LemonHead Recipe Box

[Res]

I'm definitely going to try it with salsa. This lady is using Jalapeno's. The video keeps stopping so I haven't been able to see the entire thing. http://www.youtube.com/watch?v=fah1AOPB0tE

Btw, I just made chocolate pudding with baby coconuts, organica cocoa pwd, cacao butter and agave and couldn't believe how fantastic it tastes!

[Res]

Stir-frei (Be free!) Pad Thai


A classic Thai dish got a rawsome facelift!
1/16 cup ginger
1/3 cup hemp oil
1 tsp coriander seeds
1 1/2 tsps tamarind (no salt or additives)
Juice of 1 lemon
1 clove garlic
3 black olives (pitted, raw, organic, sun-dried, salted OK)
1 medium tomato, sliced
1 handful crimini or other mushrooms, quartered
Nama Shoyu, 3 tsps or to taste
4 zucchinis
2 cucumbers


Pad Thai is a classic Thai dish that just got a rawsome facelift! Your guests will appreciate this dish. Pad Thai means Thai stir-fry; Thai means 'free' in Thai and 'free' is 'frei' in German; hence, stir-frei (be free!) Pad Thai.

Blend the ginger, olive oil, coriander seeds, tamarind, lemon juice, olives, and garlic in a high speed blender such as the Champ HP3 until well liquefied. Turn the zucchinis and cucumbers into fine angel hair spaghetti with the Spiral Slicer and toss the resulting 'noodles' with the sauce. Add Nama Shoyu (unpasteurized soy sauce) to taste. Garnish with a sprig of parsley as well as tomato & crimini mushroom slices and red bell pepper rings on the side. Enjoy!

[Res]

Another pasta & Marinara rendition

Zucchi-ghetti with Marinara Sauce


For angel hair zucchi-ghetti, finely shred 2 medium zucchinis in The Spiral Slicer.
For sauce, blend 2 cups tomatoes, 1 teaspoon peeled ginger, 1 tablespoon peeled garlic, 1 hot pepper, 1/4 cup fresh basil leaves, 1/4 cup fresh oregano leaves, 1/4 cup Nama Shoyu or 1 teaspoon Celtic sea salt, 3/4 cup hemp oil, 5 pitted sun dried olives, 1/2 cup sun-dried tomatoes, 2 tablespoons hemp seed nuts, and juice of 1/2 lemon in blender until well liquefied.
For garnish, top with spearmint leaves and cubed red bell peppers & tomatoes and side-dress with cress leaves.

[Res]

Mmm, this sounds good and I like the idea of something already made and waiting without spoiling.

Thai Nam Prig Pao



This is an all-purpose dip, sauce, and stir-frei base. Adapted from one of Touch's favorite condiments from his childhood in Thailand, Thai Nam Prig Pao is so versatile that you should always have some in the cupboard for that unexpected visit or the end of that tiring day when you just want to whip something up in a hurry and not doodle with complicated recipes in the kitchen. Works amazingly well as a dip for fresh, organic, garden-grown veggies as well as salad dressing for that exotic little tossed salad.

As is, the Nam Prig Pao keeps a very long time, but mixed with fresh ingredients it must be used immediately; to make it flow better as a salad dressing, for example, add the juice of 1/2 lemon to a small portion but use it right away as it won't keep. Then stow the rest away for future times of "need".

2 cups raw organic olive oil or raw hemp seed oil or 1 cup of each oils
3 tsps fresh tamarind (paste works too)
2 tsps coriander seeds
1/4 cup sun dried tomatillos (you may omit this if not available)
1/8 cup sun dried tomatoes
4 medium-sized dates
1 tsp sun dried red hot pepper
2 sprigs rosemary
5 leaves sage
3 tsps Nama Shoyu, Miso, Miso Tamari, or Celtic Sea Salt
3 tsps raw organic tahini
6 pitted sun dried olives
1/2 tsp black peppercorns (optional)
1 clove garlic or 3 garlic flowers (optional)

Blend all in a high speed blender such as the Champ HP3 until creamy, careful not to let the mixture overheat. Enjoy!

