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

maybe i should have put a few drops in the concentrate
before pouring into the ice cube tray... 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-

*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


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 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.


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!



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

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!

Wednesday, May 25, 2011

feels like may

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 :)

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!

(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!  :)

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!


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.


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

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!

Dozen cookies!
Super Tasty, super easy versatile cookies that you can do absolutely anything with. Get creative and anything that strikes your fancy!
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
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!

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








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-

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.

1-2 turnips

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:
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

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:
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

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 :)

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.

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.
(i sure did)

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
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


oh i awoke to the most beautiful sight

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.

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.

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

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

Wednesday, May 18, 2011

it's raining, it's pouring...

and i wonder...  is this rain ever going to let the sun shine again?
i am so glad that i ran out after seeing the week's forcast of rain rain rain

and planted a bunch of seeds into the garden!
hopefully i will see some little green sprouts when the sun shines
once again!  :)

stay as dry as you possibly can my dears!

Tuesday, May 17, 2011

back issues: easy recipes

reprint from 7/25/09:


easy recipes

date nut log
1 c. dates, pitted, soaked 20 minutes
1 c. raw nuts walnuts ( pecans or almonds ok too)
1 c. dried coconut
1 tsp cinnamon
½ tsp vanilla

in a food processor, process the nuts until finely chopped.
add the coconut and briefly pulse until mixed
add the cinnamon and vanilla
add the dates a few at a time, process till well mixed.
roll the mixture into a log shape.
roll in additional coconut to cover.
refrigerate till firm.
slice and eat- wasn't that easy?? :)

4 ripe avocados
2 roma tomates, diced fine
2 T. red onion, minced
3 T. cilantro, minced
1/2 tsp. garlic
Juice of 1 lime
1/4 tsp. sea salt
1/2 - 1 jalapeno, seeded and minced fine (optional)

place all ingredients in a bowl with a flat bottom and mash it with a potato masher.
stir well and keep refrigerated.
this dish will brown on the areas exposed to air within a few hours,
so serve it shortly after making it or just stir again before serving.

banana ice cream
a few frozen (peeled!) bananas
how may you use depends on how large/small your food processor is...
blend until completely creamy like soft serve

again i ask- was that easy or WHAT???

just a few easy easy recipes to start you off with incorporating raw foods into your diet.

remember to play with your food- it's sooo much fun :)

back issues: cheezy corn chowder recipe

reprint from 12/20/08:

~snowdrop's raw vegan

cheezy corn chowder recipe ~

this week is definitely winter.
14" of fluffy snow last nite
8-16" more predicted for tomorrow ....what kind of prediction is 8-16???
(sounds like the hrs the cable repairman will visit
anytime between 1999-2009, and you'd better be there, ha!)
and who knows about the storm on wednesday.

so the shoveling event is on.

and what is good to warm up your frozen self upon coming back inside?

snowdrop's cheezy corn chowder, that's what! :)
another offering from the upcoming book 'raw delights'

go warm yourself up on some of this delicious raw vegan dish-

snowdrop's cheezy corn chowder

1 c corn kernels
1 clove garlic
1 T onion
1/4 c cashews
2 T nutritional yeast
4 baby carrots (or 1 regular one)
1/4" ring of red pepper
2 T olive oil
1/2 t psyllium husk
1 t cumin
1/8 t nutmeg
1 T parsley
1/2 t salt
grind pepper to taste
2-3 c water
1 T light miso paste

blend in hi speed blender till very creamy
add :
1/4 c more corn kernels
1 T parsley

and warm up in a saucepan on your stove till warm enough to eat. (105-ish)

bowl up in a prewarmed bowl and garnish with additional minced parsley & fresh ground pepper

you can use fresh or frozen corn - i used frozen today because it is winter
and there is no fresh corn available.

this recipe is very quick and easy, i serve it with flax crackers.

whatever the weather is where you are..
this is a bowl of comfort.

have an enjoyable raw day!

back issues: creamy dreamy ranch dressing (or dip) recipe

"i eat raw foods"

reprint from 11/29/08

"so if you only eat raw foods, that means you just eat salads, right?"

that is a huuuge misunderstanding that i have been presented with often.
one of the reasons i am putting together a recipe book is to make
raw eating a delight to the palate, to have exciting meals, and to avoid monotony.
hence, i have been re-creating many cooked food recipes into the raw genre.
i have had a call for recreating dairy based recipes especially from
those who are lactose intolerant but miss it dreadfully.  is it even possible?

this brings me back to the salad question
even though i eat a large variety of foods prepared in an even larger array-
i still do like my salads.  but if you are eating out you can't always
make the salad as interesting as you can when you are at home.
so when i travel or eat out i usually bring along my salad excitement in a jar....
the dressing.
a creamy dressing can satisfy a need that just greens alone cannot,
and to answer the question... how can i have my ranch and eat it too-
i joyfully present my:

creamy dreamy ranch dressing (or dip) recipe 

1-1/2 c nuts (cashew or mac or combo)
soak them for a creamier dressing (1-2 hr is fine, then drain)
3/4 - 1 c filtered water for blending
3 T lemon juice
(translates into approx 1/2 lemon)
1/3 c cider vinegar
1/3 c extra virgin olive oil
3 T agave ( or 3 soaked dates)
2 cloves garlic
1 t garlic pwd
3 t onion powder
1 t dill
1 T sea salt
1/2 t basil
and to add after it's done:
1/4 c finely minced parsley
additionally, 1/2 t dill, minced
makes 3 cups
serving size 2 T
high speed blend all ingredients till creamy and smooth except the last 2 (parsley & dill)
then once blended, stir in the last 2 ingredients.
thickens in fridge.
thin to desired consistency if using as a dressing- or toss into wet lettuce leaves as is.
Number of Servings: 24
Add a few drops of natural smoke flavor for that ‘bacon ranch’ flavor
Grind lots of pepper & add 2 T nutritional yeast for’ peppercorn Parmesan ranch’
enjoy a happy salad
or dipping your veggies!

till next time!

fan mail....
SD, this is just what I have been craving for recently but I sadly hadn't come up with a decent dressing like this one.....Many thanks for sharing this!!