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Archive for the ‘All RECIPE Posts’ Category

Holy cats there are tons of raw vegan ice cream recipes in the world! The first 4 books I opened I found many many…what to do…well first quit picking up anymore books…here are a few:

Preface: Young (Thai) coconuts (you can find in Whole foods) are different from the easier to find brown coconuts we may have grown up with, inside they are gelatinous and full of fresh coconut milk. You need a butcher knife-like implement to open it (cutting a square in the top ideally with 4 whacks) and they come in an all white shell. Here is one youtube video I have seen on “opening a young coconut”

Take a look at some others, there are some pretty wild ones out there, maybe skip the guy with the hack saw or the one pounding on it with his hand or the guy pounding it on a boulder on the side of the road…yiaiy. In fact maybe I will put together a video too; maybe my method of putting it on a cement floor and using an axe (I don’t own a butcher knife) will be useful for someone who wants their fingers well away from any blades when opening a coconut and I find it very fast and simple. Here is an option I never saw before, however watch how close the hands are to the blade, it was hard to watch for fear (much more typical is hacking a square in the top with a butcher knife with four chops) I don’t recommend her method because of the proximity of the hands

Back to the ice cream.
This is from one of my favorite chefs, Renee Loux’s “The Balanced Plate”, in a high speed blender:

1 1/2 cups raw macadamia nuts, soaked 2-4 hours in filtered water and drained
3 cups fresh coconut water
1 1/2 cups young coconut meat
1/2 cup raw macadamia nuts
3 tbl coconut butter
4 tbl maple syrup
4 tbl agave nectar
2 tbl raw honey
1 vanilla bean, split and seed scraped out
1 teaspoon non alcoholic vanilla extract.

Charlie Trotter is an internationally know gourmet chef who made a raw book, “Raw” which turns out to be one of the most beautiful raw books in print today. Here is Charlie’s vanilla ice cream which he folds into a pecan praline (I will just give the ice cream)

in a high speed blender:
1 cup coconut water
1 1/2 cups Almond Milk
3/4 cup chopped young Thai coconut meat
2 tablespoons coconut oil
1/4 cup maple syrup
1/4 cup date sugar
seeds from 1/4 vanilla bean

This from “Raw the Uncook Book” (by Juliano Brotman):
in a blender:
1 cup frozen mango (dice and freeze)
2 cups fresh-squeezed orange juice
1 cup raw cashews
1 cup banana, frozen
2 cups soft or soaked dates

You can eat it right away or if you can wait, chill for 20 minutes in freezer.

Here is another one from a book I have used a lot, “Rawsome” (by Bridgette Mars):
in a blender:
1 1/4 cups coconut water
1/4 cup lime juice
1/2 cup dates, soaked for 20 minutes
1/4 cup coconut oil
1 medium avocado
1/4 teaspoon celtic salt
1/2 peel of an organic lime

“Living in the Raw” (by Rose Lee Calabro), offers a few; one is just so simple:
Blend frozen bananas
– Show quoted text –

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Pineapple Kale Smoothie

2094918791_ab7fd1e998_m.jpg Photo by Astor-oid via flickr.com
(This is an rewritten post)

The goal was to create the most simple way to add more daily greens, and after months of daily experimentation here’s the find.

Most often this smoothie sees zero great additions like Udo’s oil, bananas, apples, kiwi, etc. It has just three ingredients (water, pinapple, kale). To adjust to taste add sweetness by adding fruit (an apple works well for this). A very ripe pineapple will keep it sweet. However I am not such a sweet fan and I even add lemon juice sometimes for zing.

Add to blender:

1.5 cups of water
half a pineapple
roughtly 2 cups of kale

  • 3 tips:
  • Put the pineapple in first, then the kale, then you should be able to press the pulse button on and off without having to lift the lid or push it down with any tools. After pulsing a bit, just blend away. It is very nice not to have to mess with any tools, instead just pressing buttons.

    Buy pineapple without mold spots on the bottom and kale with the long straight leaves live much longer in the fridge then the curly leaves (the curly leaves have more surface area to dry out).

    A K-tech (Blendtec) Blender is a great thing. After burning out previous cheaper blender motors, this one has stood the test of time and is extremely easy to clean (the pitcher and the lid) and fits under the kitchen cabinets.

    This smoothie fills you up with a bank of live enzymes, is quite filling and a gorgeous green. It’s easy to drink while you run around getting ready to go somewhere.

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    Flavors

    181694064_4b90f35e40_m.jpgphoto by uncommonmuse via flickr.com

    The move to raw foods has changed my perception and maybe even my ability to enjoy flavors. I am really wondering if it’s increased my actual ability to taste more varieties, subtle complexities and depth of flavors. The insulin rush, numbing out and compulsive eating coming from the habit of eating primarily noodles and breads has moved backstage to this new experience of flavors. And the new raw foods have become simply what I look forward to because the flavors are so much more interesting.

    Eating one of those pre-cut up raw collection of cruciferous and other vegetables mixes you can buy in a grocery store can become a real experience when you don’t add any topping and just offer yourself an opportunity to just enjoy the flavors present in that moment of each bite. Each one has a pretty different culture of flavors packed in there (radishes, cauliflower, broccoli, carrots, tomatoes, etc).

