Shiitake, Avocado, and Pickled Ginger Sushi Rolls (raw)
In this recipe, we call for young ginger, which is a paler, almost pinkish color, and milder in taste then mature ginger-root. Along with un-toasted (and toasted) nori, you can find it at Asian markets, but the more commonly available ginger will work well, too. The beet juice used in pickling the ginger that goes into the rolls is optional, but we highly recommend it because it looks so pretty. And if you really want to cheat, you can just buy pickled ginger, if you can find any without preservatives.
If you can’t find fresh shiitakes, you can substitute another wild mushroom or thinly sliced portobello, or even use dried shiitakes that have been re-hydrated in purified water.
Wasabi is a very spicy variety of Japanese horseradish — fresh is best but it’s hard to find and extremely expensive. You can buy powdered wasabi at most health food stores and Asian markets and mix with water according to the directions to make a paste.
Try other variations of sushi, using different vegetable fillings.
“I like using jicama as a substitute for rice because it has a sweet quality to it that is similar to the seasoned sweetness of Japanese sushi rice. This is nice to serve if you are having guests. You can prepare all of the components ahead of time (except the avocado, which should always be sliced fresh) and then roll the sushi just before serving. We use biodegradable chopsticks at the restaurant that are made of corn and wheat — I love that.” – SM
“If this kick ass kale salad doesn’t get you to love your greens, I don’t know what will. Russell James is a raw chef in England with amazing eye candy recipes. He did a chef’s residency at The Plant in Dumbo, NY where he made this dish daily for the staff and they simply couldn’t get enough of the creamy smoke flavor.” – Indulge
Wilted Kale Salad with a Creamy Chipotle Dressing (raw)
For the Wilted Kale:
4 Heads Kale (this will seem like a lot but will wilt down when the salt is added)
My Mediterranean Almond Bread caused quite a stir when I posted it, getting me some very kind comments on various discussion boards. It’s so fantastic to know that something I’ve created has helped someone find a piece of the puzzle that they so needed to help them live a healthier life, in this case, an alternative to bread. That tactile feeling of holding something when eating (get your head out of the gutter!) is very important to me, as it is to a lot of people.
When I mentioned, what seems like ages ago, that I was developing a nut-free version of my bread I had quite a few emails asking me for the recipe. So here it is, and I have to say I’m very pleased with it and have been enjoying mushroom sandwiches for weeks now, they’re so great – once you have the bread made it’s so quick and easy to build a sarnie! Enjoy!
Sun-Dried Tomato and Herb Bread (Nut-free) (raw)
Makes 18 ’slices’
For the Nut-free Bread:
1/2 Cup Olive Oil
1 ½ Cup Sun Dried Tomatoes
3 Cups Sprouted Buckwheat (2 ½ Cup dry and unsprouted)
I had wanted a pressure cooker for a while. I love beans and soups, but the canned stuff just didn’t do it for me. I never liked the idea of eating anything out of a can as it couldn’t be that fresh or healthy anymore and wasn’t very environmentally friendly. Yet on the other hand, cooking beans all day long didn’t sound like an efficient use of energy either. Finally, last Christmas we got a pressure cooker and didn’t have to debate the purchase anymore. Immediately I fell in love with it after my first few attempts with it. I could pour some water and beans in it and make a soup in only 20 min. (8-12 min. of the stovetop being on). It has been a considerable time saver and saves a ton of energy. I don’t even mind soaking the beans overnight or 8 hours, I could just pour the water over the beans in the morning and they are ready to be cooked by dinner. Alternatively though, you can also quick soak them in 20 min. by cooking them under pressure for a minute and then letting them sit. Also if you soak them in hot water instead of room temp. they only need to soak for about 4 hours or so.
This is the first soup I made in the pressure cooker. I had just kept adding a lot of dried seasonings and garlic to the water since I didn’t have a “vegetable stock”, then I turned it to high pressure and crossed my fingers. To my surprise it turned out amazingly delicious, with a lovely balance of flavors. An earthy exotic black bean soup. Salty and tangy with a hint of spice.
You don’t have to have a pressure cooker to make this soup (although I highly recommend them). You can also make it in a regular pan, it just takes a lot longer. You can also use canned black beans and just warm it up and add the other flavors and ingredients to it. It just won’t taste as fresh and homemade.
I’m hooked on this one. I’ve been trying to incorporate hemp seeds into more dishes and to replace other nuts or seeds. Even though they are so healthy and taste pretty good, I always found it hard to know what to do with them. Besides for sprinkling them on top of my salads or mixing them with quinoa in tabouli salads. I knew there had to be better ways to get them in larger quantities into my diet. I’ve never liked the hemp protein powders. They are just too gritty and powdery, I hate the texture they give to my smoothies. What surprised me was that the whole hemp seeds have basically the same amount of protein as the hemp protein powders. They are not actually concentrated, and the protein is not isolated anyways. Continue Reading / Additional Photos / Videos
A pure superfood anti-oxidant shake to get the glow and help protect you from the harsh summer sun. Acai Berry (ah-sigh-ee) is the new hot superfood from the Brazilian Amazon gaining immense popularity in Continue Reading / Additional Photos / Videos
Created by Joe McCanta; organic mixologist, bar consultant for rawchef and organic sommelier for the LifeCo international. Joe McCanta has served his organic drinks to such celebrities as Stella McCartney, Claire Danes, Steve Martin, Ashley Olson, Al Gore, Dianne von Furstenberg, Matt Groening, Bebel Gilberto, Danilo Perez, Dustin Hoffman, Lawrence Fishburne, Cecil Taylor, Shirley Horn and Woody Harrelson.
For the Mulled Wine:
1 Bottle of high quality Organic Red Wine (I find Argentinian Malbec works best).
I’ve been meaning to devise this recipe for a while now, after someone asked me if it was possible. I’ve never, even in my darkest days, been into quiche – but when someone asks me if something is possible to do raw, my brain starts to whirr with ideas that just have to be brought to life, otherwise steam starts to come out of my ears!
I chose to focus on spinach as the featured ingredient this time, and in doing my research, I was amazed at just how many benefits this incredible green has; I actually ran out of space to highlight them all! No wonder I feel so good after my green smoothie of 2 mangoes and a bag (about 200g) of spinach. With all this weight training and spinach, I really will have arms like Popeye!
Spinach and Wild Mushroom Quiche (raw)
Makes 4 small quiche
This recipe will require you to make the bases ahead of time.
“There has been a lot of talk and questions recently in theInsider Forum about what healthy G foods can you pack for a lunch and take to work or school. It’s always a challenge to figure out what to pack and what is portable to eat anywhere. Fortunately, Russell James has already created the perfect solution to this dilemma, the raw sandwich bread! Ok, this does require a dehydrator, but if you have one or plan on getting one, it’s pretty easy once it is pre-made. Just use it like any loaf of sliced bread to spread on your favorite sandwich fixings like avocado, tomato, lettuce, cashew mayo, mushrooms etc.” – Indulge
Here is the recipe for the bread from Russel James:
Mediterranean Almond Bread (raw)
Makes 18 ‘slices’
For the Bread:
1/2 Cup Olive Oil
1 Cup Sun Dried Tomatoes, loosely packed
3 Cup Almond Flour*
1 Cup Flax Meal
3 Medium Courgettes (zucchini), peeled & roughly chopped