Can I Really Eat This for Breakfast?

Chocolate Breakfast Oatmeal

 I was introduced to a blog yesterday and I found a recipe for chocolate oatmeal. I decided to adapt her recipe to my tastes and I came up with an amazing Chocolate Breakfast Oatmeal. As I sit here eating it I have to think, "Can I really eat this for breakfast?" It tastes like a wonderful dessert. Like a chocolate oatmeal cookie, but in a bowl. Raw foods are great aren't they? I love that no rules apply when deciding what to eat for each meal. As I have posted before, my favorite thing to eat in the morning is actually salad!! So this is a bit different. If I could figure out how to incorporate some greens into it I would. Actually I just got a great idea. I just "harvested" my brown lentils today; those are going in! Lentils would go great with chocolate. If you don't love brown lentils, leave them out, you'll think it is strange. I love them and they taste great in my bowl. I added 1 heaping tablespoon. I'm thinking in place of the lentils you could add soaked raisins perhaps. Well enough rambling, here is the recipe:

Chocolate Breakfast Oatmeal

1/2 C Steel cut oats, soaked 8 hours then rinse and drain well (or oat groats properly soaked)
1-2 T raw cacao powder
1T raw agave
pinch of cinnamon
pinch of salt
1 capful pure vanilla extract
2 T fresh nut milk or rice milk
8 raw pecans, soaked and chopped
1-2 T sprouted brown lentils (optional)
1 ripe organic banana, cut into rounds

In a small bowl mix the cacao, agave, salt, nut milk, and cinnamon till smooth and well blended. Stir this into the oats. Top with the sliced bananas and chopped soaked pecans. Sprinkle with some raw cacao powder. Enjoy!
NOTE: I found the inspiration for this great recipe on http://www.charskitchen.blogspot.com/
~JMJ~ Today I am grateful for lazy summer days. Yesterday was such a great day. I just hung out with the kids in the yard and floated around in the pool after the two youngest crashed outside...they both just fell asleep and while they were snoozing I had some time to swim with Mason and Mitchell. Madison was upstairs reading The Phantom of the Opera. She is quite the bookworm! Boy I'm going to miss these days once homeschooling is back in session.
Peace and  Raw Health!
PS Check out this link. She is doing a great giveaway of sunprotective clothing and such.
http://www.kitchenstewardship.com/2010/07/28/giveaway-nantucket-sun-sleeves-set-of-2-up-to-a-52-value/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+kitchenstewardship%2FPgbo+%28Kitchen+Stewardship%29

Digging My Way Out of the Laundry Pile

Getting back into the normal routine after a trip is always a chore with a large family. It still amazes me how much laundry a family of seven can produce on a short 5 day vacation! But I am digging my way out from underneath this mountain of dirty clothes and trying to get back to normal. Unpacking all of the suitcases is what I dread the most. Then I get to sort through all of the mess and try to make piles of color sorted laundry, the kiddos help with this. I already have done about 5 loads and I think I have 5 more.The older two help me with switching the wet clothes to the dyer and then emptying the dryer and folding. Thank goodness for that!
 On the brighter side, I am happy to say that my sprout kitchen is back in full swing. My lentils will be ready to eat today and the broccoli sprouts should be ready in three days. I will plant my sunflower seeds on Thursday or so, after they get their tails on. My adzuki beans are in the sprout bag.
 Now that I am back from the trip I have to start working on my goal. I said that I would learn how to sprout and juice my own wheatgrass after this short vacation. I took packets of wheatgrass powder with me to the hotel. It was very easy to dissolve it in my morning water and drink it down. Well, it is time to start gathering my notes on growing my own wheatgrass. I am excited and a bit nervous for this challenge. Anytime I embark on something new I get a tad bit intimidated. But once I get into it that feeling melts away. I just have to have a positive attitude, knowing that we all can do anything we put our minds to. 

Sunflower, Broccoli and Lentils

My kitchen is still quite empty. I shopped on Sunday for a few things but didn't have my menu planned for the week yet. Therefore I am limited on options for my raw dishes. This morning for breakfast I threw together this pie. I used what little I had on hand and I was more than pleased. This pie is yummy.

