tag:blogger.com,1999:blog-63413339215242757862024-02-18T22:08:22.516-08:00Curiosity's PathLife's a salad. Eat it up.Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-6341333921524275786.post-42231753396309574092012-02-09T12:17:00.001-08:002012-02-09T12:17:07.169-08:00Easy Raw<p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5l3LgR2gm2S830eneD7YO61fOCA3SDn8Aeq6QRuJ3pUGW1t7ezoiiKQbqbJeRAFaQ2tmdl6asTSBEOxQnm3LsbaUnmilVVuI-Di5vkwqAgVICA_7Y38p2jB1hiM4yZy9qJWaxricf38Q/s800/DSC02133.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/-1dpilms4BeA/TzQo2dju4AI/AAAAAAAAA1s/KASTPzutdRY/s800/DSC02133-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>These dancing ravioli and the salad were made with a simple spiralizer, set to make two very different kinds of noodles. The rawviolis are made with jicama. The base of the salad is a marinated chayote (they are growing on my terrace so I'm inventing all kinds of ways to use them). The sauce is a tomato basil vegetable mix which balances well with both the ravioli and the salad.</p><p style="clear: both"><a href="http://lh4.ggpht.com/-KI8jc1LJHyA/TzQpFnxt86I/AAAAAAAAA2E/evMXCeCuV_Q/s800/IMG_9151.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhk3RLnbqCw_eEPvMr23QttvWkNLEWDjKYv2xoPBfGg1g27M0mZCgpgLGQI0dtcQbNh6TTcjypVWawg64GkoxmTbJg-E7KXqCvc7hdZdXBDyUpyjTefnLDQq26ENBDQLXsLE48PzbAbiw/s800/IMG_9151-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>These are chayote flatbreads going into the dehydrator, sprinkled with tomato powder.</p><p style="clear: both"><a href="http://lh4.ggpht.com/-S-U8OaNTPXA/TzQpMrWVqgI/AAAAAAAAA2U/NMX800w0KKg/s800/IMG_9119.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/-78_AQz4LGTU/TzQpGOH3sCI/AAAAAAAAA2M/Kp1FeflIzrM/s800/IMG_9119-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>If you have a garden, simple salads using flowers from broccoli plants makes a nice treat. One of the joys of having a garden is to be able to eat plants at stages of growth not found in stores.</p><p style="clear: both"><a href="http://lh5.ggpht.com/-3MUCvDc8ZCI/TzQpTe4LRMI/AAAAAAAAA2k/gETC0UcNhQQ/s800/IMG_8986.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqUJwUak21qUM2RfZDE9xuAWJ86qaYCoyMIxQPusYZwQ-kXlPhBsNk4IEtX4FbqhG6hr2NL82JA1y7LtSapPrBj-JaVfWfiL3MNx9gHFa8cVD3gLl5DlDrKNt-tHlSUqbxKkR76_rj-B8J/s800/IMG_8986-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>One of our delicious healthy drinks is pumpkin nog! Richly delicious with vanilla, cacao, dates, banana and spices.....you'll wonder why it's not on the menu of your favorite juice bar.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3s4O2BJsZyf2Dao_pT-mppoOMZ5YBT1fhXnaew2ERaVTv5Zisx6js8WpWNu1Fd5GDWHdnsDDsKUw0-Tw3I0w2Cxhl8tyYhikB58eRuh8tFjp_8dwk3b7Zpo2w4BUgtATqO_0lYeI0Wayy/s800/IMG_8955.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzyR9f4pB5XxpfO4oLaK_QZ7eVRMb4n16p95NguW6mIA-nqtqPVEyNXr66S72pv1GJJvZHdbtGhmmbG5W1tlPRp98LsMw1EBGP1j4Opu5K-Pj5VBDaOSqf0HiR12BNXcHyM42vHcOLewBC/s800/IMG_8955-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Fresh picked chopped kale with pomegranate seeds and pine nuts.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1sUklhyphenhyphen7luzME3Xi7Llj8t67EOLuoyMNcQG8wzbZh3mdRChlxb7BbfKtJETAl8iwOBEX-EFOHModLOyjX3i0bS0LNnQgO23Psc7AjUxceFAKNFvYNriGEEjoEjL2PqwpclgaYYbzdbeM/s800/IMG_8713.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriOvEErHGk6czeCQXqasJ7Se-eRvwgTTKNBD3esI2md61yDIgnXbPIw4dC-nxN3Jup8C1bK5O8NhBlU4atp1SsNgj9uL76MWwRSrSKsCKWz1Elt8570M09C4FnodVOlI2v9iII6I5XWS6/s800/IMG_8713-thumb.jpg" height="466" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Little purple sweet potato slider with a marinated, slightly dehydrated portabella mushroom for a "bun".</p><p style="clear: both"><a href="http://lh4.ggpht.com/-1E6xXHVx_QE/TzQpie6yqsI/AAAAAAAAA3U/GgQKOseYujE/s800/IMG_8702.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/-8YwC8e2NeKc/TzQpfFOr3JI/AAAAAAAAA3M/oajhXh-1-DA/s800/IMG_8702-thumb.jpg" height="313" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>If you make ahead little pie shells and keep them in the freezer you can make a raw banana cream pie in minutes. This is a pecan cacao pie shell drizzled with chocolate and filled with banana coconut cream.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfeaw51E4cWKKT1vQgxGREGLWmbPoEdo45HFbfhReHnBOlTWQf4Ho8wr9CAMJwnfO4rlGxgY4Ejycs08RYbGvJ5SdPbspD7MHiwiUlKKqfgANtiCyqMJzw_MGRHj2OzEQC-QhXZ2LCL48v/s800/IMG_8628.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUuOZ6cs59Ye5NPO-kVkrm0MlptueBKHeUjgRw9dfgW3Y6uNl3eTciRycxP_oSumtFdpuQ8NkHBb-OabxQOD4Qzb6DDYJPEp2Qe1ScHRBNIOp_PCO3OpmRj9cbEbU6PSi8VJUK2HpjqOt/s800/IMG_8628-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>This is another variation with almost the same ingredients.</p><p style="clear: both"><a href="http://lh3.ggpht.com/-ouE0VmM-S00/TzQputOYalI/AAAAAAAAA30/m_YlpQKONxs/s800/IMG_8668.jpg" class="image-link"><img class="linked-to-original" src="http://lh3.ggpht.com/-C6stGuEH5aY/TzQppFhe7OI/AAAAAAAAA3s/DCr3vCI8FpY/s800/IMG_8668-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Pie with persimmon gelée.</p><p style="clear: both"><a href="http://lh4.ggpht.com/-9_UrEvLHWVY/TzQpwShmiWI/AAAAAAAAA4E/O8MwUn6IjsU/s800/DSC02008.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzX1ai7fLX08qLs2bMKVgsA0FKAyCNi_t6caic4WcXM5cETBNci9xMrBasqpkkTrNYK_6cwtV8zJKF-pa2Hd1W8bTEx0la1O7dThnTYSFebeZ9cyhRIKGeaaZD__64TRnpPnzgtDMcU-1/s800/DSC02008-thumb.jpg" height="570" align="left" width="321" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>A winter treat and great work snack: raw fig newtons. </p><p style="clear: both">All raw, all delicious and easy to make.</p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-9872156620100443962012-02-09T11:45:00.001-08:002012-02-09T11:45:58.272-08:00New Class<p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEC4YGG0c415tWLqmlllx6e_apG9C-xMCJInzLGzbJZMWAL6O5-ABPTff3u8DWKpNjUCyqt2eKWgf8QNF-M0Nh-pkDJUPIIYQB1IJmoN62pnvbUOhofDBM9HG9jUiD9rFvizzyZVDs_-_k/s800/DSC01090.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/-bRdkbkFjemQ/TzQh-Ps0K2I/AAAAAAAAAxo/XF8fNUvzYsc/s800/DSC01090-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>I'm really excited about how easy it was to prepare raw food while traveling in Costa Rica with my tiny "raw kitchen"..a few tools that made preparing meals in the tropics a breeze (breezes were perfumed with ylang ylang flowers).<br />This dish is made with a little coconut noodle tool created by UBRaw. I was interested to find katuk leaves and blossoms for this dish.</p><p style="clear: both"><br /><br /></p><p style="clear: both"><a href="http://lh4.ggpht.com/-AM2SvTHVW7o/TzQiNcbm-7I/AAAAAAAAAyA/-v7a1rBIJ7s/s800/DSC01084.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/-twfYMfT3YA4/TzQiE7ry9MI/AAAAAAAAAx4/1wE0oXmc70o/s800/DSC01084-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>This dish featured freshly cut heart of palm in a dulce curry sauce, with vegetables and delicious variegated leaves.<br /><br /></p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgvM442KPH-UsiaFo1zpxdc9dKVNLMNyICbli_xrMVGMCxnqx_bJdHodq19djAw-2BtewrPDZtXOposPLapzbaDlNs19Q5ISKQI96aHPHcop9KqAliBGwGIm6xU56PtU4u6IvBTyYxCll/s800/DSC01150.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5U3RJGxwF8T07oELRPRWdt917KebDzclzQ3cZhbmHzyqzKbNBMPNGpgFun-0y07WhB_EaiigwwnydTGIDAa3rPZH5d_XvqJFlubaLtTEYrMTQddaWiLzo4iz0tDf1Xd1t0t1ZiIyC77HX/s800/DSC01150-thumb.jpg" height="506" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>These are spiral cut zucchini with a tomato mango sauce (I brought some dried tomatoes with me and used a few fresh ones as well). </p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVFmyKbtSqA-Sca4SWASMsnVduw2uAfLfSdZGaQEMpLiPw5a01YP41q0QWytKI7_JS21mh8BdVmvXajgnhXoZJGF72Y_RTMMVn-UKeflELG-FQupzcekAFoUZqW0226DefKtv0I1vpVDO/s800/DSC01163.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/-J7sRaDabuUY/TzQiOlTSlvI/AAAAAAAAAyY/hXXEimdi-ew/s800/DSC01163-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>This is a mame sapote and is so rich and delicious it can be eaten as is, made into a pudding or ice cream with nothing more added.<br /><br /></p><p style="clear: both"><a href="http://lh5.ggpht.com/-IC8hrVmnvQM/TzQiPh8ydgI/AAAAAAAAAyw/btBUCGRQISE/s800/DSC01180.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Rqi4tofoZ30HOEzJxMzAaNGjfLWmswS7gN1KnsJhVpXTRe0Nk_zHiTPptZAzxl7IQ9Ds8rMMeZTW5sSHs1das3uw7ASG7Vc658aJoa8NruYGgBwVXjgIqmCNCIZTWUmaChpPtLrHuuQG/s800/DSC01180-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>These are tree tomatoes. The skin is hard, but scoop them out and they taste just like tomatoes.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OTJ993GTu2-fsVqNtb-39bQXg7P9XXoBpDYkRvVPZouz9pQCCxybobO-J-kk3V0LxJf-0IOPe7gJx5IEFRnN_kuBq-pbj5c6s_USFGIF61GuChS8V7VquLUoqY211yU6LxdJoC5sNYUg/s800/DSC01185.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nRJqIEj0wIdGgxizk50uhkS5A_wnCiAzHvTKoRXnmtbComN3wOXdWv3I1Ljs3M8pvledG9WkZCD2Slwl_tfzD9odHsx0QJdGaRKIJ2yF_vSSund5ykHaU-m7YfucM14JmtTovb7MoRKy/s800/DSC01185-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Thes little gourd shapes are called jaiba (pronounced hyba) and their taste and texture is a cross between cucumber and summer squash. Here, they are served in a banana flower petal, stuffed with herbed macadamia cheese and garnished with katuk flowers and medium hot yellow peppers (from a tree). Easy to eat finger food.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMMD5sJEMhhckHZPASrXjMG6PmT3juluIeNMLrQWcSZ9XgNsxllnf0juimZN8MqO-cpLOJGXkDw3wyXcSj9P_ZKlqDaM82VBRTey5AKgx6S9TmGE244kExiDB4FgPZf_tAJ0wWDExLvk9/s800/DSC01190.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/-FBxGiMdX3nE/TzQiQg8d8dI/AAAAAAAAAzI/AJdKaXDVkNI/s800/DSC01190-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Little amuse bouche finger food made from katuk leaves. Fresh pineapple and herbed macadamia cheese with chives.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6sFXa3losIRkZPAeDlwQSCvUAyxm1AINgzdm9H4ONCRm1_U-60lLtvREEJGRIMfp3yAyvKQ_9eu7uX5QoVD7kTe5yUOp-bGxZnYAKZjn5h1_nCIfWzd65-F2o06sqCLW8pOKXxFF-8u_/s800/DSC01199.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnySNmeAdGITPqw-V8alB5w3rG8gBtGsI5mdA0LfnAjb694bjDbo_F6ym58H2Wa27cojguXNaYYyU6FV8ajEncEwvFHObwWPNkb8O07BvD_cPPjaY6b2vQ-FohZrKWn8TEEUqAyjgWrBTY/s800/DSC01199-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Another amuse bouche...wrap the lettuce around the pineapple with macadamia cheese and you've got a delicious bite! Garnished with bouganvilla blossoms.</p><p style="clear: both"><a href="http://lh4.ggpht.com/-j5xPIUZrt-4/TzQiSbDOrhI/AAAAAAAAAzw/ADLMNkhw9JQ/s800/DSC01213.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ql70CCFSElOgwVpc6L6Sq1zjV7_aDzOUVwyvHMnr1xzIUw9MPQ0F_kX3A57ESqthLiT78xTs0AGD4RR2N58uYmjNvEBogx97R103An_OG4-foKEqiXJyMXK3dJjDLh6Kbo7AJi0Og893/s800/DSC01213-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>One of the simplest lunches on the go: the gorrilla sandwich! Find some delicious looking lettuce leaves and wrap them around a creamy ripe banana and you're good to go. If you are at home and have time, slit banana, add some almond butter and stick fresh blueberries in the butter then wrap. Imagine all of the variations of this meal in 2 minutes!</p><p style="clear: both"><a href="http://lh6.ggpht.com/-_iFSVLl3Q3c/TzQiSwsaprI/AAAAAAAAA0A/vtYn4q4HbuU/s800/DSC01222.jpg" class="image-link"><img class="linked-to-original" src="http://lh3.ggpht.com/-AtYR9kmTCWw/TzQiSj4E62I/AAAAAAAAAz4/PIwrWhCDHXo/s800/DSC01222-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>I was on top of a mountain, in the jungle, and a long way from stores so each meal was an exercise in creativity. This meal was all from scavenging in the garden. A multi green pesto with zucchini and jaiba noodles and lovely tomatoes.</p><p style="clear: both"><a href="http://lh5.ggpht.com/-qCT57b1fyx0/TzQiTsAOOOI/AAAAAAAAA0Q/TpoCfrPyeDk/s800/DSC01438.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/-3C5-6ierNGU/TzQiTBTtl_I/AAAAAAAAA0I/oPZua8Vgu2g/s800/DSC01438-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>On a visit to the farm next door, Chef Eric made vegetable sushi for lunch.<br /><br /></p><p style="clear: both"><a href="http://lh3.ggpht.com/-sRB9A7afQgc/TzQiVQ-9LZI/AAAAAAAAA0k/-6lEBNL92Wo/s800/DSC01538.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESxiJAel3S38yVxX6ADSYbU9tvSXQ5ik6J0nE32xSjAph7FmmbPq5dgbDPrumm6tkrz_K6pdn2heOMaob7j5ljeg7fq6_gwXQ4r4O7NvQUetXuEH5eDFwZWK5qpcNr70IK2lcCIpAw8NT/s800/DSC01538-thumb.jpg" height="570" align="left" width="321" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Making sugar cane juice with Amy and Mattias.<br /><br /></p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVnqmhw4b1THaeV1BX60AUR7KzbuZZC4hlfkVUdV8Fyan07H5OiGHrNNV4GJg8vbWgqCSflCGTVP-Ybv_yBeJ7N6QJx2owlADggVyFN1hUhB-e_dCRe1WmitEeKsoXOzhLxbG1y-foSga/s800/DSC01571.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghh564dPx1Uw9BYOml8ozBNdId1vI4xMwcRvvWL7URud9x6DmrPxI-_r5Mytf-a0kvV5H8Voiq9nyQ6uLWHRA_0P_ULiNWP6QQYHr3vgiWS5oHYvon0ybx0QvTqr6vy1N1e7UUdxvG-YkT/s800/DSC01571-thumb.jpg" height="567" align="left" width="320" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Chris Kendal opening a jackfruit.</p><p style="clear: both"><a href="http://lh6.ggpht.com/-BRJIOeoNWkU/TzQiZeM8V-I/AAAAAAAAA1E/7ljVnWdT0jc/s800/DSC01715.jpg" class="image-link"><img class="linked-to-original" src="http://lh3.ggpht.com/-UQpasoSEi-g/TzQiXkGMj9I/AAAAAAAAA08/B6nONhkLp0M/s800/DSC01715-thumb.jpg" height="213" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>I picked the star fruit that garnishes the plate from a tree and created different kinds of vegetable noodles. I particularly liked the softly curried daikon noodles. There is a sauce on the side for the noodles. This dish was for a pot luck with people from the farm next door.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5UVVTdZ7JTZfuFW1YjdCxeTnoYC0A59C5fyP-BxyoJLBu8H5Qs-jbrcnVLeaCIVcE54fYDq8B7MR7lOIQtNx16Rrqhj2azmvFAvfXeN2hpSj7guf4kuAZlARlQF3iZjqQcW6Mc-B8vxd/s800/DSC01712.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNU0RgQLcnxNQG8manL6nD0mhhiNwSeYqLqkGo2-vKJn1INF3IT7JlCTJQd8wB7mS99eHGkGQ5kA1cWEXTKgtwKaH3ApFGBM-oAaeBn7W893q1EMngYD5PcYa1WCrsuRhdGq0RDPaR9M_h/s800/DSC01712-thumb.jpg" height="213" align="left" width="378" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Chris and Karine Ionesco made a tropical orange/watermelon drink that was refreshing and delicious...also a chunky mango salsa and a gigantic salad!<br /><br /></p><p style="clear: both"><a href="http://lh4.ggpht.com/-7OsZmKbqb2k/TzQidInXYRI/AAAAAAAAA1k/tU_gKlXpso8/s800/DSC01730.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/-MM3XWM9lGOs/TzQibiNKtoI/AAAAAAAAA1c/zU72Qgi4zBo/s800/DSC01730-thumb.jpg" height="570" align="left" width="321" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>A tropical feast!</p><p style="clear: both">What I learned from this trip was how to be so much simpler with my food. Away from my kitchen conveniences I could still make great tasting foods with just a few tools. </p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-81814017939742226922011-07-26T19:06:00.001-07:002011-07-26T19:06:56.390-07:00Living Raw While on the Road<p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZqUDHKqaGAV0xTUw47wdCXnTLSRTuVmtLU3Ja87nXtWREhhmmcnSsbk0Ibm3QI4MeIi6bVyZ7MDDpzHYnMyI7STVp5po9qkmEeTEABGXyLdc1jp7DRA7NP27ZQzo4OM5jBAfDJFuN4kb/s800/IMG_0283.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILlM5uaeQUQvgB4sx0-mIHSsv501N1Ce-cm2detCp_LKvgqRizHgop9o3yGC8Tgd01RLYaRjZ_JP_tFrEJgpvLs4Ots1QvQgwp5t_JLX2xUGdBrKU_PwStq2izjnObR8bGPWcuRk95Kra/s800/IMG_0283-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" /><br />A number of friends and clients have asked me how to manage a raw food diet and stay healthy while traveling. I decided to create some classes and put the basic outlines on this page.</p><p style="clear: both"><strong>Classes:</strong></p><p style="clear: both">In a one and a half to two hour class I can give a lot of pointers plus a couple of demonstrations.</p><p style="clear: both">A half day class includes more demonstrations, samples and recipes.</p><p style="clear: both">A full day's class can cover a lot of food options which will allow you to eat well with your minuscule traveling kitchen and include more long term solutions such as dorm room or whole vacation dining.</p><p style="clear: both"><strong>Topics covered can include:</strong><br /><br />☀<strong>Food First Aid</strong>....how to deal with traveler's headache, belly ache, fatigue, stress....without reaching for a pain drug to deal with the symptoms. Deal with the problem and re-alkalize your system.