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Sunday, March 31, 2013

Pesto scallops

So just a visual of my pesto recipe on scallops. Pretty sure Chef Ramsay would kick out of Hell's Kitchen for those!! mouhahah! But at the price you pay for these, i'm eating it burnt and all!

Spaghetti Sauce

I was making a batch of Nachos and I decided to make a spaghetti sauce  with (read to the end before doing anything) :
2 tomatoes
packed half cup of dried tomatoes
half tablespoon of date paste
1 small carrot (for a full rounded 1/4 cup)
1/4 cup chopped oignon
half a clove of garlic
1/4 teaspoon of crushed red pepper
1/4 teaspoon of dried oregano
1/4 cup of chopped celery
1/4 rounded cup of red pepper (mild)
1 or 2 teaspoon of olive oil
1 tablespoon of fresh parsley
1 tablespoon of fresh basil (didn't have any so I put coriander)
NOTE: I do this in my blender so you really really have to chop your carrot in small pieces if you don't want to kill your blender lol.

Start by reduce the tomatoes to puree, add the dried tomatoes leave there for at least 8 to 10 min (while you chop everything else).  Then grind everything together and add the rest of the ingredients. Make a sauce with it but if you want it to still have chucks don't blend too much.

Add  parsley and basil (or coriander) and blend like 5 seconds. Can be kept 5 to 8 days in an hermetic container. Want more? double it. (I got 2 cups of this yummy thing)


Now don't tell me this doesn't look incredible! It's gorgeous AND delicious!





Crème fraîche and Tofu?

Tofu

Alright, i didn't make tofu with crème fraîche, but while I was making the pesto I started a recipe to make your own tofu, I wont get into it because I have not succeeded but after another try I'll go through the process. It's not bad, the texture is just not right, but still, here are a couple of pics of the end result (I was so stressed making this I completely forgot to take pic of the process. I followed the recipe at this link and I chose to use apple cider vinegar as coagulant, so next time i'll use the other choices.
Now marinating in tamari, olive oil, water,
garlic, ginger and spices
I'll make another post to tell you guys if it was good

Crème fraîche

Tomorrow i'll be making a tabbouleh with quinoa and inside. In the original recipe it was with a creme of Tahini (yum) but there was an alternate version with a creme with cashews.

So I made this right away so one less step for tomorrow. Also, I give you the original quantities, but I did half of the recipe because it makes about 2 1/2 cup of the stuff.

2 cups of dry cashews (force of habit I had soaked them, but it seems you don't have to for this recipe and it impacted on the texture, mine was more liquid)
2 cups of water
1 lemon (juice only)
1 teaspoon of sea salt

Blend everything until it becomes a silky puree. You like or you don't honestly, for me blended in something else I like it, but by itself not so much. You can put it on appetizers for a final touch on vegetable or even on top of a mushroom filled with whatever farce in it. :o) Good for a week.
To give you an idea of how much you end up with with half the recipe



Pistachio Pesto

Ok so Friday i bought stuff at the grocery and Saturday I was ready to roll.




I did a recipe from the Crudessence book (RawEssence) but I didn't have any basil so I used cilantro. If
you do have basil, use it. The end result was very good, there'll be none wasted! But I missed the kick the basil gave to that recipe. Simple to do but read everything before starting (you have to soak the nuts first)

Half a cup of Pistachios
1/3 cup of cashews
1 cup of fresh basil (leave and stem) tightly packed
1 1/2 clove of garlic
1/2 cup of olive oil
1/2 teaspoon of sea salt

Soak the pistachios and the cashews for 4 hours, Rinse well after.

In blender reduce all the ingredients to a smooth and creamy paste (it may take a while for those of us who DON'T have a Vitamix, sigh)

You can keep in in the fridge for a week in an hermetic container OR 6 months in the freezer (some people like to pit it in ice cube pans and take what they need.

You end up with about 1 1/2 cup of it.

I use it for zucchini spaghetti or dip

Broccoli juice and lime

Too bad, it was so pretty
I started the long weekend Friday with this. Broccoli, lime and ginger. I had seen that on Awesome Vegan Blog (without the ginger) but I did the proportion all wrong and it ended up tasting waaaaay too much of lime since I put the whole lime for one head of broccoli. I'm pretty sure the original was good, lols.

