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RAW Bread

October 2, 2010 Leave a comment
 
RAW Bread *adapted from The Raw Chef
 
1/2 C. extra virgin olive oil
3C. sprouted buckwheat (2 C. dry & unsprouted)
1 ½ C. flax meal
3 ½c zucchini, roughly chopped
2 C. apple, cored and roughly chopped
3 Tbsp.  lemon juice
1 large onion
½ C. minced parsley
 
Place olive oil, sprouted buckwheat, zucchini, apple, lemon juice, onion, and parsley in food processor until mixed well.
 
Transfer mixture to a large bowl and add the flax meal. Mix together by hand. Careful of the flax meal, it tends to clump together.
 
Spread mixture thinly on parchment papers screens of the dehydrator with a spatula. Draw a cross in the mix on the screen so that when it is dry you can easily break it apart for slices of bread.
 
Dehydrate for 2 hours, or until dry (every dehydrator and preference is different). Flip parchment sheet over with the bread and remove from paper (save the paper because it can still be used 1 or 2 more times).
 
Continue to dehydrate until bread is a dried texture that you like (about 8 hours) – I like mine to be soft and flexible, but it doesn’t last long. For “toast” I dry the bread until it’s nice and crispy.
 
Pull out of dehydrator and break apart along the “perforations” created in the beginning.
 
Amazing sandwiches with this, and they don’t have to be RAW! My personal favourite is an avocado, tomato sandwich stuffed with shredded veggies!  I have even been known to grab a slice and roll it up with some RAW mayo.
Categories: Gluten-Free, RAW Living

Roasted Garlic Hummus

March 11, 2010 Leave a comment

Yummy hummus! Finally! I am so excited to finally find a recipe that is delicious. The secret, in my opinion, is to roast the garlic first, who would have thought. I have always found that homemade hummus tastes sour, but roasted garlic sweetens it up beautifully. Thank you Sarah for sharing your secret with me.

Roasted Garlic Hummus

1 – 19 oz can of Chickpeas, drained
1 roasted bulb of garlic (less if you’re not a garlic fan)
3 Tbsp. + 1/2 a Tbsp. EVOO
1/4 cup fresh lemon juice
1/2 tsp. cayenne pepper
1 Tbsp. cumin
pinch of salt

Place all ingredients in food processor and blend together until a nice paste forms. Taste and adjust seasonings accordingly.

Roasted Garlic

Preheat oven to 425 F. Place garlic bulb on oven safe dish and drizzle with 1-2 Tbsp. of EVOO. Cook for 20 minutes. Let cool and then separate garlic cloves from the bulb and add into hummus.

I served these up with some delicious RAW Crispy Corn Red Pepper chips (I substituted a cup of peas for the corn and will probably use all peas next time)!

Categories: RAW Living

Blueberry Salsa

August 8, 2009 Leave a comment

Here’s another party favourite (or atleast, it would be if I had recorded my alterations the first time round). I’m posting the basic recipe. I’ll have to make it again and play around with it. This was made a while back and it was to die for, but alas, there was no record of the changes that were made. Let me know what you think.

Blueberry Salsa

4 cups Blueberries
½ Vidalia Onion
1 Jalapeno Pepper, seeded and chopped
1 Red Bell Pepper
¼ cup Fresh Cilantro
¼ cup Fresh Lime Juice
1 tsp. Salt
1/8 tsp. Pepper

Coarsely chop half of the blueberries. Combine the chopped and whole blueberries in a bowl with the remaining ingredients. Cover and let stand for 1-2 hours so the flavours can blend.

Sorry, no picture at the moment :(

Categories: BBQ, Gluten-Free, RAW Living

Fresh is Best!

I love the smell of spring, but mostly I love the great selection of fresh fruits, vegetables, and herbs! Last week my mom came home from a friends with some leftover salsa for me. At first glance I wasn’t too impressed as it looked nothing like what you get in the stores, but I couldn’t stop eating it. I decided to replicate it with a few extra touches of my own, it was that good. There’s a great farm market on my way home from work that sells produce grown without sprays for amazing prices, and when I saw their cilantro selection I couldn’t resist. It also helped that they have all peppers on for .75 cents a pound! It was meant to be!!! Also quite fitting as this is the week of Cinco de Mayo, so in honour of that I made sweet pepper salsa and Chunky Chili using all fresh fruits and vegetables (except for the tomato sauce – had to use some kind of sauce).

