In the kitchen with deAnna…

Many of you have been asking me to share some of the savory staples we enjoy at home.  Hope you enjoy these simple and delicious ideas. Feel free to take the base ingredients and get creative. We are very grateful to have Matthew Kenny, Gabriel Cousens, David Favor, Frank Giglio and Ani Phyo recipe books to gain inspiration from and highly recommend that you check out their books and websites for a wealth of satisfying and wonderful meals.

Besides Chocolate Bliss, this Spinach Salad is our main meal. Yum!

Spinach Salad

Rinse fresh, organic spinach and remove from stalks. Massage with either Macadamia or Olive Oil  along with Sunfire Salt and Nutritional Flakes (found in the bulk section at the store). We usually add tomatoes and avocados but there are a wide variety of possibilities with seasonal fruits, veggies, berries and nuts. We crave this for dinner almost daily.  It can get pretty creative!

Romaine Wraps…another great alternative for a delicious lunch!

Romaine Wraps

Rinse fresh, organic Romaine Lettuce leaves. Slice avocados and place along spine of Romaine. Add sliced tomatoes, Fiesta Mole, Macadamia Feta and Alfalfa Sprouts. Again, you can vary this with nuts, shredded veggies and hummus etc.

Kale Salad Recipe

My other favorite green, leafy veggie is Kale! For many years before I started my Raw foods adventure, I was a huge fan of steamed Kale and Red Cabbage with Brown Rice, nuts and tasty Macro-Biotic sauces (I highly recommend some of the recipes from Casa de Luz in Austin).

While I still love the Macro-Biotic variations in winter, I have discovered how awesome it can be as a salad. Frank Giglio has a great recipe that is done with 1 bunch of  Kale, 2 Tbsp. Hemp Oil, 1/2 cup Hemp Seeds,  1 Red Bell Pepper, 2 Tsp. Sun Fire Salt and 1 Tsp. Cayenne Pepper. I also love it with avocados. There is also a variation with Spirulina that is very good.

Winter Menu Options…

Sharon Gannon’s Kitchari Recipe

Boil 10 Cups of water with 1.5 Cups Red Lentils, .5 Cup Brown Rice, dash of Sun Fire Salt and 1″X4″ piece of Kombu Seaweed. Stir. Reduce heat to simmer for an hour or so. Add 1 can Coconut Milk. Stir. Serve. Can be refridgerated and reheated. Great yogic cleansing meal that is very nourishing and simple to prepare. Serve with salad such as spinach or arugula.

Savory Portobello Mushrooms

Italian Variation

Rinse and cut Mushrooms into preferred shape (sliced or diced).

Place in covered tupperware container with Olive Oil, Balsamic Vinegar, Sun Fire Salt, Pepper and Fresh Basil.

Shake and mix ingredients. Place mixture on dehydrator sheet. Heat for a15 minutes at 135 degrees or for 1 hour at 100 degrees.

Asian Variation

Same general prep as above with different oil and spices. This one can be done with Sesame Oil and Nama Shoyu or Bragg’s Liquid Aminos. Also great as a veggie medley with Broccoli and Red Bell Pepper etc.

Spirulina Popcorn

1 head of Cauliflower rinsed and cut into florets.

2 tbsp-3 tbsp or to coat Olive Oil

2tbsp-4 tbsp Spirulina

2 tbsp-4 tbsp Nutritional Yeast Flakes (found in bulk section at store)

2 pinches of Sun Fire Salt

Black Pepper to taste.

For extra spice, add Red Pepper flakes!

Place ingredients in covered mixing bowl or tupper ware and shake well until covered evenly and thoroughly as possible.  Can be enjoyed served cold or dehydrated at 115 degrees for an hour for warming and overnight (if they last that  long!) until crispy. It’s a good idea to make several batches of this at once. It disappears from the dehydrator! Only rarely do we have any left over…