Whoa, long time no post! Apologies for the sporadic and sparse behaviour – I have a new job which has taken over my blogging time. I promise the situation will change, but sadly not in the immediate future.
To all Tokyoites: Near Nakano Station just off the arcade I found a little stall selling gorgeous cold-pressed kale juice (300cc for about 400yen) as well as organic kale itself! Oh joy! I’m off to a rare potluck tomorrow and decided to make the gorgeous recipe below, as I happen to now have a lot of kale, red radishes, and apples. I hope you like it, too. The recipe is adapted from The Smitten Kitchen Cookbook.
- 1/2 cup pecans
- 8 ounces kale
- 4 to 5 medium radishes
- 1/2 cup dried cranberries (or cherries)
- 1 medium Granny Smith apple
- 3 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar (or white wine vinegar)
- 1 tbsp smooth Dijon mustard
- 1 1/2 tsp honey
- Sea salt and freshly ground pepper, to taste
Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant. Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl. Coarsely chop the pecans and cherries and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.
This one’s really authentic and REALLY sweet. A kid pleasure for sure, but in small amounts!
- 1 cup cashews, soaked
- 1 cup cacao butter, liquefied
- 1/2 cup coconut butter
- 1 cup agave
- 2 tblp vanilla extract
- 4 tbsp water
- pinch of salt
Blend all ingredients until smooth. Prepare 9” square cheesecake pan by greasing the sides with coconut oil and lining the bottom with parchment paper. Pour blended ingredients into prepared pan. Freeze for at least 1 hour to set. Can be stored in the freezer or refrigerator for several weeks. cut into bite size pieces when set. Makes approximately 3 dozen 1” pieces.
Mmmm chocolate…. These are a favourite of mine I learned from Matthew Kenny. Start by making this basic truffle batter. Once chilled, you roll the truffles and coat with ingredients of your choice. The cashew butter in this recipe replaces the traditional cream that would be used in making a chocolate ganache.
To melt cacao butter: Chop or grate into small pieces for easier melting. Place bowl of shaved cacao butter on top of another bowl of warm water (double boiler method). Stir until cacao butter has completely melted. Another method for melting, that takes a bit more time, is to place bowl of shaved cacao butter in the dehydrator at 105-115 degrees. Careful: Overheating your truffle batter can cause the mixture to separate.
- ¾ cup smooth cashew butter
- ½ cup agave
- ½ teaspoon vanilla
- 1/3 cup cacao grated butter, melted
- 1/4 cup water
- 1/3 cup cacao powder
- Pinch salt
Blend all ingredients except for cacao powder in a high-speed blender on low-medium speed until smooth. Add cacao powder and blend just until incorporated. Place in a pan in the freezer or refrigerator until firm. Be aware of the blender heating up, if it becomes too warm, stop and wait for it to cool down. Temperature can change the way the ingredients blend. Roll into individual balls and chill until they are ready to add toppings to. After rolling into balls, roll in cacao powder, crushed pistachio nuts, cacao nibs or topping of your choice. Chill until serving.
recipe by Veronica Grace
- 1/4 cup raw cashews (or raw sunflower seeds)
- 1/8 cup raw sesame seeds (or raw pine nuts) or 2 tbsp tahini
- 1/8-1/4 cup sunflower seeds (depending how thick you want it)
- 3-4 tbsp freshly squeezed lemon juice
- 1-2 medium cloves garlic, chopped
- 1 1/2 tsp mild miso
- 1/4 tsp kelp granules or other seaweed seasoning *optional
- 1/2 tsp of dried dill
- 2 dates or 1-2 tsp agave or other liquid sweetener
- 1/2-2/3 cup filtered water (to thin as desired)
- freshly ground black pepper to taste
Using a hand blender or in a regular blender, combine all ingredients(starting with 1 date or 1/2 tsp agave nectar) and purée until very smooth. Taste test. Add additional dates or agave nectar, garlic or lemon if desired to achieve the taste you are looking for. Add additional water to thin dressing if desired.
This dressing will thicken after refrigeration; you can thin it by stirring in 2-3 tsp water if desired. When thick, this dressing can be used as a veggie dip. Cashews are higher in fat than sunflower seeds, so it’s up to you which you would prefer to use. Cashews will yield a creamier dressing, but be higher in calories.
Makes about 1 cup, which covers more than 2 heads of romaine hearts chopped.
recipe by Matthew Kenney
- 1/4 cup almonds, soaked & dehydrated
- 1 tsp maple syrup
- 1/2 tsp lime juice
- 1/2 tsp tamari
- 1/4 tsp cayenne
Combine all ingredients in a bowl and then spread onto a non-stick dehydrator sheet. Dehydrate overnight at 115 degrees.