SWEET PEPPER SALSA

1 sweet yellow pepper
1 sweet orange pepper
1 medium tomato
1/2 a small onion
1/3 cup fresh cilantro
juice of 1/2 a small lime
pinch of salt

Chop the peppers and onions very fine. Chop the tomato and cilantro and add to peppers and onion. Add lime juice and salt. Mix it all together and chill for at least an hour.

Serve with rice crackers, tortilla chips, or RAW bread/crackers (recipe to follow shortly).

This makes a great snack!

Categories: Gluten-Free, Herbs, RAW Living

Menu Swap – February 9 – 14

February 10, 2009 2 comments

“Chocolate is heavenly, mellow, sensual, deep, dark, sumptuous, gratifying, potent, dense, creamy, seductive, suggestive, rich, excessive, silky, smooth, luxurious, celestial. Chocolate is downfall, happiness, pleasure, love, ecstasy, fantasy … chocolate makes us wicked, guilty, sinful, healthy, chic, happy.”

- Elaine Sherman

I cannot possibly describe chocolate any better than Elaine Sherman has above. I must admit that I am not exactly a big fan of chocolate, but, once upon a time, I was a choc-a-holic. However, as with many things, the GF diet has shown me that I really don’t care for the taste. But, because this is the week of Valentines, how could I not choose chocolate.

Chocolate has long been used as a gift, after all, it is Theobrama Cacao, food of the Gods, as it’s scientific name implies, and what a better way to say I love you than to give such a gift. I don’t think we have seen such a versatile gift as chocolate. I can’t think of anything that you cannot use a box of chocolates for; congratulations, I’m sorry, or get well soon. The gift of chocolate can be traced back to the Aztecs who prized the cacao bean so highly that they used the beans as currency. However, it was actually the Mayan culture who cultivated the gem as the Aztecs were did not live in an environment conducive to its growth, thus they acquired the beans either through trade or war. The Aztecs even went so far as to have their Emperors collect the cacao beans as taxes. Both the Mayans and the Aztecs enjoyed drinking the chocolate after fermenting the RAW cocoa beans, a drink known as Xocolatl. The Aztec emperor, Montezuma, is well known for drinking Xocolatl golden goblet while repeatedly saying, “The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food.” When Emperor Montezuma was defeated in 1519 by the Conquistadors, rather than finding his filled with gold and silver, or other treasures, they found it to be full of cocoa beans!

It was the Conquistadors who began adding sugar and vanilla to Xocolatl, or Chocolate as it is now known as. The first chocolate factories were opened in Spain and eventually led to the exportation through out Europe. However, the Spanish never shared the secret source of the drink until the English buccaneers found a ship loaded with cocoa beans instead of treasures in 1579 and thought they were “dried sheep droppings,” thus they burned the whole ship!!!

I could go on and on. Who would have thought that chocolate would have such a fascinating history?! However, I would rather share some wonderful chocolate recipes with you instead.

RAW Living Chocolate

This is shaping out to be yet another busy week, especially since I have my first day as a Student Teacher this Wednesday and I’m nervous and excited at the same time. I won’t be spending too much time in the kitchen because of this and my zillion assignments. My apologies for posting this so late, I have been in Alberta as my grandmother passed away last week.

GF Menu – February 9-14 *planning on having leftovers and sandwiches for lunch this week

Monday – not too sure yet…

Tuesday – Wild, Wild Rice Salad

Wednesday – RAW Sunburgers wrapped in romaine lettuce leaves

Thursday – Ginger Baked Tofu with Agave Peanut Sauce & green salad

Friday – Rice Wraps with Ginger Peanut Sauce (Trivial Pursuit Night)

Saturday – ??? (I have a full day of class so it depends on how tired I am)

Yummy Treat: Brownies, both RAW and cooked.

