Tag Archives: Raw foodism

FAIRY CUPS!

YUM! These knocked the sock off my BF! And sooo pretty!

YUM! These knocked the sock off my BF! And sooo pretty!

These were so fun to make and you can change around the filling to anything you like.

There are are some many wonderful things to so with raw purple cabbage, and making them into little bowls or cups is so creative and pretty!

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For the filling I:

Marinated a package of sliced mushrooms (any kind) in

1/4 cup gluten free soy sauce

3 tbsp raw agave

3 tbsp raw oil (flax or hemp)

garlic

Handful of chopped green onions

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Optional: you can put them in the dehydrator at 105 for an hour or so.

Then I quartered some heirloom baby tomatoes, chopped some fresh greens and mint leaves, had some julienned carrots, cut up avocado, and sliced up some baby peppers.

I then mixed in the marinated mushrooms and green onions…

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I lopped off the bottom of a purple cabbage and separated the leaves and placed them on the tray.

I then spooned the veggie mixture into the little cabbage cups and topped them with  a dressing I made out of :

3 tbsp raw almond butter

4 tbsp raw apple cider vinegar

2 tbsp fresh grated ginger

2 cloves of garlic

3 tbsp gluten free soy sauce

2 tbsp raw agave

All in the magic bullet

After pouring a dollop onto each cup of veggies I then topped them with purple radish and baby kale micro-greens and viola flowers.

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When I brought the tray of these to my boyfriend tonight for dinner his jaw dropped.

So incredibly beautiful and easy, as well as delicious !

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GROW YOUR OWN SALAD AND A NICE PACKAGE ORDER FROM NATURAL ZING

Hope this is the beginning  of many plants for my new organic patio salad garden

Hope this is the beginning of many plants for my new organic patio salad garden

I am not even going to pretend to know anything about growing anything but mold in my bathroom, but, corporate foods are becoming more and more tasteless and less and less nutritious , and even sometimes down right dangerous with pesticides and when they are GMO.

As an urban suburbanite (2 miles from the Pentagon and 6 1/2 miles from the White House) I am going to put in an honest effort into being more responsible for growing more of the food I prepare for myself and loved ones.

A couple of nights ago I picked up a cute basil plant when I was at Wegmans  and then today I picked up baby cabbage and beet plants as well as a viola plant at my favorite organic place in the Washington DC area My Organic Market or also called MOM’s.

When at Mom’s I also picked up a couple of bags of organic potting soil, and with the help of my darling BF, we had all the plants replanted in no time.

Now all I have to do is make sure they are watered and get enough sun and hope they will actually grow for me (yikes!)

Another thing from today is I placed an order two nights ago with a local family run raw food business called Natural Zing for raw cacao butter and hemp seeds and whooosh it came on my doorstep two days later (gotta love it!)

Raw Cacao Butter and Raw Hemp Seeds from Natural Zing!

Raw Cacao Butter and Raw Hemp Seeds from Natural Zing!

I am looking forward to making some special raw chocolates for friends and some nommies with the hemp seeds.

That’s all for today …Ta!

(HUGS)

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RAW VEGAN ENCHILADA WITH SPINACH AND MUSHROOM.

Spinach and mushroom enchilada with mix salad greens and fennel salad

Spinach and mushroom enchilada with mix salad greens and fennel salad

I think once or twice a week it is fun to try to make a “like” cooked meal (I think this is called high raw”) using the dehydrator and lots of complicated steps. These kinds of dishes do not taste just cooked foods, but they can help us from craving cooked foods and falling back into bad eating habits.

This dish took me all day which was fine because I had the day open. I would suggest this as a special Saturday or Sunday dinner meal where you have all day to fuss with it and maybe only once in a while because it is very dense and filling. I also made a nice salad to go long with it using the mint dressing I used with the Raw Felafel I made before because it was a nice cooling balance to the spiciness in the enchilada.

In my search for a good raw corn tortilla wrap recipe I found this video very helpful

Now I changed some of the ingredients around, but like most raw food recipes it can be very flexible.

Like the process in the video, I piled my ingredients in the Vitamix blender and took it from there.

Recipe:

Appliances used: Vitamix blender, Food Processor, Magic Bullet, Dehydrator.

