Posts tagged ‘Raw’

Anytime Oatmeal Cookies

I absolutely love oatmeal cookies! These have nuts, dried fruit, and oats with lots of fiber, protein, and other nutrients, and since the dough is low in fat and sugar, these cookies are also great any time of the day. You can also warm up a small bowl full to eat like regular oatmeal. As these cookies are completely vegan (and therefore eggless), you can safely eat the dough raw. If you like, you can even makes these cookies raw vegan (with raw oats, apples, and almonds) by dehydrating them instead of baking in the oven.

This recipe is so neat! As the dough does not spread out during baking, you can shape the cookies however you like, even into bars, which makes it easier to take them on trips or to work or school. You can completely customize the ingredients too with eggs, milk, and whatever fruit and seed/nut combination you want. If you have problems with fiber, you can choose to leave out the bran entirely or add more, just make sure you adjust the amount of liquids you add. This recipe is 4 5/8 cups of liquid, 4 7/8 cups of oatmeal cookie dough, and 6 3/4 cups of mix-ins, so you will need a very, very large mixing bowl. You can, of course, reduce the amounts to create a smaller batch. There are so many options.

Cosmic Cookies6

Gluten-Free Cosmic Cookies
Adapted from Cosmic Cookies on Wellsphere.
I like these cookies so much that I doubled the recipe to add a greater variety of ingredients.

Yields about 60 cookies

1 1/4 C Warm Filtered Water
1/4 C Chia or Flax Seeds, course ground
1 C + 2 T Hulled Oats
1 C + 2 T Oat Bran
1 C Bob’s Red Mill Gluten-Free All-Purpose Flour
1 C Almond Flour
1/2 C Sucanat
1/2 C Evaporated Cane Juice
1 T Ground Cinnamon
2 1/4 tsp Sea Salt
1 tsp Xanthan Gum
1/2 C Sunflower Seeds
1/2 C Pumpkin Seeds
1/4 C Hemp Seeds
1/2 C Chopped Walnuts or Pecans, shelled, chopped
1 C Dark Chocolate Chips
1 C Dairy-Free Malted or Regular Carob Chips
1/2 C Sulfur-Free Unsweetened Finely Shredded Coconut
1/2 C Dried Cranberries
1/2 C Golden Raisins
1/2 C Chopped Dried Figs
1/2 C Chopped Apricots
5 T + 1/8 tsp Blue Agave Nectar
1/4 C Sulfur-Free Blackstrap Molasses
1/4 C Filtered Water
1 C Unsweetened Apple Sauce
1 C Almond or Other Dairy-Free Milk

In a small bowl with a fork, beat ground chia or flax seeds together with 1 1/4 cup water. Set aside for 15 to 20 minutes to allow seeds to gel and soak up the liquid, stirring about every five minutes to avoid clumps.

Preheat oven to 350°F. Line 2-3 baking trays with parchment paper.

Cosmic Cookies1

Combine the dry ingredients in a large bowl.

Cosmic Cookies2

In a medium bowl, combine the wet ingredients, including remaining 1/4 cup water. Stir the wet ingredients into the dry.

Cosmic Cookies3

Use a 1/3 measuring cup to portion out the dough about two inches apart onto baking sheets. Gently flatten cookies with your fingers or a spoon, as this dough will not spread out as it cooks. Bake for 25 minutes or until lightly browned.

Cosmic Cookies4

Almond Milk

There are generally several types of nuts and seeds that you can buy in the grocery store bulk section, including unsalted, salted, organic, non-organic, gourmet flavors and candied. Due to a law made in response to few years of harmful bacteria contaminated produce, regular raw almonds are illegal to sell in stores, which forced businesses to sell only chemical or high-heat treated almonds. This makes raw almond availability rather scarce, and now raw almonds have to be bought directly from the growers. For some odd reason, this law only pertains to almonds, seeds, grains or other nuts.

