sesame – StyleNectar

Food, Health, Nutrition & Wellness, Style

Buttery No-Wheat Thin Crackers w Aged Treenut Cheese & Cranberry Compote

No-Wheat Thins with Aged Treenut Cheese & Cranberry Compote (Raw Vegan)

No Wheat Thins and Artisinal Aged Treenut Cheese

No-Wheat Thins & a jar of Cranberry Relish make a perfect hostess gift!

I know I've got a hit recipe on my hands when I simply can't stop eating it during the photo shoot! Every other snap I found myself rewarded with yet another irressistable assembly of a Buttery No-Wheat Thin Cracker topped with Aged Treenut Cheese & sweet-tart Cranberry Compote… SOOO GOOD! And perfect for holiday entertaining! This little trio is a complete rockstar combo, however, these No-Wheat Thins are delicious enough to eat all by themselves, like chips. They even smell amazing! Seriously, their delicious aroma was why my photo shoot took 3 times longer than normal cause I couldn't resist their tantalizing scent of pure yumminess. I had so much fun popping these little cracker, cheese and cranberry relish bites into my mouth, it's amazing I had any product left to photograph 🙂

Two more easy-peasy raw vegan recipes to impress and convert even the most die-hard of SAD (Standard American Diet) devotees :) Filled with the most amazing fresh, vibrant flavor, brimming with high-vibe life force and everything we need to feel and look as amazing as we are! I'm quite proud of both these concoctions as I've tried SO many raw vegan cracker recipes I just didn't care for at all. If you love buttery, salty crackers with an ever so slii-iiightly sweet background note, then these are for you! The sesame and almonds provide a luxurious richness that takes the flavor right over the top – and of course these babies are gluten/wheat/grain/dairy & sugar free! As for the Cranberry Compote… THE BEST. A perfect slightly jellified, firm textured relish with the most gorgeous flavor you've ever had since these cranberries are radiantly alive! This perfectly sweet compote is sweet as can be with that cranberry tang we love. Topped with a twist of orange zest over aged treenut cheese (recipe coming soon, meantime this Baby "Mozzarella" is absolutely devine) on my No-Wheat Thins… Pure Heaven!

Please enjoy!

This is my submission to Tinned Tomatoes for the Bookmarked Recipes Challenge and Ren Behan's Simple & in Season!

Recipe for Raw Vegan No-Wheat Thins

Ingredients

1/2 cup raw sesame seeds soaked overnight & drained
1/2 cup raw golden flax soaked overnight & drained
1 cup raw almonds soaked overnight & drained
1/4 cup coconut nectar
1 1/2 teaspoons celtic sea salt
fresh cracked pepper to taste

Method

Dump all ingredients into a food processor (the moisture from soaking/rinsing your seeds & nuts should be adequate especially since the flax holds on to quite a bit, however feel free to add a tablespoon or so extra if necessary) and pulse until well incorporated and a dough forms, scraping down the sides of the bowl as needed.
Spread the dough, using a spatula, across two teflex sheets (I spread mine about 1/8" thick, covering about 1 1/2 sheets) of your dehydrator or onto a silpat if you don't yet own a dehydrator. The thinner you spread the dough the faster your crackers will crisp.
Score the dough into cracker sized pieces with a knife. Dehydrate at 135 for the first hour, then turn down to 115 for another 3 hours.
After 3 hours, flip the dough onto a dehydrator screen and dehydrate another 1 or 2 hours until the crackers reach the level of crispness you prefer. Timing will vary depending on climate. Store wrapped in a bit of parchment in an air tight container in the fridge to keep crisp. If using an oven, set the temperature to the lowest possible setting. Please be aware that the crackers will probably not be raw using an oven due to their typically higher heat.

