Tag Archives: Broccoli

Raw Latkes

These latkes are in the dehydrator right now and I am so excited about them!  At first I thought the ingredients were pretty unique, but I decided to go with it.  I’ve never used daikon radish before.  Turns out that by itself it tastes pretty radishy, but this magical recipe turns it into latke goodness.  I took my first bite of the un-dehydrated “batter” and couldn’t believe it — it tasted no kidding like potatoes! I can’t wait to find out what they taste like when they come out of the dehydrator!

This exciting recipe is courtesy of Dr. Ritamarie Loscalzo and is originally found here.  It’s a sample from her e-book “Healthy Holiday Traditions” which might be worth checking out if the rest of the recipes are as good as this one promises to be!

Ingredients

  • 2 ½ pounds of a combination of shredded daikon radish and broccoli stems
  • 1 medium onion
  • 1/4 cup (60 ml) tahini
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon olive oil (optional)

Directions

  1. Shred daikon and broccoli stems and place in a large bowl.
  2. Shred or thinly slice the onion and add to bowl with the daikon and broccoli.
  3. Blend the tahini, pepper and salt and add to bowl with vegetables. Mix well with your hands.
  4. Brush with a thin film of olive oil, if desired.
  5. Form into patties and place on the mesh tray of your dehydrator. Dehydrate overnight, up to 12 hours.

Serve with apple sauce or  nut “sour cream.”

Update: Delish! It turns out that although this recipe makes a lot, they were gone in record time.   These were yummy.  I liked them best made really thick and not dehydrated all the way so the insides were still moist.  Just thinking about them again now makes me want to eat another batch but unfortunately I don’t have the ingredients on hand.  These get 4/5 happy monkeys.

In competion with Raw Sweet Potato Latkes, these win for eating by themselves.  However, as little edible plates to hold applesauce and raw sour cream, the Sweet Potato Latkes win.  Their spiciness goes well with the sweetness of the applesauce and the coolness of the sour cream.

This is also posted at the Nourishing Gourmet’s Pennywise Platter Thursday, which is my favorite go-to weekly round-up of healthy recipes.  Check it out!

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Filed under 4/5 Happy Monkeys, Anti-Candida Diet, Breakfast, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Needs Photo, Raw, Sugar-Free, Vegan, Vegetarian

Raw Broccoli Chowder

Raw Broccoli Soup

My first raw recipe!  I mean, not counting Gazpacho, salad and such things that I normally eat anyway, but the first one that I purposely made raw.  I based this on a recipe from Victoria Boutenko’s book 12 Steps to Raw Foods.  I was pretty excited about my first raw soup, a creamy one based on nuts no less, that I ate it happily.  However, it either didn’t keep well or I simply realized, once my excitement died down, that it tasted pretty odd.  I haven’t finished my leftovers and I can’t say I’d make it again.  I give it a lowly 2/5 happy monkeys.

Recipe:

1 cup walnuts (could use cashews as well)
2 cups water
1/4 cup olive oil
1 cup chopped celery
1-2 cloves garlic
broccoli
sea salt & cayenne pepper to taste
paprika or parsley for garnish

Directions:

Blend one cup walnuts and one cup water until smooth. Add the rest of the ingredients except for the garnish. Blend well.

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Filed under 2/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Soup, Sugar-Free, Vegan, Vegetarian

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

Weekend Breakfast: Eggs & Broccoli!

Weekend Eggs and Broccoli

Breakfast was always my favorite meal of the day, with brunch as  a special treat.  The reason I liked both was simple:  there were way more vegetarian options that at lunch or dinner, especially at restaurants.  I had my pick of things to eat: cereal, oatmeal, omelets, pancakes, waffles, hash browns, and my favorite – veggie eggs benedict.  But it’s amazing how many breakfast items are made with milk.  They don’t necessarily need to be (soy milk works fantastically) but try telling that to the cooks at Waffle House!

Anyway, breakfast options have become pretty limited on this diet.  One of my favorite treats was my mom’s scrambled eggs with broccoli and white cheddar.  Well, I can’t have the white cheddar now but the rest of it is still pretty good.  So for a weekend treat, I scramble two eggs in olive oil with some onion and fresh broccoli, sprinkle liberally with salt and pepper, throw in some red pepper flakes and top the whole thing off with some flax seed oil (nutritious and delicious).

I’m not going to post a how-to recipe yet because I’m still experimenting with the best way to scramble eggs – low heat, high heat, etc.  Anyone have any recommendations?  For yesterday’s batch, I started out with low heat (on Mark Bittman’s advice), then didn’t like how slow and unevenly they were cooking, so turned it up high at the end.  Not a method I would necessarily recommend.  I’ll keep working at it and let you know.  Or if you already have the secret to making fantastic scrambled eggs, let me know!

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Filed under Breakfast, Dairy-Free, Gluten-Free, Vegetarian