I made the strange observation earlier this year that some grocers are selling organic sprouted almonds; I am guessing that this is due to the additional processes that the nuts must go through before they are sold to stores (someone please correct me if I am wrong). Maybe no one thought to sell them this way before, or maybe there was too much speculated financial risk of the projected cost. I am not sure, but these days people are definitely willing to pay for the convenience and availability of store-bought raw almonds. Let me tell you, sprouted almonds are more expensive and have a stronger flavor; a rare few tasted as intense as alcohol-free extract. It might be possible due to their increased nutrients and flavor from sprouting that fewer almonds are needed to make nut milk with the same amount of flavor, which may also help to balance out the price. As these almonds are already prepared through sprouting, they do not have to be soaked, which saves a bit of time and labor. Personally I still like purchasing raw almonds directly from the growers at the farmers market during peak season, since I don’t mind soaking and dehydrating the nuts myself.

Please see my previous cashew milk blog entry for general directions for making non-dairy milk. I have included some suggestions for sweeteners and spices.

Plain Almond Milk
My husband and I prefer to make lots of plain unflavored milk at once, so we can use it in a wide variety of foods, from smoothies to soups. Adjust the milk proportions and flavors as you like.

Yields 6 Cups

2 C Prepared Almonds
6 C Filtered Water
1 Pinch Sea Salt

Process the almonds, salt and water until the nut pulp is fine and the liquid turns white; the nuts can’t be over-blended. Strain the mixture through fabric, like cheese cloth or a nut milk bag, making sure to squeeze the ground almonds within the fabric to release more liquid without letting the pulp squish through. Set the pulp aside. Store the milk in a sealed jug or jar(s) in the refrigerator for up to 3 to 4 days.

Reserve the pulp for another batch of milk, or dehydrate it into almond meal to later use.
You can also freeze the milk into cubes to melt into hot tea or coffee or make into ice cream.

Cashew Nut Milk

For those of us who have an allergy or an intolerance to milk, eating or drinking many tasty creamy delights that normal people can have can prove difficult to consume, even with allergy and digestive pills. This means, no cheese, yogurt, ice cream, milkshakes, cheesecake,…. You get the idea. As more people are discovering their own digestive intolerance and allergies, more options are becoming available in grocery stores and restaurants. At the same time, recipes for dairy alternatives are being perfected with improved colors, flavors and textures. Thank goodness there are so many food enthusiasts excited about experimenting with ingredients! For instance, I have seen all sorts of non-dairy milk and cheese alternatives in stores and online, such as various cultured and non-cultured goodies made from hazelnuts, hemp seeds, coconuts, oats, rice, sweet potatoes, etc. The process of making special milk is pretty easy and is usually much cheaper and more environmentally friendly to make your own than buy it (processed with bonus additives) from the store, even if you buy organic ingredients. Making and drinking milk alternatives is so popular, the comedy television show, “Portlandia” (which is on Netflix right now), has even featured several hilarious spoof PSAs by the “Portland Milk Advisory Board” regarding different types of milk, including zucchini milk and berry seed milk (jam).

You can make the milks as thick or as concentrated as you like, although the methods depend on the ingredients used. Also depending on the nut and how you process it, like cashew milk can turn purple and pumpkin seed milk will turn green if they have their inner skins still attached. You can also flavor or sweeten them however you like. Some nuts, like almonds are naturally sweet, so they don’t require a lot of sugar. Others, however, may need a bit of help if they have a natural bitterness, like walnuts do. I like rice milk, but it’s very low in nutrients and is not raw (none of the store-bought milks are). Sweetened rice milk is fine and dandy for horchata, but I would rather make something with more protein and less sugar (I like to dilute restaurant-style horchata by half usually or at least wait until the ice melts, so I don’t feel like I’m drinking liquid candy). What I don’t want to do though is destroy the proteins in the nut milk by boiling water to concentrate it. I did read somewhere that milk concentration in a dehydrator is the preferred method to preserve the proteins and amino acids, but excess water can also be steamed off by simmering the milk in a pan over the stove, constantly stirring and frequently measuring the temperature to prevent the milk from reaching over 105 degrees Fahrenheit.

