Tuesday, December 14, 2010
Friday, December 3, 2010
Ingredients: medium butternut squash, carrots, apples, fresh herbs, and some seasoning.
Sunday, October 3, 2010
I've had an organic Hermiston melon lounging in the spare refridgerator for a couple of weeks, and finally decided it was time to use it. Savoring that last sweet taste of summer. So I brought it in to continue it's lounge, on the counter for a full day to warm up and release it's goodness. While we typically think of melons as served icy cold, that doesn't always do them justice. So here is a room-temp recipe as an experiment.
Combine in a small bowl and allow to marinate for 10 minutes:
3/4 c. thinly sliced red onion
1 T. fresh lime juice
In large bowl, gently combine:
1 1/2 qts cubed watermelon
3/4 c. feta
2 T. olive oil
1/2 c. sliced black or kalamata olives
1 c. chopped fresh mint
Add the onion/lime, toss gently again. Let set for 10 - 15 minutes to allow flavors to marry. It may also be chilled if you prefer.
This is a surprising flavor combo. When my sister first read the recipe, her comment was, "GAG ME!" She was sure this was a loser.
Here's the deal. The saltiness of the olives and feta are the perfect foil to the sweet melon, and along with the mint, flavor notes are sparked that compels you going back for another bite and another bite - just one more - to evaluate and enjoy.I personally found it delightful, a dish I will make again.
It's worth a search through the produce department for a lingering melon!
(The mound of hummus is a wonderful sprouted garbanzo recipe - I gave it a couple of grinds of mixed peppercorns just for fun. The cucs are from the garden, they are hanging in there, along with lettuce and kale!)
Thursday, September 23, 2010
So what do you do with whole oats and buckwheat groats, raw almonds, some juicy gloriously ripe peaches and real live maple syrup?
First, you sprout the oats and buckwheat. Just put a cup of each in jars (or together in one jar if you aren't planning on using them for anything else but breakfast), cover with at least twice as much water, and let soak overnight. Now they are germinated, ALIVE! In the morning, drain and rinse really really well in a sieve, pour into a wide shallow bowl, set it back somewhere on the counter and let them sprout. Then you rinse and drain them again that evening, put back into the wide bowl and let them keep sprouting overnight. Rinse again in the morning, and they should be ready to eat. They can go for one more sprouting day (rinse and drain morning and evening) if you want a softer chew texture.
THIS is what I call breakfast!
Monday, August 30, 2010
A "mono meal" - one item. Rather monotonous? Not at all. Especially if the bowl is full of fruit. It could be just ONE type of fruit. Today I felt a craving for a mixed bowl of sweet and tart, juicy and crisp - but first I went blackberry picking!
After loading a bowl with jewels, I slipped a banana from it's skin and into the Vita-mix, added a heaping spoon of sin (that's raw cashew butter), a good dash of cinnamon, and blitzed it into a creamy topping. A nudge from somewhere in my head made me reach for the sesame seeds, and in they went. Next time I might grind them first, the creamy was a bit "seedy". But the extra helping of calcium seemed to be what I was needing. I "listen" to my body a lot when deciding what to eat...
After the picture was taken, I poured on about another 1/2 cup of that luscious cream!
Raw life doesn't get much easier - or tastier.
Thursday, August 26, 2010
If you've ever indulged in LaraBars, you will appreciate this "recipe". I use the word lightly, because it's more a matter of ratio.
RECIPE: 1 part "wet", to 3 parts "dry".
It was fun to check out a couple of LaraBars and come up with similar flavors. The Lemon bar and the Apple Pie bar looked like a good place to start.
This was a project for the most recent Raw101 Uncooking class I've been teaching monthly over the summer. The topic for this class was "Sweeties". Dividing the students into three groups with three different bags of ingredients/recipes to choose from has been a fun way to do a sort of Raw Iron Chef! The group that got the red bag made Truffles, and these great energy balls.
Each ball recipe began with 1cup of dates pulsed to a paste. Then the 3 cups of dry ingredients are worked in by hand, to form a nutty glob. Bits are pinched off, rolled into balls, then rolled in sesame seeds if desired. Expect to have really sticky gooey hands, but you get to nibble off the bits and pieces that stick to your hands - yum!
In the small balls we used some Young Living Lemon Essential Oil for the lemon flavor along with some microplaned lemon peel. TASTY!! The nuts used were cashews, macadamias and almonds.
diced dried apples, cinnamon, nutmeg, and a dash of vanilla.
