McDougall Recipes
http://www.drmcdougall.com/misc/2009nl/sep/recipes.htm
Bountiful Autumn Stew
This vibrant stew takes advantage of many of the garden fresh vegetables available at this time of year.
Preparation Time: 20 minutes (need cooked rice)
Cooking Time: 45 minutes
Servings: 6-8
1 onion, chopped
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
4 cups vegetable broth
3 cups peeled and diced yams
2 cups tightly packed chopped kale
1 tablespoon soy sauce
1 teaspoon dry mustard
½ teaspoon crushed red pepper
1 15 ounce can cannellini beans, drained and rinsed
2 large chopped fresh tomatoes
2 zucchini, chopped
2 cups cooked brown rice
1-2 tablespoons balsamic vinegar
Freshly ground pepper, to taste
Place the onion, garlic and ginger in a large pot with a tablespoon or 2 of the broth. Cook, stirring frequently, until onion softens and turns translucent. Add the remaining broth, the yams, kale, soy sauce, mustard and crushed pepper. Mix well, bring to a boil, reduce heat and simmer, covered for about 15 minutes. Add the beans, tomatoes and zucchini, return to a simmer and continue to cook for another 15 minutes. Stir in the rice, vinegar and pepper. Cook for another 10 minutes or so until flavors are well blended.
Hints: Since I usually have dinosaur (lacinato) kale growing in my garden, that’s what I use in this recipe. I usually remove the tough inner stem from any kale that I use, then chop into bite-sized pieces. To easily remove the inner stem, just grab the bottom of the stem with one hand and pull the other hand firmly along the stem of the kale. The leafy part should easily separate from the stem. Substitute 1 ½ cups cooked beans for the canned beans, if desired.
Hearty Garbanzo Soup
I always seem to focus on soups at the beginning of fall and this year is no exception. They are easy to prepare and serve and very satisfying to eat. Clean up is also easy! This year I also have a large assortment of fresh herbs growing in my garden which I have taken advantage of in this soup.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Servings: 4-6
1 onion, chopped
1 teaspoon minced fresh garlic
4 cups vegetable broth
1 pound sliced cremini mushrooms
1 ½ cups shredded green cabbage
1 teaspoon ground cumin
¼ teaspoon ground coriander
2 15 ounce cans garbanzo beans (see directions)
2 tablespoons tahini
1 large roasted red bell pepper, sliced into strips
1-2 teaspoons chili-garlic sauce
½ cup chopped fresh parsley
¼ cup chopped fresh cilantro
¼ cup chopped fresh dill
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice
Dash sea salt
Place the onion and garlic in a large soup pot with about 1 tablespoon of the vegetable broth. Cook, stirring frequently, until onion softens and turns translucent. Add the remaining vegetable broth and bring to a boil. Add the mushrooms, cabbage, cumin and coriander. Cover and simmer for about 15 minutes.
Meanwhile, pour 1 can of the garbanzos with its juice into a blender jar. Add the tahini and process until smooth. Drain and rinse the other can of garbanzo beans. Add the processed beans and the whole beans to the soup pot, as well as the roasted red pepper and the chili-garlic sauce. Slowly bring to a boil, reduce heat, cover and simmer for 45 minutes. Add the fresh herbs and lemon juice and simmer for an additional 15 minutes. Season with a bit of sea salt before serving, if desired.
Hints: Bottled roasted red peppers work well in this dish. You should have about ¾ cup sliced from 1 large roasted pepper.
Thai Rice Noodle Soup
This resembles a creamy coconut-based Thai soup, but it is made with almond milk and coconut extract instead of coconut milk so it is a much healthier choice. The hotness can be adjusted to suit your tastes by using more or less curry paste and Sambal Oelek. This does make a large amount but it keeps well in the refrigerator. (It was so good that last week I ate this for lunch 5 days in a row.)
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Resting Time: 10 minutes
Servings: 8
8 ounces thin rice noodles or pad Thai noodles
¼ cup shallots, diced
6 cups vegetable broth
1 ½ teaspoons red curry paste
1 ½ teaspoons oriental curry powder
1 teaspoon grated fresh ginger
1 teaspoon crushed garlic
2 pieces lemongrass (1 ½ inches each)
2 tablespoons soy sauce
½ -1 teaspoon Sambal Oelek
1 bunch green onions, sliced 1 inch
2 cups thinly sliced Napa cabbage
1 cup baked tofu (optional)
1 cup chopped oyster mushrooms
1 cup snow peas, cut in half if large
3 cups fresh baby spinach leaves
2 cups unsweetened almond milk
1 teaspoon coconut extract
Cook rice noodles according to package directions, rinse in cold water and set aside. (Cover with plastic wrap to retain softness.)
Place the shallots and ¼ cup of the vegetable broth in a large soup pot. Cook, stirring occasionally, until shallots soften slightly. Add the curry paste, curry powder, ginger and garlic. Cook and stir until well combined. Add the remaining vegetable broth, the lemongrass, soy sauce and Sambal Oelek. Bring to a boil, reduce heat, then add the green onions, cabbage, tofu and oyster mushrooms. Simmer for about 10 minutes. Add the snow peas, spinach, almond milk and coconut extract. Heat through. Remove lemongrass. Add the cooked rice noodles, remove from heat and let rest for about 10 minutes before serving.
Hints: The thin rice noodles cook up with more volume than the pad thai-type noodles so there will be more noodles in the soup with the thin noodles. The flavors do intensify as the soup rests and I like it even better the next day. If you choose not to use the tofu, add a few extra oyster mushrooms, if desired. If you like cilantro, add some to the soup before serving.
Pho
Pho is a Vietnamese noodle soup specialty of rice noodles, tofu, fresh herbs and bean sprouts. The rice noodles are kept separate from the broth so they do not overcook and get mushy. This soup is made in several steps so it does take some time to prepare. The broth may be made a day or two ahead of time and reheated with the tofu, herbs and bean sprouts before ladling over the noodles. An interesting note about this soup: while the broth was simmering on the stove John made a comment about how whatever I was cooking didn’t smell very good, so I worried all afternoon about dinner not being well-received that evening. Not to worry, he loved the finished product and even ate more the next day for lunch. So the smells may be unfamiliar to you or your family, but the taste is fantastic!
Pho Broth
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Servings: makes 8 cups
8 cups low-sodium vegetable broth
2 tablespoons soy sauce
1 onion, coarsely chopped
6 cloves garlic, minced
1 (2 inch) piece fresh ginger, cut in half
2 cinnamon sticks
2 pods star anise
1 teaspoon brown sugar
4 cilantro stems (leaves reserved for soup)
3 basil stems (leaves reserved for soup)
Place all ingredients into a large soup pot. Cover and bring to a boil. Reduce heat to medium-low, cover and simmer for 60 minutes. Strain broth and discard solids. Broth may be refrigerated at this point for later use. Or return to pan and continue with recipe.
Hints: This broth is also delicious for other Vietnamese or Asian style soups, rather than just plain vegetable broth. Try adding some frozen carrots and peas to the broth along with some chopped green onions. Bring to a boil, add some vegetable pot stickers and simmer until pot stickers are tender, about 4 to 5 minutes.
Baked Tofu
Preparation Time: 5 minutes
Marinating Time: 10 minutes
Baking Time: 25-30 minutes
20 ounces extra firm tofu
¼ cup soy sauce
1/8 cup rice vinegar
1 teaspoon agave nectar
Dash sesame oil (optional)
Drain tofu and slice into ¼ inch pieces. Place in a large flat baking dish. Combine the remaining ingredients and pour over the tofu slices. Allow to marinate for at least 10 minutes and up to 1 hour. (Or place in the refrigerator and marinate overnight.)
Preheat oven to 375 degrees.
Remove from marinade and place on a non-stick baking sheet. Bake for 25-30 minutes, turning once halfway through the baking time. It should be brown and crispy on the outside. Remove from oven and cool. Slice into strips or cubes for use in recipes calling for baked tofu.
Hints: This tastes much better (and is less expensive and healthier) than the baked tofu found in packages in many markets and natural food stores. Other seasonings may be added as desired, such as garlic, ginger, balsamic vinegar, or rosemary to change the flavor of the tofu. It’s also delicious just marinated in plain soy sauce. The marinade may be saved in a covered jar in the refrigerator for later use. It will keep for several days. The tofu may also be cubed before baking with slightly crispier results.
Pho Soup
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: 6-8
1 8.8 ounce package thin rice noodles
8 cups Pho Broth (see recipe above)
10 ounces baked sliced tofu (see recipe above)
1 cup mung bean sprouts
4 green onions, cut into 1 inch strips, then sliced
1 cup chopped fresh spinach
½ cup thinly sliced basil leaves
¼ cup chopped fresh cilantro
1 lime cut into wedges
Hoisin Sauce or hot chile sauce (optional)
Soak the rice noodles in boiling water for 8-10 minutes. Drain and rinse under cold water. Set aside. (Cover with plastic wrap to retain softness.)
Meanwhile, bring the broth to a boil, reduce heat and add the tofu. Simmer for 5 minutes. Add the bean sprouts, green onions, spinach and basil. Cook 2 minutes longer. Remove from heat and add the cilantro.
Place a portion of the noodles into individual soup bowls and ladle the broth mixture over the noodles, including some of the tofu and vegetables in each bowl. Serve with lime wedges and either Hoisin sauce or hot chile sauce (such as Sriracha), if desired.
Hints: If you have leftover portions of this soup, store the noodles separately from the broth, so they don’t get mushy. Heat the broth on the stovetop or in the microwave. Submerge the noodles into hot water while the broth is heating, then drain and place into individual soup bowls and ladle the broth over the noodles.
Puttanesca Sauce
This flavorful sauce should be cooked for at least an hour before serving. The longer it simmers the thicker it will get. Serve over polenta, pasta or gnocchi.
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Servings: 6-8
4 cloves garlic, minced
2 tablespoons vegetable broth
3 14.5 ounce cans fire-roasted crushed tomatoes
1 14.5 ounce can fire-roasted chopped tomatoes
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 14.5 ounce can hearts of palm, drained, halved, and sliced
½ cup quartered and pitted kalamata olives
½ cup quartered and pitted green olives
2 tablespoons small capers, drained and rinsed
1 tablespoon balsamic vinegar
3 tablespoons minced fresh parsley
Place the garlic and vegetable broth in a large pot. Cook and stir for about 1 minute until garlic softens slightly. Add the tomatoes, red pepper flakes, basil and oregano. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Add the remaining ingredients, except the parsley, and simmer for at least another 30 minutes (longer is better). Stir in the fresh parsley before serving.
Lima Bean Surprise
This is one of my favorite fast, and delicious, meals that can be put together, cooked and served in only 15 minutes. John has been talking about this meal in many of his lectures lately and so I have gotten many requests for the recipe. I have added some fresh tomatoes to the recipe because they are so abundant in our garden this year.
Preparation Time: 5 minutes (cooked rice needed)
Cooking Time: 10 minutes
Servings: 3-4
¼ cup vegetable broth
½ tablespoon soy sauce
2 ½ cups frozen lima beans (16 ounce bag)
2 ½ cups shredded cabbage
1-2 teaspoons seasoning mixture (see hints below)
½ - 1 teaspoon Sambal Oelek
1 ½ cups frozen corn, thawed slightly
2 ½ to 3 cups cooked brown rice
1 large chopped tomato
Place broth, soy sauce, lima beans and shredded cabbage in a large non-stick sauté pan and cook stirring frequently for about 2 minutes. Add the seasoning mixture of your choice and Sambal Oelek. Continue to cook for another 3 minutes. Add corn and cook, stirring occasionally for another 2 minutes. Add rice and continue to cook and stir until rice is heated through and all vegetables are tender. Stir in tomatoes. Serve at once.
Hints: Bags of shredded cabbage are available in many supermarkets, or shred your own cabbage in a food processor. To thaw the corn slightly, place in a colander and rinse with cool water. If you don’t have leftover cooked rice in your refrigerator, use a package of frozen brown rice and heat it in the microwave. There are many delicious seasoning mixtures on the market. Try Mrs. Dash, or a lemon dill mixture. I often use Lemony Dill Zest by Vegetarian Express. We like to top this with Sriracha Hot Sauce and it is wonderful rolled up in a soft corn tortilla.
Thai Chilli Dressing
By Joyce Everett
This dressing is always a favorite during the 10-day live-in program.
