Tracy Russell, from Incredible Self, sent in this easy, summery, party-appropriate Raw Rice Pilaf recipe for the YumUniverse 1st Birthday Recipe Contest. Yum! Read more…
Archive for the ‘Sides’ Category
Raw Watermelon & Tomato Summer Salad
There’s nothing I love more than a refreshing summer salad, but sometimes I don’t feel like eating yet another romaine or spinach concoction. Luckily, I stumbled upon a version of this simple, flavorful salad when dining at Marché in Nashville last week, a delectable little French bistro known for its innovative and fresh food. On a hot summer day, this salad cooled me right off. Read more…
Authentic 1-Day Ethiopian Injera: Gluten-Free 100% Teff Flatbread
This was one of the most challenging recipe creations that I have ever taken on, but definitely worth every attempt—all 5 of them. The goal was to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice. 100% Teff Injera is a fermented, usually yeast-risen, iron-rich flatbread that is prepared in a pan, like a thick crepe. It has a mildly sour taste, and in this recipe, it is gluten-free and yeast-free. If you don’t want to take time to ferment the batter and make it sour, you can prepare this recipe right away—still delicious.
I like to keep already-made Injera in the fridge and spread it with raw almond or cashew butter for a quick snack. I bet it’s great with raw honey or Date Puree as well.
Strengthen Your Inner Ecosystem with Raw Cultured Vegetables
Raw cultured veggies are one of the tastiest ways to heal, build your immunity, balance your inner ecosystem, enhance digestion and nourish your body. Making them is not only incredibly easy, but you can experiment over and over with different combinations of veggies—the possibilities are endless.
While I am a fan of kimchi, it can sometimes be prepared without fermenting the vegetables, and fermentation is where it’s at. Beneficial bacteria and active enzymes are one of the keys to optimal health. Culturing vegetables is a tasty and, yes, fun way to get that fiber-rich, active goodness into your body. Read more…
Maya’s Roasted Brussels Sprouts with Toasted Sesame Oil
Toasted sesame oil is my everything right now. I was so late to the game with keeping this culinary treasure stocked in my kitchen that it’s almost embarrassing for me to admit it. Guess who helped me see the light? Ms. Heather Crosby! (Try to act surprised). It’s not that I had never tasted toasted sesame oil—the smoky, deep flavor is obviously a staple in Asian cuisine–but having sworn off soy, it had been awhile since I ate anything with Asian flavors and even longer since I cooked in this style at home.
Then, over summer, Heather and I went on a lovely weekend jaunt to Michigan with two other amazing ladies and that’s when everything changed. Read more…
Mixed Root Veggie Fries and Skrub’a Giveaway
One of the best things about fall are the colors—not only of the leaves—but of the food. I have been wanting to try out a recipe for baked mixed root vegetable fries for a while now, yes, for how yummy they would be, but mainly because I could see their beauty in my mind’s eye. Design nerd, true, but what ultimately kicked it into gear for me was these adorably genius Skrub’a veggie washing gloves that I just got my hands on. They easily remove dirt and loose skin from potatoes, carrots and other vegetables, allowing vitamins and minerals to stay in the mix. Goodbye veggie peeler, it’s been real. Read more…
Simple Raw Flax Fruit Salad
This fresh ground flax and sunflower seed fruit salad is simple to prepare, it’s sweet with a hint salt and totally summery. It makes a great snack pre-workout and its a good way to get in those Omega 3’s. Bonus: it takes 10 minutes at the most to prepare. Read more…
Kale Salad with Chipotle Dressing
When I eat this salad, I think of what a talent Russell James is, and how far I’ve come. For a gal who ate her first salad (and I use the term loosely since it was iceberg—from a buffet) at 19 years old, the fact that I can happily eat an entire head of kale in one sitting is an achievement that I am very proud of. Yes, my palette has changed quite a bit over the years, but I must credit Russell for creating one of the yummiest recipes involving kale that I have yet to come across. For those of you who only know kale as a garnish, it’s time to step out of your comfy zone and try this salad. You too, will be grateful for the raw genius that is Russell James.
Raw Applesauce
This Fall, per YumUniverse contributor Robyn’s recommendation, I went to the Wild Raspberry Apple Orchard Harvest Fest in Union Pier, Michigan. My entry fee included, not only a slice of deeelicious homemade apple pie, but a bag to fill with hand-picked organic apples or Asian pears. It was so calming to walk the rows of trees in the orchard, filling my bag with organic goodies. I came home with enough Empire apples to sink a ship, so I spent the weekend creating raw recipes that would incorporate every last one. One of my favorites, was a simple raw applesauce. Read more…
