Posts Tagged ‘cheese’

Pasta

If you don’t like cheese this is not for you.  If you don’t like noodles, this is not for you.  However, if you’re one of the billions of smart people out there who love the creaminess of Alfredo this is dedicated to you!  If you want a pasta that’s not as heavy and doesn’t leave you feeling so full, it’s for you.  A pasta with more nutrient dense calories than regular pasta.  If you want a pasta that just tastes freakin delicious, you clicked the right spot.

How do we get raw pasta?  Firstly, we could search the shores far and wide for the exotic “Kelp noodle”.  We could search online and pay a gazillion dollars for shipping and handling. We could go into every health food store within a 100 mile radius and get funny looks or shrugs(remember I’m in the south).  So that won’t do.  We could try to think of some way to create our own noodle from scratch using flaxseed instead of egg, sprouted flour instead of white, and dehydrate??  Sounds like a complicated mess.  We could buy a fancy spirolini tool and surely our pasta woes would go away.   Well you are more adventurous than I, because I am simply going to vegetable peel some zucchini, and maybe, if I’m feeling brave, some squash or carrots.

When making your noodles, think fettuccine for the thickness and size of the noodle.  Simply peel away all the green from the zucchini or outer part of whatever vegetable you decide to use.  Then peel each side of the vegetable lengthwise, rotating it as you go.  For us, three zucchini equals about two servings, or one for me two for Todd.  Lol.   Letting the noodles sit out for a while helps them to become softer.  Additionally, you can soak them in water.  Sometimes I rub them with olive oil and a little sea salt.  You’ll just have to try different techniques to see what you prefer.

What shall you put on those naked noodles?  Why! A delicious cheese sauce of course. (Today anyways.)

Rawfredo Sauce:

1 cup soaked cashews

1 teaspoon sea salt

1 teaspoon pepper

2 cloves garlic, minced

1/4-1/2 cup water

Directions:

Throw everything in the food processor and blend.  You can add a little lemon juice if you like.  Make sure not to add to much water or it won’t be as thick and creamy.  Give it plenty of time to blend so you won’t bite into a chunk of cashew.

To this mix I like to add:

Marinated Mushrooms:

Namu Shoyu Sauce

Minced Garlic

Olive Oil

1 cup mushrooms

Directions:

Add a small amount of each ingredient to the mushrooms.  Give the mushrooms a massage, they’ve had a hard life and you have know idea what they went to get here, what with being removed from their dark stump and all.  Set them in the dehydrator to get warm and soft, but not too long.  Usually I just have them going while I’m preparing everything else.

I also like to add in diced red bell pepper, or whatever other vegetable I fancy at the time.

Now who wants cold pasta?  Not I.  So I “cheat” a little bit (Don’t tell the crazy raw foodist clan or they come burn my stove down!)  I put the whole mix into a pan and cook over VERY low heat standing right over it and stirring it constantly.  This allows everything to meld together and get nice and warm.  Hint: if it were to get over 115 it would burn your tongue.  So it should be warm, not hot.  When I first gave this to Todd, he didn’t know what it was, he just knew it was delicious.  He thought I had actually used alfredo sauce and was wondering where I got the noodles from.  Basically, you HAVE to try it.  It’s law.

What’s so great about this pasta for our bodies?  Because you’re not cooking it, it’s going to have enzymes and be easier to digest, while providing energy, which is the purpose of food in the first place.  The zucchini is low in calories, while it doesn’t shine with any single vitamin zuccihni is just all around good for you with a few B vitamins, vitamin A, vitamin C, amino acids (to build protein), iron, and other minerals.  It also high in fiber.

The cashews provide good fat and fiber to help you feel satisfied.  If the cashews are truly raw and soaked they will contain enzymes, specifically lipase, which helps your body break down the fat.  While cashews and nuts ARE high in calories and fat, studies have been conducted that show people who snack on nuts tend to have a healthier weight than those who don’t. Yay!  The key, as always, is moderation.  If you have a nut based meal for lunch, you probably wouldn’t follow with a nut based snack and nut based dinner.  It just depends on your calorie and fat needs.

