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12:30 p.m. Large salad (spinach, romaine, mixed greens, purple cabbage, carrots, cucumber and sprouts with Living Light's raw Dijon dressing) at my desk at work.
2:30 p.m. Kombucha at my desk at work.
6:45 p.m. Lettuce Wraps with Man in the Raw
This post is dedicated to Candace and my other Raw Buddies at Living Light. Candace and I had a nice discussion on what to put in lettuce wraps. I offered a few suggestions, sunflower pate, veggies, sprouts and such.
But it totally slipped my mind one of my favorite lettuce wraps. Avocado Ceviche. I call it a ceviche because it's not quite a guacamole. Although all the players are there (tomato, pepper, cilantro) it is not prepared like a guacamole would be. And the bonus was it was quick and easy to make.
Avocado Ceviche serves 2
2 avocados, peeled and diced 1 Roma tomato, seeded and diced 1 Serrano pepper, diced 1/2 cup cilanto, chopped 1 tablespoon lemon juice Sea Salt, to taste
Lightly toss avocado, tomato, pepper and cilantro in a large bowl. Toss in lemon juice and season with the sea salt.
Serve with 8-10 Romaine lettuce leaves (Red or Green leaf lettuce works great also) and your favorite fixings (we used cucumber and carrot strips, parsley and scallions)
At the Water Cooler What are some of your favorite fixings for lettuce wraps? Leave your faves in the comment box.
This wrap is so vibrant in colors, I love it! Portobello Strips and bell pepper lettuce wraps with Chimichurri sauce
Portabello Strips and Bell Peppers ¼ cup olive oil 1 teaspoon sea salt 1 tablespoon Nama Shoyu 1 large yellow bell pepper, seeded, cut thin strips 1 large red bell pepper, seeded, cut into thin strips 4 large Portobello mushrooms, cut into strips
Whisk oil, lime juice and sea salt in a large bowl, add bell pepper and mushroom strips. Marinade at room temperature for 2-4 hours or until vegetables are soft.
Chimichurri Sauce 1 bunch fresh Italian parsley 1 bunch fresh cilantro 3 tablespoons apple cider vinegar 2 tablespoons chipped fresh oregano 2 garlic cloves, peeled ½ teaspoon dried crushed red pepper 2/3 cup olive oil Sea salt Pepper
Combine parsley, cilantro, apple cider vinegar, oregano, garlic, red pepper in a blender.
Turn the blender off and on to pulse the mixture. Each time scraping the herbs down with a rubber spatula. This could take a few minutes. Have a bit of patience; don't add more liquid, just keep pulsing and scraping and pulsing and scraping until your mixture comes together.
You will have a nice puree with the consistency similar to a pesto.
Transfer mixture to a serving bowl and season with sea salt and pepper, to taste.
8 lettuce leaves
Divide mushroom strips and peppers among lettuce leaves. Spoon Chimichurri over vegetables.
You know what I realized? I don't start my posts with any sort of greetings. No “hello,” “how are you doing,” “what's happening," nada. So from this day forward I am saying howdy.
Howdy! There much better.
I am sooo excited! One month from today, I will be checking in as a student at the Living Light Culinary Arts Institute. Woo hoo!
I can’t believe it, I have wanted to attend Living Light for over 6 years. One of the reasons Daily Raw Café exists is my desire to learn how to prepare raw foods.
It’s bizarre, I have never had the slightest interest in preparing cooked dishes at a culinary level, but there is something about using only living/raw ingredients and creating amazing dishes that stokes the fire within.
Somewhere along the way, I must have got an inkling of my raw culinary destiny. When I did a raw food demo at the Raw Spirit Fest in 2008, guess who introduced me? Go ahead, guess. You’ll never guess. Okay, pull my leg why don’t you? It was the founder of Living Light herself, Cherie Soria who introduced me as a chef! Wild and crazy.
I would have fainted right there if I didn’t have to show a room full of people how to make raw Thai Food.
How’s that for the Universe/Higher Power/God leaving a proverbial bread crumb.
So I followed the promising trail and here I am a month and a day (classes start on July 10th) from a new raw adventure.
On to garden. I love my garden. It is growing so beautifully and it’s such a zen experience tending to it. We won’t be getting our greens from the grocery store this summer. We are S-E-T. We have been blessed with an abundance of kale, lettuce, mixed greens, beet greens, weeds that taste like beets and so much more. We are juicing them, using them in smoothies, but here are a few of the dishes I have created showcasing greens from our garden. I hope you enjoy.
This is truly a garden salad. Man on the Raw and I literally cut greens and piled them in our bowls and ate [and laughed and kissed and stuff ;)] in the garden. It was nice, very nice.
“Garden” Salad
Serves One Adam and his Eve
½ lemon, juiced 1 tablespoon hemp oil, or your favorite oil 1 garden full of your choice of greens pinch of sea salt, or more to taste
Stir lemon juice and oil in your bowl. Add the sea salt . Fill your bowl up with greens from your garden. Toss gently with a fork, mixing all ingredients together.
