Posted on January 22, 2010 at 6:03 pm

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Posted on January 17, 2010 at 10:00 am

Raw/Steamed Oatmeal Porridge (Kheer)

Ingredients
*
1. 1 cup raw hulled Oat grains.
2. Pinch of Cinnamon Powder.
3. 1 Cardamom cloves.
4. Pinch of Nutmeg Powder.
5. Pinch of Sea salt.
6. 1 full heap Tsp Raw Honey.
7. 2 Tsp Sucanat (Raw Cane Sugar will also do if you do not have sucanat).

For Nutmilk:

1. 1 cup soaked Almonds.

For Garnish:
1. 1 Tsp warm coconut oil.
2. 10 Cashews.
3. 20 raisins.

Preparation
Soak Oats for 12 hours.
Drain and let them sit in a half covered jar for 24 hours, so that they sprout( you wont see any shooting sprouts though)
Rinse.
Optionally steam them for just 10 minutes.

Soak cashews and raisins in warm coconut oil and keep aside for garnish.

Make nutmilk out of almonds by adding 1 glass water.

Blend the oats, nut milk and all other ingredients* except garnish ingredients. Blend in such a way that oats are coarse ( size of couscous )

Dress with garnish.

Serves : 2

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Posted on January 15, 2010 at 10:33 pm

Cabbage Potato Onion Spinach Salad



Ingredients :

1. 1 Potato.
2. 1 bunch Spinach.
3. 1/2 Cabbage.
4. 1/2 Onion.
4. Salt to taste.
5. Cayenne to taste.
6. 1 Teaspoon oil.

Suggested Tool:Mandolin

Preparation:

1. Use a mandolin to slice cabbage to look like noodles.If you don’t have one, just chop into thin long stripes using a knife.
2. Use a mandolin to slice broad noodles of onion.
3. If using baby spinach use as is. If using regular spinach, chop into big pieces.(I prefer tearing greens with hands rather than using knife. It somehow tastes better)
3. Steam Potato for 10 minutes.
4. Mix all with salt,cayenne,oil.

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Posted on January 15, 2010 at 8:26 pm

AAA C (Argugula Apple Avocado Celery) salad



Ingredients :

1. 1 bunch Arugula
2. 1 Apple.
3. 1/2 Avocado.
4. 2 Celery stalks.
5. Salt to taste.
6. 1 Teaspoon oil.

Preparation:

1. Cut apple into small cubes.
2. Cut avocado into small cubes.
3. Cut celery lengthwise into two, then into very small cubes, about 1cm.
4. Mix all above with remaining ingredients.

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Posted on January 14, 2010 at 2:03 pm

Bell Pepper Celery Cashew Salad with Quinoa


Quinoa goes well with anything, plain, with raw green, with vegetables, with beans.
Also this salad can be made without quinoa too. It looks very beautiful.

Ingredients :

1. 1 cup 24 hour soaked and sprouted Quinoa.
2. 1 Red Bell Pepper.
3. 2 Stalks Celery.
4. 10 Cashews.
5. Salt to taste.
6. Cayenne to taste.
7. 1 Teaspoon oil.
8. Parsley for garnish.
9. 1 Teaspoon cumin.
10. 1 Bay leaf.
11. A tiny peace of ginger.
12. 1 Tsp Sesame seeds.

Preparation:

1. Steam quinoa without adding water until soft and chewy. Add Bay leaf during the last 5 minutes.
2. Cut celery and bell pepper into small cubes.
3. Break cashews into halves. Soak in warm water for 5 minutes.
4. Grate ginger finely.
5. Add all ingredients and garnish with parsley , sesame seeds.

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Posted on January 9, 2010 at 3:31 pm

Raw Ridge Guard(Turai/Beerakaya) Chutney

Ingredients:

1. 1 big Turai (Ridge Guard).
2. 1 teaspoon Udad daal.
3. 1/2 cup Cilantro/Parsley.
4. 1/2 teaspoon Fenugreek seeds.
5. 1/4 teaspoon Mustard seeds.
6. 1/2 teaspoon Cumin seeds.
7. Salt to taste.
8. 1 Tbsp Oil.
9. 1 Green Chilli and 1 Red Chilli (Optional or according to taste)
10. Pinch of turmeric.

