Thursday, December 30, 2010
Sara Kate from The Kitchn she has some great articles in her Top 10 list that are worth checking out. I haven't read all of them yet...Selmilier Mark Bitterman: 5 Simple Truths about Salt by Leela Cyd Ross looks awesome (photo from article above).
Tuesday, November 30, 2010
Feel Better Broth
(serves one, simply add more veggies and water for additional servings)
1 clove Garlic, smashed
1/2 Beet, sliced into half rounds
2 inches Burdock Root, roughly chopped
1 Carrot, roughly chopped
a couple pieces of Lemon Peel
Cover with water and bring to boil. Reduce heat to low and simmer, partially covered for 20 min. Add a tbs. of Miso to bottom of bowl or cup and pour a small amount of broth over Miso. Stir to combine, then add remaining broth, feel free to eat the veggies or discard.
Wednesday, November 17, 2010
Monday, November 8, 2010
These grow as tall flowering plants that then go to seed if the fennel is not harvested. Bees love the bright yellow flowers. The seeds are delicious raw or in breads, soups, sauces...fennel seeds are one of my favorite things.
Upset tummy Tea
Tbs. Fennel Seed + Boiling water
Let steep, covered for 10 min.
Tuesday, November 2, 2010
Saturday, October 23, 2010
Friday, October 22, 2010
Check it out...Ippudo NY. I came across their site through a fellow blogger's mention in a post. Lately I've been cooking a lot of Japanese style foods thanks to Kentaro Kobayashi's Veggie Haven...simple Spinach blanched, shocked in ice water, and served with Tamari and Bonito flakes...Garlic Chives in shallow bowls with savory Noodle Sauce and Poached Eggs...and Noodles simmered with Green Onions. If Jet Blue ever offers their All You Can Jet Pass again, a foodie city-to-city tour of hot eating spots might be in order. Until then, I will be gazing at my computer screen with hungry eyes.
Thursday, October 21, 2010
Friday, October 15, 2010
Thursday, October 14, 2010
Wednesday, October 13, 2010
Saturday, October 9, 2010
This week, I added hemp seeds. Did you know that 2tbs of shelled hemp seeds contain 11 grams of protein and are a superfood source of Omegas and Amino Acids? I used Manitoba Harvest brand.
Green Breakfast Smoothie
1 pear, cored
1 cup raw almond milk
1 ice cube
Raw honey, to taste
2 tbs shelled hemp seeds
Blend, drink, breathe and be happy.
Wednesday, October 6, 2010
|The Nasturtiums are taking over the garden as everything else is dying back.|
I remember reading a few of the Redwall series books a little while ago and the parts where the animals all got together to dine were my favorite. I loved the idea of all these beautiful plants and how tasty they sounded for dinner.
An excerpt from Mossflower by Brian Jacques
Obviously the moles liked a good solid start to the day. There was a variety of cooked roots and tubers, most of which Columbine had never seen before. All of them tasted delicious, whether salted, sugared or dipped in honey and milk. The bread was wafer thin and tasted of almonds, small cakes patterned with buttercups were served warm. There were fluffy napkins and bowls of steaming rosewater to cleanse sticky paws. As Columbine nibbled at a rye biscuit and sipped fragrant mint tea, she could not help asking Foremole where all the huge deeper'n'ever pies and solid trencherfood the moles seemed to favor were.
End of Summer Squash Soup
1/2 small Onion
1 cup raw Almond Milk (add 1/2 and then add more if needed)
1/2 Lemon, juiced
3 pinches Tarragon
4 pinches Cumin
Sea Salt to taste
2 tbs. Grapeseed Oil
Add all ingredients except Grapeseed Oil to blender and blend on high speed. With blender running, drizzle a few tablespoons of Grapeseed oil into blender.
Tomatoe Carrot Puree
2 Roma Tomatoes
1 small Carrot
1/4 cup Water
Pinch Red Pepper Flakes
Sea Salt to taste
1/2 Lime, juiced
Do the same method as above, blending all ingredients with the exception of the GO which is added at the end.
The soup can be stored in jars if serving it later. Ladle the soup into bowls, drizzle copiously with the Tomatoe Puree, add a few squeezes of Lime Juice, chopped fresh Chives and Basil. I served this with toasted GF bread topped with refried Black Beans to make a hearty lunch.
