LemonHead Recipe Box

[mtmouse]

I love eggplant in any form. Can't wait to hear about your experiments and somehow I think you're just doing the same thing and dehydrating green smoothies to get me to eat them!

Ha! You can't get away with that one any more, since you've already confessed!

Hmm. Dried green smoothie. I used to dehydrate pea soup "crackers" to take on backpacking trips and then drop into hot water in a cup for dinner. I bet a green (pink) smoothie "cookie" wouldn't be bad at all! Watch out, you're giving me ideas!

I was going to ask you, what book of Boutenko's did you read? And also, can you explain the rationale of juicing if one can have smoothies and keep the fiber? It always seems to me that juicing is kind of a waste.

[HealthyBiz]

Just before my cleanse I got interested in ways to eat raw eggplant. I tried a recipe I'd found which dehydrated it (see earlier posts in this thread), but it was unsatisfactory (but good tasting).

Anyway, this is still a bit premature, but I have to report that I've now tried again and I think I'm really on to something!

I didn't do the technique I had intended to, but tried a new one, and I'm not happy with that, so I'm not going to give details just yet. I'm going to try again soon and hope to have a really good recipe to offer.

BUT! the best news: properly dehydrated eggplant (i.e., with no oil) actually gets crunchy like crackers! This opens up a whole new vista of opportunity for it.

Anyway, I'm excited. (Can only serious lemonheads get excited about raw eggplant? LOL) And hopefully in the next couple of days (as soon as I can buy some more eggplant) I'll have a delicious recipe to share! In the meantime, I encourage all of you to experiment for yourselves!

MMMmmm... I'd send you some eggplant for your experiments if I could! Well, count me as 'serious' because this is exciting! Thanks for running the trial kitchen for the rest of us! I can't wait to hear about the final results.

[christinem]

Ruby sauerkraut w caraway go to www.rwood.com/recipes/fermented foods

1 lg head organic cabbage
1 med beet
2 minced garlic cloves
1 tsp caraway seeds
1 tbs seasalt

Remove coarse outer leaves. Cut cabbage lengthwise into quarters. Grate, core & all, cabbage, then beet.Mix grated vegs w garlic, seeds & seasalt.
Pack tightly into 1 qt mason jar, filling it almost to the brim. Set jar on plate to collect potential overflow. Use small stones, or fill baggie w water for weight. If no brine rises above stones in 24 hrs, add 1/4 tsp seasalt in 1/2 c h2o & pour on top of cabbage.Ready in 5-7 days, I like to go 10 days for extra sour taste. Will keep 6 mos refrigerated.
Go to site for additional details/teaching on fermented foods & immune function. Christine M

[christinem]

Christine's miso soup

After the cleanse....water-saute veggies & omit fish as to preference/needs. Use or omit supplemental foods like tofu/tempeh/seitan (my favorite) as desired, as well. Who says macrobiotics is rigid! It's the most flexible/encompassing system of eating on the planet, liberally relying on the eat local/in season principle.

Heat a little og sunflower oil (my preference, good quality oil of choice, if needed/desired) in a wok/saute pan, or frying pan until sizzling, meanwhile soaking at least a 2" piece of wakame seaweed & shitake mushroom if using dried shitake rather than fresh (get fresh, if available)!
add 2-4 oz fresh fish, tofu, or tempeh. Brown well.

Add sliced 1/4 moon onion, thinly sliced red radish (or daikon root), carrot rounds or small-cubed winter squash & something green, celery in the summer, or collard/kale/mustard green and/or thinly sliced cabbage.....amounts vary, fresh prep daily in the morning is ideal, but soup can be kept & re-heated, adding miso only after cooked & heated thru, at the last moments, if pre-cooking a big batch for several days usage.

Several large Tbs good quality 2-3 yr barley miso paste, mixed in cup w a little water into a paste that looks cloudy....add to soup, remembering to add reconstituted dried seaweed & additional water as needed to desired consistency. Heat thru, enjoy & be nourished. Extra salt(miso) & oil balances for winter climate & high humidity....use lighter miso (chickpea or white) & less oil for living at or near sealevel & in summer climate/conditions. Garnish w sprouts, sliced scallions or chopped parsley (chopped HB egg, or sliced is good if protein requirements dictate, or if cooking for a man (more yang vs yin).

I forgot....slice & add sliced ginger, if avail, early in recipe, or grate finely & squeeze juice into soup late in prep time if using that way.....Ginger daily & lots, esp in the winter. Add a bit of cayenne, tabasco, soy sauce, and or garlic, as desired, for taste, interest, or therapeutic effect, as desired.
Whew, that was hard, but I couldn't tell you why. Christine M

PS - I got a ride to the women's noon AA mtg today, but no-go yet for NA tonight.

[mtmouse]

My eggplant experiment is done! Though maybe not quite ...

Anyway, here's the marinade I used. I combined the "bacon" recipe I posted earlier in this thread with one of my favorite beef jerky marinades from years past. I'm sure any good marinade would do.

4 oz Bragg's
4 oz ume plum vinegar
4 oz agave nectar
1/4 tsp cayenne pepper
Generous shake of powdered ginger
Generous shake of powdered garlic

I cut the eggplant ends off, then cut the rest crosswise into quarter-inch rounds. Then I cut the whole batch once through to make semi-circles so as to have bite-sized pieces. I put those into a plastic container with a tight-fitting lid, added the marinade, and let it marinate in the refrigerator overnight, turning and rolling it any time I was nearby, so as to cover and soak the pieces as much as possible.

