Monthly Archives: October 2009

Raw “Mashed Potatoes and Gravy”

Raw "Mashed Potatos and Gravy"

I’ve been meaning to try this recipe from Alyssa Cohen’s Living on Live Food book for a while.  The first time I tried to make it, I soaked the cashews and then they went bad in the fridge before I got around to actually making the recipe.  It was pretty good, although after eating a few servings of it for a few meals in a row, it outgrew its welcome pretty quickly. My husband said the same thing, except for him it happened within one bowl–the first bite tasted pretty good, but after a while, he didn’t want to finish it.  I give it 3/5 happy monkeys.  I would make it again, if only for a change of pace.

I adapted the proportions from the original recipe because the consistency didn’t seem right as written. It was still a little spicy though so I’d probably decrease the onion next time.

Ingredients:

“Mashed Potatoes”

1 cup soaked cashews
1/2 cup water
3/4 head cauliflower
2 cloves garlic
1/8 medium onion
1 tsp olive oil
sea salt and black pepper to taste

Mushroom “Gravy”

1 cup crimini mushrooms
2 tbsp tamari
1 tbsp water
1 small clove garlic
1/2 tspn sage
sea salt and black pepper to taste
I also added some olive oil and cashews for creaminess, but I’m not sure they’re needed

Directions:

1. Blend all “mashed potato” ingredients in a food processor.
2. Blend all “gravy” ingredients in a food processor.
3. Pour gravy over mashed potatoes.

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Filed under 3/5 Happy Monkeys, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Sugar-Free, Vegan, Vegetarian

Sonny’s Bibimbap

Bimbimbop

When I was in Colorado Springs recently, my friend Sonny made this delicious, traditional Korean dinner just for me.  It’s what I always order when we go out for Korean food.  Yes, I know it’s cooked and it has rice, thus breaking the rules, but it was delicious nonetheless!

I don’t have the exact recipe she used for the bibimbap, but it was brown rice with poached egg, julienned carrots and cucumber, and spinach sauteed with garlic.  I topped it off with tamari.  Delish.

She also made a fantastic raw cold Korean cucumber soup with an apple cider vinegar broth filled with thin cucumber and green onion slices.  Raw and refreshing!

Maybe one day when I figure out how to have guest authors on this blog, Sonny can post the actual recipes for me.  🙂

Overall, a big 4/5 happy monkeys for this lovely meal.

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Filed under 4/5 Happy Monkeys, Cheating, Dairy-Free, Dinner, Gluten-Free, Sugar-Free, Uncategorized, Vegetarian

Raw Shredded Kale Salad

Raw Shredded Kale Salad

I’ve seen this described by two different raw chefs as being a favorite and delicious.  Well, I beg to differ.  It’s edible but that’s about all I’ll give it.  It barely gets a 2/5 happy monkeys.  I had to dump garlic bread seasoning on it just to make it edible.  Don’t get me wrong, I like kale–I like it a lot in fact.  For a while it was my favorite green. But in this shredded form, it just gets too dense and the kaley-ness is overwhelming, and not in a good way.

Ingredients:

1 head kale, chopped
1 cup tomato, diced
1 cup avocado, chopped
2.5 tbsp olive oil
2.5 tbsp lemon juice
1 tsp sea salt
1/2 tsp cayenne

Directions:

Mix everything together and, as Alyssa Cohen says, squeeze to wilt the kale and cream the avocado.

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Filed under 2/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Raw, Salad, Sugar-Free, Vegan, Vegetarian

Raw Lentil and Lime Salad

Raw Lentil and Lime Salad

My friend Zoë very kindly gave me a bunch of lentils that she had sprouted.  It was so sweet of her and it let me try a raw lentil recipe without all the hard work of sprouting them first. This recipe is a little like a lime salsa lentil salad. I just threw this together so don’t even ask me about proportions.

Ingredients:

– 2 cups sprouted lentils
– Juice of 1 lime
– Tomatoes
– Cilantro
– White onion
– Garlic
– Olive oil, sea salt, black pepper and kelp flakes to taste

Directions:

Chop the tomatoes, cilantro, and onion. Mix with the lentils. Press the garlic and juice the lime. Mix everything together and add other ingredients to taste.

I give this a 3/5 happy monkeys. It was really tasty and a had a refreshing lime flavor, but the sprouted lentils were a little too heavy for me. I’m so used to eating mostly vegetables now that eating legumes felt a bit much.

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Filed under 3/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Gluten-Free, Grain-Free, Lunch, Raw, Salad, Sugar-Free, Vegan, Vegetarian

Fennel and Parsley Salad

Raw Fennel and Parsley Salad

Mmmm.. just finished a big bowl of Fennel and Parsley Salad.  Delicious!  Yet another quick and easy food-processor salad winner.  I whipped this up this morning before I left for work and it made a fantastic lunch and afternoon snack.  It’s from Alyssa Cohen’s book Living on Live Food, and her note next to it reads something along the lines of:  “I know fennel’s not your favorite but just try it….”  I don’t know what’s she’s talking about – this is delicious.  The fennel has a distinctive and fun flavor which is complemented by the parsley.  Of course, it doesn’t hurt that I’m practically addicted to parsley (must be the arsenic in it ;)).   I should also note that I added a bunch more parsley than the original recipe called for and adjusted the proportions of everything a bit, mostly because I’m too lazy to measure.

