tag:blogger.com,1999:blog-91074078720533005552024-02-07T00:16:46.570-05:00:: Easy Raw ::Quick & easy high raw meals and treats.~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-9107407872053300555.post-74243078692861950382011-05-09T03:53:00.009-04:002011-05-09T05:19:51.230-04:00Tibicos; probiotic soda<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">This is for you, <a href="http://easyraw.blogspot.com/2009/05/over-past-couple-years-my-diet-has-been.html?showComment=1304559334259#c1718928329979630788">Clee</a>; Thanks for the push to get busy over here again. :) And thanks go out to all my followers for hanging in there while I've all but abandoned this page. A big Hello! goes out to all those who joined since my last post! :)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">I wasn't raised on soda, barely knew what it was. It wasn't until my thirties that I started in on it, and became addicted (at the time it was Barq's Root Beer). Eventually it became evident that I didn't need all that caffeine and sugar, so I followed conventional "wisdom", and started buying diet soda. (Ick!)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Then, I figured out my body *really* does *not* like artificial sweeteners! :(</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">A couple years ago, I discovered <a href="http://en.wikipedia.org/wiki/Water_kefir">Tibicos</a>, aka "water kefir" (pronounced ke-FEAR; first half as in kettle, second half as in afraid, with emphasis on the second syllable.) </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">These little critters are sooo cool; fun to watch brewing, and a great replacement for sugary soda. They are a SCOBY (symbiotic culture of bacteria and yeast) somewhat like the kombucha that's all the rage these days.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">They are really easy to do. Simply mix the tibicos crystals with water and sugar (yes, sugar. But don't worry, the tibicos eat most of that to make the brew) on a 1:1:1 ratio (well, sort of...) </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">One tablespoon tibicos, one tablespoon sugar, one cup water (chlorine free).</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Once you source your crystals, you typically will get enough to start out with a quart. But don't use a quart jar; you need some room for the brew to off-gas. Unlike kombucha, this brew is done with a lid on. </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">I use a half gallon jar, filled with spring water to the half point. Add in 4 tablespoons of <a href="http://en.wikipedia.org/wiki/Muscovado">muscovado</a>, and my water kefir (tibicos) grains. Four tablespoons will be good for that amount of sugar water, but they will grow! Once you have more than 6 tablespoons, it's a good idea to take some out. (You can dry them for later, or pass them on to a friend.)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Cover & let it sit, for 1-3 days, depending on the temperature, and your personal taste. When my house is less that 70* I like to let it go 3 days. The longer you go, the less sugar is left (and the more tart the taste!) But, don't let it go too long, the tibicos need to eat! On warmer days it only takes a day. Taste as you go, and find out what you like.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">When you deem it ready, filter out the crystals and start a new batch with them (this is an ongoing project! But you can store them in the fridge for a few days in the sugar water if you need a break. They will consume the sugar slower that way, and buy you some time.)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">The filtered out liquid can be consumed as is, but I prefer to give it some flavor by second fermenting it with juice.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">So, into the half gallon jar (filled half way with finished water kefir) add in four cups of whatever juice you want for flavor. Be sure it is free of any additives that could kill the brew though! Organic is best.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">My fave is two cups grape juice & two cups apple juice. All apple works well too. You are only limited by what you can find (or juice yourself). Strawberry nectar (Bionature) works well, as does pear. Just be sure you are getting pure juice. Don't want to kill your brew!</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Then let it sit for another day or two, at room temp, until as bubbly as you like. Then pop it in fridge, to slow down the ferment. It's ready to consume at this point.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">You can put it in individual serve bottles for the second ferment, but due to pressure buildup, sometimes they will break! I find canning jars work best, as the lids let some of the gas escape. (As an aside: the lids that come with canning jars contain BPA. I use <a href="http://www.reusablecanninglids.com/">Tattler</a> lids.)