Raw Food Porn: Living Porridge & Sesame Kale Salad

 

Raw Food Porn:

Tuesday March 5th

Here I am with two living food (raw food) recipes. Time and taste tested, these are two very typical recipes in my day to day life. Ready in minutes and easy on the pallet, I am never hungry or weak after a generous serving of a good kale salad or big bowl of living porridge. May your bellies be full and minds open.

Enjoy and Bon Apetit!

-Keela

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Living Porridge w/

Bananas and Cacao Nibs

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The Porridge;

• 1/4 C. Chia Seeds
• 1/4 C. Flax Meal
• 1/4 C. Shredded Coconut
• 3 T. Psyllium Husk
• 1 1/2 C. Mylk
• Sweetener

The Fixins;

• 1/2-1 Banana  (diced)
• More mylk.
• Sprinkling of cacao nibs.
• Pumpkin pie spice.

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Sesame Kale Salad w/

Hemp Seeds and Avocado

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• 6 C. Chopped Kale (appropriately stemmed)
• 2 C. Salad Mix type Lettuces
• 2 Large Carrots (shredded)
• 1 1/2 C. Purple Cabbage (shredded)
• 3/4 C. Dried or Fresh Berries
• I used a mixture of; Maqui, Goldenberry & Mulberry
•  1/4 C. Shelled Hemp Seeds
• 2 T. Sesame Seeds

Sesame Dressing (blend/mortar n' pestle)

• 2 Cloves of Garlic (minced)
• 3 t. Ginger Root (minced)
• 5 T. Oil
• 1/4 C. Rice Vinegar
• 3 T. Nama Shoyu/Coconut Aminos etc.
• 4 T. Agave, honey (sweetener) 

Now: toss all salad parts together and drizzle blended dressing on top. Massage dressing into greens for at least a full minute. Serve immediately or even a day later for a softer salad with marinated veggies.

Creamy Apple-Anise Soup and Pumpkinseed Cheese

 I hope you learned something you didn't know about anise in my earlier post I've drug the big yellow bottle of anise seeds usually reserved for my loose incense out of my personal apothecary trunk. Let's see what I can come up with. Until then, here's a mouthwatering recipe featuring anise. Enjoy!

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Recipe by Golubka

• Course/Dish: Soups
• Meals: Lunch
• Main Ingredient: Almonds, Apple
• Difficulty: Moderate
• Equipment Needed: Blender, Dehydrator
• Serves: 1-2

 

Description

This is a yummy and healthy soup with unusual flavor combinations such as apple and anise that really work well together. Almond milk as a soup base is a great idea, and is an "open canvas" for layering flavors. Also, this creamy base is an ideal substitute for milk based soups perfect for vegetarians and vegans.

Ingredients

Almond Milk 
1 cup almonds - soaked overnight
3 cups water
3 dates

Creamy Apple-Anise Soup
 2 cups almond milk
1 fennel bulb - roughly chopped
1 large apple (any kind) - cored and roughly chopped, reserve 1/4 for garnish
1 handful fresh cilantro leaves
1/2 small chili pepper - seeded
1/2 teaspoon ground coriander
freshly ground black pepper and salt to taste

Pumpkinseed Cheese 
1 cup pumpkin seeds - soaked overnight
1/4 cup purified water
1/8 cup lemon or lime juice
1 tablespoon nutritional yeast
1/4 teaspoon sea salt

Garnish
 the reserved 1/4 of apple - cut in small cubes
pumpkin seeds - optionally soaked and dehydrated for extra crunch
drizzle of chili olive oil (optional) - olive oil mixed with chili powder
fresh mint or cilantro leaves

Methods/steps

Almond Milk

1. In a high speed blender, thoroughly combine all the ingredients.
2. Add a bit more oil if necessary to coat all the mushrooms.
3. Use 2 cups of the milk for soup, and if you have some left over, enjoy it with your breakfast or cookies.

Creamy Apple-Anise Soup

1. In a high speed blender, combine all the ingredients until smooth.
2. Adjust the salt and spices.
3. Garnish with the cubed apple, pumpkin seeds, and a drizzle of chili olive oil.
4. Before serving, heat up in the dehydrator or serve chilled.

