Before planting

I’m a very lucky gal.  My wife may not be much into the raw eating thing, bless her heart.  But she consumes a lot of what I make and she supports me for the most part.  Best of all, she’s an avid gardener.  She’s into being a locavore.   She has planted an abundance of food in our yard over the years.  Now she’s taking it to the next level.  We are finally getting rid of the grass in the front yard so we can have our mini-farm.

There’s nothing better than walking out my door, picking ingredients for my creations, and eating the freshest and most flavorful food possible.

I feel very loved when I behold the results of  my wife’s  hard work.

We haven’t decided yet what we’re planting but you can bet it will be a colorful addition to my raw chef-ery.  We’ve already got apricot, avocado, grape vines, laurel (bay leaf), lemon, lavender, loquat, orange (Seville and Valencia), 3 pomegranate trees, rosemary, sage (pineapple & regular) in our perennial arsenal.    Plus we have plots where we plant basil, chard, cilantro, dill, mint, spinach, and tomatoes (heirloom & grape).

We have a good friend who is a permaculturist that runs a consulting business helping people do green landscaping and she does a lot of work creating edible lawns.  She’s helping us out because it’s what she does for fun.  She tells us that we have areas where berries will do well.  OMG.  Heaven.  We’ll be adding berries to the mini-farm for sure.   Since we’re a small family we do plan on joining a local produce swapping co-operative to share any excess and get a wider variety of home grown food into our diet.

I get a bit teary-eyed when I consider my good fortune.  My home is my Eden.  I am humble and grateful for my blessings.  Fresh ingredients are a chef’s dream come true.

The program really emphasizes goal setting and life-balance. The provide lots of tips on how to organize one’s life to incorporate this eating style as a permanent habit.  Plus, it’s a spiritual mission.  I’m planing to renew my long-stagnant meditation practice and spend lots of time cycling (moving meditation).  You can bet I’ll be in the hot tub a great deal too. Knowing I get to do two weeks worth of extremely cleansing eating is a big motivator for me.  I’ve been doing the 11 week initiatives at Raw Food Rehab since April.  Consistently! So far I’ve lost a few pounds and I’ve made biking to work a daily habit and I’ve increased the number of days I spend 100% vegan per week.   I’m more psyched about sticking to it now that I’m going to OHI.  I’ll experience less detox reaction if my diet before the trip is clean.

My long term goal is to reduce (or eliminate!) my use of prescription medications.  The program will be an excellent launching point for that. Only 6 weeks until vacation time! I’m counting the days.

I use the macaroon recipe from “Raw Food, Real World” by Matthew Kenney & Sarma Melngailis.  I love their books.  When it comes to food porn, they rule.  All of their recipes are tres gourmet and the photography only increases the drool-worthy quality of their recipes.   Everything I’ve made from their books tastes awesome.   It’s not everyday fare because their recipes take time and effort.  Not surprising.  They did open Pure Food and Wine in NYC which Sarma Melngailis still owns and runs — along with One Lucky Duck, a take-out and on-line raw foods store.

These macaroons remind me of my favorite flavor of Timbits and take me back to my childhood in Canada.   They are mouthful of happiness.

Wet Almond Pulp

Almond flour is a basic staple and an easy item to incorporate into one’s raw routine. It’s a great way to use up pulp from making almond milk.  I keep a gallon zip lock bag in my freezer and throw my leftovers into it every time I whip up a batch of milk.  When I’ve accumulated  about 4-6 cups, I defrost the pulp, spread it on teflex covered dehydrator trays, and pop it in the “D” until it’s bone dry.   From there, I throw it into my BlendTec and grind it to a very fine consistency.    I store it in the freezer when it’s done.

Finished Almond Flour

It keeps for months.  They dehydrating helps keep the nuts from going rancid.  It’s especially gorgeous when you’ve removed the skins from the almonds.   The flour is versatile: use it for cookies, cakes, breads, crackers. It’s simple and takes virtually no time to make – spend 30 extra seconds throwing it in the freezer when you make nut milk.

