Posts Tagged ‘raw’

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cortido (latin american sauerkraut)

May 18, 2014

i know the basics on kefir, yogurt, and fermenting veggies, so i don’t tend to read beginner’s guides. i should, though – they are full of fun recipes i’ve never tried….
like this one!
i imagine this is perfect at a barbecue heaped on to grilled veggies or hot dogs!

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cortido

1 large cabbage, cored and shredded
1 cup grated carrots
2 medium onions, quartered lengthwise and very finely sliced
2 garlic cloves, minced (optional)
1 tablespoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes
4 tablespoons sea salt
1 tablespoon whey (optional, to kick-start fermentation)

pound (optional) and combine ingredients.

from cultures for health

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ferment in a fido jar, a mason jar with weights, a crock, a pickler, or anything non-reactive. you can even use a casserole dish with a plate on top!

for more information about how to ferment, check out:

- sandor katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

- sandor katz’s The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World,

- cultures for health’s lacto-fermentation e-book

- or my quick run-down

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HIGHLY RECOMMENDED! amazing! delicious! sweet, savory, full of flavor – BETTER THAN SAUERKRAUT! try this today!

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raw broccoli slaw

May 15, 2014

i have never grated broccoli before. this looks delicious!

i can’t decide which dressing to try. two dressings are mayo-based, for those of you who like the midwestern-style creamy salads. one is light, dairy-free, mayo-free, and super-healthy, but a little pricier to make because of the sesame oil.

grate broccoli

add any or all of the following, in whatever proportions you like:
sliced orange segments
sliced almonds
halved grapes
minced red onion
grated jicama
minced shallots
minced green onions
cilantro

orange sesame dressing from epicurious
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger

buttermilk dressing from smitten kitchen
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

cranberry orange dressing from simply recipes
2 Tbsp balsamic vinegar
2 Tbsp dried sweetened cranberries, plumped up in warm water for 5 to 10 minutes, then drained
1 teaspoon whole grain mustard
2 Tbsp red wine vinegar
1 Tbsp honey (or less, to taste)
1 small clove garlic
1 Tbsp orange juice
1 teaspoon orange zest
1/2 teaspoon Kosher salt, more to taste
6 Tbsp vegetable oil (or canola, peanut, or rice bran oil)
1/4 cup mayonnaise

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tried the cranberry orange dressing. the cranberries i used were so sweetened that 1 T honey made it too sweet. great for people who like the ultra-sweet raisins-and-broccoli midwestern-style broccoli salad. overall, good.

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minted cabbage salad

May 7, 2014

1/2 lb savoy cabbage, core removed, finely shredded
1/3 c watercress leaves
1/2 c mint leaves
juice of 1 lemon
1 large clove garlic crushed w 1 t salt
3 T evoo
1 t dried mint
salt and pepper

combine and serve

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mango salsa

May 4, 2014

put part of a jalapeno, part of an onion (scallions, green onions, wild leeks, red onions – can’t go wrong here,) and some roasted garlic (raw if you prefer) into the food processor (to taste)

add lime juice and a lot of cilantro

add two mangoes and a sweet red or orange bell pepper

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serve with absolutely everything on earth

especially

fish
chicken
tofu
pork
veggies
salads
chips
and literally everything else

today’s teriyaki chicken wings go well with it. so does tomorrow’s fish cake. even burgers can be made magical by this sweet and sour hot sauce.

blend it completely as a marinade, or leave it chunky as a salsa for dipping.

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raw almond butter cups

August 14, 2013

3/4 cup raw almonds, ground into a meal
1/4 cup rolled oats, ground into a flour
2 tablespoons raw almond butter (or nut butter of choice)
1.5 tablespoons coconut oil, warmed if necessary
1.5 tablespoons pure maple syrup (or agave nectar)
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
pinch of fine grain sea salt, to taste

for the topping:

3 tablespoons coconut oil
3 tablespoons pure maple syrup (or 2 tbsp agave nectar)
2 tablespoons cocoa powder
pinch of fine grain sea salt, to taste

1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.
Notes: If looking for an oat-free option, you might be able to substitute the 1/4 cup of oats for more almond meal. My guess is that you’d need to add another 1/3-1/2 cup almonds to avoid the dough becoming too sticky. Please report back!

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from oh she glows

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spicy cilantro almond pesto

July 11, 2013

1 bunch fresh cilantro (2 cups loosely packed)
½ cup toasted almonds
juice of 1 lime
1″ section of fresh ginger, chopped
3 garlic cloves
¼ cup loosely packed mint leaves
squirt of honey, pinch of sugar, or your favorite sweetener
½ tsp salt
½ jalapeño (seeds included for more spice)
¼ cup olive oil

Combine all ingredients in a food processor, and process until smooth. Add more oil and salt as needed.

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adapted from the kitchen paper

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raw spinach and marinated mushrooms dip

June 25, 2013

marinated mushrooms:

2 big mushrooms, finely sliced
3 TBSP olive oil
1.5 TBSP freshly squeezed lemon juice
½ tsp tamari (or nama shoyu, as you prefer)
1 small garlic clove, grated or minced
½ tsp raw mustard or other mustard
pinch sea salt
freshly ground black pepper, to taste

marinate overnight

(I add to a jar and give it a shake whenever I walk past it)

the next day, add these to your food processor with:

2 handfuls fresh spinach (or any tender leafy green like arugula, lamb’s quarter, etc.)
½ cup chopped parsley, cilantro, or your favorite mild herb
1 green onion, roughly sliced
olive oil (to taste)
pinch chili flakes

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adapted from tales of a kitchen

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Really great. Highly recommended. I subbed cilantro for parsley and it was really tasty.

This is a great snack or side dish to serve alongside bread or veggies at a party. Next time you have people over, offer them some of this raw spinach and mushrooms dip alongside baba and hummus, or beer and cheese dip, or lentil and olive dip. This is a great healthy alternative to the package of cream cheese spinach-and-artichoke dip (or a great vegan option to serve alongside it.)

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