Cooking Raw Latest Episode

Cooking Raw - Program #208

Videos are uploaded within five business days

Bookmark and Share

Episode Description

[Original Airdate: August 4, 2012]

Certified Raw Chef Caroline Carter and her daughter Shenita use the same ingredients to prepare spicy veggie shish kabobs and a "no fry stir fry". The ladies introduce heat to their dishes, using Jamaican jerk spice and jalapenos, while offering relief for the tongue in the form of agave nectar. (8 of 13)


Guest Info

Segment #1
Raw Vegetable Jamaican Jerk Shish Kabobs



Segment #2
Marinade



Segment #3
No Fry Stir Fry



Segment #4
Jamaican Jerk Vegetable Stew



Recipes

Raw Vegetable Jamaican Jerk Shish Kabobs

Ingredients

  • 1 zucchini
  • 2 broccoli stems, peel rough outside skin
  • 1 red pepper
  • ½ green pepper
  • 2 C cherry tomatoes
  • 1 carrot
  • ½ large purple onion
  • 2-3 cups baby Portobello mushrooms

Directions

  1. Cut all vegetables in pieces which can be put on skewers.
  2. Do not put mushrooms under water, instead clean with damp paper towel.

Marinade

Ingredients

  • 3T Jamaican jerk spice
  • ¼” round of Jalapeño pepper
  • ½ C extra virgin olive oil
  • 1-2 T Braggs amino
  • ½ C lemon juice
  • ½ C apple cider vinegar
  • 1 garlic clove

Directions

  1. Blend all of the ingredients. Pour marinade over vegetable chunks and let sit for at least 20 min.
  2. Assemble vegetables on skewer. Eat raw, or you can place in dehydrator for a couple of hours to warm.

No Fry Stir Fry

Ingredients

  • Marinated vegetables from above
  • 1 C dehydrated mushrooms
  • 1 head of cauliflower

Directions

  1. Chop cauliflower into chunks and pulse to rice like consistency.
  2. Pour marinated vegetables over cauliflower “rice” and add additional marinade if desired.

Jamaican Jerk Vegetable Stew

Ingredients

  • Marinade and marinated vegetables from above
  • Corn

Directions

  1. Pour marinated vegetables into food processor and pulse into a chunky consistency.
  2. Serve in a soup bowl, adding marinade if desired and topping off with some corn and remaining vegetables.