</p><p style="clear: both">☀<strong>Your Survival Kitchen</strong>: light and compact equipment to take with you. Several possibilities depending upon the length of your trip and your needs.</p><p style="clear: both"><a href="http://lh6.ggpht.com/-Pax77Cf-1wo/Ti9x1oQUujI/AAAAAAAAAvw/eFct9nGxXEc/s800/IMG_9285.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/-XJWBlJ_W0N4/Ti9xvVsBk3I/AAAAAAAAAvs/MxI0PxpQPOw/s800/IMG_9285-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />☀<strong>Breakfast:</strong> Get a great start to your day! How to make fresh raw, delicious, nutritious, sugarless, fiber filled filling breakfasts that taste better than the high carb, high sugar pastry that's served with coffee in a "Continental breakfast" and keep you energized for hours.</p><p style="clear: both"><a href="http://lh3.ggpht.com/-eg-dk5mEf6E/Ti9x7pj5HXI/AAAAAAAAAv4/BG3zrwtnIjI/s800/IMG_6382.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/-MlpylW1bCPs/Ti9x2FwUhYI/AAAAAAAAAv0/51X_zl7VqLg/s800/IMG_6382-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br />This raw apple crumb cake is delicious, quick to make and a great breakfast.</p><p style="clear: both">☀<strong>Thinking Ahead:</strong> Power bar snacks you can make for your trip plus a few pre-packaged ingredients to pack to make meals fast and easy on your trip.</p><p style="clear: both">☀<strong>Lunch:</strong> Away all day? Take-along snacks can save the day.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8S4bPjc0azQ_6wdksTHK6dQX0tqAh7xZiMxtPEeQfY8C1V7SzYvDvhobBZ7Rv7pZ4V8yNXTiXydkIoRh7LNwSxom6p_uMvcSNz_16g-L_2NkwKEVIn49sEnD9__B0ayxwknqHs1JmZtU/s800/IMG_2336.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/-hXIB_1tnqbg/Ti9x8He9OTI/AAAAAAAAAwA/dmCeTc6tRpw/s800/IMG_2336-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br />Little key lime pies can be made in a personal blender.<br /><br /></p><p style="clear: both">☀<strong>Raw and Social:</strong> Tips for surviving, thriving and enjoying business lunches or social events while staying healthy and raw.<br /><br /></p><p style="clear: both"><a href="http://lh6.ggpht.com/-ILh2zwLYp38/Ti9yMbfV4tI/AAAAAAAAAwM/mhvzvkGKMwA/s800/IMG_2556.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/-ze1YDqtUScI/Ti9yFdNNIPI/AAAAAAAAAwI/IWAYOZScYEA/s800/IMG_2556-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />☀<strong>Entrees:</strong> On a budget? No good restaurants around? Tired? You can make delicious dinners in your room with little fuss. Smoothies, fresh soups, puddings, zucchini "pasta" with raw marinara sauce, not a problem.</p><p style="clear: both">☀<strong>A few examples:</strong></p><p style="clear: both"><a href="http://lh3.ggpht.com/-g7dNuylsxrw/Ti9ySqLtaOI/AAAAAAAAAwY/uRDaISGMP2g/s800/IMG_6391.jpg" class="image-link"><img class="linked-to-original" src="http://lh3.ggpht.com/-wSBgHYvcLRE/Ti9yMwfQAfI/AAAAAAAAAwU/J9WJorT9NIQ/s800/IMG_6391-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />This is a hand cut wide noodle zucchini pasta with a "pesto rustica"....a hand cut pesto, everything uses only a knife.</p><p style="clear: both"><a href="http://lh3.ggpht.com/-AFt9dWlVV3c/Ti9yZqf1WyI/AAAAAAAAAwk/8Fwzf0LGE6k/s800/IMG_4271.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg438vwZOA1koYMFs6cmRQVwTw9FD88IhHVGhIefELizdogYZ_gxroaBf_HA4ilJsMiOPDNflF0CAK0FgRQ2Crsls5sAxY-W82z9wEu2-7PcrpyvvtYweukZOLiNZ7YpHoszRph-pV7fBdC/s800/IMG_4271-thumb.jpg" height="391" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />This pesto can be made in a small travel blender.</p><p style="clear: both"><a href="http://lh5.ggpht.com/-481fmqUIPQM/Ti9yd68qrLI/AAAAAAAAAww/MTlOjMn9KMY/s800/IMG_3472.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-d_R4tIbkl5NtkXkBnwwC4FOo3cGAvEwFUkAVr9h3CBAlEMBysFiJCYSN6S47H40ufBMdop9vUbKc165_dNtFpafPxSAlMCugJ4txLXsIKCAtSF6ffAaSDJwO-qUwam0hRMvinAFz-K9Q/s800/IMG_3472-thumb.jpg" height="173" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />These are zucchini hummus and a raw babaganouj, easy to make in a personal blender.</p><p style="clear: both"><a href="http://lh5.ggpht.com/-zgD9AsVPgeU/Ti9yk9H-o7I/AAAAAAAAAw4/qtcN_3Qs0gE/s800/IMG_0906.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/-CJxhMMmZFK8/Ti9yeX1HZtI/AAAAAAAAAw0/AKabkCw0f4c/s800/IMG_0906-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Pear and arugula salad.</p><p style="clear: both"><a href="http://lh5.ggpht.com/-oWq0DssxNoo/Ti9ypr03_kI/AAAAAAAAAxA/86SERfYS-OM/s800/IMG_9187.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpY6Or8Nejp_1dL5Nwb-ngqPiaxUDNMzYAWD5Y_46LgpmKnuagEHdSAPAxyiMygzRaJf2RMieIsDxLFnLt-_TxvvouO7k8OygIehwfXVVML15bL0vXJFEwnyOUwJvIm0WoNiCYjpeKzxD/s800/IMG_9187-thumb.jpg" height="324" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Strawberry custard tart. Raw Desserts are no problem.</p><p style="clear: both"><a href="http://lh4.ggpht.com/-Vz7SQq0kr6Y/Ti9yvZQbzAI/AAAAAAAAAxM/UtJYdXHxRAg/s800/IMG_8641.jpg" class="image-link"><img class="linked-to-original" src="http://lh3.ggpht.com/-_S0g3WyRqAk/Ti9yqL-XhDI/AAAAAAAAAxI/iySATbOy9dQ/s800/IMG_8641-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Soups are fast and delicious!</p><p style="clear: both">You can be healthy and stay raw while traveling for work or on vacation.<br />Contact me if you'd like more information. <br /><br />I can also teach classes for home raw food kitchens, for example: how to create delicious and beautiful raw (dehydrated at 105 degrees), non gluten crackers and flat breads. </p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com1tag:blogger.com,1999:blog-6341333921524275786.post-57658760092579126012011-02-17T15:57:00.001-08:002011-02-17T15:57:44.993-08:00Mango Chocolate Pumpkin Pie<p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlfrRXTOkSie2ZKe0knQ77cMAfbU4y3JZ7llqVzn4nH_mOaafRVCyS85kD9YaUnOXCP_KX88XF-D5DnqP64x-n6T-smMNzWtdvv-W_qCMwv9ua2iZ0bGwOxU3344fEjacdMrLFsvOjQCO/s800/IMG_2438.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHI4Jd2mZb-ERIkBmZMVFNcIm6oaCgCp72kleIGKiSnqtCbr3ae-A2327yeuRp4vxd33ZM3S6G4IRBSbwQ_P3mOya_8m9QlqA8iDtqqXyXZfno_eIq13TWPXW0mgza3B-NHYoQ34cxN5h/s800/IMG_2438-thumb.jpg" height="455" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />I'm really enjoying making pies that are hidden inside forms, so that the opening is a surprise.<br />This one was for James' birthday. Since we had a key lime pumpkin for Valentine's Day, only the opening part was a surprise this time. </p><p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/TV21EyTGeOI/AAAAAAAAAtc/cuxlHyYJPFw/s800/IMG_1.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/_TLwzrz0iS9s/TV21BoP8wyI/AAAAAAAAAtY/d8Boqj0qn5I/s800/IMG_1-thumb.jpg" height="290" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br /><br /><br /><br />Opening the pumpkin.</p><p style="clear: both"><a href="http://lh6.ggpht.com/_TLwzrz0iS9s/TV21HQKXo_I/AAAAAAAAAtk/Z2QjXlZ80IU/s800/IMG_2.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYpr1JMTO6lNnogLQ62-MB2r83GBoe5NTJL6plh5iCncpFUurz9X1JeKxdm0l1tcrco059rDfHivx73pC_wwD1L-Vvmf83gk_yiwW3Xc-m7YKyUKA_OsxBqHfAcW4T_TdGGXDbMo6mpyh/s800/IMG_2-thumb.jpg" height="314" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />When I asked James what he wanted for his birthday, he said mangos. There are three forms of mango in this pie. The outer crust is made with dried mango, dried coconut and dried goji berries. Between layers of chocolate, there is a layer of mango and goji berry jam. In the center is a mango/coconut cream/chia pie filling with a "seed" made of chocolate covered mango jam.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWVE-5UCyaWBkMfY70PnmDZdqOMMjkPIPeVYlFwDk3c5_8lKzy74_0q8AtiUTV_Xkh1Kk2vo4pbP-C5xUnzY6y-L5AFvKd0xZsDbyZ6WrAPnIbQIX_ADZi-jqBTbtSnYoOhOyZvqQQQyf/s800/IMG_2448.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9jngZGXtGq81Nwc7v4RTrG1M7g1Hjiv88Mtbj3GIdmYBnqvvL8xj0SsCWu51I60LYFP42qyzKTgwPyZHkvI9Iq977Y8KkaohWlZsRmSy0kz1wt5kdIEwdu04MSG0KUQ3H1LtAfSBvACci/s800/IMG_2448-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />The different textures, flavours and tastes made it fun to eat.</p><p style="clear: both"><a href="http://lh5.ggpht.com/_TLwzrz0iS9s/TV21SoMtxcI/AAAAAAAAAt8/kNWYGdPHMiQ/s800/IMG_2455.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/_TLwzrz0iS9s/TV21OMXEBJI/AAAAAAAAAt0/HjXN0AdDy9I/s800/IMG_2455-thumb.jpg" height="320" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Here's how it's made. I used a <a href="http://www.amazon.com/PUMPKIN-Mold-Halloween-Candy-Chocolate/dp/B000EJR9UG">form</a> to press the two layers of crust into. To make the melted chocolate, I ran pieces of some very dark chocolate through the food processor so that it was in small uniform pieces. (This makes it melt better). I put the chocolate pieces in a small pan and put this in the dehydrator to melt. It's wonderful to use the dehydrator this way, rather than melting over simmering water, because no water can get into the chocolate and the temperature is kept constant. </p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddwz4e6yo2m2GmDGsdydekpoOz72YXYw42cwB-0TfvX2HlQ0iIN76X0Ags6yvNCqv3cw-OrQrKQyAxxk9jUnXao_aO_4P-_9-jhZGQ3zfGHh6ebgeizPGctgG3vLA1ZyNUnWYeGu9aO7I/s800/IMG_2403.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikD29YZYK7_-IiC4uQ_N-nzqkAzWpvrfC5t0lxrjQC9sJr7ft-HGIvhTDNj1as2C0_4T6DzZZAB1z2wDdIQDWmgGAQ3es53pg1ErOWccg7V4J9zMiGHCK2cUuSUdxyXIcMY1VfH9Wro264/s800/IMG_2403-thumb.jpg" height="345" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Once I pressed both the outer and inner crusts into the mold, I put it in the freezer to chill. For the outer crust, blend dried mango, coconut and goji berries in the dry carafe for vitamix. The recipe for the inner crust is the same as the key lime pumpkin, found <a href="http://www.hacres.com/recipes/cards/zesty-macadamia-nut-pie-crust">here</a>. That's the basic recipe, anyway. I never really measure. Once the crusts have chilled and the chocolate is melted, swirl a layer of chocolate into the molds and put them in the freezer to harden.</p><p style="clear: both"><a href="http://lh6.ggpht.com/_TLwzrz0iS9s/TV21d2f9yMI/AAAAAAAAAuQ/if0MlAz1YgU/s800/IMG_2409.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ANWIWT-3I839bl15z-202rokU_kAtgviKORgkMwfm2CQDClkIzwn7hHJ5wRH19ThITHXXC481iEb5uiPIM81yknkNDMqFs6YAZvaXuDS1dLa9bLJClPkvbfzAr7K94SL_yqS94LhIs2i/s800/IMG_2409-thumb.jpg" height="354" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />To make the mango jam, I just added water to the extra mixture I had made for the outside layer and blended it. Let it sit for a few minutes until it is fully hydrated. This is the most wonderful, no sugar way of making jams and spreads! Remove the molds from the freezer and add the jam layer. Let this firm up in the freezer.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPVXwvCcVgcQNynYo3n0yKw8ZcRIu5jMRlrNy5zjehiqyNvZZYA0o3iKScZ4sa-eWn4zvD-JW1X7I7GG11yJN6pHtUpfF9qxDmp9e_dPFwmcQgAEkpmdsq6mfvjMDTv0XGE4DgHVLyn2t/s800/IMG_2414.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/_TLwzrz0iS9s/TV21fFnYIpI/AAAAAAAAAuU/dGuHM0r13TM/s800/IMG_2414-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Add another layer of chocolate. This is why it is so great to have the chocolate in the dehydrator, because you can just leave it there between layers and it's always ready for you when you need it. At this time, make a 2 balls of the mango jam, flat on the top, and coat them with chocolate. These will be the "seeds" of your strange "fruit". These go in the freezer too.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJZ83Sk1_CeTWFH-rdmD8zjvHx6A-ubm7QL3TgyGNXRklUGj-A6q0rWNNWy-UdyedyWuiok019qNiJ-Ph_2X90J8TSbUQhyvv0C4ZPP_95iKY8b374XPdI068ehqZzapW5Ht6PMm7KQGR/s800/IMG_2418.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFf2v0P6Xdk7AI4kogIgRy118V6127fK1KFX7cQu3_cFS_rIpGJQXFA4GKx0YYp-C8E0_hqXjaA7HKDZVni2Wd4si2a4y4YUV0J0EEHs8E6fFF478VSWXKwd7GblttKg0CDmvoVPNTbYie/s800/IMG_2418-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Put some chia seeds on to soak. Blend some mango into a puree with some coconut cream or coconut milk (just a little). Then add the soaked chia seeds and blend just enough to stir. This is the mango pie filling. Remove the forms from the freezer and spoon in just enough of the pie filling so that when you add the "seed" it will not over flow. Back into the freezer they go.</p><p style="clear: both"><a href="http://lh4.ggpht.com/_TLwzrz0iS9s/TV21xkbgZuI/AAAAAAAAAuw/MuSu_YSSJ3k/s800/IMG_2422.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/_TLwzrz0iS9s/TV21qfAR4yI/AAAAAAAAAuo/WXBVA6vs368/s800/IMG_2422-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Of course, with each layer, you need to be aware that the two halves need to fit together, so don't make any one layer higher than the other. </p><p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/TV214awU8CI/AAAAAAAAAu4/5SOCffkUcV0/s800/IMG_2425.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwbkQjfUAfMohup7aRaqp1OSzs43nOFsNiPUvUfQqQOtb2_XK1CxX6MUP5Rpk0Nl7plZYQO9KjkV_mZTvk8hm57gHRVWaHwAPyEl8wIeXhvJVYt5F1AVa5CIfHFE3wA7k0cqyvIBVJgEr/s800/IMG_2425-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Push the two halves together gently. Add a little more of the outside coating along the seam if needed. The final step is to coat the stem of the pumpkin with chocolate. Keep in the refrigerator or freezer until you are ready to serve. </p><p style="clear: both"><a href="http://lh4.ggpht.com/_TLwzrz0iS9s/TV219hdchKI/AAAAAAAAAvE/l66Ubl46-Ew/s800/IMG_3.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSM6KWMjLTdKKsy3wwjAc0tbfyWBVA8MrxHMPJ3z4Q1SEhAxhJZyuGfg3Ou3Q7C-wF1E3GQlnQwQv8hX0F4wjtjzlifd5BWDLoDoAlisc_mwLDuN2jv-wr9LUbdghk9hTtJ-qV4PW2L8Z5/s800/IMG_3-thumb.jpg" height="566" align="left" width="373" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />We never eat dessert at the end of a meal. For us, a dessert IS a meal. This is both filling and nutritious. Enjoy!</p><p style="clear: both"></p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com1tag:blogger.com,1999:blog-6341333921524275786.post-4838276525392535462011-02-13T21:29:00.001-08:002011-02-15T11:26:01.694-08:00Valentine Surprise<p style="clear: both">February is usually a busy month of celebration for us. <br />Valentine's day, James' birthday and our own yearly holiday: Pumpkin Day. </p><p style="clear: both">Pumpkin day occurs any day of the month in February. It notes the cooking and eating of the last pumpkin from the fall harvest. Before we began eating mostly raw food, we took delight in cooking the entire pumpkin in the oven, like a turkey. <br />I was wondering how we would celebrate Pumpkin Day this year, with raw food. I began to think that a pumpkin cheesecake would be fun and could also be James's birthday cake.</p><p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/TVi9ac2JC4I/AAAAAAAAAsg/RY1Ot7PpXu8/s800/IMG_1.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rYZPrW26jXdTLnmok5tFIa1aKz9216D5fFRqsKg3RIKX6wXG3bO_E2v0DEGJOGB6ns_tFLOGid9vSXKzfQdotZkbOE7ybek8SGbnYk9qlyt4ut3ZF1bmG9UjU3MXDf8Zu_ZL93T5YAHv/s800/IMG_1-thumb.jpg" height="506" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />This year, while all three of these celebrations are happening in the same week, James is also leaving one job to begin another. At long last, he will be working from home, which will change aspects of our day to day life.</p><p style="clear: both">Because of this, I wanted to make a dessert that we could share.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinq4YYYf2LfESSd5zjOEtjlz-PL1_xOCE4_PJosUPttV-jt1q1colQl2KhgHoci1a8qOWRQTOABhwv7HeAeR9BI3hNr0b1ejTXVXUoEozLgNkTMZKVHOc9eZQuDbh_r7mQeQvWnw7cZuol/s800/IMG_2360.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/_TLwzrz0iS9s/TVi9ayRg8pI/AAAAAAAAAsk/kNa0Vuanepw/s800/IMG_2360-thumb.jpg" height="277" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" /><em>*(just as a matter of scale, the spoons and forks are tiny dessert sized, not regular size.)</em></p><p style="clear: both">So, here we are, out by the little nectarine tree which has graciously burst into flower for the big week.<br /><br /></p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6QLh0sRQxiJW802sDrdBfrPdczsZ1oWjHgOg_OuaSnEMjbYlnif-IsyiImC7KdNEVp0O5lh9vmfgMRd9qe9vMPCIt56jlUz744I02I-k6XDfeydqzC6mVhd8sPZwa4lGi0lPl1gwLWfp/s800/IMG_2369.jpg" class="image-link"><img class="linked-to-original" src="http://lh3.ggpht.com/_TLwzrz0iS9s/TVi9hM-6fhI/AAAAAAAAAsw/E64z9g826es/s800/IMG_2369-thumb.jpg" height="512" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />But there needed to be a twist, because of the surprise of the new job, and our new life about to begin.