Anyway so I had to salvage this and ended up making a vegetable juice, lola.

Friday, March 29, 2013

Yellow Apple Juice and Green Smoothie with Almond on the go! (earth's own

Beautiful day to you all :o)

Yellow Apple Juice (in slow juicer, with the stopper off so there is more pulp)


2 yellow apples (bio if not take off peel)
1 lemon without skin
ginger (i put in big as a thumb it s kind of strong)

Taaaasty! (Totally forgot to take a pic!)

Green Smoothie


2 big handful of baby spinach (put less if not used to it)
One 250mL Almond on the go!
1 banana
3 leaves of mint
1tbl spoon of chia seeds
1/4 over the top teaspoon of Maca

Agave to taste (i usually put dates, or date paste but I didn't have any, you could put honey in there as well, but honey taste strong so go easy if you put it in) (i know there is controversy over agave, i'm not getting into that subject, you use it or you don't)
pinch of sea salt
pinch of cayenne pepper (I know but it gives it a great kick!)

So I picked up a sample of Almond on the go while a the Salon and decided to use it to make this smoothie. The tasted is good, the stuff is not too tick. Keep in mind that this is a fortified almond BEVERAGE and is NOT a source of protein (see the ingredients here) there is something called Tricalcium Phosphate in there too.

Overall I was great, I still prefer to make my own almond milk ;o)





Saturday, March 23, 2013

Soba Noodles with Mussels and Shrimps

Like I said before, normally Sunday morning is non-raw breakfast, but tomorrow is going to be a smoothie so tonight I decided to go outside of my usual and do a shellfish supper. You're not going to see this often on this blog but once in a while i do cook food (but no red meat or chicken).

So on a bed of baby spinach I put Soba noodles (1 cup and half), maybe 12 mussels, 10 shrimps, dosed with tamari (to taste) and a bit of Dijon mustard here and there. oh forgot, 6 black olives. 


Almond milk



Follow this link for a complete step by step to make almond milk. I couldn't have done it better which is why i'm not making a post about it.

The only thing I would add is that I do it in a regular blender just blend longer and quantity of almonds versus water depends on how thick you want it to look like. The first time I did it, it was way too watery for me and I had followed the recipe in my book (4 cups of water for 1 cup of almond), now if I want 4 cups I put 1 1/2 to 2 cups of soaked almonds.

And yes, it does really look like milk. I shake it once in a while, the final product separates itself and it is normal, it's still good don't worry, after 5 days I make another. You'll know right away by smell if it's still good. It doesn't smell disgusting but very different.

Saturday, March 16, 2013

Sunny goodness

1 big pink grapefruit, 1 big orange, 1 lime, ginger to taste

Wednesday, March 13, 2013

Raw Carrot Cake from Kristina



CLICK ME!

Like i said, almost raw

nachos with bio tomato and egg

Orange and Carrot Juice

Orange and Carrot Juice

  • 2 oranges (good size)
  • 4 carrots (medium)
  • 1 cup of cilantro (something other if you don't like cilantro or skip)
  • 1/2 cup of anis
  • 1 lemon (no peel, leave a bit for a kick if bio product)
  • 1 and half tablespoon of ginger juice


almost 3 cups, drink right away :o)

Monday, March 11, 2013

Nachos (inspired by Crudessence Book)

Hi all, well this post might me a bit long to go through all the process, but let me tell you, it's really worth the effort. I tried this recipe for the first time a while ago and something horrible happened, when everything was in the blender and I was ready the blender broke, everything was running from the bottom omg i never tried to recuperate something to fast in my life lol. 

So my first batch was good, people who tasted it said so, but the texture was off, too crude for my taste.  Because i didn't know how much water I had lost I estimated and put way too much flax seed because I wasn't sure if I was to measure  2,5 cup before or after for 2,5 cups of grounded flax! So now that i'm much wiser (lol as if) here it is step by step with comments. 

