untitled, posts by tag: raw food - LiveJournal

2 tablespoons finely chopped shallots
2 tablespoons finely chopped red onion
1/4 cup finely chopped jalapeño pepper, seeded
1/4 cup finely chopped cilantro
1/4 cup freshly squeezed lime juice
3/4 to 1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
1 1/2 pounds salmon fillet, on its skin and in one piece approximately 8-inches long and 8-inches wide

In a small bowl, mix together all the ingredients, except the salmon. Assemble the dish at least 2 1/2 hours before serving and as much as 12 hours: With a very sharp, long-bladed knife, slice the salmon as thin as possible, working at a sharp diagonal and cutting in the same direction as the grain of the fish (similarly to how lox is carved). Discard the skin.

Arrange half the salmon slices in one layer (they may be very slightly overlapping) in a large, shallow serving dish or 9- by 12-inch glass (or stainless steel) baking (or roasting) pan. Drizzle on half the sauce. Cover with the rest of the salmon slices and spread with the remaining sauce. Keep refrigerated until ready to serve.

For herb seasoning:
1/2 head garlic, cloves broken apart, unpeeled
2 to 3 fresh serrano chiles
1 medium bunch cilantro (thick bottom stems cut off)
1 small bunch flat-leaf parsley (thick bottom stems cut off)
1/2 cup olive oil
Salt

For the ceviche:
1/4 cup lime juice
1 1/2 pounds "sashimi-quality" skinless, boneless fish fillets
2 (7 ounces total) small "pickle" cucumbers or Persian (baby) cucumbers, cut into 1/2-inch cubes
2 ripe large avocados, pitted, flesh scooped from skin and then cut into cubes
Lettuce leaves (butter lettuce works great here), for garnish


Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic. Cool until handleable, then slip the skins off the garlic, pull the stems off the chiles and roughly chop (no need to remove the seeds). Place in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), oil and 2 generous teaspoons salt. Process until nearly smooth (it will be pasty). Scrape into a storage container and refrigerate until serving time.


In a large bowl, whisk together the lime juice and 1/2 cup of the herb seasoning. (Cover and refrigerate the remainder for another preparation.) Add the fish and cucumber, and stir to combine. To blend the flavors, cover and refrigerate for a half hour (for best results no more than an hour). Taste and season with a little more lime juice or salt if you think necessary, gently stir in the avocado (save out a little for garnish if you want), then serve on lettuce leaf-lined plates or in martini glasses.

For the Broth:
1 c organic dried coconut
2 c water
1 T red miso AND/OR 1 T. red curry paste
1 fresh thai chile (use all or part of this, depending on how spicy you like it)
small chunk of ginger, peeled
juice of 1-2 limes
1 t lemongrass powder (if you have it)
1 t red chile flakes
2 t nama shoyu or liquid aminos

For noodle bowl:
Noodles (enough for 2) - kelp, spiralized zucchini or other veggies, or non-raw rice vermicelli
1-2 carrots - shredded with a peeler or spiralizer, or just cut into julienne
10 mushrooms, cleaned and sliced
1 small bunch of cilantro - chopped
1 c chopped paste tomatoes, seeds removed


To make Broth:
Add coconut and water to a high-speed blender, and BLEND until it starts to get warm
Add rest of ingredients to your coconut milk, blend again until it warms up (not too hot!)

For Noodle Bowl:
In 2 bowls, evenly divide noodles, mushrooms, carrot, cilantro.

Pour warm broth over noddle/veggie mixture, then top each bowl with 1/2 c. of diced tomatoes. ENJOY!

4 roma/paste tomatos, seeds removed
3 tbsp organic, cold-pressed olive oil
1 tbsp of organic, chopped red onion
1/2 tsp ground sea salt
12 fresh organic basil leaves
1 garlic clove, organic
1 organic red fresno pepper (remove the stem)
2 organic green onions, chopped

Puree all ingredients save the green onion, garnish with green onion. Can be warmed in dehydrator at 115.

1/2 large red bell pepper, coarsely chopped
1/4 c water
1 c raw cashews, sunflower seeds, or almonds
1 T tahini
1/4-1/3 c nutritional yeast
1 1/2 teaspoon sea salt
1 small shallot
1 clove garlic
4 T lemon juice
1/4 t hot pepper flakes
1/2 t salt-free lemon pepper (or fresh lemon zest)

Blend until creamy. Add more water if it is too thick. Serve as dip, spread, or sauce depending on preference and thickness.

2 large turnips, peeled
2 T olive oil
1 cup pine nuts, soaked at least 2+ hours
2 cups macadamia nuts, soaked at least 2+ hours
1 T fresh rosemary, minced
4 t fresh parsley, minced
4 t fresh thyme, minced
2 T nutritional yeast
1 t salt
1 t freshly ground black pepper
1 T apple cider vinegar
1/2 cup rejuvelac (or filtered water), (as needed)
Sun Dried Tomato Sage Sauce

Using a vegetable peeler or a mandoline, cut turnips into 32 very thin slices. Coat in olive oil and allow to marinate for at least 1 hour. If desired, dehydrate at 110°F for 30- to 45 minutes to soften "noodles.".

