Welcome to my blog about my LOVE for God's Raw Living food. Please join me on my journey towards health and wellness. I truly believe that pure natural raw living food is the doorway to a healthy body, mind, and spirit.
The Complete Meal was served tonight for our dinner. I decided to make some of the oregano cream without agave and it was my favorite cream yet. This meal was not like any meal I have ever had before. The saffron avgolemono was a bit too watery for me, but “meatballs” were over the top again and the cream was an exquisite addition to them.
Saffron comes from little threads at the center of a small purple Crocus, where the pollen catches and develops. There are three threads per flower, which are hand-picked and then dried. That, and the fact that it takes over 13,000 threads to make an ounce is why saffron is the world’s most expensive spice. Saffron has such a pungent, spicy flavor, that it takes only a small amount to add flavor and color to a dish, so you don’t need that much for the dishes you make. This is the Crocus flower that saffron comes from. Each flower produces 3 saffron threads, which must be harvested delicately by hand and dried. Itakes over 13,000 threads to make one ounce!!! This is the saffron avgolemono I made this evening. It has tint of yellow from the saffron, but it is very pale.
Avgolemono means “egg-lemon” in Greek. Avgolemono soup is a Greek soup that is served hot or cold and served as an appetizer or meal. It usually has a creamy texture that is formed from cooking the eggs. The stock of the soup is generally chicken-stock. When it is made correctly it has a creamy citrus flavor.
This recipe was neither creamy or citrus in flavor, although the soup was interesting and different, I don’t think I will make the soup again. I will definitely make the cream again and as you know I have already made the “meatballs” before.
Avgolemono Ingredients
jicama
cashews
lemon
lemon zest
olive oil
salt
saffron
water
Saffron was dissolved in warm water and then added to other ingredients in Vita-Mix and blended until smooth. We served it at room temperature because we didn’t want to wait.
“Employ your time in improving yourself by other men’s writings, so that you shall gain easily what others have labored hard for”. ~Socrates
Posted 15 years, 5 months ago at 5:46 pm. Add a comment
Today was a great day with the family. Our day started out with a kayaking trip down the Withlacoochee River, then some lunch at home. We went to my parents and had great conversations and yummy food. My Easter dinner was a simple salad, with Balsamic Vinegar. I do love salad!
I made meatballs today and the cashew cream to go with the avgolemono that I will make tomorrow.
Meatball Ingredients
portobello mushroom caps
walnuts
tahini
olive oil
zucchini
parsley
salt and pepper
The Meatballs were made in the food processor until fully pureed, then I formed them into small balls. I have made these before but I ate them before I could make the entire recipe. They are so divine with raw marinara and zuke spaghetti. These stay in the dehydrator for 5 hours. I will just keep them in overnight.
Cream Ingredients
cashews
water
agave
salt
oregano
I blended all ingredients in blender until smooth.
This recipe will be done tomorrow. I still have to buy jicama, so hopefully the store has it. Jason and I will eat this lovely meal together. Like I said, I am not eating agave, it is not really because of the hype about how it’s like corn syrup, it’s really a choice a have made and have been trying to make for so long. My addiction to sugar is very much the truth and as long as I keep it out of my diet, I am fine, and I don’t crave it. I am sure many people have this problem. So I will not use the cream but I will definitely eat the meatballs!!! They are oooohhhh so fabulous.
Hope everyone had a great Easter! When I think of what happened 2000 years ago, it reminds me of how fortunate I am to have read the teachings of my wonderful Savior and I am Forgiven!
The resurrection gives my life meaning and direction and the opportunity to start over no matter what my circumstances. ~Robert Flatt
Posted 15 years, 5 months ago at 10:16 pm. Add a comment
What a disaster!!! I have to say, this recipe turned out the worst out of all the recipes, I have made. Not the taste, but forming the Mochi didn’t work at all. I followed the directions, but I guess these just are not my specialty. I even took pictures while I was forming them. Oh I am so upset, I was hoping that these would be presentable to my family tomorrow for Easter Dinner. I am sure they won’t mind, but they don’t look anything like the Mochi in M.K.’s book.
This is how I did it.
First, I put coconut dust on the dry cutting board, maybe this was my first mistake, I didn’t want to use oat flour. I usually follow the recipes exactly unless I don’t have the correct ingredients, but this time I guess I shouldn’t have substituted. After dusting the cutting board, I turned out the frozen mochi.
