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Raw Mango and Butternut Squash Jerky - Butternut Showcase #1
2008-03-08 02:34:00
So, I've decided to give myself random food challenges. This will not only be to expand my views of certain foods, but my culinary repertoire. I have to admit that I generally think of certain foods to be good for few purposes. Those tried and true recipes that we all know, and don't really diverge from. No more, I say!My first challenge is Raw Butternut Squash. I haven't worked much with winter squashes in my life, and I tend to only make creamy soups from them. About a week ago, I did a couple days of just raw food. I had this lovely butternut squash sitting there, crying at me to be used for something... But squash, how could I use you in my raw food adventures? What wonderful flavours could you possibly bring to my raw table? It just screamed CAROB! I don't know why - it just did.The o
Read more: Mango , Jerky

Traditional Hummous
2008-03-07 16:47:00
I've been in a very Middle-Eastern mood lately. After the tabbouleh recipe, I've been practicing with other more traditional recipes, and decided to wing it with a hummous recipe. I've always loved hummous (or hummus), but the packaged hummous just doesn't cut it in comparison to home made. The great thing about this recipe is that it's a wonderful base hummous. It's delicious on its own, but can be embellished in any way, which is why I'm posting this instead of one of my more involved, fancy recipes. I generally eat hummous with raw veggies, or gluten-free vegan breads. I made savory sprouted buckwheat muffins (that didn't turn out good enough to post, unfortunately) and sliced them up and toasted them... It was fabulous!Some more ingredient ideas would be: spinach, sun-dried tomatoes, r
Read more: Traditional

Warm Beet Salad with Tangy Mustard Dressing
2008-03-03 15:05:00
Beets! Ah, how I love thee. I can still remember the first time I bit into a raw beet (with the tops still on) in front of Jeremy on a road trip. He got very wide-eyed and said "You can DO that?!" He likes raw beets too, but had only ever had them peeled and chopped in salads and things. He took a bite, and ended up eating more than I did. I've turned him to the raw side of the beet! ;) This salad, however, does not showcase raw beets. At first, I was thinking of making pan-fried beet fries. The more I cooked them, though, the more I thought having a sweet glaze on them would be divine... and it was! Oh, how it was...Warm Orange-Balsamic Beet Salad 2 large beets, sliced into French-Fry-style strips1/2 cup salt-free veggie stock1/2 cup orange juice3 Tb. balsamic vinegarsalt and pepper to tas
Read more: Tangy , Dressing

March Royal Foodie Joust!
2008-03-02 16:36:00
Remember my entry for the Royal Foodie Joust, but on by the Leftover Queen? It was the Ginger-Lime Tofu with Citrus Marmalade Glaze. Well, the voting begins today! I would love it if you could take a few moments to go to the forum (if you're registered) and vote for me. The winner receives a Royal Foodie Joust Apron. If I win, I promise I'll post pictures of me modeling it! :DYou do have to be member in the forum for at least a week to vote, so if you're not a member yet, you can't vote for me this month. It's a really fun forum though, so I encourage you to join and vote for me next month! Vote for me!
Read more: March

Banana Fritters with Orange Blossom Honey and Mint Butter
2008-03-02 15:25:00
And now for something completely different!After all that healthy raw food, how could I resist coating my entire kitchen with a nice layer of sunflower oil? I mean, sometimes, we've all just got to say to ourselves, "Yep... SO taking a shower after this."I've always been a huge fan of banana fritters. Well, actually, deep fried bananas in any sort of fashion. Jeremy and I used to get bananas that were rolled in coconut before being put into an egg roll wrapper for deep frying, but I've got to say I like these better. The batter is made with almond meal and minced dried coconut, which gives it more substance than if I had just used a fine flour. Also, the tangy orange blossom honey cuts the grease a little bit, and gives it a kick, which is really nice. The mint butter is a very nice finish
Read more: Fritters , Orange , Blossom , Butter

