Saturday, April 19, 2008

"A Raw Recipe? Don't Shock Me!", said Keely.

Sometimes I feel like pontificating (No, that's not a bodily function! Like my parents used to tell me, "Go look it up in the dictionary... or maybe "Google" it.) But then the Boss tells me that I should do something about raw foods.

So, I was wandering around Gone Raw and came across a recipe for "Spicy Green Beans". I thought to myself, "Damn, I bet that sauce could be tweaked a little bit, and wind up as a great entree." Of course it also helped that I'd just finished watching a documentary about Julia Child.

I hope you enjoy this quick little recipe as much as I did!

Spicy Cashew Noodles

Makes 2 servings

1 bag kelp noodles
1 tablespoon agave syrup
1 tablespoon miso -- dark
2 tablespoons nama shoyu
1 tablespoon water
1 teaspoon chili paste (probably not raw)
1 clove minced garlic
2 tablespoons ginger, minced
1/2 cup cashews, soaked at least 2 hours
1 tablespoon sesame seeds, as garnish (optional)
Cilantro for garnish (Cilantro is always wonderful. I just didn't have any at the time for the picture.)

1) Soak kelp noodles as instructed

2) Blend remaining ingredients, and pour over noodles.

3) Allow it to sit several hours or overnight in refrigerator to allow flavors to infuse the kelp.

Don't be afraid to adjust the spices to your own taste. I love ginger!

Make sure to give me the credit if people like it, otherwise you're on your own with this one!

Saturday, April 12, 2008

East Indian? You Are Kidding Aren't You?

I don't usually eat East Indian food. I don't have anything against it. Well, OK, I do, but let's blame Keely.

You see several years ago I had surgery on my left foot. I'd decided that three surgeries to correct a couple of things, including a large cyst, was what was called for at that stage in my life. So, after the first two, I decided to go the disability leave route instead of walking around on drugs with a cast up to my knee.

Of course the downside of this scenario is that Keely was in charge of feeding me.

I was between raw journeys at the time, which made it easy for her to nuke a frozen dinner. I must admit that she was trying her best, and I didn't complain since I was enjoying my pain killers, but there's only so much Indian a person can eat in six weeks! (Vietnamese I can eat every day!)

For at least five years I haven't touched Indian foods.

Then I found Julie's Raw Ambition, and her "Baby Bhindi: Bhindi Masala with Baby Zucchini". OK, I can eat Indian again, well, raw Indian.

Julie's recipe was ultra easy to make! My one change is that I like plastic zip lock bags. OK, they aren't the most environmentally friendly things in the world, but you can put food in them and it helps marinate your dish. So, I put the onions in a small sandwich bag, and stuffed them on the bottom of the dehydrator. Then with about 30 minutes to go, I stuffed the zucchini in a large zip lock bag, and added the 2 tablespoons of the marinade.

My only complaint is that Ingrid over at Natural Living Cuisine posted another recipe for Broccoli Bites after Julie's recipe was ready to eat, that really would have added to this dish. Ingrid has posted some really great recipes! Next Sunday Ingrid!

Don't be afraid to surf the net, as there are some great people out there putting out fantastic raw recipes! Find your favorites and subscribe to their feeds!

Sunday, April 6, 2008

Its Pig Lovin' Livewurst!

So, Keely's been complaining that I need to come up with something totally, 100%, raw post. This is three posts this weekend! Does that mean I get the next three off? Probably not.

OK, here you are, a recipe for "Pig Lovin' Livewurst". How did this one come about? I had a "Dr. Rex Harrison-Dolittle" moment, and found a recipe for What Am I, Chopped Liver? at So I decided to look a little further for a liverwurst recipe, and viola!

Don't ask me if it really tastes like Liverwurst. I haven't had any in decades!

So, without further ado I present unto you:

Pig Lovin' Livewurst
(Let my Piggy Live!

Makes 4 servings

1 1/4 cups Brazil nuts
1/4 teaspoon pepper, freshly ground
1/4 cup onions, finely diced
1 tablespoon nama shoyu
1/2 teaspoon paprika, I used smoked
1 teaspoon agave syrup
1/4 teaspoon marjoram
1/4 teaspoon coriander, finely ground
1/8 teaspoon mace
1/8 teaspoon allspice
1/8 teaspoon ground cardamom
1/2 lemon, juiced
1 tablespoon olive oil

Combine ingredients in food processor until smooth. Might have to stop and let machine rest because of the nuts. Allow mixture to sit covered on counter for 2 hours, or place in dehydrator for 1 hour at 110.

Shape into small roll about 2 inches in diameter. Wrap in plastic wrap and place on plate in refrigerator until chilled. I let it ripen in the refrigerator overnight.

The next morning you'll find a lovely roll of "Pig Lovin' Livewurst"!

