Living Rawesome

Day #159 Immunity pg. 22 everyday raw and Spinach and Beet Ravioli pg. 150 entertaining in the raw

December 31, 2009

Well, it will be the year 2010 in less than 3 hours. All day I have been thinking about all the wonderful things that have happened this year. So many great things have happened it’s hard to recap it in just a few words.
One of the most exciting things is the Raw Food Gatherings that I started. What’s even better from that are the most amazing people that I have met through them. I connected with so many people that are like minded and excited about the Raw Food Lifestyle. I have made some of the greatest friends that I have ever known.
I started this project 6 months ago and it has brought me a new understanding about my love for food. I have a deeper love for the food prep and know that raw food is a doorway to so much more than just the nutrients. I have a deeper spiritual awareness and a deeper appreciation of my earthly body than I have never known. I switched churches this year and found a place that I can feel at peace with myself and it will house the Raw Food Gatherings that our group will have. It was difficult leaving a church that I loved so much but in turn I found a place that I feel is very unique just like myself:)
I have lost friends but have gained a deeper understanding of what friendship is and what I expect from others as friends.
I attended Raw Spirit Festival in Maryland with 2 wonderful people (D’Adjoa and Destiny) that I met this year. We also met the other half of our raw food friends from Gainesville there too (Marsha, Theresa, Steve, Jackie, and Ruth).
I feel the year, 2010, will be so much better and I am looking forward to the next 6 months of my project. I plan on staying as raw as possible. I plan on learning to sew, learning to play guitar, meditating more, loving myself more, in turn, giving love to others. I want to remain open to new friendships and embrace the people I meet. I have been holding back for so many months. I think I needed time to embrace my life and realize what I have. For this time I am very grateful.
Happy New Year Everyone!

Tonight I decided to make the Immunity smoothie and the raviolis. Jason wanted to drink the coconut water but I decided to make him the immunity smoothie to share with Cathy, my sister. It turned out delicious.
Immunity Ingredients
1 1/2 cups frozen banana
1 packet frozen Acai (I used Sambazon)
1 cup frozen blueberries
2 cups coconut water
1 t vanilla
1 pinch of salt

Cathy and Jason enjoying my smoothie. I love when people eat my food.

I also made the raviolis. These turned out so beautiful. I love the bright colors. I feel like I painted tonight with all these vibrant colors.

These are the beet raviolis going into the dehydrator

These are the spinach raviolis going into the dehydrator

Beet and Spinach Raviolis Ingredients
2 cups chopped coconut meat
2 T spinach juice
1/4 t salt
2 T beet juice

Blend half the coconut with spinach juice and half the salt in Vita-mix until very smooth. Spread very thin on dehydrator Teflex sheets and dehydrate 3-4 hours. Repeat the process with the beet version using beet juice instead of spinach juice. Remove from the Teflex sheets and trim edges. Cut into 9 squares to fill with cheese.

I am going to enjoy the rest of my night with my sister and my fam. Christian is not here:( He is at his friends house. I know he wanted to go so I let him. I know he will have fun with his friends. It’s a blue moon tonight. And it won’t happen for another 19 years. I am listening to Sabby play rock band. He is playing the drums and has the microphone in his shirt. It’s so funny. After he is done playing, I am going outside. Enjoy your night!

“Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man.” – Benjamin Franklin

“Blue Moon, guide us through the shades of darkness as we welcome 2010 under your brilliant light.”

Day #158 Best Smoothie pg. 32

December 30, 2009

Ingredients
frozen pineapple chunks
young coconut meat
agave
mint leaves
coconut water
vanilla
sea salt

Christian, Jason and I tried this delicious smoothie. This is my favorite so far. I would like to make it for a hot day sitting by the ocean. It makes me want to hear the Pina Colada song. That is such a fun song. I had visions of sitting on a sandy beach with a cool breeze laying there with my absolutely gorgeous husband!

We will one day….

For now, we are off to Palatka to go to the Garden Ravines. It’s going to be a beautiful day!
I love spending time with the fam, there is only one week left until we all go back to school! It went too quick!

love builds up the broken wall
and straightens the crooked path.
love keeps the stars in the firmament
and imposes rhythm on the ocean tides
each of us is created of it
and i suspect
each of us was created for it”–Maya Angelou

Day #157 The Blue Green pg. 22 everyday raw

December 29, 2009

After having last night’s smoothie, I decided I would make another smoothie today. I tried a sip and Jason finished it. We both enjoyed it very much. It was perfect for an after workout snack. Coconut water is always so hydrating for us. I used Bio Greens for the blue-green algae. I did have spirulina lost in my refrigerator somewhere, so I decided to use Bio Greens. Bio Greens seems to really work best for both of us. The last few times I have had spirulina, it made me feel weird.

