Wednesday’s Delivery

Wednesday ~ October 28, 2008

Wild Rice Crepe with Wild Mushroom Filling

CREPES

c. 1215 AD

A crêpe (pronounced /kreɪp/, French IPA: [kʀɛp]) is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled.” While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and is considered the national dish.

Crêpes can be compared to the African injera, the tortilla, the Indian dosa and the Mexican sope. In Danish, it’s called Pandekage, in most German regions it’s Pfannkuchen, and in Dutch it’s pannekoeken. In Italy, crêpes are called crespella. In the Spanish region of Galicia, they’re called “filloas”, and may also be made with pork blood instead of milk. In areas of Eastern Europe, there is a thin pancake comparable to the crêpes, called Palachinken, (in Austrian) a traditional pancake in the whole area formerly belonging to the Austro-Hungarian empire (palacsinta in Hungarian), palačinka in Bosnian, Serbian,Bulgarian, Macedonian, Czech, Croatian and Slovenian, Romanian clătită, Slovak, palacinka, Polish naleśniki). In the Balkan region such as the countries of Albania, Montenegro, and Serbia, palacinka may be eaten with fruit jam, quark cheese, sugar, honey, or the hazelnut-chocolate cream Nutella.

• The Batter should pour like heavy whipping cream.
• The Batter must rest for no less than 1 hour – this enables the gluten in the flour to expand – result is the perfect crepe.
• Found in Crique – Matalan – Bourriol Dishes (France)

1) Wild Rice Crepes with Wild-Mushroom Filling ~ These crepes that I made were made with Wild Rice, Potato, and Wheat Pastry Flour.  They seem like they will be a little difficult to fold.  Most crepes are made with white flour, but since I used wild rice and wheat pastry flour they are a little thicker.  Years ago I prepared a dish like this for another client, but I used white flour.  I think that I will stay with the healthy version and continue to use wheat pastry flour.  One Serving is (2) crepes with wild mushroom filling.

Think of mushrooms as the red meat of the vegetable kingdom (even though we know they’re technically fungi) because — almost invariably — the sometimes-earthy, sometimes-meaty flavor of mushrooms says “red wine” to us. In fact, it’s hard for us to think of mushrooms without immediately having pinot noir come to mind. The two are a match made in heaven.

Wild Mushroom Filling for the Crepe

This filling was really good.  Cremini Mushrooms, Porcini Mushrooms, Fresh Rosemary, Fresh Thyme , Basalmic Vinegar, Fresh Garlic and Love.  Mushrooms offer red-wine lovers the chance to pull a favorite out of their wine rack — pinot noir or otherwise — for an exceptional pairing.( *)

Vegan Lasagna

2) Vegan Lasagna - This entree is usually made to serve (4) people.  One serving is available.  Ingrdiants included: Tofu Ricotta, TVP, Basil, Semolina Noodles, Tomato Sauce, Anise, Sage and Light.

(*) Andrew Dornenburg and Karen Page

Sunday ~ November 9, 2008

~ Eggplant Chickpea Tarts ~

Vegan Eggplant & Chickpea Tart

These tarts ended up absolutly beautiful.  They were fragrant in smell and quite rich in taste.  I always enjoy dishes that I can make with a variety of herbs and spices.  Although I added onion and garlic to this dish, I really believe that the flavor began with the Bay leaf cooking in the olive oil before anything was in the pan.  The taste of the “bay oil” was quite tantalizing.

The eggplant seemed as though it was best soft since the chickpeas hadn’t really softened to the point that they were breaking apart.  James seemed to really like the vegan pastry that held the filling.  Visually I thought that they looked fun and delicious.  A single serving would be a great appetizer, a double serving a main entree.  This is served with salad as an entree and served with olive tapenade sauce as an appetizer.

The best wine to pair up with this dish would be a fine Pinot Noir.

FOOD HISTORY TIME

Chickpea/Garbanzo Beans

The chickpea (Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, sanaga pappu, shimbra, Kadala) is an edible legume of the family Fabaceae, subfamily Faboideae. Chickpeas are high in protein and one of the earliest cultivated vegetables. 7,500-year-old remains have been found in the Middle East.

The name chickpea traces back through the French chiche to Latin cicer (from which the Roman cognomen Cicero was taken). The word garbanzo comes from Old Spanish (perhaps influenced by Old Spanish garroba or algarroba) through arvanço which may be linked to the Greek erebinthos.

Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They are found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini. In southern France Mesolithic layers in a cave at L’Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE.

By the Bronze Age chickpeas were known in Italy and Greece. In classical Greece they were called erébinthos and eaten as a staple, a dessert or consumed raw when young. The Romans knew several varieties such as venus, ram and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the 1st century CE, along with rice.

Chickpeas are mentioned in Charlemagne’s Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Culpeper noted “chick-pease or cicers” are less “windy” than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones. Wild cicers were thought to be especially strong and helpful.

In 1793 ground roast chickpeas were noted by a German writer as a coffee substitute in Europe and in the First World War they were grown for this in some areas of Germany. Chickpeas are still sometimes brewed instead of coffee.

There are two main kinds of chickpea:

• Desi, which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico and Iran.
• Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan and Chile, also introduced during the 18th century to the Indian subcontinent)”

The Desi (meaning country or local in Hindi) is also known as Bengal gram or kala chana. Kabuli (meaning from Kabul in Hindi, since they were thought to have come from Afghanistan when first seen in India) is the kind widely grown throughout the Mediterranean. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor of domesticated chickpeas (cicer reticulatum) which only grows in southeast Turkey, where it is believed to have originated. Desi chickpeas have a markedly higher fiber content than Kabulis and hence a very low glycemic index which may make them suitable for people with blood sugar problems. The desi type is used to make Chana Dal, which is a split chickpea with the skin removed.

Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.

Eggplant

The eggplant, aubergine, or brinjal (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a night-shade, it is closely related to the tomato and potato and is native to India and Sri Lanka.

It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large coarsely lobed leaves that are 10 to 20 cm (4-8 in) long and 5 to 10 cm (2-4 in) broad. (Semi-)wild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less than 3 cm in diameter on wild plants, but much larger in cultivated forms.

The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain (an insignificant amount of) nicotinoid alkaloids, unsurprising in a close relative of tobacco.

Eggplant is native to India. It has been cultivated in southern and eastern Asia since prehistory^{[citation needed]} but appears to have become known to the Western world no earlier than ca. 1500 CE. The first known written record of the eggplant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544 CE.^[3] The numerous Arabic and North African names for it, along with the lack of ancient Greek and Roman names, indicate that it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The scientific name Solanum melongena is derived from a 16th century Arabic term for one kind of eggplant.