These are great treats, handy for hikers (wrap individually to keep in pockets), great for mid-day pick-me-up, lunch on the go, or whatever excuse you can think of to enjoy a healthy, delish bit of crunch and sweetness!
Tuesday, June 8, 2010
With a side of quacamole and some fruit with lime juice squeezed over it and sprinkled with a bit of chili powder, this was a dinner that satisfied in every way. High in flavor, texture, color...
Sunday, May 30, 2010
There are some very SECRET methods to getting from the box, above....
HERE IT IS: The hand-behind-the-back. SHHHHHHHHH. It's a secret, remember. I'm only sharing with YOU because I KNOW you won't tell. ANYONE. Right?
And now, we come to the meat of the matter. First you pour the coconut water...
into a pitcher. Then get a nice rounded spoon, and start sliding it under the soft meat, between the meat and the hard inner shell. It will come out pretty easily.
Then. THEN. If you've had your coconut refrigerated, you get to sip the most refreshing, icy cold nectar, and indulge in nibbles of creamy, slightly chewy, moist COCONUT!
Thank you, Lilly!! (She also brought three cases of Young Thai coconuts to share, at only $2.50 each. A real deal!)
And don't tell a SOUL where you learned the Secret of the Young Thai Coconut...
Sunday, May 23, 2010
One is Raw-mazing, with Susan Powers. Her concepts are sane, her recipes delicious - ranging from simple to elegant - and I always come away from her site feeling good! What more could a raw foodie ask?
I choose her CHOCOLATE COVERED STRAWBERRY MACAROONS to share at our last Raw Potluck. They were a definate hit, not a crumb left. Easy to make, too!
Dice: fresh strawberries to measure 1 c. - set aside.
Mix in bowl: 1 c. almond flour/meal
1/4 c. raw maple syrup
1/4 c. agave
1/4 c. coconut butter, softened
pinch sea salt
2 c. dried unsweetened coconut, fine shred
Stir in berries. Shape cookies with teaspoon onto fine mesh screen. Dehydrate at 140 degrees 30 minutes then at 116 degrees for 3 - 5 hours. I like chewy macaroons, so I just did about 3 hours. They firm up as they cool, too, so take that into account. While warm from drying, dip in chocolate. Place on waxed paper on try, chill until chocolate sets. Serve on platter sprinkled with more shredded coconut, keeps chocolate from sticking.
Whisk together: 1/2 c. raw cacao powder (or carob, or mixture of both; carob tames the
1/2 c. agave
1/4 c. cacao butter, melted
Make the chocolate just before ready to dip cookies - if it is made ahead, it can stiffen. Warm gently, or add a bit more agave. (Do NOT add water, it sets up chocolate.)
These are worthy of any fancy dinner or afternoon ladies tea!
Wednesday, May 19, 2010
So I try to keep a couple of nut/seed pate' choices made up, always have greens such as romaine and lettuces washed and tucked in with damp paper towels in baggies, cut up colorful sweet red and yellow peppers, some cucumbers and small zuchinni in the veg crisper, sprouts either in the fridge or at some growing stage on the window sill, at least one salad such as a cabbage/carrot slaw made up, maybe a few special treats such as marinated mushrooms or walnut taco "meat" available, and handy grab-'n-go fruits such as bananas and apples in the fruit basket on the counter.
Along with Green Smoothies, I think one of my fav meals are the quick wraps I can make with whatever is available in the fridge. One big romaine leaf filled with some pate' and veggies can make a scrumptious, long lasting lunch. Including some healthy fats from the nuts and avocados (love those little 3" babies; they are ideal, with no left-overs to turn dark!) insures that this meal will be satisfying for many hours. The key is "small or moderate" amounts of the fats. Even good fats can cause problems if over-eaten. Another time the wrap might only be a light layer of sunflower seed pate', piled with sliced, diced and shredded veggies!
Monday, April 19, 2010
Here's a recap - I have to warn you,though, that this visual feast may cause drooling...
Savory Veggie Curry and toppings, Hippocrates Raw Kraut salad, a variety of crackers/flatbreads with nut cheese spread...
"I AM PERFECT Pecan Pie"...
Spring onion sunflower seed cheese stuffed Mushroom Caps Carnival...
Jicama Mash (with avocados and garlic - wipe that drool off your chin, please)...
Atarashi Maki Rolls with Ume Ponzu dipping sauce...
But once that line starts around the table, no time is wasted in picking and choosing palate-pleasers. The intentness and smiles tell the story...