Coaching Cooking

My Mama TOlde me....

More recipes from Tom Armstrong. Raw is fast, tasety and so much fun in the summer.

Marinara Sauce
1 ripe tomato, seeded and chopped (about 1/2 cup)
1/2 cup sun-dried tomatoes, soaked or oil-packed
1/2 red bell pepper, chopped (about 1/2 cup)
2 T extra-virgin olive oil
1 T minced fresh basil, or 1 t dried
1 t dried oregano
1/2 t crushed garlic (1 clove)
1/4 t salt
Dash black pepper (optional)
Dash cayenne
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for 3 days.
Pesto
2 cups basil leaves (stems removed), tightly packed
1/4 cup extra-virgin olive oil
1 t crushed garlic (2 cloves)
1/2 t salt
1/4 cup raw pine nuts
Place the basil, olive oil, garlic and salt in a food processor fitted with the S blade and process until the basil is chopped. Add the pine nuts and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Do not overprocess: you should still see flecks of pine nuts throughout. Stored in a sealed container in the refrigerator, Pesto will keep for 5 days.
Almond Mesquite Mylk
2 1/4 cup dry almonds (will become 3 1/4 cup after 8 hrs soaking). Remember to rinse well after soaking
1 1/2 T mesquite pod meal
1 t salt
1 vanilla bean or non-alcohol vanilla
Soak nuts in filtered water for recommended amount of time.
Drain nuts. Combine all ingredients, fill Vita Mix to top with filtered water. Process all ingredients until smooth. Strain ingredients through a piece of cheesecloth or nylon bag (or stocking), squeeze hard. Use mylk for cereal, dessert or alone. Dehydrate te “pulp” that is left after straining. Spread pulp on a Teflex sheet and dehydrate at 110 F until dry and flaky. Use as flour in bread recipes or for cookies.
Raw Chocolate
1 16 oz package of cacao paste
Agave (to taste)
Vanilla
Coconut oil (optional)
Nuts and/or Goji berries (optional)
Put cacao paste in Pyrex measuring cup and then place cup into pan with water (being careful not to let water overflow into cacao) — place pan on burner and put on low heat. Watch and let cacao melt but be sure not to let it get too hot (under 110 F). use a liquid thermometer or as long as you can put your finger in the liquid and leave for 4 or 5 seconds before it burns, it should be fine. As soon as cacao paste melts, add other ingredients and pour or spoon into molds or pan. Once it sets up, put in air-tight containers and store in refrigerator.