Living Rawesome

Day #57 Eggplant Bacon pg. 164 entertaining in the raw

September 20, 2009

I have made this recipe before, but it was from Everyday Raw. This bacon was so delicious I am excited to make it again. I ate it alone last time, but this time it will be a topping for a soup. Eggplant Bacon is one of my favorite recipes so far. I was a bad shopper today and didn’t get the olive oil I needed. I wanted to make the taco shells for my tomato recipe from last night. I bought the corn, but I still need olive oil. So tomorrow I will buy some at work. I will be eating good meals this week.

Soup with Bacon which is titled caldo verde, jicama broth, eggplant bacon, marinated chard, and garlic and onion bread
Tomato Tacos with Citrus Cream is titled tacos de tomates al sol con crema citric
Saffron avgolemono, portobello “meatballs”, oregano cream and lemon balm

My birthday is Wednesday. I will be 33. So I will have to figure out which cake I will make for Jason and my birthday potluck on Saturday.

Eggplant Bacon ingredients:
sea salt
dried chipotle chile, soaked
1/2 cup soaking water from chipotle chile
maple syrup ( I used stevia)
olive oil
nama shoyu (I used Braggs Liquid Aminos)
apple cider vinegar
chili powder
paprika
cumin
cayenne

I chopped the eggplant into small pieces. Last time I used the mandolin to form long pieces of bacon. This recipe is supposed to be similar to bacon bits. So I chopped the pieces small, they will become even smaller after dehydration. I blended all sauce ingredients in the vitamix, and poured the sauce over the eggplant in a medium size bowl. It will soak for 2 hours then I will dehydrate overnight. The recipe calls for the bacon to be dehydrated for 2 hours. It is late, so I think I will just let it go all night. If I wake up in the middle of the night I will take them out, if not I will get them at 5 am. Either way they will be great.

My mom is coming over tomorrow and we are going to make flax crackers. She loves these crackers so much. I can’t believe it. I will make our first raw recipe together. Life just keeps getting better and better. I can’t wait. I will take some photos. I am off to bed. I am exhausted, but first I am going to study more anatomy.

The universe will reward you for taking risks on its behalf.
— Shakti Gawain, Bestselling Personal Growth Author and Motivational Speaker

Day #56 Sundried Tomatoes part 1/4 pg. 190 entertaining in the raw

September 19, 2009

I had a great day today with my kids. We went to see the movie Cloudy with a Chance of Meatballs. I just found out today that the book that I loved so much when I was a child was made into a movie. I was so excited. We laughed alot and I felt so blessed to have such an awesome family. Tonight we sat on our bamboo floor with a blanket laid out and ate our dinner. I ate portobello meatballs again with zucchini spaghetti. It was delicious. They ate raw green beans, broccoli and vegan tacos. Then we finished up our “Mom and Sons Day” with a walk with our dogs.

I came across this recipe tonight in the book. It looked so delicious. I love the taste of chipotle peppers and sun-dried tomatoes are excellent. I have never had them together but I am sure it will be perfect. This recipe goes with tacos, citrus cream and spinach, that I will make later this week.
I am sure I will be eating this lovely “sun-dried tomato” recipe before the tacos are ready, but I will save some for the taco meal. I can’t wait to eat it. Maybe Christian and Sebastian will like them too.

Tomatoes Ingredients

2 cups sun-dried tomatoes, soaked 30-45 minutes
4 chipotle chiles, soaked 1 hour (reserve soaking water)
salt to taste

Other things may change us, but we start and end with family. Anthony Brandt