Garden Nori With Coconut Lemongrass Sauce

Sometimes you just want it all but don't necessarily  want to deal with it all. Why not take it all and wrap it in a nori sheet! 

That's what I did today for a late lunch. 

• Raw Nori Sheet
• Parsnip/Turnip/Rutabaga Rice
• Carrot
• Spicy Sprouts
• Marinated Mushrooms

And for a delicious dipping sauce I whipped up this invention:

• 1/4C. Coconut Water
• 1 T. Nama Shoyu
• 1 t. Lemongrass Paste 
• 1 t. Nut Butter

Nori Panacea

• Nori Sheet
• Spinach
• Handful of red grapes
• Cucumber
• Walnuts, chopped
• Cracked Pepper
• Raw Mozzarella

Inspired by Greece and named after the goddess of healing, this invention was a lovely crisp meal on a sunny day. I dipped it in nama shoyu/vinegar/fig puree.

August Porridge

A good hearty breakfast in the Oregon rain is a must. I love throwing things in the blender and surprising myself with delicious raw inventions. With fresh almond milk, this porridge like recipe is so delicious.

1. Apple
2. Banana
3. Flax Meal
4. Hazelnut Milk
5. Sunflower
6. Raisins
7. Almonds
8. Figs
9. Cinnamon
10. Psyllium Husk

Herbed Cheese Pinecones

Here is a delicious nut cheese recipe I whipped together after looking through some old 70's holiday cookbooks. More retro holiday inspiration to come!

Picture Courtesy of: Foodily.com

 Nut Cheese:

• 3 C. Raw Macadamia Nuts
• 1/2 C. Diced Sun Dried Tomato
• 2 T. Crushed Pepper Corns
• 1 Clove Minced Garlic
• 3 T. Finely Chopped Rosemary 
• 1 T. Braggs
• Salt to Taste

 Garnish: 

• Slivered or Whole Almonds or 
• Whole Pecans.

Directions: Place nuts in a high speed blender and shake to achieve maximum levelness. Cover the nuts with water. Blend until smooth. In a bowl, mix together remaining ingredients with nut paste. 

Picture Courtesy of: http://gourmetsunday.blogspot.com

Remove from blender into a fine nylon mesh bag that has been placed in a colander that has been put on a plate (to catch the whey). When all the cheese is in, fold the bag over itself and put a plate on top. Place some sort of a weight on the plate and put everything in a warm spot. In winter I put mine in front of the gas fireplace or at this time of year I put it in the hot water tank closet. Somewhere warm and away from drafts.

Leave there overnight or throughout one day. At the end of that time, take a taste.

Move to refrigerator for a day, if you like a firmer cheese.

Take cheese and mold into pine cone shaped mounds (like half an egg). Decorate with either slivered almonds, whole almonds, pecans or all three. Serve with a savory cracker, or even carrot medallions. 

Oregon Honeycrisp Crisp

Ingredients:

CRUST

• 1 cup almonds
• 1/2 cup walnuts
• 4 T Medjool dates, pitted

FILLING

• 3 Honeycrisp Apples finely chopped
• 1/2 cup Medjool dates
• 1 T. Cinnamon
• 1 t. Ginger (grated)
• 1 T. Vanilla

Directions: Process crust ingredients and hold back 1/2 C. of the mixture.  Pat firmly into the bottom of the dish.


Process filling ingredients until the chuck to smooth ration is about 10%. Fill the dish and sprinkle remaining crust crumble over the top.

Burgers on a Sunny Day

• Romaine Lettuce

• Mimi's Burgers

• Cracked pepper/basil RAWcotta cheese

• Tomatoes

• Green/Purple onions

• Raw Barbeque Sauce

I needed a burger bad! I had made a batch of Mimi Kirk's burger patties. I messed with the recipe a lot as I always do (I can't help it). Along with the burger shaped patties I rolled the stuff into little meatballs. I used some dehydrated tomatoes for a makeshift barbeque sauce I was delighted with. 

Today was a good day to be RAW.

- Keela

Hazelnut Milk

We got a bag of slivered raw hazelnuts from the Sysco man the other day. It was fishing season and the weather was a bitch. I'm not surprised I was inspired to make this delicious sweet milk.

Enjoy and happy holidays.
- Keela

• 2 C. Hazelnuts
• 5 C. Water
• Pure Maple Syrup to taste
• 1 T. Raw Vanilla

1. Soak hazelnuts for six to twenty-four hours in water.
2. Drain.
3. Add to high speed blender with the five cups of water.
4. Blend for one to two minutes using your own judgement depending your your blender.
5. Strain milk.
6. Stir in vanilla and maple to taste.

Lemon Tea Cookies

 

 

 Ingredients: Raw Cashews/Almonds
Lemon Juice/Rind
Raw Vanilla
Agave
Sea Salt

Recipe found in my eBook Rendered Raw. Look for it in the side panel of this blog.

Rolled in:
Coconut & Hazelnut

Spinach Mushroom Soup

Ingredients:

• 1 C. Button Mushrooms
• 1/3 C. Spinach
• 1+C. Water
• Salt & Pepper to Taste
• Dash of Olive Oil.

Garnish:

• Spinach julienne
• Mushroom julienne

Add all ingredients to blender and blend till smooth. Too long will yield a frothier less desirable result.