Thursday, December 30, 2010

Top 10 from Sara Kate at The Kitchn


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

This winter, when you get the sniffles or a sore throat, or feel run down, make yourself and your loved ones some homemade broth. 

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
Bay Leaf
pinch Rosemary
a couple pieces of Lemon Peel
White Miso

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

Josh Keyes

Ok, so this isn't about food. Unless you are a hyena. But I went to see the Josh Keyes show at the David B. Smith gallery last Saturday and it was spectacular. From a personal standpoint, this piece- Assemble- is especially powerful to me; the fragility and resourcefulness and magic of it all. It's up until Dec 11, so don't miss it!

Monday, November 8, 2010

Beautiful Fennel Seeds

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

Spinach Salad for Fall


Today was one of those beautiful Fall days in Colorado...bright blue sunny sky, the smell of leaves, warm enough to go outside without a jacket, and no wind! While perusing a cookbook, I came across a recipe for Sauteed Squash- Kabocha, actually, and it inspired me to make this hearty heart-warming salad. My dog Francis was very excited because she loves eggs and was happy to sit at my feet for a few bites along the way.
Spinach Salad for Fall
Handful Spinach leaves, chopped roughly
Hard-boiled Egg (Simmer on low for 15 minutes and then immerse in ice water to cool)
julienned Carrots
Pine Nuts
1/2 Avocado, chopped
Acorn Squash, sliced very thinly- 1/4" if possible
Red Onion, sliced thinly
Annie's Organics Thousand Island dressing
Goat Cheese, crumbled
Grapeseed Oil

In cast iron pan on medium heat, drizzle a bit of Oil. Add Squash and Onions and cook until golden brown- it will take about 10-15 minutes. If the Squash doesn't soften, you can cover with a lid for a bit. In the meantime, cook the Hard-boiled Egg and peel. Prepare the other ingredients. Beginning with the Spinach, layer in large bowl to your liking. Top with dressing or Lemon Juice if you prefer.


Saturday, October 23, 2010

Fall harvest

It's going to be frosting quite soon, so I headed out to the garden to pick and pull. Will add these to a pot of broth for a simple veg soup tonight.

Friday, October 22, 2010

Ippudo NY


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

Pimm's No.1 Cup

Last night, at The Empire, Ryan and I discovered Pimm's- an English gin-based liqueur infused with herbs and spices. How it slipped my attention for so many years, I will never know. We had it served with Gosling's Ginger Beer (which, btw, is also fantastic on its own) and Lime, over ice in a highball glass. After doing a little reading, I discovered the proper way to serve Pimms is as follows: Combine 1 part Pimm’s No.1 Cup with 2 parts Lemonade (lemon-lime soda), then garnish with slices of orange, cucumber, strawberry and a mint sprig. Better add those ingredients to my shopping list.

Thursday, October 14, 2010

Ready-Made's Coconut Daal

I love Indian Food. After French, it's my favorite. Last night I made this awesome Coconut Daal and it was so easy and turned out so deliciously. I don't like spicy, so I omitted the Chile Peppers. I didn't have any Curry Leaves, so I left those out and instead used fresh Lime Juice over the top after it was plated. Alongside, we had Yellow Squash (fresh from the garden) sauteed in Roasted Red Chile Paste and an Endive salad. Thanks Ready Made!

Wednesday, October 13, 2010

How-To Sprout : Alfalfa

As promised...a post on sprouting. If I addressed all sorts of sprouts, this post would go on forever. So, let's begin with Alfalfa Sprouts. Simple, easy, inexpensive and delicious.

You will need:

Sprouting Jar (see above- Now makes the one I use. Available at Vitamin Cottage or online)
Alfalfa seeds for sprouting
Water - filtered if possible
Sunlight
5-6 days
(**It's important to allow Alfalfa Sprouts to grow into a mature 2-leafed sprout before consuming them**)

Put enough seeds into the jar to just cover the bottom of the jar. Fill halfway with filtered water and allow seeds to soak for 4-6 hours. Drain. Set jar in a tilted position with the lid lower than the bottom, to allow for drainage and for air to enter the jar. I put my jar in a rectangular pyrex container that fits it nicely, keeping one end of the jar elevated, and the other draining into the pyrex. You can also set it on top of a towel with something to elevate the bottom end.

For the first couple days, I put my jar on the kitchen counter where it doesn't get a lot of light. For the last 2-3 days, I place it near a windowsill to allow the sprouts to become green and grow leaves. During the sprouting, you must rinse twice daily to keep them moist; be careful to do this gently so the little plants are not damaged.

