Recipes

Salsa Finta & Almond Polpetta

from: Russell James

Salsa Finta

Serves 4
Salsa Finta

• 1c sun Dried Tomatoes
• 2c fresh Tomatoes
• 1 soft date
• 1 clove garlic
• 1T lemon juice
• 3T olive oil
• 5 large basil leaves
• ¼c water
• Blend all ingredients in a high-speed blender.

Almond Polpetta

• 1c almonds, soaked
• 2T nutritional yeast
• ½t salt
• 2t lemon juice
• ¼c salsa finta
• 3T fresh, chopped parsley
• 1T Italian herbs
• ¼c onion 

Grind the almonds to crumbs, in a food processor.
Add remaining ingredients and process again until thoroughly mixed.

To serve

Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:

4 medium courgette
¼c olive oil
2t salt

Cut the courgette length-wise in a mandoline. Lay the strips on top of each other and, using a knife, cut them length-wise into fettuccini-style strips.

Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.

Mix the polpetta with the salsa, and place even amounts on top of each courgette salad (the pasta strips and leaves, mixed) that you have arranged on the plates.

Famous Onion Bread

Famous Onion Bread from Rawvolution Gourmet Living Cuisine Matt amsden
3 large yellow onions
3/4 cups flax seed, ground in a high speed blender
3/4 cups raw sunflower seeds, ground in a food processor
1/3 cup Nama Shoyu
1/3 cups olive oil

Peel and halve the onion. In a food processor, cut the onion with the slicing disc. Transfer the cut onions to a large mixing bowl, add the remaining ingredients, and mix until the ingredients are thoroughly combined.

Spread 2 cups of the mixture evenly on a dehydrator tray pined with a Teflex sheet. Repeat until all of the mixture is used.  Dehydrate at 100 f. for 24 hours.  Flip the tray over onto a work surface, and genlty peel the Teflex sheet off the bread. Return to the dehydrator for another 12 hours.  Once dehydrated, cut into 9 equal pieces  ( make 2 cuts horizontally nad 2 cuts vertically).

Serving Suggestion: Serve alone or as an accompaniment to any soup, salad, or side dish.  Or use to make any of the sandwiches.

Raw Kim-Chi

Rejuvenative Foods, the great people who brought us truly raw nut butters, have launched a new line of raw/organic Kim-Chi. At its base this traditional Korean fermented food has a mixture of cabbage, carrots, ginger, onions and sea salt, and with the combination of spices an endless variety of concoctions can be created.

Wikipedia: Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chile peppers and vegetables, usually based on cabbage. The Korean word seems to originally have meant "steeped (or submerged) vegetable". One of the healthiest foods in the world. Kimchi has lots of vitamins and antioxidants, but kimchi also has “healthy bacteria called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.”

You can make you own at home!

•    1 medium to large sized napa cabbage, shredded
•    2 cups carrots, shredded
•    1/2 cup red bell pepper, diced
•    1/2 cup red bell pepper,diced
•    1/2 cup onion, shredded
•    1 tablespoon apple cider vinegar
•    1 tablespoon ginger, minced
•    1 Teaspoon raw honey
•    1/4 teaspoon red chili flakes or more if you like it really hot
•    1 tablespoon sea salt

Mix all ingredients together in a bowl and allow to sit overnight or at least a few hours for the flavors to mingle.
source

Rejuvenative Foods, the great people who brought us truly raw nut butters, have launched a new line of raw/organic Kim-Chi. At its base this traditional Korean fermented food has a mixture of cabbage, carrots, ginger, onions and sea salt, and with the combination of spices an endless variety of concoctions can be created.

Wikipedia: Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chile peppers and vegetables, usually based on cabbage. The Korean word seems to originally have meant "steeped (or submerged) vegetable". One of the healthiest foods in the world. Kimchi has lots of vitamins and antioxidants, but kimchi also has “healthy bacteria called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.”

You can make you own at home!

•    1 medium to large sized napa cabbage, shredded
•    2 cups carrots, shredded
•    1/2 cup red bell pepper, diced
•    1/2 cup red bell pepper,diced
•    1/2 cup onion, shredded
•    1 tablespoon apple cider vinegar
•    1 tablespoon ginger, minced
•    1 Teaspoon raw honey
•    1/4 teaspoon red chili flakes or more if you like it really hot
•    1 tablespoon sea salt

Nut-Free Bread

This is a nut-free version of bread! If you have a dehydrator then you are set and ready. It's
another great recipe from raw chef Russell James 

Nut-free bread

Makes 18 'slices'

½ c olive oil
1½ c sundried tomatoes
3 c sprouted buckwheat (2½ c dry & unsprouted)
1½ c flax meal
3½ c peeled courgette, roughly chopped
2 c apple, cored and roughly chopped
3 Tblsp lemon juice
2 avocados
1 large onion
½ c minced parsley

1. Process the olive oil, sundried tomatoes, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.

2. Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size of the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

3. When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.

4. Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.

5. Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.

6. Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paraflexx sheet off and continue to dehydrate the underside of the bread.

7. Dehydrate for approximately 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

Cashew Mayo

1 c cashews
2 Tblsp lemon juice
½ tsp salt
2 Tblsp chopped onion
¼ c water
½ t agave

Blend all ingredients in a high speed blender until smooth.

