This recipe comes from the Times. And what a great idea it is. Eat it.
For the dressing:
- 1 cup finely chopped kimchi, plus 2 tablespoons kimchi juice
- 1 medium garlic clove, grated
- 2 teaspoons grated ginger
- 2 tablespoons brown sugar
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 tablespoon Japanese red miso
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice
- 1 teaspoon orange zest
- 1 teaspoon fish sauce
- ½ teaspoon gochugaru (Korean red pepper flakes)
For the Noodles:
- 8 ounces flat rice noodles or soba noodles
- 1 medium cucumber, peeled, halved and sliced into half-moons (about 1 cup)
- 1 cup halved cherry tomatoes
- 3 or 4 large red radishes, sliced into thin rounds
- ½ cup scallions, slivered
- 1 serrano chile, thinly sliced (optional)
- 3 eggs, boiled for 7 minutes, cooled in ice water, peeled and halved (cook 9 minutes for a firmer yolk)
- 2 tablespoons toasted sesame seeds
- Cilantro sprigs or choppedcilantro, for garnish
- Lime wedges, for serving
- Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
- Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
- Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.
Well, this meal is fantastic. No, it’s not raw, but I’m on a mini break from that; I went camping this weekend (and everyone knows you need meat on a camping trip), and therefore had no time to prepare massive raw things to consume this week. It’s cool, I think a break was needed anyway, and when I get back to it next week I will be happier to be eating that way.
I think finding good salmon is important, since otherwise it’s supposed to actually be terrible for you. This here is wild Alaskan sockeye from Iliamna Fish Company, and is terrific. If you live in the NYC area you can also find it (seasonally) at Mermaid’s Garden.
Also, this recipe can be customized to whatever you feel like, whatever you have in the house, etc. Get crazy.
- 2 salmon fillets, skinned or not
- Salt and freshly ground black pepper to taste
- 1 tbls. smoked spanish paprika
- 1 tbls. fresh rosemary
- 1 tbls. orange zest
- 2 tablespoons olive oil, plus more for cooking potatoes
- 2 pounds small potatoes (about 20), like Yukon gold
- 1 teaspoon kosher salt
- Coarse sea salt
- Season fillets on both sides with salt and pepper.Mix paprika, rosemary and orange zest, and press onto the top of each fillet.
- Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil. Steam until the potatoes are just tender when pierced with a paring knife, about 15 minutes. Remove the basket and let the potatoes cool enough to be handled.
- Preheat oven to 400 degrees.
- Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes — I used a comal, which works perfectly if you have one. Add the oil and once it glistens, add the fish, coated side down. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- Flip your fish and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.
- While salmon is cooking, gently flatten the potatoes, one at a time, between your palms so that they remain in one piece if possible (broken potatoes are also fine). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.
You’re done. Totally delicious, and mostly healthy.
YUM!! A mix of many different ingredients all packed with antioxidants make this smoothie a delicious way to start the day. From Eat Raw, Eat Well, by Douglas McNish.
- 1 cup hemp milk (I like to make it with 3 cups of water to 2 tsp. of hemp seeds, plus 2 dates for some sweetness.)
- 1/4 cup chopped kale or chard or other dark leafy green
- 8 blueberries (I may have used 10 – 15)
- 1 banana
- 2 pitted dates
- 1 tbls. raw cacau powder
- 2 tsp. raw hemp seeds
- Combine all ingredients in a blender or vitamix and blend until smooth and creamy.
- Pour into a cup and drink.
I admit fully to having my doubts about this dish. But it was actually amazing. Different, for sure, with unexpected flavors and textures. I was incredibly impressed, and, when I had unexpected visitors and this was all I had on hand to put out, they all asked for seconds!! Definitely a good meal to include in a raw diet, where it’s nice to have something different that feels a little more hearty. Oh! Did I mention that this is from Eat Raw, Eat Well again? I have NOT moved past the recipe stage of raw eating, since I still feel like I don’t know what I’m doing at all, even with a recipe.
That said: make this for sure.
- 1/2 cup dried chickpeas, soaked in 2 cups of water, covered, 8 hours in the fridge.
- 1/2 cup dry-packed sun-dried tomatoes, soaked in 1 cup of water, covered, for 30 minutes.
- 3 cups chopped tomatoes
- 2 tbsp. chopped red onion
- 2 cloves garlic
- 2 tbsp. raw agave nectar
- 1 tbsp. fresh squeezed lemon juice
- 1 tbsp. ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp. turmeric
- pinch of sea salt
- pinch ground pepper
- pinch cayenne pepper
- 1 cup cilantro leaves, roughly chopped
- 1 cup of sweet potato strips (spiralized sweet potato)
- 1/2 cup finely diced carrot
- 1/2 cup diced red bell pepper
- In a food processor, process chopped tomatoes, onion, garlic, sun-dried tomatoes, and 1/4 cup of their soaking liquid, until smooth.
- Add agave, lemon juice, cumin, cinnamon, turmeric, salt, pepper and cayenne and process until incorporated.
- Transfer to a bowl. Add sweet potato, cilantro, carrot, bell pepper, and chickpeas and stir well.
