Thursday, October 22, 2009

Mom's Potato Salad

Well, this is almost Mom's potato salad. I would need to come up with some sort of substitute for the texture and taste of the hard boiled eggs. I made this for the first Olympia Raw Food Meetup potluck I attended. My version was missing the capers and I used apple cider vinegar , but it was yummy.

I made the whole Mayo recipe, but less than 1/2 on the vegetables, so I had dressing for the next day's salad. This was the first time I used jicama. At the Meetup potluck, I learned it is pronounced 'ee-cama'.

This recipe is from Sarma's new book, Living Raw Food. The mayonnaise is really yummy. I found the 3 teaspoons of sea salt to be a bit salty though (I used Himalayan), but then I didn't have the capers, so maybe those two balance each other out? The salad was fine without the capers, I didn't try to figure out something else to use instead of capers. Do you have any ideas? Leave a comment below if you do.

Avocado Mayonnaise

1 medium ripe avocado, peeled and pitted
1/2 cup sunflower seeds, soaked 1 hour or more
zest of 1/2 lemon
2 Tbs freshly squeezed lemon juice
1 tbs white wine vinegar
1 tsp nutritional yeast
1 tsp yellow mustard powder
1 1/2 cups filtered water
1/2 cup extra-virgin olive oil
3 tsp sea salt

Blend all the ingredients in a high-speed blender until smooth.

Phase 1 Omissions: white wine vinegar and nutritional yeast

Vegetables for "Potato Salad"

8 cups of 1/2-inch cubes of peeled jicama (from 3-4 medium jicamas)
2 cups carrots, peeled and diced small
4 cups celery, diced small
2 cups capers, roughly chopped
1 cup thinly slicked scallions
Freshly ground black pepper, to taste

In a large bow, toss all the ingredients with the Avocado Mayonnaise until thoroughly coated.

Phase 1 substitutions: omit the carrots, add seeded cucumber or other phase 1 vegetable.

Live to 186 years with Raw Food?

What does enlightenment have to do with raw food?

This is one of the deepest interviews I've heard online (and I think I've heard/watched most of them! lol) If you are ready to hear about spirituality and how your food affects this, listen to this great interview Matt Monarch had with the Daddy of raw, live food Gabriel Cousens, M.D.

Subjects covered include: Kundalini, candida, vision, Rainbow Green Live Food Cuisine diet, water fasting, raw chocolate, asleep while you're awake, spontaneous celibacy, becoming a superconductor, becoming a light body.. Gabriel is really living!

Click Here to Listen.

Little Fudge Cakes

Yummy goodness from David Wolfe and Shazzie's book Naked Chocolate. It is not heavy in cacao but still chocolaty. The kids even like it.

It is possible to make it without a food processor if you are gentle and kind to your blender and use a coffee/spice grinder to grind the almonds.

To prepare for this recipe, it is best to soak the almonds overnight and sprout them about 1/2 day and then put them to dry in the dehydrator until dry but you can use unsoaked dry almonds.

Little Fudge Cakes

Makes about 24 pieces

4 tsp raw tahini
2.5 C dry almonds
2 Tbs agave or yacon root syrup
5 dates stoned
2 tsp chocolate powder (raw cocao)
2 Tbs dried, finely shredded coconut
2 tsp coconut oil
pinch nutmeg and cinnamon
2 tsp flax and 2 tsp olive oils
1/4 tsp sea salt

Mill 2 C almonds into a flour using a vita-mix jug or coffee mill. Chop dates. Add all to food processor and blend until it sticks together and still has bits in it. Place in a shallow tray lined in plastic wrap with enough to cover the top. Cover the top and flatten it out. Cut into squares.

If you are using a blender, dice the dates, but in the blender with the tahini, agave, coconut oil, flax oil and olive oils. Blend stopping often to scrap it down. Remove this to the bowl of dry stuff and mix.

Live Food Humus

Here is a yummy Humus from the Rainbow Green Live-Food Cuisine DVD. This DVD explains the self-composting button we all have and what to do to stop it. This DVD is a great introduction to Gabriel Cousen's life-work and has video instructions on some good recipes.

I soak and sprout about 6 cups of almonds at a time so I nearly always have some on hand. I ran out of lemons and substituted 2 tablespoons of lime for lemon juice and it tasted fine to me. I also used ground white pepper instead of black because I was out of black. I understand white peppercorns are the ripe version of peppercorns.

Amazingly, I managed to make this in my old regular blender by blending about 1/3rd at a time and stopping and scraping down often.

The kids liked it and had some with regular crackers, sliced cucumbers and sliced zucchini. This would be a great pate' for lettuce rollups or nori rolls.


2 C almonds, soaked overnight
1 C sesame seeds
5 T lemon juice
3 cloves garlic
1 C water
2 T olive oil
1 T cumin
1 t celtic sea salt
1 t ground black pepper

Blend in a high speed blender or in a food processor.

Monday, October 12, 2009

Spanish Breakfast Scramble from Ani Phyo

This recipe from Ani Phyo for her Spanish Breakfast Scramble looks yummy! It counts for Phase 1 of the Rainbow Green Live Food Cuisine.

What can make this a fast and easy breakfast is if you soak and dry almonds and sunflower seeds every week to have on hand as staples. I try to keep a stock of cilantro, spinach, scallions and tomatoes on hand at most times also.

If you are following the Rainbow Green or the Diabetes diet, then having on hand most all of the allowed foods for Phase 1 makes meal decision and prep time more enjoyable. Stock up regularly!

Ani Phyo's Raw Food Kitchen: Spanish Breakfast Scramble

Love the Chick's Pate:
1 cup Almonds soaked and dried
1/2 cup sunflower seeds soaked and dried
1/4 teaspoon Sea Salt
1 teaspoon tumeric
1/2 cup water

Spanish Scramble:
1/4 cup cilantro chopped and destemmed
1/2 cup tomato diced
2 tbs scallions, chopped
1 batch Love the Chicks pate
1/2 cup spinach leaves
pinch black pepper
edible flowers (optional)

Mix the pate. Add the cilantro, tomato, scallions and black pepper. Serve on spinach leaves and garnish with edible flowers.