Recipe for Raw Vegan Cranberry Compote (best to make 2 days ahead as it continues to jellify during entire 48 hours reaching a perfect ever-so-slightly jellified relish consistency)

Ingredients

2 cups fresh cranberries
3 Tbsp black chia seed
3 Tbsp coconut water, orange juice, apple juice or filtered water
1 1/2 Tbsp powdered stevia (or sub coconut nectar, raw honey, maple syrup or coconut crystals reducing liquid above if using a liquid sweetener here)
1/8 tsp vanilla powder
1/4 tsp ceylon cinnamon OR a couple of drops of edible grade sweet orange essential oil
orange zest for garnish

Method

Stir together chia, coconut water (or juice depending on what using), vanilla powder and cinnamon (or sweet orange essential oil depending on what using). Allow to sit for 15 minutes to form a gel, stirring every 5 minutes.
Pulse the 2 cups cranberries and your sweetener in a food processor until only slightly broken down.
Dump the chia gel into the food processor slightly processed cranberries and continue to pulse until the mixture is incorporated and retains the texture of relish as pictured above. Be mindful not to overprocess.
Pour the mixture into a decorative jar and allow to set, ideally, for 48 hours. This isn't going to become cranberry jello or jelly- it's a relish style compote. However, the setting will enable the relish to stay firm in a small bundt pan shape for example and it will have a firm lightly jellified texture after 48 hours. Serve garnished with orange zest.

What raw food or vegan dishes have you made and loved lately?! Do you have any questions I might be able to address for you?

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All Love,

Juliane

Thank you for visiting 🙂

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Food, Health, Nutrition & Wellness, Style

Spicy Sesame “Noodles”

Spicy Sesame Noodles…

Decadent. Rich. Creamy.

Tantalizing yumminess that delivers freshness, zip and zing in each and every bite.

Spicy Sesame Noodles… Indulging never tasted & felt this good!

Something this fabulous couldn't possibly be fabulous for you… yet it is! Indulge your tastebuds and your eyes with a gorgeous symphony of color and flavor.

Living Foods make us feel Alive!

I love to make Spicy Sesame Noodles for friends who always want the recipe 🙂 Serve it on white plates in pretty little stacks using a ring mold.

Packed with Antioxidants, Phytonutrients & Enzymes.

Make all your raw pasta dishes taste a whole lot better with perfect texture, by using my favorite tools: a spiralizer (best for squash), a coconut noodler (great for squash, cucumber & coconut) and a julienne peeler (for carrots).

Spicy Sesame Noodles are packed with Iron, Calcium and Protein

Enjoy this Living Foods rainbow of deliciousness & health!

The vegetables we use are limited only by our imaginations!

Carrots julienned using the julienne peeler.

Recipe for Spicy Sesame Noodles (2 large or 4 medium servings)

Ingredients:

Noodles

2 large yellow zucchini (peel for more of a pasta feel- or leave peel on for added nutrition & color) or 2 large baby thai coconuts, or mixture of both
1 small cucumber, peeled
1 carrot
1 red bell pepper
2 scallions or a handful chives
small handful cilantro, coarsley chopped

Sauce

(This is a double recipe of sauce. Feel free to cut in in half. Not having enough sauce for your noodles if your veg are larger than norm would be very sad. Simply store leftover in the fridge for soba noodles 2 days later.

2/3 cup raw sesame butter (or cashew or almond butter)**
4 Tbs low sodium tamari
3 Tbs ume plum vinegar or rice wine vinegar
2 -4 tsp garlic chile paste or my fav chili paste + 1 finely minced clove garlic
1 tsp (or to taste) liquid stevia (or honey)
lime wedges
1 -2 tsp sesame seeds for garnish (optional)

Method:

Spiralize the yellow squash. A coconut noodler is easiest for the cucumber- do not use the skin or seeds. A julienne peeler is best for the carrot. Very thinly julienne cut the red bell pepper by hand.
Add all the noodle ingredients (yellow squash thru cilantro) to a large mixing bowl. Gently combine with clean hands to incorporate.
Combine the sauce ingredients together in a small bowl, whisking with the tines of a fork til smoothly integrated.
Drizzle half (you can always add more later) the sauce over the noodles and toss gently to distribute. Add more to reach desired consistency if needed. Store extra in fridge for up to 2 days for use on more veggie noodles, soba noodles etc.
Serve on white plates, to show off the colors, using a ring mold to make neat stacks.
Spritz each stack with a lime wedge. If desired drizzle extra sauce over stacks & plate. Garnish with sesame seeds or chopped cashews or almonds depending on the butter you used (optional). Serve with chopsticks.

**This recipe does not use peanut butter or peanuts because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, is associated with liver cancer and shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.

Have you ever eaten at a Raw Vegan restaurant? Where did you go?

Do you have a Raw Vegan restaurant in your area? Which one?

Wishing you a fantastic weekend!

