THE PURSUIT OF RAW HAPPINESS

THE PURSUIT OF RAW HAPPINESS

Every day is a new challenge, especially when reading new and "invigorating" articles about raw nutrition. Our heads are spinning like crazy and we don't know what to believe anymore... sometimes... Of course, we are trying to observe our body and trust our gut, see what foods work the best, give us the most energy- but you know that too: it's not always obvious. That's why we are looking for people that already experimented and tried "things"... This blog helps me organize the recipes I find in my research for wellness and I'm more than happy to share them with you.

At this point, as my husband and I are continuing with the "body alcalinization", we are trying to bring in our diet new ingredients for diversity, more green smoothies, and more Omega 3 fatty acids and less Omega 6. In regards to Omega 3/6 fatty acids I found these articles that I liked, maybe you'll enjoy them too:
http://www.rawfamily.com/newsletters/green-for-life-2nd-edition

We want to keep the Omega 3:6 ratio at 1:1. So foods we try to incorporate now in our menu: green leafy vegetables and wild plants, walnuts, flax seeds and oil, chia seeds and oil, UDO's oil (which is a combination of oils with a favorable Omega 3:6:9 ratio of 3:1:1), and fish oil (stay away from fish oil which is high in Vitamin A!!!). The only other oils we use sparingly are coconut oil and olive oil. We want to stay away from Omega 6 oils such as sesame seed oil, nuts oil, and sunflower oil (though this is great for toxin-oil pulling).  Avocados and coconuts are high in Omega 6, so we keep an eye on them!

So here are the new recipes we've tried in the March-June 2011.

CARROT-GINGER-AVOCADO SMOOTHIE

(makes 1 large or 2 small servings)

4 small carrots
1/2 lime or lemon
1/2 avocado
1/2-1 inch ginger
cayenne pepper
salt or kelp flakes
topped with sprouted sunflower seeds and carrot slices

ENDIVE SALAD

(makes 2 servings)

3 small endives
1/2 cucumber
cherry tomatoes
1/2 red onion
1-2 green onion (we love onion-can't you see it?)
3 T flax oil
Dressing:
1 T lemon juice
1 t German mustard
1 t sweetener (agave, maple syrup, puree mango etc.)
1-2 T walnuts
1-2 T currant or grapes raisins
salt, pepper, dill seeds etc.

MAKI-SUSHI

1 Jicama
1/2 cucumber, seeds removed cut lenghtwise
1 avocado, slices
1 carrot, sliced lenghtwise
cilantro, chopped
radish sprouts (or other sprouts)
sesame seeds ( I roasted few of them, we love the roasted taste!)
Nori sheets (unroasted, organic)
Dipping sauce:
Tamari or coconut aminos
Wasabi or horseradish paste

Slice jicama, place it in a food processor and pulse into granular appearance. I don't have a food processor, so I used my Omega juicer with the blank cone. Once granulated,  use a cheese cloth to remove the excess liquid.

Place the nori sheet on a bamboo mat. Place the jicama on the nori sheet, then sprinkle the flax and sesame seeds, add the long slices of vegetables, the sprouts, and the cilantro, and sprinkle sesame seeds; then roll the bamboo mat to get a nice maki roll (take a pick on You Tube on how to make a maki roll). Cut the roll in 2, then each piece in 4. Dip the small rolls in the sauce and enjoy!

MUSTARD GREEN AND SUGAR SNAP PEAS SALAD

1-2 mustard greens
1 small romaine lettuce
1 C sugar snap peas
1/2 red onion
1/2 C sprouted sunflower seeds
2 T kalamata olives
1/2 avocado, cubed

Curry Sauce- blend all these ingredients until smooth. It can be refrigerated for several days. I also used this sauce to marinate sugar snap peas for another recipe.
1 coconut (water and meat)
1 T coconut butter
2 T tamari or coconut aminos
2 T sesame oil
2 T apple cider vinegar
2 T curry powder
1 -2 T sweetener (agave, yacon, maple or pureed fruits)

MANGO PIE

Crust:
4-5 dates, soaked
1/2 C almonds, soaked and blanched
2 T currants
a pinch of salt
1/2 C sunflower seeds, sprouted
1 T flax seeds
1 T chia seeds
Puree the dates and currants and mix with the chopped almonds. Add the sunflower seeds and the salt.

Filling:
Mango-purred. That's it. It's going to be sweet!!!! Top it with strawberries or other fruits.