Tuesday, October 5, 2010
|The woman running the stand offered to take our photo. Ryan is very proud of the giant pumpkin he picked out...|
Wednesday, September 29, 2010
Tuesday, September 28, 2010
|There was a time when as many as 50 to 60 million buffalo roamed the great plains from Alaska to Mexico.|
I read this article in the weekly Natural Grocers mailer about the Wild Idea Buffalo Company. The ranch is run by Dan O'Brien who is doing what I wish all ranchers would have the courage and insight to do. Here's an excerpt from the article by Lindsay Wilson.
"Buffalo may look a little like cattle, but they act very differently," O'Brien explains. Take grazing, for instance.
"The grasses out here evolved to be grazed by buffalo; the way the buffalo graze for a bit and then move on, this movement is what allows the grass to thrive, and when the grass is thriving, the birds are thriving, the bugs are thriving, the mammals are thriving, the microbes in the soil are thriving," O'Brien says. "It's all connected. But now the grasses are being grazed by cattle and that's putting stress on the plant life, and in turn, the entire ecosystem."
In addition to their beneficial grazing patterns, O'Brien explains that buffalo easily endure what he calls the "animal-stress triumvirate" of the northern Great Plains–heat, cold, and wind. For example, a cow will start to lose weight at about zero degrees Fahrenheit, but a buffalo can stand temperatures up to minus 30 degrees, about as cold as it ever gets in South Dakota; the extreme temperatures just don't affect them. "The cattle can hardly survive in the cold, and the calves certainly can't," he says. "When you raise cattle–and I've done it–you're forcing a species into an environment that they just aren't suited to." But the buffalo, they belong on this land
O'Brien describes some of the changes he noticed in the environment once buffalo replaced cattle on his pastures in Buffalo for the Broken Heart:
"Unlike cattle, which dwell under trees for the shade in summer and wind protection in winter, we never found buffalo spending time in the wooded draws. As a result, the ground was not compacted and barren under the trees. The rare wooded plants of the prairie were not stressed the way they were when the pastures were grazed by cattle. In just one summer of buffalo grazing the bushes grew more lush than I'd ever seen and our grouse and songbird populations seemed to soar. The buffalo also refused to stand around water holes like cattle insist upon doing. The grass around the ponds was thick and unsullied. The water was not fouled by animal waste. The ponds became better places for other animals to live."
Friday, September 24, 2010
Shredded or thinly sliced cabbage
Toasted sesame oil
Black and white sesame seeds
Chopped Green onions
Combine and devour. Make enough to share!
Wednesday, September 22, 2010
Sweet Potatoes Fries with Ginger mayo
Wash and slice sweet potatoes into thin fry shapes. Place in bowl and drizzle with olive oil. Sprinkle generously with sea salt. Place on baking sheets and bake at 425 for 15 to 20 minutes. Meanwhile, dice pickled ginger slices finely and grate fresh ginger, add to mayo (I use grapeseed). Serve with this yummy Asian pear and ginger Kombucha Wonder Drink.
Tuesday, September 21, 2010
Udis GF pizza crust
Homegrown tomatoes + broccoli
Red Pepper Flakes
Monday, September 20, 2010
|Ryan with a giant croissant, egg, cheese, ham breakfast sandwich|
Raw cacao powder, 1 tbs per mug
Raw honey, to taste
Raw almond milk (so easy and delicious- leave a comment if you need instructions)
Gently, gently warm milk until just above room temp. Spoon cacao and honey into mug. Pour a small amt milk into mug and stir to incorporate. Pour in remaining milk and stir.
Friday, September 10, 2010
|Comida, Common Threads & StrEat Chefs combine super powers!|
Thursday, September 9, 2010
|Turmeric juice with the Boulder Front Range in the background. The skies are looking a little clearer after the rainstorm doused the Fourmile Canyon fire. Love and light to all who lost their homes.|
Using Tumeric-'s ingredients as inspiration along with the addition of some of my own, I created a lovely bright yellow orange juice. It was a little on the bitter side. But, I really love bitter things; we often don't get enough of that element in our diets. I read an interview with Daniel Sullivan, the creator of this lovely looking beverage, and now I want to try their elixir even more! He's right about how it makes you feel- energized and radiant.
