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.
March 13, 2010
Today was a beautiful windy day. We started our day with a kayak trip. It was windy, but well worth the effort. Sebastian had a baseball game today, and we enjoyed that very much! He hit it this time and he also made it to 3rd base, but didn’t make it home. I love watching him play sports.
I made the mac hummus today. This is super simple. I just put all ingredients in the blender, I didn’t soak the nuts, but of course I rinsed them. The recipe came out perfect. The vita-mix blended it all up to a smooth consistency.
Macadamia Hummus Ingredients
mac nuts
lemon juice
olive oil
tahini
sea salt
water
garlic
All blended in Vita-mix.
*Super delicious with simple celery and carrots. It makes these veggies even more exquisite!
I am watching the Story of Jesus on National Geographic. It’s actually quite interesting. I am enjoying my day of rest. After the Story of Jesus, I am going to the WISH website to listen to Victoria Boutenko. I bet I will learn some great info for my green smoothie demo this month.
Jason should be home soon. I am hoping to get a foot bath and chill out and watch a funny movie. If not a movie, we will watch Veria. Jason is so funny, he always says we will watch that because it is really the only channel I like. It’s so interesting. I might as well, take advantage of the channel while I can.
“You shall love the Lord your God with all your heart and with all your soul and with all your mind. This is the great and first commandment. And a second is like it: You shall love your neighbor as yourself. On these two commandments depend all the Law and the Prophets.”
(Matthew 22.37-40 ESV)
The most important is LOVE!<3
Posted 15 years, 8 months ago at 6:35 pm. 1 comment
March 12, 2010
Tonight is a special night to me. We are going to see NeedToBreathe at the House of Blues. I have been wanting to see them. I had to make this recipe early in the day so they could be done before I leave.
I made the raspberry macaroon. I made a trip today to the store and got my beet and agave to complete this recipe.
Raspberry Macaroon Ingredients
Unlike traditional French macaroons, which are beautiful but utilize food coloring, this version is rendered pink from the natural tint of beet juice. This technique works with any vegetable, fruit or herb juice.
Cashew Flour
Coconut Flour
agave powder (I replaced with the coconut flour)
agave syrup
beet juice
1 vanilla bean scrapped
½ tsp vanilla extract
salt
The direction to make these macaroons are the same as the Vanilla Macaroon.
These came out just as beautiful as the other macaroons. Jason is taking these to Papa Johns so everyone can try them.
Again, I made 12 single cookies, 6 entire macaroons with raspberry creme.
All things are artificial, for nature is the art of God. -Thomas Browne
Posted 15 years, 8 months ago at 5:36 pm. Add a comment
March 10, 2010
Today’s recipe is raspberry creme. I didn’t get to make the macaroon cookies. I ran out of agave. It was too late to go to the store.
Raspberry Crème Filling
date paste
fresh raspberries
lemon juice
coconut butter liquefied
1 vanilla bean scraped
vanilla extract
sea salt
All ingredients were blended in Vita-mix until smooth.
This filling is better than last night’s filling. I love it. I can’t wait to make the delicious macaroons.
These recipes are just a taste of the new book that will be coming out. The book is going to be amazing! I can’t wait to have it in my hands.
I am busy, busy tonight. I am helping Sabby with his Kumon. So I will be going now.
Hopefully all of the creme filling will not disappear tonight before I make the macaroons.
Never look down on anybody unless you’re helping him up.-Jesse Jackson
Posted 15 years, 8 months ago at 8:28 pm. Add a comment
March 10, 2010
I am more than honored to have this recipe in my possession. Meredith Baird sent this recipe to me from MK’s new book that SHE co-authored. Thank you so much Meredith! I hope I make you proud:)
I started early this morning on the macaroon cookies, so I could finish the entire recipe today with creme filling. I followed the directions leaving out the agave powder and replacing it with coconut flour (Meredith’s suggestion). I couldn’t get agave powder and I was so eager to make this recipe, I decided to substitute it. The cookie consistency was easy to work with. I just added one Tablespoon more than the recipe suggested.
