LemonHead Recipe Box

[mtmouse]

Oboy, I'm going to start doing that too! I certainly don't mind lumpy. I probably even prefer it. In fact, I often use the food processor instead of the blender for precisely that reason.

However, I'd probably do carrots and beets in the blender first, then maybe add them to my bananas, various frozen fruit, and nuts in the processor. So glad you mentioned doing that!

And as you know, I've already used lots of spinach, collards, and at least lacinato kale. And Peanut has used regular kale, following my technique. Just be sure to liquefy it first in a little water, and your smoothie will be terrific!

Mmm, don't we eat well?

:p

[Res]

Apple Tart

This is not your normal apple tart. The healthy date, nut crust allows you to indulge without guilt or compromising flavor. It takes no time to prepare, and will please and satisfy anyone who loves apple pie.
http://whfoods.org/recipeimages/appletart.jpg Prep and Cook Time: 30 minutes, chilling time: about 1 hour

Ingredients:
2½ cups walnuts
1½ cups dates
3 green apples, such as Granny Smith
juice of 1 lemon in 2 cups water
¼ tsp cinnamon
1/8 tsp allspice
1/8 tsp ground clove
2 TBS honey
½ cup apple juice
¼ cup raisins
Directions:
Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
Slice apples by cutting into quarters. Cut out core and slice crosswise in ¼ inch thick slices. Put into lemon water while you finish cutting apples. Drain well in colander when done.
Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.
Remove apples with a slotted spoon from hot pan to a bowl and cool completely.
Reduce liquid to about half the volume and cool separately.
Spread apples evenly over crust. Brush syrup over apples. Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.

Serves 8

Healthy Cooking Tips: This crust is fantastic if done right. First of all, it is important to choose dates that are firm and not too gooey. Zahidi dates are usually good for this. When processing your crust you may have to do it in 2 batches. Combine half the dates and half the walnuts in each batch. Process well, but not too smooth. You should not process more than 40 seconds for each batch. You want to have a coarse texture that is still ground enough to hold together when pressed. Take a pinch of crust between your fingers and press it together. If it is over processed the crust will end up pasty and will not be good. If it is not quite ground enough it won't hold together. You can get a good idea of the consistency by looking at our photo.

[Res]

Oh, one more thought on food: I figured out how to make a green smoothie a beautiful rich red color: Oh great - another one bites the dust! :o Kathy's done it again! I guess resistance IS futile! ;)



pnut: the pumpkin pie recipe sounds fantastic! The seasons are changing and I'm in a pie mood however I don't want the usual and even my raw apple pie isn't all that appealing to me (could be due to the worst batch of apples I've ever bought). Pumpkin and ALL winter squash sounds so good about now. Keep the recipes coming!



Oh, my body has been craving "Sea Vegetables". I'm severely depleted in a few key vitamins and have been hunting around to try to find the answer via the correct food. That little nugget that I think YOU posted has been a great help. Here are a few of the benefits (OH BY THE WAY KATHY, I made a green smoothie: collards, mango, papaya, apples, blueberries and SEAWEED! I hate to admit this but it was actually good ;)) However I did give a bit of the roasted seaweed to my dog and she almost choked to death....Had to fish (no pun intended ;)) it out of her mouth...it was gooey and got stuck. Anyone eating while reading this? lol

Health Benefits

Why would anyone want to eat seaweed? Because sea vegetables offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean--the same minerals that are found in human blood. Sea vegetables are a very good source of the B-vitamin folate, and magnesium, and a good source of iron, calcium, and the B-vitamins riboflavin and pantothenic acid. In addition, seaweeds contain good amounts of lignans, plant compounds with cancer-protective properties.

A few other headings and the LINK (http://whfoods.org/genpage.php?tname=foodspice&dbid=135) in case you want to read it all. :)

Cancer Protection

Promote Healthy Thyroid Function

Nutrient Prevention of Birth Defects and Cardiovascular Disease

Anti-Inflammatory Action

Relief for Menopausal Symptoms

Stress Relief

Funny how the body craves what it needs even if it's something you don't ordinarily eat.

*Smooches to everyone!

Love,
~Res

[mtmouse]

(OH BY THE WAY KATHY, I made a green smoothie: collards, mango, papaya, apples, blueberries and SEAWEED! I hate to admit this but it was actually good )

Now, who woulda thunk it? :D Glad to have you on board, Res! Always room for one more!

Last night when I went to bed I was imagining this morning's smoothie with its banana and frozen berries. I've been putting red and green cabbage in mine as well as spinach or collards lately. I also wanted to try the beets and carrots like HealthyBiz mentioned. Then I woke up to 14 degrees outside, 52 degrees inside, and 5 inches of snow! :eek: However, I'm taking to heart that article that peanutterb posted about people in the cold, so I'll probably give it a whirl (so to speak, LOL) anyway!

And now, back to your other point: When I transitioned off my last cleanse and made my soup, I threw in some dulse (a kind of red seaweed) with all the other stuff. I actually think that's what made it taste so delicious!

I'm definitely going to try your apple tart recipe. Can I assume this does not qualify as raw because of the sauteing? (Not that this is too important to me since I'm certainly not eating all raw, but I just like to know for comparison purposes.)

[sopheetsa]

well-- this Recipe Box is sure poppin with awesome recipes and ideas. Res: the info on sea veggies is fantastic, and sure gives a NEW SPIN on the idea of erhum- GREEN smoothies and that apple tart smacks of this season's major delights as well as challenges.
http://fulcrum.physbio.mssm.edu/~sdy/images/borders.jpg
Apropos of which, the upshot of my battle with what to do with butternut squash: The advice was great, I appreciated all the recipe ideas, thanks peanutterb!--but as my boyfriend put it-- I ended up "blogging" the squash (instead of cooking it, marinating it, turning it into spaghetti, or Yellow Yum). Now I'm popping the unpitted whole medjool dates we got from Wild Oats because what we ended up doing was going to the health food store--where I feasted on pomegranate and spelt sesame crackers, and marinated artichokes on greens. After the movies, I wasn't as good however. He took me to the cafe at Borders and the best I can say-- despite my being in what he described as an "advanced psychedelic trance" I managed NOT to eat the chocolate mudcake cheesecake pie, or the brownie with peanut butter filling-- BUT I did have a tall glass of hot chocolate AND shared 2 dark chocolate covered graham crackers.http://therawfoodsite.com/forum/images/icons/icon11.gif

OK, well, I brought the squash home, so, maybe I'll work up to one of those recipes-- yea, thanks for another great idea mtmouse: maybe I'll make peanutterb's/ http://www.shazzie.com/graphics/shazzie_symbol_col.gif's Raw (http://www.shazzie.com/raw/recipes/) Squash and kumquat soup and add some dulse while I'm at it!http://therawfoodsite.com/forum/images/smilies/biggrin.gif

PS: I brought the beets in, for making the deep crimson/"GREEN" smoothies...

[peanutterb]

i was out running errands before my presentation this morning and didn't have time for a breakfast so ran into a smoothie place... smoothie planet i think, and i've been so spoilt by making my own smoothies i go "Bananas. Strawberries. Mango. Psyllium. Walnuts. Flax seed oil if you have any. Do you have any greens? lettuce or spinach? And um, and make it thick."
I kid you not, the girl blinded at me.
We just stood and looked at each other for a second. And I go, "Bananas, strawberries and mango?"
and she nods and starts making it.
those smoothie places aren't half as cool as we are.
tho they did have one with acai (http://en.wikipedia.org/wiki/Acai
) I wanted to try... maybe next time I'll take my nuts and such to add to my smoothie.

[Res]

Kathy,

Nope I wouldn't consider the pie raw...I absolutely love the look of this tart...and if the apples are only sauteed I suppose you could adjust the saute time to keep it as raw as possible. :)



Soph:

I've never tried tahini in a smoothie but you've mentioned it so often I think I'm going to try it. I still have that DARK BROWN tahini that I told you about...I think I'm trying to forget about it. :) Actually - it's not that bad. I liked burnt toast too. ;)

Love,
~Res

[Res]

Peanut: Acai (GET IT!!) is fantastic and from the rain forest. There's a company who sells "smoothies" made with ACAI (the first ingredient) and they're part of Fair Trade. The Strawberry Smoothie is my favorite. All the rest taste like banana (which I dont' really like in a smoothie). The ACAI health benefits are great. The cost of the smoothie however seems a bit outrageous ($3.99) :)

Love,
~Res

[sopheetsa]

Soph:

I've never tried tahini in a smoothie but you've mentioned it so often I think I'm going to try it. I still have that DARK BROWN tahini that I told you about...I think I'm trying to forget about it. :) Actually - it's not that bad. I liked burnt toast too. ;)

Love,
~Res

somehow I think YOU DO LIKE burnt toast Res!-http://therawfoodsite.com/forum/images/smilies/biggrin.gif The tahini I speak of is RAW (and may look like burn't toast but I don't know if it takes like burnt toast at all-- but) it works well for me for both taste, and as "thickener"... Now from the sound of it-- many of you DON'T WANT your green smoothies any thicker http://therawfoodsite.com/forum/images/smilies/eek.gif -- and ... there may be issues with "food combining".... but I LIKE tahini in my smoothie! yeay!

love,

s

PS: just went on this website that shows nutritional content to check on sesame tahini: Nutrition Data (http://www.nutritiondata.com/facts-B00001-01c20os.html) and it claims there are 33 better choices (http://www.nutritiondata.com/foods-012997031017000000000.html). (maybe the thing to do is add the nuts straight through-- which I DO also! :))

PPS: speaking of better (or worse) choices, having just been to TGI Fridays with my whole lab for lunch, I've just been told there's Dunkin Donuts Munchkins and coffee! oh dear, where's my green smoothie when I need it, what I'd give now for a smoothie with bananas, strawberries, mango and acai!

[Res]

Cucumber and Wakame Seaweed Salad Recipe

http://www.oishi-mise.com/aphoto/wakame.jpg

INGREDIENTS:

1 cucumber
1/4 lb. wakame seaweed
4 tbsp rice wine vinegar
1 tbsp sugar
3 tbsp soy sauce
1/2 tsp salt

PREPARATION:

Soak wakame seaweed in water until soften. Cut cucumber into thin rounds. Put salt over cucumber slices and set aside for 30 min. Squeeze cucumber slices to remove the liquid. Mix vinegar, sugar, and soy sauce in a cup.
Cut wakame seaweed into bite-sized pieces. Put wakame seaweed and cucumber in a bowl and pour the dressing over and mix well.

Kathy, wouldn't this make a lovely green smoothie? 8)

[Res]

Oooh, this one Floats my Boat:

SEAWEED SALAD (http://www.epicurious.com/recipes/recipe_views/printer_friendly/107048)


http://www.epicurious.com/images/recipes/recipe_results/full/photos/107048.jpg

This recipe is an accompaniment for Grilled Clams on the Half Shell with Ginger Mignonnette (http://www.epicurious.com/recipes/recipe_views/views/106992).


Active time: 30 min Start to finish: 30 min

3/4 oz dried wakame (http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=5115) seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 teaspoon sugar
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon minced garlic
1 small tart apple (1/4 lb) such as Granny Smith
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds, toasted (http://www.epicurious.com/recipes/recipe_views/views/105622)

Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips. Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

Makes 4 servings.

Gourmet

**Although I love all seafood, the mercury scare is very real so proceed with caution. Tuna is a favorite but I haven't had it in over a year - so it looks like it's going to be Pnut's TOONA from here on out. :)

Love,
~Res

[mtmouse]

Well, my toona cracker research project is complete--and they are terrific!

