Chef Johan's Raw & Tasty

Posts Tagged ‘raw recipe’

This delicious and easy to make Tomatillo Salsa is a great topping to any Mexican dish, or as a dip for your favorite chips!

Ingredients

2 Tomatillos, Coarsely Chopped

1/2 Small Haas Avocado

1 1/2  tbsp. Fresh Squeezed Lemon Juice

1 1/2 tsp. Onion Powder

1 tsp. Garlic Powder

1  tsp. Celtic Sea Salt

6 sprigs Fresh Cilantro, Coarsely Chopped

1  tbsp. Fresh Jalapeño Pepper, Coarsely Chopped

Method

Process first 7 ingredients in food processor until smooth.  Slowly add the Jalapeño pepper until salsa is as hot as desired, or leave out completely for a mild salsa.

Servings: 6

Source: Raw & Tasty Gourmet

Recipe: Raw Mulberry Jam Cookies

Summary: If fresh mulberries are not available you could use dried mulberries, just soak them in to rehydrate. You might like to try other berries [raspberry, strawberry, blueberry, blackberry] as filling possibilities, or one of these fruit fillings [peach, apricot, apple, or banana].

Diet type: Vegan

Diet (other): Gluten free, Raw

Number of servings (yield): 20

Meal type: dessert

Culinary tradition: USA (Traditional)

My rating: 5 stars: ★★★★★

Microformatting by hRecipe.

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Sprouting takes a nut or seed that is dormant and brings it to life. You can watch as a food that has been sitting in a bag on a shelf for months begins to grow a little sprout and transforms. One of the easiest foods to sprout is buckwheat. Buckwheat becomes packed with live enzymes and vital nutrients when sprouted.

Sprouted buckwheat is an amazing food because it tastes like a grain but is actually gluten and wheat free and not a grain at all. It is one of the most complete sources of protein on the planet, containing all eight essential amino acids. This makes it perfect for diabetics and those who want to cut down on their sugary carbohydrates and to balance their blood sugar levels. It is also known to lower high blood pressure.

Sprouted buckwheat also cleanses the colon and alkalizes the body. Buckwheat is a wonderful super food for people who have varicose veins or hardening of the arteries. One of the reasons is that it is full of rutin, which is a compound that is known as a powerful capillary wall strengthener. When veins become weak, blood and fluids accumulate and leak into nearby tissues, which may cause varicose veins or hemorrhoids.

This healing food is also rich in lecithin, making it a wonderful cholesterol balancerbecause lecithin soaks up “bad” cholesterol and prevents it from being absorbed. Lecithin neutralizes toxins and purifies the lymphatic system, taking some of the load off of the liver. Sprouted buckwheat is also a brain boosting super food. 28% of the brain is actually made up of lecithin. Research suggests that regularly consuming foods rich in lecithin may actually prevent anxiety, depression, brain fog, mental fatigue and generally make the brain sharper and clearer.

Buckwheat is high in iron so it is a good blood builder. It also prevents osteoporosis because of its high boron and calcium levels. Sprouted buckwheat is high in bio-flavonoids and co-enzyme Q10. It contains all of the B vitamins, magnesium, manganese, and selenium, as well as many other health giving compounds.

How to Sprout Buckwheat

Place 1 1/2 Cups of buckwheat groats into a bowl and cover it with 2- 3 times as much room temperature water. Mix the seeds up so that none are floating on the top. Allow the seeds to soak for about an hour. Drain the water in a colander and let them stand, rinsing 3 times per day with cool water for 2 days. You will notice a gooey substance on the buckwheat, which is starch. Make sure that you wash this off thoroughly. Spouts will form after a day or two.

Sprouted Buckwheat Breakfast Cereal

(serves 4)
2 cups of sprouted buckwheat
1 tablespoon of cinnamon powder
1 cup of chopped seasonal fruit (apple, orange, banana etc)
1/2 cup raisins
1 or 2 tablespoons of honey to taste
Mix all the ingredients in a large bowl and serve chilled.

Article Source: www.naturalnews.com

This cool and refreshing salad  adapted from Bon Appetit | July 2007 brings memories of a Florida vacation, a summer weekend, or a Sunday jazz brunch in a cool courtyard.

