Thursday, April 4, 2013
Raw Hammish Sammiches
Knowing that my family and I are still in transition, and with the memory of the St. Patrick's Day cravings fresh in my mind, I was determined to do something to prepare for the Easter holiday. Ham was a traditional Easter dish when I was a child. Of course we always made ham sandwiches out of the leftover ham.
To help us keep our diet cleaner this season, I decided to make a sprouted raw whole-grain bread, a raw macadamia nut cheddar, and young Thai coconut in a marinade reminiscent of a sweet, smoky, glistening ham.
We will definitely be making this again.
It might seem complicated, but it's not. To make the cheese, soak the nuts overnight, rinse them and grind them up with some bell pepper juice and probiotics. Let it culture for 48 hours, stir in some nutritional yeast and turmeric, and let it sit another 24-48 hours. Shape it and chill it. I haven't obtained permission to share the recipe but you can get it from the Raw Nut Cheese ebook from the Russell James collection.
The bread is also much easier than it looks. The hardest part is the waiting. Soak the buckwheat overnight, rinse it and sprout it. Grind the sprouted buckwheat in the food processor with a bunch of other ingredients until it is the texture of really thick pancake batter, (or really thin cookie dough.) Spread it on paraflexx sheets and dehydrate. Easy peasy. This particular recipe was in a free ebook offered by Russell James for signing up for his free online newsletter.
Hemp mayonnaise is quick and easy to make. Add fresh parsley and celery for flavor and color. I don't even use a recipe anymore. I just put either some lemon juice or apple cider vinegar in the high speed blender, add some type of sweetener, toss in herbs and seasonings, add a cup or so of hulled hemp seeds, and blend until it's thick enough. Then taste and adjust.
A tip of the hat to Areeya at the Go Raw Cafe. The idea for the coconut marinade came from one of her raw prep classes.
To make the hamish, open some young Thai coconuts, drink the water, remove the flesh and marinate it for 48 hours. The longer you allow it to marinate, the deeper the color. If the ingredients listed below are not raw enough, make whatever necessary substitutions you desire. Dehydrate for up to 3 hours and make a sandwich.
Here's the recipe for the ham-ish marinade. This will season the flesh of 4 - 6 young Thai coconuts:
1/2 cup organic nama shoyu
1/2 cup maple syrup
2 tsp powdered beet root
1 tsp ground clove
1 tsp mace
1 tsp spmoked paprika
1 tsp onion powder
1/2 tsp ground mustard
1/2 tsp majorum
1/2 tsp thyme
Note on the ingredients: The maple syrup is not raw. It's possible to simply blend dates into the marinade for a healthier sweetener. The shoyu is not technically raw but is a common raw food flavoring. It does contain wheat so is not optimal for those on a gluten free diet. It might be possible to use something like unpasteurized chickpea miso instead of tamari or shoyu. The beet powder came from Mountain Rose Herbs, but a similar result can be obtained from beet juice or pureed beets.
This sandwich does not perfectly mimic the taste and mouth feel of a Standard American Diet (SAD) ham and cheese sandwich, but it comes close and it is delicious in its own right. It definitely helped stave off cravings and it's healthier than the SAD alternative. With the mac nut cheese, hemp mayo and coconut "meat," it's rather high in healthy fats and I found a half a sandwich to be plenty for me. It's good for an occasional treat.
Imagine a completely raw Ezekiel-style bread with alfalfa sprouts, tomato and avocado. Mmmmm. Time to go make more bread!