Raw Food Recipes:
Food

Chiffonade, from the French word Chiffon meaning "made of rags", is a cutting technique in which herbs or leafy green vegetables are cut into long, thin strips.

1. Stack the leaves, rolling them tightly, like a cigar.

2. Cut across the rolled leaves with a sharp knife, producing fine ribbons

or when your gut tells you to buy some limes (even though that aren’t on your grocery list; they are only 5 for $1 for Christ sakes) instead of listening to your not-so-adorable-today, three-year old screams at the top of her lungs for some gummy bears, please for heavens sake get the damn limes!

Or you might end of making a lemon pie, because you got plenty of lemons, those were on the freakin’ list.
Take note: I said pie and not tart. The catastrophe of being away from the raw kitchen for so long is all your neat tart pans and molds and other gadgets gets utilized as utensils in the kids’ sandbox.
'Want another sandy mud tart, mom? '
Now, I'm using an aluminum pie tin left over from Christmas.
Instead of making Matt Samuelson's Coconut Lime Tarts, I ended up with a very delicious Lemon Coconut Pie. Thank heaven's for disgruntle three-year-olds.

Lemon Coconut PieCRUST2 cups almonds, soaked for 6-8 hours
1 cup dates, pitted and soaked for an hour, reserve soaking water
4 tablespoon reserved date water
2 teaspoon organic vanilla extract
1/4 teaspoon sea salt
FILLING3 cups coconut meat (from 2-3 Thai coconuts)
1 1/2 cups coconut water 2 tablespoons coconut oil (liquid)juice of 1 large lemon1/4 cup agave nectar1 teaspoon organic vanilla extract1/8 teaspoon sea salt
CRUST In a food processor, process almonds, dates, date water, vanilla extract and sea salt until well combined. Remove almond mixture and press mixture into a 9-inch pie pan.
STRAWBERRY SAUCE Process strawberries and agave in a blender.
FILLING Blend coconut meat, coconut water, oil, lemon juice, agave, vanilla and sea salt in a blender; process until smooth and creamy. Pour filling into crust. Chill in the refrigerator for two hours. Drizzle with strawberry sauce before serving.

This post is dedicated to Bitt. She wanted to know about a product I use on a fairly regular basis. Mila.

Mila is created by a network-marking company called Lifemax. Mila "The Miracle Seed," as it is called by the company, is said to have the highest and safest concentration of Omega-3 fatty acids, antioxidants, fiber and phytonutrients of any source on the planet.

What makes Mila different from your basic, run-of-the mill chia seed? I really can't say. (Sorry, Bitt)

What I can talk about is what the information I have read from the company and I can share a bit of my own personal experience with the product.

To start off, I believe chia seeds (no matter the brand) promote weight loss and overall health. And I have enjoyed using it in my recipes. Yeah, chia!

What makes Mila...well...Mila?

Here is my contribution to the holiday. Please enjoy.

Essene Stuffing
3 cups diced Herb Essene Bread
¼ cup chopped onions
1 cup chopped celery
1 tablespoon poultry seasoning
1 teaspoon sea salt

1 In a large bowl, combine diced bread, onion, celery, poultry seasonings and sea salt.

2 Place mixture on Teflex sheet. Dehydrate at 100 degrees for 3 hours.

I'm taking next week off for Thanksgiving. I feel so blessed that my wonderful stepson has entered our lives again and I want to spend this week reflecting on what my family means to me.
I pray everyone enjoys the "day" and has a happy and healthy time. I'll see in a week or so.
Peace,Terilynn A special thanks to Beth and another kind person for sharing resources on where to get the Coconut Pipe Knife. http://www.superholder.com/product3.html ANDhttp://cgi.ebay.com/FURA-COCO-COCONUT-OPENER-TOOL-FROM-BRAZIL_W0QQitemZ250183400635QQcmdZViewItem

The Daily Raw Blog kids
My kids inspire me. Five different personalities running rampant, with five different thoughts, ideas and possibilities. Wow! I can't wait to see how they take on the world. Love them very much. During this time of year I like to take stock in what is important to me, what inspires and well, you get the point. Who (or what) inspires you?
"Inspiration: Life" Coming January 2, 2008

Mushrooms and Scallions in Miso Broth
serves 4

juice of one lemon (or lime)
2 cups sliced mushroom
2 tablespoon miso 4 cups warm water 1/2 cup diced scallions
1 Marinate the mushrooms in the lemon juice for one to two hours.
2 In a large bowl place miso, add water. Stir until miso is dissolved. Add mushrooms and scallions.

photo by [OP]

Tomatoes are an excellent source of vitamin C, vitamin A, and vitamin K, plus the antioxidant benefits of lycopene*. They are a fruit, but they are usually served as a vegetable.
*Lycopene is the pigment that makes tomatoes red. The redder the tomato, the more lycopene it has.
Season: Available year-round but tomatoes are at their peak June-September

How to select: Choose firm tomatoes, richly colored and noticeably fragrant.

photo by babybee

How to store: Ripe tomatoes should be stored at room temperature and used within a few days.

photo by Pieter Pieterse
Tip: Don't store tomatoes in the refrigerator, cold temperatures kill the flavor and turns the flesh grainy.