The name eggplant developed in the United States, Australia, New Zealand, and Canada because the fruits of some 18th century European cultivars were yellow or white and resembled goose or hen’s eggs. The name aubergine in British English developed from the French aubergine (as derived from Catalan albergínia, from Arabic al-badinjan, from Persian badin-gan, from Sanskrit vatin-ganah). In Indian and South African English, the fruit is known as a “brinjal.” Aubergine and brinjal, with their distinctive br-jn or brn-jl aspects, derive from Arabic and Sanskrit. In the caribbean Trinidad, it also goes by the Latin derivative “melongen”.

Because of the eggplant’s relationship with the Solanaceae (nightshade) family, it was at one time believed to be poisonous. While it can be eaten by most people without ill effect, for some, consuming eggplant as well as other edible nightshade plants (tomato, potato, and capsicum/peppers) can be harmful. Some eggplants are bitter, and can irritate the stomach lining, causing gastritis. Some sources, particularly in the natural health community, state that nightshades, including eggplant, can cause or significantly worsen arthritis and should be avoided by those sensitive to them.

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Salting and then rinsing the sliced eggplant (known as “degorging”) can soften and remove much of the bitterness. Some modern varieties do not need this treatment, as they are less bitter. The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so that the eggplant need not be peeled.

The eggplant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the Greek moussaka, and Middle-Eastern and South Asian dishes. It may also be roasted in its skin until charred, so that the pulp can be removed and blended with other ingredients such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the similar Greek dish melitzanosalata or the Indian dishes of Baigan Bhartha or Gojju. It can be sliced, battered, and deep-fried, then served with various sauces which may be based on yoghurt, tahini, or tamarind. Grilled and mashed eggplant mixed with onions, tomatoes, and spices makes the Indian dish baingan ka bhartha. The eggplant can also be stuffed with meat, rice, or other fillings and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It is common in many Chinese dishes, like (hong shao qie zi), braised eggplant, and (qie zi mian), noodles topped with an eggplant sauce.

As a native plant, it is widely used in Indian cuisine, for example in sambhar, chutney, curries, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the ‘King of Vegetables’. In one dish, Brinjal is stuffed with ground coconut, peanuts, and masala and then cooked in oil.

DID YOU KNOW ?

Studies of the Institute of Biology of São Paulo State University, Brazil (Instituto de Biociências of the UNESP de Botucatu, São Paulo) showed that eggplant is effective in the treatment of high blood cholesterol hypercholesterolemia.

It can block the formation of free radicals, help control cholesterol levels and is also a source of folic acid and potassium.

Eggplant is richer in nicotine than any other edible plant, with a concentration of 100 ng/g (or 0.01mg/100g). However, the amount of nicotine from eggplant or any other food is negligible compared to passive smoking. On average, 20lbs (9kg)of eggplant contains about the same amount of nicotine as a cigarette.

~ Stuffed Pumpkin ~

Fall Stuffed Pumkin with Vegetable Root Stew

This is always an enjoyable one to make.  All customers that have tried this dish have been quite happy.  The sweetness of the pumpkin with the vegetables were great.  The broth was bubbling when I brought it out of the oven and I thought it was quite aromatic.

Pumpkin and the various winter squash that come into season with the changing of the leaves are great bridges: they can be used in sweet or savory dishes, with hearty stews or lighter “cheeses”. This means they can also match with a variety of wines, which is a mixed blessing: there is no “go-to” wine for pumpkin as there is for asparagus (Sancerre) or foie gras (Sauternes). How the squash relates to other items on the plate will determine what wine will bring out its own flavors.

I saved the seeds from the pumpkin and will roast them tonight.

~ Tomato Bread Pudding ~

VEGAN TOMATO BREAD PUDDING WITH ROASTED GARLIC

This was quite a rich dish.  The dish was all vegan and I roasted the tomatoes and garlic cloves for 1 hour before preparing anything else.  Lots of Fresh Basil was added, as well as fresh organic french bread.  Below I have given a breif history of bread pudding and it’s usual ways of being served.  This is the second one that I made since I have had the clients that I am working with now.  Before I would use cheese, but in my quest to be more humane toward animals, I have been making my bread pudding with tofu.  The garlic was a nice addition to the flavor that this dish carried.  I am hoping to fine tune this particular recipe a bit more.  I have found that I will definitly add more tomatoes and add double the amount of roasted garlic.

As far as the wine for this dish, I think that I will add these few notes: — Cooked vegetables go better with wine than raw ones. With roasted tomatoes topped with toasted breadcrumbs, feta cheese, oregano and shallots, prefer to serve a Gruner Veltliner, but reds would also work well.

– Though white wine is the standard choice for simple vegetable dishes, certain cooking methods allow for broader pairing options, including reds.

Grilled or roasted bell peppers, for example, have a bit of char on them that matches the tannins in red wines. Those tannins can also help when cooking dishes with more oil or butter.

– Adding other elements, such as cheese, can expand wine choices.(Even vegan forms of “cheese”)

History of Bread Pudding

The history of bread dates back to prehistoric times; pudding (both sweet and savory) was first enjoyed by ancient peoples. Food historians generally attribute the origin of basic bread pudding to frugal cooks who did not want to waste stale bread. Since very early times it was common practice to use stale/hard bread in many different ways…including edible serving containers (Medieval sops, foccacia), stuffings (forcemeat), special dishes (French toast) and thickeners (puddings). In the 19th century recipes for bread pudding were often included in cookbooks under the heading “Invalid cookery.” Recipes vary greatly and are often influenced by the type of bread employed.

JUST A NOTE: The biggest problem with Mousse, Breas Pudding, Custard, Etc. is the consistency.  I cannot use eggs and or any other animal product in Vegan Cooking.  Vegan cooking is cooking that must be at a whole new level.  No animal by product whatsoever.  I used the tofu.

Water Kefir ~ A Healing Elixr

Water Kefir - 3 Batches Old

In my search to lead a more vegan friendly lifestyle, I found these special communities of bacteria to be quite pleasing to the taste buds, stomach and body.

For years I have been using traditional kefir made with dairy.  I then moved to soy kefir and finally Kombucha since I found that it had some of the same beneficial bacterias.  And if nothing else let’s just hope I can keep the feeling young thing even if the looks take a downward spiral with age.  But, before I digress, I will continue with this little info moment on Water Kefir Grains.

