Raw Food for n00bz.

Made a quick little viddy for the n00bz (newcomers), about the simplest reason I think raw food is important in the world we occupy.

-K
(subscribe please! Almost to 200.)

Raw Food Recipe:Chipotle Carrot Soup

Chipotle Carrot Soup

 2.5 Cups of chopped Carrots

1 Garlic Clove

0.5t. Cayenne

1 T. Chipotle Paste

1.5 T. Apple Cider Vinegar

2 T. Tahini
Salt/Nama Shoyu to taste

3 C. Warm Water

1/2 an Avocado

Blend until smoothe and serve. Voila!

Raw Food Porn: Apples & Almond Choco Butter

Here's another for the raw food porn series. Which for those who aren't keen, is a series of incredibly mouth watering eye candy minus the recipe.  
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...however, can be found in my upcoming (eco-friendly) digital no-cook book (my first of which can be found here.) The point of the Raw Food Porn series is to spread raw, raw vegan, gluten-free awareness and maybe inspire some creativity. Nothing should be too hard to deconstruct with a bit of imagination. I've been fondest of the simpler sides of raw foodery these days.

So here you go, for your eyes only.
-K

Apples & Almond Choco Butter

w/ Cacao Nibs, Raisins & Yacon Syrup

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Raw Food Recipe: Grapefruit & Chia Salad

A simple raw, vegan and gluten-free salad for a rainy Monday snack. I had some cucumber that was reaching it's mush phases and a sack of grapefruit so this is what I have invented; Grapefruit can be an acquired taste. So I wouldn't go making a triple sized recipe if you are not sure about how your taste buds feel about this bittersweet delicacy.

Love and light,

Keela

Grapefruit & Chia Salad 

with Cucumber and Lucuma

 

Ingredients

1 Grapefruit

1/3 Cucumber

4t. Chia Seeds

1 T. Lucuma powder

Directions

Peel and dice the grapefruit. Slice the cucumber paper thin or as close as you can get. Toss with chia seeds and lucuma powder and let sit for at least seven minutes. Enjoy!

Raw Food Recipe: Hearty Mushroom Salad

Hearty Mushroom Salad

Marinated Mushrooms;

3/4 C. Dried Mushrooms

1/4 C. Oil & Vinegar Dressing

2 T. Worcestershire Sauce

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Instruction i: 

Toss mushrooms and liquids in a bowl and add to a small plastic bag. When bagged, continue to coat and massage the liquids into the mushrooms through the bag. Roll the air out, seal and let sit for at least and hour and a half.

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Salad Veggies;

1/2 A large tomato (diced)

1 medium bell pepper (diced)

2 C. Romain Lettuce (chopped)

1 1/2 C. Leafy green salad mix.

Dressing;

1/4 C. Oil & Vinegar Dressing (italian etc.)

1 T. Nutritional Yeast

1 t. Nutmeg

1 t. Worcestershire Sauce

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Instruction ii (sauce);

Whisk and ready!

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Instruction iii;

Layer lettuces to your liking and toss with your salad vegetables and marinated mushrooms. Or you can plate it like I did above for aesthetic appeal when serving for a lunch or potluck.

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Raw Food Porn: Saucy Avocado Salad

I think I will save this recipe for my next un-cook book. I thought I'd post the pics in a new series I'm calling Raw Food Porn. This will include recipe's of mine that I didn't write down and some especially eye catching dishes from various Rawk Stars around the globe. 

To inspiration and obsession!

- Keela

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Raw Food Recipe: Apple Pi

Raw Vegan Dessert time, but who are we kidding? This could easily be raw breakfast. Low fat and ready in minutes I'll guarantee satisfied customers whenever there's a pan full (which is never very long).

- Keela

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Inside;

3 1/4 Apples (eat the other 3/4's for a snack, maybe with some nut butter.)

1/2 C. Dried Currants (any fairly soft, dried berry would do and fresh would be best)

Instructions i: Add apples and currants to a large bowl. Set aside.

Glaze;

3 T. Water

1 1/2 T. Flax Meal

1 T. Agave, honey or maple syrup

1 1/2 t. Cinnamon

1/4 t. Nutmeg

Instructions ii: whisk together glaze ingredients and pour over fruit. With a spatula, thoroughly coat fruit in glaze turning over and over. Let stand for at least ten minutes.

Crust;

1 C. Macadamia Nuts 

4 Large Dates (pitted)

1/2 C. Coconut (shredded)

Instructions iii: Add nuts to food processor and using the metal S blade and pulse until nuts are very coarsely chopped. Now add in the dates and coconut and blend until mixture is comprised of very small pieces of each component, the size of large rice or oatmeal.

Instructions iv: 

Fill the bottom of a shallow glass/earthen dish with the marinated fruit. I like to use a glass pie pan. Pack the fruit down a little. Sprinkle the crust mixture evenly over the fruit...

Note:... and if you like you can use something with a flat bottom to pack the crust down. This makes it easier to cut and serve slices if the pie is going to be refrigerated  I also like to serve individual cups that use layering rather than the pie form. 

