Archive for February, 2010

Spicy Green Goodness Dressing

February 14th, 2010

A friend just lent me Victoria Boutenko’s new book Raw Family Signature Dishes. It has a lot of pictures showing each step along the way to making a recipe making it fabulous for beginners and those of us who like to oogle over food photos! The only drawback is that the ingredients and measures are listed on the first page so it is a lot of page flipping while making some of the recipes. The recipes are ones that seem sure to please so it is a small price of page flipping.
I started with her dressing recipe which is a gorgeous green! It has very little fat and is packed full of green herb goodness!

Ingredients:
1/2 cup lemon juice (about 2 lemons)
1/4 cup olive oil
1 TBS raw agave nectar
1 inch piece ginger unpeeled
1-2 hot peppers
1 bunch fresh parsley or dill
1 tsp sea salt

juice lemons and put juice in blender along with agave and olive oil. Chop ginger and add to blender. De-stem hot pepper(s) and add to blender along with sea salt. Add parsley or dill. You may need to chop your herbs unless you are using a high speed blender like the vitamix. Blend well and pour into a dressing jar. Makes about 1 1/2 cups. Will keep for one week in fridge.

What I did:
I used apple cider vinegar instead of lemons and raw local honey in place of agave. I used one hot pepper and Oooo, baby it was spicy enough. I used parsley which is great for digestion. Ginger is also a digestive aid and good for tummy aches. You will notice Victoria likes to leave the peel on a lot of ingredients. There is often a lot of nutrients found in the peels.
I loved the dressing on the salad I made immediately following making the dressing but even more the next day! You will find that raw dishes often change the next day or within hours due to the flavors melding together.
This dressing is a bit too spicy for the kiddos but my husband and I loved it.
If you are interested, remember you can always go to “bodega” on our site to purchase any of the books or items we reference.
Thanks, El for letting me sneak peek your new book! It is ooo-la-la delicious!

Happy Valentine’s Day!

February 14th, 2010

Can you feel the love? Whooo, I sure can! My day started with two sleepy little boys rolling over and groggily saying Happy Valentine’s Day with eyes half shut. A great way to start a morning.
The other day we made hearts with messages to each other and wishes on them. We also made snowflakes and hung them all from the beams in our house. Later in the day, my five year old asked me if there was really a wish day. I told him about Valentine’s Day and we both agreed there should absolutely be a Wish Day as well! Don’t you agree! In fact, I think it should be once a season or maybe once a month or even better, once a week! It is a great way to open up conversations with each other and teach that the Universe will provide for those that ask.
It is important to make magic in our lives and wish big, dream big.
http://myeverydaymagic.com/ is a great place to go post the magic that you find in your life. It is helpful especially on days that are challenging to find the magic in your day. It is a recharge.
So, make a wish, make a kitchen sink smoothie and make your day magical!

Happy Valentine’s Day!

kitchen sink smoothie

February 12th, 2010

I read Victoria Boutenko’s Green Smoothie Revolution last night. It’s a slim volume and a quick read. Full of inspiring recipes. She lays out the benefits of drinking a quart of green smoothie daily, addresses the need to rotate greens, experiments to compare oxidation of ingredients in smoothies and juices, and touches on serving green smoothies to pets and children. Because the greens are blended, they are broken down further than we tend to do when chewing greens in a salad, thus the nutrients are more readily assimilated.

Luke is usually gone during the week by the time I’ve been up long enough to be hungry. But on the weekends I push the limits of the Vita-Mix to make enough sweet smoothie love for everyone. I also tend to make simple smoothies — 3 or 4, maybe 5 ingredients. But I didn’t have enough of any one thing to make a usual smoothie this weekend, so I ended up scrounging in the fridge and fruit bowl and tossing in whatever I could find to bump up the volume.

ingredientsKitchen Sink Smoothie:

  • apple
  • banana
  • mango
  • frozen strawberries
  • frozen cherries
  • 1 carrot
  • 5 leaves kale
  • 2 leaves romaine
  • 2 Tbs chia seeds
  • 2 Tbs ground flaxseeds

kitchen sink smoothie in the blenderRoughly chop all fruits and carrot, add to blender. Destem kale a bit, tear kale and romaine and add to blender. Add a cup or two or water, coconut water, herbal infusion or juice and blend!

