Ginger Kreamy Kelp Noodles
From Sweetly Raw.
Ginger Kreamy Kelp Noodles
Creamy noodles, crunchy veggies, and flavored seeds - the perfect combo for me. I like lots of textures in a dish. Dehydrating them for a while makes the noodles really soft and brings all the flavors together even more.
1 package kelp noodles
Veggies of your choice, sliced such as:
Baby bok choy
Chopped cashews, raw peanuts, or sunflower seeds
Raw Zucchini Angel Hair Pasta with Marinara Sauce
Zucchini Angel Hair Pasta with Marinara Sauce
8 medium small tomatoes (or 4 large tomatoes)
1 red bell pepper
1-2 cloves garlic
2 sprigs basil (about 10 leaves)
2 sprigs oregano (about one teaspoon fresh leaves)
1/8 teaspoon cayenne or chili flakes
1/2 cup sun dried tomatoes
1-2 dates or a pinch of stevia
6 medium zucchinis spiralized on thin setting
1 cup chopped bell pepper
1 cup chopped tomato
4 tablespoons chopped raw olives (black, green, or a combination of both)
1/2 cup chopped parsley
Blend all ingredients except the 2 cups chopped bell pepper, tomato, olives and the spiralized zucchini into a blender until smooth. You can add more sun dried tomatoes for a thicker sauce. Mix chopped bell pepper, tomato, and olives into the sauce for a chunky style sauce. Pour the sauce over spiralized zucchini.
Cecilia’s Everyday Raw Blended Soup
Cecilia’s Everyday Blended Soup
3 really ripe medium sized tomatoes
1/2 of an apple (for sweetness)
1/4 of a red, yellow, or orange bell pepper
1/4 of a medium cucumber
1/4 of an avocado (for consistency)
1 green onion (white part only)
2 tablespoons Extra Virgin Olive Oil
2 small cloves garlic (or 1 large clove)
few pinches sea salt or pink salt to taste or a small handful or dulse seaweed (for saltiness)
cayenne pepper to taste
Garnish (choose all or only a few)
Your choice of chopped green onion (green part only), chopped cucumber,chopped bell pepper, chopped apple, chopped tomato, and/or chopped parsley
Sprinkle with ground pumpkin seeds, sesame seeds, or whole hemp seeds
Sprinkle with dulse flakes or kelp granules
Top with sauerkraut (optional)
Drizzle with olive oil
Rough chop the tomatoes, apples, and cucumber. Then add all the ingredients to the blender and blend until smooth. I choose different garnishes everyday, whatever I happen to have on hand. The more chopped vegetables you put into your soup the more filling it’s going to be. You can add fresh herbs and seasonings to the soup such as basil or oregano for variety, whatever you have in the fridge works:)
Raw Glow’s Keep-Warm-in-the-Winter Mineral Broth
And here’s the mineral broth recipe written out. Again, not raw, but raw-supportive, especially if you live somewhere cold.
I’ve experimented with making mineral broths many different ways and I’ve found that they turn out the best when I make sure the broth has sweet, spicy, and salty elements.
Choose 3 or more from each category:
Apples (without core)
Winter or Summer squash
Spicy Peppers (use sparingly)
Miso Paste (optional)
(any greens will do with the exception of dandelion greens which can make the broth too bitter)
You can also add any culinary or medicinal herb as well!
Rough chop the vegetables and put them in a large pot of water. Add a few sprigs of herbs, a few bay leaves, and at least 2-5 good sized pieces of seaweed. Kombu and Wakame work best, but any seaweed will do. Let the pot come to a boil and then simmer on low for at least 3 hours. You can then strain the broth and add a sprinkle of salt if desired. For a really clear broth you can use a sprout bag to strain it after it has cooled. Sip the warm broth like tea or use it as a base to make cooked vegetable soups and grain dishes. You can also freeze the broth to defrost for later.
Hope you enjoyed this recipe and stay warm!
Raw Marinated Asian Kale Salad
A cucumber seems to have materialized somewhere between the ingredients list and the directions. Hm.
