Archive for November, 2007


November 30th, 2007

tamale plate

This is another plate that my boyfriend took charge on. It’s funny because a few weeks ago, he was morally opposed to eating at home. But seemingly out of the blue, he’s turned a new leaf. And he’s GOOD at it. He got this recipe from RAW FOOD REAL WORLD, and I have to say that it was nothing short of a religious experience. The mole sauce is so rich and so delicious. But the combo of the mole, sour cream, and salsa verde is out of this world.

tamale fill mix

The tamale mix was a corn nut combo with the most delicious marinated mushrooms ever to grace the earth.

tamale filling

Then we rolled the mix into tamale wrappers.


tamale tray

While the wrapped tamales were really cute and added a lot to the presentation, we considered making a polenta next time (as the mix didn’t dry as thoroughly in the wrappers – though admittedly we were rather impatient). As a bonus, my boyfriend also made the refried beans that went with their taco recipe, and that was arguably better than the mushroom-corn only mix.

tamale batch

I have to say that these tamales may very well be the turning point where my boyfriend changes his attitude about ‘cooking’ at home. If that sticks, I would not be lying if I said that these tamales have changed my life forever.

tamale plate 2


Going to the Apple Orchard

November 29th, 2007


These pics are a few weeks old, but they were on my boyfriend’s camera.  Thus, the delay.  It’s hard to imagine now that it was actually that warm a few weeks ago.

acorn squahes

We had to drive a ways out of town for a concert, so we stopped at an apple orchard.

new zealand

They had lots of autumn produce including these very strange looking squashes.  I think they were a new zealand variety.  I’ve never seen gray squashes.

me and squashes

I bought this lovely bag of KEEPSAKE APPLES.  As you can see, they didn’t make them all the way home.


These apples are great.  Firm and slightly tart.  I’ve been using a them a lot in my morning JUICE.


Fermenting Cheese

November 28th, 2007

fermented cheez

Well, you learn something new every day. Because I didn’t even know this was possible until I found mention of it in my NEW BOOK (this book covers a LOT of ground). As you can imagine, I was more than pleased to find out about this. Not only do I love cheese, but it’s fermented. And fermentation is GREAT for people with digestive problems (and I am the QUEEN of digestive problems). I made 3 batches (walnut, cashew, and sunflower seed cheese). Here I have walnut and cashew mixed in the VITAMIX to a clunky consistency with water and unpasteurized miso (I used white). Then, they’re allowed to ferment for up to 12 hours at 85-95 degrees F. This was actually not a problem for us. Ever since they turned on the heat, our apartment (steam radiators) has been hovering at 85-90 degrees (we live on the top floor). I grew up in Texas, so it’s actually pleasant for me, but my boyfriend is pulling his hair out.

cheese start

pre-cheese mixture 

Anyway, once that’s done all that’s left to do is separate the cheese from the whey (liquid). I strained mine through a cheesecloth. I supposed there’s something you can do with the whey, but I haven’t done much experimenting with that yet. Of the three, I LOVED the smell of the fermented walnut. We have big plans for this cheese. I’ll keep you posted…


Onion Rings

November 27th, 2007

onion rings

Here’s another recipe from the raw marathon weekend I just had with my boyfriend.  Neither one of us had to work, and we spent the entire weekend in the kitchen making recipes.  They’re really simple.  We just used a mandolin to slice 2-3 yellow onions.  Then, we marinated the onions in a 1:1 mixture of shoyu:apple cider vinegar for about 30 minutes.  Meanwhile, we made the breading out of a 4:3 mixture of nutritional yeast:flax (we liked brown better) + salt (about 1 tablespoon per cup).  Once the rings were breaded, we arranged them on parchment paper and threw them in the dehydrator.

I had big plans for the lovely salad I was going to make with these.  But even though we made two batches, they never really made it out of the dehydrator.


Sprouting Experiment #3

November 27th, 2007

french lentils

So…I’ve tried this experiment a few times now and thus far had less than optimal results.  But, I was inspired to try again after reading THIS post on THE DAILY RAW.  I decided to start small.  Maybe just a couple sprouts.  Alfalfa and Lentil.

alfalfa zero french lentil zero

I went with the cheesecloth approach as I’ve tried it once with paper towels and found the sprouts tended to dry out really easily.  And I tried a sprouting screen once, but it just got all rusty.  So the cheesecloth seemed like a good strategy.

