Author

Mystee Maisonet

Nicoise Salad with Chickpea of the Sea

Nicoise salad originated in the French city of Nice. I have substituted a chickpea salad for the tuna but have otherwise stuck to the traditional ingredients that include potatoes, tomatoes, steamed green beans and olives. This is a perfect summer salad drizzled with plenty of balsamic olive oil vinaigrette. Left over Chickpea salad is delicious as a  spread on toast or crackers!

 

 

 

Chickpea of the Sea Salad:

  • 1 19 oz. can of organic chickpeas, drained and rinsed
  • 1/2 cup chopped celery
  • 1/3 cup of chopped dill pickles
  • 1 tsp. of dijon mustard
  • 1/2 cup of vegan mayonnaise or cashew mayonnaise (see recipe below)
  • 1 tsp. celery salt
  • 1 tsp. powdered kelp
  • 1 Tbsp. apple cider vinegar
  • a pinch of red chili flakes

Process the chickpeas in a food processor until chopped but not mushy.  Pulse to crush the chick peas but still keep some texture.

 

By hand, stir in the chopped celery, dill pickles, dijon, mayonnaise, celery salt, kelp, apple cider vinegar, and chili flakes. Stir well to combine. Adjust the flavours by adding more vinegar or celery salt if desired. Set aside.

 

 

 

 

Cashew Mayo:

  • 3/4 cup of raw cashews, soaked for at least 2 hours
  • 1/4 cup of avocado oil
  • 1/4 cup water
  • 1 tbsp. lemon juice
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. himalayan pink salt
  • 1 tsp. dijon mustard

Drain the soaked cashews. Blend well with the rest of the ingredients until silky smooth.Store in a sealed container in the fridge.

Balsamic Olive Oil Vinaigrette:

  • 2 Tbsp. raw honey
  • 1/3 cup balsamic vinegar
  • 1/2 tsp. pink himalayan salt
  • several cracks of fresh pepper
  • 1 cup of extra virgin olive oil

Whisk everything together in a small bowl. Set aside.

The Salad:

  • 1/2 cup of kalamata or green olives (your choice) halved
  • lots of cherry or grape tomatoes, halved
  • 1 lb. of fresh green beans, steamed until tender
  • 1 lb. of baby potatoes, halved and roasted in a 400 degree oven for 30 min. or until browned and tender.
  • lots of butter lettuce

Arrange the butter lettuce on plates. Put a big dollop of the Chick Pea Salad mixture in the centre of each plate. Artfully arrange the roasted potatoes, steamed green beans, halved tomatoes and olives around the chick pea mixture. Drizzle with a generous amount of the balsamic dressing and lots of fresh cracked pepper to serve!

Lacto Fermented Salsa Fresca

The diets of every traditional society have included some kind of lacto fermented food. This salsa is as simple as preparing a salsa fresca with the addition of a little kombucha and then leaving it on the counter for 2 or 3 days to ferment. It is not only delicious but loaded with enzymes and probiotics which will enhance the digestibility of whatever you serve it on. Tomatoes are at the peak of their season right now so check out the farmers market for the beefiest, ripest tomatoes that you can find!

 

 

 

Ingredients:

(makes about 3 cups)

  • 1 red onion, peeled and finely chopped
  • 2 large beefsteak tomatoes
  • 1 medium red pepper, seeded and chopped finely
  • 1 jalapeno pepper, seeded and minced
  • 1 clove of garlic peeled and minced
  • a hand full of fresh chopped cilantro
  • 1 Tbsp. fresh lime juice
  • 2 tsp. of pink himalayan salt
  • 1/4 cup of kombucha
  • a 1 litre mason jar
  • a zip lock sandwich bag to make a weight

Combine all ingredients in a medium sized bowl. Mix with your hands to combine.

 

 

Scoop the mixture into a 1 litre mason jar. Press down gently with your hands until the veggies are submerged in liquid which will be a combination of tomato juices and kombucha.

 

 

 

Fill a zip lock bag about 2/3 full of water and then seal, pressing out the air as you seal it. You can alternatively use an air lock system if you have one or glass pebbles that sit on top of the mixture to keep it submerged.

 

 

Place the water filled bag on top of the salsa in the mason jar. As it settles it will press the veggies underneath the liquid which is crucial to avoid mold growing.