REALLY IMPORTANT: 
  1. Read everything before starting any of this or you might be sorry later and take your time AND 
  2. This is not my creation it's from the French book Crudessence (it will be available in English in Spring or Summer 2013)
You will need : blender, dehydrator, Teflex sheets (i really don't know how much time if you're doing it in an oven but search it, i'm sure it takes no time at all)

45 min to prepare, dehydrate 16 hours at 40C (105F) (8 hours, turn then 8 hours), 160 nachos
Ingredients:
  • 6 tablespoon of dried whole rosemary 
    • had only 3 so I replaced the 3 missing by:
      • 1/2 teaspoon of whole cumin
      • 1/2 teaspoon of dried whole fennel
      • 1/2 teaspoon of sage
      • 1/2 teaspoon of oregano
      • 1 tablespoon and 1 teaspoon of parsley
      • 1 tablespoon of basil
  • 2,5 cusp of grounded flax seed (yes you ground first then measure)
    • I had only 2 cups so I added:
      • 1/4 cup of chia
      • 1/2 tablespoon of spyllium
  • 1/2 cup of red onions not cut too much
  • 4 cups of water (it's better if it's filtered, but if you bake in over I guess it doesn't matter)
  • 1,5 cups of dried tomatoes
  • 3 tablespoon of apple cider vinegar 
  • 1/2 tablespoon of sea salt (no it's not too much, I didn't follow the instruction first time and it lacked salt even with the dried tomatoes)
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of grounded black pepper
  • 1/4 teaspoon of cayenne pepper (i've put a very full 1/4, last time i found it not spicy enough, but it's your call)

Roughly ground half of the (here you have beforehand mixed what replaces the rosemary if you are making my modified version) rosemary and put aside.


Put what's left of the rosemary and all of the other ingredient EXCEPT the grounded flax and the roughly grounded rosemary previously put aside (put those 2 together in a bowl). Blend to a smooth puree




Put the puree in a BIG bowl and manually incorporate (i used a big spoon) the grounded flax and rosemary.





Put 1 cup of the mixture on a Teflex sheet and spread evenly with a spatula. (as you work on the next few sheet you will see that what's in the bowl has started to thicken, normal, because of the flax - and if you used my modification because of the chia too -, you can add a bit of water if you want, A BIT)





With the spatula, lightly draw32 triangles (4 x 4 squares cut in half) (i didn't do it that way because I want bigger nachos)

Repeat with the next tray

Put in dehydrator at 40C (105F) for 16 hours. Turn after half of cycle is done (8 hours). Nachos should be ready when completely dry and crack (it's not suppose to bend but snap)

Can be kept 2 months at room temperature in hermetic container.


After 2 hour
Tada!

Yummy!




Sunday, March 10, 2013

Vegetable Juice and how I do it

What i used

Anis, about 1/3 cup
1 apple
1 big branch of celery with leaves and all
2 colored betts
3/4 of an English cucumber
3 big carrots
2 big leaves of Collard greens
2 thin slice of jalapano
half a ice cube of ginger juice (in the receiving container)
1 lemon without skin
1 cup of cilantro
1/2 cup of dill
3 leaves of mint

Taste: sweet (probably because of the betts and carrots), I added a bit of hot sauce after because didn't taste the jalapano, it's ok though because last time i put way too much! lols


Process

So first of course you prepare your ingredient for processing, the key is to prepare everything even what you'll need to strain, clear the counter, prepare for washing after (I put a drying cloth on half of the top of the stove for after I wash the juicer), place your choice of juicer. I used a slow juicer for this one because of the dill and cilantro, the faster ones, like Breville, doesn't process leaves, it just chops it.  

Slow juicer
Breville

Then you put the ingredients and alternate specially after you put leafy greens and thing like cilantro and dill (as you see in the picture, I chopped the ingredients a bit because the slow juicer requires it, it doesn't matter with a Brevile you can put whole apples or carrots or whatever, providing the opening permits it)

This is what it looks like after i put everything in the bowl, if you look closely at the picture, you can see you end up with a tiny bit less then 4 cups of liquid. 

You can use the left overs for making soup,  crackers or compost.

If you plan on making crackers you should put one kind of vegetable at a time and put aside, lets say carrots, that way you have more control over what your cracker will taste like. Sometimes I put onions in my juices, you can be sure your crackers will taste like onions whatever else you put in it! lols

Word of advice: clean everything BEFORE you drink you juice because you will not want to clean up after and then you'll end up saying that it's a pain to do juicing ;o)


I decided to strain it but if you do not use a slow juicer you don't need to. I don't have to strain it but i prefer vegetable juice that way.

