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!!

What Vitamins? What Minerals? – Part One

Although it has been a few days since I last posted, I am still here!

I am aiming for “Optimum Health” these days.

Reading, Researching and Absorbing all the information I can on the vitamins and minerals necessary to live a healthy and happy lifestyle.

I have read many an article regarding what a plant based diet offers and does not offer nutritionally.

For instance:  The statement regarding Vegans being B12 deficient.  -or- Questions like “Do I still need to take supplements if I am a vegetarian or a vegan?

So many people go along in life and don’t think about what the issues this crazy Standard American Diet holds for our bodies in the future.  At least until the diagnosis tells us we have high cholesterol or diabetes or any of the other health issues that exist in our society. (Cancer, Strokes, Heart Disease, etc.)

B-12

I will begin with B12 and continue covering various vitamins and minerals until we are done learning and adding to our wonderful temples of life.

I have said again and again in this blog that our body is our temple.  Making sure we get proper nutrition into our bodies is much like adding gardens, pools, beautiful decor, etc. to the temple.  To make us the most supreme beautiful beings that walk the face of the earth in this time.  As humanity continues and flourishes we will learn more and more about the things nature provides for our bodies – Naturally!

There are no reliable, unfortified plant sources of vitamin B12*; therefore fortified foods and/or supplements are necessary for the optimal health of vegans and even vegetarians in many cases. Luckily, vitamin B12 is made by bacterial fermentation such that no animal foods are necessary to provide it.

There are two types of B12 deficiency: overt and mild.

Overt vitamin B12 deficiency:

B12 protects the nervous system. Without it, permanent damage can result (e.g., blindness, deafness, dementia). Fatigue, and tingling in the hands or feet, can be early signs of deficiency. B12 also keeps the digestive system healthy and an overt deficiency can cause digestive problems. (IBS? Diverticulitis? Diverticulosis? Crohns Disease?)

Mild vitamin B12 deficiency:

By lowering homocysteine levels, B12 reduces the risk of heart disease, stroke, and other diseases. Vegans and near-vegans who do not supplement with vitamin B12 have consistently shown elevated homocysteine levels.

From 1999 to 2003, there were many studies comparing the homocysteine levels of vegans and vegetarians who do not supplement their diet with vitamin B12 to those of non-vegetarians. In every study, the vegans or vegetarians had higher homocysteine levels than the meat-eaters and in the range associated with an increased risk of heart disease and stroke.

In contrast, one study compared vegans who supplemented their diets with vitamin B12 (an average of 5.6 mcg/day) with non-vegetarians. Their homocysteine levels were the same, and well within the healthy range.

It is true that many vegans do not supplement with B12 and remain apparently healthy for many years. These vegans normally have no idea what their homocysteine levels are, nor what chronic diseases such elevated levels might be causing. They also do not know if they are suffering from unnoticeable nerve damage. You are taking a big chance by assuming you have transcended a need for a typical B12 intake.

As people live longer, homocysteine has more years to cause damage to the body. Because of this, the human need for B12 has increased over time. The longer a vegan does not supplement with B12, the lower their active B12 levels will drop, increasing their homocysteine levels.

What Is Homocysteine?

Homocysteine is an amino acid in the blood. Epidemiological studies have shown that too much homocysteine in the blood (plasma) is related to a higher risk of coronary heart disease, stroke and peripheral vascular disease.

Other evidence suggests that homocysteine may have an effect on atherosclerosis by damaging the inner lining of arteries and promoting blood clots. However, a direct causal link hasn’t been established.

Plasma homocysteine levels are strongly influenced by diet, as well as by genetic factors. The dietary components with the greatest effects are folic acid and vitamins B6 and B12. Folic acid and other B vitamins help break down homocysteine in the body. Several studies have found that higher blood levels of B vitamins are related, at least partly, to lower concentrations of homocysteine. Other recent evidence shows that low blood levels of folic acid are linked with a higher risk of fatal coronary heart disease and stroke. (YIKES!)

Omega -3 Fatty Acids

Omega-3 fatty acids are important for preventing heart disease, depression, and possibly other problems. There are three important omega-3 fatty acids:

ALA – alpha-linolenic acid; found in a wide range of foods (ALA is a short chain (18 carbon) fatty acid. It is found in small amounts in animal flesh, in very small amounts in a variety of plant products, and in relatively large amounts in soy, walnuts, canola oil, flaxseeds and their oil, hempseed oil, camelina oil, and chia seed oil. The human body cannot make its own ALA – it must be obtained through the diet.)

EPA – eicosapentaenoic acid; found mainly in fish. (EPA is a long chain (20 carbon) fatty acid. It is found mostly in fatty fish, in small amounts in eggs, and in very small amounts in seaweed. Some EPA is converted into series 3 eicosanoids which can reduce blood clotting, inflammation, blood pressure, and cholesterol. The human body can produce EPA out of ALA and out of DHA.)