Once the mixture is blended up, add chia and flax seeds and process for a little bit more.

We love buckwheat crunchies and goji berries on top of our smoothies. I soak, rinse and dehydrate raw (not toasted) buckwheat groats which keep pretty well in a jar in the cupboard. These add a nice crunch to the smoothie. Sometimes I sprinkle some chia seeds on top if I haven’t added them directly to the smoothie. If you do add them to the smoothie, only do so if you’ll be consuming them immediately. The lovely mucilaginous properties of chia turn your smoothie into a puddingish dish that you may not have been expecting.

not so green but oh so delicious smoothieTip for green smoothie joy — mix it up. Don’t make the same smoothie every day. Your body needs the variety that different mixes bring, and eating the same greens all the time allows the alkaloids present in that particular green to build up and cause trouble. It is not as important to rotate the fruit since they rarely contain alkaloids, but a greater variety will ensure a more well-rounded nutrient intake and is something you should shoot for.  My green smoothies aren’t always green (using red or blue berries will ensure a lovely mauveish brown color) but they sure are sweet!



no ‘poo

February 11th, 2010

Our modern lifestyle seems dependent on thousands of chemicals. I had never been very conscious of this fact before I had children, but like many others, parenthood caused me to take a second look at the choices we were making and the consequences thereof. First we focused on food and environmental toxins in our home. We bought organic food when possible, and joined a local food coop since buying in bulk helped offset the slightly higher price of better food choices.

For household products, I switched from grabbing familiar brands off the shelf to reading labels. We ended up using primarily vinegar and baking soda for most day to day cleaning, with Bon Ami and Citra-Solv for tougher jobs. The versatility of vinegar never ceases to amaze me, and the baking soda acts as a mild abrasive, or, in concert with the vinegar, a fantastic de-greaser.

EWG's Shopper's GuideOne of the later changes we made was in the area of body care. Labels of many of the organic soaps, shampoos, toothpastes, etc  are still full of ingredients I know nothing about. The Environmental Working Group has developed an excellent set of resources including Skin Deep (cosmetic safety database), Sunscreen Safety, the Shopper’s Guide to Pesticide in Produce and more. Using these tools as a starting point to investigate the safety of the products we were buying, I kept running into chemicals of questionable safety. Luke was using the T-Gel dandruff shampoo that is made from coal tar, an ingredient that is linked to a host of health problems.Since our skin is our largest organ, and it allows many chemicals in, it is important to choose wisely what we put on our skin.

Inspired by Sabrina, I had already stopped using shampoo for myself and the kids a few years ago. So one day when Luke was out of shampoo, I suggested that he give our technique a whirl. For months now,  he has been very happily using baking soda and vinegar for his hair with nary a dandruff flake in sight. Goodbye carcinogenic coal tar, hello effective, safe (and cheap) alternative!  I buy the gallon jug of cider vinegar, and the big box of baking soda to help keep costs even lower.

I remember the days of poking around online for more information about not using shampoo. I found mixed reviews, and it seems that many factors come into play. So I’m just going to share our experience, which has been an overwhelmingly positive one.

