RAW FOR 30 DAYS EXPERIMENT

I've decided it's time to go raw for 30 days.......or maybe more depending on how I feel. I have wanted to experiment with a raw food diet for a while now, and finally I feel ready. Mainly motivated by body pain - I want to see if I feel better. I know that a raw diet has been proven to cure diabetes and many other ailments, so as I've had pain in my body for quite sometime now it's finally bad enough for me to try my version of the raw diet.
I have found four others who want to do this experiment with me and we will be documenting it on video as well as on this blog.
I will be posting some raw recipes and generally letting you all know how we all feel and what is going on with us.
I did my first day of all raw food yesterday. I have to say that I feel really good today. The idea is to do at least 80% raw food every day and possibly 100%. Yesterday I was 98% raw - I had some steamed broccoli with my kale salad last night.
One thing I noticed yesterday was that I didn't get very hungry and this is because when you eat raw foods you don't need to eat as much because the food is so nutrient dense.
There are certain tools you need if you want to do a raw diet and not just eat raw veggies and nuts.

1. A food processor.
2. A high speed blender (preferably Vitamix, but others will do if a
Vitamix is out of your price range).
3. A food dehydrator.
4. A spiralizer (not necessary, but nice to have).

Here is a recipe for flax crackers. You can be as creative as you want once you've made them once just add in different veggies or spices - however you want. Just make sure you have a food dehydrator before you attempt to make them!


Flax Crackers

Recipe By : Chef Shobhan
Serving Size : 6 Preparation Time :26 hours
Categories : Raw foods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup golden flax seeds -- soaked overnight
1/2 cup raw sunflower seeds -- shelled and soaked overnight
1 small onion -- chopped
1 jalapeno pepper
1 cup cilantro
1 tablespoon nama shoyu
1/2 teaspoon ground cumin

Place all the ingredients in a food processor with the s blade attached and blend. Until they a well blended.

Divide the mixture into four and pour onto a teflex sheet ontop of the first shelf in your food dehydrator. Spread with a spatula. This mixture doesn't have to be thin as it will get much thinner once it's dehydrated, just try to make it even.

Repeat until you have used up each shelf in a four shelf dehydrator. If you have a larger dehydrator double the recipe.

Set the dehydrator to 115 degrees and dehydrate for 24 hours. Then turn the flax crackers over and dehydrate for another hour or two.

Once they are done they should come off the teflex sheets easily. Break into small pieces and serve with avocado slices or a tapenade, or whatever you feel like.

Description:
"crispy crunchy"

NOTES : Flax seeds are a great source of omega 3's and also wonderful fiber. They scrub your intestines clean.

Yummy Potato Pancakes with Poblano Pepper Sour Cream

So sorry to have been slow on the recipe front this summer, but there has been a lot going on and I have been away in the intense heat of New York for a while.


Potato Pancakes with Poblano Chile Sour Cream

Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :0:45


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------


2 poblano chillies -- washed, roasted, skinned and seeded
1 cup sour cream

4 large red skinned potatoes -- shredded
1 medium onion -- shredded
3 medium eggs -- beaten
2 tablespoons coconut oil
salt and pepper to taste




Before cooking the pancakes fire roast the poblano peppers by placing them on the stovetop burner on a medium heat until the skins are blackened. Leave to cool enough to touch and then scrape the skins off with a spoon or blunt knife. Open up the chillies and remove the seeds and stalk. Once they are completely cooled down place them in a food processor and add the sour cream. Blend until smooth and add some salt and pepper to taste. Set aside in the fridge.

While the peppers are cooling down combine the shredded potato and onion with the beaten eggs.

Heat a large cast iron skillet and melt the coconut oil once its heated up.

Take a handful of the mixture and place it in the pan and flatten out with a spatula. You can probably cook 2 or 3 at a time. This mixture will make about eight medium sized pancakes. Fry for about 5 - 7 minutes on a low/medium heat or until each side is crispy and cooked through.

