28 January, 2011

I Ate The Pictures

Well, not really, I just forgot to take some but, rest assured, the following raw recipes made quite a splash.

Guacamole Jicama roll-ups Serves 6

6 avocados
2 handfuls of cilantro, minced
1 handful of parsley, minced
1/4 c lime juice
1 jalapeno, seeded and minced
1/2 t salt
    - mash all together
1/2 t cayenne
1T lime juice
2C julienned jicama
    - toss in a separate bowl
3 heads romaine lettuce
    -  in a leaf of romaine, place a dollop of guac and some jicama sticks, roll and eat. . .  the whole bowl.

*This recipe comes from Living Raw Food by Sarma Melngailis.

Double Mango Thai Basil Salad serves 4

1c raw brazil nuts soaked for 1hr, thinly sliced
1/3 c agave nectar
1t chili powder
sea salt
4 green mangos (I used 1 granny smith apple) peeled and thinly julienned.
2 ripe mangos, peeled
1 small red chili (I used about 1T siracha)
3-4T lime juice or coconut water
star anise
1 small handful Thai Basil leaves, thinly julienned

in a small bowl, mix the brazil nuts with the agave nectar, chili powder, and a generous pinch of salt. spread the nuts on a dehydrator sheet and dehydrate at 115 degrees for 24-48 hours. (I definitely cheated and tossed these on some silpat in the oven until they were toasted. I didn’t have 2 days to dehydrate these guys. if you are baking them, still buy raw nuts so they’re not TOTALLY overdone.)

place the green mangoes (apples) in a medium bowl an sprinkle with about 2t of salt toss well and lest stand for 30 min or more (I used a dash of lime juice too so the apple wouldn’t brown.)

in a blender, blend the flesh of one of the ripe mangos with the red chili and enough coconut water to make it a thin smooth consistency. Season with a pinch of salt and a pinch of star anise. Transfer the sauce to a bowl and set aside.

Julianne the flesh of the second ripe mango and add it to the bowl with the green mangos. Throw in the basil and toss to combine.

Spread some of the spicy mango sauce onto a plate, pile the mango/apple combo on top and sprinkle with the brazil nuts. Garnish with additional star anise.

Um, I should mention that I completely forgot about the star anise. . it was still great.

*this recipe comes from Raw Food Real World by Matthew Kenny and Sarma Melngailis.

Make these. Eat them. Feel awesome.

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