Making other recipes is quicker if you’ve got the flour on hand.

Weekend prep

• Sprouting  (I’m going with lentil)
• Dehydrate kale chips for snacks
• Dehydrate some gingered almonds
• Make pates
• Make salad dressing
• Wash greens
• Cut up sturdier vegetables (carrots, bell pepper, etc.)
• Marinate some veggies (mushrooms, bell pepper, zucchini, etc.)

Breakfasts

• Miso soup
• Veggie scramble
• Green juice or smoothie

Lunches

• Asian marinated veggie wrap
• Spinach and seaweed salad with oranges and sesame dressing
• Three seaweed salad
• Vietnamese style cabbage salad

Dinners

• Sushi
• Pad Thai
• Stir un-fry on parsnip rice
• Spring rolls

Snacks

• fruit
• kale chips
• veggies with asian pate dip

Three Seaweed Salad

I’ve got a new favorite salad.  I’ve been making it at least once per week.  I was inspired by the seaweed salads at my favorite local Japanese restaurant and the one I had in Baltimore at Liquid Earth.

Seaweed has a host of health benefits. It’s great for thyroid balance since it’s a natural source of iodine.  It’s chock full of B vitamins and minerals including including calcium, magnesium, potassium, iodine, iron, and zinc.  Seaweed is a great way to get salty flavor into food without eating too much sodium — it’s way lower than typical sea salt.

This is simple, quick to make, and very satisfying. The kid will actually eat it, which amazes me.  Then again, she is a sushi hound so she’s accustomed to seaweed.

Three Seaweed Salad
Makes 6-8 hearty servings

2 cucumbers, diced
2 carrots, shredded or ribbon-ed
3 scallions, diced
1/2 cup arame
1/2 cup wakame
1/4 cup dulse or to taste (I use more, I like it salty)
1 recipe Asian vinaigrette

Asian Vinaigrette
Yields 1/2 cup

1/4 cup rice vinegar
1 Tablespoon umeboshi plum vinegar
2 Tablespoons mild oil of choice (olive, sesame, — I add a touch of flax oil for good omega fatty acids)
1 teaspoon toasted sesame oil
1 teaspoon tamari or nama shoyu (optional, omit if using lots of dulse)

Toss ingredients together.  Allow to sit 30-45 minutes to get flavors to blend, tossing occasionally.   Serve with love.

Keeps a couple of days in the fridge.  I recommend draining the marinade prior to storing  to avoid a soggy salad.

Cherry Extract

I made SUCH the kick-ass smoothie this morning. I was feeling sad about the scale. I’ve had so many slip-ups lately that there are virtual skid marks on my shoes. I couldn’t face another green smoothie so I treated myself to some super food: raw cacao! (my favorite is Navitas Naturals) . I threw in some frozen cherries and to intensify the cherry buzz I added some cherry extract. It was so fabulous I drank the whole thing even though it could have fed two people. It kept me full through a busy morning.   I’m picking up some more frozen cherries on the way home.  This one is a keeper.

Chocolate Cherry Buzz Smoothie
serves 2 (or 1 very hungry person)

2 cups almond milk
2 frozen bananas, medium sized
1 cup frozen cherries
5 Tbsp raw cacao powder (I like a LOT of chocolate, you can adjust to taste)
1 tsp cherry extract

Blend.  Serve with love!

My take on Carrots & Currants

This is what I took to the L.A. raw vegan pot luck on May 1.  The recipe is from my favorite raw recipe book: Living Cuisine by Renne Loux Underkoffler.  I know, I know, I took my darn sweet time posting it.  Better late than never! The day I made it I was out of currants AND flax oil.  I substituted dried blueberries and hemp seed oil.  It still turned out fabulous.

Carrots & Currants
Serves 2-4

3 cups finely shredded carrots
1/2 cup currants or raisins
1/2 cup chopped walnuts
1/2 cup chopped parsley
1 teaspoon dill
1 1/2 teaspoons nama shoyu
2 teaspoons flax oil

Toss ingredients until well coated.  Serve with love!

