Tuesday, January 31, 2012

Raw Pasta

I made this tonight and just HAD to share!

I adapted this recipe from the Top RawMens "Fettuccini Not Alfredo".
And I only made enough for myself and my husband, so the measurements are not exact.

I am horrible with measurements when I am coming up with something - so go with your gut if you make this...

Raw Zucchini Pasta with Creamy Tomato/Garlic Sauce

1 pint grape tomatoes, rinsed
3-5 cloves garlic
2 tblsp water
2 tblsp fresh oregano (or 3/4 tsp dried)
2 tbslp fresh basil (or 3/4 tsp dried)
1/2 tsp chili powder
1 thin slice red onion
2 tblsp olive oil
1/4 cup coconut milk
1/2 cup cashews
sea salt

Combine in a blender and blend till smooth. Taste and add salt as needed - but go light - it adds up quickly.

Serve over raw zucchini pasta. (peel zucchini skin off, then keep peeling till you reach the core. Discard the skin and core. The remainder is your noodles. You can also use a spiralizer for this.)

I served it with shredded spinach, grape tomatoes, and a seared portobello!

Saturday, January 28, 2012

Vegan Tacos

These are delicious, hold together, and totally vegan!

Vegan Tacos

Bean-Lentil-Quinoa filling
1/4 cup white quinoa
1/4 cup pink lentils
3/4 cup water
1/4 medium red onion, chopped fine
1 garlic clove, minced
1 celery stalk, chopped fine
2 tblsp olive oil
1 can or 1 cup cooked black beans, drained

3 drops liquid smoke
1/4 tsp black pepper
1/4 tsp sea salt
2 tblsp nutritional yeast flakes
2 tblsp fresh cilantro, chopped fine
1/2 tblsp cumin
1/2 tblsp coriander

Soak the quinoa for about 10 mins, drain. Bring water to a boil. Add quinoa and lentils. Bring back to a boil, then turn to low and simmer covered for approx 15 mins. Watch water level to be sure it does not burn. Get it as dry as you can though.

Heat oil in wok over medium heat. Add onion, garlic, and celery. Saute till onions are cooked. Add black beans and use a potato masher to smash them. Add lentils and quinoa. Season with the rest of the ingredients. Turn frequently till desired consistency is reached. It should be mushy, but not wet. Like a thick chunky bean mash.

Macho Nacho Sauce
from The Top RawMen:

1/2 cup water
1/2 red bell pepper, washed and seeded
1/2 cup pine nuts, soaked for 24 hours
1/2 cup sunflower seeds, soaked for 24 hours
1 tblsp Miso (omit if using seat salt below)
1 clove garlic
1 tblsp fresh lemon juice
1 tsp sea salt

Blend on high till creamy. Serve on tacos or as a dip for chips.
A Vita-Mix or Blendtec is best for getting the creamy consistency.

To serve:
These tacos are best of fresh soft corn tortillas. Layer the bean mixture, then the Macho Nacho Sauce, then some lettuce and tomato. Top with hot sauce or finely diced jalapeno if you like a little kick.

THIS RECIPE PASSED THE KID TEST!

Sunday, January 22, 2012

Taking a class

I joined Meetup.com a couple of months ago to see if I could find some similar interest groups to attend. And I came across the VegPhoenix group. I attended a pot-luck of raw and vegetable loving hippies like myself. It was enjoyable, relaxing, and of course, delicious!

Come to find out, the host Peggy Nungesser teaches a Raw Lifestyle class called The Hallelujah Diet. And it along with the curriculum is only $250 for 9 weeks! I signed up and have been to two class so far. I learned quite a bit last week...here are my favorites:

"Ultimately, all food on the planet, whether animal or vegetable, directly or indirectly comes from chlorophyll. Scientists would love to duplicate photosynthesis, because it would provide an endless source of food and energy. But even more amazing is that this 'blood of plants' is a chemical cousin to hemin. Hemin is a part of hemoglobin, the red, iron-rich, oxegyn-carrying portion of human blood. Wheatgrass juice (and all vegetable juice and sprouts) literally gives you a sunshine transfusion. When you drink it, this enzyme-rich and metabolically active fresh living food, transfers its high vibration to your system, raises your 'kundalini' or 'chi' and gives you a natural high. It is the energetic lift that enhances your ability to heal.", excerpt from "Why Wheatgrass is Nature's Finest Medicine" by Steve Meyerowitz.

