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
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
Here are some photos from last night's The Aurora Living and Raw Food Cafe hosted by the lovely Gina. My contribution was Radicchio and Fennel Coleslaw. I used some ingredients from the Daily Raw Recipe Challenge. I will post the recipe some time this week. This month's challenge is almost over. March 1 will bring a new ingredient list.
Today was one of the best Valentine's Day I have ever experienced.
Chef Vinnette created a wonderful impromptu luncheon for the students and staff.
When I came into work this morning she had the tables decorated with Valentine paraphernalia. It looked like cupid gone wild.She a true romantic and a very special person. She went the distance to create a wonderful experience. With each dish you can taste the love and passion that went into its creation. She thought of every detail; from the delectable names on the menu to wine glasses filled with rose petals and coconut water ice cubes.
She even had me setting the tables on my lunch break. Oops, that knife is crooked.
If you ever get a chance to attend Living Light, make sure you take the Gourmet or Pastry series and train under Vinnette. It will be an experience you will never forget. Vinnette is so giving as an instructor and as a person.
I took home a few party favors for the children and myself.I love these little Valentine's Day cards, they remind me of the ones I used when I was a kid. They are so precious.
8:50 a.m. green smoothie at work11 a.m. Mila with water and celery stick at work11:27 a.m. celery stick1:12 p.m. Valentine's Day luncheon at work4:09 p.m. Mila and water with celery stick5:02 p.m. Sharing with Man on the Raw at home- Chocolate Lava cake with ice cream, chocolate and raspberry sauces6:44 p.m. Green juice at home
Happy Anniversary to the hardest-working couple I know!
Spicy Mexican Hot Chocolate (recipe included) I wish you a very sweet and tasty Valentine's day. Here are a few dishes to kick start your day. Happy Valentine's!
I promise I had the best intentions. I had a beautiful menu planned for you for this Thursday. Each day this week I would focus on a different course for you to seduce your sweetie into a meal he or she would always remember.
The foreplay of the evening would have been the Sweet and Spicy Neptune Salad Cocktail, followed by a bit of cool Cucumber soup or maybe a Shaved Fennel salad with cranberries. Moving on to main event it was a Mushroom Ragu and Chickpea Polenta with Asparagus Rolls. The climax was Cheesecakes Shots with Blueberry sauce.
I like to cuddle after. Do you like to cuddle? I thought you might cuddle with a Fruit Platter of pineapple cubes, strawberries and raspberries with two spicy chocolate sauces for dipping and feeding . One laced with cayenne and the other with cinnamon.
Time escaped me and I really couldn't indulge in such an extravagant venture, you know the juice feasting thing.
Now before you leave in a huff and curse me for being such a tease or so you won't wear "that shirt" that says "I visited The Daily Raw Blog and all I got was this stinking T-shirt"...try this, to soothe the savage beast.
A sweet and fiery concoction that will most definitely set the fires ablazing. Here folks to get your party started is the.....
Sweet and Spicy Neptune Salad Cocktail 2 cups finely diced coconut meat 2 tablespoon finely diced red onion 1 Holland chili (or another red-colored chili or pepper), finely diced 2 long pieces of dried seaweed, broken into small pieces, save extra for garnish 1 tablespoon honey 1 tablespoon coconut butter Juice of one lime juice 1 teaspoon sea salt 2 lettuce leaf 1 ripe avocado, peeled and cut into slices A few sprigs of cilantro for garnish
1 Toss coconut meat, onion, chilies and seaweed in a bowl.
2 Whisk together honey, coconut butter, lime juice and sea salt until the honey and coconut butter dissolves a bit, creating a smooth consistency. Pour into bowl with coconut meat. Marinate at least an hour.
3 Place lettuce leaf in the bottom of cocktail glass. Place a heaping amount of Neptune salad on top of leaf. Garnish with avocado, cilantro and a few flakes of seaweed.
Servings: 2
After you finish eating the salad, sip on the juice that have collected in the bottom of the glasses.
In class, Cherie would say she tests her recipes at least five times before letting it out into the world. Well, as far as my Peppermint Paddie recipe is concerned, my limit is three. Maybe four, if you count here.
Peppermint Paddies Coconut Layer 1 cup shredded coconut flakes ½ cup coconut butter (not coconut oil), softened 1 teaspoon alcohol-free peppermint extract a pinch of sea salt Place coconut flakes, butter, extract and sea salt in a high-speed blender. Process until you achieve a paste.