Preparation:
Cut the guard into pieces. DO NOT PEEL . Keeping the peel intact adds flavour.
Method 1 for 100% Raw friends : Blend them all keeping it coarse. If you have Vitamix use variable speed 3.
Method 2 for not 100% Raw friends : Slightly roast all the seeds mentioned above one by one.
And then blend with remaining ingredients( The vegetable is still raw).
Method 3 for Steam Cooking friends : Steam cook the guard for as less time as possible. And then follow Method 1 or 2 above.

Makes:
Can be used with rice/roti , as a spread on bread.

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Posted on January 9, 2010 at 11:35 am

Raw Tomato Peanut Chutney

Ingredients:

1. 2 Big Sour Tomatoes / 1 Pint Cherry Tomatoes.
2. 1 Tablespoon Pea nuts.
3. 1/2 cup Cilantro/Parsley.
4. Salt to taste.
5. 1 Tbsp Oil.
6. Pinch of Turmeric.
7. 1 Green Chilli (optional)
8. 1 Tablespoon Sesame seeds.

Preparation:
Blend them all keeping it coarse. If you have Vitamix use variable speed 3.

Makes:
Can be used with rice/roti , as a spread on bread.

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Posted on January 2, 2010 at 9:51 am

Steamed Kidney Bean Soup (Rajma soup)

Ingredients .
1. 1/2 cup overnight soaked red kidney beans.
2. 3/4 Bell pepper.
3. 1/4 Tsp Chana Daal Masala(Any masala of your choice will do).
4. 1 Clove Garlic.
5. Salt to taste.
6. 1 Tsp Oil.

Preparation:
Steam kidney beans until tender. Usually takes 30-40 minutes.
Blend all ingredients except kidney beans with hot water.
Add half of kidney beans you have and blend again.
Pour into a bowl and add remaining kidney beans. (If you have vitamix you can add these in variable speed so that they get slightly chopped).
Garnish with cilantro and serve.

If you make it thicker by adding less water it becomes curry which you can eat with roti or rice.

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Posted on January 2, 2010 at 9:42 am

Steamed Stuffed Eggplant (Bhara Hua Baingan)

I love traditional indian eggplant curry, but its sort of deep fried in oil.
I have discovered a healthier version of it.

Ingredients .
1. 4 Tbsp Bengal Gram Flour.
2. 1/4 Tsp Red Chilli Powder.
3. 1/4 Tsp Garam Masala.
4. 1 Tbsp Oil.( I prefer not to heat oil at all. But once in a month I do. Not pan heating though. Steam heating as in this recipe).
5. Salt to taste.
6. 4 Indian eggplants ( vowel shaped small ones, not the long or big-fat ones)

Actually filling can be anything. Like paste of cilantro and green chillies with salt and oil. You can be creative here !!!.

Preparation:
Mix All ingredients except eggplants in a bowl with a spoon or hand.
Cut eggplants 4 times not entirely but unto 3/4 th way length wise i.e the eggplant looks whole as is. We do not cut into pieces. The cuts are made so that filling can be done.
Not push as much filling as you can into each eggplant.
Remaining filling paste transfer to a small bowl.
This bowl and the eggplants, keep them all in steamer for just 10 minutes.
And you are done !!!

Eat with rice,roti or as is.

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Posted on December 20, 2009 at 7:59 pm

Pecan Dressing For Green Mix Salad

I had never liked eating mixed greens before knowing this recipe. Now I love it. Today, I had lots of mixed greens with this dressing and miso soup, in dinner.

Ingredients
1. 1 cup pecans
2. 1 cup water
3. 1 Tbsp sunflower oil .
4. 1/2 Tbsp raw apple cider vinegar
5. 2 dry Figs
6. 1 Tbsp soy sauce
7. 1/4 teaspoon dry garlic ( or freshly grated)
8. 1/4 teaspoon salt.
9. 1 Tbsp agave nectar.
10. 1/4 teaspoon cayenne.