Once cooked through place on a heatproof plate in the oven while the others are cooking.

Place a tablespoonful of the sour cream ontop of each pancake before serving.

Serve with a green vegetable of your choice.

Description:
"Yummy for breakfast"
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NOTES : Make sure that you buy a high quality organic sour cream or a raw sour cream. Then it will have the health benefits of being probiotic. Poblano peppers are very high in vitamin C, they are anti-inflammatory and bost the immune system.

Summertime Salad

I know I haven't posted for a while and it is the summer......so here is a nice summertime salad recipe. I love having a baked potato and salad for a light dinner in the summer.


Mixed Green Salad with Fresh Fruits and Apple Cider Vinegar Grapefruit Dressing

Recipe By : Shobhan
Serving Size : 4 Preparation Time :0:10


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup (packed tight) arugula -- washed and chopped
1 cup(packed tight) spinach -- washed and chopped
1 cup (packed tight) mixed greens -- washed and chopped
1 medium plum -- sliced and cut into small pieces
5 medium strawberries -- sliced
3 tablespoons walnuts -- chopped
goat cheese (optional) -- sprinkled ontop
DRESSING
1 tablespoon apple cider vinegar
1 smalll grapefruit -- cut in half juiced
1/3 cup hemp seed oil (or flax or olive)

Mix all the salad ingredients together in a large salad bowl.

Using 4 tablespoons of grapefruit juice, blend together all the ingredients for the dressing.

Serve with the salad.

Description:
"Refreshing on a summer day"
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Zuchinni cakes

I am really feeling the summer starting now and this recipe is a great summer breakfast, or can also be a wonderful appetizer. Even for a main course this is wonderful. So get your veggies in with this lovely fresh summer recipe.





Zuchinni Cakes

Recipe By : Shobhan
Serving Size : 4 Preparation Time : 1 hour
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon salt
6 medium zuchinni -- grated
1 small onion -- chopped
1 egg -- whisked
1/4 cup spelt flour
1/4 cup parmesan cheese -- grated
1 tablespoon sesame seeds
1 tablespoon coconut oil

Preheat the oven to 350 degrees. Place the zuchinni in a colander inside a large bowl. Sprinkle with salt. Set a medium plate ontop of the zuchinni and weigh it down with a full kettle (or something equally heavy) and this will remove a lot of the water in the zuchinni. Leave it for 30 minutes.

Add the chopped onion to the zuchinni, then add the egg, flour, sesame seeds and cheese and stir the mixture till everything is blended.

Heat the coconut oil in a large skillet and then add a heaped tablespoonful of the zuchinni mixture and flatten into a pattie. Make three or four of them at a time, adding more coconut oil when needed. When browned on both sides and set aside in a baking tray lined with parchment paper.

Once all the zuchinni is fried and placed on the baking tray, place in the oven for 10 minutes.

Serve with sour cream. Can be a meal by themselves or can be a great appetizer.

- - - - - - - - - -

NOTES : I am really loving this recipe for a summer breakfast. Zuchinni is an great source of manganese and vitamin C. It is also a very good source of magnesium, vitamin A, dietary fiber, potassium, copper, folate, and phosphorus. In addition, zuchinni is a good source of omega-3 fatty acids, vitamin B1, vitamin B2, vitamin B6, calcium, zinc, niacin, and protein.
It is also very low in calories, so, wonderful for weight loss.

Red Skinned Potatoes Red Onion and Kale Bake

Here is a delicious new creation of mine. You can eat it for breakfast with eggs or with any meal, or even as a light meal by itself.


Red Potato Red Onion Kale Bake

Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :30 minutes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large red skinned potatoes -- chopped (not peeled)
1 medium red onion -- sliced in half moons
1 bunch kale -- chopped
1 tablespoon olive oil
1/2 cup grated cheese of your choice (optional)

Preheat the oven to 350 degrees. Chop the potatoes into small chunks and steam or boil for 10 - 15 minutes. During this time slice the red onion and chop the kale. Sautee the onion in good quality butter or olive oil for 3 - 5 minutes.