Smoothie Wednesday: Spiced Tart

My favorite smoothies are those with a good amount of fresh squeezed lemon juice. My body just loves it. Time for today's raw food recipe. 

Here is a tart lemon smoothie for you;

Bits of pollen on top (optional).

Spiced Tart Smoothie
2 Large Ripe Bananas
The juice of 1/2 a lemon
2 Big Handfuls of Spinach
1 Apple (diced)
1 T. Pumpkin Pie Spice
or
A dash each of cinnamon, ginger, nutmeg and clove
2 C.+ Water or Nut Mylk (varies for desired consistency)

Add to blender and give it a whirl!
Enjoy.
-Keela

I prefer to skin a lemon with a good boning or paring knife and use the entire inside (membranes and seeds). You could use a whole lemon if you like things extra tart.

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Did you know that our bodies change some acidic matter, like lemons. This change results in lemon taking on an alkaline condition in our saliva and urine.

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Raw Food Porn: Living Porridge & Sesame Kale Salad

 

Raw Food Porn:

Tuesday March 5th

Here I am with two living food (raw food) recipes. Time and taste tested, these are two very typical recipes in my day to day life. Ready in minutes and easy on the pallet, I am never hungry or weak after a generous serving of a good kale salad or big bowl of living porridge. May your bellies be full and minds open.

Enjoy and Bon Apetit!

-Keela

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Living Porridge w/

Bananas and Cacao Nibs

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The Porridge;

• 1/4 C. Chia Seeds
• 1/4 C. Flax Meal
• 1/4 C. Shredded Coconut
• 3 T. Psyllium Husk
• 1 1/2 C. Mylk
• Sweetener

The Fixins;

• 1/2-1 Banana  (diced)
• More mylk.
• Sprinkling of cacao nibs.
• Pumpkin pie spice.

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Sesame Kale Salad w/

Hemp Seeds and Avocado

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• 6 C. Chopped Kale (appropriately stemmed)
• 2 C. Salad Mix type Lettuces
• 2 Large Carrots (shredded)
• 1 1/2 C. Purple Cabbage (shredded)
• 3/4 C. Dried or Fresh Berries
• I used a mixture of; Maqui, Goldenberry & Mulberry
•  1/4 C. Shelled Hemp Seeds
• 2 T. Sesame Seeds

Sesame Dressing (blend/mortar n' pestle)

• 2 Cloves of Garlic (minced)
• 3 t. Ginger Root (minced)
• 5 T. Oil
• 1/4 C. Rice Vinegar
• 3 T. Nama Shoyu/Coconut Aminos etc.
• 4 T. Agave, honey (sweetener) 

Now: toss all salad parts together and drizzle blended dressing on top. Massage dressing into greens for at least a full minute. Serve immediately or even a day later for a softer salad with marinated veggies.

Naked Gardening I: The Planning Process

I've been reading Anastasia by Vladimir Megre and my green thumb has been itching to get into some fresh soil. After all, there's no better way to eat raw vegetables and fruits than from your own garden. I'm in the process of planning my very first organic vegetable garden. First being that it is MY OWN to do with as I please. I plan on a summertime raw vegan juice detox. Planned correctly, I can juice straight from my own personal veggie Eden. 

And the garden;
I'm going about it as I go about most things; half prepared and half experiment. I plan on monitoring and adjusting soil pH as well as burying a crystal in the center for good vibrations. Just to give you an idea of those two ends of my spectrum. 

Here is the dream:

I jumped for joy when the sun shone through these heavy Oregon clouds the very day after drawing up this plan. Armed with a old pickaxe, edger and some string, I began the outline, just like I start any good still like painting, I drew my figure. It felt wonderful and took an afternoon and a half.

Some things I can think about getting into the soil soon:

• Carrots
• Onions
• Lettuce

I'll get more into the Anastasia method of gardening as the weather warms and seeding is in full force. Those of you (I'll bet a lot of you) who are reading this and have read the Ringing Cedars series already know the journey I'm on. Like all things I will most definitely veer from route but only where I feel veering is appropriate.

I hope all of you interested in organic, sustainable gardening stay tuned. Things will only grow up from here!

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Here's a link to Anastasia on the almighty Amazon. Spread the seeds.

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Kelp Noodles:Why In the World Would I Eat Them?

Here is a kelp noodle recipe I developed for Dherbs.com

Keela says:
"Kelp noodles? You want me to eat that stuff my dog drags around on the beach? Why on earth would I do that? I love kelp noodles myself. I've come to appreciate the crisp texture of fresh, simply prepared kelp noodes. I must admit that my favorite way to feast on these delicacies from the sea is thoroughly drenched in a rich, tasty sauce and marinated for at least two days, making the noodles soft and reminiscent of a favorite from my early twenties; TopRamen!"

