Live healthy and vibrant with delicious food...P.S. ya mamma.

Saturday, May 14, 2011

Indian Food Recipes

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Raw Curry Soup with Raw Samosas and Fruit Chutney
Curry Soup
This soup is delicious and it was adapted from and inspired by a recipe that I found on www.goneraw.com (http://www.goneraw.com/recipe/creamy-curry-veggie-soup) which happens to be one of my favorite website to find delicious raw food recipes and inspiration.
Ingredients:
1 ½ cups of purified water
1 tsp fresh lemon juice
½ an apple, cored but not peeled
½ an avocado
¼ red bell pepper
 ½ tsp cayenne
2 medium sized carrots
1 cup of spinach
5 sun dried tomatoes, soaked
2 tsp curry powder
1 clove fresh garlic
Directions:
Place all of the ingredients in a blender and liquefy. Garnish with fresh herbs and your favorite sprouts on top. Enjoy!
Samosas and Fruit Chutney 
Samosa filling:
Ingredients:
1 cup soaked walnuts
1 head cauliflower, chopped
1 Yam, chopped
1 onion, diced
1 zuchini, diced
Juice of 1 lemon
1/2 cup fresh peas(you could also use sprouted peas which are crunchy and delicious)
2 tbsp curry powder
2 tsp celtic sea salt or nama shoyu
2 cloves garlic
pinch of cayenne, habanero or jalapeno (if desired)
Directions:
In a food processor process the nuts and garlic to a paste; then add and process the peeled yam and cauliflower to a puree. Dice onion and zucchini and mix with the rest of ingredients.
Samosa Dough
Ingredients:
2 Apples, chopped
The flesh and water of1 Young coconut
2 Cups ground flax seed
½ cup of purified water
¼ tsp sea salt
1/8 tsp cayenne
Directions:
Place the apples, coconut flesh, coconut water, salt, cayenne, purified water in a blender and liquefy. Add this mixture to the ground flax and mix until it becomes like a dough. Spread the dough out onto teflex sheets or unbleached parchment paper, score the mixture into 6 inch triangles and place in your dehydrator. Dehydrate for 6 hours at 105 degrees. If your dough is too liquidy than you may have to wait until the dough has dehydrated for an hour or so before you can score it. You don’t want it to be too crispy. You want the dough to be pliable so that you can wrap it around your samosa filling.
Take one of your dehydrated 6 inch pieces of samosa bread and place a large(mounded tablespoon) of the samosa filling in the center. Fold over one side of the bread so that the corners of the triangle meet up. With purified water, lightly moisten the edges of the samosa bread and press the edges together around the filling. You now have a delicious 3 inch triangle samosa.

Fruit Chutney
Ingredients:
1 Cup Chopped Mango
1 Cup Chopped banana
1 Cup pitted dates
½ tsp Curry
Juice of ½ a lime
A pinch of cayenne
1 tsp sea salt
1 clove of garlic
1 inch piece of ginger
1 tsp olive oil
In a blender place all of the ingredients and blend until creamy. For chunkier chutney, place all of the ingredients except for the mango and banana and blend until smooth. Then add your fruit and just pulse them a few times. Blend and enjoy generously on your Samosas!

