What are your daily recipe staples?
Hi All:
I'm still at the beginning of my journey into raw and trying to find some recipes that I won't tire of. Right now, I've got time off from work to experiment, but when I return to work I'll need some recipes I can prepare on the weekend to take me through the week. I've got quite a few raw cookbooks and have been doing some playing in the kitchen, but I still haven't found a lot foods I don't tire of after a couple of days. I do drink green smoothies everyday and don't tire of those for breakfast, so I need recipes for lunch and dinner -- simple ones would be especially appreciated. You don't need to type the entire recipe here (unless it's otherwise unavailable) -- just tell me what book or website you got it out of and I'll find it. Tell me what you love enough to eat everyday. Thanks!
I'm still at the beginning of my journey into raw and trying to find some recipes that I won't tire of. Right now, I've got time off from work to experiment, but when I return to work I'll need some recipes I can prepare on the weekend to take me through the week. I've got quite a few raw cookbooks and have been doing some playing in the kitchen, but I still haven't found a lot foods I don't tire of after a couple of days. I do drink green smoothies everyday and don't tire of those for breakfast, so I need recipes for lunch and dinner -- simple ones would be especially appreciated. You don't need to type the entire recipe here (unless it's otherwise unavailable) -- just tell me what book or website you got it out of and I'll find it. Tell me what you love enough to eat everyday. Thanks!
Replies to This Discussion
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Permalink Reply by s on -
right now, i'm in a fancy experimental phase, but i usually just have ENORMOUS salads. i make a dressing (you can find MANY on goneraw.com), sprout some quinoa or something, and throw it all together with a few nuts and possibly raisins or something. salads have a lot of possibilities, though, so i don't get tired of them often.
s
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Permalink Reply by Audrey on -
I am sprouting quinoa for the first time today. Exciting... and really easy.
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Permalink Reply by Audrey on
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Nori roll sounds good...
My skin was going nuts on high fruit, so I have really cut back. I miss bananas and dates though. I am experimenting with more avocados, sprouts and greens.
I eat a salad every day for lunch. Usually I just put an avocado and lemon juice on top. I eat a lot of cucumbers and celery.... Today I blended up pine nuts and sunflower seeds and put them on top of my salad.
I've been making warming soups too... avocado, carrot, ginger... avocado, celery, greens, ginger, cayenne, curry...
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Permalink Reply by FarmSchooler on -
Mine are fresh fruit and then too, supplies to make tacos. I can then make sandwiches of MANY kinds (on romaine leaves)....green smoothies....even soups too (mexican miso stew - lol). Beyond that I have to have coconut oil & cacao and Im fine with all of life :o)
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Permalink Reply by Persephone on -
Mmm, what is in this mexican miso stew? Sounds intriguing :)
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Permalink Reply by ben "the beekeeper" stiller on -
quinoa is super easy to sprout. i'm not sure about cashews.
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Permalink Reply by Audrey on
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It is actually SO easy. I just started some this afternoon and they already have little sprouty tails :)
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Permalink Reply by Audrey on
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I'm a beginner to sprouting too :) But, this is what I did...
I only used a tiny bit of quinoa this time because I wanted to make sure it worked. I put like 1/4 a cup (or maybe even less) in a mason jar and put about 3 times more water in the jar. I let it soak for about 3 hours, then rinsed. Then every 2 hours I have been rinsing. I guess it was like 9am when I started and by 3 or 4 they were starting to sprout.
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Permalink Reply by Audrey on
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Nah, I just put them in the kitchen out of direct sunlight. I think I am going to put them in the refrigerator in a few hours and eat them tomorrow. That will be like 8 hours of sprouting after the initial soak.
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Permalink Reply by jason on -
Sprout Salad. Brocolli, sunflower, buckwheat, green pea shoots, fenugreek, radish, alfalfa, and clover sprouts with some chopped tomatos, cucumber, red pepper, and some dulse leaves. For dressing 1/2 hass avo, navel orange, 1/4 red pepper. Pretty tasty.
I make this everyday. The difference in eating a fresh cut sprout salad and plastic container greens is the world. This costs me virtually nothing and is the dankest food ever.
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Permalink Reply by jason on
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Here's dinner -
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