Ingredients

1/2 cup orange juice
1/4 cup unseasoned rice vinegar

1/3 cup olive oil

2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated 1 medium red bell pepper, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro

Preparation

Whisk orange juice, rice vinegar, and olive oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

Makes about 2 dozen servings

Ingredients:
1 1/2 C walnuts
1 1/2 C sulfite-free raisins or fresh pitted dates
1/2 C raw cacao powder
1/2 tsp. alcohol-free vanilla
pinch of sea salt

Preparation:
Combine all ingredients in a food processor and blend until smooth and balled up. Remove from bowl and press into square glass dish – alternatively, you can shape into one large quare block with your hands. Freeze until firm, then slice and serve.

Recipe provided by Purely Delicious Magazine – www.purelydelicious.net

Makes one 9″ pie, serving 8-10

Crust Ingredients:
3 C fine almond flour*
4-5 fresh medjool dates
2 T coconut oil
1/2 tsp. sea salt

Filling Ingredients:
2 small ripe avocados
1 banana
1 1/4 C juice from key limes (regular limes will also work fine)
1/2 C mango chunks
1/2 C agave nectar
1/3 C coconut cream concentrate or oil
1 1/2 tsp. vanilla

Preparation:
To make crust, place almond flour, dates, coconut oil, and sea salt in a food processor and blend until it balls up. Firmly press crust into pie pan and set aside.

To make the filling, process all filling ingredients in a high-powered blender such as a VitaMix until smooth and fluid. Pour into pie shell and freeze about 4-6 hours or longer. I like to serve this topped with a little shredded coconut and mango chunks or slices.
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*Almond Flour is made when you grind almonds for making almond milk. Almond pulp is what is left over. After the grinding process, strain it as much as possible and dry it in your dehydrator. It is kept best in the freezer in an air-tight bag or container.

If you do not wish to go through this process, you are certainly welcome to just use ground raw almonds, but you won’t get the same fine texture on the crust.

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From the recipe files of TheRawTable.com

Thanks to Chris H for this versatile summer salad which may be served alone, as a fresh salsa, or a great stuffing for lettuce wraps and vegetables.

Ingredients

1 c walnuts, chopped

2 c fresh corn kernels

1 jalapenos, seeded and thinly sliced

2 T lime juice (I used a whole lime)

2 T olive oil

Salt, pepper

1/4 c crumbled feta

6 vine ripened tomatoes, hollowed

Directions

Combine first 7 ingredients. Stuff into the hollowed out tomatoes. Sprinkle w/feta before serving.

Very satisfing and versatile.
Serves 4-6

Cheese Filling
2 C almonds, soaked and sprouted with outer skins removed
1/2 C cold filtered water
1 tsp Herbs of Province
1 tsp dried basil
1/2 tsp. sea salt
1/2 tsp nutritional yeast (optional)
1/4 tsp dried onion powder
1/4 tsp dried garlic powder
dash of white pepper
1/4 tsp good quality probiotic powder (optional)

- 2 fresh zucchini, sliced very thin with a mandoline
- marinara of your choice
- marinated mushrooms

Preparation:
Combine almonds and water in a high-powered blender and process until the almonds are soft and “fluffy.” The texture will be very similar to ricotta cheese. Remove from container and place in a small mixing bowl. Stir in remaining cheese ingredients mixing well. You may use this mixture as-is or continue.

If you choose to make a true “raw cheese”, add the probiotics and stir well. Place mixture in a double layer of cheese cloth and gently tighten the around the cheese. Place in a small colander and set in a corner of your kitchen to all the fermenting process to take place – about 4-5 hours. Be sure to place a bowl or plate underneath the colander to catch any liquids (whey) that will release.

Remove the cheese cloth and place in an air-tight container in the refrigerator. It will keep for about three to four days.

Once the cheese is ready, you can finish putting the dish together. Place about 2 T of the cheese in the center of a slice of zucchini and roll it up. Topping with your favorite raw marinara and marinated mushrooms.

Yummy!

Recipe provided by Purely Delicious Magazine