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
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
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.
Here are the ingredients I used to create my recipes for The Daily Raw Blog Recipe Challenge
1. Red Grapes
2. Cashews
3. Almonds
4. Garlic
5. Red Pepper
6. Lemon 7. Tomatoes
Focaccia with Grapes
Yield: 12 slices
2 cups flax seeds, ground into flour
1 cup almonds, ground into flour
¼ cup olive oil, plus more for drizzling
2 teaspoons agave nectar
1 garlic clove, minced
1 tablespoon chopped onions
2 tablespoons Italian seasonings
2 teaspoon sea salt 1/2 cup red grapes, sliced
1 Combine flax and almond flours in a large bowl. Add olive oil, agave nectar, garlic, onion, rosemary and sea salt. Mix well.
2 Fold in grapes.
3 Spread Focaccia dough on two Teflex-sheets, making them about 1/4-inch thick. Drizzle with olive oil. Place in dehydrator at 140 degrees for 4-6 hours or until Focaccia is dry on the top.
4 Flip over and remove Teflex sheets. With a pizza cutter, score the Focaccia into six large rectangles. You should have 12 slices of Focaccia bread. Drizzle with olive oil. Dehydrate at 110 degrees for an additional 8-12 hours or until the Focaccia is dry and semi-hard on the outside but soft and somewhat moist on the inside.
The Daily Raw Blog Kitchen Tip: From time to time I use a thermometer to check the temperature of the foods I dehydrate. Particularly when I raise the temperature of the dehydrator. I just like to make sure the temperature of my food doesn't rise also.
My 1, 2 and 8-year old children are used to mom's raw food creations. For better or worse, they have acquired a taste for fresh fruits, vegetables, nuts and seeds. Kevin, my 14 year-old stepson is the new kid on the block and has come from a bag-of-candy-a-day habit.
Now, when I create dishes, he is the gauge I use to determine if my recipes are up to par. I am pleased to say that he has asked me to make this recipe twice since it's conception.
Red Pepper Aioli
1 cup cashews, soaked for an hour
¼ cup water
2 garlic cloves, minced
juice one one lemon
½ red bell pepper, seeded and chopped
2 tablespoons olive oil
2 teaspoons sea salt
1 Combine cashews, water, lemon juice and garlic in a blender. Blend until cashew becomes a thick, smooth mayonnaise. Add more water one tablespoon at a time until you cashews break down and you achieve desired consistency.
2 Add in the red peppers, olive oil and sea salt. Briefly process until peppers are smooth.
3 Serve with bread, cucumbers, mushrooms and tomatoes.
It's not too late to submit a recipe for February's challenge. Next week, I'll post the recipe for Radicchio and Fennel Coleslaw.
I wanted to share how talented and creative Man on the Raw is. Here are a few things he has created over the last week or so.
A Git-Fiddle out of a cigar box. It‘s very intricate, the neck is made from wood with inlay made from peach wood . He also made an amp from a thrift-store tin and a speaker from one of the kids’ broken toys. The amazing thing is that the fiddle plays and the amp and speaker work. It’s amazing what you can do with scraps. Wicked.
His Valentine’s Day gift to me was a fruit and vegetable sculpture which I immediately juiced. Very nice. To top it off he bought me a sugar cane to chew on.
In return I made him a chopped salad with Matt Amsden’s Sweet Basil Oil Salad Dressing (p. 88).
My mother asked me to write something to help my Aunt Gigi get on a path of healthier eating. And although I would be the first to say “Go Raw” I realize saying it is much easier than doing it.
If I can offer Aunt Gigi a smoothie or salad recipe here or there, she could take baby steps into more greener pastures.
But first I should remind her of the reasons why incorporating more fruits and green leafy vegetables into her meals (and less of the processed, dead crap) is beneficial to her health. Also, exercise is a must with our family history. You feeling me?
So here are the Top Five Reasons you, Aunt Gigi should eat healthier.
5. You gain a tremendous amount of energy to continue to stay out all night dancing.
4. You feel good. Just ask the man who was rubbing up against you on the dance floor.
3. You become positive and happy without doing major drugs.
2. Your mind becomes sharp and alert, so when you get pulled over, you can think of something clever to tell the police officer.