For the mushrooms pictured…

1. Cut portabello mushrooms into thick 1 cm wide strips. Marinate them for a couple of hours or overnight in equal parts of tamari and olive oil.

2. Arrange them on a dehydrator sheet and dehydrate overnight.

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Savory Sea Vegetable Delight

• 2 cups dry dulse seaweed
• ¼ head red cabbage, shredded
• 8 or 10 shitake mushrooms
• 1/8 cup grated ginger root
• 3 tbsp ground raw sesame seed
• 3 tbsp flax oil
• 3 tbsp safflower oil
• 2 tbsp raw sesame tahini
• 2 tbsp Bragg Liquid Aminos
• 1 tbsp lemon juice

Soak dulse in water until soft (about 5 minutes), then drain. Put all ingredients in a food processor and pulse 30 seconds until stiff with chunks. Serve in small bowls. Serves 4.

Kale, Broccoli and Pumpkin Seeds

• 2 cups chiffonade lacinnato kale
• 1 1/2 cups small broccoli florettes
• 1/3 cup finely diced red onion
• 1/3 cup pumpkin seeds, soaked & dehydrated

Dressing:

• 1/2 cup pumpkin seeds, soaked & dehydrated
• 1 clove garlic
• 1/2 tsp ground cumin
• 1 pinch cayenne
• 1/4 cup water
• 2 tbsp raw pumpkin seed oil
• 2 tbsp fresh lemon juice (optional)
• 1 tsp Bragg's Liquid Aminos

In a bowl, combine the kale, broccoli, onion and 1/3 cup pumpkin seeds.  In a blender, combine the remaining ingredients.  Blend well and season to taste.  Toss the dressing and the salad mixture.  Allow to marinate for at least 30 minutes before serving.

Source: Healthful Cuisine, Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich

Italian Vegetable Medley

• ½ lb. Zucchini, sliced
• ½ lb. Yellow squash, sliced
• ½ lb. Red bell-pepper, sliced
• 1 head radicchio, shredded

Dressing:

• 2-3 garlic cloves, minced
• 4 tbsp lemon juice
• 4 tbsp Fresh basil, chopped
• 3 tbsp Frontier pizza-seasoning (optional)

Whisk dressing ingredients in a bowl. Add vegetables to dressing and toss.  Let marinate 1 hour before serving.

Kim Chee

• 1 head green cabbage, finely sliced
• 1 carrot, shredded
• 4 large red peppers, finely chopped
• 9 scallions, sliced (reserve bottom of scallions)
• 1 fresh hot pepper, 1/2 tsp cayenne or to taste
• Kombu seaweed, soaked, as needed
• 2 tsp chopped ginger
• 3oz soaked kombu water
• 1 apple, cut in half and seeded
• 2 cloves garlic
• Outer cabbage leaves, as needed

1. Mix cabbage, carrot, peppers and scallion in large bowl.
2. Put scallion bottoms, hot pepper or cayenne, garlic, ginger and water in blender and liquefy.
3. Mix thoroughly with cabbage mixture.
4. Place half of the cabbage mixture in a ceramic or glass container.  Press down firmly.
5. Place the apple in the centre of the cabbage.
6. Place the remaining 1/2 of the shredded cabbage on top, always pressing it down firmly.
7. Cover the top of the cabbage with a layer of hydrated kombu seaweed.
8. On top of the kombu, place a layer of cabbage leaves.
9. Place a heavy weight on top of the cabbage leaves, making sure that the entire container is covered and that no foreign matter can enter the mixture.  The cabbage will begin to foam and bubble as a result of the fermentation process.  Leave out at room temperature.
10. Let stand 3-5 days.
11. Discard the cabbage leaves, kombu and apple in the middle.
12. Place the mixture in a container for storage and refrigerate.

Source: Kitchen Techniques & Living Food Recipes, Hippocrates Health Institute.

Kale with Sweet Potato

• 3 cups kale, chopped
• 1 1/2 cups sweet potato, shredded
• 1/4 cup red onion, diced
• 3 tbsp extra virgin olive oil
• 2 tsp fresh lemon juice
• 1 clove garlic
• 1 tbsp Frontier Pizza Seasoning
• 1/2 tsp garlic powder
• Bragg's Aminos, dulse or kelp granules to taste (optional)

Combine all ingredients, let stand 1 hour.  Season to taste.

Makes 2 servings.

Source: Kitchen Techniques & Living Food Recipes, Hippocrates Health Institute

Stuffed Mushrooms

• 2 portabello mushroom caps
• 1 cup chopped red bell pepper
• 3/4 cup walnuts, soaked & dehydrated
• 1/2 cup chopped carrot
• 1/2 cup chopped red onion
• 1/3 cup chopped fresh basil
• 10 sun-dried black olives, pitted
• 1 clove garlic
• 1 tsp dried oregano

1. Clean and set aside the portabello caps, gill side up.
2. In a food processor, combine the remaining ingredients and process to form a paté consistency.  Season to taste.  Use this mixture to fill the tops of the mushrooms.  Let stand 30 minutes.  Cut in pieces and serve, or leave whole and dehydrate overnight, then serve.

Makes 2 mushrooms.

Source: Healthful Cuisine, by Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich