3 years ago
Cilantro-Pineapple Shake

I imagine you could throw a couple of handfuls of greens in to turn it into a green (well, greener) smoothie.

By Sarma Melngailis, via Tracy Anderson’s website.

Cilantro-Pineapple Shake
Serves 2
I love cucumbers in shakes because they add filling, thick volume, but they’re very light and low in calories. Mango is also really good in this shake, either as a substitute for, or in addition to, the pineapple.
2 cucumbers, peeled and chopped
1/2 cup coconut water or filtered water
1/2 pineapple, peeled and chopped
2 tablespoons agave nectar, or more to taste
1 large bunch cilantro
2 teaspoons vanilla extract
In a blender, puree all the ingredients until smooth.

(Source: tracyandersonmethod.com)

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3 years ago
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3 years ago
Raw Spicy Coconut Noodles

I’m not sure what she means by “ground chili pepper”. In my cooking vocabulary, there are chile peppers, which come in a variety of levels of spiciness and are available both fresh and dried, and there’s chili powder, which is a blend of ground chiles and spices. My best guess for “ground chili pepper” is cayenne. (Here endeth the detail-freak digression for the evening. *grin*)

On a more serious note, you may wish to avoid papaya if you’re concerned about GMOs and contamination.

From a post on Raw Freedom Community.

Spicy Peanut Coconut Noodle
By Sarma Melngailis
Posted on GreenChefs here [RRN note: link seems to be broken/domain has been nabbed by a squatter]

Peanuts are technically a legume, although you wouldn’t necessarily think so considering someone misleadingly named them “peanuts.” Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don’t feel comfortable eating peanuts, try this with cashews.

“One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles — although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles.”

Serves 4

For the spiced peanuts:
1 1/2 cups raw peanuts, coarsely chopped and soaked 4 hours or more
1/4 cup raw honey
2 teaspoons ground chili pepper
1/2 teaspoon sea salt

Drain and dry the peanuts and toss them in a medium bowl with the honey, chili pepper, and salt until well coated. Spread them in one layer on a Teflex-lined dehydrator tray and dehydrate at 115F for 1 to 2 days, until crunchy.


For the peanut sauce:
1/2 cup coconut meat
1 cup coconut water
2 cups peanuts, soaked 4 hours or more
1/4 cup nama shoyu
1 cup chopped ginger
1/2 cup galangal
3/4 cup raw almond butter
2 small red chili peppers, seeds optional
1/2 to 1 cup filtered water
3 tablespoons maple syrup
1/2 cup lime juice

In a high-speed blender, blend all the sauce ingredients except the lime juice until smooth. If using right away, add the lime juice and blend further to combine. If not, store the sauce in a covered container in the refrigerator for up to 2 days. Before serving, bring to room temperature and thoroughly stir or blend in the lime juice to thin it out again.


For serving:
2 cups coconut noodles, from about 4 coconuts
1 cup julienned jicama
1 cup julienned green papaya (or green mango)
1 cup julienned bok choy
1 cup julienned French radishes
2 green onions, white and 1 inch green, thinly sliced on a bias
1 large handful cilantro
1 small handful Thai basil
1 tablespoon finely minced red chili pepper
Coarse sea salt
2 tablespoons sesame oil
2 tablespoons nama shoyu
2 limes, cut in half

In a large bowl, add the coconut noodles, jicama, green papaya, and the peanut sauce and toss to coat well. Add the bok choy, radishes, green onions, cilantro, half of the basil, half of the red chile, a sprinkle of salt, and gently toss. Divide among 3 serving plates and sprinkle with the spiced peanuts and the remaining basil and chili. Drizzle the sesame oil and nama shoyu on the plate around the noodles and garnish with the lime halves (which should be squeezed over the noodles just before eating).

 

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3 years ago
Kelp Noodles with Almond Butter Sauce

From the Raw Freedom Community.