 

 

Allow the salsa to sit at room temperature for 2-3 days. The rate of fermentation will depend on the temperature in your kitchen. Taste it after 2 days. It should be slightly bubbly and have a fermented taste to it. If not, let it sit another day. When ready, remove the water filled bag, cap it with a mason jar seal and ring and store in the fridge until ready to eat!

Use it wherever you would an ordinary salsa!

A Sante!

Cold Brew Cacao with Hazelnut milk

Cold brew cacao is rich and smooth with subtle notes of true cinnamon, cardamom and chocolate. Whizzed in the blender with a splash of raw hazelnut milk and a drop of hazelnut flavoured stevia is my favourite way to enjoy this refreshing brew. I am not a coffee drinker, not because I don’t like it, it just doesn’t agree with me. Making a cold brew with cacao instead of coffee is the perfect way to reap the benefits of raw cacao on a hot summer day.  Theobromine, the stimulant in cacao results in a steady crash-free buzz unlike caffeine and is loaded with antioxidants and minerals.

Raw cacao nibs are readily available at your local health food store and if you want to make your own hazelnut milk, follow the instructions for hazelnut milk in the “Nut Nog” recipe.

Special equipment: food processor and blender

 

 

 

Ingredients:

  • 11/2 cups of raw cacao nibs
  • 9 cups of water
  • 1 tbsp. of true cinnamon
  • 1 tsp. crushed cardamom pods
  • a 1 gallon jug
  • a nut milk bag
  • 1 recipe of raw hazelnut milk or milk of your choice
  • hazelnut flavoured stevia

 

In a food processor, grind the cacao nibs to a coarse powder. Grinding it too fine will allow the beans to escape through the nut milk bag so keep it fairy coarse.

 

 

 

Line a 1 gallon jar or large pitcher with a nut milk bag, securing the bag around the top of the jar or jug. Scoop the ground cacao nibs, the cinnamon and crushed cardamom pods into the nut milk bag and then pour 9 cups of water over the ground cacao into the jar.

 

 

 

 

 

 

Cover the jar with a tea towel and let the cacao steep in the water overnight or up to 16 hours.

Remove the cacao filled nut milk bag from the jar, squeezing gently to remove the excess liquid. Strain the remaining cacao tea into a pitcher using a fine mesh strainer or a chinois as pictured below.

 

 

 

Store the mixture in the fridge.

To Serve:

Combine 1 cup of the cold brew cacao in a high speed blender with 1/4 cup of fresh hazelnut milk, a few ice cubes and a few drops of hazelnut flavoured liquid stevia or to taste. (Remember that stevia is extremely sweet so add a little at a time!)

Enjoy!

 

Raspberry Chipotle Sauerkraut

This red cabbage kraut jewelled with sweet summer raspberries and a pinch of dried chipotle is delicious on just about everything from tacos to salads to a toasted slice of sour dough bread with a thick layer of tree nut or goat cheese!  (See the recipe to make your own macadamia nut goat cheese under Salads, Kale with Hazelnuts, Pear, and Macadamia Goat Cheese in a Honey Balsamic Vinaigrette)  A small amount of sauerkraut everyday along with a meal adds a healthy dose of probiotics to your diet. I have a fermentation crock but I will also share with you a simple method for fermenting cabbage that doesn’t involve having a crock. A few litre mason jars and some heavy duty zip lock bags filled with water as a weight will do the trick.

 

 

Ingredients:

  • 2 medium organic purple cabbages, outer leaves removed
  • 5 Tbsp. of salt (unrefined sea salt or pink himalayan salt. I used some beautiful Icelandic sea salt that my son brought back for Iceland!
  • 2 tsp. of dried chipotle pepper powder

21/2 cups of fresh or frozen organic raspberries

Cut and core the cabbage and then with a sharp knife cut it into slices. Place the cabbage into a large bowl, one you can really get your hands into!  I cut it relatively thin but not too thin as I like a coarser texture to my sauerkraut. I had to include a photo of the purple cabbage goddess!

 

 

 

 

 

 

 

Add the 5 tbsp. of salt to the sliced cabbage. Massage the cabbage and salt well with clean hands until it begins to soften and some of water from the cabbage begins to pool in the bottom of the bowl. This will take a good 15-20 minutes. Add the chipotle powder and the raspberries to the cabbage and mix well with your hands until combined.

 

 

 

If using a fermentation crock:

With your hands, transfer the mixture to the crock and press down well with your hands to pack it tightly into the bottom of the crock. The liquid from the cabbage should begin to ooze toward the top of the mixture.

 

 

Place the weights that come with the crock on top of the cabbage mixture.

 

The liquid may not initially rise to cover the cabbage but after 8 hours or so the salt in the mixture will encourage the cabbage to release more moisture so that the liquid level rises above the cabbage. If after 8 hours this is not happening, add enough water to cover the cabbage. If the cabbage is not submerged mold will develop.  Fill the rim at the top of the crock with water to create a seal and put the lid on. This will allow C02 to escape but no air to get in. Place the crock out of direct sunlight in a spot that is between 15 and 20 degrees C. (55 and 72 degrees F) The sauerkraut will be fully fermented in two weeks although you can still remove small amounts and eat it before the full two weeks if desired.

 

 

If you are using a mason jar:

Follow the same procedure as if using a crock by filling your mason jars with the cabbage mixture and then pressing the mixture firmly into the bottom of the jars until the moisture from the cabbage rises to the level of the cabbage. Fill a heavy duty zip lock bag (sandwich size) with water and set it on top of the cabbage filled mason jar. The weight of the water filled bag will keep the cabbage submerged under the liquid. If after 8 hours, the liquid has still no risen to submerge the cabbage, top it up with a little water. It is important to keep the cabbage submerged so that mold doesn’t grow on the exposed cabbage. Place the kraut in a dark place between 15 and 20 degrees C. for 15 days. Check it periodically to make sure that all of the cabbage is submerged in the brine.

After fifteen days:

When the sauerkraut is fully fermented, scoop the kraut out of the crock or mason jars with clean hands into mason jars. Put lids on the jars.  At this point it must be stored in the fridge. It will last several months in the fridge.

Trouble shooting:

  • If mold develops on the top of your sauerkraut simply scoop it off. A greyish or greenish mold is completely normal however if it is black, pink, or orange make sure you discard it!
  • If your sauerkraut is soggy or lacks crunch, you didn’t use enough salt

 

 

 

 

 

Raw “Ono” Hawaiian Pizza

This past market day I had a few messages from people at the Banff Farmers Market wondering where I was with my raw pizzas! Here’s one last raw pizza recipe for you! This ono (means delicious in Hawaiian) Hawaiian variation begins with the same ono sauce from the Margarita Pizza recipe but is topped with a spicy walnut “meat”, coconut bacon, veggies, fresh pineapple and a handful of arugula. The coconut bacon gets its smoked flavour from cumin, smoked paprika and mesquite powder. Mesquite also lends a slightly sweet, caramel like flavour and is high in protein, calcium, magnesium, potassium, iron and zinc. It is also a delicious salad topper! You will have plenty left over.  Follow the Raw Pizza Crust recipe to prepare the crusts 3 days prior to making these. Prepare the raw tomato sauce from the Raw Margarita Pizza one day prior to assembling.

 

 

Ingredients:

  • Dehydrated sunflower buckwheat pizza crusts (from raw pizza crust post)
  • one recipe of raw tomato sauce (from raw Margarita Pizza post)
  • one recipe of coconut bacon (recipe follows, make one day prior to assembly)
  • dehydrated veggies (recipe follows)
  • one recipe of raw walnut meat (recipe follows)
  • fresh pineapple, peeled, cored and chopped
  • arugula to garnish

The coconut bacon:

  • 3 cups of ribbon cut raw unsweetened coconut
  • 1/4 cup of maple syrup
  • 1 Tbsp. ground cumin
  • 1 Tbsp. olive or avocado oil
  • 2 Tbsp. tamari
  • 1 tsp. fresh lemon juice
  • 1 tsp. himalayan pink salt
  • 1 tsp. smoked paprika
  • 1 Tbsp. mesquite powder
  • 1/2 tsp. ground chipotle pepper powder

Combine all of the ingredients in a blender until smooth. Place the coconut into a medium sized bowl and then pour the mixture over top, massaging well with your hands to cover the coconut completely with the sauce.