1. You live longer. I’ve got a few bucks on you outlasting mom, do me proud.
Love you both,
Terilynn
Recipe #39 of the Complete Book of Raw Food Endeavor is Rhio’s Marinated Collard Ribbons (p. 65).
Now this is a risky recipe for Aunt Gigi to try because I don’t think any woman in our family, excluding myself, has ever eaten collards raw.
I believe that there is a family law, punishable by death, which states collards (or mustards, or turnips) greens must be cooked a minimum of 8 hours or until the paint wears from the walls, whichever happens first.
Trust me Aunt Gigi, these marinated collards are delicious and you will enjoy.
Spicy Marinated Collardsadapted from Rhio's recipe
1 bunch collard greens, stems removed, cut into thin strips (Chiffonade)2 tablespoons olive oilJuice of one lemon2 teaspoons sea salt1/4 teaspoon cayenne peppera pinch of red pepper flakes
In a large bowl, combine collard strips, olive oil, lemon, sea salt, cayenne and red pepper flakes.
Massage the collards with your hands. Cover the bowl and let set at room temperature for 1-2 hours.
A Blended Salad is a mixture of raw, leafy greens and other foods blended together to create a smooth, creamy consistency. Eating a salad prepared in this manner is quick, convenient and increases absorption of important nutrients.
Recipe #37 of the Complete Book of Raw Food Endeavor.
This is a pretty standard recipe and the beauty of the salad is you can add your favorite vegetables to eat.
Blended Salad by Paul Nison, p. 93
1 handful leafy greens (lettuce and spinach work best)
1/2 cucumber
1 stalk celery
1/2 lemon, juiced
1 handful sunflower sprouts (optional)
1/2 red pepper (optional)
1 avocado
1 teaspoon flaxseed oil (optional)
1 tomato
Blend all ingredients and serve.
image Detoxifynow.com
On an episode of "He Said She Said" Man on the Raw and I talked about food combining and offered an overview of the principles of food combining. I wanted to touch base with it again after Traci left a comment on the post.
I want to stress that during "Everything I Eat -Raw" thus far, I am not practicing food combining at all.
Not to say that I won't. In between Living Light's culinary school creations, I actually was thinking about trying different raw food "diets" (mono, juice feasting *a third one? IDK*, 80-10-10, etc.) and documenting those experiences. For now, I am enjoying sharing the raw goodies that are out there to be had.
On to the question.
Traci asks
"What are examples of "concentrated carb/concentrated protein?"
Concentrated Carbohydrates are considered foods that are on the the top of the glycemic index, mainly starchy vegetables and fruits.
Here is a brief list of various vegetables and fruits carrying a high glycemic index:
Vegetables
artichokes
carrot
corn
parsnips
potato
squash
sweet potato
yam
High glycemic fruit
blueberries
dried fruit
figs
grapes
kumquats
loganberries
mangoes
mulberries
pears
pineapple
pomegranates
prunes
watermelon (however, it has a low glycemic load)
Examples of concentrated proteins
bean sprouts
dairy products
garbanzo sprouts
lentil sprouts
raw nuts
nut butters
seeds
seed butters
sunflower sprouts
Other resources on raw foods and food combining:
Raw Food Living has a chart with digestive times.
Raw Food Explained offers several articles on the subject
Food Combining for Optimal Health by Angela Stokes-Monarch
Food Combining Wallet Card
The beautiful Wendi Dee from Pure Jeeven has kicked off February's Daily Raw Blog recipe challenge with "Easy To Swallow Veggie Soup," a delicious-looking vegetable soup. For the recipe visit here. Thank you very much Wendi Dee for submitting your soup, you are truly rawsome. To everyone else keep it coming! For the details of the Daily Raw Blog recipe challenge visit here.
Other blog news. I have passed along my Creative Blogger Award to Paulina of Veggie Delight. She is our future in raw and vegan cuisine and I wanted to acknowledge the talent that this 16-year-old possesses. Keep up the great work Paulina!