The Blue Green Ingredients
young coconut meat
extra virgin coconut oil
blue green algae
agave
fresh mint
coconut water
vanilla
sea salt

All ingredients were blended in the Vita-mix.

I ate completely raw today (except my toasted carob). I feel so good, after a session at the gym and a bike ride with the fam. Feeling clean is better than any feeling on earth. I feel unstoppable when I eat God’s food ONLY! Thank you Lord for showing me the way, and allowing me to follow what my body needs and not what my old habits want. Through this last year I really have been listening to my body, but sometimes ignoring it. Ignoring what I hear only ends in devastation of weight gain and depression. Raw food has been a door way to health for me (emotionally, physically, and spiritually), which I am very grateful.

Now I’m going to rest and watch a movie, 9 with the kids, our plan is to leave in the morning and go to Palatka. There is a beautiful park there. I am praying the weather will be nice for all of us. I have been wanting to take the boys to this place for years. I will let you know how it goes.

“Insanity: doing the same thing over and over again and expecting different results.”
Albert Einstein

Day #156 Mint Cacao Cooler pg. 30 everyday raw

December 28, 2009

Mint is my favorite flavor right now, even over chocolate or carob! Chocolate mint always reminds me of the winter season. I couldn’t pass this recipe up considering the 3 coconuts in my refrigerator waiting to be used. I bought a case of them, hoping I would finally get to my coconut wraps that I have been wanting to make. I still have that dynamic recipe to do. I think it will be delicious but I am hesitant to make it because of the many steps.

Mint Cacao Cooler Ingredients

1/2 cup young coconut meat
1/4 cup agave
1/2 vanilla bean scraped
1/4 cup cacao powder
2 cups almond milk
10 fresh mint leaves

All ingredients were placed in a Vita-mix. It makes 2 smoothies or 4 small dessert size drinks.

It is going to freeze tonight, so I should go find my cat outside so she doesn’t freeze, maybe now she will understand that it is cold and it is time to come in. She dislikes the indoors so much. I think because she was a stray kitten. I like to believe that it is in her genes. She is the ruler of the neighborhood. The funny thing about it, is our neighbors have a band named Bad Kitty and they named their boat BAD KITTY, so it is on the side of the boat. Well, they are selling it now, so they have it out front and our cat has adopted it as it’s home. I love to see her peak over the side and the letters are screaming BAD KITTY right underneath her. Priceless. I still have to get a photo.

“In a cat’s eye, all things belong to cats.” – English proverb

I just came across this old photo of my dad and David Wolfe. I was actually annoyed that my recipe photos were stored in the wrong file, and then I found this pic! I found out that DW was going to be at an opening of a juice cafe in San Diego, so I told my dad. My dad does so much for me, he showed up to the opening to get a photo. This might be the best picture of my dad that I own! You gotta love his dedication to me and making me smile! I love you DAD!

Carob Pie with Goji Coconut Almond Crust

December 28, 2009

There are unlimited amount of pies that I have made but this pie filling is by far my ultimate favorite. I love the sweetness of bananas and carob together. Carob is naturally sweet, therefore when I make this pie at home I prefer to use the sweetness of bananas, and carob with a kiss of sweetness with my all time favorite STEVIA.

Many raw food friends prefer the taste of carob over the cacao powder. I personally do love carob, but who really can resist chocolate! I know of two people, little Emma, and my friend Susan. Susan absolutely refuses to eat it, she says it tastes like an ash tray. Cacao has never reminded me of an ash tray, but I respect her opinion. Carob is great, but I have never been able to find it raw. So I used toasted carob in this, but I did put one tablespoon of cacao powder, just to have that cacao love:).

Carob is low in calories, can improve indigestion, does not have cholesterol, it is an antioxidant, and many people that are caffeine intolerant usually use carob for that chocolate flavor without theobromine or caffeine.

This pie is has a limited amount of nuts like many of the desserts. Using coconut or flax makes it less fattening compared to all the nuts that are usually used in many desserts. The goji berries in the crust also pack more antioxidants and quality protein into this amazing treat.