DHA – docosahexaenoic acid; found mainly in fish and seaweed (DHA is a long chain (22 carbon) fatty acid. It is found mostly in fatty fish, in small amounts in eggs, and in very small amounts in seaweed. It is a major component of the gray matter of the brain, and also found in the retina, testis, sperm, and cell membranes. Low levels of DHA have been associated with depression, and high levels and intake are associated with lower rates of heart disease.)

The body can convert ALA into EPA and DHA. ALA is efficiently converted to EPA, but it may require large amounts of ALA to produce optimal amounts of DHA. Recent evidence has raised a potential concern that large amounts of ALA could be harmful to the eyes over the long term.

Without diet planning, vegans and vegetarians have low omega-3 intakes and blood levels. Therefore, vegetarians and vegans should moderately supplement with sources of ALA and also supplement with DHA.

Examples:

Daily Recommendations

1. 200 – 300 mg DHA

2. Do not prepare food with oils high in omega-6 (corn, soy, safflower, sunflower, “vegetable,” sesame oil). Instead, use low omega-6 oils like olive, avocado, peanut, or canola. Only cook canola under low heat and for short periods.

3. Add 0.5 g of uncooked ALA to your diet daily. This would be the equivalent of:

1/5 oz English* walnuts (3 halves)
1/4 tsp of flaxseed oil
1 tsp of canola oil
1 tsp ground flaxseeds

*English walnuts are the typical walnuts for sale in grocery stores. They are distinct from black walnuts

Just as you must constantly be preparing for your next meal when on the RAW FOOD DIET, you must always be thinking of your body.  Is it getting all that it needs for Optimum Health?

More tomorrow!

Namaste!

*VeganHealth.org

#International Society for the Study of Fatty Acids and Lipids

What to eat and When

Spring	Summer	Fall	Winter
Asparagus	Apricots	Apples	Beets
Blackberries	Blueberries	Broccoli	Cabbage
Green Onions	Cherries	Brussels Sprouts	Carrots
Leeks	Eggplant	Cauliflower	Citrus
Lettuces	Fresh Herbs	Collards	Daikon Radishes
New Potatoes	Green Beans	Grapes	Onions
Peas	Hot Peppers	Kale	Rutabagas
Red Radishes	Melons	Pears	Turnips
Rhubarb	Okra	Persimmons	Winter Squash
Spinach	Peaches	Pumpkins
Strawberries	Plums	Winter Squash
Watercress	Sweet Corn	Yams
	Sweet Peppers
	Tomatoes
	Zucchini

I would like to cover what vegetables and fruits to eat during the year.  For the most part I was pretty unattached to what was the best vegetables to eat at any given time.  Until recently.  When I began doing the Raw for 30 day challenge, I opened my mind to this factor. Although I was confused for a bit, I am beginning to get it!  Here is a chart that I have created for which month is in what season.

Spring	March	April	May
Summer	June	July	August
Autumn	September	October	November
Winter	December	January	February

The confusion does make it more difficult to decipher which fruits and veggies are at their peak and which ones should be avoided. The best way to get around this at any store is to educate yourself a little about what’s in season.  I have included a SEASONS and FRUITS/VEGETABLE CHART above to get a good idea of what should be part of your RAW or COOKED menu.

I will be designing some RAW Menus to Feature on my blog in the next few days.  Preparation and Planning is essential with RAW food.  Before I start eating HORRIBLE food due to boredom of the regular salads that I have been eating I am going to keep this experience fun and interesting.

Thank you for reading this posting!

Namaste!

Your Spirit, Your Mind and Your Digestive Health – Part 2

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YOGASANA FOR THE INTESTINES

In order to keep the digestive system healthy, we must have strong intestines. There are many exercises for the intestines in the form of Surynamaskara (Sun Salutation), Halasana (Plow Pose), Paschimottansana (Seated Forward Fold), Shaahankasana (Child Pose), and Yogamudra .

Among all these – Yogamudra is very helpful in regularizing digestion and problems of the gastrointestinal system.

Sit on a mat, on an even surface, in any comfortable Asana. It can be Padmasana (Lotus Pose), Vajrasana (Thunderbolt or Zen Pose), or Sukhasana (Easy Pose). If possible, sit in Padmasana (lotus posture). For Padmasana, bring your right leg over the left thigh, then left leg over the right thigh, sit straight, bring your hands behind the back, hold your left wrist with your right hand, make a fist, and put your thumb inside the fist.

Inhale and stretch the spine. Gently breathe out, and bend forward, till the forehead touches the ground. Keep the eyes closed. Hold the breath outside. It is called, Bahyakumbhaka. Practicing Yogamudra, with Bahyakumbhaka (Pranayama Technique), increases digestion capacity because the blood circulation decreases in the legs, and it is available in the intestine. The blood circulation also increases towards the heart and the brain. There is stretching of the back muscles and massage to the intestine.

If you can’t hold the breath, do normal breathing. Do it for about 20 seconds in the beginning, and increase the time gradually to about five to fifteen minutes, without any fear. For coming up, inhale and slowly lift your head from the ground. It can be done when the stomach is empty or four hours after taking the food. Persons of all ages can practice Yogamudra fearlessly.

