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Cooking Raw - Program #206

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Episode Description

[Original Airdate: July 21, 2012]

Certified Raw Chef Caroline Carter prepares a basic hummus infused with calamata olives, paired with a sun-dried tomato chick pea soup and a three petite leaf lettuce salad. (6 of 13)


Guest Info

Segment #1
Chickpea / Garbanzo Bean Hummus



Segment #2
Sundried Tomato Chickpea Soup



Segment #3
Three Petite Leaf Lettuce & So Much More In your Salad - Salad



Recipes

Chickpea / Garbanzo Bean Hummus

Ingredients

  • 6 C sprouted chickpea / garbanzo beans
  • 1-2 C Kalamata olives
  • ½-1 C tahini
  • 1 onion
  • 1 C cilantro
  • 3-5 Garlic Cloves – to please your pallet
  • 1t cumin
  • ½ C extra virgin olive oil or grape seed oil
  • 3T Bragg’s Amino
  • pinch of sea salt
  • jalapeño peppers – to please your pallet
  • juice of 2 lemons
  • water (if necessary)

Directions

  1. Place sprouted beans & ½ of lemon juice in food processor & blend – then add remaining items and pulse until all ingredients are thoroughly merged into one big deliciously healthy hummus (you may want to drizzle extra dab of olive oil on top).
  2. For Kalamata Hummus, – use all ingredients and add 1-2 C of Kalamata olives and blend anew.

    For Sundried Tomato Hummus – use all ingredients except for the Kalamata olives & add 1-2 C sundried tomatoes (whatever it takes to please your pallet).

    You can stuff red & green peppers with hummus.

    You can spoon hummus on top of Boston lettuce, savoy cabbage leaves, red cabbage leaves & carrots.

    You can spread hummus on top of flaxseed crackers.


Sundried Tomato Chickpea Soup

Ingredients

  • 3 C sprouted chickpea / garbanzo beans
  • 1-2 C marinated red & green peppers, onions, garlic, cilantro,jalapeño peppers & celery
  • 1-2C sundried tomatoes
  • ½-1 C tahini
  • 1t cumin
  • ½ C extra virgin olive oil or grape seed oil
  • Juice 2 lemons
  • 2 garlic cloves
  • 2 T Bragg’s Amino
  • ½ zucchini
  • 1 C spinach
  • water as needed
  • chipotle pepper to taste

Directions

  1. Place ingredients into blender and blend until smooth: garnish with fresh red & green peppers, onions, garlic, cilantro, jalapeño peppers & celery.

Three Petite Leaf Lettuce & So Much More In your Salad - Salad

Ingredients

  • Red & Green Tango lettuce
  • Oak & Gem Artisan lettuce
  • 1 spiralized carrot
  • 1 cup shredded savoy cabbage
  • 1 cup red cabbage
  • chopped broccoli
  • 2 crushed garlic
  • ½C thinly sliced red onion

An easy salad dressing

  • 1 C apple cider vinegar
  • ½ C extra virgin olive oil
  • 1/3C Bragg’s Amino
  • 1t tumeric
  • 1 date
  • pinch sea salt
  • jalapeño pepper – please your palette

Blend – drizzle over salad & enjoy.