Tomato Salad 6 large ripe tomatoes, sliced into 1/4-inch pieces 1 small red onion, thinly sliced1 orange or yellow bell pepper, sliced in strips (de-seed)1/2 cup basil, cut into stripsHemp oil (or your favorite oil)
Apple Cider Vinegar
Sea salt, to taste
1. Place tomatoes in large salad bowl, add slice onions on top.
2. Layer with bell pepper and basil.

3. Drizzle hemp oil and vinegar over the top of salad. Sprinkle with sea salt and gently toss. Fun Facts: The tomato is in the same family as the potato, pepper, eggplant, and petunia (nightshades). Tomatoes are also known as the 'apple of love' There are at least 10,000 varieties of tomatoes

Today is the last day to win a Deni Automatic Ice Cream Maker from the sweetness that is HiHoRosie's Place. Hurry over.

Day 55

8:39 a.m. green juice at work

You can’t get any simpler than Jameth and Kim’s Original Flax Crackers, p. 168.
One cup of flax seeds and 1 ½ cups water. There you go, that’s it.
Of course there’s the customary soaking of the seeds, using purified water and the dehydrating at 110 degrees for a day or two. Surely a small price to pay for a cracker filled with Omega-3 fatty acids.

The recipe is a basic flax cracker recipe. A great jumping off place to make your own creations, playing with spices and seasonings.

One of my favorites is raisin flax crackers, you don’t get a crispy cracker with raisins but I love chewy-ness of it.
What about you? What’s your favorite flavor flax cracker?

Recipe #46 of the Complete Book of Raw Food Endeavor. Loveliest Live Almond Hummus by Michal Adi, p. 275. I served this hummus with a simple cucumber, tomato and parsley salad.

February is coming to a close in a few days and I have to make the decision if I will do the NaBloPoMo again for March. I have my own ideas on it but I would like to open it for discussion with you. So what do you think? To daily blog or not? Leave a comment or answer the poll at the top left.

Fridays seem to be “Man on the Raw's Craft Corner” or something of the sorts. Here is a bookshelf he built for me so my favorite books and magazines can come off the floor next to my nightstand and have a home higher up on the totem pole. He’s so sweet.
Kind of like Michal Adi’s Pistachio Halvah recipe on page 295.

Man on the Raw found it sweet and tasty. It was a breeze to create in the food processor.

Don’t worry that the halvah crumbles a bit every time you cut into it, it is normal.

The primary ingredients for this raw version of Halvah are tahini, honey and shelled pistachios. Add a bit of vanilla extract and you have a delicious Middle Eastern dessert.

Day 53 of raw eats

8:29 a.m. green juice at work

9:36 a.m. Blueberry-Basil smoothie

10:25 a.m. Mole kale chips

11:25 a.m. large salad at work

12:01 p.m. Lemon bar dessert at work

1:40 p.m. Mila and water

3:04 p.m. green juice

Living Light Pastry Arts students' dessert menu featuresLemon Poppy CakeKey Lime pieRaspberry CheesecakeChocolate CheesecakeTiramisuChocolate SauceRaspberry Sauce

4:50 p.m. Sharing Lemon Poppy Seed cake with my little one at home

6:42 p.m. kelp noodles and Kimchi at home

7:57 p.m. red wine at home

8:02 p.m. Sharing the students' menu with the family Day 54 of Raw Vegan foods

10:51 a.m. Snacking on Thai Curry Cashews at work

11:23 a.m. large salad at work

3:36 p.m. chocolate cheesecake

3:51 p.m. Chocolate Mousse

5:46 p.m. red wine at home

7:48 p.m. large romaine, onion and avocado salad at home

photo by me*volia

Are you cool as a cucumber (botantically a fruit but it's okay for this survey)? Do you like to hang close to the ground like an eggplant or do you swim with the fishes like seaweed?
My question to you if you so choose to answer is.... "If you were to be a vegetable, what vegetable would you be?"

Leave your answer in the comments section.

There was not one rawlucks but two yesterday. How lucky am to able to attend. I didn't eat anything but of course it didn't stop me from preparing two lovely dishes.
Thai Summer Salad with Hot and Spicy Dressing

Salad
The Denver Living and Raw Food Cafe hosted by Scott

Broccoli Stuffed Peppers

Kimche

Guacamole and jicima slices

Lara Bars
Phad Thai

Zucchini slices

The Raw Utopia Rawluck offered

Eggplant Rolls

Cheesesticks with Marinara Sauce

Chocolate Mousse Pie

Salad Selections

Today’s Cream of Shiitake Soup will be accompanied with a tale of break-ups.