The method of making alternative milks is pretty much the same no matter what you use. From what I gather, the first step is to prepare the seed (grain, nut or otherwise) into an edible form. See my blog entry on preparing nuts and seeds. (If you are working with grains or root vegetables, you have to cook them first). Blend the nuts, seeds, etc. with water; I recommend a high speed blender, like my Vitamix. Generally you want a ratio between a one to two and a one to four parts of nuts to water. According to Sarma Melngailis in her book, “Living Raw Food,” if you do not have nuts, seeds or what-have-you to grind up with the water, you can mix the water with nut or seed butter instead; Amanda Mercer’s alternative recipe uses 1/16 or 1/48 to 1 parts ratio (for instance one tablespoon almond butter to one cup water for thick milk or one teaspoon nut butter to one cup water for thin milk). Strain the milk through a fine mesh, like cheese cloth or a special nut milk bag; I bought mine at the Santa Rosa Community Market. Some nut pulp can be blended and strained to make a couple more milk batches, depending on the desired flavor intensity and thickness.

At this point, you can sweeten the milk (with stevia, agave, honey or dates just to name a few); there’s a wide variety to choose from depending on what flavor profile you want. You can flavor the milk with alcohol-free extracts (vanilla or almond), spices (such as ginger, chai spices, pie spices, cinnamon or cacao nibs) or cooled infusions (like herbal tea). Adjust the richness of the milk if you like by adding oils or butters, like those of coconut.

Cashew Milk
Cashew milk is great not only for cereals and smoothies and other normal milk uses, but is also great in making desserts, sauces and cultured non-dairy cheeses. This milk has a pleasing rich creaminess from the natural oils contained in the nuts.

Yields 6 cups

2 C Prepared Cashews
6 C Filtered Water
1 Pinch Sea Salt

Process the nuts, salt and water until the nut meal is fine and the milk opaque; the nuts can’t be over-blended. Place the nut milk bag or filtering fabric over a large clean container, like spouted glass measuring cup. Strain the mixture through fabric into the container, making sure to carefully squeeze the pulp within the fabric to release more liquid but without letting the pulp squish through. (Cashews can grind down to a very fine meal, and silty cashew milk is an unwanted and unpleasant surprise. So be careful not to squeeze too hard.) Set the pulp aside.

Store the milk in clean, sealed non-reactive jugs or jars in the refrigerator for up to 3 to 4 days.
Reserve the pulp for another batch of milk soon, or dehydrate the almond meal to use later.
You can also freeze the milk into cubes to melt in hot tea or coffee or make into ice cream.

Marinated Spaghetti Squash and Vegetable Noodles

I had four spaghetti squash I received for volunteering at the National Heirloom Exposition that, as well as and two bunches of enoki mushrooms I bought from Sam Kim of Bohemian Well-Being Farm. They were just waiting for me in my kitchen, but I was having trouble figuring out what dishes to make with them. In the end, I decided to a mild Asian fusion vegan noodle dish that was versatile and could be served as a side or as an entree with a wide variety of mix-ins blended in to compliment the flavors, especially since I knew I would be eating the spaghetti  squash alone. My husband had no interest at all in eating it with me, as he is not a fan of eating squash in any form, except in pumpkin pie.

Marinated Spaghetti Squash & Vegetable Noodles
Adapted from Kelp Noodles with Marinated Carrots & Daikon Radish

3 Medium Carrots, trimmed
3 Stalks Celery, trimmed
1 Daikon Radish, trimmed
1 Medium to Large Spaghetti Squash, flesh of, cooked
5 Scallions, trimmed, sliced perpendicular or parallel
1 Bunch Enoki, trimmed, separated
2 Sweet Yellow Onion, skinned, trimmed, grated
2 T Garlic, peeled, trimmed, minced or finely grated
1 Inch Fresh Ginger, finely minced or finely grated
1 – 2 Lemons, zest and juice of
1/4 – 1/2 C Bragg’s Apple Cider Vinegar, optional
1/4 C Bragg’s Liquid Aminos

Grate the carrots, celery and radish with a vegetable peeler into thin noodle-like strips. Combine all of the ingredients in a large mixing bowl. Mix the ingredients thoroughly from bottom to top so the shredded vegetables become fully distributed and do not clump together. Marinate for at least 30 minutes or overnight, mixing half way through. Give the ingredients one final stir. Serve with your protein of choice.