Rinse pine nuts and macadamia nuts, and drain well for at least 10 minutes. Place in a food processor fitted with the S-shaped blade, and process on high speed for 10 seconds.

Add rosemary, parsley, thyme, nutritional yeast, salt, black pepper, and apple cider vinegar. Blend on high speed for about 20 seconds while adding rejuvelac (or water) through the top until a smooth, cheesy consistency is reached.

Scoop 1 tablespoon cheese onto each turnip slice, and fold in half. Serve 8 raviolis per plate, and coat with Sun Dried Tomato Sage Sauce.

1/4 cup sun-dried tomatoes
1 cup filtered water
2 cups roma tomatoes, chopped
1/2 cup sun-dried tomato soak water
2 TB. beets, shredded
2 TB. olive oil
1 TB. fresh basil, minced
1 TB. fresh parsley, minced
1 tsp. nama shoyu (or to taste)
1 tsp. nutritional yeast
1/2 tsp. fresh oregano
1/2 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsp. rubbed sage
Agave nectar to taste
Sun dried Tomato Preparation

Soak sun-dried tomatoes in at least 1 cup of filtered water for at least 30 minutes minimum. Strain, reserving liquid.

Place sun-dried tomatoes, roma tomatoes, soak water, beets, olive oil, basil, parsley, nama shoyu, nutritional yeast, oregano, thyme, salt, pepper, and sage in a blender; blend on high until desired consistency.

Note: Sun-dried tomatoes come in varying qualities. Be sure to get the organic dried variety that's sweet to the taste. Steer clear of the ones in the jar with oils (and, in most cases, preservatives). Depending upon the flavor of the tomatoes, you may wish to add some agave nectar to sweeten this recipe.

1 clove garlic, minced
1 Thai chili pepper, finely chopped (can substitute with a small jalapeno)
2 teaspoon curry powder
½ teaspoon ground red pepper
Juice of one lime
½ tablespoon coconut oil
1 tablespoon agave nectar
1 cup coconut milk, recipe follows
½ red onion, chopped
1 red bell pepper, chopped
1 sweet potato, peeled
Basil, cut into thin strips

In a bowl mix garlic, chili pepper, curry powder and sea salt. Add lime juice, coconut oil and agave nectar. Gradually add coconut milk until curry powder breaks down. The sauce should be a saucy, soup-like consistency. Add onions and bell pepper.
Spiralize the sweet potato to make thin spaghetti noodles.
Pour curry on the sweet potato noodles, gently toss to coat. Garnish with basil.

1 1/2 cups nuts (cashew or macadamia or sunflower or combo) soak them for a creamier dressing (1-2 hrs is fine, then drain)
3/4 - 1 cup filtered water for blending
3 tablespoons lemon juice (translates into approx 1/2 lemon)
1/3 cup cider vinegar
1/3 cup extra virgin olive oil
3 tablespoons agave (or 3 soaked dates)
2 cloves garlic
1 teaspoon garlic pwd
3 teaspoons onion pwd
1 teaspoon dill
1 tablespoon sea salt
1/2 teaspoon basil

And to add after it's done:
1/4 cup finely minced parsley
another 1/2 t dill, minced

Directions
Blend/Process all ingredients till creamy and smooth except the last 2, then once blended, stir in the last 2 ingredients.
Thickens in fridge.
Thin to desired consistency if using as a dressing- or toss into wet lettuce leaves as is.

2-3 large RAW red beets (scrubbed and peeled)
5 tbs good virgin olive oil
2 cloves of garlic
2 tbs rice wine vinegar or citrus juice (lime or lemon preferred, though orange can be used)
sea salt
1/2-2/3 cup homemade cashew filling or soft cheese of choice

In a heavy bottomed skillet lightly warm the olive oil. Don’t cook it, just warm it enough to make it fragrant. Press the garlic into the warm oil, remove the skillet from the flame and swish the pan around to mix in the garlic.

In a deep bowl slice the raw beet root with the aid of a mandolin into paper thin slices. Work quickly. Pour the still warm olive oil over the beet slices, add the vinegar (or citrus juice), sprinkle with sea salt and massage gently to mix. Cover and leave for some hours (or even days) to marinate.

To assemble raviolis- remove a slice of beet from the marinade and gently wipe off excess oil. Add a small dollop of filling to the center of the beet. Take another beet slice, remove excess oil and place neatly on top of the first slice (overlapping partial slices can also be used for one side of a ravioli if need be). Seal the edges gently, mushing the cheese to form a little ravioli. Arrange the raviolis on a plate, 3-5 raviolis per person is a nice way to start a dinner, or several can comprise a main course.