Serves 6 as a side dish- 4 as a main

16-oz pkg Sea Tangle Kelp Noodles
2 tbsp peeled, grated ginger
1 C carrots-grated
1/2 C coconut water
1 C each red and green cabbage shredded
1 tbsp sesame oil
2 C (about) shredded baby bok choy
2 tbsp lemon or lime juice
¼ C shredded daikon radish, or regular red radish
1½ tsp Celtic sea salt
6 tbsp almond butter*
½ tsp cayenne pepper, optional

Wash, shred, and grate all vegetables and place them in a bowl with the Kelp Noodles (these noodles are ready to use, ready to eat – just open the package and put in bowl!)

Blend almond butter, ginger, coconut water, sesame oil, lemon juice, sea salt, and cayenne, if you’re going spicy! Blend well. Pour dressing over your vegetables and noodles, toss, and let salad sit to marinate for 30 minutes.

* Almond butter can be substituted for other nut butters.

(Source: rawfreedomcommunity.info)

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3 years ago
Raw Thai Mango and Sticky Un-rice

For this recipe I think you want a fresh mature coconut, the kind in the dark brown hairy husk, not a young coconut.

From Gone Raw.

Ingredients: 

mature coconut, processed into rice sized bits
1 ripe mango, peeled and sliced
1 cup macadamias or almonds, soaked overnight
1 teaspoon vanilla or vanilla bean
1 cup h2o or coco water or o.j.
2 tablespoon agave to taste

Preparation: 

grind coconut in what ever you have to make rice sized bits, peel and slice mango and arrange over coconut. make sause by blending soaked nuts, liquid( water or coco water) syrup and vanilla until smooth. drizzle this over mango and “rice” decorate with sesame seeds and viola!

(Source: goneraw.com)

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3 years ago
Hot Pink Smoothie

I have soooo many beets in the fridge right now. Gotta try this one.

From Slendarella.

Hot Pink Smoothie! (tastes like strawberry kool-aid)



I posted the recipe late last year - but no pictures. Here’s the recipe again along with the hot pink photos of this marvalous tasty drink. My son asks for it often!

Fresh COCONUT WATER (from a young coconut)
Half a BEET (yes, raw!)
One CARROT (yes, yes, raw!)
Frozen STRAWBERRIES (raw, raw, raw!!!)
One DATE
Some VANILLA
A bit of AGAVE, if you desire a bit more sweetness.


Whir, whir, whir in the blender and then BLISS out on this healthy treat!

(Source: slendarella.blogspot.com)

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Raw Chocolate-Raspberry Green Pudding

Jericho lettuce is a variety of romaine.

From the Raw Divas/Green Smoothie Queen Believe in Green series.

Ingredients:

  • 1/2 cup coconut water
  • 1 pint of raspberries
  • 1 Tbsp. raw chocolate (cacao) powder
  • 1 Tbsp. of carob powder
  • 1 avocado
  • 3/4 of a bunch of Jericho lettuce
  • 1/4 cup chia seeds


YUMMO Very Happy

I wish I had had more raspberries cause I love them but it was still divine.

(Source: greensmoothiequeen.com)

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3 years ago
Jeweled Caribbean-ish Smoothie

We have almost, but not quite, all the ingredients needed for this smoothie on hand. Darn.

From Kristen Suzanne.

Jeweled Caribbean-ish Smoothie
Recipe by Kristen Suzanne of KristensRaw.com
Yield 1 quart

1 cup young Thai coconut water
2 bananas, peeled
2 cups pineapple, diced (I include the core)
2 handfuls romaine lettuce
2 heaping tablespoons hemp protein powder
2 tablespoons goji berries
knob of ginger
1/4 teaspoon pure raw vanilla powder
1/4 teaspoon allspice

Blend all of the ingredients and enjoy!

(Source: kristensraw.blogspot.com)

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3 years ago
Raw “Canh Chua” — Vietnamese Sweet and Sour Soup

A tablespoon of saffron? Holy cow. At first glance that makes me blanch. A little more research shows that’s more than $5 if you buy from Penzeys (and are willing to buy $82 worth at once, that is). Sounds tasty, though, with a bit less saffron, of course. If you do want to be generous with it, Vanilla Saffron Imports seems to have the best price, and I can vouch for their vanilla beans being good quality (haven’t tried the saffron yet).

