Yum Yum!
Recipe created by Mandy Milburn
Oh my goodness this recipe rocks! It's a must during the cooler months when you want some warmth in your food and I just love the freshness. Named in honour of a friend who, when asked what I should call it, replied "Yum Yum!" I'm sure you'll love it as much as he did.
This is your chance to make it your own so while below is a guide, feel free to use whatever vegetables you like that you know will go with the fresh flavours of Miso soup, coriander, chilli and coconut.
Yum Yum before assembly
Yum Yum!
Ingredients
1 bag Sea Tangle Kelp Noodles (1 bag does two serves)
Baby spinach
Onion (choose whichever flavour type suits you best)
Kale
Carrots
Mushrooms
Snow peas
Red capsicum
Yellow capsicum
Celery
Dulse flakes or other seaweed products
1 fresh lime
Cashews
The below ingredients make the broth mixture. Use herbs to desired taste.
2 tbspn Miso paste (dark or light is fine)
1-2 cloves garlic (minced)
Fresh coriander
Fresh mint
Fresh basil
Fresh lemongrass
Fresh chilli (or chilli flakes)
2 cubes fresh ginger (minced)
1 tbspn Coconut oil
2 tbspn Shoyu sauce
Sprinkle coconut sugar (optional)
Coconut flakes
Himalayan salt
Pepper
Method
1. Drain the liquid from the kelp noodles then sit them in a bowl to marinade in half a lime juice and a good sprinkle of salt to soften them.
2. Chop your broth ingredients first as these are going to sit in warm water while you prepare the vegetables. Chop the ingredients finely.
3. Boil the kettle and thoroughly dissolve the miso paste in a desert size bowl then add all the broth ingredients to the bowl and let sit.
4. Now cut your vegetables any way you like them. I prefer to slice them quite thinly for this dish.
5. Boil the kettle.
6. Place your kelp noodles in your serving bowl first, then pile your vegetables on top, then pour half the miso broth on top, then top up the bowl with boiling kettle water.
7. Garnish with cashews (whole or chopped), eat while hot and Enjoy the deliciousness!
I have sometimes prepped enough for two nights. Keep your veg and miso broth in separate sealed containers in the fridge.
Oh my goodness this recipe rocks! It's a must during the cooler months when you want some warmth in your food and I just love the freshness. Named in honour of a friend who, when asked what I should call it, replied "Yum Yum!" I'm sure you'll love it as much as he did.
This is your chance to make it your own so while below is a guide, feel free to use whatever vegetables you like that you know will go with the fresh flavours of Miso soup, coriander, chilli and coconut.
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| Yum Yum before assembly |
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| Yum Yum! |
Ingredients
1 bag Sea Tangle Kelp Noodles (1 bag does two serves)
Baby spinach
Onion (choose whichever flavour type suits you best)Kale
Carrots
Mushrooms
Snow peas
Red capsicum
Yellow capsicum
Celery
Dulse flakes or other seaweed products
1 fresh lime
Cashews
The below ingredients make the broth mixture. Use herbs to desired taste.
2 tbspn Miso paste (dark or light is fine)
1-2 cloves garlic (minced)
Fresh coriander
Fresh mint
Fresh basil
Fresh lemongrass
Fresh chilli (or chilli flakes)
2 cubes fresh ginger (minced)
1 tbspn Coconut oil
2 tbspn Shoyu sauce
Sprinkle coconut sugar (optional)
Coconut flakes
Himalayan salt
Pepper
Method
1. Drain the liquid from the kelp noodles then sit them in a bowl to marinade in half a lime juice and a good sprinkle of salt to soften them.
2. Chop your broth ingredients first as these are going to sit in warm water while you prepare the vegetables. Chop the ingredients finely.
3. Boil the kettle and thoroughly dissolve the miso paste in a desert size bowl then add all the broth ingredients to the bowl and let sit.
4. Now cut your vegetables any way you like them. I prefer to slice them quite thinly for this dish.
5. Boil the kettle.
6. Place your kelp noodles in your serving bowl first, then pile your vegetables on top, then pour half the miso broth on top, then top up the bowl with boiling kettle water.
