Tuesday, June 28, 2011

cleanse anyone?

blast from the past-


cleanse anyone?


i never can find my master cleanse directions when i need them...
so i decided to post it here on my blog so i can find it
hahahahaa!

i found i grew to really love this drink
i call it my lemon drop martini cleanse. :)


The Master Cleanser
Stanley Burrough's Lemonade Diet

I'm not sure why, but there's been a growing interest in The Lemonade Diet lately. Maybe people are curious, or maybe they've heard how well it actually works, so let's take a closer look at this so-called "diet." We'll explain what it is, how it works, and some cautions you should know about too.

First, this is not technically a diet in the traditional sense of the word. The Lemonade Diet is more of a juice fast or a body cleanse or detox since you're living on lemonade for the entire time. You're not eating food of any kind -- not even soup.

The Lemonade Diet is also known as The Master Cleanser. It was originally created by the now deceased naturopath Stanley Burroughs. The diet was created to help rid your body of toxins that build up when you don't exercise or eat right. It's designed to help clear and clean your body's digestive tract, kidneys, and liver, while carrying out all the bad stuff that's settled in over time.

Some say this diet works so well that most people can lose up to two pounds of fat each day without any harmful side effects. In fact, one of the reasons it might be gaining in popularity is because of the success a few celebrities have had with it.

Below is the central recipe for the diet, which you'll find to be simple but specific.


1. Two tablespoons of fresh lemon juice. This is approximately 1/2 of a lemon, and it should be freshly squeezed.

2. Two tablespoons grade B maple syrup. If you're diabetic and/or you're wanting lose some serious weight, you may need to reduce the amount of syrup.

3. A pinch of cayenne pepper, approximately 1/10 of a teaspoon. You can skip putting this in your lemonade and take a capsule three or four times a day instead. I'll warn you, though: Taking cayenne capsules on an empty stomach burns.

Mix the above ingredients into a 10 ounce glass with distilled or spring water. The water can be hot or cold. Next step is drinking it!

Do this six to ten times each day (6-10 glasses of lemonade each day).

This is the basis of The Lemonade Diet. But there's more to it, of course. Namely, you want to eliminate waste from your body, so you're supposed to use natural laxatives. Drink a laxative herbal tea in the morning and evening.

You can drink as much water or unsweetened herbal tea as you'd like throughout the day on top of your lemonade. According to Burroughs, the lemon juice and maple syrup have all the nutrients your body needs for this temporary fasting period, and the cayenne pepper will help boost your metabolism so the fat is burned faster.

Most people try this cleanse for three to ten days.

Warning: Like most low-calorie detox programs, the weight will come off like crazy, but it'll also go right back on again if you resume your pre-Lemonade Diet eating habits.

If you decide to try The Lemonade Diet, it's important to follow the steps and it's very important to come off the diet properly. When you go for extended periods of time without solid food, you have to slowly introduce solid foods back into your system.

Usually you start with soups and other liquids first, like freshly made juices and smoothies, then gradually move back into normal eating from there. Trying to eat "normally" after having been on the fast for a while will make you very sick.


the thing i found out later, much later
is that there is a salt water flush that is supposed to be used in conjunction with the lemon drink.
ok here is how that goes...
upon waking first thing in the morning
drink 1 quart (yes, 4 cups) of water with 2 level tsp of sea salt (non iodized!) stirred in well.
drink all at once or as close to it as possible
yes it's yucky.
[ i add a little bit of nama shoyu (raw soy sauce) to flavor it and find it tastes like weak miso soup that is how i was able to get it down.]

do not drink any lemon drink for at least 1/2 hour after drinking the salt water.

note!
approx 1/2 - 1 hour after drinking the salt water
you will have to RUN to eliminate
the urge is strong and quick so stay near a toilet for 1-1/2 hrs.
then you will be safe to carry on with your day.
so plan accordingly.

they also recommend to take a cup of laxative tea at night before going to bed.
sometimes i did ...and sometimes i wanted to sleep in a bit more than the tea would let me... so i didn't take it. my bad!

shopping list:

about 40 large lemons or 80 limes or any combination
(buy 1/2 batch at a time as they spoil)

80 oz maple syrup (grade b is best)

1/2 pound celtic sea salt

2.5 oz cayenne pepper powder

box herbal laxative tea bags

5 gallons or more of spring water (NO fluoride added) for lemonade

3 gallons 1 pint spring water (NO fluoride added) for salt water flush and cup of lax tea


i have a pdf on the MC for you that i might actually be able to successfully link here.

here is the recipe i use to make a day's worth:

3 or 4 lemons (depending on size), peeled
12 tablespoons Maple Syrup - (=3/4 cup)
1/2 to 3 heaping teaspoon cayenne pepper (to taste)
You can always increase the amount on your next batch if it is not "hot' enough for you
2 cups spring water

Put all ingredients in a high powered blender and blend away for about 45 seconds.

Pour the mixture into a 2 quart container.

Top the container with additional spring water until you get exactly 60 oz. Please be reminded that each lemonade drink is equivalent to 10 oz (water - 8 oz, maple syrup and lemon juice - 1 oz, respectively for a total of 10 oz).