Preparation Time: 5 minutes
Servings: makes 2 cups
1 cup Mae Ploy Sweet Chilli Sauce
1 cup water
1 tablespoon minced fresh ginger
Pinch of cilantro
1 tablespoon Bob’s Red Mill Xanthan Gum
Place all ingredients in a blender jar and process until blended. Store in a covered container in the refrigerator. Will keep for at least 2 weeks.
Showing posts with label recipe: entree. Show all posts
Showing posts with label recipe: entree. Show all posts
Saturday, October 3, 2009
Sunday, August 2, 2009
Recipes - With Cherries! =)
How 'bout taking a gastronomical tour through cyberspace? Here's 10 tasty raw, vegan cherry recipes for you to enjoy:
- Simple Cherry Chocolate Shake a la Julie's Raw Ambition
- GreenChef Jana's Pink Cherry Raspberry Shake
- Beat the heat with this lip-smacking Red Alert drink
- Decadent Raw Chocolate Cherry Cheesecake
- Raw Cherry Tart compliments of Vegalicious
- Good medicine: Dr. Timothy Brantley's Cherry Pudding Supreme
- Cherry Mango Ice-Cream Cups, oh my!
- Wow your dinner guests with this Swiss Chard Apple & Cherry Salad
- Watch Annmarie Gianni whip up a spectacular Cherry Chutney
- The Raw Epicurean's refreshing Cold Cherry Soup with Fresh Mint
If you enjoyed this, would you please make a donation?
Even $1 or $5 helps us to serve you.
Saturday, May 9, 2009
Recipe - Ruby Fruit Salad - for Mother's Day
SIMPLY GOOD… make mom glow for Mother’s Day
by Christina Pirello, MS
[abridged - see many of her recipes and more at http://www.melissas.com/Recipes/Guest-Chefs/Guest-Chefs/Christina-Pirello.aspx] active link at end of article.
RUBY FRUIT SALAD
25 minutes prep time.
Serves 5
Richly colored red fruits are simply lovely—and offer potassium,
succulent moisture, and low sugar content to make Mom shine.
4 Tbsp brown rice syrup
Grated zest of 1 orange
Juice of 1 orange
Juice of 1 lime
1/4 c wine, optional
1/4 c spring or filtered water
12 to 15 pitted cherries, left whole
2 to 3 small red plums, halved, pitted, and thinly sliced
1/2 pt strawberries, cleaned and halved
1/2 pt raspberries, cleaned
2 nectarines, halved, pitted, and thinly sliced
Sea salt
Combine rice syrup, orange zest and juice, lime juice, wine (if
using), and water in a saucepan. Cook over medium heat until the
mixture foams. Set aside. Cool to warm, whisking to keep liquid
loose. Prepare and combine the fruits in a bowl. Sprinkle with a
couple of pinches of sea salt and gently mix in. Pour syrup over
fruit mixture and gently fold in to coat the fruit. Cover and chill
completely before serving.
Per serving: 114 Calories, 1 g Protein, 25 g Carbohydrates, 3 g
Fiber, 0 g Total fat, 1 mg Sodium, HHHH Vitamin C, H Manganese
To read many more delicious recipes by Christina Pirello:
Christina Pirello
by Christina Pirello, MS
[abridged - see many of her recipes and more at http://www.melissas.com/Recipes/Guest-Chefs/Guest-Chefs/Christina-Pirello.aspx] active link at end of article.
RUBY FRUIT SALAD
25 minutes prep time.
Serves 5
Richly colored red fruits are simply lovely—and offer potassium,
succulent moisture, and low sugar content to make Mom shine.
4 Tbsp brown rice syrup
Grated zest of 1 orange
Juice of 1 orange
Juice of 1 lime
1/4 c wine, optional
1/4 c spring or filtered water
12 to 15 pitted cherries, left whole
2 to 3 small red plums, halved, pitted, and thinly sliced
1/2 pt strawberries, cleaned and halved
1/2 pt raspberries, cleaned
2 nectarines, halved, pitted, and thinly sliced
Sea salt
Combine rice syrup, orange zest and juice, lime juice, wine (if
using), and water in a saucepan. Cook over medium heat until the
mixture foams. Set aside. Cool to warm, whisking to keep liquid
loose. Prepare and combine the fruits in a bowl. Sprinkle with a
couple of pinches of sea salt and gently mix in. Pour syrup over
fruit mixture and gently fold in to coat the fruit. Cover and chill
completely before serving.
Per serving: 114 Calories, 1 g Protein, 25 g Carbohydrates, 3 g
Fiber, 0 g Total fat, 1 mg Sodium, HHHH Vitamin C, H Manganese
To read many more delicious recipes by Christina Pirello:
Christina Pirello
Vegan Mother's Day Dinner
Vegan Mother's Day Dinner
http://www.vegparadise.com/cookingwith65.html
[abridged, tiny sample of this article; active link below]
Traditional celebration gatherings almost always begin with a clinking of glasses to toast the occasion. Bring a new twist to freshly squeezed carrot juice with a hint of spice and a touch of curry.
CURRIED CARROT ZINGER
3 3/4 C. (900 ml) carrot juice
2 1/2 t. curry powder
1 3/4 t. rice vinegar
2 or 3 dashes Tabasco sauce or cayenne pepper to taste
5 celery sticks 4 to 5-inches (10 to 12.5 cm) long
Stir all ingredients except celery together in a pitcher and stir well. Chill if desired.
Pour into long stem glasses and serve with a celery stick garnish. Makes 5 servings.
---------------------------------------------
Leafy greens enhanced with sweet fruits, crunchy nuts, and a savory dressing combine to offer a pleasing salad course that earns a gourmet rating. A truly beautiful salad, its dramatic colors of bright orange, red, and white contrast dramatically against the intense deep green of the spinach and are highlighted with a sprinkle of edible flower petals.
FRUITED SPINACH SALAD
1 1/2 bunches spinach
1 11-oz. (310 g) can mandarin oranges, drained
1 crisp sweet apple, chopped
1 1/2 C. (360 ml) cherry or grape tomatoes
1/2 C. (120 ml) chopped sweet onions
2 large carrots, shredded
1/4 C. (60 ml) black raisins
1/4 C. (60 ml) golden raisins
1/2 cup (120 ml) chopped, toasted macadamias
1 15-oz. (425 g) can hearts of palm, sliced
Edible flowers, either whole or petals*
Wash spinach thoroughly and remove stems. Pat with a kitchen towel to remove excess moisture or use a salad spinner. Cut or tear large leaves into smaller, easily manageable pieces and put them into a large salad bowl.
Add mandarin oranges, apples, tomatoes, onions, and carrots, and toss well.
Garnish salad with raisins, toasted macadamias, and hearts of palm and toss edible flowers over the top. Serve with Lemon Herb Dressing on the side. Serves 6.
*Edible Flowers: Make sure the flowers you use have never been sprayed with insecticide. Most herb blossoms are edible. Society garlic is one example. A few varieties of edible flowers include calendula, dianthus, marigolds, nasturtiums, pansies, roses, stocks, violas, violets, and the blossoms of oranges, lemons, and limes.
-------------------------------------
An easy to assemble light dressing makes an ideal complement to the Fruited Spinach Salad and allows the colors and flavors of each of the fruits and vegetables to stand out and be fully appreciated.
LEMON HERB DRESSING
1 1/4 t. salt
1/4 t. pepper
1/4 t. dried oregano
1 1/4 t. salt
1 large clove garlic, crushed
1/2 C. (120 ml) extra virgin olive oil
1/2 C. (120 ml) fresh lemon juice
1/2 C. ( 120 ml) water
1 T. balsamic vinegar
1 T. maple syrup
Combine all ingredients in a jar and shake vigorously. Shake well before each use.
Store in the refrigerator where it will keep well for several weeks.
Be sure to remove the dressing from the refrigerator about 1 hour before serving to allow the olive oil to reach room temperature and blend well. Makes about 1 1/3 cups (320 ml).
-------------------------------------
This article includes MANY incredible recipes and also fun historical, cultural data about Mother's Day...To see the full article and all recipes:
http://www.vegparadise.com/cookingwith65.html
http://www.vegparadise.com/cookingwith65.html
[abridged, tiny sample of this article; active link below]
Traditional celebration gatherings almost always begin with a clinking of glasses to toast the occasion. Bring a new twist to freshly squeezed carrot juice with a hint of spice and a touch of curry.
CURRIED CARROT ZINGER
3 3/4 C. (900 ml) carrot juice
2 1/2 t. curry powder
1 3/4 t. rice vinegar
2 or 3 dashes Tabasco sauce or cayenne pepper to taste
5 celery sticks 4 to 5-inches (10 to 12.5 cm) long
Stir all ingredients except celery together in a pitcher and stir well. Chill if desired.
Pour into long stem glasses and serve with a celery stick garnish. Makes 5 servings.
---------------------------------------------
Leafy greens enhanced with sweet fruits, crunchy nuts, and a savory dressing combine to offer a pleasing salad course that earns a gourmet rating. A truly beautiful salad, its dramatic colors of bright orange, red, and white contrast dramatically against the intense deep green of the spinach and are highlighted with a sprinkle of edible flower petals.
FRUITED SPINACH SALAD
1 1/2 bunches spinach
1 11-oz. (310 g) can mandarin oranges, drained
1 crisp sweet apple, chopped
1 1/2 C. (360 ml) cherry or grape tomatoes
1/2 C. (120 ml) chopped sweet onions
2 large carrots, shredded
1/4 C. (60 ml) black raisins
1/4 C. (60 ml) golden raisins
1/2 cup (120 ml) chopped, toasted macadamias
1 15-oz. (425 g) can hearts of palm, sliced
Edible flowers, either whole or petals*
Wash spinach thoroughly and remove stems. Pat with a kitchen towel to remove excess moisture or use a salad spinner. Cut or tear large leaves into smaller, easily manageable pieces and put them into a large salad bowl.
Add mandarin oranges, apples, tomatoes, onions, and carrots, and toss well.
Garnish salad with raisins, toasted macadamias, and hearts of palm and toss edible flowers over the top. Serve with Lemon Herb Dressing on the side. Serves 6.
*Edible Flowers: Make sure the flowers you use have never been sprayed with insecticide. Most herb blossoms are edible. Society garlic is one example. A few varieties of edible flowers include calendula, dianthus, marigolds, nasturtiums, pansies, roses, stocks, violas, violets, and the blossoms of oranges, lemons, and limes.
-------------------------------------
An easy to assemble light dressing makes an ideal complement to the Fruited Spinach Salad and allows the colors and flavors of each of the fruits and vegetables to stand out and be fully appreciated.
LEMON HERB DRESSING
1 1/4 t. salt
1/4 t. pepper
1/4 t. dried oregano
1 1/4 t. salt
1 large clove garlic, crushed
1/2 C. (120 ml) extra virgin olive oil
1/2 C. (120 ml) fresh lemon juice
1/2 C. ( 120 ml) water
1 T. balsamic vinegar
1 T. maple syrup
Combine all ingredients in a jar and shake vigorously. Shake well before each use.
Store in the refrigerator where it will keep well for several weeks.
Be sure to remove the dressing from the refrigerator about 1 hour before serving to allow the olive oil to reach room temperature and blend well. Makes about 1 1/3 cups (320 ml).
-------------------------------------
This article includes MANY incredible recipes and also fun historical, cultural data about Mother's Day...To see the full article and all recipes:
http://www.vegparadise.com/cookingwith65.html
Sunday, May 3, 2009
McDougall Recipes: Garbanzo Spinach Salad
McDougall Recipes
http://www.drmcdougall.com/misc/2009nl/apr/recipes.htm
Garbanzo Spinach Salad
This is one of my favorite salads and very often I eat this right after putting it together. It keeps well in the refrigerator for several days.
Preparation Time: 15 minutes
Chilling Time: 1-2 hours
Servings: 4-6
3 15 ounce cans garbanzo beans, drained and rinsed
2 cups loosely packed chopped fresh spinach
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
3 green onions, finely chopped
½ cup oil-free Italian or Oriental dressing
several twists fresh ground pepper
Combine beans and vegetables in a bowl. Pour dressing over and toss to mix. Season with fresh ground pepper. Refrigerate for 1-2 hours for best flavor.
Hints: The recipe for Oriental dressing is found in the April 2008 newsletter. Oil-free Italian dressings can be purchased in most markets.
To read more and see more recipes: http://www.drmcdougall.com/misc/2009nl/apr/recipes.htm
http://www.drmcdougall.com/misc/2009nl/apr/recipes.htm
Garbanzo Spinach Salad
This is one of my favorite salads and very often I eat this right after putting it together. It keeps well in the refrigerator for several days.
