Thursday, 28 May 2009
Tuesday, 26 May 2009
Dessert: Raw Cashew Coconut Pudding (recipe from Ani Phyo's Ani's Raw Food Kitchen)The picture really doesn't do this dessert justice. The photo looks kind of boring, but the pudding is anything but. Ani also has a recipe for a raw chocolate sauce that you can drizzle on top.
Thursday, 21 May 2009
Tuesday, 19 May 2009
- 2 cups raw pecans or walnuts
- 3/4 cup dried coconut, unsweetened & shredded
- 1 teaspoon fresh orange zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2/3 cup currants
- 1/3 cup prunes, chopped
- 25 oz fresh strawberries, destemmed (or use frozen and thaw them)
- 1/3 cup fresh orange juice
- 8 soft dates, pitted
- 2 tablespoons raw agave nectar
For the crumble place the nuts, coconut, orange zest, cinnamon, and salt in a food processor, fitted with the S-blade, and process until coarsely ground. Add the currants and prunes, and process until the mixture resembles coarse crumbs and holds together when gently pressed between two fingers. Set aside. For the filling take about 15-16 ounces (approximately two-thirds) of the strawberries, chop them and set aside in a large bowl. Then, place the rest of the strawberries along with the orange juice, dates, and agave in a blender and process until smooth. Pour into the bowl with the chopped strawberries and stir. Pour half of the crumble in the bottom of a dish and give it a firm but gentle press. Spread the strawberry filling on top. Sprinkle the remaining cobbler crumble on top of the strawberry filling, allowing some of the beautiful strawberry filling to show through. Serve at room temperature, or warm in a dehydrator for up to an hour at 130 degrees for extra deliciousness. This dessert will keep in the fridge (covered) for up to three days.
I made this cobbler last night and kept all the layers separately in the fridge. Tonight I assembled the cobbler and ate it chilled (since I don't have a dehydrator) as a yummy after yoga snack. It really hit the spot.
Friday, 15 May 2009
- Sensational Soy Smooth Original 1.89 L - UPC: 0 68200 155364
- Sensational Soy Classic Vanilla 1.89 L - UPC: 0 68200 15535 7
These products have been distributed in Ontario, Canada. Currently there aren't any reported illnesses associated with these products. However if the product is consumed by people with milk allergies, there could be series health consequences. So please take the necessary precautions with these beverages!
Personally, I am drastically reducing the amount of soymilk I'm consuming as I'm incorporating more raw foods into my lifestyle. I only bought Sensational Soy once. The taste prevented me from consuming it ever again. I acknowledge that mistakes are sometimes made, but the irresponsibility of this company really irks me. Nowhere on their website even mentions the contamination, let alone the dangers of consuming these products if you have a milk allergy. Their home page even boast how great their soymilk is for making lactose-free smoothies (HA!). Here's a product that definitely won't be making my favourite things list, even if they improve their taste. Stay safe this long weekend everyone ...
Thursday, 14 May 2009
Tuesday, 12 May 2009
- 3-4 handfuls of romaine lettuce
- 1 avocado, sliced
- 1 roma tomato, chopped coarsely
- 1 green onion
- 1/2 cucumber, chopped coarsely
- 1 carrot, peeled and julienned
- 1/2 bell pepper, diced
- handful of raw walnuts
- 1 zucchini per person
- 3-4 tomatoes
- 1/2 yellow onion
- 1 clove garlic
- 1/2 teaspoon salt
- Few sprigs of parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon Bragg's (if you have it)
Combine everything (except the zucchini) in the blender. Use a vegetable peeler to slice the zucchini lengthwise. Stack all the slices and cut in half (so it looks like long fettuccine noodles). Pour the marinara over the noodles.
- 3 cups pecans, dry
- 1 vanilla bean OR 1 tablespoon vanilla extract (alcohol free)
- ¾ teaspoon sea salt
- ¾ cup pitted dates
- ¾ cup pitted dates
- 3 tablespoons coconut oil
- ½ vanilla bean OR ½ tablespoon alcohol-free extract
- water, as needed
- 1 mango per person, peeled, seeded, sliced
To make the crust, process pecans, vanilla bean, and salt into a powder in your food processor. Add ¾ cup pitted dates and process until mixed well. Sprinkle half of the crust onto bottom of pie dish, and set aside. Don’t bother rinsing out your food processor after making the crust; the leftover crumbs will add in with the syrup ingredients. To make syrup, process ¾ cup dates, oil, vanilla bean, and water as needed to make a thick syrup. Set aside. To make filling, place sliced mango into a large mixing bowl. Toss with the syrup. Spoon onto cobbler crust. To serve, top with remaining half of the crust. Will keep for two days in the fridge.
Words cannot express how delicious this dessert is! You'll just have to make it and find out yourself. If you're like me and don't have a food processor, buy the pecans already ground. Make the crust in the blender on the lowest speed (so you don't liquefy it). The syrup is also easily made in the blender. Another raw food day, another full stomach.
Tuesday, 5 May 2009
- handful of baby spinach
- handful of strawberries
- dash of cinnamon
- water (if needed)
Everything goes into the blender.
CAUTION: This smoothie will look disgusting, but taste heavenly. If needed consume with eyes closed ;)
- 3 cups baby spinach
- ½ cucumber, peeled
- 1 tomato
- 1 avocado
- 1 green onion
- 1 clove garlic
- ½ teaspoon sea salt
- dash of cayenne pepper (optional)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
You know the drill - combine everything in the blender. Add water if necessary. This is probably the best soup I've made yet. Mine turned out very oniony - some people might want to use only half a green onion (or leave it out altogether).
Dinner: Apple Walnut Salad with Tangy Raw Dressing
- 1 cup baby spinach
- small bunch of romaine leaves
- 1 apple, sliced
- handful of walnuts, coarsely chopped
- 1 carrot, shredded
- 1 tomato, sliced
- 2 inch piece of cucumber, sliced
- 1 bell pepper, chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil (cold pressed)
- 1 tablespoon raw sweetener
You've probably noticed that my dinner was pretty light today and there was no dessert. Well that's because I have my very first uncooking class tonight! I'm so very excited. Since we'll be eating what we're making, I decided to have a light dinner to make room for all the yummy creations. I'll be taking lots of notes and pictures so I can blog about it later. 'Til next time uncookers ...
Sunday, 3 May 2009
Here's what you'll need:
- 2 cups water
- 2 cups almond milk (or soy or other nut "milk")
- 4 black tea bags (or 4 tablespoons of loose tea leaves)
- dash of ground cardamom
- a few cloves
- 1 inch piece of fresh ginger
- 1 cinnamon stick
- pinch of saffron (optional)
- vegan sweetener of your choice (sugar, agave, maple syrup, etc ...)
You probably noticed how vague the quanities are. That was on purpose because 1) I never measure spices when cooking, and 2) if you're reading this blog, you're probably fairly versed in experimenting and adapting recipes anyhow.
CAUTION: After you make this tea, you won't want to drink store bought chai EVER again! :)
Friday, 1 May 2009
I love yoga, and I'm spreading the word. If you're new to yoga, you may feel stiff, inflexible or even awkward at first. But after a few classes (or at home practice), most people see a noticeable increase in their flexibility which allows them to get into their yogic groove.
Regular practice can increase your strength and flexibility, decrease stress, improve circulation and much, much more. Thus I've decided to post one of my favourite yoga asanas (poses) on the first day of each month. To kick things off ... camel pose (ustrasana)! Enjoy the video.
Note: The above video is provided by YouTube. I have no control over the ads within this video. I am not affiliated with these advertisers, and do not endorse their products.
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