Living Rawesome

Day #292 Shiitake Bisteeya with Ginger-Cilantro Sauce, Candied Almonds, and Wilted Spinach pg. 118 entertaining in the raw

May 11, 2010

I just finished Rock Band with my kids. It’s 11 o’clock and I know they should have been in bed 2 hours ago, but the game is addicting and once we started playing, well, I couldn’t stop. Good thing I made my recipe before I started playing.

I made the complete recipe tonight.

Mushrooms Ingredients
shiitake mushrooms
olive oil
salt
pepper

Sauce Ingredients
ginger
almonds
water
raw agave
cilantro leaves
salt

Spinach Ingredients
spinach leaves
olive oil
lemon juice
lemon zest
salt and pepper

Mushrooms-Toss shiitake slices with olive oil, salt, and pepper, then dehydrate on Teflex sheets for 30 minutes.

Sauce-Blend ingredients in Vita-mix until smooth.

Spinach-Combine all ingredients and dehydrate for 20 minutes.

Place a dollop of filling at the near end of the wrapper and fold over, corner to corner, to make triangle shapes. Scatter spinach on plates, top with bisteeya, and garnish with cinnamon and turmeric.

Jason ate this in 5 minutes.  He really liked it.  He never gets too excited, but I think he enjoyed it.

When you look at your life, the greatest happinesses are family happinesses.  ~Joyce Brothers

Day #291 Bisteeya Wrappers pg. 118 entertaining in the raw

May 10, 2010

Today has been an extremely busy day. Cleaned, gym, prepared for my raw food class this weekend, and now I have to go get the kids and do their after school activities. It sure is great not having homework. I received an A in A&P 2, I already knew that but my grade is up, so it’s official.

I made the candied almonds the other day, so today I made the wrappers.

Bisteeya Wrappers Ingredients
coconut meat
golden beet
1/4 t sea salt

Directions

I am getting better at these wraps.

Time to shower!

“The power of God is with you at all times; through the activities of mind, senses, breathing, and emotions; and is constantly doing all the work using you as a mere instrument.”~Bhagavad Gita

Day #290 Yellow Squash Pasta, Creamy Saffron Broth and Wild Fennel pg. 107 entertaining in the raw

May 9, 2010

Happy Mother’s Day!

It’s been a great day! I spent the day, reading, hanging with my family and going to one of my favorite places, the gym! Yes, I said it, I love the gym again. I am feeling so good, I don’t want to stop! It is my addiction that I have forgotten for too many years. I am glad to be back doing something for me and improving my body and most of all my heart and mind. It feels so good to have the blood pumping rapidly through my arteries and veins!

I decided that it was time to make this recipe, since I started the bread crumbs a couple days ago. The mixture of ingredients is a nice blend. I was surprised how well all the flavors tasted. I don’t usually like fennel with other ingredients. I love to just cut the bulb up and eat slices of it. The texture is similar to celery but with a licorice flavor. It is refreshing. The combination of these ingredients definitely stimulates your taste buds.

Pasta Ingredients
yellow squash (I used zucchini)
fennel
pine nut parmesan (I still had some left from pg. 38)
cherry tomatoes
green olives
pine nuts
white raisins (soaked for 2 hours in water, *note* I didn’t use wine)

Broth Ingredients
water
saffron
cashews, soaked 1-2 hours
salt
olive oil
salt and pepper
lemon juice
agave

Pasta-I mixed all ingredients together in a bowl.

Broth-Combined water with saffron and placed in the dehydrator for 2 hours to infuse. Added to the other ingredients and blended until smooth.

I tossed pasta with broth and bread crumbs. Pour remainin broth in the serving bowl, added pasta and garnished with so much parmesan, I love that stuff, and bread crumbs.

Another light and refreshing meal to add to the list of delicious meals!

“Being a full-time mother is one of the highest salaried jobs… since the payment is pure love.”~Mildred B. Vermont

Day #289 Oyster Mushroom Seviche and Bitter Orange-Lime Sauce pg. 194 entertaining in the raw

May 8, 2010

We went shopping today. Sebastian really likes mango, banana, coconut, apple, and orange smoothies, so we bought the ingredients to make them. He specifically went into Skoors because he knows how I shop, I usually start talking and forget everything I am getting (unless I have a list). Glad he picked all the stuff out because he got to have his drink and it helped me decide which recipe I would make for today. I decided that I would make this recipe since we had all the ingredients for it. I had to buy mushrooms, tomatoes and onions. This recipe looked so fresh and inviting, I decided to pull out my Martini glasses and get to work!

I was unfamiliar about seviche, so of course I had to look it up. I am learning about many different recipes on my journey through these books. I am not only building confidence in my kitchen, but I am learning other ingredients and recipes that are popular in other parts of the world. When I look into these recipes, I always find something more than what I was looking for.