Raw Vegan Enchiladas

Tortilla Wraps:

4 cups of either thawed frozen or cut fresh off the cob corn (not canned)

Juice of 3 Limes

1/2 cup Hemp seeds

1/2 cup Pine nuts

1/2 sliced jalapeno pepper

1 tbsp Chili powder

A handful of nutritional yeast (not raw)

1/2 cup ground flax seeds

pinch of salt

Everything in the Vitamix

Everything in the Vitamix

I put everything but the flaxseed and salt into the Vitamix and then let it whirl till quite smooth. When it is nice a smooth I mixed in the flax seeds and added salt to taste.

Now, I am kinda broke these days and am lucky enough to own an Excalibur dehydrator, but I was not able to afford the nice teflon sheets for the trays so I used cooking parchment, which works fine but it does make it a little wrinkly . I used 1 and 1/2 trays for this.

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Place in dehydrator for 3 hours on 115. It is time to take it out when it seems firm enough to flip over and remove the parchment or teflon onto the screen tray and return to dehydrator.

In the meantime the filling. You can do whatever raw thing you want to do with the filling, I decided to make a gooey filling using avocados, but you can use raw nut cheeses or just fresh veggies, sky is the limit!

Here is what I did…

Marinated Veggies

Marinated Veggies

Filling 1: Marinated Spinach and Mushroom

1 bunch Spinach

1 half Onion

1 cup sliced mushrooms of choice

Flaxseed oil and glutenfree soy-sauce (not raw)

Wash spinach well and chop loosely. Chop onion and put in bowl with the chopped spinach and toss a few splashes of flaxseed oil and soy sauce with fingers. You can either place aside or put in dehydrator.

Filling 2: Creamy Avocado

2 Avocados

1 Bell Pepper

1/2 Onion

Handful of Cilantro

Handful of Nutritional Yeast(not raw)

Blend in food processor till creamy (NOTE: I had a bit leftover, so you can cut this recipe down if you are using it or just save the rest for a dip later)

All Creamy

All Creamy

To Assemble:

When the wraps are firm but not to crisp (about 2 or so hours after being flipped) take out of dehydrator and place in front of you. Spread whatever creamy filling you decided to make (mine the avocado) across the long way and then the spinach and mushroom mixture. Then roll up and place seam side down.

You can either slice and eat at this point, I made a sauce out of the leftover  soup I made the other night by putting it in the blender with a handful of cilantro and chili powder, placing everything in a dish, pouring the sauce on top and dehydrating for another hour or 2. You can choose to skip this or make a different kind of raw sauce. And I put the rest of the spinach and mushrooms on top.

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This came out quite good and it is very versatile. I served it with a salad of wild field greens and chopped fennel root with the dressing from the raw vegan felafel I made the other night.

I am one who believes in using leftovers as you can tell and this dish does make a lot, there are a few meals in this. I also hear it freezes okay too.

Until tomorrow! ❤

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DURIAN FRUIT

Yeah it can look kinda scary

Yeah it can look kinda scary

Durian is a very popular fruit in the raw community, especially those who keep a staple diet of mostly fruit. I happen to love it, it tastes like creamy pudding and the smell doesn’t bother me so much. Yes, they have a smell, they have a sort of sulfur rotting egg kind of aroma, which is off putting to a lot of people. Yet, I find the yummy creamy sweet pods of pudding on the inside worth the smell.

They are not easy to find, but good places to look are Asian markets. Where I live H-Mart is a good place to look and they have chains everywhere.

Durians at the H-Mart

Durians at the H-Mart

The Durians available in this country are frozen, so when you buy them you have to wait a day or two to let them defrost usually.

When you are ready to eat them you sort of have to figure out where the columns of pudding pods are, and the more you eat them the more you will know how to navigate your way around them. There are usually 3-4 columns of pudding pods in the durian.

Creamy pudding pods

Creamy pudding pods

You then sort of pull the pods with your fingers and eat them directly. There is a big seed inside, so best to eat around it.

Durian is a perfect fruit if you are doing an all raw all fruit day or are doing an all fruit diet because it is very dense and stays with you for a while and you shouldn’t get hungry for a good bit of time.

