Living Rawesome

Day #103 Pad Thai pg. 107 everyday raw

November 5, 2009

Today was such a perfect day! I woke up this morning and decided that I am always putting too much pressure on myself to do housework and the things that I think need to be done. So I went for a bike ride to the library after I got Sabby on the bus. The weather was breezy and cool. There is nothing better than to listen to John Butler Trio playing “Better Than” while riding on the bike trail on a more than perfect day! I felt so free and timeless.
When I arrived at the library it was closed, it opens at 10am. I went into the backyard of the library and laid a blanket on the ground and read some of my book by Wayne Dyer, There is a Spiritual Solution to Every Problem. I absolutely love this book. I am learning so much from it. My goal is to spend time with me and study and meditate. My wish is to let go of the things that no longer serve me.
Today was an enlightening day for me. I realized that I don’t have to conform to everyone’s ideas of what I should be doing with my life. I am free to do as I wish. I have my husband’s permission to reflect on life and get a break for a little while. He truly is made for me! He always understands me, even before I realize what I am thinking he usually knows. Thank you God for him!

Tonight I made the complete meal of Pad Thai. Jason liked it but not as much as The Present Moment’s. I will have to find the recipe for him. He did like it but he wasn’t absolutely crazy about it like I had hoped.

Vegetable Ingredients
jicama
snow peas
red bell pepper (sliced thin)
mung bean sprouts (I omitted, mine were not done)
Thai Chili Glaze

I marinated the snow peas and red pepper in the Glaze for a few hours. I made jicama rice. I used the food processor blade to make “rice”. It really is such an easy way to make the rice. M.K. suggests using a mandoline, or spiral slicer, or if you love to use your hands you can use a knife and cut thin slices.

I put the jicama in the bowl first, poured the Pad Thai Sauce on top then added veggies on top. It looked like it was cooked. I was tasty, but the chili is still my fave by far!

Everything is in motion. Everything flows. Everything is vibrating.
-Wayne Dyer

Day #102 Thai Chili Glaze pg. 107 everyday raw

November 4, 2009

Tonight when I got home Jason was studying and I realized that I forgot to get the veggies for the Pad Thai. I had class and he has been studying for 2 days nonstop, I didn’t want to ask him to go get the veggies, so I will go tomorrow during the day. Tonight I made thai chili glaze. This will be for the veggies I get tomorrow. I hope he gets home in time so we can have a nice meal together to celebrate passing his test!

Thai Chili Glaze Ingredients
cashews
sesame oil
nama shoyu
lime juice
bird chiles or thai chili (they are very small)
maple syrup
sea salt (I omitted)

I am very tired tonight! It’s 10:40 pm, but I feel as if it is 1 am. I studied all day and then went to class. My test is on Monday on the Muscles. Studying with classmates really helps! Thank you ladies! I am off to go do some spiritual reading. Goodnight!

“The Universe in a Single Atom: The Convergence of Science and Spirituality”-Dalai Lama

Day #101 Pad Thai Sauce pg. 107 everyday raw

November 3, 2009

Jason has been wanting Pad Thai for a very long time. I asked him to pick out what I was going to make tonight and of course he picked Pad Thai. I decided to do the sauce. I wanted to do the glaze and then do the veggies tomorrow, but I didn’t have all the ingredients. We both will have have this beautiful meal tomorrow. I hope it is as good as the Present Moment’s Pad Thai. Whenever we go to St. Augustine, he orders their Pad Thai, and of course I share it with him.

Pad Thai Sauce Ingredients

sesame seeds
sesame oil
dried red pepper flakes
sun-dried tomatoes
roma tomatoes
rice wine vinegar
apple cider vinegar
sea salt

All ingredients went into vitamix. It was Yummy of course.

Today was a great day, I went to see Susan and have Reiki. I really needed it. My mind has been racing too much and I have been feeling overwhelmed. I don’t know how that is, considering that I am not working 40 hours a week. I think it because I actually have had solitude and not so much to do. It’s a great thing, because I have been spending more time in the Word. Romans applies to so much of what is going on in my Spiritual Journey. Romans 14.
I made another batch of chili tonight. We both ate it the last batch. Christian tried it this morning and I took some to friends. Those of you who are familiar with Cincinnati Chili will probably like this idea. I put the chili over zuke spaghetti noodles. Oh my gosh, it was so delicious and very filling! I was going to have it for dinner but I couldn’t wait. This will be one of my new staple for a while.

