3 years ago
Spring Fiesta Salad (Beet, Carrot, and Cabbage Salad with Sweet and Spicy Pepitas and Golden Raisins)

This is from Garlic and Sea Salt, a Minnesota blogger who’s probably got worse spring fever than I do. Around here, though, this could be made year-round and still be seasonal. Do the pumpkin seeds in the dehydrator to keep it raw.

Spring Fiesta Salad
(Beet, Carrot, and Cabbage Salad with Sweet and Spicy Pepitas and Golden Raisins)
Serves 1-2

 Nuts:
1/2 cup pepitas
1 Tbsp agave nectar
1 Tbsp maple sugar
1/4 tsp ground chipotle powder
1 tsp sea salt

Dressing:
2 Tbsp lime juice
2 tsp agave nectar
1 Tbsp olive oil
1/2 tsp cumin
1/4 tsp sea salt or to taste
1/8 tsp ground chipotle, or to taste
1 garlic clove, minced

Salad:
1 cup golden beets, very thinly sliced (paper thin)
1 cup carrots, very thinly sliced (paper thin)
1 cup red cabbage, very thinly sliced
2 Tbsp minced cilantro
1/4 cup golden raisins

To make pepitas, preheat oven to 375 degrees line a baking sheet with foil, and spray with non-stick spray.  Toss pepitas together with agave, sugar, chipotle and sea salt, then spread out on the baking sheet and toast until nuts are starting to lightly brown and are fragrant, about 10-15 min.  Remove from oven and let cool.  In a small bowl, whisk together dressing ingredients.  In a large bowl, combine veggies and cilatro and pour over dressing.  Toss well to coat.  Place salad on a serving plate, and sprinkle  with pepitas and golden raisins. 

(Source: garlicandseasalt.blogspot.com)

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3 years ago
Raw Rustic Brown ‘Rice’ & Veggies with White Miso Gravy

This looks like the sort of fundamental recipe that could be easily varied according to one’s preferences or desired cuisine. Change the spicing and you’d have something different.

From Addicted to Veggies.

Today’s post is a tribute to some of my favorite spices, coming together to make my favorite kind of dish: Comfort Food. 

- This Recipe makes enough for roughly 4 generous servings -
Step 1.

Rustic Brown ‘Rice’

Recipe Note: While this recipe calls for the use of Oat Groats for the ‘Rice’ please note that this is only my preference due to my own diet restrictions. If you’re not a fan of Oat Groats then please feel free to substitute them with anything you’d like. I recommend: Wild Rice or Quinoa. Just be sure to toss whatever grain you decide to use with the Dry Spice Flavoring.

-

3 c Oat Groats - soaked 6 to 8 hours

Oat Groats naturally expand (grow in size) when soaked in water. Always re-measure your Oat Groats AFTER you’ve soaked them. The amount noted in this recipe is for post-soaked Oat Groats.

Rinse and Drain your Oat Groats after they’ve been soaked:

Transfer your Oat Groats to your food processor and chop/pulse them evenly. Transfer chopped Groats to a mixing bowl:

Toss your Oat Groats with 3 Tbsp of  Safflower Oil //or// Walnut Oil. Set them aside and move on to making your spice flavoring…

-Rustic Dry Spice Flavoring

In a Spice Grinder add the following:

1/2 c Raw Pumpkin Seeds

3 Tbsp ground Flaxseed meal

1 Tbsp Onion powder

1 tsp dried Thyme

1/2 tsp dried Rosemary

1/2 tsp Sea Salt 

Grind all of the above into a fine powder.

Add this to your mixing bowl with your Oat Groats (or grain of choice)

Mix it all together…

Set your Rustic Brown ‘Rice’ aside and move on to the next step.

—-Step 2. Savory Veggie Mix

1 & 1/2 c Zucchini - peeled and chopped

1/2 c Red/Yellow Bell Pepper - chopped

1/2 c Green Onion - chopped

1/2 c dried Apricot - chopped

Toss all of your veggies together with a dash of salt and pepper. It’s that simple!