If you will recall, I used up the rest of my batch of toona to make "crackers" in my food dryer. I made them about a quarter-inch thick and didn't dehydrate them totally crisp (not sure if they even would).

Anyway, they are great. I've been looking for a savory (rather than sweet or fruit) snack, and these do fill the bill! I think they will become staples around here.

Yum!

[HealthyBiz]

Oh great - another one bites the dust! :o Kathy's done it again! I guess resistance IS futile! ;)

You're so right, Res! I have to force myself to have only one green(red) smoothie a day! LOL! I'm reminded of the scene in the remake of the Thomas Crown Affair when Rene Russo pours out her lumpy green gooey smoothie to the obvious disgust of all around her. When I saw the movie, I shared the sentiment. Now, I'm a real convert!:p Hey, Peanutterb, my DH has been telling me that 'loads of places nearby make smoothies - go there to get one made.' I've replied that I'd have to bring at least 1/2 of my ingredients ... and you've just proven me right! I wonder if I brought my garlic and collards and radish greens if they would add them? LOL!

Anyway, one more treat, so you know what I'm munching on while I write this .... Yellow Yum has to wait a few days. Instead I made the Spaghetti al pesto that PB poasted a few pages ago. Wow! Is that ever good! Highly recommended by this happy camper. I wonder if there is a such thing as low-fat pesto sauce? Anyway, it is delicious!

Oh, thanks, Kathy for letting us know about the results of your Toona crackers. I bet they taste good! I guess I'm going to have to ask for a dehydrator for Christmas.

[HealthyBiz]

Oooh, this one Floats my Boat:

SEAWEED SALAD (http://www.epicurious.com/recipes/recipe_views/printer_friendly/107048)

One more reason I can't go back on the cleanse yet. Too many recipes to try out!:D Thanks, Res for this recipe and the info on sea vegetables!

[mtmouse]

Hey, has anyone (I'm lookin' at you, HealthyBiz!) ever put raw broccoli in a green smoothie? I bought some today but I gotta admit, it's giving me the willies, LOL!

Today I did in fact use beets and carrots in my morning smoothie (with spinach and red and green cabbage, banana, strawberries, blueberries, and peaches) and it worked so well! I tell you now: I'm done with juicing! Yay fiber! :p

I also made another batch of my raw fudge. I do kind of get into that, LOL. Luckily it gets stored in the freezer and sometimes I do actually forget it's there--for a few minutes, anyway! :o

[HealthyBiz]

Hahaha! Not yet (broccoli)! But thanks for giving me a good idea. (Oops! Am I turning into Mikey?? Sounds like I'll try anything.) I have put in asparagus, stems and all, and it turned out great! Glad to hear the beets and carrots worked.:p

[mtmouse]

Asparagus? :eek:

Okay, you've given me courage. I'll report in after breakfast tomorrow, LOL.

Oh, I forgot to add: When DH tasted the toona crackers, he said they might be good with cayenne in them. I concurred, and I'm going to try that next time!

[Res]

This is hilarious...and contagious but like a good virus. :)

Chet Day (www.chetday.com (http://www.chetday.com)) had often talked about "blended salads" which made my stomach turn :o - but I don't think anything can make my stomach turn like...I mean, I don't think the blended salad can come close in wonderment....to the green smoothie. ;)
Anyway he puts everything he'd have in a salad- into the blender, dressing and all and drinks it (http://www.freesmileys.org/emo/sick007.gif)... HealthyBiz, similar to Rene Russo's green glop in Thomas Crown Affair :) (weren't the sound effects fantastic when it plopped in the cup? LOL!)

Cop "What was that?"

Rene "You don't want to know".

I love that movie. :)

I hope everyone has a great night filled with peaceful sleep and no "green" monsters. ;)

Love,
~Res

[mtmouse]

Anyway he puts everything he'd have in a salad- into the blender, dressing and all and drinks it

Seriously, though (yeah, seriously! quit smirking!), is there any advantage to blending it. I mean, if you were going to eat that salad anyway, why drink it?

[peanutterb]

I'm soooo getting a dehydrator asap. Toona crackers sound like the best thing in the world to me.

Talk about over doing it - i had a smoothie for breakfast (sans nuts and greens) and one for dinner (with nuts, no greens) and I'm one happy camper.

Tomorrow I may try some romaine lettuce. Though I think maybe I should take a break since I already had two smoothies today. But, I do have some freshly soaked almonds, pecans and walnuts... I'm going to start laying off the nuts tho, but a smoothie that's not crunchy seems so unnatural to me. :p

Mtmouse, how do you do the cabbage and carrots and such in your blender? And apples? how does that work?

And HealthyBiz, the garlic, what's a good combo with garlic? I've been mucusy from these damn floral arrangements at work and have been eating garlic and drinking cayenne like it's my job. (kid you not, i'm all about natural remedies and have been munching on garlic cloves throughout the day. My newest thing -- gargling with hot water and cayenne does wonders. Also on that list - hot water and apple cider vinegar. I actually mixed the two and gargled them too. And drank some. Felt even my ears clear up.)

And Res, I had a cucumber and wakame salad last week and enjoyed it quite a bit. I usually don't like the texture of seaweed but I do know it's good for you so as long as it's mixed with sometehing else I'll eat it. Where do you buy it (or dulse) from? The only places I've seen it is at the asian market and I never know what to get or what's raw.

Arden's Garden, a natural juice and smoothie place here in Atlanta has a bunch of green drinks, my favs being Salad in a glass and PH Balance.
Bolthouse Farms' Green Goodness is good too but too sweet. And sometimes the spirula hurts my belly.
I don't might drinking my greens. Chewing is overrated. Sometimes I'm truly over it and if I could just be hooked up to an IV I'd be ok.

[mtmouse]

I'm soooo getting a dehydrator asap. Toona crackers sound like the best thing in the world to me.

Well, you can actually dehydrate in your oven. It's a little tricky keeping it down near 100, but it can be done.

Mtmouse, how do you do the cabbage and carrots and such in your blender? And apples? how does that work?

I do all that exactly the same way as I first described. I put a little liquid in the blender, cut the veggies up fairly small (well, the cabbage I just put in in chunks, because it's soft, but the beets and carrots and apples [and tomorrow broccoli] I chop small enough so the blender is more likely to mush 'em up good), and blend them first.

Then I usually transfer that to my food processor for adding the rest of the fresh/frozen fruit and nuts, because I want them fairly coarse so there's still something to chew on. (I'm still pretty attached to chewing, LOL.) Obviously, with just a blender and no desire to chew, you could then just add the other stuff to the first stuff.

Enjoy!

[HealthyBiz]

OK, Peanutterb - Here's one recipe with garlic and it comes highly recommended by Res;) Since I found it in the "After the Cleanse" thread, I hope no one minds my copying it here:

Oh, this is SO good I can't describe it but I'll try!!!

1 mango sliced and into the *blender
small handful of raw spinach in with the mango (to keep it company)

2 bunches of raw spinach into the *Juicer
1 apple
1/2 lemon
1 clove garlic
a manky peach
Finish off with a zucchini -

POUR into the blender with the mango and handful of spinach. Frapee.

While Frapeeing throw in a large handful of frozen blueberries and watch... TOXIC GREEN turns into DEEP DARK CHOCOLATE PUDDING BROWN. It's kind of scary at first....I will hold the comment I was going to make... ::)

Pour into a fancy wine glass or something similar and enjoy. It can be improved on but OH it's so tasty. No one would EVER know they're drinking spinach and zucchini. Mmmmmmm


Oh Kathy - Mmmm... thanks for sharing the oven secret. I'll give that a try!:)

Well, I guess I do have my limits because, although I love my green smoothies (don't try stealing them from me now!) drinking my salad - with dressing included - turns my stomach. :o Ugh! LOL!

[peanutterb]

thanks. I use the blender and still make it chewy.
also i bet apple and broccoli would taste good together. yummy.

Found this recipe online - brocolli, ginger and apple.

Apparently Kylie Minogue (remember her from when I lived in London) likes broccoli smoothies.

[peanutterb]

thanks for the recipe. don't have a juicer or peaches or the zucchini. but i'll try something. i have kinda gotten used to just biting into a clove of garlic, painful as it is, i feel the results almost immediately.

my bf told me about the oven too but said it takes forever. i don't mind investing in a dehydrator. i spend too much money on clothes anyway.

lol healthybiz, the salad doesn't include dressing. here are the ingredients of the Salad In A Glass, by Arden's Garden - Carrot, Beet, Parsley, Celery, Cucumber, Spinach (http://www.ardensgarden.com/menu.html)
any one of us could easily make that. except it's mostly juice in theirs and like i said before - no juicer.

[mtmouse]

Well, I guess I do have my limits because, although I love my green smoothies (don't try stealing them from me now!) drinking my salad - with dressing included - turns my stomach. Ugh! LOL!

HealthyBiz, you don't know what you're saying! Believe me, if Res says it's good, it's gotta be worth trying! That kid is as recalcitrant as they come, LOL!

Though I will have to add, I tried raw garlic in my smoothies and didn't like the taste or the way I felt with it, so now I cut it way down or leave it out. :o

[HealthyBiz]

Yeah, I guess that's why I like the Pesto recipe and others that let me get my raw garlic in for the day without having to drink it. I wouldn't mind it in my smoothies if I'm under the weather, but on a normal day, it's not my preference. I still haven't figured out what my favorite smoothie is because I have so many more to try out!! BTW, I really like it with watermelon - adds a nice juicy and sweet taste. Hmmm... Now, how did I get from garlic to watermelon?!:eek: Food on the brain!

[mtmouse]

Yeah, I agree. If it were a "medicinal" smoothie, I could take the garlic. But "yummy" it ain't--at least, not to me. :)

I'll have to wait until next summer to try watermelon! Or just go bankrupt now, I suppose. Of course, with organic watermelon I'd go bankrupt even in the summer, LOL!

[sopheetsa]

gosh: everyone is scaring me with: "TOXIC GREEN turning into DEEP DARK CHOCOLATE PUDDING BROWN", from garlic to watermelon to garlic in my smoothies,http://www.therawfoodsite.com/forum/images/smilies/eek.gif, Salad In A Glass, dehydrating in your oven (I'm already dehydrated as it is!)...and as for "Chewing being overrated"-- did I mention that Boutenko has invented and is selling a "chewing device"-- NOT JOKING-- to exercise the jaw: especially for folks who are blending all their food!

All I can say is: yes I agree I like it CHUNKY mtmouse and as Res said a long time ago-- "I'd rather EAT MY SALAD!". This is the kale salad I made today, but didn't eat because they whisked me away (who said there are no UFO's!):

http://fulcrum.physbio.mssm.edu/~sdy/images/kale.jpg

the ingrediants are in the picture, and I've posted 'em before. YES there is garlic. plenty of it! (oh and in case you can't tell-- also bok choy.)

MY LOVE TO YOU ALL.

[mtmouse]

Oh Soph,

Of course you're dehydrated! Poor dear. ;) But the oven is such a warmer place to be!

LOLOL

And enjoy your wilted salad tomorrow!

[peanutterb]

mango is my new fav thing in a smoothie and at $2 each it's really hurting me. and to think, i grew up with 6 mango trees in my yard. if my mother heard I paid for a mango she'd probably beat me.

i think i might leave the garlic out of the smoothie and make it in something else. or just keep chewing on it. maybe i can add a little avocado and pretend it's guacamole.

i want to try an avocado smoothie but i'm nervous about the texture. i have a problem with foods that are puddingy or apple saucey in texture. bleh on flan. bleh on custard. bleh on jello. i don't even like yogurt or oatmeal, but i mix my silk yogurt or oatmeal with fresh fruit, granola or crushed nuts and raisins and that gives me enough substance and chewiness.

none of the recipes i found online really interested me.

