Recipes
Raw Sprouted Hummus Recipe
Feb 10th
This is easily my most-requested recipe, and I’m sorry it took me so long to post it. Sprouted garbanzo beans are an excellent source of protein, and their delicious, nutty — almost grassy — flavor helps to make this raw hummus a real crowd pleaser. It’s a lot of fun to make, and the unique texture that comes from using the raw sprouted garbanzo beans is what I think puts it over the top.
Sprouted garbanzo beans can be found at some Whole Foods Market locations, farmers markets, and health food stores. Or, you can always sprout your own garbanzo beans. Read the rest of this entry »
How to Sprout Raw Garbanzo Beans (Chickpeas)
Feb 10th
Sprouting beans, seeds, and grains is an amazing, easy way to unlock their hidden nutritional value. The sprouting process is quite simple, and allows for easier digestion and easier assimilation of countless nutrients. Besides adding a small handful to a bright, summer salad, sprouted garbanzo beans can be used in a variety of dishes, either cooked or raw. Hummus with raw tahini, garbanzo bean burgers, and raw falafel are just a few of my favorites.
To sprout garbanzo beans, also known as chickpeas, select a large glass jar or plastic food container that will allow for the beans to expand to up to three times their original size. Place dried (preferably organic) garbanzo beans in your sprouting vessel, and fill with about three times as much filtered water by volume. Cover the jar with a layer or two of cheesecloth, strapped on tight with a rubber band. Let the garbanzo beans soak at room temperature for 8-12 hours, away from direct sunlight. After their initial soak, drain the water off completely, and replace the jar in its cool, dark resting place. Read the rest of this entry »
KCRW Good Food: Raw Blueberry Pie
Jul 7th
KCRW Good Food's "Pie-A-Day": A Hedonist's Raw Blueberry Pie
Listening to Good Food on KCRW is something I look forward to every Saturday morning. Host Evan Kleiman (who also plays double duty as chef at the delectable Angeli Caffe) has taken to the Good Food blog to bring back her summer “Pie-A-Day” series, and my Raw Blueberry Pie is today’s featured recipe!
The crust is made from a mix of raw cashews, pecans, dates, and lemon zest, while the filling brings together a silky puree of blueberries, bananas, and dates — studded with an extra helping of fresh organic blueberries!
Be sure to check out my Raw Blueberry Pie recipe and if you aren’t already, tune in to Good Food on 89.9 KCRW every Saturday at 11am PST, or visit KCRW.com/goodfood to download the podcasts.
The Sriracha Cookbook — Landing January 2011!
Jun 17th
The Sriracha Cookbook by Randy Clemens
Well, it’s official! My first cookbook is on its way! Although it won’t be available until January 2011, The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch
It has been an amazing journey, and I couldn’t be happier with the project as a whole. I’m so excited to have seen this to fruition, and am so thankful for all my friends and family that have supported me along the way. You rock!
Anyway, in the weeks leading up to The Sriracha Cookbook ‘s release and the months thereafter, I will be putting together plenty of events and hopefully a few cool dinners with my chef buddies at some of my favorite restaurants. Please do keep your eyes locked on TheSrirachaCookbook.com for more details as they unfold.
French Country Boule Recipe
Feb 5th
French Country Boule & Rosemary Potato Focaccia
I’ve been writing and working up a storm this week, and sadly haven’t had time to share pics and recipes of the bread I baked for my buddy Dean’s birthday. He’d been harassing me for bread for years, and I finally caved in. (You’d think a guy with a license plate frame that says “I’d Rather Be Baking Bread” wouldn’t take so damn long to throw a loaf or two in the oven for a friend!)
His questions to me online were:
- Are you coming to my birthday party?
- Are you bringing bread?
Suffice it to say that I needed to get my ass in the kitchen. I decided to bake two different breads, not sure exactly what he wanted and not wanting to ruin the surprise, since I told him that I didn’t have time to make any bread, even though I’d already made the starters a few hours before he’d asked. (I know. Slick, right?) Read the rest of this entry »