Next time, I am thinking of adding more pineapple and some coconut meat to create a blended smoothie. The only issue is that it would use both my blender and juicer, which ends up being a lot of dishes to wash for one recipe. I wonder if this would keep in the fridge for a day or two? I know that when you juice veggies, it's recommended to drink them right away before they oxidize. Maybe a glass container, filled to the top with an airtight lid in the fridge? Hmmm...
Turmeric Experiment #1
3 inches Fresh Turmeric root (this smells so lovely and fragrant, I want to wear it from my neck!)
3 inches Fresh Ginger root
1 cup fresh Pineapple
juice of 1 Lemon
juice of 1/2 Orange
1/2 cup Filtered Water
small handful Fresh Mint leaves
Local Raw Honey
Using Filtered Water that has barely come to a boil, infuse the Cardamom Seeds and Mint for 10 minutes. After the water infusion has cooled to room temperature, juice the Turmeric, Ginger, and Pineapple. Strain the water into a large glass or ball jar. Add the juices (tumeric mixture and lemon/orange). Whisk in a couple tbs. Honey, a pinch of Sea Salt, and a pinch of Cayenne to your taste.
If you make this, let me know what you think! And, if you're in the Boulder area and want to try it out, come on over and I'll make one for you.
Tuesday, September 7, 2010
|In Alaska, Chinook salmon are the state fish|
Ok, maybe I am a bit out of touch, but since when did GMO Salmon become a real thing? And, why in the world would the FDA approve it? AND there is speculation that the Frankensalmon will not be labeled as such. I had to post this up in order to remind myself that in a world such as this, the idea of being vegetarian/vegan (which is what you are if you live the raw lifestyle) is becoming more and more appealing.
The company that has created these salmon is called Aqua Bounty. After a quick search, I haven't found much information about them, but there is a bit in this Wikipedia article about aquaculture (scroll down to the Genetic Modification paragraph).
Today (before listening to the gross newscast), I was feeling a bit hungrier than normal. Usually I have a ravenous appetite. What comes after ravenous? Crazed? Well, anyway, I was thinking that a hamburger sounded kind of delicious and then I turned on the radio and heard this report about the salmon. Ok Universe, I am listening, and I can hear you loud and clear. I made bean tacos and a nice salad with some papaya and sesame seeds. Appetite quelled for now.
Monday, September 6, 2010
|A woman's hands covered in turmeric paste during a Hindu ritual.|
Turmeric Root (they use Hawaiian)
Local Raw Honey
In the meantime, more info about Turmeric (from Turmeric-'s site):
Curcumin, the active ingredient in turmeric, is effective in combating literally all known inflammatory agents. Because chronic inflammation is the first stage of many serious health problems, curcumin may reduce the risk of arthritis, asthma, Alzheimer's Disease, and chronic fatigue.
Studies show that curcumin can strengthen weakened cells, empower immune response and increase serotonin and dopamine levels in the brain. Medicinally, turmeric has been said to be the "Queen" of all herbs, and is recognized as one of the Earth’s most transformative, healing, and versatile plants.
Sunday, September 5, 2010
Fresh cracked coriader replaces cilantro in this chunky version of guacamole.
Coriander seeds, cracked in morter/pestle (these are from my garden)
Green bell pepper, diced (from my friend's garden - thanks Kate!)
Combine gently. Serve with corn chips or crackers.
Saturday, September 4, 2010
|These chiles are from Hatch, NM|
Roast the chiles under the broiler, turning until the skin is well charred. Place the chiles in a bowl and cover with a clean dishcloth to steam. When the chiles
are cool, they are ready to remove the skin and eat.
To freeze, I wrap them individually, with the skins intact, in plastic wrap and place in freezer bags. This way the chiles do not freeze in a large mass. The skins are easy to remove after they defrost.
Thursday, September 2, 2010
Raw Spinach Soup
(2 or 3 servings)
4 cups Spinach
1 Avocado, peeled and pitted
1 3/4 cups Water
2 tbs Tahini
handful Parsley or Basil
juice of 1 or 2 lemons
1 tbs EVOO
Heaven (the toppings of course)
Sprouted Lentils (I will make another post about this soon, here's a link for now if you want to know how to make them- I found this sprouting jar at Vitamin Cottage and it works really great)
Cherry Tomatoes, cut into smallish pieces
Kalamata Olives, pitted and roughly chopped
Nori, crumbled and torn into pretty bits
juice of 1 Lemon
GF Tamari or Nama Shoyu, to taste
handful Pine Nuts
To make Soup:
Combine all ingredients except Water and EVOO in food processor or blender. Blend a bit and then with processor/blender running (careful, this part can get messy!), add Water. Then, add EVOO. Add Salt to taste.