BENEFITS

The upper energy of the navel, and the lower energy of the navel, come together in the posture, and then helps in better digestion – it increases flexibility of the knee, hip, and ankle joints – relaxes the neck, back, and arms. Regular practice of Yogamudra gives relief from constipation. indigestion, gas formation, chronic colitis, leucorrhoea, knee joint pain, low backache, and burning sensation in the eyes, which arises from the problem of chronic constipation.

I have found this practice to really help lately.  I am totally concerned about my intestine and stomach remaining healthy.  I am attempting to do what I can to make sure my body runs efficiently.  I don’t like any of that bloated feelings I used to get from cooked food.  Muchless sugar and other bad habits.  No doubt at some point I will taste something that won’t be 100% raw or I will happen to want to share a meal with my NON_RAW family, but I am leaving it up to the universe to decide those factors.

Thank you for reading this posting.  More food on the way.  I have taken a break from preparation and have been relying on salads and smoothies that are simple and not very unique.  I have also been jamming on my oranges, grapefruits and avocados the universe has bestowed upon me by people in the neighborhood.  Love it!

VARIATION

Here is Yoga Mudra in Vajrasana (Zen/Thunderbolt) instead of Padmasana.

Namaste!

Your Spirit, Your Mind and Your Digestive Health – Part 1

Since I surpassed the 30 day mark of the Raw Food diet, I have been concerned about what to put in my body.   At the moment I don’t want to intake any soy.  I also don’t want any dairy or foods that seem difficult to digest.  I admit I am afraid of possibly becoming constipated.

As I thought about what I should intake, I began thinking of how eating, yoga and wellness will be a part of my daily regimen.  The easiest part is the yoga.  The most difficult part is the eating and wellness.

I think most people forget that the body has two holes – the mouth and the rectum. Between them is a hollow tube which stretches from end to end, uninterrupted in its continuity, except for odd valves interspersed between the many sections.

When food particles are ingested, they must be digested, absorbed, and assimilated. This transformation is aided by secretions of the stomach, liver, gall bladder, and pancreas. How the food reaches the cells is described below:

• Ingestion: Food is taken into the digestive canal through the mouth, pharynx, and esophagus.

• Secretion and Digestion: Enzymes, acids, and other chemicals, are secreted for the breakdown of food into smaller particles. This process starts in the stomach and continues into the small intestine.

• Absorption: Water and small soluble units are absorbed in the small and large intestines.

• Assimilation: Food is transported, via the bloodstream, and utilized by the cells of the body.

• Rejection: Undigested particles are expelled from the rectum and anus. This process also removes poisons from the body confines and is part of the general process of cleaning and assimilation that goes on continually.

POINTS TO REMEMBER

• The whole process goes on continually, without a break, until all the food ingested is assimilated and all the wastes are disposed off. The process is thus a smooth-flowing continuum, and each part is dependent on the other parts for its efficient functioning.

If one step goes wrong, the whole process is disturbed, and a vicious circle of bad health results. For example, when the digestive juices are not flowing, in a balanced and regulated manner, assimilation and absorption cannot take place. The whole organism is so integrated and dependent on its parts, that if one part is not working, the whole body suffers.

• The nutritive properties of food depend not only on the quality, but also on the way in which it is prepared, and the atmosphere in which it is eaten. Thus, food prepared with the important ingredients of care and love, contains a great deal of Prana and energy, and gives life to the body.

One’s mental attitude to the food is also of great importance for good digestion. Thus, try to visualize in yourself this structure – passing from end to end, like a pipe, with the rest of the body wrapped around it.

Food enters the mouth, and the process of digestion begins. Within the mouth – the teeth, palate, tongue, and salivary glands all function together to make the food into a bolus – a mushy lump which will travel neatly into the stomach. The salivary glands secrete a substance containing the enzyme called ptyalin, which breaks down starch and neutralizes acids in the stomach. Saliva is secreted at a rate of one to two liters per day. Therefore, the process of digestion really starts in the mouth.

POINTS TO REMEMBER

• It is important to chew your food properly and make use of saliva and the enzymes it contains. This is the first step to proper digestion and health.

• If the body is not hungry, then the mind and brain do not trigger the digestive juices to function. Therefore, eat only when you are hungry.

• The sight and smell of food causes our digestive juices to flow, especially when it is something which we really enjoy eating. When we are hungry, we enjoy our food more. Hunger is determined by a drop in the blood sugar level. This produces contractions of the stomach wall, which last about thirty seconds each. These ripples are called ‘hunger pains’.

• If we are tense, or the chewing is inadequate, the juices will not flow properly. Therefore, do not eat if you are tense or when you have been rushing around.

• Once the food passes from the mouth, it is usually forgotten, unless we cultivate yogic awareness and try to follow it through the many different channels of the body.

• Avoid excessive indulgence, if you want to tread the path of Yoga and good health.

DID YOU KNOW?

