Living Rawesome

Day #224 Mango Guacamole pg. 74 everyday raw

March 6, 2010

Top 3 reasons why I love my dog:

1. He is ALWAYS ready to walk with me, WHENEVER I want to and he will go as far as I want him to.

2. He always knows how to make me smile.

3. He eats Mango Guacamole and enjoys it more than I do:)

Yep, he ate most of this enticing recipe. He loves my carob cookies, mango seeds, coconut meat, and avocados. So I figured I would let him try some of this recipe. It was so delicious and it didn’t involve agave, so of course I wanted to try some. I thought he might like it. He was in the kitchen before I even called him, I think he knew I was going to give him some. I always let him chew on the mango seed, so maybe he smelled mango. Anyhow, I let him try one bite and his pupils got big and he started wagging his tail. He wanted more, so I gave him more. He would’ve eaten the spoon if I let him, so I couldn’t stop feeding him. I did split the recipe into a 1/4 size, so I figured he could have the rest. He devoured it. I gave some to my other dog, Willow, but she doesn’t like anything healthy. Well, sometimes she will eat carrots. I get more joy out of seeing the dogs enjoy my food, it makes my heart melt.

I heard a story one time about how dogs enjoy the foods that their ancestry came from. I don’t know how true it is. If that is the case, Sirius is from the tropics. That’s my kinda dog:)

Mango Guacamole Ingredients
avocados
sea salt
chopped cilantro
jalapeno
lime juice
mangoes

The first five ingredients were chopped up by the food processor. After I pulsed it, I added the chopped mango and stirred it in. This only took about 5 minutes to make and less to eat it:)!

Here is my Sirius waiting for more mango guacamole—>

This is the guacamole before he ate it—>

Sirius is the best dog I know.

One reason a dog can be such a comfort when you’re feeling blue is that he doesn’t try to find out why. ~Author Unknown

Day #223 Ba Bao Fan Blessing Eight-Treasure “Rice”: Candied Fruits with “Longan” Syrup pg. 214 entertaining in the raw

March 5, 2010

As you can tell from the name this is an eastern dish. It is a Chinese New Year Favorite. It is prepared to bring in good spirits and fortune. It is typically made with a pudding like texture and has 8 different dried fruits and occasionally lotus seeds. I have never had this dish before but it is stunning, and fun to make.

I finally was able to get a jicama, which are very difficult to get organic. I had Jason pick one up last night and what an excellent price, only $.88! What a great deal, normally I have to pay by the pound. I was excited that he bought it for less than we normally pay. The jicama he bought supplied the 2 cups I needed for this dish and had some left over. I guess I will be preparing a few dishes with jicama this week.

I made all ingredients and recipes a few days ago, so I made the “rice” this morning.

Sweet “Rice” Ingredients
jicama
pine nuts, soaked
agave nectar
vanilla
coconut oil

I pulsed jicama and pine nuts in food processor until it was a rice consistency.

I had to squeeze out excess liquid, so I could put it in dehydrator. There was more liquid than I imagined there would be. This jicama was exceptionally juicy.

I spread the “rice” mixture out on a Teflex sheet and popped it in the dehydrator for 1 1/2 hours. After it came out it was somewhat dry but still was wet to the touch. As you can see from the photo below, it was not evenly dried.

I then added the remaining ingredients agave, vanilla and coconut oil to the jicama and pine nut mixture so I could assemble the dish. I lined the bowl with plastic wrap and lightly oiled the wrap with coconut oil, so the candied fruits wouldn’t get stuck on the plastic wrap. Then I placed the candied fruits in the bowl first, in order for them to be on top of the “rice”.

After I placed the fruit inside I put the “rice” on top.

I had to wait for the coconut oil to harden the “rice” mixture for 10 minutes. After the time passed, I inverted the bowl and put the recipe on the plate. I poured the syrup on tope and it came out beautiful!

It is supposed to have coconut and orange zest on top, but I was so excited to get a picture of this dessert that I forgot to put the toppings on. Jason took it work so he could eat it after his workout at the gym. He sent me a text saying, “the dessert is yummy!”

Even though I forgot the orange zest and shredded coconut, I still love the appearance of this entire recipe. It does look like something that would be served at Christmas or New Year’s Time here in America.