I was never in a pattern of washing and conditioning my hair on a daily basis. When I was getting my hair done for a prom ages ago, my hairdresser told me not to wash my hair for a day or two before I came in for my “up-do”.  She talked about how shampooing strips the natural oils from our hair, and that those oils help immensely with styling, curling, and overall hair health. She recommended only shampooing a couple times a week, just rinsing my hair with water the rest of the time. This, combined with the difficulty I had finding time for a loooooong hot shower where I could wash and condition my hair, meant that I was only doing so about once or twice a week at the time I stopped using shampoo altogether. If you are shampooing on a daily basis, your body is likely producing more oil than mine was when I started, and thus your transition might be more intense or longer.

vinegarI put a bottle of apple cider vinegar into the shower. We already had an old set of measuring cups in there for the kids to play with in their bath, so I fill the cup measure about 1/4 to 1/3 full with vinegar, and fill it the rest of the way with warm water from the shower. (By no means do you need to use actual measuring cups to dilute the vinegar. Any old jar will do.) I pour this on my head and massage it for a little bit, leaving the vinegar in while I wash the rest of me. At the end of the shower, I rinse it out with comfortably hot water. My hair might carry a slight scent of vinegar while it is still wet, but not by the time it dries.

During the first few weeks or month of this process, I found that my body hadn’t adjusted yet. I was producing too much oil and looking slightly Snape-ish so I would add baking soda to the process once a week or so when I felt like my hair was getting greasy. I wet my hair, put about a tablespoon or so of baking soda in my palm and got it wet enough to make a loose paste. I worked this paste into my hair near the scalp, and then poured the diluted vinegar over it. Remember those fun science experiments you do as a kid that combine baking soda and vinegar? Well, I had a volcano on my head! I massaged my volcano, and once it stopped foaming and fizzing, I carried on with the rest of my shower, and rinsed it off again at the end with hot water. As my body adjusted to to the experience, I stretched out the time between volcanos until I am now at the point where I use just a little baking soda every other month or so. In fact, I usually just rinse my hair with water now most days, using vinegar only once or twice a week.

EWG Skin Deep Cosmetic DatabaseMy hair has never been better — it’s now wavier and full of body than it has ever been and feels softer and cleaner too!  Luke is very happy to be dandruff free after a lifetime of special shampoos. The kids’ hair seems easier to brush, and I love that they don’t reek of chemical scents. I love that we use food to clean ourselves. If it’s safe to go inside, I assume it’s safe enough to put on the outside. In fact, in the past year I have started putting a tiny bit of baking soda in my hand, moistening it and spreading this in my arm pits as deodorant. It allows my body to perspire, but stops stinky odors for a day or so depending on the season. Many of the chemicals in commercial deodorants are linked to health problems and again, it just doesn’t seem worth the risk when I’ve found an alternative that works for me.

Have you ever tried not using shampoo? Do you know anyone who does? What do you use as deodorant? Have you used the EWG resources and made changes accordingly? Let us know!

A super bowl o yum

February 9th, 2010

Superbowl skatingMy brother took his two older girls to see the Lion King in Hartford on Sunday evening, so we got to spend some time with my turning-3-in-March nephew. He came with a short sleeve t-shirt, so we bundled him up in some of our smaller sweatshirts, mittens and hat and headed out into the yard to feed the chickens and swing the racket and hockey stick that I wouldn’t let him swing inside. Dante mentioned that he’d like to go visit Luke who was skating at the cranberry bog, so we piled into the car and headed out to get the wiggles out before settling down to watch the Superbowl.

little man whacks the puckThe little man and I kept our boots on, but Dante and Lucia popped on their skates and sailed about on the ice for a while. The damn on the bog had broken this summer, so the first half of the winter was sadly skateless. Luckily, it was fixed before the torrential rains we had a month or so ago, and the bog filled back up and froze pretty soon thereafter. We love skating outdoors (and by “we”, I find that I mean Luke and the kids. I like to go along and chase people with my feet firmly tied up in my wonderful new boots that are super-soft and comfortable — everything my ice skates are not) and missed having this convenient skating option so close by.

Dante shoots he scoresIt was pretty chilly and windy on the ice, so once occasional respite by the bonfire wasn’t able to warm us sufficiently, we left Luke and Dante to finish their hockey game with some of the other local kids and headed home to get the party started. Lucia adored taking care of her little cousin, and was glowing with pride at this newly discovered ability. She’s usually playing with his older sisters, getting frustrated with him as he innocently destroys whatever project or game they have going. Now she saw a more charming side of him and she responded in kind.