 

 

 

Spread evenly onto a couple of teflex sheets on your dehydrator screens. Dehydrate at 117 F. for at least 12 hours or until crisp. Allow to cool before breaking into bite sized pieces. Store in an airtight container.

 

The veggies:

  • 1 red pepper, seeded and sliced
  • 1 yellow pepper, seeded and sliced
  • 1/2 red onion, thinly sliced
  • 1 tbsp. olive or avocado oil
  • 1 tbsp. of tamari

 

 

Toss the sliced veggies with oil and tamari.   Spread onto a teflex sheet on a mesh deyhdrator screen and dehydrate at 117 degrees F. for 2-3 hours until the veggies begin to soften and appear sauteed. While the veggies are dehydrating, prepare the walnut “meat”.

The Walnut Meat:

  • 3/4 cup of walnuts soaked in water for 2 hours
  • 3/4 cup of walnuts (dry, not soaked)
  • 1/2 tsp. himalayan pink salt
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. red pepper flakes
  • 1 Tbsp. nutritional yeast flakes

Drain the soaked walnuts. Combine all ingredients in a food processor until crumbly. Set aside.

 

Final Assembly (Whew!!)

The pizza can be assembled a few hours prior to eating and is great left over the next day! The crust continues to soften the longer it sits but is still easily eaten with your hands.

Spread the raw tomato sauce over your pizza crusts.  Distribute the dehydrated veggies evenly over the sauce along with the prepared walnut “meat”.

 

 

Top with lots of coconut “bacon” and fresh chunks of pineapple. Cut along the pre-scored lines.

 

 

Garnish with fresh arugula to serve!

 

Raw Margarita Pizza

Assuming that you have your crusts in the dehydrator, the rest of this recipe is relatively simple! The raw tomato sauce that creates the platform for the rest of the ingredients needs to be dehydrated overnight so you can pop it in your dehydrator along with the crusts as you transport them from the teflex sheets to the mesh screens. You could potentially use the sauce un-dehydrated but something magical happens to it as it reduces in the dehydrator! It not only thickens but also intensifies in flavour. The cashews for the “cheese” need to be soaked for 4 hours prior to blending so plan accordingly.

 

Ingredients:

Special equipment: dehydrator and a food processor

 

  • Prepared Sunflower Buckwheat pizza crusts (See Raw Market Pizza post for crust recipe)
  • one recipe of Cashew cheese (recipe follows)
  • one recipe of pizza sauce (recipe follows)
  • fresh sliced tomatoes
  • lots of fresh basil
  • pitted kalamata olives
  • fresh cracked pepper
  • olive oil to drizzle

 

The Pizza Sauce:

  • 400g of vine ripened tomatoes
  • 1 red pepper, seeded and chopped
  • 1/3 cup of nutritional yeast
  • 1/8 cup of balsamic vinegar
  • 1 large clove of peeled garlic, chopped
  • a pinch of red pepper flakes
  • 1/2 tbsp. crushed fennel seeds
  • 1 tbsp. onion powder
  • 1 tsp. dried oregano
  • 11/2 tbsp. of himalayan pink salt
  • 1 tbsp. smoked paprika

Place all of the ingredients except for the dried oregano into a high speed blender. Blend until smooth.

 

 

 

 

 

Stir in the oregano by hand. Pour the sauce into either a large shallow bowl or a shallow baking dish. Dehydrate 8-12 hours at 117 degrees F. When you remove the sauce from the dehydrator it will appear thickened and darker in colour.

 

 

 

Stir well. Set aside while you prepare the cashew cheese.

 

The Cashew Cheese:

  • 11/2 cups of raw cashews, soaked in plenty of water for at least 4 hours
  • 2 tbsp. fresh lemon juice
  • 1/2 tbsp. organic lemon zest
  • 2 tbsp. nutritional yeast
  • 1 tsp. pink himalayan salt
  • 1 green onion, minced
  • 1/4 cup of minced basil
  • Drain and rinse the cashews. In a food processor combine the cashews, lemon juice, zest, yeast, and salt. Process until thick but smooth adding a tbsp. or two of water if you need to. If should have a similar texture to ricotta cheese. Stir in the minced green onion and basil by hand.

