vegan, gluten-free, raw adaptable, makes 2 servings or 1 big bowl if you're hungry

I’ve been absolutely addicted to this happy bowl of explosive flavor bliss. It has been the perfect lunch and body fuel after my morning workouts, so I wanted to share it with you. Especially if you might think veggies and quinoa equates to boring and more boring.

Contrary to popular belief, quinoa is not actually a grain, but the seed of a plant, Chenopodim, which is related to spinach and swiss chard.  The many nutritional aspects make it so excellent for replenishing the body after a strenuous workout.  Quinoa contains all nine essential amino acids, making it a complete protein source (meat eaters take note). It’s very high in iron, manganese, magnesium, fiber, riboflavin, various antioxidants, vitamin E, and the omega fatty acids our brains need. Really, quinoa is one of those things that has practically a perfect nutritional profile.

Take all this power, add raw veggies and herbs, and you have something spectacular! The best thing about this recipe is that it doesn’t even have to be a “recipe”. You use whatever favorite veggies and herbs you have on hand. The key to the yummiest outcome is building flavor from the beginning on through the final toss of the dish. Nothing does a better job of that than adding aromatics like garlic and shallots, and then plenty of fresh herbs to finish. Dried ones work well too. I really love the hearty Italian flavor that oregano adds here (just make sure the dried herbs haven’t been in the pantry for 5 years).

Most all ingredients in this dish are raw, except for the quinoa.  I use packaged ready-sprouted quinoa, but opt to heat it through because the flavor and digestibility works better for me. Using a low sodium, organic, and home made vegetable broth adds a great flavor layer.  You can certainly choose to soak and sprout quinoa on your own for a raw application, just be sure to plenty season it.

Prepare the quinoa:

1/2 cup sprouted quinoa
1 cup vegetable broth
1 tsp dried oregano
1 tsp minced fresh garlic
1 tsp minced fresh shallot
1/2 tsp sea salt
pinch crushed red pepper

Combine all ingredients in a small saucepan and bring to a light boil. Reduce the heat to lowest setting, cover, and let simmer for 15 minutes until all liquid is absorbed.

Prepare veggies:

Thinly slice and layer into a large bowl:

1/2 cup baby bell peppers in assorted colors
1/2 cup shiitake mushroom caps
1/2 cup fennel bulb
1/2 cup halved grape tomatoes

When quinoa is ready, tumble over the top of the layered veggies. Allow to sit for about 5 minutes. Then add:

1/2 cup chopped parsley
1/2 cup chopped fresh basil
1/4 cup chopped fresh dill
1/4 cup chopped fennel fronds

Toss thoroughly and enjoy, enjoy, enjoy!

<3, JMK

raw & vegan adaptable, makes 6

My Greek husband is not a fan of stuffed peppers – in the traditional Greek, or otherwise method.  Honestly, rice or meat stuffed peppers have never appealed to me either, so I took the liberty to try something much more fresh and flavorful.  These did not disappoint.

As far as the family guinea pigs were concerned, it was the stuffing that was the star of this presentation. The peppers were just a vehicle to serve it. But I happened to think the peppers were just perfect, and how could you overlook those carnival happy colors?

I used ready sprouted quinoa (available at health food markets), and soaked it in hot water in a covered bowl for about 40 minutes until tender. You can cook quinoa according to package instructions, or keep it “raw” by soaking it for 24 to 26 hours, allowing it to sprout. The texture will be firmer to the bite and have a more “earthy” taste.

I also opted to roast the peppers conventionally rather than dehydrate them. For me, it does my stomach and taste buds better. Alternatively, you can pop them in the dehydrator after drizzling with olive oil, at 115∘until they’re soft but still hold their shape, about 6 hours.

Lastly, this recipe includes goat’s milk feta cheese. If you are vegan, omit it.

Begin with:

3 medium sized bell peppers, in an array of colors if possible. Just don’t choose green.

Preheat the oven to 375∘F. Halve the peppers lengthwise and remove the seeds. Drizzle with extra virgin olive oil and a pinch of sea salt and rub it all evenly, from the backsides and throughout the cavity. Put them face down on a foil lined baking sheet and bake until soft but still retaining shape and bright color, about 15 to 20 minutes.