1 large bunch lacinto kale thinly sliced (or another type of kale, collards, or Swiss chard)Make sure the greens are thinly sliced, you can even shred the kale with your food processor with the slicing disk on. Put the shredded kale in a large bowl and mash in with a fork the oil, chickpea miso, shredded ginger, and lime juice. Make sure the miso and oil is well blended. You can even massage the kale with your hands to make sure the kale is well coated. Serve now or let the kale marinate in the refrigerator for at least 1 hr., it can even sit overnight. The longer it marinates the more tender the kale will be. When you are ready to serve add in the bell peppers, seaweed, cucumber, green onion, and sesame seeds. Enjoy!
Juice from 1 lime (about 6 tablespoons)
1 tablespoon Vegan DHA Flax Oil or raw sesame seed oil
1 tablespoon cold pressed olive oil
2 tablespoons chickpea miso
1 tablespoon fresh grated ginger
2 tablespoons finely chopped green onion (about 2 green onions green part only)
1 cup finely chopped bell pepper (about 1/2 large bell pepper)
handful of your favorite seaweed (torn dulse, silky sea palm, kombu, wakame… (etc)
1 tablespoon black or white sesame seeds (optional)
Raw Healing Soup
An Alkanizing, Mineralizng, Nutrient Dense Soup
1 young coconut water
1 English Cucumber
1/2 bell pepper
2 celery ribs
juice from 1 lime
2 large chard leaves or 4 small
3 green onions
pinch cayenne pepper
small handful of cilantro, mint, rosemary, or any favorite combo of fresh herbs
small handful Dulse seaweed (optional)
Blend coconut water, 1/2 English cucumber, 2 ribs celery, 1/2 avocado, chard leaves, 1 green onion, lime juice, seaweed, and pinch of cayenne in a powerful blender until smooth. Then add the 1/2 bell pepper, 1/2 English cucumber, 2 green onions, and the handfuls of fresh herbs. Pulse a few times until the herbs are roughly chopped. Garnish with tomato, avocado, bell pepper, green onion, torn Dulse seaweed, and fresh herbs.
Raw Cauliflower Rice with Ginger Lime Sauce
We’ve already established how I feel about a “tiny little bit” of chile pepper… *grin*
Ginger Lime Sauce
1 lime juiced
1 kaffir lime leave (optional)
2 young coconut waters
1 inch knob ginger
2 teaspoons light miso (chickpea, brown rice, or white miso)
1/8 teaspoon cayenne or ground chili flakes
1 tiny little piece of a red chili pepper (optional)
1 small handful of basil leaves
2 avocados ( adjust avocados to how creamy you would like the dressing)
Blend all ingredients in the blender until smooth.
2 heads of cauliflower processed with the S-blade in the food processor until a rice like consistency
chopped green onion
and bell pepper
Pour sauce over rice and garnish.
Raw Vegan Sushi
Dried strips of squash (kanpyo), simmered, is a traditional vegetarian sushi filling. I’m having ideas about coming up with a raw version — butternut or kabocha, marinated with shoyu and put in the dehydrator until it’s softened up a bit, maybe. Hm. Gotta ponder this a bit further.
Also, scroll down for a source for raw nori.
Incidentally, I would be inclined to actually season the vegetable rice as if it’s real sushi rice. You gotta have that lightly sweet, lightly vinegary flavor or it’s just not sushi, IMO.
Can use one of the following 1 half jicama
or 5 peeled and washed carrots, 1/2 a cauliflower or any other root vegetable.
Process one of the above vegetables in the food processor with the s blade until a rice like consistency is achieved and then put into a bowl.
Julieanned or thinly sliced vegetables of your choice
Seaweed such as Dulse and Kombu Cilantro
Raw Pickled Ginger
1 knob ginger thinly sliced with ceramic mandoline
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons raw honey
Marinate the ginger for a minimum of 1 day in the refrigerator. Will keep in the refrigerator for a few weeks.
(look for the dark purple nori sheets)
Lay a nori sheet on a sushi mat and then spread an even layer of the vegetable rice mixture over the nori sheet. Spread the vegetables in a thin line on top of the rice mixture as if you were making sushi. After you roll the “sushi” cut them into 1 to 2 inch pieces and lay them attractively on a platter. Serve them with the raw pickled ginger.
Based on Random Daze theme by Polaraul