Tag Archives: recipe

raw recipe: my version of “raw” korean kalbi marinade

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one of the best discoveries i’ve made since becoming raw: NAMA SHOYU. 

Nama Shoyu, this is a 100% raw, organic, unpasteurized soy sauce. this means it’s absolutely a dream for an ASIAN Raw Vegan! (especially b/c a lot of soy is used for many Korean recipes).

but even if you’re not a raw vegan, Nama Shoyu is a fantastic, quality product that you can stock in your pantry.  it tastes no different than “regular” soy sauce, and knowing it’s organic makes it great!

back in my carnivorous Korean days, i could made a mean Korean Kalbi marinade. it’s a traditional marinade made of minced garlic, soy sauce, grated onions, sugar and acoutrements like scallions and sesame seeds.  usually, you create this syrupy marinade for short rib, let it sit overnight before grilling it on a BBQ. 

now that i’m raw vegan, there will be no more of that carnivorous behaviour!

but that doesn’t mean i have to deprive myself of that flavor!  i went a little rogue and tried it out a “recipe” for this. the below is an approximate recipe (i measured it by sight), but i suggest you adjust to your desired level of sweetness:

  • 3 tbs Nama Shoyu
  • 1 garlic clove, finely minced
  • 1.5 tbs blue agave nectar
  • pepper

i mixed all that up in a bowl, and then cut up some delicious baby bok choy that i bought at the Union Square Green Market, and had an instantly delicious, savory (yet sweet) salad, that was reminiscent of my Korean kalbi days!  :)

Late night snack: banana cashew nut mylk!

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Wanted a “sweet treat” while watching the Top Chef Masters finale, so whipped up a cup o’ banana cashew nut mylk for myself.
After soaking my raw organic cashews overnight, I drained and put them in my Vitamix with a 1:4 nut:water.
Tonight, I just put a cup in the Vitamix with 1 banana, a dash of cinnamon, and a few drops of Vanilla Extract! :)
YUM!

raw vegan corn chowder (courtesy of ani phyo)

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i was beyond thrilled to come across a Food & Wine version of Ani Phyo's Raw Corn Chowder on the web!  so far, i've been a bit restricted to green smoothies, nut mylks and salads with my green diet, because i don't have a food processor or a dehydrator yet.  but i'm trying to stretch it out as much as i can!

here's the recipe:

Raw Sweet Corn and Cashew Chowder
Recipe by Ani Phyo

The Good News Not only is yellow corn a good source of vitamin B, magnesium and thiamin, it also contains carotenoids (organic pigments with health benefits) not found in white corn. Ani Phyo likes to add a handful of vitamin A–rich spinach or soft lettuce to the chowder. “Then it becomes part-soup, part-salad,” she says.

   * TOTAL TIME: 15 MIN
   * SERVINGS: 4
   * Fast
   * Healthy
   * Make-Ahead
   * Vegetarian

Ingredients
3 1/4 cups fresh yellow corn kernels (from 4 large ears)
2 cups water
1/2 cup raw cashews
6 tablespoons extra-virgin olive oil
1 small garlic clove
2 teaspoons kosher salt
1 1/2 teaspoons chopped cilantro leaves
Freshly ground pepper

Directions
In a blender, combine 2 1/4 cups of the corn with the water, cashews, olive oil, garlic and salt and puree until smooth.
Pour the soup into bowls.
Garnish with the remaining 1 cup of corn kernels, the cilantro and a sprinkle of pepper, then serve.

Make Ahead
     The corn chowder can be refrigerated overnight.

Notes
     One Serving 402 cal, 31 gm fat, 4.6 gm sat fat, 30 gm carb, 4 gm fiber.

MY VERDICT:  YUM!  granted, i think the corn i got from my supermarket was not as "sweet" as it could have been, and i think my 1 clove of garlic was a little too big (it was quite pungent!).  but overall, i was delighted to make my first "savory" dish with my vitamix!!

Saturday morning green smoothie!

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weekends are “me” time.  at the very least, i try to make a 10am yoga class each day.  so i got up a little extra early to make my daily green smoothie!today, was a matter of using up my week’s worth of groceries.  i followed Victoria Boutenko’s Basic Balance Recipe:

  • 1 mango
  • 1 cup kale
  • 1 cup water

Yields 1 quart
i also followed @sarma‘s advice, and added some fresh squeezed lime juice to give it some freshness, and 4 ice cubes to give it some coolness. :)
delicious! and packed with nutrients so i can really “carpe” my weekend.

going ROGUE! my own Romaine Rogue green smoothie concotion

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i must have felt adventurous this morning, because i decided to go ROGUE with my green smoothie recipe and just whip up something impromptu.  i had a kale green smoothie yesterday, so in an attempt to rotate my greens, i was hell-bent on using up the 1/2-head of romaine lettuce i had left in my fridge.
here’s my concoction:
  • 2 oranges, peeled
  • 1 banana
  • 1/4-inch fresh ginger root
  • 1/2-head of romaine lettuce, washed
  • 1/2 cup water
  • 6 ice cubes
the interesting thing about romaine lettuce (to me at least) — the “chlorophyll”/green taste is very strong, and the smell is quite pungent.  stronger (i think) than the smell of kale.  i don’t know why, though??  i already know i love my kale smoothies, so maybe next week, i’ll experiment with swiss chard, parsley and spinach…
overall, my “Rogue Romaine” smoothie wasn’t half bad!  in the future, i would maybe add a 1/2-cup of grapes for more sweetness, or maybe slightly more ginger for some kick!