~ WATER KEFIR ~

Tibicos, also known as tibi, water kefir grains, sugar kefir grains, Japanese water crystals and California Bees, are a culture of bacteria and yeast held in a polysaccharide matrix created by the bacteria. As with kefir grains, the microbes present in tibicos act in symbiosis to maintain a stable culture. Tibicos can do this in many different sugary liquids, feeding off the sugar to produce lactic acid, alcohol (ethanol), and carbon dioxide gas which carbonates the drink.

Tibicos are found around the world, with no two cultures being exactly the same. Typical tibicos have a mix of Lactobacillus, Streptococcus, Pediococcus and Leuconostoc bacteria with yeasts from Saccharomyces, Candida, Kloeckera and possibly others. Lactobacillus brevis has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.

People who do not wish to consume dairy or have a vegan type diet may find that water kefir provides the living pro-biotics without the need for dairy or tea cultured products, like kombucha. Since the finished product, if bottled, will produce a carbonated beverage, it provides an alternative to sweet soda drinks for children and adults.

I received my water kefir grains about two weeks ago.  I have made two batches already, I am currently waiting for the third one this evening.  It generally takes 24 – 48 hours for the Water Kefir grains elixr to “ripen”.  In all of the research that I have done it notes that 72 hours is far too long and can have adverse effects to the water kefir grains.  Other elixrs can be made as well.  But I will get into that in time.

The very first time that I made the water kefir grains, I made the concoction with half a lemon, lemon juice of that lemon, 4 tablespoons of organic sugar, and one dehydrated apricot.

The second time I used about a tsp. of dehydrated apples plus all of the above ingredients.

Last Day of the Fig Brew

The batch that is brewing at the moment has two figs, 4 tablespoons turbinado sugar, lemon juice from 1/2 a lemon, that same half lemon and the water kefir grains.  Every time you make a batch the water kefir grains multiply allowing you to make more and more and more.  So far each batch only gives me enough to serve James and I a 1 oz shot in the am and in the eve for two days.  Then on the second day we are able to get a fresh shot of the newest brew.  So far, this last brew is really carbonated and that was just after one day.  I think the additions of the turbinado sugar and two figs helped make the grains increase at a more accelerated rate.  I will check this evening and post the pictures of the whole process in the a.m.

UPDATE: The picture above notes the last day of the fig brew.  This is the third complete batch and I have made a fourth batch with the apricot again.  Different fruits and various other experiements will be coming.  But I admit I am enjoying it.  In the a.m. and in the p.m.  Pretty soon I will be able to bottle it and have it here at the store.  A definite addition to the Cafe. One of my clients, Myron will have to try this and I will send his wife some as well.  I also weighed the Water Kefir Grains last night.  49.4 grams as of (111208).

The more that I make, the more I will begin to experiemnt.  I am having a lot of fun with this stuff. I think the really interesting part of this is: “..the beverage incurs noticeable psychoactive activity or euphoria. The altered state of mind occurs very shortly after drinking an amount of the brew, and it lasts for only a short time [short half life].”

I will also make KOMBUCHA tonight for the first time, but that will be on another post.

~ Water Kefir Update 2 ~ 111408

Water Kefir Fourth Complete Batch

UPDATE #2 – 111408 The grains weighed 51.9 grams this time.  A definite increase in carbonation upon initially opening the container.  I have made apricot twice now.  The next will be fig again.  After that I will move on to another fruit.

I read that kefir grains do not usually show any significant change in the first 3 batches that are made.  The grains must get used to a new environment and then they will begin to produce.  I think that it is a good sign that mine have produced and I will continue to feed and take care of this colony of great bacteria.

Storage of the water kefir after fermentation is the next area to perfect.  I think that I will recycle Synergy bottles until I find a better way.

Last night I weighed a tablespoon of water kefir grains.  Each tablespoon was a different measurement.  I also noticed that the grains that grew were quite large.  At this rate I will be able to multiply in weight successfully.  Since the grains measured last night were the first batch after the initial three “test batches”, this may explain why the grains seemed so large.  There will be no way to tell until tomorrow evening.  At that point i hope to make two batches and figure out the significance in growth and rate a little better.

The first time I weighed the water kefir grains I got 10.1 grams.  The second was 10.49 grams.  The third 12.0 and the fourth 10.34.  The average weight of the water kefir grains is 10.73.  With this average multiplied by 4 (since Marilyn sent me 4 tbs) – That would make the original weight approx. 42.92 grams. There was an increase of 6.48 grams over all.  <1.08 avg. per day> since the first time I began was 110608.

The next new batch to monitor will be this Sunday.  This will be the fifth complete batch and the second batch into it’s new environment.  As the days go by I will be able to get to know these grains a lot better.  I am looking forward to 30 different jars all fermenting at once.

At the moment James and I are sharing 1 quart or 4 cups.  A shot in the morning, a shot in the evening.  That’s 32 oz into two days is 16 oz each which is 4 oz each shot each day.  According to information I have found ~ a quart per person per day is the healing amount.

NEXT TO COME…DIATOMACEOUS EARTH.

Sundaze Delivery ~ November 16, 2008

Lentils & Bulgur w/ Onion-Garlic-Oregano Relish

Savory Ancient Food Delight

This was a very savory dish.  I felt that the Onion, Garlic, Oregano Relish added a nice touch to this dish.  The balance for the palate was the Vegan “Raita”.  Very hearty, and very healthy!!!!

Lentils

The lentil or daal or pulse (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each.

The plant originated in the Near East, and has been part of the human diet since the aceramic Neolithic, being one of the first crops domesticated in the Near East. With 26% protein, lentils have the highest level of protein in any plant after soybeans and hemp, and because of this it is a very important part of the diet in many parts of the world, especially in Nepal and India, which has a large vegetarian population.

A variety of lentils exists with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. One variety of yellow “lentils”, Chana, is in fact made from the kernels of chickpeas. There are large and small varieties of many lentils (e.g., Masoor Lentils). Lentils are sold in many forms, with or without the skins, whole or split. The urad bean, a species of the genus Vigna, is also referred to as “black lentil”. Split Pigeon peas (either green or yellow) are sometimes erroneously sold as lentils. They are considered pulses, which includes peas and beans.

Apart from a high level of proteins, lentils also contain dietary fiber, Folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). Health magazine has selected lentils as one of the five healthiest foods. Lentils are often mixed with grains, such as rice, which results in a complete protein dish.

Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents, pregnant women, whose requirements for it are increased^.

Bulgur (also bulghur or burghul)^[1](from Turkish bulgur ^[2], known as πλιγούρι, pligoúri, in Greek, bollgur in Albanian and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat.