Banana Blueberry Breakfast Pie

 The hint of orange in the crust is a wonderful surprise. I made this crust a "loose" crust on purpose. I like the way it coats the pieces of fruit when I take a spoonful. If you want a firm crust, just moisten it with a little water or raw agave while processing. If you use raw agave remember to cut down on the number of dates you put into the crust dough. Don't skip the basil. It adds such a wonderful component to raw desserts and fruit dishes. After I took the picture I added about 10 small leaves of basil to my pie. It was fabulous, I love basil with fruit. I used some of my boxwood basil from my container garden. Remember, here in SW Florida we don't have our gardens growing like the rest of the US. I am anxiously awaiting Fall as I posted before, so I can get my square foot gardens planted. But until then I am enjoying the few things I have growing on our upper deck. I have 3 cucumbers growing right now and the herbs are doing well. My pepper plants are growing very slowly and the tomatoes are doing strange things.

Here is the recipe for my Banana Blueberry Breakfast Pie:

Banana Blueberry Breakfast Pie

Crust:

Handful of soaked and dehydrated raw almonds

Handful of Buckwheat Krispies

1/4 C dried coconut ground fine (reserve a pinch for garnish)

4 deglet dates

capful of vanilla extract

2 drops of orange extract(or use orange zest)

1 T Hemp seeds

pinch of sea salt

Process the crust ingredients until completely mixed. This will be a loose crust. If you want a firmer crust, moisten with some water while processing. Arrange crust around the perimeter of a large bowl.

Filling:

1 C fresh blueberries

2 small bananas sliced into rounds

1 sprig of boxwood basil

Place blueberries in the center of the crust in the bowl. Arrange banana slices around the pile of blueberries. Top fruit with several leaves of boxwood basil, sprinkle with a little dried coconut ground fine. Enjoy!

~JMJ~Today I am grateful for my son's health improvements. He has been 100% dairy and wheat free for two weeks and his healing is beginning to show. We have a long way to go, as his GI tract was very inflamed, but I am grateful for the little bit of progress he is already making. No more bloated pot belly and the big D has subsided. I look forward to his continued healing and progress. Diet is everything! It is amazing how we can be blinded by the everyday busyness and neglect to see the culprits. I had learned that those two offenders were awful but when trying to slowly wean little ones off of foods they are use to, it can be quite a hurdle. Now that he is more understanding it is easier, a bit. He now can realize and say, "Mommy, I can't have that because it isn't good for my body??" He'll even say, "Does it have wheat or dairy?" Or, "Cow's milk is yucky!" Love it!

Peace and Raw Health.

Chia for Breakfast Today

Today I am inspired by Raw on $10 a day or Less. Here is her amazing recipe. I have my chia soaking right now and will be enjoying this wonderful and healthful breakfast in just about twenty minutes.
Here is my Chia

http://astore.amazon.com/rawlivandlea-20/detail/B001CJOMZC

 Can't wait to try her recipe!! Click on this link to see her recipe and photos:
http://rawon10.blogspot.com/


"Breakfast
Ch-ch-chocolate Chia (From Raw on $10 a Day or Less)
serves 2 ~ $1.46 per serving


2 oz chia seeds ($1.56)


2 tablespoons cocoa or cacao powder ($.40)


2 tablespoons agave or sweetener ($.20)


dash salt


10 oz water


2 tablespoons crushed walnuts ($.25)


2 tablespoons raisins ($.10)


chocolate sauce ($.40)

Put the chia seeds, cacao powder, sweetener and salt in a bowl and cover with the water. Let sit for 15-30 minutes until the chia seeds have gelled. Stir really well, breaking up any lumps, and top with walnuts, raisins and chocolate sauce.
The chocolate sauce is made from equal parts olive oil, agave, and cacao powder."

Chocolate Chia Bliss

Here is my finished product. I used half raw carob and half raw cacao. For the sweetener in the pudding I used honey, in the sauce I used raw agave. Man oh man is this good. If you want something to satisfy a craving for chocolate, this will do it. I can't tell you how good it is. I ate the whole batch by myself. Try it!
Next time I will top it with my buckwheat krispies too.

Everything is Soaking

~JMJ~ Today I am thankful for creative raw chefs. You all are such an inspiration. Keep sharing your talents, you have a gift and gifts are meant to be shared.

Traveling RAW

We just returned form a trip to Orlando, our third in the past 10 months. Fun for the kids and I, but somewhat of "work" for the hubby. He was in classes all day getting his continuing ed credits for Optometry. The good thing about continuing ed is we get to go to really great hotels. Several of the meetings have been at The Breakers. That is by far our favorite location. This year it was held at The Hilton Orlando. It is a fairly new hotel and we enjoyed it very much. It had the most amazing pool for the children. I actually had all 5 kids in the pool all by myself for most of the day. My husband would come down on his longer breaks from class and hang out with us, but for the most part I was doing it alone. It worked great, I was surprised. I didn't think I could keep track of the 3 little ones alone. Thank goodness for arm floats!! They did so well. Mason, our 6 year old, did fine swimming around without any help, so I mostly had to keep a close eye on the 1 and 3 year olds. The oldest two went off to the Lazy River and the slide. We all had a really nice time. Here are some pics, next  I will write about what I packed and also what I bought upon arrival, to eat raw and living foods while traveling.