Vitamin D is a hormone, not a vitamin. Our bodies produce enough of it naturally if we get 15 minutes of sunlight per day.

Calcium neutralizes acidity. (bodies mainly fed cooked food are acidic - cancer causing). Cow's milk is very high in phosphorus which reduces the ability of the human body to absorb the calcium by 75%. Better sources of 100% absorbable calcium are fiber rich green leafy vegetables.

Soaking beans, nuts and seeds for 24 hours prior to eating or cooking is essential. All three have a natural enzyme inhibitor that is bad for our bodies. This is what allows them to go dormant for storage. After 24 hours the bean has not yet sprouted, but the enzyme inhibitor has been soaked out. This improves digestibility. Afterward if you like your nuts and seeds crunchy, you can dehydrate them - even adding herbs and seasonings for flavor.

Vitamin B12 is lacking in the body due to many reasons, mainly consumption of animal products and conventional and gmo farming which kills natural enzymes that our digestive tract needs - from the use of pesticides and the harvesting of un-ripe produce. A Pro-biotic supplement is recommended for anyone who enters into a cleansing routine.

Fresh ground Flax seed is the best fiber supplement for vegans and vegetarians. Omega fatty acids too.

The 5 killer foods:
sugar, caffeine, white flour, meat/animal products, salt
Think back to your last 24 hours. How much of these killer foods did you consume?

We are the only animal on the plant who routinely kills the vital living enzymes in our food, by cooking it. We are the sickest of all the animals on the planet.

HEEEELARIOUS

My 6 yr old comes up to me about an hour ago and says with a very worried look on his face, "Mom! My poop is green."

I asked him what he thought about that. And he shrugged his shoulders. I told him that his poop is green because he has been eating a lot of vegetables and fresh juice - and that it means he is healthy.

He raises his arms up in the air, 'flexes his muscles', does a little celebratory jump and exclaims, "so I am stronger! Oh yah, oh yah!"

Favorite Veggie Roll-Ups

I love Flat-Out Wraps. Although some of the ingredients are ones that I wouldn't normally add to my food...they are one of the healthier tortillas out there...and so convenient...especially with their oblong shape.

Anyhooo...my go to meal with a flat-out wrap is a veggie roll-up with hummus.

Hummus
Sliced Tomato
Sliced Cucumber
Spinach
Lettuce
Sliced Bell Pepper
Sliced Red Onion
Fresh Ground Pepper

Roll it all up and devour. So filling and so fresh!

Not raw, but close! Brussel Sprouts...

These were a HIT last night with the little ones! They did not even hesitate. Usually anything with a leaf gets a turned up nose. But the 8 yr old dug in, so the 6 yr old followed. I am so happy to know that I can make these often and they will eat them happily!

Quick and Delicious Brussel Sprouts

Fresh Brussel Sprouts
Olive oil
Sea Salt
Ground Black Pepper
Garlic Powder
Italian Seasoning

Heat your non-stick frying pan on medium high heat.
Rinse brussel sprouts. Cut off the base of each sprout and remove any old or discolored leaves. Slice each brussel in half. Pour oil in pan. Add halved sprouts. Season to taste. Gently turn with a spatula while sauteeing 10-15 minutes, until lightyl browned and the center is slightly softened. They should still have that fresh vegetable crunch, but soft enough to chew comfortably.

I love the nutty flavor of this delicious and nutritiuos vegetable! And because they are sautee'd, much of the vegetable does not really get cooked...so they are closer to raw!

Brussel Sprouts are high in protein, accounting for 1/4 of their calories. Paired with a grain, it is a complete protein. What a great Vegan way to go!
Also high in Vitamins K, C, A, fiber, folacin, calcium, and potassium.