Archive for March, 2009

Chocolate Ginger Macaroons


March 29th, 2009

macaroons
My boyfriend made this lovely recipe from EVERYDAY RAW recently. Ordinarily, I would have tried to have a better picture than this. But unfortunately, these puppies never made it out of the dehydrator.

macaroon dough
I think I’m going to try to make some more tomorrow…

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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…

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Starting Some Seedlings


March 21st, 2009

seedlings
Well, it’s not quite warm enough here to start planting anything outside, but it’s about time to start some seedlings in my window. My boyfriend is in Austin right now for SXSW. He did sound the other day for HALEY BONAR, who is a fantastic artist from around here you should check out. He promised to bring some interesting seeds back. So we’ll see what he comes up with…

seeds
Until then, I started with these guys (brandywine and green zebra tomatoes, arugula, purple osaka, swiss chard, and oregano). I started some basil about a week ago. So I’m off to a good start. We don’t actually have any dirt of our own. We have been living in this ridiculously small STUDIO APARTMENT for two years (while I’m trying to pay off my medical bills). But my boyfriend seems to think that his mom won’t mind if we plant a few things at her house. So I started with 50 little pots. I’ll keep you posted on their progress…

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Carribbean Conch Chowder


March 19th, 2009


This was the first recipe I tried from ENTERTAINING IN THE RAW, and it’s definitely a winner. I have some other recipes going, but this one was quick and dirty. It takes about 15 minutes. To be honest, it was so easy that I wasn’t expecting much.


Well, this one pretty much blew me out of the water. The flavor is pretty exquisite. And I’ve mostly been avoiding raw soups because there’s something about them that I wasn’t quite sold on. Until now. WOW. That’s all I can say.

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Kreativ Blogger Award


March 19th, 2009


I got an award! Thank you to Liz of RAW VEGAN FOODIE for nominating me. In keeping with the tradition, I’m supposed to name seven things that I love. Which is always tough on the spot. Let’s see…
1) Music, of course. That’s easy.
2) I also love reading and am a notorious bookworm.
3) Traveling is wonderful for expanding one’s perspective on things.
4) Karate for helping one find their own power.
5) Friends/Family for keeping a person down to earth.
6) Plants for their magical healing properties that I’m just now beginning to grasp.
7) OH. And Biking, of course. It’s finally warm enough to break mine out again.

I should also mention seven others who have inspired me along the way…
1) DEBBIE for her enthusiasm and energy and for her inspiring journey with CLL.
2) BUNNY BERRY for looking for answers and not giving up and inadvertantly starting a movement.
3) PENNI for being a trailblazer and community organizer
4) ANTHONY because anyone who can grow tropical plants in Minnesota deserves a thumbs up.
5) MATTHEW KENNEY because anyone who has followed my blog at all knows how much I LOVE his recipes AND because he’s opening a raw cuisine school in OKLAHOMA (which is where my family lives).
6) CHRISSIE HYNDE because she ROCKS AND she just opened a vegan restaurant in Akron called The VegiTerranean.
7) HEATHER for starting ONE WEEK RAW which is such a great idea!

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Staging My Comeback


March 15th, 2009


Well, I think we passed a hump here in Minnesota. It’s still cold, but I think we’re definitely past the sub-zero era for this year. And the days are getting longer. Time to get my WINDOW GARDEN going again.

mixed sprout
This is a mixed sprout tray I started. I suppose, technically, it’s a micro-green tray, as sprouts grown in dirt are officially micro-greens. (I kind of prefer the micro-greens to the stringier variety.) This tray is a mix of buckwheat sprouts and a spicy sprout mix from SPROUT PEOPLE.

wheatgrass
Initially, I was having a bit of a mold problem on my wheatgrass trays.

plastic wrap
I suspect it largely had to do with this. Did I mention that it gets REALLY COLD here in Minnesota? Everyone covers their windows here with plastic wrap. It’s good for keeping warm, but bad for air circulation which is apparently the number one cause of mold on wheatgrass trays. So anyway, I got an air purifier going. I’ve been cranking it, and it seems to be helping.