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">I've also had great results with adding in honey, water, and lime for the second ferment, instead of juice. (Roughly four cups water, 2-4 tablespoons raw honey, and the juice of one or more limes. All to taste, bearing in mind some of the sugars will be consumed by the the beneficial bacteria in the finished brew) Cherry lime is fantastic! (1-2 cups cherry juice in place of the same amount of water.)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">For those of you following an all raw diet, fresh juiced will work just fine. Just be sure to only use it in second ferment. If used in the initial brew (with the water kefir crystals) little bits of the pulp will get incorporated into the critters, never to come out again! Same goes for putting dried fruit into the brew. Works for flavor, also feeds the crystals and can help them grow faster, but sometimes little bits get trapped! It doesn't really *seem* to be problematic, but a bit unsightly.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">I've seen folks recommend using egg shell. I really didn't see it was all that helpful. Muscovado has minerals in it, so that is feeding the critters' needs. But even when I used evaporated cane, it still worked fine without the shell.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Pictures will come eventually... really need to come up with an easier way to get those uploaded. :^P</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">:~)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com12tag:blogger.com,1999:blog-9107407872053300555.post-29262603407223875502009-07-04T17:11:00.006-04:002009-07-04T18:16:30.613-04:00Red, White, & Blue and Granola, too!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLz65uMNWwlF_ByuwpdwMwmbxvJeJUQh4dJ9awu00XeiNk2cAHpOXoQ_Mrzl6qKbEyKj1P4ko1yrKRDWu2U4tOCOrH1BjbW5nE-gFCD7FapmfUxCYByGKCBgi-whLmwlgB6yYz2qL1pw/s1600-h/Red+White+%26+Blue.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLz65uMNWwlF_ByuwpdwMwmbxvJeJUQh4dJ9awu00XeiNk2cAHpOXoQ_Mrzl6qKbEyKj1P4ko1yrKRDWu2U4tOCOrH1BjbW5nE-gFCD7FapmfUxCYByGKCBgi-whLmwlgB6yYz2qL1pw/s320/Red+White+%26+Blue.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5354718395395231970" /></a><br /><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica">Sometimes, I really enjoy a bowl of "cereal". This one, in the pic, is simply banana, blueberries, and raspberries, with sunflower seeds and nutmylk. Very Yummy!</p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica">If you prefer a more traditional looking, and tasting, "cereal" give this granola a try:</p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">coconut cream 3 to 4 tsp</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">maple syrup 1/4 cup (more or less to taste)</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">sea salt pinch</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">cinnamon 1-2 TB</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Handful or two of each:</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">apple 1/4, chopped small</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">mulberries</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">raisins</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">sunflower seeds</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Bob’s Red Mill “7 grain” flakes 1/4 - 1/2 cup (optional, not raw)</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Buckwheat groats 3/4 C, soaked 1 hour & sprouted for four hours.</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Toss all, and dehydrate until dry. (Or, eat as is!)</span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica">The bf likes this very much! But, I found I liked this much better <i>before</i> it was dehydrated! I have come to find that I am not overly fond of most dehydrated foods. I much prefer fresh, like the one in the pic above!</p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica">Notes: The coconut cream I used was by Tropical Traditions. If you use Artisana "butter", or WIlderness Family "spread" (or some other) it <i>may</i> take a tad longer to dry. That's a guess, as they both are considerably runnier than Tropical Traditions.<br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica">For those that celebrate this day, I hope you are having a fun, and <b>safe</b> 4th!</p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica">:~)</p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com10tag:blogger.com,1999:blog-9107407872053300555.post-83689865476687899062009-06-16T00:04:00.004-04:002009-06-16T00:32:58.965-04:00Stuffed Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Ig7ByrDTS_LeA0m5A3ajztgoeGRWX5_0I3vcXSMrTKBXSnG1kg8j6f0A1okP7eJE-9b7P-6CbSn7mHTIhyphenhyphenh0WD-pmy-lLMxHnQ1JcwG6_OtCgzfJDC7i_cRSTfioN8Y3IGjIaQJVfK0/s1600-h/stuffed+mushrooms.