- Transfer to a shallow casserole -type dish and dehydrate at 105 F for 30 minutes, until mixture is warmed through.
So, I mentioned that I hadn’t stuck completely raw this past week; here is something delicious that I made. It was quick, easy, healthy and utilized the entire veggie, which I really like. Also the turnip made the dish; the crunchy sweetness really changed it up and made the dish surprising and lovely.
This recipe comes from the NY Times Cooking Section! Get the original here.
- 10 ounces firm tofu , drained and cut in chunks
- 1 bunch baby turnips, with greens (about 1 pound total)
- 1 to 2 tablespoons soy sauce (to taste)
- 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
- ¼ cup chicken stock, vegetable stock or water
- 1 teaspoon honey or agave nectar
- 2 tablespoons peanut, canola, rice bran, sunflower or grape seed oil
- Salt and freshly ground pepper to taste
- 2 cloves of garlic, minced
- 1 tablespoon minced ginger
- 1 bunch spring onions or 2 to 3 bunches scallions, sliced, white and light green parts only, sliced (about 1 1/4 cups)
- ½ cup coarsely chopped cilantro
- 1 bunch chopped brassica flowers (optional…I just had them from my csa share)
- 1 tbls. sriracha (optional but highly recommended)
- Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, stock or water, and honey or agave nectar. Have all ingredients within arm’s length of your wok.
- Cut away greens from baby turnips. Scrub turnips and if very small, cut in half; if larger than a Ping-Pong ball, quarter. Stem greens, wash leaves in 2 changes of water and chop coarsely. Set aside near your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add onions and stir-fry for 1 minute. Add turnips and stir-fry for another minute or 2, then add salt and pepper, toss together and add soy sauce mixture. Add greens and stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
- Return tofu to the wok along with the cilantro and brassica flowers. Stir-fry for 1 minute and remove from heat. Add sriracha and mix. Serve with hot grains or noodles.
Such an interesting and unusual way to use turnips, and they taste terrific in this.
At long last.
This recipe come directly from Eat Raw, Eat Well, with no changes. Side note: so far this is the best raw food cookbook I have found, and EVERYTHING I’ve made from it has been DELICIOUS.
- 8 cups chopped napa cabbage
- 1 cup coarse sea salt (Douglas McNish suggests grinding the sea salt gently with a mortar and pestle to ensure that it all comes off when you rinse. You can also achieve this same result by, well, rinsing well.)
- 1/4 cup green onions, white and green parts
- 3 tbls. Korean chili powder (or if you can’t find it, 2 tsp. paprika and 1 tsp. dried red chili flakes)
- 2 tbls. wheat free tamari
- 2 tbls. raw agave nectar
- 2 tsp. chopped gingerroot
- 2 cloves garlic, minced
- In a large bowl, combine cabbage and salt and mix well. Cover, and set aside at room temperature for about 2 hours, until cabbage is wilted. Transfer to a colander and rinse well under cold running water. Squeeze any remaining liquid out with your hands.
- Transfer to a bowl and add remaining ingredients. Mix well.
- Transfer to a sealable glass container and pack down well, pressing down to remove as much air as possible. Cover with plastic wrap directly on top of the kimchi to prevent contact with air and seal tightly (I used mason jars and vacuum sealed them). Store in a cool, dry place for 4 – 5 days until mixture starts to take on a slightly sour taste. Transfer to the fridge and store for up to a month.
So tonight marks the end of fermentation for me…updates coming shortly on taste and enjoyability!!
So, I almost never post recipes of shakes, since there are a million and I tend to stick to my regulars (as a side note, I’m a HUGE fan of the, dark leafy green mixed with chunks of watermelon and a chunk of ginger, you don’t need a liquid cause the watermelon is so water based).
But I tried this one this morning and it was SO good. I kept raving about it and finally my boyfriend was like, “Why don’t you blog about it.” Which I’m sure was meant sarcastically but whatever. I am totally blogging about this shit.
I got the recipe from “Eat Raw, Eat Well” by Douglas McNish. It sounded interesting, I had all the ingredients, and I needed some energy this morning. And, it was spectacular.
While I can’t say it tastes like bacon, I can say it tastes really fing good.
- 1 cup of hemp milk (3 tbls. hemp seed, 4 cups water and 2 dates — makes more than 1 cup)
- 1/2 an avocado
- 2 dates, pitted
- 2 tsp. agave
- 2 tsp. vanilla extract
Blend in a Vitamix until creamy.
Um. Yum! Drink this smoothie. It’s great and will give you lots of energy.
OK, it’s not raw. It’s still healthy. And really delicious. I had a BBQ this past weekend for Father’s Day, and for it, I had to forgo the raw foods and bust out some meat. And cooked stuff.
I love this recipe cause it uses the whole beet — I like to chop the greens with the stems attached, it just makes a crunchiness in the salad which is awesome and utilizes the whole thing. It’s a version of Martha Shulman’s Farro Salad with Beets, Beet Greens and Feta. I only had barley around, so it became a whole new dish. (By the way, the barley is fantastic in this dish, and I think any grain would really be fine with some adjustment on the cooking times.)