Mason Loving This Pool

We Loved This Water Tower

Eric Jr. is Very Happy!

Aidan Hanging Out

Madison Enjoying the Lazy River

Mitchell Relaxing on the Lazy River

We were gone for four nights. I decided to pack as much as I could and then buy more food upon arrival. Here is what I packed:

Wheatgrass Powder Packets
Blue-Green Algae
Radishes
Mini red, yellow, and orange peppers
Red clover sprouts
Broccoli sprouts
Thick and Creamy Raw Ranch Dressing
Raw Almond butter w/ raw honey
Organic apple slices drenched in fresh lime juice
Limes
Lemons
Organic red grapes
Oranges
Organic bananas
Organic carrot sticks
Organic celery sticks
Organic raisins
Marinated tomato, zucchini and onion salad
Organic baby romaine
1 Ugly Ripe tomato

Here is what I bought upon arrival:

Spring water
Mineral water
Organic green grapes
Apples
Melon
Paper towel
Paper bowls


It sounds like a lot but it only took two small coolers to pack it all. We had adjoining rooms and each one had a refrigerator. I had loads of space to store all of the food. I packed a knife, cutting board, silverware, and salt and pepper. Food prep was easy in the room. We had breakfast and most of our lunches in the room. I just had to think ahead for meals and plan on eating mine in the room. Dinner we ate outside of the hotel at various restaurants. It was very simple, and worked well for me.
There was a painting in our room that reminded me of lettuce, I just had to get a photo. And they had some awesome paintings in the hall that I had to photograph as well.

I Loved These Paintings

We went to Downtown Disney and had a great time. The children loved visiting the Lego store.

Reminded Me of Lettuce

Madison Hanging with Lego Girl

We had a great time and I am happy to say that it was very easy to travel RAW. I think this time was the best planned so far. I am happy with everything I packed and was fortunate enough to have a supermarket down the road only five minutes away. Not to mention the added bonus of having two refrigerators! We all will have very fond memories of this trip. Peace and Happy RAW Travels.

~JMJ~ Today I am grateful for family vacations. Time is going to go by so quickly and I will hold on, with a firm grasp, to these precious memories. Traveling while the children are young is always a challenge, but well worth it for sure!

Ugly Ripe Tomato

Ugly Ripe Tomatoes

Yes, there really are tomatoes called, "ugly ripe tomatoes". I don't know if you get them up north but down here in Florida they are very popular. I actually took the children on a homeschool field trip to a local large farm company that grows them. The expert at the farm says they are the best tasting of all the Florida tomatoes, and we agree! They are meaty and juicy and full of flavor. If you ever see them in your market, give them a try!

I decided to make them the star of my lunch on Tuesday. I topped them with my Thick and Creamy Raw Ranch dressing. I served them with a side of sunflower sprouts and broccoli stems I had leftover from another recipe. I love broccoli stems. They have a sweetness about them and are so tender. They make great dipping sticks for raw dips too. Today I simply ate them with fresh lemon juiced squeezed on top. Man were they good that way. Sometimes simple is best.

Ugly Ripe Tomato Plate

1 large ugly ripe tomato, sliced into rounds

2 scallions, finely sliced (reserve one for the garnish)

broccoli sprouts

sunflower sprouts

broccoli stems, peeled and cut into thick matchsticks

fresh lemon juice

Thick and Creamy Raw Ranch Dressing

1/2 C raw cashews, soaked

squeeze of fresh lemon juice

1/2 t garlic powder or 1 small clove, pressed

1/2 t onion powder

1 small scallion, fine chopped. (Chop 2nd one for garnish, set aside)

sea salt and pepper to taste

1/2 t dill weed

1 t raw agave

water to blend

In a small blender, blend cashews, agave, lemon juice, and 2 T water till almost smooth. Now add the spices, scallion and more water if necessary. Blend until thick and creamy.

Arrange tomato slices on plate. Top with the Raw Ranch Dressing. Garnish tomatoes with broccoli sprouts and the reserved chopped scallions. Serve with a side of sunflower sprouts and broccoli stems that have been drizzled with lots of fresh lemon juice. Enjoy!

~JMJ~ Today I am grateful for the simplicity of ripe tomatoes. I got so much joy out of eating this lunch. It is amazing how great raw food can make you feel. It actually puts me in a good mood. Maybe that is why all of my meals have to be raw.

