Mock Salmon with Curried OkraPrint Recipe
- 1 papaya
- 2-3 okra
- 1 Peruvian potato
- Olive oil
- Sea salt
- Smoked paprika
- 1 tbs of red curry powder
- 1 tbs of chives
- Chili pepper
Cut and deseed the papaya.
Cut okra into circles.
Boil the potato until soft.
Meanwhile sauté papaya in olive oil until soft.
Add a pinch of sea salt and smoked paprika to both sides of the papaya.
Flip the papaya gently from side to side as it cooks.
In another pan, add 1 tablespoon of olive oil, 1 tbs of red curry powder, 1 tbs of chives, a pinch of salt and chili pepper.
Mix it all together, and then add in the okra.
Stir until the okra has absorbed all of the curry, and then set it aside.
Once the mock salmon is flat and orange, remove it from the pan and place it on the plate.
When the potato is soft, remove it from the water and cut into bite-sized chunks.
Sprinkle with rosemary and sea salt then plate.
Add the okra to the plate and enjoy.
Avocado SoupPrint Recipe
- 2 cups of water
- 1 cup organic vegetable stock (the paste is the best)
- ¼ tsp each: cumin, chili, oregano, coriander
- ¼ onion, chopped
- A few scallions
- A little sage
- 2 Haas avocados
- Garnish: tomato, cilantro, spelt bread
Mix everything except avocados in a pot and bring to a boil.
Remove the pot from the stove and let it simmer for 10 minutes.
Add the soup to your blender along with the avocado.
Blend to desired consistency.
If it is too thin, add another avocado half.
Pour the soup into a bowl and garnish with chopped tomato, cilantro and spelt bread.
BBQ JackfruitPrint Recipe
- Jackfruit - fresh or canned. If using canned, be sure to read the Notes at the bottom.
- Dry Ingredients :
- Sea salt
- Cayenne pepper
- 1/4 whole wheat flour
- 1/4 cornmeal flour
- 1/4 oat flour or coconut flour
- Wet Ingredients for BBQ Sauce .
- Sea salt
- 1 1/2 cup tomato sauce
- 1/4 cup whatever type sugar or sweetener you like.
Prepare the Jackfruit.
Preheat oven to 350°F
Instructions for sauce:
Mix everything together. Heat on the stove for 5 min. then remove from the burner. You can make this while the jackfruit is baking.
Instructions for jackfruit:
Mix all the dry ingredients together and thoroughly coat the jackfruit.
Lay the breaded pieces out on parchment paper, foil or a baking pan.
Using a spray bottle filled with water, spray the breaded jackfruit just enough so the breading is moist
Flip the jackfruit and do the same on the other side.
Once done put them in the oven and bake until crunchy.
If they are not getting crunchy after about 30 minutes, remove them from the oven and fry them in some grapeseed oil.
When you have achieved the desired look of crunchiness, immediately place them in your prepared sauce.
Fresh jackfruit is best, but if you use canned, make sure it is in water, not syrup. Boil canned jackfruit in water for 30 minutes to take out the sodium and preservatives. After 30 minutes, change the water and boil for another 30 minutes. After the 2nd boil, strain out all of the water and rinse the jackfruit in warm water.
Fonio PorridgePrint Recipe
- 1 bag of fonio/foneo
- 1 cup Brazil nut milk
- 1 vanilla bean
- 8 dates
- Burro bananas
First, thoroughly wash the fonio under running water until the water runs clear. Drain well.
For every cup of fonio, you will need 1 ½ cups of water.
Place the fonio and water in a pot and bring to a boil then reduce to simmer.
Cook until the water is almost evaporated.
While the fonio is cooking, take the pits out of the dates and blend them in your blender along with the Brazil nut milk and vanilla bean.
Slowly pour the milk into the prepared fonio, stirring the entire time.
Add milk until the porridge is the consistency you prefer.
Once that is achieved, pour into a bowl and top it off with sliced burro bananas and a pinch of cinnamon.