—-Step 3. Heating your Brown ‘Rice’ & Veggies

In two separate dishes/trays place your Veggies & Brown ‘Rice’ into your Conventional Oven set at it’s lowest heat. Leave the oven door cracked open and proceed to warm your food for about 30 minutes. Move on to the final step while you are waiting for your food to warm in the oven…

—-Step 4.White Miso Gravy

1 & 1/2 c AtV Sour Cream

1 c Water

3 Tbsp Mellow White Miso paste (found in the refrigerated section of your grocery store)

1 Tbsp Lemon Juice

1 Tbsp dried Parsley

2 tsp Onion powder

2 tsp Nutritional Yeast

1/4 tsp ground Celery Seed

1 tsp Cracked Black Pepper (the more the better!)

Place all of the above ingredients into your blender and puree. 

Gently warm the gravy in a sauce pan on your stove top whisking continuously until it’s warm to the touch —- or in you can heat it in a shallow dish in your dehydrator. 

Enjoy this Miso Gravy drizzled atop your Rustic Brown ‘Rice’ & Veggies. 

You can also have it cold as a lovely dip or dressing for your salad 

Recipe review: "It tastes like Thanksgiving!"

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3 years ago
Nori Almond Sticks

This seems to be the recipe for the nori rolls in the video by Chef Adam Graham that  I reblogged earlier.

Nori Almond Sticks

1 C almond (soaked)

1/2 C sunflower seed (soaked)

1/4 pumpkin seeds

1/4 C sts water

1 T ACV

1 t turmeric

¼ t ground black pepper

2 T ground chia seed

1 clove garlic, pressed

1 pinch cayenne

10 Nori sheets – cut in half across the grain

2 T lemon juice (to moisten nori)

Process the above ingredients into a thick paste. Spread a bead of paste on the cut nori sheets and roll. Moisten the edge of the nori and seal it. Dehydrate at 125 for 3 hours then lower to 115 and continue dehydrating until completely dry. 10-12 hours. Nori sticks can be cut in half after dehydrating.

(Source: livefoodexperience.dreamhosters.com)

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3 years ago
Citrus-Spiked Raw Granola Bars

Originally from Rawxy; found via Raw Food Home Recipes.

Citrus Spiked Granola Bars

Yield – 12 bars

.5 C pumpkin seeds
.5 C sunflower seeds
.5 C hemp seeds
.5 C ground flax seeds
.25 C coarsely ground almonds
.25 C coarsely ground brazil nuts
.25 C chia seeds
.25 C dehydrated coconut
zest from one orange
zest from one lemon

1 orange peeled
3 medjool dates (soaked, pitted)
juice from one lemon
2 packets of stevia
.25 C purified water
.5 tsp sea salt

In a large bowl, combine the first set of ingredients and set aside.
In a high-speed blender, combine the second set of ingredient until smooth in texture.
Mix
Combine the wet and dry ingredients by hand and mix well.
Using a spatula, carefully spread mixture on a non-stick dehydrator sheet. While wet, slice bars into 12 equal sections (I like using a pizza cutter).
Dehydrate at 105 degrees for about 5 hours and then flip to mesh dehydrator sheet. Let dehydrate another 8 hours until firm.

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3 years ago
Pumpkinseed Pâté-Filled Nori “Cigars”

This is the other “nori cigar” recipe mentioned in the previous post.

Pumpkinseed Pâté-Filled Nori “Cigars”

from Diet, Dessert and Dogs (http://dietdessertndogs.com)

These are my take on the filled nori cigars that Gena and I sampled at Bonobos.  The pumpkinseed filling, as I remembered it, was tangy with lemon, with just a hint of fresh parsley.  If you have a sushi mat, you can probably make them much thinner than mine (as they were meant to be), but even if they’re a bit thick, they’re still delightful.  I’d also recommend allowing the cigars to sit for at least 30 minutes in the refrigerator, uncovered, to allow the nori sheet to firm up a bit for easier slicing.

1/2 cup (70 g) raw pumpkin seeds

1 clove garlic, minced

2 tsp (10 ml) light miso

2 Tbsp (30 ml) raw cashews

1 Tbsp (15 ml) fresh lemon juice

1 Tbsp (15 ml) coarsely chopped fresh parsley

1 tsp (5 ml) finely ground flax seeds

salt and pepper to taste

2 nori sheets (for sushi)

In a medium-sized bowl, cover the pumpkin seeds with water.  Allow to soak at room temperature for at least 2 hours, up to overnight.  Drain well.

