Raw Food Recipes

Raw Food is a direct alternative for healthy eating for some cancer patients to help make their bodies alkaline based. Cancer cells thrive on acidic based environment and by suppressing them this through healthy sugar free diet. Some opt to be vegans or vegetarians but a number of friends have tried the raw food approach. Though it needs loads of diligence and work, it seems to produce the fastest result.

Here are some recipes that can go from breakfast, snack to lunch. Adjust it based on your preferences.

CAMOTE TOPS- OKRA SALAD 

Camote tops, finely chopped 

Young okra 

Tomato and onion blend 

*Add Soy sauce & olive oil in blended tomato & onion & serve as sauce for camote tops and okra. 

VEGE-MEDLEY SALAD 

Pipino, cut in strips 

Turnips, cut in strips 

Shredded carrots 

Pineapple bit

* Mix all together. 

MUSTARD SALAD 

Mustard, finely chopped 

Boiled tamarind 

Natural soy sauce 

Olive oil 

* pour boiled tamarind juice/extract, natural soy sauce & olive oil in mustard juice 

* best served w/ pipino & turnips 

FERN (PAKO) SALAD 

3 cups chopped fern leaves 

2 pcs med tomato (cubes) 

2 pcs calamansi 

Natural soy sauce 

Flaxseed/ olive oil 

*mix all ingredients

Camote Tops Salad 

3 cups camote tops, finely chopped 

1 cup pineapple bits 

2 pcs tomato cubes 

natural soy sauce 

flaxseed or olive oil 

*mix all ingredients 

RADDISH & TOMATO SALAD 

1 pc med raddish, thinly sliced 

1 pc tomato cubes 

2 stalks celery 

½ white onion, cut in small pieces 

Natural soy sauce 

*mix all ingredients 

COLESLAW 

½ med cabbage, thinly sliced 

1 small grated carrots 

½ bellpepper, cubes 

½ small white onion, cut in small pieces 

Natural soy sauce 

Olive oil/ flaxseed 

*mix all ingredients 

BUKO SALAD 

Shredded buko 

Apple cubes 

Raisin ( soak in water for 10 mins.) 

Banana, sliced 

Pineapple bits 

Raw honey (optional) 

*mix all ingredients 

*serve chilled

BREAKFAST / DINNER ALTERNATIVES 

Blended pineapple 

Blended buko & frozen papaya with flaxseed 

Blended buko & mango w/ flaxseed 

Blended water melon (remove seeds) 

Blended melon (remove seeds) 

Sunny side-up (blended papaya & pineapple juice) 

Blended frozen banana (green) & strawberry 

IN-BETWEEN MEALS OR MERIENDA (SNACKS) JUICES 

Try one of each. Either blended or using a juicer.

> Tomato juice 

> Calabasa- turnips juice 

> Carrot-beet juice 

> Carrot- pipino juice

Crabmeat with Paprika Sauce and Almonds

Sentenced crab. :-) Online cooking Schools. Image by pinkricracdesigns

I just love mixing veggies with seafood. Try this simple fare that has almonds to give you a nutty flavor.

Ingredients:

250gms. crabmeat, cut into 1 inch long

a bunch of onion stalk, sliced thinly

250 gms. bean sprout (toge)

1 paprika, sliced into wedges

1 big onion sliced thinly

handful of almonds

2tbsp oysrer sauce

pepper

Procedure:

1. Fry almonds until little bit golden brown. Set aside.

2. Saute onion. Once golden, add all ingredients.

3. Season with oyster sauce and peppers. Toss in the almonds last.

Easy, simple and done in less than 15minutes. Try it!

Squid Sisig

Squid sisig. Photo by stu_spivack

Its Holy week and if you're craving the ever famous sisig of the Philippine Islands, then try this sisig using squid. You will still be enjoying the same sizzle plus still abstaining from meat.

Ingredients:

1 kilo Squid

Ginger

2 Big Onions

Chilli Peppers (red or green)

Salt and Pepper

2 tbsp corn oil

Calamansi juice (lemon juice)

Procedure:

1. Grill the squids, remove the plastic of the squids after they are grilled.

2. Chop the squids and set aside.

3.Chop Onions, ginger and chillis.

4. In a pan put oil and saute' onions and ginger then add the chopped squids with calamansi juice, salt and pepper. 

5. Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles.

Spinach Omellete

Fried salmon with Spinach Omellete. Photos by SDeluz

Spinach is sold loose, bunched, in prepackaged bags, canned, or frozen. Fresh spinach loses much of its nutritional value with storage of more than a few days. While refrigeration slows this effect to about eight days, spinach will lose most of its folate and carotenoid content, so for longer storage it is frozen, cooked and frozen, or canned. Storage in the freezer can be for up to eight months.

This is an easy to do side dish for fried meals.

Ingredients:

spinach*

2 eggs

whipped cream

salt and pepper

butter

Procedure:

1. Beat the eggs in a bowl. Add a round of whip cream plus salt and pepper.

2. Thoroughly mix in the spinach.

3. Make sure the pan is hot before adding butter. 

4. Spread the egg mixture on the pan. Flip immediately.

5. Serve.

*You can use fresh spinach or frozen. Thaw first the frozen spinach and sqeeze out the excess water before using.

Tip: A good omellete is perfect yellow. It can be folded in half of three folds.

Tuna Spaghetti

Tuna spaghetti with cheese toppings. Photo by SDeluz

Canned tuna is a prominent component in many weight trainers' diets, as it is high in protein and easily prepared.

