Avo-Mango Pudding

I took a bite before I remembered I wanted a photo - it just looked and smelled soooo good, my spoon  did a swan dive before I could stop it!

In bender, or food processor with S-blade:

1 avocado

1 banana

1/2 mango

dash of cinnamon

When smooth, spoon into your bowl.  Top with:

1 banana, cut into pieces

1/2 mango, cut into pieces

1-2 T. cashews, chopped

Hold onto that spoon, it will be diving right in!

CRACKERS!

So I'm juicing a LOT these days, working on displacing some avoirdupois (for which my knees will be thanking me).  I'm more comfortable with blending, green smoothies specifically, and use ALL the plant.  But when one juices, there is "stuff" left over - fiber, to be exact.  My one lonely chicken can only eat SO MUCH FIBER...so what to do with the rest?

I love making dehydrated crackers and flatbread - so of course, my mind is going "Crackers, silly girl, CRACKERS!!!"

It took some tinkering, but this batch of pulp-based yummies were worth the time and effort.  Which actually wasn't much, truth to tell.  So here are the "Cliff Notes" on Project Pulp:

I had a batch of "green" pulp from the previous day bagged and refrigerated in anticipation of this experiment.  After a nice big glass of carrot-beet-celery, etc juice for breakfast, I also delegated that bag of carrot-based pulp to the kitchen lab in separate from the green pulp.  Labs are for experiments, remember high school chem?? 

The green pulp was much more fiberous - thanks to a full head of celery down the chute.  It went into the food processor for some further breakdown of those long stands - with some water, lemon juice, and lime juice to get the mass moving and working the fiber strands into shorter lengths.

The carrot pulp didn't need the extra help, it went directly into the mixing bowl, along with ground flax, some spices (coriander and a nice new curry mix), and Bragg's Liquid Aminos (my pantry was out of Nama Shoyu - now on the shopping list).

 After mixing and adding water, small amounts several times, tasting and adjusting seasonings, the "batter" was finally deemed ready to spread.  Because I was prepping for a class, I opted for the low oven drying, not my ideal, but OK if you don't yet have a dehydrator or are pressed for time (note to self:  plan better next time, leave time for dehydrating!)

Using parchment (or Silpat if you are lucky enough to have some sheets just lying about doing nothing useful), I spread the cracker batter about 3/8" thick - that is NOT easy. I'm going to invest in an off-set spatula, like the pro cake decoraters use - great for spreading FLAT stuff.  Scored with a sharp knife, then into a 275 preheated oven, middle rack.

After about 90 minutes, the crackers were flipped onto the bare cookie pan and the parchment gently peeled off.  Back in the over for what turned into several hours.  Low is slow, but better, remember?!

The final results had some thick and thin spots, which made crispier and chewier crackers - some were removed from pan when crisp, others left in longer to get the results I wanted.  It took some shepherding, I didn't let myself get distracted by my toys because even 10 minutes in an oven operation can be the difference between tasty or too toasty!!  That doesn't happen with a dehydrator, there is a lot more leeway between done and overdone...just sayin'.

What could be a better nosh than crackers and some schmear? Nut based cheese schmear, that's what!! My fav is Zoe's Sunflower Spring Onion, posted previously (way previously), and a close second is either Cascadian Almond Pate' or the Cashew Sundried Tomato-Basil spread shown here with Zoe's.

Notice the obvious fiber in the crackers, the pieces of partially ground flax and tiny bits of veggie fiber. Need to come up with a good name for them - "Vescuits"??  They resemble a Triscuit, only way better!

Go ahead - drool - it's allowed.

Can't tell you just how good these babies are - and kid tested, approved "yummy"!

Mission accomplished.

Oh - the green pulp.  Same process after the processor blitz - the additions included virgin olive oil, lemon juice, a bit of ACV, and Italian seasoning - with a dollop of chia seeds (more fiber, hehe!)

Pizza Pizza!

Never feel left out of the pizza party with this tasty raw veggie pizza!

A large Portabella mushroom cap makes a chewy-yeasty base for traditional toppings - well, almost traditional...

Some meaty-textured chopped mushrooms take a 10 minute swim in a simple marinade of 3 T. Bragg's Liquid Aminos mixed with 2 T. agave, a squeeze of lemon juice and a couple cloves of garlic, minced.

 While the mushrooms are soaking, prepare the large cap by popping off the stem (chop it up and add to the gang lolling in the marinade) and gently scoop out the dark gills with a spoon. Then chop, dice, mince, and otherwise prepare whichever veggies are calling your name.  You know - the usual pizza volunteers: sweet bell peppers, sliced tomatoes, chopped green onions...

Drizzle some lemon juice all over the inside of the cap.  Spread a tablespoon or two of raw almond butter or tahini in the cap. 

Layer the veggies, then top with the marinaded mushroom bits.  A generous sprinkle of nutritional yeast adds lots of B12 and cheesy flavor.  Lastly, a crown of basil chiffonade.

Slice your creation into wedges, and enjoy the fresh flavors! 

 You will never go back to the heavy bread version.

Hummus a tune, Carrot!

I love hummus!!  It is always fun to come up with variations of this simple, yummy dip/spread.  The basic ingredient is garbanzo beans, usually canned.

For this raw version, I first sprouted the garbanzos (also known as chickpeas) for 3 days, then lightly steamed them just until they were tender, quickly cooling them under cold water.

