Ani's Raw Food Asia by Ani Phyo, Published by Life Long Book. Asian Cuisine the Raw Food Way. You can visit her website at aniphyo.com
1. Date syrup (India)
Make 1 cup
It is simple to make date syrup. All you need are your favorite dates and a blender. I choose soft or semi soft dates, like Khadrawy or Medjool. If using a drier date, use the water in the recipe to soak the dates first until soft, about 30 minutes or longer.
1/2 cup pitted dates
1/2 to 1 cup of filtered water as desired
Place pitted dates and water in blender, blend smooth. Add as much water as you like for desired consistency.
Variation: for different flavors of dates syrup try the following
1. use an arrange (whole, seeded and peeled) instead of water and add additional water only as needed
2. Substitute filtered water for Rose water
3. Add 1 tbsp. cacao or carob powder, the seeds of a vanilla bean or 1 tsp. vanilla extract.
4. Add lavender or mint extracts, to taste.
2. Nut and seed Mylk (India)
Make 4 cups
Cashews are a sweet nut by nature, and when I make cashew mylk, I often leave out my sweetener. But if you like you mylk on sweeter side, sweeten with stevia, agave syrup or a whole fruit like dates. Sesame seeds make for a calcium packed mylk but can taste a bit bitter, so you may want to mix in some cashew or almond with it. Have fun exploring different nuts and mixes to make endless varieties of mylk.
1/2 cup of you favorite nuts/or seeds, soaked in filtered water (see soaking table on page 33) and rinsed well before using.
Pinch of stevia or 1/2 cup pitted dates or 3 tsp. agave syrup, brown rice, or maple syrup, optional.
Pinch of sea salt
5 cups of coconuts and/or filtered water.
Place all ingredients in the blender, adding a small amount of water first. Blend smooth. Then add remain water and blend. I love fiber in my mylk, but you can always strain it out using a nut mylk or filtered bag if preferred.
Will keep 4 days or longer.
Variation: Add cacao powder, vanilla bean, or strawberries to make different flavored mylk. The possibilities are truly endless.
Almond, 1cup 8-10 hours, Pecans, Walnuts, Cashews, flax seeds, sesame seeds 1 cup 4 -6 hours, Buckwheat, Oat groats, 1 cup, 6 hours, Pumpkin seeds 6 -8 hours, Sun flower seeds 1 cup 8 - 10 hours, Quinoa, 1 cup 2 -3 hours.
3. cinnamon, Fig and Ginger sun tea (Korea)
Make 4 serving
This is a sweet and spicy tea thought to help fight colds and reduce stress. it is typical make with dried persimmons, which can be hard to find, so I use Calimyrna fig instead. You can substitute with your favorite dried fig. Traditionally served chilled, but can also be enjoyed warm
3 cups of filtered water
4 tsp. fresh julienned ginger
1/4 tsp. ground cinnamon
2 tbsp. agave or brown rice syrup, or pinch of stevia
4 dried calimyrna figs
1 tbsp. pine nuts for garnish
Place all ingredients, except the pine nuts, into a large glass jar. Set in the Sun for a few hours to " brew" and for the figs to hydrate.
Serve chilled or warm. Pour into cups, placing one of the soaked figs into each. Top with pine nuts and serve immediately.
4. Coconut durian shake (Thailand)
Make 4 servings
I know durian is hardly a common, everyday ingredient here in the State. But, since durian is one of my favorite fruits, I had to include this recipe here. If you can't find durian, you can just use 3 cups of your favorite fruit to this recipe instead.
Durian is Mother nature's custard, and is a fatty fruit like avocado that's packed with sulfur and MSM ( methylsufinylmethane). Great for our joints and soften scar tissues, MSM is a powerful antioxidant that increases blood flow. Coconut also has the twice the potassium od a banana. The electrolytes and potassium in coconut plus the MSM in durian make this smoothie great post workout fuel.
If you don't know what a durian is and want to see what it looks like, check out the video I shot about durian in Bali: http://www.youtube.com/watch?v=teV_F2GdwXI.
3 cups deseeded durian, fresh or frozen
2 coconuts, water and meat
Additional filtered water as needed
Place durian, coconut water, coconut meat and cinnamon into your blender. Blend smooth. Add additional water as desired to create the consistency you prefer. Enjoy immediately.
