The Most Amazing Cauliflower, Raw that is!

The Recipe shared by WE CSA Sherri , our very own west side's raw food guru! Visit her website at rawdazzle.com

• 1/2 - 1 cup pinenuts (I used about a cup)

• 2 Tablespoons Extra Virgin Olive Oil

• 2-3 Tablespoons Nama Shoyu

• 1 teaspoon Turmeric

• 3 Tablespoons Apple Cider Vinegar

• 1/2 lemon (juice only)

• 2 Tablespoons Nutritional Yeast

• 2 pinches white pepper
• 1 generous pinch sea salt

• cayenne, to your liking

• 1 head of Cauliflower



Blend all ingredients, except the cauliflower, in a food processor or blender. Break the cauliflower in to bite sized pieces, coat with the dressing, making sure to cover each piece thoroughly.
Dehydrate at 115 degrees for 2 hours or longer, depending upon your preference.



Raw Cauliflower Spanish "Rice"

• 1 head shredded cauliflower
• 1 red pepper, chopped
• 1/2 bunch cilantro, chopped finely
• 5 green onions, sliced thinly
• 2 Roma tomatoes, chopped
• 1 recipe of Spanish Avo Mix, below

Spanish rice avo Mix:

• In a bowl mash 1 avocado
• Add: 1 lime, juiced
• 1 tablespoon basil
• 1 tablespoon paprika
• 1⁄2 teaspoon garlic powder
• 1⁄2 tablespoon Agave Nectar or something sweet
• 1 to 1⁄2 red hot pepper, chopped finely
• 1 teaspoon sea salt (optional)
• 1 garlic clove crushed
• 1⁄2 tea onion powder
• 1⁄4 tea cumin

Lastly toss the cauliflower Spanish Rice with the Avo Mix.

Cauliflower, Fennel & Brussels Sprouts Salad

• thinly sliced fennel bulb
• thinly sliced brussels sprouts (and/or chopped broccoli or rapini)
• 2 cups chopped cauliflower
• 1/4-3/8 cup chopped onion or scallion
• 1/2-1 cup raisins
• 1/2 cup sunflower seeds (soaked for 4 hours to germinate)
• 1/2 cup toasted sliced almonds (or raw)
• 1 cup veganaise or mayonaise
• 1/8 cup agave nectar
• 2 tablespoons cider vinegar

Mix and eat. Now or later.

Brussels Sprouts with Cranberries and Walnuts

from rawrifficfood.wordpress.com: "This next dish was actually inspired by a recipe I found in Vegetarian Times’ Healing Foods Cookbook. I slightly changed things up. Hope you like it."

• Brussels Sprouts (stems removed, and sliced thin)
• 1/2 cup walnuts coarsly chopped
• 1/2 cup dried cranberries chopped
• 1/2 – 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 T (more or less) cold pressed Hemp Oil
• 1/2 T cold pressed Olive Oil
• 2-3 drizzles of raw agave nectar (or to taste)

Lightly steam the Brussels Sprouts and place in a bowl. Add remaining ingredients and toss well. This dish is a very hearty meal. Try exchanging the walnuts for chopped pecans, or dried apple pieces and raisins in place of the dried cranberries. I think you will agree that this dish is super yummy, and makes you feel cozy too! Perfect for Winter! =)

Brussels Sprout Salad

from Heidi Swanson, 101cookbooks.com: "Shredding the sprouts on a mandoline gives them a wispiness that is harder to achieve with a knife."

• 1 1/2 pound brussels sprouts, freshest you can find
• 3 tablespoons extra-virgin olive oil
• 2 - 3 tablespoons fresh lemon juice
• 1 teaspoon fresh thyme leaves
• 1/3 cup fresh chives, minced
• 2-3 big pinches of unrefined sea salt
• 1 1/3 cups hazelnuts, smashed just a bit and toasted (preferrably soaked overnight to germinate)
• optional: 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)

Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts. Taste and adjust the seasoning, adding more lemon juice if needed, keeping in mind the cheese will bring a salty element to the salad. Add the cheese and toss once or twice to distribute it evenly throughout the salad.

