Posts Tagged ‘dehydrated’

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RAW ONION BHAJIS

October 29, 2013

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.

Indian food holds a very special place in my heart, as I spent a lot of time in India when I first became vegetarian many years ago. I was lucky to stay at a wonderful place with one of the best restaurants in town. The waiters and cooks took onto serving me an assortment (usually 3) of dishes every night, often not on the menu, so that I could discover a variety of Indian meals. And I took great pleasure at savouring what I had been served, eating with my fingers. Every dinner was a feast, really.

On a few nights, I was invited by my colleagues for dinner at their homes. Don’t even get me started on home-cooked Indian food … out of this world …

I have travelled a fair deal in India since then, but other than a few exceptions (I can give names …), most of the food I have had isn’t a patch on the delights I enjoyed as a newly-turned-vegetarian. I will be forever immensely grateful for that time, as I had the opportunity to taste pretty exceptionally good Indian food.

Which brings us to this Indian staple. Onion bhajis can be good. When the batter is light and delicate and they are fried in super hot and clean oil, then put on paper towels to drain a little of the oil and finally eaten still hot. But they are not exactly healthy. These raw onion bhajis are a great alternative.

Onion Bhaij

Serves 8 :

4 large red onions

1 cup sunflower seeds, soaked 4 to 8 hours

1 large carrot or red bell pepper

date, soaked at least 1 hour

sun-dried tomatoes, soaked at least 1 hour

2 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp tamari or liquid aminos

1 clove garlic

1 small red chilli (optional)

1 tbsp garam masala or curry powder

about 1/2 cup water or enough to blend

Prepare your onions : slice them as thin as you can (using a mandolin, if you have one).

Prepare the onion bhaji batter. Drain and rinse the sunflower seeds, date and sun-dried tomatoes. Blend all ingredients (except the onions …) together until smooth. Pour on the onion slices and mix thoroughly, using your 2 hands. You want the onion slices to be evenly coated in batter.

Arrange onto 2 dehydrator trays lined with a non stick sheet and dehydrate for 12 hours at 42C. Flip, remove the non stick sheet and dehydrate for another 6 to 12 hours, until dry but still chewy. Will keep in a glass food saver in the fridge for a little under a week.

Serve chunks of dehydrated onion bhaji on a bed of salad dressed with a simple oil and lemon juice or vinegar dressing, or in a salad leaf, with a raw seed sauce and some alfalfa sprouts.

Onion Bhaji on salad

Enjoy.

Do you like Indian food ? What is your favourite cuisine ?

Stay Well and Happy,

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 : © 2013 RAW FOOD ETC : Eat more RAW FOOD to look and feel great. FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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PURPLE KALE CHIPS

October 28, 2013

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.

It is well known that we should eat at least 5 fruits and vegetables. Switching to a raw food diet makes this really easy : raw food basically comprises of raw fruits and vegetables, nuts and seeds and sea vegetables. By eating a high raw diet, one will be eating way over the 5 servings, without even trying to.

An edible rainbow of nummy fruits and vegetables

What might be a bit less widely known is that ideally we should eat a raInbow diet.

This is a very simple way of looking at it and why it makes perfect sense : it is phytonutrients that give fruits and vegetables their colours. Each phytonutrient will give a certain colour, and will have specific beneficial effects on health. So eating a wide variety of colours (phytonutrients) ensures a wide spectrum of nutrients is covered.

Blue, indigo and violet seem to be the most difficult to cover. They are as important as the other colours, though, as they contain precious Resveratrol and Anthocyanin, which support heart and brain health and provide excellent antioxidant protection. Think blackcurrants, blackberries, blueberries, black grapes, plums, beetroots and eggplants.

PhytonutrientsPurple

And purple kale chips.

Purple Kale Chips

Serves 4 :

400g red or purple kale

1 cup or 150g cashew nuts or brazil nuts, soaked 4 to 8 hours

red bell peppers

1 small red onion

2 tbsp olive oil

lemon, freshly squeezed

1 tsp sweet white miso

2 tbsp nutritional yeast flakes *(not raw)

2 tbsp purple corn extract

Prepare your kale by discarding the hard stems and tearing it into not too small pieces and put it in your largest mixing bowl.

Chop the onions and bell peppers roughly. Blend the nuts. bell peppers, onion, olive oil, lemon juice, sweet miso, nutritional yeast and purple corn together until smooth. Pour the dressing over the kale and mix thoroughly using your 2 hands, to ensure the kale is evenly coated.

Spread your seasoned kale onto 2 dehydrator trays lined with non stick sheets and dehydrate at 42°C for about 12 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale chips until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy.

Are you the happy owner of a dehydrator ? If not, check out Excalibur, a big favourite amongst raw foodies everywhere : http://amzn.to/Tmc2VQ

Have you tried my other kale chips recipes ? Balsamic vinegar and paprika kale chipstamari kale chipsLebanese Zaatar kale chips, or salt and vinegar kale chipshemp sauce kale chips, just to name a few …

What is your favourite kale chips recipe ?

Do you have any tips to make sure you eat a rainbow diet ?

Stay Well and Happy,

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 :

© 2013 RAW FOOD ETC : Eat more RAW FOOD to look and feel great. FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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CREAMY RED KALE CHIPS

December 1, 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.

