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April 30, 2010
This is the last recipe for April. It’s hard to believe how fast time passes. I am studying for my final exam in Anatomy and Physiology 2, which is on Tuesday. Last class, the professor showed us where we were in the book last semester and flipped through all the pages that are left. I have read so many pages over the last 8 months, and learned some basics of Anatomy and Physiology. I have to say I am grateful for the time I spent in and out of class. I have learned so much, and I know it is getting me closer to my goal.
As for the recipe, it is the last recipe of the month. This month flew by!! I only have about 3 months left of this project. I am really hoping to finish all the recipes in the 2 books. I am really enjoying making all the lovely recipes with coconuts. I really love the flavor of coconut instead of cashews in desserts. I will make more recipes with coconuts as time goes on. I am quite sick of cashews, honestly, I never thought I would say that but, YEP I did!
For those of you that don’t know who Jackson Pollock is, I decided to tell you a bit about him. I never heard of him before this project. I am ashamed to say that but I do speak the truth. Pollock was nicknamed “Jack the Dripper” by Time magazine in the 1950s for his famous, dripping paintings on flat canvasses to form abstract expressions of “unconscious imagery.” Some artists say this was an expression of his “manic behavior”. Many have questioned if his work was really “art.”,I say if you put your heart and soul into creating anything, that creation is art.
No.5, 1948
The wrappers are always amazing. I love how I had to splatter the “paint” on to the coconut wraps. Thank God for Jason, he opened my coconuts. He cuts them in half so the meat is easier to get out of the shell. Florida coconuts should be available around here soon, if I remember correctly. I do love the water of the Thai coconuts, but of course the Florida coconuts are local.
Wrappers Ingredients
Thai coconuts
salt
frozen mango
red pepper
spinach
I blended up coconuts meat and salt in a Vita-mix until very smooth. I spread it on a Teflex sheet and dehydrated it for 1 hour. Then I splattered the spinach and juices, then dehydrated it longer.
What a beautiful meal. I am going to bring it to a chef that was surprised that I could make cheesecake out of natural, non dairy ingredients and no fire to it. I hope he is impressed with it.
I love coconut more than ever!
“I have a wild bunch of coconuts!” ~Benny Hill
Posted 15 years, 6 months ago at 9:43 pm. 1 comment
April 29, 2010
I went to make raw yummies for Taste of Inverness. I went to Skoors and helped them make cashew cheese, marinara and strawberry cheesecake. Stephanie made the marinara, but I made the first batch then I had to pick up the kids. I had so much fun being in a kitchen again! I miss working, sometimes, but I have been loving the gym again, and really just want to spend some time taking care of me.
After making the pesto last night, I decided to do the brazil nut filling, today, and tomorrow I will do the coconut wraps.
I am looking forward to serving this meal to my sister. She came over this morning and got some of the the desserts I have been making. It was nice to hear her remarks about how much she enjoyed the desserts. I know Marsha loved the cantaloupe gelato at the potluck the other night too.
Filling Ingredients
Brazil nuts
lemon juice
water
olive oil
salt
nutritional yeast flakes
Process all ingredients in a food processor 3-5 minutes until smooth.
The photo in the book is so eye catching, it makes you want to reach for the raviolos. Absolutely beautiful.
I am going to ask Jason to open the thai coconuts for tomorrow, then after we will watch a movie. Boy I have been watching a lot of movies today, but it’s been a joy to be with him. He is getting ready to go back to school from a short break. He will go through the summer, and fall then GRADUATION!!! We are so anxious for that!
Goodnight!
“If people are truly, madly, deeply in love with each other, they will find a way.”~unknown
Posted 15 years, 6 months ago at 8:52 pm. Add a comment
April 28, 2010
I made this recipe real quick, we are going out to eat when Sabby gets home, so I whipped up this recipe. I will make the wraps tomorrow or the next day.
Arugula Pesto Ingredients
arugula
mint
parsley
pine nuts
salt
black pepper
olive oil
All ingredients were processed until well combined and chunky.
The flavor is delicious!
Looking forward to this meal.
“Individually, we are one drop. Together, we are an ocean.”~Ryunosuke Satoro
Posted 15 years, 6 months ago at 4:12 pm. Add a comment
April 27, 2010
I just got back from the potluck. I am wiped out. I was up super late last night and woke up early this morning. I have been going going going all day and I finally just sat down to relax, gosh it feels good to sit down and sit at my computer, I feel so relieved to have my computer back! It didn’t take long to fix.
The potluck tonight was relaxing and fun! Marsha played Victoria Boutenko’s “friend”, Natasha and taught everyone about Green Smoothies. It was a great performance and I thoroughly enjoyed it. I think everyone else did too.
Puree Ingredients
1/2 cup semisweet white wine, preferably Riesling (I omitted for the sake of the guests at the potluck)
1 honeydew melon, seeded and blended
1/4 cup raw agave
1 vanilla bean, scraped
1/4 teaspoon salt
Blend all ingredients in Vita-Mix until very smooth.
I will post pics tomorrow, I don’t even know where the camera is.