Beetings Will Continue Until Health Improves!

I’m just joking and being punny. Beets are a nutritious root vegetable that is entirely edible (greens and roots), like carrots, and are used in many different cuisines. You can eat them raw in salads or juiced, roasted, steamed, as chips (dehydrated or baked), pickled or canned, in soups, and more. You can always try an Eastern European dish of brightly hued hot or chilled borscht, which can also include sour cream, onions, potatoes, cabbage, sorrel, tomatoes, or carrots, depending on where the recipe is from. There are also many varieties of beets that best prepared in various ways. Some have tough or tender greens, while others have have rather sweet or bitter roots. Tender greens and sweet beetroots can be eaten raw, but tough greens and bitter roots are best cooked so to ease digestion and improve flavor. Which ever beet variety you choose, make sure to rinse and scrub them all over with a vegetable brush to get rid of dirt hidden in crevices and bring out the natural color. Here’s a helpful website that has more ideas and factoids mostly regarding red beets.

Beets have practical uses, too. You may have noticed their deep or bright colors caused buy flavinoids (anti-oxidants), especially while cutting them up. Watch out! The darker cultivars will stain anything and everything. Many people choose to wear gloves when working with them. Whether you do or do not enjoy eating beetroots or their greens, you can use them to dye paper, yarn and fabric. Just make sure to perform a sample test run, since the colors may not turn out as you expect.

Red beets range in size and color, from pink to dark, dark red and are of your most commonly found varieties in grocery stores. They are generally juicy, tender, sweet and vividly colored. There are lots of heirloom and hybrid cultivars to choose from that are a bit different, some of which have tasty greens. For the kind that are best cooked, here are some methods to prepare them. Red beets are high in nutrients and are very good for you.

Chioggia beets are a nice visual treat of a beet that come in red, purple or pink with white rings in a series of circles that form a bulls eye target when they are sliced horizontally; it you cut them vertically in half, the flesh appears striped with alternating striations. These beetroots have a sweet overall flavor but very sharp bitter aftertaste when eaten raw; their alkalinity made my throat kind of itchy and irritated. I drank lots of water and had to consume something slightly acidic to get rid of the sensation and taste. The other option is to thinly slice the beets and marinate them in either vinegar or citrus juice, like in this recipe. Needless to say, these beetroots are best eaten cooked or marinated. Baby candy cane beets are similar in pattern with bright red and white radiating circles but are smaller, can be eaten raw and are the sweetest type of beet.

Golden beets have a mild and sweet flavor with another full collection of nutrients. They also have a bulls eye pattern but in orange and yellow when sliced horizontally. Since golden beets are a bit rough skinned, it’s best to peel them first. One of the great things about golden beets is that when you peel them, you don’t have to wear gloves or worry about your hands staining. I have yet to try them, but I hear they taste fantastic oven-roasted, especially whole. There are several cultivars to choose from, such as Burpee goldens, yellow Detroits and yellow Mangels.

The Dutch blankoma or albino beets, are also a bit different. These beets are also non-staining, so no gloves are necessary. Blankoma beets have a mild flavor and a potato-like texture. Lightly steam them to bring out their delicate sweetness that is easy to mask if you aren’t careful in adding the right amount of seasoning. Just add a little extra flavor from spices and herbs at a time; it’s also best to start simple, maybe with some salt and pepper. Keep a close watch over them as they cook to prevent them from overcooking and turning gray, which can also diminish the natural flavor. Here’s some more information about them, including how to prepare them.

Cashew Garlic Collard Greens Wrap

Collard greens are really healthy for you. They are full of iron, vitamin C, calcium, fiber and lots of other important nutrients. You can eat them raw in salad, wraps or make dehydrated chips out of them (like kale chips) in numerous flavors, or you can eat them cooked. These greens are much like spinach in this way. Honestly, I prefer to eat them raw. When you cook them you have to be really careful to not degrade the fiber and vitamins, which is completely unavoidable for some nutrients, especially amino acids, which our bodies need for many basic chemical processes.

