Living Rawesome

Day #177 Super Goji-Cacao-Maca-Bars pg. 44 everyday raw

January 18, 2010

It was a nice treat to be in the kitchen making stuff tonight. I studied most of the day and I really was tired of studying so making these bars made me forget about “Hormones” for a few minutes. The recipe actually took about 15 minutes. I was moving rather slow and eating the nuts as I went along. BIG MISTAKE. I am living proof that you can gain weight on raw food. One day I am praying that raw food will change my weight, but until then I will struggle with too many nuts that make me “NUTS”. That is one goal I have this year, to lose some weight and continue to eat raw food. I really do think that preparing it is really my downfall, because I know how to do it well. It’s kind of a love/hate relationship I have with the food. I am working on it though.

Bars Ingredients
almond crumbs (I used dehydrated nuts in a food processor)
cashew pieces
hemp seeds
golden flax
sea salt
vanilla
lemon zest (oh foo I forgot this)
agave (I used honey)
maca
cacao nibs
goji berries

sweet cacao sauce will be made tomorrow:) That goes on top.

I put all dry ingredients in a bowl first and mixed it up. Then I added the wet ingredients. I put parchment paper on a sheet pan and then placed all the nut mixture on the pan. The bars are in the dehydrator and will be cut tomorrow.

Means we use must be as pure as the ends we seek.
Martin Luther King, Jr.

Day #176 Caribbean Conch Chowder pg. 146 entertaining in the raw

January 17, 2010

I wasn’t sure if I really wanted to make this tonight. I was on the phone with Jason wondering what I should make. He said he would eat it, so he made my decision for me. It has been a long day again. I studied for hours and worked at Rutabagas until about 8pm. I picked up my boys then came home to clean and do this delicious recipe. I didn’t have the scallions or red pepper, but I did slice up coconut meat and added it to the soup. It is supposed to resemble clam chowder. I think it is a bit too salty for my taste, but Jason will probably like it. If not, maybe my dogs will eat it. I don’t know if they like brazil nuts, but Sirius LOVES coconut!

Chowder Ingredients

brazil nuts
water
olive oil
lemon juice
nama shoyu (I used bragg’s)
shallot
nutritional yeast
salt
black pepper
chili powder
cayenne

All ingredients were added to the blender. This was easy to put together. MK has this soup in a thai coconut shell in the photo in the book. The presentation is adorable. Unfortunately I don’t have a shell, Sirius always get the shells:) I love him. He is the best dog ever!

“Who loves me will love my dog”-

Day #175 Coconut Creme Anglaise pg. 116 everyday raw

January 16, 2010

I just got back from St. Augustine. I had the best weekend of the new year!! David Wolfe was amazing as usual!! His lectures are always so stimulating, I didn’t sleep well last night because I really think my brain was trying to process all the information he presented last night! If you have not seen him or ever listened to him, if you get the chance GO! you will not be disappointed.

The Present Moment was incredible. The service was superb and the meals were exquisite! I had two different meals. The first night I had lasagna and salad, dessert was pumpkin pie. Oh my gosh! Today I had Pad Thai and spring rolls, dessert was Chocolate Ganache. Jason and the boys had portobello mushroom steak and potatoes. Today they also chili and chips. The man next to me let me take a photo of his meal. Him and his girlfriend were so sweet. After talking to him for a while I found out his sister owns Euphoria loves Rawvolutionwith her husband Matt Amsden. I would love to go there one day. I have heard it is fantastic. And of course I love Matt Amsden’s cheese sticks that Theresa (Gainesville Raw Potluck founder) makes. All the meals I ate were refreshing and filled with love and vibration!! It was the best weekend I have had for as far back as I care to remember right now!