Bulgur is more nutritious than rice and couscous.^{[citation needed]} Bulgur has a glycemic index of 46.

100 grams unprepared bulgur contains approximately:

• Energy: 1500 kJ (360 kcal)
• Dietary fiber: 8 g
• Protein: 12.5 g
• Carbohydrate: 69 g whereof 0.8 g sugars
• Fat: 1.75 g whereof 0.2 g saturated fat
• Potassium: 410mg

Raita or pachadi is a South Asian/Indian condiment based on yogurt (dahi) and used as a sauce or dip. Vegetables such as cucumber and onions are mixed in. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes.

Southern Indian cuisine, such as that found in the Bangalore region, often uses finely chopped or diced carrots mixed with dahi yogurt.

Cucumber is not included in authentic versions of the dish, because Ayurvedic tradition considers a mixture of cucumber and yogurt to be harmful to the body.

It could be considered similar to the Greek tzatziki.

Farmland Vegetable Pie

Fresh out of the Oven !!!

This wonderful pie was made with white potatoes, red tomatoes, yellow tomatoes, fresh garlic, fresh corn, 100% LACTOSE FREE and CASEIN FREE Vegan “Cheese”, Cauliflower, Wild Mushrooms, Cornmeal,  Rice Milk, Non Aluminum Baking Powder, Wheat Pastry Flour & 420% Love!!!!

Initially I was nervous about the way the dough would work this time.  The last few stuffed pies have definitely been test kitchen memories.  I think this was nice and hearty though.  Very Therapeutic making the dough. Very calming experience for me.

She is stuffed and ready to go into the oven.

Ready to Bake

Oohh After the first slice….

First Piece Anyone????

The filling for this initially was quite runny due to the tomatoes and the water that corn holds, however I found that Garbanzo Bean flour works well to make it thick and gravy like while it bakes.  The garbanzo bean is so miraculous.  The flour is used in Indian cooking.  Yum Pakoras!!! This I think I will add to the Wednesday Menu.   Anyway, in some cuisines they even make a dessert out of the bean.  That would be a wondrous gastronomic experience.

Warm Pasta Salad with Roasted Corn and Tomatoes

Garden Fresh Delight!

This was a wonderful way to use fresh herbs and peppers out of the garden!!!  Roasted Pasilla Chilies, Roasted Corn , Roasted Jalapeno, Fresh Oregano, Fresh Cilantro and Roasted Juicy Tomatoes!!!

Very nice change to the usual pasta salad.  A definite addition to my restaurant one day. A little closer.  I bought a stove this last weekend.  I just have to keep working and working and working…..

Next Update…Water Kefir Grains!!!!!! 111608

Wednesdaze Delivery – November 19, 2008

Romesco In the Blender

Romesco Sauce

Romesco, (central catalan pronunciation romescu), is a sauce originating in Tarragona, Catalonia, Spain, that is typically made from almonds and/or hazelnuts, roasted garlic, olive oil and nyores – small, dried red peppers. Other common ingredients include roasted tomatoes, red wine vinegar and onion. Leaves of fennel or mint may be added, particularly if served with fish or escargot. It is perhaps most often served with seafood, but can also be served with a wide variety of other foods including poultry and vegetables, particularly calçots.

This sauce was much like mole in it’s “flavor  construction”.  There were ancho chilies, fresh garlic, tomatoes, almonds, hazelnuts, olive oil, chilie oil, love & light!!

It had quite a rich spicy taste.  I thought it would go perfectly with the Tortilla de Potata.  I was talking to my Esthetitian today.  She is from Chile and said that the Tortilla de Potata is served in Chile as well.  Quite a popular dish.  I must admit Jonathen Gold’s 99 restaurants in LA was my inspiration for this weeks menu.  I like that some clients buy an entire feast and I love that other clients are able to reap the benefits of these recipies that are chosen.

I have been asked to make food for a Vegan “Tapas and Cuisine of Spain” Night.  Thus, my Romesco sauce and Tapas on Sunday are perfect for the Test Kitchen Preparations.  I hope my client will find some other challenges since I always have to re-construct a new recipe from a recipie that uses animal products.

Butternut Squash Ravioli Filled with Mixed Wild Mushrooms

Delicioso!

Ravioli

Ravioli (perhaps a diminutive of Italian dialectal rava, or turnip) is a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the Italian verb ravvolgere (“to wrap”), though the two words are not etymologically connected.

Though the dish is of Italian origin, the oldest known recipe is an Anglo-Norman vellum manuscript from the 1290s. Sicilian ravioli and Malta’s “ravjul” (the Maltese word for ravioli) may thus be older than North Italian ones. Maltese ” ravjul” are stuffed with “irkotta” (locally produced sheep’s milk ricotta) or with Gbejna, traditional fresh sheep cheese.

In Italy, some of the earliest mentions of the dish come from the personal letters of Francisco di Marco, a merchant of Prato in the 14th century.

The Ravioli Pasta dough that I made consisted of Semolina Flour, Butternut Squash, Olive Oil, Cremini, and Fresh Basil Oil.  The Filling was Portabella, Button and Chantrelle Mushrooms with fresh garlic and basil.

Arrabbiata Sauce

(On top of the Ravioli Above)

Arabbiatta is a Roman dish.  The sauce consists of garlic, tomatoes, basil and red chilli cooked in olive oil. The dish is usually served with chopped fresh parsley sprinkled on top.  All’arrabbiata means “angry style”, and it’s named as such due to the heat of the peppers.

Asparagus officinalis is a flowering plant species in the genus Asparagus from which the vegetable known as asparagus is obtained. It is native to most of Europe, northern Africa and western Asia. It is now also widely cultivated as a vegetable crop.

Asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter. It lost its popularity in the Middle Ages but returned to favour in the seventeenth century.

Only the young shoots of asparagus are eaten.

Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and rutin. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.

The shoots are prepared and served in a number of ways around the world. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups. In the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. The best asparagus tends to be early growth (meaning first of the season) and is often simply steamed and served along with melted butter. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water.

Asparagus can also be pickled and stored for several years. Some brands may label them as “marinated” which means the same thing.

The bottom portion of asparagus often contains sand, and as such thorough cleaning is generally advised in cooking asparagus.

Medicinal Uses

Asparagus rhizomes and root is used ethnomedically to treat urinary tract infections, as well as kidney and bladder stones. Asparagus is also believed to have aphrodisiac properties (this belief is at least partially due to the phallic shape of the shoots).

Ingestion of asparagus may bring on an attack of gout in certain individuals due to the high level of purines.

