Rå hommusdipp med grönsaker.
Sprouta ekokikärtor i tre dagar. Mixa med olivolja, citron/limejuice, chili, vitlök, rå tahini eller valnötsolja, spiskummin, salt, chilipeppar
Tuesday, March 17, 2009
tomatsås
Tomato curry sauce
* 6 sun dried tomato halves, soaked for 10 minutes
* 6 prunes, soaked for 10 minutes
* 4 cherry tomatoes
* 1/2 red pepper
* 1/4 courgette
* small handful fresh coriander
* small handful fresh parsley
* a few leaves of fresh rosemary
* small piece of ginger
* small piece of red onion
* 1/2 tsp ground cumin
* 1/2 tsp ground coriander
* pinch of cayenne pepper
Put everything in the Vitamix and blend.
* 6 sun dried tomato halves, soaked for 10 minutes
* 6 prunes, soaked for 10 minutes
* 4 cherry tomatoes
* 1/2 red pepper
* 1/4 courgette
* small handful fresh coriander
* small handful fresh parsley
* a few leaves of fresh rosemary
* small piece of ginger
* small piece of red onion
* 1/2 tsp ground cumin
* 1/2 tsp ground coriander
* pinch of cayenne pepper
Put everything in the Vitamix and blend.
pizza/pockets
Pizza. I spread a layer of pesto on the tortilla (no, the Food for Life tortillas aren’t raw, but they’re made out of sprouted grains instead of flour), topped the pesto with a little raw marinara, some shitake mushrooms, sun dried tomatoes and ‘marinated’ spinach. I laid the spinach leaves flat and stacked them on top of each other, rolled em up and chopped. I placed the spinach in a bowl with some olive oil and rubbed the oil into the spinach, making sure all of the spinach was covered. I let it marinate for about 30 minutes, ideally you would let it marinate for an hour or so. I have also seen a suggestion to marniate the spinach in a combination of lemon juice, olive oil and sea salt. I used this method for another recipe i made and it works great; nice, tender, juicy spinach, almost as if it were wilted.
pizza pockets
Veggie Herb Pizza Crust
4 cups sprouted buckwheat
4 cups chopped zucchini
1 cup ground golden flax seeds
3 cloves garlic
2 tbs olive oil
2 tsp onion powder
2 tsp tamari or salt (to taste)
2 tsp Herbes de Provence
Process in food processor until a dough-like consistency is reached.
Form batter into small half circles on Teflex sheets, between 1/8 and 1/4 " thick.
Dehydrate for a couple of hours at 110 degrees. Flip onto mesh, dehydrate some more until dry to the touch (another hour or so). You still want the dough to be pliable so as to pinch the edges together when assembling the pockets.
Spinach & Mushroom Filling
Adapted from a recipe by Russell James
2 cups crimini or button mushrooms
1/2 tsp salt
1 tbs lemon juice
Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.
2 cups zucchini
1/4 cup water
1 1/2 cup cashews
1/4 cup white miso
2 tsp lemon juice
1/2 medium white onion
3 tbs nutritional yeast
1 tbs powdered psyllium husk
1/2 tsp salt
Blend all ingredients in a high-powered blender until smooth.
2 cups tightly-packed spinach
2 tbs olive oil
1/4 tsp salt
Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:
1/4 cup finely sliced spring onions
1 cup diced tomatoes
1 tbs minced basil (or 1 tsp dried)
Once thoroughly mixed, pour this mixture into the bases. You'll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
Dehydrate overnight and during the day, for anything up to 24 hours.
Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It's also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.
Assembly:
Spread a few tablespoons of filling on a half circle of crust.
Place other half on top and carefully pinch the edges together. (Dipping your fingers in water helps the process.)
Dehydrate the assembled pockets at 110 degrees for 8 hours or so. (I left mine overnight.)
Carmella's Notes:
~ In order to facilitate the pinching process, I usually spray a little water along the edges of each half-circle and let it sink in before getting to work.
