My Thai Madness

I have been eating a lot of Thai food lately.  As I sit and savor, I wonder - could I create a raw recipe that would be something like this delectable, dastardly delight?

So at my next opportunity I experiment.  What makes this possible is the little Excalibur dehydrator I got on craigslist.org
I don’t know where I’d be without it.
Here is my latest creation. I have to mention that Margaret has inspired me by being inspired.
Inspiration works that way!

Hope you like this one.

4 large shiitake mushrooms
3 green onions
ginger - about 1/2″ x 1″ piece ( more if you are partial to ginger )
1 clove garlic
juice from 1/2 lime
3mm slice of serrano chile
1 tsp ground ancho chile (or your preference)
1/2 tomato
1/8 c olive oil
1 tsp pink salt

It is important with the spices, salt, and herbs of recipes that you adjust to your taste. For example you might like a little more lime or a little less serrano chile.

There is no right, there is only delight.

Chop shiitake mushrooms into bite size chunks
Cut the green onion into thin slices
Chop tomato into small pieces - about 1/4 size of your shitake chunks
Mince garlic, serrano, ginger
Add ground chile, salt, and olive oil

Mix well with your hands to get the olive oil and lime worked into the mushrooms. You may need more oil if the mushrooms are absorbing a lot. I am generous with olive oil, starting with less than I need and adding until a good consistency is reached.

Spread the mixture onto a teflex sheet on a dehydrator tray. Cook at 108 for 2 to 4 hours depending on the consistency you like. Try it after 2 hours. Again at 3. If it seems like it could go longer, let it go to 4.

I like this dish sharing a plate with a big green salad made with similar dressing ingredients and tomatoes.

It is good with a curry carrot and avocado soup, warmed by processing in the Vitamix.

Almonds for Lunch?

We hear over and over again that almonds are a great food with benefits for heart, brain, and overall health.
Read more about health benefits of almonds in my article on healthy foods.

I have also written that one ought to soak almonds and other nuts overnight to remove the enzyme inhibitors which are a natural part of most nuts.

Okay, so now what? What are we supposed to do with these soaked almonds? Well, here is a delicious recipe that will fill you up nicely and leave you full of energy. This is a good prospect for lunchtime since everyone knows that after your average satisfying lunch, one often just wants to sleep (hence the siesta in so many countries!)

1 cup raw organic almonds - soaked over night, then rinsed
1/8 cup raw organic pine nuts - also soaked over night
1 tbsp cumin
1/2 tsp curry powder
1 tsp salt (Himalayan, Real Salt, or your preferred sea salt)
1 tbsp lemon juice
2 tbsp extra virgin olive oil (more if desired)

Blend all ingredients in a food processor until smooth. You may have to open the processor and push the mixture back down to the bottom with your spatula. If necessary add a couple of table spoons of water at a time and try again until the mixture gets creamy.

The result will be much like hummus, but with greater health benefits. The monounsaturated fats and other plant fats in this recipe will feed your body, brain and cravings in the most delightful way.

Use as a dip with snap peas, baby carrots, celery, red bell peppers, and/or raw flax crisps or raw seed crackers (easy to find at health food stores). You can also spread it along the spine of a large collard leaf (cut off the stem at the bottom of the leaf. Add sprouts and roll tightly lengthwise.

With a salad on the side: voila, mes amis! You are eating a healthy raw food lunch!

Vivacious Variety: Vegetables and More Vegetables

Here is a delicious and substantial salad you can have as a side dish to supplement meals, or as a snack when those late night munchies hit. Vegetables balance meals to the alkaline side and contribute vitamins, minerals, fiber. You will find you can use this basic recipe with all sorts of variations.

1 large or 2 small zucchini
1 red bell pepper
4 medium or 2 large kale leaves
1 green onion
1 tsp salt
1/8 tsp cayenne
juice of 1/2 lime
4 tbsp extra virgin olive oil

Chop the vegetables in to large pieces (Chopping for a food processor should take only a moment - you just want to get the pieces to a manageable size. For example, cut the zucchini into 4 pieces, the bell pepper into 4-6 pieces.)
Put all the ingredients into a food processor and pulse about 10 times - or until the veggies are of a uniform size.  I prefer chunky chunks, though some folks like closer to salsa sized bits.

Variation suggestions: Use snap peas, snow peas, green beans, celery, save your broccoli stems - peel them and add to the melange. Add parsley, watercress, or cilantro. Use fresh herbs: thyme, basil, dill or oregano.

Having a simple basic recipe that you can change up to keep variety in your meals helps stay healthy and stimulated.