Now you have a total of 6 drinks available in the container. This is the minimum number of drinks you must have on the Master Cleanse.
~~~~~


it's a new summer!
make it your best summer ever-
xo
snowdrop

Monday, June 13, 2011

summer

really i mean "late spring" :)
always hopeful tho

i am still putting things away
and trying to catch up from my weekend away.
every now and again i will plop down
with one of my new books
and am transported in to a world of all that could be
if i had lots more time :)
thank you my sister for your generosity,
i love love love all the books 
<3 especially today,  the gardening ones <3

before i left i planted my entire veggie garden
(it had been surrounded by a 'pond' of flood water
so i did not get it planted on time, 2 weeks earlier.)
also the next day i planted 4 rows of sunflowers
mixed with assorted wildflowers and annuals
over by the fruit trees. 

i didn't plant my sunflower patch
last year and sorely missed it when the autumn came
and my camera sat sadly on the table
instead of being out in the early morning & late evening hours
when the light is warm and beconing ,
making every flower look like a fairy tale.  sigh.


i planted veggie seeds around the plethora of self-seeded johnny-jump-ups.
babies from a few plants i had started from seed the previous year.
they are so happy to look at....  :)

also reseeded this year again, were the chammomile-
which really should not be in the garden because
they will absolutely take over (greedy!) 
but i am loving the free chamomile tea
from the many many blossom heads.


today, i planted a gallon of flower seeds-
in a wild flower free seeding manner
all around the property and bare spots.
i had that many marigold seed heads harvested from last year
so i figured i would broadcast them in every nook & cranny
for a burst of color later in the summer.
free! 
it really pays to save your own seeds in the fall
let a few plants just grow old for seed duty.

i am doing a load of laundry-
even tho it is not a good hanging out kind of a day.
and i hear my dearest on the mower out back
(i am hoping my garden & flowers are still standing
when i get out there!!!!!)
he is sooo bad about it.
if i had the ability i would have raised flower beds
so he couldn't whack em.
brute!

i was able to harvest an early crop of oregano already
from my 2 very healthy mounds of the oregano plants-
huge armfuls-  wow!
i will have enough to share this year.
i put a few shelves worth into the dehydrator
to save for winter tomato sauces.
because it is just too humid to hang bunches
from the ceiling to dry, with all this rainy weather.

it is that time of season where i need to put
the dehydrator out on my little screened porch
so it will whir dutifully without heating up the house
on those hot summer nights.

i love summer with all it's wonderful eats
and beautiful smells and colors, don't you?
happy summer to you all!
xo
snowdrop

Sunday, May 29, 2011

refreshing! easy! inexpensive!

refreshment is just what is called for  lately
we have had sticky sweaty sweltering heat/humidity
in between the vicious thunderstorms
(which are lovely to watch at dusk
with the lightning shows, but pleeease
2 AM rocking the house in peal after peal of thunder-
nah, let's not.)

anyway, after looking at my last blog, i had an idea
from coffee concentrate was born the idea:
spearment ice cubes to 'scent' my glass of water with flavor
sounds quite refreshing, and i can't wait!

first i picked some spearmint sprigs from my back steps
then i rinsed them (in case any buggies or whatnot was on them)
then i put them in my blender with some water



whizzed it into a froth


strained it



poured it into the ice cube tray



rinsed out the blender
pouring the rinse water on my house plants


and now i am waiting for it to freeze  :)
...
....
......

ok, so i really can't wait...
after rinsing out my nutmilk bag* and hanging it on my faucet to dry..
i put a swig of the raw concentrate into a glass of ice water


and dripped 1 drop of liquid stevia into it for a sweet treat



mmmm
maybe i should have put a few drops in the concentrate
before pouring into the ice cube tray...
....next time :)

i hope you find this as refreshing as i am right now
summer is only just beginning with june still a day or two away

hoping you get many refreshing moments this summer-
xo
snowdrop

*my nutmilk bag is a one dollar nylon paint straining bag
(1 gallon- not the 5 gallon!) 
picked up at the hardware store.

Thursday, May 26, 2011

COFFEEEEE


coffee futures have doubled in the past year
it is a commodity traded like gold & silver
according to cnn news this morning
all the coffee establishments will be raising prices... again


this may push the few hold outs to give it up
but not everyone
some refuse to let much affect their habits
until it comes to bad health that interferes with everyday life

(note* i hold a neutral stand on coffee consumption)

my mom has had to give up her morning cup of java.
this has left her a very miserable girl.
her gerd is the reason- the acid mostly,
tho the caffeine is probably not too good for her either at this point.
yet, her happiness is important to me.

sooo i did a little research for her,
since i know there is a low acid coffee available
in europe, as readily as decaf is available here in the usa.
internet is an option...but on amazon it is $20 per little teeny can!!!$$$!!!
since then i have found some for $13.50 (unknown weight, unknown shipping)
on to the research....


you can make your own low acid coffee


reduce up to 67% of the acid
in the coffee you already use