For the quinoa stuffing you will need:

1 cup quinoa, prepared as per package instructions or raw preparation
1 small zucchini, cut into small quartered chunks
4 oz. cubed goat’s milk feta
1/4 cup cured black olives, pitted and chopped
1/2 cup fresh chopped parsley
1/4 cup fresh chopped oregano
1/4 cup fresh chopped dill
1/4 cup fresh chopped chives
1 tbs extra virgin olive oil
1/8 tsp cayenne pepper
juice of 1 lemon + 1 tsp lemon zest
sea salt and fresh black pepper

To garnish & serve:

extra virgin olive oil
parsley sprigs
pinch sweet ground paprika

Assembly:

Combine all quinoa stuffing ingredients in a large bowl. Season to taste with sea salt n pepper. Gently toss until all seasonings and herbs are evenly combined.

Spoon quinoa mixture into each pepper. Arrange on a plate, drizzle with extra virgin olive oil and a sprinkling of paprika. Garnish with parsley sprig and serve.

<3, JMK

Raw vegan, gluten-free, serves 4 sides or 1 all day long :)

This is a VERY addicting salad that will definitely get you into the spring season spirit.

Until today, we in Central Florida have lately been spoiled with temperatures that are more like early summer than late February or early March!  So this has been a wonderful light-weight but satisfying salad that I’ve been grazing off of during these warm days while getting my new garden started. It has a nice combo punch of crisp, cool, tangy, sweet, nutty, salty, and of course licorice-y.  Did I mention that I have a full blown fennel addiction?  I never buy celery anymore. For anything that calls for celery, I’m all in with fennel instead. Happily.

Textures – that is, the shape and size of the cuts of veggies matters. It really governs the flavor intensities and the entire flavor balance of a dish. In this salad, the fennel, green apple, and red onion are sliced mandoline thin. This keeps them from overpowering one another and creates a light, cool, crispness. I also prefer young, smaller fennel to larger bulbs. They’re much sweeter and milder.

First, thinly slice or use a mandoline:

1 medium sized fennel bulb, or 2 small bulbs
1/2 small Granny Smith apple
1/2 small red onion

Place into a bowl.

Coarsely chop:

1/2 cup of shelled pistachios and
a handful of fennel fronds and parsley

Finely mince:

1/2 of a seeded jalepeño or serrano pepper.

Add remaining ingredients to bowl. Finally, squeeze over the juice of a small lemon, drizzle lightly with extra virgin olive oil, and season to taste with a delicate sea salt (such as fleur de sel), and white pepper. Toss well and serve.

<3, JMK

{ raw vegan, gluten-free, makes 10-12 involtini }

Who says raw food cannot be hearty and fill you up?

One of the most common misconceptions of the raw food diet is that a meal can’t possibly be substantial enough to stick to the ribs.  Salads and carrot sticks?  Oh puuulease.

Oh sure, anyone would get bored with the everyday salad and carrot sticks.  But ounce for ounce, raw food is most nutritionally dense, which translates to satisfying and filling your belly faster and with surprisingly less of a quantity than a lot of cooked foods.

This is especially the case when raw dishes are made creatively with multiple components and flavors.  When just a few ingredients such as macadamia nuts, tomatoes, spinach, and squash come together to create for example, this involtini, their nutritional values are inherently maintained.  Since we begin eating with our eyes first, it often comes as a surprise when a perceivably “light” dish can slow your chowing down faster than expected.

{ straightneck squash }

{ perfect in a casserole dish }

Involtini, also known as “rollatini”, is typically made with breaded and fried eggplant strips rolled with ricotta cheese, topped with mozzarella, and baked.  As much as I would have loved to use eggplant here, I’ve unfortunately developed a progressive intolerance to it over the years.  Straight neck yellow squash made a fine stand-in, but by all means use eggplant if you desire.

Macadamias are some of my favorite nuts to use for cheese substitutes, especially for creamier varieties like ricotta.  Like any nut-based “cheese”, a comparison shouldn’t be taken too literally to its dairy counterpart, because nut cheeses have rich, delicious flavor profiles and textures all their own.

