A midwesterner transported to Philly, via the south. I live, laugh, learn, and love where ever I'm at. These are my adventures.
Should be awesome!
We’d like to welcome Richard Williams to the Krazy Good Food TV family!!!
Richard is a college professor who is passionate about cooking, and passionate about sharing his food with others.
His program is entitled, The Big Time TV Cooking Show, and will premiere September 20th @ 8:30 PM EST on KrazyGoodFoodTV.com.
Scribe
stir’fry’
This was raw try take two, and it was amazing!!!
Here’s the break down.
Chop:
- 1 red pepper
- 1 hot green pepper
- 1 onion
- broccoli
Add the chopped vegetables to a marinade. The marinade was probably not truly raw, but I used what I had! I used a store bought peanut sauce. It is vegan and gluten free, but I think it has sugar in it. I used that with an apple cider vinegar, mixed in some crushed garlic, cayenne pepper, and Chinese five spice.
While that marinated, I peeled a parsnip and chopped it up and put it in the food processor. I used the finely chopped parsnip like rice. I mixed in some precut coleslaw and then put the marinated vegetables on top. After that, I sprinkled some flax seed on top for good measure!
Holy. Freakin. Good!
Back to blogging…
I’ve switched blogs and I’m going to try this again.
With that, I’ve read about the benefits of having a raw diet. While I’m not ready to make the leap completely, I am trying incorporate some meals into my diet. After going to Whole Foods for the first time, I’m grateful that I live in an area where there’s a farmer’s market nearly everyday. Otherwise, this experiment would make me broke. So tonight’s meal looked like this:
Here’s the break down. I had an asparagus soup and romaine lettuce wraps.
Soup:
- 1 bunch of asparagus
- 1 cup of coconut milk
- about a handful of basil
- lime juice
- sprinkle of cayenne pepper and sea salt
- Put everything in a food processor and process away!
The original recipe called for tamari, but I didn’t have any, so I left it out. All in all, the soup was good. It was a little grassy, and the texture could have been a bit thinner. I used the food processor that I have, which works well, but the original recipe suggested using a vitimix blender, but you use what you have!
The lettuce wraps were easy enough. I cut up part of a cucumber, a Roma tomato, spinach, and alfalfa sprouts, sprinkled sea salt on it, added dried cherries and sliced almonds. Then wrapped it all in romaine lettuce. These were good.