Lulu skates on thick iceShe ushered him about and entertained him while I made our eclectic fare (which means I didn’t think of how everything would go together, but instead picked random things I’d been craving) -  bean dip, cucumber arame salad, veggies with mayo dip and Ani Phyo’s mediterranean dolmas. I got the bean dip in the oven first, so that the boys would have something warm to eat when they got back. The mayo and dolma filling I’d made earlier in the week, so it was just a matter of chopping some veggies and slicing up the collards. Pretty quick and easy to get to the table. The cucumber salad was also fairly fast to prep, and it hit the table at the same time as the bean dip finished warming in the oven.

superbowl nibbles

dolma ingredientsMediterranean Dolmas by Ani Phyo

  • 1 cup sun-dried tomatoes, sliced
  • 1/2 cup fresh dill, chopped
  • 1/2 cup raisins
  • 1/2 cup pine nuts
  • 2 Tbsp. extra-virgin olive oil
  • Pinch of sea salt
  • collard leaves
  1. Soak the tomatoes in 1 cup of water for 10 minutes, until soft. Mix together the dill, raisins, nuts, oil, and salt. Add the tomatoes and mix well.
  2. Cut the collard leaf from its stem. Cut each leaf piece in half, for a total of four roughly equal-sized pieces.
  3. Fill each leaf piece with a quarter of the tomato-raisin-nut filling. Fold down the top and bottom edges of each leaf, rotate it 90 degrees, and roll it up. Repeat with each leaf piece. Serve at room temperature.

My notes:

I don’t soak the tomatoes, and often forget that they already have salt on them. If I add the salt the recipe calls for, it’s a bit much. I also don’t tend to chop by hand — I toss it all in the food processor and pulse til it’s  chopped and mixed. I also really like this mixture smooshed into the dent in celery sticks, on top of salads, spread in sandwiches, etc. It keeps in the fridge for several days and is a quick sweet and salty snack that really satisfies.

Earthballs

February 6th, 2010

Stumbled across this and found it to be thought-provoking and inspiring:

So let’s make some snacks that don’t need to be wrapped in plastic! Looking at the ingredients on the expensive Larabar package, it seemed silly not to try to replicate these at home. Scouring the internets, I found recipes out there, and boiled them down to their common denominator. Sheri from green & crunchy calls these Earth balls, and I guess that’s stuck in my head. But online I found them called Laraballs. Either way, they’re chock full of tasty nutrients.

Earth Balls

  • 3/4 lb nuts
  • 1/4lb dried fruit
  • spices
  1. Grind the nuts a bit in the food processor.
  2. Toss in the fruit and process until it starts to whir about as a cohesive “dough”. For this past week’s class, I used 3/4 lb of a mixture of walnuts and cashews, and 1/4lb of deglet dates.
  3. Once the nuts and dates are pretty well mixed, you can add spices to enhance your vision. I added 2 Tbsp of cinnamon and processed til no cinnamon powder was left in the bowl.
  4. Roll out and cut into rectangular bars if you like the shape, but we often roll them into balls. Luke likes them better if I then roll the balls in shredded coconut.

Earth ballsThe options are endless — add some dried apple and apple pie spices. Ditto dried banana and the spices you use in your favorite banana bread. Play with the ratio to make a more crumbly cookie by adding more nuts or less fruit.

I store them in the fridge in my glass-topped pyrex food storage containers. I’m not sure how long they’ll last there because we gobble them up pretty quickly, but if you needed them to be there longer, you could put them in an airtight continer to keep them from drying out.

We found Gold!

February 4th, 2010

golden cabbage -- read to eatGolden cabbage! Cabbage is part of the Brassicaceae family of greens. Others in the family are broccoli, brussel sprouts, kale, cauliflower and collards.

