Posts filed under ‘Raw’
What I’m Loving Right Now
- I’m loving the green juice. I make it a game…to see how many greens I can juice and have it still taste yummy š Yesterday I juiced an entire head of kale and an entire head of romaine + apple + ginger + lemon…and it was soooo addicting. My favorite part of juicing is pushing the food down with the plunger thingy. Apple…WHAM! Kale…WHAM! Lemon…WHAM!! That’s some real fun.
- Here is why I love Jason Mraz: He has a raw food chef making him food on tour. This video totally cracks me up…mostly because Anya Marina (she toured with him) is a total goof ball. Fair warning…she does say a naughty word š Don’t have the sound up at work or watch this with children. Her entire tour documentary is hilarious.
- I came across another fun site, www.raw.la: Real-time news from Raw Food blogs, forums, and mainstream media. It’s one stop shopping for a ton of raw blogs and other good stuff. I’ve discovered lots of raw blogs that I didn’t know about before. New inspiriation! Love it.
What are you loving right now?
Morning Jing
When we went to Santa Monica and Malibu last summer, I was so excited to check out Euphoria Loves Rawvolution. Well, we enjoyed it so much that we went SEVERAL times while we were there. And each time, I just could not help but to order this drink on their menu called Spring Shake or something of the sort. I loved it so much that I asked how they made it…and it turns out it was a special mix from a phenomenal Chinese herbalist, Rehmannia. After we left there, I just couldn’t stop thinking about that drink! When I drank it…I felt amazing…like I had a natural high.
Fast forward to now. I’m still thinking about that drink. So I racked my brain and all I could remember was “Shaman Shack”. Thankfully we have this wonderful thing called Google and I was able to track it down. And so…my fellow Happy Foodies…I bring you: MORNING JING!! Wooooooooo!! (That’s how I feel after I drink it).
Here is what the Rehmannia says about it on his site:
This product will revolutionize the protein powder market. It is a soy and dairy free great tasting, energizing, and restorative combination of nutritional powders. Morning Jing is a surprisingly tasty quick meal for any time of day. Black bean and black rice together are considered a complete protein- and you donāt get the saturated fat or hormones. Black sesame provides valuable omega 6 essential fatty acids. Ho Sho Wu is a famed longevity herb in China, its name literally means āold black hairā as the herb is tonic to the Kidneys, and has been reported to reverse graying hair and other signs of ageing. The above mentioned foods are all considered āblack foodsā which contain unique anti-ageing properties such as zinc and molybdenum (a rare antioxidant).
But thatās not all; we add Maca, a great superfood from the Incas which is said to fortify the reproductive potential in men and women, balance hormones and provide endurance and adaptability.
Bee Pollen is considered one of Earthās greatest superfoods, containing every nutrient necessary for survival, and finally we sweeten Morning Jing with pure cactus honey powder. Great for the whole family!
So, of course…I ordered some so I could enjoy it at home! My favorite way to prepare it is to blend it up in my Vita-Mix … fresh almond milk (chilled) and a big spoonful of raw almond butter and honey. I like it a little on the thicker side, so I add more almond butter and less milk. I started off with just a tablespoon of the Jing, and I may even put a little less next time.
Order your own yumminess here.
Just a little warning/disclaimer: Please check with your herbalist/doctor/midwife/naturopath before drinking. There are some quite potent herbs included in this tonic, including some that could cause an allergic reaction (bee pollen). Use in moderation…chinese herbs affect everyone differently.
Oh, and another disclaimer: Maca has been known to increase your libido/sex drive (due to it’s hormonal balancing characteristics). Don’t say I didn’t warn you.Ā š
Chia on the Road – A Happy Foody Video!
We have a Happy Foody first today…a video! And there is only one “blooper”…I say road when I meant to say food in the end. hee hee. And, I am working on upgrading this site so I can embed video, but for now just click on the link to Vimeo. So without further ado, check it out…
Dulse Rhymes With Pulse
Here is a little goodie that I try to eat EVERY day. Dulse is packed with all kinds of vitamins and minerals…so good for you. I just recently started using it…before that, I would just cut up nori sheets and use those to get my sea vegetable fix. But dulse has a really different taste and I love it. It’s quite salty…it adds a really nice kick to salads, wraps, soups, sandwiches, and even smoothies! You can even buy dulse granuales and use them to replace the salt in your recipes. The most common way I eat it is cut up in my salad.
The reason I try to eat some kind of sea vegetable every day is because they are so high in iron and low iron runs in my family. But it’s also very high in iodine and B12…along with vegetable protein, potassium, magnesium, chlorophyll, enzymes, A & B Vitamins, and dietary fiber. Bella LOVES seaweed as well…but tends to stick with untoasted nori. I leave the pack low enough in the pantry so she can help herself to it when she wants. She’ll grab 2-3 sheets and a time and snack on them. Yum!
Here is what it looks like up close…it’s soft and chewy. If you don’t like the texture, you can soak it in filtered water to soften it up or throw it in the food processor to chop it into tiny bits for your salad:
Try some dulse today!