Fajita Vegetables (p. 211) with Chili Pistachios (111) by Chad Sarno
The crunchiness of the pistachios served the bell peppers and zucchini well. Nice flavors going on with these recipes. You will enjoy.
Hey, do you watch American Idol? Well, if you don't watch, you have to watch tonight's episode in Denver. I was there.
When you watch the contestants perform in front of the judges, imagine me behind the large American Idol banner 'politely' telling the next contestant to hush up and wait their turn.
That was one of the many jobs (moving office furniture, supplies and camera equipment a million times, picking up executives from Denver International Airport, running for coffee, etc.)
I had when American Idol came to Denver last summer and I was lucky enough to work long, tedious hours for nearly no pay. They feed you really well though.
No, but straight up I did have a ball and I would have gladly worked for free.
And yes, I did have (limited) contact with the judges and yes, I know some juicy, fun facts about them. Like who drinks wheat grass shots chilled on ice, who is really, really short in person, who uses Colgate Wisps, who is super polite and who is rude (it's not who you might think). But I signed that pesky confidentiality agreement which states I have to keep my mouth shut. Bummer.
Denver has a lot of talented and unique characters (think two-piece) so watch American Idol, nosh on chili pistachios, fun times will be had.
Oh, by the way, the chili pistachio recipe never mentions this but, you might want to remove the shells before you season them with the spices and dehydrate.
Have I mentioned how wonderful and supportive the raw community is in Denver. I attended a rawluck on Saturday and I was at another last night. And I tell you what, Denver is building something special. I haven't had such a stimulating, exciting evening in quite a while. Thank you Loriel, Soleil, Mila, Rachel and CJ for the lively conversation.
Of yeah, the food looked great too. My contribution was Lentil Patties with Coconut Peanut Sauce, but alas, I won't share the recipe until next week. Please forgive.
Today I present my dish from Saturday's rawluck. The tapenade and vegetable dip works perfectly with crudites and flax crackers.
There's many a day where I'll whip up the dip and chop some veggies for the littles to eat for lunch.
Olive Tapenade Yield: 2 cups
1 cup Kalamata olives, roughly chopped
½ cup Green Olives, roughly chopped
1 clove garlic, peeled and minced
1 tablespoon Italian seasonings
1/8 cup Red Wine Vinegar (or apple cider vinegar)
1/3 cup Olive Oil
1 Combine olives, garlic and Italian Seasoning in a bowl.
2 Add red wine vinegar and olive oil. Gently toss. Refrigerate at least 4 hours to allow the flavors to marinate. Overnight is best.
Vegetable Dip
Yield: 2 cups
1 celery stalk, finely diced
¼ onion, finely diced
½ carrot, shredded¼ teaspoon sea salt
½ garlic powder
1 cup cashews, soaked for 2 hours
½ cup water, or more as needed
Juice of one lemon
1 Toss celery, onion and carrots in a bowl. Sprinkle with sea salt and garlic powder.
2 Place cashews, lemon juice and water in a blender. Process until cashews are very creamy, add more water if needed.
3 Combine cashew cream and vegetables. Chill overnight. Remove from refrigerator 30 minutes before serving.
I would like to pass along my Inspirational Blogger Award to Rediscover Raw Foods. She is a honest, straight forward lady. As for the other four? They will have to wait I'm going to bed.
Here are some photos from The Denver Living and Raw Food Cafe rawluck I attended yesterday.
Kale Salad
I made a platter of crudites with three different flavors of flax crackers, olive tapenade and
vegetable dip. I will share the recipes for the platter sometime next week. As you can see there were a variety of raw dishes at Saturday's rawluck, it was amazing!
Fettuccine Alfredo
Blondies
Stuffed peppers with Cashew/Macadamia nut cream and avocado
Fruit Salad
Apple with chocolate
I am attending a second rawluck on Tuesday so there will be even more tasty treats to share!
