Enter the Cilantro!

Well Readers…I finally decided to try KELP NOODLES.  The package says their RAW, but I am a little skeptical about that fact…

Anyway, I decied to make a Cilantro Pumpkin Seed Pesto for the Kelp Noodles.  More than anything I wanted 1) to know what they tasted like and 2) I didn’t want to attach any one countries cuisine to the noodle until I had tasted the noodle.

Initially these noodles are kind of chewy and crunchy in a strange sort of way.  I know that sounds ridiculous, but it’s true.  The more they soak in whatever sauce you use, they begin to be much more like a glass noodle found in Asian Cuisine.

So here is the package of the noodles…

Here are the noodles after I rinsed them…

Since the noodles looked a bit like a Glass Noodle I borrowed the cilantro from Thai food flavors + Borrowed the Pesto / Herb Paste type of sauce from Italian Food + and a bit of Mexican with the Serrano Chili and Pumpkin Seeds = Cilantro Pumpkin Seed Pesto.

Cilantro Pumpkin Seed Pesto

1 Bunch Cilantro

1 Serrano Chili

Juice of 1 Lime

Juice of 1 Lemon

2 Cloves Garlic

8 Cherry Tomatoes, Halved

1/4 cup olive oil

1 splash toasted sesame seed oil

1 Handful of Black Sesame Seeds,

Preparation: Halve Cherry Tomatoes and set aside.  Place all ingredients, (except Black Sesame Seeds) into Food Processor and process until you have a nice fragrant paste.  Mix into noodles and add the Black Sesame Seeds. Serve on two plates and garnish with Tomatoes.

Here is the finished plate!

I added a salad on the side.  I used the sauce you see around the noodles as the dressing.

Notes: I don’t know that I will buy these noodles ever again.  However the next time I make this type of Pesto, I will use a Zucchini Noodle instead.

Sprout Update

Sunflower

The sunflower sprouts have filled the jar.  I needed to give them more space and have moved 3/4 of the jar into a colander, and left the 1/4 of the jar filled with Sunflower sprouts .

Here is the Colander filled with the other sunflower sprouts…

The next morning this is what the Sunflower sprouts looked in the jar…

And the Colander…

Radish

Lot’s more little green leaves!! Yeah! This is so exciting!!! Darker green as well.  The jar is at 3/4 of the way full! Wow!  There are some that are a really pretty red/magenta type of color.  Can you see them?  Those must be the China Rose Radish Seeds.

The next morning this is what the radish sprouts looked like! These are almost ready to eat!!!

Peas

These tails are about 2″ at this point.  The first set of leaves are forming and barely beginning to turn green.

Look at the incredible Green color that emerged in the morning!! The second set of leaves are emerging! This is wild stuff!

I will update the sprout pictures as they grow.  Tonight when I arrive home the Radish will be ready to eat.  I admit I sampled a taste and they were SPIIIICY! YUM! LOVE IT!

Thanks for reading!

Namaste!

NEW DVD Giveaway ~ Everfresh Organic Soup!

Since the weather has been heating up here in Los Angeles there are so many signs of life!!

Cactus Blooms…

Even some wonderful birds living in the back lot of my store!! They have a baby bird learning to fly.

Here is one of the parents.  Can you see them on the corner of the lattice?…

And here is the baby.  It’s hidden within the Morning Glory.  Can you see it?…

And of course my wonderful sprouts!!!

Sprout Update – 040410 – First Rinse

Last night I rinsed the sprouts right away!! All of them showed signifigant growth!

The Radish seeds were begining to show their tails!!!

The Peas Sprouts as well!!! Blurry, I know but you can get the idea, right? Can you see the little tail???

And the Sunflower sprouts!! I am so EXCITED about these!!! If I could sing a beautiful chorus, I would!! These make me feel so happy!   All of the white you see are the sprouts busting out of the black seed! L-I-F-E!!

Here is the pack I started with.  The Avocados in the background are in the soup I made below!

Sprout Update – 050510 – Second Rinse – (Morning )

Here are the Radish sprouts in just 12 hours from the first pix! Total of 24 hours at this point!!

Here are the pea sprouts! So exciting! In just 12 hours look how much these have grown!

The same with these wonderful little guys!!! Sunflowers seeds and sprouts!!! LOVE IT!

I was blessed with some DIVINE Avocados!  A customer brought them into the store the other day.  I was so pleased!!! I put them in a paper bag immediately and they were ready a few days later…

Last night I used those avocados to make a creamy soup that would not only be cooling to the body, but refreshing to the mind.

