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!!

RAW Beet Sorbet

In my neverending quest to try recipes, (RAW specifically), I found this interesting recipe. As usual I found it on my favorite web site Gone Raw

When I initially came across this one, it seemed somewhat strange! BEET SORBET???

- “DON’T KNOCK IT TILL YOU HAVE TRIED IT!” -

Wow! Doesn’t that ring true!!! This was throughly satisfying! It was sweet and it felt so healing on my throat and inside my tummy! It was also very relaxing! A great treat any time! If you want something to cleanse the palate after an extremely rich meal, anytime the weather is sticky or just really hot!

The recipe below belongs to:Gone Raw and was submitted by Jaimie on October 18, 2009

Ingredients:

2-3 large beets, sliced and soaked overnight

8-10 mint leaves

juice of half a lemon

1 dessert spoon of honey or agave nectar or 2 dates

2 tbsp coconut meat

2 tbsp coconut juice

1 cup water

Preparation:

blend all ingredients until very smooth, add more water if necessary.

freeze.

blend again before serving.

Step 1

This was the first step. I placed everything in the food processor and let it mix really well.

*The next time, I think I will strain the mixture at this point of preparation. I think it will rid the dish of the pulp that was in the sorbet. It wasn't bad, I just think it would be nicer if it was smoother.

Mixture ready for the Freezer!

I placed the mixture in a ceramic bowl. I figured it would freeze faster this way. I allowed it to freeze for 2+ hours.

Partially Frozen and Out of the Freezer!!!

This is what it looked like out of the freezer!

Frozen mixture right before serving!

The next step was to blend the frozen mixture and then serve!

Final Setp!!!

TA DA!!! Yummy! Very Delicious!!!

Sundaze Cooking – 11/01/09

Yesterday was my usual cooking day.  I tried a new recipe however.  It is from an unknown source of a whole food cookbook.  I will update the title and give credit where credit is due later…

Although Blurry - Very Delicious!

~Menu ~

Sunday November 1, 2009

Red Quinoa with Hempseeds

White Bean Black Olive Soup

Lentil Stew

White  Bean Rosemary Barley Soup (Recipe Follows)

Ingredients
1 cup uncooked pearl barley
3 cups water
1 teaspoon olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1/2 teaspoon dried rosemary
1 cup chopped yellow bell pepper
2 tablespoons white wine
1 (15.5 ounce) can white beans, drained and rinsed
2 cups fresh spinach
1 pinch red pepper flakes

Directions
Bring the barley and water to a boil in a pot. Cover, reduce heat to
low, and simmer 30 minutes, or until tender.
Heat the olive oil in a large pot over medium heat, and cook the onion
and garlic until tender. Season with rosemary. Mix the yellow bell
pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked
barley, beans, and spinach. Season with red pepper flakes. Continue
cooking 10 minutes, or until spinach is wilted.

Instead of making 5 dishes this weekend, I only made 4.  There was so much of the Barley Soup that there was no need for a fifth dish.  I did continue to shred the beets, carrots, and zucchini for the salads.  I always like this type of salad.  It is almost like a “Forever Young” salad.  All of the vitamins and minerals that are in these veggies.  Here is some information on those veggies below!

Beets ~ Bit of History

 

The Beet

 

The beets belong to the same family as chard and spinach.  Beet leaves have a bitter taste like chard, but is rich in chlorophyll.  Although bitter, the greens have a higher nutritional value than its roots.

Both beet root and beet greens are very powerful cleansers and builders of the blood.  Betacyanin is the phytochemical in beet that gives it its rich ‘amethyst’ color that significantly reduces homocysteine levels.

Beets are loaded with vitamins A, B1, B2, B6 and C.  The greens have a higher content of iron compared to spinach.  They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.

While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of chlorine, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.

Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building.  This renders it highly effective in treating many ailments caused by our toxic environment and surrounding.

Carrots – Nutritive Information

Carrots

 

No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties.

The carrot is an herbaceous plant containing about 87% water, rich in mineral salts and vitamins (B,C,D,E).   Raw carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid, and magnesium.

Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange colour.

Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, antianaemic, healing, diuretic, remineralizing and sedative properties.
In order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well – they are the exception to the rule – they are more nutritious cooked than raw. -World Carrot Museum

Carrots contain elements that keep us healthy on many levels.

The 3 most important elements are Beta-carotene, Alpha Carotene, and Phytochemicals.

From those 3 elements, carrots benefit our bodies by:

• Boosting immunity (especially among older people).
• Reducing photosensitivity (beta-carotene protects the skin from sun damage).
• Improving symptoms of HIV.
• Easing alcohol withdrawal symptoms.
• Helping to heal minor wounds and injuries.
• Reducing the risk of heart disease.
• Reducing the risk of high blood pressure.
• Cleansing the liver, and when consumed regularly, can help the liver excrete fats and bile.
• Fighting bronchitis.
• Fighting infection (vitamin A keeps cell membranes healthy, making them stronger against disease-causing microorganisms)
• Improving muscle, flesh, and skin health.
• Helping fight aneamia.
• Reducing acne.
• Improving eye health.

Zucchini – Nutritional Information

Zucchini

Zucchini is represented by several named varieties (cultivars). Fruits of this member of the Italian marrow squashes grow most commonly in cylindrical shapes, but also in round and intermediate shapes. Fruit color varies from a green so dark as to be near black, to lighter shades of green both with and without stripes, all the way to tones of yellow. Many are highlighted with various degrees of speckling.

The zucchini vegetable is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese.

I wanted to add the nutritional information about these (3) vegetables since they are so important to our bodies.  Especially the beets and carrots!!!

~My Internal Fire~

Hatha Yoga

The component, “Ha”, means sun in Sanskrit. It represents the “positive” part of the whole, and consists of:

Sun

Light

Heat

Energy

Passion

Activity

Creativity

The right side of the body is positively charged electrically. The main channel of energy running through the right side is called the pingala nadi in Sanskrit. Working with this channel we can stimulate our left brain activity.

The component “Tha” means moon in Sanskrit. It represents the “negative” part of the whole, and consists of:

Moon

Cool

Receptive

Reflective

The left side of the body is negatively charged electrically. The main channel of energy running through the left side is called the ida nadi. Working with this channel we can stimulate our right brain activity.

Asana (yoga postures), pranayama (breathing exercises), and meditation are practices that help us to continuously balance our positive and negative components. Working with both energy channels we can balance our energy, mind, emotions, moods, brain activity, and the processes in our bodies. When in balance, the prana in the body travels through the sushumna nadi, which is situated between the ida and pingala nadis. This is what is referred the raising of the kundalini shakti, or energy which leads the yogi to samadhi, or enlightenment, the eighth limb of yoga. (Pantanjali)

In the yoga shastra it is said that God dwells in our heart in the form of light, but this light is covered by six poisons; kama, krodha, moha, lobha, matsarya, and mada. These are desire, anger, delusion, greed, envy and sloth. When yoga practice is sustained with great diligence and dedication over a long period of time, the heat generated from it burns away these poisons, and the light of our inner nature shines forth.

After studying the above; I have found that it is quite helpful to what I would like to find within.   Maybe a lot of time goes into thinking and not doing.  Recently, each day has felt better and better.  My load is lighter and lighter each day.

“When yoga practice is sustained with great diligence and dedication over a long period of time, the heat generated from it burns away these poisons, and the light of our inner nature shines forth.”

This is the last part to the above mentioned quote.  The word that rings in my mind is -DILIGENCE-.

diligence¹n

1. steady and careful application

2. proper attention or care

3. (Law) Law the degree of care required in a given situation

1. Steady and careful application – During practice there is complete and steady application to the poses.  I love the way I feel.  The way my body feels and the way my mind sort of goes within.  Careful application to the poses.  This way I don’t hurt myself or my body.

2. Proper attention and care – In any pose there must be proper attention to what you are doing.   But If I am honest – is there proper attention to my goals and practice?  Is there proper care for my body and lifestyle?  Maybe I should stop doing some of the responsibilites I have taken on?  Is it possible that I am not seeing divine intervention? Maybe I am being told to relieve myself and not worry about various issues.  Who knows?  THE DIVINE KNOWS!

