Christian Bates

Archive for the ‘Savory Recipes’ Category

You’ll notice that the larger natural food stores these days will have a whole section just for kale chips as big as the rest of the raw food section! This snack/dinner item is healthfully addictive, but unlike potato and corn chips, it is bursting with minerals without the carbs and congestive cooked oils. Now you can make yours at home fresh, the Mexican-style hot pepper way!

Take 4 large bunches of kale (Farmers Market or garden grown is best) and de-stem each leaf: hold the lower stem with one hand, take your other hand and pull out to the tip, stripping the leaf from the fibrous stem. Shred the leaves with your hands and place in a large bowl. If you don’t want to compost the stems, chop or dice them up and mix into fresh guacamole: this will make the guacamole take longer to be gobbled up! Fact: Guacamole is always eaten up faster than any other dish at a raw food potluck…at least until these kale chips came along!

Freshly dried handful of Secret Hot Pepper Kale Chips

Place the following in a high-speed blender:

2 Cups spring water
1 1/2 Cup sunflower seeds, pumpkin seeds, or sesame seeds or combination of all three, soaked
1 Cup hemp seeds
1/2 Cup cold-pressed organic olive oil
5 Brazil nuts, soaked
Juice of 3 to 4 limes (or lemons, but limes really hit the spot with raw Mexican fair)
1/2 medium-sized heirloom tomato
1/2 medium-sized sweet bell pepper
2 medium-sized garlic cloves, peeled
1/2 teaspoon dried chipotle or cayenne
1/4 teaspoon dried jalepeno (or 1/2 teaspoon fresh)
1/4 teaspoon cumin seed
1 pinch dried habanero (careful not to get this under your fingernails)
OPTIONAL: 3 Tablespoons fresh aloe vera inner gel

Blend on high until creamy, then add:

1/2 bunch cilantro, de-stemmed
OPTIONAL: 2 teaspoons of your choice of medicinal mushrooms extract powders (reishi, cordyceps, chaga, etc)

Blend lightly, keeping the cilantro in tiny bits, but not turning the batter into a homogenous green. Pour into the bowl of kale and sprinkle on:

3 Tablespoons spirulina powder

Mix together with your bare hands, coating every kale leaf. Spread thinly on dehydrator trays with sheets and dehydrate at 120*F or less for 24 to 48 hours. Eat by itself or serve with a Mexican dinner containing other highly mineralized dishes:

RawFried Beans

White Nacho Cheeze

Spicy Meat-Free Ground Beef

Addictive Spirulina Guacamole

So far, my Mexican Fiesta Week has included the following raw, nutrient dense items:

White Nacho Cheeze

RawFried Beans

and the Edible Goddess’ Addictive Spirulina Guacamole

Now we need the “meat” in my Spicy Meat-Free Ground Beef recipe:

2 Cups Pumpkin Seeds, soaked 1 to 24 hours

1 Tablespoon hemp seeds

1 Tablespoon Unpasturized Miso of choice (Chickpea Miso in glass is the best!)

2 teaspoons medicinal mushrooms extract powder (your choice: shitake, reishi, chaga, etc)

1 teaspoon Cumin Seed or Dried Chipotle

1/2 teaspoon sea salt

1 medium-sized Garlic Clove, peeled

Blend in a food processor until somewhat creamy and sticky. Then add:

1/4 Cup heirloom tomato, sliced

1/4 Cup Sweet Pepper, sliced

Blend lightly, having the tomato and pepper remain in small chunks.

I will post one more Mexican Fiesta Week recipe! What type of raw dish do you want me to make with a delicious superfood twist: Mexican salad? Salsa? Tortilla? Raw Mexican Dessert? More than just one more recipe? Comment below!

…Continued from Mexican Fiesta Week part 1: RawFried Beans (Bean-free Mock Refried Pinto Bean Recipe)

Need something to add to your salad? Having a party? Need something hearty and delicious for any reason? Then make my raw dairy-free White Nacho Cheeze! You have the option of adding chia seeds (rich in beautifying omega3 fatty acids) or fresh aloe vera (rich in skin and organ-healing sulfur and immune system healing polysaccharides) to this recipe, either one makes the cheeze creamy and fluffy.

White Nacho Cheeze garnished with parsley and cayenne!