Here is a little history and explanation of the Chinese New Year, according to Wikipedia.
Chinese New Year, Lunar New Year, or Spring Festival is the most important of the traditional Chinese holidays. It is commonly called “Lunar New Year”, because it is based on the lunisolar Chinese calendar. The festival traditionally begins on the first day of the first month (Chinese: 正月; pinyin: zhēng yuè) in the Chinese calendar and ends on the 15th; this day is called Lantern Festival. Chinese New Year’s Eve is known as chú xī. It literally means “Year-pass Eve”.
Chinese New Year is the longest and most important festivity in the Chinese Lunar Calendar. The origin of Chinese New Year is itself centuries old and gains significance because of several myths and traditions. Ancient Chinese New Year is a reflection on how the people behaved and what they believed in the most.

“For most of us, it’s a time for us to get together and talk about our past, present and future. The Chinese New Year is the most important holiday in China. It’s very much like Christmas or Thanksgiving in the United States.- Feng Niu quotes

Day #222 Mocha Pudding pg. 110 everyday raw

March 4, 2010

After writing this entry I realized that I am off on my days…I can’t believe it. I will change it. For some reason I typed in Day #208 and didn’t realize it, and it was supposed to be Day #218, so now I have been numbering them wrong. Yes, I guess I am losing my mind a bit. But I haven’t missed a day yet:) I just have to laugh at myself.

Well, my test is over and I am grateful to be done. I am not sure how I did on it, but I know that it was one of the hardest tests I have taken in any of the A&P classes. I am also grateful that my hubby helped me for 2 days. Studying with him is more exciting than most things that I do. Yes, I guess we are “nerds”. That is why I love him so much, amongst other things.

I am excited to say that Meredith Baird wrote me today. For those of you that didn’t read my blog a few months ago, she works with Matthew Kenney. They worked on Raw Desserts together. She sent me a new recipe, that I am more than honored to make, but I have to find agave powder. I have never used it Agave powder before. I hope I can find it online. As soon as I can get the ingredients for this lovely recipe I will make it.

For tonight I made the mocha pudding. I am assuming it will be just as good as the last mocha recipe I made. When it cools I will have Jason try it. He is working right now, so I will have to wait for his response.
Christian is trying it now, he says it’s “okay”, but yet he got a measuring cup out and got more, he will change his mind in about 2 minutes…a few minutes later, he says, “it’s better than okay.” He just informed me that it would be better if it wasn’t so chunky. I guess I made a mistake by not running it through a chinois/strainer. Well, next time I will.

Pudding Ingredients
young coconut meat
water
cocoa powder
maple syrup
agave
vanilla extract
coconut oil
sea salt
coffee extract

All ingredients went into the Vita-mix until it was smooth. It calls for a fine chinois to make it a finer texture, but I skipped this part.

I still can’t believe I numbered my days wrong. I felt like I had done those days already. Funny how I didn’t realize until now. I am glad I caught it or else I would’ve realized it on July 25 (which is the last day of my project). I am not a very good proof reader. Well, I am really not a writer, I am lover of the art of making raw/healthy food and I enjoy making messes in my kitchen! (Just don’t like the clean-up).

If you don’t make mistakes, you’re not working on hard enough problems. And that’s a big mistake. ~F. Wikzek

Day #221 Hot Ancho Cacao pg. 34 everyday raw

March 3, 2010

Okay, so I said I was going to finish my recipe from yesterday, but I forgot to get jicama, I am totally burned out from studying and I really want to just go for a walk. It’s late at night, and it’s too cold, my kitchen is a mess and I really just want to call someone else to clean the mess. I am tired of cleaning. My long stretch of studying is coming to an end and I am praying that I will get an A. I have put in too much time to get anything less. I decided to make something super yummy and fattening. I am not going to eat it. I will watch Jason eat it and I will be jealous and wish that I could have some but I won’t. He is eating right now so I will wait for him to drink it. I know he will love it.
Wow! That was just rambling, sorry, I ramble occasionally.

