Okay, so I know it's been awhile since I have entered anything on this blog. Well, a lot has happened since my post on Canadian Thanksgiving! I took a trip to visit family in Italy and although I thought I could at least manage with being 75% raw, it was literally impossible. So I did as the Romans do and just enjoyed every bite. My cousin is such an amazing cook and the temptation was great...anyone know what I mean?
So here I am back in my own home and transitioning back to raw food. This time it has been easier then ever to get back to 80% raw. I enrolled in a raw food online chef course and started making some of the recipes in the program...of course the scientist in me automatically kicks in and I modify each of the recipes to my liking. Basically, I let my taste buds decide whether a specific ingredient would be appealing to my senses.
Yesterday, I attempted to make a raw pizza crust recipe. I have tried to make raw bread many times before and for some reason it always tastes off or it is too soft or too dry.
Well I was going to get this beat! Using a recipe as a guide I made some modifications and just went for it. Sample tasting along the way. So after many hours dehydrating, this morning I woke up to the great smell of pizza....as I had some of the dough left I had made a flat bread along with the crust and gave that a try!
OMG, it is the best raw pizza crust I have ever had! I know it's only breakfast time but is it okay to have a slice of pizza NOW!!!!
Can't wait to serve this one up to my friends and family!
Pure yumminess!
Wednesday, November 23, 2011
Monday, October 10, 2011
Happy Thanksgiving!
Celebrating a wonderful thanksgiving by taking time today to prep some of my favourite raw food recipes to enjoy throughout the busy week.
Spiced apple scones
Mushroom/Kale Quiche
Cashew cheese
Happy Thanksgiving to all my Canadian Family and Friends!
Spiced apple scones
Mushroom/Kale Quiche
Cashew cheese
Happy Thanksgiving to all my Canadian Family and Friends!
Wednesday, August 31, 2011
Raw Mediterranean Kale Salad--Now that's a great salad!
Searching the internet for some salad alternatives I constantly came across one recipe in particular using raw kale. You might have come across it yourself, you know the recipe that requires you to use an avocado and lemon juice to massage the kale so that it is more palatable.
Okay... I finally broke down and gave it a go. Not sure about you but I like my avocado so that it is still recognizable. Even in my guacamole, I can clearly see that the main ingredient is avocado and not some kind of green mush. Well guys, thanks for the recipe but I'll pass! It was not enjoyable at all.
So this week I decided to make my own version of a kale salad that excites my taste buds. Exploring in my fridge I came across a small jar of capers in sea salt (not the ones in brine solution). Ah, that's it...lets make something that has zing and reminds me of the Mediterranean!
The salad was so easy to make and there was no need to wilt the kale or massage it to tenderize it! Just prep, toss and enjoy!
Raw Mediterranean Kale Salad
Okay... I finally broke down and gave it a go. Not sure about you but I like my avocado so that it is still recognizable. Even in my guacamole, I can clearly see that the main ingredient is avocado and not some kind of green mush. Well guys, thanks for the recipe but I'll pass! It was not enjoyable at all.
So this week I decided to make my own version of a kale salad that excites my taste buds. Exploring in my fridge I came across a small jar of capers in sea salt (not the ones in brine solution). Ah, that's it...lets make something that has zing and reminds me of the Mediterranean!
The salad was so easy to make and there was no need to wilt the kale or massage it to tenderize it! Just prep, toss and enjoy!
Raw Mediterranean Kale Salad
Ingredients:
1Bunch of organic kale (de-stemmed and cut into small pieces)
12 Grape tomatoes
2-3 Green organic onions (chopped)
16 Kalamata olives (diced)
1/8 C pine nuts
Dressing:
1/3 C EVOO
1/8 C Lemon juice
12 cappers (finely chopped)
Place all ingredients including dressing into a large bowl except for pine nuts.
Toss to coat, sprinkle with pine nuts and enjoy!
Tuesday, August 16, 2011
Raw Corn Tortilla-Finally something I could sink my teeth into!
After many attempts of trying to make a raw bread and failing miserably, I decided to give wraps a go. The first recipe I tried was taken off a website. Which one? Can't even remember. The wraps were okay, but not to my liking.