Seviche is a Latin American dish that is usually raw or cooked fish/shellfish in an acidic component such as orange or lime juice. Usually it has chilies, chopped tomatoes and herbs, and served as an appetizer. In entertaining in the raw, MK explains that the oyster mushrooms are the substitution for fish/shellfish. He does mention that he uses oyster mushrooms instead of shiitake because shiitake can have a musty flavor. I know exactly what he is talking about, oyster mushrooms take in the taste of the marinade, similar to how tofu works.

Seviche Ingredients
red onion
plum tomatoes, peeled seeded and diced
habanero chile
orange juice
lime juice
oyster mushrooms
avocado
oranges, limes and cilantro for garnish

In a bowl, I mixed the onions, tomatoes, habanero, orange juice, lime juice, and salt, then added the mushrooms. I placed it in the refrigerator for 2 hours. Then mixed it to make sure the ingredients stayed together, and carefully stirred in the diced avocado then put the seviche in the martini glasses. I added lime wedges and cilantro on top.

I think the beauty of this dish is perfect for Spring Time. It’s is light and refreshing. I think it would taste great with mint sprinkled over it. I guess I am in the mood for mint today:)

If you like onions and mushrooms, try this. You won’t be disappointed! I will make this again tomorrow to enjoy for Mother’s Day!

“I was always an early riser. Happy the man who is! Every morning day comes to him with a virgin’s love, full of bloom and freshness. The youth of nature is contagious, like the gladness of a happy child.”~Unknown

Day #288 Candied Almonds pg. 118 entertaining in the raw

May 7, 2010

It is late for me. It’s been a long day and I am ready to go to sleep. I am listening to my little one yawn in the background and it’s making me even more tired. I made it to the gym again today and I feel like my body is changing. I am getting stronger and I feel like I don’ t get tired as easily as I was a few months ago. I am not eating like crazy like I was for many years. Working with food really makes you love everything about it. Including the taste. I am starting to appreciate just the simple meals throughout the day and looking forward to the MK recipes that I am making in the evening. This one in particular looks very good. I will pay special attention to the wrappers. I don’t want them to mess up.

When I decided to do this project I didn’t know very much about Matthew Kenney. I knew that I really liked some of the recipes in everyday raw. I knew that raw food real world had some delicious recipes as well. I didn’t know that he is such a caring and genuine person. As some of you know, I messed up on the dumplings yesterday. I didn’t call this to his attention, he is busy and I don’t feel it was the recipe that is wrong, it was poor judgement on my part. If you follow him at all you know he is busy with different projects that he is doing. I did post my bombed recipe on facebook and maybe that is where he read about my frustration, but he took the time to write me a quick email of encouragement. I think it is a true person who would take time to do a nice act such as that. It made me feel better about my past failure. Something good always comes out of something I think is bad. Sometimes I forget that. I never know what the outcome will be but I can always find something positive.

Thank you Matthew for your kindness and inspiration.

Candied Almonds Ingredients
almonds
maple syrup
vanilla extract
sea salt
cinnamon
maple powder

I used dehydrated almonds. In a large bowl, I coated the nuts with maple syrup. Combined vanilla, salt, cinnamon, and maple powder, and I stirred the almonds until they were coated. I will dehydrate them for 48 hours.

These will be delicious. Wish me luck on these. Hopefully they will turn out like I want them to.

To believe in yourself and to follow your dreams, to have goals in life and a drive to succeed, and to surround yourself with the things and the people that make you happy – this is success! -Sasha Azevedo

Day #287 Black Sesame and White Coconut Dumplings with Creamy Miso Sauce pg. 60 entertaining in the raw

May 6, 2010

I really didn’t even want to write this blog.  I am so upset about this meal.  I went to wrap the coconut wrappers around the filling, and they all tore!!!  The black wrappers were a bit different in texture but I figured they would work.  Well, I tried several of them and had NO LUCK!!

I am guessing that it’s because of the sesame seeds in the wrappers.  I should’ve bought black sesame tahini online.  So for those of you making these, I suggest getting the tahini and NOT making your own, or else they could look like this….

They all tore and I just got frustrated.  The white ones were even ruined because I put the black on the outside and the filling on them and they all just tore when I tried to take off the filling.  OH what a disaster:(

Well, all the recipes I do don’t turn out perfect, but I was hoping this one would work.  At least I have the filling and miso sauce to eat.

Filling Ingredients
cashews
sesame oil
salt
nama shoyu (I used Liquid Aminos)
scallions
fresh ginger

Cashews were placed in a food processor and then placed in a bowl with other ingredients.