This involtini dish is perfect for four or more people, as two to three of them will fill you well as a main course.  The marinara and “raw”cotta can be made up to two days in advance. Serve with a salad of colorful seasonal greens, and this makes an easy and impressive meal that’s perfect for introducing those new to raw food.

{ pretty on a plate }

For the marinara:

2 lbs roma tomatoes (about 10-12 medium sized), sliced in half lengthwise
8 sundried tomatoes in extra virgin olive oil
4 to 5 smashed garlic cloves
3 tbsp chopped fresh basil
3 tbsp chopped fresh parsley
2 tbsp extra virgin olive oil
pinch of crushed red pepper
1 tsp sea salt
cup of water

Put the roma tomatoes in a large bowl, add all ingredients except for the sundried tomatoes and water, and gently toss to evenly distributing herbs, olive oil, garlic and salt. Allow to marinate for 1 hour. On lined dehydrator trays, place tomato halves cut side up. Press the garlic cloves inside random tomato halves. Pour over extra marinade from bowl, and dehydrate at 115 degrees for 18 to 20 hours until tomatoes are reduced and “roasted” in appearance.

In a food processor, add the romas, sun-dried tomatoes, and 2 of the garlic cloves (discard or save remainder for another use). Process until well blended. The mixture will be thick, so begin streaming water little by little until there is a marinara sauce consistency. Check for seasonings and make adjustments if necessary. Add more basil and parsley if desired.

Macadamia “raw”cotta:

1 cup macadamia nuts, soaked 8 hours
1/4 cup pine nuts, soaked 4 to 6 hours
1 garlic clove
1 tsp lemon juice
1 tsp nutritional yeast
1 tsp sea salt
cold water

First blend all ingredients, except for water in food processor until very crumbly. Gradually stream in cold water until creamy, light and fluffy.

For squash, breading, & spinach:

3 to 4 large straight neck or goldbar squash
sea salt
extra virgin olive oil

1 cup golden flax meal
1 tbsp finely minced basil
1 tbsp finely minced parsley
1/2 tsp sea salt
1/8 tsp cayenne pepper

8 oz fresh baby spinach
sea salt
extra virgin olive oil

With a wide vegetable peeler, slice squash lengthwise from end to end as evenly as possible. The thickness should be that of a lasagna noodle. Continue peeling one side until the seeds are reached, then rotate squash to peel each side evenly. Lay the peeled squash layer by layer in a square or rectangular casserole dish, lightly sprinkling each layer with sea salt. Allow to sit 1/2 hour, then drain excess water. Drizzle squash lightly with olive oil.

Meanwhile, combine flax meal, basil, parsley, salt, and cayenne in another casserole dish and mix well with a fork. Coat each slice of squash in the breading on both sides and then place on dehydrator trays. Dehydrate at 115 degrees for a little over an hour, until it gets lightly crisp.

While the squash is dehydrating, add the spinach to a large bowl and very lightly drizzle with olive oil, then sprinkle with sea salt. Use hands to toss and distribute the olive oil and salt evenly. Allow to marinate and wilt while the squash is dehydrating, and periodically use your hands to remix.

Involtini assembly:

First, in a casserole serving dish, spoon in some marinara to cover the bottom of the dish.

Take two like-sized slices of squash, even in length, and lay them on a flat surface slightly overlapping each other with the ends closest to you. Spoon on about 1 tablespoon of the rawcotta and spread evenly from end to end. Repeat using an even layer of the spinach, and carefully take the ends close to you and roll into a pinwheel. Carefully place each involtini into the casserole dish on top of the marinara.

The casserole dish can be kept at the bottom of a dehydrator or warm oven for up to an hour before serving.

<3, JMK

{ the 1st attempt at a raw vegan Hungarian Dobos Torte was a crumbly flop }

There’s no other way to put it.  I’ve been creamed by the Hungarian dobos torte.  At least after the first attempt.

I chose Earthmother’s entry as the winner of my sinful pleasures dessert contest last week, knowing full well I might be wandering too far into unknown (in this case, Hungarian) territory.  But the beauty and unique drool-worthiness of the original recipe made it a challenge I couldn’t pass up.  Although the finished product fell flat, or more like squashed, it wasn’t a total loss.

