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
Broccoli, Kale and Celery Juice by Vita Mix, p. 139
I fear after this post, Vita Mix will enter my home and revoke my high-speed blender privileges. Since I am juice feasting, I was eager to try this recipe. Most of the food I will be making over the next few months I won’t taste, so the few beverage recipes that are juice, I of course, want to drink. This is not the case with this beverage. It is not a juice, it’s a smoothie…kind of.
The recipe is straightforward, using minimal ingredients. A few broccoli flowerets, half of celery stalk, a bit of kale, carrot and smidgen of apple. Preparation is a no-brainer. Drop all the components into the blender with ice and cold water, blend and viola, yuk.
I believe that was the word my husband used to describe this drink. He said it tasted of thick broccoli swamp water. That’s a consequence I was heading out to see “The Princess and the Frog” with our youngest daughter. That too, is set in the Bayou.
Maintaining my persistent mind-set and not wanting the recipe (or my first real posting back) to be a complete failure, I strained the brew through a nut bag, creating a green liquid.
I concur. Yuk!
9:30 a.m. Fruit Smoothie with Mila at home
11:30 a.m. Salad with red onion and avocado and Mila
12:10 p.m. Spanish olives at home
12:15 p.m. half a avocado with Spanish olives
2:30 p.m. Man on the Raw's Mystery Superfood Smoothie
5:15 p.m. A bowl of kelp noodles with broccoli, carrots and scallions at home
6:13 p.m. Avocado at home
"….Do you think you'll be starting at the beginning of the book and working through every page, or jumping around it?”
Thank you Angelique for your comment and feel free to call me Hopalong Cassidy because I am jumping all over the place…sort of.
The best course of action methinks would be to start with what I feel are the easiest recipes. The criteria is those using minimal ingredients, equipment and time. Start off loosey goosey, you know?
The complex recipes will come to pass, just not right out the gate. Some recipes build upon each other, for example Rejuvelac is made before a nut cheese. And let’s not forget the fun part of creating raw foods (wink, wink) the soaking and sprouting and dehydrating. I will tell you now, those recipes are not happening anytime soon.
I will try to let you know what’s coming up ahead of time so you can follow along and prepare the recipes yourself.
Starting with the Rejuvelac on page 9 and traveling onward my count was 375 recipes, (if you count something different, please share.) So if my calculations don’t fail me, that’s about 7-8 recipes per week to make a finish within the next year.
THE DOWNSIDE: because of copyrighting laws I won’t be able to print most of the recipes, so if you don’t have the book you might be out of luck.
ON THE UPSIDE: I will provide lots of photos. Yeah!
Let’s begin.
On next week’s menu (in no posting particular order):
1. Ants on a Log by Karie Clingo (p. 110)
2. Broccoli, Kale and Celery Juice by Vita Mix (p. 139)
3. Avocado Burritos by David Wolfe (p. 208)
4. Green Lemonade by John Larsen (p. 147)
5. Ranch Dip or Dressing by Elaina Love (p. 276)
6. Fast Avocado Salad by Stephen Arlin (p. 61)
7. Raw Candy by David Wolfe (p. 295)
Image by Cool Text: Logo and Button Generator — Create Your Own Logo
9:45 a.m. Fresh Squeezed OJ
12:30 p.m. Green Juice (parsley, broccoli, cucumber, bell pepper, carrot)
4:30 p.m. OJ with large salad (romaine, tomato, cucumber, scallions, avocado)
photo by Yury
Wow! I can't believe it's December 31, this year flew by. Tomorrow will be 2011!
I want to take this opportunity to share a few of my favorite posts from the year, kind of like a virtual retrospective of 2010. I hope you enjoy.
Michelle and Angela
Donavan's Poem
Lunch at the Daily Raw Blog — a pictorial
Breaking Up is Hard to Do So Eat Soup
Terilynn's 60 Days of Juice — Video
10 Thoughts from Angela Stokes-Monarch
Not Exactly Cheeze and Broccoli
The Daily Raw Blog's Cyber Celebration
He Said...She Said series
Terilynn turns 40!
Back to the Cutting Board series
Thank you to all who take time from your day to pay The Daily Raw Blog a visit. Thank you for your comments, well-wishes, support, encouragements and most of thank you for...you. I wish you and yours a rawlicious 2011. Happy New Year!
Much love,
Terilynn
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
I love platter dining. I'm not sure if it's an official term, maybe now it will be. I guess the closest thing to it would be tapas. Platter dining is a bit different.
Spreading your ingredients out and deciding which ones to eat in whatever combination you choose. And you have to eat with your hands. I think raw food tastes better eating with your fingers.
