Living Rawesome

Day #362 Broccoli Rabe Gnocchi pg. 76 entertaining in the raw

July 21, 2010

Each day brings me closer and closer to the end of my project. I started on another project today. It’s a parfait recipe contest. I am entering it by the end of this week and I will post the parfait on my blog. I started the first part of it today. I am super excited, Jason was here to help me with pictures and for support for my ideas.

Now for today’s recipe, Broccoli Rabe Gnocchi.

Ingredients
broccoli rabe
olive oil
salt
black pepper
jicama
cashews
sea salt
nutritional yeast
lemon juice
cashew flour

Marinate the broccoli rabe in olive oil, salt and pepper, then dehydrate 30 minutes.
Mix jicama, cashews, sea salt, nutritional yeast, lemon juice, and black pepper to taste in a large bowl. Blend in batches in Vita-Mix until very smooth. Place all ingredients in a bowl and stir in cashew flour. Chop marinated and dehydrated broccoli rabe and gently stir into mixture by hand. Shape mixture into gnocchi and gently roll on screens to create a gnocchi pattern. Place in dehydrator for 2 hours then serve immediately, or warm in the dehydrator. They are in the dehydrator now, and tomorrow I am serving this entire meal.

*my mixture was a bit runny, so it may take longer to dehydrate.

I rode about 25 miles today, between trail riding and gym. I am getting FIT!! I feel better than I have for so long. I am addicted to the sweat and heart pumping again!

There’s no easy way out.
If there were, I would have bought it.
And believe me, it would be one of my favorite things!
-Oprah Winfrey

Day #361 Ginger Cream Sauce pg. 76 entertaining in the raw

July 20, 2010

I am on the way to the Ocala then off to Gainesville for the Raw Food Potluck.  I am looking forward to meeting new people. Jason and I are going to see a movie too!  Imagine that…We get to spend an ENTIRE day together!  Today’s recipe was simple and quick, the type of recipe you can make when you are running out the door.

Sauce Ingredients
cashews
water
ginger juice
agave
salt

Blend all ingredients in Vita-Mix until smooth.

This entire recipe is going to be one of the last recipes for my project. I always loved concord grapes when I was little. The meal definitely reminds me of an Italian dish, with the Gnocchi and Grapes, so I wanted to end with it to honor my Italian heritage. For dessert I am thinking about making a pudding.

Off I go:)

A good film is when the price of the dinner, the theatre admission and the babysitter were worth it.
Alfred Hitchcock

Day #360 Manchego Paper pg. 76 entertaining in the raw

July 19, 2010

Manchego Paper Ingredients
coconut meat
salt
nutritional yeast
lemon juice

Blend all ingredients in Vita-mix until completely smooth. Spread in a thin layer over dehydrator Teflex sheets. Dehydrate 4-5 hours, then break into large sheets.

I just got back from Susan’s healthy eating class. It was such a pleasure to see so many people that I know and have missed so much!

I am going to bed happy:)

“Every human being is the author of his own health or disease.”~Buddha

Day #359 Hazelnut Butter Cookies with Chocolate Chips (unreleased Everyday Raw Desserts)

July 18, 2010

Makes 24 cookies

Cookie Ingredients
Almond Flour
Hazelnut Flour
Flax meal
Raw Hazlenut Butter
agave syrup
sucanat powder
sea salt
Vanilla
Water (if needed)
Nibs (or chocolate Chips) ¼ C reserved for topping

I used my own recipe for the chocolate chips, they came out delicious. Almost like fudge.
Chocolate Chip Recipe
5 T raw carob powder
1 T raw cacao powder
2 T raw honey
2 T coconut oil

Chocolate Chip Directions: I mixed the ingredients in a bowl, when they were combined I placed the batter on a sheet of parchment paper and put in the freezer for 1/2 hour. I broke the pieces up to go on top. I couldn’t put it in the cookie dough (the batter was too sticky).