THE ESOPHAGUS (FOOD PIPE)

The esophagus starts in the throat and ends in the stomach. It is made of muscles. There are no bones in it. It is about 25 cm long and allows the food you swallow to get to your stomach. The swallowing process is quite complex, and involves the movement of the tongue to throw the food into the esophagus, and the cutting off of the air passages, to prevent food from passing into the lungs. Next time you swallow, close your eyes and try to follow the movements. Become aware of exactly what happens in this common, but usually unconscious, process.

STOMACH

The food pipe ends in the stomach. The stomach wall is thick. The food is churned and digested by the acids and enzymes secreted by the stomach wall. There are two types of stomach movement taking place during digestion:

1. In the stomach wall, muscles exert a steady and slight pressure, which squeezes the food towards the opposite end of the stomach – called the pylorus. This movement pushes the food stored in the upper part of the stomach towards the lower end, where it enters the small intestine.

2. A vigorous contracting movement mixes and churns the food, with digestive juices, and pushes it into the duodenum – the first part of the small intestine. The gastric juices include hydrochloric acid and enzymes – such as pepsin, lipase, rennin (to break down milk), protein, and fats. The stomach secretes hormones, such as gastrin. It also secretes gastric mucin, which plays an important role in the protection of the stomach wall from chemical, microbiological, and mechanical damage. This substance prevents ulcers forming on the wall of the stomach.

POINTS TO REMEMBER

The stomach is about the size of your hands cupped together. To fill the stomach, we need to eat no more than this quantity. However, the stomach can stretch to enormous proportions to accommodate the sometimes enormous amounts of food we deposit in it. For optimal digestion, fill the stomach with one third solid, one third liquid, and one third air. Food stays in the stomach for two to six hours, depending on the type of food consumed.

Fats, and non-vegetarian food, are harder to digest than other protein foods and carbohydrates. This is why a vegetarian meal gives more energy and does not create a feeling of fullness or heaviness. When we eat a big meal, more blood is drained from the brain and other vital organs to the stomach, for greater periods of time, than a light, small meal. Thus, we may feel sleepy after a large meal.

SMALL INTESTINE

The small intestine starts in the lower part of the stomach and knits itself zig-zag in the abdomen. Its length is eight meters, and it is located between the stomach and anus. The inside of the small intestine is held in place by tissues, which are attached to the abdominal wall. The outer side of the wall of the intestine is very delicate. The inner side of the wall of the intestine has hundreds of thousands of villi (hair like projections), which contain blood vessels and lacteals to absorb food. These villi serve to increase the surface area of the absorption mechanism enormously, from 76,000 square centimeters to 4,500 square meters, the size of three tennis courts placed next to each other. Thus, there is plenty of room to absorb nutrients from food.

POINTS TO REMEMBER

We must be sure that the nutrients of the food are accessible to the process of absorption. This means that we must chew our food properly, and with awareness, in order to break down the components. We should also be relaxed to allow the correct concentration of acids, enzymes, and hormones for optimum digestion.

The water we drink enters in to the intestine after about ten minutes, but non- vegetarian diet takes about four hours to enter into intestine. It takes about six to eight hours for digesting the food. The small intestine is the longest section of the digestive tube, and consists of three segments, forming a passage from the pylorus to the large intestine:

• The first part of the small intestines is called Duodenum. It is the shortest segment of the intestine, which is 25 centimeter long, and it starts from the lower end of the stomach. It is roughly horseshoe-shaped, with the open end up and to the left, and it lies behind the liver.

Duodenum receives partially digested food from the stomach and begins the absorption of nutrients. The food is further digested by juices from the liver, and pancreas, which pour down a common bile duct.

The duodenal secretion enters into the blood, and reaches the pancreas, to stimulate it to secrete its alkaline juice and enzymes for the digestion of the food. About one liter of the juice, from the pancreas, enters into the duodenum, in a day, which decreases the acidity of the material coming from the stomach. If it is disturbed, it may lead to ulcers.

• After leaving the duodenum, food passes into the Jejunum, another part of the small intestine. This tube of muscle is two, to two and half meters long; d this part is not really small, but it is thinner than the large intestine, which is short. In jejunum, most of the nutrients are absorbed into the blood.

• It is followed by the four meters long part of the small intestine, which is known as Ileum, where the remaining nutrients are absorbed, before moving into the large intestine.

IMPORTANCE OF THE SMALL INTESTINE

• The food entering into the intestine, from the stomach, contains acid. If such food enters into the intestine suddenly, it may damage the intestine, and it can decrease the digesting capacity of the digestive juices. However, the small intestine converts the indigestible food into the acceptable form, and provides us the elements to maintain life. It can be called as a large food processing plant.

• Through this digestible food, the energy for blood circulation, muscle power, as well as generation of the cells of the body, is obtained.

• Intestines convert lipids (fat) into fatty acids and glycerol.

• The conversion of carbohydrates (notably starch), into glucose, is done by the intestines.

