Showing posts with label frugal raw. Show all posts
Showing posts with label frugal raw. Show all posts

Friday, May 06, 2011

Spring Daikon Salad

Spring Daikon Salad

  • 1 large daikon
  • scapes
  • 1 large carrot
  • fresh basil
  • fresh cilatnro
  • tosted sesame seeds
  • toasted sesame oil 
  • lime juice
  • fresh basil 
  • Braggs/freshly ground black pepper to taste

Portrait of the Day

Tuesday, March 22, 2011

Sprouted Lentil and Sunflower Nori Rolls

I feel the subtle shift of spring in the air. Here in New Hampshire, spring comes pretty late compared to the rest of the country, but I take any hope I can get of the weather slowly warming up.

Raw Nori Rolls are one of my favorite warmer weather meals and even though it's not at all warm, I am pretending like it is. Plus, the water was off all day in my apartment building, so using raw staples was a good thing!

I filled these rolls with an almost raw sunflower/sprouted lentil pate, shredded beets, carrots, avocado, wasabi and more mustard. I like using sprouted lentils in addition to nuts/seeds to lessen the fat content of the pate.

To sprout lentils just soak them overnight, drain and place in a colander for a day or two. Rinse the sprouts several times a day. You can also hang in them in a paint straining bag or nut milk bag Simple, eh?

I use my Lower Fat Vegenaise Alternative in this recipe.

Sprouted Lentil and Sunflower Pate
  • 1 c sprouted lentils
  • 1 c sunflower seeds
  • 4 T Vegenaise
  • 1 c chopped celery
  • 3 T diced onion
  • Juice and zest of 1 lemon
  • 2 T mustard
  • 2 T relish
  • 1 t prepared wasabi
  • 1 t grated ginger 
  • ½ t dried dill
Pulse the lentils and seeds in the food processor then stir in the rest of the ingredients by hand.

If you're looking for another recipe, here's a link to my Raw Eggless Salad. It's super good too!

.. and of course, another portrait! I'm funding my Cross country Road Trip with photo shoots on the road and cooking classes!

Wednesday, February 16, 2011

How I love Collards!

Just a quick post to give respect to my favorite green.. Collards! They are a nutritional powerhouse! Just look at the stats!

You can wrap up all of your favorite filling on a raw or lightly blanched green and save around 200 calories and add major nutrition to your meals, replacing a large flour tortilla or two pieces of bread!

Raw Eggless Salad
Here are some of my favorite fillings:

Of course, you can always cook your greens too!

Do you enjoy collard wraps?

Monday, February 14, 2011

Sick Food

I'm on the mend, but I still fee quite ill. I've been eating from my freezer which is quite a feat since we lost power last week and I was afraid I might loose all the food! Fortunately, I had a gallon of water frozen to help cut down on energy costs already in the freezer which kept most of the food frozen.

The Borscht was even better after sitting for a couple of months! I did blend it a bit to break up the potatoes since they can get mealy in the freezer.

I think Borscht is an overlooked soup. I add white beans to mine so it is a one pot meal. There's nothing better than a hot bowl of soup when you have a cold. I was surprised by how many of you have never had Borscht when I post the recipe in December! What are you waiting for? It's so good and super cheap. You can use canned beets in a pinch, but I love using fresh ones because you can use the beet greens as well.

Have you ever had Baby Beet Greens? I think those might be my very favorite greens ever! One dish I remember so fondly was also another sick dish made with Adzuki beans, sweet potatoes and baby beet greens. Yum! 

I also made a big batch of my Raw Pho, w warming it up on the stove. I'd say this might just be the best sick food ever. Garlic, ginger, spice, veggies. You can feel your circulation improving while you eat.

I love using food as medicine.

What are your favorite sick foods?

Thursday, January 13, 2011

Frugan: Raw Chili & Meaty Marinara Recipes

In case you missed it, here's a link to my STEVIA post! 

I'm co-teaching a Raw Food Class this weekend with Bob Vacarro through Yoga by Donation in Portsmouth, NH. There's still room for more people, so if you want to attend you can email me ( my link is on my profile page ) or leave a comment with more info. We just need a head count by tomorrow so we can shop/plan.