using either regular or decaf ...organic or otherwise
the trick to it is to not put heat to it when you make it.
i looked at special cold process coffee makers
some of the leading manufacturers are companies such as
the Toddy coffee maker, the Hourglass cold coffee system and the Ronco coffee maker.
(also $$$$, and who needs more stuff on the counter or in already crowded cabinets?)
not me.


how hard could it be to make your own from scratch?
come to find out, not hard at all.




here are some the recipes & processes:


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~





Low acid coffee


Low acid coffee is made by cold brewing, and can be safely consumed by sufferers of acid reflux or gastrointestinal problems caused by drinking heat brewed coffee. Preparing low acid coffee in this way reduces up to 67% of the acid, and doesn't affect the taste or aroma. If you suffer from acid reflux or gastrointestinal problems, low acid coffee might be the answer to your lack of caffeine nightmares.

This recipe yields a low acid coffee concentrate via cold brewing, which is combined with milk to create iced or hot coffee whenever you like. The low acid coffee concentrate can be stored in the refrigerator for up to two weeks before discarding.


Instructions


things you'll need:


  • Coffee grounds, any type
  • Stainless steel bowl
  • Medium sieve
  • Fine mesh sieve
  • Milk
  • Sugar (optional)


1.Place one cup of grounds into a stainless steel bowl. Add ¼ cup water and stir          gently until all the grounds are moist.


    • 2   Add an additional 1 ¾ cups water to the bowl, and do not stir. Try to disturb the grounds as little as possible.
    • 3   Cover the bowl with a lid, plastic wrap, or aluminum foil, and allow it to sit at room temperature for at least 12 hours without being disturbed
    • 4   Strain the low acid coffee concentrate through a medium sieve, and then strain a second time through a fine mesh sieve. Your low acid coffee is now ready to be prepared - either hot or iced.
    • 5   For iced low acid coffee, fill a glass with ice cubes and add ¼ cup of the low acid coffee concentrate. Add ¾ cup milk and stir gently. Sweeten with sugar, if desired.
    • 6   For hot low acid coffee, warm ¾ cup milk in the microwave, or over the stove top, being careful not to scald it. Pour into a coffee mug and add ¼ cup of the low acid coffee concentrate. Stir gently, and sweeten with sugar, if desired.
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
another site:





How to Make Cold-brewed Coffee Concentrate





 
How to Make Cold-brewed Coffee Concentratethumbnail
Coffee Concentrate - the secret to great iced coffee

Cold-brewed coffee concentrate is the alternative to making coffee with hot water. Cold brewing takes longer but it removes the acid taste from coffee. You must taste it to believe it!





Difficulty:
Easy

Instructions





Things You'll Need


  • 1 lb of coffee
  • One large stainless steel cooking pot
  • One large container - preferably another pot
  • One medium strainer
  • One small strainer
  • Container for coffee (an old mayonnaise jar will do)
  • Water
  • Wooden spoon
    • 1
      Coffee with chicory is a Southern tradition.
      Get yourself 1 lb of coffee. To kick it up a notch and make it "southern style," use coffee with chicory.
    • 2
      Coffee in the pot, ready to be cold brewed.
      Put 1lb of coffee in a stainless steel cooking pot and wet it with two cup of cold water. COLD WATER, not hot. Stir the coffee in the water until it's all good and wet. Then add another 8 cups of cold water. Cover the pot.
    • 3
      Put the pot someplace where it won't be disturbed. You can leave it on your stove, if you won't be using your stove or oven for the next 24 hours. Or, put it on your back porch, kitchen counter, a table, anyplace where it can sit in peace.
    • 4
      Coffee grounds are good for flowers.
      The next day, if you can, take the pot outside to strain it. This is messy. If you have a backyard, go out there - and this way you can dump the coffee grounds right on your garden.
    • 5
      The object here it to put the coffee water through the medium strainer or sieve. So, get yourself another large container, like a pot, and dump the water through the strainer and into the new pot. Take the strainer with the coffee grounds and tap it a little - get out all the water you can. Then dump the grounds. If you're outside, flowers and vegetables love these grounds.
    • 6
      Rinse out the first pot - you can do this with a hose if you're outside. Shake out excess water.
    • 7
      Next, grab your smaller strainer. Dump the coffee water through the strainer back into the original pot. Congratulations! You now have coffee concentrate.
    • 8
      Transfer the concentrate into a container you can put in your fridge. Nothin' fancy - an old jar will do, but it should have a lid whatever it is, so the coffee stays fresh.
    • 9
      A less labor-intensive method of cold brewing.
      If all this straining and sorting of grounds is too much for you, you can buy a cold-brewed set-up. 
    • 10
      In a glass, put some ice and pour in an 1-1 ½ inches of the coffee concentrate and top off with milk. Alter the coffee-to-milk ratio according to your taste.
    • 11
      Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

pretty simple & straight forward, don't you think?
some grounds, some water, some time, strain & store/serve.
so if you 'need' your coffee fix, you may want to try this way and save your body a little grief.
