Confetti Cabbage Salad with Spicy Peanut Dressing
Most peanut butter isn’t raw, and a lot of people avoid peanuts due to concerns about aflatoxin; almond butter might be a good replacement. Substitute an appropriate oil as well.
Confetti Cabbage Salad with Spicy Peanut Dressing
1 pound Green cabbage (about 1/2 medium head), shredded fine
1 Large carrot , peeled and grated
1 teaspoon Table salt
2 tablespoons Smooth peanut butter
2 tablespoons Peanut oil
2 tablespoons Rice vinegar
1 tablespoon Soy sauce
1 teaspoon Honey
2 Medium cloves garlic , chopped coarse
1 1/2 Inch piece ginger , peeled
1/2 Jalapeño chile , halved and seeded
4 Medium radishes , halved lengthwise and sliced thin
4 Medium scallions , sliced thin
1. Toss shredded cabbage, carrot, and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.)
2. In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.
Essay excerpt: “Clean Tomatoes”
Thaddeus Barsotti (and his three brothers) are second-generation organic farmers in Northern California’s Capay Valley. The essay this is excerpted from was included in our CSA vegetable box one week.
The tomatoes grown on my farm are clean and here’s the reason why. They are harvested by hand when they are ripe on the vine and placed into the box they will be sold in. The box goes to the packing shed where the tomatoes are handled by hand once more before being shipped out. If there is going to be a source to contaminate our tomatoes it would have to come from the hands of the individual person handling that tomato. Our packing crew washes their hands routinely and wear food service gloves while packing produce. In the event that a packer was contaminating produce the product contaminated would be limited to only what that individual packer handled (not all of the product packed that week). In the unlikely event that our produce created a health risk, we are also so close to the end user of our product that we would be able to notify our customers within a twelve-hour period of learning about the issue.…
As the tomato salmonella event played out on the news it was obvious to me that our food system is broken and most people are not interested in fixing it. The answer is not to put more inspectors and standards on packinghouses and factory farms. The answer is to break the food system into smaller pieces.
Sea Vegetable Salad with Asian Dressing
There are food safety issues associated with some sea vegetables, so it’s good to educate yourself about them if you eat a lot of seaweed.
From Raw Radiance.
If there’s one thing, aside from leafy greens, that I would recommend people start incorporating into their diet, it would definitely be sea vegetables!They’re loaded with vitamins and minerals, including trace minerals! I can’t say enough about how wonderful they are. Here’s a great resource on all their nutritional and health benefits http://tinyurl.com/ybduhw
And here’s one of my favorite sea veggie recipes…
Start by soaking 1 cup of your favorite sea veggies in 1 cup of water to soften them. Make sure to use clean water (not tap). Discard excess water. You can even buy an assorted mix of different sea vegetables.
For the Asian dressing…
Juice of 1 lemon
1 tsp raw honey
1 tsp sesame oil
1/2 tsp toasted sesame oil (enhances flavor)
1/2 tsp Tamari soy sauce
1/8 tsp grated ginger
Whisk together dressing ingredients and toss over the sea veggies. Garnish with sesame seeds. Enjoy!
Raw Sweet Potato Casserole
I’m starting to feel a bit like a broken record: Blah blah food safety issues blah raw sweet potatoes blah thyroid problems blah. ;-)
From In the Raw.
Sweet Potato Casserole
4 C sweet potatoes, peeled and cubed
2 Macintosh apples, cored and sliced
1 C walnuts, ground
1/2 C pecans, chopped
2 orange, juiced
1/2 cup dates, soaked
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp Celtic salt
1/4 C raw honey
Place half of the walnuts, sweet potatoes, apples, orange juice, dates, cinnamon, and nutmeg in a food processor and puree. Pour into a serving dish.
In a separate bowl, toss the remaining walnuts with the pecans, salt, and honey. Scatter over the top of the puree.
If desired, warm in a dehydrator or low oven prior to serving.
Raw Marinated Mushrooms
Also from Nomi Shannon’s newsletter. Also food safety issues (raw mushrooms).
A ‘Make-ahead’ recipe
From Raw Food Celebrations by Shannon and Duruz
Prepare 1-4 days in advance. Keep tightly covered in the refrigerator, and toss once a day. If making it the same day it’s being served, allow it to marinate at least two hours at room temperature and toss the ingredients often.
It definitely tastes best (indistinguishable from cooked mushrooms) if you make it 3-4 days in advance, marinate in a shallow bowl, turn once or twice a day, allow to return to room temperature before serving.
8 Portobello mushrooms
½ cup olive oil
2 green onions, thinly sliced
¼ cup fresh minced parsley
3 Tablespoons lemon juice or apple cider vinegar
2 Tablespoons finely minced onion
1 Tablespoon Nama Shoyu
2 clove garlic, finely minced
1 teaspoon sea salt
Remove the stems and gills from mushrooms. Wipe clean. Thinly slice. Place all remaining ingredients in a shallow bowl, add the mushroom slices and toss until evenly coated. Let marinate at room temperature for one hour. Cover and refrigerate, tossing occasionally. Bring to room temperature before serving.
Note: mushroom gills can be easily removed with the tip of a teaspoon
Raw Sweet Potato Souffle
Also from Nomi Shannon’s email newsletter.