From Gone Raw.

One of my favorite comfort food, “Canh Chua”. The original soup is made with fish or shrimp stock along with the fish or shrimp itself. The soup I made have those flavor by just using some oil, saffron and salt. It gives it a shrimp oily flavor. It’s delicious!

Ingredients: 

2 cup coconut water
1 stalk of celery
2 teaspoon carrot juice
1 cup tomatoes, no skin
2 tablespoon lemongrass, zested, using a zester
1 cup cilantro
1 lime
1 teaspoon agave nectar
2 teaspoon nama soyu
2 teaspoon Himalayan salt
1 cup fresh pineapple
1 teaspoon jalapeno with seeds, more for a spicier soup
1 tablespoon saffron
1 tablespoon olive oil
1 teaspoon Himalayan salt

Preparation: 

Soak the saffron in olive oil and salt. Set aside.

Blend all the other ingredients. Prepare a nut bag or cheese cloth to strain the soup. Pour the soup into the nut bag or cheese cloth then squeeze liquid.

You can put the soup in the dehydrator to warm before service.

Serve with the saffron oil made earlier. Strain the saffron oil and top the soup. You can add cilantro and mung bean sprouts, too! Enjoy!

(Source: goneraw.com)

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3 years ago
Raw Raspberry Mole Enchiladas with Plantains and Spinach

From Raw Food Talk.

Raspberry Mole Enchiladas with Plantains and Spinach

Yum, these came out so good I just had to share the recipe. So good I’m having another two for breakfast right now. I made up the recipe and I was really just adding things til it tasted good so I’m not sure if these proportions are exact.

Corn Tortillas – (Makes 12 tortillas)

* 2 bags of corn
* 1/2 cup ground flax seeds (I used yellow and ground up them up in a coffee grinder)
* 1 small onion
* 1 tomato
* 1 Dash of Cayenne Pepper

Puree in food processor and then form into 6 inch tortillas on teflex sheets – I made balls on the teflex sheets and then simply patted them down (to 1/4 inch thickness) with my hands.

Dehydrate at 105 for 6 hours and then flip onto mesh sheet for another 2 hours.

Plantain Filling

* 1 Large Ripe Plantain sliced into thin rounds.
* 2 Tbsp Olive Oil
* Juice of 1 Lime
* 1/2 Tsp Chili Powder
* 1/4 Tsp Cinammon
* 1 Tbsp Agave

Mix all ingredients in bowl and let marinate for at least an hour.

Spinach Filling

* 2 Cups Spinach
* 2 Tbsp Olive Oil
* 1/2 Tsp Sea Salt

Combine ingredients in bowl and massage with hands til spinach breaks down a bit.

Raspberry Mole Sauce (this made lots of extra but I think you could freeze the leftover sauce)

* 1/4 Cup Cacao Nibs (or Cacao Powder)
* 2 Tbs. Pumpkin Seeds
* 2 Tbsp Flax Seed
* 1 Tbsp. Oregano
* 1 Tbsp. Cumin
* 1 Handful of Fresh Cilantro
* 1 Red Bell Pepper
* 1 Jalapeño
* 3 Tbsp Agave Nectar
* 1/4 Tsp of Sea Salt
* 1/2 Cup Raspberries
* 1/2 Cup Coconut Water
* 1/2 Cup Coconut Meat

Blend all dry ingredients in a coffee grinder (you’ll need to do this in batches) and then add these ingredients and the remaining ingredients to a high speed blender. Blend until smooth and creamy.

Coconut Cream Sauce

* Remaining Coconut Meat and Water from Coconut used in Mole Sauce
* Meat (but not water ) of 1 additional coconut.

Blend in blender until smooth and creamy.

ASSEMBLY:

Lay each tortilla out flat and put a large spoonful of plantains and spinach on top. You can then warm them up in the dehydrator for 15 minutes or so if you like.

Roll up and put on plate and then cover with raspberry mole sauce and coconut cream sauce. We also had guacamole on the side and mango salsa on top. Divine.

(Source: rawfoodtalk.com)

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