It is also a good food to eat right before a workout, a run or a long bike ride for the same reason.

I would recommend everyone give durian a try, even if you are going to split it with a friend.

You might want to slice them up outside though…

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RAW VEGAN SOUP AND SALAD

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Who doesn’t love soup? It is a great way to take a handful of ingredients and create multiple meals out of it by putting them in a pot of water.

Raw soups are not unlike cooked soups in that they are made up of handfuls of this and that thrown into water, but instead of a pot it is the jar of a blender. Any fresh uncooked, not canned or processed produce can be added as in many ways raw soups are savory smoothies or like a salad smoothie.

Sometimes the best ones are just items you find in your crisper.

The soup I created tonight is a nice mixture of all kinds of wonderful flavors and it was so easy it was done in minutes.

Recipe:

Appliances used: Vitamix blender

RAW SOUP

In the jar of a blender add:

Handful of chopped kale or baby kale micro greens

Half a cup of sun-dried tomatoes soaked for at least 2 hours ( I did mine over night)

2 carrots loosely chopped

3 small stalks of celery loosely chopped

2 medium tomatoes quartered

1/2 a jalapeno pepper sliced

1 tbsp unpasteurized miso

I tbsp raw apple cider vinegar (Bragg’s has a good one)

Juice of 1 lemon

3 cloves of garlic

Add purified water to either halfway to three quarters up to the top line of the veggies.

I set my vitamix on smoothie and let it to it’s thing and voila SOUP!

Note: you can add any fresh veggies to this, please don’t feel you have to be dogmatic to this recipe, this is just what I created off the top of my head tonight. Be creative and use the veggies you like best.

With my soup tonight I had salad with a dressing I made myself:

Recipe:

Appliances used: Magic bullet

Miso Ginger Dressing:

1 tbsp miso

1 large pinch of fresh grated ginger

juice of 3 limes

1 tbsp raw agave

2 tbsp flaxseed oil

1 clove of garlic

Blend till nice and creamy

I pour this on a nice salad of mixed greens, sliced small heirloom tomatoes, 2 chopped green onion and a small chopped jicama root.

soup and salad

soup and salad

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RAW CHOCOLATE HEMP MILK

HEMP SEEDS IN THE VITAMIX

HEMP SEEDS IN THE VITAMIX

When hemp milk first came to my local organic market, I went crazy for the chocolate version. I would sit at my computer and drink it right out of the shelf life carton while doing my work (such the bachelorette!)

It was kinda pricey, but then again hemp seeds aren’t cheap either. But, still I wanted to try to make it at home because the store bought is pasteurized  and it is not a raw food with that process and much of the hemp seed nutrition and benefits are lost.

Making nut and seed milks is one of the easiest raw foods to make, it just involves a blender and a mesh nut milk bag that you can find either online or at your organic market.

The ratio is pretty simple, usually 4 cups of water to 1 cup of soaked nuts or seeds, although I did not soak the hemp seeds over night I let them sit in the water in the blender “jar” for a few minutes to soften.

Recipe:

Appliances needed: good blender like a Vitamix or a Blendtec

RAW CHOCOLATE HEMP MILK

1 cup of hemp seeds (mine had the shells on)

4 cups of purified water

1/4 cup of RAW cocoa powder (yes this needs to be raw so you have the full benefits of true chocolate)

1 dropper of liquid stevia (I used liquid chocolate stevia)

1 small squirt of raw agave (for the sweeteners you can use whatever you like sans processed sugar. Soaked dates or real maple syrup is okay too)

1 pinch of good salt

Put all in blender, I set my Vitamix on the smoothie setting and let that cycle through but with a good blender about a minute or so, with a not so powerful blender let it run a but longer.

Pour and squeeze it through a mesh nut milk bag…

This looks so good!

This looks so good!

You can then put in the fridge to get cold or be like me and sip it from the container. This milk is much richer than the store bought and one glass satisfied me just fine. It is also a bit high in fat so I recommend watching the rest of your fats for the day if you have a glass of this. But, one glass does leave you quite full and will keep you full for a while like a meal.