3.Law the degree of care required in any given  situation-this is the mose interesting part.  The degree.  What is the degree within?  and What should the degree be?  Thinking of degrees I must turn back to meditation and pranayama.  Meditation and Pranayama change your mind, your attitude, and the degree of your position in any given situation.  To delve within and do my work inside.  This shell that my soul lives in.  This shell that holds my soul to may body.

And ultimately BREATH!  We are nothing without our BREATH!  It is the most important element.  And we are full of elements.  Fire,Water, Air, Ether and Earth!

May I burn the bad to receive the gold.  “Sweat is an important by product of, because it is only through sweat that disease leaves the body and purification occurs. In the same way that gold is melted in a pot to remove its impurities, by the virtue of the dirt rising to the surface as the gold boils, and the dirt then being removed, yoga boils the blood and brings all our toxins to the surface, which are removed through sweat.”

Sundaze Cooking Adventure – 102509

This Sundaze Cooking Adventure was quite BUSY!  On the menu for everyone were a few of the same dishes and a few new ones.

~ Menu October 25, 2009 ~

White Bean Black Olive Soup

Lentil Stew

Red Quinoa with Hemp Seeds

Steamed Vegetables with Black Beans

Brenden Braziers Curry Chickpea Pizza

RAW Strawberry Pie (Raw Dessert Creation #2)

First there were the Usual Apperances on the Menu.  You can see below!

Jars of Whole Food

Jars to the left -  fresh shredded vegetables for salads.  All of my meals come with a green mixed green salad (NO ICEBURG!).  Since I recently bought a larger Food Processor, I have been shredding vegetables – Carrots, Zucchini, and Beets.  I think this adds a deeper nutritive depth to the salads when my clients are eating their meals.

2nd Set of Jars – Walnuts, Almonds and Pepitas.  These are additions I give to my special Triathlon Customers.  Their needs for Vegan Protein exceed what the other customers need.

3rd Jar – Large Jar – White Bean Black Olive Soup – This is the a really popular soup I used to make a few years ago.  The colder it gets the more people want warming soups.  Robust with Flavor!  The only things I usually don’t like is the appearance of the oil.  In order to have a nice intense tomato flavor, I usually soak my sun dried tomatoes in olive oil over night.  Black Olives are put through the processor with the garlic, celery and carrots.  I was able to find a HUGE organic garlic bulb.  I sliced it really thin.  You can actually see it in the pic! YUM!!

4th Jar – This was the usualy steamed vegetable version.  The yellow squash, Red Bells, Sweet Potatoes and Black Beans.

5th Jar – Lentil Stew – This is a really quick stew I make in the winter.  I really enjoy lentils.  They are so filling and so versatile.  I can make croquettes, do morrocan food, middle eastern food.  The list could go on and on.  This was a really flavorful batch.  I was lucky enough to get a bunch of celery leaves which always adds a nice flavor to the mix.

The last entree I made for the day was a Pizza from the THRIVE Book by Brenden Brazier.  This was the:

~Chickpea Curry Pizza.

Non Gluten Chickpea Crust

This was a really nice crust.  It was made with Chickpeas, Sunflower Seeds, EFA oil, curry, tumeric, and love.

Next ~ I made a Walnut Basil Tomato Pesto. (NOTE: I found soaking walnuts for no less than 1 1/2 hours and no more than 8 really helps!  Usually when I eat a walnut there is a film left in my mouth I don’t really like.  However, since I learned about soaking them for the other RAW recipes that I have made that weird flavor doesn’t exist. YEAH!!) I added a handful of Basil, Olive Oil with Bergamot essential oil, Walnuts, Sun Dried Tomatoes Soaked for 2 hrs. in water and some dried oregano.

Fresh Walnut Pesto on the Curry Crust!

Prior to making the Non-Gluten Pizza Crust I set the oven to Pre-Heat at 300 degrees.

I then started to put vegetables on the pizza, along with some Chickpeas.

First I added Sweet Potatoes

When I placed the Sweet Potatoes on the crust I wanted it to be in a neat pattern.  Sort of like a Gallete.

