Thursday, November 17, 2011

More Raw Recipes! Singapore Noodles & Incan Berry Oatmeal Cookies

Singapore Kelp Noodles

Ingredients:
2 lb. Kelp Noodles

Sauce:
1/2 c. Coconut Aminos
1/4 c. Nama Shoyu
1/2 c. Olive Oil
1/4 t. Red Pepper Cayenne Powder
2 t. Sea Salt
1 t. garlic powder or 3 cloves of fresh garlic
1/4 c. water

Shredded Veggies:
red bell pepper
carrots
mushrooms
broccoli
Napa cabbage
green cabbage
celery

•Blend Sauce.
•Cut noodles up slightly (after soaking 1 hr. in water).
•Stir everything together.

Incan Berry Oatmeal Cookies

1 c. almonds (soaked for 6 hours)
2 oranges (juiced)
1 date
1 c. raisins
3 c. fresh rolled oats
4 T. agave nectar
2 tsp. cinnamon
2 c. incan berries
2 T. lemon juice
2 tsp. lemon zest

•Blend almonds , orange juice, dates, cinnamon , lemon juice, agave nectar & half of the raisins in a food processor.
•Add incan berries & pulse chop until incans are in small pieces.
•Stir in zest, oats & the other half of raisins. Blend well & let stand for 5 minutes.
•Form cookies using spatula & 1/4 cup. Measure onto teflex sheets & dehydrate 6-8 hours.
•Remove from teflex, turnover & dehydrate on other side for 6 hours.

(Makes 24 quarter cup size cookies)

1 comment:

Helen said...

Thank you these recipes are created by our company President, Chef Bliss.

He made the Singapore noodles for lunch here this past week. Great perks of the job. Yummy!