Tag Archive: Olives


New Raffle Giveawy!

A Sprouting Kit

You will get (3) different mesh screen tops with a Wide Mouthed Ball Jar

Options for Seeds: Sunflower, Radish, Mustard, Pea

Raffle Ends – April 30th 2010 @ Midnight

Rules: Make a Comment or Send me a recipe by Midnight on April 30th and you will be entered into the RAFFLE!!!

The Winner of the Last Raffle is Amanda!

Congratulations Amanda!!!

Amanda Picked the “Eating for Beauty” book by David Wolfe

(Great Pick!!!) :)

Raw Sunflower Rye Bread – Take 2

I still had some Rye Sunflower Bread I made a few days ago (that posting is here.) and I made a few more sandwiches with olive tapenade this time! MMMMMmmmm!

Here are the stages to a delicious sandwich!!

I had mentioned some avocado’s I received from a customer a few days ago.  Here is one of them cut in half ready for my sandwich.

Then I made an olive tapenade with red bell peppers, garlic, kalmata olives, capers, and onions.  I used this as a spread for the sandwich.  I also use the last of the Spinach Pesto from the other day as well!

Added Tomatoes and Eggplant Bacon…

Now they were ready for assembly! Here we go!

I also made Raw Brazil Nut Pancakes with Blueberry Syrup!  The recipe was taken from the FREE Ebook link you can download from my Facebook page.

I powdered the Brazil Nuts & Golden Flax in my mini Food Processor, and then added sliced Bananas and a bit of water to the Blender…

To mix it a bit more, I put it in the Food Processor.  It wasn’t turning to well in the Blender. (note to self – GET a VITAMIX)

Here is the batter…

Batter on Dehydrator Tray…

Here they are several hours later out of the Dehydrator…

Next it was time for the syrup!

Blueberry Raspberry Syrup

1 1/2 cups Fresh Blueberries

1/2 cup Raspberries

6 Dates

1 Handful Pine Nuts

Preparation: Place all ingredients into the Food Processor with the “S” blade attachment.  Process until smooth.  Add water if needed.

Here are the berries ready to be blended…

Next I would add the dates, pine nuts and little bit of water.  Here is an action shot…

Here is the sauce I would use for the dish and the bananas I would use to finish the dish…

I was ready for assembly at this point.  In the background is my notebook I make all of my notes, recipe ideas, and information I want to share for my VEG888 Blog!!!

Plate #1 – This plate had Raw Chocolate Powder dusted on top!

Plate #2

This was a good dish.  I think I will continue to make this dish.  It would be neat to make different varieties of pancakes.  Blueberry, Macadamia Nut, Etc.  This can be explored!  Great Adventures to come! NO DOUBT!

Thanks for visting!  Asparagus Quiche coming next week!  Some FIREWATER, and a special dish in memory of “Tung Lai Shun”!

Namaste!

DON’T FORGET TO ENTER THE GIVEAWAY!!!

FOR RULES AND ORIGINAL POSTING PLEASE READ HERE!

April 1, 2010

For any health concious person, one of the main reasons you watch what you eat, and take the time to learn is the desire to be more comfortable in life. Free of disease, aches, pains and of course the dreaded wrinkles and gray hair. Personally I am determined to feel better than I did in my youth. When we are young we don’t think about certain lifestyle choices until we are reminded by our body. The relationship we have with our body can be a wondorous lesson in creation every day!

Everyday your body communicates with you to tell you: “I’m hungry”, “I’m thirsty”, “I feel a little tired.”, and various other signals. Maybe our joints hurt because we have been eating to much gluten, or maybe we are having a break out and the cause was highly processed sugar – the candy seemed like a good treat at the time…

However, our bodies cannot literally say – Add a little more Omega to your diet, or Hey! I need more Vitamin C today! But it does communicate through signs of pain, aging, discomfort, wrinkles, etc.

One of the initial signs of aging visually is our skin and our hair. I am totally convinced that with the proper diet, excercise, yoga and meditation we can truly FIGHT THE GOOD FIGHT AND WIN!

On that note I am going to talk about COLLEGEN!!!

Collegan n. The fibrous protein constituent of skin, bone, cartilage, tendon, and other connective tissue. The word collagen means ‘glue-producing’.

Collegen in the body does indeed help to hold it all together, but the notion of glue is not very apt. It strengthens and connects things with a network of tough fibres, rather than sticking them to each other — more like a cat’s cradle than an adhesive.

Collegen is the protein which forms the ubiquitous white fibres in all the connective tissue of the body, including bone, teeth, cartilage, and tendons; the skin; and all the sheaths, partitions, and supporting frameworks which abound in all organs and tissues. The exception is the central nervous system, which has its own different variety of internal supporting tissue — the glia — though there is collagen in the membranes which cover the brain and spinal cord.