Apple and Avocado Smoothie
1 Granny Smith apple, cored, skin on
1/2 ripe Hass avocado
1/2 apple juice
1/2 cup ice
3 sprigs mint leaves
1 teaspoon freshly squeezed lime juice
Citrus Avocado Smoothie


3 Sunkist® oranges juiced
1 avocado, peeled
2 bananas
3 tbsp. honey
1 cup plain, non-fat yogurt
2 cups ice cubesAvocado Smoothie
Modification of an Indonesian quencher.
1/2 cup ice
1 ripe avocado
2 Tbs sugar, to taste**
pinch of salt
chocolate syrup or sauce
ground nutmeg or cinnamon vanilla essence, to taste
In a blender blend the ice, avocado, salt, and sugar thoroughly. Should end up looking somewhere between a milkshake and a smoothie. Add more sugar if needed.
Drizzle a little bit of chocolate sauce into the sides of a parfait glass. Pour in the avocado shake. Drizzle a little more of the chocolate over the top, sprinkle the nutmeg or cinnamon, and serve with a straw.


the sugar can be substituted with honey if preferred
I can't imagine having a whole avocado in one sitting. whether i'm eating or drinking it.

[sopheetsa]

p-b: I hadda ask--thought you don't do soy-- what's with the "silk yogurt"?

I can see why you wouldn't wanna put avocado in the smoothie. I love eating 'em! and I love MANGO-- my absolute fave! where did you grow up? I WANT YOUR YARD. :)

oh, and mtmouse the marinated kale salad-- like the best of us-- improves with age! (up to a point)--- tomorrow it will be better than yesterday.;)

[peanutterb]

p-b: I hadda ask--thought you don't do soy-- what's with the "silk yogurt"?


this was pre-october mc. back in the day :)

[sopheetsa]

that you can say that-- strikes awe into my heart.http://therawfoodsite.com/forum/images/icons/icon14.gif congratulations peanutterb!:) i haven't yet crossed my rubicon.

http://fulcrum.physbio.mssm.edu/~sdy/images/happyhalloween.jpghttp://therawfoodsite.com/forum/images/smilies/biggrin.gif

[peanutterb]

soph, i grew up in the caribbean, on a tiny island called st. kitts. I had 6 mango trees, a guava tree, a passion fruit tree, 2 lime trees and a lemon tree, a banana tree, a Barbados cherry tree and an avocado tree (not haas, but more like the bigger ones they have in the supermarket) and tonnes of produce like peanuts, okra, red and green peppers, cucumber, tomatoes, and pumpkin (not at all like the kind they have here for halloween).

As for being able to say "that's behind me" I think the raw food transition really helped me get past all the cravings and temptations of bad food. I was at work on sunday and the chocolate muffins were there, and calling me, but not as loud as usual and I just walked by, smelled them, then kept moving. And taking a whole month - 15 days of MC and what's turned out so far into 14 days of raw has made a difference. Next month I plan to continue being raw and to be 100% vegan - that means no coldstone's ice cream and cobbler from work. I'll cook whatever desserts I want or get them raw. The only thing that I've wanted (but not craved) is stuff I've always loved and will always love and that's vegan like soup, ethiopian food and indian food. But I feel like I can wait because I know they'll be there whenever I'm ready.

I never expected to enjoy eating raw so much and to be so satisfied doing it. I am going to my fav veg indian place on thurs tho lol -- granted my allergies clear up - usually if something starts bothering me, like allergies for instance I do a raw food fast for a few days, don't know what to do now since I'm already eating raw food lol -- maybe I'll try 2 or 3 days of juice only along with the swf, bc the swf is no joke about getting mucus out.

anyway, last night mtmouse was awesome and kind enough to call me and do a quick EFT session with me. I had started doing it on my own, based off the session she and I had before and the manual that's available on her website www.eftlifecoach.com
and i started feeling improvement in my breathing and facial pain.
When she called me, I had NO voice, my face was swollen, my nose stuffed up and my throat raw and sore. Then as we're going thru the session, my nose starts to run and I'm tapping on my face and it doesn't hurt anymore and progressively I begin to be able to talk and even laugh without pain or discomfort. The swelling went down and the pressure eased up. It was amazing to say the least. It was 1 am my time and I was finally able to go to sleep and sleep breathing well after hours of stuffiness at work and discomfort laying here in bed.
I just wanted to say, if you have a problem or anything you might need help with, check out her website, she'll call you for a free session or you can even learn to do it for yourself. it really works.

[sopheetsa]

dear peanutterb:

I suspected you may have grown up in the caribbean, but how amazing to actually hear about it! I never heard of the island, it sounds beautiful. I grew up in new york, with stories about greece, and when I grew--

somebody just snuck up behind me whispering "doughnuts"... I wanted to take a pic & post -- there's candy from London, and standard fare, and dunkin doughnuts in our little-- "communal nook" where we share. I leaped up and shrieked at him (he's really cute) and he laughed at me Cheshire cat-like.

But back to what I was saying: when I grew up-- I got to go there-- and see the pomegranates growing on trees, and figs... and right now there's a pomegranate in the wooden bowl on my desk-- and doughnuts down the hall. Thanks for sharing the dream of another way to live-- with me and all the rest of us here.

have a beautiful day.

love,

soph

[peanutterb]

what an evil little man.

[sopheetsa]

i was wondering WHO on earth you were talking about peanutterb-- and then I realized you must be talking about the guy-- who whispered "doughnuts!". he was having a lot of fun doing it- but he's not evil. he's lucky. he's chinese american, and has a very fast metabolism. instead of eating chinese food, he eats fast food and gets away with it! he's also very very smart. i think i envy him.

in the mean time-- i went and got a doughnut and candy. look, i shouldn't even be posting this. this is the equivalent of X-rated. sorry. i'm having trouble coping. also, it isn't a "recipe" except for disaster.

i wish you all have a better fate today with your "evil little men". http://therawfoodsite.com/forum/images/smilies/biggrin.gif

http://www.pcbypaul.com/wpclipart/holiday/halloween/happy-halloween.png

[Res]

Kathy: blended salads: I believe it has something to do with "digestion" and being on the run. I have a hard time thinking about it. I'd rather chew my salad.


Hey hey hey! No name calling now. I'm pliable...sort of. :p


Pnut: I've haven't bought the wakame yet - I was planning on visiting a Japanese market nearby. I did google the wakame and a few sites sell it online for about $4 something a pound. But they sell it in 5 pound containers. That's a LOT of seaweed. I'll post when I find out more about it.
Also, you and I are on the same page regarding garlic, Dahling. ;) It's the best natural anti-biotic out there with NO side affects (except for breath - but who cares?) ;)


"salad in a glass" <<<<<shudder>>>>>

(It's taken me an hour to type this tiny bit...work always gets in the way of fun. ;))

Love,
~Res

[sopheetsa]

oh and mtmouse yes, the oven is nice and warm...;) and Res hello to you too, nice to see you here. :)

i'm gonna stop posting and start cracking.

http://www.pcbypaul.com/wpclipart/holiday/halloween/trick_treat_bag.png

[mtmouse]

thanks. I use the blender and still make it chewy.
also i bet apple and broccoli would taste good together. yummy.

Found this recipe online - brocolli, ginger and apple.


And right you are! I tried just that this morning (along with some frozen fruit and vanilla)--and it rocks! Oh yeah, I put beets in, too, so it's pink. :)

Man, these smoothies are really fun!

[Res]

Man, these smoothies are really fun! :rolleyes:

[sopheetsa]

all I can say-- is I brought the beets in-- they're still in the fridge... so's the marinated kale. today is a total wash. oh well. :)

[peanutterb]

i don't even know where to begin with beets.
i don't know how they look where to buy them how to make them. all i know is that they're red. but they sound like something i'd like. (but you never really know with me, like that time my mind was convinced I wanted churros.)

seems like i'll have to consult my good ole buddy google asap.
now you got me wanting beets.

I have some brocolli and cauliflower marinating the the fridge too. but i'm not interested.

[peanutterb]

alas! http://whfoods.org/genpage.php?tname=foodspice&dbid=49

[sopheetsa]

i don't even know where to begin with beets...

I have some brocolli and cauliflower marinating the the fridge too. but i'm not interested.

http://therawfoodsite.com/forum/images/smilies/biggrin.gif

I finally broke out the kale. mmmmmmm.

one set of beets has shrivelled up, uneaten from prior weeks. won't tell u what they look like. http://therawfoodsite.com/forum/images/smilies/eek.gif --at least I ate the "edible" beet greens.http://therawfoodsite.com/forum/images/smilies/rolleyes.gif

[HealthyBiz]

alas! http://whfoods.org/genpage.php?tname=foodspice&dbid=49

What a great site! I knew they tasted good; didn't realize how many health benefits beets had. But I'm confused by your 'alas!' :confused: Anyway, great info.

OK - getting in the spirit, here's a recipe for the delicious chewey smoothie I'm drinking: Blood Red Halloween Smoothie!

Beets, carrot, spinach, cilantro, juice of one lime, watermelon & pomegranate.

The pomegranate seeds give it a raspberry-like crunch. May not be for everyone, but I like it!:p May even be in the running for my favorite.

*Keep in mind, I'm not trying to figure out what would taste best together, I'm just pulling things out of my fridge and using what's there!:) (so I can't take too much credit)

[sopheetsa]

it was thanks to you HealthyBiz I started buying pomegranates recently. thanks for reminding me I still have one-- UNEATEN! :)

here's a Blood Red Halloween Smoothie toast:

http://www.veganmomma.com/blog%20pictures/vegan%20cuisine/04.13.06.vj.2.JPG

Did you know that beets can prevent cancer and heart disease? Speaking of BLOOD, beets are said to detox the liver and also aid in cleansing the blood. How do they work on cancer? They aid in purifying the bloodstream so that the blood can do its work to detoxify the body and transport nutrients to starving cells. They're also chock full of antioxidants (which you'll find if you read the link in peanutterb's recent post...)

BTW-- all this talk of garlic earlier reminds me to mention that its a great thing to add to the mix if you're having beets! It also helps to have some daikon or other radish, bok choy, whatever else is in the fridge HealthyBizhttp://therawfoodsite.com/forum/images/smilies/biggrin.gif

[peanutterb]

soph, i'm actually hear eating my marinated cauliflower and broccoli on a bed of romaine with bits of avocado and i'm really enjoying it though I wasn't really in the mood for chewing today.

apparently i'm going to eat snacks tonight. my friend promises me she won't let me get away. i told her i'll put it in my mouth then spit it in one of her plastic plants.

[sopheetsa]

so you're human after all pea-b and susceptable to peer pressurehttp://therawfoodsite.com/forum/images/smilies/confused.gif what do I do now-- I was COUNTING ON YOU TO LEAD THE WAY!

glad you're enjoying your cauliflower/broccoli (speaking of fighting cancer)-- & oh god--you mention avocado and I'm ready to swoon!
http://www.cartoonstock.com/lowres/ksm0009l.jpg

[HealthyBiz]

BTW-- all this talk of garlic earlier reminds me to mention that its a great thing to add to the mix if you're having beets! It also helps to have some daikon or other radish, bok choy, whatever else is in the fridge HealthyBizhttp://therawfoodsite.com/forum/images/smilies/biggrin.gif

MMM... Now you're reminding me of that picture of your luscious salad (love your pics!) with bok choy. I finished up my radishes last week, but just put them on my salad. Didn't think about drinking them!:eek: (That's what I do with their greens.) Geez, just when I think I've learned so much, I realize how limited I've been in my thinking about food.:) I'll have to try them in my morning smoothie with some garlic. Thanks! Off to the farmer's market this week with bok choy and daikon on my list!:p

Oh, and PB - if you can chew on raw garlic, I'm sure it will be FINE in a smoothie for you. It's not bad, just not as tasty as some of the other choices we have. I'm still experimenting with raw ginger. I like that, too, but haven't found the right smoothie combo yet for it. I'm getting close though.

