i've got some catching up to do! our wireless router has been giving us troubles, so i haven't been able to use the laptop. another snowstorm came, and john, biggles and i have been in the house for what feels like weeks! of course i'm enjoying it, the homebody that i am! lots of time to play in the kitchen and with my sweetie pies keeps me happy. =)
we made it almost 5 days on our fruits and veggies f(e)ast. after a trip to whole foods, i caved and savored the tastiest handful of cashews ever! though tough at times, the f(e)ast was very refreshing and i'm so glad we went through with it. the experience was an opportunity to reevaluate and reconnect with our food choices. we watched Food, Inc. again, and i thought a lot about elvis and the veal calves on Peaceable Kingdom. i want to remember those animals every time the thought to choose dairy crosses my mind.
we feel really good, and we'd like to continue to eat the foods that make our bodies feel aligned and well. green smoothies will continue to be consumed daily, and i'd like to make sure fruits and veggies make up a large majority of our diet.
i was really itchin' to get in the kitchen, especially since the f(e)ast gave me time to organize my recipes and come up with a meal plan system that i think will work for me.
for dinner on day 5 i made asian-style veggies with ginger sauce over jicama rice. it was DELICIOUS. very light but nourishing.
Asian-Style Veggies
choice of :
mushrooms
bok choi
yellow and red bell pepper
zucchini
broccoli
snow peas
mung bean sprouts
chop veggies and marinate in equal parts olive oil and tamari. to serve slightly warm, dehydrate a few hours at 115°F.
Jicama Rice
1 jicama, peeled and chopped
a handful of cilantro
in a food processor, pulse both ingredients until jicama resembles rice. that's all! =)
Ginger Sauce
by Carmella
1/4 cup sesame or cold pressed olive oil
2 tbs lemon or lime juice
2 tbs tamari
2 tbs grated ginger
1 soft dates
1 garlic clove
3/4-1 tsp red pepper flakes (depending on how spicy you like your food)
blend all ingredients in a high-speed blender.
you can also serve the asian-style veggies and ginger marinade over zucchini pasta or brown rice vermichelli.
kelli's notes:
next time i would add more mushrooms, as i really enjoyed the "meatiness" they added to the dish. i used just one tablespoon each of the lemon juice, tamari, and ginger for the ginger sauce.
Oh My this is a Tuna!
posted at the Raw Freedom Community Forum by ocean
1 Cup Sunflower Seeds (soaked)
1 Cup Raw Walnuts (soaked)
1/8 Cup fresh squeezed Lemon juice
1/2 Tsp. Garlic (minced)
1/2 Tsp. Kelp flakes
2 Tbs. Nama Shoyu (i used tamari)
In FP blend seeds, nuts, lemon juice, garlic, kelp and Nama Shoyu. Transfer to bowl and add:
1 pickle chopped (Bubbies pickle)
1 Tsp. Ume Plum vinegar (i used apple cider vinegar)
1 Tsp. Herbamare seasoning (didn't have)
3 Tbs. Bubbies pickle juice
1 Tbs. fresh Dill Weed (chopped)
1/4 Cup Onion (chopped)
1/4 Cup chopped Celery
1/8 Cup Parsley (chopped)
on what would have been day 7 i made ani phyo's sun burgers and catsup with the sesame sunflower bread. bad move. my system was not ready for the onslaught of nuts and flax, and after eating half of the sun burger, my body naturally did a "flush". though terribly gross and painful at the time, i felt much better after, and learned some very valuable lessons: take it slow, and don't overdue it with the nuts!
Carmella's Guacamole Supreme
2 ripe avocados
1⁄2 cup diced tomatoes
2 Tbsp. lime or lemon juice
1⁄4 cup finely chopped fresh cilantro
1 Tbsp. finely chopped green onion, rinsed
1 clove garlic, minced
1 tsp. cumin
1⁄4 tsp. cayenne (or mince in fresh, hot chilies with seeds removed)
1⁄2 tsp. celtic salt
mash all ingredients in a bowl with fork or potato masher, folding in the tomato last.
kelli's notes:
i use 1/4 tsp. onion powder in place of the green onion and just a pinch of cayenne.