Well, this past weekend I picked up some great corn from a local organic farm. Way to much to eat, I decided to take a few cobs and try my hand at making wraps again. This time, I decided to just let the recipe unfold with my gut feelings as to what to add. Corn being the main ingredient, I added a slew of other things in my vitamix and blended away. Taste testing along the way to make sure that the un-dehydrated product was yummy so that the final product will be the same!
It didn't take long before the raw tortillas were placed in the dehydrator! Hours later, the final product looked as good as the raw tortillas I picked up at the local health food store, at a fraction of the cost!
Yuppie, finally I raw corn tortilla I could sink my teeth into! And delicious too!
A great lunch after a morning of yoga.
Namaste!
Well, this past weekend I picked up some great corn from a local organic farm. Way to much to eat, I decided to take a few cobs and try my hand at making wraps again. This time, I decided to just let the recipe unfold with my gut feelings as to what to add. Corn being the main ingredient, I added a slew of other things in my vitamix and blended away. Taste testing along the way to make sure that the un-dehydrated product was yummy so that the final product will be the same!
It didn't take long before the raw tortillas were placed in the dehydrator! Hours later, the final product looked as good as the raw tortillas I picked up at the local health food store, at a fraction of the cost!
Yuppie, finally I raw corn tortilla I could sink my teeth into! And delicious too!
A great lunch after a morning of yoga.
Namaste!
Thursday, August 4, 2011
For Andrea: Thai Cuccumber Rolls
What you will need:
1 medium cucumber
Fresh basil or other basil
Fresh corriander
Fresh Mint leaves
Mung bean sprouts or other sprouts of your choice (pea sprouts would work really well here too)
Thai chilli or any other availble chilli, I used a jalepeno pepper
Kelp noodles if available
Shredded carrot or cut into thin slivers (for added colour-optional)
Red pepper cut into slivers (nice added color as well-optional)
Thinly slice cucumber lengthwise using a madoline.
Add filling ingredients and roll
Thai Peanut Sauce
1 Tbsp almond butter
1 Tbsp cashew butter
1-2 Tbsp tamari or nama shoyu
1/2 minced garlic (add more if you like it very garlicy, I started with half and added more if needed)
1/2 tsp freshly grated ginger (more or less to your taste)
1 tbsp lime juice
Add water to think out the sauce to a consistency that coats your rolls.
Dip and enjoy!
We had these as a light lunch after a morning hike. They are definately going to be my new favorite!
Sorry, I don't have a picture to post, you'll just have to take my word for it that they look awesome
1 medium cucumber
Fresh basil or other basil
Fresh corriander
Fresh Mint leaves
Mung bean sprouts or other sprouts of your choice (pea sprouts would work really well here too)
Thai chilli or any other availble chilli, I used a jalepeno pepper
Kelp noodles if available
Shredded carrot or cut into thin slivers (for added colour-optional)
Red pepper cut into slivers (nice added color as well-optional)
Thinly slice cucumber lengthwise using a madoline.
Add filling ingredients and roll
Thai Peanut Sauce
1 Tbsp almond butter
1 Tbsp cashew butter
1-2 Tbsp tamari or nama shoyu
1/2 minced garlic (add more if you like it very garlicy, I started with half and added more if needed)
1/2 tsp freshly grated ginger (more or less to your taste)
1 tbsp lime juice
Add water to think out the sauce to a consistency that coats your rolls.
Dip and enjoy!
We had these as a light lunch after a morning hike. They are definately going to be my new favorite!
Sorry, I don't have a picture to post, you'll just have to take my word for it that they look awesome
Tuesday, August 2, 2011
A Walk on the Wild Side-Workshop; A message from Lisa our Master Herbalist
Greetings,
This Sunday is our Walk on the Wild Side adventure. I am looking forward to Fortunata's amazing yoga leadership under the willows and later introducing our guests to the plants. Thank goodness we have had a bit of rain to liven up fields and forest! I would like to invite all participants to add a stone or two the healing labyrinth that is being built on the property. At present, the creation is in its beginning stages of design and already has stones from 7 different countries. This labyrinth will always be open for those who need its wisdom and peace. If you would like to add your energy and love to this project, stones may be up to 8" in diameter of any shape form and colour.
Green Blessings,
Lisa
Thursday, July 28, 2011
Pleasantly Surprised!
