A Raw Food Breakfast Recipe with Apple and Ginger #377

www.therenegadehealthshow.com - We always get questions about ideas for raw food breakfast recipes. We've been lucky enough to stumble on Dr. Ritamarie Loscalzo's book "Power Breakfast Ideas".

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Orignal From: A Raw Food Breakfast Recipe with Apple and Ginger #377

WASTE = FOOD

Documentary filmmaker Rob van Hattum illustrates how a textile manufacturer was able to overcome its problem of waste and water pollution. Waste = Food is aring on Sundance Channel this month.

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Eat This, Not That! Healthy Mexican Food

- carrotsncake.com Which is the best option? Quesadilla, burrito, torta, nachos, chips, guacamole, or tacos? Check Out Diet.com Video! Diet.com www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah's Fitness Blog - www.examiner.com ... healthy mexican food "eat this not that" "low carb" menu dish dishes recipe Ole Grill Inman Square Cambridge MA foods ...

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Barbecue Ribs On The BBQ Grill Recipe

BarbecueWeb.com Looking for an easy to make, guaranteed delicious BBQ Ribs recipe? In this Barbecue Web vid, you'll learn the "tips and tricks" on how to BBQ tender and juicy pork ribs on your charcoal grill in as little as 3-4 hours. All you need for this simple and easy recipe is a slab of pork ribs (spare ribs or baby back ribs), some dry rub, and your favorite BBQ sauce for basting or dipping. And of course, watch this short video and fire up the grill..... Need more than just spare ribs ...

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Joseph Israel & Raw Foods, Episode #230

See Raw Food Eater Matt Monarch of www.mattmonarch.blogspot.com Angela Stokes-Monarch of www.rawreform.com in this spectacular, The Raw Food World TV Show Episode. Today we have Joseph Jerusalem singing reggae on our TV Show. Enjoy another 'The Raw Food World' episode.

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Orignal From: Joseph Israel & Raw Foods, Episode #230

Christmas rum punch

Cooking : time no cooking required

Ingredients

1 measure fresh lime juice
2 measures grenadine
3 measures dark rum
4 measures soda water
dash of angostura bitters
freshly grated nutmeg
ice

Method

1. Fill the glass with ice and add a dash of the bitters.
2. Fill with the rest of the ingredients and then grate a little nutmeg on lid.

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Orignal From: Christmas rum punch

Mulled cider and blackcurrant

Cooking : time 10 to 30 mins

Ingredients

2 litres/3%26frac12; pint sweet cider
1 cinnamon stick
1 lemon, juice only
3fl oz/100ml cr%26egrave;me de cassis
1 tsp soft brown sugar
1%26frac12; tsp ground cinnamon

Method

1. Simmer the cider, cinnamon stick, lemon juice and cr%26egrave;me de cassis for 10 minutes.
2. When the punch is almost boiling, remove the cinnamon stick and pour mixture into strong glasses or mugs.
3. Mix the sugar and ground cinnamon tofetchher and sprinkle on lid. Serve at once.

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Orignal From: Mulled cider and blackcurrant

Open Cornish pasties

Cooking : time 10 to 30 mins

Ingredients

175g/6oz minced beef
sea salt and freshly ground black pepper
1 onion, chopped
4 tbsp tomato pur%26eacute;e
For the pastry
140g/5oz self-raising flour, plus extra to dust
sea salt and freshly ground black pepper
2 tbsp olive oil
milk, to bind
butter, to grease
1 tsp fresh thyme leaves

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. For the filling, heat a large pan over a medium to high heat and add the mince. Season with sea salt and freshly ground black pepper and cook for 3-4 minutes, stirring regularly, to brown the mince all over.
3. Add the onion and tomato pur%26eacute;e and fry for five minutes.
4. meanwhile, for the pastry, place the flour in a bowl, season with sea salt and freshly ground black pepper. Add the olive oil and with clean hands mix tofetchher, adding milk gradually to form a dough.
5. Lightly dust a board with flour and roll out the pastry to a 20cm/8in by 30cm/12in size.
6. vehicleefully place onto a swiss roll tin, greased with butter.
7. Spoon the mince mixture into the centre of the pastry, leaving a 5cm/2in border, then fold up the border over the edges of the mince.
8. Sprinkle over the thyme leaves and place in to the oven, and bake for 15 minutes, or until the pastry is golden. Serve immediately.