I am going to watch the new series V tonight on ABC. I don’t know if it will be good, but I saw the commercial at the gym and I thought I might check it out. Hope it is not too adult oriented, we are all going to sit down and watch it together. We haven’t done this for so long. It’s such a blessing to all be together! Even if the show is a flop, I will still enjoy it! Good night!

19 Let us therefore make every effort to do what leads to peace and to mutual edification. 20 Do not destroy the work of God for the sake of food. All food is clean, but it is wrong for a man to eat anything that causes someone else to stumble. 21 It is better not to eat meat or drink wine or to do anything else that will cause your brother to fall. Romans 14:19-21

Day #100 Chili pg. 78 everyday raw THE BEST RAW RECIPE YET!

November 2, 2009

What a way to celebrate my 100th day of doing this project. I made the best chili ever! I am shocked that this resembles chili so much that if I didn’t make it myself, I would think it was cooked. The texture and flavors were outstanding. Jason and I both had two bowls of chili. We both kept looking at each other and were amazed by the flavor. We both kept saying, “I swear this tastes cooked!” This meal is by far the best yet! I could eat it everyday or every other. It is a quick hardy meal. I would say that the “meat” substitute is the carrots and almonds. If you read this blog you really should try to make this!

Chili Ingredients
1 portobello mushrooms, finely chopped
1/2 cup minced celery (I didn’t have any)
1/2 cup red onion (I only had yellow)
1 red bell pepper, finely chopped
1 cup almond, soaked 4-6 hours (I used soaked and dehydrated)
1 cup chopped carrots

Vitamix sauce
1 1/2 cups sun-dried tomatoes, soaked
2 cups water, fresh or from tomatoes soaking liquid
1 T olive oil
1/4 cup nama shoyu (Braggs Liquid Aminos)
1 clove garlic
2 T fresh oregano (I omitted)
1 T dry oregano (I was out of this)
2 t chili powder
1 T cumin
1 T apple cider vinegar
1 T agave
1/4 t cayenne

I pulsed the carrots and almonds in the food processor first. Then added it to the mushrooms, red peppers and onion. I used this “LOVE”ly red bell pepper. A beautiful sign of God’s LOVE!


The remaining ingredients went into the vitamix until smooth. I poured the sauce, stirred it up then it was done!

Final Product. Trust me it is 1000x better than the picture shows:)

Excellent way to celebrate the 100th day! I can’t believe it’s already 100 days of recipes. This is really the most fun I have ever had in the kitchen at my house!

An empty belly is the best cook. ~Estonian Proverb

I HAD THIS FOR LUNCH TODAY! IT WAS DELICIOUS. FINALLY AFTER 3 DAYS OF PREP! My crepes!

Day #99 Vegetables for Crepes pg. 68 everyday raw

November 1, 2009

Tonight I made the vegetables for the Savory Crepes. I can’t get over how good the lemon-thyme yogurt is. This morning Sebastian woke up and made me a vegetable plate. He cut up carrots and cauliflower. He is so sweet. So tonight when I got home, I ate the carrots and cauliflower with the yogurt. It was so delicious. I needed something fresh and delicious and made with love<3 Ingredients
spinach olive oil
sea salt
chopped tomatoes
portobello mushrooms
red onion
apple cider vinegar

The recipe calls for the dehydration to be done before serving. Tomorrow I will dehydrate them and then have the meal with all the ingredients put together. I will let you know how it is.

Tonight I had a left over goji berry souffle. It was the most incredible dessert I have had in a long time. It was so creamy, I couldn’t believe how delicious it was. I had it in the freezer and I let it sit out for about 45 minutes. Perfect, absolutely perfect. I really didn’t think it would be that good, goji berries are not so tasty when you eat them by themselves. I like them with mulberries and cashews, and a bit of cacao nibs. But this dessert was divine.

I am so tired, I am off to bed. It was my first day back to work. I am going to try it one day a week and see how that goes. I can’t just sit home, it drives me crazy. It was a long day, but rewarding:) I am blessed to have the opportunity to enjoy working with God’s marvelous food.

“For today and its blessings, I owe the world an attitude of gratitude.”

Day #98 Lemon-Thyme Yogurt Sauce pg. 77 everday raw

October 31, 2009

Today is Halloween. We are headed to the church for the Country Carnival. I made a quick recipe to go with my crepes. It turned out really good. Tomorrow I will have the complete meal. I can’t wait.

Lemon-Thyme Yogurt Sauce Ingredients
1 3/4 cup cashews, soaked for 1-2 hours
1/2 cup young coconut meat
1/4 cup water
6 T lemon juice
Zest of 2 lemons
2 T finely minced fresh thyme (I used dry)

I just threw all ingredients into the the Vitamix and it was done in less than 5 minutes (total prep time). It almost tastes like a lemon custard with a hint of thyme. It is rich, so I won’t have to use too much on the crepes.

We are off to have fun together (Sebastian and I, Christian is going to his friends house). I still have to go get an outfit for Sabby. I love to see him have fun. He is still so little even though he acts like such a big boy.

Hold on, man. We don’t go anywhere with “scary,” “spooky,” “haunted,” or “forbidden” in the title. ~From Scooby-Doo

I am not really a big celebrator of Halloween, I am really not that fond of any holiday. I don’t hate them, I just never really celebrate, decorate or dress up. Well, maybe sometimes. In general, I don’t. My mother is a huge fan of all holidays. God bless her. I leave it all up to her:)

Day #97 Savory Crepes pg. 68 everyday raw

October 30, 2009

I made savory crepes tonight. I must have been in the mood for wraps because I also made a recipe similar to Cherie Soria’s pepper wraps in her book Raw Revolution this morning. I used pumpkin instead of peppers. They turned out pretty good. I think that I should’ve put some spices in them. They will work for sandwiches.

The crepes were easy to make. I decided to make these tonight then the lemon thyme yogurt sauce tomorrow. I love simple meals like this. The whole recipe calls for the portobello sausages that I made and froze, and veggies, with the yogurt.

Savory Crepes Ingredients

1/2 cup flax meal
1/2 cup chopped yellow squash (I used chopped, peeled zucchini)
1/4 cup coconut meat
1 1/2 t lemon juice
1 cup water
1 T agave
1/4 t sea salt
1/4 t coriander
1/4 t cumin

I made the flax meal in the coffee grinder and placed all the other ingredients into vitamix, then added flax meal on top. I blended it into a smooth mixture similar to cake batter. I used 1/4 cup to measure out the batter. I made them into round tortillas and placed them in the dehydrator. They will be done when I wake up in the morning.
I am off to bed. I am going to my parent’s tomorrow to do yoga on the dock in the morning to see the sun rise. There is nothing in the world like a sunrise:), Except for….
“There’s beauty in the silver singing river, There’s beauty in the sunrise in the sky, But none of these and nothing else can match the beauty, That I remember in my true love’s eyes”-Bob Dylan

Day # 96 Shiitake Moqueca and Coconut “Rice” pg. 166 entertaining in the raw

October 29, 2009

The final product!

What a beautiful meal and so delicious. The flavors are a very interesting combination. I love how the coconut goes perfectly with the Moqueca sauce. I didn’t know what Moqueca was, so I looked it up on Wikipedia. “Moqueca (pronounced mo-ke-ka) is a traditional Brazilian seafood stew. Brazilians have been making Moquecas for 300 years. It basically consists of fish, onions, garlic, tomatoes, cilantro, chili pepper (pimenta malagueta) and additional ingredients. It is cooked slowly, with no water added.” Of course this one isn’t cooked and doesn’t have fish, but many of the same ingredients are included in M.K.’s recipe. I love how you can take any recipe and make it RAW and VEGAN. That has always been my motto and my goal. To make what people like and make it raw vegan.
The picture doesn’t do it justice, but it truly is a stunning presentation. The jicama resembles rice. My batteries died on my other camera so I had to use my phone. I placed the meal in the dehydrator so Jason can have it when he gets home:)

Mushrooms Ingredients
Shiitake Mushrooms
olive oil
salt and pepper

Sebastian’s first soccer practice was tonight. This is his 4th year, and he has matured so much. He handled the ball like he played the entire summer. I am so proud of him. He was pleasant to his coach and his teammates. He was patient and helpful with the children. It is heartwarming for me to see him on the field showing compassion. He really has grown up so much. I don’t like to think of it but one year a father yelled at me because Sebastian “hit” his daughter, the man basically called us bad parents and couldn’t believe we would “teach” our son to hit a girl. The man had me in tears. Sabby was rough, but the hitting was not intentional, he was 3 turning 4! Anyway, needless to say, I know he won’t be doing that now.
He really enjoys the sport and I can’t wait for the first game.

Tomorrow is Friday night and I should carve a pumpkin with my kids. Christian is going to Halloween party so I may do one after they get home from school. We didn’t carve one last year, but maybe we will this year.
Jason will be working for the next 3 days so I’m sure we will be spending some time up there with him.
Sport is a preserver of health. ~Hippocrates