Then I just laid them out directly on the dehydrator screen and dried them until they were crunchy. This makes a pretty nice snack!

My other experimental technique was a flop. I made a slurry like fruit leather, with the marinade mixed right in. I put it onto a piece of parchment in the dehydrator. Unfortunately, while it eventually dried and actually tasted a bit better than the other (because the marinade was mixed in, instead of just lightly coating the outside of each piece), I couldn't get it off the paper and it wasn't worth it.

I still like the concept, though. At some point in the future I may try again, this time adding raw flax meal or psyllium husks to the processed mix to thicken it up a bit. Then I'd form "cookies" on the parchment and turn them off it directly onto the screen as soon as possible. They probably wouldn't ever get as crunchy as the other method, and it's more trouble, but it still might be a tasty snack.

So there you have it. I hope someone else will take up the mantle now, HealthyBiz! And Res, I'm sure you could add green food coloring to make it more appealing, LOL.

I leave tomorrow for an extended vacation, so while I'll be looking at the forum, I won't be posting as much as usual. See you all when I get back!

[HealthyBiz]

MMMMmmmm...Kathy - Thanks! for posting the results of your eggplant experiment. I'm definitely going to try this. Of course, that means I'll need to find a dehydrator. But don't worry; it's been on my list since my first cleanse. I just never got around to it. It will be a little bit longer ... a few weeks or so ... before I'll be ready for solid food, but I'll let you know how it goes! Oh, and have a great vacation!

[Peiby]

I found this yesterday online (don't remember where, sorry!) and mentioned it in the cleansing forum and someone wanted the recipe. I sent her a PM, but here it is in case someone else wants to try it. I haven't yet because I am still cleansing, but I did go to the store last night to buy many of the ingredients so that I can make it 3 days after I am done!

Eggless Egg Salad


1 ½ pounds tofu, firm
½ cup eggless mayonnaise (Nasoya Nayonnaise is my favorite!)
2 red bell peppers, chopped finely
4 scallions (white and green parts), chopped finely
1 small carrot, finely shredded
3 Tbsp. chopped fresh parsley
2 stalks celery, finely chopped
1 tsp. onion granules
¼ tsp. turmeric
4 tsp. pickle relish
1 ½ Tbsp. prepared mustard
1 ½ tsp. sea salt
1 ½ tsp. garlic powder
Black pepper, to taste

In a large bowl, mash tofu with a fork or potato masher (alternatively, you may wish to finely cube the tofu). Add remaining ingredients and mix well. The resulting savory treat is wonderful as a sandwich spread, served on crackers, or as a side salad.

Variation:

Creamy Potato Salad:
In place of the mashed tofu, use:

4 large yukon potatoes
2 small red potatoes

Place potatoes in a large pot and cover with water. Boil for 25 minutes. Cool potatoes, peel, and cube. (Alternatively, you may simply steam the potatoes, peel, and cube - or leave the peels on for a more rustic potato salad)

Make the dressing as in the eggless egg salad (combining all the ingredients together, minus the mashed tofu). Combine the cubed potatoes with the dressing. You may serve the potato salad as is, or chill for two hours.

[cleansing15]

Recipes sound great, and Res- ooooh that raw apple pie sounds to die for. Anyone interested in sprouting lemme know. You've never had hummus until you've made (grown) you're own from scratch! I've found the garbonzos are the easiest to sprout also. Then just add a bit of EVOO (extra virgin olive oil - cold pressed), some raw tahini, some garlic {of course!] and maybe some red peppers and jalepenos and some of those habeneros if you like em.
YUM!

[Peiby]

Why do you need to sprout the beans? I have never heard of such a thing until I found that hummus recipe.

[Ginger]

Here's my all time favorite salad:

NO MERE SIDE SALAD 8 servings
For the salad:
2 tart green apples, cored and thinly sliced
Juice of 2 limes (about 3 tbl)
Grated zest of 1 lime
6 oz (3/4 c) artichoke hearts, drained and chopped
6 scallions, thinly sliced
1 seedless english cuke, peeled and thinly sliced into half moons
2 stalks celery, thinly sliced
8 pitted green olives, sliced
1 tsp fresh horseradish, grated
4 tbl cilantro, finely chopped plus more for garnish
1 c seedless green grapes, some sliced lengthwise
2 tbl light olive oil
salt and freshly ground white pepper
2 avacados, peeled and cut into large chunks

For the lime vinagrette:
2 tbl water
1/4 c lime juice (about 3 limes)
1/4 c extra virgin olive oil
2 tbl white wine vinegar
salt and freshly ground white pepper
1 small garlic clove, minced
1 tbl minced scallions

For the salad: In a small bowl, coat the apple slices with the lime juice and set aside. In a medium bowl, combine the rest of the ingredients except avacado, salt and pepper to taste. add the apples. Arrange avacado on top.

For the vinaigrette: pour all ingredients into a container with a tight fitting lid, shake well. Pour over salad and lightly toss.

Per serving: 188 cal, 14 g fat, 2 g protein, 16 g carbs, 4 g fiber, 424 g sodium, 0 mg cholesterol, 2 g saturated fat

I like to put all the ingredients on top of a bed of greens. This is an awesome salad!!