The raw Alfredo sauce was totally amazing!
Added a little dash of nutmeg to really bring the flavor of a cooked sauce.
Dessert will have to wait till after my evening yoga class. Found a patch of wild raspberries ready for picking at the edge of the forest on our property so I made some raw wild raspberry kream tarts! I used organic vanilla powder instead of vanilla extract so they look like they are chocolate raspberry tarts. No diff, they taste good regardless.
Total yummines!
Added a little dash of nutmeg to really bring the flavor of a cooked sauce.
Dessert will have to wait till after my evening yoga class. Found a patch of wild raspberries ready for picking at the edge of the forest on our property so I made some raw wild raspberry kream tarts! I used organic vanilla powder instead of vanilla extract so they look like they are chocolate raspberry tarts. No diff, they taste good regardless.
Total yummines!
Raw Alfredo Sauce? Can it possibly be as good as they say?
I picked up some fresh yellow and green zucchini from the market the other day so my plan is to make zucchini noodles for diner tonight. The dilemma...looking for something other than a marinara sauce or pesto! Although I like them both, I am really craving for something creamy!
Voila... Alfredo sauce...it looks good but does it taste as good as the traditional "cooked" version without cheese and cream?
So I'm stepping out of my box today and going to prepare the sauce. Not sure about some of the spices that others are using in their recipes, don't sound like they should really be in a good Alfredo sauce.
Well, I'm game to give it a go and try to come up with something that satisfies my taste buds!
I'll fill you in a bit later on the results!
Sunday, July 24, 2011
Kohlrabi-Mexican Style Wraps
These were awefully yummy and so easy to make!
Give them a try.
Kohlrabi wrap: Wash, peal and slice kohlrabi into thin slices using a mandoline, set aside.
Filling: in a food processor or high speed blendar add the following
Salsa topping:
Makes 8 x 3" wraps enough for a light meal for 2 or appetizers for 4!
We enjoyed them as a light lunch on one of the hottest days of the summer so far this year.
Enjoy!
Gotta love summer.
Give them a try.
Kohlrabi wrap: Wash, peal and slice kohlrabi into thin slices using a mandoline, set aside.
Filling: in a food processor or high speed blendar add the following
- 1/3C-1/2 C raw cashews
- small clove of raw fresh garlic
- 1 tbsp EVOO
- handfull of corriander
- 1/2 tsp cumin
- 1/2 medium avacado
- 1/2 medium jalepeno pepper (seeded) (add more if you like it hot and spicy)
- Himalayan salt to taste
Salsa topping:
- 1/2 large tomato (chopped into small pieces)
- handfull of corrianderm (finely chopped)
- 1 small green onion
- 1/2 medim jalepeno pepper (seeded and finely chopped)
- Himalayan salt to taste
- 1 tbsp EVOO
Makes 8 x 3" wraps enough for a light meal for 2 or appetizers for 4!
We enjoyed them as a light lunch on one of the hottest days of the summer so far this year.
Enjoy!
Gotta love summer.
Thursday, July 21, 2011
Kohlrabi-interesting root that brings back childhood memories.
On our trip to the market the other day I found kohlrabi! Instantly brought back memories of my childhood, when my dad would harvest them out of the vegetable garden, peel them give them a good wash, slice them up and seve them to both my brother and I as is. They were sweet and very refreshing as a snack and I'm sure very good for us.
Thinking back to my childhood it was very common for our family to eat things raw. My dad not only had and still has a backyard vegetable garden but as long as I can remember has planted most of our vegetables on his small farm. We were fortunate to have fresh vegetables throughout the summer and my mom would make preserves and freeze vegetables so that we would have the throughout the winter months as well. Although our vegtables were cooked throughout the winter months we always taked about eating raw peas, string beans, carrots, kohlrabi and many other veggies as we harvested them throughout the summer.
I'm looking forward to preparing something interesting today with the kohlrabi I brought home from the market. Just have no idea as to what the final dish will be....
Thinking back to my childhood it was very common for our family to eat things raw. My dad not only had and still has a backyard vegetable garden but as long as I can remember has planted most of our vegetables on his small farm. We were fortunate to have fresh vegetables throughout the summer and my mom would make preserves and freeze vegetables so that we would have the throughout the winter months as well. Although our vegtables were cooked throughout the winter months we always taked about eating raw peas, string beans, carrots, kohlrabi and many other veggies as we harvested them throughout the summer.
