Pad Thai- Raw!

Raw? "What on earth does that mean?" You may ask.  I was first made aware of raw foodists when I myself was vegan. It is exactly what it sounds, a raw food diet consists of raw, uncooked, unprocessed foods. I will first tell you the reasoning behind it and then show you that eating raw doesn't mean eating salad with no dressing day in, day out. The coolest thing about this recipe? Its use of kelp noodles.. I had never even heard of them before. They do not need cooking and are very low in calories.

I hate to break it to you but that delicious gas station doughnut isn't actually food. The dictionary definition of food is "A nutritious substance that people or animals eat or drink, in order to maintain life and growth." Unfortunately, the sugars, flours, preservatives and food dyes of our 99 cent doughnut are so far from their natural states that the body actually doesn't know how to process them and if enough of these processed foods are consumed, our bodies get sick. Sick with obesity, heart disease, diabetes, metabolic disorders, and even general exhaustion and moodiness. The food we eat should nourish us in the long term, not make us sick and fat.

Basically, the western diet can lead to many people being "Over fed and under nourished." And that's where raw food comes in. Raw, uncooked, unprocessed ingredients are as close to nature as they come. A bell pepper grew on a bush, not a doughnut. Eating things as close to their natural form is that they are likely to be rich in enzymes, vitamins, minerals, essential fats and fiber. The very things that make food, FOOD. These micro-nutrients aid in cell repair, help maintain energy levels and are anti-inflamatory. Raw foodists keep food raw because even the cooking of vegatables can break down the enzymes and nutrients. I'm not sawing never eat a delicious pastry ever again but minus the 3 minutes of satisfaction you get while eating it, it can be harmful to your health, making you sick and tired. And I personally ,want you to have an amazing, healthy, energy full life. So indulge but balance it out and eat lots of the good nourishing stuff.

Pad Thai- RAW 

Marinated Mushrooms (my favorite part) 
       1 tablespoon agave or other liquid sweetener
       2 tablespoons olive oil
       2 tablespoons Tamari or soy sauce
       2 cups mushrooms, sliced (shitake are amazing)

Pad Thai Sauce 
      1 cup almond butter
      1 cup coconut milk
      2 teaspoon ground tamarind (red paste in Asian section of most stores, omit if you can't find it)
      2 teaspoon  pureed ginger
      1 teaspoon siracha
      1 clove garlic
      2 teaspoon Tamari or soy sauce
      1 tablespoon agave
      1 lime, juice from

Veggies
      1 carrot, shredded 
      1/2 red pepper, diced
      1 cup sliced pea pods
      2 cups mung bean sprouts
      2 scallions, thinly sliced
      1 mango, diced
      2 cups kelp noodles
      marinated mushrooms (from above)

 

Marinate Mushrooms: Mix together sweetener, olive oil, and soy sauce. Pour over sliced mushrooms and marinate. This can be done the night before for more flavor. Set aside. 

 

Place all sauce ingredients in high-speed blender or food processor. Blend until smooth **Alternatively you can whisk with a fork (that's what I did) Drain and pat dry the mushrooms. Mix together with the rest of the veggies in a large bowl. Mix in sauce, 1/2 cup at a time to taste. Enjoy! Nourish your body!

*For more raw food recipes check out the site I got the recipe from: www.rawmazing.com

Thai Pumpkin Curry

Nothing warms the heart and body like a good curry. Curries come in all shapes and sizes: from a Japanese curry made with stock and wheat flour to Indian dal whose beans act at thickeners. "Curry" is a blanket term for a saucy or stew like dish that is rich in ground spices and herbs. Most curries slow cook so the ingredients (typically vegetables and meat) have time to absorb the flavors and spices.

 

The "heat" in curries has several health benefits. First and foremost, studies show that the main compound in chilies (called capsaicin) has a thermogenic effect that boosts metabolism. Chili peppers can reduce the damaging effects of bad cholesterol and capsaicin may fight inflammation. And my personal favorite: spicy foods boost production of feel-good hormones, such as serotonin. So they may help ease depression and stress AND make you feel more satisfied at the end of your meal. Eat curry for these reasons or eat it because it's just plain delicious. 
 

Thai Pumpkin Curry 

1 tablespoon extra virgin Coconut Oil or Vegetable Oil
2 garlic cloves, minced
1 teaspoon ginger, grated or minced
1 white onion, diced
1 15oz can of Coconut Milk (I used Thai Kitchen's Light)
1 ½ cup pureed pumpkin
2-3 tablespoon curry paste (I used Thai Kitchen's Green Curry Paste) 
1 tablespoon fish sauce or soy sauce
½ cup raw cashews
1 head broccoli, chopped
1 red bell pepper, chopped
2 large carrots, chopped  
1 head bok choy, chopped
*other veggies: cubed butternut squash, eggplant, cauliflower, bamboo shoots etc
* Optional Protein: 1lb chicken, cut into cubes; 8 jumbo prawns
 
pinch of cinnamon
salt and pepper, to taste
Garnish: basil, shredded coconut, cashews 


Melt the coconut oil in a large pot set to medium high heat. Saute the onion and garlic until fully cooked. Add the coconut milk, curry paste, soy sauce and pumpkin. Heat until well mixed. Add the veggies, cashews and optional protein (chicken or prawns-add 5 minutes earlier). Simmer till veggies are tender but firm (and protein cooked). Serve with brown rice or quinoa and enjoy!

Roasted Vegetable Soup

As I mentioned in my last post, it's that time of year again. Time for Fall, Winter and all the soulful flavors that accompany them. I'd argue that the most distinct dish of these colder seasons is soup.  It is hearty, delicious and capable of warming our mind, body and soul. Aside from the odd summer soups like gazpacho, soup lays claim to these colder days and serves as a companion as we are cozied up inside.