Contributed by diabetic cooking "Great tasting recipe for the entire Family" by Jean Pare, published by Company coming.
1. Sweet cereal Booster
This's more like treat won't let you down when the going gets tough.
Light smooth peanut butter 1/2 cup 125ml
Corn syrup 1/4 cup 60ml
Miniature marshmallows 3 cups 750ml
vanilla 1/2tsp. 2ml
Corn flakes cereal 5 cups 1.25 L
melt peanut butter and corn syrup in a large saucepan on low. Stir marshmallows until just melted. Do not overcook. Remove from heat.
Stir in vanilla and cereal until coated. Press firmly into greases 9x9 inch (22x22 cm) pan. Cool to room temperature. Cut into 24 bars. Wrap individual bars in plastic wrap. Freeze. Make 24 bars.
1 bar: 84 calories, 2.3 g total fat (.4 g sat. .1 mg cholesterol, ); 96 mg sodium; 2g protein; 15 g carbohydrate; trade dietary fiber.
Choice 1/2 grain and starches; 1/2 other choice; 1/2 fats.
2. Loopy O Booster
This fruity little bar will carry you through when you are feeling slow on the go
Margarine 2tbsp. 30ml
White corn syrup 1/3 cup 75 ml
Package of fruit-flavoured gelatin (jelly powder) you favorite (not sugar-free) 3oz. 85g
"O" shaped fruity cereal (such as fruit loops) 4 cups 1L
Melt margarine in a large saucepan on medium. Stir I=in corn syrup and jelly powder. Heat and stir until boiling and jelly powder is dissolved. Remove from heat
Quickly stir in cereal to cool. Mixture will be very sticky, so work fast. Press firmly into greased foil-lined 8x8 inch (20x20 cm) square pan. Chill just until set. Cup into 18 bars. Wrap individual bar in plastic wrap. Freeze. Make 18 bars.
1 bar; 74 calories; 1.4g total fat (.3 g sat., 0 mg cholesterol); 60 mg sodium; 1g protein; 15 g carbohydrate; trace dietary fiber
Choice: 1 Other choice
3. crispy barbecue chips
These don't have to be in wedges; they can be cut into irregular shapes. Pile in a bowl for a sanck with friends. Try with black bean and corn salsa.
Spicy barbecue sauce 1/3 cup 75 ml
Olive oil 2tsp. 10ml
Sesame seeds 2tsp. 10ml
Garlic powder 1/8 tsp. .5 ml
Whole wheat flour tortillas (10 inch, 25 cm, size) 4 4
Combine first 4 ingredients in small dish.
Brush both sides of tortillas with barbecue sauce mixture. Cut each into 10 wedges. Arrange wedges in single layer on large baking sheet. Bake on bottom rack in 450 degree F (175 degree C) oven for 8 minutes. Turn wedges. Bake for 8 minutes until crispy and browned. Make 40 chips.
2 chips; 42 calories; .8 g total fat (.1 sat., 0g cholesterol); 77 mg sodium; 1g protein; 7g carbohydrate; trace dietary fiber
Choice; 1/2 grains & starches
4. Herb Dip
Good with any cut-up vegetables. the flavour is much better when made a gay ahead
Non fat plain yogurt 1 cup 250ml
Non fat salad dressing (or non fat mayonnaise) 1/4 cup 60ml
Parsley flakes 2tsp. 10ml
Chopped fresh chives (or 2 tsp. 10ml dried) 1tbsp. 15ml
Dried whole oregano 1/2 tsp. 2ml
Dried sweet basil 1/2 tsp. 2ml
Dried tarragon leaves, crushed 1/8 - 1/4 tsp. .5 - 1 ml
Dry mustard 1 tsp. 5ml
Salt 1/2 tsp. 2ml
Granulated sugar 1/2 tsp. 2 ml
Combine all 10 ingredients in small bowl. Cover. Chill for at least 2 hours to blend favours. Make 11/8 cups (250ml)
1 tbsp. (15ml); 12 calories; .1 total fat (trace sat. .3 mg cholesterol); 110 mg sodium; 1 g protein; 2 g carbohydrate; trace dietary fiber.
