Chef Franky G kicked off our Vitality Masters Series at the one year anniversary potluck of my Raw Food Meetup Group here in Tucson, Succulent Raw Tucson. The abundance of top notch raw food brought by this juicy tribe is ALL*ways sure to please.
We had all kinds of yummy entrees: Lori’s Onion Bread topped Bruchetta style with diced tomatoes and basil, Tiffany’s No-Fish Sushi Rolls, and Kathy’s Fresh lettuce wraps stuffed with yummy goodness. Our desserts left us salivating… Retta made Ice Cream, Benedict brought chocolate/coconut silver dollars … ah, and so much more. Stay tuned as Succulent members continue to post their recipes. *We’ll also have more photos up soon from our event photographer, Jim Palka with Digital Visions.
In lieu of the Radiation exposure from the Fukushima Meltdown, Frank Giglio gave us an in depth discussion on sea veggies: which ones are best, where to get them and how to use them. We sampled the demo recipe, Seaweed Veggie Salad, and it is one that works for everyone… even if not a fan of sea vegetables. The bulk is veggies in a creamy dressing with seaweed mixed in. It is simple, as you acquire a taste for kelp and dulse, increase the amount you add.
The salad is so simple that my eight year old son got in on the action. He sliced all the cucumbers on the madolin, shredded all the carrots by hand and had a blast soaking the seaweed and watching it E-X-P-A-N-D. His favorite part was picking out the tiny shells that were still on the dried seaweed – we’re talking sealed freshness from sea to YOU!
They are super hydrating and one of the most alkalizing foods on the planet. This mandolin makes slicing fun, quick and easy — just watch those fingers!
Seaweed Veggie Salad
1/2 pound shredded carrots
1/2 pound thinly sliced cucumbers
about 3 -4 pieces of kelp, reconstituted and chopped thin
handful of dulse, torn into small pieces
handful of raisins
handful of chopped scallions
tablespoon chopped parsley
2 tablespoons sesame seeds
Toss all ingredients in a medium sized salad bowl.
Creamy Raw Vegan Dressing
1/2 cup Brazil nuts, soaked
1/4 cup olive oil
1 tablespooons miso
1/4 teaspoon turmeric
1 tablespoon FRANK’S FINEST CURRY SPICE BLEND
dash of black pepper
2 tablespoons brown sesame seeds
2 tablespoons lemon juice
spring water, as need to blend, start with 2 tablespoons
Blend all ingredients in a HIGH SPEED BLENDER until a mayonnaise-like consistency.
Then stir into salad until it is all evenly coated. In*joy!
During the demo, Franky shared with us a few tips and tricks of the trade — as well as some of his favorite products.
Everyone has been asking for that product list, so here it is:
His favorite miso: South River Miso – he recommends chick pea or adzuki
Rallis (truly raw) Olive Oil and Mushroom Powder are both from Longevity Warehouse.
Grater: That stainless steel/titanium high tech grater he impressed us all with was THE SALAD MASTER.
Spread the love and tell them FRANK SENT YA 🙂
And… of course his amazing spices that we sampled are found on his own website.