July 08, 2008

Spicy Tomatoey Chili That May or May Not Be Cooked

Ok I won't try to hide it: This is a raw food recipe. But what better time for raw veggies than the heat of the summer? And everyone likes cold, spicy tomatoey things, right? Think salsa. Think bloody marys. And if you'd feel better cooking some of these ingredients, you do it sista.

Chili (adapted slightly from Living on Live Food by Alissa Cohen)
3 cups sprouted whole wheat or whole (hulled, not pearled) barley (Wait, wait, stick with me here. If you are put off by the idea of sprouting anything, I suggest you just go ahead and cook your whole grains, then stick 'em in the fridge to chill before using in this recipe)
1/2 tsp. curry
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cayenne
2 Tbl. chili powder
1 Tbl. italian seasoning
2 Tbl. Braggs Liquid Aminos (or just use some salt)
1 green bell pepper, diced
1 ear of corn, shaved (I used frozen corn, sue me)
1/4 cup olive oil
juice of 1 orange
5 large tomatoes, diced
1 cup dates, pitted and soaked
1 cup sundried tomatoes, soaked

1. In a big bowl combine everything except dates and sundried tomatoes
2. In a food processor, blend dates and sundried tomatoes into a paste
3. Add paste to everything else, stir well. Easy peasey!

Faux Sour Cream and Onion Topping

2 cups macadamia nuts, soaked
1/2-1 cup water
1 tsp. sea salt
1/2 cup onions, leeks or scallions

1. In a food processor, blend macadamia nuts, water and salt until smooth and creamy. Add water a little as a time, just enough to help the nuts blend.
2. I went ahead and cooked my onions because I REALLY don't like smelling onion breath for 2 days after eating them raw. So, your choice.
3. Combine onions with creamy mixture and chill. Use a dollop on top of the chili when serving.


Anonymous said...

Yum! This recipe looks and sounds just scrump-dilly-icious to me. Thanks for the great no-cook recipe Michelle.


Jenn said...

i'm wondering where you found hulled barley? i've only found pearled. and how do you sprout them?

Michelle said...

Hey jenn, it is a little difficult to find hulled barley for sure. I have found it in the bulk aisle at some whole foods and the co-op in cambridge. I've never seen it in a package elsewhere in the supermarket, but who knows? As for sprouting, check out an earlier post http://doesabodygood.blogspot.com/2008/04/with-silver-bells-and-cockle-shells.html

divamentors said...

oooooooo Michelle I am SO stealing this recipe!! Thanks so much!

I've enjoyed browsing through your posts. My readers would as well I am sure. Would you consider adding your blog to the Be Naturally Well community so others can find you?

Many blessings, and keep on 'inspiring'!

HangryPants said...

Thank you for all the raw foods information you left on my blog. This recipe looks good!