Posts tagged raw food
We still have blueberries in abundance and I’m making blueberry everything. Today I wanted something fast and cooling, so I made up a smoothie. I tried a new ingredient today with great success – fennel. I had a bronze fennel blow over in a recent storm, so had gone out and brought in the huge stem. I cut off all the leaf portions, which were substantial, a stored it in the fridge for use over the next several days.
I “accidentally” pulled the fennel bag out thinking it was something else and decided to give it a try. I was surprised by the combination of flavors and how well they blend, but also, by how strong the fennel leaf is.
Please remember my proportions are always guesstimates. Here’s my new combination:
Blueberry Fennel Smoothie
- 1.5 cups almond milk
- 1 frozen banana
- 1 large chard leaf
- 10 medium lettuce leaves
- 3 or 4 bronze fennel leaves (or regular fennel)
- 2 cups blueberries (or more if you like)
Place all ingredients in Vitamix (or blender) and puree. Drink immediately!
Hope you enjoy this unusual taste combination.
What’s your favorite smoothie?
Christmas is a time when we think of family get-togethers, memories and traditional treats and meals. With many of the traditional ingredients: white sugar and flour, dairy products, trans and saturated fats, and refined carbs, on the “no-no” list you may be wondering what you’ll eat this holiday season. We don’t want our families to feel deprived of the traditional treats they’ve come to associate with the holidays, yet we want to provide healthier choices.
You might want to try some raw food desserts and see how friends and family respond. Most people make faces when you tell them you’ll bring something raw, but once they’ve tasted it, they come away grinning and smacking their lips. With just a few simple kitchen appliances you can put together a great dish. Jenny Cornbleet’s book called Raw Food Made Easy for 1 or 2 People is a great place to start. I’ve tried a number of recipes in this book and they’ve all be delicious. In it there are dessert recipes for cakes, cookies, fruit crisps, pies, tarts, puddings, mousses, shakes, and ice cream. All of them are totally raw. Guess what? They taste better than their sugar-laden counterparts.
One recipe is for a Flourless Chocolate Cake with Raspberry Sauce. It calls for 1 ½ cups walnuts, dash of salt, 8 pitted medjool dates, ¼ cup unsweetened cocoa or carob powder, ½ tsp vanilla extract, and 2 tsp water. For the raspberry sauce you use 1-cup fresh or frozen raspberries (thaw and drain if frozen) with ¼ cup pitted medjool dates, soaked for 30 minutes and drained. Place the walnuts and salt in a food processor with the S blade and process until finely ground. Add dates, cocoa powder, and vanilla … process until mixture becomes sticky. Add water and process briefly. Transfer to a serving plate and form a 5 inch round cake. Place the raspberries and dates in a blender and mix until smooth, pouring over the cake just before serving.
You don’t need to give up all your comfort foods, just find a healthier recipe for it. The taste may be a bit strange to you the first time, but after you’ve switched to healthier ingredients for a while, you’ll find the original recipe inedible. Should you choose to nibble on a few old favorites, don’t go down the guilt trail, thoroughly enjoy those few bites, but use moderation. Over time you’ll replace the unhealthy treat with a healthy one and start a whole new set of traditions for you and generations to come.
Staying on the theme of apples, since the new crop is coming in now, I’d like to share with you an unusual, but very tasty apple snack. I was told about this idea by a lovely Indian woman when I was in the local international store picking up some spices. She was buying black salt. I had no idea what it was, but it looked interesting, and I like to try interesting things.
In its solid form it looks almost black in color, thus the name. When it is broken into smaller pieces it has a dark pink cast, and the ground salt is pale pink in color. Black salt has an interesting flavor, because of its sulfur content. The sulfur also contributes to its cooked egg smell.
Now, when you read this you may think it sounds disgusting, but surprisingly enough the combination of salt and egg are pretty good. It also has a slightly bitter flavor, too, which becomes pronounced if you use too much, so use it sparingly.
I was told that the lady’s son loved shredded apples with black salt sprinkled over them. He would come home from school and beg for her to fix him some. I thought this was really strange, since I had only ever smelled the salt and not tasted it.
I bought a small amount, took it home, and ground it into a powder in my blender. Take note, it is very hard and will make a huge racket and take some time to powder it. I then used the food processor to make up some shredded apples and sprinkled a tiny bit on one bite. It was fantastic. The combination of the sweet-tart apples I love and the salt, with its slightly sulfury-bitter taste, was an amazing taste.
Black salt is now a regular part of my spice rack. I’ve used it in many savory dishes, and every fall enjoy many bowls of apples and black salt.
You can get it at many international and Indian food stores. If it comes in powdered form I would purchase that, as the chunks are really hard on the blades of a blender and it is hard to get it evenly ground.
So, next time you’re looking for something unusual to snack on, pick up some black salt and your favorite apples, and give it a try.