Guacamole Platter
4 avocados, peeled and diced
2 tomatoes, finely chopped
1/2 red onion, finely chopped
1 jalapeño, finely chopped, seeds intact
1 Thai Chile pepper, finely chopped, seeds intact
1/4 teaspoon sea salt
juice of one lime
1 In a bowl, mash the avocados with a potato masher.
2 Add the tomatoes, red onion, jalapeno and chile pepper to the bowl. Squeeze the lime juice and sprinkle sea salt over the guacamole.
Platter ingredientscarrot slicesbroccolispinach leavescucumbercollard green leaves
Yield: 3 cups
My husband and I were in the kitchen together making this pizza. It's been awhile. Welcome back, baby!
Pizza Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.
1 cup almond flour
½ cup soaked Sun-dried tomatoes
½ cup sliced Kalamata olives
½ garlic clove, minced
2 tablespoons olive oil
½ teaspoon sea salt
1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough. Remove from processor and place in a large bowl.
2 Add sun-dried tomatoes, garlic and olive to processor. Briefly process to make a thick paste.**
3 Place dough in a large bowl and add almond flour, sun-dried tomato paste, olives and sea salt. Combine well.
4 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.
5 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.
**You may also add the ingredients to the dough without processing into a paste. The paste option produces a tomato-red colored bread.
Cashew Pepper Cheese Spread
1 cup cashew nuts
Juice of one half lemon
2 tablespoons nutritional yeast
2 teaspoons sea salt
1 tablespoon pepper
1/4 cup water
Combine ingredients in a blender until well mixed.
Chunky Marinara Sauce
2 ½ cup sun-dried tomatoes, soaked for 1 hour to soften, reserve soaking water
4 Roma tomatoes, seeded, roughly chopped
4 Medjool dates, pitted and soaked for 1 hour to soften
2 cloves garlic, minced
½ onion, roughly chopped
2 tablespoon Italian seasoning
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon pepper
Combine dates Roma tomatoes, garlic, onion, Italian seasonings and olive oil in a blender. Add sun-dried tomatoes, using soaking water to get the blender going. Puree until you reach a chunky consistency. Add sea salt and pepper.
Marinated Mushrooms2 cups sliced mushrooms
2 tablespoons olive oil
juice of one half lemon
1 tablespoon apple cider vinegar
1 teaspoon Italian seasonings
½ teaspoon sea salt
Toss mushrooms with olive oil, lemon juice, apple cider vinegar, Italian seasonings and sea salt. Let marinate for 2 hours
Toppings
1/2 bunch of Spinach, washed and chopped
1 cup marinated Mushrooms, sliced
1 small Red onion, sliced
tomato, sliced
Spread the cashew cheese on the pizza bread add the marinara. Top with spinach, mushrooms, onion and tomato.
If you don't like these toppings try these:
Sweet bell peppers
Green onions
Jalapenos
Chili peppers
Broccoli
Carrots
Alfalfa Sprouts
Asparagus
Bean Sprouts
Chives
Cilantro
Lettuce
Pineapple
Shallots
Snow Peas
Sun-Dried Tomatoes
Walnuts
Yellow Squash
Zucchini
We don't do it as often as we should, but sitting down as a family for a meal, that does the body good, makes eating raw even more special.
My son showing off his broccoli.
Birthday girl eating her dinner.
The kids assembling their raw burgers.
Raw Burgers and fixings with Butternut fries
Granddaddy's Raw Jam Cake
This is a good recipe to have for almost any pie or cobbler. 2 c almonds, soaked for 6-8 hours1 c dates, pitted and soaked for an hour, reserve soaking water4 T reserved date water1 T organic vanilla extractPinch of sea salt
In a food processor, process almonds, dates, date water, vanilla extract and sea salt until well combined. Remove and press mixture into a 9-inch pie pan.
NOTE: To make a savory crust, replace the vanilla extract with any herb of your choice. Replace the dates with soaked sun-dried tomatoes. Don't forget to save the sun-dried tomato water, it adds more flavor to the dish. (05)What's in Season in August
Apples
Asparagus
Avocados
Basil
Green Beans
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Chili Pepper
Citrus
Collards
Corn
Cucumber
Eggplant
Figs
Grapes
Kale
Lettuce
Melons
Mushroom
Nectarines
Okra
Green Onion
Passion Fruit
Peaches
Pears
Asian Pears
Peppers
Persimmons
Plums
Raspberries
Spinach
Summer and Winter Squash
Strawberries
Tomatillos
Tomatoes
Turnips
What's Growin' on in Colorado Sweet Corn
Tomatoes
Peaches
Onions
Peppers
Squash
Lettuce
Raspberries
Basil
Cucumbers
Green Beans
Eggplant
Garlic
Watermelon
Cantaloupe
This is kind of late for the month, but I think it's an important item to have if you want to eat more seasonally. I encourage everyone to eat seasonally, especially from one's own state.