Cabbage is high in vitamin K and vitamin C. It also contains manganese, vitamin B6, folate, thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium.

Eating cabbage and others from this family have been shown to lower the risk of breast cancer in women so stock up ladies!

This recipe is so incredibly easy and very satisfying. By the way, tryptophan is the same thing found in turkey that makes people feel sleepy after. This is of course much healthier than that turkey dinner and oh so cheezy and yummy.

golden cabbage ingredientsGolden Cabbage

  • 1 head green cabbage
  • 4 TBS olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • pepper to taste
  • 2 TBS nutritional yeast

Shred cabbage. Add olive oil. Add other ingredients. Put in dehydrator to desired softness.

My adaptions:
Sometimes I just cut the cabbage real thin. This time I used the shedding blade on my food processor. I didn’t really measure the ingredients and it still comes out fantastic every time. I didn’t have garlic powder so I added a clove of chopped garlic. The rest I did as the recipe states. I do not dehydrate this and don’t find it necessary at all. I do massage the cabbage to mix it around and this helps wilt the cabbage a little to make it softer. This recipe is so versatile. You can easily add other veggies to dress it up as well. Carrots or red pepper would look especially pretty.

Sioux pipes up: Hemp or chia seeds add a nice crunch and flavor,  giving a big boost to the nutrient profile as well. I also often add thinly sliced red onion for color and flavor. We don’t dehydrate it, and like it both fresh and after it’s been marinating for a while. Lucia prefers it fresh and with a sprinkle of chia seeds in her bowl, but will eat it once it has wilted down a bit.

Leftovers can always be topped on salad or used in a collard with other veggies as a wrap.

Be creative!

Ch- Ch- Ch- Chia!

February 4th, 2010

Today was our first raw food class at Green School — thanks to all who were able to join us, and we look forward to journeying further into the world of raw food together. For the younger folks in the crowd who had no clue when I started singing, this is the commercial that started it all:

And you can head on over to our Bodega and find quite a few Chia Pets, as well as chia seeds by the pound to boost the nutrition of your smoothies, salads and more.

Aztec mural depicting chia harvestA member of the mint family (Latin name Salvia Hispanica), this tiny black seed was used as a staple by the indigenous populations of the southwestern US, Mexico and down into South America. Mountain Rose Herbs gives us this brief history lesson, adding context to our appreciation of this important plant:  “Chia was a staple for Incan, Mayan, and Aztec cultures. “Chia” is even the Mayan word for “strength”, and Chia seeds used to be referred to as “Indian Running Food” because they are so energizing. Apache and Aztec warriors sustained themselves by bringing the seeds along while on conquests, Aztecs used Chia as a legal tender, Indians of the southwest depended upon them during long trading expeditions, and they were also used by the Indians and missionaries as a poultice for gunshot wounds and other injuries.”  I found this image with the tag “Mural depicting Aztec chia harvest (Courtesy of Missouri State)” but couldn’t actually find it at Missouri State, or any other information but included it anyway to give some Aztec flair to this section.

tiny chia seedsSo what about the chia seed could have brought about this reverence throughout human history? According to the USDA National Nutrient Database, chia seeds are 16% protein, 44% carbohydrates (the majority of which are fiber) and 30% fat, most of which are essential fatty acids, or EFAs you read so much about these days. If you mix a spoonful of chia in a glass of water and set it aside for half an hour, the glass will be full of a mucilaginous substance upon your return. The high content of soluble fiber in the chia seed which brings about this transformation creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar. The result is that you feel “full” and that sugars hit your bloodstream at a slower rate, thus releasing “fuel” for your body over a longer period and contributing to chia’s reputation as an endurance food.

