Tuesday, June 16, 2009

cook with out cooking

Why destroy ALL of the nutrients of your food by cooking it?

All it takes is a few GREAT recipes to make it more enjoyable that cooking. Here are three recipes from my favorite local raw chef... Adam Soble. He is located in Red Bank NJ and also offers preparred meals for pick up and is at the Farmers Market on Sunday in the Galleria Parking lot.

You should definitly check him out.... His food is AMAZING.

photo: Heirloom Kale Salad

Marinated Kale and Tarragon Pesto Squash Pasta
Serves Two

You would never suspect the greens in this dish of being raw. Massaging them by hand really helps them become tender and digestible. I confess, when my daughter insists on having her greens cooked, I sometimes like to trick her with this preparation.

For the Greens:
One bunch of Curler or Dinosaur Kale
3 T. cold pressed extra virgin olive oil
2 T. umeboshi vinegar
1 T. nama shoyu
1 T. dried thyme leaves
1 T. fennel seeds

For the Pasta:
One large Zucchini,
Yellow Squash or Parsnip
One bunch parsley
1/2 cup cold pressed extra virgin olive oil
3 T. raw pine nuts
2 T. tarragon2 lemons, juiced
2 T. Celtic sea salt

Easy! Clean the kale by washing and removing any unwanted stems. Slice the kale into thin strips and place into a bowl with the marinade ingredients. USING YOUR HANDS massage the greens, squeezing handfuls to make the greens tender.

Remove the stem and rough portions from the squash or parsnip. If using a parsnip, peel the skin off. Cut into two pieces about half way up the vegetable. Using a spiralizer, turn the squash into thin pasta strings. Place the parsley leaves, olive oil, pine nuts, tarragon, lemon juice, and salt in a blender or food processor. Grind the mixture into a fine paste. In a bowls combine the pasta and pesto and toss, until the pasta is evenly coated. Place a pile of the kale on a plate and top it with the pesto-covered pasta.

Mushrooms Stuffed with Basil Hemp Seed Ricotta and Guacamole
Serves 2

10 crimini, shitake, or white button mushrooms
2 T. extra virgin olive oil
2 T. nama shoyu
Juice of one lemon
1 T. agave nectar

Basil Hemp Seed Ricotta
1/4 cup shelled hemp seeds
1 T. umeboshi plum vinegar, or lemon juice
2 T. extra virgin olive oil
2 T. minced fresh basil
1 t. thyme leaves
1/2 t. Celtic sea salt

Simple Guacamole
1 ripe avocado
1 T. minced fresh cilantro
Juice of one lemon
1 t. ground cumin
1/2 t. crushed red pepper flakes
3 T. thinly sliced scallions

Remove the stems from the mushrooms. Toss the mushroom caps in the marinade ingredients and set them to the side.Place the ingredients for the basil hemp seed ricotta in a food processor and grind them until the seeds are broken and the mixture is fluffy. Do not process them to long, or the resulting product will be pasty.Remove the meat from the avocado and placed it in a bowl. Add the rest of the guacamole ingredients and mash them together with a fork or potato masher until they reach your desired consistency.Stuff each mushroom cap with a spoonful of ricotta, and top it with a spoonful of guacamole. Enjoy over a bed of spinach or your favorite greens.

Spicy Mango and Avocado Rolls with Red Miso Dressing
Serves 2

Seed Rice
3/4 cup hulled hempseeds
3 T. sesame seeds
2 t. nama shoyu
1 T. mirin or lemon juice

1 ripe mango, sliced
1 T. miced ginger
2 t. crushed red pepper flakes (or as little as desired)
2 t. nama shoyu
1 T. sesame oil
1/2 avacado sliced
2 nori sheetsDressing
1 T. miso paste
1/2 t. wasabi powder
1 T. umeboshi vinegar
1 T. sesame oil
3 T. water
2 T. minced scallions

In a food processor grind the rice ingredients until they are moist and chunky, but not creamy or pasty. In a bowl toss the mango with the ginger, red pepper, shoyu, and oil. Smear the rice evenly upon the nori sheets, making sure there is a thin layer on the top edge. Place a layer of mangos and avocados in a horizontal line about 1 inch from the bottom of the sheets. Roll nori over the filling and continue rolling up the nori into a tight cigar shape. With a SHARP knife, cut each roll into 6 pieces. In a small bowl mix the dressing ingredients with a fork, adding the scallions last after all other ingredients have been combines smoothly. Drizzle the dressing onto the rolls, or serve the dressing on the side in an attractive small condiment bowl.

All of these recipes and more....


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