stay happy and healthy, and try not to go broke doing that!
xo
snowdrop





Wednesday, May 25, 2011

feels like may

finally!!
today the sun shone alot
the temps were high enough to peel off my sweater
aaaaand, i made corn for dinner
real liiiive corn
cobs of corn
a sure sign that summer is right around the corner for us :)
yaaaay!!!!!

the pool of water from around my garden has subsided
(felt a little noah-esque)
 all that was missing was a dove with an olive twig...
so soon i can finish planting my garden...

also i found the vinca vines for my flower boxes
over at home depot this afternoon, i will be planting
them tomorrow with the white petunias and red red geraniums.
here is an example from a previous year

the vinca vine grows very long down the front of the boxes,
i love the look!

i'm hoping you all have had a great day too!
xoxo
snowdrop

(no worries, coffee blog still ahead)

Monday, May 23, 2011

cupcakes to eat & wear

and who doesn't like cupcakes???


well besides eating them... 
(and yes, these below are raw vegan cupcakes)

 


there's the extreme cuteness factor  and the pleasure of just looking at them  :)
and yes, the eating of these mini-cakes,
it always comes back to that now, doesn't it?

focus now, & back to cute...

so you can hardly blame me for making a little girl's dress
with cupcakes smocked across the front... (no calories involved)

here is the pattern & fabric  i used

i'm not sure if you can tell the base dress fabric is a pale yellow.



the sprinkles are little beads;  sweet!!!

front & back of finished dress:


 and then the best part was putting it on that special little red-headed girl:

my dh thinks it's the best project i've done to date.
i must admit i myself was also very pleased with the results :)
the magazine "australian smocking and embroidery"
has the most beautiful projects
and they look top quality when done,
but the magazine is sooo expensive.
shipping from australia & all.... 
it's like smocking 'crack' to me,
when ever i see one that i do not have...
i have to own it... 
keeping this habit up will send me to the poor house.
it's a sad thing to see...   
keep me away from ebay at all costs!
ps. if anybody has an unwanted box of them,
 just send them on over
and i will happily take them off your hands, tee hee..

my next blog will be about coffee
especially for those who really don't want to give it up, etc...

stay tuned!  :)
xo
snowdrop

back issues: recipes galore

recipes galore

i thought today i would post some recipes i am thinking look good to try:
(be sure to follow the links for dozens of recipes)

Walnut Poppyseed Cake
From: Dining In The RAW by Rita Romano pg. 116

1 cup - Poppy Seeds
2 cups - Walnuts
1 cup Dates
2 cups carrot puree
2 tbsp. dried orange peel
1 tbsp. braggs
2 tbsp. psyllium seed powder
Put enough carrots to make two cups of puree through the Champion Juicer Chops walnuts into a fine consistency in the Food Processor with "S" blade. Set aside. Combine carrot puree and remaining ingredients in processor until well blended. Mix all ingredients together. Add a little more psyllium if necessary to hold cake together. Press into bundt pan and chill to set. Share with Family & Friends and Enjoy!

EVERYBODY’S FAVORITE CRACKERS

(Boutenko)
1 cup soaked sunflower seeds
1 cup soaked walnuts
1 cup soaked almonds
1 tomato
1 cup red onion (chopped)
3 tablespoons flaxseed
3 teaspoons cumin seed
2 teaspoons salt
Mix in food processor or Champion Juicer with blank on. Spread on parchment paper or TefIon sheets. Make them very thin.
Then using a pizza cutter, cut in squares. They will be easier to break into pieces when dry.
Dehydration time is about 15 to 20 hours.

Makes 18 ’slices’
1/2c olive oil
1 ½c sun dried tomatoes
3c sprouted buckwheat (2 ½c dry & unsprouted)
1 ½c flax meal
3 ½c peeled courgette, roughly chopped
2c apple, cored and roughly chopped
3T lemon juice
2 avocados
1 large onion
½c minced parsley
- Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.
- Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.
- Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.
- Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

Bacon

1 large eggplant, thinly sliced lengthwise
3/4 c. oil
1 tsp. cayenne
2 Tbl. honey
4 Tbl. Ume Plum Vinegar

Marinate for 2 hours. Place on teflex sheets and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours.
- by Top Raw Men, How We All Went Raw

Salsa Finta & Almond Polpetta



470_img_2338_bc.jpg
From Issue 4 of News From The Kitchen
Serves 4
Salsa Finta
1c sun Dried Tomatoes
2c fresh Tomatoes
1 soft date
1 clove garlic
1T lemon juice
3T olive oil
5 large basil leaves
¼c water
- Blend all ingredients in a high-speed blender.
Almond Polpetta
1c almonds, soaked
2T nutritional yeast
½t salt
2t lemon juice
¼c salsa finta
3T fresh, chopped parsley
1T Italian herbs
¼c onion
- Grind the almonds to crumbs, in a food processor.
- Add remaining ingredients and process again until thoroughly mixed.
- Form into small balls and dehydrate for 6 hours or until they are slightly crunchy on the outside and soft on the inside.
To serve
Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:
4 medium courgette
¼c olive oil
2t salt
- Cut the courgette length-wise in a mandoline. Lay the strips on top of each other and, using a knife, cut them length-wise into fettuccini-style strips.
- Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.
- Mix the polpetta with the salsa, and place even amounts on top of each courgette salad (the pasta strips and leaves, mixed) that you have arranged on the plates.

Truffle Cookies/Almond Joy Drops

Truffle cookies and Almond Joy drops!