Pumpkinseed Cheese

1. In a food processor, blend all the ingredients until smooth.
2. Thinly spread onto Teflex sheets and dehydrate at 115F for 6 hours.
3. Flip and remove the Teflex. Break into pieces and dehydrate for another 2 hours.

Additional Tips

I often daydream about food and make up different recipes while doing things unrelated to cooking. Well recently, in the middle of a daydream, I got an idea for making a soup that would have nut milk for its base. I imagined a bowl full of soup that is "blond" and creamy, and became excited about the possibilities of the milk's earthy flavour.
It took quite a bit of experimentation until I was able to minimize the ingredients to two simple companions to almond milk - apple and fennel. Combined with the milk's nutty taste, the two bring a sweet and fresh presence to the bowl. The spice of chili and coriander deepens the flavour and ties the whole thing together with a slight kick. The use of nut milk instead of whole nuts makes for a much lighter soup.

Herbal Wintertime Detox Tonic

These winter months bring all sorts of surprises. I like to think I stay ahead of the game by regularly drinking hot teas and tonics. Below is a wonderful and truly informative article by Candis Cantin Kiriajes. 

 

Tonic Herb Theory for the Western Herbalist 

It goes into great detail on:

• Cleansing
• Vital Energy Tonics
• Blood Tonics
• Warming Tonics
• Supporting Vitality

 
 
  Here was my tonic of the day. It was an intuitive tonic. I don't just use detoxifying herbs in my detox tonics and teas. I try and  pinch in some herbs for energy (because serious ddetoxing is tiring).

 

 

Here also is a wonderful book by a legendary practitioner:

  

Raw Spiced Persimmon Cheeze-Cake

Serves: 10+

Ingredients:
Cheeze:
1 1/4 C. Macadamia Nuts (soaked for 3-7 hours)
2 Medium Ripe Bananas
1/2 C. Melted Raw Cocoa Butter
1 Vanilla Bean’s worth of Vanilla Granules
1+ C. Water
Persimmon Layer:
5 Ripe Persimmons
2 t. Pumpkin Pie Spice
Crust:
2 C. Raw Pecans
7 Large pitted Dates
1/2 t. Salt
2 T. Raw Cacao
Directions:
1. Soak the dates for the crust at least three hours ahead of time. Set aside.
2. Blend the nuts, bananas and cocoa butter adding just enough water to properly blend. You want the end result smooth and free of chunks and grainy bits. Fold in the vanilla granules and set aside.
3. Blend persimmons and spices in a high speed blender until persimmons are the texture and shininess of yogurt. Set in the fridge to cool. The mixture may settle like gel but is easy to break up with a whisk or wooden spoon later.
4. In your blender (preferably a smaller blender) or using mortar and pestle, blend the soaked dates and cacao powder until you form a nice paste.
5. In a food processor, pulse your pecans until a majority of the pieces are no smaller than half a pea. Fairly course.
5. Mix cacao paste into pecans.
6. Line a spring form pan with saran wrap or some kind of baking paper. Line both the sides and bottom.
7. Press crust mixture evenly in the bottom and sides of the pan. I like to use something flat like the bottom of a measuring cup to pack the crust and even it out as well. I like to make the sides at least two inches high.
8. Start with half of the cheeze mixture, spreading it evenly as one layer, using the back of a spoon to even out the batter. Next half the persimmon gelee. Again, the rest of the cheeze and lastly the rest of the persimmon gelee.
9. To be safe, I would let it set in the fridge for six to ten hours. You could also freeze it, remove from spring form, plate, thaw and then serve.
Bon apetit!

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.

Pad Thai - Raw Food Recipe

I have the good fortune of a wonderful job on a beautiful river, off the grid. They lodge me, feed me and entertain me for free, actually I get paid! And my wonderful boss orders delicious raw foods just for me. Food delivery day is the best. I arrived at the boat dock early, anticipating fresh mushrooms, cucumber and onions. Here is what I came up with.

Kelp Noodles
Purple Cabbage
Button Mushrooms
Cucumber
Purple Onion
Green Onion
Bee Pollen

Raw Thai Peanut Sauce

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(Recipe Found in my eBook Rendered Raw: Plant Based Food Guide)