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Food & Recipes
Big thanks as always to Abby Cahn Anton of Super Simple Foods for sharing her knowledge and recipes with us. She kicked off part one of our three part Beat-the-Heat series, a series that features recipes that require zero heat, by showing us how to make Raw "Sautéed" Spinach & Mock Vegetarian Baked Beans. Weren't able to attend? You're in luck! We have the recipes for you right here: Raw "Sautéed" Spinach INGREDIENTS
  • 1 lb. fresh organic baby spinach leaves
  • Approximately  ¼ cup cold pressed, unfiltered olive oil
  • 1-2 cloves freshly crushed garlic (opt.)
  • 1½ tsp. SunFire Salt
  • Organic ground black pepper to taste
  • Optional additions: Nutritional Yeast (without synthetic folic acid) Spirulina Dulse Avocado
INSTRUCTIONS
  1. In a large mixing bowl, add garlic, cover with olive oil and sprinkle with salt. Stir with wooden spoon until garlic is well drenched.
  2. Fill bowl halfway with spinach, drizzle with olive oil, sprinkle generously with salt.
  3. Stir as though sautéing, until well mixed and beginning to wilt.
  4. Add more spinach, olive oil and salt and repeat until all the spinach is in the bowl, the ingredients are well dispersed and the leaves are wilted.
  5. Sprinkle with black pepper and stir to distribute evenly.
  6. Let sit for a few minutes and stir again.
  7. Set aside until spinach is well wilted and compact, continuing to stir from time to time to expidite the process. Ready in 30 minutes to 1 hour. Will keep in refrigerator for 1 - 2 days.
  8. Optional serving suggestions: add dulse, minced red peppers, tomatoes, diced avocado, chopped walnuts and/or fresh sprouts as a garnish. If adding dulse, reduce the salt to approx. 1 tsp. Creamy alternative: stir in approx. 1 - 2 tsp. PR Labs (or equivalent brand without synthetic folic acid) Nutritional Yeast and 1 - 2 tsp. Spirulina. Add diced avocado (last) and stir well to coat leaves. If using avocao, it is recommended to consume within a few hours.
  Raw Vegetarian Mock Baked BeansMock Vegetarian Baked Beans INGREDIENTS
  • ½ cup shelled walnut halves or pieces
  • ½ cup raw saurkraut
  • 1 tsp. cold pressed olive oil
  • 1 tbs. truly raw agave 1 tbs. SunFire Fiesta Molé* (Optional: Soak walnuts for 1 - 3 hours. Rinse well and use wet or dehydrate for 6 - 8 hours.)
  • * Fiesta Molé is a merge of classic Tomato/Chocolate based Polynesian and Chiapas Mexican recipes. Hemp and Coconut provide creamy flavors. Mild, tasty peppers and spice lilies provide the exotic flavors. Great for soup stock, salad sprinkles, salad dressings, sauces and savory, vegetable based smoothies. Fiesta Molé Ingredients: Pure Tomato Powder, Mayan Gold Cacao Powder, Hemp Seeds, Maca, Tocotrienols, Golden Flax, SunFire Salt, Spices (Peppers, Lilies, Herbs).
INSTRUCTIONS
  1. Place all ingredients in a bowl and stir well.
  2. Adjust seasonings to taste.
  3. Enjoy!
Yields 1 - 2 servings

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