Today we made some delicious food. For dinner we had Nori rolls stuffed with Not Tuna Pate and avocados with a side of raw Pad Thai and kelp noodles. Mmmm. We also made raw chocolate truffles today and ate them tonight along with some Strawberry Sorbet. Raw Food is fun and delicious!
Tuesday, January 13, 2009
Monday, January 12, 2009
You've Got Mail!
Everyone loves opening packages. Emily loves raw chocolate and was excited to see it in the box! Today we received a box from Living Nutritionals. http://www.livingnutritionals.com/ We got kelp noodles and cacao butter. We can't wait to make some Pad Thai with our kelp noodles for lunch. Later, we will make some raw chocolate! We are grateful.
Sunday, January 11, 2009
Winter Harvest
This photo, taken yesterday, is of a weekly Winter Harvest Share from the Inland Empire Organic Produce Buying Club. Our photographer forgot to put in our raspberries and strawberries...I bet he ate them before he could get the photo taken. They were so delicious. What a mouth watering sight! Our $22 bought us 2 red bell peppers, carrots, 1 bag of gala apples, 4 kiwis, a mango, a pint of raspberries, a container of Strawberries, 1 green cabbage, 1 cauliflower, 1 head of romaine lettuce, 1 head of green leaf lettuce, 1 escarole, 1 bunch of collard greens and kale. Can you say wow? For only $22! That is less than conventional. AND, if you participate you are also given a goodie basket.If you're ever in the neighborhood check us out at http://www.meetup.com/organicproduce.
If you want to feed your family the best food ever make sure it is ORGANIC!
Saturday, January 10, 2009
Everyone Screams for Ice-Cream!
Young and old we all love our ice-cream! Our niece and Grandpa sampled our Kiwi-Banana Sundae and loved it. What better way to have it than in the raw. You can have this for breakfast, lunch, dinner or dessert. Since this is mainly fruit...it's perfect for anyone.
We buy organic bananas by the case when we get the chance otherwise we purchase them at Costco or Winco when they are on sale for .18 cents a lb. We fill up our cart and when they are good and ripe we peel them, put them in a ziploc bag and store them in our freezer for when our ice-cream attack arises. You can do this with ANY ripe fruit that you won't eat soon. It can be used later for a coulis, ice-cream, a sorbet, fruit roll ups and even raw jelly. (Mmmmm...home made raw unpasturized almond butter and jelly....with nut mylk. Sounds good. But, that's for another blog.)
You can use your juicer with the blank plate on (Champion or Green Star). You can also chop the bananas up and put them in your food processor or Blendtec. When using the latter be careful not to blend too much or you will end up with mush.
Kiwi-Banana Sundae
Ice-cream:
Frozen Bananas (depending on how many people there are to serve)
Sauce:
Handful of fresh strawberries
1 Tbl agave
pinch of Himalayan Crystal Salt
1/4 lemon, juiced
Blend in Blender until smooth.
Toppings:
Peeled and sliced kiwis
Chopped pecans or nut of choice
Sprinkle with cacao nibs
Eat it up, YUM!
Once you have made this it will get your creative juices flowing. So, get creative....you can use ANY frozen fruit to make an ice-cream or sorbet. We have fruit trees and have even had mulberry ice-cream. It is delicious. For the sauce or coulis you can use any berry that you have and it will be delicious...try blackberries for an out of this world experience!
We buy organic bananas by the case when we get the chance otherwise we purchase them at Costco or Winco when they are on sale for .18 cents a lb. We fill up our cart and when they are good and ripe we peel them, put them in a ziploc bag and store them in our freezer for when our ice-cream attack arises. You can do this with ANY ripe fruit that you won't eat soon. It can be used later for a coulis, ice-cream, a sorbet, fruit roll ups and even raw jelly. (Mmmmm...home made raw unpasturized almond butter and jelly....with nut mylk. Sounds good. But, that's for another blog.)