7. Garnish with cashews (whole or chopped), eat while hot and Enjoy the deliciousness!
I have sometimes prepped enough for two nights. Keep your veg and miso broth in separate sealed containers in the fridge.
2. Chop your broth ingredients first as these are going to sit in warm water while you prepare the vegetables. Chop the ingredients finely.
3. Boil the kettle and thoroughly dissolve the miso paste in a desert size bowl then add all the broth ingredients to the bowl and let sit.
4. Now cut your vegetables any way you like them. I prefer to slice them quite thinly for this dish.
5. Boil the kettle.
6. Place your kelp noodles in your serving bowl first, then pile your vegetables on top, then pour half the miso broth on top, then top up the bowl with boiling kettle water.
7. Garnish with cashews (whole or chopped), eat while hot and Enjoy the deliciousness!
I have sometimes prepped enough for two nights. Keep your veg and miso broth in separate sealed containers in the fridge.
Raw Lasagne
Recipe courtesy of The Raw Chef
One word... A M A Z I N G!
Sure it takes some preparation time (read through the recipe as soaking is required prior) but it's well worth the effort. I strongly recommend if you are keen on doing more Raw food and want it to both look at taste like restaurant quality food, you buy the various e-recipe books from The Raw Chef (he offers them to you for what you can afford which is a really great gesture). He truly is one fork above the rest!
NB: You will notice that after you've made it water will still continue to express from the zucchini in the bottom of your dish (you'll notice when you've cut a slice out). All you need to do is carefully scoop out the excess water from the dish. Be strict with the measurements so you don't have more water than what will come out of the zucchini's.
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| Raw Lasagne (picture courtesy of The Raw Chef) |
Ingredients
2 cups macadamia nuts, soaked for 4 hours or more
1 cup pine nuts
2 tbspn lemon juice
2 tbspn nutritional yeast
1 yellow capsicum/pepper
2 tbspn fresh parsley
1 tbspn fresh thyme
1/2 tspn salt
1/2 cup water (as needed)
1. Process all ingredients together, adding a little of the water as possible, until a fluffy consistency is achieved (if unsure, add less water than more!).
1/2 cup walnuts, soaked 1 hour or more
1 cup sundried tomatoes (from jar in oil, or soaked for 1 hour or more)
1 tbspn dark brown miso
2 tspn dried oregano
2 tspn dried sage
1 tbspn nama shoyu
1/2 tspn cayenne pepper
1 tbspn olive oil
1. Grind all ingredients in a food processor, leaving the mixture slightly chunky.
1 1/2 cups sundried tomatoes, (from jar in oil, or soaked 2 hours or more)
2 soft dates (pitted)
2 cloves garlic
2 cups tomato, seeded and chopped
1 tbspn dried oregano
2 tbspn olive oil
2 tbspn lemon juice
1. Process in food processor until smooth.
2 cups tightly packed basil leaves
3/4 cup pine nuts or walnuts
3 tbspn olive oil
1/2 tspn salt
1 clove garlic
1 tbspn lemon juice
1. Process all ingredients, leaving plenty of chunkiness!
6 cups torn spinach (or english/baby spinach)
5 tbspn dried oregano
1 tspn olive oil
1/4 tspn salt
1. Place all ingredients in a bowl to marinate and wilt for one hour or longer. Putting the covered bowl in a dehydrator will help this process, but it's not essential.
5 medium zucchini, cut lengthwise and marinated in 1/2 tspn of salt and 1/2 tspn olive oil for ten minutes.
1. Line the base of your lasagne dish with a layer of the zucchini strips, overlapping them slightly.
2. On top of this put down a layer of the walnut meat, then the cheese, then the tomato sauce and pesto (you can at this point also put a layer of spinach if you wish but you will need to prepare more if you want it within the layers, not just at the top). Note: If you feel the mixes are too chunky and don't spread easily just get in there with a spoon, or even clean fingers and spread it so it covers the entire surface of the zucchini up to the edges).
3. Finish with another layer of zucchini slightly overlapping.
4. Repeat Step 2 but before you add your final layer of zucchini add your layer of spinach (if you are only having that layer here at the top).
5. Place the whole dish in the fridge for several hours to firm up slightly which will make it easier to cut into portions.