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Ig7ByrDTS_LeA0m5A3ajztgoeGRWX5_0I3vcXSMrTKBXSnG1kg8j6f0A1okP7eJE-9b7P-6CbSn7mHTIhyphenhyphenh0WD-pmy-lLMxHnQ1JcwG6_OtCgzfJDC7i_cRSTfioN8Y3IGjIaQJVfK0/s320/stuffed+mushrooms.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5347771832946507746" /></a><br /><div>These are quite tasty. Even the bf liked these <span class="Apple-style-span" style="font-style: italic;">before</span> he started eating raw voluntarily!<div><br /></div><div><br /></div><div><div>cashews</div><div>juice of lemon</div><div>julienne carrots<br /></div><div>pecans<br /></div><div>basil<br /></div><div>button mushrooms</div></div><div><br /></div><div><br /></div><div>Put cashews in the food processor with a bit of juice from a lemon. The quantity of cashew depends on how many caps you have to fill. Use as much lemon as you need to get the cashews creamy (if you have a lot, you may need more than one lemon). Once they are creamy, add in julienne carrots, pecans, and basil & pulse until <span class="Apple-style-span" style="font-style: italic; ">almost</span> smooth, but a tad chunky. Remove the stems from your mushrooms, and fill. That's it! If you have a dehydrator, you could warm these up a bit-- in 2 to 4 hours they look and taste like cooked stuffed mushrooms. <span class="Apple-style-span" style="font-style: italic; "> The ones in the pic are fresh. I like 'em better that way</span>.</div><div><br /></div><div>:~)</div><div><br /></div><div><br /></div></div>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com4tag:blogger.com,1999:blog-9107407872053300555.post-1696524158921820892009-06-08T22:19:00.007-04:002009-06-12T00:42:23.762-04:00Blueberry Peach Tarts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHoRB8VfPRF3TVHnyA5CnQdSt28RZ32q8JSu3rC9b4olpxBmn3aJyEdbNhv8Hvkezxv0poysooXqknTVe-lyTx7HBlqoMztyB0rpgXbuJ-dJRSHR2sUsjiOt4Q3dsaTbXRtk8lreD5YA/s1600-h/blueberry+peach+tart.JPG" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br /></span><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHoRB8VfPRF3TVHnyA5CnQdSt28RZ32q8JSu3rC9b4olpxBmn3aJyEdbNhv8Hvkezxv0poysooXqknTVe-lyTx7HBlqoMztyB0rpgXbuJ-dJRSHR2sUsjiOt4Q3dsaTbXRtk8lreD5YA/s320/blueberry+peach+tart.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5345147211225869922" /></a><br /><div><br /></div><div><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">CRUST:</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">8 dates</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1/2 C pecans</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">FILLING:</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">2 peaches</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1/2 C blueberries</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1 tsp lemon juice</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">1 T honey, maple syrup, or agave</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Dice peaches, saving two whole slices for decoration. Toss all filling ingredients in a bowl. Let sit in 'fridge to let flavors mingle, while preparing crust.</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Pulse crust ingredients until fine and crumbly. Pat into two individual sized tart pans. Place in freezer for approximately one hour so shape will set for easy removal from tart pan. (Pans with a removable bottom are recommended. Otherwise you could just leave it in the dish for serving.)</span></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Remove crusts from tart pans. Spoon in filling, top with reserved whole slices, and enjoy immediately!</span></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica">:~)</p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica"><br /></p> <p style="margin: 0.0px 0.0px 12.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> </div>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com11tag:blogger.com,1999:blog-9107407872053300555.post-9844745572181242912009-06-01T18:50:00.003-04:002009-06-01T18:59:47.576-04:00Yummy Green Sprouts!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnPK1rp0qZT8ZNSc1SNIXe3OOy0XSi8OLQT4wlPcPwTsLjEsbVimZ5y29s-PYEplW38-_ZE4JOhuTCfpFxZizG7TM8lIClLWHA8LVyitVrOk9GlVDPE15jkrYLqaQ-pe-ZlZvNoD8rHA/s1600-h/Sprouts.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnPK1rp0qZT8ZNSc1SNIXe3OOy0XSi8OLQT4wlPcPwTsLjEsbVimZ5y29s-PYEplW38-_ZE4JOhuTCfpFxZizG7TM8lIClLWHA8LVyitVrOk9GlVDPE15jkrYLqaQ-pe-ZlZvNoD8rHA/s320/Sprouts.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5342495971418528162" /></a><br /><div><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">I'm not blessed with a green thumb. I learned this at a very early age. As a child, my mother insisted that I couldn't even keep clover alive, at which I promptly plucked some up from the yard, and planted it in a pot to see. I really don't recall the clover's demise, but I do seem to recall that it lasted longer than anything else I had previously tried to keep. To this day, I occasionally try my hand at keeping a plant alive, but have for the most part given up on spending any money to do so! I'm drawn to holding onto seeds from produce I have eaten, and have managed to keep a few avocado plants around for a while, none of them longer than a year, so far. I am quite pleased with the fact that I still have five date palms I planted spring of '08! Hardy little fellows, that tend to like being neglected, apparently.