I'm teaching tonight, so don't have to worry about handing out candy to kids, but will bring some candy and those girl scout cookies with me to share with the class. I'm giving a test - how nice a treat is that?! LOL!

[mtmouse]

I'm still experimenting with raw ginger. I like that, too, but haven't found the right smoothie combo yet for it. I'm getting close though.

It was great in mine this morning, HealthyBiz!

Broccoli (yes, raw!), apple, a hunk of ginger peeled and minced, maybe 2 oz of peeled beet, a few [soaked! LOL] nuts, and frozen berries.

But then, I've always loved ginger. Garlic I love, too, but so far not to drink! I liked your idea of pesto, though, and think I'll make a walnut pesto soon. Bought basil today, in fact!

[sopheetsa]

now you're reminding me what's at the bottom of MY fridge--HealthyBiz and mtmouse! (ginger...)

as for the garlic, in the juice-- erhumm-- I'm not trying to sound off on it-- after all, I just advocated it didn't I? but I will tell you-as mtmouse also warns..- that since even chewing garlic-- (which I'm doing right now) can be an http://therawfoodsite.com/forum/images/smilies/eek.gif intense experience (and I always wonder for the rest of the day about the looks I'm getting--or does it have nothing to do with the garlichttp://therawfoodsite.com/forum/images/smilies/confused.gif....) maybe you wanna GO EASY ON THE GARLIC?

givin the darlins cookies and candy R U -HealthyBiz ? don't forget to give them a good fright!

http://www.toonhound.com/screaminn2b.jpghttp://therawfoodsite.com/forum/images/smilies/biggrin.gif

PS: I LOVE juicing BASIL, and also MINT-- many spices are great in GREEN smoothies...

[mtmouse]

now you're reminding me what's at the bottom of MY fridge--HealthyBiz and mtmouse! (ginger...)

I actually keep mine on the counter, unfridged. :) Seems to work fine, and I forget it less often, LOL.

[Res]

Bounce Berries ;) something fun to throw into your Green Smoothies and a tiny bit of trivia:

Food Lovers' Trivia Tidbit

Shiny scarlet cranberries (http://allrecipes.com/HowTo/cranberry/detail.aspx?ARBMID=741&ARFMTID=1) are grown in huge, sandy bogs on low, trailing vines. They are also called bounceberries, because ripe ones bounce; and craneberries, after the shape of the shrub's pale pink blossoms, which resemble the heads of the cranes often seen wading through the cranberry bogs. Cranberries grow wild in northern Europe and in the northern climes of North America, where they are also extensively cultivated--mainly in Massachusetts, Wisconsin, Washington and Oregon.

Res tosses a bounceberry at Kathy :p

[Res]

For those not raw: Dinner last night was sauteed collard greens in sesame oil (had to be quick) with Tamari sauce and (Sophs Idea) Tahini sprinkled with Nori (seaweed). It was delectible and satisfying and "green". ;)

Hope everyone is doing well today. :)

Love,
~Res

[mtmouse]

Res tosses a bounceberry at Kathy :p

Hmm, that sounds interesting. I wonder if it's anything like a pomegranate seed in there? Someone should try it. I don't eat pomegranates (blood type thing), so I wouldn't be able to compare.

Now, I do (or could) eat cranberries, er, bounceberries. However, in the past they have definitely been associated with my painful tooth/gum sensitivity, so I've stopped. When was it--a couple of days ago only, I think?--as a response to something someone posted, I switched to brushing my teeth with Castile soap in an effort to affect that problem.

Anyway, DH loves them (cranberries), so we always have some in the house. My sensitivity is currently quite low, so maybe sometime soon I'll go ahead and give them a try. They'd certainly go great in a pink smoothie, that's for sure!

[HealthyBiz]

BTW-- all this talk of garlic earlier reminds me to mention that its a great thing to add to the mix if you're having beets!
Soph You're so right! I got brave and tried it today. It was similar to my Halloween smoothie, just added some sprouts and a whole large clove of garlic. Seemed like a lot, but the drink was delicious. I don't think it really matters what other veggies, greens and fruits you add, just so you add some. Give it a try, Peanutterb, it can't hurt.

Tomorrow I'm going to try Kathy's Ginger Smoothie!:p Oh, and bounce berries! Lol. Never heard them called that, but yum, I love cranberries. Guess my smoothies are going to be reddish for a little while yet.:D

[peanutterb]

oh i'll definitely try it.
I diced 1 clove up earlier and swallowed it like a pill with water.
tonight i diced another and put it in some tea.

tomorrow i'm going to try one of these recipes:
- Garlic, apple, banana, kiwi
- carrot, lemon, cucumber, parsley, spinach, garlic, beet, celery & ginger

i'm also thinking of doing one with garlic and ginger. strawberries. papaya. orange juice and banana.

I put a peeled banana in the freezer this morning. Read about that somewhere. Can't wait to see what that's like tomorrow.

[HealthyBiz]

First the good news: Yellow Yum - really creamy, smooth and very good. I highly recommend it! I was tempted to steam the squash because it was so hard to chop up, but I'm glad I didn't. It was so fresh and sweet, I didn't add the dates, but everything else went in as directed. Next time, I'll grind the pine nuts separate from the squash and mix them.

:confused: Now the recipe recommends serving it with something wet or crunchy. Any idea what that means?

The Papaya Seed Dressing wasn't to my taste. I tried it a few times and finally poured it down the drain tonight. But, then, I forgot, I don't eat salad dressings anyway except on rare occasions LOL - (silly me for trying this recipe!), so mine may not be the best opinion to take.

[peanutterb]

glad you liked the yellow yum.

crunchy - crackers of some sort, celery sticks, carrot sticks. nuts. lettuce.

wet? soup? water? i donno about that one.

might be good on a salad, sorta like a dressing but not really since you don't like dressings. but that's how i ate my toona. also try in a lettuce wrap with cucumbers and other stuff. that could be fun.

[HealthyBiz]

Thanks! All good ideas. I like my lettuce, but why mess up the flavor of avocado slices and a little onion? Nothing better on a salad! That's why I quit eating dressings. I prefer to *taste* my salad, not drown it. And I love tuna or salad on top of a salad, just haven't had it in a while, so I bet the yellow yum is good on top of lettuce, too. And now I have a reason to break out my 'healthy' crackers. I bought some before the MC and just haven't had a reason to open them. They're great with a salad, but they're not raw.

[mtmouse]

Hi all!

Well, one thing you can say about Res (hehe) - she sure puts up good recipes!

We invited a neighbor over for dinner tonight (his wife is out of town).

I made the minestrone soup and it was absolutely scrumptious! Definitely not raw, but oh, so good!

And then I followed it up with the apple tart. Again, not raw--and I even overcooked the apples a little bit by mistake--but very, very yummy. The walnut-date crust was excellent, and it all looked really pretty in my tart pan. However, the crust was so crumbly that the pieces didn't come out like pieces of a tart. So I think next time I'd probably make it more like a crumble, and put the fruit on the bottom and the crust on top and serve it with a spoon.

Anyway, both are keepers for this house!

[Res]

Oooh Kathy, you say the sweetest things. ;) :p

Actually that's my all time FAVORITE minestrone soup and I don't make any other.

I really like the direction this thread and the "after the cleanse" thread has taken. Very encouraging for all concerned and lots of great ideas and recipes! :)

Love,
~Res

[mtmouse]

I really like the direction this thread and the "after the cleanse" thread has taken. Very encouraging for all concerned and lots of great ideas and recipes! :)

You bet! Green Smoothies rule!

Here's yours now:

http://www.freesmileys.org/emo/bounce006.gif (http://www.freesmileys.org)

[peanutterb]

PB's Garlicy Green Smoothie

1-2 cups romaine lettuce, chopped
2 large cloves of garlic, chopped
1" piece of peeled and chopped ginger root
water
small handful soaked walnuts and pecans
bit of soaked dried dates
1 orange, juiced
1 mango
1/2 cup papaya
6 strawberries

add ingredients in that order. first the greens, garlic and ginger, blend until smooth. then add nuts and dates and OJ. blend. then add the other ingredients. the strawberries make it red, because bright green just wasn't exciting to me.

the garlic is really strong in the taste. it's a little spicy. but sweet at the same time.

[Res]

LOL, today after my walk after work I'm stopping at the grocery store and stocking up on green leafy veggies and seaweed. I want my fridge to look like Sophies. ;)

GREEN SMOOTHIES...something...:o ;)

Love,
~Res

[peanutterb]

it smells like garlic when i blow my nose. :D

[mtmouse]

Ph, PB, you're really brave! I'm afraid I might have to let myself get as sick as you to try that one, and I have no idea of following you in those footsteps! :p

But I'm sure garlic nose is good for character building, if nothing else!

[Res]

Green SMOOTHie: ;)

2 large red chard leaves
1 apple
1 ripe pear
8 dates
8 cranberries
1 cup pumpkin
2/3 cup of spring water
generous sprinkle of cinnamon
generous sprinkle of nutmeg

This was delicious - and still Green! :D

[mtmouse]

Oh my! I think I'm feeling faint! Is it detox? Is it bird flu?

No, it's Res knocking me off my feet!

Hey, it even sounds good! :) And I'm sure it was a lovely shade of ... well, you know ...

GREEN!!!

Oh my oh my oh my!

:D

[Res]

It was very good but I think I couldn've used just 6 dates instead of 8, Ms Smarty :p I thought the cranberries might make it too tart. It was very pumpkiny and felt like I was cheating by eating pie. I'm going to make that one again . :) However it made too much. I couldn't fathom saving it and having everything separate by morning and glop, glop, glop.

*Smooches and Goodnight to all

Love,
~Res

[mtmouse]

Does anyone have any ideas/recipes for raw eggplant?

I've done various Google searches and found stuff only for variations of marinara (i.e., eggplant pizza or lasagna). I'm thinking more of something like hummus or other taste.

Hope someone's been there before me! :)

[Res]

Interesting....I like eggplant cooked/bbq'd etc, but never thought about eating it raw. I'll hunt around and see what I can come up with. :)

Love,
~Res

[HealthyBiz]

Does anyone have any ideas/recipes for raw eggplant?

I've done various Google searches and found stuff only for variations of marinara (i.e., eggplant pizza or lasagna). I'm thinking more of something like hummus or other taste.

Hope someone's been there before me! :)
Hi Kathy - LOL! I'm reading your message while eating some raw eggplant!!:p I, too, love eggplant and did a search a few weeks back for raw recipes. I didn't find much, but I did find some tips - cooking or steaming removes the bitter flavor some have, but since the smaller ones are less bitter, they're the ones I use for raw dishes. Remember the pasta with pesto sauce recipe posted a week or so ago? I mix my thinly sliced eggplant with the sliced zucchini. Works fine. (I don't have a spiralizer ... yet) I think you can use it in place of squash or mixed with squash in most raw dishes. That gives you a lot of variety. I was a bit chicken the first time that it would be too bitter, so lightly steamed the eggplant, but it was so sweet, it didn't really need any cooking. I bet raw eggplant hummus would be fabulous! I may just give that a try.