All Love,

Juliane

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Food

Homemade Granola

Homemade Granola~recipe adapted from Bob's Red Mill

I wanted to title this post, Vanishing Homemade Granola, because quite honestly, even if you make a double batch like I do, this delicioso meal/breakfast/snack-on-the-go will not last long! But alas, I've already used the dissapearing concept (see Vanishing Blueberry Ginger White Chocolate Cookies)

…but don't say I didn't warn ya!

Incredibly easy to whip up and SO very delicious, you'll wonder why you ever considered buying the pre-made stuff. Plus, it's easily customizeable. Just use the same ratios and sub in your favorite nuts or seeds, use maple syrup if you're out of honey, or perhaps add dried fruits like raisins & chopped apricots at the end… You get the idea. Point is, you'll KNOW what's in your fabulous version: delicious, healthy, satisfying ingredients that will keep you humming along happily for hours.

Homemade granola makes a most welcomed gift presented in mason jars- though I won't blame you if you can't bare to part with any of it:)

Homemade Granola Snack Cup

Homemade Granola (makes 15 servings)

Ingredients:

3/4 cup wheat germ
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup shredded coconut
1/4 cup flaxseed
2 tablespoons poppy seeds
1/4 cup chopped nuts
3/4 cup + 1 tablespoon non-fat, powdered (dry) milk
1/4 cup honey
1/4 cup water
1/4 cup coconut oil
2 cups Bob's Red Mill extra thick gluten-free rolled oats

Method:

1. Combine all dry ingredients together into a large bowl.

2. If necessary, soften honey by heating it gently. Then mix it with the oil, and water until well blended.

3. Stir liquid mixture into dry ingredients and mix well until all the dry ingredients are moistened.

4. Spray a rimmed baking sheet with cooking spray. Add the granola mixture to the cookie sheet and bake at 350° for about 35-45 minutes, stirring every 15 minutes so mixture is evenly toasted.

**If desired, stir in your favorite dried fruit after baking.

Homemade Granola~recipe adapted from Bob's Red Mill Oats

What was your favorite after school snack growing up? Mine was graham crackers & milk. Problem was, Mom expected me only to have 1 or 2 crackers & I was always hungry enough for an entire sleeve!

Food

Miso Glazed Alaskan Sablefish

Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy

Like buttah baby!

If you've yet to try Alaskan Sablefish, also known as Black Cod, then it's your lucky day! Sablefish is an omega-3 boasting treat often referred to as the chocolate of fish. Miso Glazed Alaskan Sablefish incorporates the buttery fish into a Japanese blend of sticky sweet, salty, sour, bitter, umami glory that will have you at first bite.

It's a gorgeous recipe, true to my ever-strengthening food philosophy:

Delicious, simple, nourishment for the body and soul.

I know you'll enjoy this one!

Recipe for Miso Glazed Sablefish (Serves 4)

Ingredients

4, 5-ounce sablefish fillets brought to room temperature (Also known as black cod)
3 to 4 tablespoons white miso
2 1/2 tablespoons raw honey, softened (Pop in micro to soften honey if necessary.)
1 teaspoon toasted sesame oil
1 1/2 tablespoons mirin
1 or 2 green onions sliced on the bias for garnish
2 teaspoons sesame seeds
2-3 teaspoons grapeseed oil

Method

Preheat broiler.
Rinse fillets and pat dry with towel.
Combine miso, honey, sesame oil and mirin until glaze ingredients are fully dissolved and incorporated. Stir in sesame seeds.
Heat an oven safe, heavy duty pan over medium high heat until a droplet of water sizzles when dropped on the pan.
Meanwhile, pat the fish fillets dry with a kitchen towel. Rub the skin side of the fillets with 2 teaspoons grapeseed oil then sprinkle the skin side only with a bit of sea salt.
Place fillets skin-side down in preheated pan. Listen to the SIZZLE!! Spoon the glaze carefully onto the tops of the fillets and allow to cook for about 4 minutes to get the skin crispy.
Last, place the pan with fish under broiler for 3 to 4 more minutes, or until the glaze has caramelized, the top is slightly charred and the fish is flaky yet not overdone.

Please Enjoy!!

Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy… oh my goodness this is making me hungry!

Questions of the day:

What is your favorite seafood?

Have you made any changes to your diet since the New Year began?

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