Tortilla de Potata

420% Vegan - NO EGGS! NO DAIRY!!

The tortilla de patatas or Spanish omelette is a typical Spanish dish consisting of an egg omelette with fried potatoes. Frequently it also includes onion and garlic, depending on region or taste.

Apart from the aforementioned names, this dish is sometimes also referred to as tortilla española or tortilla a la española (Spanish: Spanish omelette) to distinguish it from the plain – or “French” – omelette, with no potato filling, known as tortilla a la francesa^[1]. In The Americas, Andalusia and the Canary Islands, it is popularly known as tortilla de papas (papa being another word for potato in these places).

Other than its shared name in Spanish, which means “small torte“, it has nothing else in common with the flatbread staple food from Latin American cuisine known as a tortilla.

The first document known in which a reference appears to the potato tortilla is navarrese. One is an anonymous one: “Memorial of the mousehole”, directed to the Spanish Parliament in 1817, which depicts the miserable conditions in which agriculturists live by comparing them with the inhabitants on Pamplona and Ribera. The letter describes one of the foods eaten by the mountain dwellers: ” … two or three eggs in one tortilla instead of five or six, because our women know how to make it large and thick with few eggs using potatoes, breadcrumbs, or other things… “

This dish was met with enjoyable success.  I was so happy to see that there was a browned crusty top.  It’s resmeblence to an actual egg based torte was great.  I am learning the best ingrediants to bypass all of these animal products.  I don’t feel taste was lacking.  Just that awful yeelow color that eggs have.  I suppose if I wanted to imitate that I would use more saffron or a little tumeric.  I liked it the way it was.  Hopefully my other clients will let me know what they thought about it.

Next Update:  Sunday – Vegan Tapas and more!!

Day 8 of 30 – 22 to go!

When you enjoy each second of your existence, you have achieved the state of self-realization.

This morning I woke up quite rested.  It had been some time since I was able to really acheive a restful sleep.  This is due to the die off of the parasites. Ick!

I wanted to take a moment to talk to you about something.  It is called Sankalpa.

This powerful sanskirt word means resolve.

“The purpose of Sankalpa: Influence and Transform the whole life pattern, not only the body, but also the mind, the emotions, and the spiritual forces. These forces are normally dissipated by inner conflicts, or confusion, or by various external demands and responsibilities of life. Sankalpa is a tool to focus the energy, the Prana – the life force, so that it becomes like a laser beam.” Dr. Rita Khanna

This was a really powerful hit to my ego recently.  If you think about it, that is what is keeping us from all kinds of things in life.  Whatever struggles we go through in life.  The ego is our biggest barrier.  We decide to make the decision rather than listen to what our inner self tell us. We think we want something because it feels good or tastes good or looks good.  But is it?

I encourage you to find a quiet space and close your eyes.  Focus on your heartbeat and your breathe.  Begin to visualize what you are struggling with and what changes you would like to make.  Be still and know you are loved and you are beautiful. Decide what it is you are willing to do to meet your goal.

For me?  My goal is wellness.  To feed my body live food.  This began as a Raw for 30 days mission.  For all I know I will be Raw from this point forward.  I am learning and I am loving.  Thank you for reading this blog.

Today’s Smoothie was adapted from Gone Raw a wonderful resource that I found!

2 bananas

1/2 cup fresh cranberries

A few Almonds

Handful of Hemp Seed

1 Head of Romaine

Oxygen Water

This smoothie is pretty good!  Sorry no picture.  I ran out of charge! ;(

Last night I had a salad topped with a salsa recipe I really liked and a beautiful avocado!

SALSA

1 Jalepeno Pepper

2 Tomatoes

1/2 of a brown onion

2 cloves garlic

2 handfuls of Cilantro/Fresh Coriander

Preparation: Place all ingredients in the food processor and process until chunky.  CAUTION-DO NOT PROCESS UNTIL IT LIQUIFIES! THIS WILL HAPPEN PRETTY QUICKLY IF YOU ARE NOT CAREFUL!

I also began to prepare a falaffel recipe and a wrap!  I will post pictures tomorrow so you can see the final plating.  It is Dehydrating at the moment at 105 for the next 8 hrs.

Updates tomorrow!

Namaste!

Day 7 of 30 – 23 to go!

So I am happily at Day 7.  Technically day 8 but I am always a day behind in documenting my journey to wellness.

I will begin with yesterday’s smoothie.  I didn’t take a picture of it since it was really not that good.  Well, I take that back.  If you would like a smoothie that tastes like Grapefruit Juice and is as filling as any meal, then the recipe is below!

1 peeled lemon

1 peeled orange

10 Almonds

10 Cashews

1/4 cup coconut meat

4 Dinosaur Kales Leave

1 Handful of Blueberries

Water

Mix and get ready to pucker!

Needless to say I didn’t even take a picture of it!  It was okay, just not the treat to have when you are ready for a sweet smoothie.  But I guess such as life.  Sweet & Sour!  Somewhere there is a reggae song called Sweet & Sour…I’m digressing!

PIZZA

This was a fun one indeed!  Can I just tell you that I like pizza in any form.  (Meatless of course!) Anyway, I can safely say that RAW Pizza is now on the list of GREAT PIZZA Experiences!

I began soaking buckwheat the other day to make it sprout!

The Buckwheat is the bowl at the left corner.  The others were Macadamia Nuts,  Sundried Tomatoes, Pine Nuts and then the buckwheat.  Soaking seems to be an imperative step to this cuisine.  It is also something that helps the body intake the nurtients.  They say “Soaking nuts and seeds before consuming them helps with digestion and softens the texture .”

I made a buckwheat crust according to a recipe I got off of Gone Raw.  You can find the link on the Blog Roll to the right. —>

I altered the recipe a bit to my liking.  This is what I did.

This was the crust before it went into the Dehydrator.

Buckwheat Crust

2 1/2 cups soaked buckwheat

2 peeled zucchinis

1/3 + 1 handful flax seeds

2 1/2 cups sunflower seeds

4 cloves of garlic

1 T Basil

1 T Oregano

1/3 cup olive oil

Water to smooth the batter up.

Preparation:  I put the buckwheat in the food processor and began to process.  Meanwhile, I peeled the zucchini and then added the zucchinis into the paste that began to form.  I allowed this to process while I grinded up the flax seeds.  I stopped the processor and then added the flax seeds and 4 garlic cloves.  When I turned on the processor again I allowed it to breakdown the garlic and mix in the flax for a moment.  When it appeared that the mixture was ready I added olive oil and water until smooth.  I added all of the rest of the ingredients last.  I waited until it was the consistency of cake batter.  I spread this onto the teleflex.  (I was able to make 2 large pizza crust out of it.  One big rectangle and another circular.  I also pre scored the batter with a ravioli cutter.)