Place the seeds and remaining ingredients in a food processor and process until you have a thick paste.  Add water only if necessary to create a spreadable pâté; you don’t want it too watery (a mistake I made with my filling), or the rolls will be too thick.

Place one nori sheet on a cutting board or clean countertop and spread with half the filling, leaving a 1/2 inch (1 cm) border on both longer sides and one shorter side.  Starting with the short side with no border next to you, roll toward the other short side as tightly as you can.  When you reach the edge, moisten it with water and seal across the “cigar,” then twist each end to seal those as well.  Repeate with second nori sheet and filling.  Cut into 8-10 pieces each.  Makes 2-3 servings.  Best served fresh.

(Source: dietdessertndogs.com)

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3 years ago
Raw Lemon Gnash Pie

I don’t know what the “gnash” in the name refers to. Google wondered if I meant “ganache”, which is a possibility.

Meyer lemons are much sweeter and milder than regular (Eureka) lemons, so if you don’t have Meyers you’ll need to use a lot more sweetener.

From Gone Raw.

I went to a friends house to drop off my raw food samples. She gave me a bag full of lemons from her meyers lemon tree. The lemons were so good, I can’t pass up making a lemon gnash pie – thick and rich lemon pie!

Ingredients: 

1 cup macadamia, unsoaked
1/2 cup pumpkin seeds, unsoaked
3 tsp lemon zest
2 tbsp agave nectar
1 tsp vanilla
1 cup cashew nuts, soaked
2 medium sized Meyers lemons
1/4 cup agave nectar
1 tsp vanilla
1 cup almond milk
2 tbsp coconut butter
2 tsp cashew butter

Preparation: 

Pie Crust:

Process macadamia, pumpkin seeds, lemon zest, agave nectar and vanilla. Press into a 4 1/2 in spring form pie pan. Refrigerate while preparing filling.

Filling:

Blend cashews, lemon juice, agave nectar, vanilla, almond milk until smooth. Once smooth, add coconut butter and cashew butter. Blend until smooth. If it’s too thick, add a little more almond milk until smooth creamy consistency.

Pour the filling into the pie crust and let it set in the FREEZER for about 1 hour. Slice and serve. Deliciously lemonie!

(Source: goneraw.com)

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Raw Pumpkin Seed-Macadamia-Pine Nut Cheese Balls with Garlic Scapes

Garlic scapes aren’t in season, but I have a bunch of scallions in the fridge that need to be used. Hmm… Black truffle oil, however, is nowhere to be found in my kitchen. Sheesh, I consider argan oil an indulgence.

From Eat to Evolve.

Of course, I needed to create a spread for this savory creation, so I also made (on Sunday - told you it works for me) the most amazing Pumpkin Seed-Macadamia-Pine Nut Cheese with Fresh Garlic Scapes* you could dream of. It’s so dreamy, I should call it Dream Cheese. I can’t get over how super quick and easy it is to make DELICIOUS, CREAMY cheese out of seeds and nuts - non-dairy cheese that tastes as good if not WAY better than goat cheese or boursin. All you need is a food processor, and enough forethought to start soaking your seeds a few hours in advance. Look how beautiful:


This recipe is based on Cheese with Spring Onions, posted by Zoe on goneraw.com. (http://goneraw.com/recipes/1619-Cheese-with-Spring-Onions)

Pumpkin Seed-Macadamia-Pine Nut Cheese Balls with Garlic Scapes

2 cups pumpkin seeds (soaked for 2-4 hours and drained)
1/2 cup pine nuts
1/2 cup macadamia nuts
2 lemons’ juice
1/3 cup olive oil
drizzle of black truffle oil (optional)
1/2 to 1 Tablespoon Himalayan pink salt
10 garlic scapes, chopped (plus additional minced scapes for rolling) (may substitute chives or green onions for scapes)

Directions: Put soaked seeds and nuts in food processor and pulse/process to fine meal texture. Add lemon juice and olive oil and process until smooth, stopping to scrape down sides with spatula as needed. Add truffle oil and 1/2 Tablespoon salt, and continue to process for a while (up to 10 minutes altogether). If it’s not coming together, add a little water to obtain desired texture - it should be very thick yet creamy. Taste and adjust salt if you want. When cheese seems done, add in chopped garlic scapes and process briefly to break down and blend well. Refrigerate for 30 minutes, then remove, form balls and roll in minced garlic scapes (the balls, not you!). Or just store cheese in glass containers to use as spread. (I did both.) Keeps in fridge five days.