Preparation Time: 15 minutes
Chilling Time: 1-2 hours
Servings: 4-6
3 15 ounce cans garbanzo beans, drained and rinsed
2 cups loosely packed chopped fresh spinach
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
3 green onions, finely chopped
½ cup oil-free Italian or Oriental dressing
several twists fresh ground pepper
Combine beans and vegetables in a bowl. Pour dressing over and toss to mix. Season with fresh ground pepper. Refrigerate for 1-2 hours for best flavor.
Hints: The recipe for Oriental dressing is found in the April 2008 newsletter. Oil-free Italian dressings can be purchased in most markets.
To read more and see more recipes: http://www.drmcdougall.com/misc/2009nl/apr/recipes.htm
Wednesday, April 15, 2009
recipe: arugula salad
ARUGULA SALAD
- 1 large bunch arugula (approx 1/2 lbs.)
- 2 large vine tomatoes
- 1 apple
- handful of raisins
- 2 Tbls. ground flaxseeds
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp. sea salt
- 1 lime
DIRECTIONS: wash the arugula carefully, but don't cut it
up or anything... keep the leaves whole. Cut the tomatoes
and apple into big chunks. Toss with oil, salt, and vinegar.
Squeeze lime juice all over and sprinkle with flaxseeds
just before serving. Enjoy...
- 1 large bunch arugula (approx 1/2 lbs.)
- 2 large vine tomatoes
- 1 apple
- handful of raisins
- 2 Tbls. ground flaxseeds
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp. sea salt
- 1 lime
DIRECTIONS: wash the arugula carefully, but don't cut it
up or anything... keep the leaves whole. Cut the tomatoes
and apple into big chunks. Toss with oil, salt, and vinegar.
Squeeze lime juice all over and sprinkle with flaxseeds
just before serving. Enjoy...
Friday, March 27, 2009
Raw Recipes: Nut Mylk Shake, Creme of Tomato Soup, Raw Carrot Cake
Raw Recipes
Nut Mylk Shake
21 Mar 2009
Blend the following ingredients in a blender until smooth:
3 Cups almond mylk
1/2 cup fresh or frozen strawberries
1 medium orange (peeled)
1 Fresh or frozen banana
2 tablespoons honey or 1/4 cup of pitted dates
1/4 teaspoon of sea salt
1 vanilla bean
1/2 cup of ice (ice is not necessary if you use frozen fruit).
Serves 4-5 people.
- - -
Crème of Tomato Soup
20 Mar 2009
2 cups of thick sunflower milk
8 medium tomatoes
1 small red onion
2 cloves of garlic
1/2 cup chopped parsley
Add after blending:
A bunch of basil
1 Tbs. Raw Honey
A pinch of cayenne
Half of a whole lemon
2 Tbs. Dulse
A pinch of salt
- - -
Raw Carrot Cake
By Ursula Horiatis
20 Mar 2009
(Makes 12 to 16 servings)
1 pound of carrots
2 cups pineapple
2 apples
2 1/2 cup soaked walnuts
2 cup soaked almond
2 1/2 cup pecans
2 cup pumpkin seeds
1/2 tsp cinnamon
1 cup dates
1 cup raisins
1/3 teaspoon pumpkin spice
3 tablespoons psyllium powder
Frosting:
1-2 cup soaked and blanched Almonds
1 cup dates
1/2 teaspoon cinnamon
1 pinch clove
1 Thai coconut (this is a young coconut, also called a Jelly coconut. It has a soft inside and can be found in Asian markets.)
For decoration:
1/2 cup miniature carrots or coarsely shredded normal sized carrots
12 to 16 mint leaves
Step 1
Put 1 cup raisins and 1 cup dates in the food processor, mix to a paste
Add soaked almonds and mix.
Then add 2 cup walnuts, 1 cup pecans and pumpkin seeds with remaining spices and mix to a paste.
Put all in a bowl.
Add 1/2 cup raisins, 1/2 cup pecans and 1/2 cup walnuts in food processor and shred to little chunks only (not too fine).
Add to dough in the bowl.
Cut carrots into chunks and shred in food processor until fine.
Add pineapple and apple chunks and mix with psyllium powder.
Add mixture to the dough in the bowl.
Now mix all together by hand and pour into a spring form.
Step 2: For Frosting
Put the remaining dates, blanched almonds and coconut meat from the Thai coconut into a blender, add coconut juice and mix to a cream. Spread the cream over the carrot cake and decorate with little carrot halves and mint leaves.
Alternative: If you can’t get a Thai coconut, use more blanched Almonds and water instead. It works as well. The cake will be ready to serve after at least 2 hours in the refrigerator and keeps fresh for up to 5 days if stored in the fridge.
Nut Mylk Shake
21 Mar 2009
Blend the following ingredients in a blender until smooth:
3 Cups almond mylk
1/2 cup fresh or frozen strawberries
1 medium orange (peeled)
1 Fresh or frozen banana
2 tablespoons honey or 1/4 cup of pitted dates
1/4 teaspoon of sea salt
1 vanilla bean
1/2 cup of ice (ice is not necessary if you use frozen fruit).
Serves 4-5 people.
- - -
Crème of Tomato Soup
20 Mar 2009
2 cups of thick sunflower milk
8 medium tomatoes
1 small red onion
2 cloves of garlic
1/2 cup chopped parsley
Add after blending:
A bunch of basil
1 Tbs. Raw Honey
A pinch of cayenne
Half of a whole lemon
2 Tbs. Dulse
A pinch of salt
- - -
Raw Carrot Cake
By Ursula Horiatis
20 Mar 2009
(Makes 12 to 16 servings)
1 pound of carrots
2 cups pineapple
2 apples
2 1/2 cup soaked walnuts
2 cup soaked almond
2 1/2 cup pecans
2 cup pumpkin seeds
1/2 tsp cinnamon
1 cup dates
1 cup raisins
1/3 teaspoon pumpkin spice
3 tablespoons psyllium powder
Frosting:
1-2 cup soaked and blanched Almonds
1 cup dates
1/2 teaspoon cinnamon
1 pinch clove
1 Thai coconut (this is a young coconut, also called a Jelly coconut. It has a soft inside and can be found in Asian markets.)
For decoration:
1/2 cup miniature carrots or coarsely shredded normal sized carrots
12 to 16 mint leaves
Step 1
Put 1 cup raisins and 1 cup dates in the food processor, mix to a paste
Add soaked almonds and mix.
Then add 2 cup walnuts, 1 cup pecans and pumpkin seeds with remaining spices and mix to a paste.
Put all in a bowl.
Add 1/2 cup raisins, 1/2 cup pecans and 1/2 cup walnuts in food processor and shred to little chunks only (not too fine).
Add to dough in the bowl.
Cut carrots into chunks and shred in food processor until fine.
Add pineapple and apple chunks and mix with psyllium powder.
Add mixture to the dough in the bowl.
Now mix all together by hand and pour into a spring form.
Step 2: For Frosting
Put the remaining dates, blanched almonds and coconut meat from the Thai coconut into a blender, add coconut juice and mix to a cream. Spread the cream over the carrot cake and decorate with little carrot halves and mint leaves.
Alternative: If you can’t get a Thai coconut, use more blanched Almonds and water instead. It works as well. The cake will be ready to serve after at least 2 hours in the refrigerator and keeps fresh for up to 5 days if stored in the fridge.
Friday, March 13, 2009
Recipe: Squash Roll Ups
Here is the recipe for the squash Roll- Ups I made tonight. They could probably use another name..LOL
Filling:
1 1/2 cups filberts, soaked 1 to 2 hours
1 1/2 cups dried tomatoes, soaked 1 to 2 hours
1 clove garlic
3/4 tsp Italian seasoning
Add it all to the food processor and process until smooth. Add tomato soak water as needed, but not too much. You want it kind of thick.
Zucchini and yellow squash: The smaller the seeds the better, so nice young fruits work the best.
version 1
Slice lengthwise in the mandolin slicer if you have one, and spread filling thinly, Roll up and secure with toothpicks.
version 2
Slice in rounds and spread filling. Top with another slice sandwich style.
Takes about 30 minutes after soaking
Filling:
1 1/2 cups filberts, soaked 1 to 2 hours
1 1/2 cups dried tomatoes, soaked 1 to 2 hours
1 clove garlic
3/4 tsp Italian seasoning
Add it all to the food processor and process until smooth. Add tomato soak water as needed, but not too much. You want it kind of thick.
Zucchini and yellow squash: The smaller the seeds the better, so nice young fruits work the best.
version 1
Slice lengthwise in the mandolin slicer if you have one, and spread filling thinly, Roll up and secure with toothpicks.
version 2
Slice in rounds and spread filling. Top with another slice sandwich style.
Takes about 30 minutes after soaking
Friday, February 20, 2009
Recipes: Raw Cauliflower Curry with sweet sauce
Zoe’s Cauliflower Curry with Sweet Sauce has to be the best raw food recipe I have found. It is SOOOO good!
Cauliflower Curry with Sweet Sauce- Raw Vegan
This is slightly adapted from the samosa recipe in “Raw food real world” Sarma M. and Matthew Kenney.
You can make Indian crepes or even tortilla type breads and wrap the curry it up to make samosas with it, or just eat it with the sauce as it is.
Ingredients:
1 cauliflower, florets only
1 tablespoon garam masala
1 tablespoon special curry blend (hot and spicy Indian type) or substitute garam masala with a little hot red chili pepper.
1 tablespoon fresh ginger
1 teaspoon salt
1 cup fresh peas
1 handful fresh coriander (cilantro)
12 dates
1 tablespoon raw olive oil
1 banana
1 teaspoon ground cumin
1 teaspoon fresh ginger
½ small red hot chilli pepper, de seed
1 cup water
¾ cup pine nuts
Preparation:
Pulse the cauliflower a few times in the food processor so it is like rice.
In your blender add: pine nuts, water, 1 tablespoon garam masala, special curry blend, salt, and ginger. Blend until smooth like heavy thick cream. Have a taste.
Mix the cream with the cauliflower, add the peas and the coriander and stir in by hand, or with your hands like I do!
To make the sweet sauce:
Puree in your blender: dates, olive oil, banana, cumin, 1 teaspoon ginger, chilli pepper, salt.
Put a few dollops of the sweet sauce on top of the cauliflower curry. Try it without the sweet sauce, some prefer it that way.
Tonight I’m going to try it with Roshi’s Kofta. I loved his kofta recipe but not the curry sauce. I think it will taste excellent with a little of Zoe’s sauce.
Roshi’s Kofta Koftas: - Raw Vegan
* 1 1/2 handfuls walnuts
* 1/2 tsp cumin
* 1/2 tsp coriander
* 1 tsp Nama Shoyu/Bragg’s Liquid Aminos
* 1 large soft date
Pulse walnuts, cumin, coriander and nama shoyu in food processor until walnuts are in small pieces. Mash mixture together and roll into little balls
Meal Plan:
Breakfast- large green juice, blueberries and strawberries
Lunch- Not sure yet… but some sort of salad
Dinner- Samosa (Zoe’s recipe above wrapped in collard greens), Malai Kofta (using Zoe’s Curry and Roshi’s Kofta).
Yesterday:
Breakfast- mixed fruit
Lunch- Zoe’s Cauliflower Curry with Sweet Sauce
Dinner- (it was so good I had it again!) Zoe’s Cauliflower Curry with Sweet Sauce, with a large piece of Naan. (naan not raw)
Cauliflower Curry with Sweet Sauce- Raw Vegan
This is slightly adapted from the samosa recipe in “Raw food real world” Sarma M. and Matthew Kenney.
You can make Indian crepes or even tortilla type breads and wrap the curry it up to make samosas with it, or just eat it with the sauce as it is.
Ingredients:
1 cauliflower, florets only
1 tablespoon garam masala
1 tablespoon special curry blend (hot and spicy Indian type) or substitute garam masala with a little hot red chili pepper.
1 tablespoon fresh ginger
1 teaspoon salt
1 cup fresh peas
1 handful fresh coriander (cilantro)
12 dates
1 tablespoon raw olive oil
1 banana
1 teaspoon ground cumin
1 teaspoon fresh ginger
½ small red hot chilli pepper, de seed
1 cup water
¾ cup pine nuts
Preparation:
Pulse the cauliflower a few times in the food processor so it is like rice.