Blend the following in a high speed blender until creamy:

1 Cup Organic Brazil Nuts, soaked 1 to 24 hours

1/2 Cup Organic Pumpkin Seeds, soaked 1 to 24 hours

1/4 Cup Spring Water

Juice of 3-4 Large Organic Lemons

2 Tablespoons Organic Cold-Pressed Olive Oil

2 Tablespoons Organic Cashews, soaked 1 to 24 hours

1 teaspoon Chia Seeds OR 1 Tablespoon Fresh Aloe Vera Inner Gel

1/4 teaspoon sea salt

1/8 teaspoon organic jalepeno powder OR 1/4 teaspoon fresh organic jalepeno

2 medium-sized garlic cloves, peeled

If your blender does not “grab and vortex” the ingredients, add a little more spring water or lemon juice and/or use your blender’s plunger rod. Serve on salad, with organic vegetables, and/or with these:

RawFried Beans (Bean-free Mock Refried Pinto Bean Recipe)

Addictive Spirulina Guacamole

Click for Mexican Fiesta Week part 3: Spicy Meat-Free Ground Beef

This recipe really does taste like that thick mashed pinto bean dish we all love or have loved. Now you can experience the far more beautifying, living Superfood version – the perfect addition to a salad or a night of raw mexican cuisine! This recipe has the option of adding in some of the immuno-modulating and mood-lifting medicinal mushroom extracts, so if you have some, be sure to put them in.

RawFried "Beans" garnished with cilantro and cayenne

Blend in a food processor until creamy, usually a few minutes of blending:

2 1/2 Cups Organic Sunflower Seeds, soaked

1/2 Cup Organic Cold-Pressed Olive Oil

1/4 Cup Fresh Tomatoes or Sweet Pepper of choice

1 1/2 Tablespoons Sesame Tahini

1 heaping teaspoon Sea Salt

1 teaspoon Cumin Seed or Dried Chipotle

1 medium-sized garlic clove, peeled

OPTION: 1/2 – 1 teaspoon Reishi or Cordyceps Mushroom Extract Powder (I like using the Fungi Perfecti mycelium, Shaman Shack Extracts, or Surthrival’s Mushroom Extracts)

OPTION: After blending until creamy, add in 1/4 Cup chopped Organic Yellow Onion, and blend in for a few seconds, keeping the onion chunky.

This truly decadent recipe only gets better with Addictive Spirulina Guacamole!

Serve with a large raw salad made with garden or farmers market greens, or make as a snack scooped with celery or your favorite raw crackers.

If you make this often, you will grow your taste for fine mineralized cuisine, gain and keep the energy that comes with consuming the polysaccharides (slow burning healing sugars) of medicinal mushrooms and quality raw oils (slow burning, beautifying, does not stick to your ribs) of well sourced seeds and olive oil. Enjoy!

Mexican Fiesta Week part 2: White Nacho Cheeze! (Dairy-free!)

I’d love to show you how to make non-perishable savory foods for traveling with no refrigeration, no kitchen conveniences, and no wild foraging access. As I began to describe in How to Be a Truly Prepared Raw Superfoodist Traveler Part 1, I was at the Warrior Training Camp last year where I had to make EVERYTHING I would eat ahead of time, and it would have to be able to stay fresh when conditions outside were 100*F. While everyone else was eating pesticide iceburg lettuce sloppy joes, I lived it up like a king (well, a warrior king in sardine bunk bed sleeping quarters) and ate this!:

This is my “special no-refridgeration-needed 50%-wild-food cabbage-nori-pate-saurkraut burrito!” This will work for most people’s constitutions as a traveling staple. It can be whipped up out of a suitcase packed with only the following foods that all stay fresh at least 2 weeks at room temperature:

1. Organic cabbage. Try to find heirloom from farmer’s market. Bring a green cultivar and a red one for variety. This is hardly a wild food, however it is known globally as the least perishable vegetable!

2. Bag full of organic raw/untoasted nori sheets.

3. Sea vegetables of choice. I can eat lot of kelp, but I can only eat so much dulse, so don’t go overboard on dulse, you might get sick of it, even if it is your favorite.

4. Bottle of organic cold-pressed olive oil.

5. Organic limes. Any citrus will do, but I prefer limes because they seem to have the most virility. Low sugar, no molding.