GREENS AND BANANA-PEAR SMOOTHIE (Victoria Boutenko)

Kale
Dandelion
Parsley
Banana
Pear
Water

CHEESY BROCCOLI

Broccoli Florets (2 C) marinated in olive oil (2-3T), lemon juice (2 T), and salt. Try to marinate them for at least 30 minutes. Longer if possible, so the broccoli will be easier digested.
For the cheesy sauce, mix the following ingredients:

1 t tamari sauce
1 T raw tahini
1 t lemon juice
2 T nutritional yeast
1 T olive oil
1-2 T water
1/4-1/2 t paprika

BROWNIES

2-3 T Walnuts
3-5 T Almonds
2 T Currants
2 T Raisins
4-6 T hemp seeds
2 T cacao
6 T tart cherries
1-2 T maple syrup
salt
vanilla extract

I used an Omega juicer with the blank cone to create a paste out of these ingredients. Then I rolled the paste into small balls, and coated them with cacao nibs.The next day the cacao nibs were softer, easier to eat!

BROCCOLI CLUSTERS

2 C broccoli florets
2 C sunflower seeds
1/4 C onion
1-2 garlic cloves
3 T olive oil
1-2 T parsley
salt
pepper
pinch nutmeg

I combined these with a cucumber sauce (cucumber, dill,  avocado, lemon juice-all puree).

KALE-PARSLEY-MANGO GREEN SMOOTHIE

(makes 2 servings)

4 leaves of kales (don't forget to remove the stem)
1 mango
1 handful parsley
water
You can leave it here. I added 1 T lemon juice, 2 T water kefir (I've got mine from yemoos.com), cayenne pepper, 2 T tamarind puree. Yummy!!!!!!

BROCCOLI AND MACADAMIA SALAD

Dressing:
1/2-1 C Macadamia nuts, soaked (or cashews if you like them)
1 lemon juice
2-4 T oil (olive, flax)
1/4 C water or more
1-3 T Agave nectar
1/2 T mustard seed powder
1-2 cloves garlic
salt
Mix all ingredients in a blender to form a smooth white sauce.

Salad:
4 C broccoli florets
1 small red onion chopped
1/2 C raisins
1 C sunflower seeds, soaked and sprouted
1/2 C peas

RAWmanian Foodists V

RAWmanian Foodists V-March 19, 2011

What a great party. We gathered together again, this time to celebrate the beginning of spring and to prepare, hands on, several raw recipes. Of course, the recipes were found online, and some of them were a bit changed... but in the end they were all delicious. The favorites were the portabello mushrooms, the cheesecake and the chocolate strawberries. This was the first time I prepared corn chips...and I loved them (though I'll make them thicker next time and with more "Mexican" condiments). Also, this was the first time I used dry coconut on the bottom of a cake's crust...and it changed the texture, I liked it!

Keep in mind that if its raw it doesn't mean is always healthy. I feel it on my own skin and bones. So....in my daily life, I'm trying to replace the salt with kelp flakes or celery juice; the agave, maple syrup, or honey with fruits (dates, figs, bananas, mangoes). Also, I'm trying use soy sauce as seldom as possible. I found this "coconut aminos", which resembles the soy sauce but its not made of soybeans, and of course is gluten free. I don't know if it's the best choice... but for now I'm using this.

The almonds and cashews bought in the stores are not raw, even if it says so. They HAVE TO be pasteurized. You can find RAW almonds online, but make sure is a reliable source. As for the cashews-I heard rumors that there are no raw cashews for sale!!! To be honest, I use almonds, scarcely; as for the cashews-almost never (but this Cheesecake was on my soul for months, and I had to try it!!!). Instead, I'm using more seeds (sunflower, pumpkin, flax, hemp etc). I love chia seeds but I can't find them organic and gluten free. Yet!

All right then, I'm done with the small talk and here we go: beautiful recipes prepared by a happy bunch of RAWmanians!

Miso Soup

(serve 4-8)

2 Carrots

2 C Red and white cabbage

3-4 Cloves garlic

1 t Ginger

1 Coconut meat (optional)

½ Pepper

3 T Tamari

3 T Parsley

2 C Wakame

1 C Kombu seaweeds

3 T Miso paste

Lemon juice, for your taste

Green onion on top

Boil water (about 1/2 gallon), remove from heat, add the thin slices of vegetables and coconut, and alls seasonings and seaweed. Dilute the miso paste with hot water in a separate bowl, and then add to the soup. Top with onion and serve.