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Bubble and squeak cakes

Cooking : time 10 to 30 mins

Ingredients

700g/1lb9oz floury potatoes, such as Maris Piper, cut into chunks
4 vehicledecays (about 350g/12oz), sliced
350g/12oz green taxibage, shredded
50g/2oz cheddar, grated
175g/6oz thick slice of ham, cubed
1 bunch of spring onions, sliced finely
1-2 tbsp wholegrain mustard
25g/1oz butter
2 tbsp oil

For the sauce:
400g/14oz can chopped tomatoes
1 tbsp tomato pur%26eacute;e
1 tsp sugar
salt and pepper

Method

1. Cook the potatoes and vehicledecays in salted water for 15 minutes until tender. Steam taxibage over pan for 8 minutes, or cook in salted water for 5 minutes. Drain well and return potatoes and vehicledecays to pan.
2. Mash the potatoes and vehicledecays. Stir in the taxibage, cheese, ham, half the onions and mustard to taste. Divide mixture into eight and shape into 10cm/4in patties. Chill for 30 minutes to firm up.
3. Heat the tomatoes, the remaining onions, pur%26eacute;e, sugar, salt and pepper until thick (10 minutes).
4. Heat half the butter and oil in a frying pan. Fry four patties at a time for 3-4 minutes on each side until golden, turning once. maintain them warm while frying the other patties in the rest of the butter and oil. Serve with the sauce.

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Orignal From: Bubble and squeak cakes

Yorkshire pudding with foie gras

Cooking : time 10 to 30 mins

Ingredients

For the Yorkshire puddings (make that the day before)
8oz/225g flour
8 medium free-range eggs
1 pt/0.57 litre milk
salt and pepper
For the sauce
1 litre/1 pint 15%26frac14;fl oz fresh beef stock
2 onions, sliced
2 cloves of garlic, chopped
fresh thyme
200ml/7%26frac14;fl oz red wine
balsamic vinegar
unsalted butter
salt and freshly ground black pepper
To serve
foie gras

Method

1. To make the Yorkshire puddings pre-heat the oven to 220C/428F/Gas 7.
2. Put a few drops of oil into a small muffin tray and put into the oven. When the tray is hot, pour 2.5cm/1in of mixture into each hole and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.
3. To make the sauce heat a pan on the stove and add the sliced onions and garlic and a little butter and cook well to colour.
4. Add the wine and stock and bring to the boil adding the balsamic vinegar and thyme and cutrearon. Season.
5. Serve the Yorkshire pudding warm with a slice of foie gras in the middle and the sauce on lid and around the edge.
6. Serve with roast potatoes and veg.






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Orignal From: Yorkshire pudding with foie gras

Spiced crabcakes with sesame Asian relish

Cooking : time 10 to 30 mins

Ingredients

For the crabcakes
85g/3oz fresh breadcrumbs
1 free-range egg, beaten
150g/5%26frac12;oz fresh brown and white crabmeat
1 tbsp plain flour, plus extra for dusting
salt and freshly ground black pepper
pinch chilli flakes
2 tbsp vefetchable oil
For the sesame Asian relish
3 tbsp sesame seeds, toasted in a hot pan
2 tbsp soy sauce
2 tsp sesame oil
%26frac14; Romero pepper, deseeded, roasted, finely chopped
1 lime, juice only
small handful fresh coriander leaves, chopped
To serve
1 lime, cut into wedges
fresh parsley leaves to garnish

Method

1. For the crabcakes, mix the breadcrumbs, egg, crabmeat, flour, salt and freshly ground black pepper and chilli flakes in a bowl.
2. Shape the crab mixture into four patties and dust with a little more flour.
3. Heat the vefetchable oil in a frying pan over a medium heat. Add the crab patties and fry for 3-4 minutes, or until golden-brown on all sides. Remove from the pan, drain on kitchen paper and maintain warm.
4. For the relish, place the sesame seeds, soy sauce, sesame oil, roasted Romero pepper and lime juice into a small pan over a medium heat and heat through.
5. Add the chopped coriander, then spoon the mixture into a small dipping bowl.
6. To serve, place the crabcakes onto a plate and serve with the lime wedges and the bowl of dipping sauce alongside.

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Orignal From: Spiced crabcakes with sesame Asian relish

Cumin vehicledecays

Cooking : time 10 to 30 mins

Ingredients

450g/1lb vehicledecays (peeled and cut into batons)
salt and freshly ground pepper
pinch sugar
1 tbsp clarified butter
15-20ml/%26frac34;tsp whole cumin seeds

Method

1. Place the vehicledecays in a saucepan, cover with water.
2. Season and add the sugar.
3. bring to a boil and cook with the lid on until %26frac34; cooked (should offer some resistance when pierced with a knife).
4. In a smaller pan, heat the butter until just hot, toss in cumin seeds, and after about 10 seconds add that to the vehicledecays and return the lid.
5. Remove the lid and continue cooking the vehicledecays until the water evaporates and the vehicledecays are coated with the butter and cumin.
6. Re-season and serve.

