Sometimes it is just the brilliant colours of a picture that inspire me to share a recipes. I’m sure you understand. Forgive the mess and enjoy the aliveness! 🙂
This recipe is by my dear friend and raw food mentor, Master Chef Chad Sarno. Such a simple way to make a delicious warm raw meal!!!
If you don’t own a square dehydrator like the Excalibur or Sedona, just put the dish in your oven at about 50°-75°C with the door ajar. Stir it frequently and after 30min it should be ready to be served. Test the food temperature with your little finger!
We made this dish at last week’s ‘Warm Winter Raw Foods – Asian’ class. Very enthusiastically received! Make more of the sauce and keep it in the fridge as an addition to your salads, sprouts or boiled potatoes/kumara!
You can add some lemon grass and kaffir lime leaf if you feel adventurous.
Here it is:
By Chad Sarno Serves 4-6
¨ 1 c broccoli florets
¨ 1 c julienne red bell pepper
¨ 1 c red cabbage shredded
¨ 1 c carrots julienne thin
¨ 1 c portabella mushrooms, cubed and marinated in 3 T olive oil and
2 T tamari sauce
¨ 1 c Asian bean sprouts
¨ ½ c cilantro chopped
¨ ½ c basil, fresh and torn
¨ ½ c olive oil
¨ 2/3 c orange juice
¨ 3 T white miso
¨ 2 T tamari sauce
¨ 3 T ginger chopped
¨ T garlic minced
¨ ½ T natural sea salt
¨ t cayenne
In large bowl toss the broccoli, bell pepper, cabbage, carrot, marinated portabella mushrooms, Asian bean sprouts, cilantro and basil. Set aside.
In high speed blender, continue to blend the olive oil, orange juice, miso, ginger, garlic, tamari, sea salt and cayenne.
Toss the sauce with the mixture of vegetables. Allow to marinate for about an hour.
Spread on dehydrator sheets and continue to dehydrate at 105°F for 2-3hours. Serve warm.
Here it is, a raw food class fully dedicated to dehydrated foods!
The menu for the night contains a lot. I will make many things in advance so you can taste everything. As the dehydration process takes more than 12 hours we will not be able to sample what we make in the class. Yet we are going to prepare most of the dishes until they go into the dehydrator so you get a feel for the process and the flavours before dehydration.
Here is the menu:
Apple Spice Granola with Almond Milk
Golden Linseed Crackers
Lydia’s Focaccio Bread
Zoom Burgers with condiments and caramelised onions
Almond Butter Cookies
Wraps and Turnovers
Phew! That will keep us busy and happily fed 🙂
We are truly looking forward to it. Why not join us?! There are still about 4 places left in this class. Get in touch with us to secure your space!
(Yes, check out the testimonials first! ;-))
We are going to play with our Excalibur dehydrator. They truly are the best on the market. They are available here in New Zealand from Pure Wellbeing. Of course, you can use what you have or what you can easily get.
Years ago when living in Norway I built one of these beauties: http://www.dryit.com/
Check it out!!! They work. I recommend you get the book and the heating element from them – in case you are planning on building your own dehydrator.