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Raw Hummus

14 November
Mediterranean Plate

Mediterranean Plate

Whenever I don’t feel like making a complicated dish for dinner or I have run out of greens, I make this hummus I learned at this year’s Raw Spirit Fest in D.C. I also add some cut veggies, usually left over veggies, to make a “Mediterranean” dinner or plate that comes out amazing with very little effort.

1 cup of Sunflower Seeds

2/3 cup of Hazelnuts

1/3 cup of Sesame Seeds

1 Tbs. Raw Tahini

2 cloves of Garlic

2 Tbs. Bariani Olive oil

The juice of ½ Lime or Lemon

Organic Cumin seed powder and Salt to taste

½ cup water

½ cup sun dried black olives

Using the food processor, combine the seeds and nuts; add tahini, olive oil, salt, garlic, cumin, lemon or line juice and begin mixing. After most of the nuts are grind, begin adding some water until you reach the desired consistency. I personally like it very smooth and liquid, but you can decide how much water to add. Add the sun dried black olives and continue to mix in the food processor until smooth.

Cut other vegetables such as broccoli, celery, carrots, cucumbers, red peppers, etc, and serve as a meal. It takes a few minutes and everyone loves the hummus.

Raw Asian Food: Miso Soup & Cucumber Spicy Noodles

28 September

Miso Soup & Noodles

Miso Soup & Noodles

One of the hardest things to give up for me was Asian food such as Japanese, Thai, and Korean. So I’ve created several recipes to make up for my favorite dishes and flavors I miss. Hope you enjoy them too!

Miso Soup

Serves 2

Water

1 inch cube ginger

2 carrots

1 Tbs. brown miso paste (unpasteurized)

Garlic, olive oil, and salt to taste

Put all ingredients in the blender and blend until mixed. Serve immediately and add cilantro to decorate.

Decorating tip: Add some avocado, sprouts, and pour some olive oil.

Cucumber Spicy Noodles

Serves 2

3 medium size peeled cucumbers

¼ red peppers sliced or julienned

½ romaine lettuce

½ jalapeño pepper or cayenne pepper (or powder)

2 Tbs. of Nama Shoyu or Braggs

Olive oil

A handful of cilantro

Sesame seeds (black if possible)

Using a spiral-slicer cut the cucumber to make noodles and put aside. In a bowl, mix the Nama Shoyu or Braggs (or both) with the olive oil, cayenne, and chopped cilantro. If using jalapeño peppers, mix in food processor. Cut the romaine lettuce and make a bed of lettuce in each plate. Put the noodles and cut red peppers on top of lettuce. Pour the dressing on each plate and sprinkle some sesame seeds and more olive oil.

Decorating Tip: you can also cut some fresh tomatoes and add to dish.

Cucumber Noodles

Cucumber Noodles

How the Breakfast Smoothie became the Morning Soup

23 August
Morning Raw Green Soup

Morning Raw Green Soup

Once upon a time there was the green raw breakfast smoothie. Two handfuls of any greens found in my refrigerator (kale, dandelions, chard, collards, lettuce, and spinach) with two fruits (usually banana or mango) and half avocado. We loved our green smoothie for the morning and enjoyed its creamy refreshing nature that woke us up and gave us energy to start a hard day at the office.

But one day, the mango season ended! And the hand-picked bananas we used to get from our friend Tim Tye stop coming. We were left without fresh local fruit! And breakfast was never the same!

One day, I woke and looked at the refrigerator… so full of greens and no fruit. All of the sudden, I saw hidden behind some raw food leftovers, a beautiful heirloom tomato and fresh cucumbers I had bought at Josh’s Organic Garden. And that’s when it hit me!

“Who said breakfast had to be sweet!” I said aloud and reached for the tomato and cucumbers.

I put my two handfuls of greens in my Vitamix, heirloom tomato, cut cucumbers, half avocado, olive oil, and a dash of salt.

My husband woke up to the noise of the Vitamix and ran to the kitchen. “What are you making?” he said.

I opened the Vitamix and pour it in a bowl and said “Who said breakfast had to be sweet?”

He put on his glasses and tasted the green liquid I had pour in his bowl and said “hmmm nice!”

And that’s how the green morning soup was born!