Mixed Green Salad
10:15 a.m. Smoothie (ingredients listed above) at my work
11:30 a.m. Mila and water with celery at work11:45 a.m. celery at my desk
2:23 p.m. Mixed greens with food prepared by the Associate Chef students — Vegetable Teriyaki Stirred Not Fried, Pineapple Skewers, Sesame Sea Palm Salad, Asian Slaw, Seaweed crackers
3:35 p.m. Chocolate Cheesecake3:59 p.m. Raw Chocolate at work
6:36 p.m. Granny Smith apple and date paste at home
What does this exotic raw food dish and a beautiful raw cookbook author have in common? They're both named Sarma. Rawsome!
At first glance, this dish was given the traditional name of dolma, but upon further investigation I uncovered a different meaning.
The noun dolma derives from the Turkish verb dolmak for "stuffed things" and in this case stuffed vegetables, which could be any vegetable (pepper, eggplant, etc.) hollowed out and "stuffed" with goodies.
Moving on from there, I discovered the correct terminology is Sarma, a wrapped vegetable.
"Sarma is a verbal noun derived from the Turkish verb sarmak meaning "wrapping" or "rolling" in Turkish. Sarma is similar to its cousin dolma, and the two names for such rolls are used interchangeably in many languages." — Wikipedia
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No, I'm not saying that Sarma Melngailis is a "wrapped" vegetable. From reading her blog and being a fan of her book, I would imagine she is a sweet, sincere person.
They just share a name and now I'm changing the name of my particular raw food dish to "Sweet Sarmas." It just fits.
This scrumptious appetizer is sweet, savory and succulence all wrapped up.
Sweet Sarmas
Servings: 40
20 large collard leaves
3 tablespoon olive oil
1 teaspoon sea salt
2 cups pine nuts
¼ cup finely diced red onions
½ cup loosely packed fresh mint
½ cup loosely packed fresh dill
1 cup sun-dried tomatoes, finely chopped
1 cup golden raisins
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cumin
1 tablespoon olive oil
1 Cut away the stem from the collard leaves, leaving you with two leaves.
2 Place the olive oil and sea salt in a large bowl. Add the leaves to the bowl and gently massage them with the oil mixture. Set aside.
3 In a food processor, briefly pulse pine nuts, mint, dill and onion until well combined. Pine nuts should be finely chopped.
4 In a large bowl, toss sun-dried tomatoes and raisins with the pine nut mixture. Add cinnamon, allspice and cumin.
5 Place one tablespoon of the filling center of a collard leaf. Fold bottom of leaf over the filling. Fold sides and roll into a cigar shape.
Recipe #6 Ranch Dip or Dressing by Elaina Love, p. 276 and Recipe #7 Winter Salad by John Fielder, p. 77
My daughter, Avery, and I tagged along with my husband while he went to the Emissions Office, fun right? Before I move on to the actual fun part of the day, I just have one question. What is it about men naming their cars after women?
My husband has a Cadillac. I know next to nothing about cars, so please don't ask me what type of Cadillac it is. My best guess would be the purple kind. It's not just his car, it's his Purple Haz, that's "her" nickname, short for Hazel.
He has accused me of not liking his car. I have to admit I do have a bit of misguided animosity surrounding the car. It could be the fact that I drive the sensible Saturn with all the kids' car seats and strollers and crap. I don't know, maybe I am jealous each time he bumps and grinds with Hazel, I'm told she needs new shocks. Truth be told I'm not mad at him, it was just one of those things I could have lived my whole life without knowing. It's a sensitivity issue, I mean come on, I don't let him know that I ride George Clooney everyday.
Okay, I'm done. Back to the fun part, creating today's recipes.
I have been dying to make Elaina Love's Ranch Dip/Dressing with John Fielder's Winter Salad all week, so imagine my disappointment this morning to find no cashews in the cupboard. Hence the event which set into motion the tag-a-long with my husband and his mistress Hazel to Emissions and to Vitamin Cottage.
After all the "Hazel" drama, I was back at home with cashews in hand and I set out to create one of the best salad dressing I have ever smelled and my husband has tasted.
The recipe was super easy to make, it took all of five minutes. I used the apple cider vinegar instead of lemon juice and I almost was going to use dried basil but I put forth the effort and minced fresh basil. That was totally worth it. The basil fragrance is killer in this recipe.