Just in case you’re more of a dip your toe into the water kind of person or you don’t have a food processor I’ll be nice and share.  If you want to try the noodles, but not the cashew alfredo cheese, here’s a recipe I made before I ate mostly raw:

Skinny Alfredo Sauce:

1/4 cup low-fat or fat-free plain organic yogurt

4 oz organic low-fat cream cheese

1 teaspoon garlic powder

1 cup of PLAIN almond, soy, or fat free organic milk

1 teaspoon sea salt

Directions:

Combine yogurt and cream cheese in a sauce pan until mostly melted.  Add garlic and salt and slowly pour in the milk while continuing to whisk the mixture.

Now you can enjoy your vegetables and your pasta too!

Renee

Todd eats mostly raw and healthy stuff a lot for at least 30 days

I’m back!  Well, I was never away.  Of course the usual excuses follow: school, work, husband returning from Iraq, moving, etc.  Although I’ve been away I haven’t stopped living or loving life!  I was excited to get my report that I had over 1,500 views on my blog in December!  In January my husband, Todd, decided he wanted to do a detox/liver/colon cleanse with me.  He made the decision to eat as healthy as possible along with the cleanse.  Really???  Yes.  This came from an all-american he-man-woman-hating cheese-burger beer guzzling(sometimes) normal young army guy.  At this announcement I was both nervous and excited.  Pictures of food spewing out of his mouth, faces or comments about the food, or him losing so much weight he looked like he came from a concentration camp ran through my head.  At the same time of course I want the love of my life to experience his optimal healthy body.  After everything settled down in January we began our “Todd eats mostly raw and healthy stuff a lot for at least 30 days”.  Too long of a title?  The first few days were shaky.  I was working and Todd ran in and asked if a vanilla milkshake was raw.  He used his big blue puppy dog eyes and explained he was REALLY craving one.  But alas, as a health food enthusiast, I could not succumb to such trickery.  I did however make him a shake at home as soon as I got the chance.  Not your McDonalds hydrogenated-oil, high fructose corn syrup, fractioned milk goo, but delicious nonetheless.

I Need a Vanilla Milkshake! recipe:

1 frozen banana

1/2 scoop raw protein powder or Vega Shake and Go smoothie

1 teaspoon vanilla

1 tablespoon raw agave nectar or honey or 1 teaspoon stevia powder

1 cup almond milk (creamier) or water

Ice as needed

Directions:

Throw everything in the blender as fast as possible.  Add ice as needed and according to textural desire(nice phrase!) Then quickly put it in a cup and savor to kick that milkshake craving in the a**!

We live a very busy lifestyle with friends, family, school, and work.  We run into a variety of scenarios, many of which involve food.  Wait, that’s every American.  Hmm.  So because we happen to be normal people we also happen to be imperfect.  Neither of us aspire to be perfect, we just try to do our best at that moment, on that day, in that year.  We don’t live by rules or dogmatic thinking, and we certainly don’t push our goals onto other people.  So, we do enjoy the occasional drink, steak (especially Todd), and sushi.  Because of Todd’s high protein needs we found it easiest for him to still incorporate meat into his diet.  There are many recipes however that require no cow’s that he likes quite a bit.

Todd’s Tacos.He calls them tacos…there not…there burritos more or less….and he scares people when he says “Oh you should come over and try our raw tacos!” Response”Whaaaat?  Raw taco meat???”  Pictures of Todd biting into bloody, ground up, hamburger meat are running through there head, I’m sure.  (Sorry to be so graphic?)  Anyways, heres the recipe:

Taco Meat:

1 cup raw soaked walnuts (no other nut will do…okay maybe…but it won’t be as good.)

1 carrot1 tablespoon organic chili powder (at least….it’s a “to taste” thing)

1 teaspoon sea salt

1 tablespoon water

Raw Cheese:

1 cup cashews soaked

1/4 cup nutritional yeast (not raw, but great source of B12 and that ever saught after cheesy flavor)

1 teaspoon sea salt2-4 tablespoons water

Raw Sour Cream:

1/4 cup cashews soaked

1 tablespoon vinegar (raw apple cider)

1-2 tablespoon water

Tomatillo Salsa:

4 Tomatillo (They are green “tomato like” vegetables covered in a light green leaf)

5 Tomatoes (which every variety you prefer)

1 onion

1 teaspoon sea salt

Fresh cilantro

Taco Meat Directions:

With the texture of taco meat in mind process all ingredients in food processor.  You don’t want it too crunchy or too mushy.  Carefully add the water, as you don’t want too much.  Taste as you go along to get the desired flavor.  Feel free to add a variety of spices.