6. Garnish with black pepper and a sprig of basil.
Zucchini noodles with sambar masala tomato sauce
Recipe courtesy of www.rawfoodrecipes.comToo easy, too delicious. A staple meal when, like everyone else, I can't be bothered to do much else! This recipe serves two people.
Ingredients
2 zucchini
2 large tomatoes
8 sun-dried tomatoes (or semi-dried if preferred)
1/4 teaspoon sambar powder
1/4 teaspoon curry powder
1-2 teaspoons balsamic vinegar
1 medium garlic clove
If you want to give this dish some more body, pick a selection of vegetables to finely dice up and throw in with the sauce. I often use corn (cut off the cob with a knife), mushrooms, kale chopped up in the food processor, spring onions, yellow squash and red and/or green peppers, but this is where you create the dish so go crazy and add what like as personal choice.
Tip: Dicing up your vegetables and sprinkling them with sea salt will soften them up by the time you eat them.
Method
1. Peel the zucchini and using your veggie twister or mandoline create the noodles.
2. Sprinkle sea salt onto the noodles to soften the zucchini while you prepare the tomato sauce. You will notice the salt draws out the water so I usually drain off the excess before combining the dish together.
3. Dice up any other vegetables you wish to add as mentioned above and sprinkle with salt.
4. In your food processor add the tomatoes, sun-dried tomatoes, sambar powder, curry powder, balsamic vinegar and garlic and process until smooth. Check the taste and add more spice to your desired palate.
4. Now you can simply put your noodles in a bowl, throw in your veg and add the sauce. Toss to mix the sauce into the dish and enjoy.
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| Zucchini noodles with sambar masala tomato sauce |
Pad Thai (raw stylee)
Recipe courtesy of www.rawfoodrecipes.comI am in lurrrve with this dish. It was definitely one to write on my blog. The sauce is super rich, sweet and spicy and for someone that's not eating heated food, this one really hits the spot with the chilli and cayenne pepper. Whilst it may not be a hot meal, once it goes down you do get that wonderful warm feeling after eating a scrumptious meal. For those of you who aren't into spicy foods, just skip the chilli and ease up on the cayenne. It's also a great dish for me to get a wide variety of veg that normally are too 'raw veg' on their own and the kelp noodles are a great filler. I truly do urge you to give this one a go! The recipe for sauce makes about 4 serves so add vegetables to suit.
Ingredients
1 bag kelp noodles
1/2 cup raw almond butter (you can buy this or check out the sauces and sides page for how to make it from scratch)
1/2 cup sun dried tomatoes (soaked for 1 hour) or semi sun-dried tomatoes diced
Juice of 2 limes
4 garlic cloves chopped
9 dates
1 tablespoon agave nectar
1/2 cup cold-pressed olive oil
1/2 teaspoon cayenne pepper
Chilli to taste
1 tablespoon diced ginger
1 tablespoon tamari or nama shoyu (this is the alternative to soy sauce)
Fresh minced lemongrass to taste
Crushed cashews
Once you've made it once to know the taste, you can experiment to your heart's desire to what vegetables you add, but in the picture below I have used these ones:
Red onion
Red and green pepper
Sugar snap peas
Broccolini
Zucchini
Yellow squash
Carrot
Mushrooms
Method
1. Drain the kelp noodles then marinade them in a bowl with 1/4 cup of the olive oil and juice of 1 lime. Let them sit while you move on.
2. In your food processor combine the sun dried tomatoes, juice of 1 lime, garlic, agave, 1/4 cup olive oil, cayenne pepper, chilli, ginger, tamari and lemongrass until smooth.
3. Gradually add the almond butter and dates until you have a thick paste like sauce. If you feel the sauce is too thick, add more olive oil.
4. While you let the sauce gain the depth of combined flavours you can prepare the vegetables you wish to use. Sprinkle with salt to soften the veg.
5. Now you can combine the noodles (with oil and lime juice), with the vegetables and sauce and garnish with some fresh coriander and the crushed cashews. Give it a good mix up before you eat so the sauce coats the entire dish. Bellissimo!
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| Pad Thai (raw stylee) |
great
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