Posts Tagged ‘caramelised’

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RAW CARAMELISED ONIONS

November 19, 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.

Raw onions in their natural state are not exactly very palatable. But caramelised raw onions … seem to be a whole different food altogether : they virtually loose their sharp taste, and you can make them moist and crunchy (like deliciously soft cooked on the outside, still raw inside) or dehydrate them longer to make them drier and crunchier.

I love munching on them as such, they are great on a raw food pizza, to jazz up a salad or served as a side dish.

Serves 2 to 4 :

2 large red onions, sliced thin using a mandolin

2 tbsp olive oil

2 tbsp tamari

about 5 dates

just enough water to blend

Blend the dates with the olive oil, tamari and water until smooth. Thoroughly mix with the sliced onions in a large mixing bowl.

Dehydrate for a few hours for moist caramelised onions, or up to 12 hours for drier caramelised onions.

Will keep very well in an airtight container ; the drier they are, the longer they will keep.

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 DEHYDRATED FIG CANDY

November 12, 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.

All you need is 3 simple ingredients to make this raw fig candy is super easy to make and great to nibble on as a snack with tea, added in a salad or on top of canapes to make them look all sexy and fancy.

4 fresh figs, sliced thin, but not too thin

2 tbsp balsamic vinegar

1 tbsp yacon syrup or gave syrup (optional, but does the magic for a proper caramelised candy)

Allow everything to marinate in a bowl for a couple of hours or overnight. When the fig slices have nicely soaked the marinade, put them on a non stick dehydrator sheet and dehydrate for about 8 hours (less for a less dry candy) at 42°C.

Will keep in the fridge up to a few weeks, the drier the longer.

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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AVOCADO SPROUTS SALAD

October 20, 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 made this in no time for lunch today :

For 2 : 

1 small head salad of your choice

2 large handfuls radish sprouts (you can use alfalfa if you do’t like radish)

1 or 2 avocados, diced or cut into a fan

1 red bell pepper, diced fine

3 tbsp olive oil

1/2 lemon, freshly squeezed

1 tsp sweet white miso

1 tsp rice mirin

a few caramelised pecan nuts (optional)

Mix all ingredients into a bowl.

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 CARAMELISED PECAN NUTS

October 19, 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.

We are at that time of the year when the days get shorter and gloomier … But on the plus side, we are getting closer to the festive season !!! Make these little babies right now to make your salads more exciting and make again in a couple of months to nibble on around Christmas and New Year.

You need a blender, a dehydrator and several hours in front of you

1 cup pecan nuts, soaked for at least 4 hours or overnight

1/4 cup pitted dates (make sure you inspect each date to make sure there are no pits left), ideally soaked for a couple of hours

1 tbsp freshly squeezed lemon juice

1 tsp crystal salt or sea salt

1/4 cup pure water or more

Rinse and drain the soaked pecan nuts. Put them aside in a bowl.

Blend the dates with the lemon juice, salt and water. You might need to pause to scrape the sides of the blender and add a little bit of water to get a honey-like consistency. Pour the date dressing over the pecans and rub in with your hands.

Transfer the pecans to a dehydrator tray lined with a non-stick sheet and dehydrate until dry and crunchy. The pecans might still feel sticky to the touch, though.

Will keep in an airtight container in the fridge for a couple of weeks.

 Enjoy !

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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