Raw Cheddar Cheese Directions:

Blend everything together.  The amount of water will depend on the thickness or thinness of cheese desired.

Raw Sour Cream:Process everything.  It gives that bite.  It might not taste like sour cream by itself, but when combined with other flavors it provides that sour your looking for.  You might want to add more or less vinegar.

Tomatillo Salsa Directions:

Sometimes I chop it all up by hand, sometimes I use a food processor.  It depends on how lazy I am or am not feeling, or if I just want a variety of “chop” sizes.  I’ve been none to add red bell pepper to the mix as well.

Todd likes it this way:Take one Food for Life Ezekiel Tortilla (made with sprouted grains and cooked at a low temperature)Spread a good amount of cheese.  Follow with taco meat.  Add spinach or lettuce and salsa.  Top with sour cream.  Fold it up into a burrito, but refuse to call it a BURRITO and always persistently and determinately refer to it as a TACO.I enjoy it this way, or if I’m wanting something light (and grain-less) it’s delicious as a “taco salad”. Just sprinkle everything atop of bed of spinach or lettuce of choice.  Yum.

Raw Taco Salad

I have so many more recipes too share!  Let me know if you have any special requests or questions!  I might answer. ; ) Renee

Peachy Day

Happy Summer!!  Ok so I’m a little late to the game.  Lol.  I absolutely love summer.  Warmth, a reason to get in water, a reason to go outside, letting your skin soak up the rays, and if that doesn’t make you happy, blueberries, blackberries, raspberries, and peaches are in season!!!!  And kids are out of school running rampant like the little savages they are.  How could you not love it!  For breakfast I had this deliciousiness and because I’m nice I’m going to share:

Blueberry-Peach Oat Groat Breakfast:

Blueberry-Peach Jam:

1/4 cup blueberries

1/4 a peach, chopped

1 tablespoon chia seeds

1 tsp stevia, or a squirt of agave nectar or honey

Directions:  Blend together the blueberries, peaches, and sweetener- just a little bit, you don’t want them to be pure liquid.  Stir in the chia seeds and let them soak up the delicious blueberry and peach juice for about 5 minutes.

Throw it on top of 1/4 cup soaked/sprouted oat groats, 1/4 cup blueberries, and the rest of the peach-chopped.  : )

You could enjoy the jam with some raw crackers, mixing it with almond butter.  Yum.  I’m going to play captain obvious and say you can make it with any berry!  Even cherries.  Oooo.

You know what else is delicious and refreshing during summer?  A cool and crunchy lettuce wrap:

Just take your favorite nut pate recipe, some sprouts, and roll it up in some Romain lettuce or collards.  Crunch…crunch…cruuuunch.

My trip to Jacksonville was wonderful.  I got to go to a raw food potluck.  My sister and I made Avocado-Chocolate pudding which was a BIG hit and Zucchini pasta with Cashew “cheese”.

Avocado-Chocolate pudding:

1 avocado

4 tablespoons raw cacao powder

1/2 cup agave nectar

2 tablespoons coconut oil

Blend everything together until it’s delicious.  We played with the recipe a lot so the measures aren’t exact.  It all depends on if you like a dark chocolate, a coconutty taste, sweeter…etc.  To spice it up you could add organic extracts like vanille, hazelnut, or amaretto.  Yum.

The people at the potluck were wonderful.  You can join their group here http://www.meetup.com/JaxRaw/

I also enjoyed a birthday lunch at the best raw food resturant IM(ever so humble but absolutely right)O. http://www.thepresentmomentcafe.com/

I’ve been keeping things pretty simple.  Not using the dehydrator very often.  I did make some raw samoas for my sister and cousin when they came to visit.

The recipes here: https://reneegoesraw.wordpress.com/2010/04/26/raw-food-potluck/

I also made cabbage chips, like kale chips…but with cabbage.  They turned out pretty good actually.  I just threw a little sea salt and kelp powder on them and dehydrated until slightly crispy.