In your blender add: pine nuts, water, 1 tablespoon garam masala, special curry blend, salt, and ginger. Blend until smooth like heavy thick cream. Have a taste.
Mix the cream with the cauliflower, add the peas and the coriander and stir in by hand, or with your hands like I do!
To make the sweet sauce:
Puree in your blender: dates, olive oil, banana, cumin, 1 teaspoon ginger, chilli pepper, salt.
Put a few dollops of the sweet sauce on top of the cauliflower curry. Try it without the sweet sauce, some prefer it that way.
Tonight I’m going to try it with Roshi’s Kofta. I loved his kofta recipe but not the curry sauce. I think it will taste excellent with a little of Zoe’s sauce.
Roshi’s Kofta Koftas: - Raw Vegan
* 1 1/2 handfuls walnuts
* 1/2 tsp cumin
* 1/2 tsp coriander
* 1 tsp Nama Shoyu/Bragg’s Liquid Aminos
* 1 large soft date
Pulse walnuts, cumin, coriander and nama shoyu in food processor until walnuts are in small pieces. Mash mixture together and roll into little balls
Meal Plan:
Breakfast- large green juice, blueberries and strawberries
Lunch- Not sure yet… but some sort of salad
Dinner- Samosa (Zoe’s recipe above wrapped in collard greens), Malai Kofta (using Zoe’s Curry and Roshi’s Kofta).
Yesterday:
Breakfast- mixed fruit
Lunch- Zoe’s Cauliflower Curry with Sweet Sauce
Dinner- (it was so good I had it again!) Zoe’s Cauliflower Curry with Sweet Sauce, with a large piece of Naan. (naan not raw)
Friday, February 6, 2009
Valentine's Day - are you ready?
February is always a busy month for me! I have a lot of Birthdays, Anniversaries, Valentine’s Day, and other celebrations going on for the whole month of February. I decided that since everyone LOVES my truffles why not send them year after year and that way, I can make everyone happy at the same time and reserve a little “me” time. What you are going to read below was actually written by me years ago for a magazine and thought it totally appropriate for this year, since everyone seems to be as busy as I am. ENJOY!
By the way, in case you are all wondering if I kept my New Year’s Resolution…. I am happy to report that I did and am still doing it. It has been a soul cleansing experience not swearing and I may even write about next time.
Be My Valentine
The Raw Valentine by Angela Elliott
While everyone is out running around in a mad frenzy, here are some ways to celebrate Valentine’s Day a bit more romantically and creatively. Last year for Valentine’s Day, I made my son and Husband each a box of chocolate truffles. I decorated an old cigar box with hearts and I love you’s, and on the inside I put candy paper wrappers filled with truffles. I enclosed a handmade card that told each one how much I loved them, my favorite things about them, and I included a favorite photo or two of us having a wonderful time together. I wrapped everything up in a recycled gift bag, placed tissue paper inside and then tied it up with ribbon. Here’s the recipe, so you too, can give your loved one a gift, they are not likely to forget!
Angela’s Top Secret Chocolate Truffles!
1 cup raw walnuts
2 tablespoons agave syrup
1 tablespoon vanilla flavor by Frontier
1/2 cup pitted soft dates
1/4 cup coconut water
2 tablespoons of raw carob
2 tablespoons raw cacao nibs
Blend all the above ingredients except for the raw cacao nibs in a food processor until smooth. Mix in the raw cacao nibs by hand. Shape the mixture into truffle shapes, sort of like an egg shape. Dip each truffle in a mixture of 1/4 cup powdered raw cacao, 1 tablespoon raw Rapadura brand sugar, 1 tablespoon raw carob and 1 tablespoon raw coconut flakes. Grind the cacao, with the sugar, carob and coconut in a coffee mill or spice mill until it becomes a fine powder. Place each truffle into a paper candy wrapper and let sit in the fridge until ready to pack in a box. These keep well in the fridge or freezer, but can be left out initially for a few hours to give as a gift.
essential oil in actionI love romance! Every year, I pick roses from my garden or ask a neighbor if I can pick theirs. I spread rose petals all over my living room, then I light candles and place them all over the living room and the kitchen. I will usually buy a small bunch of daffodils or tulips for the kitchen table. I love Frank Sinatra for every romantic occasion because let’s face it, no one does romance like Frank! Don’t forget the importance of a bath for two. Only if your kids are out of the house of course.
The Bath for TWO
Bath salts
1/2 cup baking soda
1/4 cup Epsom salts
10 drops cinnamon essential oil
10 drops Ylang Ylang essential oil
Put baking soda and Epsom salts in a food processor and grind into a fine powder. Transfer powder to a bowl and add the essential oils and stir well. Spoon mixture into a glass jar.
Dinner is usually a three course event starting with a salad, the main event entree and finally finishing with dessert.
Salad Starter
Think Green (with a touch of hot pink, it’s Valentine’s Day after all!)
6 cups of your favorite mixed salad greens
1 avocado, cubed
1/2 head of radicchio, chopped
Edible flowers and sunflower sprouts
2 green onion, chopped
Arrange the salad greens on each person’s plate, then place the radicchio, avocado, and green onion on each person’s plate. Surround the salad with edible flowers and then top the salad with sunflower sprouts on each plate.
Dressing
2 cups almonds, soaked and drained
1 clove of garlic
1 cup of cilantro
Himalayan salt to taste
Cayenne to taste
3/4 cup water
Blend everything in a blender until smooth and drizzle over individual salads. For a thinner dressing, add more water
The Main Event
Ravioli with Alfredo
2 cups almonds, soaked and drained
2 cups zucchini
2 teaspoons Himalayan salt
1 clove fresh garlic
2 teaspoons oregano
Process the above ingredients in a food processor until creamy. Transfer creamy mixture to a bowl and add 1/2 cup minced sweet onion and 1/2 cup minced bell pepper by hand to the mixture. Leave large butter lettuce out long enough to wilt, remove the heavy center vein . Place 1 tablespoon of mixture into each lettuce leaf and roll to wrap up tightly.
Sauce Ingredients
2 teaspoons mellow un-pasteurized miso
2 tablespoons of olive oil
1/2 cup raw pine nuts
1/2 cup cashews soaked at least one hour and drained
1 clove fresh garlic
1 teaspoon dried oregano
Himalayan salt to taste
Black pepper to taste
1/2 cup nut milk
1/2 cup zucchini, peeled and chopped fine
Nutritional yeast to taste
Parsley for garnish
Blend everything except the parsley in a blender and blend until smooth. Place four raviolis on each plate and top with Alfredo sauce. Garnish all around the plate with parsley and serve.
strawberries250
The Finale
Strawberries and Whipped Cream (from the best-selling book, Alive in Five)
1 cup macadamia nuts, soaked and drained
1/2 cup water
5 pitted soft dates
1 teaspoon agave syrup
1 teaspoon vanilla flavor by Frontier
1 tablespoon cold pressed Nutiva brand coconut oil
Blend all the above ingredients in a blender and blend until smooth. Dip strawberries in the decadent whipped cream and smile at your loved ones.
By the way, in case you are all wondering if I kept my New Year’s Resolution…. I am happy to report that I did and am still doing it. It has been a soul cleansing experience not swearing and I may even write about next time.
Be My Valentine
The Raw Valentine by Angela Elliott
While everyone is out running around in a mad frenzy, here are some ways to celebrate Valentine’s Day a bit more romantically and creatively. Last year for Valentine’s Day, I made my son and Husband each a box of chocolate truffles. I decorated an old cigar box with hearts and I love you’s, and on the inside I put candy paper wrappers filled with truffles. I enclosed a handmade card that told each one how much I loved them, my favorite things about them, and I included a favorite photo or two of us having a wonderful time together. I wrapped everything up in a recycled gift bag, placed tissue paper inside and then tied it up with ribbon. Here’s the recipe, so you too, can give your loved one a gift, they are not likely to forget!
Angela’s Top Secret Chocolate Truffles!
1 cup raw walnuts
2 tablespoons agave syrup
1 tablespoon vanilla flavor by Frontier
1/2 cup pitted soft dates
1/4 cup coconut water
2 tablespoons of raw carob
2 tablespoons raw cacao nibs
Blend all the above ingredients except for the raw cacao nibs in a food processor until smooth. Mix in the raw cacao nibs by hand. Shape the mixture into truffle shapes, sort of like an egg shape. Dip each truffle in a mixture of 1/4 cup powdered raw cacao, 1 tablespoon raw Rapadura brand sugar, 1 tablespoon raw carob and 1 tablespoon raw coconut flakes. Grind the cacao, with the sugar, carob and coconut in a coffee mill or spice mill until it becomes a fine powder. Place each truffle into a paper candy wrapper and let sit in the fridge until ready to pack in a box. These keep well in the fridge or freezer, but can be left out initially for a few hours to give as a gift.
essential oil in actionI love romance! Every year, I pick roses from my garden or ask a neighbor if I can pick theirs. I spread rose petals all over my living room, then I light candles and place them all over the living room and the kitchen. I will usually buy a small bunch of daffodils or tulips for the kitchen table. I love Frank Sinatra for every romantic occasion because let’s face it, no one does romance like Frank! Don’t forget the importance of a bath for two. Only if your kids are out of the house of course.
The Bath for TWO
Bath salts
1/2 cup baking soda
1/4 cup Epsom salts
10 drops cinnamon essential oil
10 drops Ylang Ylang essential oil
Put baking soda and Epsom salts in a food processor and grind into a fine powder. Transfer powder to a bowl and add the essential oils and stir well. Spoon mixture into a glass jar.
Dinner is usually a three course event starting with a salad, the main event entree and finally finishing with dessert.
Salad Starter
Think Green (with a touch of hot pink, it’s Valentine’s Day after all!)
6 cups of your favorite mixed salad greens
1 avocado, cubed
1/2 head of radicchio, chopped
Edible flowers and sunflower sprouts
2 green onion, chopped
Arrange the salad greens on each person’s plate, then place the radicchio, avocado, and green onion on each person’s plate. Surround the salad with edible flowers and then top the salad with sunflower sprouts on each plate.
Dressing
2 cups almonds, soaked and drained
1 clove of garlic
1 cup of cilantro
Himalayan salt to taste
Cayenne to taste
3/4 cup water
Blend everything in a blender until smooth and drizzle over individual salads. For a thinner dressing, add more water
The Main Event
Ravioli with Alfredo
2 cups almonds, soaked and drained
2 cups zucchini
2 teaspoons Himalayan salt
1 clove fresh garlic
2 teaspoons oregano
Process the above ingredients in a food processor until creamy. Transfer creamy mixture to a bowl and add 1/2 cup minced sweet onion and 1/2 cup minced bell pepper by hand to the mixture. Leave large butter lettuce out long enough to wilt, remove the heavy center vein . Place 1 tablespoon of mixture into each lettuce leaf and roll to wrap up tightly.
Sauce Ingredients
2 teaspoons mellow un-pasteurized miso
2 tablespoons of olive oil
1/2 cup raw pine nuts
1/2 cup cashews soaked at least one hour and drained
1 clove fresh garlic
1 teaspoon dried oregano
Himalayan salt to taste
Black pepper to taste
1/2 cup nut milk
1/2 cup zucchini, peeled and chopped fine
Nutritional yeast to taste
Parsley for garnish
Blend everything except the parsley in a blender and blend until smooth. Place four raviolis on each plate and top with Alfredo sauce. Garnish all around the plate with parsley and serve.
strawberries250
The Finale
Strawberries and Whipped Cream (from the best-selling book, Alive in Five)
1 cup macadamia nuts, soaked and drained
1/2 cup water
5 pitted soft dates
1 teaspoon agave syrup
1 teaspoon vanilla flavor by Frontier
1 tablespoon cold pressed Nutiva brand coconut oil
Blend all the above ingredients in a blender and blend until smooth. Dip strawberries in the decadent whipped cream and smile at your loved ones.
Sweet Potatoes! =)
The Vital Vittle
By Maureen Lauder
Food of the Week: Sweet Potatoes
Ah, the sweet potato! King of comfort foods! In addition to being sweet and tasty, sweet potatoes are–you guessed it-healthy, healthy, healthy. Here are five reasons why:
1) Sweet potatoes are a tremendous source of beta-carotene and vitamin C, both of which are antioxidants that help eliminate free radicals from the body.whole and halved sweet potatoes
2) Sweet potatoes are a good source of vitamin B6, which can help reduce the risk of heart attack and stroke.