You can peruse a 16 page chia seed nutrition report/recipe collection at goodcausewellness.com, which lists the following benefits of chia seed consumption:

    1. High In Omega-3 Acids. Chia seeds have higher levels of alpha-linolenic acid (ALA) than flax seed. ALA is an essential acid because it is not produced by the body. Chia contains almost a third of its mass as omega-3 and omega-6 oils. In fact, chia seeds have the highest whole-food source levels of Omega-3 acids, as measured by percent of weight.
    2. Rich In Antioxidants. Chia is a great natural source of antioxidants, including chlorogenic acid, caffeic acid, myricetin, quercetin and flavonols.
    3. Full of Important Nutrients. Chia is an excellent source of calcium, phosphorus, manganese, potassium, iron, zinc and copper. Chia contains six times more iron than spinach per serving.
    4. Low In Sodium and Cholesterol-Free. Chia contains less than half the sodium of flax seed, per serving. This is
      important to those with high blood pressure and concerned about sodium intake. As a plant-based source of Omega-3, chia is cholesterol-free.
    5. Promotes Hydration. Chia soaks up water and this promotes hydration and electrolytes retention.
    6. Helps in Weight Loss. Chock full of soluble fiber, chia is very filling. As more chia is eaten, there’s less room for higher caloric foods.
    7. Builds Endurance. The Mayan word for chia is “strength” chia builds stamina and endurance because it steadily releases slow-burning glucose into the bloodstream
    8. Gluten-Free. The protein in chia seed is gluten free.
    9. Stays Fresh. Unlike flax seed, chia seed stays fresh for extended periods of time.

      I myself use chia primarily as a supplement in my smoothies, tossed into the blender after the rest of the ingredients have homogenized. Dante loves chia seed pudding with fresh or dried fruit mixed in. He’s not a big chocolate fan, but I would also consider making a chocolate chia pudding by adding some cacao powder to the mix.  Either way, this makes a great cooling breakfast or snack, though we’re not looking for “cooling” foods much this winter so we haven’t had some in months.

      I also toss them on top of salads, salads, oatmeal, etc., but since chia seeds absorb up to seven times their weight of water, they swell into tapioca-like balls.  This can add a odd texture in your salad if you’re not expecting it, so I tend to sprinkle these on just as we sit down to eat them, not ahead of time.  You can take advantage of this property and make chia gel to use as a thickener for dressings, jams, and other condiments.

      Chia Gel

      Mix  1 part chia seeds to 8 parts water, stir several times in the first 10-20 minutes to ensure no lumps

      So why all this about chia? Because I used ground chia seeds to the Ani Phyo’s Halva recipe from her new dessert book, also found in the Bodega.

      halva ingredientsAni Phyo’s Halva Chia Thumbprint Cookie

      Raspberry Sauce:

      • 1/2 cup fresh or frozen raspberries
      • 1/4 cup pitted Medjool dates
      • 1/4 cup agave syrup (didn’t add)
      • 1/4 cup water

      Combine well in blender. Will keep for 3 days in refrigerator or a few weeks in freezer.

      Cookies:

      • 3/4 cup sprouted chia seed powder
      • 1/2 cup tahini
      • 3/4 cup almond meal
      • 1/4 teaspoon salt
      • 1/3 cup pitted semi-soft Medjool dates -chopped
      • 2 tablespoons Raspberry Sauce
      1. chia seeds ready to be ground into powderCombine dry ingredients with tahini and mix well. Add in agave, mix well. Add in dates and mix with your hands. I also added a little water to help them stay together.
      2. Roll dough into 9-12 balls place on sheet preferably lined with parchment paper.
      3. Use your thumb or end of wooden spoon to make an indentation into the center of each cookie. Fill each with generous amount of sauce.
      4. To serve, chill in the refrigerator for 20 min. or more to firm up. Will keep for several days or many weeks stored separately from jam. Enjoy

      As you have probably noticed by now, we often make changes to the recipes based on the availability of ingredients at the time inspiration strikes as well as our own ideas of ingredients we like to use or avoid. For this recipe, I made the following alterations:

      1. I thought the oblong nuts lurking in my refrigerator drawer were almonds when I was making my shopping list, but as I discovered when I pulled them out to make this recipe, they were brazil nuts. Different flavor, but since they were all I had, I used them anyway.
      2. I did not have sprouted chia powder, so I ground the chia seeds in my spice grinder and replaced that 1:1 for the powder.
      3. I had only 1/4 cup tahini, so I quickly ground some sesame seeds in the grinder and added that to the Brazil nuts as I whirred them in the food processor.
      4. I had forgotten that when watching Kevin and Ann Marie Gianni make this recipe on the Renegade Health Show that they mentioned how sweet it was. After making the “dough” by putting everything in the food processor and mashing it (not  following the directions above) I tasted it and found it to be unbearably sweet. So I rummaged through the dried fruit and nut drawer and found some walnuts which I processed and added to the dough to cut the sugar.
      5. I replaced agave nectar with honey.
      6. I did not add honey or agave to the raspberries, just the dates and water.

      thumbprint chia cookies ready to fill with raspberry sauceI would like to give this recipe another shot using the almonds, and cutting the sweetener upfront so I don’t have to fiddle about on the back end. Luke loves these and ate half the batch I’d left home while I was at Green School, but I find that it has a funny taste, which I attribute to the chia powder, as well as possibly a bit to the Brazil nuts. I would probably not grind the seeds and just add them to the dough next time as is. The raspberry sauce was amazing and I plan on making it for other uses as well, and as Luke said, it made this recipe.

      Be Prepared

      February 3rd, 2010

      …with chocolate, I say!

      This is one of my favorites. It was my best friend as I was making the transition to raw and is always a hit at a gathering.

      I got the recipe somewhere while searching the masses of raw recipes on the internet. This recipe is from Chef Jana Adjani and is by far the yummiest fudge I have made.

      fudge ingredientsChocolate Fudge

      • 1/3-1/2 cup raw cocoa beans (to taste)
      • 1 cup raw almond butter
      • 4 TBS Virgin Coconut butter
      • 1/4-1/2 cup agave syrup
      • 1 tsp vanilla extract
      • 1/4 tsp sea salt
      1. Put the raw cocoa beans in high speed blender or food processor until it is a powder.
      2. Put the rest of the ingredients in and process until thick cake like batter.
      3. Pour batter into a square glass baking pan, cover and freeze for about an hour.
      4. When ready to serve, leave on the counter for a few minutes to thaw to make it easier to cut with a knife. Enjoy!

      fudge ingredients in the blenderMy side notes…
      I use raw cocoa powder instead of nibs and grinding them as the directions suggest. It is hard to get those little nibs to a very fine powder. I use closer to the 1/2 cup since I am starting with the powder. I also throw everything except the coconut oil in to the vitamix blender first to get it incorporated a bit first. The coconut butter melts because of the little bit of heat being produced by the blender. Otherwise, this is a very easy straightforward recipe.

      fudge ready to freeze and eat! Yum!The author also recommends you play around with it a bit. Feeling free to add in extras like coconut, chopped walnuts or dried fruits. I second that. Of course, I haven’t ever done that but rather opted to go for the straight up chocolate but it would make a nice option for a dessert platter at your next party or for your Valentine sweetheart!

      Mayo Madness

      February 2nd, 2010

      “One of the sauces which serve the French in place of a state religion.”
      Ambrose Bierce, on mayonnaise in his “Devils’ Dictionary”

      I detested mayonnaise as a child or young adult. I would not eat sandwiches or salads that contained mayonnaise, and my mother’s attempts to scrape it off the toast never erradicated the taste enough for me to eat it if a restaurant kitchen forgot to leave it off. So early on in my foray into raw foods, when my husband sent me a recipe for raw mayonnaise, I could not muster much excitement. I assembled the ingredients, having decided to make it as a dip for our own family superbowl party and to use the leftovers to make sandwiches for him to take to work.

