Archive for the 'Reruns' Category

Gearing Up For The Holidays


November 20th, 2011

mint nib macaroonsThis week, I kicked off my mini-series of HOLIDAY RECIPE VIDEOS with this lovely ditty, a MINT NIB MACAROON recipe.

ecoThe holidays can be a tricky time for people with IMMUNE SYSTEM ISSUES. Admittedly, working through this problem has definitely contributed to tensions in my family. Things have evolved over time. The perception has changed from the weird food that she eats to deal with her hypochondria to an annoying inconvenience that everyone else has to deal with to trying to find things that THEY eat that don’t make me sick to not being invited for the holidays to that’s some weird liberal political thing that’s not real to now. I think the fact that people are starting to take an interest in my work has started to legitimize it somewhat to some members of my family. So I guess I am going home this holiday. I’m not sure if I should make the attempt to bring some of my creations with me. In the past, I have sent samples of my work home only to find them uneaten in the pantry six to nine months later. It’s hard. On the one hand, you don’t want to inconvenience people. But on the other hand, the last time I went home I literally developed a bad ULCER IN THE BACK OF MY THROAT that made it painful to eat. So while I respect and understand the reasons why people don’t necessarily get it, it doesn’t make it less hurtful for me to deal with. This has got to be (for me) the most difficult aspect of AUTOIMMUNE DISEASE. Nobody understands. Not even the doctors. And unfortunately, this more often than not leads to situations where the patient is made fun of, de-legitimized, disrespected, not included, and generally made to feel like it’s their fault (all in their head or not really happening). Over time, I’ve learned to just not engage such negativity. I’d like to present a three minute video explaining how to easily resolve the issue and create a NORMAN ROCKWELL OUTCOME. But I would be lying if I actually believed it were that easy.

truffles
That said, I think the best strategy for approaching this conundrum is probably to try to make things that are good by anyone’s standards. I’ve slowly been collecting some recipes. These HOLIDAY TRUFFLES have been a big hit for me.

date cheese apps
These DATE CHEESE BITES have also been surprisingly well received for me at holiday parties.

flatbread
The next installment in this series if going to be this rustic holiday flatbread. The is a really flavorful cracker with a nice texture that’s surprisingly light on the digestive system for a flatbread. Then, we’ll follow up with our coup de grace for this season, a holiday cheese platter featuring the flatbread and some raw vegan cheeses. Stay tuned to our HOLIDAY CHANNEL for updates!

date
 

Avocado Soup Redux


May 3rd, 2009

avo soup
We’re still getting ready for CINCO DE MAYO over here with this BLAST from the past, avocado soup. It’s really easy and simple. I like to drizzle mine with a little hemp oil. I also tend to sub the rosemary in the recipe with cilantro. Rosemary is good and all, but who celebrates Cinco de Mayo with rosemary? That’s for the SCARBOROUGH FAIR.

date
 

Chili Rellenos Tres


April 26th, 2009

pepper
To continue with our MEXICAN theme week, we made the chili rellenos recipe from ENTERTAINING IN THE RAW. I’ve tried a few different VERSIONS of THESE from different recipe books, and I LOVE them.

warm peppers
These are some warm peppers fresh from the dehydrator.

mole
The mole sauce for these was so good, I made it three times. I ended up with a lot more stuffing than mole. So I just kept making more peppers…

date
 

Monqueca


March 25th, 2009

monqueca
This is another recipe I got from ENTERTAINING IN THE RAW. It’s apparently an adaptation of a classic Brazilian recipe. My boyfriend is allergic to mushrooms (AND out of town). So, I went a little gangbusters on the shitake mushrooms this week.

shitake
The monqueca had some marinated shitake mushrooms…

tomatoes
…and cherry tomatoes. To be honest, I enjoyed the leftovers a little better. Although I liked the taste of the dehydrated variety, the dish seemed a little disjointed to me when the mushrooms and tomatoes were warm. I couldn’t put my finger on it exactly, but when I had the cold leftovers it seemed better somehow.

shitake soup
I used my leftover shitakes to reincarnate a mod of this SHITAKE MISO SOUP from way back when. I think I like it better without the ginger.

