3 years ago
Garden Salad with Citrus Vinaigrette

From Cooking Light.

Garden Salad with Citrus Vinaigrette

This salad holds well, so it is a fine side to bring to a cookout or pack with a lunch.

Garden Salad with Citrus Vinaigrette
  • YIELD: 4 servings (serving size: 1 cup)
Ingredients
  • Vinaigrette:
    • 3 tablespoons fresh orange juice
    • 1 1/2 tablespoons fresh lime juice
    • 2 1/2 teaspoons extravirgin olive oil
    • 2 teaspoons honey
    • 1 teaspoon red wine vinegar
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
  • Salad:
    • 1 1/2 cups (1 x 1/4-inch) julienne-cut zucchini
    • 1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash
    • 1 cup fresh corn kernels (about 2 ears)
    • 2 tablespoons finely chopped red onion
    • 1 tablespoon finely chopped fresh flat-leaf parsley
    • 1 tablespoon finely chopped fresh basil
Preparation

To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.

To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.

(Source: myrecipes.com)

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3 years ago
Classic Raw Zucchini Hummus

From Choosing Raw.

Classic Raw Hummus (Raw, vegan, gluten and soy free)

Yields 1 3/4 cups

2 heaping cups (about 2 small zucchini) chopped
1 clove garlic, minced (optional)
1 tsp cumin
2 tbsp lemon juice
1 cup hulled sesame seeds

1) Place ingredients in a high speed blender (like a Vitamix) set to manual speed, with zucchini at the bottom. Begin blending at low speed, using the plunger to help get everything going. As the mixture blends, you can turn the speed up, until eventually the whole mixture is blending smoothly.

2) Switch speed to high, and let the mix get very creamy. Taste; adjust seasonings, and re-blend. Serve.

Food processor option:

2 heaping cups (about 2 small zucchini) chopped
1 clove garlic, minced (optional)
1 tsp cumin
2 tbsp lemon juice
3/4 cup tahini

1) Instead of chopping zucchini, shred it using the processor’s shredder attachment. Turn shredded zucchini into a bowl, and use paper towel or a clean dish cloth to squeeze out as much of the natural moisture as you can.

2) Return zucchini to processor and add remaining ingredients. Process till smooth.

The food processor option will yield thinner hummus, but it will still taste great; this is how I made raw hummus for over a year before I got my Vita-Mix!

(Source: choosingraw.com)

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3 years ago
Sesame–Mixed Vegetable “Noodles” with Herbs

I find myself amused by the title “Executive Sous Chef”. Sounds like professional kitchens these days need org charts.

By Sarma Melngailis, via Tracy Anderson’s website.

Sesame–Mixed Vegetable “Noodles” with Herbs
Serves 8 to 10
One night, our executive sous chef Anthony made an amuse-bouche out of a little bundle of thinly sliced vegetables tossed in a dressing and tied together with a chive. The flavor reminded me of creamy peanut butter noodles. It’s now a regular in our family meal rotation, and so yummy!
Mellow red miso has a deep, semisweet flavor, but you can use another variety of miso if you prefer. Most sliceable vegetables taste great with this dressing, so it’s really a matter of what looks good at the market or in your garden, what’s in season, or what you happen to have on hand. Substitute or add julienned yellow summer squash, jicama, cucumber, thinly sliced snow peas, or napa cabbage. If you like seaweed, add soaked, rinsed, and drained arame or hijiki. For sweetness add thinly sliced mango, or for richness sliced avocado. Basil or mint chiffonade, or both, are also nice additions.
In fact, you can prepare this with almost anything. If all you have is a pile of zucchini and nothing else, that would be just fine, too. Multiply the dressing recipe to keep on hand as a salad dressing or dipping sauce.


Sesame Dressing
1cup sesame tahini
¼ cup sesame oil
1/4 cup freshly squeezed lemon juice
¼ cup mellow red miso
3/4 cup plus 2 tablespoons filtered water
1/4 cup black sesame seeds

In a large bowl, whisk together the tahini, sesame oil, lemon juice, miso, and 1/2 cup of the water. Add the remaining water a bit at a time and continue whisking until smooth.
Stir in the sesame seeds and set aside.

