Category Archives: Uncategorized

Quick Lunch: Deviled Avocado

I just made Raw on 10‘s Deviled Avocados for a superquick lunch. I have to admit, the first time I saw this recipe, I thought it was kind of weird. But it lurked in the back of my mind for a while and I finally got the courage to make it today. I’m glad I did.. it was yum! I give it 3.5/5 Happy Monkeys, only because I didn’t have all the raw ingredients and had to sub some veganaise. I’m sure that with the original macadamia mayo instead it would be 4/5 Happy Monkeys.
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Sonny’s Bibimbap

Bimbimbop

When I was in Colorado Springs recently, my friend Sonny made this delicious, traditional Korean dinner just for me.  It’s what I always order when we go out for Korean food.  Yes, I know it’s cooked and it has rice, thus breaking the rules, but it was delicious nonetheless!

I don’t have the exact recipe she used for the bibimbap, but it was brown rice with poached egg, julienned carrots and cucumber, and spinach sauteed with garlic.  I topped it off with tamari.  Delish.

She also made a fantastic raw cold Korean cucumber soup with an apple cider vinegar broth filled with thin cucumber and green onion slices.  Raw and refreshing!

Maybe one day when I figure out how to have guest authors on this blog, Sonny can post the actual recipes for me.  🙂

Overall, a big 4/5 happy monkeys for this lovely meal.

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Filed under 4/5 Happy Monkeys, Cheating, Dairy-Free, Dinner, Gluten-Free, Sugar-Free, Uncategorized, Vegetarian

Delicious Raw Miso Soup

Raw Miso Soup

I’m eating this right now!  It’s the perfect thing when my tummy isn’t feeling so happy, like this afternoon (and unfortunately, most afternoons).  Depending on how raw I feel like being, I make this with varying temperatures of water. It’s a new staple in my diet and gets 5/5 happy monkeys. Just a note of caution: although I list ingredient proportions as adapted from Alyssa Cohen’s Living on Live Food, I really just throw in however much looks good.  I personally like it really miso-ey.

Ingredients:

1.5 cups water (warm or hot)
1 tbsp fresh ginger root
2 tsp miso (I like the brown rice variety)
1/4 tsp sea salt
2 tbsp scallions or other herbs (dill shown here), chopped
raw vegetable, such as chopped mushrooms, baby spinach or shredded carrots
1/4 cup soft tofu, cut into cubes (optional for raw)

Directions:

Throw everything but the herbs, veg and tofu in Vita Mix blender and blend until smooth. Pour in bowl and add herbs, veg and tofu. I like to add some flax oil on top of mine as a garnish. Enjoy!

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Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Soup, Sugar-Free, Uncategorized, Vegan, Vegetarian

Raw Avocado Salad

Raw Avocado Salad

This is one of my favorite easy meals to make.  I based it on Alissa Cohen’s recipe in her book Living on Live Food, but I have discovered that I can’t stand Bragg’s so I modified it to suit my tastes.

Ingredients:

– 1 avocado, diced
– 1 tomato, diced
– 1/4 cucumber,
– 2 green onions, chopped
– 2 tbsp olive oil
– juice of half a lemon
– sea salt, black pepper and cayenne pepper to taste

Directions:

Cut the avocado in half length-wise.  Scoop out the avocado meat, leaving the shells intact. Dice and chop the avocado, tomato, cucumber and green onions. Mix all ingredients and place back into the avocado shell.

Next time: remember to chop, not mash, the avocado. Add some fresh dill. Hope avocados will always be in season. 😉

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Black Bean Burgers

Black Bean Burgers

We grilled out for the Fourth of July and made fantastic black bean burgers.  I based this on FatFreeVegan’s recipe, but then amended it quite a bit.

Ingredients:

1 can black beans (about 16 ounces), drained and rinsed
1 can chickpeas, drained and rinsed
1/2 cup frozen pepper strips (red, yellow, green)
1/2 cup spinach
1/4 cup onion, chopped
1.5 cup cooked wild rice
1.5 tsp penzey’s chile con carne seasoning (or chili powder and cumin)
2 tbsp ground flax seed
1 egg
3 tbsp garbanzo bean flour
salt and pepper to taste

Directions:

Start by sautéing the pepper, spinach and onion in a tablespoon of water, just until they start to soften. Mash the black beans and chickpeas. Add the peppers and onions and the other ingredients; mix well.

Flour your hands with chickpea flour and form into patties. Place on a hot outdoor charcoal grill. Grill until well-browned on each side, turning until done.

This makes about 6 medium-sized burgers.  We ate these with sliced tomato, onion and lettuce and they were delish! I give them 4/5 happy monkeys.

Next time: I would like to try to make these grain-free and vegan.  So no rice or egg.  Unfortunately, these are what help hold these together, which you really need if you make them on an outdoor grill.  It might work if we make them on a griddle though.