- 2 medium or 3 small beets (any color) with greens, the beets roasted. (I peeled and chopped them before roasting, which speeds up roasting time and makes them sweet and crispy).
- 1 cup barley, soaked for one hour in water to cover and drained
- Salt, preferably kosher salt, to taste
- 2 tablespoons sherry vinegar
- 1 teaspoon balsamic vinegar
- 1 small garlic clove, minced or pureed
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- ½ cup broken walnut pieces
- 2 ounces feta or goat cheese, crumbled (more if desired for garnish) (ALSO: I like this with ricotta salata, if you can find it)
- ¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint (I just used mint and dill since that’s what we got)
- Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
- Bring the water back to a boil, and add the barley. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the barley is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- While the barley is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the barley. Add beets, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
YUM!!!! I promise to get back to the raw. But in the meantime make and eat this.
Above: my meals for today while I’m at work. From left to right: Raw peach (yay, peaches!), raw strawberry granola, cold sesame zoodles, almond milk (for granola), and Super Goji-Cacau-Maca Bar.
The rawness continues. Disclaimer: I ate a pizza over the weekend. Yeah, I did.
I feel like my dehydrator has been on for the last week. I think that’s pretty much how it goes if you actually want to eat raw, like, on a regular basis.
Today I thought I’d share the recipe for raw peaches.
Hahaha just kidding!! I’m going on not so much sleep today, so forgive me. How about this raw strawberry granola recipe instead.
I got this recipe primarily from Everyday Raw, by Matthew Kenney. His recipe is called Raspberry Vanilla Almond Granola. It requires some patience, and a weekend is helpful. Mine is essentially exactly the same, but I had these gorgeous little organic perfectly ripe strawberries from my favorite, the Park Slope Food Coop, so I subbed out strawberries, and oh my god am I glad I did. I used a quart. His recipe called for 4 cups of raspberries, so I think I was probably a little under…but I actually think the granola is PERFECT just the way it is. So!
- 1 quart small strawberries, or large cut into pieces
- 2 cups of sunflower seeds, soaked 8 – 12 hours and drained
- 3 cups of pecans, soaked 8 – 12 hours and drained
- 6 cups almonds, soaked 8 – 12 hours and drained
- 1 1/2 cups maple syrup or agave
- 1/2 cup of date paste (I couldn’t find any so just made some from fresh dates)
- 2 pears, peeled, cored, chopped
- 1 1/2 tbls. vanilla extract
- 1 1/2 tsp. sea salt
- 2 tbls. lime juice and zest
- Place strawberries and sunflower seeds in a large bowl and set aside.
- Process pecans and almonds in a food processor until chunky — DO NOT OVER PROCESS!! Add to bowl with strawberries and sunflower seeds.
- Process all remaining ingredients in food processor until chunky; again, do not over process. Add to bowl, and mix everything thoroughly.
- Crumble evenly in dehydrator screens and dehydrate at 105 – 110 degrees for 48 hours.
The final product. It yielded a LOT of granola. I vacuum sealed two huge bags and popped them in the freezer.
I don’t know why but this granola tastes PERFECT with almond milk. I’ve been making my own sweetened with a couple of dates. And, holy crap if it’s not a completely delicious breakfast. Also, I’m full! Yes, yes, and yes. Hope you enjoy.
Spiralized!!! OK, so I’ve been doing really, really well with the raw eating this week, and here’s how:
- I already had down the raw granola bars, so the first thing I did was whip up a batch of that.
- I bought a f**k ton of fruits, veggies and nuts, and immediately made juice and a few salads to have laying around.
- Last week, I made up a batch of cashew cheese. So, this week, when I wanted to make Cashew Cheese Ravioli, it was super simple.
- I also whipped up some cold sesame zoodles, since it takes about 20 minutes, is delicious, and feels substantial when you’re eating them. Also, they last a few days in the fridge.
- I bought ingredients for mango guacamole, and then got cracking with some raw tortilla chips in the dehydrator. I knew it would take about 24 hours, and that I wanted to make granola bars as well, so I bought the mango and avocados a little hard so they’d be ready for the chips.
- I pre-made my morning green smoothie each day so when I wake up at the break of dawn they’re ready to go. I prefer them fresh but the night before a’int so bad.
- I have 2 more meals planned and ready to go. One is mainly dry ingredients and will take a couple of days with the dehydrator, so I’m planning on starting that Saturday morning when I can have some time at home. The other is ready to go with the ingredients just a little heartier than some others.
So, all in all, I have literally eaten nothing but raw foods since Monday! It is possible!
I think it’s also really helped that I’m not worrying about eating ONLY raw food…so if I have to, I’ll eat something not raw. That way I’m not stressing about it, but it seems I’ve been more able to then actually eat raw. Does this make sense? Maybe not, but the permission to eat other things has helped my state of mind with this.
Anyway, don’t give up heart! I’ve tried this before and failed, so this is my way of finding a way to make this work. A project food, indeed. All recipes I mentioned will be posted.