 

 

 

 

 

 

The final assembly:

Spread a generous amount of the pizza sauce onto your prepared crusts.

 

 

Arrange thinly sliced fresh tomatoes on top of the pizza sauce and then drop dollops of the cashew cheese onto the pizza to resemble big soft lumps of bocconcini! Artfully arrange fresh basil and pitted olives onto the crust. Top with plenty of fresh cracked pepper and a drizzle of good olive oil!

 

You can either eat the pizza right away cutting it carefully following the lines that you scored onto the crust prior to dehydrating or you can let it sit for an hour or so to allow the crust to soften a little.

 

 

Raw Market Pizza (crust recipe)

I used to regularly sell out of these raw personal sized pizzas at the Banff Farmers Market! As requested, here is the recipe for a Raw Margarita Pizza and a Raw Hawaiian Pizza! This post focus’s entirely on the buckwheat sunflower crust. It takes a few days to make as the ingredients need to be sprouted and then dehydrated. This recipe makes about thirty 5 inch. pizza crusts or as pictured below, 2 larger 12 inch crusts and 8 of the smaller ones. They freeze well and are great to have on hand when you want to make a pizza in a hurry! Start your crusts now and then stay tuned for the topping recipes!

Equipment needed: food processor, dehydrator

 

 

 

 

Ingredients:

  • 4 cups of raw buckwheat
  • 31/2 cups of raw sunflower seeds
  • 1/2 cup of raw ground flax seeds (or ground chia seeds)
  • 1 cup of finely grated carrot or zucchini
  • 1 tbsp. himalayan salt
  • 1 tsp. dried oregano
  • 1 tsp. dried basil

Combine the raw buckwheat and sunflower seeds in a large bowl with plenty of room temperature water. Allow to soak overnight.

 

 

 

Rinse well before processing in a food processor with the ground flax or chia seeds and salt. I process the mixture in thirds just to make sure that it is well pureed. It should be thick and pasty without any discernible seeds.

 

 

 

 

 

 

With a spatula scoop the mixture into a large bowl and then with your hands mix in the grated carrot or zucchini and herbs.

 

 

 

Using an offset spatula, spread the mixture onto teflex dehydrator sheets into either 3 large crusts or 2 large and several smaller ones. Form a raised crust along the edge as go.

 

.

With the edge of your spatula superficially score the crust into 8 equal slices. (Take care not to cut all the way through to the teflex sheet)

 

Dehydrate the crusts on the teflex sheet at 117 degrees F. for 8-10 hours or until they are firm enough to lift off the sheet onto the mesh dehydrator screens. Dehydrate another 8-10 hours until thoroughly dried. Allow to cool completely before freezing or loading with pizza toppings.

 

 

 

 

 

Reconstructed Cob Salad with Devilled Avocado and Coconut Bacon

This is one of my favourite summer salads! If you don’t have a dehydrator you can substitute small pieces of tempeh fried in a little oil and tamari for the coconut bacon. I have piped a raw curried hummus into the avocado before topping the salad with a balsamic vinaigrette.

Special equipment needed: a dehydrator if you are making the coconut bacon and a food processor

 

 

 

The coconut bacon:

  • 3 cups of raw ribbon cut coconut
  • 1/4 cup of maple syrup
  • 1 Tbsp. ground cumin
  • 1 Tbsp. of olive oil
  • 2 Tbsp. of tamari
  • 1 tsp. lemon
  • 1 tsp. himalayan pink salt
  • 1 tsp. smoked paprika
  • 1 Tbsp. of mesquite powder
  • 1/2 tsp. of ground chipotle pepper

Place coconut in a large bowl. Blend  together the rest of the ingredients and then mix by hand into the bowl of coconut until it is well coated.

 

 

Spread onto a teflex sheet and dehydrate at 117 degrees C. for about 12 hours. Break into pieces and then store in an airtight container

 

The Devilled Avocado:

  • 1 recipe of  room temperature Raw Cashew Curry Hummus without the added coconut as it will make it challenging to pipe through a piping bag! (Search Raw Cashew Curry Hummus under appetizers)
  • 1/2  pitted, peeled, avocado per person
  • smoked paprika to garnish

Prepare the hummus according to the recipe. Set aside at room temperature while you gather the rest of the ingredients.(Keeping the hummus at room temperature will make it easier to pipe)

 

 

Peel and core the avocados.