~ You may have some filling leaking out as you pinch. That's okay; just wipe it away and make sure to close the sides well.
pizza pockets
Veggie Herb Pizza Crust
4 cups sprouted buckwheat
4 cups chopped zucchini
1 cup ground golden flax seeds
3 cloves garlic
2 tbs olive oil
2 tsp onion powder
2 tsp tamari or salt (to taste)
2 tsp Herbes de Provence
Process in food processor until a dough-like consistency is reached.
Form batter into small half circles on Teflex sheets, between 1/8 and 1/4 " thick.
Dehydrate for a couple of hours at 110 degrees. Flip onto mesh, dehydrate some more until dry to the touch (another hour or so). You still want the dough to be pliable so as to pinch the edges together when assembling the pockets.
Spinach & Mushroom Filling
Adapted from a recipe by Russell James
2 cups crimini or button mushrooms
1/2 tsp salt
1 tbs lemon juice
Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.
2 cups zucchini
1/4 cup water
1 1/2 cup cashews
1/4 cup white miso
2 tsp lemon juice
1/2 medium white onion
3 tbs nutritional yeast
1 tbs powdered psyllium husk
1/2 tsp salt
Blend all ingredients in a high-powered blender until smooth.
2 cups tightly-packed spinach
2 tbs olive oil
1/4 tsp salt
Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.
Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:
1/4 cup finely sliced spring onions
1 cup diced tomatoes
1 tbs minced basil (or 1 tsp dried)
Once thoroughly mixed, pour this mixture into the bases. You'll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.
Dehydrate overnight and during the day, for anything up to 24 hours.
Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It's also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.
Assembly:
Spread a few tablespoons of filling on a half circle of crust.
Place other half on top and carefully pinch the edges together. (Dipping your fingers in water helps the process.)
Dehydrate the assembled pockets at 110 degrees for 8 hours or so. (I left mine overnight.)
Carmella's Notes:
~ In order to facilitate the pinching process, I usually spray a little water along the edges of each half-circle and let it sink in before getting to work.
~ You may have some filling leaking out as you pinch. That's okay; just wipe it away and make sure to close the sides well.
råa tacos
raw tacos ideas
* 1 1/2 cups of walnuts
* 1 1/2 teaspoons Cumin powder
* 3/4 teaspoons Coriander
* 2 tablespoons Nama Shoyu
as my fellow blogger suggested:
‘Add a little bit of olive oil if you want it to stick together more (it’s a little loose) and I usually add some chili or cayenne powers, or a few pieces of parsley or coriander to give it a bit of color.’
Add guacamole, tomatoes or salsa
eller:
Shells = Organic Collard Leaves – whole, but with the thicker portion of the stem cut out
Fixins = chopped tomato, chopped avocado, shredded lettuce, sea salt
Salsas:
Green (mild):
1 tomatillo (quartered)
¼ purple onion
1 tbsp cilantro leaves
juice of ½ lime
sea salt to taste
Place the tomatillo, onion, and cilantro into a food processor – process until finely minced. Spoon into serving bowl and add lime juice and sea salt – stir well and set aside.
Fiery (hot):
3 habanero peppers
¼ purple onion
2 cloves garlic
1 tsp. cilantro leaves
sea salt
olive oil
Place the habanero, onion, garlic, and cilantro into a food processor – process until finely minced. Stir in sea salt and spoon into serving bowl. Drizzle only enough olive oil over it to moisten. Stir well and set aside.
Taco Filling:
1 c. raw brazil nuts (dry, not soaked)
½ purple onion
2 cloves garlic
1 tbsp olive oil
juice of ½ lime
sea salt, black pepper, cayenne, Mexican chili powder, and cumin to taste
Place brazil nuts in a high-powered, clean, dry blender. Blend until nuts are a coarse meal. Place onion, garlic, and olive oil into a food processor and process to a pulp. Place nut meal and onion mixture into a mixing bowl. Add lime juice and seasoning. Mix well. Final consistency should be semi-sticky/semi solid. Set aside
Cashew Sour Cream:
1 c. cashews – soaked for at least 12 hours
2 tbsp raw tahini
1 tbsp olive oil
juice of 1 lemon
water to thin to desired consistency (add 1 TBSP at a time)
sea salt to taste
Place cashews, tahini, olive oil, and lemon juice into a high-powered blender. Begin blending to a thick creamy consistency, adding water if/when necessary. When “cream” has reached your desired texture, transfer to a serving bowl and add sea salt to taste. Mix well.
