Leftovers

A really fun thing about eating raw is that the leftovers are awesome.  Well, not the salads, but anything that has an acid (like lemon), a fragrant herb (like cilantro), and a tough veggie (like cabbage) will benefit from ageing a couple of days.  You'll find yourself excited to not eat something, because you know the mouth-watering results of waiting will be worth it.

I enjoy having a couple of snacks throughout the day, so I either make them at night, or make larger quantities for dinner.  These leftovers have proved more valuable than I could have guessed.  I look at them daily, trying to figure out the best (tastiest) way to use them.

Here are 3 recipes of my favourite leftovers, and how I combine them for the ultimate afternoon snack.

1.  CAULIFLOWER TABOULI
-It was a happy day for me when I found out about cauliflower rice.  It's easier to make than grain rice because it only takes 2 minutes, and it's a great food for gluten intolerant people who are trying to cut calories.  1 cup of raw cauliflower = 25 kcal, while 1 cup of cooked rice = 215 kcal (give or take, depending on the type of rice).  Adding your favourite fresh veggies and spices makes an excellent, healthy, quick meal or salad.

1/2 large cauliflower (or really however much you want to make, cauliflower rice is very versatile)
-Pulse food processor about 30 times to get "fluffy" consistency.  Process until it reaches desired texture.
-Set aside.  Leave in food processor bowl.

Leftover plain rice can be used for sushi rolls or lots of other dishes.

2 medium tomatoes, chopped

1 large handful of parsley, diced

1 large handful of cilantro, diced

2 green onions, thinly sliced

1/2 English cucumber, peeled, seeded and chopped

1.5 lemons, juice of

3 T. grapeseed oil (or oil of choice)

salt and pepper to taste

-Combine all ingredients in a large bowl.

-Add the rice until salad is at desired veggie : rice ratio

2.  "REFRIED BEANS"
-These beans are really a perfect food.  The carb : protein : fat ratio is just where it needs to be with 3 combined power foods.  Bananas, known for their potassium, are also carbohydrate rich and packed with iron, vitamin A, and phosphorus.  The protein source of the bunch is walnuts, though they bring much more than that to the table.  Walnuts are the best nut source for omega-3 fats which are great for increased brain function (they even look like a brain!).  They also contain high levels of vitamin B and vitamin E, along with minerals like manganese, copper, zinc, and other important minerals which play a role in enzyme functions.  Avocados are high in fat, specifically oleic acid, and are one of the best plant sources for folate and vitamin E. Mock beans, mock beans, the magical food, eat everyday so your body feels good!

1 banana
1/2 ripe avocado
2 c.walnuts (soaked for 1-2 hours)
1.5 t. ground cumin
1 t. salt
1/4 c. coconut water (or filtered water)
-Combine all ingredients in food processor until smooth

It takes less than 2 minutes to get this nice, creamy texture.

3.  KIMCHI
-Considered one of the healthiest foods on the planet, kimchi is always a great snack food to have around.  Kimchi is not only high in fiber and low in fat, but also boasts loads of vitamins A, B and C, and aids in digestion through the fermentation process.  This recipe is great because it tastes good eaten right away, and you can leave it on the counter to ferment into a more complex flavour.

1 head of small to medium cabbage
3 T salt
-Rinse cabbage
-Sprinkle salt over cabbage and mix well
-Let sit for at least 10 minutes while preparing dressing

1/3 c. chilli flakes
1/4 c. Bragg's liquid aminos
1 T. honey
1/4 c. minced garlic
sesame oil to taste
-Rinse off cabbage
-Combine all dressing ingredients in a reliable, waterproof tupperware

-Seal tupperware lid and shake until cabbage is thoroughly covered in dressing

-Taste to make sure flavour is to your liking.  You can add more chilli flakes here if you'd like it spicier, but remember, fermentation can increase the heat some, depending on how long you have it (even once it's in the fridge).

-Seal up so no air will escape, and leave on counter at room temperature for 3 days to ferment

-You may need to 'burp' lid daily so pressure doesn't build up too much

-Refrigerate once kimchi has reached desired amount of fermentation

And the ultimate leftover snack is...

The spicy beans and rice taco!

I know, it doesn't sound the best (I'll need to work on that name), but the flavours of these three, day-old side dishes coalesce into a perfect trifecta that dazzles the mind as to how the sweet ambrosia found its way to Earth; while simultaneously lighting up all of your taste buds so they will want to sing with pleasure causing you to break out into song, "Sound of Music" style, mid-sentence.

Okay, that might be a slight exaggeration, but I think you catch my drift.  Here's what I do...

1.  Throw tortilla in toaster oven.
2.  Take tabouli, beans, and kimchi out of fridge, and grab a plate and spoon.
3.  Right after step 2 is finished, take tortilla out of toaster oven (maybe 30 seconds).
4.  Scoop "beans", tabouli, then cabbage into tortilla.
5.  Enjoy!

The corn tortilla isn't raw.  There are recipes for raw corn tortillas, but a dehydrator is needed.  To make my leftovers completely raw, you can use a large lettuce leaf or piece of seaweed.  This is what I had handy today.  You can add extra cilantro or tomato, or add some fat with avocado slices, but I prefer it as is.

I'm sharing my favourite leftover meal with you, now it's time for you to look at those raw leftovers, and envision what will become of them!