I cut six 4 x 4-inch pieces into the mochi sheet.
I used coconut floured hands, and pressed the square down until it was thin. I then placed the goji berries ice cream on the square. All of this was simple. I thought things were going great…
Then I attempted to form the square around the ice cream and I tried to form a ball, it began to split and crack and ice cream started to seep out. I demolished the first one, then I tried a second time with a bit less ice cream.
As you can see, this looks nothing like mochi. It looks like a poorly made biscuit.
I then made the Acai flavor ice cream mochi. I really tried to make these perfect, but to no avail!
2 out of 6 mochi turned out with all the contents in the mochi sheet. The other 4, well, that is another story, the ice cream is seeping out and they are a disaster. I tried to salvage the two, so they could be presentable for the photos, but no luck.
Well, out of all the recipes I have made this was the one I managed to sabatoge. Better luck next time.
**I didn’t find lemongrass, so I didn’t make the ice cream.
For those of you that don’t have this book, you can check out the pages on Google Books “Experience is the name every one gives to their mistakes.” ~Oscar Wilde
Posted 15 years, 5 months ago at 9:35 pm. Add a comment
It’s been a busy day, the kids were off school for the first day of Spring Break. I went to the Dr. today to get my blood results from the Spectra Cell Analysis. EVERYTHING CAME OUT PERFECT!! I am relieved, to say the least. I have been having sugar cravings for so long that I felt like I was lacking something. The Doc says that because my triglycerides are so low, my body is trying to get the triglycerides that it needs elsewhere. That’s why I am craving sugar and fat.
After learning about the Digestion System and Metabolism chapters, I feel like I actually understood what he was saying about this matter. So, I am going to start having more protein. I am looking into several different rice proteins, and possibly combination of pea protein and rice. I really like the Vega formula, even though it is not raw. I will also look into the Sun Warrior Protein. I keep reading how great that is. We also talked about putting animal products back into my diet. When I figure out what I am going to do I will definitely post about all of it. I want to help anyone I can. The issues that I have had on the raw food diet is my constant weight gain. I know one problem is eating bread occasionally and eating any form of sugar. Sorry to say I will not be trying the agave treats for a while. I will not be eating fruit either. I haven’t for almost a week and I have been not feeling like I want to eat everything in sight. I will post more when I have time to write the full story.
I made the black cacao syrup tonight, which is very similar to many other cacao syrups I have made. Needless to say, it smell delicious! I miss eating this stuff but I also need to do what is right for my body:). Maybe one day I will, until then I will ask for other’s opinions.
I blended up the ingredients in a blender until it was smooth. I put it in the refrigerator, but when I am ready to use it I will put it the dehydrator to warm it up.
I am going to buy a game for Christian’s new XBOX that he earned from Kumon. I am so proud of him for all the hard work he did for so many years. I just love my boys. They are growing so much! I love hanging out with them!
Goodnight everyone. Stay tuned for the entire recipe. I could’ve done it tonight, but I have been gone all day and then I came home and Christian’s prize arrived, so of course I have to go buy him some games.
“Every man’s life is a fairy tale written by God’s fingers”~Hans Christian Andersen in honor of his 205th Birthday.
Posted 15 years, 5 months ago at 9:09 pm. Add a comment
It’s been a wonderful day again! I got an “A” on my test. I am super excited that I understood it well enough to get such a high grade. I do love the digestive system. I am looking forward to learning more about it in the future. Yes, I will be. We are getting ready to go to the fair with the boys so I had to make the goji berries ice cream before we leave.
The goji berries are another superfood. According to sunfood.com, Goji Berries are a complete protein source because they contain 18 different amino acids and contain all 8 essential amino acids. They have up to 21 trace minerals and contain B vitamins. On the ORAC scale they rate over 25,000.
Oh, by the way, I am going to buy a camera for Jason, I really want beautiful photos of the food I prepare, so I am going to get him one. He has always been interested in photography, so what a perfect opportunity to take pics…all of my food:)!
Goji Berries Ice Cream Ingredients
cashews
mac nuts
young Thai coconuts
agave
water
vanilla extract
fresh lemon juice
sea salt
coconut oil
soaked goji berries
I blended all ingredients in Vita-mix until very smooth. *Pour into an ice cream maker and follow manufacturer’s directions. *I am waiting until I am ready to form the Mochi, tomorrow.