<br /><br /></p><p style="clear: both"><a href="http://lh5.ggpht.com/_TLwzrz0iS9s/TVi9ssRCATI/AAAAAAAAAs8/JrChBZ-Use4/s800/IMG_2381.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/_TLwzrz0iS9s/TVi9nX-ezYI/AAAAAAAAAs4/z3PSmBHc7K8/s800/IMG_2381-thumb.jpg" height="520" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Green is for new beginnings, and as I was thinking about making pumpkin cheesecake I found some beautiful little ripe key limes, and a recipe for a raw key lime pie arrived in my mailbox.</p><p style="clear: both">So this is the Valentine Surprise....a creamy mango key lime pie, hiding inside the pumpkin like treats in a piñata.</p><p style="clear: both"><a href="http://lh6.ggpht.com/_TLwzrz0iS9s/TVi9yg9P8aI/AAAAAAAAAtI/L2wKyuusj18/s800/IMG_3.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw59oSDY4Xr64p3ld2Up0prG9mrI2nVno5eeqW2-3cQlUSHZoM9S2zDbRRMOVa7QDfpIFA4AwW-Mk3i_lVmFdLKHLfPOV9pPVc-HBnQshDxk8_HEXTM5eUmHKX4OWeND0ngsgwbMGTZQh_/s800/IMG_3-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />The basic recipe for our Pumpkin Day Surprise came from <a href="http://www.hacres.com/recipes/cards/zesty-macadamia-nut-pie-crust" title="">here</a>.<br /><br />The outer crust for the pumpkin was made by grinding dried mango, coconut and goji berries together.</p><p style="clear: both">Happy Valentine's Day!<br /><br /></p><p style="clear: both">PS: I made this and took the photos the day before partly because I don't like to stop to take photos in the middle of a nice dinner but also because I was testing the structural integrity of the form: the pumpkin shape. I didn't want it to fall apart while we were looking at it or while I was bringing it to the table. It needs to be refrigerated, but the form was strong, and worked well. <br /><br />When I served it for dinner, I added fresh, plump blueberries to each half before I sealed them together. I served the pumpkin with an extra dish of blueberries. (The dark blue looked wonderful in the light green of the pie). <br /><br />The combination of the creaminess of the key lime pie, the two layers of crust, with their different flavours and the taste and texture of little orbs of blueberries was truly a feast for the mouth! A guilt free, nutritious treat. <br /><br />The recipe made this pie plus several small lunch pies and a try of thumb print cookies. I added some water to the extra outer layer (made of dried mango, dried coconut and dried goji berries) and this made a delicious mango jam to put in the thumb print indentation of the cookie. (I didn't actually use my thumb. I had a metal tool from a small mortar and pestle that I used.)<br /><br />I did not use agave in the key lime pie. I used maple syrup, but less than suggested in the recipe. Because of that, I used a little less lime juice, to keep the balance of the taste.</p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com2tag:blogger.com,1999:blog-6341333921524275786.post-35564405772161754592011-02-13T20:29:00.001-08:002011-02-14T13:27:18.600-08:00Our Daily Bread Part 3<div style="clear: both;"><strong>Cumin Flatbread</strong></div><div style="clear: both;"><a class="image-link" href="http://lh3.ggpht.com/_TLwzrz0iS9s/TVivox2Lm4I/AAAAAAAAAsM/f-IW-_OaKfk/s800/IMG_9554.jpg"><img align="left" class="linked-to-original" height="289" src="http://lh6.ggpht.com/_TLwzrz0iS9s/TVivgzvqogI/AAAAAAAAAsI/fGIQAb2Qqa0/s800/IMG_9554-thumb.jpg" style="display: inline; float: left; margin: 0 10px 10px 0;" width="380" /></a><br style="clear: both;" />Once again, I was so hungry that I forgot to sprinkle cayenne and add a squeeze of lime to the soup before I took the photo. <br />
This flatbread is hearty, robust and full of flavour.<br />
It is adapted from <a href="http://www.amazon.com/Everyday-Raw-Matthew-Kenney/dp/1423602072">Everyday Raw by Matthew Kenny</a>.<br />
1&1/2 C walnuts, soaked overnight<br />
2C pumpkin, chopped<br />
1&1/2 T. ground cumin<br />
1/4C olive oil<br />
1/2 onion or 1 shallot, chopped<br />
1-2 t. nutritional yeast<br />
1-2 T. sweetener (I use maple syrup, which is not raw. Often raw chefs use agave, which is also not raw).<br />
1/2T. salt<br />
pepper<br />
1C flax meal or 1&1/2 C soaked flax seed</div><div style="clear: both;"><a class="image-link" href="http://lh3.ggpht.com/_TLwzrz0iS9s/TVivvVdZeHI/AAAAAAAAAsU/m6Ft952hEUc/s800/IMG_9553_2.jpg"><img align="left" class="linked-to-original" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnNjsaUo3rf5l441k9GvgFyLhRO3vAZnFpG5017ToFxtRQe_8zYGGyW62oNEti8FzgNG3iOHLkQiCLs6Urc5o15ceLFiXf9E4edZgie2aqEFcWrRN1booTYPKL10BHUrvB5CBwrxEyWMq/s800/IMG_9553_2-thumb.jpg" style="display: inline; float: left; margin: 0 10px 10px 0;" width="380" /></a></div><div style="clear: both;">If you are using flax meal, put that in a large bowl first, the process all other ingredients in a food processor until the mixture is quite smooth, then add the mixture to the flax and stir well. If you soak the flax seeds so that the phytates are removed, you need a high speed blender. Blend all ingredients except the flax. Cut the flax "cake" into strips that can be fed into the top of the vitamix, a little at a time, and blend in. This will give a somewhat different texture than using the food processor and flax meal.</div><div style="clear: both;"> Spread the mixture onto teflex sheets. This is a flat bread, not a cracker, so make them thicker, more than a quarter of an inch thick. Sprinkle cumin or salt or seeds of your choice on top if you feel like adding some texture. Dehydrate at 105-115 degrees until almost dry but still with a little "give" or pliability. <br />
These are hearty and delicious with soups or spreads.<br />
<br />
</div><br class="final-break" style="clear: both;" />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-46549436512189362392010-09-23T14:24:00.001-07:002010-09-23T19:19:14.225-07:00Our Daily Bread Part 2<p style="clear: both"><a href="http://lh5.ggpht.com/_TLwzrz0iS9s/TJvFbEkxVUI/AAAAAAAAArs/WuSXYJQxLcA/s800/IMG_9547.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PgSxr2EZlTIrt8JNmjN8gsR5Zlf-xypuA85rKbK30bN-CaD1BO7K36RtAwpHbZqRgxQ-xsY63EDB5If78mH71bnS5y_w_ktIq2wbic2jsbGFITl6uLszgJ2k-aoOcN4yNGMXoF356vKb/s800/IMG_9547-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />If you like the taste of onion seed bagels but want to avoid the wheat, calories and baking that a traditional bagel brings, try these fabulous onion flatbreads.<br /><br />There are two recipes today that use sunflower seeds, so the first thing to do is get about 3 cups of sunflower seeds soaking. Some chefs only soak seeds for an hour or so, but I like to sprout the seeds, so they soak overnight, I rinse them and let them grow for a day, then make these breads. Don't forget to put flax seeds on to soak.<br /><br />Have I introduced you to <a href="http://g0lubka.blogspot.com/2010/03/raw-onion-bread.html">Golubka's</a> blog yet? I found these delicious flatbreads here.<br /><br />I make these breads in a high speed blender instead of a food processor. It really doesn't matter, except for how you process the flax seeds.<br />2 medium onions, cut into large pieces for the blender to handle.<br />1 cup of sprouted sunflower seeds (you will use more later on the top of the flatbreads)<br />4 tablespoons tamari or nama shoyu<br />4 tablespoons olive oil<br />1 cup flax seeds BUT if you are making them in a high speed blender and have soaked the flax seeds first, you will have what looks like a little flax cake. Once you have blended the other ingredients, cut the flax into strips that will drop through the feed hole in the top of your blender. With the blender on high speed, gradually feed in the strips until they are blended to the consistency you like (some like to have some whole flax seeds in the bread, some don't). If you don't have a high speed blender.....<strong>don't do this</strong>!!!! Your blender will choke and die quite quickly. If a Vitamix overheats, it simply stops until it cools down (or you put it in the freezer for awhile). If a regular blender becomes overburdened, the motor can quickly burn out. <br />If you are making these in a food processor, pre-grind the seeds in a coffee grinder or dedicated seed grinder and add them after you have processed the other ingredients. If you are using a regular blender, you have cut the onions smaller, for sure, and you can put the blended mixture into a bowl where you have already placed the flax seeds. Be ready to stir like crazy before it clumps. <br />(I know I said all this in part 1 but I don't want to feel responsible for your fried blender or sad, lumpy flatbread).<br /><br />It's all good. This is not brain surgery or rocket science.<br /><br />Place teflex sheets on your drier shelves and spread the mixture out. Now for the fun part....find every delicious kind of seed you have in your pantry or garden and you are ready to create the topping. I found fennel and parsley seeds in the garden and poppy, hemp, sesame in the pantry. I corse ground some coriander on top and sprinkled the rest, with lots of the sprouted sunflower seeds. Chop parsley leaves and sprinkle. Golubka has a wonderful tip for the next step. Wet your hands and press the seeds and leaves into the mixture. (I used to have problems with the seeds falling off in the dehydrator or when cutting, but no more. Wet hand patting really embeds the seeds into the mixture.)<br />That's it! </p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7auUHrolHuTTmZyloL7LXZPpeh_V1abyDNPWJc4hzRmKtCt59cT37_uqcOoUljj63HffAuhQ6ablyMuiygk3bUMlcfUbpa9CPyQMow5Rte3oOfIeZ4jQ1nTrpUefnSagZP7XTzU2qc9uA/s800/IMG_9498.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kqs1gx71ZK9DVFGxIby5rzvn4Vcft9tW67R6AmMz2LkMq57erjIK3GykF2jmEyc_ryH-fXzc2qPlOXzf5UjVipLfk01A6RuqT-LDZH8-3rFLhvT1fk-Vys0jaUWpV7HF05-VjVt664Yk/s800/IMG_9498-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Dehydrate at 105 degrees until they are ready to come off the teflex sheets. Turn them over, remove the sheets, dehydrate some more until they can be cut with a knife, scissors or a pizza wheel. Dehydrate a little more to dry the edges. If you want them really crispy, dehydrate longer. For a bread, leave the pieces bigger. Great for bruschettas. Crispy, they are fabulous with new cashew cheese.</p><p style="clear: both">I said there would be another recipe today but I'm out of time. Put those extra soaked seeds in the refrigerator until tomorrow. They will be fine.</p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-17701702614606486042010-09-22T16:09:00.001-07:002010-09-22T16:53:15.160-07:00Our Daily Bread, Part 1<p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLlBDvkGQP4GU6YWQ8FdUQrKfE4jEcXAYXK0PtNoCeCmMTM8EM6LYrMZHLFjrMGM4Lo6qq95c2JJADiK_WnuLyk4FylrzdXvSH6Adxdp72nK3WSCAK1KerHHRzX1Zaq1TzwLOCn4kcoFw/s800/IMG_9522.jpg" class="image-link"><img class="linked-to-original" src="http://lh3.ggpht.com/_TLwzrz0iS9s/TJqMEfV_JLI/AAAAAAAAAq0/-EmmpQNzVCI/s800/IMG_9522-thumb.jpg" height="502" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Often when I tell someone I'm eating a mostly raw diet I can tell they are imagining nothing but an endless parade of salads, and it seems bleak. Nothing could be further from the truth. Raw food also includes a variety of flat breads, crackers and wraps, all dehydrated at 105 degrees, all gluten free and delicious.</p><p style="clear: both">Wraps are flexible squares that can be made into many different dishes. They can be made from a variety of vegetables, with the addition of flax or chia seeds for flexibility and nutrition. The green wraps at the top of the photo are adapted from a recipe by Russell James in his E-book Thai Recipes. These green wraps are based on a Russell James recipe from his E-book Thai Raw Recipes.<br /><br />The wraps on the lower left, covered with hemp seeds, were made with zucchini, tomato and tomatillo.<br /><strong>Green Wraps:</strong></p><p style="clear: both"><a href="http://lh4.ggpht.com/_TLwzrz0iS9s/TJqMWT4E7DI/AAAAAAAAArE/fFqTjxr_Uww/s800/IMG_8773.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/_TLwzrz0iS9s/TJqMPj6BtPI/AAAAAAAAArA/kWcVO5KLydA/s800/IMG_8773-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" /><br />Shred zucchini in a food processor, enough to make about 5 and a half cups.<br />Put into high speed blender with:<br />1 tablespoon lime juice<br />3 tablespoons olive oil<br />1 1/2 teaspoons ground coriander<br />a pinch of salt<br />Blend.<br />Now to add some flax seed. You need about a quarter cup........it can be more if you like. My favorite way to use flax seed is to soak it, so that it wakes up its potential and almost begins to sprout. When it does this it looks almost like a cake. I cut it into strips and feed it, a little at a time into the blender. (Too much at once will cause it to overwork and shut off). Some people just grind flax sees, put them in a bowl and add the other blended ingredients to it, stirring furiously so it doesn't clump. The least nutritious option is to buy already ground flax seeds, but they tend to be so delicate once ground that it is easy for them to become rancid, so this is never an option I choose.<br />Pour<br />Pour onto teflex sheets which sit on dehydrator shelves, spread out into large squares covering the sheets. These will later be cut into 4. Dehydrate at 105 degrees for as many hours as necessary, so that they are dry but still flexible.</p><p style="clear: both">They can be rolled, as in the raw cannelloni above which has a pesto cashew cheese inside and a raw marinara sauce on top. Cucumbers, salad vegetables, raw hummus and raw baba ghanouj are all delicious and quick meals rolled into one of these wraps. <br /><br /><strong>Envelopes:</strong></p><p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/TJqMdcanfHI/AAAAAAAAArM/nyWWDOz1i9U/s800/IMG_7696.jpg" class="image-link"><img class="linked-to-original" src="http://lh3.ggpht.com/_TLwzrz0iS9s/TJqMW7Ax4JI/AAAAAAAAArI/ZuM8n0Jm7ek/s800/IMG_7696-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />One can also make envelopes by putting a filling in the center, wetting the edges and folding them toward the center, overlapping a little, then turning them over so that the folded corners are on the bottom. This particular mixture is made with home sprouted mung beans, shitake mushrooms, shallots, red pepper, Thai pepper, cilantro, lime juice, tamari, corriander seed, cumin, sesame oil, sesame seeds, tamarind, and some Indonesian comet tail pepper. <br /><br /></p><p style="clear: both"><a href="http://lh4.ggpht.com/_TLwzrz0iS9s/TJqMkrc_wQI/AAAAAAAAArY/7Z30f8t4Ir8/s800/IMG_7695.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/_TLwzrz0iS9s/TJqMeEbZ7_I/AAAAAAAAArU/NXeUNGp-RsA/s800/IMG_7695-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Place in the dehydrator until the envelope becomes somewhat crisp and the filling is warm. <br /><br /></p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflbxGmT2rBbLiQgMUwu-2kFdXjl71mRo78PHT9j9LMI-cqHnkfZRqigvUYUhSmRrTukwaDSTZffaKmkX2ptiGUVHseKzupS-BHhh3_t345jxpgi8y8KMr_2vEwU_EQnRfusEEjKuaNKUd/s800/IMG_2.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/_TLwzrz0iS9s/TJqMl2zYR7I/AAAAAAAAArc/6wcr74cr6T0/s800/IMG_2-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" /><strong>Dipping Sauce:</strong></p><p style="clear: both"><div>Dipping sauces can be made from blending fruits in season, like peaches or mango, with cucumber, lime, Thai pepper, cilantro, green onion to garnish. They can also be more like a salsa or a marinera sauce, depending upon the filling you have inside the envelope. Savory or sweet, spicy or mild.<br /></div></p><p style="clear: both"><div><br />In the next post, hearty walnut cumin flat bread and chewy onion mulit-seed flatbread.<br /><div><br /></div></div></p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com1tag:blogger.com,1999:blog-6341333921524275786.post-4268313748743598162010-09-13T20:42:00.001-07:002010-09-15T10:28:58.187-07:00Raw Baba Ghanouj: Fast, Easy and Delicious!<p style="clear: both">It was time to harvest some eggplant. <br />I don't know why I forgot to photograph the nice plump vegetables.</p><p style="clear: both">Here is the eggplant when it was still a flower.</p><p style="clear: both"><a href="http://lh6.ggpht.com/_TLwzrz0iS9s/TI7vB8IQ1lI/AAAAAAAAAqc/NZnISahFoP0/s800/IMG_7527.