Thursday, March 25, 2010
Saturday, March 13, 2010
- 1/2 cup of clean source water or coconut water
- 1/2 tsp Himalayan pink salt
- 2 whole vanilla beans
- 1 cup activated sunflower seeds
- 6 clean source ice cubes
- 3 whole bananas (peeled and frozen)
- 1/3 cup of raw honey (optional)
- pinch of ground cardamon (optional)
- 1/2 to 1 cap-full of almond extract (optional)
- 2 TBs warm, but not boiling, water
- 3 TBs Carob powder or highest quality raw cocoa powder
- 1 TB raw honey
- 2 TBs grade B maple syrup
- scant pinch of Himalayan pink salt (optional)
Sprouted Garbanzo Bean Hummus
- Soak them over night in water;
- Change the water the next day;
- Leave them wet at room temp in a ceramic mixing bowl, covered, away from light, all day and overnight the second night;
- Rinse and change to a clean bowl, place in fresh water to cover by 2 inches and put outside in the sun for 4 to 8 hours. ( If it's a hot day, above 70 degrees air temp) change the water at least one time mid-day and place the ceramic bowl in a large stainless bowl filled with ice for the second half of the sunning. Cover with a bug screen or mesh.
- Wash one more time before transferring to the cooking pot with fresh water to cover.
- Bring pot to a boil, add bay leaves, reduce to a simmer. Monitor the water level and add more warm water form a tea kettle, as needed. You may also choose to use a pressure-cooker. (Be sure all cooking pots are highest quality stainless steel. Such as SaladMaster or other "waterless cookware" that is NOT bonded to aluminum.)
- When garbanzo beans are softened to your liking, salt the water and allow the cooking water and beans to cool to room temp (or still warm, but not too hot to handle). Reserve liquid.
- Remove bay leaves and discard. Take some beans out for garnishing, wraps and salad toppings. Refrigerate. Store in a glass or ceramic container.
- Add sun-dried tomatoes and roasted red peppers to the food processor for a hummus rich in flavanoids, selenium and licopene.
- Increase the garlic and add soaked dried hot peppers for a spicy hummus high in anti-microbial properties.
- Experiment with curries and fresh herbs. (Napoleon Basil & Hand-harvested Mendocino Sea-Palm Fronds were added to this magic hummus, above.)
- Adding an entire hand-full of fresh basil and 1/2 cup of soaked walnuts makes a great sandwich spread!
- Add an half an onion, half a zucchini or 1/2 a cucumber to the processor in place of cooing water to increase the raw content of the food.
- 2 cups of raw sesame seeds
- 1/4 cup RAW sesame oil
- juice of 2 lemons
- 1 tsp clover honey (optional)
- 3-5 cloves of garlic
- 1 large cucumber, scrubbed and peeled in stripes to remove about half of the peel.
- Dice or chop in food processor with:
- 1/2 white onion,
- 2 to 5 cloves of garlic, crushed
- 1/2 tsp ground cumin
- juice of 1/2 or one whole a lemon, to taste (I sometimes use 1/2 lemon 1/2 orange)
- pinch of kelp or sea salt
- 1/2 to 2/3 cup of goat-milk yogurt, kefer or soured cashew cream.
- Fresh mint, chopped to your preference (optional)
- Fresh flat-leaf parsley
Of Course, A High-Raw Life-Style (higher percentage of raw foods) Includes SOME Cooked Foods, Too.
- Sprouted garbanzo beans (also known as chick peas);
- Fresh pink, green and tan chicken or duck eggs (from birds and their farmers, who I know personally);
- Sprouted quinoa;
- Sprouted barley;
- A variety of lentils (Dried or fermented in goat yogurt);
- sprouted dried beans;
- Potatoes (I recommend to use small heirloom varieties);
- Occasionally, I enjoy steamed, sweated or wilted: greens, cabbage, onions, squash, broccoli, asparagus;
- Toasted mustard seeds and coconut;
- Or, I'll melt coconut oil inn a stainless steel pan and saute onions, celery, mushrooms, fresh herbs and/or root vegetables as toppings and condiments. These are all great raw too!
- Channa Dal Dhoka (Steamed Lentil Cakes)
- Hummus (Garbanzo Bean Dip/Spread)
- Frittata (Cooked Eggs with Fresh Veggie Toppings)
- One Dish Wonder! (pictured above)
- olive, nut or seed oils
- seeds and nuts
- fruits (fresh or dried)
Thursday, March 11, 2010
Prepare the eggplant by slicing into 1/4" slabs. Position half the slices in layers in a stainless steel strainer, salting in between each layer liberally with Himalayan pink salt or coarse ground unprocessed salt. Let stand for 15 minutes to 2 hours at room temp or overnight in the fridge.
To make the veggie burger:
First add to the food processor:
- 1/4 cup whole flax seeds, freshly ground
- 1/2 a spicy chili pepper, seeds and pith removed
- 1 whole mild jalapeno pepper, seeds and pith removed
- 5 to 7 sage leaves (or 1 tsp of rubbed sage)
- 2 TBs fresh rosemary, chopped fine
- 3 coves of garlic, pressed
- 2 cups or activated walnuts
- 1/2 a medium eggplant (salted and washed)
- 1 small onion
- 3 to 5 sun-dried tomatoes in oil, plus 2 TBs of the oil
- (Substitute 1/4 cup homemade ketsup)
- 1/2 cup shredded carrot or parsnip (optional)
- 1/2 cup fresh mushroom stems (optional)
- 1 TBs grade B maple syrup
- 1 or 2 tsps of maca root or carob powder to color (carob results in a very dark brown patty. Maca, a golden brown)
Saturday, March 6, 2010
- 1 frozen banana, peeled
- 1/2 fresh or frozen pear, cubed and cored
- 1/2 cup frozen or thawed whole aronia berries (plus a few extra for garnish)
- 1 TBS of raw clover honey
- 1/2 cup soaked, hulled, raw sunflower seeds
- 1/2 whole vanilla bean
- 1/2 cup frozen coconut mylk
- 1 to 2 TBS of Raw White Honey or Clear Agave Nectar (to taste)
Blend until smooth, pour over the aronia berry sorbet, return to the freezer until firm. Top with thawed aronia berries.
(I created a marble effect in the topping using some of the juice from the frozen berries)
This will be amazing with fresh mint when it starts to peek through the snow any day now!
We will be featuring Steve's local aronia berries at our next distribution night. I'll keep you posted.
They are also great salad toppers! A teaspoon of these lovely dark tart berries is the antioxidant nutritional equivalent to a shot of Monovie (which retails for $35 a bottle!) Yikes.
If you like, sign up to "be a follower" of this blog and you will be automatically up-dated when I post more recipes about aronia berries. I'm having a blast experimenting with them. Here are a few tips I can share: If you are using in smoothies, add a little raw honey to bring out the rich tannins! Mixed well with pears, apricots, apples, bananas, cherries, and blueberries. Goat yogurt, if you partake, is a wonderful base for frozen aronia custard. Just mix a whole vanilla bean, 1/2 cup of aronia berries, (frozen or thawed ) a little clean-source water and ice in the Vitamix. Blend until smooth. Add plain organic goat yogurt to taste. I like it tart, so I add lemon. If you like it sweet, add honey or agave. You can "drink" it or set it in the freezer until it firms into a spoon-able ice-mylk consistency. YUM! [Photos TK. My family woofed it down before I could get picture! I love them!]