Then into the processor! Some carrots jumped in, along with a bit of olive oil, lemon juice, several cloves of garlic, cumin, and seasalt - SO SIMPLE:

  Here's CARROT HUMMUS:

 Hummus is a base for a variety of add-ins, such as chopped parsley or cilantro, peppers (hot or sweet), maybe some diced pineapple...live it up!  Here I used the sweet peppers as dippers, with Plain Jane carrot hummus - it really needed no embellishing, letting that carrot flavor shine.

For lunch, I used the rest of the batch of garbanzo beans to make a bean/avocado mash-up, with garlic and cilantro - another simple but simply delish raw spread!  On grainy bread, what a treat!  Just to make it feel special beside that yummy hummus, a topping of fresh alfalfa sprouts and a tiny dab of colored pepper - a super open-face sammie!

A fresh pineapple/spinach green smoothie rounded out my patio lunch - umm umm!

The only thing as fun as growing my veggies, greens, and sprouts, is eating raw foods that make my heart sing!

Simply Raw

So often we experience that the simple things in life are the most rewarding.

 Eating "raw" is the perfect example.

OATS 'n APPLES breakfast on my sunny Arizona patio:

Soak oat groats overnight in warm water.  Stir in a chopped apple, add a tablespoon of walnuts (previously soaked overnight and dried in dehydrator - keep a big jar handy in the fridge!) - a sprinkle of cinnamon just 'cuz.

That's it.  A simple "Garden of Eatin' " breakfast:  chewy sweet oats, crisp juicy apple bites, snappy mellow walnuts...

a simple meal that will keep you going for hours.

Noodlin'...

I don't always have a specific recipe in mind when I start thinking about the next meal. Sometimes I have to noodle on it for a bit, take a look in the frig, in the pantry, run my mind over flavor combination possibilities - and SOMETHING always says, "Choose me, choose ME!"

This evening the first to raise their hands and become the WINNERS, were the cherry tomatoes in the basket on the counter and the last zuchinni in the frig. Plus a surprise ingredient from the pantry...

So here's how the collaboration went: First the zuch went through the spiralizer (LOVE that gadget!). Into a broad "soup bowl" with some chopped scallions. They felt like a swim, so a quick marinade was poured on top for them to swish around .

Marinade: shake in small lidded container 1 T. EVOO (extra virgin olive oil), 1/2 T. agave, juice from 1/2 lemon, 1 tsp. tamari, minced garlic.

Let the gang swim for a bit, maybe 20 minutes or so.  The noodles soften a bit, sorta 'al dente.

Then the 'maters were halved and placed around the pile of noodles.  A quarter of a cucumber was screaming, "I'm going to waste, USE me!".  So I did.  Another layer around the edges.  Starting to see a sort of mandala salad pattern forming...

Oh - those speckles?  NOT pepper - the garlic added enough zip.  Those mauvey-purpley specks are DULSE!  Soooo good sprinkled on all things veg!  And sooooo good for us!

Now the real fun begins!  Every bite becomes an artistic arrangement on the fork...

That pool of marinade in the bottom of the bowl is pure yummy goodness.  When the last noodle was slurped, the last cuc crunched - I tilted the bowl and drank the marinade!  I know, uncouth.  But who's watching!

"HEY!  WE are watching...CLOSELY!"

OK, so I had some friends over over dinner. Make that under for dinner.  Cutest bird placmats, from IKEA! 

The point of all this ~ don't wait for company to prettify your meal!  YOU are important!  Take the few extra moments to garnish, play and ENJOY! 

You'll have better digestion.

Zuchinni Pasta with Basil Shrimp

I'm sure I've mentioned, I endeavor to eat "mostly raw, most of the time". Which gives me leeway from time to time to include some of the sea bounty so available here on the coast. Like succulent sweet fresh shrimp meat.   

With fresh basil from my indoor potted garden ('cuz it isn't warm enough for my babies to make it outdoors yet - silly weather...) and my handy spiralizer, this dish comes together quickly with a zing!

 Ingredients:
one smallish zuchinni - about 7"
one tomato, about 3" diameter
1/2 lemon (smallish, not large)
1 garlic clove (large as you like)
4-5 fresh basil leaves
1/2 c. fresh shrimp meat (not the prawns)

Procedure:
Peel zuchinni.  Cut off ends, then spiralize for "noodles", or cut into thin strips with a veggie peeler. Put "noodles" into wide bowl.

Use the core and end off spiralizer (or about 2" of the zuchinni before making "noodles") plus some of "noodles" - enough to make about 1/3 c. total, and put into blender.
Add tomato, cut into quarters; peeled coarsely chopped garlic; juice from 1/2 smallish lemon; 2-3 basil leaves (keep 2 for garnish) and blitz until smooth.
Taste sauce - I added about 1/16 tsp. stevia to cut the heat from the garlic and acid tang of tomato and lemon.  This is strictly to YOUR taste, adjust as you want!  It's got zing, doesn't need salt.

Proclaiming "yummers!", pour sauce over noodles.  Top with rinsed shrimp, and  basil chiffonade from remaining leaves.  Let set for 5-10 minutes at room temp, to marry the flavors.

While this isn't a bright red tomato-y sauce, it carries the flavors well.  If you want a "creamier" type of sauce, add 1/4 soaked cashews to the blender with the rest of the sauce ingredients, whiz smooth.

To make chiffonade:  Roll several leaves into "cigar" shape.  Thinly slice across with sharp knife.  Use the thin shreds as a garnish, or add to sauces, etc.