I deviated from the instructions a bit, I opted out of pouring the blended cashew mixture in a bowl then adding the herbs. To save a bit of time, I just threw the herbs into the blender and gave a quick pulse, so the mixture would retain it's white ranch coloring.
The bright and colorful Winter Salad was a fun salad to make. I thought the cilantro, basil and lettuce leaves would be greenery over-kill but they meshed really well. My lettuce leaf of choice was Escarole, a type of endive, but not as bitter and sturdy enough to hold the Ranch Dressing.
Here's a bit of something to take away with you. If you are using the same grater (without rinsing in between grates) to grate the vegetables, make sure you grate your carrot and ginger before the beet, so that they maintain their vibrant hues and not turn crimson.
I hate being broke (especially around the holidays, can I get an Amen). More than being broke I hate arguing with my husband about being broke. A national survey released in February of this year stated 37 percent of couples fight about money. No surprise to me.
But it’s not like I’m purchasing the newest juicy jumpsuit or a acquiring the D&G purse, (although it is very pretty).
I am practical in my spending. The bulk of the money goes to food and kitchen gadgets.
Awhile ago we bickered about the amount of money I spend on produce and springform pans (my fetish). Silly, right?
The details of the argument isn’t as important as that fact that it is like detoxing it brings up past issues and hurts and such, totally unrelated to the disagreement at hand.
In our case, the quarrel really was about me not doing the laundry often enough or him not putting the toilet seat down again. I forget which.
To resolve the issues, I promised to do laundry once in awhile; he guaranteed the lid will descend after his potty sessions. The making up was very nice and I received a gift to get over the hurt feelings.
“It’s quinoa”
“Keen-who,” I asked?
“Q-U-I-N-O-A. It’s a grain,” he explained.
And not just any grain. Once considered "the gold of the Incas," quinoa (pronounced keen-wa) is an amino acid-rich seed that has a slightly crunchy texture and a somewhat nutty flavor when sprouted.
Speaking of sprouting. It takes these tiny guys 6-8 hours to sprout, sometimes less. You can’t beat that.
Sprouting quinoa:
1. Wash 1 cup quinoa with water very thoroughly to get rid of an unpleasant-tasting saponin on the seed coat.
2. Soak 2-4 hours in a jar. 3. Drain. Rinse well with water before sprouting 6-8 hours.*
The strong flavor of the quinoa can be unpleasant. To counteract this I soak mine in a mixture of 1/2 cup rice wine vinegar and 1/4 cup Nama Shoyu.
yields approximately 1 -1/2-2 cups sprouted quinoa*This time can vary. I sprouted quinoa on four separate occasions and they all sprouted at different times. Once a batch sprouted while it was still soaking.
They remind me of a bulgur or rice. Once rice came to mind an Asian creation wasn’t far behind.
After scanning the frig and silently praying to the GE appliance for some usable ingredients, it delivered: mushrooms, broccoli, red onion and walnuts. Score!
Searching the refrigerator is a huge step for me, usually I just write a list and go to the store, but, we just argued about being broke so that wasn’t an option.
I decided to marinate the ingredients separately in their own special sauces to create more of a vegetable bowl, but this dish also lends itself well to a stir-fry.
So from being broke, to fighting about it, to detoxing, to laundry, to making up, to a grain worth its weight in gold, to scanning the frig, to a vegetable bowl gift for my husband to say I’m sorry. Here we are. Enjoy!
Vegetable Bowl with Quinoa
BROCCOLI MIXTURE
3 cups broccoli
1 tablespoon apple cider vinegar
½ teaspoon red pepper flakes
½ teaspoon sea salt
1 teaspoon raw agave nectar
MUSHROOM MIXTURE4 cups sliced mushrooms¼ cup Nama Shoyu½ cup apple cider vinegar2 tablespoon olive oil
RED ONION MIXTURE
½ red onion, sliced into thin strips
½ lime, juiced
1 teaspoon sea salt
WALNUT MIXTURE
1 cup soaked walnuts
2 tablespoons raw agave nectar
¼ teaspoon sea salt
4 cups sprouted quinoa
1 tablespoon apple cider vinegar
½ tablespoon Nama Shoyu
1 BROCCOLI MIXTURE: Marinate the broccoli in the apple cider vinegar, raw agave nectar, sea salt and red pepper flakes for 2-3 hours or until broccoli breaks down a bit.