Vegetables
4 cups daikon radish, julienned on a mandoline
2 red bell peppers, cored and julienned
3 medium zucchini, julienned on a mandoline
3 medium carrots, peeled and julienned on a mandoline
6 baby bok choy, leaves thinly sliced on a bias
3 scallions, whites and about 1 inch of green, thinly sliced
1 big handful cilantro leaves
Sea salt

In a large bowl, toss all the prepared vegetables and the sesame dressing until evenly coated.
Season to taste with sea salt.

(Source: tracyandersonmethod.com)

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3 years ago
Creamy Cilantro Soup

I don’t think you can really say this soup is perfect for spring, considering it calls for zucchini and bell peppers, both of which are summer kinds of things.

From the Raw Divas.

Creamy Cilantro Soup

Makes 4 servings

cilantro soup

  • zucchini, chopped
  • 1 bunch cilantro, stems removed (2 cups)
  • 1 red, yellow, or orange bell pepper
  • 1/2 apple, chopped
  • 1/2 cup water, plus additional to thin as needed
  • 1 tablespoon Bragg Liquid Aminos or 2 teaspoons tamari
  • 1/2 teaspoon sea salt, or to taste
  • 1 teaspoon onion powder, optional
  • dash cayenne pepper
  • avocado, chopped
  • Optional: dulse flakes, diced bell pepper, fresh corn off the cob, sunflower greens, chopped romaine, to garnish

Place all ingredients except the avocado and optional garnishes in a blender and process until smooth. Add the avocado and blend. Serve immediately, with garnishes if desired, or store in the refrigerator for up to 24 hours.

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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
Raw Satay-Style Butternut Noodles

This basic idea would probably be good with your favorite peanut (or peanut-alternative) sauce as well. Until I looked it up, I wasn’t aware that baby corn is available raw, though — I’ve only ever seen it in cans. (And so much for the claim I’d heard that it’s a different variety of corn; that link says it really is just immature sweet corn.)

From Gone Raw.

Satay-Style Butternut Noodles Servings:  Two generous portions

This is the first dish I ever made with my spiralizer. I had high hopes for the experiment and boy, it delivered!

This dish is a winner on so many levels. I looks great, tastes fabulous and the noodle texture is incredibly satisfying; it really does feel like a cooked meal. It’s such a fun dish to share. If you decide to include some nuts, like my suggested cashews, it can easily be a filling, satisfying and incredibly healthy main meal.

I’d certainly recommend it if you want to create a special raw celebration dish, fancy treating yourself to something a bit more special one evening, or if you want to impress non-raw friends.

Ingredients: 

Ingredients for the noodles:
1 butternut squash
1 large courgette
1 large carrot
1 red pepper
10 baby sweetcorn
4 spring onions (scallions)
generous handful of fresh coriander
2 generous handfuls of raisins
optional: 2/3 handfuls of cashew nuts

Ingredients for the dressing:
3 tsp tahini
juice of 1 lime
generous handful of coriander
freshly ground black pepper
½ tsp ground coriander } or {½ inch piece
½ tsp ground cumin } {of fresh ginger, peeled and diced
water

Preparation: 

1. Chop the butternut squash into quarters and then chop each quarter into two pieces. Put each piece through the spiralizer in turn (or grate it). If you are spiralizing, you will find the quarters from the bulbous end can be quite fiddly, and you will be left with a variety of remnants in odd shapes and sizes. No waste here – save them for your next juicing session! Put the spiralized squash into a large bowl.
2. Chop the carrot and courgette into manageable chunks (about 3 inches or so long) and put these pieces through the spiralizer (or grate them). Add the spiralized carrot and courgette to the squash.
3. Chop the red pepper into long thin slices and add to the vegetable mixture.
4. Chop the baby corn and spring onions (scallions) into small pieces and add to the bowl (along with the cashew nuts, if you want to use them).
5. Use both the leaves and the stalks of the coriander – chop it into medium sized pieces (it’s nice to still see some semblance of the leaves in the dish) and add this and the raisins to the vegetables.
6. To make the dressing, chop the coriander, peel and dice the ginger (if using) and put them, along with all of the remaining dressing ingredients into a mini blender. Blend, adding small amounts of water gradually, until you have a smooth consistency. If you don’t have a blender, use a jam jar – put all of the ingredients (chopped really finely) in it, add a little water, close the lid tight, and with your hand over the lid, shake really well to combine to a dressing consistency – adding more water gradually if needed.
7. Pour the dressing over the vegetable mixture and mix well, distributing the different vegetables as well as coating everything in the dressing.

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Raw Moroccan Butternut Squash Parcels

From Gone Raw.