I am going to the fair. Goodnight!
“Ask and it will be given to you; seek and you will find; knock and the door will be opened to you.”~Jesus
Posted 15 years, 5 months ago at 8:23 pm. Add a comment
Another perfect day spent reading and spending time with my dogs. I didn’t go to my usual class at Unity, I felt bad at first, but I just wanted to spend time alone reading and praying. I needed it.
I made ice cream tonight, BUT, I didn’t have green tea powder, honestly I can’t handle caffeine, so I dug my Açaí Powder out of the back of my refrigerator and used that. It came out such a beautiful color. I know this might sound strange, but it resembles a color between brown and plum purple. The color of the Açaí Mochi next to the Goji Berry Mochi will by eye catching! I guess I could rename them Super Mochi because Goji berries and Açaí are superfoods.
Açaí pronounced (ah-sigh-ee) is a superfruit that is grown in the Amazon rainforest. It has a rich berry-chocolate flavor. Açaí has anthrocyanins, which are the same phytochemicals that provide the healthy benefits of red wine. Açaí pulp contains more antioxidants than blueberries or red wine to combat premature aging. University of Florida has been doing research with this marvelously flavored superfood and it’s showing health benefits. I use the Sambazon’s products. They have numerous products to choose from. I prefer to buy the powder, but I have tried the smoothie packets, and drinks. I believe in their products and I think the flavor is untouchable, compared to other companies I have tried.
Green Tea “Ice Cream” Ingredients
cashews
mac nuts
young Thai coconut meat
agave
water
vanilla extract
green tea powder (I used Sambazon Powder)
sea salt
coconut oil
I blended the ingredients in the Vita-mix. I am going to make the ice cream in the ice cream maker but I am waiting until tomorrow or the next day, I figured it would be easier to work with after I whip it in the ice cream maker. I am super excited about this.
Maybe I will do chocolate mochi too. Then I can really call it Super Mochi. I can’t find lemongrass, so I may just do goji and açaí mochi.
I still consider this to be MK’s recipe, I just substituted what I can not get. I love living in a small town but I probably could find things easier if I lived near a Whole Foods. I am not complaining, I do love this little town:).
Stay tuned for the final product!
Emotions are the colors of the soul~words from Sarayu in The Shack
Posted 15 years, 6 months ago at 9:23 pm. Add a comment
Today was a stunning day outside! It was the kind of day where you feel free, with no worries and every part of you just wants to roll around in the fresh spring wild flowers and feel Mother Earth around every inch of your body! I am cherishing my days with this marvelous weather. I have been in the sun more these last few days. I missed it for 2 years, working indoors. Don’t get me wrong I love to work, but I need the sun. I was born and raised in Florida, and I have spent so much time in the sun, that I know my body craves it if I ignore it for too long. Thank you Mighty Sun for your constant companionship!
I decided to make the Mochi tonight. I didn’t know what Mochi was so I had to google images of them. Some were beyond words. They are really beautiful. There is a company out of Hawaii that makes them. They are not raw vegan but worth looking at, Bubbies. A brief description is given in entertaining in the raw. Mochi means “rice cake”, and are traditionally eaten for the Japanese New Year. The origin of the name can be translated 3 ways, “full moon,” “from God,” and “stickiness.” I like the word origin, “from God” and “full moon”, because I believe all this food is God sent and we have a full moon tonight. It’s not the new year, but I like to think of every night as an end and moving into a new beginning. So I feel these are appropriate at anytime, and they are so darn cute!
Mochi Ingredients
cashews
thai coconut meat
agave
coconut oil
sea salt
vanilla extract
almond extract
oat flour(made by grinding oat groats in a high speed blender, I had to use oatmeal)
coconut flour (made by grinding dried coconut flakes in a high speed blender)
Mochi directions: Blend first 7 ingredients in Vita-mix until very smooth and creamy. Transfer mixture to a medium bowl and stir in flours until it is very well combined and lumps are smoothed out.
Line a 9 x 13 pan with plastic wrap on bottom and sides. pour dough into prepared pan and spread very thin, approx. 1/2 inch thick. Place in freezer until firm.
