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Salads
Dinners






Geting The Jump
On A Meal Part II

  For past edition of the Tip Of the Week visit my archive 
Last week we worked with broccoli to have “meals on hand”. This week I want to show you some other veggies that work in a similar way as the broccoli. One of my favorites is the butternut squash it is hard as a nut and tasty. This veggie makes great noodles but they need to be softened up a bit. First you will need some sort of “Turning Slicer” like the commonly use Spiralizer TM however I find it to be a little limited. I prefer this guy.

It is not only much sturdier and more durable but simply does a better job. It also comes with a selection of three blades to give angel hair, spaghetti or linguini noodles; nice!
Now using the smallest blade, spin out some angel hair butternut noodles.

Toss them with some Olive Oil and sea salt. If you want to add some herbs like oregano, rosemary or sage now would be a good time. Now through these in your dehydrator for an hour or so just to let them loosen up. In the warmth they will relies some of their moisture softening the noodles just right.

You can store these in your refrigerator for a few days and make meals out of them by adding, marinated mushrooms, chopped onions and slices spinach. You can put them in a simple tomato soup. You can add them to a salad. You can serve the topped with the broccoli we made in last weeks tip.  Butternut as well as yams, sweet potatoes, sunchokes and other similar hard squashes can also be made into a puree; sort of mimicking mash potatoes. Puree sunchokes in a Vitamix Blender with walnut, rosemary, olive oil and sea salt or soy sauce.  Or yam puree with pecan, white onion, sage, garlic. Once you have a puree such as these they can be stored in the refrigerator for two or three days.

One of my favorites from the past was to make this very same sunchoke puree adding minced Onion and red or yellow bell pepper. Then roll a scoop of this delightful stuff in thinly sliced zucchini and whalla, Sunchoke Croquettes. Croquettes like this can also be made with yam, sweet potato or even cauliflower. These purees are also a great side dish to any raw meal even it is as simple as a salad. Hard veggies like these can also make up the bulk many versions of burgers or patties. If you have a centrifugal juicer like the Jack Lalanne, Juicmen, Juicman Jr, Omega or Braville you’re in luck. I prefer the Jack Lalanne as it produces a great juice and the hopper is so big you don’t need to chop thing to fit in the juicer. Juice your veggie of choice and spare the pulp extracted from the back of the juicer. These juicers produce a light fibery pulp. Now in a food processor blend 2 cups walnut with i/4 of a medium sized onion, 1 bell pepper a tsp sea salt and alcove of garlic. Transfer the mixture to a mixing bowl and add in and equal portion of the pulp. Mix thoroughly and form into patties. Dehydrate the patties at 100deg. till the top is dry to the touch. Flip them over removing the Teflex TM sheet and dehydrate for another 6 to 8hrs. Store in your fridge till you need a quick meal.

Till Next Week
Raw Chef Dan

 

 



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