2 MUSHROOM MIXTURE: Place ingredients in bowl and marinate in for 2 hours.
3 RED ONION MIXTURE: Marinate the onions in the lime juice and sea salt for an hour.
4 WALNUT MIXTURE: Marinate the walnuts in the raw agave nectar and sea salt for an hour.
5 Toss quinoa with apple cider vinegar, Nama Shoyu and sea salt until well coated.
Servings: 4
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It's been nearly three years since I offered up a holiday guide, I promise not to wait another three years for the next one. I forgot how fun it is to share my picks for the gift-giving season.
Here are some holiday gift suggestions to give to that rawsome person in your life.
If you have more gift ideas please share in the comments box below.
Happy Holidays,
Terilynn
GIFTS FOR THE RAW FOODIE
Vitamix, Starting at $449
Acacia Wooden Salad Bowl, $19-$34
Produce Bags, $11 for 5-bag set
Mendocino Sea Salts by LaMar, $15
Drinking Bottles, $4.20, $4.50
9-Tray Excalibur Dehydrator, $249.95
Kyocera Ceranmic Knife set, $74.95 Collapsible Salad Spinner$29.95
Super Angel Juicer, $990
The Box - RAWvolution Meal Delivery Service, $120
World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer, $33
Recycled Bamboo Utensil Kit, $19.99
Reusable shopping bags from Waste-Less Bags, 3 bags and a pouch, $14.99 or a single bag $4.95
Cashew Creamery, Choose-Your-own Flavor, including vanilla, mango, cappuccino, mint cacao chip, chocolate and more. 12 Pack, $125.04
wheatgrasskits.com
The Gift of Education
Associate Chef and Instructor, Gourmet Chef and Pro Chef programs available at Living Light Culinary Institute. Classes begin January 8 and continue throughout the 2011. Register for a complete Chef Training Series and save 10-15% on tuition.
105degrees Academy offers Fundamentals of Raw Cuisine and Advanced of Raw Cuisine chef certifications.
Raw Prep & Raw Chef Mastery programs taught by Raw Chef Dan of Quintessence Restaurant
Creative Health Institute hosts Raw Living Chef certification programs.
The Ann Wigmore Natural Health Institute teaches Dr. Ann Wigmore's Living Food Lifestyle through one- and two- week educational programs in the Living Food Lifestyle.
Cousin's Incredible Vitality presents the Raw Gourmets International, the Raw Culinary Art and Hospitality Institute.
THE GIFT OF DETOX
The Tree of Life Rejuvenation Center hosts an array of programs including Detoxing and Juice Fasting, Spiritual Restreats, Vegan Spirit Vacations and more.
During the Opitimal Health Institute's Holistic Healing Program, participants cleanse and nourish the body with diet, fasting, and exercise; quiet and focus the mind with journaling and meditation; and renew and awaken the spirit with study, prayer and celebration.
Tanglewood Wellness Center offers upervised fasting programs.
Needak Non-Folding Soft Bounce Rebounder, $272
The Organic Wheatgrass Growing Kit, $32.95
THE GIFT OF BOOKS
Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food, by Ani Phyo, $18.45
Everyday Raw Desserts (Raw Food) by Jo Cook, $12.90
Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated Recipes, by Alissa Cohen with Leah J. Dubois, $23.10
DVDs
Raw Food for Real People — Three-part series offers easy-to-prepare, delicious raw food for a healthier diet. $39.99.
The Best of New Holiday Traditions, computer DVD, includes 16 raw vegan culinary demonstrations plus a bonus DVD with 9 additional demonstrations and an Adobe PDF file with all of the recipes in writing. $195
Simply Raw: Reversing Diabetes in 30 Days, $29.95 STOCKING STUFFERS
Raw Food World Gift Certificates, starting at $10.