Everfresh Avocado Citrus Soup

2 Ripe Avocados, cubed

1 peeled cucumber, deseeded and cubed

Juice of 1 Lemon

Juice of 2 Limes

Juice of 1 orange

2 tbs. Fresh Mint

1/2 cup Fresh Cilantro, tightly packed

1/2 cup RAW Pumpkin Seeds

1/2 cup water

1 splash Sesame Seed oil

2 tbs Olive Oil

Preparation: Place the avocado, cucumber and RAW pumpkin seeds into the Food Processor and process.  While it is processing, add the lemon juice, lime juice and orange juice. Open the Food processor and scrape the sides down.  Add the cilantro, mint and sesame oil.  Process again.   I added the water a little at a time, just until the soup was smooth.

Tomato Corn Relish

8 Cherry Tomatos, cut in half

Kernals from 1 ear of Corn

1 tbs. Mint, cut into strips (chiffonade style)

1/2 cup Cilantro, chopped

Preparation: Mix all ingredients together and add to the top of the soup as a garnish!

Here is Bowl #1…

Bowl #2

After dinner the soup felt really good in my stomach.  All I was missing was some LIVE crackers.  I would like to make some Kale Crackers I think.  Maybe some sun dried tomato black olive crackers… Hmmmm..

Stay tuned…

And for the next giveway!  A DVD called NO IMPACT MAN

I used this image since it describes a little of what this Documentary is about.  It changed my view of packaging, and various other issues I hadn’t really thought about.  I’m not saying he had the perfect equation,  I think he should’ve gone raw, but I think you should see it!  I am giving this away since loving the earth is one of the main reasons I am a Vegan Vegetarian Raw Yogini.  (Though I admit, I need to work on the Yogini part  LOTS MORE!! – Patience Patience there will time for EVERYTHING!

—————> To Join the Raffle <——————

1) Send me a recipe – (I am still waiting for someone to send me a recipe to try and feature…Come on! Send me a recipe!!!!)

2) Comment on any blog posting after May 1, 2010.  The last day to enter the raffle is May 30, 2010 @ Midnight.

3)Subscribe to this blog!!!

That’s it! Simple!

Thank you for reading!!

I thought I would leave you with a picture of the Master of RELAXATION!

Live in Light and Love!!

Namaste!

Horensou no Ohitashi & Broccoli with Cauliflower

I decided to continue with the Japanese theme I had going since the other day.  For dinner last night I made parsnip rice and 2 vegetable side dishes.

The first dish was called “Horensou no Ohitashi”.  Horensou in Japanses means spinach and Ohitashi means soaking in.  Various leaf vegetables are simply boiled and seasoned with soy sauce and other ingredients depending on the household.  It’s a great side to be served in any Japanese-style meal.

Parsnip Rice

4 Parsnips

Preparation:  Peel parsnips.  Place in food processor with “S” blade attachment.  Process until it has a granular appearence.

Horensou no Ohitashi

1 lb Raw Spinach

1 1/2 cup Raw Mung Bean Sprouts

2 tbsp.  White Miso

4 tbsp.  Sake

1 tbsp.  Raw Agave

2 tsp lemon juice

2 tbsp. liquid aminos

2 tbsp. Raw Sesame Seeds

Preparation: In a large bowl combine Raw Agave, Lemon Juice, Liquid Aminos, Raw Sesame Seeds, White Miso, and Sake.  Whisk until well blended.  Add the mung beans and spinach making sure to coat the vegetables.  I usually let this sit for about 10 minutes -or- I put this in the Dehydrator for 2 hrs @ 110 degrees.

Spicy Broccoli & Cauliflower

1 small head broccoli

1 small head cauliflower

1 tbsp. Raw Agave

2 tbsp. Sesame Oil

2 tbsp. Liquid Aminos

3 tbsp. Rice Vinegar

2 tbsp. Red Pepper Flakes

Juice of Half a Lemon

Preparation: In a large bowl combine Sesame oil, Liquid Aminos, Rice Vinegar, Raw Agave and Red Pepper Flakes.  Cut Brocolli and Cauliflower into small bite size pieces.  Add to the bowl and allow to marinate for 10-15 minutes.  Place in Dehydrator for 2 hrs @ 110 degrees.

Both of these dishes were served over the parsnip rice.  Once the flavors fused together it was quite delightful on the palate!  Spicy + Sweet + Crunchy = RAWKIN DELICIOUSNESS!

Thanks for visting!

NAMASTE!

Raw Gomaae and Seaweed Slaw Dinner

I wanted a different culinary experience last night so I went in a Japanese direction.  I have been reading about seaweed and the health benefits each seaweed has.  Last night my meal consisted of DULSE with vegetables and a Gomaae dish.

Gomaae are dishes seasoned with sesame sauce as goma means sesame seeds in Japanese. It’s commonly cooked at home in Japan. Different ingredients can be added in gomaae dishes, and the most common ingredient is spinach.  It’s called horenso no gomaae.

Since I don’t cook or toast my food I did a variation on a traditional Japanese dish.