Cookie Directions: Combine all ingredients except for chocolate chips in food processor. If the dough is too dry add a few tablespoons of water. Mix in the nibs or chocolate chips. Form into 3 inch cookies. Press remaining chocolate chips on the top. Dehydrate for at least 24 hours.

The batter is so delicious. It’s a good thing that this project is almost over, I am eating way too many sweets. Hopefully I will drop my 10 pounds that I have gained. Ahh, it is worth it, I enjoyed trying all the unforgettable recipes. Of course, the 10 pounds might not be as fun to take off as they were putting on. Maybe I will make a project out of it:), who knows.

A diet is the penalty we pay for exceeding the feed limit. ~Author Unknown

Day #358 Sweet Pea Samosas, Mint-Almond Chutney, and Pickled Lime “Yogurt” pg. 128 entertaining in the raw and Cacao Mint Cremes (unreleased Everyday Raw Desserts)

July 17, 2010

Well, it’s the count down. I am on my last week:)!!! I can’t believe it’s been an entire year. I feel like I conquered something in my life. I was able to make a recipe a day and stay committed to the project. It has been fun most days, some days were easier than others, but everyday I consider a blessing and a true awakening to my passion for healthy eating and living a natural lifestyle.

I made the complete recipe today of both the Samosas and Cacao Mint Cremes.

I just realized my recipe didn’t have the Chutney on it on the outside. I misread the directions and thought it went on the inside, duh!!! Anyhow, now my computer is giving me a problem and running really slow. It just took 15 minutes to upload that photo.
This meal was one of the best coconut wrap meals. It is perfect for summer even though there is a tremendous amount of fat in this meal, it feels light and airy. I would love to make this meal to entertain friends. I am finding that in this book many of the recipes are perfect for brunch, lunch or dinner gatherings. The next recipe I made was the cacao mint cremes.

Cacao Mint Cremes **Note** I will upload pictures later, my computer is a pain:(

shredded coconut (powdered in Vita-mix)
cashews
Mac nuts
agave
mint leaves, ribs and stems removed
peppermint extract
Vanilla extract
lemon juice
Pinch of salt
Coconut oil

1 C Chocolate Glaze* I used cacao powder, coconut oil and agave. Meredith sent me this recipe and she didn’t include the chocolate glaze recipe. I used the same as the maple glaze, but instead used agave.

Make Coconut flour in dry vita-mix using shredded coconut, blend quickly and finely on high until it is a light fine flour. Separately in a clean blender blend remaining ingredients until smooth adding coconut oil last. In a food processor combine the coconut flour and the blended mixture- mix well until smooth. Place mixture in the refrigerator until it begins to harden, but is still malleable. Once the mixture is slightly firm roll into a log and slice into medallions. Refrigerate medallions until very firm and then dip in chocolate glaze coating. Store in the refrigerator.

Makes 1 dozen large patties. 2 dozen small.

Jason will love these, he always liked Thin Mint Girl Scout Cookies, so I am sure he will love them. They remind me of a Raw York Peppermint Patty, but green on the inside. They are sinful. When the book comes out, try this recipe. It is quick and easy to make, and it will be a recipe that you can give to your S.A.D. eaters and they may even change their minds about “Raw Food”.

I am on the way to my Irish Moss class! I have been waiting all month for this! And what a great group I will be with too!

Myspace Quotes Graphics

Day #357 Filling and Chutney pg. 128 entertaining in the raw

July 16, 2010

I have been super busy today. I ordered Water Kefir Crystals and I have been online learning about how to ferment water. I am going to ferment the ginger brew that I have been making. I am just waiting on my grains now. I also have been trying to figure out what bars I want to make. I know I want a chocolate topping but I want a chewy bar, so when I get home later I am going to make one. Most likely I will use chia and almonds with some raspberries.

I made the rest of the Sweet Pea Samosas today. I will put it all together tomorrow, because I am not hungry at all! I ate 3 Midnight Brownies today!! I can’t believe it, I feel rather sick in my belly, but I couldn’t stop thinking about them sitting in my refrigerator. So I took some to my friend Mary and then I took some to Jason and Cathy at work. Now they are gone (PHEW). I don’t need that stuff in my house, I love to make it, but don’t know when to quit! So I had 3 brownies and 2 green smoothies today. For breakfast I had sauerkraut. Interesting day of eating, I have to say.