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/_TLwzrz0iS9s/TI7u7-iPrYI/AAAAAAAAAqY/LwfjVH4nCbA/s800/IMG_7527-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" /> I had found a recipe that talked about freezing then thawing the eggplant to soften the texture and the taste of the raw eggplant. I chopped up a few of the long thin Japanese eggplants from the garden, put them in the freezer, put some cashews on to soak and went on with my day. </p><p style="clear: both">Here is the <a href="http://www.rawmazing.com/recipes/baba-ghanoush/" title="">recipe I found</a> which uses a food processor to make the baba ghanoush. (We spell it differently......it's the same thing).<br />I used a Vitamix blender.<br />Throw everything in together:<br />2-3 cloves of garlic<br />a half cup of previously soaked cashews<br />a double handful of diced, frozen and thawed eggplant<br />juice from half a lemon (I actually peeled it, took out the seeds and put half of the lemon in the vitamix)<br />2T olive oil<br />a couple grinds of salt<br />Moroccan spice blend (add whatever Mediterranean spices you like or leave it plain).<br />Blend until its silky fine.<br />Make a well in the middle to put some fine olive oil in. Add sprigs of parsley and kalamata olives around the outside add a grind of good black pepper. <br />Really, this is the only thing I've made this year that I haven't photographed the first time I made it, but I was too busy eating it with a variety of flatbreads that I've made to even think of photographing. Maybe next time. I love baba ghanouj and I'm excited to find that I can make it easy and raw and delicious. </p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zm2VJyZv7AjvzADVPLDsrok3sKiGJ0YdlTryJ5FfiBtmykgQHEyR5BabPvHIH_hnO8JotJHigXj3AgaPHswSS8EMZMboLmlFSK3wsY18vYnGeuKJ8YYK9sIJoO4-Vr-ttijn2RH0igCz/s800/IMG_9064.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-cntQqAHnQKZopHgX3sGVUBKLPRR4vQhY6f1gssl_zS6jWc-USvx1TkFbFrDP3xA6jMqu4sX0T1uSQix_w6xFGdvsJp8aOp2gItX2XwRwx3IUaNeF3lPhZ2uXtC7wimmTejWfU6_oHFW/s800/IMG_9064-thumb.jpg" height="506" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a></p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-5585410983935711052010-08-19T22:52:00.001-07:002010-08-24T10:35:39.997-07:00Researching Cactus: Nopales drinks, salsa and jerky<p style="clear: both"><strong>Cactus, Super Food of the South</strong></p><p style="clear: both"><a href="http://lh5.ggpht.com/_TLwzrz0iS9s/TG4XeVaZkVI/AAAAAAAAApU/Q-204V51S5E/s800/cactus.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/_TLwzrz0iS9s/TG4XeJve4II/AAAAAAAAApQ/l8T-ntitnE8/s800/cactus-thumb.jpg" height="149" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />It has taken me several years of living here in California, at the same latitude as Morocco, to begin to make friends with Native plants. Its not that I never saw a cactus in Canada...they do grow....but they are stubby little things, often bent over, low growing and tiny enough to make one wish they had never worn sandals on a hike. I saw cacti every winter when I visited my parents on their winter sojourn to California, and also when I lived in Mexico for a year but somehow they had always been a part of the exotic foliage. Beautiful strangers, not friends.</p><p style="clear: both">Last year, when I was still making fermented drinks like kombucha and water kefir, I had read that that some people thought that some of the first "grains" for making water kefir had come from the cactus, found as little crystal like deposits on the cactus. I thought this was interesting, but couldn't find any more information about it. I asked as many Mexican Americans as I could and none had heard of his. Then I found this web page: <a href="http://ecogeek.org/weird-stuff/3145-worlds-best-water-purifier-may-be-the-cactus">"World's Best Water Purifier May Be The Cactus" </a> </p><p style="clear: both">This is what scientists have discovered that the Mexican Natives probably knew for centuries:</p><p style="clear: both">"Scientists from the University of South Florida have discovered the water purifying power of the prickly pear cactus. An extract from the desert-dweller is very effective at removing sediment and bacteria from dirty H2O and, even better, it grows all around the world. </p><p style="clear: both">The scientists aren't the first to realize this plant's ability. Nineteenth-century Mexican communities used the cactus as a water purifier. The thick gum in the cactus that stores water is responsible for the purification. The scientists extracted the gum and then added it to water that had been dirtied up with sediment and bacteria. </p><p style="clear: both">The gum caused the sediment and bacteria to combine and settle to the bottom, filtering 98 percent of the bacteria from the water. The next phase is to test it on natural water. </p><p style="clear: both">The scientists see communities in developing countries using the cactus on daily basis. They could boil a slice of it to release the gum and then add it to water just like the scientists did. But there are hurdles to overcome. What resources would be necessary for widespread growth of the cactus for this purpose and how can people ensure the "treated" water is truly bacteria free? If these problems can be solved, cheap, clean water could be accessible for millions who are currently without. " <br /><br />I was still excitedly thinking about this when I saw nopales in the supermarket, both the whole paddle and a bag of cut up pieces.<br /><br /></p><p style="clear: both"><a href="http://lh5.ggpht.com/_TLwzrz0iS9s/TG4Xklfc9wI/AAAAAAAAApc/DwHC5niq66o/s800/IMG_7951.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCstPXSRuDncLuXhZX2wvfK7zaN4AQ3-LtFUpECrOiFU49eYJo6_qfQ7FnUZL8UzF33BDoJNnvHZg636jnmBbzRAUtYwpi9Ob32KNGQEOGoyPiUYAcI75n9vFf9GtD1crVfuBjUB1sjAu/s800/IMG_7951-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>The nopales paddles have single thorns sticking out of raised parts in the paddle.<br /><br /><br /><br /></p><p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/TG4XsCnEFBI/AAAAAAAAApk/SKayUcfMeMg/s800/IMG_7957.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/_TLwzrz0iS9s/TG4XlDMPvZI/AAAAAAAAApg/SrvJCsrmx08/s800/IMG_7957-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>The best tools I found to remove the thorns were a strawberry huller and a small cheese knife. I'm sure there must be a dedicated tool for this somewhere, but the little strawberry nipper worked well.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggaedq19LDqFSWBPZumOz9-5JsmESCx0gnluEdgycxUEMhsKIU9mBoBP6543dWOavCFX4RXHLi8BMq7JMWRstizeufd2OEFKZ42D1x-Fwl2BlHEAgu1_aJhR4AYCQ4sA8NbCEhIQUh9CIW/s800/IMG_7689.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHOldZrPqRFxW-baGsYb0X1EsooEFAwDotEnzCwCEnphUhC_EPJRApGcNfBaJ8HTwLgd6zQ0AVeWpAvH3tOfyZRD2UFLdlxsfToj37rqDbTjDySTjug3uDiMJTvSrwcmuiMFLs6I-qf8j/s800/IMG_7689-thumb.jpg" height="277" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>The idea that nopales could be used as a water purifier intrigued me so the first thing I wanted to make was a drink. In a high speed blender I combined nopales pieces, ripe mango, fresh young coconut water, coconut kefir, lime juice and ice cubes. Ahhh...it was Heaven! Refreshing, delicious and thirst quenching.</p><p style="clear: both"><a href="http://lh5.ggpht.com/_TLwzrz0iS9s/TG4X5CcKfSI/AAAAAAAAAp4/-jkSmiseNIA/s800/IMG_7959.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/_TLwzrz0iS9s/TG4XzKfi_ZI/AAAAAAAAAp0/JKLgYmIlUVA/s800/IMG_7959-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>The next experiment was a salsa with tomatillos from the garden, heritage tomatoes, cilantro, avocado, slivers of red onion, lime juice, cumin, cayenne, corriander.......all the usual salsa ingredients with this one added surprise. When I eat nopales I feel the hydrating effect throughout my body. The salsa was delicious and it was also a hydrating medicine.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9wKhxDr-ko7fCYNFkGOiTH3Z8xA9U_haaS1LVkwJ6VYK8VVY6LvJdN4TC2LB1lprV7vgySIhzzcZl88zTYA-7TdNuSHxCMlsO6eJj3I-h98Zb9cWiaMq752cIw55ux-rfiIhnh3smzLx/s800/IMG_8049.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmLbDg3sRs8ILLkBoKXxdYFO0xun1cfxpk9cMkbLoWq6xGnLpHuf_cT-GZe2PO1a9E30dMN0JTT0aYNG_sK-OdGsJupcQM2m0OF5Dw_nu00qApnAETDR62xzkJTTKqmYlykO8TTcw9CIu/s800/IMG_8049-thumb.jpg" height="358" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Dehydrating into a cactus jerky came to mind. I sliced the cleaned nopales paddles and massaged an Asian inspired sauce onto the strips. As I was doing this I was thinking of all of the different kinds of sauces I could marinate these strips in. I mean, how many kinds of beef jerky are out there? ( I don't actually know, having never looked at the stuff, but there must be different kinds). Once the strips were marinated, I sprinkled hemp seeds on them, thinking that I could also use sesame seeds. The strips were lined up on teflex sheets on dehydrator trays and dehydrated for hours at 105. Once dried, they must be stored in lock-tight glass containers with a desccicant inside because the whole nature of the cactus is to capture and hold water. I love these chewy morsels. </p><p style="clear: both">So now I feel like I know this cactus a little better. She is becoming my friend. I have planted some on the South side of the garden. The next time I go to the desert, I will go to meet friends.</p><p style="clear: both"><strong>Nutrients:</strong><br />Vitamins: A, B1, B2, B3 and C<br />Fibers: lignen, cellulose, hemicelluloses, mucilages, pectins, gum<br />Minerals: calcium, magnesium, iron, sodium, potasium<br />Amino acids:<br />17 amino acids (including 8 of the essential which must be ingested as food), in the form of easily digestible protein</p><p style="clear: both"><strong>Benefits:</strong><br />*Helps balance blood sugar.<br />*Known to reduce cholesterol.<br />*Provides nutrients to pancreas and liver, which support digestion and maintain blood sugar balance.<br />*detoxifies and aids in prevention of various illnesses.<br />*Gentle alternative to psyllium.</p><p style="clear: both">Wouldn't it be great to re-introduce this wonderful plant to the Native populations and to make it available to everyone? It grows easily on land where nothing else will grow. I'm so excited about this plant.</p><p style="clear: both">I found a website that makes an <a href="http://www.cactulife.com/">extract of nopales</a>.</p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-1612826436164781162010-08-18T15:49:00.001-07:002010-08-18T15:49:16.708-07:00Thick Rich Raw Sauces<p style="clear: both"><a href="http://lh5.ggpht.com/_TLwzrz0iS9s/TGxiwaZbJ2I/AAAAAAAAAoY/njalKrw1gD0/s800/IMG_7981.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizAhBan6vTKXS7Lsfcqgugq02Zknd39TYxxXmYG4ZS6siHJybYKWGRaJeODKrVdX6dBrtqpLiVZUPURbJSNsulsa0yAPjRmvA-U_ThDmbZ0CnpbA_rRh43h2gH312CAifZxuEshz-eulh/s800/IMG_7981-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />When I first began to make raw food I couldn't imagine how to create that slow simmered thick goodness that one gets with cooked sauces like marinara sauce or with dips, like hummus. Even the recipe books, in the case of raw zucchini hummus, will say that it's not as thick as hummus made with cooked garbanzo beans. I thought of that cooked down juicy goodness in apple pie...surely that must be impossible with raw food. Nope, it's not. Rich goodness begins by adding dehydrated tomatoes to a marinara sauce, dehydrated zucchini chips and extra sesame seeds to hummus, dried apple chips to the sauce for apple pie and......I haven't gotten around to making a mushroom gravy, but I will.</p><p style="clear: both">I hadn't imagined the bonus of zucchini chips tasting sweet and delicious, or my own "sun dried" (in the dehydrator) tomatoes added to so many dishes. I'd eaten apple chips before, but when marinated in lemon juice and cinnamon then dehydrated at 105 degrees, they achieve a whole new level of flavour.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJQotxrMVDGnCgZjyFLjCLzW8__QSH-2U-YKp_nhZaiq0QvK8nnYUmxJJZfT9xQ5Z6UNKXLqZvGmG_ywQgbL91YLhR0SrlFNbjT8jFnirb0ZiPpqklz8kva8ovAldaRJDJZm7abbhhvsg/s800/IMG_8756.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/_TLwzrz0iS9s/TGxixEkIK5I/AAAAAAAAAoc/Yq81izN0CWk/s800/IMG_8756-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />The sauce for this raw apple pie was made with apple chips, dates, goji berries (for the warm delicious colour as well as the nutrients) and some water, whipped to silky smoothness in a high speed blender. The crusts had been made before hand and refrigerated. The ingredients are simple: walnuts, dates, goji berries, a few raisins, and vanilla pulsed in a food processor. Press into a form with a removable bottom and freeze or refrigerate. The apples are quickly sliced in the food processor, so the pie goes together, with layers of sauce and layers of apples, making a delicious apple pie dessert.<br /><br /></p><p style="clear: both"><a href="http://lh5.ggpht.com/_TLwzrz0iS9s/TGxjAltKJII/AAAAAAAAAos/_YubkIwIfbs/s800/IMG_7767.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNC02LR7dujLwv89kwh-Rw2lVewBqRQB0TJWTQOshDClEbasZbF8D8xIxOa4vBs_xEkwXsrjRH8m3g_KbzgOssWHHb-l1tujxVbX_g1JfBlzaGCDU625bzT8GE1FeRPNMa0aUgyZKgV2_O/s800/IMG_7767-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Here, laying out apple slices to go into the dehydrator.<br /><br /></p><p style="clear: both"><br />The last two blog entries cover zucchini hummus and marinara sauce.</p><p style="clear: both"><a href="http://lh4.ggpht.com/_TLwzrz0iS9s/TGxjJ9PAdzI/AAAAAAAAAo0/qE9VQw6RRr0/s800/IMG_1.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIiNvgKlB3eelkZcFy2i19FhFJPPesUIeAfrYQn5r-I-VJKeqw8Fe8WhgrysA2u__638mFstxWuNHR7G1ciQvoVoESTr6smAyi4t5BMcZWAssCH9xnropybNXD8GTjN5VUiG99k2aZVMt/s800/IMG_1-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />The latest, warm from the dehydrator, item in the "dried and ready to eat or make a sauce with" are spicy crooked neck squashes which are plentiful in the garden right now. These chips are delicious! Here, laying out the slices, marinated in sauce, in the outdoor kitchen.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtzMf1q6e5diEwT4FpWeMkxSSUgsR-nChaL83qR0tyNMdzSgJTrCwKTaJm3-0OFFSqLpIPwLgQ8l5g9GNuip4xDbtQdYkLwFKokp4xHPGhbn-U8OUiRjtWPV1eWcEqhUMw8tlUuUxyEFE/s800/IMG_8752.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1negF0aikFdxPDEbXEBEV2VR90X3l0AzPFjXZwBMYpv9qRFKF7YixRORnEWE18QOj26GVwIEGqP9ANp0HZJ5hfGqP6K7M4a2Oa8dIQI-68Gq5OmBvPLhXlKUN9tQeOHjiNwd4G45Og3Z/s800/IMG_8752-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Marinated crook neck squash, ready to dehydrate.<br /><br /></p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJIOOh79pTavXJUXhJXvZBd5zk1zYOK6uyJGCw1QNmZyPUtrcldNS2_M-X7upIDzK0Xuiko2RzRsUT1mexFYPaiGdBl_3QqK2TvTT0YcSv1PHuKQPV9dww59flSdXzvFwL05MnmmayP7e/s800/IMG_8762.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2ivaWete8djiBhY3ho4BizvIz0QFETlB9sjm3w4Ir2wLea2pG08cqRXp2z64rJN7_wV2NOmoTatY6JK6ViwzGe_Dcg0h5ejqWO2rqLacQ72wf0EFVimemPeRD7F5kVWHzthddk37-EqI/s800/IMG_8762-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />In this batch, there won't be enough left to make a sauce with. These are the best chips I've ever tasted! The marinade was made with a little tamari, olive oil, garlic, some red pepper, a seeded heritage tomato, some onion, lemon, a touch of avocado honey, turmeric, cayenne, oregano....all whirled in the blender and taste as you go to balance. Hemp seeds were sprinkled on top, but they didn't stick very well.</p><p style="clear: both">It's exciting to be keeping up with the pounds and pounds of produce from the garden this year, making things I hadn't even tasted this time last year.</p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-64974912896302125762010-07-31T11:07:00.001-07:002010-07-31T11:33:12.732-07:00Raw Zucchini Hummus<div style="clear: both;"><img align="left" height="285" src="http://lh6.ggpht.com/_TLwzrz0iS9s/TFRl8VpkUyI/AAAAAAAAAno/v7xuQXbBfOs/s800/IMG_7436-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /> </div><div style="clear: both;">A brief foraging trip to the garden this morning brought me an armload of zucchini and two kinds of cucumber. I wanted to use both vegetables for lunch. Zucchini hummus with cucumber sticks came to mind. Back to the garden I went for some garlic, chives and coriander seed.<br />
I hadn't made zucchini hummus for awhile so wanted to look at a recipe. I do have a couple of cookbooks, but for a quick meal like this it's faster to google the name of the dish, scan 3 recipes and either go with the most interesting or improvise from what I've read.<br />
This was the most interesting of the three, and I improvised from this recipe.<br />
