This raw food recipe came from a friend who attended the Hippocrates institute. As in many raw food recipes, it requires you to soak nuts which become the basis, or the meat, of the recipe. In this case, soak the walnuts overnight and then dehydrate to regain their crunch. You can serve this walnut taco meat either wrapped in lettuce or cabbage leaves, or if you are not ready to be completely raw, you can put it in traditional taco shells. Read the rest of this entry »
Raw Tacos
19 02 2010Comments : Leave a Comment »
Tags: walnuts
Categories : Main Dish, Raw, Southwestern/Mexican
Super Blue Green Algae
17 02 2010By far my family’s most important super-food is the algae from Klamath Lake in Oregon. We get this product from Simplexity. Every morning we take Alpha and Omega plus acidophilus and bifidus. We also take Simplexity’s digestive enzymes before each meal. The best part about the algae is that it is not a food supplement. It is a food in itself. It is a whole food, very high in protein, vitamins, micronutrients and everything else you need for a boost. It is a great way to get more green into your diet. The following is an excerpt from an article written about the benefits of the algae from Klamath Lake.
“Blue Green Algae contains the original evolutionary blueprint for the perfect human being as nature intended. So, we have a single cell of Blue Green Algae breathing the first breath of oxygen into the atmosphere, perhaps, three and a half billion years ago. In the following billions of years, all life evolved, including us. Blue Green Algae is a fundamental, foundational, ancestral food – 3.5 billion years old, starting the beginning of the food chain – available to us today to build, nourish and empower our bodies, minds and lives. Read the rest of this entry »
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Tags: algae
Categories : Uncategorized
Braised Kale with Sweet Potatoes
17 02 2010If you enjoy kale and sweet potatoes, you will love this recipe. I never understood the American obsession with sweetening sweet potatoes. They are already beautifully sweet, just as God made them . This recipe calls for a little orange juice which does sweeeten a little bit but mostly adds a lovely depth to the flavors. This dish can be eaten as a side dish or as a main course with a side salad.
2 large sweet potatoes, scrubbed
1 tbsp vegetable oil
1 red bell pepper, diced
½ onion, diced
1 to 2 jalapeno peppers, minced
2 pounds kale, washed, tough ribs removed, leaves stacked and coarsely chopped
1/3 cup vegetable stock
1 orange
1 to 2 tbsp balsamic vinegar
2 medium tomatoes
salt and freshly ground pepper to taste Read the rest of this entry »
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Tags: kale, sweet potatoes
Categories : Main Dish, Vegetable side dish
Grainy Dijon Mustard Vinaigrette
17 02 2010
This is a classic vinaigrette with a bit of a bite. It is easy to make in a blender and then store in a glass jar in your refrigerator. I prefer to have some homemade salad dressings on hand rather than use store bought. I don’t like the thickening agents that they add to them.
1/2 cup cider vinegar
1/4 cup grainiy Dijon mustard
4 cloves garlic, peeled
1 tsp salt
freshly ground black pepper
1 to 3 leaves fresh basil
1 cup extra-virgin olive oil
Combine the vinegar, mustard, garlic, salt and pepper and basil in a food processor or blender. Turn on the machine and with the motor running, gradually add in the oil in a slow drizzle.
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Categories : dressings
Armenian Green Beans
15 02 2010So far, my youngest, Gaelen used to be quite picky and I could only convince him to eat broccoli, green beans and salad as his greens. This is one of his favorite green bean recipes.
2 tbsp vegetable oil
2 cups chopped onions
3 cups green beans, whole or cut in half
4 medium fresh tomatoes, chopped or 1 ½ cups undrained canned tomatoes, crushed
3 tbsp lemon juice
1/8 tsp dried thyme
¼ tsp dried marjoram
¼ tsp dried basil
salt and black pepper to taste Read the rest of this entry »
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Tags: green beans
Categories : Vegetable side dish
Breakfast Oats
15 02 2010These oats are simple but require a little thinking ahead. If you have never had steel cut oats, you are in for a treat. They are much heartier than oatmeal. Soak the oats overnight and then bring them to a boil right after you wake up in the morning. Turn them down to simmer and then do your morning shower, meditation, exercises or whatever your daily routine is. When you are done, you will have hot oats ready and waiting. You can use any dried fruit besides raisins. It is delicious topped with a little almond milk and some granola or toasted nuts. Read the rest of this entry »
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Tags: oats
Categories : breakfast
Problem with Soy
14 02 2010Soy contains compounds which block the action of enzymes needed for protein digestion, leading to gastric distress, compromised protein digestion and chronic deficiencies in amino acid uptake. Soy is also high in phytates, which block the absorption of essential minerals, including calcium, magnesium, iron and zinc. Other compounds called lectins and saponins in soy can contribute to immune problems and gastrointestinal disorders. Soy products are high in fat, low in fiber and generally highly processed. Stick with fermented soy products like miso and tempeh because fermentation makes soy more digestible and deactivated potentially harmful substances like enzyme inhibitors and phytates. So it is best to stay away from too much tofu and soy milk. Use my recipe for almond milk or try making sesame or hemp milk using the same method.
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Tags: soy
Categories : Uncategorized
Balsamic Glazed Beets and Greens
14 02 2010I received some beets this week from my organic vegetable delivery and made this yummy side dish. I particularly like golden beets done this way but you find them more in the late summer at the farmers markets. My kids even liked this recipe, well actually one of them did. The other one is not crazy about beets, but he is expanding his vegetable repertoire slowly.
1 medium red onion, cut into ¼ inch crescents
4 to 5 fresh beets with tops, roots trimmed and cut into 4 to 6 wedges, greens chopped
3 tbsp balsamic vinegar
2 tbsp unsalted butter or olive oil
2 sprigs fresh tarragon, leaves minced
coarse sea salt
Freshly ground black pepper Read the rest of this entry »
Comments : 1 Comment »
Tags: beets
Categories : Vegetable side dish
Pumpkin, Pear and Fennel Soup
14 02 2010This is a great soup to use up winter squash. I used this both as a soup and a dip. If it gets thick, just thin it with some water.
2 tbsp. unsalted butter
2 medium leeks, white and tender green parts only, cleaned and thinly sliced
½ tsp. Coarse sea salt
4 cups winter squash (pumpkin), peeled and roughly chopped
1 lb. Ripe Bartlett or Anjou pears, cored and sliced
1 tbsp. peeled and minced fresh ginger
2 tsp. Fennel seed, toasted and ground*
black pepper
yogurt for garnish
ground cinnamon for garnish Read the rest of this entry »
Comments : 11 Comments »
Tags: fennel, pear, squash
Categories : Soup
Katherine
vegoutgourmet.com 