RAW = happiness!! :)

Peace and Eat Some Ugly Ripe Tomatoes This Summer.

Container Herb Garden Salad--Needing the Greens Today and Wheatgrass

Monday morning I woke up feeling the need for greens!! Upon awakening I had a cup of wheat grass and a little while later my Klamath Blue Green Algae. The wheat grass I drank was a powder from http://www.bestorganicwheatgrass.com/.
I signed up for free samples on their website. It is a great product. The taste is fine. It is not bad or good, it just IS. I get more of a grain taste from it than a grassy one. It is just unexplainable, but it is not bad at all. I drink it right down in about 5 seconds. No after taste at all! It is best to always take it on an empty stomach for proper absorption. It is assimilated into the bloodstream in about 20 minutes.

The company states ten reasons why they love wheatgrass.
Ten Reasons Why We Love Wheatgrass

1. A Complete Food. Easy Pha-max wheatgrass is the ONLY wheatgrass that includes the roots containing anti-cancer agents. One serving provides 17 kinds of amino acids, 13 vitamins, 10 minerals, fiber, chlorophyll and over 100 types of enzymes.
2. An easy way to eat vegetables, good source of fiber. Dr. Schnabel estimated that 15 pounds of wheatgrass is equal to 350 pounds of garden vegetables in nutritional value.
3. The king of alkaline food, helps maintain pH balance of the body. The human body, except for the stomach, maintains a slightly alkaline pH. If this is altered and acid wastes are constantly produced, various health problems arise. Most of us have an acidic body due to acid forming foods, negative emotions and a stressful lifestyle. Too much acid waste hinders absorption of nutrients, slows down the body's natural healing capacity, and stimulates abnormal cells to grow. Wheatgrass can neutralize acids better than most other fruits and vegetables.
4. The "Green Blood", Supports blood production and circulation. Wheatgrass contains 70% chlorophyll. Chlorophyll carries oxygen, nutrients and energy from the sun. Studies have shown that chlorophyll, which has a similar molecular structure with hemoglobin, intensifies blood production, improves it's quality and prevents anemia. Being oxygen rich, chlorophyll also promotes proper oxygenation of cells and better blood circulation.
5. Provides "Green Power", energizes and detoxifies the body. There are many active compounds in wheatgrass that help cleanse the blood, neutralize toxins and eliminate fats, mineral deposits and proteins that are clogging our system.
6. Rich in powerful enzymes. Every chemical reaction inside the body and every action that we make requires 1000's of enzymes. With age the amount of enzymes the body can produce on its own diminishes. Supplementing our body with enzyme-rich food enhances our cellular activity. More than 100 types of enzymes have been identified in wheatgrass. Two of the most important enzymes recognized are SOD (Super Oxide Dimustase), a potent antioxidant and P4D1, first known substance to actually stimulate repair of the DNA molecule. Both of these enzymes have anti-aging propertities.
7. Helps prevent cancer. In a study done in Texas, Dr. Chui-nan demonstrated that wheatgrass inhibits the activity of cancer causing agents, thus preventing the initiation of tumors. A plant hormone Abscissic Acid is found in wheagrass. It is a phyto-hormone that makes cancer cells vulnerable to the immune system of the body. The enzyme p4D1 strips the cancer of its protective covering and encourages cellular death. Wheatgrass has always been one of the mainstays of anti-cancer programs popular in the Hippocrates Institute of Dr. Ann Wigmore.
8. Enhances wound healing, good for the skin too! During WWII, wounded solders used chlorophyll derivatives topically and noticed loss of odor and foul-smelling wounds, faster healing and drying effect of pus and abscesses. Some legs were even saved from amputation. Dr. Carol Wright of Philadelphia also used chlorophyll in different types of skin diseases and found it to be especially useful in addressing chronic ulcers and impetigo. Other than healing diseases, wheatgrass juice is also good in energizing the skin.
9. Great internal deodorant. Dr. Howard Westcott discovered that chlorophyll extracts can neutralize offensive odors in food, alcohol and tobacco. Also, in patients and volunteers, it effectively neutralized bad breath, body odor from perspiration, menstrual odors and foul smelling urine and stools.
10. Good for intestinal problems and inflammatory conditions. Wheatgrass is rich in fiber that helps clear out toxins and garbage in the digestive tract. It also has anti-inflammatory properties and is great for addressing ulcers, colitis, sigmoiditis, pancreatitis and other inflammatory conditions.