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Kelp Noodles Rock My World

Peanut Kelp Noodles

God created the perfect noodles and they are called kelp noodles.  I cannot tell you how excited I am to have discovered these!  They are raw, gluten-free, grain-free, dairy-free, egg-free… free of basically all allergens.  They have 0 g fat, 0 g sugar and only 1 g of carbs per serving.  And get this–they have a ridiculously low 6 cal per serving!  What they do have is .15 g calcium (15% DV) and 0.72 mg iron (4% DV).   I’ve also been told they have loads of iodine, which is good for all of us out there who have thyroid issues, although it doesn’t say exactly how much on the package.  Wikipedia lists the nutrition values for raw kelp here but keep in mind they are different because the kelp noodles are not pure kelp, but contain water and sodium alginate as well.  Sodium alginate is a sodium salt extracted from the walls of brown algae.  Sea Tangle confirms here that kelp noodles are a raw food, but keep in mind that the sodium alginate goes through a significant extraction process.  More on that after the recipe.

I adapted this recipe from Organic and Thrifty.  I made mine cooked with a peanut sauce, but you could easily eat this recipe raw.  Amounts are approximate because I made this last week and I’m having trouble remembering exactly what I did. 😉

Ingredients:

– One package raw kelp noodles
– 1 tbsp olive or coconut oil
– 2 cups broccoli
– 2 cups frozen pepper strips (red, yellow, green)
– 2 eggs, beaten
– 1 cup Peanut Sauce

Peanut Sauce Ingredients:

– 2 garlic cloves, peeled
– juice of 1 lime
– 1/2 bunch cilantro
– 1 tbsp olive oil
– 1/2 cup natural peanut butter
– 1/4 cup soy sauce or tamari
– 1/2 cup vegetable stock
– generous amount of powdered ginger
– cayenne pepper, salt and black pepper to taste

Directions:

Mix all ingredients for peanut sauce in food processor. Set aside.

Heat oil in large pan, add broccoli and pepper strips. Saute until tender. Make a hole in the vegetables in the center of the pan, pour in eggs and scramble until cooked. Mix eggs and vegetables together. Drain and rinse kelp noodles and add to vegetables. Add sauce as needed to coat noodles/vegetables. Cook for 5 minutes until noodles are soft and heated through.

Raw Directions (I haven’t tried making them raw yet but this is how it’s supposed to work):

Drain and rinse the kelp noodles. Instead of putting the lime juice in the peanut sauce, squeeze it directly over the noodles. Set aside for 5 min while you make the sauce. This should help the noodles soften so they aren’t crunchy.  Add vegetables (no eggs though). Make sauce and pour over.

Another recipe I’d like to try is Carmella’s at the Sunny Raw Kitchen.

I give both the kelp noodles and the peanut sauce 5/5 happy monkeys.

Here’s some more information on sodium alginate from wikipedia.  According to Sea Tangle, it is the sodium alginate that gives the kelp noodles their crunchy texture.  You can decide for yourself if it is something you mind eating.  I myself am not totally pleased with it as an additive, but I think the benefits of the kelp noodles outweigh this downside.

Extraction of Alginate (from Wikipedia)

To extract the alginate, the seaweed is broken into pieces and stirred with a hot solution of an alkali, usually sodium carbonate. Over a period of about two hours, the alginate dissolves as sodium alginate to give a very thick slurry. This slurry also contains the part of the seaweed that does not dissolve, mainly cellulose. This insoluble residue must be removed from the solution. The solution is too thick (viscous) to be filtered and must be diluted with a very large quantity of water. After dilution, the solution is forced through a filter cloth in a filter press. However, the pieces of undissolved residue are very fine and can quickly clog the filter cloth. Therefore, before filtration is started, a filter aid, such as diatomaceous earth, must be added; this holds most of the fine particles away from the surface of the filter cloth and facilitates filtration. However, filter aid is expensive and can make a significant contribution to costs. To reduce the quantity of filter aid needed, some processors force air into the extract as it is being diluted with water (the extract and diluting water are mixed in an in-line mixer into which air is forced). Fine air bubbles attach themselves to the particles of residue. The diluted extract is left standing for several hours while the air rises to the top, taking the residue particles with it. This frothy mix of air and residue is removed from the top and the solution is withdrawn from the bottom and pumped to the filter.

The goal of the extraction process is to obtain dry, powdered, sodium alginate. The calcium and magnesium salts do not dissolve in water; the sodium salt does. The rationale behind the extraction of alginate from the seaweed is to convert all the alginate salts to the sodium salt, dissolve this in water, and remove the seaweed residue by filtration. The alginate must then be recovered from the aqueous solution.

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Best White Beans

Best White Beans

This is my favorite bean recipe. It’s so simple and yet, somehow, miraculously, so amazingly good.  And shockingly enough, for once it actually came to me via allrecipes.

Ingredients:

– 1 tbspn olive oil
– 1/4 large onion, chopped
– 1/2 cup frozen pepper strips (red, yellow, green)
– 1 (15 ounce) can great Northern beans (or any white beans), partially drained but not rinsed
– generous amount of Italian seasoning
– ground cayenne pepper, salt and black pepper

Directions:

Heat the oil in a skillet over medium heat. Stir in onion, cook until translucent. Stir in peppers, and cook until tender. Partially drain the can of beans, until the top liquid is poured off but there is still liquid in the can. Pour in beans and liquid. Season with oregano, cayenne pepper, salt, and black pepper. Continue cooking, stirring occasionally, until beans are heated through and the liquid has boiled down to your desired consistency.

I like to make a double batch of this because it’s so easy and yummy.  An easy 5/5 happy monkeys!

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