Raw Food Demo Recipes
In case you didn’t get a recipe sheet, below are the recipes from today’s raw food demo (thanks again Margaret!).
MARINATED GREENS
3 bunches kale (or collards, or a mixture of both)
1 C black olives, finely sliced
1 red onion finely sliced (or yellow onion)
3 T olive oil
1) Separate kale (and/or collard) leaves from the stems. Save the stems for smoothies.
2) Lay two or three leaves one on top of the other on a cutting board. Roll the piled leaves up horizontally, i.e. from the bottom the end to the top, to form a tight roll.
3) Slice the roll finely to form thin ribbons.
4) Continue with all of the leaves.
5) Place the greens in a large bowl and add the olives, and onion.
6) Mix well with hands, massaging (or squeezing) as you go. Massage the greens until they have wilted down to half the original mass.
7) Add olive oil and toss to mix thoroughly.
8) Allow to sit (in or out of the refrigerator) for one hour, or refrigerate overnight. This gets better the longer it sits.
VARIATIONS
1) Add on T vinegar before massaging.
2) Add herbs of choice.
3) Add curry powder.
4) Add chili powder.
I usually make this with a Southern vinegar based barbecue sauce.
NORTH CAROLINA-STYLE BARBECUE SAUCE
This is a thin, vinegary sauce, unlike the thick tomato-y sauces used in other parts of the South, or Texas, or those sold commercially. Use it for marinating (very good for marinating collards!), as a seasoning addition to pates or patties, or as an ingredient in dressings or other sauces.
2 C apple cider vinegar
2 T ground red chili pepper
1 t ground black pepper
1 T sea salt
1/2 t honey or maple syrup, or to taste (optional)
1) Blend all ingredients together.
2) Store in a sealed container in the refrigerator. Shake before using.
Will keep for several months in the refrigerator.
KALE AVOCADO SALAD
Serves 2
A great way to prepare kale, which can be difficult to eat raw for many. When Celtic Salt or sea salt is used and the kale is massaged, the kale ‘wilts’ making it easier to digest, and much more palatable.
1 bunch kale
1 c tomato diced
1 c avocado chopped
2 1/2 T olive oil
1 1/2 T lemon juice
t Celtic Sea Salt
1/2 t cayenne
1) Separate kale leaves from the stems. Save the stems for smoothies.
2) Layer two or three leaves one on top of the other on a cutting board. Roll the piled leaves up horizontally, i.e. from the 3) bottom the end to the top, to form a tight roll.
4) Slice the roll finely to form thin ribbons.
5) Continue with all of the leaves.
6) Place the greens in a large bowl
7) Add the remaining ingredients, toss, and massage (squeeze) as you mix to ‘wilt’ the kale and cream the avocado. Serve immediately.
As variation add chopped fresh herbs.
ZUCCHINI PASTA
1 zucchini per person
sprinkle sea salt
OPTIONAL: olive oil and apple cider vinegar, herbs or spices
1) Spiralize zucchini with a spiralizing tool or by hand with a zesting tool.
2) Sprinkle with salt and any other optional ingredients.
3) Lightly massage to coat.
4) Marinate for one hour to achieve “al dente†texture.
Serve topped with spaghetti sauce, or add to salads or soups.
NOTE: This recipe can be used for carrots or beets, as well.
NOTE:
Spiralizers are made by Saladacco, Spirooli, World Cuisine (this one looks amazingly like a Spirooli, and Benriner (I am told this is what Japanese restaurants use to make the daikon strings)