Ingredient Tagsagave almond butter almond milk almonds apple cider vinegar apples avocado balsamic vinegar bananas basil beets bell peppers black pepper blueberries Brazil nuts cabbage cacao butter cacao nibs cacao powder carob carrots cashews cayenne celery Celtic sea salt chia seeds (MILA) chili (chile, chilli) pepper cinnamon coconut coconut butter coconut flakes coconut milk coconut nectar coconut oil coconut water coriander leaves (cilantro) cranberries cucumbers cumin curry powder dates dill figs flax seeds garlic ginger grapes green onions hazelnuts hemp seeds Himalayan pink sea salt honey kale lemon juice lemons lemon zest lime juice limes lucuma maca macadamia nuts mango maple syrup mint miso nama shoyu (raw soy sauce) nutmeg nutritional yeast olive oil onion powder onions orange juice oranges oregano papaya paprika parsley pears pecans pineapple pine nuts pumpkin seeds raisins raspberries red bell peppers rosemary sea salt sesame oil sesame seeds spinach stevia strawberries sun-dried tomatoes sunflower seeds tahini tamari tomatoes vanilla walnuts zucchini
- Kale Salad with Apple, Cranberries and Pecans
- White Chocolate Fudge
- Raw Cacao Truffles
- Raw Vegan Caesar Salad Dressing/Dip
- Tamari Almonds
- Apple Aid
- Creamy Orange Crȇpes
- Trine’s Tabbouleh
- Raw German Chocolate Chia Energy Bites
- Mushroom Pate
- Go-to Green Smoothie
- Creamy Brazil Nut Milk
- Pasta Marinara
- Chia Seed Porridge
- Zucchini Noodles with Sweet Corn Mint Pesto
The Art of FlavourTaste is the ability to respond to dissolved molecules and ions called tastants. Humans detect taste with taste receptor cells. These are clustered in taste buds. Each taste bud has a pore that opens out to the surface of the tongue enabling molecules and ions taken into the mouth to reach the receptor cells inside. There are five primary taste sensations:
1) SALTINESS Add a salty flavour to your food by using natural Celtic, Himalayan, and sea salts, but go easy on the portions. Even natural salts are not actually that good for us. You can also use nama shoyu (raw soy sauce), garlic “salt,” sun-dried tomatoes, and celery. Saltiness brings out all the other flavours to balance, especially anything sweet, so adding a dash to your chocolate recipes is a good thing.
2) SWEETNESS Sweetness balances the salty taste in your uncooking. Raw honey may be the first sweet flavour that comes to mind, but you can also use agave syrup, plain old fruit, maple syrup, dates and other dried fruits such as figs and apricots. Keep in mind that honey is not vegan, and maple syrup is not really raw. Both are better than refined sugar, however, and are packed with minerals and vitamins.
3) SOURNESS Balance salty and sweet flavours with a sour taste. A recipe containing these three flavours will provide great balance. For a sour taste use citrus juices, tamarind, raspberries, cranberries, pickles, tomatoes, rejuvelacs, and vinegars.
In general if your recipe has a good balance of the 3 flavors above, it is going to taste yummy!
4) BITTERNESS Generally speaking, bitterness is not desirable in large quantities, but it so happens that bitter foods and herbs can be quite healthy. They can also be tasty in the right quantity. Green tea and Okinawan
goya(bitter gourd) are a case in point.
5) UMAMI Umami is a taste found naturally in seaweeds and is the response to salts of glutamic acid, like monosodium glutamate (MSG), a flavor enhancer used in many processed foods and in many Asian dishes. This stuff is definitely to be avoided, as is アミノ酸 (aminosan) found in far too many processed foods in Japan.
OTHER ASEPTS INFLUENCING FLAVOUR
A) AROMA Aromatics refer to the sense of smell, not taste, but they are closely related and influence each other. Aroma adds depth to flavours. Here are some aromatic ingredients to use in your uncooking: onions, garlic, shallots, leeks, celery, sweet peppers, ginger or galangal, citrus zest, kaffir lime leaves, and lemongrass. Aromatic herbs include parsley, rosemary, thyme, oregano, mint, etc. (fresh herbs are definitely better in the raw food context!) Aromas tend to come out far more when heating food, but do indeed apply to raw food preparation. Hot peppers and such like those listed below are also aromatic.
B) SPICINESS (HEAT) Spices add a combination of the above flavours, but also add different levels of heat, if not at least a “bite." Add dry spicy ingredients before marinating to balance the flavours better. Use oil to bring out the taste of dried herbs and spices. Items that add heat include black pepper, curries, chilis, cayenne, hot paprika, cumin, raw garlic, wasabi, cloves, tumeric, coriandar, mustards, etc.
C) CREAMINESS This is more of a texture than taste, but if all the spice is getting to be too much, a little nut mylk or kream can do wonders. No wonder so many hot Asian curries have coconut milk in them!
- Too spicy? Add some sweetness or creaminess
- Too sweet? Add some sour or spiciness
- Too sour? Add sweet
- Too bland? Add salt or some spiciness
- Too salty? Add sour
- Just needs a spark? Add acid or one of the aromatics added at the end of cooking, or just a touch of heat (spiciness)
- Too harsh? Try just a touch of sweetness
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