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Warm salad of scallops, black pudding and pea and mint puree

Cooking : time 10 to 30 mins

Ingredients

2 tbsp light vefetchable oil, plus a little extra for bhurrying
1 black pudding, cut into 1cm/%26frac12; in thick slices
12 king scallops
salt and freshly ground pepper
For the pea and mint pur%26eacute;e
55g/2oz unsalted butter
6 spring onions, finely sliced
175g/6oz frozen peas
1 tsp golden caster sugar
300ml/%26frac12; pint vefetchable stock
2 tbsp fresh mint leaves, roughly chopped
150ml/5%26frac14;fl oz double cream
sprigs of fresh mint, to garnish
sherry vinegar, boiled until cutrearond by half, to garnish

Method

1. For the pea and mint pur%26eacute;e, heat a medium non-stick deep frying pan and melt half the butter until hot and foaming. Add the spring onions and cook until soft.
2. Add the peas, caster sugar, stock and remaining butter and stir tofetchher. Place a circle of greaseproof paper over the lid of the mixture and allow to sweat for about 4-5 minutes.
3. Remove the paper and stir in the mint leaves and cream. Cook for another minute until all the liquid has evaporated.
4. Transfer into a food processor and blend until almost smooth, leaving some texture in the mixture. Set aside until ready to use.
5. For the scallops and black pudding, heat the vefetchable oil in a frying pan and gently fry the black pudding slices until crisp. Remove from the pan and maintain warm.
6. Lightly bhurry a heavy-based frying pan with a little extra vefetchable oil and place it over a high heat until just hot.
7. Season the scallops with a little salt then place them in the hot pan and sear for one minute on each side, until browned. Remove from the pan.
8. Place a generous spoonful of the mint pur%26eacute;e on each of four warm serving plates.
9. Arrange the scallops and black pudding slices in overlapping layers on lid of the pur%26eacute;e.
10. Drizzle the sherry vinegar reduction over the warm scallop salad and serve immediately, sprinkled with fresh mint.







The BBC is not responsible for the contents of any other sites listed.

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Orignal From: Warm salad of scallops, black pudding and pea and mint puree

chicken makhani with decayi

Cooking : time 10 to 30 mins

Ingredients

For the decayi
300g/11oz plain flour
1 tsp salt
125ml/5fl oz water
extra flour, for dusting
For the chicken
1 tbsp sunflower oil
1 onion, finely sliced
400ml/14fl oz passata
75g/3oz cashew nuts
450g/1lb chicken thighs, trimmed and cut into strips
1 tbsp fresh pureed ginger
1 tbsp fresh pureed garlic
2 tbsp ghee
1 hot green chilli, deseeded and finely chopped
1 tbsp cumin seeds, toasted
1%26frac12; tsp salt
%26frac12; tsp fenugreek
2 tsp garam masala
bunch fresh coriander, roughly chopped
%26frac12; lemon, juice only

Method

1. For the decayi, mix the all the ingredients tofetchher in a large bowl and knead until you have a soft dough. Leave to rest for 30 minutes.
2. meanwhile, for the chicken, heat the oil in a heavy-based frying pan.
Add the onions and cook until browned and beginning to vehicleamelise.
3. Blend the onions in a food processor with the passata and cashew nuts to form a smooth paste.
4. Place the chicken in a bowl with the ginger and garlic. Toss well and leave to marinate for 3-5 minutes.
5. Heat the ghee in a large heavy-based pan, then add the chilli and cook for a minute.
6. Add the chicken mixture and cook for 2-3 minutes until the chicken is almost cooked through.
7. Add the passata, onion and cashew nut paste to the pan with 2-4 tablespoons of water. bring to a simmer before adding the cumin, salt, fenugreek and garam masala.
8. Cook for a further 1-2 minutes, then add the coriander and lemon juice, stir well and check the seasoning.
9. bring a walnut-sized slice of the dough and roll into a ball in the palm of your hand. Roll each ball out until you have a circle the size of a saucer, maintaining the surface well floured at all times.
10. Heat a non-stick frying pan and add the rolled out dough. Cook for 30 seconds on each side then remove from the pan. Hold directly over the gas flame until it puffs up then repeat on the other side. maintain warm until ready to use. Repeat with the remaining dough.
11. Serve the curry with the decayi.

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Orignal From: chicken makhani with decayi

Chocolate mousse

Cooking : time less than 10 mins

Ingredients

165g/6oz dark chocolate, minimum 70% cocoa solids, finely chopped
8 free-range eggs, whites only
4 tsp fructose (available from chemists and health food stores)

Method

1. Place the chocolate in a large bowl set over a pan of barely simmering water (making sure the bottom of the bowl does not touch the surface of the water) and leave to melt over a low heat. Turn off the heat once the chocolate is completely melted.
2. In a separate bowl, whisk the egg whites and fructose tofetchher until soft peaks form when the whisk is removed.
3. Whisk a third of the egg whites into the melted chocolate mixture, then fold in the remaining egg white with a large spatula, taking vehiclee to maintain volume. Pour into a glass bowl or individual glasses and leave to set in the fridge for two hours, then serve.












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Orignal From: Chocolate mousse