First, I'd love to give a shout out to Bob! He shares the gift of yoga with everyone, regardless of their ability to pay. He offers a variety of classes taught by a myriad of instructors and once a month he hosts a by donation Raw Food Class. I've been co-teaching with him and it's so much fun! I absolutely love teaching cooking classes. It's so much fun to connect with people over food, especially beautiful, raw food! Every group is different, but by the time the class is over , it's like we've been friends for years! People open up and there is just a wonderful vibration in the room. I used to teach classes through the local Community Adult Education and they were held in the Middle School kitchen.. that was so much fun! The kitchens were awful, but we made do with what we had!

  • Raw Chili
  • Marinated Winter Veggie Salad 
  • Cashew Lime Sour Cream
  • Guacamole
  • Veggie Crackers
  • Key Lime Pie
My raw chili recipe is simple and delicious.

Raw Chili
  • 2 cloves garlic
  • 1 c walnuts, pecans or sunflower seeds
  • 1 med carrot, pulsed 
  • 12 oz mushrooms, pulsed
  • 1 red pepper, minced
  • ½ green pepper, minced
  • ½ small red onion, pulsed 
  • 1 small jalapeno, minced
  • ½ c sun dried tomatoes +1 c water
  • 1 cup cherry or grape tomatoes
  • 2 - 3 dates, pitted 
  • 3 T chili powder
  • 1 t cumin
  • ½ t coriander
  • ½ t oregano
  • 2 T braggs
  • Juice of 1-2 limes
  • 1 c cilantro, chopped
  • ½ c nutritional yeast 
  • 1 t Chipotle powder or smoked paprika, optional 
  1. Place garlic in food processor, pulse well
  2. Add walnuts, pulse, place in a large bowl
  3. Pulse mushrooms, add to bowl
  4. Chop pepper, onion, jalapeno, add to bowl
  5. Place sun dried tomatoes, water, cherry tomatoes and dates in food processor, blend well
  6. Stir in spices, braggs, lime juice, cilantro and nutritional yeast
  7. Taste and Adjust seasoning
  8. Garnish with Cashew Lime Sour Cream, Guacamole & Pico de Gallo
Raw Meaty Marinara

Here's a link to my delicious and very hearty Raw Meaty Marinara. The recipe makes a huge batch, but it freezes well. If you make the whole thing, do it in two batches. The sauce actually broke my vita mix! ( which was fixed with a simple part shipped to me .. I've had my Vita Mix for 7 years a LOVE IT!  )

Do you have a favorite raw dish or a cooked dish you'd like to see me convert to a raw version? I'm in need of a cooking assignment! 

Saturday, January 08, 2011

Frugan: Spicy Sesame Noodles (daikon)

I love daikon! It is such an versatile ingredient. You can pickle it, use it in a salad, shred it for a raw slaw, spiralize it for raw pastas, wrap it up, and fry it up in a pain to create delicious dishes that will remind you of cooked noodles! Click HERE to see the spiralizer I love and use. 

Today I used it in place of brown rice pasta for this delicious cooked Sesame Noodle Dish. 
Spicy Sesame Noodles
  • 1 medium Daikon, spiralized (around 6 cups)
  • 2 t toasted sesame oil
  • 5 scallions, diced
  • 1 T soy sauce
  • 1 T siracha
  • 1/4 c Wasabi Ginger Dressing
  • 2 T toasted sesame seeds
Saute all of the ingredients together in a non stick skillet for 10 minutes. Taste and add more soy sauce, black pepper and siracha if desired.

Believe it or not, Daikon noodles are delicious cooked with red sauce and pesto. The radish bite mellows out and it really soaks up the flavor of your sauce.

I'm thrilled to say that this is the daikon that I bought almost a month ago for $.29/lb which was maybe one of my best scores of all time! I usually pay around $.79-$.99/lb.

I've been asked by a few people about the reduced produce bin that I frequent. It is a chain store, but very localish one called Market Basket. I know they exists in New Hampshire and Massachusetts, but I'm not sure if they are in any other states? I recognize how fortunate I am to have access to such good prices.