3) The vitamin A in sweet potatoes (and there’s a lot of vitamin A in there!) may help improve lung health. Studies have shown that one of the carcinogens in cigarette smoke induces a vitamin A deficiency. Foods rich in vitamin A can help counteract this.
4) Vitamins A and C have anti-inflammatory properties and can thus help reduce the symptoms of conditions like asthma and arthritis.
5) Sweet potatoes are good sources of important minerals, including manganese, copper, potassium, and iron. They’re also high in fiber!
I Yam What I Yam
In North America, we tend to falsely distinguish between sweet potatoes and yams. The vegetable that we often call a yam, however, is simply another variety of sweet potato. Sweet potatoes can vary in size and shape, and their flesh ranges from white to yellow to orange.
True yams and sweet potatoes are only distantly related. Sweet potatoes are native to the Americas and have been a staple in this hemisphere for thousands of years. Yams, which are native to Africa, are much less sweet and taste distinctly different.
Sweet Potato Goodies
Sweet potatoes make a good base for salads, soups, and puddings.
Try out Tera’s Sweet Potato Dream Pudding: a grated sweet potato, a dash of vanilla, a little cinnamon, 2 T of coconut butter, and some raisins or dates, all blended smooth.
Or quell your potato chip cravings with dehydrated sweet potato chips: Slice the potatoes as thin as you can (a spiral slicer or mandoline works best), brush on some oil and/or lemon juice, and sprinkle with salt, cayenne pepper, or any other seasoning that sounds good. Dehydrate until crispy.
By Maureen Lauder
Food of the Week: Sweet Potatoes
Ah, the sweet potato! King of comfort foods! In addition to being sweet and tasty, sweet potatoes are–you guessed it-healthy, healthy, healthy. Here are five reasons why:
1) Sweet potatoes are a tremendous source of beta-carotene and vitamin C, both of which are antioxidants that help eliminate free radicals from the body.whole and halved sweet potatoes
2) Sweet potatoes are a good source of vitamin B6, which can help reduce the risk of heart attack and stroke.
3) The vitamin A in sweet potatoes (and there’s a lot of vitamin A in there!) may help improve lung health. Studies have shown that one of the carcinogens in cigarette smoke induces a vitamin A deficiency. Foods rich in vitamin A can help counteract this.
4) Vitamins A and C have anti-inflammatory properties and can thus help reduce the symptoms of conditions like asthma and arthritis.
5) Sweet potatoes are good sources of important minerals, including manganese, copper, potassium, and iron. They’re also high in fiber!
I Yam What I Yam
In North America, we tend to falsely distinguish between sweet potatoes and yams. The vegetable that we often call a yam, however, is simply another variety of sweet potato. Sweet potatoes can vary in size and shape, and their flesh ranges from white to yellow to orange.
True yams and sweet potatoes are only distantly related. Sweet potatoes are native to the Americas and have been a staple in this hemisphere for thousands of years. Yams, which are native to Africa, are much less sweet and taste distinctly different.
Sweet Potato Goodies
Sweet potatoes make a good base for salads, soups, and puddings.
Try out Tera’s Sweet Potato Dream Pudding: a grated sweet potato, a dash of vanilla, a little cinnamon, 2 T of coconut butter, and some raisins or dates, all blended smooth.
Or quell your potato chip cravings with dehydrated sweet potato chips: Slice the potatoes as thin as you can (a spiral slicer or mandoline works best), brush on some oil and/or lemon juice, and sprinkle with salt, cayenne pepper, or any other seasoning that sounds good. Dehydrate until crispy.
Wednesday, January 21, 2009
Fennel, Orange, Kale Salad
1 bunch curly kale
2 tablespoons fresh lemon juice
2 tablespoons hemp oil
3/4 teaspoon fresh orange zest
1/4 teaspoon Himalayan crystal salt
pinch nutmeg
1 cup fennel bulb, thinly sliced*
1 cup orange, peeled, seeded & chopped
8 kalamata olives, pitted & chopped
1 tablespoon fennel leaves, chopped
Destem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.
Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix. Enjoy!
2 tablespoons fresh lemon juice
2 tablespoons hemp oil
3/4 teaspoon fresh orange zest
1/4 teaspoon Himalayan crystal salt
pinch nutmeg
1 cup fennel bulb, thinly sliced*
1 cup orange, peeled, seeded & chopped
8 kalamata olives, pitted & chopped
1 tablespoon fennel leaves, chopped
Destem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.
Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix. Enjoy!
Friday, January 9, 2009
Recipes - Raw Goodness
Some of the most awesome posted recipes of 2008:
1. Carmi's Just like Cambell's Tomato Soup
1. Carmi's Just like Cambell's Tomato Soup
2. The Famous Onion Bread
3. My Bluberry Cardamom Ice Cream
4. Raw Food Real World's Cranberry Maple Granola
3. My Bluberry Cardamom Ice Cream
4. Raw Food Real World's Cranberry Maple Granola
5. Ingrid's Tomato Dressing
6. Carmi's Chocolate Raspberry Rhapsody Cake
7. Ocean's Oh My This Is A Tuna!
8. My Strawberry Lime Mousse Cake
6. Carmi's Chocolate Raspberry Rhapsody Cake
7. Ocean's Oh My This Is A Tuna!
8. My Strawberry Lime Mousse Cake
9. Ginger's Best Coffee Ever
10. Carmi's Dill-icious Dressing12. Carmi's Fruit and Nut Chocolate
13. Creamy Italian Dressing
14. Any Green Soup with Herbs!!
15. My Peppermint Chocolate Chunk Ice Cream
16. Cheddar Dip
13. Creamy Italian Dressing
14. Any Green Soup with Herbs!!
15. My Peppermint Chocolate Chunk Ice Cream
16. Cheddar Dip
17. Garlic & Dill Cheeze
18. Cafe Gratitude's Cinnamon Buns
19. My Caesar Dressing
20. Just Like Ritz Crackers
18. Cafe Gratitude's Cinnamon Buns
19. My Caesar Dressing
20. Just Like Ritz Crackers
21. Russell's New Pizza Crust
22. My Granola Bars
23. Spinach Mini-Quiches
24. Russell's Spinach and Mushroom Quiche
25. Pesto Stuffed Mushrooms
23. Spinach Mini-Quiches
24. Russell's Spinach and Mushroom Quiche
25. Pesto Stuffed Mushrooms
28. Cafe Gratitude's Falafels
29. Carmi's Lasagna
29. Carmi's Lasagna
Saturday, January 3, 2009
McDougall (Vegan, Cooked) Recipes - Udon soup, Veg Curry, Lima Bean Soup, Tomato Salsa, Lima Bean Surprise, Creamy Soy Dressing
McDougall Recipes
http://www.drmcdougall.com/misc/2008nl/dec/recipes.htm
Vegetable Udon Soup
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4
8 cups vegetable broth
¼ cup soy sauce
2-3 cloves garlic, pressed
1 teaspoon grated fresh ginger
1 bunch green onions, cut into 1 inch pieces
4 ounces oyster mushrooms, sliced
7 ounces enoki mushrooms
1 carrot, thinly sliced
1 cup snow peas, trimmed
1 cup sliced baby bok choy
1 cup sliced Napa cabbage
1 12 ounce package fresh precooked udon noodles
1 cup cubed firm tofu (optional)
Place the broth, soy sauce, garlic and ginger in a large soup pot. Bring to a boil. Add all the vegetables and cook for about 3 minutes. Add the udon and the tofu, if using. Cook for another 3-4 minutes until the noodles are tender.
Hint: Dried udon noodles may also be used. Cook them in boiling water until tender, drain and reserve until needed in the recipe. Other kinds of mushrooms may be substituted for the one listed here, if desired. Fresh shiitake mushrooms add a wonderful chewy texture to the soup.
Vegetable Curry
This recipe requires some “hands-on” time because the vegetables need to be added at different times to keep them at just the right tenderness.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Servings: 6-8
¼ cup water
1 onion, chopped
1 teaspoon minced fresh garlic
1 teaspoon grated fresh ginger
1 red bell pepper, chopped
1 cup sliced fresh mushrooms
1 cup cut green beans
1 tablespoon curry powder
1 14.5 ounce can chopped tomatoes
1 14.5 ounce can garbanzo beans, drained and rinsed
½ cup V-8 juice
2 cups cauliflower florets
2 cups packed fresh baby spinach leaves
2 tablespoons cornstarch mixed in ¼ cup cold water
Dash sea salt
Freshly ground pepper, to taste
Place the water in a large pot with the onion, garlic and ginger. Cook and stir for 1 minute, then add the bell pepper, mushrooms and green beans. Cook, stirring occasionally for 5 minutes. Add the curry powder and mix in well. Add the tomatoes, garbanzo beans and V-8 juice. Bring to a boil, stir in the cauliflower and cook for 10 minutes. Add the spinach, mix in well, then stir in the cornstarch mixture. Cook and stir until thickened. Season with salt and pepper, if desired. Serve over brown rice or other whole grains or try as a topping for baked potatoes.
Hints: The V-8 juice gives a nice depth of flavor to this recipe, but regular tomato juice or vegetable broth may be used instead, if desired.
Lima Bean Soup
Preparation Time: 15 minutes
Soaking Time: overnight, or quick, 1 hour
Cooking Time: 2 hours
Servings: 6
1 cup dried baby lima beans
6 cups water
2 leeks, cut in half and thinly sliced
2 stalks celery, sliced
1 teaspoon minced garlic
1 ½ cups chopped potatoes
1 bay leaf
½ pound fresh mushrooms, sliced
1 tablespoon soy sauce
½ cup uncooked orzo pasta
¼ cup chopped fresh dill weed
Freshly ground pepper to taste
Place the lima beans and water in a large pot. Soak overnight, OR quick soak by bringing to a boil, cooking for 2 minutes, removing from heat and letting rest for 1 hour.
Then, bring beans and water to a boil, cover, reduce heat and simmer for 1 hour. Add the leeks, celery, garlic, potatoes and bay leaf. Continue to cook for 30 minutes. Add the mushrooms and soy sauce and cook an additional 20 minutes. Add the orzo and dill weed and cook for another 10 minutes until the orzo is tender. Season with some freshly ground pepper, if desired.
Quick Tomato Salsa
By Carol Van Elderen
Carol is my sister and she recently sent me this recipe for a fast and delicious salsa that is quick to put together from pantry ingredients and is always a favorite dip at potlucks or parties. Serve with baked tortilla chips or soft corn tortillas.
Preparation Time: 10 minutes
Chilling Time: 1 hour (optional)
Servings: variable
2 10 ounce cans Rotel diced tomatoes and green chilies
1 15 ounce can black beans, drained and rinsed
1 cup white corn kernels (see hint below)
1/8 cup chopped red onion (or to taste)
1/8 cup chopped fresh cilantro (or to taste)
1 tablespoon lime juice
½ to 1 teaspoon sugar (see hint below)
Drain one can of the tomatoes and leave the other one undrained. Combine all ingredients in a bowl and toss well to mix. Chill before serving for best flavor.
Hints: One can of white corn, drained well, may be used, or use frozen white corn kernels that have been thawed under cold running water. The sugar is optional and used to cut down on the heat if you think it will be too hot for your guests.
Lima Bean Surprise
Peggy Henry sent me the idea for this recipe and says she and her husband eat this in the morning for breakfast. I have made this several times over the past couple of weeks as a quick dinner for John and myself and it is very delicious and satisfying.
Preparation Time: 5 minutes (cooked rice needed)
Cooking Time: 10 minutes
Servings: 3-4
¼ cup vegetable broth
2 ½ cups frozen lima beans (16 ounce bag)
2 ½ cups shredded cabbage
1 ½ cups frozen corn, thawed slightly
2 ½ to 3 cups cooked brown rice
1-2 teaspoons seasoning mixture (see hints below)
Place broth, lima beans and shredded cabbage in a large non-stick sauté pan and cook stirring frequently for about 5 minutes. Add corn and cook, stirring occasionally for another 2 minutes. Add rice and seasoning mixture and continue to cook and stir until rice is heated through and all vegetables are tender. Serve at once.
Hints: Bags of shredded cabbage are available in many supermarkets, or shred your own cabbage in a food processor. To thaw the corn slightly, place in a colander and rinse with cool water. If you don’t have leftover cooked rice in your refrigerator, use a package of frozen brown rice and heat it in the microwave. There are many delicious seasoning mixtures on the market. Try Mrs. Dash, or a lemon dill mixture. I used Lemony Dill Zest by Vegetarian Express. I sometimes mix in 1 teaspoon of Sambal Oelek when I add the rice for some extra heat. We also like to top this with Sriracha Hot Sauce and it is wonderful rolled up in a soft corn tortilla.