Anyway, of course there are many ways to eat and enjoy cooked collards, too. Cooking also makes the insoluble fibers more digestible and affects the flavor. Many people prefer to eat collards cooked, since the raw leaves can have a metallic or alkaline taste that is unpalatable to some. Whatever you do, don’t overcook it into a bland mushy slimy mess that holds very little nutritional value at all. I hope this site on collard green preparation proves helpful. It also details collard green’s nutritional benefits.

Collard green and lettuce wraps are great and very versatile. Yes, they are often messy, but that’s part of the fun. They are generally lower in calories than wraps made with tortillas or sandwiches made with bread. You can fill them with most any thing and dress them any way you like. You can even eat them with an accompanying dip, if you like. They are easy to make with or without meat and are a perfect finger food type meal that is easy to assemble an d completely customizable for those with certain food dislikes, allergies and or digestive issues.

Carianne over at Good Likes Girls made a curry lettuce wrap, which I think would also taste good with cashews and Bragg’s Aminos if you need it “veganized”. I would also have to play with the balance of the herb flavors, since I’d have to exclude mint. Here’s a Chinese chicken wrap posted by Chris Perrin that may be interesting. It’s made with rainbow chard, which I initially thought would taste to irony and alkaline…. It was posted on Food Fab, so people must like it.

Collard Greens Wrap
Serves 1 to 2

2 Collard Leaves, halved, center spine and stems reserved *
1/4 – 1/2 tsp Chopped Garlic
1 tsp Hummus, optional
1 tsp Favorite Savory Nut Butter, optional
1/2 – 1 tsp Dijon or Spicy Brown Mustard, optional
1 tsp Salsa Verde or Tomatillo Salsa, optional
4 – 8 Large Basil Leaves
2 Large Kale Leaves, torn into bite-size pieces, center spine and stems reserved
1 Carrot, trimmed, julienned or shredded
1 Small to Medium Beet, trimmed, cut into matchsticks
1 Stalk Celery, trimmed, cut into matchsticks, optional
1 Scallion, trimmed, cut into 4″ lengths
1/4 – 1/2″ Bunch Enoki Mushrooms, trimmed, separated, optional
1/2 Medium Avocado, skinned, pitted, sliced
1″ cube (1oz) Daiya Jalapeno Garlic Havarti or Jack Style Wedge, sliced
OR 1oz Daiya Pepper Jack Style Shreds
1 Tomatillo, halved, sliced in small rounds or thin wedges
1/4 Red Bell Pepper, cored, seeded, sliced into spears
1/4 Heirloom Yellow Tomato, sliced into thin wedges
1/4 C Cashew Nuts, prepared
1/2 Lime, juice of
OR 1 T Lime Juice
Dry Flake-Type Garnish, Grated Cheese* or Salad Toppings, optional

*I love Parma!, which is a vegan cheese alternative that consists of Himalayan sea salt, nutritional yeast and raw organic walnuts and comes in original, chipotle cayenne, and garlic. It’s amazing.

Lay the collard leaves down next to each other or one at a time on your work surface, like a medium to large chopping board. Of one of your leaves has a hole on one end, make sure to roll from that side so the ragged areas get tucked inside your wrap. Spoon on and spread the wet ingredients of your choice perpendicularly across the middle of the leaves to add flavor and or protein.

Start layering your fillings, starting with your greens. If you have small pieces, like nuts or seeds, that might potentially to fall out, place them as close together and as flat as possible but about a quarter of an inch away from the leaf edges. Add your layers of long and bundled vegetables, like the carrots, 4-inch long sliced stems. Press them firmly into the stack to prevent sliding. Carefully stack the bulkier fillings and then the wider flat fillings. Dress with lime other dressing. Sprinkle on salad topping, Shichimi Togarashi, furikake, ground spices or herbs, etc.