Hot Ancho Cacao Ingredients
Brazil Nut milk
cacao nibs
cacao powder
maple powder
ancho chile powder
cinnamon
maple syrup
hazelnut extract

In order to make it warm I heated it in the Vita-mix. The recipe calls for 10-15 minutes of Vita-mix mixing to warm it. I only did it for 4 minutes and when I took the lid off the cacao drink was steaming. Jason and I both said “Holy Cow!” “well it’s not raw now!” I can’t believe that it was steaming. It smells so delicious, I started salivating! I didn’t try any, I am trying to not eat anything that will trigger me to eat more sweets. I have done good so far. No cheating at all. Yippy for me:) Jason, on the other hand has control of his cravings, so he is the lucky one who will be trying all the sweet stuff from now on:)
Here is the yummy drink before he tried it-

I am going to study a little while longer then head to bed. I have the test in the morning. I am praying for a wonderful turnout.

Goodnight!

“The secret of attraction is to love yourself. Attractive people judge neither themselves nor others. They are open to gestures of love. They think about love, and express their love in every action. They know that love is not a mere sentiment, but the ultimate truth at the heart of the universe.”-Deepak Chopra

Day #220 Candied Fruits with “Longan” Syrup pg. 214 entertaining in raw

March 2, 2010

It was a beautiful windy day today. I was inside most of the day studying but we had the windows open and it was breathtaking. I studied today for about 8 hours, so I will be prepared for the test on Thursday. I did get to walk for about an hour today. I walked to my lake spot with the dogs again, while Jason and the boys played laser tag. I really needed to be there at the lake. I needed to regroup and breath in the invigorating air. I didn’t stay long because it was getting dark and I didn’t want to worry my hubby. When I got home I studied more.

The recipes I made today are a colorful combination. This meal is actually a Chinese New Year favorite. With all of the colors in this dish, I feel like I am glancing at confetti and it makes me feel elated to think of what the New Year brings for so many people. Although the beginning of the Chinese New Year has passed, I decided to make this meal anyway.

Fruits and Nuts Ingredients
1/2 cup dried cherries, rehydrated
1/2 cup golden raisins
1/2 cup diced mango
1/2 cup chopped almonds
1/2 cup chopped pistachios
1/2 cup thinly sliced dried apricots
1 cup agave

I combined all ingredients.

“Longan” Syrup Ingredients
1 cup agave
1 t minced ginger
1/2 cup diced mango

I put all ingredients into Vita-mix and blended until smooth.

I will make the rest of this recipe tomorrow. I couldn’t finish it tonight because I didn’t have Jicama. I will get one tomorrow.

I am heading off to spend some time with my hubby. Yippy!

Goodnight!

“Whatever relationships you have attracted in your life at this moment, are precisely the ones you need in your life at this moment. There is a hidden meaning behind all events, and this hidden meaning is serving your own evolution.” -Deepak Chopra

Day #219 Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes pg. 182 entertaining in the raw

March 1, 2010

Oh my Gosh! I almost went into my room to lay down and my MK book was sitting on the bar. It reminded me that I hadn’t done my recipe of the day! I can’t believe it. I have never done that before. I am grateful that I didn’t go lay down. I am so tired from studying all day, cleaning, running kids around, making meals, paying bills and errands. I am ready for bed!

I made the sour cream and the spiced tomatoes today. This was so simple. A little soaking was involved for the chipotle pepper and cashews, but that only took an hour.

Sour Cream Ingredients
cashews
water
olive oil
fresh lemon juice
salt
white truffle oil

Tomato Ingredients
cilantro
nama shoyu
olive oil
tomatoes, deseeded and diced
minced shallots
chipotle pepper, soaked
salt and pepper
julienned basil

The sour cream was made in the Vita-mix. The tomatoes were tossed in a bowl with the remaining ingredients. This part took no time at all. The most time consuming part was the bruschetta, which came out excellent. I had a piece with my dinner. I loved the slight touch of honey in it. I didn’t get a strong flavor of jalapeno, but I only had one piece.

Jason will be surprised when he gets home. I didn’t tell him he had an appetizer waiting for him. This is perfect for a quick appetizer for company, maybe I will serve some to my friends on Monday at our lunch “get together”.

I am off to bed. I am extremely tired. Good night!