 

Spoon the cashew hummus into a piping bag with a star tip.

 

 

Pipe the hummus into each avocado half and then sprinkle with smoked paprika and a pinch of salt.

 

 

 

The Dressing:

  • 1 clove of minced garlic
  • 1/4 cup balsamic vinegar
  • 1 tsp. of honey or maple syrup
  • 1 tsp. dijon mustard
  • 1/2 tsp. himalayan pink salt
  • 1/4 tsp. freshly cracked pepper
  • 3/4 cup of extra virgin olive oil

In a medium sized bowl combine the garlic, vinegar, honey or maple syrup, dijon mustard, salt and pepper. Whisk while adding the olive oil.

 

The Salad:

  • Lots of fresh greens of your choice. This salad is traditionally made with romaine lettuce however it is pictured here made with greens from my garden and microgreens grown in my kitchen.
  • 1/2 devilled avocado per person
  • organic corn shaved from the cob or thawed frozen organic corn
  • halved cherry tomatoes
  • thinly sliced red onion
  • chopped cucumber
  • a generous handful of coconut bacon per plate
  • 1 recipe of balsamic vinaigrette (Depending on how many you are serving, you will most likely have dressing left over)

The final assembly:

Layer lots of fresh greens on each plate. Place the devilled avocado to the side of the greens and then artfully arrange the corn, halved cherry tomatoes, red onion, chopped cucumber, and coconut bacon on top of the greens. Top with a generous amount of balsamic vinaigrette.

Raw Yellow Curry with Kelp Noodles

As our temperatures soar here in the Canadian Rockies for a short time during the summer it seems like an appropriate time to eat entirely raw! This is one of my favourite raw curries blended with fresh pressed coconut milk and raw cashews, lightly dehydrated veggies, and kelp noodles. If you don’t have a dehydrator you can place the veggies on a cookie sheet on the lowest setting in your oven for about 45 min. as an alternative. The curry paste is best kept frozen and is also delicious in a cooked Thai coconut curry. I’ll save that recipe for another blog post! Kelp noodles are found in Asian markets and natural foods stores. They are a clear, thin noodle made from kelp and are rich in iodine and low in carbs. I usually marinate the noodles for an hour or so in enough warm water to cover and 1 tsp. of baking soda to tenderize them before adding to a recipe.

Serves 4

Special equipment needed:

  • a vegetable peeler
  • a deydrator (or your oven on the lowest setting)

 

 

Yellow Curry Paste:

  • 2 shallots, peeled and chopped
  • 6 cloves of garlic, peeled and chopped
  • a 3 inch piece of galangal, chopped (Found in Asian Markets, often frozen) *
  • 2 inch piece of ginger, peeled and chopped
  • 1 tsp. ground coriander
  • 15 dried red chilies soaked to soften in hot water for 20 minutes
  • 5 stalks of fresh lemongrass *
  • 2 Tbsp. powdered turmeric
  • 1 Tbsp. mild curry powder
  • 2 Tbsp.chopped cilantro
  • 2 Tbsp. miso paste (chickpea miso is my favourite)
  • 11/2 Tbsp. sea salt

*to chop the lemongrass, remove the outer layer or two. Cut off the end and then chop the bottom 5 or 6 inches of the stalk finely.

Combine all of the ingredients in a high speed blender to form a smooth paste.  You may need to add a little bit of water to the blender to help it along. Spoon the curry paste into a ziplock bag, reserving what you need for this recipe and then freeze the rest. Once frozen you can simply cut off small chunks as needed.

 

 

The veggies:

  • 1 large carrot, cut into long ribbons with a veggie peeler
  • 1/2 red onion, very thinly sliced
  • 1 cup of zucchini, cut into thin rounds and then 1/2 rounds
  • 1 red pepper, seeded and thinly sliced
  • 1/2 cup fresh shelled or frozen peas
  • fresh mung sprouts to garnish
  • fresh basil to garnish
  • fresh cilantro to garnish

Prepare the veggies.