Friday, December 24, 2010

Moroccan Raw Daikon Pasta

I made a quick, delicious breakfast this morning using the two sauces from my last post.  I spiralized the daikon,  ( I paid $.29/lb for the daikon! ) tossed it with the Sesame Mint Chutney and some finely minced ginger and topped it off with the All Purpose Moroccan Sauce, toasted sesame seeds and a bit of soy sauce.

To all of you who celebrate Christmas, I hope you have a wonderful holiday!

I am excited about the new year. Operation Booty Shrink will be in full force and I will be posting a lot recipes that maximize flavor for minimal cost and calories.

Tuesday, November 23, 2010

Frugal Thanksgiving Recipes Part 4

Raw Collard and Apple Salad

I'm back from hive hell! Yesterday they got so bad I had to take massive amounts of Benadryl and I ended up a zombie on my couch. Not fun. 

I've learned my lesson. NO MORE WHEAT. 

Today, I have three more recipes to share. The first is the lovely collard and apple salad you see above. I didn't get many votes on which side to make, so I picked the salad because I figure stove space can be limited preparing a huge Thanksgiving meal! 

Raw Collard Salad
4 c finely chopped collard greens
½ c diced celery
2 c diced or shredded carrots
2 c apples, diced ( toss with ½ t apple cider vinegar before adding to salad )
4 T toasted sesame seeds
1 c golden raisins
1 t chunky sea salt ( less if using fine salt )
2 t onion powder
Pinch stevia powder or 3 T agave or honey
¼ t cinnamon
Pinch nutmeg
¼ t white pepper
3 T olive oil
2 T Dijon mustard
3 T apple cider vinegar

Toss everything together with your hands. Allow salad to sit for an hour ( or overnight ) before eating. Taste and adjust seasonings. 

Our second recipe is for Caramelized Garlic Cheesy Potatoes. I am using my Smoky Pimento Spread to give it a delicious, cheesy flavor. I have tweaked the recipe since the last post and I like it better! 

Caramelized Garlic Cheesy Smashed Potatoes
2 lbs Yukon gold potatoes, scrubbed and cut into chunks
30 cloves garlic
½ c olive oil
1 c scallions
Salt/pepper to taste

  1. Chop potatoes and boil until fork tender in heavily salted water. ( my rule of thumb is to always start in cold water and bring to a rolling for 2 minutes, then check potatoes. They will usually be done in the first 3 minutes or so) 
  2. While potatoes are cooking, place garlic and oil in COLD cast iron pan. Turn heat to medium low. Very slowly, bring garlic up to temperature. This will take around 30-35 minutes. Turn garlic over now and then if it looks like it’s getting too brown. When garlic is done, you will be able to mash it into a paste easily with the oil in the pan.
  3. Drain potatoes, mash with the caramelized garlic/oil and cheesy spread. Taste and adjust seasonings. Top with scallions. 

Now onto lentil loaf. The picture you see is before baking.  I like to free form the loaf on parchment. It makes it easier to get out on the pan ( plus there are less dished to do! ) 

Lentil Loaf
4 T Olive Oil
1 large onion
10 cloves garlic
1 t poultry seasoning
1 c celery, diced
1 c carrots, pulsed in a food processor
Pinch salt/pepper
2 c cooked ( and drained ) lentils 
2 c cooked brown rice or millet
½ c pecans or sunflower seeds
½ c oats
2 T flax meal
½ c nutritional yeast
2 t Tony’s Cajun Spice
2 T Dijon mustard
2 T balsamic vinegar
2 T Soy Sauce 

¼ c ketchup
2 T Dijon 
2 T evoo

  1. Sauté onion, garlic , poultry seasoning, celery and carrots along with the pinch salt/pepper for 10 minutes or until soft
  2. Place veggie mixture along with the lentils/grains in a food processor and pulse well
  3. Scrape mixture into a bowl
  4. Pulse nuts and oats, add to bowl
  5. Mix in the rest of the ingredients.
  6. Taste and adjust seasoning
  7. Spray a piece of parchment with cooking spray and form into a loaf; pour half of the glaze 
  8. Bake at 375 for 45 minutes; drizzle rest of glaze over the top.
I hope that these recipes come in handy all year long! 

