foods classes and seminars. She is also a frequent speaker at Houston community events. Constantly giving back to her community, Kristina works tutoring students math, advanced calculus, physics, chemistry, biology, SAT, ACT, Spanish, and English. If that wasn’t enough, she recently became a practicing ceramicist. Yes, it begs the question, “Is there anything this incredible woman can’t do?”

I am telling you, this woman is a goddess. Trust me, visit her site and you will fall in love with the magnetic Kristina Gabrielle Carrillo-Bucaram. Check out all of the fantastic videos on the Rawfully Organic YouTube Channel or Kristina's personal videos for more raw inspiration. In the meantime, dip some of these zucchini chips in this delightfully simple raw vegan marinara sauce.

Kristina - thank you for graciously participating in this event. You inspire me...

*Here's a quote from Kobi Yamada that Kristina uses as the signature for all of her emails:
"If you don't take care of your body, where will you live?"

Learn more about Kristina Gabrielle Carrillo-Bucaram at Fully Raw & Rawfully Organic. Follow her on Facebook, Twitter, Pinterest, and YouTube

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Raw Zucchini Chips with Marinara Dip

Raw Zucchini Chips with Marinara Dip

from Fully Raw

Makes 30 to 60 chips15 MINS

zucchini chips:

  • 2 medium zucchinis

marinara:

  • 1 cup roughly chopped fresh tomatoes
  • 1/2 red bell pepper, roughly chopped

  • 3 stalks chard, ribbed
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh basil leaves
  • 1 tablespoon fresh oregano leaves, plus more to taste
  • 1 tablespoon fresh lemon juice, plus more to taste

  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon red pepper flakes (optional), plus more to taste
  1. For the zucchini chips, slice the zucchini into 1/16th-inch slices with a mandolin.
  2. Place the slices on mesh screens, and place in the dehydrator at 115 degrees for about 8 hours or until crispy.
  3. To make the marinara dip, place all of your ingredients into a food processor fitted with the s blade and pulse a few times for a rustic consistency.
  4. Serve zucchini chips on a platter with the marinara dip.

Recipe from Fully Raw
Photo by Trent Lanz and styling by Alicia Buszczak

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