Marinade Recipes
I have been transitioning to raw for the last 4-5 weeks, mainly for health/weight reasons but since I have found this website – now for wonderful taste reasons – thank you all so much for the inspiration and variety, I feel truly blessed. I made this last night and can I say kelp noodles are truly a Godly gift. I almost could not tell the difference between them (after soaking) and ramen noodles. (Must soak otherwise hard and crunchy.) I found them at my local Asian supermarket in the cold section; made by Sea Tangle – you can also find them on line. Translucent=raw – green=cooked.
I like to make a fuss out of the seasonal delicacy, the sunchoke. This glaze also goes well with other veggies like summer squash, asparagus, or baby turnips.
I posted this because it seems that I hardly ever see the word mushrooms in a raw recipe unless they are marinated in Nama Shoyu. (yuck) These are much better and they are 100% Raw.
I live in Portland where hazelnuts are plentiful. This goes really well with bitter leafy greens.
Super yummy dressing or dipping sauce. Kaffir lime trees are a great indoor plant. The may never produce fruit in cold climates but will always have their aromatic leaves.
This is an incredible ketchup or BQ sauce, or a sauce for wraps or raw sushi rolls…I make it ALL the time and just love it! Definitely one of my favourites! Non-raw people just love this too…it’s really amazing because the texture gets just like ketchup if you make it thicker, and thinner, it’s a wonderful dressing! I love versitality.
Okay this is my very first raw recipe ever! So don’t laugh, it’s pretty simple! Basically, I decided to give Matt Amsden’s “sunflower seed cheese sticks” a try, and wanted something to go along with them. So while they were dehydrating I decided to make my own marinade (since I wasn’t too much of a fan of his, and have tried others and haven’t been satisfied). Something airy and fresh, something crisp on the palate. I whipped this up about an hour ago – in other words, this is my very first attempt, so I will continue to add things and perfect it, and will keep you posted! It should also work as a great zucchini pasta sauce too!