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Sirenita del mar’s recycled recipes (or how to recycle left-overs)

I have to preface these recipes by saying that I truly believe in and practice sustainability by always recycling. I don’t buy packaged food (as much as I can, as I usually buy the veggies in their natural state and the beans, grains, dry fruit and others in bulk), and I compost religiously. I also use absolutely all of the plant, as I juice or blend stems and harder parts, and use the remaining pulp for preparing breads, crackers, pie crusts and patties. If a raw recipe doesn’t come out as I’d like, I follow the principle my guru Joannie from Practicing Raw always reminds us of: “raw food is forgiving,” and I rescue it by either re-hydrating it or re-processing it. Also, I really believe in the benefits of fermented food, so, if something starts to ferment, I just eat it, knowing that those darling enzymes are going to party in my gut (thank you, David, for being such a fan of my “soda beans!”). No waste here! Or rather, I support my body in the elimination of waste as efficiently as possible!

 Kale Salad (4 servings)

 1 bunch of curly kale (green or red or both, you can combine to make it more colorful)

1 tablespoon of organic, cold pressed, virgin olive oil.

½ cup of shitake mushrooms

3 chopped garlic cloves (I loooooveeee garlic!)

1 thinly sliced red onion

A handful of cranberries

2 spoonfuls of Braggs raw apple cider vinegar

Braggs liquid amino acids spray to taste

Cut the kale in very fine strips and place it/them in a bowl. Sprinkle the olive oil and massage thoroughly. Just be with the sensuality of this, as you are connecting with both the plant and the oil, it’s a beautiful experience (of course, wash your hands before doing this, the remaining oil can soothe your dry hands too!). This will help the kale to wilt a little bit. Remember that all raw food can be “cooked” in different ways, not only dehydrating it. We can also massage, marinate, cut, process, blend, place inside the oven with the pilot on, warm it up to room temperature on the stove, sprout it, air it in the sun, etc. Soak the mushrooms in the Nama Shoyu and push them down so that the liquid will be absorbed by the sponge-like constitution of the mushrooms. Thank you, Life! Add the chopped garlic, the sliced onion and the cranberries. Add the vinegar and spray Braggs aminoacids 10 times. Toss with your hands. Allow it to rest for 30 minutes, so that the ingredients “talk to each other,” as a sister used to say. Enjoy!

Dehydrated Onion bread (4 servings)

1 cup of fermented rye (left over from the preparation of Rejuvelac, recipe coming soon!)

1 cup of left over veggie pulp from juicing

1 cup of ground flax seeds

1 cup of ground sunflower seeds

1 very ripe banana

3 sliced large onions

½ cup of Nama Shoyu

½ cup of olive oil

Thinly slice the onions and purée the banana (I add this sweetness to counter the sourness of the fermented rye). Grind the flax and sunflower seeds and put them in a bowl. Add the rest of the ingredients, including onions and banana. Mix well with your hands, massaging the mixture. Allow the mix to settle for 30 minutes. You will need a dehydrator for this. (Or maybe you could put the batter in a crock pot at very low temperature, experiment!) Spread the mix on the Teflex sheets of the dehydrator and dehydrate for 24 hours, then take out the Teflex sheets and flip over the bread and dehydrate for another 12 hours. Yummie!

Dehydrated Veggie Patties (4 servings)

1 cup of sprouted lentils

1 cup of left over veggie pulp from juicing

1 cup of ground flax seeds

2 chopped garlic cloves (or more!)

1 chopped onion

1 cup of chopped parsley

1 chopped red bell pepper

½ cup of olive oil

Braggs liquid amino acids spray to taste

Ground the flax seeds in the food processor or grinder and place in a bowl. Process the sprouted lentils in the food processor and add to the bowl. Add the rest of the ingredients and mix with your hands until it becomes a batter. Make little balls and tap them flat on the Teflex sheets of the dehydrator. Dehydrate for 6 hours and then take out the Teflex sheets and flip over. Dehydrate for another 2 hours. Place between two pieces of the onion bread, and add the following mustard sauce:

Mustard sauce (4 servings)

1 cup processed raw cashews

1 tablespoon of miso paste

Juice of one lemon

Juice of one orange

2 tbsp. Nama Shoyu

1 tablespoon of mustard seeds

½ cup of raw apple cider vinegar

Soak the mustard seeds in the raw apple cider vinegar. Process the raw cashews in the grinder or food processor. Add all the liquids, including the vinegar and mustard seeds to the processed cashews in the food processor. Add the miso paste and process well. Spread the sauce over the onion bread, add the patty, sliced tomatoes, lettuce and avocado slices. YUMMO!

A brief bibliography on healthy eating and detoxing

On Juice Fasting, Cleanses and Detoxifications

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On Weight Loss and Healthy Eating

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On Live Foods

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On Alternative Modalities to Health and Healing

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On Food Justice

Alkon, Alison and Julian Agyeman. Cultivating Food Justice: Race, Class and Sustainability. London: The MIT Press, 2011.

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Lappé, Anna and Bryant Terry. Grub: Ideas for an Urban Organic Kitchen. New York: Jeremy P. Tarcher/ Penguin, 2006.

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Terry, Bryant. The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus. Philadelphia: Da Capo Press, 2012.

http://www.inmotionmagazine.com/
http://revolutionaryautonomouscommunities.blogspot.com/
www.southcentralfarmers.com
http://hpgarden.org/?page_id=1143
http://www.facebook.com/CSUINC
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