3 years ago
Raw Almond Curry Nori Sticks

I wouldn’t bother peeling the skins off the almonds — to the best of my knowledge, once they’re soaked it’s not necessary. If you do want to peel them, you’ll need to hot-soak them (the raw equivalent of blanching).

And as far as dehydrating goes, something like this seems like it’d be a useful staple for when one’s on the go with no access to refrigeration. In a situation like that, I’d rather eat something dehydrated and drink more water, if the other choice is “take my chances on what I can find while I’m out that’s raw and vegan”.

I like that the Nutritional Info section on this recipe is not “here’s how much fat, here’s how much sodium”, it’s “here are some of the healthy and nutritious components of these whole foods!” From HKitchen.

Nori Sticks Snacks ING list

Prep: After having soaked the almonds for 4 hours, peel the shell off (just squeeze, it will come right off after soaking). Throw away the shells, which contain a little bit of toxins. In a food processor, place the almonds, walnuts, sunflower seeds, and grind them all until they are very finely chopped and mixed. In a medium mixing bowl, pour the nut mix from the food processor. Add the rest of the ingredients and blend well with a flat wooden spoon.  Take a nori sheet (with the lines going straight in front of you) and cut it into three long sheets. Turn them sideways with the glossy part at the top and place the curried almond mix along the first line. Roll it up like the picture above, and before you finish rolling seal the end (on the inside) by adding a little bit of water with your finger. Fnish rolling them up and they will seal right up with the bit of moisture from the water on the nori. VOILA.

You can cut them in half and eat them right away or put them in the fridge in a sealed container for later. Some people put them in the dehydrator but the more you eat foods that are not dehydrated the better, they take to much water away from your body and this means you will have to be diligent about drinking lots of extra water lest you want dry skin.

Note: If you want to change the flavor to Mexican, Italian, Thai or any other cuisine style, use your fave organic spices instead of curry powder to give this snack the taste you love. Once you are knowledgeable about nutrition don’t be afraid to have fun with meal preparations by being creative and adding your own twist to this or any other recipe.

Nutritional Info: First of all, almonds are the only alkaline nut and technically a seed,  which is why they have so much nourishment. Almonds are high in monounsaturated fat, which actually helps lower your LDL-cholesterol and reduce your risk of heart disease. Besides the healthy fats, almonds also contain a hefty amount of Vitamin E, an extraordinary antioxidant that keeps your skin youthful, relieves symptoms of arthritis (and other inflammations), reduces the risk of prostate cancer in men and can inhibit the the growth of breast cancer cells. Also, 1/4 cup of almonds contains 99 mg of the mineral magnesium. The body contains over 300 different enzymes that require magnesium in order to function; this mineral also relaxes your nerves and muscles, builds and strengthens bones and keeps your blood circulating smoothly. The language of the Universe and Nature is symbols, and a walnut looks like a brain…nuff said. Walnuts are 60% to 70% omega-3 fatty acids (the body does not manufacture it), which contribute to the promotion of better cognitive function, have anti-inflammatory benefits, and give neurons quality oil for better communication from neuron to neuron. Walnuts also have an antioxidant compound called allagic acid. This compound supports the immune system and it seems to have several anticancer properties. Sea veggies like nori are an excellent source of iodine. Iodine is essential for the production of thyroid hormones that regulate metabolism in every cell of the body and play a role in virtually all physiological functions.  Nori is also rich in Vitamin K, folate (prevents birth defects), magnesium, iron and calcium, and the B-vitamins riboflavin and pantothenic acid. It is also a fat and cholesterol-free food, and a good source of Vitamin C.

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3 years ago
Raw Pad Thai Sauce

From Raw Freedom Community.

Carmella’s Pad Thai Sauce
1 heaping Tbs tahini
1 Tbs almond butter
A few cashews
1/4 cup sundried tomatoes, soaked
2 dates, soaked
1/2 lime, juiced
1-2 garlic cloves (we love garlic!)
1 Tbs grated fresh ginger
Braggs, to taste
Curry powder, to taste
Water or tomato soaking water (if unsalted!)

Blend in food processor or blender with some water until you reach the desired consistency. (We like ours on the thick side!)

Serve on a bed of zucchini, jicama or coconut noodles. Top with diced red or yellow peppers and marinated Portobellos.

And from the comments:

  • I made this and its quite tasty. Dad liked it. I put it on zuchini noodles and kelp noodles and then all on a bed of romaine lettuce.… Had to make a small separate version for Mum who is allergic to tomatoes and chili so I used avo in place of sundried toms and basil in place of curry. That was nice also.