I usually drink all of it, but if you really want to keep it put it in a mason jar with a plastic lid, fill to the top so that there is no air. Here you can see that after putting some of it in a 500ml jar I have 12 ounces left for my glass :o)

I would never drink a juice more than the day after, I know there is alot of opinions on the subject, I just feel the longer you keep it the less you get of the good nutrients, plus i've put an apple and it oxidize rapidly unless you put lots of lemon. I have made juices the night before for the next day at work and in the morning for the same purpose and I tasted the difference, call me creasy I don't really care :oP

And the super results









Saturday, March 9, 2013

Almost Tropical Juice

Saturday - Good morning! On this beautiful sunny  day I used:


1 apple
1/4 of a whole ananas
a full pack half of cup of cilantro (or more, to taste)
1 cup of sliced anis
1 lemon (without peel)
1 big pink grapefruit 

Put everything in the slow juicer
Strained and added
2 teaspoon of ginger juice (depending on taste, i usually put more but didn't juice enough ginger)

Voilà!


ABOUT GINGER JUICE 

You can put chunks of ginger in but since I use alot of it, I buy like 5 pds of it,  juice it and freeze in ice trays (covered), it good for 6 months in there. I always put 2 or 3 of those ice cubes in a small container in the fridge for everyday use and refill when needed

Apple and Pistachio Quinoa Salad

Thursday night I got inspired with something finally very simple, I put together:

  • Cooked Quinoa to taste (2 cups) - (sprouted is good also)
  • A hand full of dill and cilantro (put more or less to taste, I love it)
  • Half an apple chopped really small
  • A hand full of pistachios 
  • Sunflower oil (1 tablespoon)
  • Apple vinegar (drizzle, I forgot to calculate it)
  • Agave syrup
  • 1/8 the spoon of curry (could have put 1/4, it doesn't taste very much of it)
  • Sea salt and pepper to taste
Put together last night except for the apple that I chopped right before eating.






Never made this and it's delicious!

Friday, March 8, 2013

Updating and reviewing

Going over what i wrote (and input from good friends) made me realize that many questions are not answered like yes nice smoothie or juice but what quantities of this and that.

My apologies everyone, i have been lazy with the information given. In the next few weeks I intend to make links to new post explaining how and how much was used in what i did and also other information like how i do my nut milk or what was the process in making the raw pizza doe.

Sunday, March 3, 2013

Sunday Brunch

I first wrote Breakfast in the title but it s hardly morning anymore is it lols I finally slept a full night!

Usually Sunday mornings are non-raw breakfast, i make healthy breakfast with eggs or crepes with cheese and vegetables and fruits and such, I do this less and less because as i'm changing my habits, i'm having problems digesting those kind of breakfast and it s worse if I go to the restaurant I just can't stomach what they use to cook anymore.

In any cas,  I didn't feel like making anything so i made something with buns somebody game me, normally I would have gave it to someone but hey why not just one time.

The thing is I hardly eat bread anymore it taste like paper to me now, anyway, so I simply toasted those buns added honey and topped it with parmesan cheese with also something I almost drink only during the weekend, coffee. It makes no difference of course but this coffee is Nespresso coffee i like dulsao brazil. Bad for all the alkalinizing part of the raw lifestyle but I like it once in a while, and you're talking about someone that used to drink at least 6 to 7 coffee a day! lols Now usually drink Coco Chai Rooibos from David's Tea with a bit of almond milk (or not), in the afternoon it is delicious!, all spicy and stuff.

Just so you know, i'm not advertising anything, but I like people to see what i'm talking about, have a nice day everyone!
Hihi, couldn't resist, she let me take a pic again!,
she must know it's for Internet!hahah!

Saturday, March 2, 2013

GOPC Juice and Taking It Easy

Peanut (caught her finally!)
This morning juice with pink grapefruit, orange, a branch of anise, lemon, pomegranate, cucumber, mint leaves and the famous ginger juice

And then... plenty of rest, Lulu is always eager to help in that department!