Cooked Palak Paneer
Ingredients
3 T extra virgin olive oil
1 clove garlic (minced)
1/2 T fresh ginger root (grated)
1/2 T chile pepper flakes (or 1 dried red chile)
1/2 c onion (chopped)
1 t cumin
1/2 t coriander
1/2 t turmeric
1/2 c plain organic yogurt
1 1/2 lbs. fresh spinach (lightly chopped)
1 large tomato (quartered)
1/2 c fresh cilantro 
1/4 T sea salt 
1 c jasmine rice
4 cups organic milk
1 tablespoon plain organic yogurt
1 teaspoon salt
1 teaspoon sugar
1 tablespoon fresh lemon juice
Directions
  1. In a large saucepan heat 1 1/2 tablespoons of olive oil and saute garlic, 1/4 tablespoon of ginger, and onion until brown. Mix in the cumin, coriander, turmeric and sour cream. Add the spinach, 1 cup at a time,when it is cooked down,add another cup. 
  2. Once slightly cooled, spoon spinach mixture into a blender or food processor and add the tomato, the remaining 1/4 tablespoon of ginger, and cilantro. Pulse lightly until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
  3. In a medium frying pan heat milk, 1 T yogurt, and 1 t of salt & sugar over medium heat. Heat until edges begin to bubble. Add lemon juice and remove from heat. Mixture will curdle into   Drain and cut.
  4. Cook rice by boiling with 1 1/2 cups water. Once boiling, reduce heat to lowest simmer for 20 minutes. 
  5. Stir cheese into spinach mixture and serve over jasmine rice

Monday, May 9, 2011

Ginger! The zesty and Medicinal Root!

Ginger is an aromatic, pungent and spicy root that is delicious when used in cooking(or uncooking for your Raw-foodists out there) and is healthy and highly medicinal. Ginger root is the underground rhizome of the ginger plant. The flesh of the ginger rhizome can be yellow, white or red in color, depending on the variety. It is covered by a brownish skin that may either be thick or thin depending on whether the plant was harvested when it was young or mature. Ginger is an excellent source of potassium, magnesium, copper, manganese, and vitamin B6. It is incredibly diverse and can be used in savory dishes such as Asian stir fry’s, Indian curries, and salad dressings or it can be added to fruit salads, made into candies and used in sweet baked goods. Ginger is one of our favorite foods because it is absolutely delicious and incredibly healthy for you. Fortunately for all of us ginger can be found year round at the grocery store or local co-ops. Here are some of the amazing health benefits of this zesty root.
Reduces pain and inflammation- Ginger contains very potent anti-inflammatory compounds called gingerols. These substances are highly effective in reducing pain in individuals with osteparthritis or rheumatoid arthritis.
An Immunity Booster- Ginger can be taken for flu and cold prevention and treatment. Especially in cases of nausea, ginger has proven to be highly effective in treating morning sickness, motion sickness, sea sickness and food poisoning. Ginger tea is one of the best hangover remedies to sooth an upset stomach.
Gastrointestinal relief- In herbal medicine, ginger is regarded as an excellent carminative (a substance that promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance that relaxes and soothes the intestinal tract).
Cancer Fighting-Gingerols the main active components in ginger have been found to inhibit the growth of colorectal cancer cells. Gingerols have also been found to induce cell death in Ovarian Cancer Cells.
 A great way to consumer ginger on a regular basis is in delicious Ginger Lemon Honey Tea.  Here is our favorite recipe:
Ingredients:
-1 inch piece of ginger, grated
-1 Tablespoon fresh lemon juice
-1 Tablespoon Raw unfiltered Honey
-8-12 oz hot water
Directions:
Place your water on the stove in a pot or tea kettle and bring to a boil. In a teapot or thermos add your hot water, ginger, honey and lemon juice. Allow to steep for 10 minutes. Strain into a tea cup and enjoy!

Saturday, May 7, 2011

Mother's Day Picnic Recipes- "Make Yo Mama Lunch"

This week's recipes should put a smile on your face. They are the first of many spring and summer inspired recipes. As Mother's Day, Memorial Day, Graduations, and Picnic Season, come upon us, we are hopeful that you will take back a glass of water, juice or smoothie and enjoy these sandwich and salad recipes!  

