- 1/2 cup grade B maple syrup
- 2 to 3 TBS of homemade ketchup
- 1/8 tsp of smokey paprika
- 1/2 tsp (or more to taste) ground dehydrated citrus rind*
- ground black pepper and or cumin to taste
Thursday, February 25, 2010
Tuesday, February 9, 2010
So, What Do We Eat as Cooked Foods? Potatoes!
Eat the Rainbow!
Cut up the beat greens, chard or spinach into "noodles" using the French chiffonade-method. (Wash, then roll leaves together and slice on the bias with a Chef's knife.)
Cut celery, carrots, onions, beats and anything else colorful, raw and edible you have on hand, at an angle and slightly thiner than you would for soup. Top with sprouted dehydrated Almonds and Beet Vinaigrette.
- 1/2 cup of fresh Lemon juice of Apple-cider Vinegar
- 1/2 cup of oil of choice (I like first press extra virgin olive oil or raw almond oil)
- 1/4 cup of diced beets
- 2 TBS of diced onion or shallot
- 2 cloves of garlic, pressed or diced
- 2 TBS of clover honey or grade B maple syrup
- 2 or 3 pieces of dried California Sea Palm Frond, diced (optional)
- 1/2 tsp of Himalayan pink salt (or less, if using olive oil and/or sea veggies)
- 1 tsp of mild curry powder
- Fresh ground nutmeg or peppercorns, to taste
- Fresh herbs, when you’ve got um” (rosemary, thyme and sage are all wonderful with this dressing)
Mix ingredients together in a glass jar with a lid. Shake. Marinate overnight for best results. Keeps at room temperature for a day or so, indefinitely when refrigerated.
Sprouted Dehydrated Almonds
Soak raw (Sicilian or Spanish) almonds over night in clean source water with a 2 to 3 inch piece of sea vegetable of choice until plump and looking like they want to burst out of their skins.
Drain and wash almonds and sea veggie 2 times each day. Return to a clean bowel, covered, at room temperature, away from light for 8 to 24 hours.
Wash again and soak for 1 to 2 hours in clean-source water. When skins are loose, “pop” almonds out of skin. Not all will want to come out. It’s oky, you can give them a rub later when they are dry to remove stubborn skins. Discard the skins and any discolored almonds to the compost pile.
Soak the skinned almonds in a salt-water bath for at least 2 hours at room temp. Refrigerate, if it will be longer than that.
Drain the salt water. Do not wash this time. Shake the strainer to remove excess water. Place the wet almonds and sea veggie on a screen in dehydrator at 105 degrees until crisp and dry. Store in a glass jar refrigerated or frozen until ready to use.
The Bananas are Green because they have not been gassed! This is a very good thing. Bananas will ripen on a sunny windowsill or in a paper bag. Allowing the bananas to have sun exposure increased the nutrient value.
We use the firm flesh of green bananas as often as we do the ripe ones. Green bananas have a lower glycemic index because many of the sugars have not yet formed. They also have more tannin that promote digestion and have anti-microbial properties. Slightly tart, they make a great topping for green salad or filling for wraps with orange pumpkinseed vinaigrette or as a snack with Greek or goat yogurt and honey. (Vegans can substitute cashew cream cheese and Agavi.)
Green Banana Snack
Peel and slice bananas
Add Cashew cream or yogurt
Add fresh herbs (Choose one or mix: fresh cilantro, sorrel, mint, fennel tops, or lemon balm)
Drizzle with Clover Honey
Add blueberries when you’ve got um!
Green Banana Salad Topping or Filling for Wrap
Peel and slice green bananas
Sprinkle very sparingly with Himalayan pink salt and a squeeze of lemon juice
Toss to coat. (Keeps refrigerated for several hours.)
Serve in a lettuce leaf with choice for fresh herbs or pea sprouts or place on top of a bed of mixed greens. Add dressing with whole seeds.