*Garlic scapes are the curly, upper sections of garlic plants. Scapes develop in mid to late June in my area, and sport a closed bud at their tip. If the scape is not removed, the bud will swell open into a round, edible flower and the garlic bulb will not develop. Scapes are trimmed away to help the plant send its energy down into the root instead of up into the flower, so that a nice, fat garlic bulb will grow for harvest later in the season. Garlic scapes are pungent, tender and tasty - a real Summer Solstice time, seasonal treat!

(Source: eat2evolve.blogspot.com)

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3 years ago
Raw Apple-Butternut Soup

This sounds like it makes a huge quantity — I think the three cups of almond milk alone would be more liquid than my food processor can handle — so trying a half or even a quarter recipe at first might be a good idea.

From Raw Food Home Recipes.

Ingredients:
  • 10 apples, cored
  • 1 large butternut squash, peeled
  • 2 oranges, peeled
  • 1 lemon, peeled
  • 1 medium red onion, peeled
  • 3 cups almond milk
  • 1-1/2 cups pumpkin seeds
  • 1 bunch parsley
  • 1/4 cup tarragon, dried
Directions:

In a food processor, combine all ingredients and process thoroughly.

(Source: rawfoodhomerecipes.com)

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3 years ago
Sunflower Seed Uncheese with Spring Onions

From Gone Raw, by the Purely Raw folks.

The easiest, creamiest and tastiest cheese ever! Just takes a few minutes to make. Our 2nd best seller on PurelyRaw.com.

Servings makes 1 kilo (aprox) Ingredients: 

2 cup sunflower seeds, washed and soaked
1 cup pine nuts
2 lemons, juiced, all lemons are different alter to your own taste
.33 cup raw olive oil
1 bunch of spring onions (aka green onions)
½ tablespoon raw salt

Preparation: 

Nut Free Option: Use 3 cups of Sunflower Seeds and no Pine Nuts.

Pre Prep: Wash/rinse the Sunflower Seeds very well and then soak in good water for at least 4 hours, 6 is better. Rinse and shake dry in your strianer or allow to air dry for a while.

In your food processor process the dry ingredients (sunflower seeds, salt and pine nuts) until a fine meal.

Then add the lemon juice and olive oil. Process again until smooth, Scrape off sides as needed. Get it so it is rolling as it moves around your processor.

Process until smooth yet very thick. Dont be scared to let it go for ages, the longer it goes the creamier it is. Then at the end add the Spring Onions and process slightly to break them into the cheese.

Allow to stand for 30 mintues. If you taste it while it is being made or right after, expect the lemon to stand out. It dies down after it has sat for a while.

You can shape into cubes or balls and dehydrate for a while to get a firmer cheese for cheese salad, feta etc.

And click through for some suggestions and variations from the comments:

Read More

(Source: goneraw.com)

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3 years ago
Raw Savory Mushroom Nut Loaf

Also from Raw Food Tulsa.

Savory Mushroom Nut Loaf
(Modified from Raw For The Holidays pg 94)

1 cup raw pecans
1 cup raw walnuts
1/2 cup pumpkin seeds
1 cup mushrooms
½ cup celery
½ cup sweet yellow onion
1 1/2 teaspoons dried sage or poultry seasoning
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1-2 cloves garlic
1 cup carrot pulp
1 stalk celery, finely diced

In a food processor, grind nuts to a coarse meal. Place in a mixing bowl. To the processor bowl, qdd mushrooms, celery, onion, sage, salt, pepper, thyme, and garlic, and continue processing until everything is finely ground. Transfer this into the bowl with the nuts and stir in carrot pulp and diced celery. Use your hands or a wooden spoon to mix and combine everything together. Form into a loaf, cake or patties. Dehydrate 4-6 hours, (less time if you are making smaller cakes) until a crust has formed on top and it’s nicely warmed.

(Source: realfoodtulsa.blogspot.com)

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