In other news, I think I had a Yoga breakthrough this week. I finally managed to do the camel pose, my NEMESIS. I did it last week once, but only for a second. I heard something pop then. So I was busting through something. Then, yesterday I did it for 20 seconds. WHOA. I had an intense reaction. I’m not sure if I was clearing gunk out of my airways, but I had a real hearty asthma attack this morning. And last night, I was crying like a baby for no reason (or at least no NEW reason). So maybe I’m making progress. I’ll keep you posted…

date
 

Chili Rellenos Redux


February 10th, 2009

chili dots
One of the tactics that I’ve started to notice emerging is that when I start vearing off track, I start recapping my greatest hits (the RERUN category). Time to break out the CHILI RELLENOS!

stripes
My boyfriend and I were having a contest over who could decorate their pepper prettier. He did these perfectly symmetrical stripes. I just started spraying sauce everywhere (see above). I think I cheated a little though. Because my pepper had better lighting for the picture. :)

sauces
This time around, we were even more deluxe. We already had a few sauces LEFTOVER from the enchiladas the day before. So, we decided to really go for it and make the mole, too. I’m glad we DID!

corn chips
We also made some of the corn chips PENNI was talking about to snack on with the sauces.

battered
Here is a picture of my battered up peppers right before they went into the dehydrator.

hungry?
Am I making you hungry?

date
 

Carrot Cake Redux


August 23rd, 2008

slice of carrot cake
This post is very special because it is the ONLY post I was not able to recover when my blog was hacked by the New Year’s Eve hacker. So, it’s kind of a re-enactment of the original which was a new twist on an old RECIPE that turned out so much better the second time around that I had to write about it.

first time
The first time I made the cake, I mixed the dough in my food processor. It tasted good, but the texture was a little chunky. I also tried to layer the cake which incidentally came out a little wobbly.

side of carrot cake
This time I was inspired by my recent visit to the CHACO CANYON CAFE to just make one layer of each. Also, I still mixed the dough in the food processor, but THIS time I used the VITAMIX to crush the almonds into a flour before adding it to the dough. I REALLY like how it turned out. The dough was very moist and NOT chunky. It’s too bad that my boyfriend doesn’t like carrot cake because this cake is really FILLING. Though I still managed to polish most of it off myself…

date
 

Renewed Effort


June 27th, 2008

So…as many of you may have noticed, my posting has been slightly more irregular as of late. It all started with some TECHNICAL DIFFICULTIES and was lengthened by a couple trips to the HOSPITAL. Anyway, admittedly I haven’t been as vigilant in my raw preparation as I have in other periods. I’ve read lots of accounts of people who have a more all or nothing approach. Overnight, they become raw sensations. Me, I’m more of a creature of habit, I’m afraid. I have these periods of clarity and progress, but then I also have periods of interference and falling back on old habits. It’s more of a gradual shift in consciousness.

Slow and steady wins the race, they say. Anyway, today I’m featuring a couple of the recipes that I keep coming back to. The ones that make me realize that I’m developing some new old habits. Signs of progress, so to speak.


TOMATO TARTAR was the first recipe that made me realize, ‘Hey! I can do this thing. Even with my overdeveloped palatte.’ It was the first thing I made that was really great.


STUFFED ANAHEIM PEPPERS WITH MOLE SAUCE was the first recipe that made other people realize that maybe all my ‘weird’ food wasn’t so bad. In the beginning, I was endlessly razzed by co-workers thinking that I would eventually give up and go back to my old ways. Now, whenever I bring mole sauce to work, everyone wants to try it. AND what’s more, my BOYFRIEND who was morally opposed to eating at home likes to make it.

I’ve come a long way, baby…

date
 

New Food Processor and Other Musings


January 18th, 2008

new food processor

Check out the new food processor I got for Christmas! My mom gave it to me. She says she’s generally had good luck with anything GE. The last food processor I had was a steal for $25, but pieces started breaking off of it less than a week in (it was a Black and Decker). The blades and the motor on it were pretty good though. So I kept holding it together. I made it for almost a year like that. But I think my mom is trying to support my healthy changes. For the most part, my family thinks my diet is maybe a little strange, but they are happy that I’ve found something that seems to be helping me deal with DARRYL. This kind of thing doesn’t really run in my family at all. So they’re kind of at a loss as to how to help me.

fp action fp action

Here are some shots of my food processor in action. The blades on this one are really great too. And the design is much better. No small plastic pieces which are easily broken off. This one’s a keeper. Here I am making a cheesecake last night for my friend, Elizabeth. She APPEARED in my blog early on and then disappeared (as she used to live across the hall and moved). But I’ve been trying to get her over here to try some stuff as she has fibromyalgia, and I really think this will help her some.

Wakame Hemp

I made ones of my FAVES the wakame hemp power slaw. I tweaked it a little though as I can’t really just leave recipes how they are. This time I added some red chard, sesame, dulse, and miso in the dressing. And of course, I added some fresh sprouts from my SPROUT GARDEN…buckwheat and some of my spicy mix (which i got from SPROUTPEOPLE – it’s a daikon, arugula, cress mix…YUM!). The sprouts really spiced the salad up in a GOOD WAY.

dinner for e

I also made a VANILLA CHEESECAKE which I’ve made too many times to count. I’ve been tweaking this recipe too – adding some vanilla bean, dates, and almonds in the crust.

