This recipe comes from Raw & Beyond, a new book that’s part essays on “how omega-3 nutrition is transforming the raw food paradigm” and part high-raw recipes. Its authors—Victoria Boutenko, Elaina Love and Chad Sarno—are all pioneers in the modern raw food movement who have moved “beyond raw” to eating some cooked foods. They now advocate a “high-raw diet” rich in omega-3 fatty acids. The following recipe for merlot pickled onions comes from Sarno, founder of restaurant consultancy and catering company Vital Creations and former personal chef to Woody Harrelson. It’s raw and incredibly simple, and pickled onions are great on spring salads.
Merlot Pickled Onions
• 2 red onions, peeled and sliced paper-thin (on a mandoline)
• 1/2 cup red wine or merlot vinegar
• 3 tablespoons agave
• 1 tablespoon flaxseed oil
• Pinch of sea salt
Toss all the ingredients together well and gently knewad. Set the mixture aside to pickle for at least a few hours, or overnight. Store in a jar and chill.
From Raw and Beyond: How Omega-3 Nutrition is Transforming the Raw Food Paradigm by Victoria Boutenko, Elaina Love, and Chad Sarno, published by North Atlantic Books, copyright © 2012 by Victoria Boutenko, Elaina Love, and Chad Sarno. Reprinted by permission of publisher.
Photo: Tokyo Terrace