One Lucky Duck Gift Cards can be used online at OneLuckyDuck.com; at Pure Food and Wine Restaurant; and at One Lucky Duck Juice and Takeaway in Gramercy Park.
Stainless Steel Tongue Cleaner, $7
Blackbird Naturals Truffles, 10 Truffles pack $20
Raw Beauty 2011 Calendar, $16.99
Mila, the Miracle Seed, has the highest combination of Omega-3 fatty acids and phytonutrients of any source on the planet. It is gluten-free, sugar-free and high in fiber and protein. 1-pound bag, $55
Glass Dharma Straw, $9
Raw-luxe 3-piece Face Kit, by Carol Alt's Raw Essentials Skin Care line, $48.50
* The products and services included in The Daily Raw Blog Holiday Gift Guide are selected solely at the discretion of The Daily Raw Blog owner. Links to retailer sites are provided as a convenience for readers of josculinary.com and do not represent an endorsement of any store or brand.
What do you blog about when your stepson has come to live with you and you won't be talking about your Vegetable Bowl with Quinoa? Your children drinking coconut water out of coconuts of course.
This is a handy gadget called a Pipe Knife or Coconut Pipe Knife. You push the sharp edge into the coconut and pull out and Voila! you have a straw-size hole.
My friend Scott of Raw Denver got it at an Asian Market in Denver. I tried searching the internet for places to buy it with no luck. If any one out there has any information about it let me know.
Did you Know? Oct. 17th is National Pasta Day, October 25th is World Pasta Day and October is National Pasta Month.
This raw recipe for alfredo sauce is very creamy and full-bodied. The longer it sits, the richer the flavors become. Try it with one of the pastas below.
Zucchini Noodles with Alfredo Sauce
2 cups cashews, soaked
1½ cups water
1 garlic clove, minced
juice of one lemon
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon white pepper
red pepper flakes (optional)
Process cashews, garlic, lemon juice, one cup of water, olive oil, sea salt and pepper in a blender. Stream in remaining half cup of water until you achieve a creamy sauce.
Serve with zucchini noodles on a bed of spinach. Garnish with red pepper flakes.
Servings: 4
1 zucchini
Use a spiralizer to make the zucchini noodles. No spiralizer? No worries, use a vegetable peeler to create pasta noodles.
From left to right: sweet potato angel hair, zucchini noodles, yellow squash angel hair, sweet potato cones and yellow squash noodles.
Other pasta recipes on the Daily Raw Blog
Lasagna with Chunky Marinara
Szechuan Vegetables with Noodles
Basil Pesto with Zucchini Angel Hair Pasta
It's official! The Daily Raw Blog's new URL is now josculinary.com. Feel free to update your lists and post the new URL.
Viva Raw Food!
Creamy tomato basil soup
6 tomatoes, seeded and diced
2 cups loosely packed basil leaves, plus extra for garnish
2 cups cashews, soaked
1 cup water
1 shallot, finely chopped
1 teaspoon sea salt
1 teaspoon black pepper
Place cashews and water in a blender and blend until creamy. Add basil, tomatoes and shallot. Season with salt and pepper. Garnish with basil.
Basil Pesto
2 cups fresh basil leaves, packed
1/4 cup olive oil
1/3 cup pine nuts
1 garlic clove, minced
sea salt, to taste
black pepper, to taste
1 Place basil leaves in small batches in food processor and process until well chopped.
2 Add the nuts and garlic, process again until if forms a thick smooth paste. Slowly stream in olive oil. Stopping the food processor to scrape down sides of container.
3 Process until fully incorporated and smooth. Season with salt and pepper
4 Serve pesto over zucchini pasta.
A saladacco (aka Spiralizer) transforms yams, sweet potatoes, daikon and other root vegetables into angel hair pasta noodles.
Food Prep Tip: The noodles will be wet after you spiralize. Place them in a strainer with a pan underneath. Sit on the counter overnight to let it "dry out" a bit. Or you can put it in the dehydrator for an hour at 100 degrees.
