Saturday, July 25, 2009

Brazilian Pumpkin-Seed Neatball Soup

This recipe came totally out of my head-full of concotions, as I was thinking of a way to incorporate my new found interest in the Portuguese language--I'm practically fluent in Spanish, so it was a natural fit--into my raw repertoire. Here is the brainchild of too many pumpkin seeds lying around my kitchen and nothing else to do with them

Recipe Link (Scroll down on the page and wait for the countdown to finish; then you can download the .pdf file)

I hope everyone enjoys!

Sunday, March 1, 2009

Raw H'orderves de Provence

This recipe is fairly labor intensive, yet I think it ultimately is worth the time. It makes enough for a small party crowd or just for one's own personal consumption :). Trust me: it looks much more vibrant when you actually see it (my camera is a bit dark-tinted!)

1 cup flax seeds, soaked in 1 1/4 cups of water for about 12 hrs.
6 sun-dried tomatoes, chopped into tiny red flecks
1 tsp herbs de provence, or more or less to taste
1/2 tsp Himalayan pink sea salt
1/4 tsp freshly ground black pepper

Combine the soaked flax with the remaining ingredients in a bowl, then stir everything until it is uniform. Spread onto a dehydrator tray approx. 1/4-inch thick and dry @ 110 for 18-24 hrs., flipping the cracker sheet and scoring it into sixteen even crackers about half way through. Once finished, allow to cool briefly and then break off the crackers. Voila!

1 small avocado
1/2 tsp herbs de provence
dash of cayenne
1/4 tsp Himalayan salt
1 tsp lemon juice

Mash all of the ingredients together until very smooth, almost like a lime-green cream cheese.

1 small heirloom (or regular, if you can't find heirloom) tomato, chopped into 1-inch diameter
(give or take 1/2 inch) rounds
1/2 of a zucchini, thinly slice lengthwise on a mandolin
heavy sprinkle of dulse flakes

Make sure both the zucchini and tomatoes are sized to fit the crackers. Mix them with the dulse and let them sit and marinate in their own juices for a few hours to get tender. Then, separate the tomatoes from the zucchini.

Spread a thin layer of the avocado spread on top of each cracker. Top each cracker then with a piece of two of zucchini followed by a piece of tomato. There you have it! Enjoy!!

Tuesday, February 3, 2009


So... where do you find your freshness? Is it in the feeling of a new beginning when you unravel those covers and rise, stretching out your arms and waiting for them to pop? How about on the hike along a trail where you suddenly pause and simply... be? Or is it the vibrance hidden beneath the innocent smirk of a toddler who just "wants to play." There are many ways to find and discover freshness in our own lives, but perhaps the most overlooked one is food. In my ideal world, I wouldn't come home day after day to a family-pantry full of aluminum cans, a hodgepodge of plastic and boxes of powdered starch that claim that their contents are "homemade." I wouldn't open my refrigerator only to be somewhat disgusted by styrofoam trays brimming with the muscles that a cow or chicken or salmon once rightfully possessed. Perhaps it's these things that inhibit freshness or prevent freshness from existing that are more valueable to identify. In reality, freshness doesn't occur in the cafeteria of corporate confines or with the self-entralling, introverting, time-consuming gizmos of the technologically-"intelligent" world of today. Freshness occurs with a plant. Plants, which take our breath away yet give it to us at the same time, are the source of true re-fresh-ment on our planet. Raw foods help one take advantage of every single refreshing quality, and the life and rejuvenation that ensue from such a lifestyle highlight the "fresh" in every facet of your life.