This recipe will be perfect for tomorrow’s lunch. I am making Cacao Mint Cremes tomorrow. It will be a “minty” meal.

Filling Ingredients
1 cup jicama
2 cups sweet peas
1 cup macadamia nuts
1/2 cup water
1 t coriander
1 t garam masala
1 t chili powder
1 salt
2 T nutritional yeast flakes
2 T chopped cilantro
1 T chopped mint

Chutney Ingredients
1 1/2 cups almonds, soaked 8-10 hours
1 1/4 cups fresh mint, roughly chopped
1/4 cup orange zest
1/4 cup fresh lemon juice
1/4 cup agave
1 t chili powder
1 cup olive oil
1 t salt
black pepper

Filling-Process jicama in a food processor until well minced. Add peas to gently crush. Set aside. In a Vita-mix, blend mac nut, water, spices, salt, pepper, and nutritional yeast. Add to pea mixture and check seasoning. Dehydrate 90 minutes, stirring occasionally. Allow to cool, then add cilantro and mint.

Chutney-Pulse chop almonds in food processor; place in a bowl and set aside. Pulse-chop remaining ingredients in a food processor; mix with almonds in bowl.

Now I am off to let the kids go swim. But I will be in my kitchen again soon.

“I can’t cook. I use a smoke alarm as a timer.”
Carol Siskind, American Comedianne.

Day #356 Mint Wraps pg. 128 entertaining in the raw

July 15, 2010

Wrappers Ingredients
2 cups chopped coconut meat
pinch of sea salt
1/2 cup chopped mint leaves

Blend coconut meat and salt in a Vita-Mix until very smooth, then stir in mint. Spread mixture in a thin layer over 2 dehydrator teflex sheets for 4-5 hours until fully dehydrated. Remove wrappers from sheets, trim edges, and cut into 4 even strips. Store in plastic wrap until ready to use

I am on the way to the beach, ahhhhhh, I can’t wait!! My favorite spot, St. Augustine:)

“The cure for anything is salt water – sweat, tears, or the sea.”
–Isak Dinesen

Day #355 Chai Chia Pudding (unreleased)

July 14, 2010

Meredith sent me 4 recipes!!! I am so excited. I decided to make this recipe because it would be quick and easy, but most of all the ingredients made my mouth water. I wish my friend Destiny was here, she LOVES Chai Tea. I love the idea of the Chia Pudding with the spices of Masala Chai. It wasn’t until recently that I learned about Chai. I was not a common tea drinker, in fact, my drug of choice was coffee about 5 years ago. I was never one to have caffeine (you don’t want to see me on that drug), it makes me crazy. My mind races and my heart flutters, so I always avoided it. I was drinking coffee alot just for the flavor, but one day I had it and it burned my stomach so I quit. Now I like to drink teas. I do have a favorite place to buy teas, it’s called Teavana. The teas are expensive but very delicious. Anyhow, Chai tea is one of my favorite teas, but it has to be Decaf. Fortunately with this recipe I don’t have to worry about caffeine or stains on my teeth.
The original Indian chai tea was made by drying spices in the sun, grinding them by hand and then simmering the mixture over an open flame, usually in a clay pot for at least one hour before serving. The Chai spices usually consist of cloves, ginger, cinnamon, cardamom, star anise, fennel and peppercorns.

This recipe is bursting with Chai flavor~ Chia has never tasted so powerful and inviting:). I would say it’s perfect for breakfast or a snack before bed, although it is quite heavy. **Note** I had this for breakfast (July 15) it was so filling and I was full until lunch time. It is my new favorite breakfast!

Blend all ingredients except for the chia seeds until smooth- making a cashew crème. Pour crème over chia seeds and allow to soak for 2 hours or more until the chia becomes a tapioca consistency.

* Add fresh fruit, or dried fruit and nuts to your liking for a delicious breakfast.