Ingredients:

1 bulb fennel, with the stems and leaves cut off
2 handfuls parsley
Juice of 1 lemon
2 tablespoons minced onion
1 garlic clove
Grapeseed oil, sea salt and black pepper to taste

Directions:

Using the slicing blade in the food processor, slice the fennel thinly.  Remove and place aside.  Then using the regular chopping blade, chop up the onion, garlic and parsley.  Add to fennel, then pour on lemon juice and oil.  Add sea salt & black pepper to taste.  Mix and enjoy.  The original recipe says to chill for at least 30 minutes but I thought it was delicious right away too.

I give this a strong 4/5 happy monkeys.  I’ll definitely be making it again.

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Filed under 4/5 Happy Monkeys, Anti-Candida Diet, Dairy-Free, Gluten-Free, Grain-Free, Lunch, Raw, Salad, Sugar-Free, Vegan, Vegetarian

Raw Rock Climbing

Raw Beet Salad in Action
This past weekend, we had a fantastic time camping and rock climbing at Joshua Tree National Park.  At first I was a little hesitant about camping out and still being able to eat the fresh foods that I’ve gotten used to, but with a little preparation, it was super easy to stay raw the whole time.  I give this camping experience 5/5 happy monkeys.

Before we left, I spent an entire evening blending 3 batches of green smoothies (lettuce, cucumber, hemp seeds, kelp flakes, lemon and parsley/dill) and a big batch of gazpacho.  Then I froze them individually in 1.5 liter empty water bottles.  I also whipped up a double batch of raw beet salad, minus the cabbage because even without it, it filled my food processor to the brim (shown above).  I also brought a selection of tomatoes, red peppers, avocados, cucumbers, and zucchini, mostly in pairs.  For condiments, I brought a small bottle of olive oil, a couple lemons and a sea salt/seaweed/gomasio-type seasoning that I made myself.

Breakfast was supposed to be green smoothies, but they were still very frozen, so one day I had leftovers  for breakfast and one morning I had gazpacho while I waited for the smoothies to defrost, and then I just drank the green smoothies throughout the day.

Lunch both days was raw beet salad with some nuts as a chaser.

Snacks were nuts and a couple raw bars – my absolute fave is the Go Raw Live Pumpkin Bar.  I also munched on whole red peppers and cucumbers.

For dinner the first night I made a simple salad of spinach, cucumber, tomato, avocado, dill with a olive oil/lemon/sea salt dressing.  For dinner the second night I had avocado, tomato and shallot on raw crackers.  This was the first time I had ever had fresh shallot – boy, is it potent!  Good, but a little goes a long way.

For dessert I had a couple of raw cinnamon raison crackers.  Yum.

Overall, I actually brought too much food.  I have an entire 1.5 liter bottle of gazpacho left over and about two more bowls of beet salad, not to mention a bunch of spinach, dill and two zucchinis.  Next time I could probably get away with less.  It was so much fun we’re already planning the next trip!

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Filed under Dairy-Free, Gluten-Free, Grain-Free, Journal, Raw, Sugar-Free, Vegan, Vegetarian

Hummus!

Hummus

I love hummus.  This time I adapted a recipe from the Vita-Mix recipe book which calls for canned chickpeas.  I’ve made it raw before but honestly, raw chickpeas are a bit too starchy for me, even soaked and sprouted.  I like the creaminess of a cooked hummus.   Doth the lady protest too much?  Perhaps.  I do feel a little guilty for eating cooked food, but I’m trying not to psych myself out too much.  It’s yummy and so far my tummy isn’t complaining.

Ingredients:

– 2 cans chickpeas (garbanzo beans), one drained, one not drained
– 4 tbsp raw sesame seeds
– half a lemon, peeled
– a clove of garlic
– 1/4 cup olive oil
– 1/4 tsp cumin
– 1/4 tsp sea salt
– black pepper and paprika to taste

Directions:

Blend everything together in a Vita-Mix or food processor. I don’t recommend using a regular blender because it’s pretty thick.

I ate this garnished with flax oil and Spice Hunter Garlic Bread seasoning.  Yum!

Next time: use more garlic, sesame seeds, olive oil and salt. This hummus was dominated by the chickpea flavor (as opposed to the hummus I made with the recipe on the tahini jar before, which was too tahini-ey) and could use some balance.  I give this version of hummus a 4/5 happy monkeys because I love hummus but I think I could tinker with this recipe to make it even yummier.  I have in my mind the memory of a hummus wrap from a sandwich shop in Falmouth MA that I had in 2006 – that is my gold standard that I am trying to reach.  I don’t know what they did to create their hummus but it was phenomenal!

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Filed under 4/5 Happy Monkeys, Anti-Candida Diet, Cheating, Dairy-Free, Gluten-Free, Grain-Free, Sauce/Dip, Snack, Sugar-Free, Vegan, Vegetarian