"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Friday, July 29, 2011

Bless my Bones!

"Becoming Raw" is a wonderful reference book, a text for learning a lot of raw details about nutrition and food facts. The info is scientifically based, with references, footnotes, the whole shebang. A lot of reading and pondering, but well worth the time.

The handful of recipes are balanced, tasty, practical. It's an education just reading the menus and recipes!

Here's one of my latest forays into summery salads using greens fresh (ultimate gourmet!) from our garden:

The recipe is titled: Build-Your-Bones Salad . (I modified the assembly.)

Toss in large bowl: 2-3 c. EACH thinly sliced kale and/or collard greens, chopped napa cabbage, chopped broccoli florets, thinly sliced red cabbage

Put greens mix into one of those green veggie keeper bags to store in frig.

When ready to have a yummy lunch or dinner, put torn romaine into your salad bowl, add big handfuls of the crucifer mix. Top with chopped red peppers, and optionally, some chopped peeled cucumber and tomato. This makes huge salads, filling and oh-so-lovely and nutritious!

By keeping the crucifers and romaine separate, the base mix will last longer, and the lettuce won't get ugly! This makes a pile of greens, you can eat out of the bag all week - a blessing for those who are working and come home famished!

I chose, from the 8 dressing recipes, Liquid Gold dressing.

Blend well: 1/2 c. EACH flaxseed (or hempseed oil), fresh lemon juice, water; 1/3 c. nutritional yeast flakes; 1/4 c. tamari; 1-2 T gound flaxseed; 2 tsp. Dijon mustard; 4 tsp. maple syrup or other sweetener; 1 tsp. cumin.

Store in glass jar in frig for up to 2 weeks.

I also sprinkled on a couple tablespoons of Nama Shoyu Crunchies:

Soak 4-6 hours 2 c. sunflower seeds, pumpkin seeds or almonds, or a MIX of them. (NOTE: you don't HAVE to soak them, just improves amino acid balance and gives lovely texture.

Drain well. Put in bowl, sprinkle with 1 T. nama shoyu or tamari, stir to mix well. Spread evenly on mesh sheets on dehydrator trays. Dehydrate at 105 degrees for about 12 hours, or until crisp. Stored airtight in frig or freezer, they'll keep for about 6 months.

Although why anyone would let 2 little cups of these yummies hang around that long is a mystery to me...

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