Tuna is an oily fish, and therefore contains a high amount of Vitamin D. A can of tuna in oil contains about the Adequate Intake (AI) of the USDietary Reference Intake of vitamin D for infants, children, men, and women aged 19–50 - 200 IU.

Canned tuna can also be a good source of omega-3 fatty acids. It sometimes contains over 300 milligrams (0.011 oz) per serving.

I started using canned tuna for making spaghetti when I attempted being a vegetarian. I failed at being vegetarian but still continues to make this recipe for it became a hit amongst friends and family.

Ingredients:

2 cans Tuna

garlic (chopped into bits)

onion 

fish sauce (patis)

1 big carrot (cubed)

1 can tomato sauce

4 slices of cheese

1/4 cup chili sauce

3 tbsp sugar

salt and pepper to taste

hotdog / wurst (cut to slices)** optional

pasta of choice

Procedure:

1. Cook desired pasta according to package directions. Make sure to add a dash of salt and olive oil to the boiling water. Drain and set aside.

2. Sauté garlic on butter and add onion until translucent. 

3. Put in the tuna and fry a little bit before adding a spatter of fish sauce. Cover for 2 minutes.

4. Next put in the carrots and mix thoroughly. Cover for another 3 minutes.

5. Pour in tomato sauce with the chili sauce. Leave to boil.

6. Add the sugar, cheese and hotdogs / wurst (optional). Mix and season with salt and pepper to taste.

Tip: This is has a short cooking time. You only need to cook the tuna and the rest are easily done. Carrots are better eaten crunchy. If you're vegetarian, write off the hotdogs/ wurst. 

Shrimp with Broccoli in Oyster Sauce

Photos by SDeluz

Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein".

To de-shell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes.

Removing the "vein" (a euphemism for the digestive tract) can be referred to as "deveining", though in fact shrimp do not have any real veins; they have an open circulatory system. The "vein" can be removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. The shrimp is then rinsed under cold running water.

Shrimp and prawns are versatile ingredients, and are often used as an accompaniment to fried rice. Common methods of preparation includebaking, boiling, frying, and grilling.

Recipes using shrimp form part of the cuisine of many cultures. Strictly speaking, dishes containing scampi should be made from the Norway lobster, a shrimp-like crustacean more closely related to the lobster than shrimp, but in some places it is quite common for large shrimp to be used instead.

Wet shrimp is commonly used as a flavouring and as a soup base in Asian cuisines while fried shrimp is popular in North America. In Europe, shrimp is very popular, forming a necessary ingredient in Spanish paella de marisco, Italian cacciucco, Portuguese caldeirada and many other seafood dishes. Shrimp curry is very popular in South Asia and Southeast Asia. Shrimp are also found in Latin and Caribbean dishes such as enchiladas and coconut shrimp. Other recipes include jambalaya, okonomiyaki, poon choi and bagoong. Shrimp are also consumed as salad, by frying, with rice, and as shrimp guvec (a dish baked in a clay pot) in the Western and Southern coasts of Turkey.

Ingredients:

1 k deveined shrimp

1 stalk broccoli

1 can mushroom

butter

garlic (chopped to bits)

3 tbsp oyster sauce

pepper

Procedure:

1. Blanch broccoli in hot water for 5 minutes. Drain and set aside.

2. In a separate pan, sauté garlic in butter. Add in broccoli.

3. Put in the shrimps and mix. Cover and simmer for 5 minutes.

4. Pour in the oyster sauce and pepper and mix until well incorporated.

5. Serve with rice.

Tip: Make sure not to overcook the shrimp or it will be rubbery.

Ensaladang Talong

Photos by SDeluz

Similar to atchara this "salad" made of eggplant mixed with vinegar, garlic, salt, pepper, and maybe other ingredients often serves as an accompaniment to other dishes. Other versions are eggplant replaced by cucumbers or raw mangoes. A nice salad (ensalada) partnered with fried dishes.

Ingredients:

3 big eggplants (talong or aubergine)

2 cloves garlic (chopped)

1/2 big onion (chopped small)

1/8 cup soy sauce

1/16 cup vinegar*

3 tbsp sugar

pinch of salt and pepper

Procedure:

1. Bake eggplants at 250 degrees C for 30-35 minutes or until soft. (Time will vary base on type of oven).

2. Once cook, peel and chop into bite size pieces.

3. Add all ingredients and serve with the main dish.

A simple side dish for everyone to enjoy. 

Proud to say that photo was picked for the article in mycitycuisine.

Potato Shrimp Omelette

An omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapor trapped within the rapidly cooked egg. The bubbles are what make the omelette light and fluffy.

Omelettes may be only partially cooked on the top side and not flipped, even prior to folding.

Photos by Sheryll Ann Deluz


     We tried Club Galicia near Obi in Bad Godesberg and stumbled upon this on the menu. It was complete heavy meal for me and again did the recipe at home. 

Ingredients:
100 gms shrimp
1 big potato sliced thinly
3 eggs
salt and pepper
oil

Procedure:

1. First, fry shrimp then set aside in a bowl.

2. Using less oil, fry potato. Flip everything to brown all sides evenly. 

3. Once nicely fried, distribute on pan and pour the beaten eggs on top. 

4. Put salt, pepper and shrimp. 

5. Dont flip not til side is cook. Then carefully flip and cook the other side. Its hard to fold this so normally you will flip it as a whole and thus ending up looking like a pie.

guten apetit!

Tip: A nice teflon pan is the key in making an omelette that doesn't break. So make sure to invest on your frying pans.