      Cashew MayoI did not have a Vita-Mix at the time, so I made it in my food processor. Finished making the mayo, I removed the lid of the Cuisinart and got a whiff of YUM!  I scraped this concoction out into a jar since I was making it a day or so ahead, and, intrigued, I tasted a little. Holy Moly! This stuff is delicious! I immediately went to the fridge and got out some broccoli and carrots which I hurriedly washed and chopped. And dipped. And dipped and dipped and DIPPED.

      Used as a creamy, thick dip, diluted with a little more water to make a dressing, or spread in a sandwich, it adds a richness that is noticeably absent when you don’t have some on hand. I’m revisiting this recipe after a long respite (sparked, no doubt, by constant overindulgence) and am looking forward to enjoying it often in the near future. The Vita-Mix makes this recipe even smoother and creamier than I ever could before, but don’t let that discourage you if you don’t have one. It’s all good.

      Cashew AppleNot knowing much about cashews, I decided to look into them a bit before posting.  Cashews grow on a small evergreen tree native to northern Brazil, swelling at the base of a false fruit often called the cashew apple (or in Central America, the marañón), which is edible and has a strong sweet smell and sweet taste (so wikipedia reports. I’ll probably never know, as the skin is fragile and therefor unsuitable for transport.) The single seed hangs beneath this sweet juicy treat, surrounded by a double shell containing a resin, a potent skin irritant chemically related to the more well known allergenic oil urushiol which I know very well as the toxin found in poison ivy. Happily, despite my horrible reactions to poison ivy, I can thoroughly enjoy cashews with nary an adverse reaction. Unless I eat too many. Did I mention that I like to do that?

      raw cashewsCashews contain less fat per serving than many other popular nuts, including almonds, walnuts, peanuts and pecans.  Cashews keep your heart and blood vessels healthy by providing monounsaturated fatty acids (healthy fats like those found in olive oil).  High in copper, moderate consumption of cashews keeps your joints, bones, and blood vessels flexible. Cashews also help prevent premature aging and disease by supporting the antioxidant activity of a powerful enzyme called superoxide dismutase. And cashews are rich in magnesium which has many health benefits:

      • Decrease muscle cramps and soreness through relaxation.
      • Promotes healthy blood pressure by keeping blood vessels relaxed.
      • Keeps your nerves relaxed by acting as a natural calcium channel blocker.
      • Promotes deep, restful sleep by relaxing the  nervous system and muscles.
      • Builds and maintains strong bones and teeth.

      So you can see that, as long as you don’t have any issues with allergies, there are plenty of good reasons to include a handful of cashews in your diet on a regular basis. And now you know one lovely way to do so!

      Ingredients for cashew mayoCashew Mayonnaise

      • 1 cup raw cashews
      • 1/4 cup water
      • 1/4 cup lemon juice
      • 2-3 soft dates, pitted
      • 1 teaspoon Celtic sea salt
      • 1 teaspoon onion powder
      • 1/2 teaspoon garlic powder
      • dash white pepper
      • 1/2 cup olive oil
      1. Cashew mayo in the blenderSoak cashews for 1-2 hours, drain and rinse well til water runs clear. This helps soften the cashews, as well as making them more digestible.
      2. Puree all ingredients, except oil, in food processor or blender and blend until smooth.
      3. While continuing to blend, add oil in a steady stream, until emulsified.
      4. Store in a tightly sealed container the fridge for up to 2 weeks. This recipe made enough to nearly fill a small 16 fl oz  jar. It firms up nicely in the fridge.

      I don’t often add the pepper, I used a mix of lemon juice and apple cider vinegar, and since I didn’t have onion powder on hand I used a small chunk of onion to taste, but otherwise, I actually follow this recipe to the letter. Although I do double it, since it seems to disappear so quickly around here.

      One note — this recipe contains relatively little water, and both food processor and blender warm up the dip considerably during processing. You will need to make this ahead of time and chill it unless you plan on serving it warm. It does thicken considerably in the fridge, but will loosen slightly if set out at room temperature for a bit. And now that I think about it, it would be delicious served warm on top of kelp or zucchini noodles…