This week’s Delicious Menus:

Fresh Ginger has a delicious menu planned for the week, and I have to agree with her on the movie Like Water for Chocolate – a must see with the Spanish subtitles. I am so evious because she has homemade pizza on the menu this week, something that I have been trying to make myself but has yet to work out – I hope that you enjoy your wonderfully planned week!

Asparagus Thin is also having pizza this week and has yet another ethnic selection of meals. She is still excluding Asian food in order to explore other cuisines and is planning on baking a “character” cake, which we will all have to wait and see exactly what that is. I love the chocolate spread picture, very suggestive of the pasts chocolate elixir!

Book of Yum joins us this week with yet another amazing sounding recipe that you’ll have to check out. She and her husband are in Florida until Wednesday, enjoying the sun from the looks of it, but that hasn’t stopped her from planning some wonderful meals with chocolate fondue and fresh fruit for dessert – Enjoy!

The Lilac Kitchen is planning a week of her stocked up freezer as they may be expecting some more snow, thus she doesn’t plan on getting out too much. She has a wonderful picture of last weeks frittata made with her frozen vegetables that you can’t miss!

Cheese cake pops dipped in dark chocolate and heart shaped cupcakes for her family are planned for Angela’s Kitchen this week. She has a menu filled with training walks and some very lovely dinner plans. I especially like Thursday’s plan to have Daddy cook – that is a great idea!

Celiacs in the House is very organized with her notes on when and how she will be starting her meals. However, she has also made a point of keeping pizza night in order to avoid any complaints – good plan. Definitely stop in here to see her Fruit tacos with a chocolate pizzelle taco shell (this is one that I will be trying right away).

HAPPY VALENTINES!

Categories: Menu Swap, RAW Living

GF Menu Swap – January 19

January 20, 2009 2 comments

This week’s menu is being hosted by Sea Maiden over at Book of Yum. She has chosen Dal (or lentils) for this weeks ingredient and has some great recipe links. Lentils are a great source of dietary fibre and have high levels of protein. There are so many different types of lentils that the nutritional values vary. I think the last time I had lentils was as a soup; Split Pea Lentil soup to be exact. This was when I first went GF and wasn’t really sure what I could eat, so I pretty much lived off of stews and salads for about a month – hahaha!

GF Menu – January 19 – 24, 2009
Monday
Breakfast – rice cake with PB&J
Lunch – Split Pea Soup
Dinner – Savoury Vegetable Quinoa Pilaf with shrimp (The Best GF Family Cookbook)

Tuesday (Tasty Tuesday)
Breakfast – fresh apple-cranberry juice & a muffin
Lunch – leftover quinoa pilaf

Dinner –
Mediterranean Dolmas with green salad (RAW)

Wednesday (night class)
Breakfast – fresh apple juice & a muffin
Lunch – Italian Pasta Salad
Dinner – Mediterranean Dolmas with Amazing Avocadoes and green salad

Thursday
Breakfast – fresh apple-cranberry juice & cinnamon raisin toast
Lunch – Italian Pasta Salad
Dinner – Crispy Pecan Chicken Fingers with green salad

Friday
Breakfast – fresh apple juice & a muffin
Lunch – Italian Pasta Salad
Dinner – Red Lentil Dal (I hope – thanks for posting this one Sea
!)

Saturday (long day of classes!)
Breakfast – fresh apple juice & cinnamon raisin toast
Lunch – Crispy Pecan Chicken Fingers with green salad

Dinner – GF Pizza!!! (not sure if this will be cooked or if I will try out a RAW recipe)

Don’t forget to head over to Book of Yum for this week’s menu round up and for some amazing recipes!
Categories: Menu Swap, RAW Living

Ginger Peanut Sauce with Rice Paper Wraps

January 5, 2009 5 comments

 