• Even after eating excessively, the special capacity of the intestine manages to keep the person well.

• The intestines digest everything inside the food, except the fibers of the fruits, vegetables, and peels.

LARGE INTESTINE

At the end of the small intestine, there is ileo-cecal valve, connecting it to the large intestine. The length of the large intestine is equal to the height of the person. It starts in the right lower part in the abdomen, at the end of the small intestine.

It proceeds upwards and turns to left, and then proceeds downwards, and ends in the anus. After the digestion is over, the substances, which have not been absorbed in the small intestine, enter the large intestine, in the form of liquid and fiber.

The water is re-absorbed from the large intestine, which enters into the blood and goes to the liver. The liver makes blood from extracted food juice and sends the blood to the heart. The other dirty liquid is sent to the kidneys. The kidneys purify it and send the uric acid to the bladder, from where it comes out in the form of urine.

The remaining unabsorbed materials, such as the skins of fruit and vegetables (mainly cellulose), bile, and intestinal secretions, including mucus, dead bacteria, white blood cells, and cells from the walls of the intestines are excreted by the large intestine. They all get collected in the rectum, which comes out through anal canal.

RECTUM

• Defecation is a complex reflex act. As the passage of faeces into the rectum distends the muscular tube, signals are sent to the conscious and unconscious parts of the brain. This brings about a conscious voluntary decision to inhibit or permit reflex evacuation. If we are relaxed, the process occurs all the more efficiently.

• The parasympathetic system, which is concerned with relaxation of the whole body, allows the sphincters to open and the muscle wall to contract, propelling faeces out of the anus.

• A great many disorders are connected directly to the malfunction of the digestive system. In this way, the digestive system has a direct influence on one’s daily life. You must have noticed for yourself that when you are experiencing digestive troubles, you tend to be pessimistic and easily irritated. Conversely, a healthy digestive system allows one to be happy and free from pain, worry and suffering, to make you cheerful and optimistic.

FOOD FOR THOUGHT

• After swallowing, food takes approximately three seconds to travel from the mouth to the stomach. It takes one to five minutes for the first mouthful to enter the duodenum, and twenty minutes for half the consumed food to leave the stomach. In four and a half hours, it travels from the duodenum to the end of the small intestine. After five and a half hours, the first mouthful has reached the start of the large intestine, the caecum.

The first mouthful of food takes nine and a half hours to reach the end of the large intestine, the sigmoid colon. From start to finish, the complete process of digestion takes from twelve to twenty-four hours.

• Next time you have a meal, try to increase your body awareness by following the progress of digestion in your body. Of course, you will have to remember throughout the day, that the process is going on, but this exercise will increase your awareness.

• Another interesting exercise is to visualize the tubes concerned with defecation, when you go to the toilet. Awareness can be expanded any time and anywhere. There should be no limitations to your awareness, and no psychic blocks or complexes concerning bodily functions.

More on our Digestive Health and Yoga tomorrow!

Namaste!

*Dr. Rita Khanna

Day 30 of 30 – The Rest of My Life to go!

Doubt
Laziness
Illness
Irregular practice
Incorrect Breathing
Sensuality and desire
Unsteady nervous system
The recognition of sorrow
Despair and hopelessness
Acting without intellegence
Losing concentration and direction
Incorrect knowledge.. misconceptions

All attributes (found in the Yoga Sutras by Pantanjali) that arise on the Yogic Path.  Many of these attributes were overcome while on my Raw Food for 30 days vow.

It was truly an enlightening and an awakening.  A new way to live with endless possibilities.  The vibration of the moon and earth are beautiful.  I am truly happy for the first time in my life.  Truly happy within.  Never before have I felt such a peace and calmness within.  I know I am doing the right thing by loving myself enough to care what I put in my body.  In turn I am able to help others and be kind.  I am also able to show more love for the earth by living off of what it produces and able to eat without the use of excess packaging!  Such a cycle is literally all connected.  Eating local food, saving energy, eating food unprocessed and completly unmanufactured.  It all important.  I would like to teach and help this community I am a part of while I am here at the shop.

In the last 30 days I have eaten:

• Countless Smoothies
• RAW Pizza (Twice)
• Celeraic Apple Soup
• Living Lasagna
• Cheezy Zucchini Pasta
• Raw Falafel Wrap with Tahini
• Red Salsa
• Green Salsa
• Raw Taco Salad
• Raw Potatoes
• Kale Stuffed Mushrooms
• Zucchini Pasta with Raw Marinara and Pesto
• Fresh Rolls
• Zucchini Casserole
• Buckwheat Tomato Olive Bread with Veggie Layers
• Tomato Ravioli
• Sesame Nuggets with Raw Rice and Peas
• Squash Fettucine w/ Morels
• Pecan Sausage with Thyme Marinated Vegetables
• Raw Pumpkin Seed Stuffed Mushrooms
• Red Beet Ravioli
• Mock Chicken Salad stuffed Red Bell Pepper
• Raw Chile Rellenos
• Eggplant Bacon
• Flax Crust Pizza with Pecan Sausage
• Flax Crust Pizza with Cashew Cheese and Mushrooms w/ Basil
• Eggplant Lasagna w/ Pecan Meat
• LOTS AND LOTS OF SALAD!!!

