Black pepper

All posts tagged Black pepper

Pink “Rice”

Published March 19, 2012 by Polana Fowdrey

Pink Rice

This is so easy, so colourful and goes well with all sorts of dishes!

Ingredients:

Organic Beetroot

Organic Parsnip

Salt and pepper to taste

Olive oil (optional)

Method:

Peel the vegetables if the skins are tough, otherwise just wash them and snip the ends off.

Chop into manageable pieces and put into food processor with S-blade.

Process until kibbled into rice-sized pieces.

Turn the kibbled veg into a bowl and stir in salt pepper and oil to taste.

Voila – pink rice!

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Wheatgrass & Wasabi Kale Chips

Published March 16, 2012 by Polana Fowdrey

I had some Wheatgrass & Wasabi Kale Chips From Inspiral Foods and wanted to create my own version.

Equipment

Bowl

Blender

Dehydrator

Ingredients

1 cup Cashew Nuts (soaked)

1 dsp Wheatgrass Powder

1 dsp Nutritional Yeast

1 tsp Wasabi Powder

pinch Sea Salt

pinch of Ground Pepper

splash Olive Oil

A large bag or several big leaves of Kale

Method

Blend the cashews in a little water.

Add the Wheatgrass and Nutritional Yeast and seasonings.

Stir in the oil.

Wash the Kale and remove large stalks.

Massage the sauce all over the kale until it is thoroughly covered.

Dehydrate on a non-stick sheet for 24 hours or until dry and crunchy.

Remove from non-stick sheet half way through and place directly on mesh to speed drying time.

Aubergine Crisps

Published January 5, 2012 by Polana Fowdrey

I don’t find raw aubergine (“eggplant” to all my American friends!) very easy to eat, so I am always pleased to find ways to make it more palatable. Here’s something I tried last week, which Mr H and I absolutely loved. We nommed the lot, as soon as they came out of the dehydrator!

Aubergine Crisps

Equipment: Spiralizer or sharp knife and steady hand, Dehydrator

Ingredients

1Aubergine/Eggplant

Oil (I used Hemp Seed Oil)

Miso paste

Hot water

Method

Make up a Miso soup from a little Miso paste and hot water. (If you want to go All-Raw, use an alternative marinade such as a raw veg juice or herb salt etc)

Spiralize the Aubergine into thin spiral slices, using the flat blade.

Cut through the spiral to make thin slices. (Alternatively simply cut the aubergine into the thinnest slices you can manage.)

Dip the aubergine slices into the marinade and let them soak for about 10 minutes.

Lay the wet slices onto a dehydrator sheet and lightly brush a little oil onto both sides.

Dehydrate over night. They will go hard and crispy (like crisps) and will be ever-so moorish.

Now, I want another aubergine!

Note: “Crisps” in the UK are the same as “chips” in the US. We have a different use for the word “chips!”

Salad Dressings

Published July 11, 2011 by Polana Fowdrey

Surprise surprise! I’ve been making a lot of salads lately!
Sometimes I don’t pour and sprinkle stuff on top of my salad, but more often than not, I do. Here are some of my favourite mixings:

Kiwi Mint Dressing:
1 Kiwi Fruit, chopped
wine vinegar
mustard
hemp seed oil
lemon juice
agave nectar
chopped fresh mint
A few garlic flakes
All of these are to taste. I like mine really minty, so I chop up loads of fresh mint.
Blend everything with a hand-held blender and pour or dip to your heart’s content!

Tahini “Special” Sauce
This reminds me of the ‘special sauce’ I used to pour on my houmous and falafel, back in the day…
2 dessertspoons raw tahini
1 teaspoon chopped chilli
olive oil
lemon juice
paprika
chopped coriander
Blend everything together and dream of the Middle East! =)

Simple Salad Sauce
This one is easy. The old ones are the best, eh?
Lemon Juice
Olive Oil
Mix in quantities to suit. Usually more oil than lemon juice works best.
Sea Salt
Ground Pepper
Ground Mustard
Garlic flakes
These are to taste, so don’t overdo it.

Tomato Treat
6 small plum tomatoes, cut into quarters
1/2 cup olive oil
1 generous pinch of: seaweed, pumpkin seeds and garlic granules
1 crushed Chlorella tablet
Blend together and mix into salad.

Mr H’s Raspberry Relish
My lovely man first made this for me with tinned (!) raspberries, but he’s seen the error of his ways now and makes it with fresh!
1 punnet raspberries (this is a good thing to do with those raspberries that really should have been eaten yesterday… you know the ones!)
Red wine vinegar
Olive oil (although probably he’ll use hemp oil from now on – it’s his new favourite!)
Blend and season to taste (not that it needs any!)
Yummy on any salad and quite nice just licked off fingers… but I digress! =)

 

 

Originally published on www.pollyskitchen.blogspot.com

Houmous Gets the Raw Treatment

Published June 22, 2011 by Polana Fowdrey

Houmous is lovely. Well, I think so, anyway! It’s been a mainstay of my diet for many years. Mr H and I get through loads of the stuff and I started making our own a couple of years ago, so it was obvious that I needed to figure out a raw version.
The only real change I have made to my original recipe is to use sprouted chick peas, instead of boiled. The preparation takes a little longer, but the results are even more yummy.
Oh, and I use a bit less garlic now since our raw tastes are stronger!

1 cup chick peas, soaked overnight and sprouted until tiny shoots appear (1-2 days, depending on how hot the weather is)
2 dessertspoons raw tahini
1 dessertspoon lemon juice
1 dessertspoon olive or hemp oil
Garlic to taste (I usually use 1 small clove for this amount.)
A drop of water if needed to facilitate blending

Simply blend everything until smooth. This makes quite a lot and you can freeze some if necessary and thaw it later.

I sometimes add one or some of the following for added flavour:

Sea salt, black pepper, soy sauce, chopped olives, chopped tomatoes, chilli, paprika, cayenne pepper, chopped peppers, mustard… but you might think of others!

PS. The other day we were in Infinity Foods in Brighton and bought some raw houmous which had various spices in, including coriander and turmeric. It was to-die-for! =)

 

 

Originally published on http://www.pollyskitchen.blogspot.com

 

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