5. Spicy Mexi-Bean Dip
Make this recipe in accompany fresh tomato salsa. Serve both with Crispy barbecue Chips
Cooked (or 1 can 19oz., 540ml) black bean, drained and rinse 1/12 cups 375ml
Dice jalapeno pepper and seed removed 1tbsp. 15 ml
Salsa 1/4 cup 60ml
Light sour cream 1/4 cup 60ml
Grated light Monterery jack cheese 1/12 cups 375ml
Mash beans with fork or masher in medium bowl until broken up. Add next 3 ingredients and 1/2 of cheese. Spoon into shallow1 quart (1L) casserole. Sprinkle remaining 1/2 cheese on top. Bake, uncovered in 350 degree F (175 degree C) oven for 20 minutes or until bubbly. Make 2 cups (500ml)
2 tbsp. (30ml); 67 calories; 3.6 g total fat (2.4g sat., 10.3 mg cholesterol); 118 mg sodium; 4g protein; 5g carbohydrate; 1g dietary fiber.
6. Simple tune spread
Serve with variety of low fat crackers. Or take for lunch along with crackers, bread or fresh regetables. For more flavour, add a littlen more teriyaki sauce.
Finely chopped red onion 2tbsp. 30ml
Can of white tuna, packed in water, drained and broken into chunk's 6 oz. 170 g
Teriyaki sauce 4 - 6 tsp. 20 - 30 ml
Combined all 3 ingredients in small bowl. Chll for 1 - 2 hours to blend flavours.
Make 1 cup (250ml)
!tbsp (15ml); 17 calories; .4 g total fat (.1g sat., 5.0 mg cholesterol); 70 mg sodium; 3g protein; trace carbohydrate; trace dietary fiber.
Choice: 1/2 meat and alternatives
Variation: Omit teriyaki sauce and add 2 tbsp. (20ml) non fat herb and garlic-flavoured cream cheese and 2 tsp. (10ml) low sodium soy sauce.
Attributed to Delicious Dish for diabetics by Robin Ellis, Published by Skyhorse Publishing Inc. New York. You can view its website at www.skyhorsepublishing.com.
1. A Mayonnaise-like dressing
Not as soft and unctuous of course, but good with salmon, for instance and asparagus, and does not involve the irksome though rewarding business of making mayonnaise! Heresy, I know.....
1 tbsp. cider vinegar
1 tsp. Dijon mustard
juice of 1/4 of a lemon
4 - 5 tbsp. extra-virgin canola/colza oil.
2. A sauce for asparagus and artichokes
This recipe, base on one by Geraldime Holt, is a tasty change from the more traditional vinaigrettes to accompany welcome spring arrivals.
Salt and pepper
1 tsp. Dijon mustard
1tsp. white wine vinegar
4 tbsp. olive oil
2 tbsp. crème fraiche
1. Add a pinch of salt and pepper to a mixing bowl
2. Mix in mustard and vinegar
3. Add oil gently - stirring to emulsify
4. Fold in the crème
5. Taste for seasoning.
3. Everyday Vinaigrette
1 clove of garlic - pulped in a mortar with a pinch of salt
1tbsp. balsamic vinegar
1tsp. Dijon mustard
6 tbsp. olive oil
1. Mix the first 3 ingredients thoroughly
2. Add the olive oil and whisk to a viscous delight.
Or try this alternative:
3bsp. olive oil
1 tbsp. balsamic vinegar
Juice of 1/2 lemon
4. Kara's vinaigrette
1 clove of garlic
1sp. Dijon mustard
1 tbsp. cider vinegar
2 tbsp. olive oil
2 tbsp. walnut oil
salt and pepper
1. Pulp the garlic with salt
2. Mix in mustard and cider vinegar
3. Whisk in the oils
4. Test for seasoning
5. Olive oil and lemon juice vinaigrette
A delicate sauce
A pinch of salt
1/2 tsp. Dijon mustard
juice of 1/2 lemon
3 - 4 tbsp. olive oil
1. Mix the salt with the mustard and add in the lemon juice.
2. Add the olive oil and whisk.
6. Cucumber and onion Raita
Serve 2 generously
A useful and tasty sauce for spicy dishes
250g/2 small pots yogurt - I use fat free
1/4 cucumber - peeled, quartered length wise, deseeded and grated
1/4 red onion - grated
1/2 tsp. garam masala
1/2 tsp. chilli powder
salt to taste
Mint or parsley - finely chopped
1. Whisk the yogurt smooth
2. Add the cucumber, onion, garam masala, chilli, salt and chopped mint or parsley: mix thoroughly.
3. Chill if possible before using.
7. A simple sauce
For white fish - grilled or roasted. You would try adding some finely chopped mint leaves and a little very finely sliced garlic.