If you have thyroid problems, be aware that there are food safety issues associated with raw sweet potato.
Sweet Potato Souffle
Adapted from Raw Food Celebrations by Shannon and Duruz
This recipe can be made 1-2 days before the holiday dinner.
2 large yams or sweet potatoes
1 ½ teaspoons lemon juice or ½ teaspoon lemon extract
½ cup water, more or less, as needed
¼ cup raw cashews
¼ cup raw pine nuts (or macadamias)
1 vanilla bean (or 1 teaspoon vanilla extract)
3-6 pitted soft medjool dates
1 ½ teaspoons ground cinnamon
1/8 teaspoon grated fresh nutmeg
Peel the yams and cut into cubes. Transfer to blender along with the lemon juice and enough water to allow the blender to work properly. Process until thick and chunky. Add the remaining ingredients and process until smooth and creamy. Add more water, 1 tablespoon at a time, only if necessary to facilitate processing.
Stuffed Vine Leaves with Mint-Cashew Aioli (Raw Dolmas)
Or, more precisely, dolmades, but they’re called dolmas on the menu in just about every Greek restaurant around here.
UK English “vine leaves” = US English “grape leaves”.
Remember that there are food safety issues associated with raw parsnip.
From the Raw Chef (Russell James).
I created these stuffed vine leaves after tasting the cooked version. Seeing as anything cooked can be made better raw, I just had to come up with this alternative, which, I have to say really fills a gap. This recipe will make 16+ rolls depending on the size of your vine leaves and how much mixture you put in. Eating 2 is usually enough for me in one sitting!
I have found a sushi rolling mat (pictured) very useful in rolling nice tight leaves, and as for the leaves themselves…
You can pickle your own, which involves finding fresh ones – I found some organic ones on ebay! You’ll then need to soak them in salt water and lemon juice. I’ve found at least 48 hours is needed to get them to turn a slightly darker green and become more pliable.
You also have the option of buying ones in a jar that are already pickled. It depends how you feel about this but you should look for ones that have only used water, salt and lemon juice (citric acid). Obviously the lemon juice and salt are not going to be as pure as the kind you’d use yourself, but it makes the whole recipe a lot more user-friendly. You have a choice!
To the recipe…
Stuffed Vine Leaves with Mint Cashew Aioli
Makes 16+ stuffed vine leaves
Time: 30 mins (once you’ve got the hang of rolling the things)
Ease rating: ***
Equipment: Knife, Food Processor
What you’ll need to do ahead of time: Pickle the vine leaves, soak the sun-dried tomatoes.
For the vine leaves
3c cauliflower or parsnip
1/2c olive oil
1 clove garlic
1/2c pine nuts
3t lemon zest
2T lemon juice
1t sea salt
5 Spring onions
1c sun-dried tomatoes, soaked for 2+ hours, then chopped into thin strips
2c tightly packed fresh mint, minced
1/2c raisins, roughly chopped
Pickled vine leaves.
- Pulse the cauliflower/parsnip in a food processor until it has a rice-like consistency. Transfer to a large bowl.
- In a high power blender blend the olive oil, garlic, pine nuts, lemon zest, cinnamon, lemon juice, sea salt and spring onions until creamy. Add this mixture to the rice and mix well.
- Add the sun-dried tomatoes, mint and raisins to the mixture and mix again.
- Now take one vine leaf at a time and place it stem-side up on a chopping board or sushi rolling mat if you prefer. Place between 1 and 2 tablespoons worth on the mixture on the leaf, depending on the size of the leaf.
- Roll up the leaf from the bottom first and tuck in the side bits after the first roll. I find it helps to brush olive oil on to the leaf at this point to help it stick. Once the sides are in, finish rolling upwards to make a neat little package. You may not get this first time but keep practicing and have fun with it.
- Continue until all the mixture is used.
For the mint cashew Aioli
1T lemon juice
1t lemon zest
5 cloves of garlic
1/3c tightly packed mint
- Place all ingredients except the mint in a high power blender until creamy.
- Add the mint to the blender and pulse in so to leave mint visible in the Aioli.
- Serve with stuffed vine leaves.
Raw Dehydrated Sweet Potato Chips
If you have thyroid or iodine-metabolism problems, there are food safety issues related to raw sweet potatoes.
Raw Dehydrated Sweet Potato Chips Recipe
1 large sweet potato
Few sprinkles of sea salt
Drizzle of olive oil
Slice the sweet potato thinly with the adjustable ceramic mandoline on the thin setting (0.5 mm) using the handguard, and put the slices into a large bowl. Drizzle the sweet potato slices with olive oil and sprinkle with sea salt until well covered. Dehydrate the chips in the dehydrator on at least 115 degrees for 24 hrs or until crispy. Makes about 2 dehydrator trays of chips. They start to get soggy soon after they are taken out of the dehydrator, so put them in an air tight container and consume them within a few days.
- If the chips are not crispy perhaps you did not use sufficient olive oil or perhaps you did not dehydrate the chips long enough.
- Please do not try to make raw potato chips. Potatoes are part of the nightshade family and have natural toxins when consumned raw.
Based on Random Daze theme by Polaraul