ATTRACT THE RIGHT PEOPLE
You can’t expect to draw people into your life who are kind, confident, and generous if you’re thinking and acting in cruel, weak, and selfish ways. You must be what it is that you’re seeking—that is, you need to put forth what you want to attract.-Dr. Wayne Dyer

Day #218 Cornbread Bruschetta pg. 182 entertaining in the raw

February 28, 2010

I am listening to Sanctus Real’s song, Forgiven. I absolutely love this song. It makes me feel like no matter what happens I can lean on Jesus and all is forgiven.

I have had a long day, I woke up this morning at 3 am to the bright full moon. I lay there thinking about how I should go outside and bask in the marvelous moonlight. I thought about how many full moons that have come and gone that I have missed the awe and magnificence of it. So I got out of bed and went outside and enjoyed the silence. It was chilly out, so I didn’t stay long but I enjoyed the time I was outside. When I came inside I decided to study. After I finished studying, I walked the dogs at 6:30am to my favorite spot on the lake. They loved it. I watched them jump in the water and play for a while. I was going to meditate longer but they kept coming up to me and nuzzling on my lap. They love the attention. I guess you could say that I do too. I love waking up that early. I love the sound of the earth when most of the people and animals are asleep. It’s my special time with God.

I have been in the kitchen many hours today. I made Fermented Sauerkraut and salads today. I am encouraged to make different raw recipes because I have been mostly raw for one week now. The first 4 days, my head was very foggy and I felt like I didn’t have any energy. The last two days have been filled with high vibrations. I love feeling the optimum level of health and self. I am serious when I say that I feel closer to God when I am raw. My meditations are so much more meaningful and my mind is more focused. The synchronicities are ever flowing when I eat the way I should and spend time with God.

My choice of the MK recipe of the day is the cornbread bruschetta. This goes with white truffle sour cream and spiced tomatoes. I haven’t eaten cornbread in such a long time, I do miss eating it. It is a comfort food that I do enjoy. I can pass on mash potatoes, and hot soups, but I would jump at the chance to eat cornbread if it would make me feel good. I used to love Marie Calendar’s. They use to have restaurants in the San Diego area where I lived in 9th grade. They made decadent pies and they were known for their cornbread. They always had the best cornbread. I know my Mom can agree with me on that.

This recipe involves using the food processor, coffee grinder and dehydrator. I was only in the kitchen for about 10 minutes working on this lovely recipe.

Bruschetta Ingredients
flax meal
dried oregano
corn kernals
walnuts, soaked
sea salt
black pepper
olive oil
shallot
nutritional yeast ( I left out)
agave nectar (Honey)
lemon juice
minced jalapeno
ancho chile powder

I ground up the flax seeds and put them into a bowl.

Then I added the remaining ingredients. The consistency was very pasty. I thought it wouldn’t mix up, but it did without a problem at all.

Then I spread it out on a Teflex sheet into 1/2 inch and cut the mixture into triangles.

The cornbread will be in the dehydrator until Tuesday. This will be a real treat.

*I used honey in this recipe because I love honey in Cornbread.

“Love yourself—accept yourself—forgive yourself—and be good to yourself, because without you the rest of us are without a source of many wonderful things. Leo F. Buscaglia

Matthew Kenney Project-6 Month Review

January 28, 2010

I am so proud to announce that I have completed my first six months of my journey of making a raw recipe a day from the Ever So Talented Chef Matthew Kenney. When I decided to embark on this life changing project I never realized that I could do it. It was a huge challenge for me to make the decision that I did. I questioned if I would first have the courage to do something like this and make it known to everyone. I doubt myself too often that I can complete something that I start. Of course I am always looking back at diets failed, workouts not completed, incomplete assignments, and failed relationships. When I decided to make the decision I had many things going on in my life that I was questioning. Friendships, Jobs, My future, and My present existence. I didn’t know where I was heading. I have known for years that I love to cook and prepare food. I know that I enjoy preparing raw food the most. So when I saw the commercial for Julie and Julia, I thought someone should do that project raw, and why not make that person ME?

