Category Archives: Raw Dishes

Taboulistic

TabouDSC_6320RAW cuisine is so immensely creative. Replacing cooked grains or pasta for similar tasting ingredients solves the common sogginess of traditional Tabbouleh (Tabouli) Salad. No matter what I used to do, my grain tabbouleh was sweating. This new recipe has an unusual twist, can be made as RAW recipe and tastes great. Instead of cracked wheat or couscous pasta, it uses chopped cauliflower… See recipe. 

Treats from seeds

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Seed bars work for many occasions. Relatively quick to make, they can replace trail mix, pastries and cookies. After eating too much chocolate, it was time for me to  go a step healthier. Raw seedbars often contain chocolate powder or raw chocolate nibs, which have no sugar or dairy added and are not heat processed.
Depending what you have at home, you can make this recipe truly raw, or nut free, you can also replace some ingredients that are heat processed for a vegan treat. The bars will harden in the freezer, and can be stored in the refrigerator, you may also add some time in the food dryer to remove moisture.
Despite the large amount of ingredients, the amount of servings is relatively small, reminding me again how nutrient dense this food is. See recipe

Too easy to not DIY…

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Chia pudding is the new hype After blogs and cookbooks praised chia as the new superfood, the packaged food industry wanted a share. You may remember chia’s early fame in ‘hair growing’ chia pets and recently as Chia fresca, now the seed’s pudding is offered next to the alternative yogurts in supermarket fridge, and I believe I saw a whooping price of 3$ per portion for a small cup of the submerged seeds. While I understand, yogurt making takes some time and expertise, I wonder what makes Chia pudding so special…
The answer is ‘nothing’, it does not take more than 3 spoonfuls of chia seeds per any liquid cup of choice, even without a blender. Stir, cool and wait… really no reason to buy a plastic jar with stale ingredients, and worth only a couple of pennies… See my recipe for Horchata chia pudding

Mexican milk alternative

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Mexican restaurants and food trucks sell horchata; Asking about this variety of ‘agua fresca’, we learned about the variety of ‘rice milk.’
Horchata originated in Spanish speaking countries, and Latin America has several different traditions for horchata.
The refreshing milky drink is usually ice cooled, tastes of cinnamon and has a tan color unless you use white rice and white sugar. The satisfying milk alternative can easily replace a meal. If you do it yourself, you can influence details such as what sweetener is used, use brown rice and raw nuts. Use more almonds than rice, to achieve a richer, less chalky taste.
While the original recipe includes soaking the ingredients overnight, you can also make a quick horchata in an instant, blended and strained in modern kitchen equipment. Horchata recipe and horchata chia pudding

The mother of all slaw

SurowDSC_4645Ever wondered where Cole Slaw is rooted? It must be from somewhere East… In Poland for example, there is Surówka, which means literally ‘raw’ salad, but then there is the German ‘Rohkost’. It is made in varieties with shredded carrots, apples, raisins and cabbage and likely other raw vegetables, plus fresh herbs, such as dill. You can add some sauerkraut to add some beneficial culture. The dressing can be salty or sweet, with plain lemon and spices. But you can also dress it up creamier, for example, add some cashew cream or tofu and replace the sugar from the recipe with a date or alternative sweetener in the blender. It is so fresh and tasty, much fresher than the usual tired and oily slaw. See recipe

The RAW alternative

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Is RAW better than Cooked? There are surely reasons why you should opt for less processed in first place. Food in its natural state, (and I don’t mean the bogus ‘All Natural’ claim on packaging). Raw food retains more nutrients; some nutrients can be absorbed more readily if food is heated, but it does not mean that there is nothing at all absorbed, when eaten raw or heated below 115˚F. However, when food is cooked, many nutrients and vitamins are lost. Continue reading

Staying fresh

AquaDSC_3873In Mexican restaurants we have Aguas Frescas. The combination of fruits, cereals, flowers, or seeds is blended with sugar and water to make a light non-alcoholic beverage and are popular in Mexico, Central America, the Caribbean, and the United States especially during hot weather.
Aquas Frescas are different from smoothies, as they are fresh, light and based on water, lime and lots of fruit. Another Agua fresca I was writing about is Chia Fresca, which contains besides lime also Chia seeds. Especially melon is refreshing other types are guava, mango and horchata (a rice milk.) If you never know how to manage a whole watermelon in a small household, here is the solution. See recipe

Bars and Balls

PowerDSC_3128Some time during the 80’s, there were aerobics, and then there was the advent of power bars. I remember the first ‘Muesli Bars’ sold before my time in college. We ate several ones during breaks, convinced they were healthy and got quite addicted. Then we noticed weight gain as the contents were just a tad nicer as in regular candies. Today, there are so many different bars; bars for athletes, for meal replacement and weight loss programs and Vitamins, even once a ‘Snooze bar’. Most of the commercial ones taste stale, rancid or sticky. But when you find out how easy you can make them fresh, there is really no reason to put up with ‘saw dust and sugar’. The ones I made, were handy when we skipped breakfast today before the snow storm and are a great snack during meetings. Just be aware that it is very concentrated food, a small bite would be more than double the size of nuts and fruits to eat. See recipe

Raw blends

Now testing my new high speed blender… One big advantage of blender food is, that it is quick and good for some raw recipes. A great thing if you do not want to cook twice a day. While flipping through the ‘Forks over Knives’ cookbook, I tried this soup. I added some ‘zing’ but the base is a cold avocado soup. See recipe

Tribal Running Foods

I just finished reading two books, both of them (‘The Jungle effect’ and ‘Born to run’) mention the food, of the Tarahumara Indians, known as the ‘running people’. For example chia seeds and limes, called ‘Chia fresca’ which promptly became a popular ‘energy’ drink in Wallstreet. See recipe
‘The Jungle Effect’ book by Daphne Miller has several chapters where each chapter focuses on one Western disease and travels to a part in the world where the disease is rare or unknown (Cold Spots). Continue reading

Battle of the pestos

 

Earth Day weekend paints the town green. NY City exhibits cars, green drinks and alternative snacks, with a party at Javit’s Center, Westchester retreats into volunteer garbage cleanups and weed cutting. And then I thought about eating an invasive weed that day… Traditionally, seven ingredients make an Italian Pesto: fresh basil, pine nuts, olive oil, parmigiano and pecorino, garlic and salt. However without sacrificing on flavor, pesto can be done in many different ways with aromatic herbs, without cheese and less oily nuts.

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