Dehydrated at 125 degrees for 2 hours and then set it at 100 degree for another 3 hrs.

Sunflower Seed Hummus

2 1/2 cups sunflower seeds, soaked

2 Heaping T Raw Tahini

Juice of 1 Lemon

1/4 cup olive oil

1 garlic clove

1 T Spike

Preparation: Put sunflower seeds into food processor and process.  While the sunflower seeds are processing, juice lemon.  Add lemon juice, olive oil, and tahini through the chute.  Stop and add garlic clove and spike. Process again.  If it is still thick, add a bit of water a little at a time.

The Sunflower Seeds in the processor…

Here are all the toppings for the pizza…

And here is the final plating…

Day 6 of 30 – 24 to go!

Day 6 of 30 Smoothie Special

1 T Almond Butter

10 Almonds

10 Cashews

1 Pear

1 Green Apple

5 Dinosaur Kale

1 Orange

1 Handful Blueberries

Oxygen Water

Cut up all fruit and place in the blender. After all of the fruit is blended then add the Kale. I don’t think I added this fact prior!

And for a culinary depth of surprise I made RAW Mole!

Here is the mole before I blended it up!

The mole ingredients soaked overnight.  In the bowl is pine nuts, pumpkin seeds, Pasilla Chiles, sesame seeds, sunflower seeds, cumin and love!

I blended the mole into a sauce.  I served it on top of the tamales that were left over from last night.  The tamale recipe made 15 Tamales and we had only eaten four of them between the two of us.  It was a nice addition to the dish! I forgot to take a picture of the mole blended so I will add that picture later.

The recipe from RAW FOOD REAL WORLD is what I made.  This mole was a bit to bland for my taste.  I added a few things to the original recipe since I grew up eating mole and didn’t really feel like this was at all full of the robust flavor I am used to!  Nothing personal, BUT when you grow up eating green mole, brown chocolate mole,  red mole, oaxacan mole, mole from Guatemala and various other types depending on the region it makes it hard to eat something like what I made.  I added dried oregano, bragg liquid aminos, more ground cumin, onion powder, garlic powder, cumin seed, and last but not least a little cashew butter.  Tasted pretty good I must say!

I also made Raw Tortillas! Which actually turned into Raw Tortilla Chips!  This recipe also came out of RAW FOOD REAL WORLD.  In case you haven’t noticed this is the book I have been using to make culinary delights! Once I have made most of the recipes I will make some out of the Juliano’s Raw Food UnCook Book.

Here is the Tortilla out of the Dehydrator!

Quite honestly they were not pliable enough to make the tortillas so I made them into Tortilla Chips! Which actually is a good thing because my weakness in life is Chips & Salsa!  So this will actually work out!  It made enough for me to eat at lunch and snack on for the next few days!

These were good actually.  It was the first time I would make a tortilla type of thing Raw stylie.  I had them with some Guacamole later on in the evening when I felt hungry.  I think a Raw Tostada will be coming! Stay Tuned!  Tonight I am going for RAW pizza!

Update:  I felt good all day.  In the evening I began to get a series of chills and couldn’t get warm enough!  It lasted for about 2 hours.  I decided to take a HOT shower!  After I took a shower I went to bed.  It must have been about 10:30 pm.  I was finally able to get warm fell asleep very quickly! More tomorrow!

Day 5 of 30 – 25 to go!

Day 5 was equally challenging.  The challenge I have met with this cleanse is my distaste for feeling ill.  I don’t like being sick. EVER!  Up until recently I always looked at being sick as a FAILURE.

I used to think that being ill was proof that I wasn’t doing something that I should be.  But if I think about it, being ill only gives me the clues of things I need to add.  I suppose it doesn’t have to be a bad thing.

Today I feel good.  Culinary wise…I am excited!

Todays smoothie was:

Raw 5 of 30 Special Smoothie!

Ingredients:

Handful of Blueberries

10 Almonds

10 Cashews

5 Dark Green Dinosaur Kale Leaves

1 Pear

1 Green Apple

Juice from a Young Thai Coconut

1 T Almond Butter

Put all in the Blender and away you go!

This smoothie was really good.  Very different than all of the others.  It wasn’t as sweet.  But just as green and fulfilling!

Later on in the evening I decided to get creative!  So on the menu was

Guacamole and Raw Crackers

And for the main course I made RAW TAMALES!

The tamales were from RAW FOOD REAL WORLD by Sarma Mengalis and Matthew Kenney.  I followed the recipe for the first time in my cooking history.  I figured it was better to do this since I had never made them before.  I think the next time I will make a different kind of Tamale.

Since I have had Tamales during each holiday that I can possibly remember it was hard for me to think of a RAW Tamale being good.  However to my surprise, it was delicious!

I also made a HOT Fresh Salsa. (Sorry no picture!)

RAW Salsa

1 FAT Serrano Chile

1/2 a small onion

2 Medium Sized Tomatoes

1 T Oregano (Dried)

1 Garlic Clove

Pulse in the Food Processor just until lightly chopped.

I felt good overall today.  It was a bit of a challenge for me to get through the evening.  I started to feel tired at about 10:30 p.  I am usually up until like 2 or 3 in the a.m.  What a change!

But nonetheless I am commited to my healing and my practice.  I did about an hour of yoga and am able to get deeper into bridge pose.  It feels absolutly amazing on my back and abdomen.

More tomorrow!

Namaste!

Day 4 of 30 – 26 to Go!

Day 4 was a very postive day for me!  I felt 100% better when I woke and relaxed in my bed for a bit after my eyes opened.

I must say that I feel a lot calmer these days.  I also am losing the pain in my left knee.  It was really bothering me before the cleanse and now it is a bit better.

So I had a smoothie in the morning.

Raw 4 of 30 Special Smoothie

1/2 pineapple

1 cup coconut meat

2 cups coconut water

2 small  avocados

1 mango

5 Dark Green Dinosaur Kale

This smoothie was really good.  I decided to give up on making a plan on my smoothies, since this cleanse threw me for a loop the other day.  I will just stock good organic fruit and vegetables and make a different combo each day.

As the day progressed I made a Celeraic Apple Soup from the Raw Food Real World UnCook Book by Matthew Kenney.  I didn’t follow the recipe at all.  Just the ingredients.

