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Cooking Raw - Program #207

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Episode Description

[Original Airdate: July 27, 2012]

Certified Raw Chef Caroline Carter and her daughter Shenita Ray prepare sun-dried tomato onion bread, kale "chips", and their raw version of a corn chowder soup. (7 of 13)


Guest Info

Segment #1
Sundried Tomato Onion Bread



Segment #2
Corn Chowder Soup



Segment #3
Kale Chips



Recipes

Sundried Tomato Onion Bread

Ingredients

  • 3-4 large onions sliced
  • 1 C chia seeds
  • 1 C sunflower seeds
  • 1 large zucchini
  • 1 C sundried tomato - soaked
  • 1 red pepper – cored and sliced
  • ¾ C extra virgin olive oil
  • 1 t sea salt
  • 1 C – Bragg’s amino
  • Water

Directions

  1. Blend all ingredients except onions. Merge rings of onions with mixture from blender.
  2. Spread on parchment paper and place on dehydrator.
  3. Dehydrate at 100 degrees for 24 hours, then flip and dehydrate for another 12 hours.

Corn Chowder Soup

Ingredients

  • 2 C corn, fresh or frozen
  • 1 yellow squash or zucchini
  • 1 cup almond milk
  • ¼ cup onions
  • ¼ cup fresh parsley
  • 1 garlic clove
  • ½ t cumin
  • ½ t Mexican seasoning
  • ¼ T, sea salt
  • 2 tablespoons lime juice
  • ¼ C, extra virgin olive oil
  • ½ C Bragg’s amino

Just one cup of squash provides 145% of the daily value (DV) of vitamin A, over 30% of the DV of vitamin C, over 25% of the DV of potassium, and over 20% of the DV of fiber.

-Caroline

Directions

  1. Allow the frozen corn to thaw.
  2. Chop the squash, onions, and celery into chunks.
  3. Place all the ingredients into a blender jar and blend until smooth.
  4. Add more milk to achieve desired consistency.
  5. Garnish with corn, diced yellow squash, sunflower sprouts, walnuts, or sliced cherry tomatoes.

Kale Chips

Ingredients

  • 2 bunch of Lasanada (dinosaur) kale
  • 1 zucchini, chopped in rounds
  • 1 red pepper, sliced
  • ¼ C onion, chopped
  • ½ C chia seeds
  • ¼ jalapeño pepper with seeds
  • 1-2 garlic cloves
  • 2 T extra virgin olive oil
  • 1 T turmeric
  • 2 T lime juice
  • Pinch, sea salt

Directions

  1. Blend all ingredients except kale.
  2. Pour blended ingredients into wide bowl and dip kale leaves in mixture until leaves are well coated.
  3. Place dressed leaves in dehydrator at 100-120 degrees until crispy.