Corn Chips

3 C Corn (fresh corn preferably)

1T Sesame oil

1 Coconut meat

1 Jalapeno

4-5 Garlic

1 C Flax seed

1 t Poppy seeds

1 t Caraway seeds

1 T Hemp seeds

1 t Lime juice

Salt and seasonings

Cayenne

Blend all ingredients, spread on a dehydrator sheet, and dehydrate for about 5 hours, turn, and continue another 5-6 hours, depending on the thickness. You can add corn oil instead of sesame oil, for a more “cornishy” flavor.

Sunflower bread

1 C Flax seeds
½ C Olive oil and sesame oil
1 Onion
2 Carrot
1 Apple
1 Zucchini
1 C Sunflower seeds
3 T Coconut aminos (or tamari or nama shoyu)
Chili powder
Thyme
1 t Lime juice

Satay-Style Butternut Noodles

(Serve 4-8)

Ingredients for the noodles:
1 small butternut squash
2 large zucchini
2 large carrot
1 red pepper
10 baby sweet corn
6 spring onions (scallions)
generous handful of fresh coriander
4 generous handfuls of raisins
optional: 1 handful of cashew nuts
 
Ingredients for the dressing:
6 tsp tahini paste (raw if possible)
juice of 2 lime
generous handful of coriander
freshly ground black pepper
1 tsp ground coriander
1 tsp ground cumin 
1 tsp fresh ginger
Water

Preparation:
Spiralize the squash, then the carrot and zucchini. Chop the red pepper into long thin slices. Chop the baby corn and spring onions into small pieces. Chop the coriander, add all this and the raisins to the vegetables mix.
To make the dressing, chop the coriander, peel and dice the ginger (if using) and put them, along with all of the remaining dressing ingredients into a mini blender. Blend, adding small amounts of water gradually, until you have a smooth consistency. Pour the dressing over the vegetable mixture and mix well.

Sweet & Sour Slaw
(Serve 2-4)
 
Sweet & Sour Slaw
1 cup Carrot, grated
1 cup Green Cabbage, thinly sliced
½ cup Purple Cabbage, thinly sliced
½ Tart Apple, chopped
¼ cup Onion, thinly sliced
⅓ cup Raisins
 
Sweet and Sour Dressing:
2 ½ Tbsp Apple Cider Vinegar
2 Tbsp Agave or coconut sap or…something sweet
1 tsp Lemon juice
¼ tsp tamari or coconut aminos
¼ tsp Ginger powder (or fresh)
¼ tsp Curry powder
 
Slice and chop cabbage and onion. Place in a bowl. Add grated carrot, chopped apple, and raisins. Mix dressing ingredients in a separate container., then pour it over the slaw mixture, toss, and serve.

Red Salsa-Avocado Dip
(serve 2-4)

2 cloves garlic
2 avocado
1 red pepper (you can use more if you like it)
4 tbsp minced red onion
4 tbsp minced cilantro
juice of 1 lime &Jalapeno

Marinated Portobello
(serve 4-6)

4 large Portobello mushrooms, sliced
1/2 cup extra virgin olive oil (with 1 tbsp. flax seed oil, op.)
3 tablespoon Nama Shoyu, tamari, coconut aminos
4 teaspoon cumin powder
4 teaspoon cardamom powder (or tarragon flakes)
4 teaspoon garlic powder
2 Ume plums, seeded and mashed (I used ume plums paste)
Parsley

Marinated Asparagus

(serve 2-4)

asparagus, sliced on the bias
½ cup raw olives, your choice, medium chop
¾ cup cold pressed olive oil
3 tablespoon apple cider vinegar
2 lemons, juiced
1 tablespoon lemon zest
2 teaspoon mustard seed, coarsely ground
2 tablespoon honey, or 1 tablespoon agave,
2 tablespoon capers

Kale Salad
(serve 2-4)

5-6 kale without stems (finely chopped)
3-6 green onions
1-2 limes juice
basil leaves
salt 
Cayenne pepper powder
Olive and sesame oil

Chop, mix, and marinate for at least 4 hours. Serve with the above mushrooms and asparagus dishes.

Lemon Cheesecake
(serve 4-6)

Crust:
1/4 cup dried coconut
2 cups macadamia nuts
½ C dates
Salt
Form a paste from the macadamia , dates, and salt. We used my Omega Juicer-it did a great job, like always. The “dough” was placed in a pie container, over the dry coconut. Then frozen about 20-30 minutes.
 
Filling:
1 1/2 C cashews
6 T coconut oil, melted
1/2 C lime or lemon juice
1/4 C raw agave nectar or coconut sap
1/2 vanilla bean or 1 T vanilla extract
 
Blend all this until creamy. You might need to add more water. Place the cream over the crust and freeze another 2-4 hours. Refrigerate 1 hour before serving.
Topping: A sauce of mixed berries and dates. Prepare it only when ready to serve.