“May you always have walls for the winds, a roof for the rain, tea beside the fire, laughter to cheer you, those you love near you and all your heart might desire.”~Irish Blessings

Day #354 Midnight Fudge Brownies (unreleased)

July 13, 2010

I posted photos from yesterday’s recipe, take a look.

Midnight Fudge Brownie
Makes 24 smaller brownies (16 big squares)

Wet Ingredients
Cacao powder
Mac Nuts
Cashew
Water
Date Paste
Agave
Lemon juice
Salt

Dry Ingredients
Cashew Flour
Brazil Nut Flour
Cacao powder
salt
vanilla Extract

* Chocolate Maple Glazeis made with the swirl ingredients listed from the Chocolate Walnut Tart.

Blend all wet ingredients except cocoa flour until smooth in Vita mix. Then slowly add Cacao powder.
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. Spread on the maple glaze. Then remove from pan and dehydrate overnight on plane rack. 10-12 hours more.

These measurements and instructions were perfect. I haven’t felt a batter like this before. It was extremely easy to press down into the pan. The batter wasn’t too sticky or too dry. Many times the batters of recipes turn out more wet and gooey and they are difficult to work with. My hands came out clean after touching this batter. There wasn’t much to lick off my fingers. I do like to do that from time to time. I am very careful not to put my fingers back into it, so don’t worry, those of you that are so lucky to share these amazing recipes with me.

I will post pictures tomorrow.

It is time for me to clean up and go get Christian. Jason, Sabby and I went to Ocala all day and Christian stayed at his friend’s house. We bought Sabby football shirts, shoes, and practice shorts. I attempted to get gym clothes, which I don’t like shopping for clothes, but for some reason today I decided to and I really shouldn’t have because I left the store frustrated and wailing like a little baby. I sure know how to ruin an afternoon. Everything fit fine, but I picked something out that wasn’t on sale and I thought it was, so I told Jason to return it all. So I have been in a bad mood ever since. Sorry for the venting, but, is it wrong for me to want to look half way decent while attempting to work out? I don’t think it’s a sin to buy things that look nice, but sometimes I start analyzing why any of us buy material things. Is it because we are taught that, do we want to look good for ourselves, or for others? Then I start thinking about the money that I was going to spend on the shirt and all the possible places I could spend it instead like helping children that are starving. Anyhow, I don’t have any of the clothes I spent an hour picking out and I pretty much ruined the day. But once again, my food prep saved my day. After I made my recipe I have to say, I feel 50% better. Working with my hands makes me happy:).

Maybe I will attempt to get gym clothes another day. Until then, I will use the same ‘ol clothes.

Materialism is the only form of distraction from true bliss. ~Douglas Horton

Day #353 Paul Smith Basil and Young Spinach-Striped Flan with White Cardamom Foam and Lemon Dust pg. 62 entertaining in the raw

July 12, 2010

At first this recipe looked intimidating and tedious, but it turns out it was simple, after I got my Vita-mix clean. I had all the ingredients on hand so I made this. I am waiting for my Thai Coconuts for the wraps for the rest of my recipe from yesterday on pg. 128. I decided to use what I had since I didn’t need too many coconuts.

Basil Mousse Ingredients
cashews
coconut meat
carrageenan (irish moss soaked)
water
sesame paste
fresh basil
sea salt

Spinach Mousse Ingredients
cashews
coconut meat
carrageenan
water
sesame paste
spinach juice
sea salt

Basil Mousse: Blend all ingredients in Vita-Mix until very smooth. Reserve. Repeat this same procedure for the spinach mousse.

Lemon Dust Ingredients
zest of lemons (dehydrated)

Foam Ingredients
water
brazil nuts
white cardamom powder
salt

Blend all ingredients then strain and place back in blender. When ready to serve turn blender on for one minute, spoon foam from top of blender with a Tablespoon and place around flan.

Here is the final photo, I actually like my iPhone better than my camera now.

The hunger for love is much more difficult to remove than the hunger for bread. ~Mother Teresa