Servings:
Dozen cookies!
Super Tasty, super easy versatile cookies that you can do absolutely anything with. Get creative and anything that strikes your fancy!
Ingredients:
1 Cup Raw Almond Butter
1/2 cup Agave or Raw Honey
1tbs. Culinary quality Vanilla extract (free from preservatives and glycerin)
Himalayan Sea Salt
Approx 1 cup of Almond, Walnut or Pecan flour (Simply grind chosen nut in coffee grinder)
Variations for the nut flour:
Coconut shavings
Raw Cocoa Powder
Preparation:
Simply combine Almond butter, Agave, Vanilla and salt to make a basic batter. Feel free to add anything beyond that such as raisins, Lemon zest, 1/4 cup cocoa powder ect.
Place the 'flour' in a small bowl or plate.
Proceed to place spoonfuls of dough into the flour, coconut shavings, cocoa powder ect.. and roll around to ensure all the outside layers are evenly coated. Place on a plate lined with wax paper (I feel it helps prevent freezer burn) and place in the freezer for approximately 15 minutes or until they are firm.
Eat and enjoy.
Takes approximately 10 minutes! to prepare!

hope this gets you all kick started
with ideas for the week.
a yummy day to you!
xoxo
snowdrop

back issues: fruit and custard (raw) tart recipe

tart recipe!!

i had some fun on friday
had a little foreign film festival for the girls
and we had a blast, i even overslept the next morning!!
here is what i made for the treat (theme: french)
fruit tart



and everyone just slurrped it up making yummy sounds
:)
(the crust is chocolate almond, the custard filling from macs and the fruit was dipped in agave)
it was the best raw dessert there. the only one, haha!
which i ate with gusto.
the recipe is found here
but i edited mine a bit.


GreenChef Jana | Fresh Fruit Tart with Chocolate Brownie Crust


Fresh Fruit Tart with Chocolate Brownie Crust (raw)

This dessert is so light and refreshing but not easily forgotten. You can make it all year round and just change out the in season fruit for the topping. Great for summer parties or dinners.

Makes 4 small tarts

For the Chocolate Brownie Crust:

2 Cups Raw Almonds

2 TB Agave Syrup

2 TB Maple Syrup

1/2 of One Fresh Vanilla Bean

1 TB Coconut Butter

1/4 Cup Cacao Powder

Pinch of Sea Salt

Crust Instructions

Chocolate Brownie Crust In a food processor, process the almonds until they become a fine meal. Then add the rest of the ingredients and process again until a ball forms. Take out the moist dough and divide it between 4 4″ tart pans with removable bottoms. This mixture is rather moist and sticky at this stage, so the easiest way to press it into the tart pans is to place plastic wrap over it and press down on top of the plastic wrap until firmly pressed and shaped into the tart pan. Leave the wrap on them and place them in your freezer while preparing the creme filling.

For the Cream Filling:

1/2 Cup Cashew or Macadamia Nut Butter

1 Cup Coconut Meat

1/2 Cup Coconut Butter (Oil)

1/2 Cup Light Agave

2 TB Pineapple Juice

2 TB Vanilla Extract

2 TB Lime Juice

2 tsp. Lime Zest

Pinch Sea Salt

Filling Instructions

Creme Filling Process ingredients in a food processor or high speed blender until smooth and creamy. Take out the tart shells from the freezer, remove the plastic and with a spatula fill each tart shell half way. Then place back in the freezer for an hour or two to set. Once they are done and firm add the fresh fruit on top and serve. These store well in either the fridge or the freezer. I really like them a day after having the fresh fruit on them because the juices from the fruit start to seep into the creme and add to the flavor.

For the Fruit Topping:

Any Fresh Seasonal Fruit

Raspberries

Blackberries

Blueberries

Strawberries

Kiwi

Mango

Apple

Final Instructions

For a Glaze Topping simply dip the fruit in a small cup filled with agave syrup and then arrange on top of the tart filling.

These tarts are so beautiful I didn’t want to eat them. Fresh whole fruit is just so lovely and amazing like vibrant flowers. Finally I broke down and ate it. It was very good but I have to say it looks richer then it tasted. It is very light and subtle tasting, refreshing. You can use any fruit you have or any fruit that is in season where you live. Berries are gorgeous and of course go so well with the creme filling. I had an idea to make the crust a chocolate one to contrast the color of the white creme and the vibrant colors of the fruit. I had no idea that it would come out so moist and soft. I kind of liked it that way, reminded me of a chewy brownie. But be warned that it starts to loose it’s shape after a while at room temp. You might want to keep it chilled until right before serving. You can also simply omit the coconut butter in the crust for a drier crust as well. Even though this makes cute little small tarts, you can also just make it into 1 large 9-11″ tart. Again, these ingredients are very good for you, so enjoy with prideful pleasure.

