Vibrant Green Juice:
2 cucumbers
4 stalks celery
2 pears
2 apples
1 1/2 lemon
Run all ingredients through juicer. Add a little ginger for spice. Serves 2-3.
Sunday, June 9, 2013
Vibant Green Juice
Here is a green juice recipe that sparks of life. Enjoy.
Vibrant Green Juice:
2 cucumbers
4 stalks celery
2 pears
2 apples
1 1/2 lemon
Run all ingredients through juicer. Add a little ginger for spice. Serves 2-3.
Vibrant Green Juice:
2 cucumbers
4 stalks celery
2 pears
2 apples
1 1/2 lemon
Run all ingredients through juicer. Add a little ginger for spice. Serves 2-3.
Saturday, June 8, 2013
Watermelon Raspberry Lemonade
This was a surprisingly delicious lemonade combination. I juiced a small watermelon, a cup of raspberries, one lemon and added two drop of vanilla liquid stevia. Absolutely divine.
Watermelons make a lot of juice, as do melons. Watermelon juice is delicious if consumed immediately. It can tend to take on the rind flavor if kept too long. I find these juices a nice flavorful, colorful alternative to water. Yep, there is fruit sugar in them, but I don't worry about natural, from the source, fruit sugar. I'm plenty active enough to use it up. Everything in moderation.
Watermelons make a lot of juice, as do melons. Watermelon juice is delicious if consumed immediately. It can tend to take on the rind flavor if kept too long. I find these juices a nice flavorful, colorful alternative to water. Yep, there is fruit sugar in them, but I don't worry about natural, from the source, fruit sugar. I'm plenty active enough to use it up. Everything in moderation.
Friday, June 7, 2013
Favorite Documentaries About Food
I have a friend who once gave me a great documentary called "Healing Cancer" because he knew I was interested in Max Gerson's work and in good, pure food. Since then we've talked food and sustainable agriculture. He recently asked me for a list of my favorite documentaries, so I thought it might be of interest to my blog readers. I'm including documentaries that I gave four or five stars on my Netflix rating. I've seen pretty much everything, but these are my top ones. I think I've seen all of them on Netflix, but my friend has been finding them at the library. I love the library. It's amazing how much you can find there. My library request list is almost always full. So check them out. Literally.
Food Matters
Food, Inc.
Forks Over Knives
Fat, Sick and Nearly Dead
Ted Talks: Chew on This
Food Beware: The French Organic Revolution
Hempsters: Plant the Seed
Vanishing of the Bees
Dirt! The Movie
Vegucated
Food Fight
Hungry for Change
Dive!
Queen of the Sun
Other films I liked but would only give three stars:
Ted Talks: Matthew Kenney
The Botany of Desire
Save the Farm
Dying to Have Known
The Engine 2 Kitchen Rescue
King Corn
I also recommend "Chasing Ice" as an education on global warming as it relates to disappearing glaciers around the world. It isn't about food or farming, but it relates to our environment and the ecological destruction going on around us. Everything is related. I give it five stars.
Maybe I'll watch all of these again and give a review for each one and why I loved or liked it. I love talking food politics, so let me know what your favorite films are and why. Talk to me about food!
Food Matters
Food, Inc.
Forks Over Knives
Fat, Sick and Nearly Dead
Ted Talks: Chew on This
Food Beware: The French Organic Revolution
Hempsters: Plant the Seed
Vanishing of the Bees
Dirt! The Movie
Vegucated
Food Fight
Hungry for Change
Dive!
Queen of the Sun
Other films I liked but would only give three stars:
Ted Talks: Matthew Kenney
The Botany of Desire
Save the Farm
Dying to Have Known
The Engine 2 Kitchen Rescue
King Corn
I also recommend "Chasing Ice" as an education on global warming as it relates to disappearing glaciers around the world. It isn't about food or farming, but it relates to our environment and the ecological destruction going on around us. Everything is related. I give it five stars.
Maybe I'll watch all of these again and give a review for each one and why I loved or liked it. I love talking food politics, so let me know what your favorite films are and why. Talk to me about food!
Wednesday, June 5, 2013
Papaya Pineapple Smoothie
After that raspberry tart and lemon meringue pie, I have to clean it up a bit. So I'm back to smoothies and juices and raw soups. The smoothies I make are plenty sweet to satisfy that sweet tooth, but they help me stay away from agave, which I like to use in moderation. I'm more comfortable with foods in their natural forms, so dates are my preferred sweetener. So for awhile, I'm going to stay away from agave. That means more fruit for me because honestly, my sweet tooth begs to be satisfied. I try to satisfy it with the healthiest options available. And any food in its pure form is alright by me.
Papaya Pineapple Smoothie:
1 papaya seeded
1/2 c. pineapple
1/2 c. cantaloupe juice or 1/4 c. cantaloupe chunks
1/2 c. orange juice or 1 orange
1/2 c. shredded coconut
a few drops of vanilla liquid stevia
Blend all ingredients in a high speed blender. Serves 2,
A handful of cacao nibs is also surprisingly good in this smoothie. Try it!