I’ll first explain how I went about the process of recreation.  I decidedly went for a miniaturized torte due to cost and overall uncertainty to the finished product.  Thank goodness.

I used a traditional recipe submitted by Earthmother with the entry, and broke it down section by section.  The easiest and most successful part was the chocolate.  I’ve got plenty left to make more goodies even after I’ve been in and out of sugar comas (yes this can happen with raw food) from testing, testing, testing and eating spoonfuls of it.

{ raw vegan chocolate }

There are two ingredients that made this chocolate different than any other chocolate I’ve made.  In the original torte recipe, it calls for “3 tablespoons strong coffee”, and so I followed suit by grinding fresh espresso beans and adding 2 tablespoons.  The result was a subtle enhancement to the dark richness raw chocolate already tends to have, and the coffee flavor is only slightly detectable.

The other component was a product I purchased weeks ago to try it out, and this happened to be the perfect occasion.  If you aren’t familiar with agave inulin, it’s practically a dead ringer for confectioners’ sugar.  Fine and powdery, it isn’t nearly as sweet as confectionary but it does lend the same physical characteristics.  The taste is very light and delicate, which is kind of nice rather than a powerful sugar surge.  Now, I don’t believe this agave inulin is raw, but the Viv Agave product (available at Whole Foods Market)  is stated as “organic, prebiotic, and probiotic”.  And when making sweets that call for confectioners’ sugar I think it’s a very good compromise.

So the original torte recipe is emphatic on using vanilla confectioners’ sugar  both in the chocolate and the cake.  As you can see from the photo, I used vanilla inulin but I also added 1 1/2 scraped vanilla beans to the mix.  For the raw translation, I’m not sure that it made a big difference in flavor, perhaps very subtly it did.  But the product was fun to work with and I can see where it would be a great feature for other raw desserts.

{ agave inulin package, inulin mixed with vanilla }

{ bowl of agave inulin mixed with scraped vanilla beans }

On to the next main component of the dobos torte monster: the golden cake layers.  I was pretty enthusiastic while making this “batter” since the test specimens I whipped up seemed successful.  Again I used agave inulin, in addition to coconut flour.  True raw coconut flour is made simply by dehydrating young coconut meat and grinding it to flour consistency.  Bob’s Red Mill also makes packaged coconut flour, but since there’s no stipulation to whether it’s raw on the label, I have to assume it isn’t.  My thoughts behind using coconut flour and the agave inulin was that it would help to create a truer light “cake” texture that wasn’t too dense.  Maybe the macadamia nuts screwed it up? I’m not sure.  But when it came out of the dehydrator (maybe a little too done) it was far from the light cake texture I’d hoped for.  It tasted good, but it was dry and cracking up.

{ cutting out the cake layers }

Still trying to make it work, I went ahead using a ring form to punch the layers but it continued to break apart. “No way!” I thought.  I was gonna keep this thing together somehow, and surely the thick chocolate would help glue it all together.  Wrong!

{ dabbing on the chocolate }

By the time I assembled and stacked all five layers, they began to collapse under their own weight.  The chocolate oozed from every side, the cake continued to crack and slide around upon each chocolate layer.  But I had just one more idea in the hopes of salvage.  I let this torteless thing rest until it appeared to be well settled.  Then I took a very sharp knife and attempted to clean up the edges to its intended round, uniform shape.  NOPE, no deal.

{ torteless mess }

The final step would have been to add the caramel glaze.  I think I still have a good idea of how to do that, but as you can see it didn’t quite get that far.  Despite this total construction fail, the chocolate was really good and the cake may have been better had I not let it go all night in the dehydrator.  So here’s how I did it:

The vanilla sugar:

1 cup Viv Agave organic blue agave inulin
1 1/2 vanilla beans, scraped

Blend together in a food processor until the sticky vanilla beans are evenly distributed.

The Chocolate:

1 cup cacao nibs
1/2 cup vanilla inulin
1/2 cup coconut oil
1/2 cup agave
1/2 cup maple syrup
2 tbsp finely ground espresso
1/4 tsp sea salt

Blend all ingredients together in a high speed blender or Vita-mix. I strongly recommend a blender versus a food processor to assure the chocolate becomes very smooth and silky.