4 tbsp./ 80ml/3 fl or olive oil
juice of a lemon
salt and pepper
Whisk all the ingredients together
8. Green sauce
This is a stunner and goes well with salmon fillet or chicken. You need a decent pile of herbs. Use whatever is available with parley, mint and chives as the base.
1 bunch parley
1 bunch mint
2 bunch chives
1 bunch chervil/tarragon
1 tbsp. capers
salt and pepper
2 cloves of garlic - sliced wafer-thin
1 tbsp. Dijon
2 lemon - juiced
200 ml/7fl oz./3/4 cup olive oil
1. Pile the herbs together and chop them roughly.
2. Add the capers, salt and garlic to the pile and chop thoroughly.
3. Put this in a bowl and mix in the mustard, lemon juice and the oil. Seasoning with pepper.
4. Taste it for the balance of lemon and olive oil: you should end up with a rough mush, a delicious looking green mess.
9. Mint sauce with apple and onion
This to my mind is so much nicer than traditional mint sauce. The apple and onion put a real spring in its step - helped on by the cider vinegar. Goes wonderful with roast lamp or lamp chops.
Leave from a bunch of mint
1 apple - peeled, cored and roughly chopped
1 small onion - quartered
Good splash of cider vinegar
1. Process the mint, apple and onion in a blender - not too finely: it should have texture.
2. Add some salt and a good splash of vinegar. Taste to see if it needs a little more of anything - it may take a couple of goes to get the balance right. Then leave to marinade in the fridge.
3. Bring it back to room temperature before serving.
10. Pesto sauce
Pesto - the Italian name - Piston - the French - is a basil-based sauce and a wonder for summer. Lovely and garlicky, it's a quick sauce form pasta or a sauce to spread on grilled vegetables: and it can be stirred into a soup of young vegetables. This recipe makes a decent amount.
100g/4 oz. basil leaves
4 cloves of garlic - crushed
25g/1oz. pine nuts - optional
10 tbsp. olive oil
salt and pepper
100g/4oz. Parmesan cheese - grated
1. Put the basil, garlic and pine nuts in a processor. Whizz, adding the oil until you have a smoothish sauce. seasoning and transfer to a bowl.
2. Fold in the Parmesan and taste. Add more seasoning if you feel it needs it.
This is adapted from Rena Salaman's lovely and authentic Greek food. It's a refreshing garlicky sauce that goes particularly well with grilled summer vegetables, chicken and lambs.
500 ml/18 oz./2cups low-fat organic yogurt - wrapped in muslin and squeezed gently to drain it a little or left overnight in a sieve to grain in a bowl
2 tbsp. olive oil
2 tsp. white wine or cider vinegar
2 cloves of garlic - pulped in a mortar with a little salt
2 fresh mint leaves - finely chopped
1/4 medium cucumber - peeled, quartered length wise, deseeded and finely chopped
salt and pepper
1. Carefully scrape the drained yogurt into a mixing bowl
2. In a separate small bowl, whisk the oil and the vinegar together. Mix in the garlic and mint.
3. Fold this into the yogurt, then add the cucumber. Season lightly, taste and refrigerate.
12 Walnut and garlic sauce
For Magret de Canard, This is based on Jeanne Strang's recipe in Goose Fat and Garlic. It is a traditional sauce for duck breast - a constant favorite in south west France, not a great place to be born a duck! It is very garlicky and quite wonderful. My wife Meredith described it as " mind bogging" on the first tasting it 20 years ago.
75 g/ 3 oz. peeled walnuts- take care that bits of shell don't get included
50g/ 2 oz. garlic cloves - crushed
1 tbsp. chopped parsley
salt and pepper to taste
150 ml/5fl oz./ 1/2 cup walnut oil
Put all the ingredients in a food mixer. Mix to a fairly fine texture. Add a little water if need to.
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