Raw Kale Salad

Today's recipe is for a Kale Salad.

To be clear I don't like salad dressings, raw or not. I think it has something to do with the vinegar. Anyhow this recipe calls for a dressing. It tastes fine without it though. Dagger likes dressing so I made it. I do like kale and seeing as there was a ton of it in the garden,

, i felt like I had to do something with it. so for this you will need.
 2 bunches of Dinosaur kale, thats the big flat leafy kind. de-stemmed and cut in to strips
some Red Cabbage ( i put some since not everyone is a fan, so use as much as you like here )
Fresh corn kernels off the cob. on decent sized ear should be good.
1 small tomato quartered a little onion finely chopped
some fresh parsely ( a bunch ) course chop
1/2 cup of pecans, also course chop
1 Mango Thast your salad. the recipe called for Papaya, but seeing how neither of us like it so well, and since I had some over ripe mangos I used that instead.

Chop all of the ingredients and mix in a bowl. Except the pecans and mango.

its important to remember when cutting a mango that there is a big seed in the middle and you just go around that. Then make slices in both directions flip inside out and then cut off the pieces.

Now time for the dressing.
 2 tablespoons of Apple cider vinegar
1 Lime ( juiced)
 2 tablespoons Olive Oil
2 tablespoons of Agave or other sweetener
1 tablesppon Mint ( Chopped)
1/2 clove garlic finely minced

Whisk all ingredients the recipe that I was using called for mashing the fruit and adding it to the dressing. I forgot that step. Oh well. Drizzle dressing over the salad and toss well with your hands. Put in the refrigerator for a couple of hours to allow the kale to soften up with the dressing. top with mango, and pecans prior to serving.

New My yard by your yard poster. I am playing it again this year, solo acoustic Shriner Threat set, and maybe some other stuff. Come out and see the show. Following me is the always impressive Leslie Sisson ( of the wooden birds).  Sweet!!.

12pm Brendan Payne, 1pm Shriner Threat, 2pm Leslie Sisson, 3pmCity Men, 4pm Bad Lucifer, 5pm Guitar Pig, 6pm Secret Society In Smaller Lies, 7pm13 Heavens, 8pm Precious Blood, 9pm Susquehanna Hat Co.

Raw Lasagna

I was originally going to make raviolis, but I like to have larger Zucchinis for that, so I opted for Lasagna.

The ingredients.
2-3 Zucchinis
1 cup soaked nuts minimum 4 hrs (cashew and macadamia)
Lemon Juice
2 Cups Basil Tightly packed
Some Spinach
3-5 Mushrooms marinated in a bath of Braggs Aminos, olive oil, and italian spices
4 Cloves Garlic
 1/2 cup walnuts or pine nuts. I used some pecans that I had.
 2 cups roma tomatoes
1 cup Sun Dried tomatoes (soaked for 1hr)
 Some fresh herbs (marjoram, rosemary, oregano, basil, and thyme)
 pinches of salt and cracked pepper

First make your cheese. Nuts, a red or yellow bell pepper, salt and lemon juice into the vitamix. Add filtered water as needed. Set your cheese aside and make your chunky red sauce. Put the Sun Dried tomatoes in to the proccessor and pulse a few times to break them down. Quarter the Roma tomatoes, and add 2 cloves of garlic, 1 tablespoon of Braggs, salt, pepper and your fresh herbs. Pulse until you reach the consistency that you are looking for. It should remain a bit chunky.

Next rinse out the processor and make a quick pesto. Put the walnuts/pine nuts/ or in my case I used pecans into the processor. Pulse to break them down in to bits. Add basil and salt, pulse while adding olive oil. Continue to add the oil until you get the desired consistency. Slice your Zucchinis lengthwise to make the noodles. Add a bit of red sauce to the bottom of the plate, then layer 4 noodles. Add a layer of "cheese", then another layer of noodles.

Next I added a layer of Spinach and mushrooms.

More noodles and a pesto layer.

Finally more noodles and top with red sauce. Then into the dehydrator for ~ 4 hrs.

Delicious!!

Raw Thai Coconut Soup

Todays entree is a Raw Thai Coconut Soup. Let me start by saying that I don't care for Asian cuisine, but Dagger Deb certainly does, and so you have to make sacrifices. For this recipe, you'll need.

2 Young coconuts
1 Clove Garlic
1 inch of Ginger
1 TBS cold Pressed Virgin Olive Oil
2 Limes/Lemons or a mix
1/2 Cup of Basil
1/2 Cup Cilantro
1 Tomato
1/3 cup of green onions sliced
Thai Pepper
Cayenne to taste
 This made ~ 40 oz. Probably enough for two small bowls or 1 entree. To start shave down the top of your young coconuts to expose the hard shell. Crack the top with the edge of your cleaver and work your way around to open a fist sized to larger opening.

Pour the Coconut water into your Vitamix or high speed blender, scoop out the Coconut "meat" and add it into the blender. I have found that a flexible plastic tsp, or TBS with a bit of an edge works best to scoop out the coconut.

Blend at high speed to produce yummy Coconut "Milk". Add all of the ingredients into the blender or a food processor. If you use a food processor, I would recommend slicing, mincing, dicing and what not to the veggies so there aren't big chunks in the soup.

Viola!! Serve. You can serve this as is or warm to 112 or so. As I stated I am not a fan of Asian, so I am not sure how good this tastes. It tasted o.k. to me, and my eldest said it had the right flavors. It certainly was fresh tasting. Enjoy.

Raw Stuffed Chili Relleno

Hi all, I have decided to revive this blog, and even though I will try to get some new music into this blog, I am currently focused on more art and my recent transition to a primarily raw food lifestyle. To that end, here is the recipe and photos from the Raw Stuffed Chili Rellenos we had last night. This recipe makes ~ 8 stuffed halves. I made only six and enjoyed the stuffing on some sprouted tortillas.

1 - 2 cups Raw Nut Cheese
1 Bunch Cilantro
1/2 White Onion
1 Zucchini
1 Red Bell Pepper
1 Carrot ( this one came out of the garden a surprise harvest)
1 Tomato
2 cloves Garlic
fresh Oregano to taste
1 Jalapeño minced ( again to taste I like some spice)
1 Lime (Juiced)
2 pinches of Celtic Seas Salt
 First Start with some choice Rellenos (organic if you can find them) I try to look for ones that will make good boats for the stuffing.

Seed and slice in half. Since they need to be in the dehydrator for ~ 8 - 10 hours, I went ahead and put the halves in. Now to make the stuffing. Put the Zuchinni, Onion, Bell Pepper, Carrot, Tomato, and Garlic through your juicer using the blank plate. We use the Sunkist brand. Its a great masticating juicer.

Once you have run the veggies through, you have a pulpy mixture like this.

Now its time to make some nut cheese. To make the cheese soak half cup of Macadamia nuts, and half a cup of soaked Cashew nuts. ( minimum 4 hrs. ) Add the nuts into your Vitamix, or other high powered blender, with your choice of Bell Pepper ( I chose yellow ) a pinch of Sea Salt, 1/2 half Jalapeño, 1/4 bunch of finely chopped Cilantro, a few pinches of Ground Cumin. Blend using your tamper to ensure all the nuts are blended. Take care in not letting the Vitamix cook the Cheese.

Mix these two together with a spatula, and stuff your relleno chili halves.

Place in the Dehydrator for a minmum of 6 hrs. (at ~115 degrees) Serve with Guacamole and Salsa to complete. ( i will not be giving away Dagger Debs Salsa recipe ) :) I hope you enjoy this and the upcoming Raw dishes. Cheers PRP