Chef Johan's Raw & Tasty

Posts Tagged ‘raw’

Tossed Crunchy Sweet and Sour Salad

I made this delicious salad  for quick dinner last night and it was just too good no to share.

Ingredients

1/3 head nappa cabbage, thinly sliced
1 bunch watercress , stemmed
1 bunch spinach leaves, stemmed and sliced
8 ounces mung bean sprouts
3 ounces snow peas, cut into strips lenghwise
4 red Thai or serrano chillies, thinly sliced
4 cloves garlic, pressed
4 tablespoons fresh lime juice
4 tablespoons nama shoyu
4 tablespoons organic sucanat, (may substitute with other sweetener)
4 tablespoons canola oil

Garnish
4 green onions, cut into strips
1 handful fresh mint, cut into strips
1 handful fresh basil, cut into strips
1/4 cup jungle peanuts or your favorite nut, chopped coarsely

Method

Combine the first 11 ingredients in a large bowl and toss until ingredients are evenly mixed. Sprinkle with the herbs and nuts to garnish.
Servings: 6
Source: Adapted from World Food Cafe

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

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

Ingredients:
1 small head of cauliflower
1 turnip, small dice
1 carrot, small dice
1 tbs. garlic, minced
1 tbs. shallot, minced
2 dried apricots, diced
2 dates, diced
4 leaves dinosaur kale, chopped
2 tbs. pine nuts
2 tbs. olive oil
1 tbs. nama shoyu
1 tbs. tamarind, soaked at least 30 minutes in 3 tbs. water
2 tsp. cumin seed
2 tsp. corriander seed
1 tsp. fresh tumeric root
1 tbs. cilantro
1 tbs. mint
1 jalapeno, minced

Preparation:
To prepare the cauliflower, you want to break it down to the smallest piece you can — the best way we’ve found is to grab a large piece and start by snapping off the big stem and begin to “flake” the smaller pieces off by working around the head using your thumb to pull them apart. It’s a little tedious to be sure, but you really want small pieces here. Add them to a large mixing bowl.

Dice the carrot, turnip, dates and apricot into small 1/4″ pieces. Mince the jalapeno, shallot and garlic. Shred the kale into 1/4″ strips. Add all of these plus the pine nuts to the cauliflower mixture.

Add the olive oil and nama shoyu, stir to combine.

Push the soaked tamarind pulp through a fine mesh strainer over the bowl. Stir to combine.

Add the freshly ground cumin seed, coriander seed, grated turmeric root, black pepper, chopped mint and cilantro. Stir to combine.

Check for seasonings — it may need a pinch of sea salt to balance the tamarind.

At this point you could eat it as is — or you can dehydrate it for two hours at 105F to bring all of the flavors together. You may need two dehydrator shelves so it lays in a single layer.

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

1 large cucumber, peeled, seeded, and cubed
1 clove garlic
1/2 cup water
1 Tbsp fresh lemon juice
1/2 tsp salt
1 small avocado, peeled, pit removed
1 Tbsp flaxseed oil (may substitute with olive oil)
1 tsp fresh mint, chopped
1 tsp fresh oregano, chopped
1 tsp fresh cilantro, chopped

Place the cucumber, garlic, water, lemon juice and salt into the blender and blend on fastest setting until smooth. Add the avocado and oil, and blend on a slower setting. Finally, reserve some of the chopped herbs for garnish, place the rest in the blender and mix using the lowest setting. Place in the refrigerator to chill for half hour. Garnish with remaining herbs and serve.

Ingredients:

1 1/2 cups raw cashews

1/2 cup pine nuts

1 cup peeld and cubed zucchini

1 1/2 Tbsp fresh oregano leaves or 1 tsp oregano powder

1/4 cup extra virgin olive oil

1/2 tsp Celtic sea salt

2 cloves of garlic

1 1/2 Tbsp fresh squeezed lemon juice

2 1/2 cups water

2 scallions, finely chopped

9 baby portobella mushrooms

Instructions:

Place all the ingredients, except the scallions and 3 of the mushrooms into a high powered blender and blend until very smooth and creamy.   Slice the 3 remaining mushrooms very thin and mix them into the soup by hand.  Garnish with chopped scallions.

1 1/2 Cups of raw whole oat groats

3 Cups of water for soaking

add dried or fresh fruit, berries, agave nectar or maple syrup, and cinnamon before serving, as desired. Before whole oat groats can be eaten they need to be soaked in water for 8 to 12 hours, rinsed, then soaked again for another 8 to 12 hours. After soaking rinse once more and air dry for about 30 minutes, then place in container in the refrigerator until ready to use. Soaked groats will keep in the refrigerator for 3 to 4 days. It sounds like a laborious project, but in reality it takes up about 2 minutes of actual work. 1 1/2 cup of oat groats makes about 2 cups or 4 servings.

When ready to eat, the oats can be flavored with fresh fruit, raisins, almonds, dates, cinnamon, and sweetened with agave extract or pure maple syrup. Serve with almond milk. On a cold day, warm the oats and almond milk on the stove, but do not allow mixture to overheat or boil.