It’s in freezer now, I will make one ice cream tomorrow and the next day. I don’t know where to get Lemon Grass, so I doubt I will be able to do that flavor, maybe I can make another flavor. I will try to find something else. Maybe Meredith can send me a different flavor ice cream to make the mochi with. I will ask. That would be fun, combining two different recipes, new with old. I love this project!
I had my test today, and I feel good about it. I will receive the grade on Thursday, until then, I have to wait.
Goodnight! I am going to enjoy my hubby being home with me:)
While sometimes changes happen in the twinkling of an eye, more often they take months or even years of diligent attention. But either way, if you desire to change, you will.~The Quest A journey of spiritual rediscovery
Posted 15 years, 6 months ago at 10:51 pm. Add a comment
The ice cream cones turned out!! I will definitely make these again. Jason ate one with Almond Gelato. The boys didn’t get to try them because they were asleep. I really wasn’t hungry, I haven’t been eating too many sweet things lately, I have been loading up on the greens and especially celery.
The almond gelato was simple to make, I already had coconut meat left over from last night, so it didn’t take as long to make this recipe.
Gelato Ingredients
cashews
mac nuts
young coconut meat
agave
water
vanilla extract
almond extract
sea salt
coconut oil
I blended all ingredients in the Vita-mix until creamy then made the ice cream in the ice cream machine. Super simple. I was thinking about how easy raw food prep is, it really only takes a few minutes, once you get the main concept down to making this style of food. The consistency of the ice cream was so creamy. Even ice cream isn’t this fluffy when you buy it in the container at the store.
This is my first video. I woke up early this morning to get the ice cream cones out of the dehydrator and I asked Sebastian to video tape me showing how to form the cones. As you can see, this wasn’t planned, but I didn’t want to miss the opportunity to show you how the ice cream cones are formed. It went surprisingly well, considering I didn’t have instructions. Sabby did a great job on the food shots:) Hope it helps if you want to make these cones.
Thanks for watching and reading about my journey. I love preparing Raw Food:)
I am off to study some more for my test tomorrow morning. Hopefully, I can get through it with no problems. It’s on Digestion and Metabolism, so I better do good:)
Goodnight!
Here comes the sun~The Beatles
Posted 15 years, 6 months ago at 10:41 pm. Add a comment
I finished the Blondies. I decided that I would keep them plain. I could’ve added the Caramel, but I ran out of the recipe from the Rocky Road Brownies and really didn’t feel like making it again. They look beautiful without the Caramel. The taste, well, the taste is really amazing. It reminds me of a sugar cookie with coconut flavor. Truly satisfying!
They were easy to take out of the pan. I left them in the pan for 18 hours, they are perfectly moist in the middle, and have a crumbly cookie texture on the outside. They remind me of the sugar cookies I used to buy when I was a kid at the cookie store in the mall, Mrs. Fields. Nobody has tried them yet at my house. I know Jason will love them. He really loved the brownies, and Sebastian did too. They tasted better when they were in the refrigerator overnight. They reminded Jason of Little Debbie snacks, and I am very proud to say that Sebastian didn’t even know what a Little Debbie was.
I was in the mood to make the ice cream cones tonight. The problem was that in my Everyday Raw book, the directions are wrong! I didn’t even know where to begin, so I decided to see how similar the Fortune Cookie recipe from Entertaining in the Raw is, they are suprisingly VERY similar! I decided to make the flax meal and put it in a bowl and mix all the other ingredients in the Vita-mix until smooth, I added the smooth mixture to the bowl of flax. After mixing the wet ingredients with the dry, I let it sit for a few minutes, until the mixture was gelatinous. The Thai Coconuts have been absolutely beautiful! Both coconuts that I bought had thick white meat in them and over 1 1/2 cups water. The one I opened the other day actually had 2 cups of meat and 2 cups water. That is the most I have ever had from 1 Thai Coconut.
I had to puncture the a hole in the meat in order to get the water out! I wish all Thai Coconuts were this perfect!
The scent of these are absolutely so similar to the “real”, if you want to call them that, ice cream cones. The scent reminds me of walking into an ice cream shop in St. Augustine that Jason and I used to go to buy fudge and ice cream. Yes, we used to eat that stuff, but not very often! I was always dieting. Now I just avoid the store like the plague! I prefer to make my own goodies:) As you can see!
I should be able to roll these into cones tomorrow. I still don’t know how I am going to get them to stay in the shape of a cone, but I will figure something out. If they don’t work then I will make ice cream bowls. I am really hoping I can form the ice cream cones, if so I will make a lovely ice cream to go with them! Gosh, this is so much fun!