Puddin' Pie! - Raw
2008-02-27 03:41:00
If you remember one of my ealier posts, you'll know that I love raw banana pudding. Since discovering the technique, I've made countless avocado-banana puddings. It's such a silky, nutritious way to feel sinful. :)This one is more of a vanilla-lemon pudding, but no less delicious. I really enjoy the texture that the flax imparts to this. And, to be a little more fun (and needing the protein) I made a walnut-date crust! I could eat that pie crust alone as a dessert. Oooh... Ideas of date balls are flying through my mind.. like a golden snitch. ;)The green of the pudding is a little off in the picture, but that's because of the flax and cinnamon. Also, the pie would have been more full if there hadn't been so much tasting... in the name of science.Puddin' Pie!For the crust:1 cup walnuts, soa


Red Delicious Apple Butter - Raw!
2008-02-26 02:49:00
Until this point, Red Delicious apples have been the bane of my existence. I like their flavour, but the thick, tough skin wrapped around that all-too-mealy interior was enough for me to pass on a side a fruit with my meals as a child. It was hard to say no to fruit. Gramma's heart was in the right place when she put out bowls of fruit for us, but I just couldn't stomach it. I'll take the oranges, thanks.Notice how I said "Until this point"? I believe that (almost) everything, if done a certain way, can taste good to someone. Jeremy, in his loving attempt to buy me more apples, accidentally got red delicious. Ouch. (In his defense, those did look strikingly like Galas.)Seeing this as a culinary challenge (and also being on a raw food binge lately) I decided to make applesauce. Apple sauce,
Read more: Butter

Sprouted Buckwheat Tabbouleh
2008-02-25 02:12:00
I'm a minimalist when it comes to tabbouleh. I like fresh, raw ingredients, and no sloppy mess like we've probably all had at cheap falafel stands. Tabbouleh (or tabouli) has bulgur wheat, which I was never quite fond of, so I decided to make it with buckwheat. But cooked buckwheat? Meh. I had a good-sized bag of buckwheat, so I decided to sprout it.When you soak buckwheat, it gets slimy and gooey like flax, but not quite so much goo. I think I rinsed them like five times each rinse/drain cycle just to relieve them of their goo! After about two days though, the buckwheat had thoroughly sprouted, and (much to my excitement) the goo had gone away! They were dry, poky, and beautiful. :)I also have to admit that I have dreams of galettes (which is a traditional dish of Brittany: like a savory,


Blackberry Molasses Tarts, Banana Chai Tart
2008-02-21 15:51:00
Last night, we were all out of chocolate.Now I know that you're thinking. How can this be? No CHOCOLATE? Well... Let's just say that I like my Chocolate Chip Mini Cupcake recipe. :)I have to admit that, when I'm feeling lazy, plain dark chocolate has always been (and probably will always be) my dessert of choice. We usually keep a tin of bulk dark chocolate chips handy for when just such an occasion arises. But alas, there was none to be had. I did, however, have a fresh new jar of blackberry jam from the farmer's market.There's really nothing like blackberry jam, you know? I grew up picking buckets of blackberries at my grandparents' house for all kinds of different blackberry recipes. I have a very fond memory of about a dozen of us climbing up plywood boards onto the tops of the (severa
Read more: Molasses , Tarts

Southwest Walnut "Scramble" (raw)
2008-02-17 18:28:00
I love watching people cook. Growing up, I'd spend hours watching my family cook, and whenever there was a cooking show on, I was right there. My eyes were glued to the television. I have since given up watching TV, and only have one for the occasional movie marathon with the housemates.Luckily, YouTube has all kinds of cooking to watch, from the expert chef cooking shows, to amateur videos of people proudly showing off their newest creations. I hope to, at some point, get some of my own videos on YouTube. In the Meantime, I'm an avid seeker of new food porn to watch. :)Which brings me to my next thought. I love watching people prepare raw food. It can range anywhere from simple preparation, like this dish, to hours of intense work. I really like the foods that Ani Phyo shows us on YouTube
Read more: Southwest , Walnut

