Friday, April 22, 2011

raw foodist for a day!

the raw food adventure continues...but just for today. and then we'll get back to 30 days with monica the bachelorette and maybe a little easter!

this dish looked very enticing to me as i was searching for approachable recipes for a raw foodist to eat. it may sound involved but it only took me about twenty minutes to put together and it is a fantastic way to get to know how raw foodists make an otherwise very not-raw dish... RAW!

let us begin. pasta with mozzarella, basil, tomatoes and a red pepper sauce. mmm sounds good, right? can it really be accomplished without pasta... or cheese? i was pretty impressed. give it a whirl and let me know what you think if you do!


tomato and macadamia mozzarella linguine
serves 4

for the linguine

4 medium carrots, ribboned
3 zucchini, ribboned
1/2 tbs salt
15 large basil leaves, chiffonade
2 tbs italian seasoning
2 cups cherry tomatoes

for the macadamia mozzarella

1/2 cup macadamia nuts
1/2 cup cashews
1 tbs tamari (soy sauce if you don't have tamari)
2 tsp lemon juice
1/4 cup water
1 tbs nutritional yeast (can be found in the bulk section of whole foods, central market, etc.)

for the red pepper sauce

1/2 cup pine nuts
1 red pepper, roughly chopped
1/2 tbs lemon juice
1/2 tbs agave

- ribbon the carrots and zucchini with a vegetable peeler or mandoline.
- combine linguine with the salt and mix well by hand. allow to sit while crafting mozzarella.
- combine mozzarella ingredients in a vita mix or food processor (i used a blender though) and blend until creamy. add a few tbs of water if desired and set aside.
- mix red pepper sauce ingredients in vita mix or blender until smooth and also set aside.
- drain water off of "linguine," combine with mozzarella and stir in the basil, tomatoes and seasonings. drizzle with red pepper sauce.

i also served this with a spinach salad and a lemon vinaigrette. great for a summer evening. end the night with a little lemon basil granita and you're basically going to lose ten pounds in a day. just saying. it's so possible to eat light and be satisfied. just takes a little thinkin'!

have a great saturday! i plan on spending mine downtown, on soco, at a gregory brother's concert and hanging out at barton springs. AUSTIN, I LOVE YOU!!!


Thursday, April 21, 2011

8/30



i know you don't believe it BUT monica is back!! and here is our eighth recipe together. inspired by my recent trip to see miss sarah claire smith touring with beauty and the beast. sarah claire introduced me to raw food and although i don't think i could kick it raw permanently, i really respect the art and want to model more meals after raw principles. the next meal i will show you will be more of a real raw food meal but this is a good introduction!

sarah claire and i ate this as more of a salad but this would accompany any burger or other picnic foods really well!

monica even made hers with broccoli slaw because she didn't want to fool with cutting up cabbage! do what you like. make it yours! gear up for summer, people!



asian slaw
serves 4 as a side

1/2 a nappa cabbage, sliced thin
3 green onions, chopped fine
1 medium carrot, peeled or shredded
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 tbs mint, chiffonade
1 tsp finely grated ginger
3 tbs apple cider vinegar
2 tbs tamari or soy sauce
1 tbs lime juice
1/4 cup peanut butter

- prepare above vegetables and herbs, toss.
- combine ginger, vinegar, tamari, lime and peanut butter in a blender and mix until smooth.
- toss with veggie mix and serve.

Sunday, April 17, 2011

pad thai



we're having an asian food celebration on easter sunday. in preparation for this event, i'm refining my pad thai skills, which are poor at best. it's all in the sauce. screw that up and you're TOAST!

i've messed it up a few times before but not today! today, i won! today, i am the victor. dramatic. not sorry.

i might want to experiment with a stronger flavored sauce eventually but for now i am pleased to present you with :



first try pad thai
serves 6/takes about 45 minutes

things you need :

package of thai rice noodles
3 chicken breasts
3 cloves garlic, chopped
2 eggs
3 limes, cut into wedges
2 cups bean sprouts
1/2 cup chopped, roasted peanuts
1/3 cup chopped green onion
1 cup tamarind water
1 cup cream of coconut
1/2 cup fish sauce
1 cup water

- first, soak your rice noodles in room temperature water for about 40 minutes.
- once the noodles are soaking, make your sauce by combining the tamarind, coconut, fish sauce and water. simmer in a saucepan for about 20 minutes and set aside.
- get out your best wok, and drizzle 2 tbs olive oil. set to medium high heat and place thinly sliced chicken into the wok with a little salt and the garlic. cook until browned and remove.
- add 2 more tbs olive oil to the wok and throw in your noodles. stir for a few minutes until they begin to take on the browning of the wok, make a hole in the middle, crack your eggs and stir fry until the egg is cooked.
- add your sauce and incorporate into the noodles. toss the chicken back in.
- top with bean sprouts, peanuts, green onion and fresh squeezed lime.