Transform your veggie dishes, while still keeping them raw!

Marinating is the process of allowing a food to soak in a seasoned liquid typically consisting of an acid, oil, salt and flavorings/seasonings.

Marinating softens food and infuses flavor, creating the sensation of a cooked product.

Uses for Marinating:

  • Softening and infusing flavor into vegetables and fruit
  • Creating salads and other raw dishes
  • Tenderizing and infusing flavor into sprouted beans, legumes, and grains

Basic Recipes

Savory: For marinating vegetables, tough green leaves and sprouts, use the Hippocrates House Dressing as a base and choose your own flavorings and fresh herbs to modify it.

Sweet: For marinating fruit for desserts, fruit salad or pie fillings, start with 1 cup coconut water blended with vanilla and dates. Add spices such as cinnamon, clove, ginger, cardamom, mint, allspice, etc. accordingly. For a creamier marinade, add ½ cup soaked macadamia or pine nuts, or ¼ -½ cup nut
or seed butter.

Procedure

In a bowl: Place the food to be marinated in a bowl. Pour the marinade over the food and toss to coat. Press the product down in the bowl, so as to submerge it in the liquid as much as possible. Cover and let stand anywhere from 30 minutes to overnight.

NOTE: Food will marinate faster at room temperature; however, it is not advisable to leave prepared food at room temperature for more than a few hours.

In a bag: This method is best when working with very little marinade. Toss the product to be marinated in a bowl with the marinade. Transfer the contents of the bowl into a
“biodegradable” plastic bag for food storage. Squeeze out as much of the air as possible and seal or tie off the bag. Let stand anywhere from 30 minutes to overnight.

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