I have enjoyed ALL OF IT!  I was unable to finish this posting on Saturday since I went to a live music show.  What a beautiful evening that was!   I thank the universe for making it possible for me to have done RAW for 30 Days and BEYOND!!!

Namaste!

Day 29 of 30 – 1 to go!

It only seems like a week ago since I first began this journey.  I did what I said I was going to do.  Although remaining RAW is a goal, it is met with lots of preparation.  I live a pretty fast paced life.  My store keeps me late into the night at times, and my food business keeps me in the kitchen even later.  I am however commited to this lifestyle and extremly excited about the possiblities to come.

The point of this journery is to walk as I talk.  Before I began my RAW FOR 30 DAYS journey I was really cloudy in thought regarding various issues in my life.  I feel a bit more mature and calm.  I feel clear and sure of my surroundings.

In the last few weeks wonderful people have been bringing me lots of avocados and oranges from their yard!  None of them knew about my RAW for 30 days commitment.  The universe just gave me a pat on the back and let me know I am flowing and moving in a fluid like fashion with my surroundings.  This always makes me happy.

I have really learned about nutrition on a deeper level.  What I have been eating has changed my sense of being and disposition.  I was also having some major sweet tooth attacks a week ago.  Those seem to have subsided.  I am pretty okay with fruit and water and then a nice salad with an entree later.  I suppose I need to up the nutrition a bit and reintroduce smoothies to my diet.  Maybe it will be a little different since I won’t be on such a strict diet regarding what fruits I can and cannot have.  I also am looking to intake a nice peanut butter chocolate RAW shake.  So no doubt I will enter the test kitchen with this experiment.

Next week I will begin an organ cleansing system.  I will remain on a mostly raw diet.  Maybe 100% RAW.  I don’t know.  I will just continue to move with the flow and remember that my body is my temple.

On to the food….last night I prepared some guacamole and had some flax chips.  I haven’t really felt like eating.  I just feel content with water and fruit for now and maybe a salad later on.  I’ve stopped lamenting and trying to figure what will I prepare next.  I am still looking up recipes to make and will continue making cooked food for clients.  Most of my clients are in the transitional stage.  I will cover all of these recipes and adventures again.  I took a month off of cooking in the end.  It just made more sense to me.  I just wanted to focus on me.

So here I am at the end of the my RAW for 30 days and I have to say I feel GREAT!

Namaste!

Day 28 of 30 – 2 to go!

I am happily at the 28 day mark.  This entire experience has been up and down.  The up side is the postive feelings I have and the way my body feels.  The down side was the illness early on.  I am quite pleased with all of the experiences.  For the most part I was able to stay calm no matter what was going on.  Unfortunatly I allowed someone else’s baggage to upset my disposition.  That was only for a moment however.  I know now that I need to continue concentrating on my vibration.  My life work.  It isn’t always easy.

Problem solving skills are appreciated when you are able to be calm.  Things only become difficult when it isn’t fluid.  That’s okay.  I will remain fluid and natural.  I will make the commitment to love in moment.  Listen to my heart, and follow my dreams!

Last night I finally had the RAW mashed potatoes.  I scoured the internet for different recipes relating to this dish.  I tried to figure out what the mistakes were and what was helping the dish.  However, none of my research worked :/

I followed the recipe and information I found on this link.

Here is the picture of my potatoes before I added to the meal…

I made a simple gravy with a handful of pinenuts, marinated mushrooms, and some Nama Shoyu sauce.

Here is the plate as it was served…

I made a little pecan sausage and mixed it with the rest of the tomato pizza sauce I had left over from the evening before.  I also served it with a salad and avocado!

Overall the meal was good.  I didn’t like the Mashed Potaotes.  AT ALL! :/  Maybe the key is a Vita Mix???  I will continue to perfect this recipe.  I will also try it with Jicama instead of Cauliflower.  Maybe I should have done what the recipe says and put marinated mushrooms on top?  Whatever the case most of the meal was okay.  I will continue with my culinary adventure into the world of RAW foods!

Update: No pains in my knees, elbows, and back.  I have no more rash on my neck.  My feet don’t hurt at all.  I can enter yoga poses much easier!

I will have another Yoga Mala end the cleanse.  I feel good. I feel healthy!

Namaste!

Day 27 of 30 – 3 to go!

The meaning of the word RAW is defined as:

adj. – uncooked as an article of food; not having undergone processes of preparing, dressing, finishing, refining, or manufacture

I felt it was important to see the word defined.  See what the true meaning is.  I definitly did not cook any food.  I did however prepare, process and refine some of the foods from their natural state.  I don’t think that I have failed.  I do know that a higher level of nutrition would be foods that aren’t put in the Dehydrator at all.  Just literal RAW FOOD.  I suppose that will be my next step.  Baby steps before the BIG STEP!

