open source kitchen

Aduki Bean Brownies

Aduki Bean Brownies coming soon…

Cauliflower Mashed up like Potatoes

Cauliflower Mashed Up Like Potatoes

A quick and tasty raw dish. This one has become a staple in the ecoarttech kitchen. Re-mixed from Matt Amsden’s RawVolution cookbook which is a great introduction to preparing raw foods but relies a little too heavily on nuts, sugars, and oils.

Slice up a stalk of cauliflower.
1/4 cup of brazil nuts or walnuts.
2 tablespoons of olive oil.

Throw everything in a high speed blender.
Blend until creamy.

Add Braggs liquid Aminos, fresh pepper, and nutritional yeast until you think it tastes good.
You could add a little soymilk (more creamy) if you’d like but we prefer it without.

Raw Breakfast with Oat Groats and Wheatberries

At the ecoarttech research center we start each day with a raw breakfast. With raw food we experience increased stamina throughout the day — the body spends less time digesting unnecessary excess nutrients and puts more energy into taking care of other functions such as immunity and mental functions.

Breakfast for two:
1. 1 cup of oat groats (soaked overnight) — you can use oat groat yogurt instead.
2. 1/4 cup of almonds
3. two appples
4. throw in a hand full of pumpkin seeds
5. 1/2 cup of ground flax seeds

Mix it all up in a powerful blender like the VitaMix 5200. Top with blue berries, strawberries, or blackberries. It tastes good and will make you smile because eating raw food really does make you feel HIGH!

The Best Raw Broccoli You Will Ever Taste

Raw broccoli, according to many sources including “Foods to Fight Cancer” by Richard Beliveau Ph.D. and Denis Gingras, Ph.D., is one of the best sources of phytochemical compounds that inhibit the growth of cancers. This is good news. The bad news is: raw broccoli usually tastes like… raw broccoli. Which is to say not that exciting. I have always found raw broccoli boring and totally laborious to chew. Not anymore!

The other day I modified a stalk of raw broccoli based on how I used to marinate it before adding it to a stir fry. The only difference is I didn’t cook it and it is tastes amazing. Here is what to do:

One Stalk of broccoli
Two tablespoon of sesame oil
Two tablespoons of raw sesame seeds
Two tablespoons of dulse flakes
Four tablespoons of Braggs Liquid Aminos
Two tablespoons of nori flakes (grind up a nori roll in spice grinder)

1. Cut the broccoli into individual flowers and place into a large salad bowl
2. Add sesame oil and stir the broccoli with a large spoon until all pieces are lightly coated in oil
3. Throw in the sesame seeds, dulse flakes, the ground nori flakes, and Braggs Liquid Aminos and stir until all ingredients stick to the broccoli.

The longer the recipe sits and thinks about itself the more flavorful it will become — 15 – 30 minutes. You can also just eat it right away and it will still taste pretty damn good.

Eat the broccoli and you will feel happy

How to Make Rice Flour

We got into using rice flour after experimenting with and modifying some of the dessert recipes from Paul Pitchford’s book “Healing with Whole Foods.” Rice flour can work in place of wheat flour in most desserts and it tastes really good. Best of all: you can quickly make it yourself if it is late Thursday night and you are in a panic for some baked goods. Brown rice should be a staple cupboard item in every open source kitchen.

Here is how to do it:

Put some uncooked brown rice in a spice grinder or the dry container of a bad-ass blender like the Vita Mix Super 5200. (We are not paid to say that.) Grind it, blend it until it becomes a thin powder.

What dessert recipes involving rice flour work best for you? Have fun experimenting and let us know!

Easy Cornmeal Pizza Crust

Easy Corn Meal Pizza Crust -- Wheat free

After 2 months of raw food, I got a craving for a pizza. We eat cooked food every few days so cooking a pizza was no problem, but the gluten/wheat that usually goes into a crust was. (We found out that we are allergic to gluten recently. We cut out wheat for 2 months and then we tried a wheat-based waffle. The allergic reaction was unmistakable.) Anyway, back to the crust:

I wondered how I could make gluten-free crust and I thought of the delicious cornmeal-based pizzas I used to eat at Cafe Viva in NYC. So I called the Cafe and asked them what is in their crust. They said: “pretty much cornmeal, wheat flour, and salt.”

So, in the spirit of the Open-Source Kitchen, I set to work. I decided to substitute Viva’s flour with brown rice flour. I used my Vita Mix blender to pulverize the rice, and I mixed it with equal parts cornmeal. I threw in a couple tablespoons of olive oil, and then I added water slowly until I could work the dough into a ball, pressed into a pan, baked for 30 minutes @ 350 degrees. Took it out, added sauce, portobello mushrooms, red onions, artichokes, and some soy “mozzarella” cheese. Here’s the result. It was delicious! I can honestly say it was the best crust I have ever had.

My proposed improvements next time: See how the crust is thick in the picture? It was a bit much after 2 1/2 slices. I suggest making it half as thick or else add twice as many toppings for a Super-Hacked Pizza.

The “recipe”:

1 cup brown rice flour (but use any you like, of course)

1 cup cornmeal

1-2 T. olive oil

1/2 t. salt

Water

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