home un-cookin. wilted kale with peppercorn cashew cream. raw polenta, my way. crispy garlic marinated shiitake mushrooms. diced roma tomato.
crispy garlic shiitakes were: thinly sliced shiitakes tossed with sea salt, olive oil, fresh lemon juice, & garlic powder, dehydrated for a few hours.
peppercorn cashew cream is: soaked cashews, onion powder, garlic powder, fresh lemon juice, sea salt, & black peppercorns. i added whole black peppercorns to the cashew cream after blending till smooth. this helped me be able to control the coarseness of the peppercorns.
polenta is: fresh or frozen corn, ground freeze-dried corn (Just Corn, made into a flour in the VitaMix), almond flour (i made mine fresh), coconut butter, yellow onion, sea salt, & cayenne ground together in the food processor. with the leftover polenta, i made corn cakes by shaping into rounds & leaving in the dehydrator overnight, flipping once after an hour or two.