The “cake”:

1 cup macadamia nuts, soaked at least 8 hours
1 cup sifted coconut flour
1 cup water
1/2 cup vanilla inulin
1/4 cup agave
1 tbs coconut oil
1/4 tsp sea salt

First, put the macadamias, agave, and coconut oil in a food processor and blend well. Then gradually add dry ingredients and blend again. A dough ball will form, and at this point begin drizzling in the cup of water until it becomes a sticky batter consistency. With an offset spatula, spread mixture about 1/4″ thick onto lined dehydrator trays and dehydrate until desired tenderness.

And finally…

Earthmother:   I know you were looking forward to this, so I hope the raw goodies make up for the wonder torte that socked it to me.  I still wouldn’t have chosen different, and this isn’t the last attempt!

<3, JMK

{ just a bite to start the week }

{ raw vegan, gluten-free }

When I see fresh English sweet peas, shoots, and greens at the market, it’s always a great indicator of spring making its arrival.  I literally just grabbed up a pint of peas and some pea greens this morning and whipped up this quick and easy amuse bouche.

Some of you have asked me why I don’t tend to give the exact recipes on Amuse Bouche Mondays.  Well, it’s mostly because (#1) I intended for these Mondays to be a sort of fun and informal “just a bite to start the week” and, even more the case, (#2) rather than plan or “design” the amuse in advance, I like to open my pantry and refrigerator on the very morning and challenge myself to what I can come up with relatively quickly.  Preparing raw food has quite a reputation of being time intensive, but does it always have to be?  This is a fun way to sort of be spontaneous, and it’s great practice in creativity.   This is not to say I never think up stuff in advance.  I do.  I just write it down in my notebook, and if the appeal sticks, I will do what prepping needs to be done.  In this case, the taro chips had to dehydrate for a few hours, but you can serve these mashed peas with pretty much any vehicle you fancy.

For this little amuse, the taro chips were made by slicing the whole root with a hand-held mandoline.  Then I salted them, sprayed them with olive oil, and dehydrated them for about 3 hours.  With a large mortar and pestle, I mashed the peas with a little bit of extra virgin olive oil, some chopped mint, a touch of curry powder, a sprinkling of sea salt, and a pinch of cayenne. That’s all.  So easy, so delicious.  The peas are delicate and sweet and really brighten up with the contrasting flavors of the mint, curry, and cayenne.

<3, JMK

{ raw vegan, gluten-free, serves many }

My stepmother, Marigene, has been in my life for nearly 20 years now.  She’s from southern Alabama and was raised in the quintessential southern debutant fashion, à la modern day Gone with the Wind.  I’ve always loved spending time with her not only because I am fabulously entertained, but I learn something new with every visit.  She has served up better advice and educated me more on manners and etiquette than Ann Landers and Emily Post can dream up between the two of them.  All with an incredibly light, charming, and witty sense of humor that only a southern belle can dish, with drawl and all.

So with a proper southern upbringing, your know-how on cuisine and family recipes are ingrained in your brain and your soul,  then passed along.  We southerners take our food quite seriously, and I thank my father, my paternal grandparents, and Marigene for ingraining it all into me.  Things as simple sounding as say, a pimento cheese spread, has each his own family recipe.

With that said, this is my rawified version of Marigene’s pimento cheese spread, traditionally made with cottage cheese, mayo, and jarred pimentos.  My version comes pretty darned close, I certainly think it captures the spirit.  Marigene, this is for you! I think you’d be proud.

{ Caramelized Onion Flatbread }

Fresh pimento peppers are indigenous to Spain and the Mediterranean region.  They’re a heart shaped bell pepper, with a flavor like a cross between a bell pepper and a cherry pepper.  They can be difficult to find fresh, so it’s fine to substitute with red bell pepper, or mix bell pepper with a fresh cherry pepper.  First cut them into large chunks, sprinkle with salt and olive oil, and put them in a dehydrator (or oven on lowest setting) until they soften.