I put shredded coconut and cashews into the food processor and made it into flour.
Flour was put it into a bowl, I whisked the dry ingredinets then added liquid. When making this the consistency should be like dough, so you can form the cookies and they will stick together. If you need to add more water add tablespoons at a time. Don’t worry about adding too much water it will evaporate in the dehydrator.
I used a heaping Tablespoon and rolled them into balls because I didn’t have a small ice cream scoop, like the recipe says to use. I then flattened and formed them with my fingers and palm.
This recipe made 12 little cookies to go into the dehydrator.
I dehydrated them for 6 hours. The cookies felt crisp on the outside but I pressed on the outside and they felt soft. Tomorrow, when I make the other macaroons, I am going to take the macaroons off the teflex sheet after 6 hours. I want them to be a bit more crispy.
Macaroon Cookie Ingredients
Cashew Flour
Coconut Flour
Agave powder
Agave Syrup
Water
1 vanilla bean scraped
vanilla extract
sea salt
Next, the vanilla creme filling.
Vanilla Creme Ingredients
Macadamia Nuts
agave
coconut butter liquefied
1 vanilla bean scraped
vanilla extract
sea salt
All ingredients were blended until smooth.
I put the filling between the cookies and pressed them together.
That’s it! It’s so easy and delicious. It’s just too special of an occasion to miss out on these, so I tried one. I don’t want to eat too much agave or cashews, so I stopped at one cookie. The kids liked the cookies, I was surprised because they usually don’t like coconut. Jason enjoyed one too.
This recipe is supposed to make about 24 small cookies halves, 12 filled macaroons, but I didn’t make that many.
I can’t wait to make the Raspberry Macaroons. I love raspberries! I really would like to order the agave powder. I have never worked with it before, so I want to purchase some.
Agave powder is a “super fiber” that has a mild sweetness. It is considered to be a prebiotic to promote health of the intestines. Inulins are naturally occurring sugars that are produced by plants. Agave powder is extracted from the agave plant to put into various recipes. If you want to read more about it, you can go to Z Natural Foods.
So powerful is the light of unity that it can illuminate the whole earth.-Baha’u’llah
Posted 15 years, 8 months ago at 7:57 pm. 1 comment
March 9, 2010
I wasn’t going to complete this meal, but I decided I would surprise Jason when he got home from his 2 day conference for Papa Johns. I am sure he will love to come home to a lovely raw meal made with LOVE! I made 4 separate recipes to complete this meal.
Coconut Sauce
2 cups coconut meat
3/4 cup coconut water
2 T raw agave
2 T lime juice
1/4 t salt
pinch cayenne
Blend all ingredients in a Vita-Mix until smooth.
Vegetable
1/2 cup shelled peas
1 cup cherry tomatoes
1 cup sliced shiitake mushrooms (I used portabello)
6 stalks asparagus, cut into 1 1/2-inch lengths
olive oil
salt and pepper
Toss each vegetable separately with olive oil and season with salt and pepper. Dehydrate the sweet peas for 30 minutes, tomatoes for 1 hours, and mushrooms and asparagus for 90 minutes.
Curry Sauce
1 cup coconut meat
1/4 cup cashews, soaked for 1 hour
2 T lime juice
3 T jalapeno, plus seeds to taste
3 scallions, white part and some green
2 T chopped ginger
1/4 cup grated lemongrass (I still don’t have a source for this, so I excluded it)
1/4 cup basil leaves
2 t curry powder
1 t sea salt
Blend all ingredients in Vita-Mix until smooth.
Raita
1/4 cup coconut water
1/4 cup coconut meat
1 semi-ripe banana
3 T tamarind paste(from pulp)
1/2 t ginger
1 T fresh lime juice
pinch of sea salt
Blend coconut water and meat together. Chop banana into small diced pieces and toss with tamarind paste. Add remaining ingredients together and mix gently.
