Tuesday, November 15, 2011

Condensed Raw Vegetable Stock and Raw Potato Noodle Soup

Condensed Raw Vegetable Stock

200g carrot or 3 medium carrots (2 cups)
200g celery or 3-4 stalks (2 cups)
200g onion or 1 medium onion
200g tomato or 2 small roma tomatoes

250g - 270g sea salt (about 1 cup)
1/3 cup fresh parsley, packed tight - or more
1 clove of garlic
1 Tbsp poultry seasoning - or a few sprigs of fresh- parsley,rosemary, sage, and thyme
1 Tbsp paprika, optional
1 Tbsp basil or more fresh
1/2 Tbsp oregano or more fresh

Roughly chop all vegetables (first peel onion, and garlic). In a food processor add garlic, carrots, celery, pulse a few times then add onion, tomatoes, parsley and whatever seasonings you desire and process until a separated paste of tiny vegetable granules forms. You can include the parsley stems, if they would otherwise go to waste.

This can be made with whatever vegetables and herbs you would like, or to suit what you have already, and even vegetable scraps you’ve been saving. Cut all ingredients in half if you don't want to make such a large amount. 

To test it, mix 1/8 to 1/4 a teaspoon with 2 tablespoons of water, and taste. Add more sea salt, seasonings or vegetables as needed.

Use about 1-2 teaspoons per 1 cup of water to make a vegetable stock/ soup broth. It can be used in place of bouillon, and used to create a depth of flavour in raw food recipes, such as sauces, dips and dressings.

Store what you will use in the coming days in the fridge and put the rest in the freezer. It will not freeze solid.


Raw Potato Noodle Soup

Saturday, November 12, 2011

Kale Chips, "Sour Cream" and Onion


1/2 a bunch of kale (2 cups tightly packed)
1/2 cup raw almonds (about 75g) *see note

1/2 cup water, or more
2 Tbsp lemon juice (half a lemon)
1 1/2 Tbsp raw apple cider vinegar

2 Tbsp onion powder, or 1/4 cup fresh onion
1 Tbsp parsley(2-4 Tbsp fresh)

1 Tbsp dill
1 Tbsp dates, pitted & packed
1 Tbsp olive oil, *see note at bottom of page
1/2-1 tsp sea salt, to taste
1/2-1 tsp garlic powder, or 2 garlic cloves
2 green onions, optional
cracked pepper, to taste

Sunday, October 30, 2011

Red Pepper, Celery, and Spice Dressing


1/2 cup red bell pepper

1/2 cup celery
1/4 cup dates, pitted & packed
1/4 cup “Italian Dressing” seasoning *recipe below
2-4 Tbsp lime juice (adjust to taste)
2-4 Tbsp cold pressed olive oil (adjust to taste)
 green onions, whole

In a blender add dates, red bell pepper, celery, lime juice, and green onions and blend on low until smooth, stopping to scrape down the sides as necessary. Once smooth pour in the olive oil. Add seasonings last, adjusting to taste.

Store in a glass container in the fridge. Flavour improves over time. Makes about 2 cups.

Try replacing dried spices with fresh basil, oregano, parsley and garlic; seasoning with pepper & sea salt as needed. You can also replace red pepper or/and celery with water for a different taste.

Wednesday, October 26, 2011

Saucy Apple Lemon Drink

3 cups or 3-4 apples, peeled and chopped
3 Tbsp dates, pitted and packed
3 Tbsp lemon juice (about half a large lemon)
1-2 bananas
optional, cold water or crushed ice

In a blender, add the dates, lemon juice and banana. Place the chopped apples on top, and blend until smooth. Add cold water or crushed ice last, if desired; or place in the fridge to chill.

Try adding a slice of fresh ginger, if you like it.

Wednesday, October 19, 2011

Strawberry Banana Smoothie

This was the first smoothie I ever tried - and loved.

Shortly after becoming a raw vegan, I went to a smoothie place and ordered a strawberry banana; with no dairy -  they sure made it difficult (didn't know how to make it, had to get the store owner etc.), but in the end it was worth it because it motivated me to start making my own smoothies.

2 medium bananas
1 cup frozen or fresh strawberries (or to taste)
1/4 cup filtered water, as needed
1 - 3 handfuls of spinach - optional; for a green smoothie.
2 Tbsp dates - optional; adds nutrition and sweetness

In a blender, add water and bananas and puree. Then add dates and strawberries (and spinach if using), and blend until smooth. Add ice if using fresh strawberries. Try replacing the water with orange juice (or blended whole orange). 

Add 1-3 teaspoons of raw almond butter, coconut butter or any ground nut or seed (try hemp, sesame, chia or sunflower seeds, brazil nuts, pecans, walnuts, or cashews) - for a creamier smoothie.

Wednesday, October 05, 2011

Herb and Garlic Sprouted Almond Pate

1 cup raw almonds - before soaking
1/2 - 1 cup carrots (less is richer)
1/4 cup filtered water - as needed
1 Tbsp cold pressed olive oil
1 Tbsp raw apple cider vinegar
2 Tbsp onion, dried (powder)
1 - 2 Tbsp oregano, dried or more fresh
1/2 Tbsp garlic, dried (powder)

1/2 Tbsp parsley, dried or more fresh
1 tsp sea salt - to taste

Soak almonds 8 hours or overnight. Rinse well and drain. Let sit out until little tails start to sprout. Optionally, you can peel them, for a lighter pate.

In a food processor add almonds and carrots (start with 1/2) and pulse together. Then add oil, vinegar, and water as needed to thin out, process then add seasonings, adjusting if necessary and process again. You can use your own herb, or Italian seasoning mix here. Also try adding red bell pepper (2 1/2 -4 Tbsp or more), and fresh basil to the pate.