Sherri’s Kicking Raw Kale Salad

from WE CSA member Sherri Collins, Sherri is our West side's own raw food guru! You can check out Sherri's website at rawdazzle.com

• 1 or 2 bunch of Kale – chopped (I prefer Lacinato or Russian Red)
• 1 cup diced tomatoes
• 1 garlic – minced (optional)
• 1 cup cilantro -chopped
• ½ or 1 lemon juice
• 2 Tablespoon extra virgin olive oil
• ½ teaspoon red pepper flakes (chili peppers)
• ½ avocado
• ¼ cup dried cranberries
• 1/4-1/3 cup pine nuts
• Top with raw nut cheese (optional)

Blend all in bowl and TOSS, TOSS,TOSS, TOSS!!!! Yummy-O!

Ginger Sesame Asian Coleslaw

Here is another recipe that I made today using the cabbage, carrots and broccoli that I picked up on Saturday. It was quite delicious. Enjoy. WE CSA Member Gail

• 4 cups shredded cabbage and carrots
• 1 cup very small broccoli florets (3 ounces)
• ½ cup coarsely shredded broccoli stems (2 ounces)
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon sesame oil
• 2 teaspoons grated fresh ginger root
• ¼ cup sliced almonds

Combine coleslaw mix, broccoli florets and stems in a medium bowl. Add wet ingredients and ginger root; toss well. Top with almonds.

Broccoli with Bon Bon Sauce

From Living Light Culinary Arts Institute and suggested by WE CSA member Gail. Thank you!

• 5 cups small broccoli florets
• 2 cups boiling purified water
• 1 cup Bon Bon Sauce (see recipe, below)

Place the broccoli in a heatproof bowl and pour the boiling water over it. Keep the broccoli submerged for 1 minute, just long enough to remove the chill and turn the florets a brilliant green. Remove the broccoli from the water, immerse it in cold water, and drain well. Pour the sauce over the broccoli and serve immediately. Stored in a sealed container in the refrigerator, leftover Broccoli with Bon Bon Sauce will keep for up to 2 days. Peel any leftover broccoli stems and use them blended in soups, diced in salads, or sliced for Crudités.

Bon Bon Sauce:

This Asian-style sesame sauce can be used on just about anything. If you thin it with water, it's a tasty salad dressing; if you use less water, it's a great vegetable dip, spread, or filling for celery sticks. Enjoy it as a dipping sauce for Vegetable Sushi Vietnamese Salad Rolls, or use it instead of mayonnaise for cabbage slaw. However you serve it, Bon Bon Sauce is a guaranteed crowd pleaser.

• 1/2 cup raw tahini
• 2 tablespoons grated fresh ginger
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons agave syrup or sweetener of choice
• 2 tablespoons wheat-free tamari
• 1 clove garlic, crushed

Combine of the ingredients in a blender and process until smooth. Add a small amount of purified water as needed to form a thick sauce.2. Stored in a sealed glass jar in the refrigerator, Bon Bon Sauce will keep for up to 1 week.

RAW MARINATED BROCCOLI WITH WALNUT PESTO

• Broccoli, cut into 1/4 inch long strips, or rapini
• 1/2c olive oil
• 1/2c tamari
• 1T unrefined sea salt

Take any leaves off the broccoli and place them in a large bowl. Add the remaining ingredients and leave to marinade for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the advantage of your broccoli being warm when you eat it.

For the Walnut Pesto:

• 1c walnuts
• 2c basil
• 2t unrefined sea salt
• 1/4c olive oil
• 2T lemon juice

Pulse all ingredients in a food processor, leaving the mixture slightly chunky.