You can use your juicer with the blank plate on (Champion or Green Star). You can also chop the bananas up and put them in your food processor or Blendtec. When using the latter be careful not to blend too much or you will end up with mush.
Kiwi-Banana Sundae
Ice-cream:
Frozen Bananas (depending on how many people there are to serve)
Sauce:
Handful of fresh strawberries
1 Tbl agave
pinch of Himalayan Crystal Salt
1/4 lemon, juiced
Blend in Blender until smooth.
Toppings:
Peeled and sliced kiwis
Chopped pecans or nut of choice
Sprinkle with cacao nibs
Eat it up, YUM!
Once you have made this it will get your creative juices flowing. So, get creative....you can use ANY frozen fruit to make an ice-cream or sorbet. We have fruit trees and have even had mulberry ice-cream. It is delicious. For the sauce or coulis you can use any berry that you have and it will be delicious...try blackberries for an out of this world experience!
Thursday, January 8, 2009
Emily Shows Off An Organic Pear
Emily and her friend Emily love the Inland Empire Produce Buying Club. Emily is a big fan of berries and pears. My little Emily is showing off her pear! If you are in the Inland Empire area of California come and check us out at www.meetup.com/organicproduce . See the post below to see what Emily made with that pear!
If you do not have a local organic farmers market or belong to an organic buying club or co-op you should consider doing your own! It is well worth the effort.
Little Helper
Today my little helper and I made a delicious Fruit Cobbler for the whole family. It has walnuts for the crust and topping. Inside is pears, persimmons, pomegranates and a lot of love. Do you like her flower design?
My husbands parents, sister and niece (12) and I are on a Daniel Fast this month. I thought they could use a little boost in knowing that you can eat a raw vegan dessert and stay in the guidelines of a Daniel Fast.
This recipe was taken from Matthew Rogers and Tiraziana Alipo Tamborra book Sweet Gratitude. We're grateful!
Tuesday, January 6, 2009
Raw Kids In The Kitchen - Part I
Emily and Elisha love to be in the kitchen making raw food. They are big helpers and lickers! For those of you who get raw food from us....don't worry...yours is NOT licked. Here is our very own recipe:
Orange Hazelnut Breakfast Bar
3 oranges
2 cups buckwheat groats, soaked and dehydrated
2 cups hazelnuts
2 teaspoons cinnamon
1 teaspoon Himalayan Crystal Salt
1 tsp Frontiers Orange Flavoring, no alcohol
1/2 cup Agave
Process nuts until fine and place into large bowl. Then process 1 1/2 cups buckwheat groats until powder. Place those in the bowl and mix. Then add rest of buckwheat groats to bowl, cinnamon, salt and mix.
Take the rind of all four oranges and distribute evenly in mixture. Peel oranges and juice them into bowl. Cut up oranges that have been juiced and put those into the bowl. Add orange flavoring and agave then mix thoroughly.
Spread on teflex sheets and dehydrate up to 24 hours at 110 or until crisp.
Orange Hazelnut Breakfast Bar
3 oranges
2 cups buckwheat groats, soaked and dehydrated
2 cups hazelnuts
2 teaspoons cinnamon
1 teaspoon Himalayan Crystal Salt
1 tsp Frontiers Orange Flavoring, no alcohol
1/2 cup Agave
Process nuts until fine and place into large bowl. Then process 1 1/2 cups buckwheat groats until powder. Place those in the bowl and mix. Then add rest of buckwheat groats to bowl, cinnamon, salt and mix.
Take the rind of all four oranges and distribute evenly in mixture. Peel oranges and juice them into bowl. Cut up oranges that have been juiced and put those into the bowl. Add orange flavoring and agave then mix thoroughly.
Spread on teflex sheets and dehydrate up to 24 hours at 110 or until crisp.
