Archive for February, 2009

Bikram Yoga

February 28th, 2009

bikram yoga
I tried something new this month. My journey to better health began after I started having lots of issues related to a toxic exposure. My doctor recommended making a point of sweating a little every day and eating well, of course. A friend recommended Bikram Yoga, and it sounded right up my alley.

I have to admit, it was INTENSE. The first class I went to was really hard. I really felt overwhelmed. I think I have a long way to go on the detox path.

The camel pose is my nemesis. Every time I even think about doing the camel pose, I feel like I’m going to hurl. I wonder why my body is so sensitive to the camel pose? I suspect the answers will come with time. Anyway, I’m going to take my time and take it easy. But I definitely feel like Bikram Yoga is going to play a role in my recovery somehow.


Caesar Salad

February 27th, 2009

caesar salad
My boyfriend picked this recipe out of I AM GRATEFUL.

making croutons
He even went so far as to make the almond toasts that go with it…

almond toasts
These little almond toasts are really versatile and can be spiced up any which way. My boyfriend was really pleased with this recipe as he’s ALLERGIC TO GARLIC. And it’s hard to find a good caesar salad sans garlic in this world. But, not anymore…


Two Year Anniversary

February 18th, 2009

This week is the two year anniversary of my relationship with raw food. As with everything, I have a bit of neurosis about defining it as a ‘relationship’. It’s more like we’re seeing each other. But we’re not putting a label on it. I find that I, personally, don’t really do well with labels. I’m not a person that needs a definition to motivate myself. I’m pretty much a ‘Steady Eddy’ in certain ways, and I have a generally artistic temperament. So, I instinctively rebel against labels. Trying to define myself within a certain framework is like a recipe for self-sabotage. I am most successful when I just AM. That’s when I see all the unexpected surprises and coincidences that abound…letting me know I’m in the right place.

Like when I opened my mailbox to find this wonderful surprise for my anniversary from the beautiful PENNI.

She had no idea it was my anniversary. Isn’t that cosmic?

She sent me the much coveted icing spatula for making the most delicate and perfect crackers, chips, wrappers, and skins. I’ve been wanting one of these ever since I saw BUNNY BERRY’S VIDEO demonstrating the sesame cashew dumplings from EVERYDAY RAW (one of the only recipes I haven’t made yet from that book).

I immediately got to work in my laboratory. If CHARLES BUKOWSKI wasn’t such a drunk (and he were me), he would be screaming from the mountaintops, ‘FLAX CRACKERS FOR ALL MY FRIENDS!’.

happy vday
So, Happy Anniversary to me! (I’m kind of cheating a little. This flower was for Valentine’s. But I’m following in SHANNON MARIE’S tradition of MAKING IT LAST). Plus, it’s kind of convenient that it falls on a holiday. That way, it’s easy to remember.


Blood Orange Crispy Fennel Salad

February 16th, 2009

bocf salad
This was another AMAZING salad from EVERYDAY RAW. I’m glad he’s coming out with another book soon because I’ve almost made all the recipes in this one. And I need my MATTHEW KENNEY fix!

feta cheese
It took a few days for the forces to align on this one, but you know how it is when the stars align…I started by making this raw feta out of a macadamia nut paste that I dehydrated into a crumble.

crispy fennel
We also made these yummy bits of crispy fennel. By dehydrating a couple bulbs of marinated fennel.

blood oranges
Then, I cut out some juicy blood orange fragments…

…now you see why they call them blood oranges.

We put all the extra blood to good use in this yummy dressing.

Then, we tossed it all together with some arugula. Who knew I would one day come to love arugula.

got to have avo
My boyfriend diced up some lovely avocado slices as well. Because as he says, ‘You gotta have avo.’ What a lovely way to celebrate blood orange season.


Curried Cabbage Pillows

February 15th, 2009

cabbage pillow
This is another recipe I got out of my ‘I’M IN DENIAL ABOUT WINTEReBOOK.

Admittedly, the weather HAS been improving a little, but we still have a LONG way to go before we catch up with LA.

This recipe got spread out over a few days. It started out with making the wraps which are actually really versatile and could be used to make a lot of things. I’m thinking of trying to approximate some of my mom’s ‘spring’ rolls. It’s funny to me now that our idea of ‘spring’ used to mean fried, beef, and ketchup. HA! HA! My roomates in college used to gobble those puppies up in half a day. Every time I opened the fridge, there would be a few less of them that would just magically disappear.

vegan version
Well, that was then. These days, the vegan version is more like cabbage and herbs.

Which would of course be rolled inside our lovely pillow.

mango cilantro
We also made this lovely mango cilantro dipping sauce. Pretty yummy. I might have to revisit this one again when it’s in season. Because somehow, I don’t think I’m experiencing the full power of the curried cabbage pillow in the middle of a Minnesota winter.


Chewy Freezer Fudge

February 13th, 2009

chewy freezer fudge
This is a quick and dirty recipe from RAW FOOD. REAL WORLD. It’s unusual in that it IS pretty easy. It’s definitely not the most nuanced recipe in that book. But I find that the turning point that most often sets me on the wrong track is that I let my sweet tooth get the best of me. And this recipe is GREAT for that.

It’s not quite Betty Crocker (as if!). But just about. You just throw the ingredients in a bowl…

…form it into a slab, and stick it in the freezer.

A few chops later, and we’re in business! Thank you, SARMA! Did I mention that Sarma and I have the same birthday? Virgos will rule the earth.


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!

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. 🙂

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.

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

Am I making you hungry?



February 8th, 2009

open face enchilada
I realize this doesn’t look very enchilada like. But I left it open so you could see the contents. I got the recipe from I AM GRATEFUL.

spinach tortilla
The tortilla is made mostly from spinach and flax seed and is really yummy.

pumpkin seed pate
There are several different options in the book for fillings. I opted for the pumpkin seed pate.

We also made some salsa verde and cashew cheese sauces. My boyfriend made a new rule that everything in our fridge has to be labeled and dated. So, we don’t end up with moldy mystery sauces.

phil spector
The tape that we used is very punk rock. It’s the tape that is used to label faders on a console (as you can kind of see in this cute picture of my dog doing a mix). We found some other ways to use the sauces too. But I’ll save that for another post…


Nori Bites

February 5th, 2009

nori bite
This is the first recipe I tried from Russell James’ Thai EBOOK.

Admittedly, I was a little skeptical as one of the main components of the dough is sunflower seeds. As a general rule, I don’t like things with a big sunflower seed presence. I just don’t like them much.

But this…this I like. I had to ad lib a little because I couldn’t find any kaffir lime leaves anywhere…Imagine that? It’s below zero and I can’t find kaffir lime leaves. What was I thinking?


Thai Style Recipes

February 3rd, 2009

thai style
So, I’m continuing my denial of the subzero temperatures with RUSSELL JAMES’ eBook. Russell James is quite the gourmet chef. I’m on his email list, and he always fills my inbox with the pictures of the most mouth-watering looking delights. He was having a 2-for-1 sale right before Christmas where you got a Holiday eBook bundled with this one. I have quite a few recipes going right now. So, I will have some updates on my results shortly…I can’t think of a better way to spend a day that is too cold to be outside.