raw soup goodness

seventh heaven soup from LifeFood Recipe Book by David and Annie Jubbs c. 2003

1/4 cup freshly ground sesame seed, or 4 TBs raw tahini
1/2 cucumber, with peel
1 red pepper, cored and deseeded
1 medium tomato
1/2 cup lemon juice
1 TBs ginger root, peeled and chopped
3 whole cloves garlic, peeled
1/4 cup red onion, chopped
1 cup cilantro, chopped and loosely packed
1/2 cup cilantro, chopped and firmly packed
2 heaping TBs unpasteurized miso
2 TBs Bragg Liquid Aminos or Shoyu soy sauce
4 TBs cold-pressed oil like extra virgin olive oil
1/4 tps cayenne pepper, to taste
1 heaping TB nutritional yeast
2.5 cups charged water

Grind the sesame seed to a moist meal in your grinder; it only takes a few seconds. Cut all vegetables into chunks and put all ingredients together in the blender and blend together. Depending on how much gusto your blender has, you may have to shred harder vegetables, or blend in 2 bathed if the vessel is smaller.

Garnish with Spirulina flakes and a few dashes of good oil. Store sealed in the refrigerator for up to 36 hours. I added 2 soft boiled eggs and grape tomatoes, a swirl of coconut oil and sprinkles of tumeric, black pepper and gochugaru— a korean red pepper flake (고추가루).

tiger new year/valentine's frittata

saute 1/2 cup red onion in a few swirls of coconut oil. add 4-5 spears of lacinato kale (halfed lengthwise then julienned). Beat 2 eggs with a drop of coco oil and add sauted veggies and a clove of minced garlic. Add a bit more oil to the pan with a smidge of butter. add egg mixture back to pan. Cook a few minutes, slide onto plate and flip back on to pan for a couple more minutes. If you use farm fresh eggs no need to cook so long as I've read that raw eggs are very good for you and there is very little chance of samonella. Then sprinkle with turmeric, black pepper, cayenne, drizzle with sweet chili sauce for chicken and I like tabasco added too.
For this particular one I added chopped parsley, a carrot ginger dressing, nutritional yeast and sliced grape tomatoes.

guacomango salad on arepa flaca

arepa flour mixed as package instructs.
flatten to pancake size and fry with coconut oil. < 5 minutes each side.

Guacomango: avocado, lemon/lime juice, garlic, ginger, mango chutney, salt. Fold mixture into bowl with julienned lettuce.

Pile on top and add sliced little tomatoes.

Sprinkle with Red Pepper Flake.

light summer meal

pan fried tofu squares (1/2 tofu brick) with sesame oil on a bed of romaine lettuce, celery and raw zucchini topped with tamari sauce (with vinegar, minced garlic, chopped scallion, red pepper flakes and succanat) and red onion.

1 TBS ginger finely chopped
1 small red onion
1 stalk of lemon grass cut into 2" lengths
3 pieces of dried galangal
2 TBS coconut oil
–> stir fry on high for 2 minutes, then reduce heat to low for 8 more minutes.

—>start your glass noodles in a separate pot with stock
—>reconstitute a handful shitake mushrooms

2 cloves of garlic finely chopped
2 TBS of green curry paste

–> add to pot and stir. Raise heat and add

leftover chicken breast
destemmed and sliced mushrooms

—> stir fry on high then add

1 can of coconut milk + 1 can of water
cooked glass noodles and the water it boiled in
chopped carrot, sunchokes, potatoes, and any other root vegetables
2 TBS of fish sauce

—> while bringing to a boil

chop scallions
chop cilantro
cut lemon/lime wedges

—> plate the above and serve the soup, garnish with baby spinach

based on Coconut Curry Chicken Noodle Soup (Curry Mee) - NYTimes.com

veggie curry

4/5/09



3/14/09


with quinoa


just veggies

sometimes the celery is uncooked in the salad part, and cilantro is always good!



1/11/09


green curry noodle soup

1 TBS ginger finely chopped
1 small red onion
1 stalk of lemon grass cut into 2" lengths
3 pieces of dried galangal
2 TBS coconut oil
–> stir fry on high for 2 minutes, then reduce heat to low for 8 more minutes.

—>start your glass noodles in a separate pot with stock
—>reconstitute a handful shitake mushrooms

2 cloves of garlic finely chopped
2 TBS of green curry paste

–> add to pot and stir. Raise heat and add

leftover chicken breast
destemmed and sliced mushrooms

—> stir fry on high then add

1 can of coconut milk + 1 can of water
cooked glass noodles and the water it boiled in
chopped carrot, sunchokes, potatoes, and any other root vegetables
2 TBS of fish sauce

—> while bringing to a boil

chop scallions
chop cilantro
cut lemon/lime wedges

—> plate the above and serve the soup, garnish with baby spinach

based on Coconut Curry Chicken Noodle Soup (Curry Mee) - NYTimes.com


12/28/08


rose flesh potato, carrot, golden beet, parsnip, salsafy, celeriac, garlic, shallots, fresh tarragon, dried rosemary, toasted sesame seeds, cumin powder, coriander powder, coconut shavings, coconut milk, green curry paste on a bed of romaine and baby spinach

tamarind