Kale chips made with thick creamy dressing are certainly more appealing as it gets colder. These ones are red all the way : the kale is red and the sauce has red onion, red bell peppers and red chili flakes. They taste deliciously sweet and slightly hot.

Red kale with creamy dressing

Creamy Red Kale Chips

Serves 4 :

400g red kale

1 cup brazil nuts, soaked 4 to 8 hours

red bell peppers

1 small red onion

2 tbsp olive oil

lemon, freshly squeezed

1 tsp sweet white miso

 

2 tbsp nutritional yeast flakes *(not raw)

Prepare your kale by discarding the hard stems and tearing it into not too small pieces and put it in your largest mixing bowl.

Remove the seeds from the bell peppers and chop them roughly. Also chop the onions roughly. Blend the bell peppers, onion, olive oil, lemon juice, sweet miso and nutritional yeast together. You will have quite a thick dressing, and you will need to stop your blender to scrape the sides or use your tamper, if you have a high speed blender.

Pour the dressing over the kale and mix thoroughly using your 2 hands, to ensure the kale is evenly coated.

Spread your seasoned kale onto 2 dehydrator trays lined with non stick sheets and dehydrate at 42°C for about 12 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale chips until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Have you tried my other kale chips recipes ? Balsamic vinegar and paprika kale chipstamari kale chipsLebanese Zaatar kale chips, or salt and vinegar kale chipshemp sauce kale chips, just to name a few …

What is your favourite kale chips recipe ?

Stay Well and Happy,

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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NAUGHTY CRUNCHY HEMP KALE CHIPS

November 27, 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.

Everyone should eat kale chips ! You certainly do not need to be a raw foodist or a vegan to enjoy kale chips. You get all the salty and crunchy naughtiness of eating crisps but with the health benefits. Eat kale chips everyday and that’s one of your “5 a day” taken care of.

And if you don’t have hemp seeds on hand, how about balsamic vinegar and paprika kale chips, tamari kale chips, Lebanese Zaatar kale chips, or salt and vinegar kale chips, just to name a few ?

Serves 4 :

400g Kale (I used green kale, works with any variety)

1/2 cup hulled hemps seeds

4 small tomatoes

1 small head celery

2  tbsp garlic infused olive oil (or 2 tbsp olive oil and 1 clove garlic)

2 limes, juiced

1/4 tsp Himalayan pink crystal salt or sea salt

Prepare your kale by discarding the hard stems and tearing it into pieces and put it in your largest mixing bowl.

Chop the tomatoes and celery into pieces that your blender can handle and blend everything apart from the kale together. You will have quite a thick dressing.

Pour the dressing over the kale and mix thoroughly using your 2 hands, to ensure the kale is evenly coated.

Spread your seasoned kale onto 2 or 3 dehydrator trays lined with non stick sheets and dehydrate at 42°C for about 12 hours or until crispy. Check halfway and then every few hours, trying not to eat it all. The time needed to dehydrate the kale chips until crispy varies, as it depends on the temperature and humidity levels around.

Enjoy

Stay Well and Happy,

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 PORTOBELLO ‘STEAK’

November 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.

This is a raw food dinner fit for the omnivores we all are.

Serves 4 (makes 9 burgers) :

250g (9) Portobello mushrooms (caps only, you can preserve the stems to make a mushroom pâté)

4 tbsp garlic infused olive oil

or

4 tbsp olive oil and 2 cloves garlic, crushed

2 tbsp brown rice vinegar

2 tbsp umeboshi plum seasoning

1 tbsp rice mirin or mikawa mirin

1 tsp dark miso (I used mugi – barley miso)

Clean the mushroom caps with a paper cloth ; they don’t need to be washed.

In a large mixing bowl, mix the garlic infused olive oil (or olive oil plus crushed garlic), the brown rice vinegar, umeboshi, mirin and miso. Add the mushroom caps to the marinate and gently toss them, ensuring they are evenly coated. Allow to marinate for and hour or so, and either eat right away or pop into the dehydrator for 4 – 6 hours.

The trick for a warm autumn / winter night dinner is to prepare them by midday, pop them in the dehydrator and eat them warm straight out of the dehydrator.

Great served with a side of your choice (I like wakame ‘pasta’ in tomato sauce) and a simple salad of snow pea or sunflower shoots and alfalfa sprouts.

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 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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ACTIVATED LEMON SEEDS

November 13, 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.

This is another shockingly easy recipe. I take sunflower seeds and pumpkin seeds and soak them overnight to start the sprouting and maximise the nutrition in them.

Did you know that sprouts contain all the nutrition needed by a baby plant to grow into a mature plant ?

I then marinate my seeds in a mixture of tamari and lemon juice and finally dehydrate them to get them crunchy.

Snack on a small handful or swap your regular croutons for these little babies and add them to your soups / salads for added goodness !

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1 or 2 tbsp tamari

1/2 lemon, freshly squeezed

In separate bowls, soak the sunflower and pumpkin seeds for at least 4 hours or overnight.

The next morning, rinse and drain your seeds. Put them in a mixing bowl together with the tamari and the lemon juice and mix well. Allow to marinate for a couple of hours, then put the seeds on a non stick dehydrator sheet and dehydrate for about 12 hours  at 42°C.

*Alternatively, you may choose to sprout your seeds for 1 day.

Will keep in an airtight glass jar for months.

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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