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RAWKIN’ RECIPE: Homemade Santol Soda

finished santol soda Learning to work with the seasons, I mostly make the most of what we can find in the markets in the kitchen.  These days, heaps of santol are everywhere. Working with the seasons has wonderful benefits: produce in season tastes great and nutritionally superior, plus it’s inexpensive. Santol  (Sandoricum koetjape) has no exact translation in English although the French dubbed it as “faux mangosteen” and in some resources, it is referred to as “wild mangosteen“. Santol is anti-inflammatory and anti-cancer. Taking a quick trip down memory lane, I grew up with a couple of trees of santol in my yard whose ripe fruits were generously offered for immediate consumption dipped in rock salt; cooked in coconut cream and chili and chopped finely to make the best santol-ade ever over ice. My grandmother would also use unripe santol as a souring agent in sinigang na isda (sour soup with fish). I have been making guinataang santol  and served it with sprouted and cooked rice for the last two weeks at the insistence of the husband–who has roots in Bicol and thoroughly enjoyed his grandmother’s cooking. I rolled up my sleeves and cooked  a vegan version of a dish from his childhood. I ended up making juice from the leftover seeds but decided to bring it up a notch and made soda out of it using kefir. bright and bubbly! INGREDIENTS: Santol seeds (used approximately the seeds of 8 santol fruits) Water to cover Coconut sugar to taste (I didn’t use this because it was sweet enough Jar with a tight lid (fermentation jar works well) Kefir water (about 2 tablespoons or more) Put the seeds in a jar, put water to cover and add the water kefir. Let sit overnight on your counter to ferment. Drain and squeeze the seeds, transfer to another jar and put the lid on. Keep in the fridge. Serve... read more

RAWKIN’ RECIPE: Dark Mexican Chocolate Crunch Bark

what’s Mexican chocolate without the chili? Coming back from Bali with my raw cacao haul had me engaged full throttle in chocolate alchemy. My resident Vitamix blender cranks out to live for chocolate elixirs with different  superfoods and whenever I feel up to it, chocolate cups with almond butter, chocolate bark in all sorts of flavors. There are days I feel like having cardamom, some days mint, some days a generous sprinkling of buckwheat crunchies, and some days, I like it unadulterated pure dark chocolate. And today, I like it hot and crunchy…muy caliente! Loving to have more buckwheat crunchies (rice crispies is basically devoid of any nutrition and obviously not raw so I choose to use buckwheat groats instead. Please see link below to see the health benefits) and inspired by my favorite cup of hot chocolate (thick hot chocolate made with tablea with a sprinkling of cinnamon and a pinch of cayenne), I made this bark to share with fairies tomorrow. SOFTWARE: 250 g raw cacao butter (or 1 1/4 cup melted cacao butter or virgin coconut oil) 1 1/2 cups cacao powder 1 1/3 cups buckwheat crunchies 3/4 cup coconut sugar seeds of 1 vanilla pod 1 tablespoon lecithin 4 teaspoons cinnamon 1/4-3/4 teaspoon cayenne powder, optional 1/4 teaspoon himalayan salt HOW TO: Shave or shred cacao butter and melt it in a double boiler, making sure the temperature is comfortably warm to the touch until it melts to a pool of liquid. This is very important especially when working with raw cacao butter to preserve enzymes. In the clean super dry blender, add everything (except for the buckwheat crunchies) and blend until smooth, stopping after every three to five minutes of blending,  rest for three to five. Blend in stages. Make sure the temperature stays comfortably warm. Blending the mixture continuously will generate a lot of heat. Line 2 cookie sheets with wax paper or use 2 dehydrator sheets with teflex. Divide the buckwheat crunchies and chocolate mixture onto two sheets. Make sure all buckwheat crunchies are coated with chocolate and spread the mixture to the sides. Put in the freezer for a few minutes. Once the chocolate hardens, break into shards and keep in an airtight container to keep moisture out. Keep in the freezer if you live in a tropical country. Enjoy!... read more

RAWKIN’ RECIPE: Fantastic Falafels

  KK with his plate of fantastic falafels, yum! After a brief hiatus from rawsome gourmet food preparation due to an intensified love affair with simple green smoothies and superfood drinks, the fat bags of quinoa on my table inspired me to create one of my most favorite Mediterranean-inspired meals, falafels with generous servings of couscous and  tabbouleh. falafels dehydrating Falafels are traditionally made with ground chickpeas, formed into small fat patties, flash fried and served with a creamy lemon garlic tahini sauce on the side. Making my own light and raw-ified version, I looked at many traditional and raw recipes. Chickpeas can be very heavy and not easily digested when eaten raw plus, most raw falafels call for a lot of nuts, which can be on the heavy side. SOFTWARE: 1 1/2 cups sunflower seeds, measured dry, soak for at least 4 hours 1/2 cup white sesame seeds, measured dry, soak for at least 4 hours 4 medium or 6 small carrots, sliced in 2″ pieces one bunch of parsley, chopped 1 tablespoon cumin powder 1/2 teaspoon salt, more if needed 3/4 tablespoon garlic powder 1 teaspoon oregano 3 cloves garlic juice of one lemon 1 cup pitted black olives 1/8 teaspoon cayenne powder< 1/3 cup olive oil 1/4 cup flax or chia meal for binding HOW TO: In an 8-cup (or larger) food processor, add the seeds, garlic cloves and carrots. Pulse until roughly chopped. Add cumin, oregano, garlic powder, salt, parsley, olive oil and lemon juice. Process until blended. Scrape down the sides. Sprinkle flax or chia meal and process for 20 seconds. Put mixture in a bowl and mix by hand with a spatula. Form into falafels (I used a 2-ounce ice scream scoop instead as I was in a hurry) and dehydrate in 145F for the first two hours and 105F for 8-10 hours. It can be served moist too. Serve with sprouted quinoa, tabbouleh or simple salad or in wraps with garlic sauce (I used coconut yogurt as base instead of tahini). Makes about 39 2-ounce falafels and feed 6-8... read more