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Going Raw

She's a star chef on a mission to change the way you eat. We sit down with Roxanne Klein. If her name is familiar to you, that's because she's well known in the Raw Food movement.

Klein, who is an author and former restaurant owner, now has her own line of Raw organic foods. So what's the biggest myth about raw food?

"What I hear is everything thinks all you can eat is salad, " Klein says. "But you can have more, brownies, deserts, there are endless combinations. It's about celebrating textures. It doesn't have to be hippie food, crunchie salads all the time."

For more on Roxanne Klein you can head to the new issue of Organic Style Magazine. Just head to Organic Style and click on the magazine link.

Roxanne's Caesar Dressing

  • 1 Cup Extra Virgin Olive Oil
  • 3 Cloves Garlic
  • 2 Medium Celery Sticks, chopped
  • 1/2 Cup Filtered Water
  • 1/2 Cup Freshly Squeezed Lemon Juice
  • 1/4 Cup Nama Shoyu
  • 2 Tablespoons White Miso
  • 4 Teaspoons Date Paste
  • 1 Tablespoon Kelp Granules
  • 1/2 Teaspoon freshly ground pepper

In a high speed blender, combine all the ingredients and process until the mixture is the consistency of a conventional Caesar dressing. Taste and adjust the seasoning. Measure out 3/4 to 1 cup of the dressing to use for the salad. Reserve the remainder for another use. It will keep tightly capped in the refrigerator for up to two weeks.

Recipe taken from "Raw" written by Roxanne Klein and Charlie Trotter.

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