I'm not eating totally raw or even totally vegetarian these days, but I'm having a lot of fun with my mostly raw menus. Good luck with it and let me if it works for you!

Oh, one more new vegetable I'm trying that I really like: kohlrabi Anyone else tried that? It looks like a Martian vegetable. Ha~! It's not a root veggie, but looks like one and has some nice long greens attached when I get them at the farmer's market. (Those go into my smoothie:p )And the main part has a crunchy, slightly sweet texture almost like an apple. Just thought I'd mention it while I'm here.

[mtmouse]

That is funny, HealthyBiz! :D

I remembered reading your idea of pesto as a way to eat raw garlic, and last week I made walnut-basil pesto (don't eat pine nuts) and it was fabulous. (BTW, I took it to a dinner party we were invited to, to let them sample it (on homemade spelt bread), along with toona, and they were both a terrific hit! The toona especially--my friends couldn't believe there wasn't fish in it!)

Anyway, I didn't pay close enough attention to the idea of putting it on squash "spaghetti". And eggplant spaghetti is also interesting.

The other day I actually cooked pasta and put it on there, but after being in the fridge it had really stiffened up and even on hot pasta it took a while to soften. Hard to imagine it on chilly veggies. Do you think taking the pesto out in advance and letting warm up would help? Otherwise, I guess I'd have to just make it fresh right before eating.

But I've been thinking about the hummus idea. I think I may start with eggplant in the food processor and add some almond butter (also don't eat tahini, but it could well be good) and parsley and see what I can come up with.

But if you get there first, let us all know! :D

[HealthyBiz]

What a nice dinner guest you are, Kathy! Bringing the raw treats! mmmm... toona, a fading memory. It didn't last long and it's probably time to make it again. BTW, I recall reading yours came out a luscious color. Mine was GREEN! Lol!! Could have been that extra bunch of basil or that I dropped the bowl with the first 1/2 of ingredients in it (all over my kitchen floor):eek: , salvaged what I could (about 1/2 of it was still in the bowl) and added the full amount of the 2nd half with the greens! In any case, it was yummy, but maybe it has an even different flavor if I can get it right this time! I'm an enthusiastic, but not very talented (or coordinated) cook!:D

I like the idea of warming up the pesto on the counter before using it. I'm learning not to have hot steaming (equate with nurturing!) meals, but still don't like my food refrigerator-cold.

[mtmouse]

BTW, I recall reading yours came out a luscious color. Mine was GREEN!

ROFL! Watch out, Res'll be all over it!

:D

[Res]

Res'll be covering it with a sheet you mean? ;)

Actually I've been in lightly stir fried greens with tahini heaven. Who would've thought that those little sesame seeds could be so alluring and delicious smeared all over greens. :)

Love to all!
~Res

[mtmouse]

Res'll be covering it with a sheet you mean? ;)


Hahahahaha!

Hiding under the covers sneaking food again, huh, Res?

http://www.freesmileys.org/emo/happy102.gif (http://www.freesmileys.org)

[mtmouse]

I made a really good recipe today! Sweet Beet Soup with Macadamia Cream.

http://www.detoxyourworld.com/acatalog/menu.html

I used a little regular onion because I didn't have green, and I think I'd prefer green or none at all.

It was a gorgeous color. At first the taste and the fact that it was a cold soup were a bit strange to me, but the macadamia cream was really delicious in it, and by the end of the bowl I was really liking it. I ate half the recipe and am looking forward to the other half tomorrow.

Again, I think I'd serve this to guests. It's so beautiful and so interestingly different in look and flavor. But I'd do it as an appetizer course in small bowls rather than a main course, until I knew if people would like it.

But it's sure another delicious way (besides pink smoothies!) to get your raw beets!

[peanutterb]

Vegan Garlic and Chives Mashed Potatoes

as usual, no measurements

Ingredients
potatoes
3-4 cloves of garlic
vegan butter (earth balance)
plain soy milk (not vanilla flavoured)
fresh chives
thyme and other seasonings, salt and pepper

Directions
Boil potatoes and garlic cloves
drain, let cool a little then mash with a little soy milk
In a separate pot, melt butter with seasonings
add milk and heat up
slowly pour milk, seasoning, butter mixture on the potatoes
using a mixer (this gets them nice and fluffy)
chop chive up very small then stir into mixture
test it to taste and add more liquid if you need to

if you're not serving right away put into dish and leave in the oven on a low heat.

i made this the other day and my family of meat-eaters all went on and on about how good it was not knowing it was completely vegan.

[peanutterb]

Greenish Smoothie
with calorie breakdown

I actually measured out and entered the info to get a breakdown. Today I added craisins, ginger and flax which I don't usually do but I like the taste of the craisins and love the health benefits of the ginger and flax (though the flax isn't needed bc you get good oils from the nuts, I personally find that flax keeps me full longer though).
This smoothie generally will last for breakfast and lunch for me.


Ingedients:
1/3 cup water
1/4 craisins
1/2 cup raw soaked walnuts
2 bananas
5 large strawberries
1 tbs ginger
2 cups spring mix salad
1/2 tsp flax

Directions
wash salad, put in blender with some water and blend away.
add nuts and blend.
add craisins and blend
add ginger and flax, then blend.
add bananas. blend
add strawberries. blend.
then blend to your hearts content.

Yields about 2.5 cups of smoothie.

Calorie Breakdown
(from calorie-count.com)
Spring Mix - Baby Blends (http://www.calorie-count.com/calories/item/100485.html) 10
Craisins, Sweetened Dried Cranberries (http://www.calorie-count.com/calories/item/113104.html) 105
Bananas (http://www.calorie-count.com/calories/item/9040.html) 210
Strawberries (http://www.calorie-count.com/calories/item/9316.html) 29
Flax Oil (http://www.calorie-count.com/calories/item/95354.html) 43
Ginger Root - Raw (http://www.calorie-count.com/calories/item/11216.html) 5
raw walnuts (http://www.calorie-count.com/calories/useritem/13180727.html) 370
Total Calories Consumed 772

So if I'm eating 1500 calories a day, that means I have 728 calories left for dinner today.

Food Analysis

Fats: 43 grams
Carb: 100 grams
Protein: 12 grams
Sodium: 34 mg
Fiber: 16 g *( I added two psyllium caps to my smoothie for additional fiber that's not counted here)

according to Calorie-Count.com, that's a nutritional grade of A-.

[Res]

A Few Holiday Treats

Date Nut Torte
Ingredients:
1 cup pitted dates
2 C raisins & 2 C currants
2 Cups Pecans
1 Lemon
2 Cups Filberts (hazel nuts)
2 T. lemon juice
1 tsp. lemon rind
1. Bottom layer: in food processor (with "S" blade): Blend into a fine meal hazel nuts and raisins, and press mixture into round shape about 1/2" thick and 8" in diameter
2. Lemon Date frosting: in blender: blend until smooth dates and lemon juice using water if needed to thin, stirring lemon rind into sauce at the end.
3. Frost top side of first layer of the torte with 1/2 sauce, save the rest for frosting the top
4. Top layer: in food processor: blend into a fine meal pecans and currants, place on wax paper, make into another layer to fit on top of the first, and carefully place on top of the frosted layer.
5. Frost the entire outside, and decorate with lemon wedges around the rim, serve or chill and serve.
15 minutes to prepare; 12-14 servings


Sweet Potato Pie (Yam pie)

If you are wondering what recipe to prepare for friends that have not yet been introduced to raw food, wonder no more! This delicious pie is difficult to distinguish from its cooked (dead) cousin. This pie freezes very well also. Let it thaw in the refrigerator. Because yams are available all year long (their harvest is July-August, but they keep in cold storage) this pie can be equally as big a hit on the fourth of July as Thanksgiving. Use yams if you can find them, they are usually sweeter and darker orange than sweet potatoes. Garnet yams work very well.

Almond Date Crust
1 1/4 Cup almonds that have been soaked overnight and dehydrated in sun or dehydrator
1 Cup date pieces
1 Tablespoon water
1/2 teaspoon vanilla
dash of cinnamon
2 teaspoons psyllium

In food processor, process nuts until coarsely ground, add dates and process until finely ground and thoroughly mixed. With processor running, add water, vanilla, and cinnamon. When mixture is holding together, gradually add psyllium. Press into pie plate.

Note: crust must appear slightly damp and be holding together before psyllium should be added, a small amount of additional water may be necessary to achieve this effect.

Note: For a crunchier taste treat, at this point you can dehydrate the crust in the sun for 1-3 hours, but it is not necessary.

Filling
6 small medium yams, scrubbed, peeled and cut up
3/4 Cup cut up pitted dates (soak whole dates for 20 minutes before pitting and cutting up)
1/4 Cup raisins (soak for 20 minutes)
1/2 Cup Pine Nuts (soaked 5-10 minutes)
1/8 teaspoon 5 spice powder
1/2 teaspoon cinnamon
1/8 teaspoon Garam masala (if not available use either nutmeg or cloves or additional 5 spice powder)
1/2 teaspoon vanilla
2 Tablespoons Psyllium powder

While preparing yams, soak dates and raisins in small amount of water. Soak pine nuts and rinse. Put yams through Champion with blank, alternating with fruit and nuts. It should amount to about 4 cups. (If not add more yam and put all through Champion again.) Put mixture in food processor. Add spices and vanilla. Be patient with processing, the smoother the better. After 5-6 minutes, if not very smooth add a small amount of raisin soak water, apple juice or orange juice to the mixture so it will process to a smooth puree. Gradually add psyllium. Pour into crust immediately. Store in refrigerator. Delicious served with a dollop of one of the nut fluffs.

Note: do not add extra liquid unless you have to, it is important that the pie hold together so it can't be too wet.

Alternative: If you want more intense flavor, soak fruit in juice of 1 orange. Add 1 teaspoon orange zest to mixture. Increase spices to: 1/4 teaspoon 5 spice powder, 3/4 teaspoon cinnamon, garam masala stays the same, a pinch of clove, 1 teaspoon vanilla, a pinch of sea salt.

[Res]

Green Power Custard


1 orange
handful of sunflower sprouts
1Tbs flax seeds
1Tbs expeller or cold pressed vegetable oil
grated ginger (to your liking)
1Tbs psyllium seeds

Put all ingredients into a blender, blend until smooth.
Put the green power custard into bowls (serves two) and
either eat then or freeze into green power ice cream.
This is great for a morning breakfast along with a bowl
of fruit, or for a treat anytime. Very tasty!



Sergei's Young Coconut Dream Cake

Crust:
- 1 cup raw unsoaked walnuts
- 1/2 cup of your favorite pitted dates
- 1/4 cup young coconut water
- 4 table spoons of raw carob

1. Blend the walnuts and dates in a food processor till the mixture is
smooth.
2. Mix in the 4 Tbs of carob and the coconut water.
3. Spread one layer of crust out on a plate.
4. Place sliced fruits on top of first layer.
5. Place second layer of crust on top.

Icing:
- 1 cup young coconut meat
- water, enough to blend into thick topping
- 1 tablespoon honey

1. Blend all the ingredients in a vita-mixer.
2. Spread icing on cake.
3. Decorate with fruit slices and nuts.

[Res]

Cinnamon Walnut Caramels

2 cups walnuts
1 cup honey
1/2 cup cinnamon
1 teaspoon vanilla
1. In a large bowl, mix honey, cinnamon, and vanilla into paste.
2. Stir in walnuts until thoroughlt coated.
3. Form into small clusters.
4. Dehydrate for at least 24 hours.