Here I am 6 months later and I feel absolutely incredible. My life is smoother now than I imagined that if would be. 6 months ago, I literally felt like I was falling apart on the inside. I was losing a sense of who I was and who I was becoming. I knew that I loved raw food and the benefits from it, so I wanted to keep working in that field, but quite honestly I felt empty and wanted more out of it. I had been rejecting my”SELF”, too often, and putting others’ needs in front of mine. As we all know, if you don’t take care of yourself, how can you take care of others. I was working so much, for so long and my focus was on all the wrong things. Rutabagas was really my first job that I had for more than a year. While I was growing up I never had to work. When I started college I had a job for a short time and quit. So family life came and I was just going to college and staying at home. I am very blessed as are my children, because I got to spend time with them in the years I feel are most critical. But when my focus started straying from what I should’ve been doing, the balance in my life was shifted and it caused me to fall.

I don’t want to ramble on about past happenings too much, POINT IS…since this project, things have been put into perspective for me. I am going to church pretty regularly now at Unity, which I do love! I have been making my husband dinner more than I ever have in our whole relationship of 11 1/2 years. I am putting my family first. I realized that they need to come first! I need to be first. It is all a balancing act. I started back to the gym on a regular basis. I began reading books on self improvement. I am meditating now. I am in school, and I have to blast, I am doing super! I never imagined myself getting As in Anatomy and Physiology. I am starting classes in March, by myself, teaching raw food prep. I am keeping up with house work, homework, kids activities, while continuing to stay grounded and be in the present moment. There are many times when I get out of feeling like everything is going great, and then I am reminded by God that He is there and He will not fail me. I know that what I am doing right now, is what I am supposed to be doing. I don’t know how long I will be doing all the things I am doing, but I do know this…GOD HAS MY BEST INTEREST AND HIS IN MIND!

I have not missed one day making a recipe. I think there is one day that I blogged late at night, so it appears on my calendar that I didn’t do it that day, but it was just the hour that I entered the blog entry. Even after, late nights working, out of town dates, my son’s broken arm (I actually had to make it after I got home late that night, but I did it before the deadline:), vacations, and events.

It took planning and good fortune for this, but most of all, I believe that it is because I have the ability and passion for Raw and Living Foods, there is no doubt about it. I couldn’t do something as extensive as this if I didn’t enjoy it. Raw Food is healing to me in so many ways. Spiritually, Mentally, Physically and Emotionally. I haven’t lost weight with it, but ya know what, I have gained a life of gratitude, great friends, realization of family importance, closer to my Source than ever before, I am centered in my studying, and I know that I am at Possibility Junction.

Now that I have done the first 6 months I feel like if I can do this, I know I can do what ever my HEART desires! This year, I am going to become Alissa Cohen certified, I signed up for the Quest, which is a year long study of self actualization and spiritual growth. If I have grown this much doing this project I can’t wait to see the outcome of the Quest! I am going to enjoy the ride because the destination is really not the prize! The prize is the small things that make up the journey!

All the recipes were really not that challenging. Some require more preparation and many are quite expensive. There are so many favorites. I am going to refrain from telling Jason’s faves, or my kids, I am going to focus on what I feel was the best recipes, in every facet. The cost, time, and taste.

Starting with the least to the most desirable, but all are my faves.

10. Brazil Nut Milk-Everyday Raw
9. Creamy Sesame Dressing-Everyday Raw
8. Tomato Basil and Ricotta Pizza-Everyday Raw
7. Apricot Yogurt Cake-Entertaining in the Raw
6. Cinnamon Graham Smores-Entertaining in the Raw
5. Barb-b-que Crisps-Everyday Raw
4. Spicy Almond Dressing-Everyday Raw
3. Lemon-Macaroon Cheesecake Tart and Cherry Chip Ice Cream-Everyday Raw (Tied)
2. Empanadas-Entertaining in the Raw
1. Raspberry Vanilla Almond Granola and Chili-Everyday Raw (Definite Tie)

Ok, so I couldn’t narrow it down to 10, so 12 does it!

I am looking forward to the next 6 months, but the problem that I see me running into is that I made most of the recipes that look so inviting to me. The next six months will allow me to delve into unknown territory. I will be making things I have never even heard of or tried. Not all recipes will be a challenge for me to eat, but some will.

I have to say my absolute least fave was the Liver Pate. I won’t go there again:) If you love liver, YOU WILL LOVE IT!