NaturalNews.com writes
Eating noodles is not normally known as a way to lose weight. That's because traditional noodles are made with calorie-rich starches derived from grains like wheat. But even spelt noodles, brown rice noodles and quinoa noodles still contain a lot of calories.
That's why kelp noodles are so amazing: They're made out of sea kelp, and they're packed with water. Yet they perform amazingly well in soups, raw noodle dishes and even Italian-style dishes like spaghetti.
Kelp noodles contain just 6 calories per serving, and yet they take up a lot of physical space in your belly, contributing to that "full" feeling that reminds you to stop eating.
You may be able to find kelp noodles at your local health food store.

Kelp noodles are also great for adding substance to light soups or vegetable broths. They make a broth eat like a full soup (and they make you feel full, too).

The Facts
Kelp is a large type of seaweed, and in fact, there are approximately thirty different types of kelp. It is classified as algae and is very rich in nutrients. The health benefits of including kelp as a dietary supplement are well documented. These include the strengthening of the circulatory system, provision of strong bones and teeth, cancer fighting benefits and reducing the risk of strokes and heart disease. The large concentration of iodine found in Kelp helps to stimulate the thyroid gland and control metabolism.

Kelp grows in oceans and so is naturally rich in all the nutrients which the ocean contains, most of which are needed also by the human body in various amounts. These include over 70 minerals, trace elements, enzymes, iodine, potassium, magnesium, calcium, iron and 21 amino acids. The complex range of nutrients makes it an essential promoter of glandular health. Kelp is also a natural antibiotic because of its iodine content, which helps the body fight bad bacteria and infections.

One of the main benefits of kelp is its high content of iodine which is a mineral that is essential for the correct functioning of the thyroid gland. The thyroid gland regulates metabolism. If there is not enough iodine in the diet, the thyroid is forced to work harder than it should have to, eventually becoming enlarged. This syndrome is called goiter. Kelp is a natural and healthy alternative to salt, as it has a salty taste. It is especially important in terms of women's health as it is rich in iron, potassium and calcium - all useful for women of all ages, during menstruation, pregnancy and for nursing mothers.

I leave you with a video I did a while back that's been fairly popular. I encourage you to experiment with your own saucy flavors. Taste test everything as you go and you're bound to create something marvelous.

- K

Garlic: The Raw Facts

Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as when the Giza pyramids were built.
  
The Spirit
Hippocrates, Galen, Pliny the Elder, and Dioscorides all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China dates back to 2000 BCE. Garlic has been regarded as a force for both good and evil. According to Cassell's Dictionary of Superstitions, there is an Islamic myth that considers that after Satan left the Garden of Eden, garlic arose in his left footprint and onion in the right. In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine. Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires. To ward off vampires, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.

In both Hinduism and Jainism, garlic is considered to stimulate and warm the body and to increase one's desires. Some devout Hindus generally avoid using garlic and the related onion in the preparation of foods for religious festivities and events. Followers of the Jain religion avoid eating garlic and onion on a daily basis.
A belief among some Hindus is that when Devas and Asuras fought for nectar during churning of the ocean of milk (Samudramathan) in the other world, two Asuras were able to get access to nectar and had some quantity in their mouths in stealthy ways. Knowing the Asuras' foul play the God cuffed the heads of those Asuras before they could swallow it and as a result nectar fell down on the earth from their mouths in drops which later grew as garlic; that is why the vegetable has such wonderful medicinal properties.
In some Buddhist traditions, garlic - along with the other five "pungent spices" - is understood to stimulate sexual and aggressive drives to the detriment of meditation practice
In the account of Korea's establishment as a nation, a tiger and a bear prayed to Hwanung that they may become human. Upon hearing their prayers, Hwanung gave them 20 cloves of garlic and a bundle of mugwort, ordering them to eat only this sacred food and remain out of the sunlight for 100 days. The tiger gave up after about twenty days and left the cave. However, the bear remained and was transformed into a woman.

The Science
In in vitro studies, garlic has been found to have antibacterial, antiviral, and antifungal activity.
Animal studies, and some early research studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals. Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits.

Another study showed supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol. The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.

In 2007, the BBC reported Allium sativum may have other beneficial properties, such as preventing and fighting the common cold. This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs. The Cherokee also used it as an expectorant for coughs and croup

Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus.

Garlic was used as an antiseptic to prevent gangrene during World War I and World War II. More recently, it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis.

Proper Preparation
When crushed, Allium sativum yields allicin, an antibiotic and antifungal compound. The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids

The Bummer(?)
Because of its strong odor, garlic is sometimes called the "stinking rose". When eaten in quantity, garlic may be strongly evident in the diner's sweat and garlic breath the following day. This is because garlic's strong-smelling sulfur compounds are metabolized, forming allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be digested and is passed into the blood. It is carried to the lungs and the skin, where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh parsley.

I rarely go a day without garlic. I take it like most people I know take Advil. It is mother nature's multi-vitamin and I am blessed to be loved by people who don't mind the smell. I hope you've learned something new and happy garlic adventures!

Love,
Keela