Raw Food Happy Mail!
You don’t have to buy a lot of fancy stuff to eat a raw food diet. However, there are some “fancier” items that I LOVE and I can’t buy them locally. That’s when I click on over to Raw Food World. In my opinion, they have the biggest selection of healthy, yummy foods…and the BEST customer service around. They also send lots of little samples and goodies with your order, which is delightful. And Matt Monarch is the owner…he’s just a fun guy in general š
When my first box of goodies arrived…I practically ran out to the UPS truck to help him bring it in. You can see the contents of my box above…sprawled out comfortably on my living room rug. In this shipment, I got:
- Lucuma Powder (I add this tasty sweetener to smoothies and chia porridge)
- Carob Powder (This is for my raw fudge balls and chocolate avocado pudding)
- Raw Nori Sheets (I LOVE raw sushi. I also cut these up in my salads. Bella eats them plain).
- Goji Berries (Love these plain or as little “bursts” of energy in my smoothie)
- Nama Shoyu (Raw soy sauce)
- Sun-dried Coconut (I used that whole bag in my raw macaroon recipe)
- 5 lbs of Chia (Oh how I love thee!)
- Hempshake Variety Pack (Thought Bella might like these. She didn’t).
A few days later, I ordered a dehydrator, teflex sheets, sunflower seeds for sprouting, and a pH test kit. Yay! More on those in future blog posts.
When you click on these links it automatically registers it under my name, so that I receive a little bit of $$ from your sale. So…if you’re going to order it anyway, but sure to use my link! š You can also link directly to it in the upper right hand corner of my blog. Affiliate or not…I would still order from Matt. This is super high quality food and he knows his stuff. Happy ordering!
Chia: The New Avocado
I have found something that I love almost as much as avocado: CHIA SEEDS! Yes, those capital letters are me screaming/squeeling because I love it so much. I first bought chia in Atlanta while we were on tour, but didn’t really know what to do with it, so it sat in the RV pantry for the rest of the trip. I recently re-discovered this little gem and NOW I know what to do with it and wanted to tell you too.
Chia seeds are an ancient superfood…and although it seems like they have just become popular, they have actually been around for long, long time. The Aztecs, Mayans, and Incans all knew about these little balls of energy. Back then, they were referred to as “Indian Running Food” because it gives a sustained burst of energy and increases endurance (take note, all you athletes out there!).
Why should you eat chia?
Chia seeds are said to contain:
- 2 times the protein of any other seed or grain
- 5 times the calcium of milk, plus boron which is a trace mineral that helps transfer calcium into your bones
- 2 times the amount of potassium as bananas
- 3 times the reported antioxidant strength of blueberries
- 3 times more iron than spinach
- copious amounts of omega 3 and omega 6, which are essential fatty acids…
They are also a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fiber.
Stats courtesy of: Raw Reform
Chia seeds are different than flax because they won’t go rancid after a long time…and they don’t have to be ground to get the full benefits. Chia is also excellent for diabetics (and everyone for that matter) because it helps to regulate digestion and blood sugar levels.
If that’s not enough to convince you, I don’t know what will.Ā But now, I’m sure you’re wondering how to eat them (I know I was). First, you want to soak them to produce the “chia gel”. You can use them dry in granola, salads, etc…but I think they are much better hydrated. Then…take:
2/3 cup chia seeds
4 cups filtered waterAdd the chia seeds to the filtered water. Let it sit for 15 minutes. Stir. Let it sit for 15 more minutes. Stir and put in the fridge. I just keep them in an open bowl because we go through them so fast and it makes for easy access!
At this point, you can use them for anything. Our favorite way to eat it is like cereal topped with fruit…peaches being our fave (see photo above). I start with a bowl of chia (start with a little because it’s VERY filling)…add 1 tablespoon lucuma powder, a bit of stevia, non-alcohol vanilla syrup and stir really well. Top with the fruit of your choice. Matt likes a little agave drizzled on top. I also like it with almond butter and bananas. If you’re looking for a new raw breakfast idea…this is it! Although we eat it for supper quite regularly too š
Another way to use chia is in smoothies. It completely disappears when you “smoothify” it…so this is a great option for those who may not like the gelatinous texture.
You can also throw a couple of tablespoons of dry seeds in your water bottle before heading out the door and drink it with your water throughout the day or after a work out…it’s very refreshing (especially cold out of the fridge).
If for some reason we can’t buy food for awhile, I’m pretty much sure I’ll be set with my 5 lbs of chia. Maybe I should order more just in case š My favorite place to get chia is from The Raw Food World. They have really high quality food and great customer service.
For more chia recipes, check out Angela’s write up on chia here. Or go to Gone Raw and search on chia.
P.S. Yes, these are chia seeds…of “The Chia Pet” fame. Same thing š
Sprouted Quinoa Tabbouleh
This is the perfect summer salad. It’s so light and refreshing…and quite addicting. I love all of the fresh herbs in it…especially the mint. Mint makes me happy. Add it to your smoothies and it will make YOU happy too. š This was great on a bed of sprouts…but you could also use it in a wrap or on crackers.
