7/26/07 SHARE RECIPES: sesame kale, raw walnut & kale pesto, pine nut/macadamia “parmezan” cheez, simple pine nut dehydrator parmezan cheez, raw potato salad, raw blueberry pie

sesame kale, raw walnut & kale pesto, pine nut/macadamia “parmezan” cheez, simple pine nut dehydrator parmezan cheez, raw potato salad, raw blueberry pie

Okay, here’s what is happening:

THE CARROTS will go through the Champion juicer. Easy fix: I like carrot juice, but I do not like carrots.

THE PEACHES will go into the freezer to make “ice cream” with the Champion juicer.

That leaves the blueberries, the kale, and the potatoes. Have I got recipes!

adapted from recipe on http://www.goldenearthworm.com/newsletter.htm

kale, and/or other greens
1-1/2 to 2-1/2 T sesame oil per bunch kale
2-4 T nama shoyu per bunch kale (optional, to taste)
1/4 C sesame seeds bunch kale
1/2 t hot chili oil (optional) to taste, or 1 t chili powder (to taste)
Lemon Juice (optional) to taste

  • Separate greens from tough center stem.
  • Place one to three leaf pieces one on top of the other, then roll up horizontally to create a fat roll. Slice the roll thinly to produce ribbon-like leaf pieces
  • Place greens in a large bowl. Add other ingredients, and massage greens well to mix thoroughly. Continue massaging until greens have been reduced to approximately 1/3 of the original mass (this will take about 3 minutes)
  • Taste and adjust flavors to your liking.

adapted from a recipe in Astoria CSA On the Table newsletter

1/4 C walnuts, soaked for 6 – 8 hrs.
4 t sea salt (or to taste)
1/2 lb kale
2 cloves garlic, minced
½ C extra virgin olive oil

  • Drain and chop soaked walnuts (save soak water for other cooking purpose, if desired).
  • Separate kale leaves from the tough center stem.
  • Place 2-3 kale leaves one on top of the other. Roll up horizontally, to form a cigar shaped roll. Beginning at one end of the roll (right if you are right handed; left if you are left handed) chop finely, to yield thin ribbons or strings of kale. Repeat until all leaves have been cut up.
  • Place kale, garlic, 1 T of olive oil, and salt in a large bowl. Using hands, massage mixture to combine well and release moisture. Continue to massage until the vegetable mass has been reduced by at least half.
  • Place kale mixture in a food processor. Add walnuts and pulse until combined. Add remaining oil in a steady stream while processing.

Serve immediately over zucchini “pasta” or anything else.


serve with nut “parmezan” cheez (recipe below)


Instead of putting the massaged kale in the food processor, combine with chopped walnuts, and add olive oil as necessary (to taste) to moisten mixture. Toss with hands and lightly massage to combine thoroughly.


1/4 C pine nuts
1/4 C macadamia nuts or cashews or
drizzle of olive oil or fresh water
2-3 T nutritional yeast
Pinch dried garlic granules or powder
pinch celtic sea salt

  • Process pine nuts and cashews or macadamia nuts into a fine meal, in a food processor..
  • Drizzle a touch of extra virgin olive oil or water.
  • Pulse until moist and ground.
  • Add nutritional yeast, dried garlic, and sea salt, and pulse until crumbly.


2 C pine nuts soaked for 8 hrs.

  • Rinse and drain pine nuts. Sprout for 8 hours.
  • Rinse the sprouted pine nuts, then dehydrate on a mesh tray at 95 degrees F for 24 to 36 hours, or until thoroughly dry.
  • Grind the dehydrated nuts in a nut mill.

Store the Parmezan in the refrigerator.


adapted from “Dining in the Raw” by Rita Romano.

7 med. potatoes, peeled and shredded
1/2 to 1 red onion, peeled and diced
1 T extra virgin olive oil
juice of 1/2 lime
Braggs Ammino Acids to taste
1/2 bunch fresh cilantro, minced

  • Thoroughly combine all ingredients.
  • Marinate for 30 mins. before serving.

Eat this dish within the same day as preparation, as. the potatoes turn color overnight.

This has a most unusual taste. The marination with Braggs and lime predigests the potato and makes it edible

and now for dessert!!!!


1-1/2 C nuts and/or seeds (walnuts, almonds, sunflower seeds, and/or pecans), soaked for 6 – 8 hrs.
1-1/2 C dried fruit (raisins, dates, etc.)
9-10 oz. blueberries
Sliced bananas (optional)

  • Drain soaked nuts/seeds.
  • Process nuts/seeds with dried fruit in a food processor, Preview »with the S blade, until very fine. Process until the mixture forms a ball of dough.
  • Press the dough into a pie plate.
  • Process berries in the food processor until smooth.
  • Taste. If the berry blend does not seem sweet enough, add a few raisins or dates (but not too many, as the crust is quite sweet on its own. The larger part of the berry mixture must be blueberries, in order for the pie filling to gel well.
  • Pour filling into pie shell. Chill until firm.

OPTIONAL: layer the bottom with sliced bananas.

NOTE:: Do: do not use frozen berries– they will not gel.


One response to “7/26/07 SHARE RECIPES: sesame kale, raw walnut & kale pesto, pine nut/macadamia “parmezan” cheez, simple pine nut dehydrator parmezan cheez, raw potato salad, raw blueberry pie

  1. Pingback: Texas Locavore › Massaging Kale: Adventures in Living Sans A/C

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