WOW...doesn't that get you excited about wheatgras?? It does me! One of my raw goals is to grow my own wheatgrass and juice it with a manual juicer. When we get back from summer vacation, I am taking the plunge. I am going to start sprouting and growing wheatgrass. I have three family members that need its anti-inflammatory properties in particular and I want us all to get the full benefits that wheatgrass offers. But I am very glad that I found this powdered wheatgrass product as well, because it is perfect for traveling or when you are in a hurry and still want to get your wheatgrass into your daily routine. I will always keep some of the packets in the house for those two reasons.
After I had my wheatgrass and blue green algae it was time to think of my morning meal. I was thinking more green and this is what became of those green thoughts.
I have a small container garden on our upper deck. I posted about it back in June. I am growing a few different herbs, micro greens, tomatoes, a cucumber, and two peppers. So far I have only harvested tomatoes, one cucumber, micro greens, and several herbs. I pick herbs almost daily.
Well, I was really in an herbal mood and wanted to add something to these amazingly simple yet delicious marinated vegetables that I made. I went out on the porch and just started cutting. My daughter held out her hands for me and I piled them high with micro greens and herbs. Then I just started assembling this amazing salad along with my marinated vegetables. I loved how it turned out. It was one of those special salads that you hope you can recreate when you're craving it again. Let's start with my marinated vegetable recipe:

Marinated Zucchini and Carrots

1 zucchini cut into rounds
1 large carrot thinly sliced into rounds
1/2 of a sweet onion thinly sliced
3 Tbsp First cold pressed EVOO
3 Tbsp Rice wine vinegar
1 Tbsp Tamari
1 clove garlic, pressed
Whisk together the oil, vinegar, tamari and garlic. Pour over vegetables and let marinate overnight.

Now we can assemble the salad. I took a bed of sunflower sprouts and topped it with the marinated vegetables. Then I began topping it with the following:
parsley
basil
lemon thyme
lemon basil
boxwood basil
micro greens

There you have it. I am amazed at the amount of food I get from this tiny container garden. I can hardly wait for Fall to plant my two, square foot gardens. I just hope I am successful at it. I am counting on having kale and collards and tons of other veggies growing in my own backyard. The rest of you are probably enjoying your gardens already, all of us down here in SW Florida have to wait till the Fall. Peace and Eat More Greens! Grow some wheatgrass too!!

~JMJ~ Today I am grateful for the time I spent with my parents. They came over to give Eric Jr. his birthday gifts and we had a fun time chatting about raw and living foods. I think I filled their heads with way too much information. They looked dazed and confused. Or maybe they were just thinking that their daughter has gone nuts. :)

Jicama Cilantro Salad

Jicama Cilantro Salad

It is HOT down here in SW Florida and I can't think of a more refreshing salad than this. It was so fresh and so light, making it the perfect dish for a hot humid day. I had it for lunch the other day and then enjoyed it as a side with dinner. I had some leftover jicama and cilantro and decided to throw this together. Here is the simple recipe:

Jicama Cilantro Salad

1 small jicama or 1/2 of a large jicama cut into small cubes
juice from 1 large lime or 2 small limes
handful of fresh chopped cilantro
pinch of sea salt
Toss all of the ingredients together and enjoy the simple goodness.
~JMJ~Today I am grateful for the fact that God is good, very good. He times everything perfectly, as He is perfect. We had an unexpected "gift", so to speak, come at just the right time to cover an unexpected, very large, expense. God is good, He will provide for all that we need. Trust and keep the faith. Peace and Raw Health!

Raw Birthday Cake

Raw Cacao Birthday Cake

Our son, Eric Jr., turned four yesterday. We took our five children to a movie in 3-D, came home for dinner, gifts and raw cake!!!! Here is a photo of the youngest three in their 3-D glasses.

Eric Jr. is on the left, Mason in the middle and Aidan on the right. The older two refused to pose.  All five children really enjoyed the flick. But I think they liked the raw cake even better. Here is a photo of Eric Jr. before he blew out his candles. He did not want his picture taken, he just wanted to dig into that cake. He was asking me all day when he could have some. Too funny!

I will NOT smile while you all sing!

Watch the expression change.

Blowing out the candles...gonna get a bite soon.

Now look at this expression, pure happiness....raw cacao happiness!!

"My fork is stuck."

"Oh, I got it out, back to the cake."

I used two recipes for inspiration. One was from Rawfully Tempting  and the other from the book, Everyday Raw by Matthew Kenney.  

