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.
Monday, August 16, 2010
Tuesday, August 10, 2010
I feel guilty because I haven't posted much in the past week, so here is a bonus post for the day.
Spinach Salad with Cherries & Walnuts
Bing Cherries, pitted and sliced in half
Walnuts, toasted slightly
Baby onion, sliced thin
Annie's Organics Sesame Ginger dressing
Toss. Eat. LOVE!!
|Bisr Dates at Market|
A little history from our pal, Wikipedia...
Dates have been a staple food of the Middle East for thousands of years. They are believed to have originated around the Persian Gulf, and have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 4000 BCE. The Ancient Egyptians used the fruits to be made into date wine, and ate them at harvest. There is archaeological evidence of date cultivation in eastern Arabia in 6000 BCE. (Alvarez-Mon 2006). In later times, Arabs spread dates around South and South West Asia, northern Africa, and Spain and Italy. Dates were introduced into Mexico and California by the Spaniards by 1765, around Mission San Ignacio.
Friday, August 6, 2010
This diet has drastically changed they way her coat looks- it is so much healthier- and all of her itchy hot spots have disappeared. I found that Francis is most likely allergic or sensitive to Rice which is the ingredient you will find in lots of dog foods and recipes. If your dog is having problems, try removing all grain from her diet. Replacements can come in the form of starches like Potatoes and Sweet Potatoes. I have served her Quinoa too and that seems like a wonderful alternative.
I find it so interesting that at this time we are experiencing food allergies at such a high level in the human as well as the pet population. What does that say about the way that we are eating? I just started Brigitte Mars' Rawsome today. Thinking that it will change even further the way I cook (or not cook) and eat (and what I serve to my pets and family)!
Easy Homemade Dog Food
I make this recipe once a week. Or Ryan does, which is nice because although the recipe is easy, the pots you are left with to wash are lots of work.
2 lbs. Carrots
1 lb Frozen Spinach
1lb Frozen Broccoli
Wash Carrots and Potatoes. I usually fill up the sink and let them soak a bit, followed by a scrub. Using a food processor fitted with the grater attachment, shred the Carrots. Add to large pot. Using a slicer attachment, slice the Potatoes. Add to pot. Fill pot with water and bring to boil on stove. Reduce to simmer and cook for about 15 minutes or until Potatoes are just tender. Strain. Cook Buffalo in large skillet. Return Potatoes and Carrots to large pot, add Frozen Spinach and Broccoli, and cooked Buffalo. Stir gently but thoroughly. Place half mixture into a large container in the fridge and the other half in the freezer. This should last a 50-60lb dog about 7 days. Yum yum! You can eat it too! I like to drizzle the food with Olive Oil before serving to add a little fat because Buffalo is so lean. Happy dog!!
Thursday, August 5, 2010
As I've mentioned before, I don't bake. I come from a family of fruit farmers, and my Grandmother is the queen of fruit pies and cookies. You would think it would be in my blood, but for some reason I don't seem to have the patience most of the time. That said, I really enjoyed making these, and frosting them was the best part.
Lillabee Lemon Poppyseed Cupcakes
1. Follow directions on baking mix. How's that for direction?! :) I used Rice Milk and good old fashioned Organic Unsalted Butter. You can use any Milk you like and even substitute butter with a non-dairy kind.
2. Pour batter into cupcake thingys. Bake at 325 for 30 minutes.
3. Make frosting while baking- I didn't really follow a recipe- it's more fun that way! Using my Kitchen Aid mixer, I added a bunch of room temperature butter and blended it until nice and fluffy, then I added powdered sugar, Rice Milk and vanilla until it reached the consistency and taste that I wanted.
4. When cupcakes are done baking, let them cool.
5. Frost. Add decorations! Cherries like these are so pretty and in season this time of year!
Monday, August 2, 2010
Prickly Pear Cactus, Mamillaria, is an unmistakable plant that grows throughout the Rocky Mountain region. We saw some flowering on our hike the other day. Pin Cushion cactus are supposed to be the better tasting of these two common cacti. I wonder how difficult they are to cultivate?
In Terry Willard's Edible and Medicinal Plants of the Rocky Mountain Region and Neighbouring Territories, he explains, "The pulp of the cacti can be eaten if you overcome the problem of the spines. One solution is to remove the spines by burning them off. The other is to split them in two, eating the insides." Of course, he also reminds us to make sure the cacti you we about to consume are not protected or rare. They're almost too pretty to eat if you ask me!