I'm looking forward to preparing something interesting today with the kohlrabi I brought home from the market. Just have no idea as to what the final dish will be....
Wednesday, July 20, 2011
Raw beet Ravioli-expeirment #1
Yesterday, I explored using beets in raw food recipes. The toss up was what the heck to do I do with with a beet that is going to taste yummy enough for my hubby to give it a try. Instead of looking up possible recipes I allowed the scientist to come out to play and just like developing an analytical assay in the lab, I decided to develope a recipe instead!
So, I took out my mandoline (you know the device that allows you to make thin slices without slicing your fingers off), my magic bullet (yes I do have one of those, after all this was a test batch so no need to take out the big boy, my vitamix). I took a look at all the nuts and seeds I had available in my kitchen and went at it.
How frustrating was I when the mandoline sliced beets were way too thick. No problem I was going to use them anyway. I marinated the beets with some lemon juice, garlic and a pinch of himalayan salt for several hours (boy did the beets ever taste yummy just after marinading them).
Now the dilema...what the heck do I stuff them with. Out came out the nuts, seeds and what ever I could put together to make the filling. I ended up chosing pine nuts and cashews as the base ingredients and built the recipe up from there.
After assembling a few up for my diner, I had one bite and knew this was it! The combination of nuts, spices and marinated beets was awesome.
Now for the true test...called in hubby to give them a try....and.....yes the answer...."these are great"!
He took half my batch and we dug in!
Yum
Here is a pic of the final product!
So, I took out my mandoline (you know the device that allows you to make thin slices without slicing your fingers off), my magic bullet (yes I do have one of those, after all this was a test batch so no need to take out the big boy, my vitamix). I took a look at all the nuts and seeds I had available in my kitchen and went at it.
How frustrating was I when the mandoline sliced beets were way too thick. No problem I was going to use them anyway. I marinated the beets with some lemon juice, garlic and a pinch of himalayan salt for several hours (boy did the beets ever taste yummy just after marinading them).
Now the dilema...what the heck do I stuff them with. Out came out the nuts, seeds and what ever I could put together to make the filling. I ended up chosing pine nuts and cashews as the base ingredients and built the recipe up from there.
After assembling a few up for my diner, I had one bite and knew this was it! The combination of nuts, spices and marinated beets was awesome.
Now for the true test...called in hubby to give them a try....and.....yes the answer...."these are great"!
He took half my batch and we dug in!
Yum
Here is a pic of the final product!
Sunday, July 17, 2011
Balsamic Vinegar
Apparently Balsamic is not considered to be raw. :(
Yay, I just read that it is a lot of people still use it in moderation! :0)
Yay, I just read that it is a lot of people still use it in moderation! :0)
Saturday, July 16, 2011
Raw food for breakfast?
I find breakfast choices are tough on the raw food diet! Smoothies are tough to make when everyone is sleeping soundly. I've searched for breakfast ideas and frankly nothing really appeals to me. Got to pick up my nerve and perhaps try some of the things I've seen.
My favorite breakfast has been a sliced organic banana, a sliced organic apple, a a tablespoon of almond butter drizzles all over.
Simple, fast, very satisfying and gives me the energy to teach my morning yoga classes. The cleanup is great too!
Speaking of my yoga class, I better scoot and get to my next class.
My favorite breakfast has been a sliced organic banana, a sliced organic apple, a a tablespoon of almond butter drizzles all over.
Simple, fast, very satisfying and gives me the energy to teach my morning yoga classes. The cleanup is great too!
Speaking of my yoga class, I better scoot and get to my next class.
Thursday, July 14, 2011
Why am I creating this blog when there are so many out there already?
Making a transition to raw food was by choice for better health and to truely live with more harmony and peace in mind, body, and spirit.
My blog will focus on my adventures preparing raw food. Trust me there has been many flops in my kitchen! Follow me on my journey...it will be entertaining and perhaps you will try some of the recipes out yourself!
My blog will focus on my adventures preparing raw food. Trust me there has been many flops in my kitchen! Follow me on my journey...it will be entertaining and perhaps you will try some of the recipes out yourself!
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