Miso Sauce Ingredients
cashews
tahini
white miso
nama shoyu
dulse
raw agave
ginger juice

All ingredients were blended in a Vita-mix.
*This was a bit too salty for me. I like less salt. I rarely ever add salt to my food, unless I am making a recipe that calls for it. The mixture of miso, dulse and bragg’s liquid aminos is too salty! I think that if I made it again, I would leave out dulse and use less bragg’s. But I love the ginger and tahini mixture!

I will attempt to make this recipe again. ONLY IF I HAVE black sesame tahini!

Better luck next time:)

“The essence of being human is that one does not seek perfection.”~George Orwell

Day #286 Sesame Ice Cream (unreleased)

May 5, 2010

I know I said that I would finish the Black Sesame and White Coconut Dumplings that I started last night, but I wasn’t able to get chives, so I made this ice cream.  I also have to finish my yellow pasta with Saffron Broth, but I wasn’t able to get to the store today to buy fennel.  I don’t like being in the middle of the two recipes, but I wouldn’t replace this lovely day for anything!  I had a lovely outing with Jason.  We went to Keiser University to talk about the Dietetics program and then we went to Grassroot Restaurant.  The meeting lasted for several hours, needless to say, it was very thorough.  When we finished, Jason and I were starving.  Grassroot wasn’t too far and it’s a RAW restaurant, so of course I wanted to go there.  They also have a vegetarian menu that is cooked.  It’s a great concept.  It is not limited to raw food, but it still stays with the plant based idea. It makes it perfect for friends or family that are not raw or even vegan. The vegetarian meals have always been fantastic. Their restaurant is a cozy little cafe, with orange walls that make one feel warm and welcome.   Our waiter, one of the owners, was fantastic.  He had a pleasant smile and personality, we instantly felt welcome.  I was in my element at this restaurant.  Ahhh I love food and music.  The combo together can’t be beat!  They had delicious food and reggae music on. The lunch was perfect! I ordered the Bachelorrete smoothie.  It is a blend of cashew milk, banana, berries, sunwarrior protein, bee pollen, flax, cacao, agave and plantago fiber (which is known as psyllium).  He was so kind to change my drink a little bit.  I asked for different milk so he substituted it with hemp milk, and they left out the plantago fiber and the agave.  The shake was the best smoothie I have had at a restaurant EVER!!!  I probably could’ve ordered another one, but I ordered the veggie and sprout rice rolls, which were delicious too.  Jason had the BBQ stayke.  I even had to try it, it was spicy, but in his opinion the meal was the best he has had at a restaurant in a looonnng time!  We both gave Grassroot Restauant,  5 stars!

This recipe is not released yet, Meredith Baird sent it to me when she sent the Hazelnut Gelato recipe. Which is pretty much gone. Even my kids liked it. I was surprised because they don’t usually like hazelnut flavor. Jason said it was the one of the best recipes that I have made yet! I liked it, but I haven’t been eating much ice cream lately. I have really been craving green smoothies and more greens. I do still eat sweets, but it’s more in the substance of FRUITS. I still love desserts though!

Sesame Ice Cream Ingredients
Cashews
Young Coconut meat
Agave
Almond milk or other nut milk
Tahini
Vanilla Bean
Vanilla Extract
Coconut oil
Salt
Sesame seeds (glad I picked these up the other day)

Blend all ingredients until smooth. Stir in sesame seeds. Pour into ice cream maker and follow manufactuerer’s instructions.

Jason is working until 10 but I know he will try it tonight. I will let you know what he thinks.

The transition to being a “raw foodist” can be overnight or over the course of many years. There are many types of vegetarians, macro-biotic, strict vegan, fruitarian, raw foodists, lacto-ovo and even breatharians! We see it necessary to cater to all of the above. I am sure some vegetarians can relate. We LOVE feeding people fresh vegan foods, especially those that do not get enough healthy food in their diet. We are not militant activists (more power to you if you are) we are just passionate about our chosen path!~Grassroot Restaurant website. *** Check them out!

Day #285 Coconut Wrappers pg. 60 entertaining in the raw

May 4, 2010

I was counting my recipes that are left in the 2 books and I have about 40 complete recipes, so hopefully I will finish both books in the 365 days. The recipes that I was intimidated with at first seem so easy now. I guess the timing just wasn’t right. I had to build confidence in the kitchen first. Confidence has definitely come over the last year of my life.

I have been waiting to do this recipe for a few days but was out of coconuts. I went to the store and they were on sale today, after seeing the lovely coconuts, there was no question about my recipe of the day. It is similar to the other dumpling recipes. I was reading in the book that this recipe became an instant classic of MK. These dumplings look modern and elegant. I feel like I should be wearing red lipstick and a beautiful black dress when I try these. I will serve these to as many people as I can.