Here is where you may have some unruly pieces try to escape and most likely make a mess. (This is why working on a larger space, like a chopping board, is better than trying to roll everything together on a plate.) You will probably get your hands wet and dirty; the tasty wrap is worth it! Personally, I don’t mind little messes when handling wet ingredients to make finger food, since I figure my hands are going to get food and sauce on them anyway. Just be patient and try not to tear the leaves, which would cause a bigger mess. Not all of your fillings have to fit in the wraps. If your stacks get to high or you were a bit overzealous with your choices, put some of them aside; we will deal with those in a bit. Carefully roll up your leaves around the filling as tight as you can, kind of like rolling sushi. You can use a sushi rolling mat if you prefer, but I didn’t need one. If anything starts to slip out, push it back in. Teach it who’s boss! The wraps do not have to be sliced, since the leaves were already cut in half when you removed the center collard stems.Transfer your little wraps to a plate with a lip edge or shallow bowl, since they will drip at least a little bit. Make sure there is enough room on the dish to pile on your extra fillings that didn’t fit in the wraps previously. Treat them as a side salad, maybe even drizzling on dressing if you want. Enjoy!

*If you don’t like the taste of collards or you don’t have any, you can use large red or green curly kale leaves, romaine, red or green leaf, butter lettuce or iceberg (which is poor in nutrients and fiber but full of water). The kale stems should be removed but can be rolled in with the other fillings after they are cut into manageable lengths. The long lettuce leaves have much thinner spines that do not require complete removal, only trimming. Just make sure to remove the white stems near the base of the long lettuce leaves. Gently fold the leaves in half along the spine (being careful not to break the leaves), so it sticks out. Carefully shave off the part of the spine that protrudes outward (careful not to slice or pierce the green part of the leaf on either side of the spine), so that it is flat and thin when you unfold the leaf. The lettuce leaf should be much more pliable and not break as easily when you roll it up. Lay the leaves in order to fill their natural cup or bowl shape. Once your have all of the toppings on, roll up the leaves from the more leafy pliable side opposite from the stem just in case the stem is vengeful and decides to spite you and breaks anyway. Round lettuce leaves do not need trimming or stem removal. Make sure to use leaves that aren’t too thick and crispy, or they will fall apart when you roll or pick them up.

Here’s another example of a raw vegetarian wrap made by Diana Stobo. She uses butter lettuce (which is more expensive than other lettuce varieties but my grandma’s favorite) to make sweet and spicy Thai lettuce wrap with great ingredients, like carrots, garlic, ginger, celery, walnuts, scallions and cilantro.

Delicious Sushi in Petaluma

I wanted to visit Andy’s Kitchen & Sushi Kitchen ever since I discovered it in spring before our big move, and my mom’s recent visit was the perfect opportunity. Although the restaurant’s curb appeal left much to be desired, the interior was cool and modern. The seasonal and new item signs are handmade and may look a bit… off, but the skillfully-made, gorgeously-plated foods made up for them. The variety was quite impressive and the house specialties incredibly intriguing, but we could only realistically eat so much without over-stuffing ourselves. We took a bunch of leftovers back to the house with us. I definitely have to go back to Andy’s and order some new dishes to try. Soon! There were so many tasty items to choose from! Considering that Andy’s has such an extensive menu, I can take my time and concentrate on savoring each of the delightful mixture of colors, textures and flavors.

We started out with jasmine green tea, edamame, and miso soup, which provided a great start to the meal of appetizers. ;P Next time I want to try the edamame with garlic sauce and the seafood teapot soup, which I hope is a type of dobin mushi, a particular favorite of mine. The edamame were warm and lightly salted. Although I forgot to take pictures of the miso soup, Mom’s was indeed beautiful the the crab meat artistically displayed in the middle. My miso soup with tofu was hot and comforting with great umami (satisfyingly savory flavor). I have found a new love of poki or poke, which is basically a sea vegetable and raw fish salad. (Thank you Anise for introducing this type of dish to me! I can’t wait to try some dishes from your poki  recipe book.) I also really enjoy seaweed salads, so I ordered the poki salad made with ahi tuna. The fish and seaweed were perfect, and the white and black sesame seeds and orange and red tobiko mixed into the salad were more than just garnishes, adding delicious flavor and mesmerizing bright colors and wonderful flavors. It was so delicious, I almost forgot to take a picture. I thought about ordering a meat and vegetable combination plate of tempura, but I don’t think we would have had enough room in our quickly filling tummies to eat it.

