Archive for the ‘Raw Food Basics’ Category

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RAW FOOD BASICS : HOW TO MAKE ALMOND MILK

December 4, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

You can use almond milk in a variety of delicious ways : drink it as is, infuse it with spices to make indian chai, add cacao powder and sweetener for hot chocolate, pour it over muesli or granola, use it in smoothies, pudding and raw ice creams or to make soups creamy, …

Once you try making your own almond milk, believe me, you will never go back to the store-bought variety. Not only does it taste better, it is super easy to make and you have 100% control over what goes into your almond milk. No sugar, no starch, no sunflower oil, just almonds and water.

Almond milk

 

 

Makes 1 litre :

1 cup organic almonds, soaked overnight

4 cups pure fresh water

Drain and rinse the almonds. Place them in your blender with the water and blend thoroughly.

Strain through a nut milk bag or a very fine sieve. Keep the pulp to make raw food cakes.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW FOODS BASICS : HOW TO MAKE RAW DEHYDRATED BUCKWHEATIES

October 6, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

I used BUCKWHEATIES in the superfood layer of the much loved birthday cake I made a few days ago.

What are buckwheaties ? They are simply shelled buckwheat groats that have been sprouted, then dehydrated. Don’t get fooled by the name, as while one might think buckwheat is a grain, it is actually a seed, which makes it a suitable gluten-free substitute. It is very easy to digest and is a high quality protein source as it contains all eight essential amino acids.

Raw, buckwheaties are used whole to add crunch to salads, soups, burgers, crackers, muesli / granola and snack bars / balls. They are also often ground into a fine flour and used in cakes, breads, crackers, pizza bases, you name it.

It is super easy to make your own, this is how :

Rinse the buckwheat groats in pure water. Add fresh water (it doesn’t really matter how much water, you just want enough to cover all of the buckwheat groats) and allow them to soak for about 20 minutes. Most nuts and seeds need soaking for longer, but buckwheat actually absorbs water really quick. If you soak them longer, which I used to do, it’s ok, but the water will turn slippery, and you will have to rinse several times to get clear water at every rinsing stage. I have recently discovered that soaking then for just 15 to 20 minutes will stop this from happening and make the whole process easier.

After soaking, drain and rinse. If you soaked your groats longer, you will have to rinse several times (it can take up to 5 times !), until the water runs clear and not slippery any more. After the last rinse, leave the groats to drain further in a warm place. Repeat again around mid-day, then at night.

The next morning, you should have little sprouts. Continue the rinsing and draining 2 to 3 times a day until you have your cute little sprouts have reached the desired length  I like to keep them really short, so just 2 days is enough for me, but you can sprout them longer.

Give them a last rinse, drain, spread on dehydrator trays and dehydrate for 8 to 12 hours, until dry and crunchy.

They will keep for months stored in an airtight container. So you can either make just what you need (1 cup dry buckwheat will yield about 1 1/2 cup buckwheaties) or make a bigger batch and use as and when needed.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW FERMENTED VEGETABLES IN CROCK POT

September 24, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Many ready-made foods are actually dead easy to make, and once one makes them, apart from a few exceptions, one usually never goes back to the store-bought versions. Fermented vegetables is one of such foods for me. It is ridiculously easy to make, taste way better than any store-bought jar, and last but not least, home-made means I can make it just how I like : choice of vegetables, slices one time, cubes or julienne the other, the  thickness of the slices, spices, …

You do not need a fermenting crock pot to make your own fermented vegetables, a home-made system works just as well, as discussed in this recipe for  homemade raw fermented vegetables / sauerkraut / kimchi.

But we literally always have a batch of vegetables fermenting, as we aim to eat fermented vegetables everyday for the probiotics. I decided to buy a purpose-built crock pot because it is a bit tidier than my previous technique. It is also more stable, it can even be considered decorative, and it means I have access to my large bowl to prepare big batches of kale chips

The process is exactly the same whether using a crock pot or not.

1. All your equipment should be perfectly clean, sterile, if possible. So start by washing your vegetables and washing your crock pot with boiling water. You don’t really need to use any soap, but you can rinse it with vinegar. Air dry.

2. Prepare the vegetables. I used a mandolin to make super thin strands of cabbage and carrot and leek slices. You can cut the vegetables using a knife, or use a food processor. If you use a mandolin, be very careful not to cut your fingers, as those babies have super sharp blades.

Prepare the cabbage first :

Add 1 tablespoon crystal or sea salt to the cabbage, and thoroughly massage the salt in.

Prepare the other vegetables :

By now, the cabbage will have softened and released some liquid. Add the other vegetables to the cabbage :

Put the vegetables into the crock pot, along with 1 litre of fresh pure water (spring water or flitered water). Using your fist, push the vegetables down. Cover them with the whole cabbage leaf you kept aside, and weigh them down with the stones :

Cover your crock pot :

Leave your crock in a warm room (like a kitchen). It will take a few days for the vegetables to ferment, 3 to 5. From day 2, the vegetables should start releasing some gas, and smelling ‘fermented’. Check on them and taste them daily.

Stop the fermenting process when you like it by transferring the vegetables to glass jars and putting them in the fridge. For crunchier vegetables, ferment then about 3 days. The longer they ferment, the stronger the taste and the softer the vegetables.

But again, remember, you do not need a crock pot to make your own home-made fermented vegetables / sauerkraut / kimchi.

To your good health

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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Super Easy Homemade RAW FERMENTED VEGETABLES / SAUERKRAUT / KIMCHI

August 26, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

   

As promised in the 5-minutes salad post, this is how I make my raw fermented vegetables, also known as sauerkraut or kimchi. Some recipes advice using probiotic powders or other starter cultures, which will of course influence the taste and the probiotic contents of the finished product, but I like this super easy recipe, using no starter at all. Using a fermentation crock pot also makes the whole process nice and tidy, but you don’t even need one.

It is as easy as 1-2-3, really :

1 white cabbage

about 500g carrots

2 leeks

about 1 tablespoon salt

enough water to cover the vegetables

1. Wash and prepare the vegetable. Keep the outer leaves of the cabbage and slice by hand or using a mandolin or a food processor. Peel the carrots and either slice them in full or half moons, or if you prefer, into thick julienne. Cut the leeks lengthwise, and then cut segments the size of a little finger.

2. Mix the vegetables together in a large bowl, add the salt and enough water to cover them. At this stage, cover the vegetables with the whole cabbage leaves and press down following your fermentation crock pot’s instructions, or press down using a plate and a weight, as shown on the picture. I use weights, but a big mason jar filled with water is perfect too. You want as little vegetables floating around as possible, ideally none.

3. Cover with a cloth, if using a home-made system. Store in a warm place and wait.

That’s it. I keep it on the kitchen counter, and from the second day, I can literally hear it fermenting : little blub blubs as bubbles are released to the surface. Mine is usually ready in 3 to 4 days, but the time it will take depends on the temperature of the room, the vegetable used, and of course, your personal taste. The longer you allow the vegetables to ferment, the more sour they will taste and the softer they will be. From the second day on, just go ahead and do your taste testing. When it tastes as you like it, transfer the kimchi into jars and store in the refrigerator to stop the fermentation.

One can get really creative with homemade fermented vegetables : use purple cabbage for a pink sauerkraut, use different vegetables, play with spices, … variations are endless !

What is your favourite fermented vegetables recipe ?

Keep Smiling

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

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