{ Serves 4 }
I met David Jubb at Quintessence Restaurant one day when Inside Edition was filming a story on eating raw that featured raw-food personality David Wolfe, actress/chef Leslie Bega and myself. In strolled this amazing, different-looking man, so full of fun and life and light – David Jubb. Everyone in Quintessence was shocked I didn’t know him. “You don’t know David Jubb?” “You’ve never been to Jubb’s Longevity?” “You’ve got to taste his food.” So, I invited Jubb to be interviewed for Inside Edition and then went over to taste his food and was hooked immediately. Here is one of Jubb’s truly extraordinary raw recipes.
- ½ cup sesame seeds
- 1 cucumber, unpeeled
- 1 red bell pepper, seeded and cored
- 2 celery stalks
- 1 medium tomato
- ¼ cup chopped red onion
- 1 apple, cored
- 1-inch knob fresh ginger root, peeled
- 3 garlic cloves, peeled
- 1-2 bushy sprigs fresh cilantro
- 1/4 cup freshly squeezed lemon juice
- 2½ cups distilled water
- 2 heaping tablespoons unpasteurized miso
- ¼ cup Bragg Liquid Aminos
Topping
- ¼ cup cold-pressed flaxseed oil or olive oil
- ¼ teaspoon ground cayenne pepper (optional)
- ½ teaspoon minced garlic
- Spirulina flakes for garnish
- Grind the sesame seeds to a moist meal in your spice grinder (it only takes a few seconds).
- Cut the vegetables and apple into chunks, and place in a blender.
- Add the ginger root and garlic and blend with cilantro, lemon juice, water, miso and Bragg Liquid Aminos to make the gazpacho.
- Depending on how much gusto your blender has, you may have to shred harder vegetables and blend in two batches, especially if the blender container is on hte smaller side.