Napa Cabbage Picnic Salad

• 2/3 cup slivered almonds
• 8 cups (1 lb) coarsely shredded napa cabbage
• 12 ounces snow peas strings removed, rinsed and thinly sliced, or podding radishes
• 1 1/3 cups thinly sliced Daikon radish
• 1/3 cups thinly sliced green onions (including greens)
• 1 1/3 cups lightly packed fresh cilantro leaves

Dressing ingredients

• 3 Tbsp rice vinegar (seasoned or unseasoned)
• 2 Tbsp sugar or honey
• 2 Tbsp soy sauce
• 1 clove peeled and minced garlic
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne powder
• 1 cup mayonnaise
  Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

Traditional Napa Cabbage Kimchi

from epicurious.com: Baechu Kimchi: The recipe is excerpted from Eating Korean by Cecilia Hae-Jin Lee

• 1 cup plus 1 tablespoon coarse sea salt or kosher salt
• Water
• 2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
• 1 bulb garlic, cloves separated and peeled
• 1 (2-inch) piece of ginger root
• 1/4 cup fish sauce or Korean salted shrimp
• 1 Daikon radish, peeled and grated
• 1 bunch of green onions, cut into 1-inch lengths
• 1/2 cup Korean chili powder
• 1 teaspoon sugar (optional)
• Sesame oil (optional)
• Sesame seeds (optional)
  Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
  Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.) Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
  Note: Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it to make hot pots, flatcakes, dumplings, or just plain fried rice.

RAW MARINATED BROCCOLI WITH WALNUT PESTO

from The Raw Chef

• broccoli cut into 1/4 inch long strips, or rapini
• 1/2c olive oil
• 1/2c tamari
• 1T unrefined sea salt

Take any leaves off the broccoli and place them in a large bowl. Add the remaining ingredients and leave to marinade for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the advantage of your broccoli being warm when you eat it.

For the Walnut Pesto:

• 1c walnuts
• 2c basil
• 2t unrefined sea salt
• 1/4c olive oil
• 2T lemon juice

Pulse all ingredients in a food processor, leaving the mixture slightly chunky.

RAW TRINITY KALE SALAD

• 8 leaves each of curly kale, russian kale and dino kale, shredded. Or use more leaves of only one kind of kale.
• 1 tomato, diced
• 1 avocado, diced
• 3 tbs. onion, diced
• 2-3 tbs. olive oil
• 2 tbs. agave nectar
• 4 tbs. lemon juice
• Unrefined Sea salt to taste

Mix everything in the bowl. With your hands, massage the salad for about 5 minutes. Let the salad marinate for about 2-3 hrs. before serving. Garnish with cherry tomatoes. Serves 2-4 people. www.rawguru.com

RAW BEET SALAD

from Pete's Greens www.petesgreens.com A wonderfully simple and sophisticated way to eat beets!

• Beets, any type, scrubbed clean and finely grated
• Vinaigrette of balsamic vinegar or apple cider vinegar (vinegar, garlic, olive oil, S&P)
• fruity olive oil
• freshly ground pepper
• sea salt, and thinly sliced scallions
• Leafed lettuce

Toss the grated raw beets with the viniagrette and let stand about 15 minutes. Scoop mixture onto leaves of lightly dressed lettuce leaves.

RAW CARROT SOUP OR DRESSING

An old standby in raw cuisine, carrot soup is nourishing and easy to make. This recipe calls for pouring the soup over chopped sprouts and other vegetables. Alter this to suit your family's taste. If you choose to warm this soup, be mindful to keep it at or below 117 degrees farenheit because at 118 degrees and above, alive food's natural enzymes get destroyed.

• Cut up 1/2 to 1 avocado per person.
• Juice carrots to make 1 cup per person.
• Add avocado and carrot juice to blender and blend to desired thickness.
• Add cumin, salt and lemon juice to taste. Add optional garlic or shallot to taste. Blend.
• You may pour over sprouts and/or chopped veggies in bowl.
• As an alternative flavoring: Eliminate cumin and add 2 teaspoons grated gingerroot. (For spice lovers use both cumin and ginger.)
• For a nutritious Seaweed Carrot Soup: Double the recipe for one person and add 1/2 cup dulse pieces and 1/2 cup clover or sunflower sprouts, blend. Serves 2.