Black Sesame Dumpling Ingredients
young coconut meat
black sesame tahini (I soaked black sesame seeds, strained then added oil and placed in blender)
salt

White Coconut Dumplings Ingredients
young coconut meat
salt

Blend ingredients in Vita-mix until smooth.  Spread very thin on dehydrator Teflex sheets and dehydrate 3-4 hours.  Remove from Teflex and invert onto a cutting board.  Trim edges evenly.  Cut into 9 squares.  Repeat for white dumplings.

I know just where to get the chives for these.  Skoors has them, and they are so flexible.  Yippy!  Thanks Stephanie for noticing that I messed up the “chives” last time

Be like the flower, turn your face to the sun.– Kahlil Gibran

Day #284 Hazelnut Gelato (not yet released)

May 3, 2010

How lucky am I? I just received this recipe today in my email. It’s been a super crazy busy day, I studied all day, and went bonkers! Tomorrow is my final exam for Anatomy and Physiology 2!!!! I needed to get out of my dungeon, so I burned off energy at the gym. I was there for an hour then went to Walmart.

I really shouldn’t go into it, but, I vowed to make Christian a new recipe for bacon. He loves the veggie bacon and I can’t stand to see that stuff go into my son. So of course I had to make a scene at Walmart. Ooops. I don’t mean to, it’s just, well, I care about my kids more than anything and what I feel matters. I just want them to understand what is actually in the food. I know, I know, it’s vegetarian, but have you looked at the ingredients lately of Morning Star products? Well, I can’t pronounce the paragraph of ingredinets. I feel like if it has more then 10 ingredients (and that is stretching it), that it is not good, oops, meant food, and if you can’t pronounce it, well, it’s definitely a “no, no”. So, we put the bacon and chicken patties back and I told them I will make substitutes for their favorite meals.

I know, it’s baby steps.

Sorry, I just had to vent…

Here it is, the divinely delicious Hazelnut Gelato……

Blend all ingredients until smooth. Pour into ice cream maker and follow manufacturer’s instructions.

Yields about 1 quart.

Thank you Meredith Baird for sending these lovely recipes to me. This project is so much fun! Everyday is something new and they are seriously the best recipes.

Excuse me, my gelato is melting..

“Success means having the courage, the determination, and the will to become the person you believe you were meant to be”~George Sheehan

Day #283 Squash Blossoms with Pistachio Puree, Green Zebra Fondue, and Pine nuts pg. 32 entertaining in the raw

May 2, 2010

This is the most beautiful meal yet!! I love the Spring time colors. I was fortunate to get these beautiful squash blossoms. I was gifted them last night. Skoors ordered them for the Taste of Inverness and had extra left, so Stephanie knew I needed them so here it is…

Those of you that have the book know that I am supposed to have purple basil, but I couldn’t get that. I am blessed to get these.

The recipe is simple, but the flowers were a bit tricky to fill with the puree, but I managed. They are pretty small, so maybe that is why?? I have never dealt with eating or preparing flowers. I was intrigued to look up recipes and see if these are actually edible. Yes, they are. Some websites show that you can fry them, or put them in tortillas. I talked to a few friends yesterday and they said that Emeril and Giatta prepared them on the Food Network and they really want to make the recipes they saw. Well, I am lucky, I got to make a RAW recipe with them. I looked up pics to see what they look like on the plant itself. I had the flowers with stems, so according to several websites I have male flowers. OOoohh la la! Male blossoms grow on stems and female squash blossoms appear at the end of the squash. I enjoyed reading this blog, it gives a good description and a great comparison of both zucchini genders:)
After reading through the recipes, I think that I could make a “fried” version, but dehydrate it. I love changing recipes. Maybe that will be one recipe I can do.

Puree Ingredients
pistachios
lemon juice
water
olive oil
salt
nutritional yeast
agave

Fondue Ingredients
olive oil
zebra tomatoes
salt and pepper
basil

Garnish
pine nuts (I used the pine nut cheese from MK’s book)
I used more open unfilled zucchini flowers

Puree was processed in a food processor. Fondue’s tomatoes and olive oil were dehydrated for 1 hour. I blended all ingredients in Vita-mix until smooth, but stirred in basil. I filled the squash blossoms with puree until I couldn’t fit anymore. I put fondue on plate then layed the blossoms on the plate. Ahh so beautiful!! I love God’s food. Meals like this remind me of the Garden.

I am going to bring this dish to my sister and father. Maybe my mom will even try it. She loves flowers, but probably not to eat. She is a retired florist.

I posted pics of the raviolos and cantaloupe gelato, check it out.

“And the LORD God took the man, and put him into the garden of Eden to dress it and to keep it.”~Bible quotes