<a href="http://www.choosingraw.com/perfect-raw-hummus-for-raw-wednesday/" title="">raw zucchini hummus</a> (adding garlic to the recipe, of course).</div><div style="clear: both;">The first time I made this raw zucchini hummus, I looked in <a href="http://www.amazon.com/Raw-Food-Made-Easy-People/dp/1570671753">Raw Food Made Easy</a> I'm giving you the Amazon link here for a reason. If you go to the Amazon page, you will see that there is a "click to look inside" button. If you click on that, you will find a "search inside this book" dialogue box. If you type in zucchini hummus you will find all references to those words, including the recipe (page 73..yield 1Cup is an indication that that this one is the recipe and the others use the recipe to make other dishes). <br />
I have her book, but I always know where the recipe is when I look for it on my computer.</div><div style="clear: both;">Most zucchini Hummus recipes are much thinner than regular hummus. What I learned from the recipe in the first link was to add sesame SEEDS as well as tahini to make the mixture thicker. When I thought about it later, I realized that maybe I could make the hummus without buying expensive tahini! I could make the whole thing in my high speed blender with raw sesame seeds, from scratch, and get exactly the texture I wanted! (It works!)</div><div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9Pld955LRGZ9_oV-rVsF6eTn1_bbj9CF5ZfDCWy-MetsoOYvdij4iPfdlvr01k2WuiH4yZ7vjjn5HqYQBgpzOBlpxAcS3t1cBqJnRTz6XIxdPUl5DdmjueqXEBvHVdjgxzpI8af7GXie/s800/IMG_7438.jpg"><img align="left" class="linked-to-original" height="275" src="http://lh4.ggpht.com/_TLwzrz0iS9s/TFRmCnadYqI/AAAAAAAAAnw/T0poFOTVbf4/s800/IMG_7438-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="374" /></a><br style="clear: both;" />I served the hummus with cucumber sticks, tomatoes, olive tapenade and <a href="http://curiosityspath.blogspot.com/2010/01/dragon-crackers.html">crackers</a> . The dappled light is caused by the grape arbor above us.<br />
<br />
</div><div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6t1DoHrmdli-pmd7JQsSr6m3SGBVOeApwSuVXk9IDEGGPliQTOyK6PSAnfk26ZUP3CMft78DXVDsPu9m5ELdL2jSqUhe78CxSRcvrEzqxCrVbve0rE3OgC3lChbOa_1NN28XQPi3iyN-7/s800/IMG_7426.jpg"><img align="left" class="linked-to-original" height="282" src="http://lh4.ggpht.com/_TLwzrz0iS9s/TFRmK_b4WjI/AAAAAAAAAn8/Bt4Fb0uVgbc/s800/IMG_7426-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a><br style="clear: both;" />Review: So, while this is about zucchini hummus, the subtext of this post is that there is so much information to be found on the internet, so many recipes, so many ways of doing things...remember to give yourself choice. There was a time when the way to get information was through teachers. Now, one can more easily teach oneself. Please consider this option when you are beginning. Consider spending your money on the equipment you need to more easily make raw food rather than building up a cook book supply or taking lessons. Once you find yourself referring back to a particular chef again and again.....that's the time to invest in their books or lessons. Most chefs have news letters or blogs as well that are a wonderful source of information.</div><div style="clear: both;">Happy Days with raw food! I just put on some jeans I was wearing 17 years ago when I met James. They fit!</div><br class="final-break" style="clear: both;" />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-13183699866818233812010-06-21T22:39:00.001-07:002010-06-21T22:39:48.784-07:00Raw Pasta with Marinara Sauce<p style="clear: both"><a href="http://lh6.ggpht.com/_TLwzrz0iS9s/TCBMb2yGjjI/AAAAAAAAAnI/N8N_uVVpSpM/s800/IMG_1.jpg" class="image-link"><img class="linked-to-original" src="http://lh3.ggpht.com/_TLwzrz0iS9s/TCBMVhXU7UI/AAAAAAAAAnE/VWTb7my_at8/s800/IMG_1-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Once I began this raw food adventure, I thought I had said Goodbye to glorious pastas and sauces. Luckily, I was wrong. </p><p style="clear: both"><a href="http://lh5.ggpht.com/_TLwzrz0iS9s/TCBMiupqvAI/AAAAAAAAAnU/xQ8zWufZAv0/s800/IMG_7020.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8L9P2WIWTbwVHJfyzF45RbSPmJ0G_BwdR0N7jvE1pCiuz7qRtazM8QcI3qEgUd2yOQ9BNLcPnjCqo2HKAfRdUwStQv8vjNxcrnBWidb08c_K3YXaQn4lreLE-9hO8ntUcDHHQctnUmVM/s800/IMG_7020-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" /><strong>Raw Pasta</strong><br />I use this Vietnamese tool to make the "pasta" from zucchini. I bought it from <a href="http://www.ubraw.com/rawtools.html">Ronnie and Minh</a>. If you think you'd like to go all out and get the Veggie Spiral Slicer instead of this little tool, you can get it much cheaper at Amazon than on this site. You can also make pasta from zucchinis by cutting lines down the length of the zucchini, then cutting down the length across these cuts to create long thin noodles. Practice your knife skills by making noodles.</p><p style="clear: both">I couldn't imagine how a raw marinera sauce could have the rich flavour of slow simmered tomatoes, but there is a secret that makes this sauce thick and rich. <br />It's the sun dried tomatoes.<br /><strong>Raw Marinera Sauce</strong><br />Here's a basic recipe. Once you make it you can adjust the sweetness and the seasonings.<br />*First, soak 10 to 15 sun dried tomato halves.<br />*2-3 Cups of tomatoes (I love Heritage tomatoes for this, but Romas are fine too) If there are a lot of seeds I take some out.<br />*1-2 dates. If they are not fresh, soak them. (Start with adding one date. That might be enough for your tastes. It is for ours. Add a second or a third if the dates are small or if your sauce needs it.)<br />*garlic to your tastes. We add 3 cloves, but we love garlic. Remember, Raw is stronger in flavour than cooked.<br />*1/4 cup of good olive oil<br />*seasonings: Celtic sea salt, oregano, Italian parsley, cayenne (I put in a whole cayenne pepper, seeds removed, but one could start with a pinch of powdered cayenne and taste.</p><p style="clear: both">Blend this up in a high speed blender until it has a wonderfully smooth texture and taste. You might want to add a little fresh lemon juice if it needs it, or some water if the tomatoes weren't really juicy. Enjoy the tasting part and make the sauce perfect for your taste buds.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnJX01IJ6ClqrJhkXDPh848voPOiiTF65vw7S7kKfI_iUpSTwmuvZK-sVnjWr3vlHXHDKg8zw2LzoYbmvErZOJKK7WpW3CfJK3F2vsgGzsnk_xcA6__jf-21ale7uXDn9E2Xm0FHgN-jr/s800/IMG_6942.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtJX4ew_gE7RKPRKefcpTLtzf5PxmakaxlSC3ytJ8NVREAgZXYGgvtFMcKScMuCtOoRZNbitRMSbgML_wuUZTqDViXatbRpomzyOifrCmILqv0JdXlJTyvldSZY_elt5BxAEKN1Bt4Syk/s800/IMG_6942-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" /><strong>Cultured Nut Cheeze</strong><br />I don't even miss Parmesan cheese when I add some pistachios (or pine nuts) and this time I added a light and breezy cultured Brazil Nut cheeze. I use coconut kefir to <a href="http://curiosityspath.blogspot.com/search?q=cheese">culture my cheezes.</a> It was a perfect compliment to the sauce.<br /><br /><strong>Marinated Shitake Mushrooms</strong><br />These aren't essential, but give an added flavour. Wipe the mushrooms with a cloth, remove woody stems and slice. Add some wheat free Tamari (this isn't raw, omit if you are 100% raw) and lemon juice to marinate. </p><p style="clear: both">That's it! A perfect summer lunch. For a larger meal, add a salad and <a href="http://curiosityspath.blogspot.com/search?q=dragon+snaps">flax crackers</a> or flatbread. I'll post a raw flat bread recipe soon. </p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-3971654442042163472010-06-21T21:38:00.001-07:002010-06-21T21:38:25.559-07:00Mango Coconut Happy drink<p style="clear: both"><a href="http://lh4.ggpht.com/_TLwzrz0iS9s/TCA-Kg0xGCI/AAAAAAAAAm4/inIuw53VLFM/s800/IMG_6963.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffWaopC1MJCDGI-Op2sisyJO82wMePjXK_E_7q5J_7WNgmwE_K_in_-1FGgKGnLZTUBoLpkflBsqSQ3jkM20kTbsh6TqB9IIvzOZyGCEVixJbGGW8gNr1MJvum4a1q7h7AfFUaVP13w9y/s800/IMG_6963-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />We've been inventing a lot of delicious drinks lately..still drinking green smoothies a lot, but also becoming more adventurous and at home with pairing ingredients we might not have before.<br /><br />This one was a great finish to a wonderful day in the garden:<br /><br />Half of the meat and juice of a young coconut<br />1 Mexican or Phillipino mango (the small yellow ones with the interesting magatama shape)<br />a tablespoon or two of coconut milk (or about a third of a can if you like creamy drinks or don't have fresh coconut)<br />tray of ice<br />cup of water (or coconut kefir)<br />a couple of spoons of coconut sugar (to taste). This can be sprinkled on top of the drink for texture and interest.</p><p style="clear: both">Whizz up in the Vitamix until silky, pour into glasses, top with grated nutmeg, cinnamon and a little coconut sugar.</p><p style="clear: both">Refreshing and delicious drink for two. Serve with spoons because it's thick.</p><p style="clear: both">I'm not sure why the texture is so much more velvety when using this kind of mango.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHQ-OL5XosIOgFWji_Eq7hyphenhyphenfV15IFhurZcf5259ACm56BCVxRy9Ezx4P_PLwW4g4A6Joo0Mq2V8okfy6UUnhHCJYyMaCqDp_-6vcu5aZ_MgorgQ6mIWB6CZmmIeCloW6pGFUJWNI6go47/s800/IMG_6974.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/_TLwzrz0iS9s/TCA-LQ74PiI/AAAAAAAAAm8/Aq4b-T-CrKE/s800/IMG_6974-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />James applies the nutmeg to the drinks.</p><p style="clear: both">Also delicious with the coconut milk and ice is fresh pineapple (raw pina colada) and combining mango with pineapple. The combination of papaya and pineapple is also good but in a more quiet, subtle way.</p><p style="clear: both">Happy Summer Celebration!</p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-9958104355762917182010-04-13T15:52:00.001-07:002010-04-15T09:15:18.575-07:00Raw learning: Owning rather than being owned by Raw Learning<p style="clear: both">I've been struggling.<br /><br />Not with inventing new raw food delicacies. Not with loosing weight or feeling great with this new approach to food. <br /><br />It's about noticing my approach to learning anything new.<br /><br />I jump in head first, then find myself in a school or study program and I'm mad as hell because I wanted to discover all these things myself and now the thrill if discovery is replaced with a time bound curriculum. This time I imagined myself at a raw chef school. Training to work in restaurants. This would involve thousands of dollars. Months away and thousands of miles away from home....and I'm pretty sure that I don't ever want to work in a restaurant. Then there are the home study courses. A lot of them. I think I found the best one. But still.......even though I was conflicted, I was even dreaming about the things I would learn, the food I would make. I woke up thinking about the shelf I would make to house all of those DVDs from the home study course.<br /><br />Whoa! That was when I began to wake up and come back to my purpose. Oh, there was one other thing. Looking at the student kit for the Raw Chef school, I noticed that the chef's coats looked great on the 20 something men, but the women looked uniformly frumpy in their chef coats. Still in the grip, being OWNED by the idea, I researched chef coats, found some made for women's bodies and looked at them all. When I noticed that I was designing my own...the exact chef coat I would like that was not for sale anywhere, I finally stopped and wondered how the hell I had taken myself out on this limb. I had allowed myself, in my eagerness to take ownership of raw food preparation, to be owned by the idea of learning about it. <br /><br />I'm no stranger to learning, or even to writing courses for degree granting programs. I know how I like to learn through exploration yet and I had immediately hopped on the learning train and off of my path.</p><p style="clear: both">It wasn't only with the food and learning. I did exactly the same thing with the technology behind this blog. I had begun the blog so that when I travelled, or even if I was in the kitchen, all of the recipes I had discovered and wanted to try again would be in one place. I hadn't really considered that others would read, and if they did, I was happy to share. Simple. So what did I do? Of course, I wanted to do the very best I could, so I enrolled in a course to learn about optimizing for Google, and so many other technical things I could do to optimize this blog it would take me eight hours a day for who knows how long to do everything I envisioned. it was a great course, but with so much of my creative mind going to learning a whole new way of relating to food, I just wasn't ready to take on the optimization of my blog.</p><p style="clear: both">That was the last time I wrote here. The day before I went on a learning binge and imagined myself into a completely different life with one part of my brain while another part firmly planted its feet and said fagetaboutit! I'm not going there.</p><p style="clear: both">So I've been stuck when it comes to using this little blog or writing anything at all. This didn't stop the discoveries in raw food. I think it may have intensified the walk along curiosity's path. At least I took photos. I have the evidence. I can re-imagine the dishes and write them down. I own them. As glorious as it is, this raw food inquiry doesn't own me.</p><p style="clear: both">I'm back on the path, one step at a time.<br /><br />If you would like to home study or go to a fabulous raw chef school, here are the best I've found.<br /><br /><a href="http://www.therawchef.com/">Russell James</a> has a home study course that looks awesome. His dishes are as beautiful as they are balanced and delicious.</p><p style="clear: both"><a href="http://105degreesacademy.com/courses/certifications/">105 Degrees Academy</a> has a seriously wonderful chef training program.</p><p style="clear: both"><a href="http://www.crookedbrook.com/">Crooked Brook</a> is the maker of "The World's Highest Quality Chef Jackets". If you want mother of pearl buttons, embroidered flowers on the cuffs, organic pima cotton, that's be extra. Great fun to look at.</p><p style="clear: both"><a href="http://www.broadwaysocial.org/">Ryan Nagy</a> for reasonably priced teleseminars on internet presence, with tons of extra information to use whenever one is ready for it. Absolutely the best in the field.<br /><br />OK...Now I'm ready to write about my food. The blog is simple and clunky without an index. I know what I should do to make it easier to use and look more beautiful but the food, beautiful raw food, is calling.</p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-14252372690719285622010-02-25T11:45:00.001-08:002010-02-25T11:45:05.819-08:00Ode To Tomatoes<p style="clear: both">And Also To Tomatillos:<br /> </p><p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/S4bR84dZNTI/AAAAAAAAAlo/JJ89SzGjRBA/s800/IMG_5118.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/_TLwzrz0iS9s/S4bS4Uw8jzI/AAAAAAAAAl4/VDbYlK_2ox4/s800/IMG_5118-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />This morning I found this beautiful gift in the garden, somehow left from last summer's harvest. </p><p style="clear: both">By the time you read this, it has been planted.</p><p style="clear: both">Ode To Tomatoes by Pablo Neruda</p><p style="clear: both">The street<br />filled with tomatoes,<br />midday,<br />summer,<br />light is<br />halved<br />like<br />a tomato,<br />its juice<br />runs<br />through the streets.<br />In December,<br />unabated,<br />the tomato<br />invades<br />the kitchen,<br />it enters at lunchtime,<br />takes its ease<br />on countertops,<br />among glasses,<br />butter dishes,<br />blue salt cellars.<br />It sheds<br />its own light,<br />benign magesty.<br />Unfortunately, we must<br />murder it:<br />the knife<br />sinks<br />into living flesh,<br />red<br />viscera<br />a cool<br />sun,<br />profoound,<br />inexhaustible,<br />populates the salads<br />of Chile,<br />happily it is wed<br />to the clear onion,<br />and to celebrate the union<br />we<br />pour<br />oil,<br />essential<br />child of the olive,<br />onto its halved hemispheres,<br />pepper<br />adds<br />its fragrance,<br />salt, its magnetism;<br />it is the wedding<br />of the day,<br />parsley<br />hoists<br />its flag,<br />potatoes<br />bubble vigorously,<br />the aroma<br />of the roast<br />knocks<br />at the door,<br />it's time!<br />come on!