brock picken

Marta shares how to soak and cook dry legumes for maximum nutrient absorption and digestibility.

A Guide for Cooking Times for Dry Legumes:

LEGUME (1 cup) : Adzuki beans | WATER (cups): 3 | TIME (hours): 1 – 1½
LEGUME (1 cup) : Anasazi beans | WATER (cups): 3 | TIME (hours): 1
LEGUME (1 cup) : Black turtle beans | WATER (cups): 3 | TIME (hours): 1½ - 2
LEGUME (1 cup) : Black-eyed peas | WATER (cups): 3 | TIME (hours): 1½
LEGUME (1 cup) : Chickpeas | WATER (cups): 4 | TIME (hours): 2½ - 3
LEGUME (1 cup) : Kidney beans | WATER (cups): 3 | TIME (hours): 1½ - 2

Marta makes a delicious vegan strawberry cheesecake (recipe inspired by Jae Steele - "Ripe From Around Here".

To check out the past episode we did with Jae, click here:

http://bit.ly/PinkLemonade

Recipe for the "Cheese" Cake:

Crust:
- 1 cup Raw Pecans
- 1 cup Walnuts
- ¼ tsp Ground Sea Salt
Blend in a food processor to a "crumb-like" consistency
- Add ¼ cup Dates (pits removed). You may want to soak dates in water for 10-20 minutes to make for easier blending.
Blend until it becomes a sticky mixture.

Brock prepares an easy and delicious raw recipe from Raw Vegan Chef Doug McNish.

Links mentioned:
http://dougmcnish.com
http://worldkitchen.com
http://upayanaturals.com

Directions:
Combine the following ingredients in a bowl and mix well.
- ¾ cup ground flax seeds
- 1 Tbsp Extra Hot Chilli Powder
- 1 tsp paprika
- 1 tsp cumin
Spread the "breading" mixture on a large plate.
Take 2 Avocados and slice each into 8 equal-sized pieces.
Roll each piece in the "breading" mixture and place on a dehydrator sheet.
Dehydrate at 105 F for 5-6 hours and serve with your favourite dip!

Marta and Brock receive a surprise package from the US, filled with generous Christmas gifts from some amazing people!

Brock repeats a favourite holiday drink recipe from last year, but a soy-free version of vegan egg nog this time.

Recipe:

- 3 cups almond milk
- 2 cups raw soaked cashews
Blend until smooth and frothy.

Pour into mixing bowl and whisk in the following ingredients:
- ½ cup rum/brandy
- 2-3 Tbsp Yakon Syrup
- 1/8 tsp ground cloves
- fresh grated nutmeg (to taste)
- ¼ Tbsp cinnamon
- ½ tsp sea salt
Cover and refrigerate for 2-3 hours.

Serving:
Pour into a cup.
Grate more nutmeg on top.
Garnish with a cinnamon stick.