The Raw Glow Blog

Posts from — March 2012

Vegetarian Lentil Stew + Steamed Kale Recipe

When I started Raw Glow I never dreamed that I’d start eating cooked food again because I was so happy being all raw, but as time went on I realized that the warm comforting nourishment of cooked food did me no harm and actually helped me to feel grounded and psychologically satisfied.

The bulk of my diet is still raw, but a percentage of my diet is full of whole foods that are cooked with water such as soups, stews, and steamed vegetables and grains.

Many people ask me what I eat when I eat cooked and here is a sampling of two recipes (a hearty vegetarian lentil stew and a steamed kale recipe) from Cathy Fisher who teaches whole food and vegan cooking demonstration classes at the True North Center in Santa Rosa in Northern California.

If you like these recipes please check out her amazing vegan recipe blog for some more healthy recipes!

Enjoy!

♥,
C

Hearty Lentil Stew

Vegetarian Lentil Stew

Ingredients
¼-½ cup water, for sautéing
½ large yellow onion, diced
2 cloves garlic, minced
3 ribs celery, diced
2 carrots, diced

8 cups water
2 medium Yukon potatoes, diced
1 ¼ cups dry brown lentils

1 teaspoon powdered cumin
1 teaspoon dried coriander
2 teaspoons dried basil

½ of a medium green cabbage, sliced thinly, (about ¼-inch thick)

Directions
1. In a soup pot on medium-high, sauté the onion in a bit of water until soft, about 3 minutes (add water as needed to prevent sticking); add the garlic, celery and carrots and sauté another minute or two, adding water as needed.

2. Add to the soup pot: the 8 cups water, potatoes and lentils, and bring to a boil. Add the cumin, coriander and basil, stir thoroughly and then reduce heat to a low boil and cook for 30-40 minutes (until lentils are not hard but also not mushy).

3. Turn up heat and stir in the cabbage, cooking until it is tender (about 5-10 minutes). Serve garnished with diced green onions or chives.

Preparation: 15 minutes
Cooking time: 55 minutes
Makes: 4 big, hearty bowls of stew

Rosemary Mushrooms & Kale

Steamed Kale Recipe

 Ingredients
½ cup water
1 large yam or sweet potato, skin on, cut into 1/2–inch slices
1 clove garlic cut in half
1 bunch curly kale, roughly chopped, end stems trimmed
6 large cremini mushrooms or 4 portobellinis (small Portobellos)
2 sprigs fresh rosemary

Directions
Place ½ cup water in a large fry pan or skillet with the yam slices and garlic and bring to a boil. Place the kale on top followed by the mushrooms (place them stem side up). Lay the two sprigs of rosemary on top and cover. Decrease heat to medium-low and steam for 10-15 minutes, until the yams are easily pierced with a knife. Remove the rosemary and serve immediately, dividing between two plates or pasta dishes.

Preparation: 10 minutes
Cooking time: 15 minutes
Serves: 2

Both recipes by Cathy Fisher at  www.straightupfood.com/blog

March 26, 2012   1 Comment

Fresh Turmeric Recipes – Indian Gold

fresh turmeric

I was lucky enough to find fresh turmeric at my local Whole Foods Market and decided to try a few fresh turmeric recipes. If you have never seen fresh turmeric, it looks like ginger except for it is a bright golden orange inside. I love the sweet and slightly spicy taste of the fresh turmeric compared to the powder, but the powder is more widely available.

You might have heard of all the amazing health benefits of turmeric lately some people even call it Indian gold! It is most widely known as a natural anti-inflammatory.

It contains a natural compound called curcumin and an overview published in Advanced Experimental Medical Biology in 2007 states, “Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease and other chronic illnesses.”

If you are lucky enough to get a hold of some fresh turmeric here are a few fresh turmeric recipes and ideas, but if you can’t find it, just substitute with the same amount of powder as the fresh root.

Fresh Turmeric Recipes

Fresh Turmeric Almond Milk

1 ½ cups almond milk

1-2 teaspoons honey

1/4 -1/2 inch knob turmeric

pinch of cinnamon powder

Make a batch of almond milk with a nut milk bag. (Click here if you don’t know how to make raw almond milk.) Then put the milk back in the blender with the turmeric, honey, and cinnamon. Blend until smooth. If you have a powerful blender such as a Vitamix Blender you might not need to strain the milk again, but if it’s grainy strain it first and then enjoy!

Fresh Turmeric Tea

Bring four cups of water to a boil.

Add one teaspoon of grated fresh turmeric and reduce to a simmer for 10 minutes.

Strain the tea through a strainer into a cup and then add honey to taste.

You can also add ginger if you want to make a spicier turmeric/ginger tea.

Fresh Turmeric Juice

You can also juice fresh turmeric in a juicer such as the Omega Vert, Omega 4000, or Omega 8004.

Fresh turmeric tastes especially good with the juices of pineapple, orange, apple, pear, beet and carrot.

At a local restaurant called True Food Kitchen they make a delicious juice called “Bright Eyes” which contains pear, pineapple, beet, ginger, and turmeric and there is no reason you can’t make this juice at home.

Hope you learned a few things about using fresh turmeric and if you have a fresh turmeric recipe to share please post it below in the comments section.

♥,
C

March 13, 2012   5 Comments

Coconut Water Drinks Recipe – Sunshine in a Glass

Sunshine Juice

Sometimes it’s the simple things in life that bring us great joy. My new favorite recipe for a coconut water drink is a perfect example of how something so simple can be so good!

I call it Sunshine Juice and it really brightens my mornings. It is perfect for a Sunday brunch gathering or anytime of day you need a refreshing elixir to wake up your taste buds!

Coconut Water Drink Recipe – Sunshine Juice

2 cups of young coconut water from the juice of 2 young Thai coconuts
1 cup freshly squeezed orange juice (at least 4 oranges)
1 cup freshly juiced pineapple juice (at least 1 half a pineapple)

Makes 32 ounces of Sunshine Juice.

Safely open your Thai young coconuts and pour the young coconut water into a carafe. Peel the oranges and remove the skin of the pineapple and juice them in a juicer until you get one cup of juice each. I like to use my Omega Vrt350 or a centrifugal ejection style juicer such as the Omega 4000 to juice the pineapple and oranges. Pour the orange and pineapple juice into the carafe with the coconut water. Enjoy!

* If you do not have pineapple juice just add two cups of orange juice instead of one. Still tastes great but the pineapple juice takes it over the top!

Do you have any other coconut water drinks recipes? Please share in the comments section below:

♥,
C

March 7, 2012   11 Comments