Goji Coconut Almond Crust Ingredients
1/2 cup shredded coconut, unsweetened (you can make your own in the dehydrator then shred in food processor)
1/2 cup almonds, soaked and dehydrated
1/2 cup goji berries, soaked for 15-60 minutes

Carob Pie Filling Ingredients
1 cup cashews, soaked for 1 hour
3 bananas
1/4-1/2 cup water (can use agave instead for added sweetness)
3 T carob powder
1 T cacao powder
a dash of liquid stevia

Pie Crust Instructions: Place coconut, soaked gojis, and almonds into the food processor. Pulse until it is combined and red. Place in a plastic lined pie plate, you can dehydrate this crust for 24-48 hours or freeze it then add pie filling.

Pie Filling Instructions: After soaking and straining and rinsing off cashews, add them to Vita-mix or Blend-Tec, then add remaining ingredients and blend. Pour into crust.

Nutritional Info for 6 servings:
Calories-313
Fat- 18g
Carbohydrates-39g
Fiber-6g
Sugars-10.4g
Protein-7.2g
Daily Percentages included over 10% of minerals. All information obtained from Sparkrecipes.
Vitamin B-6-25%, Vitamin C-11%, Vitamin E-13%, Copper-44%, Iron-15%, Magnesium-31%, Phosphorus-21%, Riboflavin-12%, Zinc-13%

“Carob works on the principle that, when mixed with the right combination of fats and sugar, it can duplicate chocolate in color and texture. Of course, the same can be said of dirt.” Sandra Boynton
Love this quote, it makes me wonder if she prefers carob or chocolate.

Day #155 Lime Sauce pg. 72 entertaining in the raw

December 27, 2009

Lime Sauce Ingredients

goji berries
agave
lime juice
lime zest

My cannelonis didn’t turn out so beautiful, but I did manage to remove them from the dowel rods. That is a step above what I have done in the past. The thumbprint cookies turned out nice and I took them to the Kwanzaa celebration today. I also took the Christmas cookies. Now they are gone and I don’t have to eat them:)

I don’t know what recipe I will do tomorrow, but I am thinking the mint chocolate smoothie. I am loving mint right now.

Service to others is the rent you pay for your room here on earth. ~Mohammed Ali

Day #154 Cumin Flatbread pg. 50 everyday raw

December 26, 2009

Today was a very long day. Days always seem to be longer after holidays or a busy week. I read half of my new book The Wonderful Wizard of Oz. I have never read it before, so I asked for it for Christmas. I heard an interview with David Wolfe and he said that the Lion mentions how it is peculiar that humans eat cooked food. After hearing the interview I decided that I wanted to read the book. I read the Lion’s quote today in Chapter VII. I probably would’ve overlooked it, had I not heard about it. I am enjoying my days off from working. I am getting used to relaxing days again. Although, I did work tonight.

I am rather tired, so I will make this entry short.

I made the cumin flatbread. It was simple to make. I used ground flax seed and placed it in a bowl and put all other ingredients into the food processor. When the other ingredients were smooth, I added them to the flax. I made 2 dehydrator trays full, which turned out to be 15 pieces. Althought the recipe says it will make 2 dozen pieces, I only made 15, because I like my breads larger.

I love cumin and I can’t wait to try this bread on Monday. I will turn the bread over and remove the teflex sheet tomorrow morning and dehydrate 24 more hours.

Cumin Flatbread Ingredients
flax meal
dried basil
yellow squash
walnuts, soaked (8 hours)
cumin
olive oil
shallot
nutritional yeast
agave
sea salt
black pepper

“If you wish,” said the Lion, “I will go into the forest and kill a deer for you. You can roast it by the fire, since your tastes are so peculiar that you prefer cooked food, and then you will have a very good breakfast.”-The Cowardly Lion in the Wonderful Wizard of Oz by L. Frank Baum

Day #153 Green Tea Canneloni, and Banana Lemongrass Cream pg. 72 entertaining in the raw

December 25, 2009

MERRY CHRISTMAS!!!