Carrot Fruit Cake


Cake:
1 cup dried figs, soaked
1 cup raisins, soaked
1/2 cup pitted dates
4 cups shredded carrots
3 cups soaked nuts (almonds, walnut, or cashews)
1/2 teaspoon each: ginger, cloves, cardamom

Topping:
1/2 cup dates
1/2 cup cashews
1/2 cup soaking water

Soak figs, raisins and dates in 3 1/2 cups of water for one hour,
reserving liquid. Soak nuts in 5 cups of water for 8-12 hours.
Drain, rinse and drain nuts again. Place nut in food processor and chop finely, place in large bowl. Add figs, raisins, dates and spices to processor and process until smooth. Pour mixture into bowl with the nuts. Mix well.
Add carrots mix thoroughly. Form mixture into desired shape.
Process dates, cashews and soaking water until smooth. Spread on top of the cake.

[Res]

This sounds like a "yes" to me. :)

Flourless Chocolate Cake with Raspberry Sauce

Yield: one 5-inch cake, 4 servings
for the cake:
1 1/2 cups raw walnuts
Dash salt
8 pitted medjool dates
1/4 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract
2 teaspoons water

for the raspberry sauce:

1 cup fresh or frozen raspberries (thaw and drain, if frozen)
1/4 cup pitted medjool dates, soaked 30 minutes and drained
Place the walnuts and salt in a food processor fitted with the S blade and process until finely ground. Add the dates, cocoa powder, and vanilla and process until the mixture begins to stick together. Add the water and process briefly.

Transfer to a serving plate and form into a 5-inch round cake. To make the Raspberry Sauce, place the raspberries and dates in a blender and process until smooth. Frost the top of the cake with Raspberry Sauce just before serving.

Cherry Pie

Yield: one 9-inch pie, 8 servings

for the crust:
2 cups raw walnuts
1 cup unsweetened shredded dried coconut
1/4 teaspoon salt
1/2 cup pitted medjool dates

for the cherry filling:
4 cups frozen pitted cherries, thawed and drained
3/4 cup pitted medjool dates
1 tablespoon fresh lemon juice
To make the crust, place the walnuts, coconut, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and process until the mixture resembles coarse crumbs and begins to stick together.
Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. Press the crust firmly into the pie plate.
To make the filling, place 1 1/2 cups of the cherries along with the dates and lemon juice in a blender and process until smooth. Transfer to a mixing bowl, add the remaining cherries, and mix well. Pour the cherry filling into the crust. Chill for at least 2 hours before serving. Bring to room temperature or warm in a slow oven to serve.

[Res]

This is to make up for my comments in the other thread about Green Smoothies: ;)

Spinach Apple Soup (you can't fool me. it's a green smoothie in disguise ;) )
Makes 1 ½ cups, 1 serving
Ingredients

½ cup water
½ apple, peeled and chopped
2 cups spinach leaves
1 tsp lemon juice
½ avocado, chopped
dash sea salt
Directions

Place the water and the apples in a blender. Blend until smooth.
Add the spinach and blend.
Add the remaining ingredients and blend until smooth.Store in a sealed container in the refrigerator. Spinach Apple Soup keeps for three days.

[mtmouse]

Hi all!

Well, I finally found a way to eat raw eggplant. It's going to take some work, and I'm starting the cleanse this Friday so it'll be a while before I do that work, but here's where to find it:

http://www.fromsadtoraw.com/Recipes/BaconWhyNot.htm

Just as the person who posted about it said, I would not use the oil next time. I figure, why on earth add oil to something you're trying to dehydrate?

But the marinade was delicious. Because I'm interested in raw eggplant, not a bacon substitute, the first thought I had was to cut the eggplant sideways in rounds instead of in long strips. That helps deal with the skin, which on the two main pieces on the sides just doesn't dehydrate well.

However, since then I've decided I'm going to actually grind up the whole eggplant in the food processor, add all the marinade ingredients except the oil, and dehydrate it in strips like jerky or fruit leather. I'll start on parchment on my drying trays, then turn it off onto the screens when it's set up enough to do so.

Like I say, it'll be a while before I can get to this (darn that ol' MC anyway!). :) But if anyone wants to give a whirl (HealthyBiz, I know you aren't cleansing yet, LOL!), I'd love to know how it works for you. And if no one does, you can expect a report from me after the 15th.

[HealthyBiz]

Well you got me salivating, Kathy! Lol! I'm so glad someone found a raw eggplant recipe. My problem is (besides that I'm travelling the rest of this week) is that I haven't yet invested in a dehydrator. I guess that's next, huh? I was at a friends house today and she served me several lovely eggplant dishes (Armenian). She's going to send me the recipes and I'm going to try them with raw eggplant and see how they turn out. OK? I'll let you know how that goes!

Good luck with your cleanse and be sure to let us know how the dehydrated eggplant works out.

[mtmouse]

Well, you actually can dehydrate in the oven at 100 or so (with the door cracked). The recipe as it's written would be very difficult in the oven, because it needed to dehydrate the better part of 24 hours. However, if my new way works out, I think it would take a lot less time and it would be feasible.

But I'd want to do a lot. With this one, I made one medium-sized eggplant, and it took the 24+ hours, and then I ate practically the whole thing in one day! :D Once I get it down the way I want it, I'll make up a big batch. And, without the oil, it should actually dry, which means it should keep.

We shall see! :) Stay tuned.

[Res]

How interesting is this! :) I don't have a dehydrator with the sheets - I have this really old carousel type which should still work with a few changes. I could marry babaganoj, but trying eggplant raw would be a fantastic adventure!

Heeeeeeeeeeey wait....this isn't a Green Smoothie in disguise again is it??? http://www.freesmileys.org/emo/confused002.gif

[mtmouse]

Now, Res,

Would I do that to you? :D :D :D :D

[Res]

OH MY lord it IS a Green Smoothie!!! http://www.kurts-smilies.de/undwech.gif

[Ollephant]

Helo all....I am still on the cleanse so reading this thread was a cross between mouth watering heaven and watching the clock till I can try som eof these hell! :eek: So Last summer I went raw for a few months and while I am not 100% anymore I still make these little jems on a regular basis and thought I would share.

This one I make in the AM before breakfest or in lieu of breakfest - and I thought it was fitting for the lemonheads:

GREEN LEMONADE:

(You need a juicer for this one)
1 head romaine lettuce or celery ( i do lettuce)
5 to 6 stalks of any kind of Kale (sorry Res :D )
1 - 2 apples as needed for sweetness (recommended organic fuji apples)
1 whole organic lemon
piece of ginger (to taste)

put all through the juicer one at a time and VOILA! Green Lemonade. The lemon really cuts down on the "green" flavor.

KILLER Carrot Soup

3 cups fresh carrot juice
1 ripe avacado
1/3 cup fresh coconut meat
1/4 cup fresh lime juice
2 TBS Agave necter
1 TBS fresh ginger
1 /4 tsp cayenne
1/4 tsp Sea salt

Blend all ingreidients together in blender until smooth. I personally put the ginger in the juicer with the carrots so that the carrot juice has a ginger essence to it.
I eat this to DEATH in the summer months! I also put some slices of avacado on top with a bit of cilantro to mix it up!

DIjon-Cider Dressing

this is DA BOMB! All my non-healthy friends even love it and it will keep in the fridge for up to 3 weeks!

1 1/2 TBS Dijion Mustard
1/3 cup apple cider vinegar
4 TBS Cold Pressed Olive Oil
Stevia for sweetner
Fresh ground pepper to taste

Just whip it up in a blender and LOVE it on our green salads!

Awesome snacky snack

Put a TBS of Raw Almond butter in a Romaine Lettuce leaf and drizzle some raw honey on it, wrap like a taco or burrito and you will DIE! So good.

Peanutterb - I make guac with heirloom tomatoes when they are in season and I want to splurge on myself with garlic, cilantro a dash of agave necter some salt and pepper and it is my FAVORITE. That is when I don't just slice the tomatoes up and sprikle a little salt on them and devour them like desert!

Mmmmmmm I am hungry just thinking about it all. I am going to go make my Whole Foods Shopping list for my Veggie soup now. 2 of my friends rememebr it from last time I did the cleanse and have requested I bring some with me to work this weekend for them. Oh yeah I have a killer Gazpacho recipe from Donatello & Burke resteraunt in NYC that again my not so healthy friends beg for in the summer. I'll find and post if anyone wants.

Happy Eating!8)

[Ollephant]

PS - Someone asked earlier about raw cheese. A raw food book I have it turned me onto Alta Dena Raw Goatmilk Chedder.
Quite yummy I must say - i found it at Whole Foods.

[patriotgirl]

Okay, I just made some almond milk. I am drinking it right now. My children (including my 15 yr old son) and you know how picky they can be, even liked it. They ate bowls of cereal with it and drank some too.

Here it is. Soak half-cup of almonds overnight.
Next morning:
Peel almonds (it doesn't take long 10 min.) just do it. Makes ALL the diff.
put into blender with about 1t.clear vanilla extract, maple syrup, and agave nectar.
That's it!

Blend up. I have a $2 garage sale blender. Works great!
Pour over raw granola or just drink it.

I did add a little flax oil to mine because I wanted some fat in it. (good fat, of course)

BRAIN FOOD DELUX. And tastes good!

Patriotgirl

[patriotgirl]

Another good thing to eat coming off the cleanse.

Blend up 2 small apples in blender with a little water (to mix it).
Throw in some agave nectar and cinnamon.

It's instant applesauce!!!
DELICIOUS!

Later,
Patriotgirl
p.s. I've been eating quite a few bananas, too. My second day off the cleanse.

[articshark]

Hi all. I know that there is a raw food recipe site. But I thought that maybe, one thread that posted everyone's favorite vegetable soup recipe for breaking the fast would be convenient and easier to use. I will go get mine now and post it in a few...

Dawn

I read about a roasted vegetable recipe on one of the threads and have not had any luck finding it. So I went on the internet and here it is.

1 pound celery
1 1/2 pounds sweet onions
1 pound carrots, cut into 1 inch
pieces
1 pound tomatoes, cored
1 pound green or red or yellow bell pepper, cut
into 1 inch pieces
1/2 pound turnips, cubed2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
8 cups water

DIRECTIONS:
1.Preheat oven to 450 degrees F (230 degrees C).
2.Remove leaves and tender inner parts of celery and set
aside.
3.Toss onions, carrots, tomatoes, bell peppers and turnips
with olive oil. Place vegetables in a roasting pan and place
them in the oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
4.Put the browned vegetables, celery, garlic, cloves, bay
leaf, pepper corns, Italian parsley and water into a large
stock pot. Bring to a full boil. Reduce heat to simmer. Cook
uncovered until liquid is reduced by half.
5.Pour the broth through a colander, catching the broth in a
large bowl or pot. The liquid caught in the bowl or pot is
your vegetable broth it can be used immediately or stored for
later use. Although the vegetables are no longer necessary for
your broth they are delicious to eat hot or cold, don't waste
them!

Yum!!!

[mtmouse]

Just before my cleanse I got interested in ways to eat raw eggplant. I tried a recipe I'd found which dehydrated it (see earlier posts in this thread), but it was unsatisfactory (but good tasting).

Anyway, this is still a bit premature, but I have to report that I've now tried again and I think I'm really on to something!

I didn't do the technique I had intended to, but tried a new one, and I'm not happy with that, so I'm not going to give details just yet. I'm going to try again soon and hope to have a really good recipe to offer.

