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Gotta admit - as this is my first year of being raw, EVERYTHING tastes amazing.
But the most memorable is one from Naked Chocolate; a beetroot mousse using cacao in it. My goddess, was that AMAZING!
cheers, Niqi
Any chance of you posting that recipe? I am intrigued.
This is from David Wolfe's & Shazzie's book, 'Naked Chocolate', p169: 'Charlotte Rousse's Beetroot Mousse ... serves 2... 1 cup of fresh beetroot 1 small red onion 4 halves sundried tomatoes, soaked 8-24 hours 3/4 cup of dry pine kernels a squeeze of lemon juice 10 rosemary leaves 1 dessertspoon chocolate powder (crushed cacao beans or nibs) 1/2 teaspoon mustard powder.
Dice the beetroot & onion, then add everything to a Vita-Mix is hand blender. Blend until completely homogenized. If you're doing this with a hand blender, itmay help to start it all off in a food pocessor, and then finish with a hand blender. Add the mixture to two small moulds, lined with cling film... and turn out immediately of place inthe firdge to set for a while. Decorate with any left over ingredients ... It's the tomatoes that make this into a mousse, so if you're experimenting withother flavours, keep the tomatoes!'' (p169)
This recipe really blew my socks off; it may be a bit bitter for some, but I loved it. It's also very, very pretty, very pink and luscious looking.
I've recently discovered how liberating taking responsibility is.
You don't have to answer to anybody but yourself. I think this is the other side of tying in to authority - whilst you may not question authority, you also have to answer to this outside other.
It is enormously freeing and a relief when I can say to myself, 'I did that, and it's no-one else's fault/blessing but mine.'
It makes me proud! I certainly can take the step towards my own choices.
Could I eat this if I was lactose intolerant? Somebody suggested I could. I really miss cheese.
Hi Sweetpea;
are you lactose intolerant or casein intolerant? I am both; which is interesting, because if casein is used in the production of sheep's , goat's or soy cheese, I can't eat it.
I once had the most frightening asthmatic attack from eating goat's milk yoghurt. I thought I was going to die. I used to love cheese but don't miss the side effects at all!
I've also heard that if you are lactose intolerant you can eat sheep's or goat's cheese, but after my attack, I won't try.
Don't know if this helps or hinders, just my 2cents's worth!
Rudolph is right - there's no way in the world you're going to 'win over' anyone that mired in their own aggressive egos. Don't let their words get to you. Easy to say, harder to do, but well worth the effort.
As someone - like you - who has struggled with eating disorders and undiagnosed food intolerances, I can only say you need to listen listen listen to YOUR own body. This takes a while to tune into, and it changes, since the body changes so much too. Supriya has a post on this in another thread, which you might want to read.
Maybe tune out to the struggle of 'me versus them' and just love yourself?
In teh old europe when people were harvesting the fruit, and making teh preserves for winter they used to put apricoty kernels in there with the fruit so teh B15-17 would soak into sweet fruit etc
Funny that; my central european parents always eat and told me to eat the pips. I still do and have no problems with it. Oddly enough, everyone else told me how poisonous pips are and never to eat them. I know the taste well.
I still refuse to pick the pips out of my lemon juice!
I'm from a central european family so never got into the anglo-celtic christmas food, but tend to love it anyway.
This year it's going to be a lot of salads and raw roll-ups; we usually had fish for Christmas and I've found a great storm & jinjee recipe to stand in;
zuchinni, flax oil & dill all marinated together with a pinch of salt.
Any other Christmassy suggestions? I reckon it would be easy to knock up a fantastic raw yule log with walnuts, dates, raisins, coconut, vanilla and cinnamon plus maybe some lemon peel?
Or alternatively a savoury yule log with nuts, tomatoes, onions, tahini and some herbs. Another jinjee recipe is a fabulous tomato salad dressing that's just tomatos blended with lemon & salt; this could somehow be draped over the savoury yule log.
I have found a wowie of a recipe to replace white christmas;
5 cups dehydrated coconute shredded juice of 1 orange 1-2 tbsps on coconut butter 1/2 cup agave 1 tsp vanilla (I scrape the insides out of half a vanilla bean) chopped up lemon, lime & orange peel chopped up raisins, nuts
* blend vanilla, coconut & coconut butter until consistency is creamy/buttery: this could take a while *add juice & agave and blend well * throw in the rest an pulse to mix * bung it in a bowl or box and pat down (may want to line with baking paper or gladwrap if you use this *stick in fridge until it sets * take out, chop into squares *ENJOY!!!!!!
I also have something that is one million times better than chocolate crackles as well, and is extremely christmassy:
3/4 cup coconut oil; must be liquid 1/2 cup agave 1/2 cup cacao powdered 1/4 vanilla bean scraped out 3 cups dried shredded coconut
*blend everything but the shredded coconut *mix with coconut by hand *shape into blobs or put in cupcake pan *bung it into fridge until it sets * don't eat the whole lot; save at least 1 for someone veeerry special.
These two recipes are truly amazing an very christmassy;
Its said Buckley was pure in heart,soul that Corrupted Musical Industry didnt got him, he accidently died in the River and remains a 'mistery white boy'...
Quote
I;m really glad you said that NF - I never told anyone but when Jeff left us I believed that the Great Spirit took back one of the angels, he was too much for this earth!
I've taken to having a green juice at around 4pm. Not technically a juice from a juicer, but I bung a cucumber, spinach, parsley, ginger & lemon, water with a pinch of maca into the blender.
I find it soothes hunger but also keeps me really energized. In fact, instead of having the 4pm slump, I feel really able to cope with the chaotic circus of bath-dinner-bed with 2 small kids.
Well known Chicago based cooking instructor, Jennifer Cornbleet, shares her favourite no-cook recipes in smaller quantities ideal for one or two people. [Click Here to Learn More...]
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