Sunday, February 15, 2009

Recent raw recipes to rave about

I've been a bit behind on posting recipes, so here's some catching up. I also tried to include some info on the nutritional qualities of a few of the ingredients.

Thai noodles with marinated mushrooms

Thai noodles with marinated mushrooms

Ingredients for 1 serving:

  • 1/2 package of kelp noodles
    (substitution ideas: spiralized zucchini or daikon)
  • 1 cored and chopped apple
  • 1 garlic clove
  • 1 T minced ginger
  • 1 t red curry powder (or to taste as some are spicier than others)
  • 1 T coconut butter (or oil)
  • 1/4 c olive oil
  • 1 T lemon juice
  • dash of sea salt
  • 1/2 cup sliced mushrooms
  • 1 t kelp with cayenne seasoning
  • 1 T lemon juice
  • 1 T olive oil
  • 1/4 c sliced leek
  • 1/2 c carrots
    (diced, sliced, shredded or however you prefer)
  • 1 T sesame seeds
  1. Marinate mushrooms in kelp seasoning, 1 T lemon juice, 1 T olive oil, and cayenne (feel free to add any other flavors) for about 15 minutes
  2. Rinse kelp noodles and place on plate
  3. Combine ingredients from apple to sea salt in blender and blend until creamy
  4. Place carrots and leeks over noodles
  5. Drizzle with sauce
  6. Add mushrooms
  7. Sprinkle with sesame seeds

I love thai food so when I made this recipe it totally hit the spot for my massaman curry craving. My friend at work tried the sauce and has been anxiously waiting for this post, it's that good! It's also a super-fast meal if you skip the mushrooms. Add any other veggies you want or keep it simple.

Kelp is a seaweed (brown algae) loaded with minerals and high in iodine, calcium, protein, vitamin C and B12 (not typically found in plant foods). Kelp noodles are very low in calories and flavorless--a great substitute for pasta.

Ginger is said to benefit digestion, neutralize poisons in food, ventilate the lungs, and increase circulation. It has been shown helpful in counteracting nausea and is used for the treatment of cough (it acts as an expectorant) and the common cold.

Rawsome tacos with Brent's salsa

Rawsome taco with Brent's salsa

Makes 6 tacos in cabbage leaf shells, collard greens also work great for burritos.

Taco meat:

  • pulp from 6 large carrots
    (or you can use shredded carrots)
  • 1/2 c walnuts or almonds
  • 2 cloves garlic
  • Spices to your liking:
    sea salt
  • 1/4 c olive oil
  • splash of nama shoyu or Bragg's aminos
  • enough water or salsa juice to process

"Refried Beans"

  • 1 c sprouted sunflower seeds or sprouted adzuki beans
  • Spices to your liking:
    sea salt
  • splash of nama shoyu or Bragg's aminos
  • 1/4 c olive oil
  • enough water or salsa juice to process

Brent's Salsa: watch video

Not sure on the exact amounts, but here are the ingredients:

  • tomatoes
  • red onion
  • garlic
  • jalapeno
  • lime juice
  • cayenne
  • sea salt
  • olive oil (optional)
  1. Prepare salsa according to video or make your own version
  2. Combine taco "meat" ingredients in food processor and combine until well mixed
    Tip: if you want more texture mix in finely chopped nuts at the end (not in processor)
  3. Place "meat" in cabbage shells
  4. Combine "refried beans" ingredients in food processor or blender and puree
  5. Top off tacos with "beans" and salsa

This is one of Brent's favorite meals. I like to top mine with some guacamole. Another version (not raw) is to use sprouted grain wraps and make a burrito or make nachos with raw crackers (another recipe to come). I've been experimenting with this recipe and another neat flavor to add to the "meat" is a little bit of cinnamon. I know it sounds weird, but you've got to try it to believe it.

Sunflower seeds are another source of protein, healthy fats, iron and vitamin E. Sprouting magnifies these qualities and makes it easier to digest. I like to sprout them and then dehydrate them so they will keep longer in the fridge. Find out about the powerful benefits of cayenne here.

And for dessert, skip the dairy give this a try:

Banana-mango "ice cream"


Ingredients for 2:

  • 1 frozen banana
  • 1 c frozen mangos
  • 1/2 c cashews
  • splash of coconut water (or filtered water)

Puree all ingredients into thick, creamy mixture. Spoon into cup and decorate with strawberry and cacao nibs for a little crunch.

Bananas are a very good source of vitamin B6 and a good source of vitamin C, potassium, dietary fiber, and manganese. I eat a banana on a daily basis and Brent loves them as a pre- and post-run snack.

One of my favorite fruits, mango, is super good for you. Mango is a good source of minerals such as copper and potassium. It contains traces of magnesium, manganese, selenium, calcium, iron, and phosphorus. The nutritional value of mango makes it good for weight gain, eye disorders, hair loss, heat stroke, diabetes, bacterial infections, sinusitis, indigestion, constipation, morning sickness, diarrhea, liver disorders, menstrual disorders, and vaginitis.

1 comment:

  1. I'm a real lover of Thai food too, so I perked up right away when I saw the combination of spices you used in your sauce! Yum.