To make Heaven:
Combine all ingredients and toss. Easier than you thought it would be, huh?
When you're ready, (get ready! it's really SO good), pour soup into pretty bowls. Add toppings. Devour and soar into the sky because your mouth is full of yummy wonderfulness.
Monday, August 30, 2010
I came across this recipe for Ocean Love Soup while browsing all the wonderful things that Sunfood.com has to offer. Today, I tried a slight variation of it based on what I had available in my kitchen. It was SO delicious. I had just gotten off a phone call with my Mom- I was telling her that I wasn't sure I could enjoy a raw lifestyle because I would miss the complex flavors that come from cooking foods. Well, the universe has certainly answered my longing with this delicious, nutty, sweet/sour/salty/spicy soup.
My recipe substitutions are as follows:
I didn't have Walnuts, so I used Cashews. I don't like spicy, so I left out the Peppers. No Celery in the fridge, so I used Cucumber. And, I added Red Pepper Flakes. For the topping, I didn't have Dulse seaweed, so I used Arame and left out the Bell Pepper as well.
One day, after I become a bit more skilled and informed, I'll be able to create my own delicious raw concoctions, but until then, I will share what I continue to discover!
This recipe is from Chef Perkunas www.VeggieVibes.net
Take your time and really taste the fruit. Toasted honey in harmony with citrus and vanilla. If you find one, let me know what you think.
I'm saving the seeds, hoping to grow some of my own next season.
Thursday, August 26, 2010
Last night, I was invited by fellow blogger, Megan from A Boulder Table to a lovely dinner at Root Down in Denver sponsored by and featuring Rudi's new Gluten Free Bakery breads. It was fabulous- see her post reviewing the dinner here. I will definitely be going back there- I see they have a Raw Food Night every Tuesday throughout the Summer. Lots of fellow bloggers attended and it was nice to connect and chat with everybody!
For a few months now, I have been eating Udi's Gluten Free Whole Grain Bread. It's the closest to a regular sandwich bread that I have found since going GF. Now, with their fun, new branding and yummy new line of Gluten Free breads, Rudi's Organic Bakery has topped it.
The menu at the Root Down dinner featured their breads deliciously. But, what about just plain toast (with Justin's Chocolate Peanut Butter of course- who eats just plain toast??!!)? How does it hold up? I put it to the test this morning and was not disappointed.
The slices are larger than Udi's (they are pretty much standard size), and the bread is softer and sweeter. Rudi's is an 18oz. loaf while Udi's is 12oz. The ingredient list is similar for the first ten or so ingredients, but Rudi's leaves out the Calcium Sulfate, Cultured Dextrose, etc...and they feature Organic Honey and Molasses. The nutrition facts are harder to compare, but overall Rudi's seems to win in that category as well. You can really taste the difference.
I wonder how Rudi's will hold up on the counter for a few days? Udi's gets a bit stale. Both Udi's and Rudi's (when the latter starts to appear- should be any day now) are sold in the freezer section of stores like Whole Foods and Vitamin Cottage as well as King Soopers chains. They should also retail for the same amount according to Rudi's press release at $5.99.
Happy sandwich making!
Wednesday, August 25, 2010
Tuesday, August 24, 2010
A fantastic introduction to raw cuisine. Check out this video via Brigitte Mars. After eating Michigan food for a week, and then road food on the way home, I feel even more compelled to explore and try out the raw lifestyle.
Wednesday, August 18, 2010
The Best smoked chubs in the world. Only they didn't have them as it seems something is amiss and the fish are scarce these days. Rats. I settled for smoked white fish (a gift for grandpa). Going back tomorrow for lunch after a day at the beach. Laying on the sand is hard work...I build up quite an appetite!
This week Ryan and I are staying at a cottage built in 1867 that belonged to my Great Grandmother.
The backyard is a perfect setting for lazy summer meals. Here's a sandwich idea that I created for lunch inspired by what we had randomly gathered at the local grocery and farmers market.
Make open-faces sandwiches. Serve w Chardonnay, sprouts drizzled in EVOO and lemon juice, slices of good smoked cheddar, and dine the afternoon away.