Master Cleanse Sake-Tini

Again from Sarma Meilngailis' "Living Raw Food"

Ingredients:

3/4 cup sake

3/4 cup fresh lemon juice

1/3 cup maple syrup (maybe not even this much as it's VERY sweet)

Pinch cayenne pepper

Method:

Blend in a shaker. Pour into martini glasses. Drink. Repeat until the sake bottle is empty.

Lamb with Cardamom and Orange

Recipe: Yogurt-Marinated Leg of Lamb With Cardamom and Orange
Time: 1 1/2 to 3 hours, largely unattended.

(Stolen in its entirety from the New York Times, April 13, 2011)

Ingredients:

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary

1/2 cup whole-milk yogurt

1/4 cup chopped fresh mint, plus more for garnish

2 tablespoons orange zest

2 teaspoons ground cardamom

1 teaspoon salt, or to taste

2 teaspoons freshly ground black pepper.

Method:

1. Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer).

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Yunhee Kim for The New York Times; Food stylist: Anne Disrude. Prop Stylist: Deborah Williams.

Leg of lamb with moroccan spices.

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How to Carve a Lamb in Three Cuts

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2. Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.

3. After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it’s done. Total cooking time will be less than 11/2 hours. Let it rest for a few minutes before carving. Serve garnished with more chopped mint.

Yield: 6 to 8 servings.

Wakame Hemp Power Slaw

From "Ani's Raw Food Kitchen" by Ani Phyo

This is incredibly filling and good for you!

Ingredients

for slaw:

1/2 head kale. ribs removed and leaves torn into little pieces

1/4 head red cabbage, cored and thinly sliced

2 scallions, chopped

1/2 dry wakame

1/2 cup hemp nuts

for dressing:

3/4 cup Brazil nuts

2 cloves garlic

1 tablespoon ginger, grated

1 teaspoon sea salt

1/4 cup olive oil (she says hemp, but I'm not spending $29 for 8 oz!)

Lime juice to taste (1 - 2 tablespoons)

1/4 cup water

Method:

1. Mix torn kale leaves, thinly sliced cabbage, wakame and scallions in a big bowl.

2. Process nuts, garlic, ginger, salt, oil, lime juice and water in a blender until smooth.

3. Toss well with slaw. Top with hemp nuts.

Serves 4 (if they like a LOT of salad)

430 calories per serving

8g protein

11g carbohydrate

22g fat

2g sugar