Preparation
Blend All.
And you are done :)

Makes :1 cup of thick dressing

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Posted on December 20, 2009 at 7:53 pm

Raw Kale Soup

Ingredients:
1. 1 Bunch Kale leaves
2. 1/4 Avocado
3. 1/4 Lemon peeled
4. 1 Roma Tomato
5. 2 cloves Garlic
7. 2 cups water lukewarm
8. Salt to taste

Preparation:
Blend all the ingredients with hot water to get desired consistency.

Serves:2 small bowls.

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Posted on December 20, 2009 at 7:43 pm

Raw Hot N Spicy Bell Pepper Soup

Am so happy to invent this recipe. We were feeling feverish and flu like symptoms and having this soup during the night was so much soothing and cleansing !!

Ingredients:

1. 1 Red/Yellow/Orange Bell pepper
2. 1 Tomato
3. Little piece of Ginger
4. 2 cloves Garlic
5. 2 Tsp Coconut butter
6. Salt to taste
7. 1/2 Tsp Cumin powder

Preparation:
Blend all the ingredients with hot water.Keep a thick consistency.

Serves:2 small bowls.

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Posted on December 20, 2009 at 7:36 pm

Green Savory Smoothie/Curry/Soup with Rainbow Chard

Ingredients:
1. 2 Rainbow chard leaves. Even Red leaf lettuce can be used.
2. 1/4 Avocado
3. 1/4 Lemon peeled
4. 1/3 of small red onion peeled
5. 8 Basil leaves
6. 2 Celery sticks / 4 celery heart sticks
7. 2 cups water lukewarm
8. Salt to taste

Preparation:
Blend all the ingredients with hot water/ cold water to get desired consistency, depending on what you want- smoothie or curry or thick soup.
This is super tasty and filling. Its just enough for a light dinner.

Serves:2 small bowls.

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Posted on December 20, 2009 at 7:28 pm

Raw Hot Tomato Soup

Ingredients:
1. 1 Tomato
2. 1/4 Avacado
3. 1 stalk celery heart
4. 1 clove gralic
5. Little piece of Ginger
6. 1 tsp Coriander seeds ( You can use freshly ground powder too)
7. 1/2 tsp Cumin seeds ( You can use freshly ground powder too)
8. Salt to taste
9. 2 Tsp Coconut butter

Preparation:
Blend all the ingredients with hot water.Keep a thick consistency.

Serves:2 small bowls.

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Posted on November 27, 2009 at 8:15 pm

Healing Barley Soup

Am so happy to invent this recipe. We were feeling feverish and flu like symptoms and having this soup during the night was so much soothing and cleansing !!

Ingredients:

1. 1/2 Cup Steamed and nicely cooked Barley
2. 2 Tsp Coconut Butter
3. 1 Tsp fresh coriander seeds ( This is very important ingredient. Coriander powder will also do, but fresh seeds make a LOT of difference !!!)
4. Pinch of turmeric powder.
5. Salt to taste.
6. 1 Tbsp chopped broccoli florets for garnish (Optional)

Preparation:
Blend all the ingredients with hot water.Keep a thick consistency.Optionally dress with broccoli.

Serves:2 small bowls.

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Posted on November 27, 2009 at 5:16 pm

Hot and Spicy Raw Soup

Ingredients:

1. 2 tsp Olive oil
2. 1/2 tsp Fennel seeds
3. 2 Garlic cloves with peel
4. 1 Tomato
5. 5 big Basil leaves
6. 1/2 Jalapeno pepper
7. Salt to taste
8. 1/2 Zucchini
9. 1/4 Cucumber
10. 1/4 Yellow Bell pepper.

Preparation:
Blend all the ingredients with hot water.
Toss some flax oil and rosemary leaves.

Serves:2 small bowls.

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Posted on November 27, 2009 at 5:07 pm

Collard Quick Burrito


Ingredients

Wrap:
1. 2 Collard Leaves.
2. 1 Tsp Flax oil.
3. Salt to taste.
4. 1 Tsp Lemon juice.