Ever since going gluten free I have pretty much stayed out of the local bakeries and delis, but I was in the Safeway deli area a few weeks ago and happened to pass the Vietnamese Rice Wraps with Ginger dipping sauce and almost died. I absolutely love these but I don’t dare touch them because the dipping sauce has wheat in it. It has taken me a while but I have finally taken it upon myself and created my own rice wraps. In my opinion these were 1,000 times better than the plain vietnamese rolls because they had only a spoonful of rice noodles and LOADS of veggies. I didn’t put any shrimp in these ones, but I think that they would taste even better with that little addition. But the best part was the dipping sauce. I had originally made the sauce I found on FoodTV but with a few adjustments because I was lacking a few ingredients, but my mom suggested adding peanut butter and ginger to spruce up the flavour and she was right. The sauce is quick and easy and very useful to keep on hand. It would go well on rice noodles for a quick meal or even as a stirfry sauce.
So, to start off 2009 I am going to post the dipping sauce and rice wrap recipes because they are going to be a weekly staple in my lunches. I think that these will also come in handy for my Saturday classes and my Wednesday dinner run between work and classes. I hope that you enjoy these as much as I do!
Ginger Peanut Dipping Sauce
adapted from FoodTV’s The Cookworks recipe
 
½ cup Orange Juice, freshly squeezed, undiluted
3 Tbsp. Honey
2-3 Tbsp. GF Tamari
Juice of 1 Lime
1 Tbsp. EVOO
1 Tbsp. Red Wine Vinegar
¼ – ½ tsp. Cayenne Pepper
½ – 1 tsp. Salt
2-3 Tbsp. Peanut Butter
1 heaping Tbsp. Ginger, grated
  
 Place all ingredients into a blender and mix together. Let sit for 30 minutes at least in order for the flavours to blend (room temperature or in the fridge if not using right away). Serve with Rice Paper Wraps or as a stir fry sauce. 

  

Note: If you don’t want to go to the trouble of using a blender, you can simply place all ingredients into a jar and shake them together (I really hate scraping extras out of a blender and prefer to “shake, shake, shake my silly’s out” when making this)

   

Rice Wraps
 

  

Grated Carrot
1 sliced Bell Pepper
Fresh lettuce leaves
Fresh mint leaves (or other fresh herb)
Thinly sliced Celery
Shrimp (optional)

   

1-2 squares of rice noodles
Sushi Vinegar (or Rice Vinegar and sweetener) 

  

Rice Paper wraps
Pan of warm water  

Cook up rice noodles and then add Sushi Vinegar (or rice vinegar and sweetener). Set aside. Wash and cut/grate all vegetables.  

Place warm water in frying pan (works well because it is flat and shallow). Then soak 1 rice paper wrap into the water and let sit for about 10-20 seconds or until the rice paper is softened. Remove from water and place on a clean dish towel. You can either transfer it over to a plate or add all filling while on the dish towel. Roll up nice and tight, with the sides tucked in. Repeat until you have all the wraps that you need.  

I usually wrap these up in saran wrap and refrigerate for my lunch.  

Serve with Ginger Peanut Sauce.  

UPDATE:  I have been using shredded jicama in place of rice noodles in these to take out some of the starch.  They still taste delicious and are filled with veggie goodness!  

  This post is linked to Amy’s Slightly Indulgent Tuesdays. 

 

Categories: Gluten-Free, RAW Living

Pineapple Julius

August 2, 2008 1 comment

I think that I should have saved my song quote for this posting, although it would have been something more like “put the lime and the pineapple in the coconut milk, and blend it all up!” Tonight I was making “black bean burgers” (which turned into bean & quinoa loaf) and every now and again I would get wiffs of a sweet smelling pineapple. It was like it was calling to me. After I was done wreaking havoc in the kitchen (everytime I bake or cook the kitchen looks like a food bomb went off) my mom thought that it was safe to enter so she could cut up the pineapple. Well, knowing that she had just made a fresh batch of coconut milk this morning, I mentioned that we could make a pina colada. Well, that’s how it started out, but I ended up changing the recipe around to something much simpler – I really wasn’t up to anything too time consuming as I will be baking cookies later tonight and then I have to slave away tomorrow afternoon baking bread and muffins for my camping trip. So needless to say, my idea of a pineapple julius was born. Hmmm, maybe next time I’ll add ice cubes so that it’s icy cold like a julius. At least this version is all natural and RAW. I don’t think that I could expect anything more.

