Published 12:00 am Wednesday, December 2, 2009

Raw Cabbage Rolls
Serves 6 to 8
1 large organic green cabbage
1 medium organic cucumber, seeded and julienned
1 medium organic zucchini, julienne
1/2 medium organic green cabbage, shredded
1/4 medium organic red cabbage, shredded
2 medium organic carrots, shredded
2 semi-ripe mangoes, peeled and julienned
1/2 bunch organic cilantro, chopped
1 handful fresh mint, chopped
1 handful fresh basil, chopped
3 cloves garlic, minced
1 tsp. fresh ginger, grated
2 Tbsp. Agave Nectar
2 Tbsp. Nama Shoyu, more if necessary
1 tsp. Celtic sea salt
1/2 cup sun-dried tomato vinaigrette (recipe follows)
Wash and dry the cabbage. Carefully remove 12 leaves or more from the cabbage without tearing them. Place in a big bowl. Drizzle olive oil and pinches of salt and rub each leaf for few seconds to soften. Then let it sit for 20 minutes.
While waiting for the cabbage, start slicing and chopping the rest of ingredients. Combine all in a separate bowl. Taste and adjust seasonings. Marinate vegetable mixture for 10 minutes.
To assemble, place a soft cabbage leaf on a flat surface. Place 1/2 cup of the vegetable mixture (depending on the size of the cabbage leaf) on each leaf and roll it as tight as possible. Serve with sun-dried tomato vinaigrette.
Sun-Dried Tomato Vinaigrette
1/4 C. organic sun-dried tomato
1/4 C. organic olive oil
2 Tbsp. Agave Nectar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh cilantro, chopped
1 Tbsp. fresh mint
2 Tbsp. organic lemon juice
Celtic sea salt and black pepper, to taste
Combine all ingredients in a food processor. Taste and adjust seasonings.
Vietnamese Spring Rolls
Yield: 6-8 servings
Difficulty: Easy
8 ounces Rice Stick (thin rice noodles
1 package Organic spring mix, or any mixture of greens
2 organic Carrots, shredded
1 package Baked tofu, cut into sticks
1/2 bunch Fresh basil, chopped
1/4 bunch Fresh mint, chopped
1/2 organic Bean sprouts, rinsed and dried (optional)
1 package (20) rice wrappers
1 bottle Thai Kitchen Sweet Red Chili Sauce
1/4 pound Organic unsalted peanuts, toasted and chopped
To taste Bragg Liquid Aminos
2 tsp. Spectrum Toasted Sesame Oil
1. Place rice stick in a bowl and cover with warm water. Let it soak until soft, about 15 minutes or more. Drain
2. Heat oil over medium heat and cook rice noodles until translucent, 3 minutes. Add Braggs and sesame oil. Taste and adjust seasonings. Transfer to a bowl and let it cool down. Set aside.
3. In a small bowl mix Sweet Chili Sauce and chopped peanuts. Set aside.
To assemble:
You will need a big bowl with warm water to soak the rice wrappers and a flat surface to roll.
1. Dip a sheet of rice paper in warm water and lay on a flat surface.
2. Place two or three julienne tofu strips on one side of the rice wrapper and then a heaped tablespoon of noodles. Cover with lettuce, carrots bean sprouts and little chopped basil and mint.
3. Begin to roll up the edge to cover the mixture. When about half rolled up, bring in the two triangles at the sides. Roll up once more. This will look like an envelope. Seal it with plain water.
4. Arrange on a platter with lettuce leaves with the tofu showing through on top and the seam underneath. Serve it with Sweet Chili Sauce and peanuts. Gluten-Free Cupcake
Serves 6
2 large organic eggs
1/4 C. organic safflower oil
1 C. organic whole milk, or
1 C. organic vanilla soymilk
1 pound Namaste Muffin Mix
21/2 C. gluten-free frosting, included
1. Preheat oven to 350 degrees. Insert cupcake liners into a medium cupcake or muffin pan.
2. In a large bowl, whisk eggs, oil, and milk. Then add muffin mix slowly. Blend well.
3. Fill the cupcake liners three-quarters full. Bake for 12 to 15 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool cupcakes in the pan before frosting.
4. Fill a pastry bag with frosting and decorate the cupcakes. Use any decorating tips you fancy or top the frosted cupcakes with fresh fruits or dried fruits, and etc. Use your creativity.
Recipe notes
Cupcake is a muffin frosted and decorated. This is very popular right now, except here in Charlotte. I don’t know why, anyway we’re trying hard in our deli to make that’s not only healthy and wholesome but fun, too. We have some for gluten-free folks, too. Here’s the recipe that’s practical and economical.
Instead of buying each ingredient to make the mix, Namaste muffin mix will do the job for cupcakes.
Some variations you can make:
Add 1/2 cup cocoa powder or 1 cup chocolate chips
Add 1 cup chopped nuts
Add 1 cup dried fruits or fresh fruits
Add 1 teaspoon cinnamon or nutmeg or combination
Instead of milk use fruit juice
Gluten-Free Vanilla Frosting
3 C. organic confectionary sugar
1 stick organic unsalted butter, or
1/2 C. soy margarine, at room temperature
2 tsp. vanilla extract
2 Tbsp. organic whole milk, or
2 Tbsp. organic vanilla soymilk
1. Cream together sugar and butter in an electric mixer.
2. Add vanilla and milk, beat until smooth and of spreading consistency. Add a little more milk or sugar as needed.
For Chocolate Frosting
Add 3 Tbsp. cocoa powder with vanilla and milk.
Sesame Kale
Serves 4
2 Tbsp. organic olive oil
2 bunches organic kale, torn into pieces and stems removed
1/2 C. filtered water
2 tsp. organic toasted sesame oil
2 tsp. Bragg Liquid Aminos, to taste
Toasted sesame seeds, for garnish
In a big soup pot or skillet, heat oil over medium heat. Add kale and stir quickly for few seconds, and then add water.
Cover; let steam 2 minutes. Check by stirring kale until wilted.
Add sesame oil and Braggs. Taste and adjust seasonings.
Stir in sesame seeds before serving.
You don’t want to fight with your kale while you are eating it. Please remove the stem.
If the oil is not enough, instead of adding more oil, just add a little water so as not to burn the kale.
For more kick, add a pinch of chili flakes or you can buy sesame oil with added chili.