Assembly:
Use a collard leaf as your base. Fill in a line down the center of the leaf, with taco filling, sour cream, tomatoes, avocados, lettuce and salsa. Fold up like a taco or roll into a burrito shape and devour!
* 1 1/2 cups of walnuts
* 1 1/2 teaspoons Cumin powder
* 3/4 teaspoons Coriander
* 2 tablespoons Nama Shoyu
as my fellow blogger suggested:
‘Add a little bit of olive oil if you want it to stick together more (it’s a little loose) and I usually add some chili or cayenne powers, or a few pieces of parsley or coriander to give it a bit of color.’
Add guacamole, tomatoes or salsa
eller:
Shells = Organic Collard Leaves – whole, but with the thicker portion of the stem cut out
Fixins = chopped tomato, chopped avocado, shredded lettuce, sea salt
Salsas:
Green (mild):
1 tomatillo (quartered)
¼ purple onion
1 tbsp cilantro leaves
juice of ½ lime
sea salt to taste
Place the tomatillo, onion, and cilantro into a food processor – process until finely minced. Spoon into serving bowl and add lime juice and sea salt – stir well and set aside.
Fiery (hot):
3 habanero peppers
¼ purple onion
2 cloves garlic
1 tsp. cilantro leaves
sea salt
olive oil
Place the habanero, onion, garlic, and cilantro into a food processor – process until finely minced. Stir in sea salt and spoon into serving bowl. Drizzle only enough olive oil over it to moisten. Stir well and set aside.
Taco Filling:
1 c. raw brazil nuts (dry, not soaked)
½ purple onion
2 cloves garlic
1 tbsp olive oil
juice of ½ lime
sea salt, black pepper, cayenne, Mexican chili powder, and cumin to taste
Place brazil nuts in a high-powered, clean, dry blender. Blend until nuts are a coarse meal. Place onion, garlic, and olive oil into a food processor and process to a pulp. Place nut meal and onion mixture into a mixing bowl. Add lime juice and seasoning. Mix well. Final consistency should be semi-sticky/semi solid. Set aside
Cashew Sour Cream:
1 c. cashews – soaked for at least 12 hours
2 tbsp raw tahini
1 tbsp olive oil
juice of 1 lemon
water to thin to desired consistency (add 1 TBSP at a time)
sea salt to taste
Place cashews, tahini, olive oil, and lemon juice into a high-powered blender. Begin blending to a thick creamy consistency, adding water if/when necessary. When “cream” has reached your desired texture, transfer to a serving bowl and add sea salt to taste. Mix well.
Assembly:
Use a collard leaf as your base. Fill in a line down the center of the leaf, with taco filling, sour cream, tomatoes, avocados, lettuce and salsa. Fold up like a taco or roll into a burrito shape and devour!
Krämig svamspoppa
rå inspiration från love raw - http://loveraw.blogspot.com/2008/08/frukostmuffins-krmig-svampsoppa-och.html
* Marinera 5-6 champinjoner i olja och tamari el. soya den tid du har över. Dvs över natten el. 5 min..
* Blötlagda cashewnötter ca 1 dl som svällda.
* Majsen från en majskolv (ta en kniv och såga av majsen, krävs lite teknik ;)
* Späd med vatten till önskad konsistens, mer vatten gör dock att mixerbladen roterar mer effektivt och du får en smooooth soppa!