Raw Party Menu

09 August

Appetizers

Zucchini Rolls

10 Zucchinis sliced in a mandolin slicer (for two people use 2 or 3 zucchinis and reduce the marinade)

1 cup of your favorite marinade (see recipe below)

2 cups of your favorite pate (see recipe below)

Slice zucchini using a Mandolin slicer and marinate the night before (I place them into a lasagna pan as if they were lasagna noodles and pour the marinade over each layer). When ready, prepare the pate to fill the rolls. Line up the zucchini slices and put a spoon of pate at on the slice and roll the zucchini and put in the dehydrator sheet. Repeat process to use all slices and pate. Dehydrate for 2-3 hours.

Marinade I recommend

Namashoyu

Braggs

Olive Oil

Italian Herbs

Pate I used for party

1 cup of hemp seeds

¼ cup of pine nuts

½ sun flower seeds

Olive oil

Salt to taste

2 Tbs. water

Italian herbs to taste

Crackers and Pate

White Crackers

1 cup sunflower seeds soaked for 1 hour

½ cup hemp seeds soaked for 1 hour

¼ sesame seeds soaked for 1 hour

¼ pumpkin seeds soaked for 1 hour

1 cup ground yellow flax seeds (I used yellow to make them light)

½ shredded zucchini

Any seasoning to taste (I often alternate between Italian herbs or Mexican Seasoning)

About 1 cup water

1 Tbs. salt

I soak all the seeds in the same container and after 1 or 2 hours I drain them and rinse them again with ionized water. I them put them in the food processor and grind. Put the grind mixed seeds in a bowl and add the flax powder and seasonings as well as salt. Mix well and then add the shredded zucchini. I add as much water as I want and continue to mix until I have the desired consistency and that way the crackers won’t have to dehydrate for a very long time. After mixing and making a “dough”, press them flat onto a teflex sheet and dehydrate for approximately 4 to 8 hours. Serve with any pate, salsa, or guacamole.

The original recipes is from LifeFood Recipe Book by Anni Padden Jubb and David Jubb

Main Dishes

Indian food

Indian Dish

3 zucchinis diced small

1 small eggplant diced small

1 broccoli cut in mini florets same size as the other vegetables

1 cup of diced tomatoes

1 yellow zucchini diced small

1 cup peas

1 Tbs. lemon juice

2 Tbs. olive oil

Curry powder to taste (I use about 2 Tbs. of curry)

A pinch of garam masala

A pinch of cumin

Salt to taste

Curry Sauce (see recipe below)

Mixed all the ingredients in a bowl and let the marinade mix well. Transfer to a teflex sheet and dehydrate for 1 to 2 hours.

Curry Sauce

1 red pepper

1 cup of sundried tomatoes soaked for about 2 hours

Garlic to taste (I use about 2 cloves or more)

1 Tbs. lemon juice

Ginger to taste (I use about an inch cube)

½ cup of cilantro

Curry powder to taste

1 Tbs. Coconut oil

Salt to taste

*To make it spicy I add about 1 red or green jalapeño

Blend all the ingredients in the blender until smooth (you may want to add a little bit of water or oil to make it more liquid). Bring the vegetables out from the dehydrator and put in a glass container and add the curry sauce. Mix well and return to dehydrator for another hour or so.

The original recipe is from Get Fresh Magazine by Russell James

Salad & Raw Nut Tofu

 

Salad and Tofu

 

I made a big salad and one of our friends brought another salad which everyone loved! I often use lettuce to replace rice and serve with any dish.

Raw Nut Tofu

1 cup Irish moss paste

¼ cup water

½ lemon juice

2 cups of Cashews soaked for 2 hours

1 Tbs. of unpasteurized light miso

Salt to taste

Blend in high power blender until smooth. Use a plastic wrapped container to pour the mix. Refrigerate for a few hours and serve. Another variation on this is to actually marinade the tofu in the kind of sauce you want until it soaks the sauce. I put the marinade in the blender from the beginning and refrigerate longer.

The original recipe is from Get Fresh Magazine by Russell James

Drinks

Ice Tea & Watermelon Juice

Ionized Water

Desserts

Chocolate Pudding

1 Avocado

¼ cup raw cacao

2 Tbs. maca powder

¼ cup raw agave

1 Tsp. of Mesquite powder

Salt to taste

Put all the ingredients in the food processor and blend until smooth. Set in refrigerator until ready to serve.