The lentils progressed really nicely, but the alfalfa sprouts were another story.  They didn’t really do much at all besides get really stinky.  It was a really strong organic smell – almost like the zoo.  So I threw them out.  Today I ordered ANN WIGMORE’S books on sprouting and wheatgrass.  So hopefully that will give me some insight before I try this again.  My big goal for the winter is the figure out this sprouting thing.  I’ll keep you posted on my progress…


Carrot Cake

November 26th, 2007

carrot cake slice

My first raw carrot cake! Well, I had a ton of extra carrot pulp leftover from the GINGER CARROT SOUP last week.

carrot pulp

I love that there’s something I can do with it, and there’s a lovely recipe for carrot cake in my NEW BOOK.

carrot cake dough mix

carrot layer

carrot layers

carrot cake

This cake is delicious and VERY FILLING.  I hope I’ll be able to eat it all…


Living Cuisine

November 25th, 2007

living cuisine I just got another new book! This one was written by RENEE LOUX UNDERKOFFLER. This book is fantastic. It’s not as glamorous as the other books I have in that it’s not filled with mouth watering recipe pictures. In fact, there are no pictures whatsoever, but the recipes speak for themselves. Delicious, gourmet recipes though not requiring as much prep work as those in RAW FOOD REAL WORLD. The book also gives a really thorough introduction to raw food. There’s a nice section which gives a background about the food itself from fruit to produce to nuts to beans and seeds, she talks specifically about each one in an almost glossary format (similar to RAWSOME!). She also gives instruction on different techniques from sprouting, dehydrating, juicing, and even fermentation (in the vein of LIVING ON LIVE FOOD). I haven’t finished reading the entire book yet, but I’ve already filled some gaps in my knowledgebase and started fermenting my first batch of cheese. This book also gives a lot of lovely starting points for improvisation in that it gives a really solid foundation with plenty of examples of where you can go. We’ve already started making our own recipes (stay tuned for details)…


Grapefruit Fennel Avocado Salad

November 25th, 2007


My boyfriend made this one all on his own. I could get used to this. He got the recipe from RAW FOOD REAL WORLD (his current obsession). He’s gone absolutely crazy this week making recipes, and I have to say that I am in hog heaven. This salad is so simple…

…just a few ingredients, but don’t let that throw you. I’ve was really struck by how ‘light’ the salad seemed. Yet it was amazing how satisfying it was. Who knew a little salad could pack such a punch.


Breville Juice Fountain

November 24th, 2007


We got our new juicer this week. Just in time for Thanksgiving. It’s a Breville Compact Juice Fountain. Retails at Amazon for $79 new. It’s similar to the regular juice fountain. I think the main difference in the design is that the pulp collection is in the main unit – instead of shooting out the back. My boyfriend seems to think this is a great feature. He said the Juiceman that he used to have had a pulp ejector, but the pulp would inevitably shoot everywhere and make a mess. This is much cleaner. The one drawback might be that if one were juicing huge volumes at once, you would need to stop and disassemble the juicer periodically to empty the pulp. In other words, there’s a finite capacity for the pulp. But it takes less counter space, and is very quiet. We are really happy with it.


So for our first juice, we decided to make a pomegranate blend after reading THIS lovely post on RAW FOOD RIGHT NOW explaining how to harvest the seeds. Then, we threw in some apples and asian pears for good measure.


Do you like my FANCY RAY shirt? He sent me this shirt for Christmas a couple years ago 🙂

first juice

All that’s left to do is stir the collected juice and voila!

This was arguably the most delicious glass of juice I’ve ever had (until today). The pears softened the tartness of the apples and pomegranates oh so delightfully. I highly recommend it!


(Harley LOVES apples).


Ginger Carrot Soup with Lime

November 23rd, 2007

ginger carrot soup

I got this recipe from RAW FOOD REAL WORLD. Initially, I found this book a little daunting. The recipes are AMAZING, but they’re a little more complex than your beginner recipes.

blended carrot soup

Now that my boyfriend is starting to get into making raw food, he’s been digging through this book a lot. And I’m finding that the recipes are much less overwhelming for two people. In fact, they’re a pleasant activity. We just got a new appliance today that made this possible and is going to open up all kinds of new worlds in our kitchen (more on that tomorrow). This went really nicely with the FLAX CRACKERS my boyfriend made a few weeks ago. We also added a little hemp oil and cilantro for a garnish. The hemp oil was LOVELY.