Collagen and elastin fibres often co-exist, notably in tissues which regularly undergo considerable changes in shape, such as skin, lungs, and blood vessels. The essentially inextensible, high tensile strength collagen is able to exist and function alongside the elastic fibres simply by having considerable slack. This can easily be illustrated if you pinch up the skin on the back of the hand: it returns to its original shape on release by virtue of the elastic fibres (a property progressively impaired in old age due to degeneration of the elastic fibres, with consequent increase in skin wrinkling). Now with the fingertips push the same skin on the back of the hand sideways and note that it slides quite freely until displacement comes to a distinct halt (when the collagen has used its slack and the tough fibres are pulled into alignment, resisting the distending force).

With ageing, habitually exposed areas of skin show broken and disordered collagen fibres, related to the effects of UV light. Deficient replacement of collagen also contributes to thinning and wrinkling of the skin, and, together with mineral loss, to osteoporosis — decreasing bone mass. These changes suggest that the continuous production of new fibroblasts, and by them of new collagen, progressively declines. Fibroblasts in culture outside the body divide again and again, but do not continue to replicate indefinitely. When such cultures from different animal species are compared, it is found that the number of cell divisions is related to the lifespan of each species, and is also related inversely to the age of the donor from any one species: a finding of considerable interest in the study of the ageing process.

Whew…That was a lot of information to take in, huh?

What can we do to increase and encourage collegen in the body?

Eat wonderful, organic raw foods!!!

Which ones you ask?

SOY – Products such as soymik and cheese contain an element known as genistein. The presence of genistein gives soy products their collagen production qualities, as well as helping to block enzymes that tend to break down and age the skin. Just about any soy product contains enough genistein to be helpful, including soy products that have been developed as substitutes for meat products.

DARK GREEN LEAFY VEGETABLES – These are all excellent examples of food containing collagen producing agents. Add drak green leafy veggies such as spinach, cabbage and kale to your diet every day. They are packed with an antioxidant called lutein. You need 10 mg to get results – which equates to about 4oz. of spinach or 2oz. of kale. Recent French research suggests this will boost skin hydration and elasticity, fighting wrinkles. Rich in Vitamin C, regular consumption of kale, spinach,collards, and asparagus help to strengthen the body’s ability to manufacture collagen and to utilize the protein effectively.

RED FRUITS AND VEGGIES – All are excellent sources to up the collagen content of foods in the diet. The presence of lycopenes in these types of foods helps to act as antioxidants, which in turn increases collagen production. Try adding red peppers, beets, and fresh or stewed tomatoes to the diet. Also include sweet potatoes, carrots and more. Research from Dr Ronald Watson at the University of Arizona has found that the antioxidants in red, yellow and orange foods build up under the skin creating extra UV protection. “The effect is so strong that eating six portions a day for about two months will build a natural barrier equivalent to a factor four sunscreen,” says Dr Watson.

VITAMIN C – fruits and vegetables rich in Vitamin C are natural sources of collagen production. You should try to include citrus fruits like oranges, lemons and strawberies into your daily diet.(Referring to my post yesterday, I guess the universe would like me to have more Vitamin C! ;) In addition to the above listed veggies and fruits there is also the somewhat odd fruit that is only noticed when someone is a bit…stuck…

PRUNES are one of the biggest causes of skin ageing is attack by substances called free radicals, that break down healthy skin tissues. Antioxidants helps neutralize these free radicals before they can do any damage – and prunes are the fruit containing the absolute highest level of antioxidants. Blueberries are a close second. Eat five to six prunes, or a small basket of blueberries, daily to get a great health boost

OMEGA 3 and 6 - also help to create an ideal environment for collagen production. Fish such as salmon and turna are excllent sources of omega fatty acids. Nuts such as cashews, pecans, almonds and Brazil nuts contain healthy amounts as well.

FLAX SEEDS - a major sources of the healthy fat omega-3. Skin cells are surrounded by a fatty layer made from this and other fats so, the higher your omega-3 intake the stronger that layer is, and the plumper your skin cells are – which helps disguise lines and wrinkles. Mix it into smoothies or add it to balsamic vinegar and use it as a salad dressing, but try to have a tablespoon each day.

SULPHUR – Foods that are rich in sulphur content are also important to collagen production. Among these are green and black olives, fresh cucumbers, and fresh stalks of celery. Working in conjunction with the sulphur, vegetables that are rich in Vitamin A also aid in keeping collagen levels high. Try adding raw carrots, fresh cantaloupe and baked sweet potatoes to the diet for an extra boost.