My crust recipe was from Rawfully Tempting's Chocolate Mousse Cake. I pressed it into a spring form pan and put it in the freezer while I prepared the cake filling. For the filling I used:

1 1/2 Cups cashews, soaked

1/2 Cup filtered water + 2 Tbsp filtered water

2 T naturally decaffeinated coffee (optional)

1/2 Cup + 2 T raw agave

1/2 Cup coconut oil, melted

1/2 t vanilla extract

1 drop of almond extract

1/4 t sea salt

1/2 Cup raw cacao + 2 T (he called for cocoa powder)

1/2 Cup raw carob powder (or use all cacao)

Blend all ingredients in a high speed blender. Pour into the chilled crust. Cover with plastic and freeze overnight. Take out of freezer 30 minutes before serving. Store in freezer.

This cake was so amazing. It felt like you were eating a cross between chocolate ice cream, chocolate cheesecake and a chocolate bar. It was just plain good. If you love chocolate you will love this raw cake. Matthew calls his recipe a "Chocolate Hazelnut Tart". I did not use hazelnut and I did not use cocoa powder like his recipe. I used almond in place of the hazelnut extract and raw cacao and raw carob instead of the cocoa powder. I added 2 tablespoons of decaf coffee to punch up the flavor of the chocolate. It was so quick and easy to make. I was happy with everything. I would have decorated it with some cashew cream drizzle and some raw cacao syrup but I decided to keep it simple. The family was so anxious to dig in so I just put it on the birthday plate and started cutting.

Here is a picture of the birthday boy with his gifts. He is a very happy four year old! Peace and Raw Health.

~JMJ~ Today I am grateful for my son. What else can I say. I love you sooooo much!!

Quick and Easy Tabbouleh and a Book Review

It is time to do a formal review of a book I was lucky enough to find at our local library. The title is, "Everyday Raw", by Matthew Kenney. I have already posted recipes from his book and I really like everything that I have prepared so far. But now I would like to share my review of his book and also feature another one of his recipes, TABBOULEH. The funny thing about this recipe is that he uses a sprouted grain, quinoa, that he didn't actually sprout. He doesn't personally advocate the use of sprouted grains, although they are technically raw, because he has a hard time digesting them and he doesn't think they are pleasant to eat. I disagree. I think everyone has to decide for themselves of course, but I love sprouted grains and do not have a problem digesting them. It is very important to follow soaking and sprouting timeline guides, to do it properly. Anyway, let's talk about his book:

The copy right date is 2008, so it is a fairly new book. It contains recipes for: blended and squeezed drinks, snacks, unbaked items, starters, spreads, dips and sauces, salads, larger dishes, desserts, and ice creams. He lacks a resource section but occasionally adds tips and information on some of the recipe pages. He also does not begin the book with enough information for a beginning raw foodist to get started. This book would be better for someone who has already researched and learned how to get started on the raw food lifestyle. He only devotes four pages to his introduction and basic understanding of the necessary equipment, techniques, and ingredients that are needed to begin the journey. But what he lacks here he more than makes up for with his amazing and simple raw recipes.

The first chapter, Blended and Squeezed, contains 17 recipes. He has basic nut milks, smoothies, shakes, cleansing juices, lemonade, cacao drinks, and protein power packed smoothies good for any athlete.

The second chapter is devoted to snacks. He has twelve snack recipes. All of them I will be making. They look great. The star snack recipe has to be his Super Gogi-Cacao-Maca Bars!!

Unbaked crackers, breads and chips are next. Cumin flatbread, herb crackers, golden tortilla chips, za'atar flatbread, and bar-b-que crisps are the featured recipes in this chapter. Now he gives you "starter" recipes...that would be breakfast. He has pancake, sausage, bacon, gazpacho, tofu scrambler (do raw foodists eat tofu??) and then moves on to the other "starters"...hors d'oeuvres. Here you will see sesame cashew dumplings, soups, homemade tofu using no soy, olives, and crepes. I made his portobello sausages and they were fantastic.

He features fourteen different spreads, dips and sauces in the next chapter. I made his chili and it was loved by all who tried it. I served it both cold and gently heated in my Excalibur dehydrator. Did I mention how much I love my dehydrator?? This chapter features a macadamia red pepper cheese that I am dying to make. He says this cheese is great for crackers and for making a Middle Eastern-style pizza with vegetables. Sounds good to me. There is pesto, hummus and salsas and more in this chapter.

Now on to the greens. The salad chapter is one of my favorites. I posted some of his salad dressings in the past few weeks. They are spectacular. This chapter features the TABBOULEH recipe which I will share with you today. His chapter devoted to "Larger Dishes" contains pizza, mango wraps, fajitas, pasta primavera, baked macaroni and cheese, rosemary-garlic mashed potatoes made with jicama, portobello steaks, summer rolls, tomato torta with pesto and macadamia ricotta, and a pad thai recipe that is the best I have seen.

