Christian Bates

Posts Tagged ‘Savory Recipes’

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!)

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…