I am grateful for all who came out tonight! I was fortunate to see my friend d’Adjoa. I haven’t see her in months! I feel a sense of healing after visiting with her. I missed her more than words can say. Thanks D’ for just being you!
Goodnight!
Here it is. This is a quick pic from the potluck.
One who looks for a friend without faults will have none. — Hasidic Saying
Posted 15 years, 7 months ago at 10:52 pm. Add a comment
April 26, 2010
My computer is messed up now:( I am on Christian’s computer, so I will make this entry quick.
I made watermelon granite for tomorrow’s potluck. This was simple to make but I didn’t have a chinois so I used the Vita-Mix. I know, I know, I didn’t do it the way I was supposed to but I still haven’t bought one, even after I said I would. So Jason gave me the idea to put it in the blender and then strain it thought the nut milk bag. It came out juicy, with about 2 cups of pulp. I was surprised, I expected it all pulp and liquid to come out, like cashew milk does. There was more fiber than I thought there was in watermelon.
Granite Ingredients
1 medium-size ripe watermelon
1/4 cup agave
Mash watermelon through a medium chinois. Add agave and freeze in a shallow pan. Allow the top to begin to freeze, about 2 hours, then lightly mash with a fork. Continue this every couple of hours until the mixture is frozen and flaky.
The watermelon was so sweet smelling.
Wish me luck tomorrow.
Goodnight!
“Follow your heart, but be quiet for a while first. Ask questions, then feel the answer. Learn to trust your heart.”~unknown
Posted 15 years, 7 months ago at 9:39 pm. Add a comment
April 25, 2010
The rain is really making me feel relaxed and ready to lie down on the couch, read then go to my bed and drift off to sleep. It’s been raining for a while now. The lightning and thunder haven’t been this bad for quite some time. I had hoped that the power would not go out while I was blending the gelato and I am hoping that my computer won’t get hit by lightning while writing this. Sabby just said, “I am surprised the power hasn’t gone out yet.” Oh boy, hope it doesn’t.
I am bringing this recipe to the potluck this Tuesday also. I already know what bowl I will serve it in. I am going to bring cups and a ladle for all to serve themselves. I am excited for everyone to try this.
I just finished my A and P lab work, it took longer than usual, but at least a learned about mitosis and meiosis and menstrual cycles and the hormones associated with it. It isn’t really too bad. I am concerned about finding the right college to attend when it is time for me to apply. I need to stop doubting and keep my mind off all possible failures. I know God put this seed in me and I have to continue to water it and bless it. Things will work out. THEY ALWAYS DO!
Gelato Ingredients
1/2 cup cashews, soaked 1-2 hours
1 cup macadamia nuts, soaked 1-2 hours
1/4 cup coconut meat
3/4 cup agave
2 1/2 cups cantaloupe juice
1/4 cup ginger juice
2 t vanilla extract
pinch of salt
1/4 cup coconut oil
Blend all ingredients in Vita-Mix until smooth. Pour into an ice cream maker and freeze according to manufacturer’s directions.
I will use the ice cream maker on Tuesday.
Okay the power just flickered, Goodnight!
Sometimes you cannot believe what you see. You have to believe what you feel~Morrie Schwartz
Posted 15 years, 7 months ago at 10:26 pm. Add a comment
April 24, 2010
The finished entree
I think it turned out really nice. I had a relaxing experience in the kitchen tonight. I was not too rushed to get it done, and I just listened to Johnny Cash songs and just danced and had a fun time. I prefer Joaquin Phoenix’s voice over Johnny Cash, but without Johnny Cash I wouldn’t have known about how great J.P. could sing. I wish Joaquin would come back:) Hope I get my wish this year! He is one of my faves.
Vegetable Dolmas Ingredients
almond crumbs
parsley
pattypan squash
baby zucchini
cherry tomatoes
olive oil
lemon juice
salt and pepper
Pulse the almond crumbs and parsley in a food processor. Add vegetable filling, olive oil, and lemon juice. Season to taste with salt and pepper, and fill the vegetables with this mixture.
Grape Leaf Dolmas Ingredients
cauliflower
mac nuts
olive oil
nama shoyu (I used Bragg’s Liquid Aminos)
salt
garam masala
coriander
cumin
currants
grape leaves
Process cauliflower in food processor to rice like consistency; place cauliflower in a separate bowl and set aside. Blend remaining igredients except grape leaves in Vita-Mix until smooth. Pour over cauliflower and mix until well coated. Spread mixture on dehydrator Teflex sheets and dehydrate 1-2 hours. Roll grape leaves with equal amounts of filling.
I absolutely loved the Dolmas, this is one of my faves now too. I love to eat things that I haven’t had before. The flavor was so unique, I could taste the garam masala and salt. Ahhhh what a refreshing meal, it is surprisingly light in flavor but filling. If you have this book make this recipe. It doesn’t take that long and the grape leaves are so incredible and easy to eat. They are not chewy or earthy, their texture isn’t like anything I have eaten before. I think it’s perfect for a lunch meal with your friends.