Almost like a delicious meal in a glass

Almost like a delicious meal in a glass

Note: it just have a very slight grittiness to it, most likely from some of the raw cocoa powder that was so small it slipped through the tiny mesh holes of the bag. I don’t mind it, it does not bother me, but it might put off some if they are not aware of this.

Okay, off to my day ❤

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Raw Carrot Felafel

RAW CARROT FELAFEL

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I am about one week in coming off a juice cleanse, I did the 10 Day Get Juicy Cleanse which was a really good way to kick my body onto the right path to health. This juice program recommends to not eat nuts or dehydrator foods for at least five days.

I have been good and it is almost a week so I decided to make this my first dehydrator meal since my cleanse break I chose this one because it is not made with nuts but with sesame seeds and flax seeds and I though that it will make it easier to digest and the base is carrots, who could argue with that?

I found this recipe a while ago from a really great site called Choosing Raw which has both raw vegan and non-raw vegan recipes and here is the original recipe .

I did make a few changes. First, it calls for the left over carrot pulp from when you juice…well, I am a bit burned out on my Champion Juicer right now, it was not the easiest juicer to use for greens and celery during my cleanse. also I wanted to try the recipe with all ingredients in the food processor using chopped carrots to see if it would come out the same way.

Appliances used: Magic Bullet, Food Processor, Dehydrator

Here is the recipe (with my own notes):

Raw Carrot Falafel with Creamy Tahini Sauce (yields 16 falafel and 1 1/2 cups sauce)

For the falafel:

2 cups carrot pulp

(note: I used about 4-5 carrots chopped loosely to go into the food processor)
1 cup sesame seeds, ground in a coffee or spice grinder, a magic bullet, or a food processor
2 tbsp ground flax seed (note: I ground the sesame seeds and flax seeds together in my magic bullet)
1 tsp salt
1 tbsp lemon juice
2 1/2 tbsp olive oil (note: I used flaxseed oil)
1 stalk celery, finely chopped
1/4 cup Italian flat leaf parsley, chopped
1/4 cup cilantro, chopped
1 clove garlic, minced very finely (optional)
1/4 cup onion, minced finely (optional)

(note: I added 1 big round tbsp of cumin)

Mix all ingredients very well by hand, as if you were making meatloaf (ew).

(note: I put everything into the food processor instead and let it run a for a bit while I cleaned up) 

This is not ready, I still let it run for a bit longer.

This is not ready, I still let it run for a bit longer.

Roll into balls about 1 1/2-2 inches thick, flatten gently, and put on a dehydrator try lined with a Paraflex sheet OR onto a baking sheet.

(note: I did not flatten, I left them balls)

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Dehydrate the falafel at 115 degrees for two hours. Remove the Paraflex sheet, flip them over, and dehydrate for another two hours. If using an oven, bake them at 175 degrees with the oven door ajar for an hour and repeat on the other side.

This is halfway done, OMG don't they look AMAZING?

This is halfway done, OMG don’t they look AMAZING?

Tangy Tahini Sauce (makes about 1 1/2 cups)

1/4 cup tahini
1 tbsp lemon juice (note: I used 1/4 of a cup)
2 tbsp water
1 tbsp apple cider vinegar
1 tbsp agave syrup or 1/2 packet stevia (note: next time I might leave this out)
1/2 tsp cumin
1/2 tsp coriander
2 tbsp nama shoyu
1/2 large or 1 very small clove garlic, minced (optional) (note: I put in 2 cloves of garlic and might make it 3 next time *garlic lover*)

(note: I added a nice handful of mint)

Blend all ingredients in a magic bullet, VitaMix, blender, or food processor until smooth and creamy. The sauce should be super tangy and delicious!

Now for my own way of eating them was to take big romaine lettuce leaves to used them as a type of pita pocket and I filled them with mixed salad greens, sliced heirloom baby tomatoes and chopped onion.

NOM!!

NOM!!

Well this is my first recipe post, not too bad, eh?

NOTE: Please do not expect raw foods that are copies of cooked foods to taste just like the cooked food. Raw foods might be less firm and don’t have a fried or baked taste. I find them fresher and nicer, but I don’t want anyone to be disappointed if this doesn’t taste exactly like a fried felafel.

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