Adapted from Kristen Suzanne's Cheezy Hemp Nacho Sauce
1 1/4 cup cashews, soaked
1/2 cup yellow bell pepper
1/4 cup red bell pepper
1/4 cup water
1 medium carrot
2 garlic cloves
2 tbs nutritional yeast
1 tbs lemon juice
2 tsp lime juice
1 1/2 tsp sea salt
1/4 tsp chipotle powder or cayenne (use less if you prefer it not too spicy)
2 tsp taco seasoning
(makes about 1/3 cup)
3 Tbsp olive oil
1 Tbsp lime juice
1 Tbsp agave
1 tsp red wine vinegar
1/4 C. cilantro
1 garlic clove
pinch cayenne
pinch salt
pinch cumin
blend all ingredients until smooth.
~*~
mrs. bigglesworth writes, "thanks for all the kind words!" in response to her compliments. =)
we made it almost 5 days on our fruits and veggies f(e)ast. after a trip to whole foods, i caved and savored the tastiest handful of cashews ever! though tough at times, the f(e)ast was very refreshing and i'm so glad we went through with it. the experience was an opportunity to reevaluate and reconnect with our food choices. we watched Food, Inc. again, and i thought a lot about elvis and the veal calves on Peaceable Kingdom. i want to remember those animals every time the thought to choose dairy crosses my mind.
we feel really good, and we'd like to continue to eat the foods that make our bodies feel aligned and well. green smoothies will continue to be consumed daily, and i'd like to make sure fruits and veggies make up a large majority of our diet.
i was really itchin' to get in the kitchen, especially since the f(e)ast gave me time to organize my recipes and come up with a meal plan system that i think will work for me.
for dinner on day 5 i made asian-style veggies with ginger sauce over jicama rice. it was DELICIOUS. very light but nourishing.
choice of :
mushrooms
bok choi
yellow and red bell pepper
zucchini
broccoli
snow peas
mung bean sprouts
chop veggies and marinate in equal parts olive oil and tamari. to serve slightly warm, dehydrate a few hours at 115°F.
1 jicama, peeled and chopped
a handful of cilantro
in a food processor, pulse both ingredients until jicama resembles rice. that's all! =)
Ginger Sauce
by Carmella
1/4 cup sesame or cold pressed olive oil
2 tbs lemon or lime juice
2 tbs tamari
2 tbs grated ginger
1 soft dates
1 garlic clove
3/4-1 tsp red pepper flakes (depending on how spicy you like your food)
blend all ingredients in a high-speed blender.
you can also serve the asian-style veggies and ginger marinade over zucchini pasta or brown rice vermichelli.
kelli's notes:
next time i would add more mushrooms, as i really enjoyed the "meatiness" they added to the dish. i used just one tablespoon each of the lemon juice, tamari, and ginger for the ginger sauce.
~*~
that night i whipped up some flax crackers to eat with my "tuna" the next day. (if you haven't noticed, i'm very excited to be "eating" again! =)
posted at the Raw Freedom Community Forum by ocean
1 Cup Sunflower Seeds (soaked)
1 Cup Raw Walnuts (soaked)
1/8 Cup fresh squeezed Lemon juice
1/2 Tsp. Garlic (minced)
1/2 Tsp. Kelp flakes
2 Tbs. Nama Shoyu (i used tamari)
In FP blend seeds, nuts, lemon juice, garlic, kelp and Nama Shoyu. Transfer to bowl and add:
1 pickle chopped (Bubbies pickle)
1 Tsp. Ume Plum vinegar (i used apple cider vinegar)
1 Tsp. Herbamare seasoning (didn't have)
3 Tbs. Bubbies pickle juice
1 Tbs. fresh Dill Weed (chopped)
1/4 Cup Onion (chopped)
1/4 Cup chopped Celery
1/8 Cup Parsley (chopped)
~*~
i had a much needed d-day on what would have been day 6 and dehydrated herb pizza crusts, Raw Food Real World's soft corn tortillas, ani phyo's black sesame sunflower seed bread, nori snacks, and potato chips.