Dark Chocolate Strawberries
 
2 T Raw Cacao Butter or Coconut Oil, melted
1/4 C Cacao Powder
1 1/2 T Maple Syrup or Agave Nectar
1/2 t Vanilla Powder or extract
10 Strawberries
 
Blend all the ingredients in the order above. If the chocolate becomes too thick, put the glass bowl in a warm water bath to re-melt. Dip each strawberry about ¾ into the chocolate mixture. We used coconut sap…and maybe that’s why the mixture was too thick…so we ended up slicing the strawberries and pouring the chocolate mixture over them. Refrigerate at least 15 minutes.We garnished it with mint leaves! Mmm…they were great.

Buckwheat Granola

1C sprouted buckwheat

2T agave or coconut sap or date paste

2T coconut oil, warmed up

1-2T sesame seeds

1T flax seeds

2-4 T chopped nuts (almonds, brazilian, walnuts, macadamia -your choice)

spices: let your bud taste decide: cinnamon, grounded cloves, maca, cacao, vanilla, salt

1/2 C raisins and/or chopped soaked prunes

Mix everything and dehydrate 4-5 hours. We served it with almonds and sunflower seeds milk (blend these and add vanilla and dates or agave, then strain it), and topped with blueberries.

RAWmanian Foodists IV

RAWmanian Foodists 

meeting # IV!!! and keep going...

In February 12, 2011, several RAWmanians met again to share raw, alive food, get inspired, and live energized! Everybody brought raw dishes prepared with tons of LOVE!!! It was amazing to see the meticulosity and beauty in each dish! Here are some pictures and recipes.

Spinach Soldiers with Walnut Paste

(prepared by Mery)

Zucchini

Carrot

Marinated mushroom (onion , garlic, vinegar, lemon, olive oil, parsley, salt , pepper)

Spinach

Cut the zucchini  and carrots lengthwise in thin strips. Pat dry them. Lay zucchini flat, then a slice of carrot. Place 2-4 leaves spinach and a scoop of mushroom mix at one end, and roll up. Use a toothpick to secure the roll. Serve with the walnut paste:

1C walnuts, soaked

1/2C tahini paste

1/4 lemon juice

2T agave

2T fresh grated ginger

1T tamari

1/4C sun dried tomatoes

2T olive oil

1/4C water or apple juice

Blend all until smooth in a high speed blender

 Squash Pate 

(Teo & Dan)

Squash

Sesame seeds

Lemon Juice

Olive Oil

Garlic

Sea salt

 

 Macadamia Cheese 

(Antonela & Co)

Soaked macadamia nuts

Lemon juice

Garlic

Salt

Turmeric

Served with slices of cucumber, zucchini, jicama, yellow squash

 

Endive Salad   

(Fana & Co)

Endives

Walnuts

Olive oil or walnut oil

Lemon Juice

Dried Cranberries

Avocados

Apples

 

Strawberry Pie 

(Flavia & Cristi)

Crust: 

2C almonds or pecans

1/2-1 T coconut oil

1/4 t vanilla extract or 1/2 vanilla bean

4-6 dates

pinch sea salt

Using a food processor make a paste and press it into a pan. 

Chill in freezer 30 minutes before adding the filling.

Filling: 

2C cashews, soaked

1/4 C lemon juice

1/4-1/2 C agave

3/4 C strawberries

3/4 C coconut oil

1/4 C water

1 t vanilla extract or 1 vanilla bean

1/4 t salt

Blend all ingredients in a blender and pour it over the crust. Top with some strawberry slices.

 Raffaello 

(Teo & Dan)

Sun dried figs paste and dried coconut

Raw Chocolate Cake & Fruits  

(Flavia & Cristi)

1/2 C ground flax seed

1/4 C pumpkin seed

2 T dried coconut

2 T raisins

1 T goji berries

1 T coconut oil

1/2 t cinnamon

1/5 t salt

2 T agave

2 T ground cacao nibs

2 T water

Mix everything together and form into patties. 

Place the patties on a plate, drizzle with agave and serve with fruits.