A great lunch snack with the taste of Morocco but even better as a dinner dish to be eaten with friends.

Ingredients: 

1 cup Butternut Squash, Grated
2 Zucchini
1 cup Pine Kernels
4 Dried Apricots, Soaked till soft
1 tablespoon Agave Nectar or Honey
1 pinch Garlic Powder
1 pinch Onion Powder
1 pinch Paprika
1 pinch Cinnamon
1 pinch Cumin Powder
1 pinch Turmeric
1 pinch Salt
1 pinch Pepper

Preparation: 
  • Grate one Zucchini and the Butternut Squash into a bowl.
  • Ground ½ of the Pine Kernels and add to the mix along with the un-ground ones.
  • Chop the soft Apricots into small chunks and add to the mixture.
  • Add the Agave Nectar or Honey and mix in well.
  • Now in another bowl mix all the spices together (this is so we don’t end up with the spices not getting evenly mixed in) and then mix into your main mixture and set aside while you do the next stage.
  • With a vegetable peeler, peel thin slices length ways down the Zucchini. With these slices lay one on top of the other to form a cross.
  • Place a heaped tablespoon of the Moroccan Butternut Squash mix in the middle and then bring the ends of the Zucchinis up to cross over the top to seal the parcel.
  • Now these can be eaten like this but for best results place in the dehydrator for 4 ½ hours to firm up.

Serve with a nice fresh green salad.

(Source: goneraw.com)

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3 years ago
Broccoli Stems with Creamy Garlic Herb Dip

From Addicted to Veggies, whose archives I seem to be poking through.

Thank you to Lisa over at Raw on $10 a Day (or Less) for this awesome reminder that Broccoli Stems are the BEST snack! Yummers forever!

Broccoli Stems with Creamy Garlic Herb Dip

Creamy Garlic Herb Dip

1 c Zucchini - peeled and choppped
1 & 1/2 c Macadamia nuts
2 Tbsp Lemon Juice
2 Tbsp Dijon Mustard
1 tsp Apple Cider Vinegar
1 tsp Onion powder
1 tsp Parsley
1 tsp Dillweed - dried
1/2 tsp Lemon Pepper
1 to 2 tsp Garlic Granules //or// 1 clove Garlic
1 Tbsp Medjool date paste //or// 2 Medjool dates
Sea Salt to taste
1/2 c Water

Puree the ingredients for up to 5 minutes in your food processor, or until very smooth/whipped.

(Source: addictedtoveggies.com)

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Raw Zucchini-Pepper Wraps

Also via the Raw Food Hikeathon.

Zucchini Pepper Wraps - by Cherie Soria

Yield: 12 wraps (6 servings)

6 cups chopped yellow bell pepper (about 6)
6 cups chopped zucchini (about 4 to 5)
1 avocado, peeled, seeded, and mashed
1/2 teaspoon solar-dried sea salt
1 1/2 tablespoons nutritional yeast
optional 3 tablespoons psyllium powder

1. In a high-powered blender, purée the bell peppers and zucchini until smooth. Add the avocado, salt, and the optional nutritional yeast, and blend again. While the blender is running, add the psyllium powder and blend well for a few seconds.

2. Using 1/2 cup of the mixture for each wrap, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the wraps into round disks quickly, or the mixture will thicken and become difficult to spread.

3. Dehydrate at 105 degrees for about 4 hours, or until you can easily remove them from the nonstick sheets.

4. Turn the wraps over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of wraps. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.

5. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.

(Source: rawhike.com)

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Raw Corn Tortillas

From the Raw Food Hikeathon.

Corn Tortillas - by Cherie Soria

Yield: 12 tortillas (6 servings)

4 cups chopped yellow bell pepper (about 4)
6 ears corn, kernels only (3 cups)
1 medium zucchini, peeled and chopped (1 cup)
1 1/2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder

1. In a high-powered blender, purée the bell pepper, corn, zucchini, nutritional yeast, lemon juice, and salt until smooth. Add the avocado and purée again. While the blender is still running, add the psyllium powder and blend well for a few seconds.

2. Using 1/2 cup of the mixture for each tortilla, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the tortillas into round disks quickly, or the mixture will thicken and become difficult to spread.

3. Dehydrate at 105 degrees for 4 hours, or until you can easily remove them from the nonstick sheets.

4. Turn the tortillas over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of tortillas. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.

5. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.

(Source: rawhike.com)

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