Sweet Red Bell Pepper & Chickpeas

Next it was time to add more color to this dish.  I added Sweet Red Bell Peppers and Chickpeas for more protein.

Broccoli Added & Set for the oven!

The recipe calls for a 45 minute baking time, but I left it in 1 full hour.  When I checked it after 45 minutes it seemed to need a bit more time.

When I took it out of the oven the Sweet potaoes were a bit curled at the end and the broccolit was a nice green.  Nothing was singed and it was a really delicious smell that emanated out of the oven!

Fresh out of the Oven!

Here she is! My beautiful vegan non gluten Pizza Pie!  I think that the crust needs a bit more work.  It seemed to brittle and crispy.  I don’t know if that is beacause I didn’t soak the sunflower seeds or if I should have used the coconut oil instead of the EFA oil, or if it was the spices that made it a bit dry.  I will make another one next week with sprouted Black Eyed Peas and see what the difference is when you use Chickpea Flour in the crust.

After all of this was made it was time for DESSERT!

Dessert! Dessert! Yummy Sweet Dessert!!

I am always looking for various types RAW recipes.  I really enjoy the way my stomach feels, and I really enjoy the way my body feels all over.  How soothing and How Happy it is to eat a 100% Raw meal.

In my search for Strawberry Pies and Mousse, I came across a recipe for Strawberry Pie.

First I started with the crust.

Crust in the Processor!

This crust was made with:

2 cups of Soaked Almonds

4-5 Dates (Not Soaked)

1 tsp Vanilla

Pinch of Cinammon, Nutmeg and Love!

Next I put the crust “dough” into a glass pie pan and pressed into a pie shape.  I put the dish in the fridge to chill while I made the Strawberry Filling.

RAW Strawberry Pie Filling

This is the filling after it had been processed.  The recipe called for:

2 cups soaked cashews

1/4 cup lemon juice

1/4 cup agave syrup

3/4 cup fresh strawberries

Pinch of Sea Salt

1 full cup of LOVE!!!

Then it was time to pour this into the crust!!

Strawberry Love in the Pie Crust!

This was the pie crust with the filling added.  Next I cut strawberries and placed them on top! So Pretty! So Yummy! Love Pie!

Strawberry Love Pie Ready!

After I sliced the strawberries and I placed them on top it was time to put the pie in the fridge!  The recipe said to put it in for 30 minutes.  I checked it after 45 minutes and the filling was still soft.  Alas, I had to wait until the morning to enjoy this pie.

Positive thing is it is a fruit.  So how could this pie be bad first thing in the am?  Right?

Here she is sliced and ready to eat!

Slice of Love!

And this was the last thing I made yesterday.  I love all that I cook for and feed!  I make the food so you can be healthy and happy!

Namaste! Rastafari!

My Practice

My Special Place

This is the place I love to spend all of my time.  My practice furthers in this space.  I have taken a picture of it so I can show you the stillness, and the love that emanates from this room.

I admit I need to take the time to really take a moment and go within myself and make the commitment to my practice.  I was doing so well for sooo long.  As with various things in my life, I stopped continuing along my path.  Shame on me.

I am lo0king forward to bringing myself back to that place.  I must enter my subconcious mind and re-program.  Getting up and practicing at Dawn is not the easiest.  Especially when I am enthralled in my latest book or cooking project that ends at 2 am or 3 am.  And then get up at 5:00?  Good luck!

When I am fasting or when I am eating soley raw it is ALOT easier.   Actually fasting is truly the easiest.  But that really isn’t practical all the time, is it?  In “Autobiography of a Yogi” there is a Yogini that hadn’t eaten in something like 20+ years??? Wow.  My teacher says she was full of spiritual awakening.  I could dig it.  If I didn’t have the responsibilities of a shop and a secondary food business I would be practicing all day – every day.

But that is why this is the balancing act.  Finding the time, the dedication and all of the might within to be committed to a goal and see it all the way through.  This challenge is why this is labeled Daily Balancing Act and Yoga!