You might be wondering what kind of coconuts to get. Young coconuts work the best and are the healthiest for you. These typically will be shaved down and look like a white round tent with a pointed dome roof. As far as the shape. That’s how you will typically recognize them. If you are lucky enough to find local ones or wild ones depending on where you live, those will be the best option you can choose. As far as choosing coconuts, search the coconut for any purple color, esp. on the bottoms of the coconut. If there is purple color on it, don’t get it. This is a sign that the coconut is starting to mold and go bad. Choose ones that are completely white on the outside. And as far as the meat and water, here is a general rule of thumb. The lighter the coconut, generally the firmer and more mature the meat is and the more meat there is in the coconut and less water. And the heavier the coconut is, generally the younger and more water it has with softer more jelly like meat and less quantity of meat. How do I know this? Well the theory goes that the water is heavier then the meat, and so far my theory has seemed to be true from my experience with them. Which one you want will depend on your use for it. For blended recipes like this one, either kind of meat will do, although softer is a little better. But for recipes that use coco- nut noodles or other sliced or shaved coconut, you will want to find coconuts with a firmer and thicker meat, so look for the lighter ones for those recipes.


i also made a delectable pear crispy from a recipe out of
the french laundry cookbook
that i will definitely be remaking in a raw way.
some of mine came out too dark
because i walked away from the oven for 5 min.
they all should have been light colored- the dark ones i'm told
tasted like campfire marshmallows -in a good way.
my dh was my taste tester and gave me the green lite to serve these:



there was only 1 left when everybody bustled out at the end of the evening.
i will remake these raw my friends- they were really beautiful.
i just think the dehydrator may do the trick with some special marinating

till next time-
xoxo
snowdrop

back issues: Raw Porcini Ravioli in Cream Sauce: recipe

Raw Porcini Ravioli in Cream Sauce: recipe!!
 
i am sharing a recipe from my new book "raw delights" today.
i'm still working on making the perfect cover, so no, it's not published yet...
i am accepting cover ideas at this time :)



Raw Porcini Ravioli in Cream Sauce

Makes approx. 12 ravioli serves 2

If you cannot find dried porcini mushrooms, use a grocery store dried mushroom medley.

Wrapper:
Ingredients:
1-2 turnips

Directions:
Peel the turnips if you wish, or just scrub them well. Slice the turnips into very thin slices, by using a spiral slicer, mandolin or other vegetable slicer to make thin round disks. These will be used as the wrapper, which would normally be the pasta dough.


Porcini filling:
Ingredients:
1/2 oz Dried Porcini Mushrooms (or a medley: porcini, shitake, oyster, bolet) looks like about 1/2 cup dry in volume.

Flavored Soaking liquid:
1/4 cup Spring Water
1 tablespoon Nama Shoyu or Raw Tamari
1 tablespoon White Wine
1/8 teaspoon Liquid Smoke

Veggie puree:
1 Parsnip
1 tablespoon Onion, minced
1 small clove Garlic
1/4 teaspoon Sea Salt

Directions:
1. Rinse the dried mushrooms, discarding the rinse water, drain.
2. Soak mushrooms in flavored soaking liquid let stand an hour, stirring a few times until softened.
3. Drain mushrooms lightly, saving any leftover liquid for later.
4. Chop drained mushrooms in food processor until a fine chop achieved.
5. In a small bowl add chopped mushrooms.
6. Process parsnip, garlic, and onion in food processor until fine puree is achieved, put in a separate small bowl.
7. Add 1 teaspoon of the cream sauce to the puree, stirring to make it stick together a little.

Directions for assembling the ravioli:
1. Remove a single turnip slice from the batch.
2. Place about a half teaspoon of parsnip puree filling in one side of the turnip slice.
3. Then add a half teaspoon of the mushroom mixture on top of the puree.
4. Brush the other side with the soaking liquid and fold the turnip over until all the sides meet. Squeeze the edges together. If you don't have enough filling in them they will not stick together.
5. Place them in a single layer on a teflex sheet.
6. Dehydrate set to 105 degrees until warmed through and softened.

Cream Sauce:
Ingredients:
1/2 cup Cashews, soaked 2 hours, rinsed, and drained
1/2 cup Spring Water
1 tablespoons Lemon Juice
1/2 teaspoon Agave Nectar
1 teaspoon Nutritional Yeast
1 teaspoon light Miso
1/2 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/2 teaspoon Sea Salt, to taste
1/4 teaspoon freshly ground Nutmeg
Pinch of White Pepper

Directions:
1. Blend and blend until smooth. If you need to -thin it with a few drops of water until the perfect sauce consistency is achieved.

2. To serve: Puddle the cream sauce on the plate, gently lay ravioli on top and garnish with tiny parsley mincing around the edge of the plate.
Serving suggestion: A bowl of deep green spinach salad polka dotted with black sundry olives and dehydrator "roasted" red pepper strips.


i hope you enjoy this recipe, it is one of the more fancy raw food dishes
that i use on special occasions, i do not eat fancy meals every day.
but every now and then it is so nice to have a gourmet dish,
especially when you are trying to impress a "not-raw" loved one.

have lots of fun today and eat plenty of yummy raw foods :)
xo
snowdrop

back issues: cabbage pillows recipe

cabbage pillows

i have been eating this for days and don't seem to get tired of it, it is soooo good!
the recipe is by russell james! thank you russell james xo
i am blown away at the flavorful cabbage filling, i kept stirring and "tasting"
and was worried there wouldn't be enough
but since i only made 1 recipe of the wrappers instead of doubling it as recommended
i had plenty of cabbage to spare for noshing.
one note- i did not peel the zucchini
and my wrappers are just as good to eat but have a shocking green color
that may put off some 'not for raw' peeps, they look more traditional in tan.
if you don't have the tamarind you can use a date that has been soaked soft