Green Smoothie (which isn't green)

Wow! Has it really been over two weeks since I posted? Life has trumped blogging as it sometimes happens.  Things are going relatively well in my raw world.  I’ve been high raw for several weeks even managing to stay vegan while helping a dear friend run the Grilled Cheese Invitational.  I’ve been enjoying many fresh greens from my wife’s garden.   I’m so fortunate to live in Southern California where I can have garden produce right outside my door throughout the year.  Mostly I’ve been doing green smoothies like this luscious one from this morning.  Best way I know to get in those greens.

I have a back log of recipes to share.  I’ll probably be busy with life for a few more weeks yet but stay tuned for some yumminess.  Also, I’ve been reading “Becoming Raw” and it’s an incredible resource on raw vegan nutrition.  I may be able to find some time to review it.   Short version? Get it, it’s worth it!

PS – the L.A. raw food potluck was way fun.  Meeting Dhru, Courtney, Debbie, and Mike was incredible – such an energetic lot!  I look forward to running into the L.A.-based folks at other local events.

Spinach garden

I’m going to an L.A. raw foodie potluck this upcoming Saturday hosted by Dhru (We Like it Raw), Courtney Pool (Radical Radiance), and Puki Freeberg.  I’m nervous! I suffer from the shyness & insecurity when it comes to meeting strangers, especially when they’re famous (at least in the raw world).  I know it’s ridiculous.  I’ll be repeating self-love mantras all week. I’m sure it will end up being wonderful and it will help keep me motivated on this high-raw path.

I’m going to make carrot & currant salad from my all time favorite raw culinary book:  Living Cuisine by Renne Loux (Underkoffler). Simple, healthy, delicious and my non-raw family love it.   I need to keep this as low-stress as possible.  I’ll be sure to take my camera and let you know how it goes.

Speaking of stress, I’ve got a lot less of it now that my wife’s garden is producing.  No need to go to the farmers market and fight the crowds.  Check out the spinach patch!  Guess what I’m using in my green smoothie today!  Going to be a brown smoothie though. Spinach + orange = brown.  Ah well, it’s still good for me.

Rejuvelac - Courtesy Rejuvenation Company

I usually make my own Rejuvelac.  It’s easy, although it’s not instant (learn how here).  It takes a day or two to sprout the grains and wait for the fermentation process to take its course.   I’ve been meaning to make up a batch since I found my motivation by partnering up with my friend K.  I take probiotics in my usual supplement stack but as somebody with IBS symptoms, I can use all the help I can get.

Yesterday I found bottled Rejuvelac from  the Rejuvenation Company at my local Whole Foods.  It’s not cheap (about $2.83 for 8 fl oz), especially compared to making it from scratch (pennies a serving!).  It is, however, a nice option when you’re waiting for a home made batch to cure or if you’re on the road.

I’ve been making Rejuvelac for years.  I’ve never tasted it made by any body  else so I was eager to compare the commercial version with my own.  Verdict? More tart and effervescent than home made.  It’s likely due to the fact that it’s a “live food.”  Things which ferment just keep on fermenting.  Over time the taste will become stronger.  Apart from the acid-tang the commercial version tasted the same.  Rejuvelac is pretty neutral and mild in flavor.   It’s good to know I’ve been making mine right.

I’d recommend this brand with a caveat.  I’d prefer if the bottles were glass instead of plastic.  At least they “hand-blow” their bottles themselves which they claim reduces carbon emissions from having bottles shipped for manufacture.  They also point out the the type of plastic they use (PETE 1) takes less energy than glass to recycle.  That may be true but I re-use glass bottles (so no energy taken at all) and I’d rather not have the potential, no matter how small.,  for toxic compounds to enter my body from the plastic.

There’s no getting away from pollutants in this modern world so I’m not letting the plastic bottle stop me from drinking this.  I’m going to keep it to a minimum, however.   Besides, it’s just way more fun to make my own.