Fern Root Noodle Chap Chae

Posted on May 15, 2012 by Alchemyst

Serves 4

100 grams sweet potato vermicelli  (dang myun)

100 grams fern root vermicelli (蕨根粉, jué gēn fěn)

2 T toasted sesame oil

1/2 white onion, thinly sliced

4 scallions (white and green parts), finely chopped

2 cloves garlic, minced

30 grams dried shiitake mushrooms, soaked in water for 30 minutes, drained, and sliced

30 grams dried woodear mushrooms, soaked in water for 30 minutes, drained, and sliced

1 small carrot, julienned

1 small zucchini, julienned

1 bunch chives, thinly sliced

2 TBS coconut aminos or tamari

2 tsp apple cider vinegar

1 tsp xylitol

1 TBS toasted sesame seeds, sprinkle on top

salt, to taste

—

1.  Boil the two vermicellis and drain.

2.  Mix the coconut aminos, toasted sesame oil, salt, xylitol and garlic.

3.  Add the the soaked shiitake and woodear mushrooms and mix.  Let sit and marinate for 5 minutes.

4.  Add the vermicelli and all other ingredients and massage.  It’s ready to serve although the longer it marinates the more flavourful it gets.

Optional:  You can use kelp noodles to make a completely uncooked version.  With kelp noodles, it’s important to marinate and massage until the noodles are soft.  Only after it’s soft, add the other ingredients and mix well.  Using your hands to massage it can be therapeutic!  Try it.

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Ayurvedic Valenccino

Posted on February 7, 2012 by Alchemyst

Yields:  4 cups

4 cups hot water

1/2 cup dessicated coconut or 1/4 cup of any nut/seeds

3 TBS coconut palm sugar

2 TBS raw cacao powder

1 TBS maca powder

1 TBS chia seeds

1 tsp cinnamon

1 tsp cardamon

1 tsp soy lecithin

—

1.  In a Vitamix, put all ingredients and blend for 30 seconds.

2.  You can enjoy right away or put the drink through a nut milk bag for a smooth hot drink.

This is practically a must-have for me every morning during the cold winter months.  Excellent for those suffering from the following:

- cold hands and feet (cinnamon aides blood circulation)

- digestion (cardamon)

- hormonal imbalances (maca)

- winter blues or fatigue (chia)

- needs a wake up call (cacao)

More variations to come as I play with different warming spices and herbs.

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Sesame Granola

Posted on January 23, 2012 by Alchemyst

Yield:  3 cups

1 cup almonds (soaked and dehydrated)

1 cup buckwheat (sprouted)

1/2 cup goji berries

1/2 cup pitted medjool dates

1/2 cup sesame seeds (soaked and dehydrated)

1 TBS coconut palm sugar (optional)

—

1.  In the processor with an “S” blade, process the almonds to break them down just a little.

2.  Add the pitted dates, goji berries, buckwheat, sesame seeds and process.

The sesame seeds give a rich, flavourful touch.  Have this with nut milk or carry it in your bag when you are on the go.  It will keep your stomach from growling.  I came up with in winter as sesame seeds are warming to the body.  The power of “goma”, which means sesame in Japanese.

Sesame seeds, a recommended Ayurvedic herb, are very healthful for PCOS patients as they are high in vitamin B6, calcium (which aids vitamin C absorption), magnesium and zinc.  They can help reduce sweet cravings by nourishing you with good essential fats among others.

 

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Buckwheat Italian “Naan”

Posted on December 2, 2011 by Alchemyst

Yield:  2 large pieces

2.5 cups buckwheat flour

1/2 cup MILA (chia seed meal)

2 cups water

3 TBS Italian seasoning

1 TBS garlic powder

1/2 tsp kelp powder (optional)

1/2 tsp salt (Himalayan sea salt)

—

1.  Mix the dry ingredients together in a bowl.

2.  Add water and knead well.

3.  Coat a skillet with a thin layer of extra virgin olive oil so that that dough does not stick to it.  Heat it until golden brown.

For a raw version:  Spread the dough onto a teflex sheet to your desired shape and size.  Dehydrate it for 12 hours, flip it and continue dehydrating for another 8-12 hours.  Coat your offset spatulas or hands with olive oil for better control of the dough.

Buckwheat contains a nutrient called d-chiro-inositol (DCI) helpful for women with PCOS as it is said to reduce insulin resistance, helps to transport fat to  the liver to get metabolized and improves ovarian function for women with irregular cycles.  So, these are perfect when you have cravings for some savoury bread.  It’s got the mouth-feel, it’s gluten- and dairy-free.  Dip these in white truffle olive oil, curry, dressings, or even have it with cultured nut cheese!

Enjoy~

 

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Red Pepper Salad Smoothie

Posted on November 14, 2011 by Alchemyst

Yield: 32 ounces (950ml)

3 cucumbers

2 stalks celery

2 red bell peppers

2 handful of romaine lettuce

1 cup water to blend

1/3 cup alfalfa

1/4 – 1/2 cup lime juice

stevia to taste

10 drops of creamy vanilla essence

—

1. Chops vegetables to bite sizes. Add the cucumbers and celery first.

2. Add all other ingredients and blend.

If you have leftover greens like I did when I created this recipe, this is perfect for you. With the leftover salads and crudites (vege sticks) from the raw food vegan potluck party I hosted, I blended them with lime juice, stevia and some essence. I love adding citrus juices (lemon, lime juice or Braggs raw apple cider vinegar) to my green juices or smoothies as they bring out the sweetness of the greens. This is a great alkalizing beverage that is fast and easy to make.