Creamy Soy Dressing
By Joyce Everett
Joyce is a chef at the Flamingo Resort Hotel where the McDougall Programs are held. This recipe is always a favorite at all of our programs.
Preparation Time: 5 minutes
Servings: makes about 2 cups
1 12.3 ounce package silken tofu
½ cup low sodium soy sauce
1 teaspoon fresh minced garlic
½ teaspoon fresh minced ginger
Place all ingredients into a food processor and process until smooth. Will keep in the refrigerator for at least a week.
Mango Raspberry Dressing
By Joyce Everett
Joyce is a chef at the Flamingo Resort Hotel where the McDougall Programs are held. She created this recipe for all the people who love fruity salad dressings.
Preparation Time: 10 minutes
Resting Time: 30 minutes (optional)
Servings: makes about 2 cups
1 cup fresh raspberries
2-3 mangos, peeled and chunked
1 teaspoon sugar
¼ teaspoon apple cider vinegar
½ teaspoon guar gum (to thicken)
Place all ingredients in a blender or food processor and process until smooth. Let rest for about 30 minutes to thicken. Will keep in the refrigerator for about 3 days.
http://www.drmcdougall.com/misc/2008nl/dec/recipes.htm
Vegetable Udon Soup
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4
8 cups vegetable broth
¼ cup soy sauce
2-3 cloves garlic, pressed
1 teaspoon grated fresh ginger
1 bunch green onions, cut into 1 inch pieces
4 ounces oyster mushrooms, sliced
7 ounces enoki mushrooms
1 carrot, thinly sliced
1 cup snow peas, trimmed
1 cup sliced baby bok choy
1 cup sliced Napa cabbage
1 12 ounce package fresh precooked udon noodles
1 cup cubed firm tofu (optional)
Place the broth, soy sauce, garlic and ginger in a large soup pot. Bring to a boil. Add all the vegetables and cook for about 3 minutes. Add the udon and the tofu, if using. Cook for another 3-4 minutes until the noodles are tender.
Hint: Dried udon noodles may also be used. Cook them in boiling water until tender, drain and reserve until needed in the recipe. Other kinds of mushrooms may be substituted for the one listed here, if desired. Fresh shiitake mushrooms add a wonderful chewy texture to the soup.
Vegetable Curry
This recipe requires some “hands-on” time because the vegetables need to be added at different times to keep them at just the right tenderness.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Servings: 6-8
¼ cup water
1 onion, chopped
1 teaspoon minced fresh garlic
1 teaspoon grated fresh ginger
1 red bell pepper, chopped
1 cup sliced fresh mushrooms
1 cup cut green beans
1 tablespoon curry powder
1 14.5 ounce can chopped tomatoes
1 14.5 ounce can garbanzo beans, drained and rinsed
½ cup V-8 juice
2 cups cauliflower florets
2 cups packed fresh baby spinach leaves
2 tablespoons cornstarch mixed in ¼ cup cold water
Dash sea salt
Freshly ground pepper, to taste
Place the water in a large pot with the onion, garlic and ginger. Cook and stir for 1 minute, then add the bell pepper, mushrooms and green beans. Cook, stirring occasionally for 5 minutes. Add the curry powder and mix in well. Add the tomatoes, garbanzo beans and V-8 juice. Bring to a boil, stir in the cauliflower and cook for 10 minutes. Add the spinach, mix in well, then stir in the cornstarch mixture. Cook and stir until thickened. Season with salt and pepper, if desired. Serve over brown rice or other whole grains or try as a topping for baked potatoes.
Hints: The V-8 juice gives a nice depth of flavor to this recipe, but regular tomato juice or vegetable broth may be used instead, if desired.
Lima Bean Soup
Preparation Time: 15 minutes
Soaking Time: overnight, or quick, 1 hour
Cooking Time: 2 hours
Servings: 6
1 cup dried baby lima beans
6 cups water
2 leeks, cut in half and thinly sliced
2 stalks celery, sliced
1 teaspoon minced garlic
1 ½ cups chopped potatoes
1 bay leaf
½ pound fresh mushrooms, sliced
1 tablespoon soy sauce
½ cup uncooked orzo pasta
¼ cup chopped fresh dill weed
Freshly ground pepper to taste
Place the lima beans and water in a large pot. Soak overnight, OR quick soak by bringing to a boil, cooking for 2 minutes, removing from heat and letting rest for 1 hour.
Then, bring beans and water to a boil, cover, reduce heat and simmer for 1 hour. Add the leeks, celery, garlic, potatoes and bay leaf. Continue to cook for 30 minutes. Add the mushrooms and soy sauce and cook an additional 20 minutes. Add the orzo and dill weed and cook for another 10 minutes until the orzo is tender. Season with some freshly ground pepper, if desired.
Quick Tomato Salsa
By Carol Van Elderen
Carol is my sister and she recently sent me this recipe for a fast and delicious salsa that is quick to put together from pantry ingredients and is always a favorite dip at potlucks or parties. Serve with baked tortilla chips or soft corn tortillas.
Preparation Time: 10 minutes
Chilling Time: 1 hour (optional)
Servings: variable
2 10 ounce cans Rotel diced tomatoes and green chilies
1 15 ounce can black beans, drained and rinsed
1 cup white corn kernels (see hint below)
1/8 cup chopped red onion (or to taste)
1/8 cup chopped fresh cilantro (or to taste)
1 tablespoon lime juice
½ to 1 teaspoon sugar (see hint below)
Drain one can of the tomatoes and leave the other one undrained. Combine all ingredients in a bowl and toss well to mix. Chill before serving for best flavor.
Hints: One can of white corn, drained well, may be used, or use frozen white corn kernels that have been thawed under cold running water. The sugar is optional and used to cut down on the heat if you think it will be too hot for your guests.
Lima Bean Surprise
Peggy Henry sent me the idea for this recipe and says she and her husband eat this in the morning for breakfast. I have made this several times over the past couple of weeks as a quick dinner for John and myself and it is very delicious and satisfying.
Preparation Time: 5 minutes (cooked rice needed)
Cooking Time: 10 minutes
Servings: 3-4
¼ cup vegetable broth
2 ½ cups frozen lima beans (16 ounce bag)
2 ½ cups shredded cabbage
1 ½ cups frozen corn, thawed slightly
2 ½ to 3 cups cooked brown rice
1-2 teaspoons seasoning mixture (see hints below)
Place broth, lima beans and shredded cabbage in a large non-stick sauté pan and cook stirring frequently for about 5 minutes. Add corn and cook, stirring occasionally for another 2 minutes. Add rice and seasoning mixture and continue to cook and stir until rice is heated through and all vegetables are tender. Serve at once.
Hints: Bags of shredded cabbage are available in many supermarkets, or shred your own cabbage in a food processor. To thaw the corn slightly, place in a colander and rinse with cool water. If you don’t have leftover cooked rice in your refrigerator, use a package of frozen brown rice and heat it in the microwave. There are many delicious seasoning mixtures on the market. Try Mrs. Dash, or a lemon dill mixture. I used Lemony Dill Zest by Vegetarian Express. I sometimes mix in 1 teaspoon of Sambal Oelek when I add the rice for some extra heat. We also like to top this with Sriracha Hot Sauce and it is wonderful rolled up in a soft corn tortilla.
Creamy Soy Dressing
By Joyce Everett
Joyce is a chef at the Flamingo Resort Hotel where the McDougall Programs are held. This recipe is always a favorite at all of our programs.
Preparation Time: 5 minutes
Servings: makes about 2 cups
1 12.3 ounce package silken tofu
½ cup low sodium soy sauce
1 teaspoon fresh minced garlic
½ teaspoon fresh minced ginger
Place all ingredients into a food processor and process until smooth. Will keep in the refrigerator for at least a week.
Mango Raspberry Dressing
By Joyce Everett
Joyce is a chef at the Flamingo Resort Hotel where the McDougall Programs are held. She created this recipe for all the people who love fruity salad dressings.
Preparation Time: 10 minutes
Resting Time: 30 minutes (optional)
Servings: makes about 2 cups
1 cup fresh raspberries
2-3 mangos, peeled and chunked
1 teaspoon sugar
¼ teaspoon apple cider vinegar
½ teaspoon guar gum (to thicken)
Place all ingredients in a blender or food processor and process until smooth. Let rest for about 30 minutes to thicken. Will keep in the refrigerator for about 3 days.
Friday, December 26, 2008
Recipe: Black Eyed Peas & Collard Greens for New Years
Where I am from in the South, traditionally, we eat black-eyed peas,
collards (or other dark leafy greens, like kale), and pork, on New
Year's Day.
The collards are green, like money, and symbolize prosperity in the
New Year. The black-eyed peas symbolize good luck, and the pork also
symbolizes prosperity (because the pig is the only animal which eats
while it is moving forward)
I don't eat pork, duh, but I keep up the tradition of greens and
black-eyed peas.
Here is a recipe for sprouted black-eyed peas (yes! you *can* sprout
them and eat them - they even taste good), as well as two recipes for
collards (I usually use the second one)
1 C dried organic black-eyed peas
1 - 2 T minced onion (to taste, optional)
1 - 2 T minced garlic (to taste, optional)
1 - 2 T extra virgin olive oil (to taste)
1 - 2 T apple cider vinegar (to taste)
sea salt to taste
black pepper to taste (optional)
* Sprout black-eyed peas for 3 - 4 days (soak for 12 hours,
drain, and sprout, rinsing twice daily for 2 - 3 - 1/2 more days)
* Mix sprouted black-eyed peas with minced onion and a minced garlic
to taste (optional).
* Add olive oil and vinegar to taste and mix well.
* Add salt and pepper to taste and mix well.
MARINATED GREENS
MARINADE
1/4 C apple cider vinegar
1/4 C sun-dried tomatoes, finely chopped
1/4 C scallions, white parts only, finely only
1 clove garlic, minced
1 t red pepper flakes
2 t sea salt, divided
1/2 t black pepper
1 bunch collard greens (or other greens)
1/8 C olive oil
1 - Mix apple cider vinegar, sun-dried tomatoes, scallions, garlic,
red pepper flakes, 1 t sea salt and pepper. Set aside.
1 - Roll up 2 - 3 leaves into a cylindrical cigar shape.
2 - With a sharp knife, thinly slice the rolled greens crosswise into
ribbons.
3 - Cross-chop the rounds
4 - Place in a large bowl.
5 - Repeat steps 1 - 4 until all greens have been chopped.
6 - Add in olive oil, remaining 1 t salt, and marinade mixture.
7 -Massage all ingredients until mass is reduced by half.
8 -Refrigerate and marinate for 1 - 24 hours
MASSAGED MARINATED GREENS
this comes out enough like old-fashioned Southern greens to satisfy
your longing for Grandmamma's cooking.
1 bunch collard greens
5 - 10 kalamata olives, finely chopped
2 T apple cider vinegar
2 T extra virgin olive oil
1 onion, finely chopped
1/2 red bell pepper, slivered
fresh garlic, finely chopped, to taste, or garlic powder (optional)
chili seasoning, to taste (optional)
1 - Roll up 2 - 3 leaves into a cylindrical “cigar†shape.
2 - With a sharp knife, thinly slice the rolled greens crosswise into
ribbons.
3 - Cross-chop the rounds
4 - Place in a large bowl.
5 - Repeat steps 1 - 4 until all greens have been chopped.
6 - Add remaining ingredients to bowl and mix.
7 - With hands, massage greens until bulk is reduced by half.
8 - Set aside to marinate for one hour (or up to 24 hours).
Alternately, eat right away.
Enjoy!
Happy New Year!
collards (or other dark leafy greens, like kale), and pork, on New
Year's Day.
The collards are green, like money, and symbolize prosperity in the
New Year. The black-eyed peas symbolize good luck, and the pork also
symbolizes prosperity (because the pig is the only animal which eats
while it is moving forward)
I don't eat pork, duh, but I keep up the tradition of greens and
black-eyed peas.