Coconut Date Porridge
2008-02-16 15:32:00
I've been on a coconut kick lately, if you haven't noticed by my past few posts. These days I use coconut oil more than I do olive oil, because it's such a creamy, silken oil to work with. I like it better for high-heat cooking, more than any other oil.This morning, I was in the mood for porridge. I'd recently gotten some bulk medjool dates for a pie crust I'll be making soon, so I thought I'd try this out.Now, normally I work recipes from scratch, but I had to showcase this hot cereal mix. Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal is just amazing. I was gifted it by a friend awhile back, and I fell completely in love. Not only is it a easy mix to prepare, but the mix of brown rice, corn, buckwheat and sorghum gives the bowl a rich, gooey feel on the tongue. Paired with coconut oi
Read more: Porridge

Ginger-Lime Tofu with Citrus Marmalade Glaze, March Joust Entry
2008-02-15 04:56:00
Here's my entry for the Royal Foodie Joust!Ginger -Lime Tofu with Citrus Marmalade Glaze , Coconut Quinoa with Pink Peppercorns, Orange Balsamic Chard and Radish GreensI'm so pleased with this menu, because they compliment each other so well. The delicate flavour of the quinoa counterbalances the citrus kick of the tofu, and the greens had a smooth, almost creamy texture from the radish tops.The tofu was wonderful in itself, with the texture very akin to pork, and even the color was spot on. I find that red wine and tofu cooked together in most forms makes for a good substitute for heavier meats in recipes. My fiance said that it reminded him very much of a gourmet version of orange beef he used to get at Chinese restaurants, and he gobbled up everything left in the pan, including the leftov
Read more: March , Entry

Update!
2008-02-14 01:29:00
As you've probably noticed, I've added a lot of new things to my blog in the past few days. I can now do email subscriptions, joined a couple affiliate sites, added a feature where you can rate my blog, and am now part of a few (really) fun Blogrolls. I'm particularly happy about the Blogrolls, because it connects me to so many other food geeks and brings more people to my page. After putting them on this morning, I came home tonight and had three new comments from Blogroll people! Yay!The Foodie Blogroll is going to be quite exciting because they do a "Royal Foodie Joust" (run by the Queen of Leftover Foods) which is a monthly contest for all the foodies out there who want to participate. The idea is, everyone gets three ingredients to work with, chosen by the previous month's winner, and
Read more: Update

Onigiri with Mushroom and Red Pepper
2008-02-12 13:47:00
So, by now I'm sure you've figured out that when it comes to food, I tend to not play by the rules. This time is really no exception. :)Traditionally, Onigiri is filled with salmon, or pickled vegetables. I had a hankering for mushrooms and red pepper though, so I filled my fun rice triangles with them instead! I made a pretty large batch for a potluck (cooking 6 cups of sushi rice for about 24 of these puppies) so I'll round down a bit.First, you'll need to start your sushi rice. I used the About.com recipe, found here. Those amounts should make about 12 onigiri, depending on size.While the rice is cooking, you'll need to marinate your mushrooms. I used dried shiitakes. You can use fresh, or other mushrooms if you like, but I really enjoy the extra earthiness dried shiitake mushrooms have
Read more: Mushroom , Pepper

Hemp seed Furikake
2008-02-11 16:57:00
I've been eating a lot of rice lately because of stomach issues (read: free pizza, oy!) and looked around the local asian market for some vegan Furikake with no MSG. Usually I can find this, but our market here doesn't seem to have it. C'est la vie. So I rummaged around my cupboards and made up this recipe instead.Hemp Seed Furikake5 sheets of nori, ground into a rough powder in the blenderEqual parts:Black sesame seedsRaw hemp seedsToss all ingredients into a pint jar, and shake vigorously until evenly mixed. (It helps to do a little dance and jump around a bit!)I'm LOVING this mix. Salt-free, sugar-free, but full of flavour! Plus, you get a punch of nutrition from all sides. The hemp seeds particularly. You can it sprinkle on rice, salads (yum!), soups, noodle dishes, veggies - well, pre


