![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Weekend recap + a little bit of food
I don't even know where to start with this last weekend. It was wonderful in many ways, but mostly because it was just so relaxed.
I'm becoming increasingly in love with my kitchen, and finding that very often throughout the day I sort of crave to spend time there. This has made it a little difficult for me to get on line over the last few days, well, because when I'm home I just don't want to leave my kitchen.
Yesterday I had every intention to get outside and go for a day trip with Lucy up to Ferndale (as mentioned in a recent previous post), but due to the very windy weather, and an unexpected cold front (in spite of the damn sunshine) I knew it wasn't going to happen. I just HATE going outside when it's super windy, and that's one of the annoyances of living on the coast of northern california. Sooo, I stayed in my kitchen --- allllll dayyyy longgg. And it was SO awesome. Before I new it, it was time for dinner, and I had been chopping, dicing, mincing, grating, and prancing around my kitchen for six hours. Needless to say I've got a few things to show off...but where to start?
The other day I had a weird craving for a cooked meal that I use to eat a lot of. Embarassingly simple, a sort of poor-man's dinner: Brown Rice and Cabbage. After thinking about it for a while I knew that I could recreate the rice and cabbage meal with a rawfood twist...so I did. The end result is something I'd like to call:
"Poor Man's Brown "rice" and Cabbage", with a Cucumber Avocado salad.
You have to do this in steps, but I promise it's rewarding!
Step 1.
Buttered Brown "Rice":
1/4 C soaked (overnight) Oat Groats, combined with 1 tbsp of Nut.yeast. Mix well and set aside.
Step 2.
Sundried Tomato & Red Bell Pepper Relish:
1 Handful of Sundried Tomatoes (soaked in warm water until tender) - finely dice then after done soaking
2 tsp Red Bell Pepper (finely diced)
Extra Virgin Olive Oil - roughly 1 tbsp
2 tsp nut.yeast
1 tsp Balsamic Vinegar
1-2 tsp Braggs Liquid Aminos
Agave to taste --- mix all ingredients well. Place in fridge to chill.
Step 3.
1 handfull Crimini Mushrooms --- you can use fresh or dehydrated. I used dehydrated because I LOVE the texture that they take on after they've been re-hydrated. Soak the Crimini Mushrooms (for roughly 15- 20 minutes) in a little bit of water, a dash of Braggs Liquid Aminos, and a dash of Balsamic vinegar.
Combine One Cup of Chopped Cabbage with the above ingredients - mix well, and enjoy! This recipe makes about enough for one person.
For the Cucumber Avocado Salad - simply peel your cucumber in half, remove the seeds, grate it like so:
Take the Grated Cucumber and squeeze the water from it --- you won't get rid of it all, but as much as you can. Dice up some Avocado, toss it in with the Cucumber, add a little sea salt and cracked pepper, and your favorite vinegarette dressing. Put it on top of a bed of sprouts or your favorite greens (here I used pea sprouts)...
Next up is another variation of my raw breakfast bars - but this time they're TROPICAL!! And so much better than before. Mango/Banana/Kiwi Tropical Breakfast Bars with a Coconut-Lemon cream icing/filling.
Tropical Breakfast Bars w/ Coconut-Lemon icing/filing:
In a food processor combine the following ingredients ---
5 Medjool Dates (pitted and soaked for about 10 minutes)
2 medium sized Mangos
3 Kiwis (peeled)
1 medium mized Banana
2 (heaping) Tbsp Coconut Butter
Agave to taste
1/2 C (soaked overnight) Oat Groats
1/2 C Raw Cashews
1/4 C Flaxmeal
2 Tbsp Coconut Flour
---- optional 1 tsp Lemon Juice (adds to the bars already tartness)
Process until ingredients are a smooth even texture. Spread on Teleflext sheets and dehydrate for 20-24 hours checking every so often to make sure they are still somewhat moist and chewy (I don't like then to be crunchy, but if you do by all means, let the go in the dehydrator as long as you like!)
Coconut-Lemon Icing/Filling:
1 c (soaked) Cashews
2 tbsp Coconut Oil
2 tbsp Coconut Butter
4 tbsp Coconut Flour
1/4 C Agave
1 tbsp Lemon Juice
1 C water
1 tsp Vanilla
Dash of salt ---- blend in food processor until very smooth. Enjoy!!
And finally, a very simple but yummy snack. I share a picture of it because while I was snacking in the sunlight of our sun-room my plate just looked too pretty. Cucumber Sticks (w/ a little sea salt), Carrot Chips, and "Raw no-chickpea Hummus" topped with Sunflower Parm and Paprika.
For the recipe to my raw "No-Chickpea Hummus" go HERE and scroll down to the very bottom.