RAW HORENSO NO GOMAAE -      (Spinach with Sesame Paste)

1. Spinach (3 Handfuls), sliced chiffonade style
2. Raw Tahini, (2 tbsp.)
3. Sake, (3 tbsp.)
4. Raw Agave, (1 tbsp.)
5. Nama Shoyu, (2 tbsp.)
6. Raw Sesame Seeds, (1 tbsp.)

Preparation:  In a small bowl whisk the tahini and the sake.  Follow with the agave and nama shoyu.  Let stand.  Chiffonade the spinach and place in a bowl.  Toss with dressing right before serving.  Sprinkle raw sesame seeds on top for garnish.  I used a tablespoon each serving.

Spinach before dressing…

Sesame Paste Dressing…

RAW VEGETABLE SEAWEED SLAW

1 c dry dulse  seaweed (soak for 5 min+)
thinly sliced cucumber (about half a large one)
thinly sliced carrot (about one carrot)
thinly sliced cabbage (about 1/2 a small head)
3 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp liquid aminos
1 tbsp agave syrup
2 tbsp black sesame seeds

Preparation:  First soak dulse in water for 5 or more minutes.  (I placed the dulse in the water and made all of the other dishes.)  Thinly slice all of the vegetables.  In a (seperate) small bowl add rice vinegar, sesame oil, agave, sesame seeds, liquid aminos. Whisk together and add to the vegetables.  Mix all together and allow to sit for about 5 – 10 minutes to soak up the dressing.

Thinly sliced carrots and cucumber…

Cabbage…

Raw Japanese Meal Plate 2…

The avocado was a nice addition to this meal.  I think I will try some of these salads inside of a Nori Roll with Parsnip rice.  More on that recipe development later.

Thanks for visiting!

NAMASTE!

Green is Queen! :)

I once cooked for a client who was deathly afraid of vegetables!  He kept telling me he was a vegetarian but he didn’t like vegetables?  I couldn’f figure it out?  What did he eat?  His favorite vegetable was a french fry and his favorite vegetarian meal was a cheese pizza.  Needless to say he didn’t stay a client for very long.  My menu was far to vegetable based for this vegetarian!

There are many types of greens we can feed our body.

Greens are in various catergories for various reasons.  There are the greens we eat as Salad.  The darker the greens the better!  A variety of Baby Lettuces, Romaine, Escarole to name a few.  And then there are the greens we lightly, steam, saute, boil or bake depending on the dish.  These are usually greens like collard, chard, kale, mustard, and beet.

Unfortunatly the avarage person is either afraid of the mere appearance of something green on their plate or just plain out freaked that a vegetable is on their plate.

Greens are soo GOOD for you.  They are  a POWERHOUSE of vitamins & minerals!  Dark green leafy vegetables are, calorie for calorie, perhaps the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins.

They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, among many other effects. Dark green leaves even contain small amounts of Omega-3 fats.  There is also Vitamin K.  A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own.

Phytonutrients in the bloodstream are on constant patrol looking out for bacteria, viruses, parasites, fungi, toxins, cellular debris, pollutants and industrial chemicals–eliminating these toxic accumulated chemicals before you even know they are there.

Vitamain K, a fat soluble vitamin, plays an important role inside the body. It helps bones absorb and retain calcium. Studies have shown that a diet rich in vitamin K can prevent bone fractures in women. It can also aid in blood clotting and prevent excessive bruising. Few studies have been done on vitamin K, but those that have been carried out suggest it kills cancer cells.

Since Vitamin K is fat soluble, it must be used with flax seed oil, hemp seed oil and other natural cold pressed oils when used for a salad dressing.  When lightly cooking your greens use olive oil, grapeseed oil or maybe a walnut oil.

Note on oxalates: Some greens contain substances called oxalates which may bind some percentage of the calcium in the greens.

Eat lots of greens!  Here is a recipe for one of my favorite easy dishes to serve at home!

(Pictured Above)

2 bunches of greens (Collards, Kale, Chard) Chopped

2 cloves of garlic

1/2 brown onion chopped

1 splash olive oil

1 cup prepared buckwheat, quinoa, millet

Bragg Liquid Aminos

Sesame Oil or Truffle Oil

Sesame Seeds (Optional)

Preparation:  Heat oil about 2 min with onions.  Add garlic once onions are translucent.  Saute for about 2 more minutes.  Add greens.  Lightly stir the greens carefully in the pan.  After about 3 minutes the dish is done.  Divide grain on two plates  and serve with greens on top!  Put a splash of Bragg Liquid Aminos on each plate and a splash of Sesame seed oil or truffle oil! MMMMMmmmm!

Enjoy!

For a RAW RECIPE go to this post for a wonderful KALE YUMMO SALAD!