Have a wonderful Thanksgiving everyone! 

Wednesday, November 17, 2010

Raw Faux Pho and Last Day for CSN Giveaway!

OK, so this isn't really Pho, but it's inspired by Pho and it's delicious and satisfying and I'm looking forward to having it for lunch, but I figured I'd post this blog entry really fast to remind people that today is the last day for the CSN $65 Giveaway! I will pick the winner tomorrow morning! 

I'm going to share the recipe for this dish, but keep in mind, I like things spicy and strongly flavored. If you don't then reduce the ginger and garlic by half, don't add the siracha to finish and leave out the chili or take the seeds out of it. 
This is a High Raw dish; I am fully aware that toasted sesame oil is not raw. I'm not that strict. If you are, then use raw tahini in place of the oil. 

Another note, I toast my cumin seeds, which improves the flavor and adds a lovely nutty flavor. 

Raw Faux Pho

2 c sweet potato ( spiralized ) 
1 c cabbage
2 Serrano chilies
2 T cilantro, chopped
2 c lentil or mung sprouts
Juice 1 lime
2 T braggs
1 T toasted sesame oil
2 T sesame seeds
¼ t cumin seeds
1/2 t 5 spice powder
Generous pinch chipotle powder
Pinch coriander
Pinch stevia or 2 T sweetener
2 T nutritional yeast

Marinate the noodle mixture while you prepare the broth. 

¼ c sweet potato
2 c warm water
2 cloves garlic
3 inch piece ginger ( or less depending on heat tolerance , I like spicy )
4 T braggs
Juice 1 lime
2 T nutritional yeast

Method: Blend everything VERY WELL in a vita mix. 4 minutes will produce a nice warm broth. Place Noodle mixture into two bowls pour broth over the veggies. 

Garnish: lime wedges, chilies,  and cilantro oil or fresh cilantro; optional Siracha

Do you like raw soups? What are your favorite kinds?

Thursday, November 11, 2010

Simple Raw Recipe, Raw Class this Saturday!

Dinner tonight was really delicious. It came together in 30 minutes. Brown rice pasta with sunflower spinach pesto, sauted zucchini and salad. Yum. A tip about frugal vegan pesto: use toasted sunflower seeds to replace the nuts. I also use spinach along with dried basil and fresh parsley to brighten it up. I'm not going to lie, it's not the same as amazing, garden fresh basil pesto, but it's pretty darn good! I also add nutmeg, nutritional yeast and green olives. I thin in out with olive brine instead of oil. You could totally add oil, but I'm watching calories here. Another tip: pasta water, especially brown rice pasta water is GREAT for stretching sauces. I always save at least a cup. I cook my pasta very al dente, then finish it off in the cooking water and sauce. It imparts a huge amount of flavor to finish cooking the pasta in the sauce.

I'm running behind on what I wanted to post, but I did manage to have a healthier raw day. I will post the nutritional breakdown tomorrow.

One small treat I had was this super simple apple salad:
It couldn't be simpler.

2 apples
2 T cilantro
Juice of 1 lime
pinch stevia
pinch nutmeg
pinch cinnamon

Allow the flavors to get to know each other for several hours before enjoying!

For any of my local ( ish ) readers, I will be co- teaching a Raw Food Class Saturday. It is a donation based class and is really a great time, so come if you can! Here's the info. Come if you can!

Finally, For a chance to win a $65 gift certificate to CSN stores, click here!

Thursday, November 04, 2010

Raw Wednesday Menu and Nutritional Breakdown

Yesterday's menu had a definite ethnic feel to it. I was feeling uninspired, so I went back in time via this blog for some inspiration. Fortunately, I found some dishes I wanted to make again, so I went to the store and was thrilled to find an avocado on sale for $.50 and a pint of grape tomatoes for $.99.

