Raw Spring Asparagus with Asian Marinade

Going into the dehydrator

Asparagus is in season, and my neighbour very generously brought me a bunch she had just picked fresh from her garden. So this is what I came up with to enjoy it IN THE RAW. 

Two different methods can be used. But whether you choose to use a dehydrator or marinate in the fridge, this dish will be delicious. 

Spring Asparagus

Yield:  one - 8" casserole

Salad:

1 bunch asparagus, organic

Black sesame seeds, unhulled

• Hold asparagus in your hand and cut where there is a bend in the stalk (usually an inch or so from the bottom) to remove tougher part of stalks
• Rinse the asparagus and slice in half lengthwise from bottom to crown
• Thicker stalks can be sliced lengthwise again, quartering the stalk
• Place the asparagus in a glass 8" casserole
• Sprinkle with black sesame seeds just before serving

Asian Marinade

1 Tbsp Organic Tamari

1 Tbsp Raw Olive Oil

1 Tbsp Raw Apple Cider Vinegar

1-2 Tbsp Organic orange juice, freshly squeezed

1 clove Organic garlic, pressed

1 tsp Organic ginger, grated  

1-2 tsp agave

1/8 tsp red pepper flakes

• Mix marinade ingredients together in a small bowl - using a small wisk
• Add marinade to the casserole dish containing the asparagus and toss together to coat
• DEHYDRATOR METHOD - Place casserole in bottom of dehydrater (after removing bottom dehydrator tray) and dehydrare at 105 degeees for 1 hour
• REFRIGERATOR METHOD - Place casserole in fridge for 1 hour to let the flavours mingle

Raw Yam Hummus

Today I have been playing in the kitchen (do we every grow up?) So far I have marinated veggies, flaked coconut meat, and either crackers, bread, or pizza crust in the dehydrator (at this point not sure which)!

The last thing I made was hummus from yams, which have an orange flesh. I had a general idea, but since the recipe was nowhere to be found it was time to get creative. Here is the result for you to try. I didn't write down what I was doing until the end, so these measurements are my best guess. 

Raw Yam Hummus

Makes about 1 cup
1 yam, peeled and cubed

1 clove garlic

1 Tbsp raw tahini

olive oil, maybe 1 Tbsp
lemon juice, 1 Tbsp or more
1 tsp gluten-free Tamari
maybe 1/8 cup water
less than 1/2 tsp Himalayan salt
less than 1/2 tsp ground cumin
less than 1/2 tsp ground coriander
3 shakes cayenne pepper

• Mix all ingredients in a food processor until smooth
• Adding chopped cilantro or parsley would be a nice addition
• Serve in a bowl surrounded with raw crackers and enjoy!
 

Raw Cheezy Veggies

Here is a recipe that I received and decided to give it a try. It comes from Ron Russell of the Sun Café and this is my modified version for the cheez sauce and veggies (shown here with Portabello Loaf.

Raw Cheezy Veggies

Veggies
1 cup diced celery
1 cup zucchini, quartered and sliced 1/4" thick
1 cup red pepper, sliced in chunks
1 cup green beans, ends trimmed off and sliced
1 clove garlic, pressed or chopped
1/2 tsp Himalayan salt
1 Tbsp extra-virgin olive oil

• Mix all together in a glass casserole
• Remove bottom 2 trays from dehydrator
• Place casserole in bottom of dehydrator
• Dehydrate at 105 degrees 2-3 hours to give a roasted texture

Cheeze
1 small red pepper, chopped
1 cup sunflower seeds, soaked and drained
4 Tbsp Red Star nutritional yeast 
2 Tbsp fresh lemon juice
1 Tbsp paprika
1-1/2 tsp Himalayan salt
2 Tbsp raw agave, or chopped pitted dates
3/4 cup filtered water

• Blend all ingredients in a high-speed blender (I used a Vitamix) 
• Pour cheeze over veggies - and enjoy!

Raw Kimchee Slaw

Kimchee Slaw

One of my favourite Chefs is Jamie Oliver who creates great home-cooked meals from scratch - adding his own unique twist to each element. And although he is not a Raw Chef, his food is so hearty and appetizing that I would give it a try - that is if I ever decided to cook again!

Kimchi is a spicy Korean dish that is prepared by fermenting Chinese cabbage and vegetables with ginger, hot chili peppers, and other ingredients. Kimchi is similar to, but generally ferments faster than, sauerkraut. This one-meal version is one of Jamie's recipes - a perfect fit for the raw foodist in you!

Raw Kimchee Slaw   Yield:  4 cups
Small bunch of radishes                                     1 Fresh green chili
1 small red onion                                               Piece of fresh ginger (thumb size)
1/2 a Chinese cabbage                                      2 Fresh Limes
Small bunch of fresh cilantro (coriander)           Himalayan salt
1 Fresh red chili                                                 Sesame oil

• Wash the radishes and their greens well
• Peel and cut the red onion in half so it is easier to add to food processor
• Add the shredding disc to a food processor
• Shred the radishes with their greens, red onion, and Chinese cabbage by pushing through the feed tube on food processor
• Empty contents of food processor into a glass serving bowl
• Remove the shredding disc and replace it with the S-blade in food processor
• Add the bunch of cilantro and the chillies (stalks removed and seeded for less heat if desired) to the food processor and process
• Peel and crush or grate the ginger, then add into the bowl
• Into the bowl, squeeze the juice from both limes, add a pinch of Himalayan salt, and a splash of sesame oil
• Really scrunch or massage ingredients together with your hands to mix well and release juices
• Best served right away, but first taste to check the balance of flavours
• Kimchee Slaw is wonderful either as a main meal or as a side dish. Try it with raw vegan Nori rolls!

Raw Garlicky Green Beans

Been day-dreaming of green beans with lots of garlic (welcome to my world) and when I discovered a bag of organic green beans at Safeway, I came home and created this recipe. This serves as a wonderful side dish if you are preparing an Easter meal - Garlicky and Delish!

Raw Garlicky Green Beans

1 pound of organic green beans
1/4 cup sun-dried tomatoes, chopped and soaked
2 cloves of garlic, pressed or finely chopped
1 tsp olive oil
1 tsp fresh lemon juice
pinch of Himalayan salt

• Soak sun-dried tomatoes for 15 minutes and then drain off the water (you could use the soak water to flavour other recipes)
• Combine all ingredients in a glass casserole with a flat bottom (8 x 8" works well), mixing all together until well coated
• Remove bottom 2 trays from your dehydrator
• Place casserole into bottom of dehydrator and dehydrate at 105 degrees for 5-8 hours
• Stir mixture every few hours to coat evenly and taste - till done to your satisfaction!