Sprouted Quinoa Tabbouleh
2-3 cups sprouted quinoa* (you could also use cooked quinoa)
2 green onions, including tops
3/4 cup grape tomatoes, sliced
1/2 cup artichoke hearts, chopped (optional)
1 cucumber, diced
1 garlic clove, minced
1 handful of each: mint, basil, and parsley (minced)
Dressing (adjust to taste):
1 lemon, juiced (approximately 2 T)
1-2 T olive oil
1 T agave
1 t sea salt
*To sprout your quinoa, soak it overnight and then rinse. Let it sit for 1-2 days until you see the little “tails” sprouting out of the seed. I put mine in a mason jar with a mesh lid and invert it into a bowl for good drainage.
Creamy Basil Pesto
This was one of those āwhat can I throw together?ā nights. I went to Gone Raw and searched under sauces and found this wonderful recipe! I looked at the recipeā¦I had some basil that was mysteriously frozen in my fridge, but still smelled good. I just happened to have some cashews already soaking for a smoothie.Ā And I had everything else. It was a miracle. 
I donāt get my hopes up too high with new recipesā¦but this one did not disappoint. I ate it on zucchini noodles topped with clover sprouts and avocados, and Matt ate it on his salad as dressing. It would be great as a dip for flax crackers or as a spread on a collard leaf wrap. Enjoy!
Creamy Basil Pesto
Recipe by Suasoria on Gone Raw
1/2 cup cashews (soaked for 4-6 hours, then rinse well)
1/2 cup pine nuts
1/2 cup water
2 medium cloves garlic
Juice of one medium lemon
2 tablespoons olive oil
1 tablespoon nutritional yeast (optional)
1 1/2 teaspoon salt
1 teaspoon onion powder (I used onion flakes)
A dash of coarse black pepper
One big handful of fresh basil, leaves only (most of one bunch, about a generous 1/2 cup)
Blend all ingredients except the basil until smooth and creamy. Then add basil and pulse – you still want there to be green flecks in the sauce.
How did I make my noodles? With my trusty Spiralo!Ā I’ve said it before…it’s all about the TEXTURE with raw foods. I could have sliced up some zucchini and put my delicious sauce on top, but it wouldn’t have tasted nearly as good as these delicate angel hair type noodles. It’s definitely worth it to invest in some helpful tools to improve the texture of your foods (dehydrators help with this as well…). Here are some pics of the process:
Almost Tuna
This is a delicious alternative to your “same ‘ol salad”! The kelp powder in this recipe can be found at your local health food store…and it’s what gives it that “tuna” taste. Kelp is also an herbal source of calcium, magnesium, sodium and iodine….so eat up!
Almost Tuna
Living on Live Food
Alissa Cohen
3 cups alfalfa sprouts
1/3 cup sunflower seeds (soaked)
1/4 cup sprouted lentils (optional)
1/4 cup mung bean sprouts
3 T almond butter
1 T kelp powder
1 t Nama Shoyu/soy sauce/Braggs
1/2 cup onion
2 stalks celery
1 t sea salt (or more to taste)
Place 3 cups alfalfa in a bowl and set aside.
In a food processor, combine sunflower seeds, almond butter, nama shoyu, kelp powder, mung bean sprouts, and lentils and blend until smooth. The mung bean sprouts add a lot of water/liquid. If you need to substitute another sprout for those, you might need to add a little water.
Add the onion and celery and pulse chop until onion and celery are blended but still chunky.
Remove from food processor and pour over alfalfa sprouts. Mix well. If there is too much sauce, add more sprouts. Add salt or more kelp if it doesn’t have enough “kick”.
Stuff into an avocado, spread in a collard or romaine leaf, or dip your flax crackers into it…and ENJOY!! Sprinkle hemp seeds on top for an extra nutritional kick.
Date Nut Torte
This is a delicious and easy raw dessert…in fact, it was one of the very first raw recipes I made when I discovered the raw lifestyle back in 2005. There are only 4 ingredients, although it tastes so much more complex! Even if you don’t consider yourself “raw”…try this one out. It’s a healthy alternative to cooked/baked goods…and it’s one that you don’t have to tell your kids “no” to when they want a third helping! It’s also a perfect dish to make when you’re introducing someone to raw foods.
Date Nut Torte
“Living on Live Foods”
Alissa Cohen
Base of Torte:
2 cups raisins
2 cups walnuts
Frosting:
1 cup dates, soaked and pitted
1/2 lemon, juiced
For Base:
In a food processor, combine raisins and walnuts and blend until well blended and moist (this will takeĀ few minutes and you might see it form into a ball…just make sure the raisins come out fudgey and not grainy). Then, remove mixture from processor and press into a pie plate or dinner plate (about 1 1/2 inches thick).
For Frosting:
In a food processor, combine dates and lemon juice until smooth and creamy. Spread the frosting on top of the torte.
Top with raspberries, strawberries , or blueberries…and if you want to get super fancy, add a sprig of mint in the middle!
Serve at room temperature or chill depending on your preference.
Happy Foody 