<br />and, on<br />the table, at the midpoint<br />of summer, the tomato,<br />star of earth, recurrent<br />and fertile<br />star,<br />displays<br />its convolutions,<br />its canals,<br />its remarkable amplitude<br />and abundance,<br />no pit,<br />no husk,<br />no leaves or thorns,<br />the tomato offers<br />its gift <br />of fiery colour<br />and cool completeness.</p><p style="clear: both"><a href="http://lh4.ggpht.com/_TLwzrz0iS9s/S4bTGMRxgHI/AAAAAAAAAmI/UP4C7G1InfA/s800/IMG_5122.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZxyGgT-WjzT68djXMqJXnKnNubQ_RMEs-TTe_7FEUxB2_gK2iJFeaVjD72tk1T2Gn0YInbje3WuTwY_bERe67E6gBnhiGLTS9kgSQcJpoTy_-ub9wuVakwDMSVHaf532utb7_jj8N0QS/s800/IMG_5122-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />With such a mild winter, the tomatoes have continued to grow, slowly and quietly. Somehow they have found nourishment on their withered vines.....the ones I forgot to pull out last fall.....and now they offer their sweet, ripe goodness. </p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYST64_sJPCv7MyNmWr4TYvHufEpaBnmJslN-_Ffb2UGThtasFi9EhGvJelgFmwEE_sLZinJIfA48vYb_IuRD6oIkDsfJ5sZqA0EfwK5KgGQ_RliyHugwPn8u9SmaBe1KELlqNOc59etV5/s800/IMG_5123.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfChYIWWSIgiFta9ygP1BqRaz_lxt7IzPatCNPk3G2N3FzL_8RfPakpGfmtA9eLvRnLo6_am4KHHR9bYSRQd9MAqW3EEp9nUF5QuHp46idNkFOmSc2aUx0oSXAWwjORTmdd-EKh0OFL93y/s800/IMG_5123-thumb.jpg" height="506" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Today, in this house, and completely out of season in most places, we celebrate the rich goodness of the tomato<br />...and the promise of the tomatillo. </p><p style="clear: both">Salad for lunch!<br /><br /></p><p style="clear: both"><strong>Oda al Tomate</strong>, in Spanish, <a href="http://www.soupsong.com/ftomato2.html">here</a></p><p style="clear: both">Thanks, Richard Banks, for posting this poem on Facebook in response to my tomato bruschetta photo. I might not have noticed the tomatillo in the garden, so well hidden but badly placed for growing, if I had not been thinking of the sweet sensuality of Neruda's words on all things tomato.</p><p style="clear: both"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-66375672003943076672010-02-24T16:16:00.001-08:002010-02-25T10:08:31.186-08:00Learning and Inspiration<p style="clear: both">I am finding that as well as a learning curve in raw food preparation there are other, more profound, shifts. </p><p style="clear: both">My sense of time is altered, and it noticeably affects other parts of my life. Raw food preparation is different than the buy, prep, cook, eat, clean up time line for eating cooked food. With raw food, sometimes the preparation begins days ahead, with soaking and sprouting. Dehydrating can take a couple of days if one wants to keep the enzymes intact. When a lunch or dinner item calls for some aspects to be pre-made, one must have thought that out previously. One slips more into <a href="http://longnow.org/">The Long Now</a> way of thinking about time. The granola I make takes me about a week of soaking sprouting and dehydrating many separate items before it is complete. Not a lot of time every day, but the process does sit on the dash board of consciousness with a check list of items to be added. This calls for a broader view, like a slower heart beat, to the day and to the week, and to the season.</p><p style="clear: both"> With cooked food the question is always what is the best way to cook this? what temperature? what else needs to be cooked with it? <br />With raw food, the question is always How can I bring more <strong>LIFE</strong> to this food? Will soaking or sprouting or chopping bring out the life in it? Can I keep the dehydrating temperature low enough to ensure that its enzymes are still intact? Can I melt the cacao butter slowly enough so that the temperature is not raised too high? These are gentle questions. There is time and encouragement to breathe, and to think, while preparing raw food.<br /><br /></p><p style="clear: both"><a href="http://lh4.ggpht.com/_TLwzrz0iS9s/S4Xv4-vfB-I/AAAAAAAAAlg/e4Ok1BBGTSU/s800/IMG_4946.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCDxO7mX1lmgyDxw9vXVwJW-NnJ2muLCNmCSwQL8TdCb4f4rZD_ogfD6h4WQfKvnkJGjM4xqHT1-z2VtaRV2nEHI6a23QIASYwlaxmhOZl1ymHwLvtI64T1d51MA9KESbT-0w6o36b28Y/s800/IMG_4946-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />I'm thinking about learning and inspiration. A great example has just shown itself. I began to make a bruschetta from a recipe, and somehow, between the trip to the panty and answering the phone, I find myself making the mixture not from the recipe, but from the list of ingredients that appears on the bottle of organic bruchetta we bought at the farmer's market. <br />Huh! <br />I think of the people at the <a href="http://www.mtoliveco.com/farm/">Mt. Olive</a> stand at the farmer's market in Ojai. Their farm is in Paso Robles.<br /><br /></p><p style="clear: both"><a href="http://lh4.ggpht.com/_TLwzrz0iS9s/S4XAikD8VOI/AAAAAAAAAkU/qkzliCbAjko/s800/IMG_3793.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/_TLwzrz0iS9s/S4XAbRmujaI/AAAAAAAAAkQ/HVArjh2y7GA/s800/IMG_3793-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />I am inspired by what they are doing and by how they are combining their families (three families), their passion, their faith and their hard work to make the land into an abundant paradise. Everything is organic and everything at their stand is made in the farm kitchen from their organic produce. </p><p style="clear: both">If you stop by the stand, you are invited to taste everything from little wooden sticks that they dip into their sample jars then hand to you. How to choose? Everything is fresh, organic, raw and delicious.<br />They tell us about their farm and answer questions about their worm beds which is how they create great soil for their plants and trees.<br />The first treats we bought were dehydrated persimmon slices, persimmon leather and persimmon/walnut bars. <br />Theses were delicious. We had never tasted fuyu persimmon before. The next week we caught the end of the persimmon season and bought a basket full of persimmons. We were Inspired. </p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJhPydt2A3cK6chyphenhyphen-iebSf3oZrTAK6SnxQasu7j8fYRgG8V_QbQgR93M1hPNXXcorXL_eYsoDaeW1mjZnc1t8wCY5ScJmQtSkv7SfjL8IOb9_nUjgEvW-ES29pJEwfFZ5igY_VRb70UnX/s800/IMG_4198.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/_TLwzrz0iS9s/S4XAkZ0zhfI/AAAAAAAAAkc/UV7qtWp45EE/s800/IMG_4198-thumb.jpg" height="355" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />I lined the persimmons up near the window sill, more to look at them than anything.<br /><br /></p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJheKO27UIVGlsCI6rYmxrwhWIBb2FbWCLvs7Ne-OU-uRMC9TMWAUOZvFGwA9s2jHQ_mPNCjjuMJX4J2Bno_4kX1Tjg9TyFPGghilao2NENOfMe__B2pDyTdqArTTC5DpxhT_j09qqnF8F/s800/IMG_4211.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/_TLwzrz0iS9s/S4XAroOUamI/AAAAAAAAAkk/Yqu-IZUDmXE/s800/IMG_4211-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />Then I made our own leather, dried slices and a walnut persimmon bar that we liked better than the Mt. Olive Farm bar...without sugar the bar was sweet enough for us! The next week there were no more persimmons at the market.</p><p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/S4XA1i7zyHI/AAAAAAAAAk4/-7YsvS4mHvQ/s800/IMG_4042.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbiDltRF1BkFY2cp_2g3ctA1EOfVErr2stQtV8qVYizEqtsiNCGEgvEkb9PE43hek5YCz7S6svpE_iDVLodrVa4i3td4xJ4lIhQa1HIX1BdpFdQte3L-IHivsxtfx9Y_Z3aM9JXpqO6hq/s800/IMG_4042-thumb.jpg" height="204" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a></p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnmdzFeV_Vc6ZN9QgCncygTeoxSxKvZMDVrWnojqIpwiJzkf527WA37mTb3KXZoFQusedyhcXj3jcnzfU0DA6_x_WW8v-3qcpwUWHg5FZlZwHILsR-8enQjPoOnM0wvEnPLwx4anVEWCa/s800/IMG_4242.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/_TLwzrz0iS9s/S4XA2D1qMUI/AAAAAAAAAk8/l6rUDrAw3N8/s800/IMG_4242-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>For some reason, the only photo I took of the walnut bar was as it was going in to the dehydrator, ( I know....it doesn't look as good as it tasted at this point in its life). Laer it was cut it into bars. How exciting it is to discover a new fruit.</p><p style="clear: both">We planted a persimmon tree in the front yard. We learned that the best one would be a pollination constant, non astringent fuyu.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkII9tanbUPV39YRcjeppU7TD2QrKeme5kuAMfo_JMYtKzTlm7Qub9szvNvHmJKmofiVuv5QTkI7JIkKSniMawmnlW4ZX4X-_s_3l5SyXkMGtY2R6HZnGCDG2lq930dDm4_2NZZZLu1sfZ/s800/IMG_4916.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUIQGTa799T4q8Ewz5cfOdUtkv1WTP6uycljwSvAdjO2bFFCmtvupC6GQg-hF7LivIDYNh2PHk9euZcHEZbQYYfLi8FkcXprjoNbWsBMOscz3DYEJnxDg4vsG0o4YW9SPEnHwGQ8fJROv/s800/IMG_4916-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />We tasted our first persimmon on a little sample stick on January 10 and by February 20th we were planting our own tree. We were inspired and we brought that inspiration into our lives. Learning happened. </p><p style="clear: both">A few years ago, my friend Yaanna told me about a book she was reading. She told me that when British soldiers were getting ricketsand scurvey at sea, Ligurian sailors were eating the food their wives had sent with them and the sailors were returning home healthy. Questions about food preservation in the days before refrigeration and canning burst into mind. </p><p style="clear: both">The British sailors just had limes from the tropics to keep them from scurvy and rickets. The Ligurians had a whole culture of good food. I spent two years getting up every day and wondering, in this season, what can I make that would last on a long journey? I imagined Liguria, the kitchens, their cookwear, the utensils.....I never read the book, but this inspiration, this wondering, led me into fermenting vegetables in all kinds of ways, making cheeses and non alcaholic fermented drinks, preserving food in oil, preserving by dehydrating, sauces in bottles (small necks topped with oil or wax, then corked). </p><p style="clear: both">I still haven't read the book. I don't even remember the name. The inspiration leading to all those imaginings created a learning environment that went far beyond where any recipe could take me. I had a whole Ligurian village in my head that I could stop in at any house to see what was cooking, to hear stories of the day and find out when the ships were coming home. This acted like a file folder for information I would glean in the rest of my day and store there. From this, food inventions would appear.</p><p style="clear: both">We are working our way through the Mt. Olive line and enjoying every treasured bottle we bring home. <br />Here is the bruschetta I've made from enjoying theirs. Before I was eating raw food, I thought of bruchettas as roughly chopped mix to put on bread. Now that we don't have bread to soak up the tomato juice, I'm happy to have this version, where I use half dehydrated tomatoes. Mine is made from colourful heritage tomatoes, four colours here, each with a different flavour. ( Organic Brandywine, Yellow pineapple, Green Zebra Heritage tomatoes and Organic Roma tomatoes ( to make the fourth colour). Mine is quite different, but the inspiration? </p><p style="clear: both">I'll take the inspiration given, (Thank You Mt. Olive friends), and I'll taste, imagine and learn. </p><p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/S4XBRBIBEtI/AAAAAAAAAlU/Q7Gzrs5ls5A/s800/IMG_5110.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwqnPe8t0FZZKCIw0y1GvB0vR82l2IAhlp7F6_HY9oShLrnIba-1uabrwdDMByw8T4eqOIxNhtyr622AAson5vDFxH4xig1aKPzygvn5wW1VvM__STWUTKis9ASKjuQMZWJMQkQJOy92Z/s800/IMG_5110-thumb.jpg" height="470" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a></p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-9450379730060287952010-02-20T18:13:00.001-08:002010-02-23T19:02:44.295-08:00Banana Ice Cream<div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8zb75ufqI9oZ5eS9sSzZmvgePM_rbc240of2hFWWiTEWeGNPPLDWk-Bb0CkFIEzqg8ZOkmt8sWJgsQHOf7Izh3wxxsc1DKg97D-fB6JB5CEUZIr85tSSbn99B9mhL8vRLkUsb4DCfT47/s800/IMG_4797.jpg"><img align="left" class="linked-to-original" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0sgJXXZ8cp5YSzsF-QrgfaNCWJ6kReNcCCL0IZAPLvgRzfO7Dt4kOSI5TKl4BXcLPj4x5BTxstwfD4wnJw-fxVQTPTm27HS8iOfQd7iuaOvKkLuq4qGp3EhwpdSLdQNAhhk5c7PAJKhN/s800/IMG_4797-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a><br style="clear: both;" />Sooner or later that question simmers, behind it, a little nagging voice arises and it is saying louder and louder: I WANT ICE CREAM! <br />
Have you ever looked at the list of ingredients in commercial ice cream? Frightening! <br />
<br />
Better yet, have you ever heard of One Ingredient Ice Cream? </div><div style="clear: both;">That one delicious ingredient is Musa sapienta. It contains vitamin A, vitamin B6, Vitamin C, vitamin E and vitamin G. It contains potassium, calcium, phosphorous and selenium. It reduces blood pressure. It has been used to treat cataracts, for stomach ulcers, and contains pectin which inhibits colon cancer.*</div><div style="clear: both;">Where do you find Musa sapienta, especially if you don't speak Latin? (Bad joke, no one speaks Latin). It's common name is banana and it makes WONDERFUL ice cream. Cut bananas into chunks and freeze. Then they are ready to use either in smoothies, or alone as a base for ice cream. One can add half a vanilla pod or fruit or cacao powder. Chopped nuts, dates or raisins would be good. Chocolate sauce if feeling a little decadent or lime zest, chipoltle pepper (just a little), cinnamon, kiwi, star fruit......almost endless in possibilities with almost instant gratification, as long as you have those banana pieces frozen. When that voice begins to nag, take out some banana pieces, whirl in the vitamix and put in a bowl. Best if you assemble all add-ons first so it doesn't melt. </div><div style="clear: both;">I freeze the pieces, not touching, on a teflex sheet sitting on a cookie tray that fits inside the freezer. I put a smaller teflex sheet or a paper towel on top, let the pieces freeze then transfer them to a sealed container which I keep in the freezer. (yes, I once froze a banana with its skin on and then felt really retarded when it proved difficult to remove the skin.) Mashing the banana and freezing it in ice cube trays also works. One never needs to throw out over-ripe bananas. Just freeze them at their finest moment and enjoy later.</div><div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZYZC96jXpzcVUw0KbQ67ztlvVKRsW9EnZDz0Zdmnym8cKwN4bJSKw5UbUCXo0WySH4Y2Y_5m5TeHSAQ3ujKqueAdfhCNwxue6NS-ewwlLiHLpWV64Vb_aKwXbfjNQuiHReKgbZ0u4tIV/s800/IMG_4798.jpg"><img align="left" class="linked-to-original" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7ibPg-5cNqsA327DK2xF6IAvuPu3HPMoOH10AxywYgDgnvHq4soPNVBSvySjVad3jg2QWYGptgmITmitB-5nyK6dNXbfyOX7BT8ZVJyxOw7Da5LwOF_0YQ3pgChgin10XNth0PgaiqVT/s800/IMG_4798-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a><br style="clear: both;" />*Information about the banana from <a href="http://www.naturalnews.com/028206_bananas_health.html">Natural News</a> .</div><br class="final-break" style="clear: both;" />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-83687992342639768452010-02-18T18:56:00.001-08:002010-02-19T15:31:11.188-08:00Birthday Cake<div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOXGzaMzaYRE-LpWuAR6FFlSZ8D5I76BwhP3FzqWTU84l2knLIJ7xw_4sudIoi9_pZMbIAdUyTJBIVGxQz18MKwmHWLRtvdnFzsM-G1PAqiLAFObxv6j36zXqrmKoM1UrPVvpfAMnr9-G/s800/IMG_4872.jpg"><img align="left" class="linked-to-original" height="285" src="http://lh5.ggpht.com/_TLwzrz0iS9s/S339zjktRzI/AAAAAAAAAjs/GOeEKcxX2AM/s800/IMG_4872-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a><br />
</div><div style="clear: both;">I made a birthday cake for my honey. It was OK, but not fabulous, so I'm not posting even a bit of a recipe. Following some of the recipes in <a href="http://www.thefoodpaper.com/cookbooks/raw.html">RAW</a> was probably the first time I've ever more or less followed a recipe. I usually get an idea, google for a recipe, look at four or five different ones then go create my own. <br />
<br />
This time, I used a recipe from a cookbook that was created by someone I've looked up to for awhile. Now I see we obviously have different tastes, particularly when it comes to sugar. I made the bottom crust according to instructions, tasted it, then took only one quarter of the mixture and added a whole new batch of ground walnuts to it. It was still a little too sweet! Then a layer of strawberries....not much can go wrong there. The pink layer has raspberries and a little piece of beet to create more colour, and the top layer is chocolate. Both layers have cacao butter in them. Each layer called for half a cup of agave nectar but I put less than a quarter of a cup and still it was sweet. The chocolate sauce on top was just agave and cacao powder. That does not qualify as a sauce.<br />
