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*)
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.”
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.
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).
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 Peanut Butter Sandwich Cookies
Peanuts seem to be controversial among raw foodists. I’ve read claims that it’s not possible to get truly raw peanuts unless you order “jungle peanuts” online, claims that eating peanuts is an instant ticket to aflatoxin-induced liver cancer (about which – if that’s a concern of yours, research seems to indicate you’ll do your health a bigger benefit by going vegan than by eliminating peanuts), claims that raw peanuts don’t grind into a smooth peanut butter and just don’t taste nice anyway…
From Raw Epicurean.
The cookie dough is made with sprouted quinoa and raw peanuts that have been processed into butter. The cookies alone have a subtle peanut taste, so to heighten the peanut flavor and make the sandwich, I add raw peanut butter between two cookies. These peanut butter sandwich cookies are yummy and filling, so one, or two, will satisfy a cookie craving.
You can either use store bought peanut butter, ideally organic, or make your own homemade. Making peanut butter is easy. Add a 2-3 cups of peanuts to a food processor. Process until the peanuts break down and within minutes you’ll have fresh homemade peanut butter. You can leave the peanut butter plain or add sweetener and/or salt to taste. Raw peanuts are a very good source of monounsaturated fats, rich in oleic acid [the healthful fat found in olive oil], as well as a good source of antioxidants. Put the peanut butter in a jar or container with tight fitted lid and store in the refrigerator.Peanut Butter Sandwich Cookies
If you are allergic to peanuts, almonds or cashews would be a nice substitute. If you are allergic to all nuts, I’m sure sunflower or hemp seeds would be just as nice.1 cup sprouted quinoa
1 tablespoon lecithin
½ teaspoon sea salt
2 cups raw peanuts
1/3 cup agave
2 teaspoon organic vanilla
In a food processor, process sprouted quinoa, salt and lecithin into a powder. [Note: I like to dehydrate the sprouted quinoa until it’s dry. If the sprouted quinoa still contains a bit of moisture, the quinoa, salt, and lecithin will process into a dough-like mass.] Place the quinoa mixture into a bowl. Set aside.
Using the same food processor, add the peanuts and process into peanut butter. Add the agave and vanilla, and continue to process until combined. Then add the quinoa mixture/dough to the peanut butter in the food processor and process until the mixtures combine and forms into a ball.
Freeze dough for an hour. Take a rolling pin and roll out dough and shape cookies into desired shapes. Dehydrate for 4-5 hours turn and continue dehydrating for 4-5 hours or until cookies reach the consistency you prefer.
NOTE: At room temperature the dough is not easy to manage, it is sticky and not so easy to handle. It will stick to your fingers. Freezing the dough at least an hour makes it much more manageable. Flatten the dough on a wooden cutting board. Leave the dough on the cutting board and place the board with the dough in the freezer for a half-hour to an hour.
After a half-hour or so, place the cutting board on the counter, and working with a rolling pin flatten the dough to the desired thickness. Shape the cookies using a cookie cutter. Use a spatula to lift, remove, and transfer each cookie from the cutting board to the dehydrator tray.
Flattening the dough on the cutting board was a technique that made it effortless to roll the dough, especially if you want to make fairly thin cookies. Placing a cutting board in your freezer may or may not be a practical step for you. It would depend on how much space you have in your freeze.
Makes [depending on size] about 17 – 24 individual cookies or 8 – 10 sandwich cookies
Based on Random Daze theme by Polaraul