[Res]

Kale flowers? I'm game. I wonder where to find these flowers...

Soupe de concombre et fleur de chou frisé


Welcome to the light, creamy, and refreshing silkiness of Cucumber and Kale Flower Soup. Seductively cool, with a hint of lemony passion. Just the thing to put first on the menu the next time someone special comes to dinner.
1 cucumber, peeled
1 tsp raw organic tahini
1 tsp Nama Shoyu (or unpasteurized miso or Miso Tamari or Celtic Sea Salt)
1/2 lemon, juiced
2 leaves mint
cubed mango or red bell pepper
kale flowers

Blend to a smooth seduction in a blender. Garnish with kale flowers (edible) and cubed ripe mangoes and red bell pepper. Enjoy!

[Res]

A Touch of Fire: Mango Gazpacho



This is a soup that will unleash whatever dormant passion you have so take care when putting it on the menu! Perfect for heat lovers and enthusiasts of the tropics.
1 red bell pepper, sectioned
1/2 cucumber, peeled
1 tomato, quartered
2 tsps Nama Shoyu (or unpasteurized Miso or Celtic Sea Salt)
1/4 lemon, juiced
1 clove garlic
1 tsp raw organic tahini
cubed red bell peppers, ripe mangoes, tomatoes and 1 sprig spearmint, for garnish



Blend all ingredients in a high speed blender such as the Champ HP3 until creamy and garnish with cubed red bell peppers, tomatoes, spearmint and ripe mangoes.

[Res]

Klaus's Twist & Kraut



This one is sure to be the life of the party! Your guests will be talking about Twist & Kraut long after their visit. Easy to prepare (especially if you already have Thai Nam Prig Pao stowed away somewhere in your cupboard) and sure to elicit amazed comments about this unheard of rock-and-roll use of cabbage. Be prepared for seconds!

Julienne 1/2 head of cabbage so it resemble rough strips of spaghetti.
Throw in Thai Nam Prig Pao, quartered cherry tomatoes, minced pitted sun dried olives, shreds of spearmint, juice of 1 lemon, and strips of raw organic seaweed and twist and toss.
Add 2 tsps of Nama Shoyu or substitute to taste. Guten Appetit!

[Res]

A Touch of Decadence: Almond Banana Milch-Shake


This is Touch's all-time favorite dessert and for good reason too, as it's hard to get tired of this crowd pleaser. Without exception, every visitor to Deer Meadows Manor goes for a second helping with a relish and clamors for recipes to take home. Leaps and bounds healthier than any commercial dessert out there.

Almond milk:
1/2 cup almonds, soaked in distilled water overnight
1 1/5 cup distilled water

Blend the above in the Champ HP3 until milky white, then put the following in and blend until you hear a terrifying racket, the sound of ice being sucked into the blades of the HP3, signifying that your decadent milkshake is done:

4 fresh (yum!) or frozen bananas (good too!)
2 pitted dates (don't forget to pit them!)
1 tsp raw organic almond butter

If using fresh bananas, add 9 ice cubes to the ingredients before blending.
Top with date pieces and raw hempseed nuts. And voilÃ*! Your milkshake is ready to be savored.

The Almond Banana Milch-Shake recipe is from the Fragile Planet Series recipe cards

[Res]

Raw Eggplant


Eggplants are ready for harvest in the garden, and they are making their appearance in my CSA box too. Eggplants are beautiful, relatively easy vegetables to grow and delicious, diversely nutritious vegetables to eat.
One thing that’s captivating about growing eggplants is the fact that they come in a wide assortment of shapes, sizes, flavors, and colors to decorate the garden or create that favorite recipe. Despite the fact that you’ll only find a couple different varieties for sale at your local garden center, there are many intriguing eggplant varieties you can start indoors from seed.
Eggplants can produce round fruits, fat and oblong ones, or slender and elongated fruits. The colors range from shades of purple, black, and lavender, to red, pink, rose, yellow, white, orange, green, and even multi-colored and striped eggplants. You can choose from tiny, marble sized varieties, right on up to giant zucchini sized eggplants. Eggplant seedlings can be started a couple of weeks ahead of tomatoes and then transplanted into the garden a week or two after setting out tomato plants.
Eggplants provide generous amounts of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). They are also a good source of vitamin B6, folate, magnesium and niacin. Eggplants also contain phytonutrients such as nasunin and chlorogenic acid, the latter of which is one of the most potent free radical scavengers found in plant tissues. Chlorogenic acid is thought to be anti-mutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral.