The positive factors are the way I feel.  The fact that my organs are squeezed like a sponge and all toxins are released.  (Which is the importance of drinking water by the way.) Oh it feels so good.  Royal Pigeon Pose.  Feels GREAT on the back.  Chataranga builds the arms and centers the mind.  Tree Pose for balance on both sides.  The mind is excercised continually.  It feels so wonderful.

I MUST RETURN TO YOU BELOVED!!

My FIRST Raw Dessert Adventure

I was looking around on the Internet for a Raw Dessert Recipe.

I wanted one that would be fast and simple.  I figured if I could make a dessert that was simple and it turn out semi decent, then I would feel more encourage to continue with this whole Raw Dessert itch I had.

After scouring the Internet for a while I found a recipe for RAW BROWNIE! Yum.

The recipe was from Gone Raw! It is my newest bank of knowledge and delight! Anyway the recipe called for various ingrediants I happen to have had at the house.  So I went for it.

First I made a dough with:

Raw Brownie Dough In the Processor!

1 cup Medjool Dates (12 or 13 approx.)

1/4 heaping cup raw cacao powder

1 tsp agave syrup

1 cup finely ground almonds

a bunch of love

a dash of chili pepper

a dash of cinammon

RAW Love!

This is the dough after I shaped and it.  The recipe said to place it in the fridge to chill so that’s what I did!  However, I made an icing for the brownie pie.

Raw Chocolate Icing

This was interesting.  The recipe called for:

1 tbl Coconut Oil

1 tbl Agave Syrup

1/2 tsp cacao powder

1 tbl Fresh Avocado

I found that the ingrediants didn’t process to well in eiether of my processors, so I put the ingredients in a bowl and used my whisk.

Next I put the frosting on the delicious love cake/brownie!

Fresh Icing on Top!

And then it came out of the fridge after about an hour!

Just Out of the Fridge!

Yummy!! I really enjoyed that it was a sweet treat that wasn’t over the top!  I think the next time I will use a better avocado and I will also double the recipe amounts given.  But overall it was really good.  I will have to see if I can wait and save a piece for one of my clients this weekend.  Actually if I think about it I could make another and enjoy with all of my clients!!

That’s all for now!

Namaste everyone.  I wish you all love and harmony.  I will leave you with a smile and a prayer to the most high!

Rastafari!

Sundaze Adventure

So once again we are at Sunday and it is time to cook for my wonderful clients again.

This weeks menu consisted of:

Living Lasagna - Side View

Another View of My Living Creation!!

Living Lasagna – This was something that I had really wanted to make for awhile.  I saw a few recipes over the Internet in regards to lasagna.

I generally look at the website gone raw, and other blogs out there in regards to raw foods.  I like to get ideas from them and see what others are doing.  It is quite inspiring to know that there are so many out there living a raw food lifestyle.

This was the first time I used Pine Nuts to make a raw cheese.  What a wonderful flavor.  This was also the first time I had the opportunity to make a Raw Marinara.  I made it with a combination of recipes.  Part of the recipe was from Brenden Brazier’s Thrive Book and Matt & Sarmas book called Get the Glow – Raw Food Real World or something like that.  Their link to their store with access to their publications has been added.  Click on their name above…

I found the pine nuts to get as soft if not softer than the Cashews.  I didn’t put my selections in a large baking dish.  There was something about each one coming out small and personable.  I made each serving it’s own living pile of love.  The recipes were really helpful.

If you anything about me or my cooking then you’ll know that I don’t follow many “rules” in life and I certainly don’t follow recipes to their portions given.  I just never have.

For the Pine Nut Ricotta I used:

2 cups Pine Nuts

Big Handful of Basil

2 Tbl. Nutritional Yeast

2 shakes of Bragg Amino Acid

Water to smooth out and make the Pine Ricotta Fluffy

Keep processing unitl the cheese is thick enough to be like ricotta and thin enough to spread easily.

For the Raw Marinara:

12-15 sun dried tomatoes

pinch rosemary

pinch oregano

2 roma tomatoes

big handfuls basil

I purchased some heirloom tomatoes that were really beautiful.  They were a wonderful fusion of orange, yellow, red and green.  I used these for the tomatoe layer.  I also used shredded zucchini and sliced zucchini.  (I purchased a large food processor yesterday.  It came with a few different blades, so I had the opportunity to try most of them out.)