BUT! the best news: properly dehydrated eggplant (i.e., with no oil) actually gets crunchy like crackers! This opens up a whole new vista of opportunity for it.

Anyway, I'm excited. (Can only serious lemonheads get excited about raw eggplant? LOL) And hopefully in the next couple of days (as soon as I can buy some more eggplant) I'll have a delicious recipe to share! In the meantime, I encourage all of you to experiment for yourselves!

[Res]

I love eggplant in any form. Can't wait to hear about your experiments and somehow I think you're just doing the same thing and dehydrating green smoothies to get me to eat them! :p ;)



Great soup recipe! When I'm hungry I'll even eat turnips! :o ;)



Leaving work in 2 minutes and I couldn't be happier..... What a day!

Love to all,
~Res

[mtmouse]

I love eggplant in any form. Can't wait to hear about your experiments and somehow I think you're just doing the same thing and dehydrating green smoothies to get me to eat them! :p ;)

Ha! You can't get away with that one any more, since you've already confessed! :D

Hmm. Dried green smoothie. I used to dehydrate pea soup "crackers" to take on backpacking trips and then drop into hot water in a cup for dinner. I bet a green (pink) smoothie "cookie" wouldn't be bad at all! :p Watch out, you're giving me ideas!

I was going to ask you, what book of Boutenko's did you read? And also, can you explain the rationale of juicing if one can have smoothies and keep the fiber? It always seems to me that juicing is kind of a waste.

[HealthyBiz]

Just before my cleanse I got interested in ways to eat raw eggplant. I tried a recipe I'd found which dehydrated it (see earlier posts in this thread), but it was unsatisfactory (but good tasting).

Anyway, this is still a bit premature, but I have to report that I've now tried again and I think I'm really on to something!

I didn't do the technique I had intended to, but tried a new one, and I'm not happy with that, so I'm not going to give details just yet. I'm going to try again soon and hope to have a really good recipe to offer.

BUT! the best news: properly dehydrated eggplant (i.e., with no oil) actually gets crunchy like crackers! This opens up a whole new vista of opportunity for it.

Anyway, I'm excited. (Can only serious lemonheads get excited about raw eggplant? LOL) And hopefully in the next couple of days (as soon as I can buy some more eggplant) I'll have a delicious recipe to share! In the meantime, I encourage all of you to experiment for yourselves!
MMMmmm... I'd send you some eggplant for your experiments if I could!:p Well, count me as 'serious' because this is exciting! Thanks for running the trial kitchen for the rest of us!:D I can't wait to hear about the final results.

[christinem]

Ruby sauerkraut w caraway go to www.rwood.com/recipes/fermented (http://www.rwood.com/recipes/fermented) foods

1 lg head organic cabbage
1 med beet
2 minced garlic cloves
1 tsp caraway seeds
1 tbs seasalt

Remove coarse outer leaves. Cut cabbage lengthwise into quarters. Grate, core & all, cabbage, then beet.Mix grated vegs w garlic, seeds & seasalt.
Pack tightly into 1 qt mason jar, filling it almost to the brim. Set jar on plate to collect potential overflow. Use small stones, or fill baggie w water for weight. If no brine rises above stones in 24 hrs, add 1/4 tsp seasalt in 1/2 c h2o & pour on top of cabbage.Ready in 5-7 days, I like to go 10 days for extra sour taste. Will keep 6 mos refrigerated.
Go to site for additional details/teaching on fermented foods & immune function. Christine M :)

[christinem]

Christine's miso soup

After the cleanse....water-saute veggies & omit fish as to preference/needs. Use or omit supplemental foods like tofu/tempeh/seitan (my favorite) as desired, as well. Who says macrobiotics is rigid! It's the most flexible/encompassing system of eating on the planet, liberally relying on the eat local/in season principle.

Heat a little og sunflower oil (my preference, good quality oil of choice, if needed/desired) in a wok/saute pan, or frying pan until sizzling, meanwhile soaking at least a 2" piece of wakame seaweed & shitake mushroom if using dried shitake rather than fresh (get fresh, if available)!
add 2-4 oz fresh fish, tofu, or tempeh. Brown well.

Add sliced 1/4 moon onion, thinly sliced red radish (or daikon root), carrot rounds or small-cubed winter squash & something green, celery in the summer, or collard/kale/mustard green and/or thinly sliced cabbage.....amounts vary, fresh prep daily in the morning is ideal, but soup can be kept & re-heated, adding miso only after cooked & heated thru, at the last moments, if pre-cooking a big batch for several days usage.

Several large Tbs good quality 2-3 yr barley miso paste, mixed in cup w a little water into a paste that looks cloudy....add to soup, remembering to add reconstituted dried seaweed & additional water as needed to desired consistency. Heat thru, enjoy & be nourished. Extra salt(miso) & oil balances for winter climate & high humidity....use lighter miso (chickpea or white) & less oil for living at or near sealevel & in summer climate/conditions. Garnish w sprouts, sliced scallions or chopped parsley (chopped HB egg, or sliced is good if protein requirements dictate, or if cooking for a man (more yang vs yin).

I forgot....slice & add sliced ginger, if avail, early in recipe, or grate finely & squeeze juice into soup late in prep time if using that way.....Ginger daily & lots, esp in the winter. Add a bit of cayenne, tabasco, soy sauce, and or garlic, as desired, for taste, interest, or therapeutic effect, as desired.
Whew, that was hard, but I couldn't tell you why. Christine M

PS - I got a ride to the women's noon AA mtg today, but no-go yet for NA tonight.

[mtmouse]

My eggplant experiment is done! Though maybe not quite ...

Anyway, here's the marinade I used. I combined the "bacon" recipe I posted earlier in this thread with one of my favorite beef jerky marinades from years past. I'm sure any good marinade would do.

4 oz Bragg's
4 oz ume plum vinegar
4 oz agave nectar
1/4 tsp cayenne pepper
Generous shake of powdered ginger
Generous shake of powdered garlic

I cut the eggplant ends off, then cut the rest crosswise into quarter-inch rounds. Then I cut the whole batch once through to make semi-circles so as to have bite-sized pieces. I put those into a plastic container with a tight-fitting lid, added the marinade, and let it marinate in the refrigerator overnight, turning and rolling it any time I was nearby, so as to cover and soak the pieces as much as possible.

Then I just laid them out directly on the dehydrator screen and dried them until they were crunchy. This makes a pretty nice snack!

My other experimental technique was a flop. I made a slurry like fruit leather, with the marinade mixed right in. I put it onto a piece of parchment in the dehydrator. Unfortunately, while it eventually dried and actually tasted a bit better than the other (because the marinade was mixed in, instead of just lightly coating the outside of each piece), I couldn't get it off the paper and it wasn't worth it.

I still like the concept, though. At some point in the future I may try again, this time adding raw flax meal or psyllium husks to the processed mix to thicken it up a bit. Then I'd form "cookies" on the parchment and turn them off it directly onto the screen as soon as possible. They probably wouldn't ever get as crunchy as the other method, and it's more trouble, but it still might be a tasty snack.

So there you have it. I hope someone else will take up the mantle now, HealthyBiz! :) And Res, I'm sure you could add green food coloring to make it more appealing, LOL.

I leave tomorrow for an extended vacation, so while I'll be looking at the forum, I won't be posting as much as usual. See you all when I get back!

[HealthyBiz]

MMMMmmmm...Kathy - Thanks! for posting the results of your eggplant experiment. I'm definitely going to try this. Of course, that means I'll need to find a dehydrator. But don't worry; it's been on my list since my first cleanse. I just never got around to it. It will be a little bit longer ... a few weeks or so ... before I'll be ready for solid food, but I'll let you know how it goes! Oh, and have a great vacation!:D

[Peiby]

I found this yesterday online (don't remember where, sorry!) and mentioned it in the cleansing forum and someone wanted the recipe. I sent her a PM, but here it is in case someone else wants to try it. I haven't yet because I am still cleansing, but I did go to the store last night to buy many of the ingredients so that I can make it 3 days after I am done!

Eggless Egg Salad


1 ½ pounds tofu, firm
½ cup eggless mayonnaise (Nasoya Nayonnaise is my favorite!)
2 red bell peppers, chopped finely
4 scallions (white and green parts), chopped finely
1 small carrot, finely shredded
3 Tbsp. chopped fresh parsley
2 stalks celery, finely chopped
1 tsp. onion granules
¼ tsp. turmeric
4 tsp. pickle relish
1 ½ Tbsp. prepared mustard
1 ½ tsp. sea salt
1 ½ tsp. garlic powder
Black pepper, to taste

In a large bowl, mash tofu with a fork or potato masher (alternatively, you may wish to finely cube the tofu). Add remaining ingredients and mix well. The resulting savory treat is wonderful as a sandwich spread, served on crackers, or as a side salad.

Variation:

Creamy Potato Salad:
In place of the mashed tofu, use:

4 large yukon potatoes
2 small red potatoes

Place potatoes in a large pot and cover with water. Boil for 25 minutes. Cool potatoes, peel, and cube. (Alternatively, you may simply steam the potatoes, peel, and cube - or leave the peels on for a more rustic potato salad)

Make the dressing as in the eggless egg salad (combining all the ingredients together, minus the mashed tofu). Combine the cubed potatoes with the dressing. You may serve the potato salad as is, or chill for two hours.

[cleansing15]

Recipes sound great, and Res- ooooh that raw apple pie sounds to die for. Anyone interested in sprouting lemme know. You've never had hummus until you've made (grown) you're own from scratch! I've found the garbonzos are the easiest to sprout also. Then just add a bit of EVOO (extra virgin olive oil - cold pressed), some raw tahini, some garlic {of course!] and maybe some red peppers and jalepenos and some of those habeneros if you like em.
YUM!

[Peiby]

Why do you need to sprout the beans? I have never heard of such a thing until I found that hummus recipe.

[Ginger]

Here's my all time favorite salad:

NO MERE SIDE SALAD 8 servings
For the salad:
2 tart green apples, cored and thinly sliced
Juice of 2 limes (about 3 tbl)
Grated zest of 1 lime
6 oz (3/4 c) artichoke hearts, drained and chopped
6 scallions, thinly sliced
1 seedless english cuke, peeled and thinly sliced into half moons
2 stalks celery, thinly sliced
8 pitted green olives, sliced
1 tsp fresh horseradish, grated
4 tbl cilantro, finely chopped plus more for garnish
1 c seedless green grapes, some sliced lengthwise
2 tbl light olive oil
salt and freshly ground white pepper
2 avacados, peeled and cut into large chunks

For the lime vinagrette:
2 tbl water
1/4 c lime juice (about 3 limes)
1/4 c extra virgin olive oil
2 tbl white wine vinegar
salt and freshly ground white pepper
1 small garlic clove, minced
1 tbl minced scallions

For the salad: In a small bowl, coat the apple slices with the lime juice and set aside. In a medium bowl, combine the rest of the ingredients except avacado, salt and pepper to taste. add the apples. Arrange avacado on top.

For the vinaigrette: pour all ingredients into a container with a tight fitting lid, shake well. Pour over salad and lightly toss.

Per serving: 188 cal, 14 g fat, 2 g protein, 16 g carbs, 4 g fiber, 424 g sodium, 0 mg cholesterol, 2 g saturated fat

I like to put all the ingredients on top of a bed of greens. This is an awesome salad!!