Last night I enjoyed another RAW pizza!  I had the crust in the Dehydrator earlier that day.  This way it would e ready for me when I got home.

Here is the Pizza Crust…

A closer view of what it was made of…

The crust was made with golden flax seeds, sunflower seeds, tomato paste, zucchini and onion powder, parsley, paprika and garlic.

Since the crust was a bit brittle and I am still perfecting the recipe, I will post the recipe later.

I made another tomato sauce and a cashew cheese.

Here is the slice with red sauce.  I added what was left of the pecan meat as well as some marinated mushrooms I had.

Pizza Tomato Sauce

2 Roma Tomatoes

1/2 Cup Sun Dried Tomatoes

3 Cloves of Garlic

1 tsp cayenne

2 tsp chili flakes

5 Basil Leaves

Preparation: Place all ingredients in the food processor and process until perfect consistency to spread on crust.

Here is the slice with the cashew cheese…

Cashew Cheese

1 cup soaked cashews

6 Basil leaves

2 Cloves Garlic

3 T Fresh Thyme

Preparation: Place cashews in the food process and process until ALMOST smooth.  Add all the other ingredients and process again.

After eating this way for the last month, I am really excited to see what will happen if I continue for another month.  I know now that RAW FOOD will be in my life from this point forward at a higher percentage than before.  The before and after results I will discuss in my last posting relating to the Parasite Cleanse.

Thank you for sharing this adventure with me.  More Raw food to come!

Namaste!

uncooked, as articles of food: a raw carrot.

2.	not having undergone processes of preparing, dressing, finishing, refining, or manufacture: raw cotton.

3.	unnaturally or painfully exposed, as flesh, by removal of the skin or natural integument.

4.	painfully open, as a sore or wound.

5.	crude in quality or character; not tempered or refined by art or taste: raw humor.

6.	ignorant, inexperienced, or untrained: a raw recruit.

7.	brutally or grossly frank: a raw portrayal of human passions.

8.	brutally harsh or unfair: a raw deal; receiving raw treatment from his friends.

9.	disagreeably damp and chilly, as the weather or air: a raw, foggy day at the beach.

10.	not diluted, as alcoholic spirits: raw whiskey.

11.	unprocessed or unevaluated: raw data.

Day 26 of 30 – 4 to go!

When I woke up I was really excited because my Raw Eggplant Bacon was ready.  I carefully peeled it off the non stick  dehydrator sheet.

Here is a side view…

There is some garlic on the top of it which I would have to say was DIVINE!  There were also a few mushrooms I put on top of some of the bacon slices to see if they would add flavor!

Here is a picture of the plate of  “Raw Eggplant Bacon”…

The recipe I followed for this bacon was as follows:

RAW Eggplant Bacon

1/4 cup Nama Shoyu

1/4 cup Raw Agave

2 cloves garlic, minced

1/4 cup olive oil

2 tsp onion powder

1 tsp garlic powder

1 small cremini mushroom, sliced

Preparation: Put all ingreditents in a glass dish.   Place slices of eggplant in marinade for 1 hour or more.  Place in Dehydrator @ 115 degrees for 3 hours.  Check them and flip them.  Continue to Dehydrate for 3 more hours or until crisp!

NOTE: I used the Cai Bao to slice the bacon very thin.

I then made the following…

Pecan Sausage

Posted by Raw Priestess on RFT

1 ½ cups pecans (un-soaked)
½ cup white onion (minced)
½ cup sweet apples (peeled, cored & seeded)
¼ cup olive oil
1 teaspoon fennel seeds (ground)
1 tablespoon sea salt
1 ½ teaspoons black pepper
2 tablespoons sage (rubbed)
2 teaspoons thyme (minced)

Blend in food processor until well blended.

Preparation: Place sausage on teflex sheet by pinching dabs and dropping them onto the sheet, you want this to resemble crumbled sausage when done. Dehydrate until firm enough to pick up, approximately 1 hour.

PLEASE NOTE: I used 10 fresh sage leaves and I also traded anise for fennel.  I couldn’t find any fennel at all in my cupboard, so I did the next best I could.

This was especially good.  I would like to make a RAW version of a BLT.  I am determined to make the Essene Bread recipe from Juliano’s RAW Uncook Book.  After I do so I will make the BLT and maybe even a RAW Club with Raw Eggplant Bacon.

Since I used my handy new tool “Cai Bao”, I would slice and turn, slice and turn.  When I saw seeds, I stopped.   The eggplant was pretty large so I had a rather large “core” left to the eggplant.  I then sliced the core with a knife and marinated it in the following:

Eggplant Marinade

1/2 cup Olive Oil

1/4 cup Agave

1/4 cup Nama Shoyu

4 T Apple Cider Vinegar

2 Cloves of Garlic

2 T fresh oregano, chopped

Preparation: Mix all of the ingredients in a bowl.  Place the Eggplant in the marinade for 6 hours or more.  I left the eggplant in the marinade for 12 hours.  I then placed the slices on a non stick dehydrator sheet and dehydrated then @ 110 for 4 hours.  I wanted them warm and juicy!

