LemonHead Recipe Box

[Res]

Does anyone here really like arugula? Maybe it was the bunch I just bought. My son couldn't stand the smell so I sniffed and sure enough it has a very unappealing odor. Is this normal?





Prep and Cook Time: 30 Minutes, Cooking time: 20 Minutes
Ingredients:

• ½ medium onion, sliced thin
• 2 TBS white wine or apple cider vinegar
• 1 cup hot water
• 8 dried figs, sliced
• 2 TBS walnuts
• 2 bunches arugula, (about 8 cups)
• 2 TBS balsamic vinegar
• ½ tsp honey
• 2 TBS extra virgin olive oil
• salt and cracked black pepper to taste

Directions:

1. Marinate sliced onion in vinegar and hot water while preparing rest of ingredients.
2. Rinse and dry arugula. If you have a salad spinner that is best, otherwise, dry with paper towels. This will avoid dressing getting diluted.
3. Whisk together balsamic vinegar, honey, salt and pepper, drizzling olive a little at a time at the end. Toss with rest of ingredients and serve.

Serves 4

[mtmouse]

I've never liked arugula, but that's because of its bite, not its smell. I don't recall ever smelling it.

Gotta admit, though, that salad looks good! (Of course, everything looks good now, LOL. But where are you getting these recipes? Seems like you should be crediting them.

[Res]

From Peters recent newsletter:

5. Raw Ice Cream
If you have a sweet tooth or love ice cream especially late at night or have kids that love ice cream, this is a fast and easy recipe. My 8 year old grandson loves to make it whether for breakfast, lunch or dinner or for a quick snack.
Ingredients: Nuts, bananas, frozen fruit

1. Place a handful of raw (not roasted) cashews or soaked then drained raw almonds in the fruit processor.
2. Blend until smooth (can leave slightly grainy for more texture in the ice cream
3. Add a bit of water (1-4 tablespoons) to make into a thick cream
4. Add chopped frozen fruit (see below for ideas)
5. Add a banana to make it thick, smooth and sweet (can be frozen or not)
6. Taste and adjust sweetness, frozenness, creaminess
   by adding more of the above ingredients, dates, etc.
7. Serve right away.
8. If you want the ice cream firmer you can place it in a container in the freezer until it as thick as you like. If there is any left over, you can store in the freezer in a covered container. Allow time to thaw when you want to eat it again.

[Res]

Repost from Sim in the 30 day raw thread:

Your kale salad reminded me of the following, from Karen Knowler:

Winter Greens and Avocado Salad
Ingredients
(Serves one large portion)

* 4-6 large handfuls of kale sliced very thinly
* 1 handful of each of the following: rocket (arugula), watercress and spinach. (If you don't have all three greens just add in three handfuls of whatever you do have).
* 1 avocado
* 3 Tablespoons olive oil
* 1 teaspoon Himalayan Crystal Salt OR Celtic Sea Salt
* 6 baby tomatoes
* 10 sun-dried tomatoes
* Juice of half a juicy lemon or one not-so-juicy lemon
* OPTIONAL: Olives

Directions

1) Chop kale into small pieces (this makes the fibrous cells break down and therefore more palatable, so the smaller you chop you better the taste). A good size to aim for is roughly 1-2 cm squares.

2) Add oil and salt and massage into the kale until kale becomes wilted, soft and glistening.
3) Roughly chop the other greens (rocket, watercress, spinach) and add into the bowl. Mix well by hand.
4) Add avocado and massage again so each leaf is coated.
5) Chop tomatoes into quarters, add to greens.
6) Chop sun-dried tomatoes in small pieces and add to greens.
7) Squeeze lemon over entire dish
Add any other ingredients you fancy, depending on how hungry you are.
9) Serve and enjoy!

RAW COACH'S TOP TIPS:

* Lemon can make or break this recipe (not enough leaves the meal slightly too bitter for some people's tastes), so definitely taste-test on this one.

* Grated raw veggies, fresh herbs, finely chopped nuts, a sprinkling of seeds - all of these can transform this recipe, making for unlimited delicious variations.

[Res]

MASALA MUNG

2cups sprouted mung beans (or lentils)
2-4tbsp. freshly grated coconut
1 1/2tbsp. sesame oil (or combination of sesame & flaxseed oils)
1-2tbsp. lemon juice
1/4tsp. garam masala
1/8tsp. ground brown mustard seeds
1/8tsp. ground cumin seeds
1/8tsp. cayenne pepper (optional) dash of Nama Shoyu and/or Celtic sea salt

1) Put all the ingredients into a bowl and mix well together. Adjust flavors by adding more lemon juice, coconut or seasoning to taste. Serves 2-3. Keeps for 2-3 days in refrigerator.