“Party In Your Mouth” Green Smoothie

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i was reading in Victoria Boutenko’s Green Smoothie Revolution that you’re supposed to rotate your greens when you make green smoothies.  the reason is: each green has its own alkaloids. in small doses, they are fine, but if you OD and eat the same green for weeks, they accumulate and become toxic.  (this is a natural defense mechanism for these greens in the wild, so that they aren’t being monopolized when eaten!)
so while yesterday was all about KALE, today was about…romaine lettuce!
it’s hard to believe that romaine is considered a dark “green”. i guess because i often associate romaine with Caesar Salads.
here was today’s recipe:
Party In Your Mouth Green Smoothie
1 small pineapple, cored
1 large mango, peeled
1/2 head of romaine lettuce
1/2 inch fresh Ginger Root
yields 2 quarts
while it was very delicious, surprisingly…i actually preferred yesterday’s KALE smoothie instead! go figure…

green smoothie success! kale & pear green smoothie

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two lessons learned in green smoothie-making
  1. don’t be over-zealous and pretend you’re all “hard core”…start simple & fruit, then work your way up to more super green.
  2. i don’t know what kale looks like
ok, so to be fair, i live in Astoria, where the local Trade Fair Supermarket is a culinary dream. they have every single fruit, vegetable, exotic spice and olive variety you can imagine.  AND they’re open 24-hours.  their green vegetable section has all the leafy greens crammed in one section…so the other night, when i went to pick out “kale” for yesterday’s green smoothie, i think i accidentally picked out Mustard Greens instead (DOH!)
last night, i ate some humble pie and asked the attendee which one was kale.
needless to say, this morning, my 2nd green smoothie was a SUCCESS!!!  i made a recipe i plucked from the VitaMix.com Website.
Kale and Pear Green Smoothie

4 cups (960 ml)

1 cup (160 g) green grapes
1 orange, peeled
1/2 Bartlett pear
1 banana, fresh or frozen, peeled
1 cup (70 g) kale
1/2 cup (120 ml) water
2 cups (480 ml) ice cubes
1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Blend for 1 1/2 minutes or until desired consistency is reached.


my 1st green smoothie attempt = utter fail!

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yesterday, my parents brought over the Vita-Mix blender they scored for me! i had been DYING to try it (particularly after reading all about the power of green smoothies)

this morning, I tried my hand at Victoria Boutenko’s Green Smoothie called “Basic Balance”:

Basic Balance

1 cup water
1 cup kale
1 mango
Yields 1 quart

naturally, i had to try and “finesse” it…so I also added a mango + a piece of fresh peeled ginger.
lesson learned: DON’T FINESSE UNLESS YOU KNOW WHAT YOU’RE DOING.

i think had i left it alone, my smoothie would have been delicious.  unfortunately it was way too spicy from the fresh ginger…
however, it did fill me up and give me that incredible energy (even though it was utterly spicy going down)!
i’m going to try my hand at it again tomorrow morning…but this time, i’m going to stick to the recipe exactly!!

SeoulFOOD Recipe: Momma Park’s Quiche Lorraine

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Christmas morning, Momma Park insisted that we make a “family meal” at home.  So off we went to the kitchen to make a homemade Quiche Lorraine.
I was amazed at how easy it was to whip up.  It’s a great little dish to throw together to make a delicious, savory breakfast meal in under 45 mins!
Momma Park says people make recipes so complicated…but having been a chef for over 30 years, she’s able to cut through the extraneous steps and simplify a dish so it can be easy, quick and fun.  :)
Here’s the full recipe!
INGREDIENTS:
To make 1 8″ Quiche Lorraine:

  • 3 eggs
  • ½ a Vidalia Onion, diced
  • 1½ cups Half & Half
  • 3 slices of high-quality bacon, diced
  • 2 oz of Gruyere cheese
  • 1 tbsp Dijon Mustard
  • 1 8″ Pie Crust (can be store bought for ease)
  • touch of Nutmeg
  • salt & pepper for seasoning

STEP – BY – STEP (with pictures!)
Please note, my mom made 2 Quiches, so the photos show enough ingredients for two.

  • Pre-heat oven to 375°
  • In a seasoned pan, medium heat, start cooking the diced bacon until crispy

  • In a medium mixing bowl, whisk eggs + Half & Half together

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  • Add a touch of Nutmeg.  (Fresh is best, if not…spice jar will do!)
  • Add a pinch of salt & pepper for seasoning

  • Line bottom of the pie crust with mustard.  This is an optional step, but it’s a Momma Park trade secret – she says it gives it a little something extra! :)

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  • Once bacon is browned and crunchy, turn down heat, scoop the bacon out of the pan and put into a bowl, leaving the fat behind in pan.

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  • On medium heat, sauté the diced onions until onions are soft, lightly brown and translucent in color.

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  • Grate a healthy amount of Gruyere cheese.  This savory, sharp, salty cheese is Momma Park’s fave cooking cheeses!  (the below is her idea of “a few ounces”!)

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  • Once onions are done, line the pie crusts with a thin layer of the sautéed onions…

  • Then layer with the grated Gruyere cheese….

  • Then layer with the bacon!!!….

  • Then, pour in the custard mixture….

  • Place into oven at 375º for the first 10 mins so the pie crust crisps well.
  • After 10 mins, turn the oven down to 350º and bake for approximately 20-3o mins.
  • Be sure to check in on the quiche half-way through, and rotate the tray in the oven so it bakes evenly


After the top is lightly browned…IT’S DONE!
You don’t want to over-bake.  you just want to make sure the custard has set.  Set it out to cool slightly before serving.
The finished product:



ENJOY!!
you can visit Momma Park at:

June & Ho
70 Purchase Street
Rye, NY 10580
914.967.1900