(Source: rawfreedomcommunity.info)

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3 years ago
Curried Fruit Slaw

Substitution possibilities for this one include the Addicted to Veggies raw vegan sour cream and Renegade Health’s raw no-nut mayonnaise. And if you’ve got a sharp chef’s knife or a mandoline and a cabbage (or some broccoli stalks), no need for the “slaw mix”.

From Cooking Light.

Fruit Slaw

Ingredients:
Dressing:
1/3 cup low-fat mayonnaise
1/3 cup reduced-fat sour cream
2 teaspoons grated lime rind
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice (about 2 limes)
1 teaspoon sugar
1 teaspoon curry powder
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Slaw:
2 cups diced pineapple
2 cups sliced peeled peaches (about 4 peaches)
1 cup sliced peeled mango (about 1 mango)
1 cup seedless red grapes, halved
1 (16-ounce) package coleslaw

Directions:

1. For the dressing, combine first 9 ingredients in a small bowl.
2. Combine pineapple and remaining ingredients in a large bowl. Add mayonnaise mixture to coleslaw mixture; toss well. Serve immediately.
NOTE: Prepare and refrigerate the dressing up to a day ahead and toss it with the other ingredients just before serving.

(Source: mixingbowl.com)

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3 years ago
Raw Creamy Butternut Squash Soup w/ Garlic Creme

I live in one of the most foodie-heavy regions of the US and I don’t remember seeing juniper berries on the store shelves. I’m guessing they can be omitted without significantly detracting from the soup. Of course, if I can’t get my hands on any to try, I’ll never know, will I? Perhaps ignorance is bliss in this case.

From Uncooking 101 via Eva Rawposa’s email newsletter.

Creamy Butternut Squash Soup w/ Garlic Creme


Butternut Squash Soup4 servings

SOUP INGREDIENTS
4 c butternut squash (peeled & cubed first!)
1 c water
3 medium carrots
2 medium apples
¼ c olive oil
1 T miso (optional ~ I use a non-soy sprouted azuki miso)
1 t sea salt
1 t apple cider vinegar
1 clove garlic
½ T black pepper
½ t curry
15 juniper berries
2 t fresh rosemary
1 t fresh thyme

CREME INGREDIENTS
1 cup soaked cashews
2 cloves garlic
½ tsp. sea salt
1 tsp. lemon juice
½ cup water

INSTRUCTIONS FOR THE SOUP
You could just blend all ingredients until smooth. It works fine enough, especially if you have a fancy blender.

But thanks to Gloria for the idea… She told me she wanted it extra smooth and put the butternut squash and carrots first in a food processor, then dumped everything into the blender after they’d been processed.

Your choice.

INSTRUCTIONS FOR THE CREME
Blend until smooth. Store in a covered squeeze bottle.

PUT THEM TOGETHER
Squeeze a small amount out onto the soup. Use a fork, toothpick, or something similar to drag the creme into a decoration of sorts. This will take a simple and otherwise boring (in appearance only!) creamy soup and turn it into a masterpiece!

OPTIONAL GARNISH
Add some of the squash seeds to the center for that extra touch.

(Source: us1.campaign-archive.com)

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3 years ago
Raw Burger Buns

From Raw Food Support

Alissa Cohen’s Burger Buns

2 cups sprouted buckwheat
3/4 cup soaked whole flax seeds
3/4 cup carots
1/2 cup olive oil
1 tsp curry
1 tsp fresh rosemary (or 1/2 tsp dried)
1 tsp fresh thyme (or 1/2 tsp dried)
1 clove garlic
1 tsp sea salt
sesame seeds (optional)

1. Grind the carrots in a food processor until they are diced.
2. Add in other ingredients and blend well until dough-like.
3. Form into buns and place on mesh screens on dehydrator screens. Sprinkle with sesame seeds if desired. Dehydrate at 105 degrees for 24 hours. These should be firm but not hard.

(Source: rawfoodsupport.com)

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3 years ago
Raw Curry Mayo Dressing

From Renegade Health – more things to do with the Irish moss they’ve started carrying. (Scroll down for the base unmayonnaise recipe.)

Curry Mayo

This makes a great Indian Salad mixed with chopped vegetables,
raisins and fresh cilantro.

1 Cup of mayonnaise
1 tsp coriander powder
1 tsp garam masala
1 tsp cumin powder
1 tsp curry powder
1 tsp black pepper
1 tsp salt

Blend everything together in a blender or food processor.

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