Note on photo: On my salad I preferred ½ of avocado and hemps seeds instead of the oil. Bonjour! Ma mère m'a fait la prise des leçons françaises comme un enfant et moi obtiennent finalement de l'employer ici à The Daily Raw Café!
Potage Crème De Laitue Services 2
anarcadiers crus de 1 tasse, imbibés pour 1 heure l'eau de 1 tasse laitue de 1 tasse 1 scallion 1 noix de muscade crue de cuillère à café de ½ de nectar d'agave de cuillère à café
Placez les ingrédients dans un mélangeur à grande vitesse jusqu'à la saison douce et crémeuse avec du sel et le poivre. Arrosez avec la noix de muscade supplémentaire.
Mercredi heureux mes amis!
Hello! My mother made me take French lessons as a child and I finally get to use it here at The Daily Raw Café! Cream of Lettuce Soup Serves 2
1 cup raw cashews, soaked for 1 hour 1 cup water 1 cup lettuce 1 scallion 1 teaspoon raw agave nectar ½ teaspoon nutmeg
Place ingredients in a high-speed blender until smooth and creamy Season with salt and pepper. Sprinkle with extra nutmeg. Happy Wednesday my friends!
English to French translation courtesy of WorldLingo
My goal for The Daily Raw is to publish my original recipes without many repeats. From time to time I will posts my Keep It Simple Snack. These are recipes of various recipes (that I have blogged) that are used together in a different way. It's a way to show that as long as you have the items in the fridge you can whip up something in five minutes or less. SAL (Sprouts, Avocado and Lettuce) Sandwich 2 slices sun-dried tomato bread1 T sun-dried tomato spread1 small lettuce leaf1 small bunch of clover sprouts1/4 avocado, cut into slices Smear the sun-dried tomato spread on the bread. Top with lettuce, sprouts and avocado. Put other slice on top and voila! Serve with Sweet Potato Couscous with Apricots. Take a peek at the directory to the left for the recipes of the sun-dried tomato spread, sun-dried tomato bread and Sweet Potato Couscous.
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.
Earlier today I posted that I wasn't creating raw food dishes of late. That doesn't mean that I don't have my share of recipes to well...share. I haven't prepared this dish but I invite you to create it and let me know what you think. Send in a photo, comments, revises, whatever you feel would make it off the hook.
Peace and love, Terilynn
Avocado Salad with Creamy Lime Dressing
1/4 cup extra-virgin olive oil 1/4 cup cashews juice of 2 limes 1 teaspoon agave nectar 1/2 teaspoon ground cumin Sea salt and pepper, to taste 1 head Romaine lettuce, roughly chopped 1 small bunch cilantro, leaves only 2 ripe avocados, cut into small cubes
1 Combine oil, cashews, lime juice, agave nectar and cumin in a blender. Process until cashews are smooth and creamy. If needed, use water a 1/2 tablespoon at a time to reach desired consistency.
2 Combine the lettuce and cilantro with the dressing in a large bowl. Top with the avocado pieces.
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.
Whip this up when you get a hankering to run for the border.
WALNUT TACO MEAT 1 c walnut, soaked 2 hours ½ c sun-dried tomatoes, soaked 30 minutes, save water ¼ c finely chopped yellow onion ½ t taco seasoning 1 clove garlic, minced ¼ sun-dried tomato water ½ t sea salt
Combine ingredients in food processor until mixed well. For a less moist texture, put in dehydrator for 1 hour.
TAKE IT FURTHER Make taco burgers: Form meat into patties and dehydrate for 2-3 hours.
SOUR CREAM ½ c macadamia nuts juice of one lemon 1 clove garlic, minced ¼ t sea salt 6-7 T water
Blend macadamia nuts, lemon juice, garlic and salt. Add 1 tablespoon water at a time to create a smooth consistency.
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.
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.
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
I LOVE my husband. He is so supportive of my decision to go on a 92-day juice feast. He even has made the decision to go on a liquid fast. Really sweet right?
It was until I realize it’s a “Liquid” fast.
Below is a comparison of the two programs.
Liquid Fast vs. Juice Feast Tonight’s Beverage: Teri Coconut water/chlorophyll Cory lettuce/jalapeno/mustard/red pepper/pickle He calls it a Jalapeno Cheeseburger without the cow. I don't think he's pregnant but I can't say for sure. Enema Teri YesCory Not in this lifetime Drink 1 gallon juice a day?TeriYes CoryWho me? Alcohol TeriNope CoryVino (it is a liquid) Exercise TeriYes CoryMaybe tomorrow Supplements TeriMSM/Bee Pollen/Kelp Granules/ etc.CoryTHCDAY 3 of 92
What I drank today:
celery/red leaf lettuce/granny smith apple/tomato/hemp oil/kelp granules juice This juice was so good to me I had it twice (2 quarts)
watermelon juice (2 quarts)
coconut water/ 1 T chlorophyll
Organic Peppermint tea (16 oz)
pure water
Tuesday’s Tip Every Tuesday, I’ll post a tip that one could find useful…or not.
Tuesday’s Tip for May 29th When doing an enema on the bathroom floor (and you have kids) make sure to lock the bathroom door.