The kids woke up at 6 am this morning and were so excited. They opened their gifts in 10 minutes. They didn’t ask for much and quite honestly don’t need anything. Maybe we should stop buying them gifts during the year then they will want stuff at Christmas. HAHA that wouldn’t happen. They really do love all the gifts they received and they know what the real reason is for Christmas. I have drilled it in over the years

Christian of course is reading one of his new books and Sabby is playing on the Scooby Doo Wii game he received. I have been busy in the kitchen making my recipe of the day and getting dinner ready for today. I made the entire meal of Chocolate Raviolis from pg. 90. I am just waiting to put the sauce on top and the orange powder. I don’t want them to get soggy. I had to try them of course, I think I will be eating mine without the wine sauce. I really think it’s affecting me. I really didn’t have much at all, as you can see from the photo below.

Jason also had some, but in bed, I woke him up, he went back to bed after the presents. He didn’t sleep long last night. He was playing his new game Modern Warfare 2 Call of Duty.

I decided to make this lovely dessert for the potluck at Unity on Sunday for Kwanza. I really thought the cannelonis would turn out beautifully. I have tried cannelonis 2 times before and ended up frustrated. The flour is always too grainy for me to fold. I made the flour first and placed it in a bowl with the dry ingredients.


The recipe called for green tea powder so I used 2 tea bags of decaffeinated green tea and made it into powder in the coffee grinder.

It blended well with all ingredients.
After the wet ingredients were added I used about 2 T of mixture and tried to flatten out first then roll it on the rod. I did 6 then called it quits. I don’t know how MK does it! They look so beautiful in his book, so smooth and perfect! I decided to make thumbprint cookies out of the dough.

I placed them in the dehydrator and they are going to stay in until Sunday which will be 48 hours.
I really did follow the instructions from the book and I kept looking over the recipe to see if I missed something. I really feel like it would be better if I could make cannelonis with coconut meat. I have little dowel rods that are cut small. I wanted to make small shapes so there would be plenty for Sunday. I rolled six and got frustrated. I ended up making thumb print cookies. After dehydration, I will place cream inside the cannelonis if they stay together and place the cream in the hole in the thumb print cookies.
Canneloni Ingredients
oat flour
cashew flour
salt
agave
vanilla extract
maple syrup
green tea powder

The banana lemongrass cream turned out so good. I tasted a small amount. I don’t want to ruin my Christmas dinner. It was great! I know that I went against what the book said and what MK said but I added in dry lemongrass. I had to. I bought some and I have never used it before so I did. I know I am a rebel. I did get the taste of it though. It tastes just like the aroma just more mild. This recipe went perfect. I placed all the ingredients in the Vitamix and there were not any problems mixing it up. It’s in the refrigerator waiting until Sunday.

Lemongrass Cream Ingredients
cashews
bananas
coconut meat
lemongrass juice (I used dry)
salt
vanill bean
fresh lemon juice
water
agave
coconut oil

I am anxious to see how everyone likes them on Sunday. I am really considering making more cookies because I have an enormous volume of cream compared to cookies. I could always a make tarts out of it too.

I am going to get ready for our Christmas Dinner at my parents. Any one reading this today, have the Best Christmas Ever and thanks for taking your time to read my blog.

Final Product of Green Tea Canneloni, Banana Lemongrass Cream with Goji Lime Sauce and Thumbprint Cookies with Christmas Cookies.


“God bless us every one!” said Tiny Tim-Charles Dickens

Day #152 Broccoli Rabe and Pine Nut “Cheese” pg. 90 entertaining in the raw

December 24, 2009

I just got back from Walmart. There were so many people rushing around to get last minute things for Christmas. I found the broccoli rabe just in time before it closed. Jason and I decided that we would eat this wonderful meal tomorrow.

Cheese Ingredients
1 cup pine nuts, soaked 1-2 hours
2 T lemon juice
1/4 t salt
1/2 t nutritional yeast
1/2 scallion

All ingredients go into the food processor until smooth.

Rabe Ingredients
2 cups roughly chopped broccoli rabe
Juice of 1 lemon
3 T olive oil
1/4 t salt
1/4 t black pepper

Cut an inch off the bottom of the stalks. The leaves, and buds can be used. Roughly chop the rabe and add all ingredients into a bowl and place in dehydrator for 30 minutes. Mix the rabe into the cheese mixture after 30 minutes in dehydrator.

To prepare the raviolis, place a teaspoon of filling just off center on each chocolate wrap square and fold over, pressing each together softly. You can also place a bottom and top piece to make bigger raviolis (example of that is below). Line the raviolis in a row on plates and frizzle with sauce; garnish with orange powder.

