RSS

Category Archives: Agave

Getting the “Glow” LIVING RAW FOOD

I Just got my latest Raw/Living Uncook Book in the mail and I am so excited. I’ve been wanting to get this one for months now. Sometimes I loiter around Barnes & Noble, or Bloomsbury Books in Ashland reading through the Health section, or flipping through raw books that I don’t already have. Since I’m on a bartering, exchange kick right now, I’ve decided not to purchase anything new unless I can trade for it. I’ve always enjoyed a good bargain, but this is a new level of creativity for me.

Here’s a perfect example- Since we’re prepping for an upcoming move, I’m in clean out – purge mode. We just don’t need some of the items we have. I had been wanting a cruiser bicycle for some time. I decided to post a barter trade on Craigslist and to my suprise, I had a new beach cruiser within 48 hours! My son and I went for a nice early ride this morning. I haven’t owned a bike in over 15 years, so this is really a treat for me.

Back to the book…I sold some books on Amazon and used that money to get this new book. YEAH! Sarma Melngailis writes in a way that makes you feel like Raw is easy, which it is but sometimes it looks complicated in how it’s presented. I haven’t been to New York, but when I go I will definately grab some food at her restaurant PURE FOOD AND WINE. I’m looking forward to making some of her Congo Bars and Coconut-Lime Cookies. I’ve lent out my dehydrator to a friend, so in the meantime, I’ll be making her KEY LIME PIE SHAKE for breakfast. Try it with me.

KEY LIME PIE SHAKE
1 1/2 cups fresh apple juice (3 apples any variety)
1/2 c fresh squeezed lime juice (3 limes)
1 ripe avocado
2 bananas
1 tsp vanilla extract (or fresh vanilla bean seeds)
2 Tbsp agave

Puree all ingredients in a blender and enjoy!

Advertisements
 

Tags: , , , , ,

Raw Menu Plans

These are hard to find and hard to make up as well. When you have transitioned from SAD to RAW, it can be very challenging to know what your body needs. Yes, you will get more vitamins and minerals by primarily eating raw veggies, fruit, nuts and seeds but is this everything you need? As you begin to feel the effects of the dietary change, you will begin to question your body and add, or subtract some of what you are eating until it feels right.

It is also a good idea to consult with a nutritionist for your individual needs.

A good foundation to start with is to follow along with David Wolfe’s Sunfood Diet Success System. Below is a sample from his book.

The All-Raw Diet Weekly Menu (Fall/Winter):

Day 1: Monday Morning: 2 young coconuts, with coconut meat and water blended together in a cream. If young coconuts cannot be found, blend 2 avocados with mature coconut water.

Afternoon: 5 oranges. 2 avocados. Spinach leaves.

Snack: 3 oranges.

Evening: One large spinach salad containing cucumber, tomato, and green onion salad with 1 avocado and fresh-squeezed lemon.

Day 2: Tuesday Morning: One large papaya eaten whole or blended with orange or lime juice.

Afternoon: 4 oranges. One small green-leafed vegetable salad (containing kale or spinach) with 10-20 almonds and fresh-squeezed lemon.

Snack: 2 oranges.

Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, cayenne pepper, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables, 40% other vegetables or fruits (i.e. squash, peppers, okra, etc.).

Day 3: Wednesday Morning: 1 quart (1 liter) of freshly-made orange juice mixed with 1/2 avocado or 3 teaspoons of flax seed oil. (Mixing a fat with a sugar for breakfast will time-release the sugar for more endurance energy).

Afternoon: Cucumber, 10 pitted dates, lettuce mixed salad. Squeeze an orange into the salad as dressing.

Snack: 2 persimmons. Assorted green leaves (lettuce, spinach, endive).

Evening: Large salad containing 80% green-leafed vegetables eaten with 1-2 cups of raw nuts, and an orange squeezed as dressing. Add several servings of raw dulse seaweed to the salad. Add 30-40 Sun-ripened olives (if available).

Day 4: Thursday Morning: 2 large pomegranates and 3 oranges cut and juiced on a citrus juicer. Blend with 0.5 ounces (0.015 liters) flax oil if desired.

Afternoon: 8 dried prunes. Silicon salad! (see Appendix C: Sunfood Recipes).

Snack: 2 asian pears. Assorted greens (kale, spinach, baby bok choy).

Evening: Nori rolls! Be creative! (see Appendix C: Sunfood Recipes).

Day 5: Friday Morning: 8 tangerines. 1 avocado.

Afternoon: Cucumber, okra, zucchini, onion mixed salad. Add high-quality extra virgin cold-pressed olive oil as dressing

Snack: 2 tangerines. 1 grapefruit.

Evening: Large salad containing 80% green-leafed vegetables, 2 avocados, and an orange squeezed as dressing. 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables (including 3 ribs of celery), 40% other vegetables or fruits (i.e. asparagus, apple, cucumber, etc.).

Day 6: Saturday Morning: 1 Papaya mixed with lettuce or mixed with 1 avocado.

Afternoon: 1 cup (0.25 liters) of wheatgrass juice blended or juiced with 3-4 apples or 1 quart (1 liter) of freshly-made vegetable juice containing at least 50% celery, 50% apples or pears.

Snack: 2 apples. 10 almonds.

Evening: Large salad containing 80% green-leafed vegetables (including kale or spinach), 2 avocados, and high-quality extra virgin cold-pressed olive oil as dressing. Add 8 pitted dates to the salad for added zest.

Day 7: Sunday Morning: No breakfast.

Afternoon: 1 quart (1 liter) of freshly made vegetable juice containing at least 60% green vegetables (including 3 ribs of celery), 40% other vegetables or fruits (i.e. jicama, pumpkin, etc.).