To assemble the entire meal: Combine vegetables with 2/3 curry sauce. Combine rice with coconut sauce. In a ring mold, form rice in center of plate. Top with raita. Arrange veggies around rice and garnish with additional sauce, curry powder and mint leaves.
Pouring the coconut sauce into the “rice”
Veggies in the Dehydrator
On the left is curry sauce, on the right is raita
The entire meal
Bravo!! It’s done!
Even though the ingredient list is long for these recipes, it was relatively quick to make. I tried a dab each of the sauces. The curry sauce is exceptionally fantastic! I love curry! I have been craving Pam’s Curry Cabbage salad, but I didn’t make it today. So the taste of this curry sauce actually made my cravings subside.
I am looking forward to my hubby’s arrival, not only did I miss him the last 2 days, but I can’t wait to see his face when he tries this meal!
A successful marriage requires falling in love many times, always with the same person. ~Mignon McLaughlin, The Second Neurotic’s Notebook, 1966
Posted 15 years, 8 months ago at 8:47 pm. Add a comment
March 8, 2010
Marsha came over today, we didn’t get to eat together, but we talked for 4 hours non stop! I love hanging out with her. She is into Raw and Living foods just as much as I am, and she just wants to keep learning more and more. I am so blessed to have her in my life. She helped me with organizing my classes for this month and for the next few months. It’s great to plan with her, she is so organized. God definitely put us together for reasons beyond what we see now. I am looking forward to working with her more.
Today was a simple recipe. I made rice out of jicama, pine nuts and coriander. This entire dish is going to be exquisite. I can’t wait! I need to find thai coconuts. I am praying Rutabaga’s has them tomorrow. If not, I will have Jason pick some up from Whole Foods.
Rice Ingredients
3 cups chopped jicama
1/2 cup pine nuts
1 t coriander
Pulse all ingredients in a food processor until rice-like consistency is achieved.
This recipe has always struck me in such a unique way. It is so colorful and light. I have been wanting to make this for quite some time, but it was never the right time for it. I feel like I need to make this recipe this week. It should be done and served on Thursday, unless I can get it done sooner.
It is time for me to read for my Quest class, I have been running behind. I missed last class, but it was worth it, I had to go with Jason out of town. I am looking forward to this Wednesday, I did miss my 30 minute meditation last week along with my study group. It will be a great class, our chapter is on “Oneness”
“Friendship is born at that moment when one person says to another, ‘What! You too? I thought I was the only one” C.S. Lewis
Posted 15 years, 8 months ago at 9:32 pm. Add a comment
March 7, 2010
Unfortunately I don’t like olives, so I couldn’t try this recipe, although it does look beautiful with the orange contrast on the green olives with mint and parsley.
I couldn’t find kalamata olives so I used green. They are organic, but they are not raw. Jason isn’t home so he won’t be trying this tonight. If they are outstanding I will let all of you know. I can imagine he will eat a few of them. He doesn’t care for olives that much either, but he can stand to eat them, unlike me. I do like them occasionally with salads, but a olive salad, isn’t appetizing to me.
Ingredients
kalamata olives (I used green)
ground coriander seed
mint leaves
parsley
olive oil
orange zest
If you use kalamata olives, please be sure to remove the pits prior to using. Allow to marinate 2 hours before serving.
Tomorrow Marsha and D’Adjoa are supposed to come over for lunch. I am going to make some salads for us and possibly a light dessert. I am going to go see what I should make. I will be scanning the internet for recipes to make. I know I am making lentil salad with yummy dehydrated walnuts. This is my favorite salad. I will post pics tomorrow.
“True friendship is like sound health; the value of it is seldom known until it be lost.”
– Charles Caleb Colton
Posted 15 years, 8 months ago at 5:43 pm. Add a comment
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
Posted 15 years, 9 months ago at 5:31 pm. Add a comment
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
Posted 15 years, 9 months ago at 5:01 pm. Add a comment
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
Posted 15 years, 9 months ago at 8:50 pm. Add a comment
Living Rawesome 