Slice and serve on raw crackers or in romaine, or other lettuce (just as long as you don't waste your time using iceberg.)

I did something extra special with my "Livewurst". Liverwurst is used to make sandwiches with rye bread, eggs and onions. I made a batch of carmalized onions. and some of Heidi Ohlander's "Deviled eggs". (If you want the "Deviled Eggs" recipe, you'll find it in her Easter Recipe book. Don't be cheap, show her your support. Heidi and Justin support you enough don't they with Raw Food, Right Now?) I used the "Deviled Egg" recipe as a base, added a small slice of "Livewurst" and topped with the carmalized onions. Even Rachael Ray would have to say "YUMO!" (God, that woman makes me cringe. She's right when she says she's not a chef!")

Feel free to share. Just give me the credit if you like it, otherwise tell them you made it!

Oh, I forgot to thank Jeff Bucchino, "The Wizard of Draws" for the great pig clipart! Check him out!

Bon Appetit! (or whatevah!)

How About a Quickie?

Keely and I have a set schedule of Tai Chi Saturday mornings and then grocery shopping. Our major mistake is not packing a small snack to eat between the two. The lack of food results in much snarling and gnashing of teeth.

On Saturday we ran down to the Clintonville Community Market, which is our favorite co-op in Columbus. I was starving! I hunted throughout the grocery, fighting the urge to grab a vegan bologna sandwich that the market makes fresh every day, or a "Whoopee Pie", or something just as decadent, from Patty Cake Vegan Bakery. Then I saw the Love Force and Deep Root's raw products.

Grabbing a pack of Love Force's Sun-Flax Focaccia raw bread, a pack of the Sun-Flax Italian raw bread, and a pack of Deep Root's Red Cabbage, (along with our other purchases), we headed to the car.

The Sun-Flax Focaccia never made it from the parking spot.

I don't want to go too much into what you can do with these two products. Keely and I are tag teaming this one. You'll need to read her Raw Diva Keely blog to learn more about lunch. Let me just say that both of these manufacturers have developed high quality, fantastic products. You might look at the price tag and shiver, but remember, this is quality food. Think how many times you've spent twice the amount on some cancer causing piece of garbage to shove in your body.

When you're in a hurry, or just don't want to take the time prepping food, Love Force and Deep Root have the answer. Quality is worth the money, and the money you spend on Love Force and Deep Root products is money well spent.

Check 'em out!

Saturday, April 5, 2008

Why Do I Eat Raw Foods?

We've all read the books, heard the talks, watched the DVDs. But is there a reason why I'm raw?

I will be posting a wonderful brand new raw concoction in the next day, but I found a cooked foods recipe that explains it all better than I could ever explain my choice:

Serves 12

  • 1 pound lard
  • 2 medium onions -- chopped
  • 2 small apples -- chopped
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper

Melt lard slowly together with onions, apples and spices. Let simmer for about ½ hour to let lard absorb flavors. Cool, stirring often, then pour into stoneware container. Keep in refrigerator.

NOTES : This lard is used as a spread on open-faced sandwiches, especially with pickled herring, salami, liver paste or corned beef. Also good on rye bread with cheeses, preferably Danish cheeses such as Havarti, Thybo or Tilsitter.

I guess that every culture has its specialties and that's what makes this planet so rich, but....

Please don't get between me and the bathroom!

Sorry, but I just couldn't help but share this public service reminder with everyone. I guess that lard, apples and onions must be an acquired taste...

Wednesday, April 2, 2008

Slug It Out!

Meet my friend. He's a slug.

What's his name? Like you should ask. His name is Sluggo, what else?
Don't ask me how I know that Sluggo is a male and not a female. I don't speak slug, and I have no plans on asking for proof. I doubt if I could tell anyway.

So what's with the slug? Why should there be anything more than the fact that he's a slug.

Look at him. He's long, he's slimy, and he's got two antler's that look like he could be wearing either the crown of a King or the crown of a Fool. But when all is said and done, he's still a slug.

Are we really any different than a common slug?

Strip away the facade. Take away all of the masks we wear. Remove the clothes, the titles, the Botox. Strip away all of the preconceptions and are we other than a mass of atoms, held together in an ideal of an existence. Are we any more than Sluggo?

Or is Sluggo more than what we are?

Look at the slug. He's a slug. He lives in the moment. He has no aspirations other than being. He's not worrying about his idiot supervisor, or whether he can afford the new HD TV that his neighboring slug has in his hovel. He exists, and he lives....

Oh, but I could spend just a moment as a slug. To live in the moment. To be one with my environment, to listen to the world and eat food not to satisfy my ego, but to satisfy my life.

Maybe being a slug isn't really that bad. Be he Fool, or be he King, he is...and isn't that enough?