I will post "What's in Season in August," next week. I will also include a what's in season for Colorado. I'll take my recipes a step further and experiment with what's in season.
Apples
Apricots
Asparagus
Avocados
Basil
Beans, Green
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Cherries
Collards
Corn
Cucumber
Eggplant
Figs
Grapes
Grapefruits
Kale
Lettuce
Lemons
Melons
Mushroom
Nectarines
Onion
Peaches
Pears
Pears
Asian Peas
Peppers
Plums
Raspberries
Spinach
Squash, Summer
Strawberries
Tomatoes
Turnips
Valencia Oranges
What's GROWIN' on in Colorado
Apricots
Beets
Broccoli
Cabbage
Celery
Cherries
Cucumbers
Green beans
Lettuce (leaf and head)
Strawberries
Sweet Corn
Tomatoes
HUMMUS
2 c garbanzo beans (chickpeas), sprouted1/4c raw tahiniJuice of 1 lemon1 clove garlic, minced
6 T water1 T olive oil1 t sea salt1 c sun-dried tomato, soaked til soft1 c spinach
In a food processor, combine all ingredients except the sun-dried tomatoes and spinach.
Divide hummus into three portions, leaving one of the portions in the food processor.
Put sun-dried tomatoes in the food processor with the hummus. Blend until creamy and slightly chunky. Remove sun-dried tomato hummus. Set aside.
Rinse processor and add spinach with the second portion of hummus. Combine thoroughly.
CRUDITES
Cucumber slices
Carrot slices
Broccoli
Cherry tomatoes
This was the recipe I had for June 1st Raw Test Kitchen. I made it for the Raw Utopia potluck and it was well received. Based on my husband's taste buds, I made a few modifications.
Szechuan Vegetables with Noodles
NOODLES 3-4 c. Coconut noodlesCut coconut meat from 3-4 young coconuts into strips. NOTE: The coconut meat should be firm meat not the gel consistency. MARINADE 1/4 c. Chinkiang Vinegar (black rice vinegar)* 1/4 c. Raw agave nectar or honey3 T Nama Shoyu 2 tsp. crushed red pepper, if you want it hotter add more red pepper 1 T Sea salt
VEGETABLES 1 sweet red/orange pepper, sliced1 sweet yellow pepper, sliced1 c. mushroom, sliced1 c. broccoli, cut into bite-size pieces
Put vegetables in marinade overnight.
SAUCE 1 T. olive oil1 T sesame oilsea salt to taste
GARNISH 1 carrot, shredded
Toss noodles, vegetables and sauce together until well coated. Top with carrot.
*Please note: Not all the ingredients I use will be raw. If you are 100%, no holds barred raw, then some of the recipes I feature may not be for you. And of course if you have modifications please share.**********************************************************************************************************************************************************WEDNESDAY'S WISDOM
"Beauty. The power by which a woman charms a lover and terrifies a husband."
- Ambrose Bierce
What I drank today:
RAW TEST KITCHEN
I'll post my original raw recipes for you to try out. Since I'm on a juice feast I can't go around eating solids now can I?
Create the dish and tell me what you think.
Szechuan Vegetables with Noodles
NOODLES
3-4 c. Coconut noodles
Cut coconut meat from 3-4 young coconuts into strips.
MARINADE
1/4 c. Balsamic vinegar*
1/4 c. Raw agave nectar
1 T Sea salt
VEGETABLES
2 c. shredded carrot
1/2 c. shredded cabbage
1 c. broccoli, cut into bite-size pieces
Put vegetables in marinade for 1-2 hours.
SAUCE
1/4 c. raw almond butter
1 clove garlic, minced
1 T finely chopped ginger or 1/2 tsp. garlic powder
3 T Nama Shoyu
1/4 c. water (more or less water may be needed)
Blend all sauce ingredients until a smooth, liquid consistency.
GARNISH
1-2 tsp. crushed red pepper
2 green onions, thinly sliced
Mix noodles, marinated vegetables, sauce, crushed red pepper and green onion. Toss until well coated.
*Please note: Not all the ingredients I use will be raw. If you are 100%, no holds barred raw, then some of the recipes I feature may not be for you. And of course if you have modifications please share.
To blog or not to blog.....
I'm taking the weekends off, no blog for you.