Cheese

1. 6 Macadamia nuts
2. 1 Tsp Pine nuts
3. Salt to taste
4. Herb to taste (ex: Pinch of dill seeds or Pinch of basil powder or 3-4 leaves of fresh rosemary)
5. Cayenne to taste

Filling

1 cup Soaked Arame ( 15 minutes)

Preparation
1. Lay the collard leaves on a flat surface, back side up.
2. Mix the flax,salt,lemon juice in a bowl.
3. Spread the mix on the collard leaves.(I prefer doing this : I take a once used half of lemon which has some lemon juice in it still, dip it in the flax oil+salt mix and rub it on the leaves).

Let the leaves sit for 30 minutes.

1. Blend all ingredients of cheese and transfer to a bowl.

After 30 minutes :

1. Cut off the stem of collards with a sharp knife. You now have 4 parts , 2 of each leaf.
2. Spread the cheese
3. Spread the sea vegetable, Arame.
4. Wrap the collards.

You now have 4 tasty wraps !!! Enjoy. You can design your own wrap now. The fillings are bounded by your creativity :)

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Posted on November 2, 2009 at 8:32 pm

Raw/Steamed Pumpkin Seed Thai Sauce Curry.

Ingredients for the Sauce.
1. 1/2 cup Soaked Pumpkin Seeds.
2. 1/4 Jalapeno Pepper.
3. 1 clove Garlic.
4. 5 Sprigs Parsley.
5. Salt to taste.
6. 1 Tbsp Flax oil.
7. 1 Tbsp Coconut oil.
8. 1 cup Hot Water.

Preparation of Sauce:
Blend all and pour in a deep dish.

Ingredients for curry:

1. 10 florets of Cauliflower (Steamed/Raw)
2. 2 leaves of Collard (cut into ribbons)
3. 1 BottleGuard(Turai) (cut into small cubes)
4. 1 Potato ( cubed and steamed)
5. 5 Mushrooms (Steamed/Raw)
6. 4 Baby Corns
7. Few strips of Red Pepper.

Preparation:
You can basicaly add any vegetables of your liking.
Pour the vegetables into the sauce and mix well. Let it sit for 30 minutes.

You can eat this with rice or alone.

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Posted on November 2, 2009 at 8:09 pm

Beet Cucumber Mint Soup

This soup strangely is green in color. Perhaps, because yellow beet does not have that strong color as red beet and also cucumber and mint make it look green.

Ingredients:

1. 1/2 Cucumber.
2. 2 Sprigs’ Mint leaves.
3. 1/2″ Ginger.
4. 1 small Yellow Beet.
5. Dash of Cumin powder
6. Dash of Sea salt.
8. 1 cup hot water.
9. 1 tsp Lemon juice.
10. A small piece of avocado(Optional)

Preparation:
Blend all the ingredients .
Toss some flax oil.

Serves:2 small bowls.

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Posted on October 5, 2009 at 8:59 pm

Quick Breakfast Recipes

Don’t have time to go thru the recipes?. OK. Here is a quick list of breakfasts. All with greens and fruits.

I highly recommend getting a vita mix for an extremely quick, nutritious way of blending.

1. Avocado, Bananas- blend. Dress with blueberries/strawberries.
2. Spinach, Mango – blend
3. Banana, Kale, Water – blend.
3. Papaya, Banana, Tahini – blend. Dress with blueberries/strawberries.
4. Celery, Orange, Water – blend. Add ice optionally.
5. Orange, Collard, Water – blend.
6. Orange, Apple, Chard, Water – blend.
7. Nutmilks – Soaked nut of your choice, Water, Honey , Nutmeg powder, Cardamom powder – blend. Strain the pulp if desired. Use the pulp in soups, dehydrated breads, dehydrated cookies. Refrigerate the milk and sip with straw on hot summer noon.

By the time you try these, you would have your own recipes. Take care.

Note: Do not eat nuts with fruits/starchy vegetables. You will have bloating !!!.

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