This was my recipe:

1 celery root

2 green apples

15 Macadamia Nuts, soaked 3 hours

1/3 cup Olive Oil with Bergamot Essential Oil

Black Truffle Oil

Fresh Basil

Preparation: Chop the apples and the celery root.  Place both in the blender and add 1 bottle oxygen water.  Process until smooth.  Put the soup through a strainer and set pulp aside.  Put the soup back into the blender and added the Macadamia Nuts, olive oil and a bit more water.  I strained the soup again and served it into the bowls.  Topped with fresh cut basil, marinated mushrooms and a nice drizzle of Black Truffle Oil! MMMMmmm!

Here is the celery root…

the green apple…

both in the blender after the initial straining, with the nuts and other ingredients…

Here we are served in a bowl!

The soup was really nice.  Light, Creamy and extremly healing!

I would follow this RAW SOUP with a  wonderful living lasagna!  I had made this meal before with a few variations this time!  You can see the original posting for my initial attempt at the living lasagna here.  You can also see the recipes I used for the Pine Nut Ricotta & Living Marinara Sauce at that same link!

So the new additions I did was:

Pumpkin Seed Pesto – since the pumpkin seeds were raw and anti-parasitic I thought they would be absolutly perfect

Pine Nut Ricotta – I added basil and raw olives to this meal

Raw Marinara – I added fresh garlic, lemon juice and raw olives

Marinated Mushrooms – This was a new addition.

1 Portobello mushroom, chopped

2 garlic cloves, minced

Juice of 1 Lemon

4 tbs Apple Cider Vinegar

2 tbs Olive Oil

1 tbs hemp oil

Mix all together and allow to marinate for 1 hr.

I just put layers of each filling with 3 different kinds of Heirloom tomatoes.  They each had different contrast.  Firm, Juicy and Medium.  Layered into love.  Living Lasagna!

These were the raw meals for the 4th day of the cleanse.  More to come tomorrow!  I’ll post tonights dinner and tomorrows smoothies.

Namaste!

I feel good actually!  Thankful for my life and yoga practice.  I have practiced each day so with the exception of New Years Eve.  Squeezing my organs in various asanas.  It feels so good.  The asanas seem easier to meet and stay in.

Day 3 of 30 – 27 to go

I really enjoyed the surprise smoothies I had to intake yesterday.  It was a Mint Cooler and an Avocado Citrus Smoothie.  I got up too late to make enough smoothies as planned.  I had two more than expected!

Mint Cucumber Cooler (Above)

Handful Mint

1 large Cucumber

1 Fiji Apple

Splash of Agave

Ice

Avocado Citrus Smoothie

1 Avocado

1 whole orange

1 tbl Agave Syrup

Add enough oxygen water* to desired consistency

Needless to say I am hungry.  I will have a big Kale Salad when I get home.  I will also try my hand at making pizza crusts with Nut Cheese and Basil Pesto.  Tamales, Corn Chips and Fresh Salsa RAW stylie as well.  I will update with pics later.

Since it is New Years Eve the above listed projects will be easy since I will be closing the store a bit early.

Lemon Squeeze

1 lemon

½ inch fresh ginger

1 mango

1 banana

1 tablespoon maca powder

1 tablespoon hemp seed

1 handful of cilantro

Coconut water or plain water

Add water until desired consistency is reached.

Oxygen Water is a water I found a few years back when I was doing some research on the effects of oxygen in the body.  I usually purchase the water from Whole Foods.  It is a brand called Hi Ho and I really like it.  The bottles are glass and you can get it for about $7.99 a 6 pack.  I go through the water pretty quickly.  You can find the link to the company here.

I use this in the smoothies since it seems as though it would be the closest to pure “healthy” water I can find.  Most water comes in plastic bottles and I would like to keep as much plastic out of my experience as much as possible.

UPDATE: I began writing this entry the evening before.  When I woke up on Day 3 I had a terrible headache!  I had it through the morning and I just kept drinking water.  As the day progressed I began feeling nausea.  It was horrible.  Luckily I was able to close the shop early since it was New Years Eve and business was slow.  Whew!  I lost it a few times! Including my delicious smoothie!

I got home about 5:30 and slept until about 9:45 pm.  I was pleased that I had a bit of an appetite when I woke up.

I had a salad and a Kombucha Toast to the New Year !  Although my head was a lot better, I still had a faint headache and felt the need to rest and be in a dark room.  I meditated a bit on cleansing and went to bed shortly there after.

Happy New Year! Lot’s More to come!

Namaste!

Day 2 of 30 – 28 to go!

These are the smoothies I am going to prepare for tomorrow.  Today I have tried the recipes on the previous day’s posting.

I plan on having 4 – 5 smoothies a day and then having 1 raw meal a day.  Today’s meal is the Thai soup and tomorrow is the Kale Yummo Salad.  This recipe is here.

Kale Orange Smoothie
1 bunch dino kale
2 oranges
6 strawberries
1 cup of grapes

Kale-Strawberry-Peach (Unable to make since there are no peaches in season.  I thought I would leave this recipe anyway.
1 bunch green kale
1 pint strawberries
3 small peaches
2 cups water

Peach-Spinach (Unable to make since there are no peaches in season.  I thought I would leave this recipe anyway.
6 peaches
2 handfuls of spinach leaves
2 cups water

Apple-Kale-Lemon
4 apples
½ lemon juice
5 leaves of kale
2 cups water

Pear-Kale-Mint
4 ripe pears
5 leaves of kale
½ bunch of mint
2 cups water

Strawberry-Banana-Romaine
1 cup strawberries
2 bananas
½ bunch romaine
2 cups water

These recipes are from the website green diva mom.

My body is sore from the Sun Salutations kick off yesterday, but I will do them again today.  I think I am also going to put together an evening series of yoga poses so I can relax in the evening.  The other person who was going to do the cleanse has backed out.

A few pains that I have are: my left knee, my feet, my right ankle feels like it wants to pop or crack like a knuckle sometimes, itchy eyes in the evening before bed and a small rash on my neck.

I have two businesses and end up on my feet a lot.  I think I will need to make a complete career change on one end.  I will never give up my cooking and yoga however.  That is the primary business I have had since I was 22.

Well I will update with pictures and information tomorrow.  Just a lot of gurgling in my stomach for now.

Day 1 of 30 – 29 to go !

9 Sun Salutations!

12 postures each set!

108 Asanas!

This morning I did my own yoga mala to begin this cleanse in a spiritual and fundamentally healing way!  The heat this series of poses brings to the body is amazing.  It had been a few days since I had practiced, but I must say it left me quite positive!  I have had a smile on my face since!