 

 

Place them in a bowl with 1 Tbsp. of olive oil and 1 tsp. of tamari. Massage the veggies well with your hands to coat. Spread the veggies onto the teflex tray of your deydrator and then dehydrate at 115 degrees F. for about 2 hours. The veggies will soften and appear cooked in consistency.

 

 

While the veggies are deydrating, prepare the broth and the noodles.

The noodles:

 

 

 

  • 1 pkg. of kelp noodles rinsed and soaked in enough warm water to cover with 1 tsp. baking soda for 1 hour.

 

 

Once the noodles have soaked for an hour, rinse them well and then cut roughly into smaller more manageable bit sized pieces. Set aside while you prepare the broth.

The Broth:

  • 3/4 cup of raw unsweetened coconut
  • 3 cups of warm water
  • 1/4 cup raw cashews
  • 2 Tbsp. prepared yellow curry paste or more to taste
  • 2 Tbsp. tamari
  • 1 Tbsp. fresh lime juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. turmeric powder

To make the coconut milk, combine the 3/4 cup of raw coconut in a high speed blender with 3 cups of warm water. Blend for about 1 minute. Strain through a nut milk bag.

 

 

Discard the pulp. Rinse out the blender and then pour the strained coconut milk back into the blender along with the 1/4 cup of cashews, yellow curry, tamari, lime juice, salt and turmeric. Blend well until combined and slightly warmed by the speed of the blender. Adjust seasonings to your taste, adding more curry paste if you like it spicier or perhaps additional salt or lime juice.

 

 

To Assemble:

Distribute the kelp noodles evenly into 4 bowls. Pour the warm blended broth on top of the noodles.

 

Remove the veggies from the dehydrator and divide evenly over the noodles and broth.

 

 

Top with lots of fresh mung sprouts, fresh basil and cilantro!

 

 

 

 

 

 

Zucchini Pasta with Garlic Scape Pumpkin Seed Pesto

This weekend, I was gifted a big bag of beautiful garlic scapes by my friend Tracey who operates a garlic and hops farm in B.C. I don’t know how many times these beauties went to waste when I received them in my farm box just because I didn’t really know what to do with them! As Tracy recommended, I made pesto, lots of pesto, enough to freeze for several months! Garlic scapes are essentially the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. They make a delicious pesto processed with pumpkin seeds, salt, pepper, olive oil, and nutritional yeast.

Serves 2

 

The pesto:

 

 

  • 10 garlic scapes (roughly chopped)
  • 1/4 cup of raw pumpkin seeds
  • 3/4 tsp. of salt (more to taste)
  • lots of freshly cracked pepper
  • 1/4 cup of nutritional yeast
  • 1/2 cup of extra virgin olive oil

In a food processor combine garlic scapes pumpkin seeds, salt, pepper, and nutritional yeast until roughly chopped. Drizzle in the olive oil with the motor still running until fairly smooth but with still a bit of texture. Add more salt if desired.  Set aside.

 

 

 

The Zucchini Pasta:

To the make the pasta you will need a spiralizer. They run around $45.00 or so and are the most fun you will ever have in your kitchen!!

  • 3 medium sized organic zucchini
  • 1/2 tsp. of himalayan pink salt

You can peel the zucchini if desired but I like to keep the skin on for colour and nutrition. Cut the ends off to create a nice flat surface. Spiralize the zucchini using the smallest blades to resemble spaghetti. Place the spiralized zucchini into a bowl with a good sprinkling of salt. Massage it with your hands to distribute the salt evenly. Let it sit for about 20 min. allowing the zucchini to release moisture. As it sits, it also tenderizes to resemble pasta in texture. While it sits, prepare the tomatoes.

 

 

The Tomatoes:

  • 2 large ripe tomatoes, chopped
  • 1/4 cup of chopped fresh basil
  • a sprinkle of himalayan pink salt
  • balsamic vinegar to garnish

Combine the tomatoes, basil, and salt in a small bowl.

Gently squeeze out the zucchini with your hands and rinse to wash off the excess salt.

Place it back in the bowl and then toss with about 1/4 cup of the pesto. Massage it well with your hands to coat the noodles completely, adding more if necessary. Arrange the noodles on two plates. Top with the tomato basil mixture, additional basil if desired, a drizzle of balsamic vinegar, a drizzle of olive oil,  and lots of fresh cracked pepper.

 

 

Enjoy!

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