Eggplants are among the few foods containing sizable amounts of oxalates. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. Therefore, anyone with already existing and untreated kidney or gallbladder problems may want to avoid eating eggplant.

Lastly, folks with arthritis should limit their intake of all nightshade vegetables (which also includes tomatoes, peppers and green-skinned potatoes). Researchers think there may be a connection between joint stiffness and solanine, the toxin in nightshades that makes them somewhat poisonous.
It’s a good idea to peel large-fruited or white varieties as they can be more bitter than the other types. Also, before cooking, you should do what’s called “sweating” your eggplant. After washing, remove the top (and peel, if you choose to do so), then cut the eggplant into whatever size your recipe calls for and place it in a colander in the sink. Salt the eggplant lightly and leave it alone for 30 minutes. Then rinse and use as directed. Not only will sweating cut down on bitterness, but this technique will also prevent the eggplant from soaking up too much oil if you’re frying it.



Raw Eggplant Ravioli
(adapted from Vegan Menu)
Ravioli

• 1 small globe eggplant, peeled
• sea salt for sweating
• 1 Tbsp. olive oil
• 3 Tbsp. lemon juice
• 1 tsp. sea salt
• 1 tsp. garlic, minced

Filling

• 1 cup walnuts (previously soaked and dried)
• 2 Tbsp. parsley chopped
• 1 tsp. oregano
• 1 tsp. thyme
• 1/4 tsp. cayenne
• 2 cloves garlic, minced
• 1 Tbsp. nama shoyu (or if you can’t do soy, liquify 1 tsp. sea salt (or to taste), 1 Tbsp. fresh portobello mushroom and 3-4 Tbsp. raw apple cider vinegar)
• 1 Tbsp. olive oil

1. Peel the eggplant and slice into 1/8″ thick rounds on a mandoline—the top half has less seeds, but is usually smaller in diameter—about 1 inch down from the top is the sweet spot. You’ll need about 16 pieces at the eggplant, but a couple extra pieces for back-up isn’t a bad idea. This will only use about 2-3 inches of the eggplant, so you might want to think about a second recipe and using it in the next day or so.
2. Salt the eggplant for about 30 minutes to “sweat.” Rinse the salt off of the eggplant, pat dry, and place it in a large non-reactive, glass dish in a single layer if possible (overlapping slightly is fine).
3. Whisk together the oil, lemon juice, garlic and salt and pour over the eggplant. It’s a good idea to put a smaller non-reactive dish on top to weigh it down slightly.
4. Marinate for 1 hour, flipping the eggplant over half way through.
5. While the eggplant is marinating, add all of the filling ingredients into a Vita-mix or food processor, and pulse until the walnuts have broken down into very small pieces and have begun to stick together.
6. Check the seasoning and adjust to taste.
7. Remove the eggplant slices and pat dry.
8. Lay an eggplant round in front of you and add about 1-2 tsp. of the filling in the center, being careful to not overfill. Fold the top of the eggplant over the filling and press down firmly on the edges to seal the ravioli.
9. Place the ravioli on a dehydrator tray (We use the Excalibur. See my Resources page) and process about 6-7 hours at 105°F—flipping about halfway through. The edges should be crisp, but the filling moist inside.
10. Top with a favorite sauce, like the Red Pepper Sauce below.

Red Pepper Sauce
Makes 2 cups

• 1 red bell pepper, roughly chopped
• 2/3 cup basil, tightly packed
• 2 Tbsp. extra virgin olive oil
• 1/4 cup pure water
• Stevia, to taste (I use about 5 drops)

1. Put all the ingredients in a Vita-mix or blender and blend until smooth and well combined.
2. Spoon over your eggplant ravioli and enjoy!

[mtmouse]

"Thumbprint ganache cookies" turned out great!