in the same manner, the flavor would be an appropriate substitute.
i also chose to pre-wilt the cabbage by putting it in the D whilst the
wrappers were in there doin their thing. smart move.
the first one i folded looked pitiful but the rest came out great
since i figured it out. be sure to have a cup of water handy to seal the edges
and "fix" any boo boo's
i ate these sans the sauce. (honestly, i was so excited about the pillows
that i plain forgot.)
i hope you enjoy these as much as i did.
xoxo
snowdrop




Curried Cabbage Pillows

Makes 8 pillows

For the wrappers

Make 2 batches of this wrapper recipe for 8 pillows.

5c peeled courgette (zucchini)
3T olive oil
2t Lime juice
1/2t cayenne
1t ground coriander
1/2t salt
1/4c flax meal*

• Blend all ingredients in a high-speed blender until smooth.

• Add flax meal and blend again until smooth.

• Pour mixture onto a dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.

• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

• Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.


For the filling


5c white cabbage, shredded
6 spring onions (scallions)
2t cumin
2t ground coriander
1/4c cold pressed sesame oil
1T toasted sesame oil (optional)
1t salt
2T tamari or nama shoyu
2t lime juice
2 cloves garlic, crushed/minced
2 red Thai chilies, deseeded and minced
2T agave
3T tamarind paste* (optional)
1c fresh coriander, roughly chopped

* Soak 200g tamarind in 1/c water and break up with your hands. Strain the mixture through a sieve and you’re left with tamarind paste. It should be roughly the consistency of watery yoghurt.

• Combine all ingredients thoroughly in a bowl.

To assemble

• Cut each of the wrapper squares from the dehydrator trays, which should still be pliable, into 4 equal squares.

• Start with one of those smaller squares in front of you so that one corner is close to you.

• Place a good amount of the filling mixture into the centre of the square.

• Fold up the corner that is closet to you into the centre, then fold up the left and right corners so that you form an envelope.

• You will need to wet the edges as you go along so they stick in place.

• Fold down the final corner, as if you were closing an envelope and use water to stick it down (you will find that you’ll get better at this the more you do).

• Place on a dehydrator mesh tray.

• When all 8 are done, return to the dehydrator for a further 1 to 2 hours at 105 degrees F. Serve with dipping sauce.

• Dehydrate any left-over cabbage mix until crispy; it makes a great addition to any salad.

For the dipping sauce

1 cucumber, peeled
1 mango, skin & stone removed
1/4t salt
1t lime juice
1 spring onion, finely chopped
1 small handful fresh coriander

• Blend all ingredients, except spring onions, until smooth.

• Add most of the spring onion and all the coriander and pulse in.

• Pour sauce into a small bowl and top with remaining spring onion.
 
enjoy!!!
(i sure did)
xo
snowdrop

back issues: FAQ's ABOUT RAW FOODS

FAQ's ABOUT RAW FOODS Here are some common questions asked about raw foods and answers!
1. What are raw and living foods?
You will find many definitions of this term, but from my teaching and understanding, raw and living foods are God's natural foods for mankind. Foods such as fruit, vegetables, nuts, seeds and sprouted grains that have not been heated beyond 112 (some say 118) degrees are considered still living. Live and raw foods are mainly superior to cooked because when food is cooked it is denatured and the body identifies it as a foreign matter...something toxic, that need be attacked and cleaned out - not to mention cooked food loses many vital nutrients. But raw, living foods are full of nutrients that are easily assimilated by the body. Dead, processed and refined foods create the foundation for disease within the body.
2. Where do you get your protein?
This is probably one of THE most often asked questions to vegans and raw vegans. Protein does not create protein in the body, amino acids do. We get a great source of amino acids from green leafy vegetables! Also, even if we did need sources of protein to get protein, it's not only found in our beloved fruits and vegetables, but great sources are nuts (especially almonds) and seeds. Plant-based protein may not be as abundant as animal-based, but our bodies cannot properly assimilate animal protein as it can plant-based protein. Animal protein is difficult for us to digest because it creates a very acidic environment (which causes disease) but plant foods are alkaline. Our bodies therefore rob our bones of calcium in order to help break down the protein from animal sources. So, in essence, animal protein is not superior to plant-based protein!
3. Where do you get your calcium?
Once again, we have been told untruths when it comes to how much of a particular nutrient we need AND the best source of it. But first, I'd like you to consider two things: a.) Humans are the only species that drinks milk beyond weaning and... b.) Humans are the only species that drinks milk from other species! A woman produces milk for her HUMAN babies...cows produce milk for their CALVES...goats produce milk for their KIDS (not OUR kids or us!) Contrary to popular belief, milk is not a necessary aspect of the human diet. Think about this, we get our calcium from the cow (her milk)...but where does SHE get calcium and/or protein from? In normal/natural situations, they get it from the grass that they eat! So, where should WE get our calcium from? Well, we're not designed to eat grass, but we can eat green leafy vegetables such as lettuce (the darker the better), kale, collards, etc. Also, various nuts and seeds (especially sesame seeds) are very high in calcium! To learn more about why milk should be eliminated from your diet, visit http://notmilk.com.