Mini Chocolate Chocolate Chip Cupcakes!
2008-02-04 15:39:00
I made these yesterday for a potluck, and OMG! They're so soft and fluffy and delicious... and the brown sugar gives the outside of the cup a little crust so when you bite into it... the inside is like a cloud! Totally vegan AND gluten free! How can you go wrong, really? :) I opted out of doing the lemon glaze* I usually do with this recipe, but you certainly can!I originally adapted this recipe from a (wheat heavy) vegan chocolate cake recipe found on Vegweb.com, and also substituted coconut milk for the normal oil/water mix, and I'm very pleased. It gives the cake a richness and extra depth of flavour that you rarely find in cakes. I'm so happy to be able to share this with you!!1.5 cups of rice flour5 tablespoons of sifted good quality cocoa1 teaspoon baking soda1 cup brown sugar1/2 tea
Read more: Chocolate

Apples in Caramel!
2007-12-10 18:25:00
Okay, so.. it's not really caramel. Well, sort of. But it's amazing!!Two apples, cored and chopped2 Tb. honey of your choice*4 Tb. Earth Balance, halved1/4 C. apple cider (or so, a few splashes)a splash of vanilla extracta couple shakes of cinnamona nice healthy squeeze of lemonMelt 2Tb Earth Balance in a pan on medium/med. low heat. When it is melted, toss in your apples. as they're frying, add the cinnamon and vanilla. Then, add the cider, and bring back up to a simmer. Add honey, lemon, and the rest of the Earth Balance. Simmer, stirring constantly, making sure to scrape up any spots that might start to stick. Once it gets nice and thick, take off the heat and serve!*I used creamed honey, because we inherited a giant tub of it. Personally, I prefer blackberry or eucalyptus honey. If you
Read more: Apples

Almonds
2007-12-07 17:47:00
So... They really are pasteurized.At least in the states, I'm not sure about Canada yet.I soaked some "raw" almonds to have some almond milk, and I've been trying to sprout them for about two days now. I'm seeing NO germination. At all. The sunflower seeds I sprouted are happy and sprouting away, but wow. This makes me really sad. No more sprouted almonds?!Grr.An Article on almonds in California, A petition you can signMore sadness.


Hummus Sushi! *esplode*
2007-12-07 16:50:00
Holy energy-giving vitamins, Batman!!So, I've been sick for the past couple days. Not really sick, but sore throat and vitamin depletion from all the stress of moving up here. Enough to make me sleep until noon and have little energy. Today I got up at 9:30 (Goddess help me) against my better judgment and haven't stopped doing things around the house until about now. I drank some flax* and just finished eating some hummus sushi. And. Holy. Crap. Talk about a vitamin rush! I'm a little light-headed from the wondrous feeling all the raw veggies gave me. I have to admit that this is one of the only times feeling light-headed has felt so good. :)Hummus Sushi First, I made up a huge bowl of hummus from a mix. You can do whatever you want to it, but I made it basic so everyone in the house can en


Update: Canada! (With Mandarin-Date Sweet Potatoes)
2007-12-05 17:09:00
Wow. It has been a long while since I've posted here. But I have good reason! Jeremy and I moved to the Sunshine Coast, in British Columbia. Powell River, to be precise. Jeremy got a job at The Peak, which is the local newspaper, as a reporter. We've been looking to move to Canada for awhile now, to start a sustainable farm, but didn't think we'd get here so fast! The Sunshine Coast lives up to its name, but it was as if Winter rose up to greet us. The Day after we arrived, we got 4 inches of snow! It was definitely a white wonderland.Here's Jeremy and I at our new home:More photos coming soon!I'm VERY excited because of this particular town. There are many good things going for it:- First city in the world to ban GMO crops- High population of people who follow the 100 Mile Diet, shortened
Read more: Update , Mandarin , Sweet

