Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Raw Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Wednesday 14 January 2015

Raw Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Raw Vegetable Recipes Biography

Source:- Google.com.pk

Ever since your mom force-fed you broccoli, you've realized that raw, unprocessed foods are good for your body—and your waistline. In the 1990s, the raw-food movement hit pop culture, and celebrities such as Demi Moore, Uma Thurman, and Woody Harrelson have been reported fans. Raw foodists eat only uncooked, unprocessed food, including fruits, vegetables, nuts, seeds, and, for certain types of raw foodists, meat and fish. You may not be ready to give up your whole-grain muffins, but adding more raw food to your diet can be tastier than you think. Check out these five flavorful recipes that will add a kick to your fruits and veggies.
I'm better acquainted with my inner rabbit than I was in my youth. But I don't think my increasing propensity to eat vegetables raw is an age thing, and it's not some vain attempt to hold back the years. It's just that, now I'm older, I'm bolder, and a little readier to challenge assumptions that certain veg – most veg – should be cooked.
These days I'm more of the "give me one good reason not to eat this raw" school. There are, in fact, only two available: 1) "It might make you ill"; and 2) "It won't taste very nice." I've put a lot of raw vegetables in my mouth, and still haven't fallen victim to reason 1). As to reason 2), let me think… Potatoes, I guess, though raw sweet potato is rather nice.
By contrast, the list of veg I eat as often raw as cooked is growing all the time. Peas, say, including sugar snaps and mangetout; asparagus (lovely dipped into garlicky mayonnaise); and a surprising range of roots, including beetroot, celeriac and even parsnip. Brassicas, too: young kale among the lettuces in a summer salad; shredded summer cabbage with a simple vinaigrette; thinly sliced cauliflower; kohlrabi… I'm also big on using herbs almost as salad leaves, great handfuls of flat-leaf parsley being my absolute fave. Of course, you can enjoy raw veg year round, but right now there is an abundance of the crunchy, the sweet, the fresh, the juicy and the aromatic.
Raw veg, of course, naturally lend themselves to instant gratification. But it's not always just a case of giving it a quick wipe or rinse and sinking in your teeth. Imagine crunching into an onion or a bulb of fennel as if it were an apple – that wouldn't be fun. Or chewing on a whole, raw mushroom – again, not very appealing. But slice that fennel into thin slivers, toss it with a lovely, mustardy dressing and sprinkle on crumbled goat's cheese – now you're talking. Or finely slice that mushroom, layer it on a platter, anoint with olive oil, salt, pepper, parsley and lemon juice, and you've got a nice little starter or side salad.
The way you cut your raw veg (and fruit) can make a phenomenal difference to how they taste. A whole raw carrot is one thing, carrot batons another, and finely grated carrot something else altogether. The size, shape and thickness of the piece that enters your mouth has a distinct effect on the way you register its flavour, as, of course, do the other ingredients with which you combine it. Often, the thinner the better. Slenderly slivered or finely diced veg delivers maximum taste for minimum mastication. So a decent blade, a sturdy chopping board and a sharp grater are essential. A mandoline is even better, and a food processor comes in very helpful, too.
We don't have to be ascetic about raw, though. Toasted seeds and nuts are fabulous additions to raw assemblies, while ready-made, pre-cooked and even tinned foods are often found alongside raw veg and fruit in my salads, picnics and lunchboxes: breads and cheeses, lentils and beans, cooked and cured meats, all mingle well with the uncooked. It's the combinations of tastes and textures that really work: the creamy with the crisp and the sharp; the nutty with the tender and the crunchy; the salty with the sweet and the bland.
The character of a vegetable is often totally different uncooked, so raw veg are a great way to expand your culinary repertoire. If you don't like it boiled, roasted or fried, that does not mean you won't like it raw: peas, carrots, beetroot, broccoli and spinach, say, are all so very different in their raw state that it's always worth offering them to those who are not usually a fan. Explore the raw and you'll pretty much double your vegetable vocabulary.

Salad of cauliflower with peanuts and coriander (V)

Using finely chopped cauliflower to create a kind of veggie "rice" is a technique you'll find in the realm of raw food-ism. With some punchy seasonings, it's surprisingly delicious. I like this as a side dish alongside home-cooked, well-seasoned sushi rice and some sliced avocado, or maybe a dish of spicy satay. Serves four to six.
1 small to medium cauliflower (around 700g), untrimmed
Lime juice
About 50g roasted, unsalted peanuts, coarsely chopped
1 medium bunch coriander, picked
A few sesame seeds (optional)
For the dressing
⅓ garlic clove
Sea salt and ground black pepper
Pinch of sugar
1 tsp freshly grated root ginger
1½ tbsp rice vinegar
1½ tbsp toasted sesame oil
1 tbsp soy sauce
Trim the leaves and most of the stalk from the cauliflower, and cut the florets into small pieces. Put these in a food processor and process until very finely chopped and a little like fluffy white grains. Transfer to a bowl.
For the dressing, crush the garlic with a pinch each of salt and sugar, and combine with the ginger, vinegar, oil and soy sauce.
Pour the dressing over the cauli, stir and season to taste. Add a squeeze of lime, scatter over the peanuts, coriander and sesame seeds, if using, and serve.

Raw Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics