Living Rawesome

Day #263 Yellow Corn Chowder pg. 24 entertaining in the raw

April 12, 2010

By Christian’s vote, I made this chowder. He waited all night to try this meal. Not to my surprise he didn’t like it. The only recipes that he ever really likes are the dessert recipes. He said it was too sweet.
Jason thought it was “pretty good”, not compared to last night’s recipe.

This was easy to make and it worked out perfect for my schedule. I was ready to settle down for the night and watch the movie I received in the mail, inGREEDients.

Chowder Ingredients
yellow corn
coconut meat
cashew milk
sea salt
black pepper
ancho chili powder
olive oil
agave
coconut water
tarragon

I blended all ingredients in the Vita-Mix until smooth. I served it in a bowl for my family to enjoy.

Off to relax I go, I have to wake up early tomorrow, school for the kids and me.

This really made me wake up today and get back on board with God. I have been slipping the last few weeks. Hebrews 3:7-11 7So, as the Holy Spirit says:
“Today, if you hear his voice,
8do not harden your hearts
as you did in the rebellion,
during the time of testing in the desert,
9where your fathers tested and tried me
and for forty years saw what I did.
10That is why I was angry with that generation,
and I said, ‘Their hearts are always going astray,
and they have not known my ways.’
11So I declared on oath in my anger,
‘They shall never enter my rest.’ “

Day #262 Tricolor Sesame-Cashew Dumplings and Sweet Chile-Lime Sauce pgs. 200 and 201 entertaining in the raw

April 11, 2010

Before I say these are the best recipe I have made yet from this whole project, I will have to think about it. But I can tell you this…THEY ARE DELICIOUS! I had to stop myself from eating them. They are addicting and hard to wrap up because I really just wanted to eat them all (just so you know I quartered the recipe). I chose not to eat them all because I wouldn’t have any for the picture and I wouldn’t have any for Jason. I HAD to share these little pieces of paradise. They are really the most amazing yet. At this time in my life, I have been avoiding agave and sugary foods, so these are perfect for me. The wraps are kind of a pain to make but well worth it. The reason I say they are a pain is because cutting them was rather difficult because they are so delicate, and most of them tore a bit, but I could use all of them. The hardest part about this recipe is either wrapping the “beggar’s purse” or not eating every last one of them. I think the latter is the most difficult.

I think the next time I make these I will make the squares a little bigger. They were hard to form into the purses, but while I was making them, I just put the filling on and rolled them up. This was faster prep for eating. The presentation makes it an alluring appetizer, but keep in mind that they can be eaten as the main entrée, because they are filling, but light, they didn’t weigh me down. An absolutely perfect meal for me.

I didn’t try the sauce, but really I didn’t even need it. The filling was so tasty, the flavors just melt in your mouth. It is my opinion that if you have this book, MAKE THIS RECIPE!!! Matthew Kenney, you are sent by God:)

Sesame-Cashew Filling Ingredients
cashews
nama shoyu
sesame oil
tahini
lime juice
ginger

Processed all ingredients in the food processor for a chunky consistency.

Sauce Ingredients
nama shoyu
raw agave
lime juice
sesame oil
chili flakes

All ingredients were combined in a bowl and whisked until well combined.

Assembly
spinach
sesame oil
ginger
sea salt
chili powder
sesame seeds
cashew-sesame filling
carrots
scallions
celery
chives

Making the “beggar’s purse” was rather difficult for me. The sides were falling down and then the chive wouldn’t tie. I will master these one day. They are too good to not make again. They are so adorable, they would be perfect for company, especially for your family or friends that are afraid to try raw food. I can’t say enough about these.

They are over the top!

“The question is not what you look at but what you see”~Thoreau

Day #261 Wrappers pgs. 200 and 221 entertaining in the raw

April 10, 2010

Happy Birthday Marsha!!

I decided to make the wrappers for both complete recipes (tricolor sesame-cashew dumplings and jiaozi three ways). They are the same ingredients but are made by different colors from beets, carrots, spinach and plain coconut. I have 4 different colors, and they turned out so beautiful. I had so much fun in the kitchen today. I felt like I was coloring Easter Eggs. Jason previously opened up the Thai coconuts and took out the meat and stored it in the bowl. This made this food prep so much easier than opening up the coconuts today. That is such a tedious chore, unless he breaks them in half. When I just cut the tops off and try scooping out the flesh, it is a pain. I am never able to get the coconut completely cleaned out, either. So Thank you, Jason for helping me:).
I had my work station set up so neatly. First I made beet, carrot and spinach juice. I did the beet first. I didn’t use a juicer, I used the Vita-Mix and 1/4 cup water. I then strained the juice through a strainer. This worked so much easier than the juicer. I hate clean-up, and with the blender I was able to clean up quickly, just a quick rinse then it was done and on to the next color. I did carrots and water, then spinach and water.

Next, I used one cup of coconut meat per 1/4 cup colored liquid.  I blended  it in the Vita-Mix then poured it out on one Teflex Sheet per color.  The colors are so vivid!

Beet Wrappers were first. I poured out the mixture onto the Teflex sheets. The colors are so bright before dehydration.

Beet Wrappers mixture spread out

Carrot Wrappers
Spinach Wrappers

Plain Coconut Wrappers

They were easy to spread out, even though they don’t look completely even, they came out clean looking and rather easy to take off the sheets. They are delicate so I removed them very slow. I have made these before for other recipes, and I ripped them because I removed them too fast. So I went slow and steady this time.
These are the wraps after dehydration. Some were still wet when they came out, so I had to put them in the dehydrator for longer.

I cleaned the edges of each color, then cut them into squares so they are ready to use when I make the fillings. You can refrigerate them in a plastic bag, but when you are ready to use them, they [wrappers] should sit on the counter top to reach room temperature.

Wrappers Ingredients
Young coconut meat
beets, carrots, or spinach juice
*water if you do it in the blender
sea salt

Blend all ingredients in a Vita-Mix until smooth. Spread mixture in a thin even layer over a Teflex sheet and dehydrate 3 hours. Trim edges and cut into 9 squares. Store in plastic wrap in the refrigerator until ready to use. Allow them to come to room temperature prior to use.

1 John 4:8 (New International Version) Whoever does not love does not know God, because God is love.

Day #260 Cacao Crépes and Sweet Mint Custard with Black Cacao Sauce (Complete Meal)pg. 98 entertaining in the raw

April 9, 2010

HAPPY BIRTHDAY DAD!

Today is my father’s birthday and my kids, my Dad and I went bowling for a couple of hours. I won both games. I have to say that the bumpers were up so I think that I probably would’ve come in 3rd place on the first game. The last game I bowled a 155. Not bad for me. It was fun though. I love hanging out with my Dad, he seriously is my hero.

I made the banana ice cream and jam today so I could complete this meal. I invited my father and the rest of the family over to enjoy this dessert for his birthday.

Banana Ice Cream Ingredients
1 cup cashews, soaked 1-2 hours
1/2 cup coconut meat
1/2 cup agave
1 1/4 cups water
2 fresh bananas
1 t lemon juice
1/4 vanilla bean, scraped
pinch of sea salt
1/2 cup coconut oil

Blend all ingredients in Vita-mix until very smooth. Pour into ice cream maker and follow manufacturer’s directions.

Jam Ingredients
1 pint raspberries
1/4 cup irish moss
1/4 cup agave
1 T lemon zest

Blend all ingredients in a food processor, chill for 3 hours.

These are crépes before and after they were made.

I used a little less than a 1/4 cup measuring tool. I was able to make 18 little crépes.

Piles of mixture, before I spread it out flat.

Spread Thin

After dehydration

They were perfect! They worked!!! Absolutely perfect! So grateful.

After I got the crépes out I made the banana ice cream.

My mother, father, sister, niece and my crew were all here tonight! They all enjoyed the dessert. We sang Happy Birthday to my Dad and then they all ate. I was beaming. I love when they try my goodies and like them. Life is sweet!

The Final Product!

Assembly
Fill the crepes with mint custard and jam. Scoop banana “ice cream” to the side and pour chocolate sauce on top. INJOY!
Thanks Everyone for coming over tonight. Love you DAD, Happy Birthday!

The older I get, the smarter my father seems to get. ~Tim Russert

Day #259 Cacao Crépes pg. 98 entertaining in the raw

April 8, 2010

I made cacao crépes today! Need I say more?? The scent is all through the house after a few hours of them dehydrating. We went on a few errands and we came home to the lovely smell of chocolate wafting through the house. My mouth was watering while making these, I really just wanted to try the dough. I miss my sugar:( but I know that my blood sugar is more stable eating like this, meaning avoiding fruits, bread and agave at this time. It just sets me up to crave sugar all day. I think these could be made with no agave, though. I followed the directions so I didn’t make them without it, but maybe I will.
I was so fortunate today, I was able to buy an entire box of young coconuts. My hubby was nice enough to open 6 of them while I napped. I was so tired, I haven’t been sleeping well. I think it is the change of my diet. So I napped for 2 hours, and then woke up and made the cacao crépes. I have about 6 cups of young coconut meat that I will be using to make the wraps for several recipes. I will store them and then use them as needed. I know they don’t last very long so I will be doing some elaborate recipes in the next few weeks. I am more excited today about the project. I just felt overwhelmed by how much I still have to do to try to complete both books. If I don’t in 365 days, I guess that is okay, I have made a recipe a day and sometimes more. I will not put pressure on myself. I am doing this as a fun project and I will continue it:).

Now on with the recipe….Please note**I cut this recipe into a quarter of the measurements.

Crépes Ingredients
1 cup flax meal
1 cup chopped apple
1/2 cup coconut meat
1/2 cacao powder
1 T lemon juice
2 cups water
1/2 T maple syrup
1 T agave
1 t salt

Blend all ingredients in a Vita-Mix. Spread thinly into 4-5 inch rounds on the dehydrator Teflex Sheets. It fits about 9 per tray. Dehydrate for 5 hours.

Mine are still in the dehydrator. I will post pics tomorrow.

Goodnight!

“This most beautiful system [The Universe] could only proceed from the dominion of an intelligent and powerful Being.”~Isaac Newton

Day #258 Sweet Mint Custard and Black Cacao Sauce pg. 98 entertaining in the raw

April 7, 2010

My new computer desk is all set up! I love my new workstation. Maybe I will be more inspired to write more on my blog or post more recipes. I have been rather lazy the last few days. I feel like making the food, but not really blogging. It may be a switch of diet, too much exercise, or just enjoying my time with my kids while they are on Spring Break. I think it’s really just wanting a bit of a change. This project has been somewhat weighing on my emotions now, I have tried all the recipes that I really wanted to try. I picked out the recipes that I really wanted to make in the beginning, now that I am getting near the end, I feel like it is a chore for me to choose the recipe of the day. I tried to write down all the recipes that I haven’t done yet in the book Entertaining in the Raw. I should’ve written a list of the recipes I have done. I found out today that I am really not as far as I would like to be in this book. The major problem that I am having with my decision making is lack of ingredients. It is difficult getting the ingredients locally. I need to buy a whole case of Thai coconuts and many other ingredients so I can work on some more elaborate recipes. Thai coconuts are hard to find around here, so I am going to call tomorrow and order a case. If I have to, I will make all the wraps and just refrigerate them until I am ready to use them. The other ingredients that I need to find are orange blossom water, rosewater, and irish moss to name a few. Like I have said before, I don’t like ordering online.

Gosh, I am going to quit complaining and just get to the recipe. Sorry, everyone. I know I am fortunate to have made it this far making a recipe a day. I must say it is quite accomplishment for me. I am grateful for all I have learned and will learn.

Today’s recipes:

Mint Custard Ingredients
2 cups cashews, soaked 4-6 hours
1 cup coconut meat
1 T vanilla extract
1/2 t salt
1/2 cup agave
1/4 cup coconut oil
3/4 t peppermint oil

Blend ingredients in Vita-Mix until smooth. Place in quart containers and freeze. It says to run in a Pacojet, freeze, and then run again. A Pacojet is a sophisticated ice cream maker, but more than that. It whips up fresh ingredients into the best mousses, sorbets, or ice creams. In Europe, they use them for making soups, sauces, pates and more. I think I will just freeze it, I don’t have a Pacojet. The cost of one will not fit my project budget. If you would like to purchase one, I heard they are truly amazing and are great to have, if you have a restaurant or $4,000.00 to spare.

Sauce Ingredients
2 1/2 cups raw agave
1 cup cocoa powder
1/4 cup carob powder
1/2 t vanilla
1/4 t salt
1/4 cup maple syrup
1 1/4 cups coconut oil

Blend ingredients in Vita-Mix until smooth.

I will finish this recipe tomorrow and I am going to let my sister and parents try it. I still have so many desserts in the freezer. I need to give them away, I am running out of room. I still have the mochi, I am honestly too embarrassed to serve it, but I don’t want to throw them out.

I am off to shower and watch a movie with my hubby. I cleaned, exercised and read most of the day. I love having my kids home. Tomorrow is school, then hopefully a kayaking trip.

Oh my gosh, on the way home tonight, there was baby alligator crossing the street. We got it on video. It was the coolest thing I saw all day. I am so glad we didn’t run it over. I had a feeling it was a snake or something that looked like a reptile. This time of year, you never know what you will see.

“Happiness resides not in possessions and not in gold, the feeling of happiness dwells in the soul.” – Democritus (460?-370? BC)

Day #257 Sushi and Nigiri: inside-out elephant roll with chipotle mayo, banana-banana with umeboshi wasabi sauce, and pickled lotus nigiri pg. 204-205 entertaining in the raw

April 6, 2010

This meal took longer than most. I usually do one part of the recipe when it is a multiple step recipe like this, but I decided that since I only have close to 100 days left, I will try to get in as many recipes as possible. Looking at the recipe was very intimidating. I have looked at this recipe several times and said “nope, I am not doing that”. Tonight was the night. I literally had to read the recipe 5 times before I was convinced to make it. Once I realized it wasn’t too much to do in one night I decided to do it.

First I made the Pickled Ginger. This only took a few minutes to cut up the ginger and pour the ingredients into the mason jar.

Pickled Ginger Ingredients
ginger
raw apple cider vinegar
raw agave
beet juice (optional)

Next, I made the rice and then the mushrooms so they could dehydrate for the a few hours.
Sushi Rice Ingredients
jicama
pine nuts
sea salt
rice wine vinegar
raw agave

I processed jicama and pine nuts in a food processor until a rice like consistency was achieved. I dried the mixture between two paper towels so I could remove excess moisture. In a bowl, I added agave, vinegar, salt to the jicama and mixed well, then I placed it on a teflex sheet and put it in the dehydrator for 2 hours.
*The color of the “rice” changed drastically, it was white when I put it in then it came out really yellow in some parts and almost orange on the rest of it. The yellow was crispier than the orange tinted “rice”.

This recipe called for portobello, enoki, and shiitake, but I only had shiitake, so I used those for both the inside-out elephant roll and the nigiri recipes. The mushrooms were marinated in nama shoyu and sesame oil for the elephant rolls. The mushrooms for the nigiri were also marinated in nama shoyu and sesame oil. These went into the dehydrator for 40 minutes.

While the mushrooms were dehydrating, I made the chipotle mayo.
Mayo Ingredients
mac nuts
chipotle chile, soaked
soak water
extra-virgin olive oil
sea salt to taste

All ingredients were blended until smooth.

I took a break from the kitchen and then 2 hours later, I prepared the nori and nigiri.

I made the inside-out elephant roll first.
Elephant Roll Ingredients
portobello mushroom (I used shiitake)
nama shoyu
cold-pressed sesame oil
untoasted nori
sushi “rice”
chipotle mayo
baby spinach
red bell pepper
whole scallion
1/2 avocado, peeled for decoration

The rice went on to the nori first then spinach, pepper, scallion and marinated mushrooms, I put the mayo on last. I rolled the sushi tightly with the assistance of my helper (my hubby, he is the best sushi roller ever).

Next was the banana-banana.
Banana-Banana Ingredients
umeboshi plum paste
wasabi powder
untoasted nori
sushi “rice”
banana
watercress
cilantro
green papaya(I omitted)
enoki mushrooms (but I used shiitake)

I mixed the plum paste and wasabi together and then smoothed it on the nori. Then added the rest of the ingredients and rolled it very tightly for the banana-banana roll.

I finally made the last part of this recipe, the nigiri. I placed about 2 T sushi “rice” in the palm of my hand and closed my hand in a fist shape to form the rice. I placed 2 on the corner of the plate. I added mango on top with mushrooms and a bit of parsley to add some color. I then cut the nori rolls and placed them on the plate, then added pickled ginger with dab of plum wasabi paste.

This recipe was fun to make. It allowed me to be creative while decorating the plate with the cocktail starter. I didn’t follow the directions on the layout of the meal, but I like to be somewhat different. Again, the meal actually looked more beautiful than you can see in the photo. I am working on getting a camera. I think there is more to it than the camera. I need a stage setup too. I am looking into it. I hope to one day make the pics look like the pictures in the raw food books and magazines.

Jason really loved the meal, he even ate more than what I gave him. This would be great to take to the next potluck. I may take it, but there are so many recipes to be made before the next potluck, I am not sure what I will take. It makes me happy when he likes my food. I just stand by him in awe just staring at him waiting for his reaction. I am like a kid waiting for someone to open a present that I got him. So much of my love is put into the food preparation. It is an expression of my appreciation and love to him and others.

I am ready to take a break from the computer. This was a rather long entry for me.

I finished The Shack today and now I am reading the No Grain Diet by Dr. Mercola. I love it so far. I love books on Nutrition. I have 5 books that I need to read, plus I need to study for my test in 2 weeks on the Urinary System, after that test, I will have one more test then I will take a break for the summer.

I have my class next week, so I need to write the menu. That is the fun part. I can’t wait to see everyone that is signed up for the class.

“Mack, if anything matters then everything matters. Because you are important, everything you do is important. Every time you forgive, the universe changes; every time you reach out and touch a heart or a life, the world changes; with every kindness and service, seen or unseen, my purposes are accomplished and nothing will ever be the same again” (235)~Sarayu from The Shack

Day #256 Saffron Avgolemono, Portobello “Meatballs,” Oregano Cream, and Lemon Balm pg. 97 entertaining in the raw

April 5, 2010

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

Day #255 Meatballs and Cream pg. 97 entertaining in the raw

April 4, 2010

HAPPY RESURRECTION DAY!

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

Day #254 Mochi “Ice Cream” Complete Recipe pgs. 218-219 entertaining in the raw

April 3, 2010

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