Christmas dinner will be a blessing:)

. . . for it is good to be children sometimes, and never better than at Christmas, when its mighty Founder was a child himself.-Charles Dickens

Directions on assembly of the raviolis prepared on December 25, 2009 for Christmas Dinner
Take out the entire recipe of the chocolate wraps and lay them flat on your workspace.

Cut into pieces with kitchen scissors that are similar in size so the raviolis will be symmetrical to eachother. Notice that all of mine are not the same size. I did this to conserve the wraps. I lined the top piece up with the bottom piece of the raviolis.

Place 1 T of pine nut cheese on the bottom wrap. I placed all the cheese onto the bottom wraps then placed the tops on. If the bottom piece looked bigger I turned it upside down so it looked more symmetrical.


This is the final product at Christmas Dinner! Beautiful with the Pinot Noir sauce and orange powder.

I ate a small bite and Jason did too before Christmas dinner.

I didn’t put the sauce on top yet I am waiting for the Christmas Dinner to put the sauce on top and the orange powder to be sprinkled. I will post that later.

Day #151 Pinot Noir Sauce pg. 90 entertaining in the raw

December 23, 2009

I feel like this meal is the reason this book is named entertaining in the raw. This meal is so beautiful. It’s so much fun making food with wine and fresh pomegranates! I had to buy the Pinot Noir. I was unsure when I read this recipe if I was supposed to use the Pinot Noir grapes, or the wine. Pinot Noir is either the grapes or the wine according to Wikipedia. The name is derived from the French words “pine” and “black” because of the look of the grapes resembling pine cones. I think they look similar to concord grapes. They are grown around the world but they are associated with the Burgundy region of France. Jason and I contemplated if I should use grapes or the wine, I was going to write a quick email to MK, but I decided to use the wine. The reason for this is because I am supposed to use the liquid as a sauce, with only 1/2 cup of liquid which is the pomegranate juice, we figured it was not enough juice, so we bought the wine yesterday. I went to Publix to purchase the pomegranates. I was about to buy the Just Pomegranate in a bottle then I said no I will figure out how to juice the pomegranate. I have only eaten Pomegranate once in my life. My friend Dora, years ago, showed me how to open it and eat it. Pomegranate reminds me of a cranberry flavor, but a bit sweeter. I asked a man in the produce section how to pick out a pomegranate and he showed me that on the outside the there are peaks where the seeds are. They are not too firm, you can push on the outside and it gives a little. The next question I had was HOW DO YOU JUICE IT? Two of the produce employees didn’t know, but I googled it. You use a citrus juicer!! I was so excited. It was so simple. I had no idea how to juice a pomegranate and now I do. I was so excited this morning when I found this awesome find on Google!
So now I know how to pick out a pomegranate, juice it and I know what Pinot Noir is! I love learning about all the wonders of food prep. I love this project!
Here are the ingredients

I couldn’t wait to juice the pomegranates. It was so easy. I was really worried that it would be a disaster.

I had to strain the juice. One pomegranate came out to exactly half a cup. I love it when it works out like that for me. It seems to always come out to exactly what I need.

A few Christmas’s ago we got a handy dandy cork remover from my parents that we have used once before. Jason and I don’t drink wine. Jason likes his German beer and I like water:) I have never really been interested in drinking, but I would love to learn more about wines. Don’t get me wrong I have had many drinks but it never really has been a priority for me. My hardest drug is SUGAR! And yes I do think of it as drug, but that is another story. Jason opened up the wine bottle for me. It was easy I could’ve done it.

I added all the ingredients into a shallow bowl, placed it in dehydrator and now I am just waiting the 8 hours. I am more excited about his meal than I think I have been about any other. Well, I would say definitely the top 5. I know it will be more divine than most of the meals. Especially with Chocolate Wraps. My mouth is watering now just thinking about it. I smell the wine through the laundry room door where the dehydrator is. I hope the alcohol leaves the liquid or else I will probably be drunk (hee hee). It definitely doesn’t take much for me to feel the effects.

Pinot Noir Sauce Ingredients
2 cups Pinot Noir
1/2 cup pomegranate juice
1 T black peppercorns
1 spring of rosemary (equals 1/2 t of dry rosemary)

Add later when the sauce has decreased to 50% and is strained just add in the ingredients below
1/4 cup cherries
Juice of 1 lemon

“Wine is constant proof that God loves us and loves to see us happy.”-Benjamin Franklin