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">One area I have found I can excel (anybody can!) is sprouts. How much damage can one do in five days? ;~) If you've yet to try this, you really should give it a go. My first try at it, was over 20 years ago. Since then, I've learned a great deal more than simply alfalfa and mung beans exist. A great site I highly recommend is <a href="http://www.sproutpeople.com/">sproutpeople.com</a>. They have more information than you'd ever need, and it's all free on their site. Sure they sell seeds & supplies too, but they don't require that you buy from them, to use the information they provide. A couple other sites I've also had good purchase experiences with are <a href="http://www.sprouthouse.com/">sprouthouse.com</a> & <a href="http://www.wheatgrasskits.com/">wheatgrasskits.com</a>.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">There are so many kinds of sprouts to choose from! One of my favorites for a couple decades has been broccoli. The pic above shows some more of my favorites: pea shoots on the right, and a mixture of sunflower greens and buckwheat greens on the left. </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Recently, I discovered Milk Thistle seeds, and they were advertised as sprout-able (even though I was not on a sprouting site.) Well, not one to let that opportunity pass by, I purchased them, and excitedly started up a batch in a jar when they arrived. They took a bit longer than most, but that may have been due to somewhat cool temperatures at the time. (Actually, only about 10% of them sprouted, and upon writing the company that I purchased them from, they credited me. But that is a whole other story, and I am no worse for the wear.) The thing is, they were quite ugly to the taste buds! Bitter little things! Their look reminded me somewhat of miniature sunflower greens, but had no where near that wonderful sweet flavor. If anybody has tried these, and actually liked them, do let me know! </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Do you sprout? If so, what are your favorites?</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">:~)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> </div>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com5tag:blogger.com,1999:blog-9107407872053300555.post-69925602958361680652009-05-25T05:03:00.003-04:002009-05-25T06:26:55.576-04:00Peach Avocado Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuD7Ff0S701O8WQ0hCXcxYkUI3dMrxnm6EC4Zv3HOrV9MPVw3pK-jXoIYx08ULoV-A_xyk3cSeigH0h3yLheOXvsAp-3AdPRh8KGlAWqS0lXZ0BRuvWTJ4utSU9ZLHmFUUWOoEdJ3cFKQ/s1600-h/Peach+Avo+Salsa.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuD7Ff0S701O8WQ0hCXcxYkUI3dMrxnm6EC4Zv3HOrV9MPVw3pK-jXoIYx08ULoV-A_xyk3cSeigH0h3yLheOXvsAp-3AdPRh8KGlAWqS0lXZ0BRuvWTJ4utSU9ZLHmFUUWOoEdJ3cFKQ/s320/Peach+Avo+Salsa.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5339685429097773938" /></a><br /><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">I ate this as is, but think it would be wonderful topped over a bed of salad greens!</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">avocado</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">peach</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">pineapple</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">lime juice</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">chili garlic</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Peel and cube the first three ingredients, and combine, along with any juices collected when cutting. Juice the lime over fruit. Add chili garlic and toss *well* to coat evenly.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Tips: Be very light handed with the chili garlic if it's new to you. (I used one peach, one avocado, handful of frozen -thawed- pineapple pieces, juice of half a lime, and about 1/8 to 1/4 tsp of chili garlic.)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Chili garlic can be purchased at an asian market, although some regular grocery stores cary it in an ethnic section. It is a thick paste of chili pepper and garlic finely chopped and mixed into sesame oil. I am not sure if it is raw, but I use so little of it, I'm ok with that. Alternatively, you could probably use hot chili flavored oil, or chop a fresh chili pepper and some garlic into the mix, with or without added oil.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px">I may try this out again with mango, in place of peach, since I have those on hand. Feel free to vary up any of the ingredients, and let me know how it goes!