graceful sprouts
Aren’t they graceful little things? They turned out really colorful. They have this beautiful reddish color which is supposed to mean a really high mineral content (at least that’s what I’ve been reading). I tried something new this batch which I read about on the TREE OF LIFE page. They’re EFFECTIVE MICROORGANISMS – kind of like probiotics for the soil. I initially got them to help with the compost in my kitchen. It was really starting to stink. This has definitely been helping with that. It seems to produce more heat as well which is kind of interesting.

high mineral content
But the added bonus is that my sprouts are looking really healthy and beautiful. This was a spicy mix (arugula, cress, and daikon). Look at that beautiful purple color. I haven’t seen that before.

tray of sprouts
Here’s is a tray of really healthy some looking sprouts. These little puppies are gonna fuel my comeback. They are. I have big plans for this year, and being sick is NOT one of them. No sir. And guess what else happened this week? My BAND got played on the radio for the first time! Strangely, it wasn’t here in Minneapolis. It was in Berkeley, CA…You know, I always liked that town. :)

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Entertaining In The Raw


March 13th, 2009

eintheraw
I finally got my copy in the mail today. It got lost at the post office for a week, but now it is MINE. :) WOAH! Talk about sensory overload. The recipes look AMAZING albeit intimidating. The results are absolutely inspirational, but I think it will take some time to ingest. It will be interesting to look back at this point a few years down the road. Right now, this book seems a little out of reach. At the same time, I didn’t eat at home AT ALL before I got sick. I started making food when I started this blog. It’s amazing what can happen to a person with a little inspiration and a little time. I’ll keep you posted…

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Sesame Cashew Dumplings


March 12th, 2009


I finally got around to making the Sesame Cashew Dumplings from EVERYDAY RAW while I wait for my copy of ENTERTAINING IN THE RAW to show (the post office botched their first delivery, and it’s taking forever). I had been putting off making these. I’ve been meaning to get the SPECIAL SPATULA for making wrappers forever. Somehow it never happened. But once PENNI sent it to me, I went to town.

first batch
I made a couple of batches of these because they were so yummy. Plus, the first batch turned out a little mangled.

cocoyum
The wrappers are mostly made of coconut meat. What could be yummier (though a very decadent treat for the economic downturn)?

spatula
Here’s a pic my magic spatula in action.

pretty
Look how pretty!

darker
They get a little darker in the dehydrator.

sauce
The sauce is really easy to make, and REALLY delish.

second batch
My second batch of dumplings were much more well formed. I think I prefer the flavor of the beet wrappers too. They definitely could inspire some interesting possibilities. The coconut really mellows out the beet flavor in a lovely way.

beets
I snuck some sprouts in the beet colored batch and caught my boyfriend off guard. He wasn’t prepared, and he was unhappy with me. It kind reminds me of this very traumatic lunch I had in the first grade that I still remember. Every day for months, my mom had filled my thermos with milk. Then, one day out of the blue, she switched to LEMONADE. Well, I was expecting milk. And when I took my first gulp, I was caught off guard. I spit it out. I thought it was rotten milk. But once I realized it was lemonade, I was fine. It was kind of like that. Except in his case, he wasn’t expecting anything stringy in his dumpling. I can relate, but I still think my lemonade story was more traumatic.

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Raspberry Mixed Field Green Salad


March 8th, 2009

salad
This lovely salad just happened to coincide with the leftovers in my fridge. AND it also happens to be a recipe in LIVING CUISINE. There’s a brand new COOP that just opened up here in Minneapolis. They have these lovely bunches of gourmet mixed greens that are packaged like little wheatgrass cups (with their roots intact) from a local farmer. I LOVE LOVE LOVE these. Not only are the greens fantastic, but they don’t go bad in our sub par urban rental fridge. Yay! The feta crumbles are leftover from the BLOOD ORANGE FENNEL SALAD I made recently.

close up
The dressing was just a simple olive oil, salt, and pepper concoction. I love it when the forces align like that. It tastes like gourmet, but it’s quicker than Betty Crocker.

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Mudslide Pie


March 1st, 2009


This is another winning recipe from I AM GRATEFUL.


The swirls are so mesmerizing…They’re like the dance floor at the ball where Cinderella meets Prince Charming and dances the night away.


It starts with vanilla, almond butter, and chocolate batters that get poured into a chocolate crust.


Then, using a chopstick, you spin the swirls in. This is definitely the best part…


…besides eating it, of course.


I was so proud of this beautiful creation that my boyfriend took a ‘proud chef’ shot. :)

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