Blueberry Lavender Coconut Creme
2007-08-26 22:52:00
Jeremy and I love to eat fresh, young thai coconuts. Ice cold from the fridge, we drink the sweet nectar first, then cleave the seed itself open and wedge the meat out with our fingers. It's like a drug. I mean, aside from the tasty goodness that is coconuts, the fresh ones are packed full of nutrients, and the nectar is very electrolyte rich. You can generally find them at Whole Foods or somewhere similar for a few dollars a piece, but you'll find the exact same thing at most asian markets, for usually a dollar each.So, we were walking through the Farmer's Market in Santa Monica today (the one on Main St.) and I suddenly get this huge whiff of lavender. You see, at the market, there's a lavender vendor. I usually stop and browse, but today I had an instant surge of ideas running through m
Read more: Blueberry , Lavender , Creme

Mini Polenta Lasagnas with Rosemary Tapenade
2007-08-26 13:42:00
I was feeling especially creative the other night, and I wanted polenta rounds, so I thought up this little ditty. I was also looking for a new use for the FYH mozzarella cheeze. I think I found one!That's one of my cats, Silvanus, by the way. I shot the photos on the bed cuz that's where the best light was. :POne tube sundried tomato and roasted garlic polenta, thinly slicedHalf a red pepper1/2 c. Frozen spinach, thawed with a little lemon juice1/3 c. Favorite marinara sauce (fire roasted crushed tomatoes)a nice sized chunk FYH mozz. cheeze, thinly slicedrosemary tapenade:12 dried black botija olives12 green botija olives (J says about 4 oz.)1/4 c grapeseed oil1/4 c good white wine3 sprigs fresh rosemaryfresh ground lemon pepper to taste4 large cloves garlic (to be roasted with polenta)sp
Read more: Rosemary

Berry Mango Delight - Raw
2007-08-26 13:11:00
I just threw this together one morning.. and I'm so happy that I did. It was so good, and incredibly refreshing for the morning. Just the right amount of fat from the coconut so there wasn't a sugar spike/drop that I usually get from fruit in the morning. Yay!1 cup soaked goji berries (without soak water)2 Tb soaked golden berries1 smallish banana2 very heap Tb coconut butterBlend till smooth, pour over 1 fresh chunked mango!
Read more: Mango , Berry

Choco-Banana Pudding! - Raw
2007-08-26 13:04:00
2 smallish bananas1 avocadoraw cacao powder to taste (maybe 4 heap Tb)about 1 Tb agave nectar1/2 tsp vanilla (extract or raw powder, to taste)1/2 c. fresh almond milk (optional)In a food processor, blend bananas and avocado until smooth, add to a nice sized bowl. Bright green, YUM!In the bowl, with a whisk, add the cacao, agave, and vanilla. Makes a nice, thick pudding. I added the almond milk to thin it out a bit, but you don't really need to. ;)
Read more: Pudding

Avo Gazpacho and Thai Veggies - Raw!
2007-08-26 12:44:00
Here's some more recipes that I found on my old journal:---Avo GazpachoVeggies w/ Thai seed pasteFirst, what I did was grate some of the carrots(3) and a nice fat cucumber. I squeezed the juice out and put it aside.Avo GazpachoIn the food processor, I put together:A nice huge handful of parsleyAn avocadoRoughly a cup of soaked sun-dried tomatoes(with soak water, maybe two cups?)Five dried, soaked shiitake mushrooms, with soak water(probably altogether about 1 1/2 cup)3 green onionsJuice of half lemonSplash of Bragg's apple cider vinegarSquirt of Bragg'sThe strained water from the carrot/cucumberA nice healthy shake of kelp powder (about 1 heap Tb)once it's all smooth, I just put it into a bowl and added a bit more water to thin it out, and salt to taste.--Thai veggies!Took out the bowl wit