</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px">:~)</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> </div>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com5tag:blogger.com,1999:blog-9107407872053300555.post-5917698572657125132009-05-17T19:41:00.004-04:002009-05-25T06:30:03.885-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQv_aL_RUBUUpWoxvUQ0jwhD_J4UuugVbArZmIiVHXXn2oOrftJptKh-nLP3icpCP_fnzRjO0GVrLtGiCPnBAORqAb7NOcOuhjD-4jQx2qfwh_tC4Tt281o8soveXIz7RLTF2-5TkB0U/s1600-h/DSC02090.JPG" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br /></span><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 230px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQv_aL_RUBUUpWoxvUQ0jwhD_J4UuugVbArZmIiVHXXn2oOrftJptKh-nLP3icpCP_fnzRjO0GVrLtGiCPnBAORqAb7NOcOuhjD-4jQx2qfwh_tC4Tt281o8soveXIz7RLTF2-5TkB0U/s320/DSC02090.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5336942690485547618" /></a><br /><div><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia">Over the past couple years, my diet has been evolving to more and more natural and healthy food. First to go was the fried food. Oh how I loved fried food! Amazingly, one day I just didn't want it any more. I have not tried to weed out anything from my diet, I've just been listening more and more to what my body wants. I simply wasn't drawn to it like I once was, and I ate fried foods weekly! The deep frier was the most used appliance in the kitchen. Seriously! My body must have decided it had taken enough abuse.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia">I ate a fairly healthy diet in my twenties (or at least what I <i>thought</i> was healthy at the time! Lots of cheese and fruit.) But in my thirties I was acquainted with soda and chips and all manner of SAD foods. Ugh! I enjoyed it at the time, but my body really paid for it.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia">Cheese was out this go around, as I had found out I am allergic to dairy; anything cow, actually (beef too). But I have enjoyed having fruit back in my diet. Seems with all those soda's, chips, and other fried foods, I just wasn't wanting any fruit. But with most of that now gone, my desire for fruit was a bit overwhelming. Now, it's the bulk of my diet.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia">I have been having fun trying various "superfoods" over the past couple years. Some I have been obsessed with (<i>raw honey</i>), others not so much (<i>lucuma</i>). I'll elaborate more on that in the coming days.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia">It's good to be back! I look forward to sharing more yummy (and sometimes the not-so-yummy) stuff with you.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia"><i>By the way, the juice in that pic up there is apples and a pomegranate that I ran through my Green Life juicer. YUM!</i></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia">:~)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 16.0px Georgia; min-height: 19.0px"><br /></p> </div>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com4tag:blogger.com,1999:blog-9107407872053300555.post-45473320993136566692009-05-16T21:31:00.008-04:002009-05-17T01:55:57.303-04:00Chocolate Strawberry Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUI31Is66ymH3mhMBYQfEpAVFNYeTUep4ifJMNdZhcNUtCNsTfrvh8BPtJ9AeQR7dgEoA0JJpqZq3hkHPvLNngv4g3UNVvIqedBBkCS2MErTCjtWQ7FeESzXRQ6oQJT-f3bWnLzLJZQo/s1600-h/DSC02009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUI31Is66ymH3mhMBYQfEpAVFNYeTUep4ifJMNdZhcNUtCNsTfrvh8BPtJ9AeQR7dgEoA0JJpqZq3hkHPvLNngv4g3UNVvIqedBBkCS2MErTCjtWQ7FeESzXRQ6oQJT-f3bWnLzLJZQo/s320/DSC02009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5336599816547631154" /></a><br /><div>I've been a really bad blogger! It's been forever since I have added anything here. I have been busy collecting up photos, and recipes, but that's as far as they got! :( I'll be adding some of those over the coming days. :)</div><div><br /></div><div>This is one from last strawberry season. Apparently I didn't write down the "recipe" for this one; not in a place I can find at the moment anyhow! As I recall, I was trying to find a use for the tahini I had bought, as I just wasn't fond of it. I added in cocoa powder, coconut oil, and agave to make this tasty spread. It was really great with the strawberries! I used an <a href="http://www.foodforlife.com/">Ezekiel</a> muffin. They are not raw, but they are sprouted, and quite tasty!