God Bless Everyone reading this and thank you for reading it. Even if there is just one person out there reading it. I am thankful! I have learned so much!
“The successful always has a number of projects planned, to which he looks forward. Anyone of them could change the course of his life overnight.”
–Mark Caine

Day #217 Cold Spicy Long-Life Noodles with Ginger Sauce

February 27, 2010

I just finished this salad so Jason could take it work. My spiralizer wouldn’t cut the jicama up like noodles, they came out more like mush. I decided I would just hand slice them. I think they came out okay. The flavor of the salad was sweet from agave/honey and tahini and sesame oil together make a delicate Chinese dish. The raw peanuts are from sunfood.com. I really appreciate this salad because it has slightly different ingredients than what I have been using. I used bok choy, which hasn’t been in any other recipes yet. I don’t think I have ever used bok choy in a raw recipe. I think it’s just one of those plants I overlook. It is difficult to find it organic. I remember the first time I had bok choy was with my brother. He made stir fry and I loved it. It is an unforgettable memory. I thank my brother each time I eat bok choy and when I listen to Bob Marley. Yep he started me on Bob Marley too. Gotta love older brothers!

Noodles Ingredients
jicama
wild raw peanuts
scallions
mung bean sprouts
bok choy

I mixed all ingredients then added sauce.

Sauce Ingredients
1/4 cup sesame oil
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup tahini
2 T agave (honey would be fine too)
2 T minced ginger

All ingredients were blended in Vita-mix. Then I poured them over the salad.

Making the salad was a nice change from what I did all day, which was study! My test is on Thursday and it will be on the Lymphatic System and Respiratory System. I am hoping to keep my A in the class. After Thursday I will be on Spring Break for a week. Then my L.O.V.E. (Living Organics for Vibrant Energy) class is the next exciting thing I will be doing. It’s on March 20 at 10 am. I have a few people signed up already, and I have been working on the menu. I am pumped up and ready. I think it helps when me more when I am almost completely raw and teaching it. I know the importance of it, but when I don’t eat all the best things, I don’t feel the best and I really don’t feel like spreading the message. So I am ready. It’s only been a week but I have been mostly raw with the exception of a little cashews and agave:( I am working on that though. More than ever, I believe that those ingredients are not the best for me. Quite honestly I don’t crave the pies and desserts as much now as when I first learned about raw. I do think that the desserts were definitely a doorway for me to learn more about raw and they allowed me to realize living this lifestyle is achievable.

I am going to finally publish my 6 month review on my blog, Jason was going to proof read it but he has been so busy, so I am going to start proof reading now.

Better late than never.-Titus Livius, HistoryRoman author & historian (59 BC – 17 AD)

Day #216 Raspberry Parfait, Vanilla Bean Cream, Dark Chocolate Sauce, and Coconut Brittle pg. 48 entertaining in the raw

February 26, 2010

This recipe turned out beautiful! Even Christian’s friends said, “Wow, you made that? That looks pretty!” Jason got home just in time, I was taking pics of the desserts. He ate half of his and didn’t want to stop, but I kindly reminded him about last time he ate too much dessert, and that he may feel sick if he eats all of it. I called Cathy and asked her to come get her dessert. She came over with Tiani and they took the treats home. I still haven’t heard if she enjoyed it, but I hope she does.

I finished this recipe by making the cream dessert tonight.

Cream Ingredients
young coconut meat
raw agave
vanilla bean
lemon juice
coconut oil
sea salt

I put all ingredients in Vita-mix until smooth. I did chill it before I made the desserts. I also had to place the chocolate sauce in dehydrator so it would melt. I only had to put it in for about 20 minutes.

To make these desserts I placed about 1/2 inch of chocolate sauce at the bottom of the glass. I put a layer of cream, then brittle, and then raspberries. I put cream again, chocolate then some raspberries. The desserts turned out even more beautiful than the photos show.

I did try a little bit of the chocolate, but I stopped myself from oinking out on it. I love to let everyone try my recipes. It makes me happier to see them eat and enjoy my creations.

Prayer power is real. By putting it into action, we will be able to stay more constantly in higher awareness than ever before. If we can do that, the world will quickly change.-Author of Celestine Prophecy James Redfield