don't think we'll be making this one again.
since i felt well enough to enjoy some dessert later (yippee!) we made gena's amazing banana soft serve with almond butter and heathy's chocolate sauce from her Just Desserts ebook. (yes, there were nuts, but just a little! =) if you haven't tried this "ice cream" yet, you must! all that is needed are frozen bananas and a food processor.
~*~
happy birthday to me!
today is my 29th birthday. it was an awesome day! the weather was chilly, but super sunny with snow all over the ground, giving my backyard the feel of a ski resort. sun poured in through our windows as we enjoyed a citrusy-mexican meal, reminding us of summer. the best of both seasons in one day! oh yes, and john did all the dishes! =)
Raw Tacos
serves 4-6
(adapted from Joz's Fajita's)
2 portobello mushrooms or 6 button mushrooms, sliced
1 red or yellow bell pepper, sliced
1 zucchini, sliced
1 yellow squash, sliced
handful chopped cilantro
handful chopped cilantro
1/4 C. tamari*
1/4 C. olive oil*
1 Tbsp chili powder
pinch of cayenne pepper
in a large bowl, mix all ingredients. you can allow the vegetables to marinate all day, or place in dehydrator at 115°F for a few hours. serve when veggies look "cooked".
*in my opinion it's best to start with about 2 tablespoons each of tamari and olive oil. mix well to coat all veggies, then add more if needed.
*in my opinion it's best to start with about 2 tablespoons each of tamari and olive oil. mix well to coat all veggies, then add more if needed.
we made our taco's in Raw Food Real World's Soft Corn Tortillas, then topped with Nacho Cheeze (Carmella's adaptation of Kristen Suzanne's Cheesy Nacho Sauce) and Holy Guacamole!, my adaptation of Carmella's Guacamole Supreme . so fulfilling and flavorful, and one of our favorite raw meals thus far!
2 ripe avocados
1⁄2 cup diced tomatoes
2 Tbsp. lime or lemon juice
1⁄4 cup finely chopped fresh cilantro
1 Tbsp. finely chopped green onion, rinsed
1 clove garlic, minced
1 tsp. cumin
1⁄4 tsp. cayenne (or mince in fresh, hot chilies with seeds removed)
1⁄2 tsp. celtic salt
mash all ingredients in a bowl with fork or potato masher, folding in the tomato last.
kelli's notes:
i use 1/4 tsp. onion powder in place of the green onion and just a pinch of cayenne.
Adapted from Kristen Suzanne's Cheezy Hemp Nacho Sauce
1 1/4 cup cashews, soaked
1/2 cup yellow bell pepper
1/4 cup red bell pepper
1/4 cup water
1 medium carrot
2 garlic cloves
2 tbs nutritional yeast
1 tbs lemon juice
2 tsp lime juice
1 1/2 tsp sea salt
1/4 tsp chipotle powder or cayenne (use less if you prefer it not too spicy)
2 tsp taco seasoning
Blend all ingredients in high speed blender until smooth.
kelli's notes:
this cheeze sauce is AMAZING!!! i had to halve the ingredients to fit them in my magic bullet, as the recipe yields plenty of sauce!
Sweet Lime Cilantro Dressing
3 Tbsp olive oil
1 Tbsp lime juice
1 Tbsp agave
1 tsp red wine vinegar
1/4 C. cilantro
1 garlic clove
pinch cayenne
pinch salt
pinch cumin
blend all ingredients until smooth.
~*~
that's all for now! enjoy your weekend, and have a lovely valentine's day, mi amours!
xoxo