* 1/2-1 selleristjälk
* 1/2 röd tärnad paprika
* 1 msk lök
* Citronsaft från 1/2 citron
* 1 tsk vitlökspulver el. 1/2 vitlöksklyfta
* Himalayasalt, det rosa saltet
* Några puffar cayennepeppar och nån nypa curry
* Lite fin buljong (frivilligt för svampmarinaden ger "buljong")
* 1 nypa muskotnöt - ETT MÅSTE!!! :D
* vitpeppar och stora mängder färsk persilja
Ok börja med att mixa alla ingredienser utom några svampar, lite av persiljan och paprikan. Detta ska du ha till dekoration och hela bitar i soppan. Här är muskotnöten och citronen jätteviktiga smaksättare märkte jag. Muskoten gör hela soppan på något vis. Annars förknippar man muskot kanske med stuvad mat, re-claima muskoten från alla gamla slabbiga stuvade rätter utan näring säger jag! Upptäck nya användningsområden för den.
Monday, March 2, 2009
måste börja växla lite i smoothiesarna....
1 spenat
2 savoy och ingefära
3 mangold
4 mache och persilja (Persilja besprutat? Frusen persilja?)
5 grönkål
6 romain och oregano
7 mynta?
Blanda med något/några av - banan, linfrö, sesamfrö, solrosfrö, blåbär, hallon, jordgubbar, mango, äpple, päron, ananas, apelsin, citron etc…
2 savoy och ingefära
3 mangold
4 mache och persilja (Persilja besprutat? Frusen persilja?)
5 grönkål
6 romain och oregano
7 mynta?
Blanda med något/några av - banan, linfrö, sesamfrö, solrosfrö, blåbär, hallon, jordgubbar, mango, äpple, päron, ananas, apelsin, citron etc…
back on track...
efter ett par gnälliga dagar med ett barn som håller på att få en andra tand, är jag äntligen back on track. för festen igår hanns ingen matlåda med och jag åt smörgåstårta!! oooont i magen. och dessutom både kaffe och tårta för att jag tänkte att vad fan, haha! (dock grön smoothie till frukost tack vare min underbare make som fixade en åt mig)
men idag - smoothie på banan, frusen mango, frusen grönkål, lite spenat, äpple, päron och bär. mycket vatten.
en timmes promenad, via affären.
fick lite disk och en lunchsallad gjord med leo på ryggen - ruccola, vitkål, kvarbliven taboule, avocado, körsbärstomater, sockerärter och feta med dressing på soja och äppelcidervinäger.
tvättstugan med leo på magen, sen lek och bus utan blöja och torka kiss hit och dit...
en choklad-banan smoothie.
och så laga mat med leo åter på ryggen - lax med svamp och lök + körsbärstomater och broccholi - allt stekt i soja och lite ingefära...
leo fick puré och banan, och nu baddags!
energinivå hög, vatten i massor. yes!
stor ekofruktlåda har ankommit från årstiderna med härlig frukt, och allt ska åter bli bra.
har läst grymt inspirerande råa recept också, så snart ska det bli mer rått. det är bara tid som fattas de råa recepten, för de ser så goda ut!
men idag - smoothie på banan, frusen mango, frusen grönkål, lite spenat, äpple, päron och bär. mycket vatten.
en timmes promenad, via affären.
fick lite disk och en lunchsallad gjord med leo på ryggen - ruccola, vitkål, kvarbliven taboule, avocado, körsbärstomater, sockerärter och feta med dressing på soja och äppelcidervinäger.
tvättstugan med leo på magen, sen lek och bus utan blöja och torka kiss hit och dit...
en choklad-banan smoothie.
och så laga mat med leo åter på ryggen - lax med svamp och lök + körsbärstomater och broccholi - allt stekt i soja och lite ingefära...
leo fick puré och banan, och nu baddags!
energinivå hög, vatten i massor. yes!
stor ekofruktlåda har ankommit från årstiderna med härlig frukt, och allt ska åter bli bra.
har läst grymt inspirerande råa recept också, så snart ska det bli mer rått. det är bara tid som fattas de råa recepten, för de ser så goda ut!
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