The final two chapters are devoted to desserts and ice creams, yummy!!!! The chocolate hazelnut tart is the recipe I used for our son's fourth birthday and the crust from another recipe (see below). Happy Birthday Eric Jr.!!! I love you! I will be taking pictures of it tonight when we eat it and posting it tomorrow. This tart will knock your socks off. Matthew says, "If you have a skeptical friend or family member who doesn't believe raw food is delicious, simply feed them this tart. Your point will be made."

You will be delighted to find recipes in the last chapter for ice creams, gelato, ice cream cones, sorbet, chocolate pieces to top the ice creams, and creamsicles.

I will be buying this book after I return this copy to the library. I definitely need it in my raw food cookbook collection. I think you will find it amazing too. Here is the featured recipe for today:

Tabbouleh

(**I sprout all grains..he did not sprout his quinoa for the recipe...I recommend sprouting for the most nutrition and digestibility)

1 Cup quinoa, rinsed and soaked 24 hours **and then sprouted 1 day

1/4 Cup first cold pressed EVOO

3 T fresh lemon juice

1 t sea salt

1 Cup seeded and chopped cucumber

1 Cup seeded and diced roma tomato

1/4 Cup minced red onion (I used white)

1/2 Cup flat leaf Italian parsley

Marinate sprouted quinoa in a medium bowl with the EVOO, lemon juice and salt for 30 minutes. Add remaining ingredients and toss until well incorporated. Eat immediately or let flavors marinate for an hour prior to serving.

This is a wonderful, quick and easy tabbouleh. Mine kept well for 3 days in the fridge. One of the days I even had it for my breakfast!! Give it a try! Sprouted quinoa is one of my favorite raw grains. It is so good for you and has a unique taste. I like it better that bulger that is traditionally in the cooked recipes for tabbouleh. Look at your local library for Matthew's book and see what you think? I think you will agree that it is a great raw recipe book. Peace and Raw Health!

~JMJ~ Today I am thankful for our son who turns four today!!! Eric Junior is our second to the youngest child. He is a joy and a blessing. I can't wait for tomorrows post. I will have pictures of him and his raw birthday cake, and the recipes that I tweaked. I combined Matthew's Chocolate Hazelnut Tart with the crust from Rawfully Tempting's Creamy Chocolate Mousse Cake. Every 5 minutes he asks, "Mom, is my cake ready yet?" I made it last night so it could set up over night in the freezer. I don't think he his going to be able to wait until tonight to dig into this amazing raw cacao tart.

Black and Blue Cobbler

Blackberry and Blueberry Cobbler

1/2 C blueberries
1/2 C blackberries
1/2 C sunflower sprouts
handful of raw walnuts, soaked 6 hours
handful of raw pecans, soaked 6 hours
4 deglet dates, rough chop
2 tsp raw honey
1 tsp vanilla
pinch sea salt
2 T hemp seeds

Process the dates, nuts, vanilla, honey and salt. Add the hemp and pulse a few times. Pour cobbler crust into a serving bowl. Top with the berries and garnish the side of the bowl with the sunflower sprouts. This makes one very large serving. Could be shared by two people. Enjoy!

~JMJ~ Today I am grateful for an empty refrigerator. We cleaned out the refrigerator and the pantry last week. We are down to almost nothing. Now we are going to restock them both with raw and living foods and some whole foods for my "cooked food eaters". Peace and Raw Health.

Lucuma Pudding

Lucuma Pudding

I can eat different varieties of this raw pudding any day of the week. I am in love with this stuff. There are days when I can actually tell that I NEED this pudding. :) Well today was one of those days. I decided to use some Lucuma powder to flavor this version. It turned out spectacular. Right before I ate it I decided to sprinkle on one tablespoon of Hemp Seeds. They aren't in the photo. This will keep you full for HOURS. I sometimes don't get hungry again until almost dinner time! In June I posted a recipe for a basic carob pudding, this is a super charged version, minus the carob (I was out :() loaded with even more nutrition!! I added my buckwheat crispies to add a nice crunch. I have been adding these crispies to a lot of breakfast recipes lately. They take the place of dried cereals. Here is my recipe:

Lucuma Pudding

1  organic avocado
1 large organic banana or 2 small (plus a few slices for topping)
2 heaping Tbsp Lucuma Powder
1 Tbsp Tupelo Honey
pinch of sea salt
Handful of Buckwheat Crispies
1 Tbsp Nutiva Hemp Seeds

In a food processor, process the avocado, banana, lucuma, sea salt, and honey till smooth and creamy. Put into a serving bowl and top with the buckwheat crispies, sliced banana and hemp seeds.
Note: I was out of raw carob powder, next time I will add this also. You could also use raw cacao powder.