Also, I keep the papaya seeds and dehydrate them until they resemble peppercorns. Then I use them as peppercorns in my peppermill.They take a few days to dehydrate, so watch for them soon.
Papaya Pineapple Smoothie:
1 papaya seeded
1/2 c. pineapple
1/2 c. cantaloupe juice or 1/4 c. cantaloupe chunks
1/2 c. orange juice or 1 orange
1/2 c. shredded coconut
a few drops of vanilla liquid stevia
Blend all ingredients in a high speed blender. Serves 2,
A handful of cacao nibs is also surprisingly good in this smoothie. Try it!
Also, I keep the papaya seeds and dehydrate them until they resemble peppercorns. Then I use them as peppercorns in my peppermill.They take a few days to dehydrate, so watch for them soon.
Monday, June 3, 2013
Strawberry Shortcake Parfait
Since I had meringue leftover from the lemon pie I posted yesterday, I used some up by making this parfait. It tastes like strawberry shortcake without the cake. I also used the leftover candied pecans from the raspberry tart posted a few days ago. Almonds would work well, too. Almonds might make it taste even more like strawberry shortcake. For this delicious dessert, simply make layers of strawberries, meringue, and candied pecans.
I still have some meringue left, so I'm going to put it in some smoothies over the coming days. Stay tuned.
I still have some meringue left, so I'm going to put it in some smoothies over the coming days. Stay tuned.
Sunday, June 2, 2013
Lemon Meringue Pie
Using up that Irish moss paste propelled me to make more pie. Not that I needed it. This is my favorite pie. I am a huge fan of lemon. It's my favorite flavor of any. Making a raw meringue isn't easy and may not fool the pie connoisseur, but I am very happy to have something close to that taste that can form 'peaks' typical to a good meringue.
Lemon meringue pie was the first raw dessert I ever had at Cafe Gratitude in San Francisco. This recipe is a variation on that idea.
Crust:
2 c. cashews chopped to flour in Vitamix
2 T. agave
pinch of sea salt
Combine ingredients and press into a pie pan.
Filling:
1/4 cup Irish moss paste (see below)
1 1/2 c. lemon juice
1/4 c. agave
pinch of tumeric for yellow color
Blend all ingredients in a high speed blender. Pour over crust. Dehydrate pie for twelve hours at 105 degrees or until filling is springy to the touch.
Irish Moss Paste:
1 c. soaked moss in seaweed form (not in flakes or powder)
1/4 c. water
2 T. agave
1/2 t. lemon juice
Soak moss for about three hours. Blend all ingredients in a high speed blender. Paste should be pretty thick and will thicken more in the refrigerator.
Glaze:
3/4 c. Irish moss paste
1 c. coconut milk
1/2 c. shredded coconut
1/2 c. soaked cashews
1/4 c. agave
1 T. lemon juice
1 t. vanilla
pinch of sea salt
2 T. lecithin
1/4 c. coconut oil in liquid form
1/4 c. coconut butter softened
Blend all ingredients except lecithin and coconut oil and butter. Once the other ingredients are well combined, add lecithin and coconut oil and butter. Incorporate well. Pour meringue into a shallow pan and refrigerate until hardened. This may take up to three hours. When the meringue feels set, use a spatula to spread it onto the pie filling. The pie filling should be set enough to hold the meringue. Peak the meringue with the back of a spoon.
Lemon meringue pie was the first raw dessert I ever had at Cafe Gratitude in San Francisco. This recipe is a variation on that idea.
Crust:
2 c. cashews chopped to flour in Vitamix
2 T. agave
pinch of sea salt
Combine ingredients and press into a pie pan.
Filling:
1/4 cup Irish moss paste (see below)
1 1/2 c. lemon juice
1/4 c. agave
pinch of tumeric for yellow color
Blend all ingredients in a high speed blender. Pour over crust. Dehydrate pie for twelve hours at 105 degrees or until filling is springy to the touch.
Irish Moss Paste:
1 c. soaked moss in seaweed form (not in flakes or powder)
1/4 c. water
2 T. agave
1/2 t. lemon juice
Soak moss for about three hours. Blend all ingredients in a high speed blender. Paste should be pretty thick and will thicken more in the refrigerator.
Glaze:
3/4 c. Irish moss paste
1 c. coconut milk
1/2 c. shredded coconut
1/2 c. soaked cashews
1/4 c. agave
1 T. lemon juice
1 t. vanilla
pinch of sea salt
2 T. lecithin
1/4 c. coconut oil in liquid form
1/4 c. coconut butter softened
Blend all ingredients except lecithin and coconut oil and butter. Once the other ingredients are well combined, add lecithin and coconut oil and butter. Incorporate well. Pour meringue into a shallow pan and refrigerate until hardened. This may take up to three hours. When the meringue feels set, use a spatula to spread it onto the pie filling. The pie filling should be set enough to hold the meringue. Peak the meringue with the back of a spoon.