[ashley12984]

hello everyone! just wanted to say that i just had a great breakfast. i just threw some cut up banana, pear (both really ripe), red grapes, raisons, and chopped wanuts, almonds, and sunflower seeds in a bowl and it made a great raw granola cereal. some chopped dates, strawberries or blueberries would have been a good add...or really any combo of fruit, nuts and or seeds :)

ashley

[Res]

Absolutely have to post this from Bogi in a different thread. ;)

So here it goes, expert from Alissa Cohen's book
" Chocolate chip cookies
Soft and warm, just "out of the oven" cookies! They even look like the Toll House brand: chips and all!

DOUGH:
1 cup cashews
1 cup walnuts
1 cup dried apricots (soaked for 2 hours)
1/2 cup raisin (soaked for 2 hours)
1 tablespoon raw honey
1/2 tablespoon vanilla
1/2 cup water

CHOCOLATE CHIPS:
1/2 cup dried apricots (soaked for 4 hours)
1/2 cup carob powder
1/4 cup water
1/2 tablespoon raw honey

FOR DOUGH:
1. In a food processor blend the cashew and walnuts into a fine powder. Remove from food processor and set aside.

2. In food processor, blend the remaining "dough" ingredients and blend well untill smooth.

3. Add in cashew and walnut mixture and blend again until smooth.

4. Remove dough from processor and form into cookies on a Texflex sheet on top of a mesh dehydrator screen.

FOR CHIPS:

1. In a blender add the chocolate chip ingredients and blend well until creamy.

2. Place small bits of the chocolate chip batter onto the tops of the cookies and press into cookies.

3. Dehydrate the chocolate chip cookies at 105 degrees for 6-12 hours."

[Res]

Obviously I haven't been in here lately. :rolleyes:


Kathy: I'm reading Boutenko's "Green for life" and a juicing book that I ordered from Peter. It states that the purest form of water is inside fruits and vegetables. I can't find the book because I have so many scattered around the house at the moment. On Monday I started juicing while eating normally and by Thursday I lost 6 lbs. This was in preparation for beginning the cleanse on Saturday. When I find the info on juicing I'll post it here. :)

So there you have it. I hope someone else will take up the mantle now, HealthyBiz! And Res, I'm sure you could add green food coloring to make it more appealing, LOL. hahahaha - you and your devious ways. ;)

Hey are you back from vacation? I hope you're having a fantastic time! :)



Christine: Thanks for the saurkraut recipe. Fermented foods are so good for us! :)


Peiby: mmmm! Thanks for the recipe! :)


Cleansing15: Holy Moly, raw hummous? I never thought of that! Please post the recipe! :) I LOVE red pepper and jalapenos. Great idea. I really shouldn't have any type of bread. If I even think about it I gain weight. Do you use fresh veggies for dipping? Oh how I love to dip pita but I cannot and get away with it.

The raw apple pie is killer. Especially when you top it with whipped topping made from cashews or almonds. ;)


Ginger: this salad sounds fantastic. It will be on my 30 day menu when I'm off the cleanse. Thanks so much! :)

Love and health to all!
~Res

[danirocks22]

Green Gazpacho Two Ways

Serves 4-6 people.
Wonderful alkaline soup, packed with chlorophyll.

2 avocados
2 green bell pepper
6 roma tomatoes
11/2 large English cucumbers (or 2 average size)
1 head Romaine lettuce
½ red onion
3 cloves garlic
¼ cup fresh lemon juice
¼ teaspoon Real Salt
2 tablespoons loive oil
11/2 teaspoons basil
½ teaspoon dill
¼ teaspoon oregano
1/8 teaspoon sage powder
Chop all vegetables. Mix avocado, lemon juice and garlic in food processor (with S blade), until smooth and empty into bowl. Process tomatoes and romaine until smooth, and add to bowl. Pulse peppers, cucumbers and onion until chunky (approximately 1/8-1/4 inch) and empty into bowl. Mix well with salt and olive oil, and herbs if desired.



Gazpacho

4 cups fresh tomato juice (you make)
½ cup cucumber, chopped
¼ cup green bell pepper, chopped
¼ cup celery, finely chopped
1 Tbs. Olive Oil
½ tsp. Pepper
½ tsp. Basil
½ tsp. Garlic, minced

Combine all ingredients. Cover and chill overnight.

*smooches
~Res




Hey, just wondering if you found anything to eat that might act as chips or something crunchy like a cracker. I am assuming we shouldn't have breads that are enriched and processed, but what about whole wheat and whole grain breads?

[mtmouse]

If you have a dehydrator, I can vouch that dehydrated raw eggplant (I gave some marinade recipes earlier in this thread, but it could probably also be simply done plain, or marinated in Bragg's) makes a terrific cracker substitute!

Also, my onion bread "mistake" (making it like fruit leather--I think that tale is in the "After the Cleanse" thread) could probably be dried until crispy, too.

I haven't done it myself, but I've heard others on this board talk of yam chips and beet chips and zucchini chips. I imagine they would also be fine.

[HealthyBiz]

If you have a dehydrator, I can vouch that dehydrated raw eggplant (I gave some marinade recipes earlier in this thread, but it could probably also be simply done plain, or marinated in Bragg's) makes a terrific cracker substitute!

Also, my onion bread "mistake" (making it like fruit leather--I think that tale is in the "After the Cleanse" thread) could probably be dried until crispy, too.

I haven't done it myself, but I've heard others on this board talk of yam chips and beet chips and zucchini chips. I imagine they would also be fine.
Mmmm... I shouldn't be lurking in this thread just yet, mtmouse. This is a XXX post! LOL! My stomach is growling. I guess I'll go see if I left any MS remnants on the measuring spoon to tide me over!

[mtmouse]

Tsk-tsk, HealthyBiz! Whatever prompted you to come in this room anyway? :D :D (As if I didn't know, LOL.)

But I see "day 26" on your signature--so the door here should be unlocked soon, no? All these yummies will definitely be there for you whenever the time is right! Congrats to you!

[sean]

Raw Ice Cream

Here's a simple recipe for a raw food ice cream that's so simple. Just freeze bananas and put them in the food processor with a bit of optional ms or agave. Instant Banana Ice Cream! Top it with your favorite fruit syrup, or add vanilla and cinnamon. A fruit syrup is easy to make too. Put a little agave or other sugary syrup in a bowl with some cut fruit, and let stand for a couple hours until the juice has come out. Or you can soak some dehydrated fruit in a little water, and the water will become syrupy with the sugar that comes from the fruit. I just had a thought, mango would be great with banana ice cream....

You can also make ice cream by putting your fruit and syrup in the freezer, and then processing it after it's frozen. You can also put the fruit and syrup in the blender and add some soaked macadamias and then freeze it and process it for a creamier ice cream.

OMG, I can't wait for my cleanse to end...
:p Sean

[Res]

Sean: Thanks so much for the suggestions! :)

We should have a lock on the door for anyone cleansing so that they can't come in here and torture themselves. lol

If anyone owns a vitamix, all it takes to make ice cream (or sorbet) is to freeze the fruit and then pop it into the vitamix with a little bit of fresh juice (I use apple), whirl it up and WAALAA! :)

Love,
~Res

[kiropa]

Sean: Thanks so much for the suggestions! :)

We should have a lock on the door for anyone cleansing so that they can't come in here and torture themselves. lol

If anyone owns a vitamix, all it takes to make ice cream (or sorbet) is to freeze the fruit and then pop it into the vitamix with a little bit of fresh juice (I use apple), whirl it up and WAALAA! :)

Love,
~Res

some equipment questions: i plan to stay about 85% raw. just me, not my family. we have a food processor, standard blender, mandoline, & all other small gadgets. ooh, i also just bought an inexpensive juicer.

do i really need the vita-mix? i'm trying to figure out if there is true benefit to the expense.

also, what about a dehydrator? is an inexpensive one okay (none of them display temp...). also if i go for excalibur, do i need 9-tray as opposed to 5-tray? your thoughts?

btw, i checked ebay, craigslist & freecyle and no deals in my area...

Thanks for the input. i am determined to do this!

[Res]

Hi Kiropa: I'm not sure you have to purchase a Vitamix: they are a bit on the expensive side. I bought one last year because I'd wanted one for about 20 years and the timing was right. :) I love it and can make raw soup in a jiffy. I like making my own peanut butter too. My blender is slower-going than the vitamix and the vitamix has a lot more power so it takes less time to grind things like nuts and seeds. But honestly, I don't think you NEED it.

The dehydrator (I have an old one that doesn't have a temp gauge) is probably beneficial because of the low heat and probably low on the electric bill too. I think leaving the oven on for 12 hours would bother me $$. The onion bread recipe posted in the *After the cleanse* thread is amazing and I'll probably make it once a week from here on out. Also the idea of dehydrating veggies and using them as "chips" for dipping or just for the crunch is appealing to me and I couldn't do it without a dehydrator. I'm all for finding the least expensive ways to do things so pick and choose what really "calls" to you. :)

I hope this helps.

Love,
~Res

[sean]

some equipment questions: i plan to stay about 85% raw. just me, not my family. we have a food processor, standard blender, mandoline, & all other small gadgets. ooh, i also just bought an inexpensive juicer.

do i really need the vita-mix? i'm trying to figure out if there is true benefit to the expense.

also, what about a dehydrator? is an inexpensive one okay (none of them display temp...). also if i go for excalibur, do i need 9-tray as opposed to 5-tray? your thoughts?

btw, i checked ebay, craigslist & freecyle and no deals in my area...

Thanks for the input. i am determined to do this!

I would say that if you already have all those gadgets, you don't need a vitamix. You can blend your frozen fruit in the food processor. It just might take a bit of juice or agave to make it smooth. You can always stick your ice cream back in the fridge if it's not thick enough for you. Just be sure to stir it every 10-15 minutes so it doesn't become popsicle-like.

If you're into dehydrated fruits and vegies, a dehydrator is a great thing. Raw foodists do warn that you shouldn't rely too much on dehydrated fruit, as it has a lot of concentrated sugar. I personally don't eat so much dehydrated stuff, and what I do need I can get from my local health-food store in bulk, as they have quite a variety. Now that I'm thinking about it, dehydrated vegies coated with a marinade sounds so good right now. I'm thinking of the eggplant chips recipe someone posted below. You're right Res, this thread should be locked to all those in the middle of their cleanse!

:p Sean

[AMA]

Last night before bed i made an amazing CRANBERRY SCONE receipe, put it into the "Big E" and woke up to delicious, beautiful warm scones, here it is:

2C grated apples
2C carrot pulp after you make carrot juice
2C raisins
1C cranberries (i used frozen)
2T honey
2C almonds ground
1C flaxseed blended with 1C water
1/2tsp celtic sea salt
1/2C olive oil

Mix w/hands. Drop spoonfuls onto Teflex sheets. Dehydrate 105. 4 hrs, then flip onto dehydrator screens and wake up to heaven.
12 Steps to Raw Food - Victoria Boutenki - pg. 158

Not only are they so very yummy, they've got to be the most beautiful in appearance of all that I've whipped up while being RAW.
__________________

[mtmouse]

Oh my, those sound good!

I made a macadamia-almond alfredo sauce for dinner tonight, and it was marvelous!

And I started a batch of the rosemary crackers, and I can tell already they are going to be seriously good!

And Res, my book did get here, and I'm jazzed! (The bad part is that my spiral slicer is on backorder. Hopefully it'll get here soon.)

[mtmouse]

Oh, and a question to AMA about the scones: did you thaw the frozen cranberries before mixing them in? And I presume they weren't sweetened in any way.

[peanutterb]

though a couple of you would love this :)

Butternut Squash Soup
By Frederic Patenaude

1 and 1/2 cups water
2 cups butter