<br />
Sometimes we don't learn what we think we are going to learn, but still we learn big lessons.<br />
</div><div style="clear: both;">I made the mistake of deciding to make this cake with a time pressure for a celebration so there was no chance to properly think it through and re-create the recipe in a way that would make sense to me. Nothing in the recipe said it was an ice cream cake, but there was nothing in the ingredients to make the cake set other than freezing it. It was supposed to be a mousse cake. Irish moss, a tiny bit of ground flax, agar agar.....any of these of these would have created some body in the mousse layers. Using this recipe as it is, without the freezer this would not have been a cake. It would have had no form at all and no separation of layers.<br />
<br />
</div><div style="clear: both;">So, this post is not so much about cake, or eaven about food. It's about putting ones trust in oneself and not in other people, however much press or experience they've had. It's about understanding that their "product" might not be useful or helpful or even healthy for you. I was disappointed, then surprised and finally happy to find that I have my own strong aesthetic with raw food cooking. So I learned something good after all.<br />
</div><div style="clear: both;">After a month and a half of drinking green smoothies and eating healthy food, I felt heavy and unhappy after eating a slice of this. It was fairly delicious, but I'm interested in finding ways to create celebration dishes that both work as delicious food and don't add unnecessarily to the calorie load.</div><div style="clear: both;">I'm going to be thinking about this and eventually I'll come up with a nice, raw, light raspberry/chocolate mousse.<br />
</div><div style="clear: both;">This was just one step along the path, and it involved finding confidence in my own ability to create what I need.</div><br class="final-break" style="clear: both;" />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com1tag:blogger.com,1999:blog-6341333921524275786.post-87741856739725328252010-02-16T00:13:00.001-08:002010-02-19T15:13:29.477-08:00WuBe Bars raw banana energy bars<div style="clear: both;"><a class="image-link" href="http://lh3.ggpht.com/_TLwzrz0iS9s/S3pSvB9U9vI/AAAAAAAAAiM/JpsegZ0A9XI/s800/IMG_8630.jpg"><img align="left" class="linked-to-original" height="350" src="http://lh4.ggpht.com/_TLwzrz0iS9s/S3pSpuhTrXI/AAAAAAAAAiI/AQgp2POM7vs/s800/IMG_8630-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a> </div><div style="clear: both;">If I gave instructions that followed my path to making these bars it would begin: Plant several kinds of bananas. Nourish them. </div><div style="clear: both;"><a class="image-link" href="http://lh6.ggpht.com/_TLwzrz0iS9s/S3pS3gs555I/AAAAAAAAAic/AV3b9RnQC0w/s800/IMG_7472.jpg"><img align="left" class="linked-to-original" height="506" src="http://lh5.ggpht.com/_TLwzrz0iS9s/S3pSv5Rb3MI/AAAAAAAAAiU/88UismxJ9ZU/s800/IMG_7472-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a> </div><div style="clear: both;">When the bunch has matured, cut it down. While waiting for the bananas to ripen off the plant, one can make a salad or <a href="http://curiosityspath.blogspot.com/2009/12/banana-flower-curry.html">banana flower curry</a> from the flower that hangs below the banana bunch. You can make a <a href="http://curiosityspath.blogspot.com/2009/12/banana-brainwave.html">hair rinse</a>, Bali style, from the rising sap of the fresh cut banana plant.</div><div style="clear: both;"><a class="image-link" href="http://lh5.ggpht.com/_TLwzrz0iS9s/S3pS_b9R7kI/AAAAAAAAAik/c-PWnOmPcSo/s800/IMG_4681.jpg"><img align="left" class="linked-to-original" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RjRolm-Efej0bntpPgLSzNEJHZKRkPWgRGK0XDcAaG9PvJDfEkrTcfEBatCTIUDQrC6OLg-1teAzcixSHDgacMHEMoZWGkMx6PhrNLBa5cp1h00qOuejHZMbO7nJUbkHVZYiT1yJ-VSU/s800/IMG_4681-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="379" /></a> </div><div style="clear: both;">I know, I know, you just want a quick and delicious raw snack! Well, here it is, and it IS quick and delicious.<br />
For those of you with banana plants, I've tried this with Brazilian bananas (light and strawberry tasting) as well as the regular Cavandish variety. <br />
For this bar, the Cavandish is better. More meaty and chewy when dehydrated. Yes, the recipe begins with dehydrated bananas, so you can buy a package (Cavandish is the commercial variety you will find in stores) or dehydrate a few bananas at 105 degrees if you have a dehydrator.</div><div style="clear: both;"><a class="image-link" href="http://lh3.ggpht.com/_TLwzrz0iS9s/S3pTG5Z1rwI/AAAAAAAAAiw/DK55F18kkdw/s800/IMG_4531.jpg"><img align="left" class="linked-to-original" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKdvDkOn4b30i3rI7CZi04vNr-l6vj8nwGtSGhqLZr9yf9skcGFsvkxhv7EF4IKckVUwY_qS_aHLMbNTb284NdDzFQprueAinNC989fcDZ-B8wpKDFP7XdhWFNteF_Hx_NYWbUpsb8Wq6/s800/IMG_4531-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a> </div><div style="clear: both;">This photo is of a bunch of the little thumb sized Brazilian bananas we harvested recently. Our plants are buffeted by the western winds from the Pacific and the Eastern wind from the desert so the skin looks quite scruffy but this does not affect the interior. Commercial bananas are bagged on the "tree" as they grow so they look cosmetically nicer. (It's not really a tree. The banana plant is the largest herbaceous flowering plant). They take time to ripen and do so in seemingly random patterns. The word banana comes from the Arabic <i>banan </i>which means "finger".</div><div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipz2HxTjRJ_tjzN0CN7r9Jp3i2y5T8wFHVw8vyvzugvtNmeZGEaXXtQFpSvVn4SbhSPETE6BYDk67vNzMqGf6b7cUICkOuHJGke2bgEystSQ-5RMM_8bQ1LTLm1yTzYyDAqXHjcy1UW6XA/s800/IMG_4540.jpg"><img align="left" class="linked-to-original" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbIlRlC8wtYQq_7ZbT-rAdwqyPEFetu0j6-IjcAmv-0EwnG10mHJf_yg8gNOO6BsEsinMaPlAT1LSidqxE-VvvDfHmUdBgh_gY_mB82KYUaDUObP9WNNi4PgPs_lEH14E2lNHx7i6HBND/s800/IMG_4540-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a> </div><div style="clear: both;">The bananas are peeled, cut and arranged on teflex sheets to go into the dehydrator.</div><div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsBrxWeC49sIFQ7ejdYSWgpoSGna76lec12j-0c8EnCHfn9XpFIzlzEQBuGhfKotlkZnShqAOjYlb21ZRf_2xdTsyWufBg9hyphenhyphenkNXfCnVZYG-oCtiSR_iuVh_wEt57hbwASz0tgzxPXgbK/s800/IMG_4566.jpg"><img align="left" class="linked-to-original" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkdSwu94czpi7Lg5cULoU_D_kRJ8zhu0s1jXRfQetU0tbdlLRXMXJWfpUhIw5go1WWim_5pa32jbOvNzIYt48lHY85bke8UYZd2YCmnYwdDMdlmw_Rd2ReBHwSFRlKnXzJAw5I9CGUAYw/s800/IMG_4566-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a> </div><div style="clear: both;">I didn't dehydrate these as hard and chewy as I could have. </div><div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksNIFhZDDQtHduKI0D2xKE7j8x0WQjQ2AvCjALrdjQEDXg_E28GchFtTGBHg-rEtccQnGyf4EUnSwtfc_J1Mbydqj43gvpA4KEVoSxNBzyAxwWmZaJgjjzf_V9YtbIlqKq6gfU0edFavR/s800/IMG_4567.jpg"><img align="left" class="linked-to-original" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufRnB2aXM9-ceNY2YHBfh3tFmG1Q1doNnsFwlfuJO1EBCezpNlCJCZUnjIBQRl5Q0QD3fnZHwTHKrQyqr72sIT2pBQTUGf5CXtWp4JrKmfaoYLx0hqxadkXDncYnM5EGHSsFgHNddZWWK/s800/IMG_4567-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a> </div><div style="clear: both;">For these sorts of jobs I put on my favourite music or podcast or downloaded TV show. The fastest way I've found to make the pieces small is to snip them with scissors. (It's also an opportunity for a meditation in action).</div><div style="clear: both;"><br />
</div><div style="clear: both;">Now! I should have given these <b>ingredients</b> at the beginning:<br />
Goji berries, soaked, patted dry, and chopped <br />
raw macadamia nuts<br />
vanilla<br />
angel hair coconut (nice long, wide pieces give more texture)<br />
hemp seeds<br />
cacao butter (sometimes called white chocolate)<br />
add some coconut butter too, if you like<br />
<br />
Amounts? Think about creating a balance with the banana pieces. It's hard to go wrong. Add warm (not hot) water to the goji berries. While they are soaking chop the nuts and add them to the bananas. Add the coconut angel's hairs(can't you just see a coconut angel with long coconut strand hair?), hemp seeds and coconut butter if you are adding a little. (The reason for adding more cacao butter than coconut butter is that the cacao butter has a higher melting point and so will hold the mixture together better at room temperature). It also tastes delicious. By the time you've finished chopping and adding everything else except the cacao butter the goji berries will be ready. (You can also soak them for several hours). Pat the goji berries somewhat dry, chop and add them to the mix. Stir well. The goji berries will give the mix a golden glow. As I stir I wonder if they would make a good dye for thin silk. I am also reminded to plant some as the leaves of goji are good in green smoothies.<br />
<br />
I'm curious to know your decisions about creating balance with these ingredients.<br />
<br />
Looking at the size of your batch, choose a pot to gently melt the cacao butter which will also hold all of the ingredients as you stir the cacao butter into everything, coating each piece. The cacao butter will both flavour the mixture and hold it together. Also choose a container to put the mixture in. It should fit in a spot in your freezer or refrigerator. Spread a thin layer of coconut butter on the inside of the pan or glass container so it will be ready when you have stirred in the cacao butter.<br />
GENTLY heat. This will go slowly but you don't want it so hot it sizzles your raw ingredients. Cutting the cacao butter into pieces before you melt it will make this part a little faster and easier.<br />
<br />
</div><div style="clear: both;"><a class="image-link" href="http://lh6.ggpht.com/_TLwzrz0iS9s/S3pTpLCLM-I/AAAAAAAAAjc/8YoGQOpdjoU/s800/IMG_4573.jpg"><img align="left" class="linked-to-original" height="285" src="http://lh6.ggpht.com/_TLwzrz0iS9s/S3pTfrppWSI/AAAAAAAAAjY/oy7Yjhkizkc/s800/IMG_4573-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a>Once the mixture has been completely coated in cacao butter, turn the mixture into the oiled container. Use a spice bottle as a tamper to compact everything into a block. When you have a well compacted, flat surfaced block, cover with a clean kitchen towel or a loose lid and put it in the freezer or refrigerator. When it has set a little (it doesn't need to be frozen hard) bring it back out and cut into squares or bar shapes. </div><div style="clear: both;"><a class="image-link" href="http://lh4.ggpht.com/_TLwzrz0iS9s/S3pTvlrzvbI/AAAAAAAAAjk/S0SK90eoVzE/s800/IMG_4501.jpg"><img align="left" class="linked-to-original" height="285" src="http://lh6.ggpht.com/_TLwzrz0iS9s/S3pTpwHIwcI/AAAAAAAAAjg/MrrSqb3wRmk/s800/IMG_4501-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a>Enjoy! Your bar will be better tasting and cheaper than the energy bars you buy. No cook, raw living food goodness.<br />
<br />
When artist <a href="http://onceuponateatime.blogspot.com/2009/04/alexander-gorlizki-and-riyaz-uddin-of.html">Alex Gorlizki</a> saw a photo of these he said "I'm sure these are downloadable if I just press the right keys while licking the mouse.."</div><div style="clear: both;"><br />
I hope you check out Alex's work while munching your WuBe bars.</div><div style="clear: both;">Bananas contain considerable amounts of vitamin B6, vitamin C and potassium. This is why they are particularly good in energy bars. Replenish your electrolytes!<br />
<br />
</div><br class="final-break" style="clear: both;" />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com1tag:blogger.com,1999:blog-6341333921524275786.post-91310172988908715102010-02-15T15:18:00.001-08:002010-02-15T20:43:36.225-08:00Saffron Coconut Kefir.....A Valentine delight.<div style="clear: both;"><a class="image-link" href="http://lh3.ggpht.com/_TLwzrz0iS9s/S3nVr5_SWtI/AAAAAAAAAhE/TXNIth6l7Co/s800/IMG_4704.jpg"><img align="left" class="linked-to-original" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzSXI4D2e_CE6kgrkl19o5M9HjJ7izCVEC8Gs40mTUoEiAUR3V8xJ6-WaRttHDTvETQIJno4kLyccK5Z3ORJ3R2xcAKz4ENmklhl_cucEw2K4qoEnYtpkP3-m1DXx_UpU7WAb_7PWvb5a/s800/IMG_4704-thumb1.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="379" /></a>In the past, Valentine's Day would have been a time to bring out the champagne. Now, with our raw food life, we bring out the <a href="http://curiosityspath.blogspot.com/2010/01/young-coconut-kefir.html">coconut kefir</a> but still, the Spirit of Valentine's inspired something a little more lively. <br />
Saffron Kefir.</div><div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHEo24sVZp7z50L9QNYBvi5Py-POI-MXgSMXmhkOPgrJA7FHr8q45J0soa7cDC4y0SXTJDzA94F_daaMHrMB2JO4TGoCQZxXTGH9Qdwe7xiPDc5KCeLsjeT1lc-27xpANqVroTAUoutcZ/s800/IMG_4761.jpg"><img align="left" class="linked-to-original" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJC0SQ-zzeHEPVAOj2A4Zx2wSJJiA60-APlTMNwEXQ_MPOBNblVFhJR_CFSJQZREqHInI-t9N1gjpP4jRzCLl9ucujGCbqgmO0siX8L0rZU7QpxdqgcmhOhr0uquokW4gPURSVEhIJBCx/s800/IMG_4761-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a>This was especially fun because the little crocus flowers are poking up all over the garden. I always wonder about the crocus that grows the delicate strands of saffron. Humans have loved this herb for more than 4,000 years. There are frescoes in the palace of Knossos of Minoan Crete of the saffron harvest.</div><div style="clear: both;"><a class="image-link" href="http://lh5.ggpht.com/_TLwzrz0iS9s/S3nV41MMg4I/AAAAAAAAAhY/0vdA9AQO1r0/s800/IMG_3.jpg"><img align="left" class="linked-to-original" height="285" src="http://lh5.ggpht.com/_TLwzrz0iS9s/S3nVzRE2gdI/AAAAAAAAAhU/FoTVZHysO64/s800/IMG_3-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a> </div><div style="clear: both;">I "wake up" the saffron threads in a little Japanese pot used for toasting all kinds of seeds and nuts. I like that one puts what one wants to toast in the centre hole, then pours it out through the hole in the handle. I don't want to toast the saffron, just warm and wake it.<br />
<br />
</div><div style="clear: both;"><a class="image-link" href="http://lh6.ggpht.com/_TLwzrz0iS9s/S3nV-w0BaZI/AAAAAAAAAhk/wfT-NzUC6kQ/s800/IMG_4.jpg"><img align="left" class="linked-to-original" height="285" src="http://lh6.ggpht.com/_TLwzrz0iS9s/S3nV5osSwsI/AAAAAAAAAhg/eTrvX7SV0uA/s800/IMG_4-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a> </div><div style="clear: both;">I peer into the hole and enjoy the scent of the saffron.</div><div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMl-uqjyLetl4E4TFKVK7ayLvinZKCBUFRIeEPcwp8H7uUk1JFdNt72WrvFPD5fZj3D65LIkxT6nxUMk-Vh5zmhG36NgCsSF4KJ7OmQznQd2JvIAkFLcLBjy8J2q24hRVe7EuBdDvE0ep/s800/IMG_4698.jpg"><img align="left" class="linked-to-original" height="506" src="http://lh4.ggpht.com/_TLwzrz0iS9s/S3nV_hus-JI/AAAAAAAAAho/_w2jbnHYBCY/s800/IMG_4698-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a>Waking the saffron does not change how it looks.</div><div style="clear: both;"><a class="image-link" href="http://lh5.ggpht.com/_TLwzrz0iS9s/S3nWLIqzAXI/AAAAAAAAAh8/__P3e7WCaFs/s800/IMG_4702.jpg"><img align="left" class="linked-to-original" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEVGSNxHGaYpH5QEFVbx-XykwFwQ_d6rbY2M8rQxelnuOZwaRD5MJoEKEMUmgt3GnsUSBgWXonKbt_i425CnE-81ZP08-odHXIOx4O-ZROUKJgdsQ2st2IsWjyZLmkHCU3-rXwwatUaEq/s800/IMG_4702-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="379" /></a>Put the saffron in the bottom of the champagne flutes (we might as well use them, as usual, for celebrations).</div><div style="clear: both;"><a class="image-link" href="http://lh3.ggpht.com/_TLwzrz0iS9s/S3nWQa3gH9I/AAAAAAAAAiE/-HPnggOssg4/s800/IMG_4703.jpg"><img align="left" class="linked-to-original" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAEz1qKlBRlfZJmuoY56bT7VuDE2lUvvahMncT19BRQ4apiITn7D9uyCpjpQS8-cJoQhWvAYbip9UhpHOqDPWh_pC77NLVUnKG56m0lgOJ4F0W49bj2TfFds5OI-OcAOw7fCUQXOI5R09/s800/IMG_4703-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="379" /></a>Et Voilà! <br />