When the sprouts are ready (after 5-6 days they should look like the previous post), rinse them in a large bowl, allowing the hulls to rise to the top of the water to be discarded. Drain them and keep in the refrigerator. They will last for up to one week if they are rinsed every three days or if you don't scarf them up in 2 days like I do!

Saturday, October 9, 2010

Alfalfa Sprouts

Sprouting is way fun and sprouts are living food at its finest. Kids will love it and will love to eat what they grow! I'll make a how-to post soon...

Green breakfast smoothie

I have been drinking some variation on this smoothie for the past six months. It's portable...good for morning dog walks and hearty enough before a vigorous mid-morning yoga practice.
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
1/2 avocado
1 pear, cored
Handful parsley
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

Indian Summer Squash Soup


The Nasturtiums are taking over the garden as everything else is dying back.
Ok, I know it's Fall already, but I can't help it. I have all these beautiful vegetables that continue to emerge from the earth. Today I went out there and found more yellow crookneck squash, carrots, tomatoes, little onions, tons of kale, chard, and giant fennel seed flowers.

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


2 medium Yellow Crookneck Squash
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
Grapeseed Oil

Do the same method as above, blending all ingredients with the exception of the GO which is added at the end.

To Serve
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

Munson Farm Stand

The woman running the stand offered to take our photo. Ryan is very proud of the giant pumpkin he picked out...
Autumn is officially here. Ryan and I visited the Munson Farm Stand near Valmont and 75th Street to pick out a pumpkin and check out the produce. If you get a chance to visit, they will be open every day until Halloween. All sorts of squash, bird house gourds, vegetables, peaches, popcorn and freshly picked corn. You can even cut your own Zinnias. Happy Jack-o-Lantern carving everyone!

Wednesday, September 29, 2010

The Root Sellers

So sad I missed this event by The Root Sellers! But, I joined their mailing list in the hopes that they will hold another Taste of Place event soon. Check them out...local underground foodies showcasing their artisan goodies and supporting deliciousness. Thanks for the heads up on this one to my pal Megan from A Bolder Table.

Tuesday, September 28, 2010

Wild Idea Buffalo

There was a time when as many as 50 to 60 million buffalo roamed the great plains from Alaska to Mexico.
I haven't been eating a lot of meat lately, but every week I cook up a ton (ok, it's really just 3lbs) of grass-fed beef or buffalo for Francis.

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

Best Coleslaw Ever

I wish the photo did this dish justice. I was at my friend Sheryl's yesterday and we made some slaw together. It was yummy and inspired me to pick up a little purple cabbage at the market. I embellished it with my ginger mayo and shazam! Best coleslaw ever.

Shredded or thinly sliced cabbage
Toasted sesame oil
Lemon juice
Black and white sesame seeds
Salt
Chopped Green onions
Ginger mayo 

Combine and devour. Make enough to share!

Wednesday, September 22, 2010

Gingerly now...

I love ginger. And it loves me.

Sweet Potatoes Fries with Ginger mayo
Sweet potatoes
EVOO
Sea salt
Mayo
Pickled ginger
Fresh ginger

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.

Monday, September 20, 2010

Breakfast with Ryan, Part II

Ryan with a giant croissant, egg, cheese, ham breakfast sandwich
A connoisseur of breakfast sandwiches, Mr. Batch never fails to impress me with his ability to devour large quantities at top speed.

Cacao & Honey with Almond Milk

Although it was 95 and sunny today, it's windy and a bit chilly this evening. The fall equinox is this Thursday, the 23rd and in honor of that, I am busting out a hot cocoa recipe. Granted, this may not be what you think of when you envision a mug filled with sweet chocolate milk.

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

Good food. Good cause.

Comida, Common Threads & StrEat Chefs combine super powers!
Comida / StrEat Chefs / Common Threads collaborated last night to support victims of the Four Mile Fire. Lots of good food and good friends! If you haven't had the pleasure yet, check em out- these local businesses rock!

Thursday, September 9, 2010

Turmeric Experiment #1

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.
As promised, I was able to get turmeric at my local Vitamin Cottage. They were nice enough to order some in for me, so it was really fresh.

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
Cardamom seeds
Local Raw Honey
Sea Salt
Cayenne

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

Genetically Modified Salmon. Is that really necessary?

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

Turmeric is beautiful

Turmeric Root
My friend posted a photo on Facebook the other day about this magnificent turmeric concoction she had made. I asked for the recipe and she said it was based on a drink made by Tumeric- from NYC. I wish I could ride my bike over and try it, but alas, that's a little far for a day trip. So, this week, I'm going to see if I can find some Turmeric Root (I'm sure WF has it) and the other ingredients and create my own version.