When the potatoes are soft, place them in a baking tray/dish with the onions and kale, Add 1 or 2 tablespoons of olive oil and mix together a little, then place in the oven for about 20 minutes.

Remove from oven and turn on broiler. If you choose to use cheese, sprinkle the cheese on top of the potato mixture and place under the broiler for 2 - 3 minutes. If you are not using cheese, still place the dish under broiler for more crunchy potatoes and kale.

Serve with whatever you choose or just eat alone.

Description:
"Yummy for breakfast"





NOTES : Red skinned potatoes are the only potatoes allowed on the Body Ecology Diet (a special diet for candida sufferers) as they produce less sugar than any other potato. They are high in potassium, phosphorus and magnesium. They also contain folate, vitamin C and B6.

Cinnamon Chicken with Dried Fruit Sauce

Here is a lovely recipe for chicken that will for sure impress your friends and family.


Cinnamon Chicken with Dried Fruits

Recipe By : Chef Shobhan
Serving Size : 4
Preparation Time 45 minutes
:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chicken legs
2 teaspoons cinnamon -- ground
1 teaspoon ginger -- ground
1 tablespoon coconut oil
1 medium onion -- chopped
8 apricots -- dried
8 prunes -- dried
1/2 cup veggie stock
2 tablespoons almond slivers (for garnish)

Preheat oven to 350 degrees. Sprinkle the chicken legs with half the cinnamon and half the ginger. Sprinkle with salt and pepper.

Heat the coconut oil in a large highsided skillet. Place the chicken in the pan and cook for about 5 minutes on each side. Do not clean the pan, Then transfer to a roasting pan and place in the oven for 30 - 40 minutes.

While the chicken is cooking add the onions to the skillet you used for the chicken. Saute for about 5 minutes. Then add the chopped fruit and rest of the ginger and cinnamon, stir, and then add the stock. Cook on low heat for 15 to 25 minutes. Do not let it get dry, so add a little more stock in needed.

When the chicken is cooked arrange on a serving platter and cover with the fruit sauce and garnish with the almond slivers.


NOTES : Cinnamon is very high in manganese. Studies of people with type 2 diabetes have shown that it may help lower blood sugar levels by slowing the rate the stomach empties after eating and also that compounds in cinnamon not only stimulate insulin receptors, but also inhibit an enzyme that inactivates them.

Broccoli Greens

I am wondering why you cannot buy broccoli greens in the supermarket. They must be extremely nutritious - they certainly taste really good. So today I'm going to give you a very simple recipe for broccoli greens which if you are not growing your own you will probably not have access to, so you can substitute collard greens or even kale. I am lucky enough to have a backyard garden where I am growing many divine greens, including broccoli which has very large leaves very similar to collards. I have also just received a cutting from a collard tree. Collard trees are very long lived and grow into small trees. I am very excited to see how my tree turns out.
Anyway here is a very simple recipe for any leafy green.

Sauteed Broccoli Greens

8 Broccoli leaves washed and chopped into thin slices (1 bunch collards or kale can be substituted)
1 tablespoon unrefined coconut oil
1 tablespoon chopped walnuts
1 tablespoon chopped raisins

Heat a large high sided skillet and add the coconut oil. When the coconut oil is melted add the greens and stir briefly till they are coated with the oil. Cover and cook for 2 - 4 minutes and then add the walnuts and raisins. Serve with your choice of protein.

So I did a bit of research and I found out that Broccoli Greens are very high in vitamin A, C and folate. They also contain calcium, magnesium, phosphorus and potassium. Collards are infact even more of a nutritional powerhouse, containing very large amounts of vitamin K, A and C. They also contain large amounts of calcium, manganese and folate. So what ever greens you choose, they are all very good for you and you can eat as much as you want of these wonderful greens.