Here is a recipe for sprouted black-eyed peas (yes! you *can* sprout
them and eat them - they even taste good), as well as two recipes for
collards (I usually use the second one)
1 C dried organic black-eyed peas
1 - 2 T minced onion (to taste, optional)
1 - 2 T minced garlic (to taste, optional)
1 - 2 T extra virgin olive oil (to taste)
1 - 2 T apple cider vinegar (to taste)
sea salt to taste
black pepper to taste (optional)
* Sprout black-eyed peas for 3 - 4 days (soak for 12 hours,
drain, and sprout, rinsing twice daily for 2 - 3 - 1/2 more days)
* Mix sprouted black-eyed peas with minced onion and a minced garlic
to taste (optional).
* Add olive oil and vinegar to taste and mix well.
* Add salt and pepper to taste and mix well.
MARINATED GREENS
MARINADE
1/4 C apple cider vinegar
1/4 C sun-dried tomatoes, finely chopped
1/4 C scallions, white parts only, finely only
1 clove garlic, minced
1 t red pepper flakes
2 t sea salt, divided
1/2 t black pepper
1 bunch collard greens (or other greens)
1/8 C olive oil
1 - Mix apple cider vinegar, sun-dried tomatoes, scallions, garlic,
red pepper flakes, 1 t sea salt and pepper. Set aside.
1 - Roll up 2 - 3 leaves into a cylindrical cigar shape.
2 - With a sharp knife, thinly slice the rolled greens crosswise into
ribbons.
3 - Cross-chop the rounds
4 - Place in a large bowl.
5 - Repeat steps 1 - 4 until all greens have been chopped.
6 - Add in olive oil, remaining 1 t salt, and marinade mixture.
7 -Massage all ingredients until mass is reduced by half.
8 -Refrigerate and marinate for 1 - 24 hours
MASSAGED MARINATED GREENS
this comes out enough like old-fashioned Southern greens to satisfy
your longing for Grandmamma's cooking.
1 bunch collard greens
5 - 10 kalamata olives, finely chopped
2 T apple cider vinegar
2 T extra virgin olive oil
1 onion, finely chopped
1/2 red bell pepper, slivered
fresh garlic, finely chopped, to taste, or garlic powder (optional)
chili seasoning, to taste (optional)
1 - Roll up 2 - 3 leaves into a cylindrical “cigar†shape.
2 - With a sharp knife, thinly slice the rolled greens crosswise into
ribbons.
3 - Cross-chop the rounds
4 - Place in a large bowl.
5 - Repeat steps 1 - 4 until all greens have been chopped.
6 - Add remaining ingredients to bowl and mix.
7 - With hands, massage greens until bulk is reduced by half.
8 - Set aside to marinate for one hour (or up to 24 hours).
Alternately, eat right away.
Enjoy!
Happy New Year!
Friday, December 12, 2008
Recipe: Winter Soup
1 small beet, washed, cut in half
1 stalk celery, washed, cut in half
1 slice onion
2 stems mustard greens (which Annmarie forgot… oops)
1 chunk cabbage (less than 1/2 cup)
1/4 lemon, washed, with peel
1 very small piece ginger (about 1/2 tsp grated or a little less)
1/4 tsp raw apple cider vinegar
1/2 tsp salt
1/4 tsp black pepper
1 cup water
Tuesday, December 2, 2008
Recipe: winter soup
- Simply blend these ingredients:
- 5 Tomatoes
- 1 Carrot
- 1/4 Red Hot Chilli Pepper
- 3 - 5 cloves of Garlic
- A bunch of Basil
- 1/4 cup of Water
- 2 dates (optional)
- 2 Avocados
- Turn your oven on its lowest setting and leave the door slightly open.
- Pour the soup into a shallow Pyrex dish and place in your oven until warm.
- Take your warmed bowls out of the dehydrator / oven, pour, serve and enjoy immediately.
Monday, December 1, 2008
Recipes: Raw Thanksgiving Food Ideas
This is an INCREDIBLE list of Thanksgiving raw recipes posted by:
Thanks-Living and a LONG Post of Recipes via Blonde Over Blue by simonamcintyre on 11/26/08 (thank you so much!!)
BREADS: Pumpkin Spice Muffins, Pumpkin Bread, Corn Bread
STARTERS AND SIDES: Festive Salad Greens, Marinated Carrots and Zucchini, Raw Mashed “Potatoes”,
Parsnip Pinenut Mash, Whipped Yams, Brussel Sprouts Provance Salad, Marinated Kale Salad
SAUCES/DRESSINGS/STUFFING: Wild Mushroom Gravy, Mushroom Gravy, Pomegranate Citrus Dressing, Cranberry Sauce, Herbed Pecan Stuffing, Dilled Stuffing, Celery Avocado Stuffing
MAIN/ENTRÉE: Turkeyless Turkey, Organic Stuffed Curry Shiitake Mushroom Caps, Celebration Loaf
DESSERTS: Vanilla Ice Cream, Pumpkin Cheesecake, Persimmon & Coconut Cream Parfait, Simplified Pumpkin Pie, Spiced Walnut “Whipped Cream”, Matthew’s pumpkin trifle, Raw Pecan Pie
**BREADS**
Pumpkin Spice Muffins from The Sunny Raw Kitchen
**
Pumpkin Bread
Ingredients:
1 cup raw walnuts, finely ground
1 cup raw sunflower seeds, finely ground
1 cup raw pumpkin seeds, finely ground
½ cup yellow onion, chopped
½ cup celery, chopped
1 cup crimini mushrooms, diced and briefly marinated in Soy or Name Shoyu
2 tablespoon olive oil
¼ teaspoon sea salt
½ teaspoon black pepper
1½ teaspoon kelp, crumbled or chopped if needed
1½ teaspoon thyme
1 cup dried exotic mushrooms (variety or shitake), reconstituted in warm water and patted dry
Preparation:
Mix all the ingredients and enjoy!
**
Corn Bread from The Sunny Raw Kitchen
Corn Bread
1 1/2 cups corn (frozen)
1 small red bell pepper
1 small yellow bell pepper
1 tsp celtic sea salt
1 tsp dried oregano
1/2 tsp cumin
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
3/4 cup sesame seeds
1/4 cup sunflower seeds
Blend all ingredients in the food processor and spread it on a Teflex sheet. Dehydrate for 3 hours, flip onto mesh and dehydrate for 3 or more hours, depending how crispy you want your bread.
**STARTERS AND SIDES**
Festive Salad Greens
Ingredients:
1 large head Romaine Lettuce
4 chard leaves, de-stemmed and cut into ribbons
1 cucumber, peeled, cut in half and sliced
2 yellow peppers, cut into festive shapes with small cutters (stars or
bells)
1 pomegranate, seeds removed
¼ cup of pecans
Directions:
Place all the ingredients in a large festive salad bowl
Marinated Carrots and Zucchini
Carrots and Zucchini sliced thin
Olive oil or Avocado
Apple Cider Vinegar/Lemmon Juice
Grated Ginger
Freshly Minced herbs (parsley)
Sea Salt
**
Raw Mashed “Potatoes” from Pretty Smart Raw Food Ideas
1 head cauliflower, broken into florets
1/4 C cashews
2 cloves garlic, peeled and minced (or to taste)
1/4 C olive oil, or to taste
sea salt to taste
black pepper to taste
• In a food processor, grind cashews fine.
• Add cauliflower, and garlic, and process fine.
• Add olive oil until mixture looks like fluffy mashed potatoes.
• Remove from food processor and sprinkle on black pepper to taste.
Serve with gravy.
**
Parsnip Pinenut Mash
Ingredients:
2 cup parsnip, washed and cubed
½ cup pine nuts
1½ cup water
.33 cup lemon juice
2 clove garlic, minced - or more to taste
1 teaspoon sea salt, or to taste
1 teaspoon olive oil
Preparation:
1. Blend all ingredients until creamy.
2. Serve with a drizzle of flax oil or a simple gravy, such as: .5 cup chickpea miso and .5 cup water whisked with some seasoning, such as drop of cumin or pepper or chopped mushrooms.
**
Whipped Yams
Ingredients:
3 cups peeled and chopped yams
4 - 6 dates, pitted and soaked
2 - 4 Tbsp extra virgin olive oil
¼ cup filtered water
½ -1 tsp Celtic sea salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
parsley, for garnish
Directions:
In a food processor combine all ingredients and blend for several minutes until
smooth. For a smoother consistency, continue blending in a high-speed blender
until the mixture is whipped. Warm in a dehydrator at 105F for 20-30 minutes and
serve. Dust with cinnamon and nutmeg and garnish with fresh parley.
**
Brussel Sprouts Provance Salad
Ingredients:
12 brussel sprouts, wahsed and sliced
2 tablespoon olive oil
1 teaspoon rubbed to a powder herbs de provance
salt to taste
Preparation:
Wash and slice brussel sprouts and toss well with olive oil salt and herbs de provance (in a pinch: thyme, basil, lavender and fennel or marjoram, sage and rosemarry as well) spread on a piece of partchment paper in one layer in the D for 30 minutes to an hour. Or simply let marinade.
**
Marinated Kale Salad
Ingredients:
1 large bunch of kale, stems removed
4 Tbsp fresh lemon juice
1 red pepper, diced
1 yellow pepper, diced
1 small clove garlic, mashed, optional
½ tsp Celtic sea salt, optional (speeds up the marinating process)
celery powder, kelp or dulse to taste
Avocado or Extra Virgin Olive Oil (optional)
Directions:
Stack leaves and slice crosswise into thin strips. Place in a bowl along with the
lemon juice and seasonings. Massage well with your hands, working the dressing
into the greens. Add the red and yellow pepper and toss. Marinate for 3-24 hours
in the refrigerator. Before serving, drizzle with extra virgin olive oil or rub in avocado.
Note: you may substitute other greens like collards, Swiss chard, spinach etc. The
tougher the greens the longer they need to marinate
orange peel and serve.
**SAUCES/DRESSINGS/STUFFING**
Wild Mushroom Gravy from RAWvolution (delivers raw cuisine courses!)
Ingredients:
1 cup raw walnuts, finely ground
1 cup raw sunflower seeds, finely ground
1 cup raw pumpkin seeds, finely ground
½ cup yellow onion, chopped
½ cup celery, chopped
1 cup crimini mushrooms, diced and briefly marinated in Soy or Name Shoyu
2 tablespoon olive oil
¼ teaspoon sea salt
½ teaspoon black pepper
1½ teaspoon kelp, crumbled or chopped if needed
1½ teaspoon thyme
1 cup dried exotic mushrooms (variety or shitake), reconstituted in warm water and patted dry
Preparation:
Mix all the ingredients and enjoy!
**
Mushroom Gravy from Pretty Smart Raw Food Ideas
1/2 C almonds, soaked 12 hours
1/2 C water
2-1/2 C shiitake mushrooms
1 clove garlic (or 1/4 t powdered garlic)
2 t Bragg Liquid Aminos
water, as necessary
• In a food processor, grind almonds fine.
• Add remainder of ingredients, and process to paste, adding water as necessary.
**
Pomegranate Citrus Dressing
Ingredients:
1 cup of orange juice
1 lime, juiced
½ pomegranate, juiced on a citrus press
¼ cup chopped pecans
Directions:
Blend the juices together with the pecans until smooth. Toss with the salad just
before serving.
**
Cranberry Sauce
Ingredients:
2 cups of fresh or frozen cranberries
1 cup of raisins, soaked
2 sweet oranges, peeled and sectioned
2 sweet apples, cored and chopped
¼ tsp cinnamon
¼ tsp. ginger
¼ tsp. allspice
1/8 tsp. cloves
Directions:
Puree all the above ingredients through a
Champion Juicer, food grinder or food processor.
Add spices and mix thoroughly. Chill overnight
to let flavors marry.
**
Herbed Pecan Stuffing from The Fresh Network
* 1 cup almonds, soaked 12 hours
* 1 cup walnuts, soaked 2 hours
* 2 cups pecans, soaked 1 hour
* 1/2 cup raisins, rehydrated in water
* 1/2 cup cranberries, unsweetened
* 1/2 cup parsnips, finely chopped
* 1 1/2 cups sweet apples, diced
* 1 1/2 cups celery, diced
* 1/2 cup olive oil
* 1/4 cup fresh sage, minced
* 2 tablespoons fresh, young rosemary, minced
* 4 tablespoons fresh thyme, minced
* 4 tablespoons fresh marjoram, minced
* 2 tablespoons Celtic sea salt
Combine pecans, almonds and walnuts in food processor. Pulse nuts until they are slightly grounded (you don’t want to emulsify them). Add raisins and pulse for 20 seconds. Transfer mixture to large mixing bowl.