While the eggplant and Pecan Meat were in the Dehydrator I made another RAW Marinara Sauce.

Raw Putanesca

1/2 cup soaked sun dried tomatoes

1/8 cup chopped green olives and kalmata olives

1 T cayenne (I like it hot, you can reduce if you would like!)

1 pinch red pepper flakes

1 T Basil, Dried

4 Fresh Basil Leaves

1 T Oregano Fresh

2 Roma Tomatoes

Preparation:  Place all ingredients in the Food Processor and blend until smooth!

With all of these components I put together a RAW Eggplant Lasagna.

Here it is…

Layer One – Eggplant out of the Dehydrator.

Layer Two – Pecan Sausage

Layer Three – Raw Marinara

Layer Four – 2 Pieces of Raw Bacon

Repeat Once!

This was a truly savory dish.  I think I will put the layers in a mold/baking ring the next time and make a fancier looking dish.

My mind is starting to click with recipes I would like to try.  I think I will give RAW rice another go.  Maybe make a spanish rice version or something.  Just like I think I am ready to try Raw Mashed “Potatoes” with Gravy!

Thank you for reading!

Namaste!

Pecan Sausage

Posted by Raw Priestess on RFT

1 ½ cups pecans (un-soaked)
½ cup white onion (minced)
½ cup sweet apples (peeled, cored & seeded)
¼ cup olive oil
1 teaspoon fennel seeds (ground)
1 tablespoon sea salt
1 ½ teaspoons black pepper
2 tablespoons sage (rubbed)
2 teaspoons thyme (minced)

Blend in food processor until well blended.

Preparation: Place sausage on teflex sheet by pinching dabs and dropping them onto the sheet, you want this to resemble crumbled sausage when done. Dehydrate until firm enough to pick up, approximately 1 hour.

PLEASE NOTE: I used 10 fresh sage leaves and I also traded anise for fennel.  I couldn’t find any fennel at all in my cupboard, so I did the next best I could.  It was BOMB! I also marinated some vegetables to eat with the pecan sausage.

Day 25 of 30 – 5 to go!

Sunday was a beautiful day!  The sun was out shining her beautiful face on Southern California.  I had the house to myslef! I was able to do laundry and meditate a lot

Meditation is another essential part of manifestation!  It was in meditation I first began this quest.  I had to make the decision in the depths of my mind in order to dedicate the energy to my body.  It has really helped me get through some of the most difficult moments in the first two weeks.

The most difficult part was in the beginning when I was vomiting and suffering from the headaches.  Once that stopped, I have been really enjoying new foods and great experiences.

Sunday Evening I made RAW CHILE RELLENOS!

As mentioned on Day 24 of 30, I started thinking about all of the fresh chiles in the store.  The Ancho Chile is the biggest one at the market these days, and I wanted to make a Chile Relleno Raw stylie.  Usually this dish is made with egg, cheese and green sauce.  Mine was made with the Ancho Chile, Cashew Nut cheese, and Marinated Mushrooms.  It was a tasty meal.  Here is the recipe!

RAW CHILE RELLENOS

1 Ancho Chile

2 cups cashew nuts, soaked

2 T Nutritional Yeast

2 Vegan Probiotic Capsules

2 T Fresh Oregano

2 T Fresh Cilantro

2 Garlic Cloves

1 T Olive Oil

Marinated Mushrooms – (Recipe is as follows)

2 Portobello mushrooms

1/4 cup Bragg Liquid Aminos

1/4 cup olive oil

1/8 cup Apple Cider Vinegar

3 Crushed Garlic Cloves

Preparation: 1 Day Ahead-Rinse soaked cashews and process in the Food Processor until chuncky.  Add Oregano, Cilantro Garlic, Nutritional Yeast and Probiotic Pills.  Process again until smooth.  Set aside in a bowl on the counter covered.  This gives the nut cheese time to “sour” a bit with the probiotic capsules.  The cashew cheese will be ready the next day.  (NOTE: I usually let the cheese sit for 24 full hours.)  Mix the marinade for the mushrooms.  Slice the Portobellos and marinate for 1 full day.  (NOTE: I usually do the mushrooms the same day I do the nut cheese.) Cut the Ancho chile in half.  Take out all the seeds and de-vein the pepper.  Mix in the Tablespoon of Olive Oil into the nut cheese to smoothen it a bit.  Take the nut cheese and pack the inside of each pepper half with cheese.  Add the mushrooms on top.  Place the chiles in the Dehydrator for 4-5 Hours @ 115 degrees.

This was a really good.  I think I will develop a tomatillo sauce for this dish.  I will also try to think of some kind of breading or coating for the chile itself.  Usually a Chile Relleno is the full chile stuffed.  You could do that, but I felt it would be too much food.  We also enjoyed it with a salad and fresh avocado! Delicious!

Thanks for visiting!

Namaste!