David Wolfe covered so many topics. His charisma always keeps the crowds in a trance, all eyes were glued on him!! He is funny and so knowledgeable about nutrition, longevity, water, and research in various areas! He is never at a loss for words or answers by any questions! It seems as if he knows prior to all questions what they are going to ask. He absolutely amazes me! I would follow him around like a groupee if I could:) But I can’t. I could probably learn any subject if he taught it to me! I am inspired to make herbal teas, new chocolate recipes, and try medicinal mushrooms. David Wolfe is presenting his chocolate research on SacredChocolate.com to show people that doubt him how chocolate is really good for you! He mentioned a woman, named Jeanne Calment, who lived to be 122 years old and she ate at least 2 pounds of chocolate a week.

I met new people this weekend and saw Fran. It was really a blessed weekend. Did I mention I sat in front by DW both days! Christian won a bottle of greens too, and of course he wanted to get it signed. He really enjoyed it too. I wasn’t even going to bring the kids, but my mom had to go into the hospital. She is doing okay now, but they think that gall stones have been making her sick. I will try to get her to do some of the things DW talked about.
This is the bead I made for David. Yes, it did fit.

Anyway I should probably get on with my recipe. I made this marvelous coconut recipe after being inspired today by wanting to eat more coconut! This recipe is delicious! I am bringing these little cups to the Gainesville Potluck this Tuesday. I am excited to see my friends!
Creme Ingredients
1 cup cashews
1/2 cup young coconut meat
1/2 cup agave
1 1/2 cups water
1 T vanilla extract
pinch of sea salt
1/2 cup coconut oil

This easy whipped up in the Vita-mix. I poured it into 2 oz. cups to serve to everyone. I sprinkled shredded coconut on top.

I am going to study for my exam on Tuesday morning, I hope I get an A. It is a short exam on hormones. I am enjoying my class already.

Longevity is the only thing worth dying for-David Wolfe

Day #174 Preserved Lemon Dressing pg. 116 entertaining in the raw

January 15, 2010

Preserved Lemon Dressing Ingredients
1/4 cup preserved lemon
2 T lemon juice
1/4 cup almond oil
2 T raw agave
3 T pitted green olives
salt
pepper
water

This took only about 2 minutes to make. I am on my way to St. Augustine to see David Wolfe:-)

“We live in a wonderful world that is full of beauty, charm and adventure. There is no end to the adventures we can have if only we seek them with our eyes open.” – Jawaharial Nehru

Day #173 Shiitake Ravioli with Broccoli Rabe, Balsamic Fig Puree, and Ginger Cream pg. 70 entertaining in the raw

January 14, 2010

Whenever I would look through my entertaining in the raw book I would always see this recipe and want to make it. I loved making this meal. It is really so much easier than it looks. I can’t believe something so stunning on the page of this book could actually only take about 15 minutes to put together!! After the filling prep.

I said last night in my blog that the Thai coconuts at the store looked so fresh, I had a feeling the meat would be perfect for this meal. The meat was very easy remove, but I have to admit, I don’t open these, it is the work of my hubby. He opens them from the tippy top then he cracks them open on the floor. This one was particularly hard to open. I am always afraid he is going to hurt himself. The knife that we have is not the best at all. I need to buy some new kitchen knives and some cutting boards and bowls, so when I get those I am going to buy a Thai coconut knife, like the big knives I use at the work. He had to work tonight so he opened them this morning and after I returned home tonight I very carefully took the meat out. I used a thin spoon and very carefully put the spoon against the inside of the coconut and made sure not to rip the meat. Some of the meat was soft but most of the meat was thick and easy to get off. After I removed the meat, I placed it on a plate and cleaned the brown bits of coconut off of the meat. Then I placed the meat on a cutting sheet and cut the raviolis into squares.

I made the ginger cream sauce first. This was easy, I just put all the ingredients in the Vita-mix. I did cut the recipe in half. I am making way too much food for just Jason and I to eat. I am running out of containers to put it all in. But I am not complaining. I love preparing the food. I think I love preparing it more than eating it. After I made the cream I put it in a little dish and dipped the coconut ravioli meat into the ginger cream and placed it on my plate for the bottom part of the ravioli.
Then I added the mushroom filling on the bottom ravioli and then dipped the top of the ravioli into the cream and placed it on top of the filling. I added mushrooms on top of the raviolis and drizzled the cream over the raviolis.
Next I made the puree in the Vita-mix. I drizzled that on top of the raviolis.