Just a note, my son doesn't eat raw on Wednesday.  He had veggie burgers, soup, salad and sugar free banana bread topped with chocolate frosting. ( more on the delicious frosting recipe I created tomorrow! )

Breakfast: Green Smoothie
Lunch: 5 Spice Lettuce Wraps with Tomatoes and Avocado
Dinner: Daikon Spicy Noodles and Thai Coconut and Vegetable Soup

Calories: 1847
Fat: 85 grams ( way way too much in my opinion )
Carbs: 226 Grams
Fiber:  91 grams ( too much of a good thing? I am OK eating this much, but most people would probably have a stomach ache)
Protein: 71 grams ( thanks lentil sprouts!)

According to Fitday, I was deficient is Vitamin D and B-12. I had 50% of Vitamin E and 72% of Calcium. Selenium was lacking at 63%.

I take a multi vitamin that covers all of these, so I'm not too concerned about the vitamins. What I am concerned about is that fat intake. That is just way too much. Next week I am going to do better. I plug the food into Fitday AFTER I have eaten. Next week I will plan my menu the day before and try to keep the fat under 50 grams. I'd also like to get the calories down a bit.

Now, onto a totally unraw subject! I created an amazing chocolate peanut butter frosting yesterday that is both frugal and much healthier than typical buttercream. I will post the recipe tomorrow along with the recipe for my Sugar Free ( gluten free ) Banana Bread/Cake. This is a great bread because you can eat it for a healthy breakfast and as a sinful dessert topped with chocolate peanut butter frosting and it's still much healthier than typical cake.

I almost forgot, since I'm sure someone will ask, here is the spiralizer I used for the daikon noodles. 

If you want to spend less money, a julienne peeler is great tool for the frugal kitchen.

I'm taking requests for Frugal Raw Recipe Makeovers for next week. Leave a comment or email me ( my address is on my profile ) with the meal you would like me to feature on Raw Wednesday!

Thursday, October 28, 2010

Raw Wednesday Nutritional Information and Raw Protein Source

Disclaimer: I am not a nutritionist or doctor. I use to calculate nutritional information.

Every Wednesday, I am going to eat raw and post the nutritional information on my blog.  One of the biggest concerns with the raw diet is can you get enough protein? My personal opinion is that, yes you can!

One of my favorite ways to get high quality protein in a raw diet is to sprout lentils or mung beans. I usually sprout 1/2 cup of lentils for per person per day.  Half a cup of lentils costs approximately $.35; you can't beat that cost wise! Sprouting lentils is simple. Soak them for 8 hours, drain and place in a colander lined with a towel for 24 hours, sprinkling them with water every 12 hours. In a pinch, you can just soak   the lentils for 12 hours, drain and eat.

Nutrition Facts per 1/2 c dry lentils:
Amount Per Serving
Calories from Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Dietary Fiber
Vitamin A
Vitamin D
Vitamin B6
Vitamin C
Vitamin E
Vitamin B12

As you can see, you this a great bang for your buck.  You don't need any special equipment or even much time. The protein and fiber helps stabilize your blood sugar and keep you full. You can add the sprouts to pates, salads, wraps or just pop them in your mouth. They have a pleasing texture. One of my favorite ways to enjoy lentils sprouts is to make a sprout salad with red clover, broccoli and lentil sprouts. Add cubed avocado, fresh tomatoes, red onion, cilantro and lime juice.

My Food Intake Yesterday
Breakfast: Green Smoothie with Chia Seeds
Lunch: Collard Wrap with Sunflower Pate and Sprouts
Dinner: Big Salad with Sprouts and Apple Crumble

Total Calories 1827
Fat: 65 grams
Carbs 280 grams
Protein 69 grams
Fiber 83 grams ( holy SH*T haha )

According to Fitday's in depth nutritional analysis,the  only nutrients lacking were Vitamin B-12 and Vitamin D,which I supplement daily.

I highly encourage all of you to log your food and see what nutrients you might be lacking in your daily diet. One of the biggest reasons I write here is to debunk the myth that you can't eat healthy on a budget. It can be done, even while eating RAW!