Orange-Pumpkin Seed Vinaigrette
- Juice of one orange
- Zest of ½ an orange
- 1 clove of garlic (crushed or minced)
- ½ a small onion or large shallot, diced
- 1 TBS live apple cider vinegar
- 1TBS of Namu Soyu (raw soy sauce)
- 2 TBS of raw pumpkin seed oil (substitute raw sunflower oil)
- 1 TBS of grade B maple syrup (optional)
- 2-3 TBS of raw pumpkin seeds
Marinate overnight for best results
Monday, February 8, 2010
Here is my raw-modern-version. You can make a larger quantity. But, you might eat it all and make yourself sick. It's so good; you'll be fighting over who gets to lick the spatula!
Secret Stash Vanilla Peanut-butter Fudge Recipe
- Raw honey
- Coconut oil
- Coconut butter
- Scrapings from one whole split vanilla bean
- 1/4 tsp of liquid almond extract
- 2 TBS of peanut butter from New Mexico
- Very scant 1/2 of a pinch of Himalayan sea salt (optional)
If you can keep yourself from "tasting it" with a spoon every 20 minutes, you will have fudge in about an hour.
Slice with a warm knife. Serve on chilled plates.
For a full Batch of the Dark Rich Chocolate Version:
Add equal amounts of:
- Raw honey
- Coconut oil
- Coconut butter
(For a full “batch” to fill a 9 X 13 glass dish, you will need 2 cups of each)
- Scrapings from 4 whole split vanilla bean
- 1 tsp of liquid almond extract
- 3 TBS of carob powder
- 1 tsp of raw cacao powder
- 1 cup of black walnut pieces (divided)
- 2 tsp of grade B maple syrup (optional)
- A pinch of Himalayan sea salt (optional)
- Home-made Chocolate Chips (optional)
Blend until smooth. Stir in a little over half of black walnuts. Pour into a glass dish. Refrigerate until almost firm, sprinkle with more black walnuts and homemade chocolate chips.* Press down with a spatula, if needed to stick to the top. Refrigerate until firm. Slice with a warm knife serve on chilled plates.
*Homemade Chocolate Chips
- 1/2 cup coconut oil
- 1 cup coconut or cocoa butter
- 1 TBS of Grade B maple syrup
- 2 TBS raw carob powder
- 2 tsp of raw cocoa powder
- 1/4 tsp of Himalayan pink salt
- 1/4 tsp green stevia powder
- 1/4 tsp almond extract
- 1 TBS of warm water
(This makes a very dark rich bitter chocolate chip. For a semi-sweet, only use 1 tsp of raw carob; increase the raw cocoa powder to 1 TBS and add 1 TBS of white agavi nectar. You might not need the water.)
Process until smooth. Transfer to a plastic bag with the tip cut or a pastry bag with a small tip. Squeeze out “chip shapes” onto parchment paper. They don’t have to be perfect. (To get around this step, simply spread the chocolate batter like frosting on a sheet of parchment and then crumble into chips after it freezes.) Put in freezer until firm. Remove from parchment. Store in a glass container in the freezer until ready to use.
I recall going to a seminar in Las Vegas several years ago given by Dr. Bruce Fife, N.D., the individual who has written the most about the often-misaligned coconut--(it's high in saturated fat, for example).
At that time, coconut oil and various other products were just being introduced to the health food industry. Previous to this, coconut, due to its high content of saturated fat, was being partially blamed for the high rate of heart disease. Remember the movie popcorn scare? But, as Dr. Fife pointed out it was precisely partially or fully hydrogentated coconut oil that was the real culprit, just as other healthy oils become dangerous when subjected to the hydrogenation process, which produces transfats, or plastic fats, that oxidize LDL cholesterol and set the stage for hardening of the arteries...
South Sea Islanders and other people living in the tropics, when eating a traditional diet that relies heavily on coconuts, have one of the lowest rates of heart disease in the world. And, here's why, according to Dr. Fife:
Coconut's saturated fat is a unique type of fat composed of Medium Chain Triglycerides, which the body mainly burns as fuel instead of storing as fat! Coconut also contains lauric acid which the human body turns into monolaurin, an antiviral, antifungal and antibacterial substance. Another MCT in coconut is capric acid, which converts into monocaprin, another antiviral. So, the theory goes, Coconut can possibly function as a metabolizer and immune system booster. At any rate, it is not the skull-and-crossbones fat of culinary paranoia. Oh, and by the way, pure coconut and coconut oil is one of the most hypoallergenic foods there is--most people with food allergies do not react negatively to coconut.