 

Cashew and Chocolate Cake 

(Sonia)

The chocolate "bark":

3/4 cup coconut butter

1/4 cup coconut oil

raw coconut powder (or freshly grounded cocoa nibs)

2/3 cup agave 

Icing:

1 cup cashews

4 tbsp agave

1/4 coconut oil

1/2 cup pitted dates

zest of 2 oranges

1 tsp vanilla

4-5 tbsp orange juice

Topping:

orange zest

coconut flakes

1 tsp beet juice (it was not used this time)

2 tsp agave

Place all bark ingredients in blender and mix until smooth. Spread mixture 1/2 inch thick in a plate and refrigerate. Do the same for the icing, and place over bark. Then decorate with the topping ingredients.

Kiwi and its power...

***K*I*W*I***

For shoppers in Chicago area, there's a grocery store, Stanley's Fruit Market, that has great deals on organic veggies and fruits-though you have to pay attention for the frozen and moldy ones. Few days ago I ended up with 40 kiwi fruits...and now I'm dealing with "how on earth should I eat all these in 4 days?" (a new trip is coming).

First, few interesting things I found about kiwi:

-kiwi is a flightless bird endemic to New  Zeeland, whose people are also called kiwi

-kiwi is also the nickname of New Zeelanders and the national symbol of New Zeeland

-kiwifruit is native to southern China (its also called "Chinese gooseberry"), being declared the national fruit of this country

-it grows on a woody, twining vine or climbing shrub reaching up yo 27 feet

-its most important nutrients: vitamin C, dietary fibers, potassium, copper, magnesium, vitamin E, vitamin K and manganese

-with high content of fiber, kiwifruit can stimulate intestine’s movement, improve constipation, and increase good bacteria in the intestine

-it produces a burning sensation on the tongue, like pineapples, tomatoes, concord grapes; however, it depends on each person on how soon this reaction will occur

-this is called by some an "oral allergy syndrome" (OAS)

-my opinion, the plants are just letting us know when to stop eating them

-for example, if I eat a green kiwi, after just one bite my mouth is on fire; but when I eat a ripped one, I'm fine eating 2-3 fruits; or I can eat it in smoothies, with a straw, and I have no OAS! :)

-kiwi works as a blood thinners, so don't eat it before surgery

-oh, and kiwi can be eaten with the skin (but remove the stem), just make sure it's organic and washed/rubbed properly.

Here are some recipes I found online.

Kiwi, Celery, Banana smoothie

-2small kiwis

-2 stalks celery

-1 banana

-1/2 C water (or no water if your blender can manage it)

It tastes so good. And the brown spots from the kiwi's skin resembles nutty content -don't even tell your friends is in fact the skin...:)

Kiwi -Apple-Pear Smoothie                                                                                                                       
-1 gala apple
-1/2 Bose pear
-1/2 cup flax
-nutmeg
Add slices of kiwi

Tropical Smoothie

-2-3 kiwi

-1/2 banana

-1 mango

-1 Cup papaya

-1 avocado

-cinnamon

Mango Bliss (Victoria Boutenko)

-2 mangoes
-1 bunch chard, stems removed
-1 pear
-1 banana
Blend and serve with slices of kiwi.Yields 3 cups.

Kiwi and Banana smoothie

-1 banana

-2-3 kiwifruits 

-few raw cacao beans

-1 Cup coconut meat

-water

-optional: carob powder, cinnamon, or nutmeg

Kiwi and Grapefruit salad

-2 kiwis

-1 red grapefruit

-ginger and cayenne taste

Rocket Fuel Smoothie (Victoria Boutenko)

2 cups green or red seedless grapes

3 golden kiwis, peeled

1 ripe orange, peeled, seeds removed

1 small leaf of aloe vera, with skin

5 leaves red leaf lettuce

2 cups water
Yields 2 quarts

 Kiwi & Blueberries Smoothie 

-2 kiwis

-½ cup blueberries
-1 banana
-¾ cup nuts milk (I used hamp milk)

-water or ice

Kiwi-Cucumber-Lime Smoothie 

-1 Cucumber

-1 Cup mint leaves (remove stems)

-juice of 2 limes

-½ avocado

-2 kiwis

-2 tablespoon sunflower seeds

-1 cup water

-optional: pinch cayenne pepper; chopped ginger

Kiwi & Raspberries Smoothie

-water from 1 young coconut or water

-1 Cup raspberries

-2 kiwis

Kiwi & Strawberry Pudding

-1 avocado

-3 dates, pitted and soaked

-1-2 kiwis

-1 Cup strawberries

Blend and for dipping use slices of apple or pear.

Kiwi Salsa

-1 avocado, mashed or cubed

-1/2 Cup finely chopped red pepper

-1/4 Cup finely chopped onion

-chopped cilantro, to taste

-1 kiwi cubed

-1-2 Tbs. lime juice

-salt, pepper to taste