January 30, 2017 – Cooking with Chris Carter – recipes

January 30, 2017 – Cooking with Chris Carter – recipes

Almond Milk:

From the recipes we use in our 30 Days to Healthy Living and Simply Fit Lifestyle programs

1 cup almonds

3 – 4 cups water (I use only 2 cups of water.  I like my almond milk thicker)

1 teaspoon pure vanilla extract if desired

Soak almonds overnight in enough water to cover them. (Note: This step is optional. Some people are irritated by an enzyme found in raw almonds.  If your stomach is not irritated by raw almonds, then you can skip this step.  My stomach is not irritated by the enzyme but I prefer to soak the almonds because it removes their natural enzyme inhibitors: phytates and oxalates.  

“Sprouting (soaking) increases the enzyme content of foods.  Even though thy are raw, their enzymes are lying dormant. Sprouting activates them.  If you do not sprout them (or soak them) your body has to use its own enzymes to break up these foods.” (Alissa Cohen – page 275 Living on Live Food)

Place almonds and water in a blender or vitamin and starting on the lowest setting, work your way up to the highest setting and allow to blend for about 1 minute.  Pour contents of blender through a strainer bag into another container. (Strainer bags can easily be found at your local hardware store in the painting section for a couple of bucks.  I bought a package of two for $3.99.) NOTE: Save the pulp and make almond flour out of it or add it to protein bars.) Transfer almond milk to a container and place in refrigerator.  Use within 2-3 days. 

Marinated Portobello Mushroom Caps in Ginger Vinaigrette:

Recipe from Living on Live Food by Alissa Cohen (page 295)

5 large portobello mushroom caps

1/2 cup olive oil

1/4 cup Bragg Liquid Aminos

1 Tablespoon fresh ginger

1 to 1 1/2 Tablespoons fresh lemon juice

lemon zest if you wish

1 clove garlic

  1. Wash and stem the mushroom caps
  2. In a blender, combine the ginger vinaigrette ingredients and blend until smooth
  3. Place mushrooms and vinaigrette in a large bowl and marinate for at least 1 hour.
  4. Place caps, stem side up, on a mesh dehydrator screen and pour a bit of the remaining vinaigrette in the base of the caps.
  5. Dehydrate at 105 degrees for 4 to 6 hours or until soft. (You can also grill these over wood fire or coals!)
  6. Slice and add to salads, sauces, or just eat plain.

Reserve the marinade to use as a delicious salad dressing or to mix in with mashed avocado an chopped cucumber to make a delicious dip.

Hummus:

From the recipes we use in our 30 Days to Healthy Living and Simply Fit Lifestyle programs

3 to 3 1/2 cups prepared chickpeas (1 pound 13 oz can)

3 Tablespoons Tahini

5 Cloves toasted garlic or 1 to 2 cloves fresh garlic (I roast the garlic)

4 Tablespoons fresh lemon juice

The zest of one lemon

1 teaspoon sea salt or Celtic salt

1/4 teaspoon ground pepper

1/2 cup water (I used 100 percent coconut water)

1-2 TablespoonsExtra Virgin, cold-pressed olive oil

If using dried chickpeas, soak overnight.  Take soaked chickpeas and rinse off discarding soaking water.  Place in pot and fill with water, place pot over medium heat and bring chickpeas to a boil.  Once boiling, reduce heat to low and simmer for 45 – 60 minutes or until soft and easily mashed against side of pot with a fork.  Strain water from boiled chickpeas and let cool  Add ingredients to food processor or blender.  Be sure to add liquid first.  Process until smooth. (NOTE: If using a blender, stop and scrape down the sides to mix well.  the Hummus can be really thick and bind up in the blade of a blender.) Transfer to a container with a lid and drizzle with toppings such as olive oil mixed with roasted peppers,  soaked and chopped sundries tomatoes, chopped marinated mushrooms, scallions, etc. Refrigerate and enjoy over the course of 1 week.

I like my hummus a bit more flavorful so I will add more garlic (unfrosted) and a variety of other spices such as cayenne, Rogan Josh, white pepper or chopped fresh herbs during the growing season.

ROASTED GARLIC:

You can either leave the garlic bulb whole and use a terra cotta garlic roasting dish or break the bulb apart and use a small oven proof dish.

1 Bulb Fresh Garlic

2 Tablespoons Olive Oil

Preheat oven to 375 degrees. Cut top off garlic. Either leave whole or break apart as mentioned above.  Pour oil over cloves.  Put lid over whole garlic or tinfoil over broken up garlic bulb.  Bake for forty five minutes or until cloves are soft. Remove from oven and let cool. Pop or squeeze cloves out of paper.  Use in favorite recipes.

Corn and Hempseed Crackers: 

We dehydrated the crackers prior to the demonstration so that we could taste them and dip them into our hummus and avocado dip.  I will post the recipe after I demonstrate how to make them at the next session on February 20th.

Basil Dressing:

From the recipes we use in our 30 Days to Healthy Living and Simply Fit Lifestyle programs.

2 ounces fresh basil

3/4 cup olive oil

1/2 teaspoon sea salt

1/2 teaspoon pepper

1 teaspoon fresh lemon juice

lemon zest if you wish

Blend on high speed until smooth.

Fudge Balls:

Altered a bit from the original recipe in Living on Live Food by Alissa Cohen (page 492)

2 cups dates, pitted and soaked

2 cups almond butter

2 healthy scoops of Arbonne Chocolate Protein Powder Mix

2 healthy scoops of Arbonne Protein Boost (unflavored, unsweetened)

toppings such as; shredded coconut (unsweetened), ground nuts, chocolate Protein Powder Mix

  1. In a food processor, blend the dates to a smooth paste
  2. Add the remaining ingredients (except for the toppings) and process until smooth, stopping to scrape down the sides when necessary.
  3. If the ingredients are not fully mixed and you see dry powder, scoop the mixture into a large bowl and mix with a wooden spoon until blended completely.
  4. Form into round balls and roll into a topping of your choice.

These will keep for a long time in the refrigerator, if they don’t vanish immediately.