Raw Pad Thai

Serves 4
Fresh young coconut meat replaces conventional rice noodles in this sweet and spicy Thai dish. Don’t be frightened just cause you’ve never opened a coconut — It’s easier than you think and the directions are listed in step-by-step format below.
SAUCE
1-inch-piece fresh ginger, peeled
4 pitted dates, soaked for 10 minutes if hard
1-2 cloves garlic
1/4 cup [...]

Warming Winter Fruit Salad – Bauman College

Yield: 4-6 servings
6 pitted prunes
4 dried apricots
1/2 cup fresh cranberries
1/2 cup apple juice
1/2 cup flaxseeds
3 mandarin oranges, peeled
2 very ripe persimmons
4 small pineapple guavas (optional)
1/2 cup pomegranate seeds
Pinch each: cinnamon, cardamom, ginger, nutmeg, allspice and orange peel
Soak the prunes and apricots in water to cover for at least 1 hour. Drain and slice the fruits [...]

Sesame Halvah

Yield: 8-12 bars
In the Middle-East, halvah is really just another word for candy. But in the west, we expect halvah to be a dense candy-cake made from ground sesame seeds. In many traditional recipes, halvah is made with honey. This recipe calls for unrefined sugar to replace the honey, since from a nutritional perpective, honey [...]

Aromatic Brown Basmati Rice

Serves 4
This is an East-Indian rice side with sweet spices and a touch of turmeric for color. Plain rice can be served, but the traditional whole spices add special flavor and make a lovely presentation. Cook the rice in stock to for depth of flavor.
1 1/2 cups brown basmati or jasmine rice
3 1/4 cups chicken [...]

Chicken and Yams in Tomato-Coconut Curry

Serves 4
1 tablespoon coconut oil or ghee
1 red onion, thinly sliced
1 tablespoon garlic-ginger paste (see recipe below)
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon garam masala
Pinch cayenne or chili flakes
1 teaspoon salt
1 teaspoon unrefined sugar or honey
1 can diced tomatoes with juice, or 2 diced ripe tomatoes
1 cup coconut milk
4-6 chicken thighs, bone-in [...]

Seaweed Snack Chips

A perfectly healthy alternative for the “salty and crunchy” munchies, these chips actually provide nutrition: kombu (a variety of kelp) is an excellent source for calcium and iodine, fiber and anti-oxidants. Serve with any chip or veggie dip.
Four 6-inch pieces kombu  seaweed (in Asian section of natural food stores)
3 tablespoons coconut oil
Have ready a plate [...]

Seaweed Salt Booster

Makes about 1/3 cup
Use this flavored salt to enhance any dish, and as a “booster food” to get a well-rounded dose of minerals. Use Himalayan or Celtic salt, as these contain up to 85 individual minerals in bio-available form.
1 sheet toasted nori (sushi sheets)
1/4 cup course sea salt
Grind both ingredients in a spice ginder until [...]

Hijiki Caviar

Bauman College
Makes about 2 dozen appetizers
This mock caviar uses seaweed to mimic fish eggs and the flavors of the sea. We served this appetizer at the Taste of Bauman College event and got rave reviews, even from people who have never had seaweed before.
1/2 cup hijiki or arame, or mix of both, lightly packed
2 tablespoons [...]

Corn Arepas

Yield: 14 small pancakes
Corn flour, as well as all gluten-free flours, take much longer to cook than wheat flour. If you have a small griddle or are using a skillet, this can mean a long wait for each batch of cakes. In this recipe, I brown them 6-8 minutes on each side, then transfer them [...]

Recipe: Shrimp Skewers in Thai Peanut Marinade

FROM TURNING TIDES (NS)
Yield: 4 main dish or 24 appetizer servings
Sweet and sour tropical flavors caramelize on the grill to tantalize the taste buds. Bonus: Make a double batch of sauce for dipping. Shellfish, including shrimp, mussels and scallops, are the most environmentally friendly of all farmed fish. Always choose US raised (farmed or wild).
PEANUT [...]

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