There were so many great looking sushi rolls on the menu, it was difficult to narrow down our order to merely two. Somehow we managed before reading the menu descriptions made us much hungrier. We finally decided upon the caterpillar and Godzilla rolls. The caterpillar included unagi, cucumber and avocado with garnishes of black sesame seeds and green tobiko on top. I really like tobiko for its mild fishy flavor and crunchiness and are kind of like salmon roe, which I don’t like, since the salmon eggs have a stronger taste and remind me of fishy bath beads due to their size. The caterpillar roll was also dressed with nitsume, as cooked eel dishes usually are. I love this sauce and wish that it was featured in more dishes and not merely a cooked eel accompaniment. I think I’ll make some with the recipe that I found (click in the nitsume link above) but with less sugar. I also want to find out how different sweeteners, like agave, turbinado or sucanat affect the sauce flavor, so that I can make a sauce with a lower glycemic index value.

I had never seen a Godzilla roll before, but it looked amazingly delectable on the menu. Ours was filled with tempura shrimp, crab, romaine lettuce, cucumber and scallions and was topped with avocado and smoked salmon. This roll was also garnished with sesame seeds and drizzled with sauce of some sort. I suppose I will have to just order it again, in order to remember what kind it was…. Darn. 😉 Regardless of the sauce, the Godzilla roll was downright tasty, and I will order it again. In addition to my recently acquired taste for wasabi, I’ve also found that I can suddenly eat pickled ginger, too. It use to be way too spicy for my palate and stomach and cause me heartburn, but I tried the ginger with the sushi and found it exceedingly palatable. Surprise!

Look at these! Don’t they look drool-worthy?! Yum! In addition to the vast variety of items normally on the menu, there are also many seasonal dishes that frequently get swapped out, as well. I look forward to trying some of those, too. Which sushi restaurants do you prefer and why? Which of their specialty rolls do you like the most?

Tamari Wasabi Noodles

Usually I avoid green play-dough of death, my nickname for wasabi, like the plague. Wasabi is a rather spicy but flavorful Japanese radish, but I tried it out again yesterday and may have found a new liking for it in small doses. If you haven’t tried wasabi dressing, you should; I would use liquid amino and maybe a seasoned rice wine vinegar to make it.  Since kelp noodles really absorb any flavor you mix them with, they are a perfect ingredient to mix with wasabi dressing and vegetables. You can also add in some free-range chicken, fish or nuts if you’d like to add more protein or are looking for more variety.

Tamari Wasabi Noodles
I adapted this recipe from one that was printed on the back of the kelp noodle package so that we have actual quantities and not just a list of ingredients.
Serves 6

Marinade Sauce
1/4 C Tamari Soy Sauce or Liquid Aminos, to taste
1 – 2 T Chopped or Minced Garlic
1 – 2 T Turbinado Sugar, Sucanat or Blue Agave Nectar, to taste
1 tsp Wasabi Powder
Filtered Water
3 T Rice Vinegar, or to taste

1 pkg Kelp Noodles, rinsed, cut to desired length (about 4 C)
2 – 4 C Assorted Vegetables of Your Choice, prepared, thinly sliced
3 Scallions, trimmed, thinly sliced into ribbons

Black Sesame Seeds, optional garnish
White Sesame Seeds, optional garnish
Hemp Seeds, optional garnish

Dilute the wasabi powder to your preference with water by mixing it into a paste. Set the wasabi paste aside for five minutes.

Mix the tamari, garlic, sugar, wasabi and vinegar into a dressing. Add this sauce to the noodles and vegetables. Toss together. Marinate the noodles and vegetables in the sauce for 20 to 30 minutes. Garnish the noodles on top, or mix the seeds into the noodles. Serve and enjoy.

Peanut Miso Noodles

Here is another kelp noodles recipe that I want to try out from Sea Tangle Noodle Company. I have a few more that I will post later. Sea Tangle makes two different kinds of organic kelp noodles, such as plain and green tea, and as a organic food company that specializes in seaweed, they also package mixed sea vegetables (kombu, wakame, hiziki, seaweed stems and montagne), which you can serve with kelp noodles or in other dishes. These sea vegetables are rich in fiber, calcium, iron, potassium, magnesium, and iodine.