CHOCOLATE – is really is good for your skin. In studies in Germany, it was found that after drinking a cocoa-packed drink, blood flow to the skin was boosted (meaning it gets higher levels of nutrients and moisture). It also seemed to be more protected against UV damage – the number-one skin ager. Only dark chocolate contains enough antioxidants to have effects, though! (Oh Darn! :)

Now this part is not quite vegan…however the Manuka Honey is used on the skin rather than eating it. Honey is really softening to the skin. It fact it makes skin look a golden in hue.

MANUKA HONEY – A special honey from New Zealand with unique healing properties. It has been used in skin care for centuries by the Maori people of New Zealand and it’s easy to understand why. When used topically, Active Manuka Honey can restore and rejuvenate your skin. It supports the skin cell renewal process and assists in the formation of stronger collagen protein. As an added benefit, active manuka honey is rich in antioxidants and helps to reduce blemishes.

ROSE HIPS – The rose is one of the plants extract that can present a rich source of collagen. They contain a high level of vitamin C, which is good for the production of collagen.

And last but not least…The Daily Avocado!! For information on that post you can choose to call this posting up to the right -or- you can read it here!

AVOCADOS WHOLE & OIL - If you want to know how to naturally produce collagen, you need to use face masks or creams that contain avocado oil. Avocado oil is deeply hydrating and highly compatible with the natural oils in your skin. Avocado oil is high in plant steroids, which help to reduce blemishes and age spots. It also helps to regenerate and rejuvenate skin damaged by free radicals. Avocado oil is important because it is scientifically proven to stimulate collagen production and it increases the proportion of soluble collagen in the dermis of your skin. And don’t forget to include fresh avocadoes in your favourite salad and soup recipes! I guess the Daily Avocado wasn’t such a bad idea after all! :) Adding the above mentioned food will show and absolute increase of regeneration in your skin and spirit! Kick in those recipes that are from the Mediterranean, any RAW type of veggie mentioned in any of the recipes covered or on other sights!

READERS NOTE:

RAW NORI!! Navitas Naturals (www.navitasnaturals.com) is pleased to announce nutrient-dense Organic Raw Nori Sheets made from premium Nori seaweed that is grown in the Sea of Japan. (April 1, 2010)

Giving Raw Food the College Try

Click on the Title of the article above. It is an interesting article. After you read the article make sure to read the comments. What do you think? Let me know and be automaticlly entered into the RAFFLE! :)

Thanks for stopping by!

Namaste!

COSMO G

Cosmo G first appeared to me while I was making notes and doing some food history research.

I had come across a technique called:

supreme

v. to remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges. Also as noun, a wedge of citrus fruit. (in French it is Suprême)

It looked pretty easy so I figured with all of this California rain why not do something with oranges.  There have been lots and lots of Organic Oranges around since they are in season.  I have also been blessed with some tangerines, grapefruits and lemons from locals in the area.

With this in mind I segmented 3 large oranges and 3 grapefruits.

Orange Suprêmes…

Grapefruit Suprêmes…

I decided this would become Cilantro & Orange Salad with Mint, Olives and Grapefruit! And all at once Cosmo G was born.  I think I will include this recipe for a Raw Tasting party I would like to host.

COSMO G

3 Oranges, Supremed

1 small Grapefruit – (*Please see note!)

1 cup fresh flat leaf parsley, chopped

1 cup fresh cilantro/coriander, chopped

1/4 cup fresh mint, chopped

1 cup Raw Pine Nuts

1 cup Raw Olives Chopped

Extra Virgin Cold Pressed Olive Oil

2 Drops Bergamot Essential Oil

Preparation: Combine the oranges, cilantro, pine nuts, and parsley in a large bowl.  In a seperate bowl combine grapefruit, olives, and mint.  Allow each bowl to marinate for 15 – 20 minutes.  Combine the two and sprinkle with olive oil.  Allow this to marinate for another 20 minutes. * (The Grapefruits I used were extremly PITHY.  There was such a small amount of fruit that I ended up with approximately 2 Tbs.)

Here is the Cilantro, Parsley, Pine Nuts and Orange Suprême…

Grapefruit Suprême, Olives, and Mint…

I decided to go with an Italian themed meal.  I set about looking around at the veggies I had.  Eggplant (Aubergine) was the winner.  I had received 2 wonderful Eggplants last week from a client and felt this was the best time to use them.  It is nice when I am able to use vegetables that are grown locally and given as gifts!

I decided I would make some sort of Eggplant Noodle and an Al’Arrabiata sauce.  Nice and Spicy is what I needed last night.  I needed to refuel my fire with some spice.  It was really chilly last night and I was so cold when I got home.  I kicked on the Dehydrator for the first time in a long time.  I figured I would have a warm “Raw Pasta” dish and a nice refreshing salad.