Sunday, January 4, 2009
Official Daniel Fast Starts Tonight
Good morning everyone. Today is Sunday and I am having a bit of Rooibus (decaf) herbal tea, some berries and a raw bar that I made. (For now, the recipe is a secret!)
Tonight at sundown kicks off the corporate Daniel Fast with many people across the globe and right here in Southern California with Jentezen Franklin's church http://www.freechapeloc.org/ I have done a pre-kick off but will officially be on my Daniel Fast at sundown. I had plans to just juice and make smoothies but with all the organic produce that I have been so blessed to get this week I am inspired to make my family some raw gourmet dishes and sticking to the Daniel Guidelines www.jentezenfranklin.org/fasting/danielfast.php . My main focus this month is unto God. I am seeking Him for what He has for my life for 2009. I will be as raw as possible during this time and will be drinking fresh organic juices every day. I may also be fasting many days with only water.
If you have questions on the Daniel Fast you can check out Pastor Jentezen Franklin's sites above.
Saturday, January 3, 2009
Blonde Babe Blast Off Smoothie
Who says they can't get their kids to eat spinach? There are so many ways to get greens into your little ones....or you for that fact. A smoothie is a great way for anyone to get a delicious and nutritious meal...or a treat.
There is an abundance of vitamins in spinach and it is rich in nutrients like iron and fiber and has numerous health benefits. There are high levels of manganese, potasium and calcium, copper, phosperous, zinc and vitamins A, C, E and B6 just for starters. Flavoniods is a compound in spinach, which has anti oxidant and anti cancer properties. Spinach helps in lowering blood pressure due the presence of magnesium. Vitamin K, which is important for maintaining bone health, is also available in spinach. Moreover, spinach protects against heart disease. Vitamin C in spinach provides anti-inflammatory benefits. Spinach can give smarter brain and better eyesight due to its richness in vitamins.
My little blonde babe is 2 1/2. She loves green smoothies. Here is the recipe to one of her favorite green smoothies:
Blonde Babe Blast Off Smoothie
1 bunch organic spinach
2 organic bananas
1 pint frozen organic blueberries
4 oz filtered water
Blend in Blendtec until smooth. Pour into glasses and enjoy.
There is an abundance of vitamins in spinach and it is rich in nutrients like iron and fiber and has numerous health benefits. There are high levels of manganese, potasium and calcium, copper, phosperous, zinc and vitamins A, C, E and B6 just for starters. Flavoniods is a compound in spinach, which has anti oxidant and anti cancer properties. Spinach helps in lowering blood pressure due the presence of magnesium. Vitamin K, which is important for maintaining bone health, is also available in spinach. Moreover, spinach protects against heart disease. Vitamin C in spinach provides anti-inflammatory benefits. Spinach can give smarter brain and better eyesight due to its richness in vitamins.
My little blonde babe is 2 1/2. She loves green smoothies. Here is the recipe to one of her favorite green smoothies:
Blonde Babe Blast Off Smoothie
1 bunch organic spinach
2 organic bananas
1 pint frozen organic blueberries
4 oz filtered water
Blend in Blendtec until smooth. Pour into glasses and enjoy.
Friday, January 2, 2009
Blast Off With Rawket Food
My family went on a hike today. It has been beautiful the past few days in Southern California and everything is green from the previous rain. It was nice to breathe in some fresh air for once and talk about some of our goals for the New Year. Our family went high raw in 2008. This is a great accomplishment for us. We have literally changed our health to the better and feel better to boot. I eat a high raw vegetarian diet. My biggest weakness is cheese...and the only thing holding me back from becoming a vegan. So, I have made a decision to stop eating cheese. Yes...there will be a funeral! Boo Hoo! Seriously....good riddance!
I have just recently read that cheese is one of the worst foods for you as it is one of the most putrefied foods. Raw or not, it is made by the process of rotting the casein in milk with bacteria. The result is a putrefied, fermented, highly addictive, highly acidic product. If it isn't raw it is pasteurized, a fancy word for cooked. Because dairy products are pasteurized, they cause acidity and excess mucus in the body that lead to allergies, colds, and eventually more serious illnesses.
