Doesn't get more raw than this!! :-P
Saturday, August 30, 2014
Wednesday, November 16, 2011
Collard chips
Hola!! I apologize for the hiatus :( My plan is to create another blog that includes my food experiments of every kind, not just raw. If they are raw recipes, I will link them to this blog so that in case you are looking for strictly raw recipes you can stick with this site!
Ok, I took this recipe from Comfy Tummy.
Ingredients:
A bunch of collards/kale/chard/tough green (spinach won't work, and apparently nappa cabbage makes your house smell UNPLEASANTLY PUNGENT)
Olive oil
Lemon juice
Salt and pepper
Mix the olive oil, lemon juice, salt and pepper (and other herbs/spices if you so desire) together and massage into greens. Lay out in single layer on dehydrator sheets. I did it at ~110˚ for about 6-8 hours. Great snack alternative to chips/fries/etc. I love these because I can eat a lot of them and not feel like a fatty afterwards!
Note: Normally I would try n jazz these up with curry or cayenne or something else, but I decided to stay classic this time. I think next time I'll just try these with mustard instead of oil because I've found that oil does not maintain the crispy chip texture that I am looking for.
Bon appetit!
Ok, I took this recipe from Comfy Tummy.
Ingredients:
A bunch of collards/kale/chard/tough green (spinach won't work, and apparently nappa cabbage makes your house smell UNPLEASANTLY PUNGENT)
Olive oil
Lemon juice
Salt and pepper
Mix the olive oil, lemon juice, salt and pepper (and other herbs/spices if you so desire) together and massage into greens. Lay out in single layer on dehydrator sheets. I did it at ~110˚ for about 6-8 hours. Great snack alternative to chips/fries/etc. I love these because I can eat a lot of them and not feel like a fatty afterwards!
Note: Normally I would try n jazz these up with curry or cayenne or something else, but I decided to stay classic this time. I think next time I'll just try these with mustard instead of oil because I've found that oil does not maintain the crispy chip texture that I am looking for.
Bon appetit!
Monday, September 26, 2011
Brown rice crackers
So, I love Asian rice crackers and I decided to take a stab at making my own!
Basic ingredients:
Brown rice flour (just put brown rice in a coffee grinder or blender/vitamix)
Sesame seeds
Tamari / Bragg's
Honey
Water
We'll see how they turn out, I'll post pictures/video when I've figured out the proportions and such. I haven't forgotten about RawKu!! Just been super busy settling into my new home. But I can't wait to make a video in my awesome kitchen! Check back later :)
UPDATE:
Here are the finished crackers. Sadly, they were rather unsuccessful... If I attempt these again I may soak the brown rice flour or something. They definitely came out crunchy! But not in the good way hah. It was like eating uncooked rice :\ I may try these *unraw* by cooking the rice first then sticking it in a food processor? Shrug. I'll get it one of these days.. Maybe... Then again they are so cheap that I could just continue buying them instead......
Until next time!
Basic ingredients:
Brown rice flour (just put brown rice in a coffee grinder or blender/vitamix)
Sesame seeds
Tamari / Bragg's
Honey
Water
We'll see how they turn out, I'll post pictures/video when I've figured out the proportions and such. I haven't forgotten about RawKu!! Just been super busy settling into my new home. But I can't wait to make a video in my awesome kitchen! Check back later :)
UPDATE:
Here are the finished crackers. Sadly, they were rather unsuccessful... If I attempt these again I may soak the brown rice flour or something. They definitely came out crunchy! But not in the good way hah. It was like eating uncooked rice :\ I may try these *unraw* by cooking the rice first then sticking it in a food processor? Shrug. I'll get it one of these days.. Maybe... Then again they are so cheap that I could just continue buying them instead......
Until next time!
Monday, August 22, 2011
Ginger miso salad dressing
Yields 1 1/4 cups
Ingredients:
1/2 cup miso (I use brown rice miso for its lighter color)
1/2 cup water
2 teaspoon sesame oil
1 Tablespoon rice wine vinegar
1 teaspoon honey (or other sweetener)
2 inch piece of ginger (no need to peel)
1 clove of garlic
Juice from 1 lime (please no bottled lime juice!)
Splash of Bragg's / Nama Shoyu / soy sauce
Put all ingredients into a blender and blend until the consistency is smooth. The flavors will be pungent if you eat it immediately, so let it sit in refrigerator so that flavors can mix and mingle and have a little dance party. It'll be worth it! This is a great way to zest up salads, or try it over cold soba noodles for a quick and easy lunch. No matter how you use it, I recommend sprinkling on some black sesame seeds to give your meal a little extra flare. Enjoy :)
Tip: Instead of just throwing in a big hunk of ginger, use a large knife to shave the ginger into slices to make blending easier. I always have ginger root on hand in the freezer and just shave it or grate it directly from the whole root. Lasts longer too!
Ingredients:
1/2 cup miso (I use brown rice miso for its lighter color)
1/2 cup water
2 teaspoon sesame oil
1 Tablespoon rice wine vinegar
1 teaspoon honey (or other sweetener)
2 inch piece of ginger (no need to peel)
1 clove of garlic
Juice from 1 lime (please no bottled lime juice!)
Splash of Bragg's / Nama Shoyu / soy sauce
Put all ingredients into a blender and blend until the consistency is smooth. The flavors will be pungent if you eat it immediately, so let it sit in refrigerator so that flavors can mix and mingle and have a little dance party. It'll be worth it! This is a great way to zest up salads, or try it over cold soba noodles for a quick and easy lunch. No matter how you use it, I recommend sprinkling on some black sesame seeds to give your meal a little extra flare. Enjoy :)
Tip: Instead of just throwing in a big hunk of ginger, use a large knife to shave the ginger into slices to make blending easier. I always have ginger root on hand in the freezer and just shave it or grate it directly from the whole root. Lasts longer too!
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