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Posts Tagged ‘Raw’

This slaw is like crack and will enable you to eat not just your daily recommended intake of kale, but also about 2 gallons of nuts and oils in one sitting.

I can’t claim any ownership to the original concept.
Two years ago I got a somewhat similar kaleslaw recipe from my CSA, that had got it from some other CSA.

But I’ve tweaked it to the point where I feel ok about claiming that the dressing is pretty much my own, based of course on what I’ve learned from others. “Standing on the shoulders of giants,” as they say.

The most revolutionary thing about this, is that I used this particular salad to use up almond pulp from my almond milk-making and also carrot pulp, from this morning’s carrot-apple-celery juice.

Kale and carrot pulp, ready to go:
Kale and carrot pulp

Kaleslaw:
Kaleslaw with carrot pulp

Recipe below the jump.

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The two basic ingredients are avocado and frozen green peas (thawed). It’s quick, easy, delicious and very, very green.

Raw Avocado, Green Pea Soup

Here’s what you do:

(Amount is for one person, based how much I’d like to eat in one meal, where the soup is the entire meal.)

1.5 cup of frozen peas

1/2 Hass avocado, or 1/3 Florida avocado

juice of 1/2 lime (a similar amount of lemon will work too)

Water, or cold veg broth, to dilute with

1/4 tsp. cumin

dash of cayenne pepper

sea salt, to taste

freshly ground black pepper, to taste

drizzle of extra virgin olive oil

Method:

Put the peas in a colander under the faucet and run warm water over them until any freezer frost is gone and the peas are thawed through. (Or take out in advance at thaw, if you’re the well-organized type, I’d still rinse them though.)

Put the thawed peas in a blender (any blender will do, no need to get fancy) together with all other ingredients. Blend until smooth. If it’s too thick, you can put some water in to get your desired consistency. You could also use cold, home-made veggie broth, if you happen to have some hanging around.

Enjoy.

I eat this for a quickie dinner, but it’s tasty enough, and fancy-looking enough to serve dinner guests as a starter, in my opinion.

Variations:

Cilantro: Sprinkle chopped cilantro over the soup

Mint: Sprinkle fresh, chopped mint over the soup

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I’m always looking for new ways to cook lentils. Last week I made the Tamarind Lentils from Veganomicon. My expectations weren’t particularly high, but this recipe is something else. I actually subbed pomegranate molasses for tamarind paste since I had one and not the other. I might add that I also made my own garam masala according to Wikipedia’s (heh, I know, I know) directions. (Nutmeg, cinnamon, cloves and cardamom.) Not sure if it tasted exactly the way the Veganomicon authors intended, but the results were amazing. Sweet, tangy, thick, spicy and delicious.

I ate the lentils with odds and ends in my fridge that needed to be used up. This produced a very old-school health food restaurant looking plate. But I promise much more flavorful and very tasty.

Clockwise from top:

Moroccan/ Israeli raw carrot salad, from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World.

Mexican Millet, from Veganomicon.

Tamarind Lentils, also from Veganomicon.

And finally, steamed kale.

Lunch Cornucopia

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