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Thai Spicy Kabocha Soup

Posted on November 6, 2011 by Alchemyst


Yield: 2.5 L

5 cups dessicated coconut

5 cups hot water

=

1/2 cup orange juice

2 TBS nama shoyu

2 TBS red curry powder

1 TBS lemon grass powder

1 TBS tamarind paste

1 TBS lime juice

1 TBS coconut sap sugar (suchero)

2 tsp salt

1 tsp thai red chilli paste

1 garlic clove

2 inch piece of ginger, peeled

2 medjool dates (pitted)

=

5 cups peeled and shredded kabocha

5 cups boiling water

=

Additions:  8 keffir lime leaves, 1 cup coconut meat

1.  Blanch the shredded kabocha (pumpkin) in hot water and let sit for 3-5 minutes to soften it.

2.  Make coconut milk from the dessicated coconut.  Blend the 5 cups of coconut and 5 cups of hot water together.  Strain through a nut milk bag.

3.  Put all other ingredients for the soup base and the coconut milk that was just made, in a high speed blender.  Blend until completely smooth.

4.  Strain it through a nut milk bag.

5.  Wash the blender container and pour the soup base back into the blender container.

6.  Strain off the water from the kabocha and add the kabocha directly into the blender.

7.  Blend until creamy.

8.  Serve immediately or keep it in the dehydrator until ready to serve.  It is best to serve this soup warm.

This is a recipe, I came up with when I felt for something spicy, rich and creamy in the autumnal weather. I enjoyed it very much and just had to share this heart-warming soup for the autumn with a spicy kick. To tame the spiciness, add more orange juice. I love the heat, so I might add more of the red curry in mine. If you can get coconut meat, ADD it in. It takes this soup to a whole new level. Enjoy!

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MegaOmega Jelly

Posted on October 24, 2011 by Alchemyst

Yield:  Fills one 9-inch springform pan

4 cups coconut meat/water or a combination of both*

3-4 TBS kanten aka agar-agar flakes

Sweetener – Stevia 7-10 drops or 2 TBS coconut palm sugar

2 TBS chia seeds (soaked overnight in 1 cup coconut water)

water

*For a clear translucent jelly, use 4 cups of coconut water.  Alternatively, for a milky rich jelly, blend 3 cups coconut meat with 1 cup coconut water until creamy.

—

Word to the wise:  Kanten congeals very quickly.  So,  once boiled, it is best to quickly incorporate it into the coconut mixture.  To serve, bring it out of the refrigerator at the last minute as it will start to liquefy at room temperature.

1.  Pour the soaked chia seeds into the springform pan.

2.  In a high speed blender, blend the coconut meat and water until smooth.  Put aside.

3.  With a kettle, boil the kanten in about 1 cup of water (or coconut water) until it is starts to form a gelatinous like bubble at the bottom.  Be sure to continuously stir it until completely dissolved.

4.  Pour in the dissolved kanten into the high speed blender with the coconut mixture and blend once more.

5.  Quickly, pour the mixture into the springform pan and stir well it into the chia seed gel.  Let it sit outside until it cools down before putting it into the refrigerator.

Your light MegaOmega Jelly will be ready in about 2 hours.  Ta-da!

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Soy hijiki burger

Posted on October 24, 2011 by Alchemyst

Yield: 7 burgers

200g firm soy bean curd (NON-GMO japanese tofu)

1.5 cups oatmeal

3 TBS hijiki (soaked 10 mins)

3 TBS onion (optional)

1 TBS mushroom powder (optional)

1 TBS miso

1 tsp salt

—

1.  Blend all ingredients except hijiki in a food processor until creamy.

2.  Add hijiki and pulse just enough to mix it in.

3.  Shape the mixture into seven burger.

4.  On a frying-pan, coated lightly with sesame oil, fry them in low heat.  Flip them over occasionally until golden brown.

 

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Basic Almond Cheese

Posted on October 21, 2011 by Alchemyst

Yield: 1/1/2 cup

1 cup almonds (soaked 8 hrs or overnight)

3/4 cup water

3 TBS lemon juice

1 TBS miso

1 clove garlic

a pinch of salt

1-2 probiotic capsule (optional)

—

1.  Rinse the almonds and put the almonds, water, lemon juice, garlic and salt in a high-speed blender.  Blend until smooth.  You may need a spatula to assist the blending.

2.  Put mixture in either a nut milk bag or a colander lined with a cheese cloth.

3.  Add a weight on top of the cheese.

4.  Leave it for 8-12 hrs, in a slightly warm area to ferment.

I like to let it sit on top of my refrigerator.  Add Italian herbs such as dill to herb it up!

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The Pyramids

Posted on August 30, 2011 by Alchemyst

Raw Food Pyramid

These pyramids on portioning work as a guideline on how to eat to experience the light and energy these foods have to give.  I tend to go between the two pyramids as I find it mentally balancing as it is nutritious.  Consuming the suggested portion of grains as depicted in the vegan food pyramid may be a little over the top, excluding them entirely would be ill-advised.  Traditional Chinese Medicines (TCM) has many potent herbal soups that are brewed from grains, dried fruits, ginseng, etc.

Vegan Pyramid

People experience miracle cures with a 100% raw diet, but there are wonders in a miscellany of foods outside the raw food pyramid.  Say fresh fish, bee pollen, honey!

What about proteins?  Lack of protein really shouldn’t be a concern on a plant-based diet.  In fact, if we consume a wide array of plants, protein isn’t an issue at all.  From here on, I shall use the raw term “amino acid” since protein are essentially made from aminos without the junk.  Blatantly put, proteins or rather amino acids obtained from leafy greens, sprouts, avocado and nuts have been scientifically proven to surpass that from meat-based sources.  Read more on plant-based protein here.

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