Below are the 4 Entrees I made after the living lasagna.

Jars of Organic Food Fresh to Order !

Quinoa with Hemp Seeds – Far Left

Steamed Vegetables w/ Black Beans – 2nd Jar – Yellow Squash, Black Beans, Sweet Red Peppers, Sweet Yellow Peppers and Carrots!

Lentil Soup – 3rd Jar – Lentils, Carrots, Garlic, Celery, Basil, Onion Powder, Liquid Aminos

Steamed Vegetables w/ Garbanzo Beans – 4th Jar – Orange Tomatoes, Cauliflower, Beets, Fresh Basil, Garbanzo Beans, Basil

~ Diwali ~ Diwali ~Beautiful Diwali ~

Diwali Lamps Burning

Diwali as the Festival of Lights. They light diyas—cotton string wicks inserted in small clay pots filled with oil—to signify victory of good over the evil within an individual.

On the day of Diwali / Deepavali, many wear new clothes and share sweets and snacks. Some North Indian business communities start their financial year on Diwali and new account books are opened on this day.

While Diwali is popularly known as the “festival of lights”, the most significant spiritual meaning is “the awareness of the inner light”.

Central to Hindu philosophy is the assertion that there is something beyond the physical body and mind which is pure, infinite, and eternal, called the Atman. Just as we celebrate the birth of our physical being, Diwali is the celebration of this inner light, in particular the knowing of which outshines all darkness (removes all obstacles and dispels all ignorance), awakening the individual to one’s true nature, not as the body, but as the unchanging, infinite, immanent and transcendent reality. With the realization of the Atman comes universal compassion, love, and the awareness of the oneness of all things (higher knowledge). This brings Ananda (inner joy or peace). *

So for this wonderful new beginning I practiced this musdra during meditation:

Mukula Mudra

The Mukula Mudra’s appearance resembles the bud of a lotus flower. Represents new beginnings or start up a new enterprise.

This is a beutiful mudra to practice on this day!

Namaste!

Diwali as the Festival of Lights. They light diyas—cotton string wicks inserted in small clay pots filled with oil—to signify victory of good over the evil within an individual.

RAW Kale Salad – YUMMO!

KALE SALAD

Above is last nights dinner.  I had been looking online for some recipes for Kale.  Raw recipes that is.  I came across a recipe on the website Gone Raw.  It was an interesting thought.  I had never had raw Kale before.  I always lightly sauteed it in the wok.

I figured in light of my desired evolution into raw foods, I thought I would try it.  I have read a lot concerning raw food and yoga.

So my adventures brought me to what you shall read below!

The recipe called for the following:

Submitted to Gone Raw by kandace on October 9, 2006 – 4:56pm

1 head kale, shredded
1 cup tomato, chopped
1 avocado
2 tablespoon grapeseed or olive oil
1 tablespoon lemon juice
celtic sea salt, to taste
½ teaspoon cayenne

In mixing bowl, toss all ingredients together. Mush everything together (with hands) to created marinated/wilted effect on kale. This makes it much tastier and easier to digest.

WHAT I DID:

I used:

1 head of Kale

3 splashes of olive oil w/ 3 drops bergamot essential oil

2 splashes of Bragg Liquid Aminos

LUV Juice of 1 1/2 lemons

Cremini Mushrooms

Cherry Tomatos

Black Sesame Seeds

1 cucumber

2 sprinkles of cayenne

1 avocado

Preparation: I mixed all of the oils, bragg, sesame seeds, cherry tomatoes, seasonings and cucumbers together first.  (I also scored the cherry tomatoes to allow the tomato juice to release into the mixture).  I allowed it to sit for 7-10 min.  Meanwhile I chopped the kale and added it to the bowl.  With a wooden spoon I mixed everything together twice.  Opened an avocado and added it to the mix.  Mixed it again and allowed it to sit for 15 mins.

This was sooooo good.  Nothing like I had ever had before.  It just may be my new addiction!!