Pineapple Julius

2 cups of fresh pinepple chunks
1 cup of coconut milk
a small chunk of lime
1 Tbsp. RAW agave nectar
a pinch of salt

put all ingredients into blender and puree. Serve with a slice of lime.

I’m thinking that this would also be good with an orange instead of pineapple, or maybe both…

Categories: RAW Living

Mango Avocado Salad – Go Ahead Honey, it’s GF

July 26, 2008 2 comments
Mango Avocado Salad
2 mangoes
2 avocadoes
2 Tbsp. fresh cilantro leaves
2 Tbsp. lime juice
2 tsp. EVOO
1 Tbsp. sesame seeds

Slice the mangoes and avocadoes and toss into a mixing bowl. Chop the cilantro leaves and add in. Juice the lime(s), and add EVOO and sesame seeds. Mix it all together, and voila! A perfect combination of bursting flavours!

Hosted by Cheryl at Gluten Free Goodness. Check it out for thre round up, there are some delicious sounding recipes!
Categories: Go Ahead Honey, RAW Living

Nori Rolls

July 26, 2008 2 comments
Ever since going GF, I have probably doubled my sushi intake (which says a lot since I was already addicted to it before). Strangely enough it is sushi that helps keep my stomach calm when recovering from gluten ingestions. Now I have to admit, there have been a few minor incidents where I haven’t double checked for sauce in the rolls (this was very upsetting as I loved the vegetable roll, but they kept putting some soy sauce mix in it), but for the most part, as long as I stick to the basic – tuna & salmon sashimi, avocado rolls, tuna roll, salmon roll – and use my own soy sauce – San J’s GF one – then I am generally safe, at least at most restaurants.

However, last year I had a japanese exchange student staying with me and she showed me how to roll my own sushi – it was wonderful! I started making all kinds of combinations. But the kicker was when I first saw a RAW nori roll recipe in Raw Rose’s book. I tried it out last summer, and they were delicious, not to mention way easier to roll. I was rollin’ nori rolls like mad! Then a few months ago, when I bought Real Food, Real World and Ani’s Raw Food Kitchen I found a couple more recipes. One used jicama/daikon as rice (this is one of my favourites). But finally last week, I tried Ani’s roll. Another yummy nori roll that was made with an almond pate (also good as a “cheese” on top of salads). The only thing is that I couldn’t find burdock root. So, I just made them with other vegetables instead. Of course a week later I find out that burdock root is also known as gobo and at this moment, there’s lots of it in the asian markets. Now I know, and be prepared for some future info on that little gem of a plant – some interesting tidbits there.

Needless to say, the nori rolls were delicious and there was enough leftover for me to take for lunch the next day, always a plus.

Ginger Almond Nori Rolls
Adapted from Ani’s Raw Food Kitchen by Ani Phyo; printed with permission from Ani Phyo
Wrappers
4 nori sheets* (I actually used about 6 or 7 – but maybe I wasn’t putting enough filling in)
Filling
1 batch of Ginger Almond Pate (recipe below)
4 cups of green leaf lettuce leaves
3 celery sticks, cut into long strips
2 cups of shredded carrot
cucumber, sliced into strips
2 avocadoes
To fill wrapper, lay out nori sheet, spread 1/4 of the the avocado on the end closest to you. Top with 1/2 cup Ginger Almond Pate, a mini celery sticks and 1/2 cup of shredded carrot. Add a few cucumber slices, then roll. (I did some with just avocado, some with just the pate, and then some with both)
Roll up your nori to the top and serve whole, or cut into 4-6 pieces with a sharp knife. Serve immediately.
*for 100% RAW, make sure the nori wraps are not toasted, but dried
Ginger Almond Pate
from Ani’s Raw Food Kitchen by Ani Phyo; printed with permission from Ani Phyo.
2 Tbsp. grated ginger
2 cloves of garlic
1 tsp. sea salt
2 cups of almonds
4 Tbsp. lemon juice
1/2 cup water – as needed
Process ginger, garlic, and salt until mixed well. Add almonds and process while adding lemon juice. Add water only as needed for a hummus-like texture.
Will keep for 3 days in the fridge

ENJOI!

Categories: RAW Living
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