Spicy Butternut Threads (Raw) - Butternut Showcase #3
2008-03-11 02:16:00
My third and final recipe is very simple - I was so inspired by the butternut squash topping from the last post, I just had to make these. I had about two loose cups of julienned squash left. It was begging for a ginger soy marinade.They're such a versatile garnish: They can be used for soups, salads, sandwiches, main courses, etc. They're especially great on miso ramen with Japanese yam noodles! Chewy at first - but once they melt in, it's a delicate, tender addition to the soup.Spicy Butternut Threads 2 cups raw butternut squash, julienned3 Tb. Tamari, Bragg's, or Nama Shoyu2 tsp. fresh ground ginger1/2 tsp. aji panca hot sauce (or favorite hot sauce)small squeeze of lemon juiceWhisk wet ingredients together. Toss squash in marinade, and let sit for about 30 minutes.Squeeze out excess liq


Paté Stuffed Mushrooms with Butternut "Cheese" (Raw) - Butternut Showcase #2
2008-03-10 02:49:00
My second butternut showcase is a bit less in-your-face. I wanted to make raw stuffed mushrooms, inspired by Leslie Bega's recipe at GLiving. By raw, I don't mean completely unprocessed, as I used my dehydrator to soften the mushrooms, and make them juicier. The result is warm and soft in the mouth, with flavor bursting in every bite. The paté is creamy, tangy, and spicy. I'm hooked!I'd made a big bowl of julienned squash with my mandolin for a salad earlier that day, so I decided to marinate some extras to put over the mushrooms. They end up being tender and chewy. Mmmm...Paté Stuffed Mushrooms with Butternut "Cheese "4 Tb. Braggs or Nama Shoyu2 tsp. lemon1/4 tsp. aji panca hot sauce12 cremini mushrooms, stems reserved1/2 cup loosely packed butternut squash, juliennedIn a large bowl, whi


Jasmine Green Tea with Cashew Cream
2008-03-09 15:40:00
It was a beautiful day yesterday. The sun was sending down warm rays, the birds were singing, and all the neighborhood children had converged on my street, as they always do on Saturday afternoons. It was a perfect day for a pot of tea with the room mates.Normally I don't go for caffeinated teas, but some soft, fragrant jasmine tea was sounding very good to all of us. Jasmine is my favorite caffeinated tea, so that's pretty much all I drink if I don't go herbal. We were out of rice milk, and I had a nice fat sack of cashews hanging out on the counter. I hadn't ever tried my hand at making nut milk with cashews before. What's a girl to do? Make cashew cream? Yer darn right I did! And I loved it so much, I tripled the batch and have a huge jar of it sitting in my fridge, waiting for lots of
Read more: Green , Cashew , Cream

Spicy Mango-Cucumber Salad - Raw
2008-03-19 02:40:00
Being in Los Angeles has really made me realize that I'm truly and utterly in love with tropical fruit. Not just coconut, but mangoes, avocados, bananas, and pineapple, among others. That's something I really miss about L.A. - the convenience and availability of tropical fruits. Here, it's all in season essentially year-round, and is easily accessible at a low price. That's one food group that I don't think I could ever give up for the 100 Mile Diet.So, in the spirit of warmer climates and taking advantage of convenience, I've made this spicy mango and cucumber salad. This salad has two kinds of heat - ginger and cayenne - but the ice cold mango with the crunchy cucumber balances it all out well. Then, topped with the silken cashew cream, this was hot weather heaven in a martini glass. Spi
Read more: Spicy , Mango , Cucumber , Salad

Update: I'm in Los Angeles!
2008-03-13 15:14:00
Holy crap, guys!Jeremy and I drove down to Los Angeles last week from our home in BC. We left Tuesday afternoon, and arrived in L.A. Thursday afternoon. Something like a 30 hour drive all the way through, not counting a couple stops to see family.We came down for the Natural Products Expo West this last weekend, which is a trade show for all things organic, natural, healthy, and sustainable. Not just food, but things like body care, clothing, home decor, etc. We've got a ton of new writing material from it, as well as new products I'll talk about, and made some really good connections with a few food companies. Going to the Expo has inspired me to start another blog, The Cruelty-Free Hippie, where I'll be talking about vegan non-food items like clothing, beauty lines, etc. Also, Jeremy and
Read more: Update , Los Angeles

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