Snack: 2 pears. 1 zucchini.

Evening: Large salad containing 80% green-leafed vegetables, 3 avocados, and a lemon or lime squeezed as dressing.

 

Tags: , ,

Making Almond Milk the Easy Way

How many times have you made Almond Milk and gone through the process in anticipation of that delicious fresh milk hitting your tongue? You love the milk, and the variations of chocolate and vanilla, spiced and plain. You would have it every day if it weren’t for the mess.

If you’re like me, everytime you make it, you think there has got to be a better way. The cheesecloth drawstring bags, a stocking or other variation of squeezing the milk through and almost milking it like a cow’s utter, just doesn’t appeal to me. It’s messy, unsanitary if you are serving it to guests and just plain impractical.

I’ve been looking for an alternative for months now and trying out different strainers laid on top of each other to press the almonds and release the milk in a cleaner manner. Without tooling a new product, I was at a loss. I mentioned it to a co-worker and she said four simple words “don’t reinvent the wheel”. I said I din’t have a wheel that would work and she brought to my attention something I had overlooked. The Frenchpress. I hate to admit what an amateur I am about coffee so I played it off like I knew exactly what she was talking about…for about two seconds, then I fessed up. I had no idea what a French Press was. When I got home I googled it and then went onto youtube and watched a video about making the perfect cup of coffee with a French Press. Finally, this was my answer! I love almond milk, but I don’t like the almond pulp mixed in. The Vitamix does a great job of pulverizing the almonds, but the milk is still too thick for my liking if I leave in the pulp. Besides, I like to make almond bars out of the remaining pulp.

Now that I have decided I want a French Press, I am seeing them everywhere. They appear to be the perfect device to use while doing a raw almond milk demo, and the guests won’t feel uncomfortable about drinking what you just squeezed out of a bag for them with your bare hands!

Peace.

~RawMa

 
2 Comments

Posted by on September 11, 2009 in Agave, alkaline, Dates, Healthy, Nuts

 

Tags: , , ,

Agave “Natural Sweetner”?

 
2 Comments

Posted by on August 14, 2009 in Agave, Dates, mind, Raw Food, smoothie

 

Tags: , ,

Ani Phyo’s Raw Food Desserts

When I was at Matt & Angela Monarch’s RawUnion I picked up this wonderful Raw Dessert Book at the Raw Food World store. I’d been wanting to get this book since it first published a couple of months ago.

I am so happy to have it. I use it all the time since Desserts are my favorite part of being raw. There’s nothing like natural sweetness and knowing that what I’m putting into my body is fueling me rather than dragging me down and adding weight to my frame because my body can’t process it. Don’t get me wrong – traditional cakes and sweets are a hard habit to break when you’ve been raised on Ding Dongs and Twinkies. I really don’t have a craving for that stuff anymore. I wouldn’t be suprised if I tried it today and spit it right out. It just wouldn’t taste the same as I remember. I believe that eating whole food on a consistent basis changes your taste buds. Thank goodness for that!

Here is one of Ani’s yummy desserts. Chocolate-Cashew Butter Fudge

1 cup cashew butter

1/4 cup cacao powder

2 tablespoons mesquite powder

2 tablespoons agave

2 tablespoons liquid coconut oil

1 tablespoon cacao nibd

Combine the cashew butter, cacao powder, mesquite powder, agave syrup, and coconut oil in a large bowl. Mix well. Scoop into balls and place onto a tray. Top each piece with cacao nibs. Place into the refrigerator for a hour to firm.

This fudge is best enjoyed chilled. This is high in protein, rich in lysine, calcium, iron, zinc and potassium. Enjoy!

 
1 Comment

Posted by on July 30, 2009 in Agave, Cacao, coconut oil, Nuts, Protein

 

RawUnion

Please join us at RawUnion this Saturday & Sunday visit www.rawunion.wordpress.com for more information.

 Angel’s Organic Farm in Central Point, Oregon, 20 minutes north of Ashland, hosts the first RawUnion Festival, an Eco Dream Fest celebrating divine love and living foods, June 20 and 21. Featuring the wedding of world–renowned raw food advocates Matt Monarch and Angela Stokes on Summer Solstice Sunday, June 21st, the weekend includes musicians from Los Angeles, San Francisco and parts of Oregon. This passionate pair are throwing the doors open to all and have extended their ‘special day’ into a whole weekend festival celebrating raw food, eco–living, permaculture, healing and divine union. The event has been named ‘Raw Union,’ and the young couple will be wed by another prominent raw food speaker, David ‘Avocado’ Wolfe, who is also an Essene Minister.RawUnion

 

Tags: , , , , , , , , , , , , , ,

Update to the Raw Vegan Chocolate Mousse

I thought the Chocolate Mousse was awesome once I made it, but I put it in the fridge and kind of forgot about it until the next morning. Once I took a bite of the refrigerated version, I had a flash back to the fudge in the cookies I loved as a kid. Before I went to work, I decided to make some almond cookies so I would be able to use this mousse/fudge in a cookie.

My typical almond cookie consistes of:
1/2 c raw almonds
agave and/or 3-4 dates
2 tbsp. coconut oil
1/2 vanilla bean or vanilla extract (alcohol free)
blend all in a food processor
form into small balls and flatten out into a cookie shape, or spread it all onto a dehydrator sheet and cut into squares before dehydrating.
Dehydrate @ 115 for 6 hours

When I got home from work, the cookies were done so I gave myself a treat by taking 2 cookies and placing the fudge in the middle to make a Raw sandwich cookie! Super Yummy.

 

Tags: , , , , , , , ,