A woman's hands covered in turmeric paste during a Hindu ritual.
Turmeric Drink Ingredient List:
Turmeric Root (they use Hawaiian)
Ginger Root
Lemon
Cardamom (LOVE!!)
Mint Leaves
Local Raw Honey
Sea Salt
Cayenne





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.
Curcumin
The active curcumins chelate, or draw, heavy metals from blood and tissue while rejuvenating the skin, improving memory and lowering high blood pressure and bad cholesterol. The curcumin in Turmeric- not only aids digestion but protects and stimulates your most important digestive organs, including the liver, the pancreas, and the small and large intestines. Curcumin triggers the release of saliva, gastric juices, and bile flow, increasing the efficiency of fat metabolism.

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

Mango guacamole extraordinare

Fresh cracked coriader replaces cilantro in this chunky version of guacamole.

Coriander seeds, cracked in morter/pestle (these are from my garden)
Avocado, cubed
Mango, cubed
Green bell pepper, diced (from my friend's garden - thanks Kate!)
Parsley, chopped
Lime juice
Salt

Combine gently. Serve with corn chips or crackers.

Saturday, September 4, 2010

Roasted Hatch Chiles

Recipe via guest blogger Roz Lynn Dorf 

These chiles are from Hatch, NM   
Is it getting a bit chilly? Chile? Either way, the end of summer approaches...walking through the Farmer's Markets, you can smell the fragrant spiciness of chiles being roasted. It's easy to make them at home too!

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

Spinach Soup with Heaven on Top

Why is there no photo? Well, I wrote this post while eating the recipe because I created it quite by accident. I made the soup yesterday and had some leftovers that I decided to have for lunch today. The toppings part is a salad I had planned to eat on the side. Halfway through the salad, I decided it would be perfect atop the soup. Presto! A meal worth blogging about. But, alas, no photo. If I recreate this dish, I will post it up.


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
Sea Salt

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

Ocean Love Soup via Sunfood/Veggie Vibes


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

Charentais melons

If you are in Boulder, I am giving you an assignment. Go buy and eat one of these Charentais melons from Full Circle Farms of Longmont (aka Rocky Mountain Pumpkin Patch).  I found my first one at Vitamin Cottage, and today spied one outside at Whole Foods.
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

Rudi's vs. Udi's Gluten Free Breads


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

A raw confession


I have a confession to make. Last night I made a dish so horrible I had to throw it away. My heart wasn't in it. I was hungry and rushing and should have eaten a couple crackers before I started cooking so that my ravenous appetite would allow me to think clearly and cook with clear intention. Luckily, Ryan came to the rescue with grilled cheeses. 

This afternoon, I was really hungry again, but instead of reaching for my wok, I recalled the video of Brigitte's raw cooking lesson I watched yesterday and gave it a go. I had some kale, carrots and beets from the garden as well as cherry tomatoes and basil. 

If you check out my previous post called Seven Minutes to Raw, you'll see the recipe for the Raw Kale Salad, pictured here. I added some sesame Gomaiso to the top as well. It's the easiest thing I have ever had the pleasure of making. And, I have to say it was really good. I don't usually eat a lot of Kale, but this renewed my interest in such a nutritious leafy green. Did I mention there's no pan to clean afterward? I was always sad seeing all that lovely green water from the steamed kale go down the drain. Now it's in my tummy!

For the Apple/Beet Slaw, simply...
Grate some Beet
Grate some Carrot
Add Toasted Sesame Oil (raw? not raw? not sure yet.)
Salt and lemon juice to taste

The part of my meal that wasn't raw was the Toasted Goat Cheese on Udi's Whole Grain Bread topped with Cherry Tomatoes and Basil. But, I'm not all raw and I love Goat Cheese. I wonder what equates to Goat Cheese in the raw food world? Guessing it's a nut cheese. Time to read up!

Garden pals

These two were hanging out on my summer squash plant yesterday. I think the spider was eyeing the grasshopper with hungry fondness.

Tuesday, August 24, 2010

Seven Minutes to Raw

Seven Minutes to Raw

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

Bortells Fisheries in Pentwater, MI

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!

Melon from aunt Kathy's garden

Breakfast!

The Cottage

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.

The Cottage

GF bread
Coleslaw
Turkey
Onion
Basil
Tomato

Make open-faces sandwiches. Serve w Chardonnay, sprouts drizzled in EVOO and lemon juice, slices of good smoked cheddar,  and dine the afternoon away.

Monday, August 16, 2010

Pentwater farmers market

So beautiful...down at the harbour in the park. An Australian smoked cheddar from The Cheese Lady, local grass fed beef, and sprouts from a very cute guy named Andy.