Raspberry Tart
This is the tart I made for a friend. It's pretty easy and tastes sinfully delicious. This recipe is based on Matthew Kenney's raspberry streusel bars. I love his raw (un)cookbooks. I hope someday to study with him because he really makes food into art. I highly recommend his Everyday Raw Desserts book if you love delicious sweet things that also look beautiful.
I made slight variations to his recipe based on the ingredients I had on hand. With that said, I'd go to the master for his recipes. Still, this tart tastes great. You can hardly go wrong with the rich raspberry flavor.
Raspberry Tart:
Crust:
3 c. cashews ground into flour using a Vitamix
5 medjool dates
pinch of sea salt
Mix ingredients in a food processor. Press into a springform pan. (Use one 8" or two smaller springform pans.)
Filling: no variations were made to Kenney's filling recipe
3 c. fresh or frozen raspberries
1/2 c. agave nectar, maple syrup or honey
1/4 c. Irish moss paste
1 T. lemon juice
1 t. vanilla extract
1/2 t. sea salt
Blend all ingredients in a high speed blender. Pour into springform pan on top of crust.
Irish Moss Paste:
1 c. soaked moss in seaweed form (not in flakes or powder)
1/4 c. water
2 T. agave
1/2 t. lemon juice
Soak moss for about three hours. Blend all ingredients in a high speed blender. Paste should be pretty thick and will thicken more in the refrigerator.
Streusel:
1 c. pecans
3 T. agave
1 t. cinnamon
1 t. cardamom
1 t. vanilla
Chop pecans in a mini food processor. Add additional ingredients and pulse a few times to incorporate. Sprinkle on top of tart. Dehydrate for 8 to 10 hours at 105 degrees.
Glaze:
3/4 c. Irish moss paste
1 c. coconut milk
1/2 c. shredded coconut
1/2 c. soaked cashews
1/4 c. agave
1 T. lemon juice
1 t. vanilla
pinch of sea salt
2 T. lecithin
1/4 c. coconut oil in liquid form
1/4 c. coconut butter softened
Blend all ingredients except lecithin and coconut oil and butter. Once the other ingredients are well combined, add lecithin and coconut oil and butter. Incorporate well.
When the tart is dehydrated, drizzle this glaze onto it in any manner you wish. I make the glaze after the tart is out of the dehydrator because this glaze will harden in the refrigerator. I don't want to make it too early, then have it harden while I wait for the tart, and then not be able to drizzle it easily.
The glaze makes a lot, so use the leftover as a meringue on a pie, or make a fruit parfait by layering it with assorted berries, or use it as a filling between raw cookies. You can also use a couple of spoonfuls in your morning smoothie to help thicken it and give the smoothie a delicious rich vanilla flavor. I used the remainder as a meringue for my favorite lemon meringue pie.
I made slight variations to his recipe based on the ingredients I had on hand. With that said, I'd go to the master for his recipes. Still, this tart tastes great. You can hardly go wrong with the rich raspberry flavor.
 | |||
Crust:
3 c. cashews ground into flour using a Vitamix
5 medjool dates
pinch of sea salt
Mix ingredients in a food processor. Press into a springform pan. (Use one 8" or two smaller springform pans.)
Filling: no variations were made to Kenney's filling recipe
3 c. fresh or frozen raspberries
1/2 c. agave nectar, maple syrup or honey
1/4 c. Irish moss paste
1 T. lemon juice
1 t. vanilla extract
1/2 t. sea salt
Blend all ingredients in a high speed blender. Pour into springform pan on top of crust.
Irish Moss Paste:
1 c. soaked moss in seaweed form (not in flakes or powder)
1/4 c. water
2 T. agave
1/2 t. lemon juice
Soak moss for about three hours. Blend all ingredients in a high speed blender. Paste should be pretty thick and will thicken more in the refrigerator.
Streusel:
1 c. pecans
3 T. agave
1 t. cinnamon
1 t. cardamom
1 t. vanilla
Chop pecans in a mini food processor. Add additional ingredients and pulse a few times to incorporate. Sprinkle on top of tart. Dehydrate for 8 to 10 hours at 105 degrees.
Glaze:
3/4 c. Irish moss paste
1 c. coconut milk
1/2 c. shredded coconut
1/2 c. soaked cashews
1/4 c. agave
1 T. lemon juice
1 t. vanilla
pinch of sea salt
2 T. lecithin
1/4 c. coconut oil in liquid form
1/4 c. coconut butter softened
Blend all ingredients except lecithin and coconut oil and butter. Once the other ingredients are well combined, add lecithin and coconut oil and butter. Incorporate well.
When the tart is dehydrated, drizzle this glaze onto it in any manner you wish. I make the glaze after the tart is out of the dehydrator because this glaze will harden in the refrigerator. I don't want to make it too early, then have it harden while I wait for the tart, and then not be able to drizzle it easily.
The glaze makes a lot, so use the leftover as a meringue on a pie, or make a fruit parfait by layering it with assorted berries, or use it as a filling between raw cookies. You can also use a couple of spoonfuls in your morning smoothie to help thicken it and give the smoothie a delicious rich vanilla flavor. I used the remainder as a meringue for my favorite lemon meringue pie.
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