I still have about a cup of each dressing left, so I placed the remains of coconut meat on a Teflex sheet and poured some ginger cream and puree on top and popped it in the dehydrator. I LOVE dehydrated Thai coconut. I hope it comes out better than ever!! UPDATE NOTICE** I absolutely loved the coconut jerky. I wanted to save some for Jason to try but I ate all of it!! It was fantastic! I will make this again. Maybe for one of the potlucks. Everyone should try this amazing creation!

For such a beautiful meal I think the prep time was minimal and worth making again!! Raw Food is really the most amazing food to prepare. The possibilities are endless and elegant meals can be made in such a short amount of time, if I made these for guests they might think I spent hours in the kitchen. I actually spend more time writing in the blog about the recipes than I do in the kitchen. I am not the best writer, but I know that I am enjoying this project EVERY RECIPE OF THE WAY!

Wrappers
young Thai cononuts

Puree Ingredients
figs
balsamic vinegar
raw agave
ground anise

Cream Ingredients
cashews
reserved coconut water
ginger juice (I used a thumb size of whole ginger)
raw agave
sea salt

Matthew Kenney also says in his book that this concept could be applied to many different dishes. You can change the vegetables or modify the sauce. He suggests bok choy, sesame, and ginger filling with a curry cream sauce. Now that sounds yummy too!!

Come home Jason to try your meal..

Tomorrow night is David Wolfe!! I am going to get packed and ready! I am going to have the BEST WEEKEND EVER…MY HUBBY, RAW FOOD AND DAVID WOLFE AT MY FAVE PLACE ON EARTH, ST. AUGUSTINE!!! Life is worth living! Enjoy your weekend everyone!

Vacations are not about ‘getting away’ – but about getting in ‘touch’.
— Chinese Fortune

Day #172 Filling and Rabe for Shiitake Ravioli pg. 70 entertaining in the raw

January 13, 2010

It has been another long day. I woke up at 3:30am. I decided I couldn’t let Rhonda down by not showing up at the gym, so there I was at the gym again at 4 am. I really like working out that time of day. The gym is next to vacant, and I have that time of the day to exercise and not feel guilty about being away from my family.
I studied on and off all day long for my Anatomy and Physiology 2 test on Tuesday. It will be my first test, so I needed to get busy on learning all of the hormones.
I attended a conference call on Health and Wellness coaching. I learned a few things. I think I could do something like that everyday. I really love helping people and listening to people and their feelings about who they are and what they want out of life or what they want to put into life!
I worked tonight for a five hours and I just got home now and it’s 11 pm. I know I should be in bed, but I had to do my recipe. I made the filling for the raviolis. I have been wanting to make these for so long. The Thai Coconuts looked so beautiful tonight at work, I had to buy some and make this meal. I will complete it tomorrow and serve it to my fave raw food taster (Jason).

Filling and Rabe Ingredients
shiitake
olive oil
salt
pepper
broccoli rabe

I brushed the mushrooms off with water and a towel. I don’t like to submerge them in water they get too soggy. I cut the stems off, the stems should always be cut off. I sliced the mushrooms, rather than chop them. I tossed mushrooms in a bowl with half the olive oil, and seasoned with salt and pepper. I was supposed to put it on Teflex sheet but I am marinating it over night instead with the broccoli rabe. I will dehydrate it tomorrow when I get home to warm it (I like marinating mushrooms first instead of dehydrating them right away. The flavor always tastes better , I think) I will form the raviolis out of coconut meat, and make the cream and puree tomorrow. MMMmmm. I can’t wait!

~ Each day, and the living of it, has to be a conscious creation in which discipline and order are relieved with some play and pure foolishness. – Mary Sattonong>