Buckwheat Crispies

1 pound buckwheat groats
Put buckwheat groats in a large bowl and fill to the top with water. The buckwheat will double in size, so use plenty of water to keep it submerged.
Rinse the buckwheat every few hours to remove the thick slimy layer. Cover again with fresh water. Let it soak a total of 6-8 hours.
Rinse the soaked buckwheat thoroughly after the 6-8 hours. Using your Excalibur dehydrator, place a teflex sheet or wax paper over the mesh screens so the buckwheat won't fall through. Spread the buckwheat out onto the trays and dehydrate 3-4 hours or until completely dry at 104 degrees. Once cooled, store in an airtight container in the pantry. Should keep for 6-9 months.
Uses:
These are like a raw version of rice krispies. They travel well and are very versatile because they are so bland. You can top them with your favorite nut milk or sprinkle on puddings, cobblers or salads. You could even try topping them with a chocolate nut milk for the children!!



~JMJ~ Today I am grateful that I can choose what I want to eat each day. My heart goes out to those who don't know when or where their next meal will come from. We are blessed in so many ways that often get taken for granted, let's not take things for granted; give thanks for even the simple things. Peace and Raw Health!

Drying and Grinding Steevia

My Organic Green Steevia Powder

When I saw the price for a bag of green steevia powder I said to myself, I can do this!! I found steevia plants at both Home Depot and Wally World. I bought mine at home depot. I have it growing in my container garden on the upper deck. I planted it in an organic soil mixture that I blended myself. I feed it weekly with an organic liquid plant food. I harvested my first bunch a month or so ago. I hung it upside down to dry in the kitchen. Once it was fully dried I ground it to a fine powder in a clean coffee grinder. I store it in an airtight container in the pantry. See how easy that was?? And just think of all the money I saved. Awesome in my mind!

 It is so important to try and grow at least a portion of our own food. I am limited during the summer as to what I can grow since I am in Southern Florida. Not much produce can survive the heat. I am successful at growing grape tomatoes, cucumber, red pepper and a variety of herbs and micro lettuce/greens. Fruit trees are good also. Right now I have a tree full of key limes and two pods of bananas on my banana trees. I'll get pics of those for another post.

How are you saving money by becoming more self sustainable?
~JMJ~ Today I am grateful for home grown goodness. Patiently waiting for our Fall planting season. :)
Grow Your Own Greens!!
Peace and Raw Health!

Mango Festival

This past Saturday we went to the Mango Festival. Man was it HOT!!!! Too hot to even enjoy ourselves to the fullest. It made the youngest two very cranky.They would just stop walking and cry. We all were dripping with sweat. But we stuck it out for a while and I got some good pictures. They had several vendors, activities for the kids, food, tasting tables, gardening supplies, fruit and vegetable trees and plants and even butterfly gardening information. Mote Aquarium had a set up there with many specimens on display as well as a touch tank and a beautiful fish tank. Our children loved the touch tank. They were able to hold a water hermit crab, sea urchin, star fish, and a horse shoe crab. 

Later we found a bounce house and our three youngest spent about 20 minutes in it. Then we decided to call it a day and go get something really cold to drink. I still am glad that we went, even though it was so stinkin hot. One of the reasons I am glad we went is because my husband and I tasted our first Leechee. I loved it, he said it gave him heartburn. Too funny. Anyway, I plan on planting a Leechee tree this fall when I get my two square foot garden beds set up. They really are a unique fruit!

Here is a refreshing salad using the delicious mango fruit, in honor of the Mango Festival:

Elizabeth's Mango Sprouty Salad

Organic red leaf lettuce

1 mango, diced

mung bean sprouts

adzuki sprouts

grape tomatoes, sliced

red clover sprouts

broccoli sprouts

First cold pressed EVOO

1 T coconut vinegar

2 T fresh squeezed orange juice

pinch sea salt

pinch of onion powder

1 T raw honey

fresh lemon basil, chopped fine

Directions: Plate lettuce, top with mango, sprouts, and tomatoes. Whisk the oil, OJ, salt, honey and basil. Drizzle this dressing over the salad. Enjoy! 

~JMJ~ Today I was grateful for the breeze that would blow every so often, giving us much needed relief from the heat! Did I mention it was HOT at the festival? :)

Peace and Eat More Raw!