Measurements:-3 pounds
Chest: 39 inches
Waist: 35 inches
Hips 42 inches
What I drank Thursday May 31, 2007: (DAY 5 0f 92)
Celery/red pepper/yellow pepper/jalapeno/green apple/sprouts/kelp granules (2 quarts) This had a vegetable broth taste
H2O
Yes, it's true I didn't get a gallon of juices in today. I was just too busy.
This soup could easily be Cheezy Broccoli, Cheezy Cauliflower. It's darn cheezy.
Cheezy Brussels Sprouts Soup
Brussels Sprouts
Juice of 2 lemons
1 tablespoon olive oil
1 teaspoons sea salt
2 cups Brussels sprouts, quartered
Whisk together lemon juice, oil and sea salt in a bowl. Toss in Brussels sprouts to coat. Marinade at least 6 hours or overnight in the refrigerator.
Cheeze
¼ cup cold filtered water
2 cups raw cashews, soaked for 1 hour
2 cups zucchini juice
¼ cup lemon juice
1 red bell pepper, seeded and chopped
1 garlic clove, pressed
¼ cup diced onion
2 tablespoons Nama Shoyu
2 tablespoons nutritional yeast
1 teaspoon dried yellow mustard powder
Red Pepper flakes, garnish
Combine cashews, zucchini and lemon juice in a blender; process until cashews are smooth. Add in bell pepper, garlic, onion, Nama Shoyu, nutritional yeast and mustard powder. Blend until smooth and silky. Transfer cheese mixture to a large serving bowl and fold in marinate Brussels sprouts. Serves 4-6.
Me in May 2007
Me in May 2011I couldn't let this week pass without acknowledging that Wednesday was my 4th Anniversary at the Daily Raw Blog, especially after last year's blowout. This year is a bit more low key.
I am taking a brief trip down memory lane at my favorite posts at The Daily Raw Blog.
They are in no particular order, just fun times all around.
The Cyber Celebration featuring two days of wild and crazy fun. I had a blast making the videos and sharing all the recipes.
5 Things About Bishop
Nothing but Love
10 Thoughts From
The Pictorials
Blackbird Naturals' review
Valentine's Day Celebration. Chef Vinnette Thompson threw down something amazing. It was one of the best Valentine's ever!
Everything I Ate Raw is pretty fun.
How to Sprout Garbanzo Beans is a handy post and it's the most viewed page on the site.
Even though it was kind of sad, I like the way the mushroom soup provided much needed comfort after the breakup of a sister-friend.
Cheeze and Broccoli. Yummy.
I loved the early days of the blog, when I was creating the foods by the seat of my pants and praying they would at least taste good. It was a very special time of creativity.
Gotta love candy, especially the Legally Raw Bar.
Life by Chocolate
What happen to????
Raw News You Can Use. Too busy to keep up with it, but I still love the idea
The Complete Book of Raw Food Endeavor. See above.
What about you? What is your Daily Raw Blog favorite posts?
On Saturday, I volunteered for the Tree of Life Rejuvenation Center at the first annual Denver VegFest and Health Expo.
The fest was at the new Ritz-Carlton hotel.
Very nice and elegant, as it should be. I got to tell you I was one lucky girl.
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Author and raw foodist Brigitte Mars
and Shari of Two Moms In the Raw shared the booth with me and I have to tell you folks these women are absolutely remarkable.
If you haven't tried Two Moms in the Raw granola or sea crackers, you are majorly missing out. They are 100% raw and organic and 200% delicious.
She gifted me a bag of my favorite granola(the Goji berry mix) and I'm going to create something tasty ( As soon as I find my bag. I think the kids swiped it as soon as I came home).
I have always been a fan of Brigitte, author of one of my favorite raw books Rawsome.
When my husband and I first went raw back in the day, we took an raw Asian class from Brigitte.
She is very beautiful, vibrant and youthful. Spending time with her gives you such a wonderful positive energy. She is a great lady.
My camera battery died about 10 minutes into its usage so I didn't get to take too many photos.
A few raw booths were at the festival. I'm excited to report that there will be a new restaurant in Denver that will serve Organic, vegetarian, vegan and raw food.
The restaurant, Solar, is located at 2615 Welton St., in the Historic Five Points area.
Fatima, owner of Solar was on hand at the fest, offering raw falafels balls, wraps, desserts. Of course, this was the point where my camera went kaput.
Here were a few of the other raw or semi-raw booths.
I was at the festival promoting Dr. by Gabriel Cousens' new book "There Is a Cure for Diabetes: The Tree of Life 21-Day+Program."