Let’s talk about GMO’s next time.  What are GMOs??  Exactly why we need to talk about them.  : )

Raw Food Potluck

Ah, today the weather is so nice. It makes my little inner hippie heart want to throw on a yellow dress and dance in the daffodils. But alas, I was stuck inside writing a paper. : P Anyways, a couple of weeks ago I held my first raw food potluck. Lovely people and lovely food. I promised to put up some pictures of the delicious food, along with some recipes. First, I made lasagna, which I’ve already posted the recipe for. This time though, I did the cheese a little bit different, so here it is:

Ingredients:

CASHEW CHEESE
1 ¾  cup cashews, soaked at least 2 hours
1 tablespoon of lemon juice
2 tablespoons nutritional yeast
1 pinch celtic sea salt
1 clove of garlic, crushed
1 small handful fresh or dried parsely

1 small handful fresh or dried oregano

FOR ZUCCHINI STRIPS
2 long and thick zucchini , peeled, and sliced into thin, wide strips with a peeler or mandoline
1 tablespoon extra virgin olive oil
1 dash celtic salt
FOR THE MUSHROOMS
any olive oil left from the zucchini mix, and more if needed
nama shoyu
1 cup portabella mushroom caps, sliced into thin, wide and long slices
OTHER INGREDIENTS
2 big tomato, sliced into thin, wide slices
1 cup spinach, coated very lightly in any of the extra marinade from the mushrooms and chopped

Preparation:

1. To make the cashew cheez:
-Process the soaked cashews, lemon juice, lemon zest, nutritional yeast, celtic sea salt, onion, and herbs. The measurements are just approximate, so taste as you go, it should taste yummy like ravioli cheese. It should have a ricotta-cheesey texture, so add more lemon juice or water if needed.
2. To make the zucchini layers, coat the thin and wide zucchini strips with the olive oil and salt so they are coated but NOT dripping. Set aside, and reserve any extra olive oil and salt mix you have left for the mushrooms.
3. To make the mushrooms, coat the thinly sliced portabella caps in the EVOO and nama shoyu mixture, again so they are coated but NOT dripping.
4. Coat the baby spinach VERY lightly in any of the leftover marinade from the mushrooms.
5.TIME TO ASSEMBLE!! Arrange the layers like so: zucchini (slightly overlapping), cheez, tomato slices, mushrooms, spinach, and repeat. do this so its as tall as you like, and coat the top layer of zucchini with some more cheez and tomato.
6. Dehydrate at 130 degrees for an hour (this will not destroy enzymes because of the moisture content of the food at this stage), and then at 110-115 for another half hour to an hoour or so.
7. ENJOY!!!!

I also made Carrot Onion Bread that I got from http://goneraw.com/recipe/carrot-onion-bread

Ingredients:

1½ pound Carrots, whole
1½ pound Onions (Spanish, Brown), weight after prep.
¾ cup Flax Seed, soak as directed below
.33 cup Olive Oil (cold pressed, unfiltered)
½ tablespoon Salt

Directions:

Soak Flax seeds in a pint glass filed with water for 30 minutes before using.

While they’re soaking, process the Onions (quartered) in your Food Processor (FP) with the finest (smallest) slicing blade. (not the chopping/normal ‘S’ blade). Should make long thin strips/slices of onions. (Julienne) Set aside in very, very large bowl.

Change your FP blade to the finest grating blade you have and process the Carrots. Add to the bowl with the sliced Onions.

If soak time has passed. Put soaked Flax Seeds and the soak Water into your Blender. Refill the pint glass with water and add that water to blender also. Blend for just a bit, it will become a thick gel/cream with a few whole flax seeds and bits of all sizes.

Pour Flax cream blend into bowl with Onions and Carrots. Add the Olive Oil and the Salt. Stir very well with large spoon. Allow to sit for 5 to 10 minutes. While waiting cover 3 Excalibur dehydrator trays with cling film or use teflex sheets.

Divide your mixture evenly between the 3 trays and spread out evenly on each one, just less than a half inch thick. Place into Dehydrator and run until dried well on top. Flip onto normal uncovered trays and continue to dehydrate until almost crispy. It’s best to cut it about two hours after you flip it before it gets too crispy.