I know it was bad for me, but after reading that I made the decision...I am done.
I have just recently read that cheese is one of the worst foods for you as it is one of the most putrefied foods. Raw or not, it is made by the process of rotting the casein in milk with bacteria. The result is a putrefied, fermented, highly addictive, highly acidic product. If it isn't raw it is pasteurized, a fancy word for cooked. Because dairy products are pasteurized, they cause acidity and excess mucus in the body that lead to allergies, colds, and eventually more serious illnesses.
I know it was bad for me, but after reading that I made the decision...I am done.
Happy New Year
I am amazed at how fast time flys. It is 2009. Happy New Year to everyone. I am hopeful about this year that it will be the best year ever!
We spent the first day of the year with our dear friends Kristin, Wim and Emily. Kristin made a fabulous dinner for everyone. You have to try the mango wraps and thai salad from Matthew Kenney's book Everyday Raw. It is amazing. Kristin....you did a fabulous job. We loved it. We were Rawkin' the Night Away!
For dessert I made a Raspberry Cheesecake. Here is the recipe:
Raspberry Cheesecake
Crust:
2 cups pecans
1/4 cup almonds
pinch sea salt
4 tbl agave
2 tbl cacao nibs
1 tsp vanilla
Filling:
2 cups cashews, soaked
1 1/2 cups raspberries
2 lemons, juiced
2 tbls alcohol-free vanilla extract
1/2 cup coconut oil
dash of sea salt
Sauce:
2 cups raspberries
4 tbls agave
1/2 lemon, juiced
pinch salt
Optional: 1 pint of raspberries to line bottom edge of pie pan
Crust: Process nuts and salt until ground. Add agave, cacao nibs, vanilla and process until mixture sticks together. Press mixture into an 8 inch spring form pan. Place into freezer while making filling.
Filling: Blend all ingredients together except coconut oil until creamy. Then add coconut oil and blend again.
Assembly: Place raspberries along the edge of the pie pan. Pour filling into ontop of the crust and the raspberries along the edge. Smooth top with spatula. Place in freezer for 3 hours to set or overnight.
Sauce: Blend ingredients. Place raspberries on top of slice of cheesecake, pour sauce over top and serve.
We spent the first day of the year with our dear friends Kristin, Wim and Emily. Kristin made a fabulous dinner for everyone. You have to try the mango wraps and thai salad from Matthew Kenney's book Everyday Raw. It is amazing. Kristin....you did a fabulous job. We loved it. We were Rawkin' the Night Away!
For dessert I made a Raspberry Cheesecake. Here is the recipe:
Raspberry Cheesecake
Crust:
2 cups pecans
1/4 cup almonds
pinch sea salt
4 tbl agave
2 tbl cacao nibs
1 tsp vanilla
Filling:
2 cups cashews, soaked
1 1/2 cups raspberries
2 lemons, juiced
2 tbls alcohol-free vanilla extract
1/2 cup coconut oil
dash of sea salt
Sauce:
2 cups raspberries
4 tbls agave
1/2 lemon, juiced
pinch salt
Optional: 1 pint of raspberries to line bottom edge of pie pan
Crust: Process nuts and salt until ground. Add agave, cacao nibs, vanilla and process until mixture sticks together. Press mixture into an 8 inch spring form pan. Place into freezer while making filling.
Filling: Blend all ingredients together except coconut oil until creamy. Then add coconut oil and blend again.
Assembly: Place raspberries along the edge of the pie pan. Pour filling into ontop of the crust and the raspberries along the edge. Smooth top with spatula. Place in freezer for 3 hours to set or overnight.
Sauce: Blend ingredients. Place raspberries on top of slice of cheesecake, pour sauce over top and serve.
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