In my excitement of the event I forgot to purchase my copy of the book. My mother and aunt both have diabetes and it was something I wanted them to take a look at. I am every interested in Dr. Cousens approach to introducing non-raw eaters into eating raw.
I have been eating a mostly raw diet for 4 years now and my mother still looks at me like I'm eating something from outer space. It's just broccoli mom.
To be fair, she has started drinking green smoothies. You gotta crawl before you can walk.
A little birdy told me that Dr. Cousens was asked to speak at next year's event. That will very exciting if it happens.
For the last month or so I have been hee-hawing about how much of my life to share. I am a writer at heart, it’s something that’s all in the family; my mother writes, my 10 year-old daughter writes and my Man on the Raw writes. We, for all intents and purposes, write.
As most writers do, I draw upon my personal experiences and interpret my perceptions of them into words. I feel the occurrences that motivate me to write the most come from a place of jealously, anger, sorrow and fear.
Having said that, I’m a bit of a chicken-sh**. I wish I possessed the personality that says, “F-it,” I’m going to write what I want to write and I don’t care what anyone has to say about it.
But I love the Daily Raw Café and I love the people who visit and comment on The Daily Raw Café and I don’t want to offend anyone.
This post could offend. If only for the sheer fact it has nothing to do with Karen Knowler’s Marinated Veggies (broccoli in my case) on page 123 and Shazzie’s Cheddary Cheeze Spread (p. 188)
So if it does offend, please, forgive. Come back tomorrow, "Raw News You Can Use" will be posted.
This Thursday at 9 o’clock in the morning I am having surgery. The type of surgery doesn’t really matter....okay, okay... twist my arm why don't you?
I am having my breasts implants removed. Crap! Did I write “breasts” out loud?
I guess this really isn’t a cheeze and broccoli conversation.
The short of it is, I have had implants for 15 years come this summer, they have served there purpose and I would like my original set back.
Wait before you click the page away, this post isn’t about me down-sizing, it is about me being afraid.
Although, the procedure itself, I have been told, is quite harmless, there are always risks.
My head swears to me that everything will be fine and I will make it through surgery just fabulously. I even had a very lovely psychic yoga instructor give me the A-OK that I will come through with flying colors. And I know I will.
But…
There is a morbid side to me, it’s the writer in me asking “What if?”
I have always wondered what people’s lives were like the days, hours, minutes and seconds before they met their demise. Every minuscule movement could be suspect of the end of days.
You just never know.
Is me NOT writing about Cheese on Broccoli, tossing the tender earth on top of my coffin?
Let’s get this straight, I am not afraid of death. There were days, in the not so distant past, that I have foolishly courted it, like the batter who relentlessly swings yet still misses the ball.
My biggest fear is leaving my children motherless. I know they will be alright, yet I don’t think they are ready to exist without me.
And truth be told, I am not ready to miss being in the audience during Jordan’s Nobel Prize, Donavan’s Pulitzer’s, Bishop’s Presidential Inaugural speech and Avery’s Oscar. I am not ready.
So if it crosses your mind throughout Thursday, (and only if it does) please send a bit of love my children’s way, their mother would be grateful.
Needless to say, I'm taking Friday off. Write you on Monday. :)
For the next few months (or year?) The Daily Raw Blog will work its way through the 350 plus recipes in “The Complete Book of Raw Food” edited by Lori Baird and Julie Rodwell.
Modifications: Did you notice I was changing some of the recipes? Well, that's going to happen. I'm not a purist as far as this endeavor goes, and there will be some changes based on lack of ingredients, equipment, ambition, etc. I will let you know what I did or didn't do. No biggie.
Recipes. Have you bought the book yet? If not, I don't blame you. I'm not hating, I'm broke, too (but I'm going to win the Powerball any day now).
The recipes posted will be my versions of the original recipe or if the recipe is really, really good and I will forget about copyrights for a moment.
If not...
Here are some suggestions for if you want the recipes I don't print:
#1 go to the page number in the book (if you have it)
#2 try the link of the creator of the recipe. They might have it on their website.
#3 Google it
If you still can't find it or just too lazy to do the above mentioned (don't worry, I ain't mad at you), shoot me an email (yahoo.com) and I'll type it and send it to you. On the downlow, of course. Shh.
But don't get carried away. Believe it or not I do have a life away from the computer. Okay that was a total lie, I'm constantly on the computer.
But I have to make an appearance in front of the kids or they get worried how their going to be fed. This little challenge of mine is to have fun. I'm having a total ball doing it and I hope you enjoy reading about it.
Anyhoo, I thank you bunches for reading my blog after my hiatus and I have it on good authority that I will be around for a very long time.
Terilynn
Recipes from the Complete Book of Raw Food.