Ice Cream Cones Ingredients
1 1/4 cup flax meal
3/4 cup pear, chopped
1/2 cup young coconut
2 1/4 t lemon juice
1 1/4 cup water, I used the coconut water
1/4 cup maple syrup
1/4 t salt
3/4 t vanilla extract
The recipe directions in my book are not the directions for these. I made up the assembly by myself.
I ground up flax seeds in the coffee grinder and placed them in a bowl. Then I put remaining ingredients in the Vita-mix and blended until smooth. I added the wet mixture to the dry and stirred it with a spoon. I let is sit until it became gelatinous (only about 3 minutes). I used a 1/4 cup measuring cup and put the mixture on the Teflex sheets. I spread the circles out into about 1/4 inch thick and probably about 4 1/2 – 5 inches across. These will dehydrate overnight, then I will attempt to form them into cones.
Wish me luck;-)
Just close your eyes and hold me
No harm will befall you, thats what is spoken true
when I turn down the Volume ~Trevor Hall
Posted 15 years, 6 months ago at 10:30 pm. Add a comment
Another unreleased recipe. I feel so special!!! These look better than the last brownies. The recipe is a bit different too, using coconut flour, almond flour and sucanat, which I have never used before. Sucanat is SUgar CAne NATural … Sucanat is a whole cane sugar made from cane juice. It contains 100% of the cane’s natural molasses in every porous granule. It’s a quick-dissolving sugar with a remarkably rich flavor. From Costa Rica.~Wholesome sweetners. I don’t believe that sucanat is raw, but I know I have seen it in several “raw” recipes. I made the mixture tonight to be dehydrated. I will dehydrate it over night, that is what I did on the rocky road brownies. I left them in the glass pie plate and they came out perfect after 12 hours.
I have never made Blondies before, I really don’t know if I have ever tasted one either. They are supposed to resemble Brownies, but it seems to me these came about because someone forgot to add the chocolate. I looked at the ingredients of the typical Blondie recipe. Most of the recipes called for unbleached all-purpose flour, baking powder, butter, brown sugar, egg, vanilla, salt and walnuts. The only ingredients that I used were vanilla and salt.
It is so amazing to me how the chefs came up with this recipe. I am anxious to try this concoction. I have always wanted to make a raw vanilla cake but have never come close. I wonder if this will taste like a vanilla cake. I will see tomorrow. I would love to put chocolate frosting on the top. I would love to make chocolate chips and make these chocolate chip blondies. There are so many variations you could use. I even saw a photo online with cranberries. I am going to use marshmallow and caramel instead, I want to make it just as the recipe instructs. The flavor of Blondies is supposed to be similar to butterscotch according to one website.
I don’t have anything to compare the taste to because I have never had Blondies, but I know that they smell oh so mouthwatering and sweet!
BlondiesMakes approx 12.
Wet Ingredients
Cashews
Mac Nuts
Water
agave
Lemon juice
Vanilla Extract
Salt
Dry Ingredients
Cashew Flour
Almond Flour
Coconut Flour
Powdered Sucanant (I used extra coconut flour, I couldn’t buy sucanat)
I didn’t follow the recipe exactly because I didn’t have sucanat:( I think it will taste sweet enough. If not I will have to make them again. I think coconut has a naturally sweet flavor.
Blend all wet ingredients except until smooth in Vita mix.
Mix all of the dry ingredients well in a food processor or mixer and then combine with the wet ingredients.
Press into brownie pan (preferably with a removable bottom) and place into the dehydrator for 2-3 hours until firm. Then remove from pan and dehydrate overnight on dehydrator tray 10-12 hours more.
**I placed them in a plastic lined 7×11 glass pan. I am going to dehydrate them over night. Tomorrow I will make the Caramel and Marshmallow.
“No doubt the Hasidic thing has helped, in two senses, In one sense it’s the gimmick thing—it helps with publicity. But the truth behind the Hasidic thing, I believe, is that I gave myself to God. I told God, if you want, I won’t do music. I’ll do whatever you want me to do. And then the music thing happened. I don’t think I’d be successful without God.” ~Matisyahu
Posted 15 years, 6 months ago at 10:34 pm. Add a comment
Living Rawesome 