Elizabeth was pretty into it. I think I may have a convert. She was looking through recipe books and asking lots of questions. She said the food was ‘restaurant quality’ which kind of caught me off guard. I mean, I’ve been working in the restaurant/catering business for 10 years, but not on the cooking end. My palatte is overly developed, but I don’t have much experience cooking. In fact, I never cooked AT ALL until I got sick and had to go raw. But her little comment planted a little seed in my mind. I might put that seed into the ground and see what sprouts up. :)

Egg shelf

There are some other small but revolutionary changes going on in my kitchen. I found a really good use for the egg shelf. I’ve been making lemon/lime water every morning to replace that horrible caffeine habit I had for years. I noticed that I was always digging through my two shelves of produce every morning looking for the most ripe citrus until I had this eureka moment.

the garden

Here’s the SPROUT/WHEATGRASS garden as of yesterday. I’ve almost finished my first tray of wheatgrass. Ann Wigmore says that once you’ve harvested a tray, you can let the grass grow up once more before you compost the mats (the dirts and roots). So, I haven’t exactly figured out how often to space the trays apart yet, but I’m starting another tray today and the second tray seems about ready for harvesting as well. I’m in LOVE with the taste of the sprouts so far. I read somewhere though that officially sprouts are grown in water only and anything you grow in the dirt is a micro green. So, I suppose it’s technically a MICRO GREEN garden. Either way, I’m definitely hooked.

green juice

I’m gonna try to have one of these EVERY DAY. It REALLY makes you feel GREAT. I haven’t quite worked myself of to the 32 oz. CHLOROPHYLL BOMB that Anthony (aka RAW MODEL) swears by, but I’m getting there…

date
 

Harvest Time


January 15th, 2008

seaweed chowder and sprouts

Well, spring has sprung (in my windowsill, at least). It’s time to start getting down to business. I’m still figuring out what to do with these lovely sprouts. So, I thought I’d start with something simple. Like adding them to something I make all the time…SEAWEED CHOWDER.

buckwheat sprouts

The BUCKWHEAT SPROUTS were crying out to be used. Plus, they’re kind of a nice delicate little sprout that seems ideal for soup. AND they get used in lots of asian recipes (the soup is kind of an asian fusion). So, I went for it.

Can I say YUM?!!! WOW. Who knew a little sprout could pack such a punch. They really added a lovely dimension to the soup. Kinda spicy.

I was a little less successful with the wheatgrass this morning. I might go so far as to call it a wheatgrass debacle. But, I’m late for work. So I’ll expoud on that later…

date
 

Reruns: Episode One


December 15th, 2007

seaweed chowder

(SEAWEED CHOWDER from last month plus some green onions)

Well, in honor of the HOLLYWOOD WRITER’S STRIKE and the out of control holiday season, we’re doing reruns. It’s going to be interesting to see what happens with this strike. The internet is changing everything. Ultimately, it seems the inevitable outcome is that the business will be streamlined and the middlemen are going to be removed from the equation. Unfortunately, some really big and powerful corporations and people have gotten really comfortable being in there, and they are going to fight it every step of the way. This is going to be some high drama. At the same time, it’s something that needs to happen. The middle has gotten increasingly bloated and corrupt. It’s really amazing what passes for ‘art’ these days. At least, it seems really far removed from the vision of most of the artists that I know. Personally, I think it’s disturbing that what the media considers top stories in entertainment are Lindsey Lohan in rehab and Britney’s dysfunctional reality. Have we lost our way, or what? Obviously, this phenomenon of dysfunction pervades more than just food. It’s everywhere in our culture. From food to media to medicine to academia to the housing market to hurricane relief and government to the environment and automobile manufacturing to offshore tax havens to my head is going to explode. It’s INSANE.

tscb

(this is a picture of my band, THE SCREAMING CHERRY BLOSSOMS)

But anyway, back to art. It’s great that the internet is providing a platform for artists to break free of the stranglehold of modern media companies. GO WRITERS!

So in honor of them we’re remaking some earlier recipes. I got the seaweed chowder recipe from one of my favorite blogs, THE DAILY RAW. Trying out new recipes is fun and inspirational. But seeing which ones you go back to is important too. So this week is going to be about reflecting back on where we’ve been. Kind of fitting for the end of the year, I think…

date