For the pimento “cheese” spread:

1 1/2 cups raw macadamia nuts, soaked 10-12 hours
1/2 cup pine nuts, soaked for 4-6 hours
1 cup red bell pepper and/or cherry peppers, dehydrated until soft and diced
1/2 cup filtered water (to thin)
1 tbs lemon juice
1 tbs nutritional yeast
1 garlic clove
dash of hot sauce
1 tsp sea salt

Blend all ingredients except for the water in a food processor until well blended. Gradually add water until you get a thick, creamy consistency. The spread will be soft and fluffy. For a more dense cheese, spread onto a lined dehydrator tray and dehydrate until desired thickness and dryness is reached, then refrigerate. Pimento cheese spread will keep up to 5 days.

{ Great on celery too! }

Caramelized onion flatbread:

3 cups red onion, thinly sliced (will yield 1 cup reduced)
1 tsp agave
sea salt
1 tbs extra virgin olive oil

2 cups roughly chopped zucchini
2 cups almond flour
1 cup golden flax meal
1/2 cup golden flax seeds
1/4 cup extra virgin olive oil
1 garlic clove
2 tsp dried tarragon
2 tsp dried thyme
2 tsp sea salt
1/4 tsp cayenne pepper
freshly ground black pepper

First prepare the onions: place sliced onions in bowl, liberally season with sea salt, and allow to sit for about 1 hour. Drain excess liquid, drizzle in agave, 1 tablespoon extra virgin olive oil and mix well. Spread onto a lined dehydrator tray and dehydrate at 115 degrees for 2-3 hours, until onions are very soft, reduced and “caramelized”. This will yield about 1 cup.

Meanwhile, put almond flour, flax meal, and flax seeds in a large mixing bowl. Process the remaining ingredients in a food processor until smooth. Pour into the dry ingredients, and mix well until very well blended. Divide mixture to spread evenly onto 2 lined dehydrator trays, about 1/8″ thick. Dehydrate at 115 degrees for 4 hours, until lightly hardened but pliable. Carefully flip onto mesh dehydrator trays (underside of flatbread will still be soft and sticky). At this stage, sample the flatbread for saltiness. If desired, sprinkle sea salt over top of flatbread. Dehydrate for 12 hours longer until crispy.

<3, JMK

{ just a bite to start the week }

{ raw vegan, gluten-free, great for a party }

A few nights ago a friend of mine hosted her monthly evening business meeting and recruited my assistance on some healthy, easy finger foods with a raw twist.  Although her meetings are in no way about food, Tessa is known for her creativity and unexpected, innovative touches.  She wanted to replace the typical offerings of chicken wings, mozzarella sticks, and vegetable platters with their accompanying ranch dressing swimming pool with something delicious and optimally healthy, yet undetectable by the attendees.

These quinoa bites are a real flavor experience, so much so that your attention is focused on the fun tart-sweet-spicy-nutty contrasts in your mouth.  No boring “health” food here!

But it is commonly known how insanely healthy quinoa is for us.  You may choose to soak and sprout it to keep it all raw, or cook it in the traditional manner.  Either way, quinoa is so loaded with vital nutrients and minerals like complete-protein amino acids, magnesium, riboflavin, and antioxidants, that your body will greatly benefit from this nutritional gold mine.  The true magic comes in the moroccan flavors: tart preserved lemon, sweet zesty sundried tomatoes, spicy minced jalepeno, and a cinnamon-based seasoning blend.

For this Moroccan style quinoa, I simply tossed in finely chopped preserved lemon, sun-dried tomatoes, green onions, jalepeno, fresh mint, cilantro, and pine nuts.  The mixture was given a good drizzle of extra virgin olive oil, and finished with sea salt.  Finally, I gave it all a liberal seasoning of Sambhar curry powder.  Sambhar curry is a delicious cinnamon based season-all you can find at Whole Foods in the spice isle.  Alternatively, you can mix together your own seasoning blend of ground cinnamon, coriander, cumin, paprika, and chili powder.

With a melon baller, spoon the quinoa mixture into a cucumber cup: a slender English cucumber cut into 3/4″ segments and hollowed out nearly all the way through with a melon baller. Serve to your guests and hear them “mmmm”, “ooooooh”, and “ahhhhhmmm”, as Tessa’s guests did!