Sunday, October 11, 2009


Marinated Kale and Daikon Salad

Yesterday morning before work I wanted something savory and spicy, yet raw and substantial. Insert kale salad instead of my normal green smoothie. I shredded kale, carrots, ginger and daikon and rubbed it well with a bit of toasted sesame oil, braggs, and siracha and let it marinate while I showered. I sprinkled it with sesame seeds before eating. Super delicious. The leftovers are great too (I just had some for breakfast)... I will say that I have a love/hate relationship with daikon. I love love love the way it tastes and stands in for noodles in raw dishes. I hate hate hate the way it smells after it sits for a day. I remember a while back, I made a quart of daikon pickles. Even enclosed in a mason jar the entire fridge smelled so bad I had to throw them away after two days. Oy.

Just a simple veggie burger. The delicious yellow split pea soup (with smoked paprika and tarragon) below was turned into 4 burgers.
Now that it's Fall, I am cooking lots of soup. Anyone who has read me for a while knows that soup is one of my favorite foods and split pea tops that list!

This is an old pic, but one of my favorite dishes. Lentil sprouts, daikon and zucchini noodles all dressed up with a spicy peanut sauce. Pad Thai high raw style!
Blueberry banana soft serve. A month or so ago I actually made a raw ice cream pie with this filling. It was outstanding. No picture of that though...

The last two weeks have been hell on earth for my family. My younger son went in for what we thought was going to be a routine foot surgery. He had a large cyst/tumor on the bottom of his hell and they thought it might be malignant. After 9 long days and four pathologists, we got the final report that it was definitely benign and he had it removed in his second surgery in 10 days. He's on the road to recovery and is a real trooper. He runs track and will be ready run in the winter. I am so incredibly thankful he is going to be OK.

This experience has made me re-evaluate things in my life and I've made some changes that will be much better for me and my family.

Monday, July 06, 2009

$3.33 a day: June weight loss and stats

Raw sushi collard roll

Super spicy ginger, siracha, daikon, avocado.. so delicious and good for you!
The ginger root I got was incredibly fresh and pungent.. probably the best ginger I've ever eaten.

That reminds me; back when I was a kid I used to goto the hole in the wall Japanese restaurant in Denver. They would bring out fresh tofu that was sitting in ginger infused water. It was amazing. Maybe I'll make some fresh tofu tomorrow and use the rest of the ginger that way?

Indian spiced potatoes, peas and shan tofu. So good. I think plain chickpeas would be better than the shan tofu though. The heat level on this dish was off the charts. Lately, I have become even more addicted to heat. I have to be careful when cooking for others. (especially at my job since people in New England can't seem to tolerate the smallest amount...) The other day I made some chipotle cinnamon spiced truffles for work and they were too spicy for my boss.

Wasabi daikon raw slaw... my lowfat sesame ginger wasbi dressing mixed with lentil sprouts, wasabi, cilantro, carrots, scallions and red pepper and topped with Siracha of course. I finished it off with some fresh lime juice as well. The leftovers went into a collard roll up. (no pic)

I made a big batch of burgers to keep in the freezer... Sometimes a veggie burger is the perfect meal..

My baby girl.. I wuff wuf wuff her!

I lost 10 lbs last month! woohoo! 13 the month before. I'm officially on a weight loss roll again. Here's hoping I don't screw it up.

I did a huge stock up at Trader Joes this month. I used 15 bucks of my bulk food fund. I spent 80.81 at Trader Joes and 21.69 at market basket and 6.00 at a farm stand and 6.50 at the health food store on FYH cheese and some herbs.

Trader Joes haul:
Baby Spinach
Chocolate chips
Soy Creamer
7 lbs tofu
Balsamic Vinegar
Brown Rice Pasta (14 lbs.. should last me at least 6 months)
Brown Jasmine Rice
Candied ginger
Blue corn chips
Avocados (8)

Market Basket Haul:
Red peppers
frozen broccoli
bok choy

Farm Stand:
baby arugula

Health food store:
Follow Your Heart Cheese
Dried herbs

I have $17.49 left in my bulk food fund.