Peanut Miso Noodles
1 pkg Kelp Noodles, rinsed, cut into desired length
2 – 4 C Assorted Vegetables of Your Choice, prepared, thinly sliced
1 Part White, Red or Mixed Miso Paste
3 Parts Ground Peanuts or Peanut Butter
Filtered Water, to desired consistency
1 T Turbinado Sugar or Sucanat
Dash Toasted Sesame Oil
Dash Apple Cider or Other Vinegar
Black Sesame Seeds, optional garnish
White Sesame Seeds, optional garnish
Hemp Seeds, optional garnish
Fresh Cilantro Leaves, stemmed, optional garnish
Fresh Curly or Italian Parsley Leaves, stemmed, optional garnish

Combine the sauce ingredients into a dressing. In a large bowl, add the sauce to the noodles and vegetables, and mix them well with a wooden or plastic spoon. If you want soft noodles, let them sit in the sauce for 20 to 30 minutes, and then fold in the vegetables. Garnish the noodles if you like. Serve and enjoy.

Kelp Noodles with Marinated Carrots & Daikon Radish

First of all, I love Ani Phyo’s raw food recipes! She’s a super talented chef, and she makes creating raw food dishes really easy. All of her recipes in her books are super simple, and many of them don’t even require any dehydrating, which means you can enjoy your dishes right away. She has lots of actual experience in cooking and catering. All of her books have full-color mouth-watering pictures that always make me immediately hungry whenever I flip through the glossy pages, as well as lots of hard facts about nutrition.

Kelp Noodles with Marinated Carrots & Daikon Radish
Adapted from many of Ani Phyo’s kelp noodle dishes in Ani’s Raw Food Asia
This is recipe is mostly raw, but can be completely raw if you use raw unprocessed oil instead of toasted sesame oil and agave in lieu of maple syrup.
Serves 6

Broth Marinade
4 C Filtered Water
1/4 C Liquid Aminos
3 T Apple Cider Vinegar
1 T Blue Agave Nectar or Maple Syrup
1 tsp Toasted Sesame Oil
1/2 tsp Mixed Peppercorns, fresh ground
2 tsp Chopped or Minced Garlic, more to taste
1/3 C Dried Wakame Seaweed, torn into 1/2″ pieces
1/3 C Dried Dulse Seaweed, torn into 1/2″ pieces

Vegetables to Marinate
1 pkg Kelp Noodles, rinsed, cut to desired length (4 C)
3 Celery Stalks, thinly cut on diagonal
2 Medium-Large Carrots, cleaned with vegetable brush, trimmed, cut into matchsticks (1 – 1 1/2 C)
4″ Daikon Radish, cleaned with vegetable brush, trimmed, cut into matchsticks (1 – 1 1/2 C)
3 – 4 Scallions, trimmed, cut thinly into 3″ sections

Salad Greens
4 – 5 Large Red Leaf Lettuce Leaves, torn into bite-size pieces
1/3 – 1/2 C Fresh Cilantro Leaves, stemmed

Shichimi Togarashi or Garnish
Almonds or Other Favorite Nut or Seed, garnish
Yasai Fumi Furikake or Nori Komi Furikake, garnish

Mix all of the broth ingredients together with a wooden spoon in a large glass mixing bowl; I used a  lidded 2-quart measuring cup. Add the vegetables into the marinade, making sure to push the vegetables down into the broth. Set aside for 30 to 40 minutes, stirring once after 15 to 20 minutes so the harder root vegetables are on the bottom and have more time to fully marinate.

To serve, fill each bowl half way with salad greens. With a slotted spoon or serving chopsticks, place some of the marinated vegetables on top to fill the bowl the rest of the way up. Garnish with about 15 to 20 almonds or a serving of your favorite nuts or seeds. Pour some of the broth onto each serving, or fill up the bowls to make each serving into a cold soup. Shake on your favorite furikake, shichimi togarashi or other shake-on salad toppings. Enjoy!