Create approximately 30 small (coin-size) paddies from the mixture. Place the coconut paddies on a parchment-lined baking sheet or tray* and put in the freezer for at 10-15 minutes, or until it hardens a bit.
Liquid Chocolate ½ cup coconut oil, liquefied ½ cup unsweetened cocoa powder ½ cup raw agave nectar
Place cocoa powder in a metal bowl, pour in coconut oil and agave. Whisk the ingredients until well-combined. The chocolate should have a nice sheen to it.**
Gently place a few coconut paddies into the liquid chocolate until well-coated. Return the paddies to the parchment-lined tray. Move to the freezer until chocolate hardens. About 15 minutes.
Notes: *I didn't use parchment paper and the coins stuck to my plate, save yourself from scrubbing, use parchment.
**Here’s a tip if the mixture starts to clump a bit: Place the metal bowl on top of a pot of water on the stove. Use low heat. Continue whisking until you have a smooth texture. It is a bit like tempering except you have to be very careful not to let the liquid chocolate get hot, room temperature warm is fine.
10:29 a.m. Foods Alive Raw Wild Jungle Peanut10:34 a.m. Foods Alive Italian Zest Flax Crackers10:47 a.m. Licking the bowl from Chocolate-Coconut Truffles with Peanuts
I had the fortune to get my hands on a copy of "Raw for Dessert: Easy Delights for Everyone" and since Valentine's Day is steadily approaching I thought I would take the time to discuss this book.
"Raw for Dessert" is an eclectic collection of sweet and scrumptious recipes from internationally recognized Raw Food Chef and instructor Jennifer Cornbleet.
Cornbleet substitutes customary dessert ingredients such as flour, butter and processed white sugar, with ground nuts, coconut oil and dates and other healthy alternatives to create sweet treats that are bursting with flavor. She demonstrates that baking isn’t necessary to create the sophisticated Vanilla Bean Crème Brulee, comforting Chocolate Cake with Fudge Frosting or festive Pumpkin Pie.
Covering the full spectrum of desserts from cakes and cookies, to pies, candy and creamy desserts, "Raw for Dessert" starts off with the “Basics” chapter featuring recipes, which delicious in their own right, are predominately used as the building blocks of Cornbleet’s other creations. All of the desserts are a breeze to construct and require no more time than it takes the Coffee Ice Cream to freeze. Yes, that’s right, coffee. Not all the ingredients are raw. Cornbleet is forthcoming with the use of non-raw items and provides a detailed ingredient list at the beginning of the book.
Ideal for foodies, raw or not, with a mad sweet tooth, "Raw for Dessert" offers up a slew of tips, suggestions and recipes. Whether you are in the mood for cool and refreshing, like the Grapefruit Granita or leaning more to the exotic with the Indian dessert Kheer, this book will not disappoint.
It was hard to choose a recipe to try for this review, everything reads so delectable. I finally decided on this candy. My eldest daughter, Jordan, is deathly allergic to most nuts and I was pleasantly surprised that this chocolate indulgence was nut-free. She happily ate the lot of them. Dark Chocolate Truffles 1/3 cup virgin coconut oil, melted 4 pitted Medjool dates ½ cup maple syrup or dark agave syrup 1 cup cocoa powder or raw cacao powder 1/8 teaspoon plus a pinch of salt
Combine the coconut oil and dates in a small bowl and soak for 30 minutes. Transfer to a blender and add the maple syrup, ¾ cup of the cocoa powder, and all of the salt and process until very smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Transfer to a small mixing bowl and chill in the refrigerator for at least 1 hour.
The Daily Raw Note:
Now it‘s just about this point where you might be tempted to eat the dish as is. You know who you are. To be honest, who could blame you? It is rich and gooey and luxurious as all chocolate concoctions should be, but, please refrain from eating it. If you must get your chocolate fix, lick the blender cup. Believe me, the truffles are worth the wait. Place the remaining ¼ cup cocoa powder in a small bowl and set aside.
Scoop out a heaping ½ teaspoon of the chocolate mixture. Pull it off the measuring spoon with your fingers and lightly roll it into a ball between your palms. Dip and roll the truffle in the cocoa powder, then place it on a plate or in a paper candy cup. Repeat with the remainder of the chocolate mixture. Chill the finished truffles in the refrigerator for at least 1 hour before serving.
Stored in sealed container in the refrigerator, Chocolate Truffles will keep for a 1 week.
VARIATIONSCoconut Truffles: Dip and roll each truffle in unsweetened shredded dried coconut instead of cocoa powder.