Grilled Veggie Sandwich with Artichoke Spread Recipe
Ingredients:(Organic Ingredients are always preferred)
4-6 Sprouted Grain or Whole Grain Hoagie Rolls
1 Red Pepper (1 x 3 in. strips)
1 Yellow Squash (1/4 in strips cut lengthwise)
1 Zucchini (1/4 in strips cut lengthwise)
1 Egg Plant (1/4 in strips cut lengthwise)
2 RomaTomatoes (sliced)
4 Portabella Mushrooms (sliced)
1/2 C Spinach 
6 Artichokes Hearts
1/4 C Fresh Basil Leaves
2 Cloves minced garlic
4 T Extra Virgin Olive Oil (divided)
1T Balsamic Vinegar
Sea Salt
Fresh Ground Black Pepper
Directions:
This sandwich has been designed to be made on an open flame grill. If this is not available, a range top grill plate will do.
Prep all of the veggies by cutting into recommended lengths. Place red pepper, yellow squash, zucchini, egg plant and mushrooms in large mixing bowl and lightly coat with 2 T olive oil, 1 clove minced garlic and salt and pepper to taste. Heat grill to medium heat and brush grill with 1 T olive oil. Place veggies from the mixing bowl onto the grill turning once and cooking for 3 minutes per side.  For the last minute of cooking, slice and place the rolls or buns onto the grill to lightly toast them. Remove the veggies and buns from the grill when lightly browned. Place the veggies back into the bowl and stir in balsamic vinegar. 
In a blender or food processor toss in artichoke hearts, fresh basil, 1 T olive oil, and garlic. Pulse blender until a paste is created. Spread the paste onto the buns, grab a tongs and cover the buns with grilled veggies, top with spinach and tomato slices. 
Grilled Fruit and Fresh Greens Salad Recipe
Serve with side salad of fresh  greens, grilled apple and pear slices, sunflower seeds, dried cranberries and an olive oil/balsamic vinegar dressing.    
 The Crazy Raw Delicious Veggie Sandwich Recipe
Raw Sun-Dried Tomato Bread
Ingredients:
2 cups of sprouted buckwheat(or your favorite sprouted grains. I’ve made this recipe with sprouted wheat berries and raw soaked oats as well.
1 cup of sunflower seeds
1 cup sun-dried tomatoes, soaked for about 2 hours
2 garlic cloves
2 T olive oil
2 t sea salt ½ cup fresh herbs(a combination of rosemary, basil and oregano is my favorite)
1 large tomato
3 T ground flax
Directions:
Blend all of the ingredients in a food processor until it has the consistency of bread dough. Spread onto teflex sheets or unbleached parchment paper, ¼-1/2 inch thick and score into squares, rectangles or your favorite sandwich shape. Dehydrate for about 4 hours, flip over and dehydrate for about 8 more hours. This bread is delicious! Enjoy!
For the sandwich toppings:
Avocado Spread
Ingredients:
2 ripe avocados
2 cloves of garlic
½ t sea salt
½ t black pepper
1 T lime juice
Directions:
Mash all of the ingredients together until spreadable.
-Thinly sliced portabella mushrooms marinated in tamari or nama shoyu for about 15 minutes.
-Sliced zucchini
-Sliced cucumber
-sliced tomato
-Red onion
-Sunflower sprouts
Liberally slather the avocado spread on the sun-dried tomato bread. Then pile on your marinated portabella mushrooms, zucchini, cucumber, tomato, and sunflower sprouts. Devour!
Pear and Avocado salad with Japanese Ginger Dressing
Salad Ingredients: 
-Spinach
-Pea Sprouts
-Mixed Spring Sreens
-Ribbon sliced Kale
-1/2 of a ripe pear(pick your favorite variety. Bartlet pears are always delicious. This salad tastes best when pears are in season.) cut into thick slices.
-1/2 of a ripe avocado cut into large slices.
Directions:
Mix all of the greens together and top with the pear and avocado.
Dressing Ingredients:
3 Medium carrots
¼ cup chopped ginger root
¼ cup chopped white onion
¼ cup apple cider vinegar
1 T nama shoyu or tamari
¼ cup sesame seeds
1/8 t sea salt
½ unrefined sesame oil
¼ cup water
Directions:
Blend all of the ingredients together in a blender and cover your salad with it. Enjoy!