NEXT TIME:I will add fresh basil, and a few drops of essential basil oil.!!!

NEW FIND:I really enjoyed the way the mushrooms tasted marinated in the dressing.  I will make another marinade for more mushrooms, and I think I will try EGGPLANT MARINADE…stay tuned!! C=:-) (Like the chef hat??)

Why Yoga?

Why Yoga?

It is the first thing in a long long time that I truly enjoy on a physical and spiritual level.

It can be spontaneous, soothing, enlightening and inspiring all at the same time.

Sometimes it forces me to remember I must shed my ego, other times I am bowed in humilty for days, and then other times I get out on the road and forget all of that.

Seriously, I go through a day and forget to meditate and lose sight of the divine, depending on how busy I got.  The goal is to serve the divine 24 hrs. a day.  But I am a human learning about my spiritual and attempting to shed the physical.

Unfortunatly the physical takes over and I forget my spiritual side at times.  I get caught up with my shop, or I get caught up with my cooking business, or I just get plain LAZY.

Urgh! I don’t even like the word lazy.  But I have to be realistic in what it is.  Some would say I actually need to train my sub concious and release my concious state.  That is probably true.

What is even more amazing is over 4,000 years ago there was a being on this earth named Pantanjali.  Pantanjali is the author of what are called Sutras. The  Yoga Sutras to be specific.

Sutra – . (Non-Christian Religions / Hinduism) Hinduism Sanskrit sayings or collections of sayings on Vedic doctrine dating from about 200 ad onwards

2. (Non-Christian Religions / Hinduism) (modifier) Hinduism

a. of or relating to the last of the Vedic literary periods, from about 500 to 100 bc the sutra period

b. of or relating to the sutras or compilations of sutras of about 200 ad onwards

3. (Non-Christian Religions / Buddhism) Buddhism collections of dialogues and discourses of classic Mahayana Buddhism dating from the 2nd to the 6th centuries a.d

Here is some information on Pantanjali:

Patañjali (Devanāgarī पतञ्जलि) (fl. 150 BCE^[1] or 2nd c. BCE^[2][3]) is the compiler of the Yoga Sutras, an important collection of aphorisms on Yoga practice, and also the author of the Mahābhāṣya, a major commentary on Panini’s Ashtadhyayi.

In recent decades the Yoga Sutra has become quite popular worldwide for the precepts regarding practice of Raja Yoga and its philosophical basis. “Yoga” in traditional Hinduism involves inner contemplation, a rigorous system of meditation practice, ethics, metaphysics, and devotion to God, or Brahman.  At the same time, his Mahābhāṣya, which first foregrounded the notion of meaning as referring to categorization, remains an important treatise in Sanskrit linguistic philosophy.

Yoga Sūtras

The Yoga tradition is much older, there are references in the Mahabharata, and the Gita identifies three kinds of yoga, and it is also the subject of the late upanishad, Yogatattva. The Yoga Sūtras codifies the royal or best (rAja) yoga practices, presenting these as a eight-limbed system (ashtanga). The philosophic tradition is related to the Samkhya school. The focus is on the mind; the second sutra defines Yoga – it is the cessation of all mental fluctuations, all wandering thoughts cease and the mind is focused on a single thought (ekagrata). The eight limbs or the Ashtanga Yoga propounded here are

1. yama, ethics, restraint and ahimsa,
2. niyama, cleanliness, ascetism, etc.
3. Asana, posture
4. prANAyama, breath-control
5. pratyahAra, sense-withdrawal
6. dhAraNa, concentration
7. dhyana meditation, and
8. samAdhi, oneness with the Pranava of the Ishvara.

Expanded as this:-
Yama – non-violence, truthfulness, brahmacharya, non-accumulating/non-coveting
Niyama – Tapas (Discipline)- Svadhyaya (Self Study) – Ishvara Pranidhana (Surrender to God/Higher Self) – Contentment/Acceptance
Asana – Discipline of the body
Pranayama – Breath Control
Pratyhara – withdrawal of all senses
Dharana – Concentration/Expand awareness beyond oneself
Dhyana – Meditation
Samadhi – oneness with the Pranava