</div><div><br /></div><div>It's really fun to go back over all these photos I have collected up, as my diet has changed a lot since then. Most of my life I couldn't get through a day without chocolate!! Funny, now I rarely ever want some (I was still eating it quite frequently when I made this last May, though!) </div><div><br /></div><div>:~)</div><div><br /></div><div><br /></div>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com0tag:blogger.com,1999:blog-9107407872053300555.post-10900754719876645122008-11-10T20:47:00.004-05:002008-11-10T21:19:34.008-05:00Brownie Crumble Sundae<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MXWfUMFWobLmRIw3rbn0713diq7OZpKL5ct63Y6tB7t_e0iu87D_zve8gkaGR_iMy9da_3uxIR3jfOUF7sGTi4YmMLrDSZvyn7Wap_Y5lu9FDa1wEnaVjChSrsrUNIMTXtfhXnHIf1Q/s1600-h/DSC02107_1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MXWfUMFWobLmRIw3rbn0713diq7OZpKL5ct63Y6tB7t_e0iu87D_zve8gkaGR_iMy9da_3uxIR3jfOUF7sGTi4YmMLrDSZvyn7Wap_Y5lu9FDa1wEnaVjChSrsrUNIMTXtfhXnHIf1Q/s320/DSC02107_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5267217945717142146" /></a><br /><br /><br /><br />For Brownie Crumble:<br /><br />Almonds (or almond meal)<br />Walnuts<br />Dates<br />cocoa (or cacao) powder<br /><br />This is fairly fool proof. Measurements depend on personal taste, and amount of folks you are feeding. I used roughly 1/3 cup almonds, 1/4 cup walnuts, 5 large dates, and 6 heaping spoons of cocoa. This made *a lot*; way more than needed for a few sundaes. (I've been storing it in the 'fridge, and tossing it over fruit and such.)<br /><br />Toss almonds into a food processor and process until it is a meal. Add walnuts, and pulse until chunky. Add cocoa powder along with pitted and chopped dates. Pulse until crumbly. You could form this into bars, if you wanted. I didn't bother. (if it seems too crumbly to form bars, add another date, or two.)<br /><br /><br />For ice cream:<br /><br />Banana<br />Fruit of choice<br />agave/honey/maple syrup (optional)<br /><br />For the sundae pictured, I used one banana and apple pulp left over from juicing; about equal amounts of each. You don't have to use pulp. You could use strawberries, or any other fruit in place of the apple pulp. If you use fresh juicy fruit, just use more banana than other fruit. Otherwise, it's a great way to use up that fruit juice pulp!<br /><br />This was enough for two scoops of ice cream. I have a small ice cream maker (half pint). If yours is large, you will need to use much more, or simply place blended fruit mixture into a container in the freezer, and stir every so often to keep it creamy until done.<br /><br />If you like your ice cream sweet, add some agave, or the sweetener of your choice. I find the fruit to be sweet enough on it's own.<br /><br /><br />Assembly:<br /><br />Place a few spoonfuls of brownie crumble into dessert bowl. Top with a scoop of ice cream. Add berries of choice. Sprinkle more crumbles over all. Enjoy!~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com1tag:blogger.com,1999:blog-9107407872053300555.post-70956104560918059432008-10-31T21:09:00.003-04:002008-11-10T21:28:46.609-05:00Peanut Butter Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8abEY7QYbXDtUvgv7-t31O383lcEDkqQAhTJb2k-8NYjuPVIHro6yrMRtdLob0c91u0nXaSCaraq3U_sJQ166Am9IsHjHJYOybyRuiwLjQFNhFwNWxgG_JxQ012qjNhl0vVPps95tFE/s1600-h/DSC02082.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8abEY7QYbXDtUvgv7-t31O383lcEDkqQAhTJb2k-8NYjuPVIHro6yrMRtdLob0c91u0nXaSCaraq3U_sJQ166Am9IsHjHJYOybyRuiwLjQFNhFwNWxgG_JxQ012qjNhl0vVPps95tFE/s320/DSC02082.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5267221172115980706" /></a><br />Mmmm... I have been craving peanut butter cookies for weeks now. There is a local restaurant that makes incredible conventional cookies, but I've been really good about staying away from all that processed sugar and white flour. So, I needed to come up with a way to satisfy that craving, and still be healthy! Below is what I came up with. No, peanut butter is not raw, but my diet is not 100% (nor am I aiming for that), so this works for me. :~)<div><br /></div><div>I have a small personal size food processor that works well for this (it's an attachment for an immersion blender.) If your processor is large, or you are using a blender, you may need to triple (or more) the batch.</div><div><br /></div><div><br /></div><div>You will need: almonds, dates, cashews, and firm natural peanut butter.</div><div><br />Add to chopper/processor: 3 handfuls (about 1/4-1/3 cup total) of almonds, pulse until fine. add four large medjool dates (use more if dates are small). pulse. add 2 handfuls of cashews. pulse. add two knife chunks (about 2T total) of peanut butter. pulse until firm batter forms. shape into cookies.<br /></div><div><br />Can substitute any (solid/dry) nut butter if choosing to stay all raw. Use less if your nut butter is loose/wet.<br /></div><div><br /></div><div><br /></div><div><br /></div><div>:~)</div><div><br /></div><div><br /></div><div><br /></div>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com0tag:blogger.com,1999:blog-9107407872053300555.post-81126313840706452382008-08-09T18:59:00.004-04:002008-08-09T19:08:27.428-04:00Fresh Almond MilkOn one of the forums I belong to someone asked how to make almond milk. I decided after posting there, to copy my response here, since it's such a basic (and yummy!) staple.<div><br /></div><div>~~~~~~~~~~~~~~~~~~~~~~</div><div><br /></div><div><br />There are a few ways to make almond milk. Here are one's I have tried.