Stir in all remaining ingredients. Place stuffing onto dehydrator trays and dehydrate at 90°F for 12 hours or until dry. Serve stuffing warm from dehydrator with gravy. Stuffing mixture can also be made in advance. It stores for up to 3 days in the refrigerator prior to dehydration, and up to two weeks after dehydration.. In blender, combine miso, water, herbs, oil, salt, white pepper and leeks until very creamy. It should taste too salty. Pour miso mixture into mesh bag, catching all liquid that comes out (liquid will be used in Holiday Gravy recipe opposite). Continue to squeeze liquid out of bag until no more will come out.
**
Dilled Stuffing
1 C sunflower seeds, soaked
2 t dill seed
4 t lemon juice
2 T psyllium husk powder
4 t onion, minced
1/2 t salt
• Combine all ingredients in food processor.
**
Celery Avocado Stuffing from Raw Glow
Ingredients
2 large ripe avocados
1 small bunch parsley
5-6 ribs celery
1 bunch Lacinto kale
2-3 cloves crushed garlic (optional)
Mash avocados in a medium bowl. Chop parsley and dice celery ribs into very small cubes. Add parsley and celery to mashed avocados. You can also add 2-3 cloves of garlic crushed by a garlic press for a spicier taste. Top stuffing with Dulse seaweed flakes if desired. Spread mixture onto Lacinto kale leaves and eat like a wrap or taco. Another option is to stuff bell peppers with mixture or simply add a scoop onto a bowl of mixed greens for a filling salad.
*Variation: Substitue the parsley for cilantro and add the juice of one lime for a south of the border flavor.
**MAIN/ENTRÉE**
Turkeyless Turkey by Valya and Sergie Boutenko
1/2 pound almonds, soaked overnight if possible
1/2 pound walnuts, soaked overnight if possible
1 pound carrots, finely grated
1 medium onion
1 Tablespoon raisins
1 Tablespoon oil
1 Tablespoon caraway seeds, ground
1 Tablespoon Italian Seasoning
Sea salt to taste
**
Organic Stuffed Curry Shiitake Mushroom Caps from Green Chefs
Ingredients: TIP: Try using baking spices for a thanksgiving taste to the stuffing
8 Large Organic Shiitake Mushrooms
5 Large Organic Chanterelles Mushrooms
1/2 Cup Curry Leaves
1 Cup Sprouted Pumpkin Seeds
1 Cup Sprouted Sun Flower Seeds
1/3 Cup Parsley Leaves
1 Large Green Onion
1/2 of a Jalapeno Pepper Sliced
1 Medium Size Garlic Clove
1 Cup Orange Juice
1 Whole Lime Juiced
Pinch of Lime Vest
1 Medium Tomato
1/3 of a Large Purple Onion
1 Table Spoon Raw Soy Sauce
Step 1 We are using 8 Large Shiitake Mushrooms with the stems removed. Start by pouring a 1/3 cup of Raw Soy Sauce into a small dish. Then take the Mushroom tops and marinate them in the sauce. Cover them completely and then set them aside on a clean plate. Next we are going to make our Paté. In a good blender add the Sprouted Pumpkin Seeds and the Sun Flower seeds into the blender. Next grab your fresh curry leaves and de-stem them but grasping your fingers around one end of the stem and pull the stem towards your body. This pulls the leaves off quickly. Add the leaves to the Blender.
Step 2 Add your Jalapeno, garlic, orange juice, lime juice, lime peel, green onion, and tomato into the blender. Turn the blender on to a medium setting . Use a spatula to guide the paté to the center of the blender. Be very careful not to touch the blade. We are only cleaning the outer edges off, and pushing gently to the center, so everything is mixed by the blender.
Step 3 Now add the Raw Soy Sauce you used to soak the mushrooms earlier. Pour it in. About 2 TB’s. Add the Purple Onion and Parsley and hit pulse. That is it. Now lets stuff.
Step 4 Have your mushrooms upside down, with the bottoms facing up towards you. Stuff the mushrooms with the curry paté you just made.
Step 5 Now cut up your Chanterelles Mushrooms and push them into the stuffing and add them to the center of the plate. On top of them add some more of the curry paté.
**
Celebration Loaf
Ingredients:
1½ cups raw almonds*
1½ cups raw hazelnuts or pecans*
1½ cups raw sunflower seeds**
2½ cups chopped portobello mushrooms
3 cups chopped celery
1 cup chopped red pepper
1 cup chopped carrots
½ cup chopped fresh parsley
1 tbsp minced garlic
1 shallot, finely chopped
¼ cup minced scallions
2 tbsp fresh sage, minced or 2 tsp. dried
2 tbsp fresh rosemary, minced or 2 tsp. dried
1 tbsp fresh tarragon, minced or 1 tsp. dried
1½ tsp fresh thyme, or 2 tsp. dried
1 tbsp celtic sea salt
¼ tsp paprika
2 tbsp psyllium powder
* = preferably soaked for 12 hours and dehydrated at 105°F for 12 hours
** = preferably soaked for 6 hours and dehydrated at 105°F for 6 hours
Garnish:
1 bunch curly kale, or endive or parsley, for garnish
2 oranges, sliced in wheels, for garnish
½ cup fresh cranberries or 1 cup cherry tomatoes, for garnish
**DESSERTS**
Vanilla Ice Cream from Green Chefs
1 cup raw cashews, soaked for 4 hours or more
1 cup coconut meat
1/2 cup filtered water
1/2 cup agave nectar
1/2 cup coconut butter
2 tablespoons vanilla extract
Seeds of 1/2 vanilla bean (or 1 additional teaspoon vanilla extract)
1/4 teaspoon salt
In a high speed blender, blend all the vanilla cream ingredients until completely smooth. Transfer to a separate container and refrigerate to chill and set, 2 hours or more. This will make a firm, scoop-able cream. For a slightly softer cream, use half the amount of coconut butter.
Pumpkin Cheesecake from We Like It Raw
Ingredients
Crust
* 1 1/2 Cups Pecans
* 1/3 Cup Raisins
* 1/4 Teaspoon Cinnamon
* Salt
Filling
* 1/2 Cup Soft Dates, pitted and packed
* 1/2 Cup Agave
* 1/4 Cup Lemon Juice
* 2 Cups Cashews, soaked 2 hours, drained
* 1/2 Cup Young Coconut Meat
* 1 Tablespoon Pumpkin Pie Spice
* 1/2 Cup Coconut Oil, warmed to liquid
* 1/2 Cup Irish Moss Paste*
* Pumpkin Topping
* 3/4 Cup Pumpkin, chopped
* 1/4 Cup Carrots, peeled and chopped
* 6 Tablespoons Water
* 2 teaspoons Lemon Juice
* 1/4 Cup Dates, soaked
* 1 Teaspoon Pumpkin Pie Spice
Directions
1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
2. To make the filling: Process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. Add the coconut oil and irish moss and process until well incorporated. Pour the filling onto the crust.
3. To make the topping: Place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth. Add the dates and pumpkin pie spice and blend again until smooth. Spread the pumpkin topping evenly on top of the filling.
4. Chill at least 3 hours before serving
**
Persimmon & Coconut Cream Parfait from The Sunny Raw Kitchen
Simplified Pumpkin Pie
Ingredients:
2 cup walnuts, unsoaked
10 dates, pitted
cinamon, to taste
3 cup small pumpkin (don’t use carving pumpkins), cubed
1 ripe avocado, peeled and seed removed
1 cup dates, pitted
1 tablespoon Psyllium powder
1 tablespoon pumpkin pie spice (cinnamon, cloves & nutmeg)
Preparation:
1. For crust, blend 10 dates, walnuts and cinamon in food processor and push into pie dish, refrigerate covered until serving time.
2. For filling, blend remaining ingredients in food processor until smooth, refrigerate in covered bowl until serving time.
**
Spiced Walnut “Whipped Cream”
2 cup walnuts, soaked a few hours, rinsed and drained
1 cup fresh water
½ cup soaked dates
2 tablespoon ground chia seeds
½ teaspoon ground cinnamon
.125 teaspoon ground ginger
pinch ground cloves
Preparation:
1.whip all ingredients in blender until thick and fluffy.i did have to stop the blender and scrape the mixture down a few times:)
2.chill about 1 hour
3.pipe as desired onto pie.
**
Matthew’s pumpkin trifle from Rawdorable
Ingredients
2 cups nut flour
1/4 cup coconut flakes
1/4-1/2 cup raw pumpkin puree
1/4-1/2 cup date paste
generous drizzles of agave, to taste
1/2 tsp. vanilla
pumpkin pie spice, to taste
dash of sea salt
In a large bowl, combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk; I find that adding some fresh nuts to the nut pulp makes it taste better, while the nut pulp provides a lighter texture), coconut flakes, pumpkin pie spice and sea salt. Stir with a whisk or use an electric mixer.
Next, add about 1/4 cup of the pumpkin puree (just blend raw pumpkin chunks in a high-speed blender. Believe me; you’ll need a powerful model to do the job, unless you use the “guts” instead of the flesh), 1/4 cup of the date paste and the vanilla. Whisk/mix, paying close attention to the consistency of the batter. Add agave to taste, and more of the pumpkin puree and date paste as needed. Whisk/mix to combine. The batter should be moist, but not so damp that it requires “baking” in a dehydrator (although you could if you desire).
Divide the batter into 3 or 4 equal amounts and gently mold into cupcake shapes (use a tender touch as if you are making vegan meatballs; you want your cupcakes to have a bit of a crumb effect). Top with your favorite raw icing (I like this one on the Sunny Raw Kitchen blog) and whatever decoration you can imagine or have on hand. Chill in your fridge until ready to eat.
Raw Pecan Pie from raw model Carol Alt’s recipe book
Ingredients
2 cups raw almonds, germinated
35 pitted dates, soaked for 1 hour and drained
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 cups raw pecans, germinated
Cold-pressed extra-virgin olive oil, to grease your pan
Procedure
1. Combine the almonds and 10 of the dates in a food processor, and process until they are coarsely ground and clumping together. Grease the bottom of a 9-inch square brownie pan or a pie plate with a little cold-pressed olive oil to keep the pie from sticking to the plate. Press the almond-and-date mixture evenly into the bottom of brownie pan and up the sides to form a crust. Set aside.
2. Combine the remaining dates, the fresh lime juice, cinnamon, salt, and vanilla in a blender or small food processor, and process until the mixture has a smooth, uniform consistency. Spread the date filling evenly over the crust. Arrange the raw pecans on top of the date mixture and press lightly. Cut the pie into 2-inch squares and serve.
Friday, November 14, 2008
Recipe: Joan & Lily's early evening salad =)
Joan and I ate a wonderful salad, with:
(all organic)
Beets (in 1" cubes)
Japanese cucumbers (slices)
Green Beans (sliced)
Mixed salad greens
Little red tomatoes (sliced)
Walnuts
Basil
Mint
(if you eat cheese, feta or goat cheese)
Balsamic Vinaigrette
MMM!!!! I recommend that you try it.
We also had a meal of the most wonderful exotic tropical fruits - including rambutan, longans, dragon fruits, and many others. =)
(all organic)
Beets (in 1" cubes)
Japanese cucumbers (slices)
Green Beans (sliced)
Mixed salad greens
Little red tomatoes (sliced)
Walnuts
Basil
Mint
(if you eat cheese, feta or goat cheese)
Balsamic Vinaigrette
MMM!!!! I recommend that you try it.
We also had a meal of the most wonderful exotic tropical fruits - including rambutan, longans, dragon fruits, and many others. =)
Recipe: gazpacho
Raw Tomato Basil Gazpacho Recipe
2 large tomatoes, cored and diced
1 cucumber, peeled and diced
1/2 small onion, peeled and diced
1/2 red pepper, seeded and diced
6-10 leaves of fresh basil
2 cloves garlic
1 Tbsp. cold-pressed extra virgin olive oil
2 Tbsp. fresh lemon or lime juice
Combine all ingredients in a blender and blend until smooth. Chill and serve cold. Garnish with fresh basil, either whole leaves or a chiffonade of basil strips.
If you like spicy food, you can add jalapeno pepper or chile peppers to the soup. If you don’t like basil, cilantro or parsley can be substituted. You can also add carrots, celery, raw corn, green onions, or other vegetables or herbs you may like. Most types of vegetables and many herbs would work just fine in this dish.
If you like your soup chunky, you can add some diced tomatoes, cucumbers, and onions to the soup after you blend it. This a also makes the soup look a little prettier!
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