Thanks so much for stopping by! And I promise that there's much more to come!
xoxo~
I'm becoming increasingly in love with my kitchen, and finding that very often throughout the day I sort of crave to spend time there. This has made it a little difficult for me to get on line over the last few days, well, because when I'm home I just don't want to leave my kitchen.
Yesterday I had every intention to get outside and go for a day trip with Lucy up to Ferndale (as mentioned in a recent previous post), but due to the very windy weather, and an unexpected cold front (in spite of the damn sunshine) I knew it wasn't going to happen. I just HATE going outside when it's super windy, and that's one of the annoyances of living on the coast of northern california. Sooo, I stayed in my kitchen --- allllll dayyyy longgg. And it was SO awesome. Before I new it, it was time for dinner, and I had been chopping, dicing, mincing, grating, and prancing around my kitchen for six hours. Needless to say I've got a few things to show off...but where to start?
The other day I had a weird craving for a cooked meal that I use to eat a lot of. Embarassingly simple, a sort of poor-man's dinner: Brown Rice and Cabbage. After thinking about it for a while I knew that I could recreate the rice and cabbage meal with a rawfood twist...so I did. The end result is something I'd like to call:
"Poor Man's Brown "rice" and Cabbage", with a Cucumber Avocado salad.
You have to do this in steps, but I promise it's rewarding!
Step 1.
Buttered Brown "Rice":
1/4 C soaked (overnight) Oat Groats, combined with 1 tbsp of Nut.yeast. Mix well and set aside.
Step 2.
Sundried Tomato & Red Bell Pepper Relish:
1 Handful of Sundried Tomatoes (soaked in warm water until tender) - finely dice then after done soaking
2 tsp Red Bell Pepper (finely diced)
Extra Virgin Olive Oil - roughly 1 tbsp
2 tsp nut.yeast
1 tsp Balsamic Vinegar
1-2 tsp Braggs Liquid Aminos
Agave to taste --- mix all ingredients well. Place in fridge to chill.
Step 3.
1 handfull Crimini Mushrooms --- you can use fresh or dehydrated. I used dehydrated because I LOVE the texture that they take on after they've been re-hydrated. Soak the Crimini Mushrooms (for roughly 15- 20 minutes) in a little bit of water, a dash of Braggs Liquid Aminos, and a dash of Balsamic vinegar.
Combine One Cup of Chopped Cabbage with the above ingredients - mix well, and enjoy! This recipe makes about enough for one person.
For the Cucumber Avocado Salad - simply peel your cucumber in half, remove the seeds, grate it like so:
Take the Grated Cucumber and squeeze the water from it --- you won't get rid of it all, but as much as you can. Dice up some Avocado, toss it in with the Cucumber, add a little sea salt and cracked pepper, and your favorite vinegarette dressing. Put it on top of a bed of sprouts or your favorite greens (here I used pea sprouts)...
Next up is another variation of my raw breakfast bars - but this time they're TROPICAL!! And so much better than before. Mango/Banana/Kiwi Tropical Breakfast Bars with a Coconut-Lemon cream icing/filling.
Tropical Breakfast Bars w/ Coconut-Lemon icing/filing:
In a food processor combine the following ingredients ---
5 Medjool Dates (pitted and soaked for about 10 minutes)
2 medium sized Mangos
3 Kiwis (peeled)
1 medium mized Banana
2 (heaping) Tbsp Coconut Butter
Agave to taste
1/2 C (soaked overnight) Oat Groats
1/2 C Raw Cashews
1/4 C Flaxmeal
2 Tbsp Coconut Flour
---- optional 1 tsp Lemon Juice (adds to the bars already tartness)
Process until ingredients are a smooth even texture. Spread on Teleflext sheets and dehydrate for 20-24 hours checking every so often to make sure they are still somewhat moist and chewy (I don't like then to be crunchy, but if you do by all means, let the go in the dehydrator as long as you like!)
Coconut-Lemon Icing/Filling:
1 c (soaked) Cashews
2 tbsp Coconut Oil
2 tbsp Coconut Butter
4 tbsp Coconut Flour
1/4 C Agave
1 tbsp Lemon Juice
1 C water
1 tsp Vanilla
Dash of salt ---- blend in food processor until very smooth. Enjoy!!
And finally, a very simple but yummy snack. I share a picture of it because while I was snacking in the sunlight of our sun-room my plate just looked too pretty. Cucumber Sticks (w/ a little sea salt), Carrot Chips, and "Raw no-chickpea Hummus" topped with Sunflower Parm and Paprika.
For the recipe to my raw "No-Chickpea Hummus" go HERE and scroll down to the very bottom.
Thanks so much for stopping by! And I promise that there's much more to come!
xoxo~
no subject