Happy St. Valentine's Day.</div><br class="final-break" style="clear: both;" />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-56447105236523882042010-02-04T23:09:00.001-08:002010-02-05T08:41:14.604-08:00Art Chips (Eating little Paintings)<p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/S2vDR_0QJhI/AAAAAAAAAfU/AKf8wL4L-xU/s800/IMG_4360.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/_TLwzrz0iS9s/S2vDIei8SsI/AAAAAAAAAfQ/z0gN0hTiYDA/s800/IMG_4360-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />A theme begins to emerge. I learn something and go through several iterations and the food evolves. Yesterday I realized I was eating little paintings. I've been making <a href="http://curiosityspath.blogspot.com/2010/01/dragon-crackers.html">flax chips</a> for awhile, always adding different spices or vegetables on top. I spread the mixture out on a teflex sheet, add toppings (or not) and put trays in the dehydrator. When the flax sheet is dry on top I turn it over, letting the dry side sit directly on the rack. When this side is somewhat drier, I cut the sheet into cracker or chip sized pieces. The patterned side is still upside down. When the chips are completely crisp, they are left to cool to room temperature then put in an airtight tin. I was busy and hadn't really looked at the chips until it was time to eat them.<br />What interesting compositions some of them had!<br /> </p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XVM62Rt8TtRU8x4GRsUYE04cFFOY7Pdrw7c-MpPmfsZPueaRX2upFqrRk1nD5_oJeYCyUiricPVz8Qp1x7Nrj-kP5ObAkXFFoid0kP7tKe8PdUVFepwARCdEWoKm4nHIscG11aOhizDa/s800/IMG_4335.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/_TLwzrz0iS9s/S2vDT3rOT8I/AAAAAAAAAfc/oBs_JGFaXdQ/s800/IMG_4335-thumb.jpg" height="506" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>These little abstract paintings with their vegetable brush strokes........alright, by now you've probably realized that I'm an artist who cooks, not a trained cook or chef. </p><p style="clear: both"><a href="http://lh5.ggpht.com/_TLwzrz0iS9s/S2vDkkh_ReI/AAAAAAAAAfs/kK6TFroA6Dw/s800/IMG_4312.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/_TLwzrz0iS9s/S2vDcM5SV7I/AAAAAAAAAfo/B-JhLp9_1WU/s800/IMG_4312-thumb.jpg" height="506" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>There was a time when I heartily wished that I could just take a pill and have the day's nourishment taken care of. I would have LOVED green smoothies. I just wanted to make art, not cook or even take time to eat. Art was my nourishment then.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8jPDATp5IJZL1EqVrZ9TzxsT9r6jtoGe7mbaHUL5WvHcz1TZkbwhVzvIVPt2qlSusEQkWAIVBCM5ciUJ3qZJcEAb0HDVY-Tet9a4v3W9tt84fPiemrpXEoiBpDWNnMTo89ihvMz52oaJ/s800/IMG_4353.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmSdlDYFnBRrr4dDuWkOsSjaCGpGlzeCClLkb7b02qZsxQ6Og5ZN2ByRbsty3pepv6E5QVozCkVPXeHeMuxT7ZZlH8tAVIZD_kayAwrRdjmOlMIISJNV1yKlgk2d_ejWG1YK9AFpQCG7W/s800/IMG_4353-thumb.jpg" height="506" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Sometimes the events of a single afternoon can change one's path forever. Our landlords were a sweet old Ukrainian couple. They had terraced gardens in their yard but one day they invited us to their large food garden which was a couple of miles from the house. </p><p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/S2vD19pchII/AAAAAAAAAgA/ch1aiKKR01Q/s800/IMG_4336.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHE11gcY0yfGSjmP7-Q1OR3T2D3z6lch7VvHKipV7greuCcBbwQ3pO5LRJR6NYjtGMIxoIab6CZSi1vR_AqY9a-vPMEVlYz9vyhdnaJJipoGeBZi2aAC8nYj94zTShn5dfYCvis10OXUne/s800/IMG_4336-thumb.jpg" height="506" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>We were amazed to find so many different vegetables growing in one space. In the center of the garden was a gorgeous cherry tree, giving ample shade for a picnic. <br /><br /><br /></p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhDORQXzeQjinVz8apdRFEtZDxrsdtJcjiy-XLelNS36BLBLMdqkOl12aJ5kxRJSazjUBVmiKVMSL08GDBbEDV7Y5t-B2Ec9nbGozGR8qahOZK85WlI5Khf0WUp8Zia8wOMLQlNFihVuZ/s800/IMG_1.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXwXxeL2mlNoBve_ll3iRP9F4WTSAgxPdTEcpEYlzTfrEJsLtuL9U9eEgbqzqIQVN8ab3ph7LuaXgkrjltHInN3-gEgNCyh9nzkvJstxBjw87XuwHy0wk_hy_9bSwGbD6BpJFkVDwAXbH/s800/IMG_1-thumb.jpg" height="506" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>Sensing that we were clueless about gardening, we were given a jar of cherries that had been marinating in vodka since the summer before, a blanket, and a place in the shade of the tree.</p><p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/S2vEGdGCqcI/AAAAAAAAAgY/3_cP3G1kgvw/s800/IMG_4340.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/_TLwzrz0iS9s/S2vD_aqZ2LI/AAAAAAAAAgQ/UqBnWwilw7M/s800/IMG_4340-thumb.jpg" height="506" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>We were soon cheerfully drunk on the perfect summer's afternoon, in the shade with the most amazing cherries I had ever tasted. I began to see the garden and food in a completely different way.</p><p style="clear: both"><a href="http://lh4.ggpht.com/_TLwzrz0iS9s/S2vEPckL2DI/AAAAAAAAAgk/p_4yIddsa_c/s800/IMG_4332.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ruD3BH-AzV-YEYKZPLCa-B0mS-qE347m9jAsQx_6stecYYlVeTquvOu3PrXcz0uqrB-JomLTj_niC45UcmQfeJYBhKxYSS_l-Bdznj3FiYcAOb6Tl9irNOm1xvoAocF_t40HZkgzUKHU/s800/IMG_4332-thumb.jpg" height="506" align="left" width="379" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a>One act of kindness, or teaching by example, can change everything. <br /><br />Now where was I? Oh yes, eating little paintings.</p><p style="clear: both"><a href="http://lh6.ggpht.com/_TLwzrz0iS9s/S2xJudUI0mI/AAAAAAAAAgs/S56atGaDo6s/s800/IMG_4361.jpg" class="image-link"><img class="linked-to-original" src="http://lh4.ggpht.com/_TLwzrz0iS9s/S2xKB0WkX_I/AAAAAAAAAg0/3CWuAIdkxZw/s800/IMG_4361-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a></p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com3tag:blogger.com,1999:blog-6341333921524275786.post-29837644299343645412010-02-02T17:37:00.001-08:002010-02-12T19:39:31.684-08:00Essene Bread (non gluten grains)<div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj7HR9oZF3ZOvjrSHtDxNA02YKB6vh7F2dg3VE4vxG_vRcZaeKZVS_CB8zx4XrtEnLr3NmmmwE378fTI3NYFqXcmhsfbo3me1HJmVdHTi9SSq0rFLHfQzIksn_QuWdSi-m-zuYnhhqIg4l/s800/IMG_4444.jpg"><img align="left" class="linked-to-original" height="288" src="http://lh6.ggpht.com/_TLwzrz0iS9s/S2jSvdscJCI/AAAAAAAAAec/jZMkrBat07Q/s800/IMG_4444-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a><br style="clear: both;" />I make Essene bread in the dehydrator using non gluten grains. Soak Buckwheat, amaranth, quinoa, millet (all or some) in water over night. Drain, rinse and cover. Rinse two or three times a day until the grains are sprouted. (Depending on the room temperature, this can take two or three days).</div><div style="clear: both;"><a class="image-link" href="http://lh6.ggpht.com/_TLwzrz0iS9s/S2jS9HCVZXI/AAAAAAAAAeo/UJ6s78K2afM/s800/IMG_4393.jpg"><img align="left" class="linked-to-original" height="506" src="http://lh5.ggpht.com/_TLwzrz0iS9s/S2jS3D10ldI/AAAAAAAAAek/ejKQnNzsPfk/s800/IMG_4393-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a><br style="clear: both;" /><br />
Grind in a food processor or Vitamix.</div><div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbLNIcshqLW4zQUEFFvxOE2o3PyiKsSComZe3k_eMWmcUTnE6e0Ie4TyX5jLmEhwr_wAH50aOMImV3KyIo0chBfABfvgxOjno6StNqy3ULbi3GmjBnWjfjJEh-PYPsd5KFDhBoMycYsgE/s800/IMG_4423.jpg"><img align="left" class="linked-to-original" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsMQyVMcHvg15phKMRBC5GineAJz6IrUoF_UlY0xAsrwSj-qdexK0siHNuSzLTETO9LyVBZBvsK_NQNP_pWpRhxjF_e6UBeke5HFm6DBPLVmsySKuEARPkPA4abzNEZvUTJCFqc-dF4O0/s800/IMG_4423-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="379" /></a><br style="clear: both;" /><br />
For this bread, I added some soaked barhi dates and a little salt, nothing else. Leave out some of the sprouts to add in later for texture, if you like a more rustica looking and feeling Essene bread. <br />
Turn out the dough on a teflex sheet and form into shape. <br />
I also wanted it to have a sourdough flavour so I dehydrated it first at 105 degrees F for the afternoon, then at 100 degrees F overnight, turning it back up to 105 in the morning. Imagine hot desert winds several thousand years ago.</div><div style="clear: both;"><a class="image-link" href="http://lh6.ggpht.com/_TLwzrz0iS9s/S2jTR5_KVmI/AAAAAAAAAfA/AwdgAgaSBII/s800/IMG_4430.jpg"><img align="left" class="linked-to-original" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FfnUAM8B8Hi6Ffpq12IKv5pyzEceyWKEiw-G8afdlmu_EWZVJoVg0CHZcVZByCjNM39cu2iZDvDX67jfmU7HjpJKEcC_1K4VghJxllCneKhQTBhT6tGNWtwVdDhaK9Bva4fzd0e-arn2/s800/IMG_4430-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a><br style="clear: both;" />You can see part of a date near the center of the bread. Dates are rough cut throughout. The sourdough taste is subtle. The whole grains in the bread give it a crunch but the center, like all Essene breads, is soft. Delicious with raw butter.</div><div style="clear: both;"><a class="image-link" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZRMja1bPa9b5G9h1wB5M4red5X4k54BOlKQOqCkUEYC2flriwTGlw4MVgZWtX98jtNc87muD9kXYrqxKF6JEmL_CckfjJpDTt0LsINmp1iHRuoILqi_BBwd5LvO4uiRwrKEalTRyh1AB/s800/IMG_4447.jpg"><img align="left" class="linked-to-original" height="285" src="http://lh3.ggpht.com/_TLwzrz0iS9s/S2jTS7f_qdI/AAAAAAAAAfI/fr2poEwysc4/s800/IMG_4447-thumb.jpg" style="display: inline; float: left; margin: 0pt 10px 10px 0pt;" width="380" /></a></div><br />
It was interesting to see that after all of the green smoothies and other raw food we were not so enamored with bread as we used to be, even if it was low temperature dehydrated, living Essene bread. <br />
Some was put in the bread box and promptly forgotten about. The crackers, made a little thicker, are a great base for an open faced sandwich or bruschetta.Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com1tag:blogger.com,1999:blog-6341333921524275786.post-52525213328056698132010-01-31T18:47:00.001-08:002010-01-31T18:47:44.871-08:00Pine Nut Mayonnaise<p style="clear: both"><a href="http://lh4.ggpht.com/_TLwzrz0iS9s/S2ZAziub-pI/AAAAAAAAAeU/nKB8Sg_Bg_I/s800/IMG_4384.jpg" class="image-link"><img class="linked-to-original" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOA-9-klGcd6sXZaftBi7kL4QghTrTcNq4F7oiXZsxRg7-Ij3v2758fYLTfHH6Q8yG_djddWvvpqRQ2BtAC1h7vnc7N8a4VabHbBYoIx8ayY-jtB1O4J5_Mu2ToowMdMkO9Km2JoD1oIna/s800/IMG_4384-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />These gorgeous pine nuts were hand picked in Nevada. I bought them at the ojai market and <a href="http://curiosityspath.blogspot.com/2010/01/pine-nuts-in-shell.html">hand shelled them</a> (check out the link to this post if you have never seen pine nuts in the shell). The crazy thing is that even if pine nuts are picked in this country, they are shipped to China to be shelled because there is no equipment to shell pine nuts in this country. It's another small example of how the country's jobs have been given away. So the nuts are picked here, where the scent of the pine forest is everywhere, stuffed into the hold of a smelly diesel ship, and who knows if they are hit with fungicide or pesticide there? Or if they are steamed? Then imagine the journey they go on in China, only to be loaded back on a ship....it's complete madness!<br /><br />It's a meditation to crack the nuts in my molcajete, feeling their soft silky inner nut emerge from the shell. The nuts look and feel completely different. They are still alive. Soaking them brings them into a vivid aliveness!<br /><br />So, soak 1/2 cup raw pine nuts overnight, then drain.<br />Add 1/4 cup water<br />2 tbsp. organic extra virgin olive oil<br />1 1/2 tbsp. freshly squeezed lemon juice</p><p style="clear: both">This recipe is from <a href="http://www.sunfood.com/buy/3/40/135/Raw-by-Charlie-Trotter-and-Roxanne-Klein/0789.aspx">RAW</a>. I actually made my mayo by first adoring the plump soaked pine nuts then putting them in the vitamix. I tipped in a bit of water, a couple of glugs of olive oil then went out to the east side of my garden to harvest the first lemon from my most recent tree, a gorgeous little lemon tree. (So this mayo is a celebration of the first of the harvest).</p><p style="clear: both">Season with salt or any herb or spice that takes your fancy. The mayo thickens as it sits, so you may want to add a little more water next time you use it. </p><p style="clear: both">This is so good I never want to eat regular mayo or even Vegenaise again! So worth the time it took to crack the nuts in the first place.</p><p style="clear: both">So where is the photo of the mayo? Come on...it looks just like mayo! <br />It is not. at. all. the. same.</p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0tag:blogger.com,1999:blog-6341333921524275786.post-31866250844224918462010-01-31T18:03:00.001-08:002010-02-01T08:17:32.749-08:00Spinach Hearts with Sesame Sauce<p style="clear: both"><a href="http://lh3.ggpht.com/_TLwzrz0iS9s/S2Y2P3yBN5I/AAAAAAAAAd8/pJCl5UMajTM/s800/IMG_1.jpg" class="image-link"><img class="linked-to-original" src="http://lh6.ggpht.com/_TLwzrz0iS9s/S2Y2JqPx8LI/AAAAAAAAAd4/CGrchMIl5Js/s800/IMG_1-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" />I love it when I find a treasure that someone has thrown away, not seeing its beauty. That's how I feel about spinach hearts. Some people call them crowns or feet, but most people call it the part that gets thrown away. It's the stem clusters at the bottom of the spinach plant. </p><p style="clear: both">In Japan, this dish is called <em>Horenso No Neno Goma-Ae. </em><br /><br />There is a wonderful book, now out of print, written by Soei Yoneda (High Priestess of the Sanko-in Temple). This recipe and many other beautiful, simple recipes are in this book. If you browse used book stores, watch out for this treasure of a book. <br /><br />I think of preparing the spinach hearts as a meditation. One needs to make sure all of the grit is removed and that while removing the leaves for another purpose, one preserves the beauty and integrity of the heart. Once prepped, I always let the hearts sit in a bowl covered with a damp cloth over night (or for a few nights....you can keep them in the refrigerator in a container if you want to. I keep mine <a href="http://curiosityspath.blogspot.com/2010/01/designing-raw-kitchen.html" title="">on the counter</a>. The hearts open joyfully.<br /><br />It was always curious to me to find that the Japanese serve spinach cold. The leaves are usually blanched quickly, plunged into ice water, squeezed into a block, then the block of spinach is cut into slices. </p><p style="clear: both">The hearts, too, in Soei Yoneda's recipe, were blanched for a couple of minutes, then took the ice water plunge. They certainly retain more of their crisp beauty that way, and for a summer dish, I'd do that too. Right now, I'm more interested in a hot dish because almost everything else I eat is cold, so I'll sacrifice looks for warm food. Wilty, but warm and still delicious.</p><p style="clear: both"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQzYh9u4zMwKJlZjnGAhkrXJ8z9EjX4XZ6UKYuRboEUWCSrEzinBtbFuphdu7Bn2f8xOwZ2FTFewZ49jVHTvuYBSvbHs_7KxboiMjxIDHt7i0BskxR9n4J6xQWDwgLIyLbbtCt6zrT3KK/s800/IMG_4418.jpg" class="image-link"><img class="linked-to-original" src="http://lh5.ggpht.com/_TLwzrz0iS9s/S2Y2QyY3lxI/AAAAAAAAAeE/n9RDdVMV25M/s800/IMG_4418-thumb.jpg" height="285" align="left" width="380" style=" display: inline; float: left; margin: 0 10px 10px 0;" /></a><br style="clear: both" /><strong>Sesame Sauce:</strong><br />4 tbsp raw tahini<br />2 tbsp tamari<br />2 tbsp mirin (Japanese rice vinegar)<br />2 tbsp sake (or not...it's up to you)<br /><br />I make a much larger batch than this because it's also delicious with cooked grains and as a basis for salad dressing. Whisk until smooth. Add a little water if it's too thick. (Some tahini is thicker than others). </p><p style="clear: both">You'll need more spinach hearts than you think because they cook down, even when you only blanch them briefly. I usually plan a "spinach week" where I'm using spinach two or three times for other things. (Not hard when you are drinking a lot of <a href="http://curiosityspath.blogspot.com/2010/01/green-smoothies.html" title="">green smoothies</a> ). I collect all of the hearts for this dish, and it's a treat.</p><br class='final-break' style='clear: both' />Silani Wahlgrenhttp://www.blogger.com/profile/02467316331384910782noreply@blogger.com0