4. So all you eat are fruits and veggies? Don't you get bored eating that way?
Eating raw foods...TRULY eating raw and living foods is all about adapting to eating food the way nature intended...whole, fresh fruits and veggies. But we all know that for the vast majority, it would be difficult and near impossible to switch from a diet of eating cooked, processed, sugar-laden food to a strict diet of ONLY whole fruits and veggies, nuts, seeds and sprouted grains. Therefore, some very clever individuals took those base ingredients coupled with spices, natural mineral-rich sea salt, and other natural condiments and created living foods recipes that oftentimes can mimic or come darned close to cooked meals! There is the ability for you to have pizza, crackers, sprouted flat breads, cookies, cakes, pies, ice cream, ethinic foods, sushi and more! So, is eating raw boring? No WAY! This is why you should allow me to show you how to make raw goodies so you can see how much variety you can have in your diet and still be eating healthy, healing foods!
5. Is eating raw more expensive than eating cooked food?
It really depends on the spending habits while eating cooked foods. If you're accustomed to buying cheaper foods i.e. Raman Noodles, canned goods, boxed mac and cheese (the store brand), large bags of wing dings and that sort of thing, then yes, in the beginning eating raw will seem more costly. But if you were one who purchased the best cuts of meat, name brand foods, or even large amounts of frozen cuisine dinners and such (or even if you are a cooked food eating vegetarian/vegan buying all the soy analogues) then switching to raw may not be that much of a difference monetarily. Either way, look at it this way; when you eat a diet HIGH in raw foods or exclusively raw foods, then you will begin to no longer need medications, doctor's visits, and other things you spend money on currently. Not only that but over time, you may find you eat much less once your body gets accustomed to eating raw, your stomach shrinks, and you are properly assimilating the nutrients of your food. After all, isn't your health and well-being WORTH it? But there are ways to cut the grocery bill down and save money if you're on a tight budget or fixed income. I'd be more than happy to help you with that if you would like to set up a consultation!
6. Aren't some vegetables better for you when they're cooked?
There are some vegetables that are harder to digest and assimilate raw but the answer isn't necessarily to cook them because while cooking (and this could mean lightly steaming) does make it easier to digest and assimilate the nutrients, cooking also kills the nutrients and enzymes. There are basically some vegetables that are really not optimal human foods for example, broccoli and cauliflower. But we are accustomed to eating them either because we've been told they're healthy and good for us or because we really DO like them. So, if you want to eat those cruciferous vegetables, then it's best to marinate them and warm/soften them in the dehydrator as the lower temperature won't render them useless by destroying the vital nutrients!
7. How do I get started NOW?
One of the best ways for anyone to get started with healthier eating no matter what your current diet is, is to start each day with a green smoothie! Now, before you turn up your nose, green smoothies aren't greens and other veggies blended. Green smoothies are fruit smoothies blended with water (no milk please) and greens, usually in the form of kale, baby spinach or even lettuce! They are delicious but when first starting out, you may need to add a small amount of greens and then work your way up! But they are nutritious and energizing and just drinking one to two green smoothies daily may result in some great health benefits for you!

Friday, May 20, 2011

sunshine!!!

oh i awoke to the most beautiful sight
sunshine!!!


of course now it it cloudy and rainy again
it seems like for weeks now  :(


cashew cheesecake draped with violet  sauce
i was telling hubby this morning that, sadly,
since the violets began blooming it has been raining
and i usually harvest a few quarts of the blossoms
every year at that peak week, and make a wonderful
violet cashew cheesecake & also some marvy violet honey



but this year it is doubtful that they will still be blooming
when it finally dries out.
waaaaaaa!!

but one good thing with bad weather
is that inside projects have a chance to get done.
a few lately sewing projects:
spring dresses for my nieces, needing a fitting to trim the ballarina slips


smocked baby shower gift

designed to be worn together, or not.
but the big project
-a cream on cream italian smocked sundress for my adult daughter-
well, procrastination has been winning out on that one. 
sorry honey  :(  mommy will get it done, promise!

so yesterday i had a really tasty, very green raw lunch:
broccoli & napa cabbage were the main stars


dressing: evoo, pink salt, lime, basil, celery

very very good!

it was good to be me at lunch time :)
i may just do a repeat again today! 
i find whenever i have something great,
i will eat it until i run out of ingredients (breakfast/lunch/dinner)
whereas my hubby really doesn't like leftovers.
too bad- it would be so much easier.
sigh.

well off to get things done
deadlines and all, you know....

have a really really good one!
till next time-
xo
snowdrop  :)