As an option, try stopping one tray before it dries all the way and leave those squares more flexible.

These cookies are just…yuuum.  Decadent? Yes.  Rich? Yes.  A little on the heavy side? Yes.  Overindulgent? Yes. Time consuming? Yes.  Worth it?  Yes!  So I looked over a couple of different raw “samoa” recipes and kind of combined them.  Here’s what happened:

For the cookie:

1 cup of almonds or cashews ground into a meal ( I used a coffee grinder, if you use cashews the cookie will turn out much softer, but will still be delicious)

1 cup of raisins or date, soaked

1 cup of shredded coconut, ground into a meal (I used a coffee grinder)

2 tablespoons raw agave nectar, maple syrup, or honey

1 teaspoon natural vanilla extract (optional)

The topping, Part I :   (I got this “raw condensed milk” recipe from http://www.loveveggiesandyoga.com/ I love that blog!)

Raw Condensed Milk:

  • 3 tablespoons golden flaxseed
  • 6 tablespoons water
  • 1 cup agave nectar
  • ¼ teaspoon sea salt
  • 1 cup dried shredded coconut, ground into powder, (I use my coffee grinder)
  • 1 tablespoon vanilla extract (or use vanilla seeds)

The Topping, Part II:

1 or 2 cups dried shredded coconut

Chocolate Topping(and bottom):

1/4 cup coconut oil

1/4 cup raw cacao powder

2-4 tablespoons agave nectar, depending on the sweetness you want

Directions:

So you’ll want to start with the cookie first, because it takes the longest.

The Cookie Directions:

Combine almond meal and coconut in a food processor. Add maple syrup, dates, vanilla and sea salt, and process until it forms a ball of dough.

Flatten the dough into a sheet and cut out cookie-sized circles. To maintain authenticity, you can also cut a smaller circle out of the middle to make its familiar donut-like shape (donuts? Yum! I have such a sweet-tooth. Now, I’m getting off topic). OR you can take small pieces of doll, roll into a “snake” and the join the two ends together to form a circle.  Flatten gently.

“Bake” the cookies in the dehydrator, flipping once, until crisp (I left mine in there for almost 24 hours).

The “Raw Condensed Milk” Directions:

Soak the flaxseed in the water overnight.

Blend at high speed in the blender until the mixture is ‘fluffy’ and frothy. Very, very slowly add the agave nectar. Add the sea salt, coconut, and vanilla and continue to blend until mixture is very smooth and creamy looking.

Pour mixture into a shallow dish and place in the dehydrator.

Dehydrate at 115 degrees for at least three hours, or until desired consistency is reached.

Use in recipes or continue to dehydrate to make ‘dulce de leche’
The Topping, Part II Directions:
Stir the dried coconut into the “raw condensed milk”.
Chocolate Directions:
Stir together coconut oil, cacao, and agave until smooth and melted.
Putting it all together Directions(Time for all these scrumptious desserts to get to know each other):
First, take the cookie and dip the bottom into the Chocolate dip.  Set cookies, bottom side up into the freezer for a few minutes.  The chocolate should become solid quickly.
Remove the cookies from the freezer and top each cookie generously with the coconut topping.
Drizzle remaining chocolate dip over coconut topping.
Place in freezer or fridge.  Keep in until ready to serve.  Yum!
Some other delicious dishes we had at the raw food potluck:
Raw Wraps with a “chicken” salad and veggies.  So good!
A lovely and refreshing Cucumber and Radish Dip
There were deliciiiiiious Popsicles and “fudgesicles”, but I guess we were all in such a hurry to eat them I didn’t get a picture!
I still have a lot more recipes to share.
My sister is on her 7th day of following a 100% raw diet.  She said so far, it hasn’t been as hard as she thought at all.  We talked a little bit about “detoxing” which can be anything from a headache, to stomach ache.   Maybe I’ll touch on that in a post some time.  This usually only last about a week at the most.  She hasn’t had any real symptoms so far.  : D
I’m off to talk to my wonderful hubby on webcam from Iraq!
Enjoy life!
Renee