Curry Truffles: Dip and roll each truffle in curry powder instead of cocoa powder.
Mexican Chocolate Truffles: Add ½ teaspoon of ground cinnamon and a generous pinch of cayenne to the chocolate mixture in the blender. Roll each truffle in cocoa powder. (The Daily Raw Café Note: I added a bit of cayenne pepper to the cocoa powder.)
You know what? I can't have all the fun. Since Valentine’s Day is just around the corner, I want to offer one (1) lucky winner a copy of Jennifer Cornbleet’s “Raw for Dessert.”
All you have to do is answer the following question in this post's comment section.
“What are your Valentine’s Day plans?”
The contest will end Monday night, February 8th @ 11:59 pm. IS CLOSED I'll enter all who answered the question into a drawing and announce the winner on the Daily Raw Café, Tuesday, February 9th.
*Please note: this contest is only open to people living in the United States and Canada.
2:26 p.m. Large salad (Romaine, cabbages, cucumber, scallions) at home
2:51 p.m. almonds while reading my favorite blogs
5:36 p.m. Eating a Peppermint Paddie
6:04 p.m. licking liquid chocolate from the bowl
6:17 p.m. glass of wine at home
7:42 p.m. Kelp noodles, mushrooms and Kimchi at home sipping on the same glass of wine from above; I only ate half a bowl of this, saved the rest for tomorrow
7:56 p.m. Peppermint Paddies in bed while watching P90X with Man on the Raw
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!
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
9:12 a.m. 1st glass of grapefruit juice10 a.m. Associate Chef students' desserts
10:53 a.m. 2nd glass of grapefruit juice11:19 3rd glass of grapefruit juice
12:15 p.m. Salad bar fixings (mixed greens, romaine, cucumber, beets, cabbage, carrots, raw Dijon Dressing, nutritional yeast)2:46 p.m. Mila with water
5:45-7:15 p.m. Four-course raw meal at Living Light with Man on the Raw featuring...
Hibiscus Cooler
Mediterranean Torte with flax crackers
Gazpacho with pumpkin seedsCaesar Salad with Mila croutons
Ice Cream and brownie with chocolate sauce and raspberry coulis
9 p.m. red organic wine at home with Man on the Raw
10:45 p.m. Raw Peppermint Paddies10:50 p.m. Chocolate Covered Goji Berries
12:14 p.m. Snacking on Romaine and celery at work
1:20 p.m. Lunch with the Associate Chef students Mixed greens, cucumbers and Nutritional Yeast with Dijon Dressing, Pickled "Pink" Onions, Sea Snacks, Flax Crackers, Nut Pate
2:45 p.m. Apple at my desk
3:35 p.m. Chocolate covered Goji Berries in the Main Office at work
6 p.m. Salad with Avocado, Carrots, Scallions, Mila with Lemon juice
With only three ingredients: one banana , two tablespoons tahini and a cup of water, Paul Nison’s Banana Tahini definitely qualifies to be placed in the Minimalist Meal category.
Tahini, a paste of ground sesame seeds traditional used in hummus, may seem like an odd coupling with banana but it produces a surprisingly appetizing beverage. Preparation is a breeze, just a swift whirl in the blender provides you with a tasty, smooth beverage to please any grumbling stomach. My husband, the Man on the Raw, went as far as to say that he would drink this every day.
Which he proceeded to do the next day and the next and the next and the...well you get the picture. Like a mad mathematician, he added, subtracted, multiplied and divided ingredients to each batch to achieve a different version of the last. Below is the recipe he settled on to whet his appetite.
Bananahini
Inspired by Paul Nison’s Banana Tahini Drink, from The Complete Book of Raw Food
2 bananas 2 tablespoons raw tahini 1 tablespoon raw agave nectar (more or less to taste) 1 teaspoon vanilla extract 2 cups water
Blend ingredients together. Serve on ice.
Note: Add a tablespoon of cocoa powder and another tablespoon of agave nectar and create a Chocolate Bananahini.
8:50 a.m. green smoothie at work
11 a.m. Mila with water and celery stick at work
11:27 a.m. celery stick
1:12 p.m. Valentine's Day luncheon at work
4:09 p.m. Mila and water with celery stick
5:02 p.m. Sharing with Man on the Raw at home- Chocolate Lava cake with ice cream, chocolate and raspberry sauces
6:44 p.m. Green juice at home
10:34 a.m. Foods Alive Italian Zest Flax Crackers
10:47 a.m. Licking the bowl from Chocolate-Coconut Truffles with Peanuts