I used my Cai Bao to make a Tagletelle type of noodle out of the eggplant.  I drizzled them with olive oil, Apple Cider Vinegar and a little Nama Shoyu.  I placed them in the Dehydrator for 1 hr at 115 Degrees.

Meanwhile, I made…

RAW ARRABIATA SAUCE

3 Chopped Roma Tomatoes

3 Cloves Garlic

1 Handful Fresh Flat Leaf Parsley, Chopped

8 Sun Dried Tomatoes

1 Tbl. Cayenne

1 Tbl. Red Pepper Flakes

3 tsp. Nama Shoyu

Preparation: Process 2 Romas, Parsley, Sundried tomatoes and garlic in Food Processor with “S” Blade.  Combine the ingredients just processes in a bowl with the remaining Roma tomato and mix in the spices.  Place bowl in the Dehydrator at 115 Degrees for 1/2 hour.  When both are just warm to the touch combine and serve.

Arrabiata Sauce out with the Romas before the Dehydrator..

Nice and rich looking out of the Dehydrator…

Everything on one plate…

And another…

This was a really good combo in terms of taste!  Sweet & Fresh with a hint of salt from the olives and the wonderful spice from the red sauce on top of the marinated Eggplant Noodles! Delicious.  A definite winner for the tasting menu! :)

Thanks for stopping by!

Namaste!

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MARCH 27, 2010 AND YOU COULD WIN THE DVD

“RAW FOR 30 DAYS”

SUBSCRIBE TO THIS BLOG OR LEAVE A COMMENT ABOUT ANY POSTING AND YOU ARE ENTERED!  JUST LIKE THAT! :)

Last night I made a cauliflower dish for dinner.  I have chosen to name it “Cauliflower Piquant”.

I will continue to add and subtract various ingredients to this recipe.  Actual Preparation time is about 1/2 an hour.  The only thing that takes a bit of time is warming it in the Dehydrator for 2 hours.

Cauliflower Piquant

  1. Cauliflower – (1/2 Head)
  2. Carrots – (1/2 cup)
  3. 4 Leaves Dark Kale – (Cut Chiffonade style)
  4. Pistachios (Raw) – (1/2 Cup)
  5. Tamarind Paste – (1 Tbsp Paaste in 3 Tbsp Water) *
  6. Curry Powder – (1/2 Tbsp)
  7. Cinnamin – (1 Tbsp)
  8. Coriander – (1 Tbsp)
  9. Cumin – (1 Tbsp)
  10. Dates – (2 Chopped into small pieces)
  11. Olives – (8 Olives – Pitted , 2 Spanish, 3 Green, 3 Kalmata)
  12. Bragg Liquid Aminos – (1/4 cup) *
  13. Cayenne – (1 tsp.)
  14. Garlic – (1 clove finely minced)
  15. Onion – (1 Tbsp. finely minced)
  16. Ginger – (1/2 Tbsp. finely minced)

Preparation: Cut cauliflower into small pieces and place in a large bowl.  In a small cup prepare tamarind paste.  Set aside.  Combine all the spices, onion, ginger, garlic and Bragg Liquid Aminos in bowl with the cauliflower.  Dice the dates and olives and add to the bowl.  Chop carrots and kale; add to bowl. Add Pistachios and stir all ingredients.  Set in Dehydrator @ 115 for 2 hrs.

*NOTE: If you do not want to use the tamarind paste, I have used raw agave with molasses in equal parts.  You can use Nama Shoyu instead of the Bragg Liquid Aminos.

Champagne with this meal is a nice addition.  I have made this dish in the past a few times before.  I actually used the same ingredients, however this time I didn’t cook any of them. :)   RAWKIN flavor! The addition of the champagne is nice on the palate.

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

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

1 peeled lemon

1 peeled orange

10 Almonds

10 Cashews

1/4 cup coconut meat

4 Dinosaur Kales Leave

1 Handful of Blueberries

Water

Mix and get ready to pucker!

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

PIZZA

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

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

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

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

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

This was the crust before it went into the Dehydrator.


Buckwheat Crust

2 1/2 cups soaked buckwheat

2 peeled zucchinis

1/3 + 1 handful flax seeds

2 1/2 cups sunflower seeds

4 cloves of garlic

1 T Basil

1 T Oregano

1/3 cup olive oil

Water to smooth the batter up.

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

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

Sunflower Seed Hummus

2 1/2 cups sunflower seeds, soaked

2 Heaping T Raw Tahini

Juice of 1 Lemon

1/4 cup olive oil

1 garlic clove

1 T Spike

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

The Sunflower Seeds in the processor…

Here are all the toppings for the pizza…

And here is the final plating…

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