<br /></div><div><br />- Soak raw almonds in clean water over night. Rinse. Blend with fresh water. strain.<br /></div><div><br />- Use purchased raw almond butter. Blend with fresh water. straining optional.<br /></div><div><br />- Make your own almond butter. A coffee grinder works great for this (you may prefer to have a separate one that you label for "nuts only". Be careful when cleaning not to get water in the wrong areas!). Grind almonds and a few cashews in the grinder. (Cashews help to cream the almonds - most recipes call for adding oil. I've found cashews will do the trick, and taste less oily.) Add to blender with fresh water. Blend. straining optional.<br /><br /></div><div><br /></div><div><br /></div><div><br />Portions will be to taste. When making it with purchased almond butter, I use one tablespoon per just over a cup of water. When making my own almond butter (which I do most often) I use 1/4 cup raw almonds (not soaked), 4 whole raw cashews (not soaked), and between 2 to 2 1/4 cups water. I also like to add a touch of sea salt (which gives it body, not saltiness), and a bit of agave for sweetening.<br /></div><div><br />It's been a while since I used soaked almonds (which won't make an almond butter). I do understand that soaked ones are more nutritious, and more digestible. I just don't like the taste of the milk, nor all the work straining, and cleaning up afterwards. I *think* it was 1/2 cup almonds per cup water, but I could be remembering wrong. A search online may bring you a recipe to your liking.<br /></div><div><br />Have fun!<br /></div><div><br />:~)<br /></div>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com3tag:blogger.com,1999:blog-9107407872053300555.post-82152967444839008072008-06-16T22:50:00.003-04:002008-11-13T15:43:33.428-05:00Simple Lemony Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKh2EHlyD07EEkKXYrkXuP95DptjFfVLwmqXAo7y086newYyPKsmfVz1kgJUSYlZO1UeqqG2GwKYeXuQFwIyfm1w8kK9s6i7q1PnIWlVtrWtHlVhEvxrhjL8nB2taT0ZwOEuvHBJfJ20/s1600-h/DSC02034_1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKh2EHlyD07EEkKXYrkXuP95DptjFfVLwmqXAo7y086newYyPKsmfVz1kgJUSYlZO1UeqqG2GwKYeXuQFwIyfm1w8kK9s6i7q1PnIWlVtrWtHlVhEvxrhjL8nB2taT0ZwOEuvHBJfJ20/s320/DSC02034_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5213032294677632546" /></a><br /><div><br /></div><div>You can use any greens you have on hand for this. I used sunflower seed greens.</div><div><br /></div><div>For the dressing:</div><div><br /></div><div>1 TBS coconut oil, melted</div><div>1 TBS lemon juice</div><div>salt & pepper to taste</div><div><br /></div><div>Simply mix together, and pour over salad greens. Make sure your salad greens are room temperature; if they are cold, it will cause the coconut oil to solidify. For sturdy greens (like the sunflower seed greens) this really isn't a problem, but for tender leaf greens, it may cause your salad to wilt. Alternatively you could use olive oil, or some other oil of choice.</div><div><br /></div><div><br /></div>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com0tag:blogger.com,1999:blog-9107407872053300555.post-87537052378760344822008-06-04T20:55:00.005-04:002008-06-16T22:48:44.360-04:00BaMangoBerryCall it soft-serve, or fruit soup, mid ninety degree temperatures just scream for something cool to eat. Tonight's evening meal: frozen and fresh banana, frozen mango, a few fresh strawberries, and a small amount of filtered water blended until thick, with small bits left in the creaminess. This was poured into bowls, and topped with fresh blackberries. Yummy, and cool. Perfect way to break the heat.<br /><br />Unfortunately, we ate it up before any pictures were taken!~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com0tag:blogger.com,1999:blog-9107407872053300555.post-60991084900268824582008-05-30T07:11:00.005-04:002008-11-13T15:43:33.580-05:00Banana Split Soft-serve<span style="font-weight: bold;">B</span>anana split for breakfast? When it’s this healthy, why not? Besides, I need to use up some of those strawberries!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriL4uRu2HjrRsvcNTHkE7YSPv9HCUQYjvOJ9RbhW-7m8IK_6duzeXeuPHkWu2wEuP-LjJkvRylrRqR4j91NrxkmTOPBC5k7uBvOziysdy_JV-e5n3MXDG2PGP-5i3tJj9Z-0ohmWFN-Q/s1600-h/DSC02029.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriL4uRu2HjrRsvcNTHkE7YSPv9HCUQYjvOJ9RbhW-7m8IK_6duzeXeuPHkWu2wEuP-LjJkvRylrRqR4j91NrxkmTOPBC5k7uBvOziysdy_JV-e5n3MXDG2PGP-5i3tJj9Z-0ohmWFN-Q/s320/DSC02029.JPG" alt="" id="BLOGGER_PHOTO_ID_5206130838616638658" border="0" /></a><br /><span style="font-weight: bold;">Banana Split Soft-serve</span><br /><br />1 1/2 to 2 frozen bananas (peel and slice prior to freezing)<br />4 +/- strawberries<br />4 +/- walnut halves<br />1 tablespoon hemp seeds<br /><br />Amounts depend on the size of fruit you have on hand. It’s all to taste. Blend with just enough water to make it whir. Blend until mostly creamy, but leave in a few chunky bits. Tastes like the dregs of a banana split! Yum.