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!!
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.
OK, this is lovely and also delicious. Look how pretty that is!!! So, to continue my raw theme, (which I basically stumbled into cause it’s been so hot), here is my take on this great recipe from Sam Sifton.
It’s very nice the way it is, but I did find pomegranates (despite it NOT being pomegranate season) and make it with those the first time, and I found that the pomegranates were a little overwhelmed in the salad — I didn’t really taste them or notice them, they only looked pretty. But the big tastes of the red onion and cherry tomatoes took over, so I was hoping to find a fruit that would offset that a bit the second time around.
I chose blueberry, which was great, and was completely what I was looking for…but to be honest there are limitless possibilities with this salad!! Use your imagination and have fun. But basically, this is the perfect summer salad. Also would be good to show up at a BBQ with this salad — you would be a hit. (Yes, I know this from experience!)
- 2 pints mixed cherry tomatoes
- 2 teaspoons za’atar (optional, works fine with and without)
- 2 tablespoons extra-virgin olive oil
- 1 pint blueberries
- ½ yellow bell pepper, very thinly sliced
- ½ small red onion, very thinly sliced, almost shredded
- ⅓ cup loosely packed fresh basil leaves, torn into pieces
- ⅓ cup loosely packed fresh mint leaves, torn into pieces
- 1 ½ teaspoons freshly squeezedlemon juice
- Flaky sea salt
- 3 ½ ounces manouri or feta cheese, broken into small chunks (also optional)
- Halve or quarter the tomatoes and place them in a large mixing bowl.
- Add the blueberries, sliced pepper and onion, the herbs, za’atar (if using), lemon juice, olive oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese (if using). Serve and eat.
I’ve made it with and without cheese. What can I say, cheese is always magic. But just in case you want to go full raw, drop it. Here’s a shot with cheese:
I’ve been eating these granola bars for several years, and have always loved them. Granola bars seemed to me a really good way to get going with raw foods — my feeling is if I can prep a bunch of grab and go style things, it won’t be that difficult to maintain.
So, the first thing I did was buy the Two Moms in the Raw Cookbook. Sadly, I quickly learned that they don’t give that recipe in their cookbook!!!!
Heartbroken, I began my search again.
It led me to this recipe on The Fitchen: http://thefitchen.com/2013/09/19/the-best-granola-bars-ever/.
Now, this was cool, but I was confused by the whole, use of an oven in a raw diet thing. Also, I’m itching to use my dehydrator. So I used their recipe with some slight tweaks.
- 1 c. rolled oats (1/2 of the oats ground in food processor)
- ¼ c. raw pepitas
- ¼ c. raw cashew pieces
- ¼ c. millet
- 2 Tbsp. raw sunflower seeds
- 2 Tbsp. oat groats
- 5 dried Turkish apricots
- 2 Tbsp. flax seeds
- 2 Tbsp. Thompson seedless raisins
- 2 Tbsp. dried currents
- ⅓ c. maple syrup
- 1 Tbsp. peanut butter
- 1 Tbsp. raw honey
- ½ Tbsp. coconut oil
- Mix all ingredients except apricots, Maple syrup, peanut butter, coconut oil, and raw honey in a large bowl.
- Food process apricots until they ball up, and mix into dry ingredients.
- Mix maple syrup, peanut butter, coconut oil, chopped apricots, and honey in a bowl, whisk well to combine.
- Add everything together.
- Dump mixture on a large piece of parchment paper and form into a flat rectangle that will fit in your dehydrator.
- Dehydrate for 3 1/2 hours on 115 F.
- Cut into bars.
These are, seriously yummy, and taste almost identical to the Moms in the Raw bars. Gotta give it to the Fitchen, they really found the right mix of ingredients for these bars. YUM!! Well done, Fitchen. And, one step closer to eating fully raw.