    Right now I am enjoying a simple grapefruit, my new all time favorite food. My enjoyment of them keeps growing, weeks ago I noticed the flavor being better than any candy I had ever tasted. Today again something about the dry tartness or richness and complexity of the flavor is reminding me so strongly of the darkest and finest chocolates I used to eat years ago. Except the flavor is just lingering and lingering, it is pretty odd in fact and especially to feel like I have eaten so many and never really consciously remarked about it, instead just inhaled another one of these beautiful creations. Physically they are very interesting too, don’t forget to explore that.

    I hope you are enjoying this blog and I hope you don’t pass up an opportunity to slowly devour the largest pre-cut selection of vegetables you can find one day, just sitting there and enjoying all those bites and then noticing afterwards how you feel. I had the opportunity during a long car ride where I was the passenger and a most captive audience, with nothing else pushing to especially distract me.

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    Exotic Salad

    131942733_4af3776ae3_m.jpg
    Walking down the street past many restaurants, I was wondering why I was so looking forward to the salad I brought for lunch sitting at my desk. I realized it is because this salad is exotic and here are the lovely ingredients:

    radishes, grapes (still on their vine), huge black olives with their seeds from the Whole Foods olive bar and peppadews also from this olive bar (they are little mildly spicy red peppers), all kinds of leaves including raddichio (one of my favs), carrots shredded and cut in all sizes, 2 tablespoons of shredded ginger, a very spicy pickled pepper I get in a glass jar (sans dyes) made by Mazzella and sold popularly,

    the dressings: olive oil, mirin (a Japanese sweet rice wine), aged balsamic, soy sauce, Udo’s oil, freshly squeezed lemon juice and 2 tablespoons of the following relish:

    The relish:
    one bag of cranberries
    2 oranges
    1/2 cup of sugar (agave is not very sweet so add more if you are using agave; try honey or maple syrup; I have only made it once so far so I will experiment off the original recipe next time)

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    Herbed Cream Cheese

    141192848_c2bff60726_m.jpgPhoto by Midiman via flickr.com

    Wow, will this knock your socks off! And very simple to make, just the way I like them. It has a light healthy gourmet taste.

    Herbed Cream Cheese by Karen Parker
    (from “The Complete Book of Raw Foods”)

    Yields: 2 to 3 cups
    Special Equipment: Blender

    INGREDIENTS

    1 1/3 cups Brazil, macadamia or pine nuts, unsoaked
    1/4 cup olive oil
    3 tablespoons lemon juice
    1 1/2 teaspoons salt
    1 teaspoon freshly cracked peppercorns
    2 tablespoons fresh dill, minced
    1 tablespoon sage, minced

    DIRECTIONS

    Combine the nuts, lemon juice, salt, olive oil and 1/3 cup of water
    in high-powered blender, mixing until smooth.

    Transfer the mixture to a bowl. Hand mix in the remaining
    ingredients. Cool in the refrigerator for half an hour before
    serving.

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    “Best” Coconut

    441981536_b50e6a4e91_m.jpg Photo by jmspool via flickr.com

    Had a report from my raw guru friend that “Best” coconuts found in Asian Food stores are the only brand of young coconut that is not irradiated for the U.S. market.

    We took an ax, set the coconut on a newspaper on the garage floor and voila, painless delicious sweet milk from the young coconut and its gelatinous “meat” scooped out with a spoon.

    A hatchet, an axe, a meat cleaver, a machete will all do the trick with four chops to the top of the cone making a square around it. It can sound like a really bizarre way to get a treat, yet how delicious and exotic it is! Fun, even simple once you are used to it and extremely healthy.

    When you find the young coconut in the store it is all white (not a hairy brown thing), young coconuts look like the ones in the picture below. “Old” coconuts are hairy and brown, the milk is sour and the “meat” dry and sometimes rotten, that is a very different beast and I really don’t care for them.

    133218993_6bea733f32_m.jpg Photo by antannko via flickr.com

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    Cabbage in Your Salad

    311939419_dcbf90905a_m.jpgphoto by plecojan via flickr.com
    I have read it is cheaper to buy raw produce then buying boxes and boxes and bags and packaging and wrapping, which when you don’t have that raw…how do I say…alkalinity you just can crave and go through many packages of manufactured “food”. It becomes less and less enjoyable when your body starts craving its usual avocado, or mango, or apple, or banana. The green smoothie a day has really helped my body start this raw love affair.

    My mom gave me some raw food tips this weekend, one of which is just so simple I feel like a dolt not to have thought of it, anyway here it goes. Cut up some raw cabbage and toss it in a bag in the fridge. Whenever you are ready to make your favorite salad toss that in as a “filler”. Years ago I read cabbage has more vitamin C than grapefruit (my favorite fruit right now), is a wonder medicinal food all the way from the ancients, is super cheap, comes in purple and pink, and keeps in the fridge for ages.

    These days for me my favorite salad means adding the cabbage to romaine, tomatoes, flax seed oil or Udo’s oil (even better), than olive oil, and soy sauce – delish!

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