That said, making a good soup can be much less comforting. My previous attempts always seemed to come up short handed... They were edible but lack the "oh my, yum" factor. This soup is relatively easy to make and the roasting of the vegetables beforehand guarantees a soup exploding in flavor rather than one that tastes like store bought vegetable broth (not so "yum"). 

As promised, I will give you a few health factoids about soup... Did you know that people drink less water when it is cold? Furthermore, people are much more likely to drink dehydrating beverages like tea, coffee and alcohol. This means that sneaking in extra hydration is incredibly important. As long as soup doesn't have a ton of salt and has a decent amount of veggies, it is incredibly hydrating. Hydration helps with all bodily functions, increases energy levels, helps brain clarity and clears up skin. If a soup has vegetables, it is safe to assume it is also a great source of vitamins, antioxidants and fiber. Vitamins are essential to good health. Importantly, dietary fiber helps regulate blood cholesterol and blood sugar and aid in weight loss.

  Roasted Vegetable Soup w/ or w/o Chicken

                          6 Beefsteak Tomatoes, Halved
                          2 Carrots, 1/2inch Slices
                          1 Small Zucchini, 1/2inch Slices
                          1 Onion, Diced
                          1 Bell Pepper Chopped
                          1 Yam, 1/2inch Slices
                          2 Leeks, Diced
                          1 teaspoon dried thyme
                          4-5 Garlic Cloves
                          2 Tablespoons Olive Oil
                          4 Cups Vegetable or Chicken Broth
                          1 Small Bunch Kale, Chopped
                           Salt, pepper and chili flakes to taste
                           Optional:  * 4-8 ounces of Chicken, Cooked and Diced 
                                              * 1 cup Mushrooms, Chopped

Preheat the oven to 425 Degrees. Place the tomatoes, carrots, onion, bell pepper, yam, leeks, mushrooms*, thyme, and garlic on a large roasting pan. Drizzle with the olive oil and season with salt and pepper. Roast until tender, stirring occasionally (every 20 minutes for 45 to 60 minutes). Transfer vegetables to a large pot on the stove. Add the vegetable/chicken broth, kale, and chicken*, bring to a boil then simmer for 10 to 20 minutes. Remove from heat. Put half the soup in another container and puree the halve still in the soup container with a hand blender or food processor*. Remix the two parts back together.Serve hot, in bowls with crumbled goat cheese, shaved parmesean, fresh basil, and/or pesto. 


Notes: It is not necessary to puree half the soup. The benefit of blending/pureeing is that it creates a "creamy"  consistency without adding any cream or dairy. Another option is pureeing the entire soup which will make a health yet creamy pureed soup. 

Sesame Crusted Seared Ahi Tuna with Soba Noodles

From growing up in Hawaii, I have a very deep love for all kinds of sashimi (raw sushi fish usually salmon and tuna). I often dream about making it at home and if I wasn't scared to death of making myself ill from eating raw fish, I would probably make this dream a reality almost EVERY DAY. Because I don't trust myself or the likes of raw fish that has been sitting on grocery store selves for questionable periods of time... I thought that the ultimate compromise might be in searing the fish. This way our bacterial friends die and we get to get to enjoy the butter delights of sashimi like fish. Sounds like a great compromise to me!


For Sesame Crusted Ahi Tuna:

                   2 Ahi Steaks cut 1 inch wide by about 3/4″ thick
                   2-3 Tablespoon of olive oil
                   2-3 Tablespoon of white sesame seeds*
                   2-3 Tablespoon of black sesame seeds*
                   1 teaspoon of kosher salt
                   1/4 teaspoon freshly ground black pepper
                   1/8 tsp red chilli flakes (optional)
                                 *You can use all  black or all white sesame seeds

Remove the Ahi from the refrigerator about 20-30 minutes before you intend to cook it. Using your hands, rub the outside of the Ahi with the olive oil to coat it evenly on all sides. Mix the seeds, salt and optional red chili flakes in a small mixing bowl. Toss in the olive-oil coated Ahi and to coat it evenly with the seed mixture. Heat a saute pan over high heat (See #2 below) until it is very hot. Add the Ahi. Sear for 1 minute and 30 seconds per side. Remove the Ahi and slice thinly to serve.

Shitake Mushroom Soba Noodles: 

                 1 lb shitake mushrooms, stemmed and chopped
                 2 tablespoons toasted sesame oil
                 1 tablespoon mirin (japanese cooking wine)
                 1 tablespoon soy sauce
                 1 lb buckwheat soba noodles
                 1 tablespoon gingeroot, minced
                 1 large carrot, diced
                 1/2 lb sugar snap peas, sliced
                 2 tablespoons sesame seeds

Put a medium pot of water to boil. Combine the sesame oil, mirin, and soy sauce with a whisk in a bowl. Lightly oil a pan on medium eat and saute mushrooms till browned on all sides. While the shiitakes are grilling, place the soba noodles in the boiling water and simmer for about 8 minutes. Drain and rinse the noodles and put them to the side. In a wok or skillet over medium-high heat, add a small amount of sesame oil. Add the ginger and saute. When the ginger releases its fragrance, add the carrots and cook for about one minute. Add the sliced snap peas and incorporate with the ginger and carrots. Once the peas are warmed through, remove from the heat and reserve warm. Add the soba noodles to the sauteed vegetables. Add a dash of extra soy sauce, if desired, and mix to thoroughly combine. Garnish with seared tuna and green onions sliced in long, thin, narrow strips. Enjoy!