<3, JMK

{ raw vegan, gluten-free, serves 2-4 as appetizer }

One of the easiest, most brilliant ways to introduce yourself or anyone to raw foods is to mimic a fried food preparation. All of the texture, flavor, crunch, heartiness, and messy fingers exist plentifully without any of the health consequences like clogged arteries, high cholesterol, high blood pressure, and obesity.  Not only that, all of the vitamins, minerals, and digestive enzymes are intact to nourish your body the best way possible.

There’s a plethora of choices when it comes to what vegetables to use for a “fritto misto”.  The key is to make sure that they’re not too thick and cut uniformly so that their sizes and weights allow them to crisp up evenly.  And what fun would finger food be without a delicious dipping sauce?  Meyer lemons are abundant this time of year and I’m IN LOVE with them.  They taste like a cross between a lemon and an orange.  Fair warning…this tahini sauce blended with meyer lemon juice, basil, and garlic is incredibly addicting.  Use it on everything!

To prepare the “fritto misto”:

2 cups cauliflower florets, sliced about 1/4″ thick
small bunch thin asparagus, trimmed
1/2 large fennel bulb, sliced thin (about 1 cup)
6 green onions, trimmed and cut into halves
juice of 1/2 lemon
extra virgin olive oil
1 cup golden flax meal
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp finely minced garlic
1 tsp sea salt + 1/2 tsp
freshly ground black pepper
pinch of cayenne

Put the vegetables in a large bowl, squeeze over lemon juice, sprinkle with 1/2 tsp sea salt, carefully toss to coat and allow to marinate for 1 hour. Meanwhile, in a separate bowl combine the flax meal, 1 tsp sea salt, thyme, rosemary, garlic, cayenne, and black pepper. Mix with a fork until well blended.

Drain off any excess liquid from the vegetables and drizzle them liberally with extra virgin olive oil. Take about 3 to 4 veggies at a time and completely coat them in the flax meal mixture, then place on lined dehydrator trays. Dehydrate at 115 degrees for about 4 to 5 hours, or until the veggies reach desired crispness.

Meyer lemon basil tahini:

1/2 cup raw tahini
1/2 cup packed fresh basil
juice of 1 meyer lemon
small garlic clove
1/2 tsp sea salt
cold water for thinning

Blend all ingredients in a food processor. Use the water to thin as necessary, until the tahini sauce is smooth and creamy.

<3, JMK

{ just a bite to start the week }

{ raw vegan, gluten-free, macrobiotic }

Around the time I was diagnosed with Crohn’s disease in 2003, I delved into the world of macrobiotics.  By short definition, the philosophy behind macrobiotics follows the yin and yang principal of balance.  A macrobiotic diet characterizes foods with properties such as hot or cold, acid or alkaline, constrictive or expansive, calming or stimulating.  It’s a rather simple logic that brings you back to basics, and I’ve since carried on many components of macrobiotics into the raw foods lifestyle and the way I prepare food today.

A dominant feature in macrobiotics is the use of fermented foods such as miso, pickles, soy sauce, and umeboshi plums, which are extremely alkaline to the body.  Why is alkalinity important?  A simple test of the pH levels of our bodily fluids can tell quite a bit of how well we’re doing, what the foods we’re eating are doing to us, and how closely we’re mingling with disease.  Disease occurs in  a highly acidic environment, so the ideal balance to maintain is a 3 to 1 ingestion of alkaline and acidic foods.  Click here for more information and food designation.

{ zucchini cut 1" x 1" }

Now I happen to love salty, fermented foods.  Hand me a pickled radish over a cookie.  This also explains why I’m so attracted to Asian food, specifically Japanese (also the origin of macrobiotics) and this zucchini pavé has a decidedly Japanese twist.

{ whole umeboshi plums with shiso }

I made these mini pavés by cutting zucchini into 1″ x 1″ thin, bite-sized slices, then salted them, misted them with olive oil and let them sit pressed between paper towels and a heavy skillet for about an hour.  For each pavé, 4 pieces of the zucchini were layered with nori, finely minced scallion and pickled daikon, and topped with basil and sesame seeds.  The accompanying sauce is made with sweet white miso, umeboshi plum, shiso, lemon infused olive oil, and ginger blended together in a food processor.

<3, JMK