“I went to have dinner at their house before I even heard about the movie. We were in their living room and John just started strumming. He said he was waiting for June before he could get his nerve up. And I thought, ‘Wow, this is Johnny Cash waiting to get his nerve up. This guy has played prisons and he’s nervous.’ Then June came in and they started singing On the Banks of the River Jordan and they’re looking into each other’s eyes, and the connection and love they had was palpable.” Joaquin Phoenix
Posted 15 years, 7 months ago at 8:23 pm. Add a comment
April 23, 2010
The flatbread is in the dehydrator still, but I did have some today with vegetables and marinara sauce. It was a perfect lunch after the gym. The bread was still pliable and moist. It will be hard tomorrow for the rest of this recipe.
Mint Sauce Ingredients
mint
coconut meat
coconut water
lime juice
salt
Tahini Sauce Ingredients
tahini
lemon juice
olive oil
cayenne
1/2 t cumin
sat
Aleppo Pepper Sauce Ingredients
red pepper
aleppo pepper spice
coconut meat
salt
lemon juice
water
All are blended in Vita-Mix, *separately*. Blend until smooth.
The rest of the meal will be done tomorrow. I wanted to make the entire thing today, but I make the 3 sauce recipes. I still need to buy grape leaves. Look for the photos to come tomorrow.
Jason and I have been trying to find a new template for the new website we are trying to work on. I will have a link when it is done. I am looking forward to it. I will have two websites, one for the blog, mostly my project, and then another for business and potlucks. Hope to spice both of them up, but it is rather difficult when I am not familiar with website building.
I am off to lay down. We watched Avatar last night, and I was up late, so I am rather exhausted. I loved the movie so much in the theater, Jason bought it for me. Of course I stayed up until like 1 am watching it, so I am exhausted. If you haven’t seen it, I highly recommend watching it. Especially if you can see it in Blueray.
It is decided. My daughter will teach you our ways. Learn well, “Jakesully”, and we will see if your insanity can be cured. ~Moat
Posted 15 years, 7 months ago at 9:58 pm. Add a comment
April 22, 2010
HAPPY EARTH DAY!
I made this flatbread to go with the Vegetables and Grape Leaf Dolmas. I will make the sauces tomorrow and hopefully finish the meal on Saturday. I don’t know if it can beat the cannelloni from last night, but I know it will be so beautiful!
Flatbread Ingredients
flax meal
basil
oregano
sumac
yellow squash
walnuts
salt
black pepper
cayenne
olive oil
shallot
nutritional yeast
agave
basil leaves
Flax meal, basil, and oregano were put into a bowl and all other ingredients were processed in food processor, then added to bowl. Spread on Teflex sheet to 1/2 inch thickness; sprinkle with extra sumac and micro basil. Dehydrate at 115 degrees for 6-8 hours, so I will leave them in overnight. Remove them from sheets then dehydrate for 24 hours more.
I celebrated Earth day today at the Animal Shelter. If I would’ve found the perfect dog, I would have 3 now. I am hoping to find a lime tree to plant with my kids. I am waiting for Jason to buy one. If he can’t find a lime tree we will buy another tree.
If a man walks in the woods for love of them half of each day, he is in danger of being regarded as a loafer. But if he spends his days as a speculator, shearing off those woods and making the earth bald before her time, he is deemed an industrious and enterprising citizen. – Henry David Thoreau Author, naturalist 1817-1862
Posted 15 years, 7 months ago at 6:01 pm. Add a comment
April 21, 2010
Now this was the best dinner I have had in so long. It was filling enough to last me all night. I have had this meal before and I remember it being just as filling then. If you make this meal, you will not need to eat a huge portion, unless of course you are REALLY Hungry!
Cannelloni Ingredients
golden zucchini
green zucchini
olive oil
salt
green zebra tomatoes, sliced (heirloom)
Ricotta Ingredients
pine nuts
nutritional yeast
lemon juice
black truffle oil
water
salt
thyme
scallions
I used the Vita-Mix, I like my cheeses creamy.
Marinara Ingredients
sun-dried tomatoes
roma tomato
shallot
lemon juice
olive oil
agave
salt
ginger juice
chili pepper flakes
Squeeze water from sun-dried tomatoes and place all ingredients in food processor. Process until smooth. Store in refrigerator; bring back to room temperature before serving.
Assembly: Overlap 2 green zucchini slices flat on a work surface, with the ends facing you. Place 2 tablespoons “ricotta” close to the near end; top with 2 tablespoons marinara sauce, 1 Tablespoon pesto and green tomatoes. Roll carefully 3 times, forming a rectangle, and place on the plate. Form gently with hands to shape it. Then do the same steps with the golden zucchini. Place two green cannelloni and one yellow on each plate. Drizzle with olive oil and garnish with basil or lavender.
**I was not able to find golden zucchini. I don’t know if the taste would change much, it is superb the way it is.
“If you don’t know where you are going, you might wind up someplace else.”~Yogi Berra
Posted 15 years, 7 months ago at 10:34 pm. Add a comment
Living Rawesome 