My first major break-up, that I recall, was a silly little man-boy by the name of Fulton J. He had these striking, chocolate eyes that mesmerized. They gazed into mine and held tight, giving me the illusion that I was the only thing he saw.
On later recollections, his glare really resembled someone who smoked way too much ganja. None the less, he (and his eyes) were as smooth and charismatic as a 15-year old could be in bible camp.
That‘s where I chased him like an eager puppy. He loved the attention and he played with me, as long as I didn’t piss on his new penny loafers (to mark my territory, mind you) or until a new b**** came into the mix. Whichever came first.
To make long stories, shorter and to prevent opening old wounds, it was nearly 10 years of hooking up with Fulton J. and being tossed aside by him that I finally wised up and got him out of my system for good.
I never want to have anything to do with him, ever. He broke my heart.

During that time, my best friend Monique was there to pick up the pieces.
Monique and I met during 5th grade at Amesse Elementary School in Denver. I said something that made her feel bad to which she immediately set me straight. She told me if we were going to be friends I couldn’t be mean to her. I apologized and we have been best friends ever since.

I loved Monique like a sister, that‘s how close we were. If it ever possible for two only children to break free from that “me only” habit and love another as a sibling. But that‘s how I loved her.

Monique has been there for me through thick and thin and she has always been my cheerleader. She has loved me even when I couldn’t find the strength to love myself.
I, for her, have given her positive and happy-go-lucky inspiration. I tried to remain upbeat and
optimistic when she refused to. And I, at times, provided the voice of reason.

Unfortunately, I had to listened to her same issues surface again and again with a supportive stance. By supportive, I mean without comment that would set her into attack mode. She had endowed with me with a the gift of holding my tongue.
Enter juice feasting. I am cruising along, detoxing crap, purging old habits, getting out everything that's on my mind that would be beneficial for me. Not a good thing if your best friend is Monique.
Again making that long story, short.On Wednesday, February 10, 2010, when she mentioned taking a break from the friendship, I thought it a bit harsh that many, many years of friendship could be tossed aside with such ease.

Monique stated that since I said something that made her feel bad she thought it best we end our relationship.

This time around, I did not apologize. After several man-boys, birth of 7 children between us, tragic deaths, ups, downs and whatnots... after 30 years of friendship, Monique has broken up with me.
I want to get her out of my system for good. I never want to have anything to do with her, ever. She has shattered my heart. On to soup. Cream of Shiitake Soup to be exact. This particular soup really has nothing to do with the story. Well, except this is the first day I hadn’t got that sinking feeling in my stomach from thinking of her. That alone is a reason to celebrate with a soup.This soup started out as Shazzie’s (p. 97) until I realized I didn’t have half the ingredients required for completion. I guess coming out of the fog that break-ups provide, I missed a few steps.
No worries, I promise I am okay. After twice-a-day Bikram sessions and running endless miles on the treadmill, I feel better than yesterday and twice as good as the day before. And so is this soup.
Although, Man on the Raw, didn’t enjoy it. I was surprised that he didn’t, it smelled amazing to me, very rich. But when he reacted so negative about it, I couldn’t resist I had the tiniest bit of a taste of the broth (I know, I know the juice feast). I thought it had a nice earthy taste to it. A statement in which Man on the Raw proclaimed, “Earthy?!? More like dirt.” Well, you my dear readers will have to be the deciding vote. Try it and tell me if you taste “earthy” or “dirt”. Just remember, I'm the one going through a break-up.

Cream of Shiitake Soup
2 cups fresh shiitake mushrooms, stems removed
4 tablespoons Nama Shoyu
2 tablespoon olive oil
4 cups almond milk
¼ cup finely chopped red onion
2 tablespoons parsley leaves
2 cloves garlic
1 teaspoon sea salt
Red pepper flakes
Parsley
Slice 1 cup of mushrooms and place in a bowl. Finely dice the remaining 1 cup of mushrooms and place in a second bowl.
Add 2 tablespoon Nama Shoyu and 1 tablespoon of olive oil to each bowl. Toss to coat. Marinate mushrooms for 1 hour.
Combine the sliced mushrooms, almond milk, red onion, parsley leaves, garlic and sea salt in a blender. Puree until smooth and creamy.
Transfer to a bowl and add the diced mushrooms to the soup. Garnish with red pepper flakes and parsley, to taste.
Recipe #42 of the Complete Book of Raw Food Endeavor - Shazzie's Cream of Shiitake Soup, p. 97
Recipe #43 of the Complete Book of Raw Food Endeavor — Shazzie's Almond Milk, p. 184

Nope, I'm not 50 years old. Give me a decade or so. Today is 50 days of eating a raw vegan diet. Feeling good, feeling real good. Take a peek at what I ate today.