From Rhio

[Res]

Mmm, this is interesting because it uses rice which I thought was a no no. But I like the whole soaking aspect of it. I'm doing this!! Anyway, here ya go! (same site)

CARIBBEAN WILD RICE

1 cup wild rice
1 med. onion, chopped (Vidalias are great to use in season)
2 large tomatoes (or 4 medium)
2 large red bell peppers
2 large yellow bell peppers
1-1 1/2 cups freshly grated coconut
2/3 cup Coconut Cream -see Desserts
2 tsp. chili powder
1-4 garlic cloves, pressed or minced
2 tsp. ground coriander
1 tsp. ground brown mustard
1 to 2 tsp. lime zest, optional (use only undyed limes)
1 lime, juiced
Nama Shoyu and/or Celtic sea salt (to taste)

1)Soak l cup wild rice for 36-48 hours, changing the water two times. Then sprout for 2-6 days, until chewy, rinsing twice each day.

2)When the rice is ready, finely chop the onion, tomatoes, and red and yellow peppers, and grate the coconut. Mix together in a large bowl and add in the wild rice, which will have expanded to approx. 3 cups.

3)In a separate bowl, mix the Coconut Cream,* or Almond Yogurt, lime juice and zest, pressed garlic, spices and seasoning. Pour over the wild rice and vegetables, and toss well. Serves 4.

Keeps for 2-3 days in the refrigerator.

*Coconut Cream can be made ahead of time and frozen in ice cube trays for future use. When frozen, It lasts for a long while. I've never been able to find out just how long because it always disappears in my house! To defrost, either leave out at room temperature, or put the cubes in a cup and set the cup in a bowl of hot water.

[Res]

I love Mexican food. Ani has a "stuffed Anaheim Chili Pepper" recipe in her book. They're comparable to "Chile rellenos". Mmm I'm making those tonight. You can eat them right away or soften them up a bit in the dehydrator. I'm doing both. I'll let you know what I think and if I remember I'll post a picture.

[mtmouse]

Oh, do remember to post a picture!

[Res]

"HOT" CREAM OF CAULIFLOWER SOUP

1/2cup carrot juice
1/2cup Almond Milk (see Beverages)
21" slices of ginger, juiced (or to taste)
1small cauliflower, chopped (approx. 2-3 cups)
1/2avocado
2oz. hot filtered water (optional)
1tsp. garam masala
1tsp. curry powder
1tsp. red bell pepper powder

1)In a juicer, make the carrot and ginger juice.
2)Put the juices into the blender with the Almond Milk and all the other ingredients, except the hot water, and blend well. After the soup is well blended, add in the hot water, blend briefly and serve "hot." The addition of the hot water makes this into a warm soup.

Serves 2. Serve with Macaroon Chews (see Recipe Index) and you'll think you're in exotic India! Same rhio site.

Yikes! Doesn't this sound great?!! Who said raw foods were boring?

Anyway I couldn't find the macaroon chews referenced. Bummer. But the soup is going on the menu.

[Res]

CURRIED CHICK-PEAS
& CARROTS WITH ALMONDS

1/2cup sprouted chick-peas (also known as garbanzos)
2large carrots, thinly sliced (use Salad Shooter)
1red bell pepper, diced
3scallions, minced
1/4cup sprouted almonds, blanched
1/2cup Pine Nut Yogurt or Rich Yogurt (see Cultured Foods)
1/2cup tangerine juice
1tbsp. olive oil & flaxseed oil mixed together
4garlic cloves, minced (or an amount that suits your taste)
1/2tsp. fresh ginger, minced
1/2tsp. ground brown mustard seeds
1/2tsp. ground cumin
1/2tsp. ground coriander
1/2tsp. turmeric
cayenne pepper to taste
Celtic sea salt, to taste (optional)

1)Put the chick-peas into a food processor with the "S" blade and pulse chop lightly. Not too much - you just want to gently break apart the peas so that they are easier to chew.

2)Slice the carrots very thin using a SaladShooter® (see Kitchen Equipment) with the chip blade (or use other kitchen tool that slices the carrots thin). Mince the almonds with a mincing knife or cut into matchstick-size pieces with a knife.

3)Put the chick-peas, carrots, bell pepper, scallions and almonds into a large glass bowl and blend in 1/2 cup of Pine Nut Yogurt or Rich Yogurt. Set aside.

4)In a separate bowl, stir the tangerine juice with the oil and spices. Add this into the chick-pea and vegetable mixture and mix well. Serves 3-4. Keeps for 2-3 days in the refrigerator.

rhio

Talk about a spice extravaganza! And who could keep this in the refrigerator for 2-3 days? This spicy business is what keeps ya coming back for more! I can't wait to make this.