Smoothies made with fresh fruit and greens will be a prevalent part of my routine throughout the day.  I have one other person partaking in the cleanse.  I couldn’t get anyone else to do the cleanse since New Year’s Eve is just around the corner.  All the partying you know!

Note:

These are the recipes I will begin the cleanse with.  I will also be making my own capsules of Wormwood and Clove.  Each set of pills will be made in 3 – 5 day intervals.  I will also make a list of “ailments” as well as a diary of what I feel from beginning to end.

Thai Soup

Sergei Boutenko
2 cucumbers
1 large avocado
1 lime, juiced
3 cloves garlic
6 leaves curly kale, stems removed
½ teaspoon dried turmeric powder
½ inch fresh gingerroot
2 cups water
Yields 2 quarts

Coco-Tango

Sergei Boutenko
Thai coconut, meat and water
5 leaves kale, stems removed
2 nectarines
2 peaches
1 mango
Yields 2 quarts

Party in Your Mouth Green Smoothie

Sergei Boutenko
1 small pineapple, cored
1 large mango, peeled
½ head romaine lettuce
½ inch fresh ginger root
Yields 2 quarts

Morning Zing Smoothie

Unfortunatley there were no peaches at the HFS (Health Food Store) So I will have to go to the market in the a.m.)

Victoria Boutenko
4:½ bunch dandelion greens
2 stalks celery
½ inch fresh gingerroot
2 peaches
½ pineapple
Yields 2 quarts

Parsley Passion Smoothie

Sergei Boutenko
1 bunch fresh parsley
1 cucumber, peeled
1 Fuji apple
1 ripe banana
1–2 cups water
Yields 2 quarts

This cleanse will also allow me to prepare to make yogurt from Thai coconuts! Exciting!  I will then use this yogurt in my smoothies to add the good bacteria I will need as well.  I will also be able to kick on the dehydrator!  Here I come my beautiful 9 tray Excalibur!  Raw Pizza and more smoothies to come tomorrow.

Pictures will be updated tomorrow.

For more smoothies and information on the Boutenko Family, please go to the following link —->http://www.rawfamily.com/

Full Moon Cleansing!

The full moon is coming.  If you look to the right you can see what phase the moon is in.  I will begin my cleanse 2 days before the full moon.

It is time for me to do the PARASITE CLEANSE!

My goal = Enter the new year without parasites.  This cleanse will consist of RAW food for 30 days as well!  Green Smoothies, Raw Meals and lots and lots of YOGA!!

I will post what I am going through, smoothies recipes as well as raw meal recipes.  Lots and Lots of goodness to come!

I will kick of the cleanse with 108 Sun Salutations (Surya Namaskar)!  This will begin on the 29th of December and will continue throughout the month of January.

What is a sun salutation?  It is defines as a series of twelve yoga postures performed in a single graceful flow with each movement coordinated with the breath.  I have included a chart for you to see and possibly use yourself!

For any questions about why I am doing the cleanse, you can go to the following posts below or simply email me by leaving a comment.

The next few days will consist of research, making my own herbal supplements, and sticking to a very strict anti parasistic diet!

Please read these posts and stay tuned!

Recipe for Illness – Introduction

Recipe for Illness – Part 1

Recipe for Illness – Part 2

Recipe for Illness – Part 3

Happy Holiday Solstice Wish and Healing Excercise!

Meditation & Prayer is one of the best free gifts we receive!

There is no cost, just a lot of reward.

May today be all you need it to be.

May the peace of the Beloved and the freshness of Spirituality rest in your thoughts, rule in your dreams tonight, and conquer all your fears.

May the Beloved manifest himself today in ways you have never experienced.

May your joys be fulfilled, your dreams be closer, and your prayers be answered.

I hope faith enters a new height for you;

I hope your territory is enlarged.

I send you peace, healing, health, happiness, prosperity, joy,

True and Undying love for The Beloved.

In meditation this morning I felt the need to send love and wondorous wishes to those that read my blog and to those who need it.  The Beloved works in the most mysterious ways at times.

Namaste!

Along with love and spirituality, I also wanted to share some yoga poses to keep the body strong, the immune system stimulated and overall care for your body (temple)!

Immune System-a diffuse, complex network of interacting cells, cell products, and cell-forming tissues that protects the body from pathogens and other foreign substances, destroys infected and malignant cells, and removes cellular debris: the system includes the thymus, spleen, lymph nodes and lymph tissue, stem cells, white blood cells, antibodies, and lymphokines.

Chest opening upper back bends will activate the primary organ of the immune system, the thymus gland, located in the center of the chest. The most beneficial postures are

Cobra (Bhujangasana), Pigeon (Eka Pada Rajakapotasana), Fish (Matsyasana),Boat (Navasana, Bow (Dhanurasana, Bridge (Setu Bandha Sarvangasana)

Since the thymus gland is located at the fourth chakra center, chanting “yum,” this chakra’s bija mantra, while performing these poses can further activate the thymus gland !

Inversions increase the passive circulation of the lymphatic system, which is responsible for the production and circulation of the immune cells to defend the body from the viruses and bacteria.

lymphatic system-the system by which lymph is returned from the cells to the blood and by which white blood cells are produced in response to inflammation or presence of antigens; in mammals, the system includes the lymph glands, vessels and sinuses through which lymph is carried, and lymphoid tissues, as bone marrow and the thymus.

Inversions such as:

Shoulderstand (Salamba Sarvangasana), Headstand (Salamba Sirasana), Plow (Helasana), Legs up the wall pose (Viparita Karani)

All poses will all help improve the flow of lymph and immune cells through the body.

Twists and hip openers activate secondary organs of the immune system: the spleen and the lymph nodes in groin and armpits. These organs are the production sites for the immune cells, so using yoga poses to target these organs during a cold or flu would be especially beneficial.

Use twists:

seated twist (Marichyasana III) & prayer twist (Parsvokonasana)

Hip openers:

bound angle (baddha konasana) & pigeon (Eka Pada Rajakapotasana) to activate these organs to keep them healthy and strong.

Lion pose is a specific yoga posture that activates the immune glands of the tonsils and the lymph nodes in the neck. Performing lion pose at the very beginning of a sore throat can dramatically stop and prevent the sore throat from progressing.

Another specific yogic technique that helps prevent and cure colds, especially sinus related infections, is Jala Neti (nasal irrigation). Jala Neti is the use of a Neti pot to pour water through the nasal passages, flushing out the bacteria or germs that can cause infection.  I generally place a drop of essential oil in the wash.  Lavendar is usually my favorite.  It is earths natural antiseptic!

Have a Safe and Happy Holiday!