Thursday, 9 October 2014

Raw Stir Fry

This recipe is by Lisa Viger of Raw on $10 or Less. This recipe was too spicy for me so next time I would cut down on the cayenne and red chilli flakes.

Raw Stir Fry


6 spears asparagus, chopped
4 oz mushrooms
2 carrots, thinly sliced
2 stalks celery, sliced
6 leaves kale, chopped
1 medium onion, chopped
2 medium zucchini (keep separate for last step)

juice of one orange
1 inch piece ginger, grated
1 clove garlic, pressed
2 tablespoons olive oil
2 tablespoons braggs liquid aminos
2 tablespoons agave
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne
1 tablespoon red pepper flakes


Put the asparagus, mushrooms, carrots, celery, kale, and onion in a lidded tub.
Combine the orange juice, ginger, garlic, olive oil, liquid aminos, agave, cayenne, and red pepper flakes. Whisk to combine, or use a bullet type blender.
Pour half this marinade over the vegetables in the tub and place the lid on. Set aside the other half of the marinade for later. Let sit, stirring or shaking every so often, for about an hour.
Then pour onto lined dehydrator tray and dehydrate for an hour or two, until the vegetables are slightly soft and warm.
Slice the zucchini into noodles and top with the vegetables.
Dress with the remaining marinade.

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