6. Kitchen utensils: Small knife for cutting the limes, spoon to scoop the pate and large dish plate to eat on.

7. Raw Organic Sauerkraut. Have fun with this one. Since we are doing a lot of cabbage already, I would choose or make a saurkraut that had lots of vegetables, wild herbs, lots of flavorful spices, as simple sauerkrauts tend to be 99% cabbage.

8. Spirulina!

8. Optional: Raw Seed crackers

9. And most importantly, my no-water ultra pates!

Make more of the pate than you think you will need, as that is the point of all the preparation is to make sure you are 100% at ease with your food. This way you for sure never run out on your way back home, and you have some to share. You can actually use any pate recipe that you know of, as long as you have every ingredient dehydrated first. This keeps it shelf stable. I made 3 pates to keep my taste buds excited, Mexican, Italian, and Chinese. They followed these guidelines:

Make soaked and dehydrated nuts and seeds (equal parts brazil nuts, truly raw almonds, pumpkin seeds, sunflower seeds and walnuts is awesome!) To make these, put them in a large bowl, cover with spring water for 12 hours, the dehydrate them in a dehydrator until they are crunchy dry when you break a seed in half. Half-fill a kitchen-aid-like sharp-bladed food processor with soaked and dehydrated nuts and seeds. Blend into an oily meal. Then add:

~at least a half cup of olive oil (more if you like your food oily like me)

~Veggie-sweetener like chopped sundried tomatos, paprika, and/or burdock root

~Several dashes of sea salt

~Sprinkles of garlic powder and cayenne powder

~Spices and herbs of choice. For Mexican use few sprinkles each of chiles (cumin seed, jalepeno powder, etc), coriander seed, and oregano. For Italian use few spinkles of thyme, rosemary, oregano, and fennel seed. For Chinese use a few sprinkles of Chinese 5 Spice Powder.

Blend into a oily crunchy paste. The oil content will keep the pate moist even though it has no water. Keep in sealed pyrex dishes or mason jars. Onsite, to make yourself the best meal ever, make a couple burritos. For each burrito take a large leaf or two of cabbage, cover it with a nori sheet, then place pate, sauerkraut and sea veggies inside. Top with your preferred amount of squeezed lime, olive oil and spirulina. Eat and share anywhere on Earth!

Stay tuned for part 3: guideline on making traveler’s chocolate superfood breakfast treats and dessert snacks you can eat a lot of with only good medicinal effects, no heaviness or sugar spike.

Imagine this. You are a superfoodist far away from home and your bag of goodies runs out, your water jugs break, and the local food scene is NO help. Low in your usual vital energy you try to fast! But then, far away from home, you bog down and eat some starchy non-superfood meal with crappy water, your blood sugar spikes, your skin breaks out, you feel helpless and….

You wake up from the nightmare and decide to become FULLY prepared.

If a superfoodist like yourself is less than excellently prepared with food and drink abundance while traveling in every condition, then peace of mind can only go so far. We are what we eat, so let’s remain the best ever when we are on the go and only get healthier everyday with no stress. The prepared and well-stocked superfoodist at home becomes an elite traveler in this blog post.

There are a few travel factors and every destination will have a particular permutation which will help you decide what to bring.

~By car or by plane?
~Going by yourself or with others?
~Traveling to hardly-raw friendly or mostly raw-friendly scene?
~Spring water nearby or not?
~Refrigeration on location or not?
~Kitchen for you or not?

Last summer, I went to the one week Enlightenned Warrior Training Camp in 100*F Fresno, CA. No person or situation was going to cater to me. All I had was my car. I knew a raw foodist couple who went to the camp the year before who ended up drinking tap water and eating conventional produce and got sick! Conditions would be rough…if I wasn’t fully prepared, which I was and had the best time of my life!

Thus I brought many gallons of spring water, each bottle wrapped in blankets to avoid breakage in my trunk. I only brought prepared non-perishable foods, as I had no time to prepare, no refrigeration, no camp food to add. How did I have a great balance of savory and sweet superfood lifestyle complete meals and snacks during the intensity of a five-day intensive camp? How did I eat like a king with enough to share?! Stay tuned for detailed instructions in part 2…