<br /><br />If it is too thin, throw in a few more slices of frozen banana. (<span style="font-style: italic;">I keep a few bananas cut up in the freezer for just such an occasion!</span>)<br /><br />You could put this blended mix into an ice-cream maker to harden it up to more of a traditional hand-dipped ice-cream texture. You may need to double or triple the amounts, depending on the size of your ice-cream maker.~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com0tag:blogger.com,1999:blog-9107407872053300555.post-31584137825646369622008-05-30T01:08:00.000-04:002008-11-13T15:43:33.692-05:00Pecan Pie Bites<span style="font-weight: bold;">I </span>was having a real sweet tooth this evening, and craving my old fav <span style="font-style: italic;">chocolate chip pecan pie</span> from the local pie company. These did quite well to satisfy! I think I actually like these way better!<br /><br />My batch tonight made about seven two-bite sized balls. I didn’t think to take the picture until I’d eaten most of ‘em!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkLAEcTg0n3zD3fZTZxu8jAljjM_rZpni2HxefwOae11J17lSJsYG6Xf7xJi7M2aHxi8AFr47xK1LjOLz8nxLiY2ZDuqjM4u0gJNe2R3gm2ejNd9AyhZ3BND0qeFfcYjSxGuwLv3EJgs/s1600-h/DSC02017.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkLAEcTg0n3zD3fZTZxu8jAljjM_rZpni2HxefwOae11J17lSJsYG6Xf7xJi7M2aHxi8AFr47xK1LjOLz8nxLiY2ZDuqjM4u0gJNe2R3gm2ejNd9AyhZ3BND0qeFfcYjSxGuwLv3EJgs/s320/DSC02017.JPG" alt="" id="BLOGGER_PHOTO_ID_5206035125270447282" border="0" /></a><br /><span style="font-weight: bold;"><br /></span><div style="text-align: center;"><span style="font-weight: bold;">Pecan Pie Bites</span><br /><br />Dates, pits removed<br />Pecans<br /> Cacao nibs (optional)<br /></div><br /><br />Ingredient measurements are all to taste. I made a small batch today (who needs a lot of sweets around?). I used 5 honey dates, two small hand-fulls of pecans and a sprinkling of nibs.<br /><br />Process the dates and nuts in a food processor until uniform sized, add in nibs and process until sticky, but crumbly. Roll into bite sized balls. Eat! Yum! Store leftovers (if any!) in ‘fridge.<br /><br />Alternatively, you might try putting these into a pan, cut/score into bars and refrigerate, or freeze. I haven’t had the patience to try that yet! :~) I would suggest plastic lining the pan, or use a spring-form. Let me know how well that works, if you try it.<br /><br />:~)~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com0tag:blogger.com,1999:blog-9107407872053300555.post-57091002342543590572008-05-30T00:40:00.002-04:002008-11-13T15:43:33.837-05:00Strawberry Salad and Mango Dressing<div style="text-align: left;"><span style="font-weight: bold;">A</span>fter being terribly disappointed in Saturday's local Farmer's Market, we found some lovely strawberries at a road side stand. I've been eating these for days!<br /><br /></div><span style="font-weight: bold;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsloVnXYPS1n03_HtBOp0uIX57MtaFUIVJwNDkD9PHYOhhFv_aYg3HiWgGYbk6tu9TZSehvuiegQPVQxJThigHzRXi00wXRgTXSOzbe8NKl0yt1e5OlmX5sSxjNUAbvRi5cZ1pOf6VHo/s1600-h/DSC02012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsloVnXYPS1n03_HtBOp0uIX57MtaFUIVJwNDkD9PHYOhhFv_aYg3HiWgGYbk6tu9TZSehvuiegQPVQxJThigHzRXi00wXRgTXSOzbe8NKl0yt1e5OlmX5sSxjNUAbvRi5cZ1pOf6VHo/s320/DSC02012.JPG" alt="" id="BLOGGER_PHOTO_ID_5206030430871192738" border="0" /></a><br /><span style="font-weight: bold;"><br /></span><div style="text-align: center;"><span style="font-weight: bold;">Strawberry Salad:</span><br /><br />mixed baby greens<br />yellow squash<br />Strawberries<br />black sesame seeds<br /><br /><br /><span style="font-weight: bold;">Dressing:</span><br /><br />Tomato<br />mango<br />shallot<br />lime<br />salt<br /></div><br /><br />For dressing: Use equal amounts of tomato and mango, shallots to taste, a squirt of lime and a dash of salt (<span style="font-style: italic;">I recommend</span> <span style="font-style: italic;">RealSalt</span>). Portions really depend on the size of the items you have on hand, the amount of dressing you like on your salad, and personal taste. (<span style="font-style: italic;">I used most of a small mango, a third to a half of a medium tomato, one shallot bulb, juice from a wedge of lime, and two grinds off my salt grinder- for two large salads.</span>) Blend until smooth, adding water (a teaspoon at a time) to thin if necessary. <span style="font-style: italic;">An immersion blender is perfect for this!</span><br /><br />Slice squash (<span style="font-style: italic;">I used a</span><span style="font-style: italic;"> </span><span style="font-style: italic;">mandoline</span><span style="font-style: italic;"> to slice tissue thin</span><span>)</span>. Slice strawberries. Place mixed greens in a bowl. Add in the thinly sliced squash, and dressing. Toss to coat. Top with sliced strawberries, and black sesame seeds.<br /><br />Enjoy!<br /><br /><br /><span style="font-style: italic;"></span>~pixxhttp://www.blogger.com/profile/17450782803117082547noreply@blogger.com2