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Salads
Dinners






Getting The Jump
On A Meal !

  For past edition of the Tip Of the Week visit my archive 
This week I would like to share with you some of what I have been really getting into lately. With the colder weather coming upon us I am have nostalgic cravings for some of my old Asian favorites. Fortunately I am very creative and have a knack for mimicking cooked foods. It’s also no secret that I am a big fan of Asian Food. Unfortunately most of my favorite Asian greens are not available organically grown. With all the raw foodies and vegetarians looking to diversify their diet, not sure why we don’t have organic growers growing tasty veggies Like Chinese Broccoli, Choy Sum, Fresh Chives and many, many moor. The good news is I can create a similar dish with the same old boring veggies we do get. Regular old broccoli is one of them and it can be prepared raw in many ways; witch leads me to this weeks tip. Preparing a base veggie that can quickly be made into many different dishes. This is how it works. Take the broccoli in this case. First, cut the flower / head from the stems.
 

Now peel the skin from the stems with a veggie peeler or a paring knife. Now chop the stems into ¼” to ½” pieces. If the stem get to tuff near the bottom cut away and discard.  Go ahead and cut the head up to bite size pieces. Now put all the broccoli into a bowl and toss with Oil and flavorings of choice. You could even split the broccoli into a few portions and flavor them differently. This is what I might do. Toss with Minced Garlic, Minced Ginger say sauce and a hint of agave. Another might be: Olive Oil, Oregano, Rosemary, Sage, Black Pepper and Sea Salt. Once the broccoli is thoroughly coated, place in the dehydrator at 100deg. for 1 or 2 hrs.

Remove and let air out for 10minuts. You can eat right away what you want how you want if it’s that time but the rest can be stored in the refrigerator for quick meals later. Here in lays the trick; now I have my broccoli I can make different soups or sauces to create many different meals. One of my faves is a Japanese style dish so simple yet so tasty. Make a broth with warm water, soy sauce, pumpkin seed oil and agave.

producing a rich and slightly sweet soup. Now chop in some celery, scallions, sliced romaine or nappa cabbage and the broccoli you prepared with garlic, ginger and soy sauce. Served worm this dish really hits home. Another appetizer serving would be the same broth but add a dash of ginger juiced and a quart of lemon. Pour that over a serving of the broccoli and top with sesame seeds.

Another dinner could be done with a Chinese “white sauce”. This is also very simple. Blend 2 cups water, with 2 Tbls olive oil, 1 large clove garlic, 2 tsp black pepper and hint of Soy Sauce and ½ tsp sea salt. Thicken to desired consistency with pine nuts or Irish moss. Now pour that over your broccoli and top with sesame seeds. You can make Italian Tomato Sauce, creamy gravies, meso soup, tomato soup or salad to use your prepared broccoli in many, many ways. Next week we will work with Yams, Sweet potato and hard squashes.
Till Next Week
Raw Chef Dan

 

 



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