Finally, I have been having major issues with my email... so if anyone has sent me something in the last 3 weeks and I haven't responded, please send again. It should be figured out now.. but I think I lost a lot of emails from that time period.

Sunday, May 17, 2009

$3.33 a day: Raw

Sorry I haven't posted for so long. I appreciate the emails asking if I am OK! I am OK. We've had a very stressful week. My youngest son (15) has to have surgery on his foot which really sucks because he runs track and qualified for state. Then on Thursday, he passed out at school and hit his head hard and had to goto the ER. He's OK, but it was scary.

I also started my new job this week. We had our pre-opening party Friday which went really well and we are officially open for business on Wednesday!

I've been eating a lot of raw food and eating out of my freezer. I haven't been taking a lot of pics though. The above food was a delicious wasabi daikon and cabbage slaw. I just can't get enough daikon.

Lower Fat Raw Eggless Salad on a Raw Corn Tortilla

I LOVE this and have been eating it almost everyday. It is made with mostly cauliflower and is so yummy!

Raw Eggless Salad

3 c cauliflower, pulsed in food processor
½ c sunflower seeds soaked for 4 hours, drained then pulsed in food processor
1 c diced celery
1 c shredded carrots
½ c scallions or 2 T diced red onion or shallot
½ c nutritional yeast
2 t dried sage
1 T dried dill
1 T dried parsley
½ t garlic powder
¼ t turmeric
4 T tahini
4 T yellow mustard
2 T Dijon mustard
4 T relish
1 T chia seeds
1 t black salt (or sea salt)
½ -1 t black pepper
½ c water

Pulse the cauliflower in processor and set aside in large mixing bowl. Pulse the sunflower seeds, and add to the cauliflower. Add the celery, carrots and scallions and nutritional
yeast and spices (not the salt or pepper).

In a small bowl add the tahini, mustard, relish, chia seeds, salt and pepper along with ½ c water. Whisk well and pour over the veggies. Taste and adjust seasonings. Allow
mixture to chill for an hour before serving.

This actually keeps for around 3 days and does not get watery because of the chia seeds.

The corn tortilla is a recipe I'm still playing around with. It's ALMOST to my liking. I don't like most raw breads or crackers very much. I feel like they get a strange taste from the dehydrator. The first bite or two are fine, but then they start tasting kind of gross to me. Am I the only one who feels this way?

God, I am just IN LOVE with grapefruit.

On Monday, I did a mini fast like thing. I drank 2 quarts of green juice and ate only fruit and veggies (with NO SALT ADDED AT ALL). I am going to try to do this once a week.

Hope everyone is having a good week! I'll try to visit your blogs!

Tuesday, April 28, 2009

$3.33 a day: Salad, Gluten Free English Muffins and Simple Eats

Sprout infused salad

You can't beat this on a hot day... baby arugula, alfalfa and lentil sprouts, cuckes, broccoli,  tomatoes and a yummy flax dressing..  

Gluten Free Whole Grain English Muffins

I am super duper excited about these! 100% gluten free and whole grains.... and they came together within 30 minutes.  I finally have something satisfying and super cheap to eat my veggie burgers on! The muffin above had hummus, home grown sprouts and tomato. Wheat is finally becoming obsolete! Woohoo! 

Spring Sprouted Chickpea Soup

Try as I might, I do not like sprouted chickpeas. I will never be a 100% raw foodist. I made a simple soup with my sprouts, flavored with onion, garlic, marjoram and mint... and a hint of orange zest and crushed red peppers. This really hits the spot. The sprouted chickpeas were cooked JUST enough to take that raw bite off of them. They take on both the delicious properties of the raw/cooked chickpea. 

Mustard Baked Tempeh with Oninons

Simple and satisfying without any of the bitter tempeh flavor that can sometimes come through.. 

Enchilada Bake

I left this at the old house for the kids... I don't think they even missed the cheese! 

I'm teaching a cooking class this Sunday... a Cinco de Mayo feast and will be including the red and green sauces as well as the queso that went into this dish.