Archive for the ‘Sides’ Category

Charred Blue Corn Tortillas and Greens

June 20, 2012

This one-minute ensemble has really been working for us as the days heat up here in Los Angeles and we start craving lighter meals and more fresh, raw ingredients. The mix of flavors and textures is super satisfying—especially with so many types of salsas to experiment with.

We toast-flip-toast blue corn tortillas over an open flame on our stove until they bubble up and char just slightly. Then we top with avocado, fresh salsa, cilantro (or parsley), and sea salt (beans optional). Quick, easy, and fresh. Sometimes the most simple vegan meals are the most satisfying. Happy summer!

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Green Gold: Avocados

March 2, 2012


One of the most valuable discoveries ever: our neighbor has an avocado tree—and they’re the best we’ve ever had. And the neighbor doesn’t even eat them! We’ve stuck green gold.

Our family eats a lot of avocados—even before they were free (in any case, we believe good food = good investment). And avos are one of the fatty fruit foods that we especially recommend as a staple to newbie vegans to satisfy that “heavy, full” feeling that some people seek when they are transitioning. We say eat as many avocados a day as you want! However, the question always arises, “But aren’t avocados fattening?” A couple short answers:

A)
Plant food contains no cholesterol.  Only animal fat causes harmful side effects. Raw plant fats will not make you gain excessive fat. In fact, your organs recognize plant fat differently than animal fat, using them properly instead of attacking them as toxins.

B)
Fatty fruits like avocado, olives, and coconut contain lipase, an enzyme that helps burn body fat. We don’t carry much lipase in our own fat cells, so introducing it into our systems through raw plants helps metabolize cooked/animal fats stored all over our bodies.

C)
New vegans who think they’re craving protein are generally missing high quality fats, which contain more calories and thus prolonged energy.

We hope you’ll look at “good” fats in a whole new light. They’re hugely beneficial—from providing essential fatty acids and antioxidants to slowing the release of sugars into the bloodstream, to aiding bone formation and remineralization. They even help our cells in defense against pollution. So eat it up…we’re off to raid our neighbor’s yard (and on that note, you might want to check out Fallen Fruit, neighborhood maps of fruit trees growing on public land…AKA free.)


Source: Sunfood Diet Success System by D. Wolfe.

Pumpkin Seed Pesto Recipe

January 31, 2012


Pesto is one of the easiest, most gourmet-tasting recipes to play with—and it’s raw food! Using pumpkin seeds makes this version not only tasty, but high in essential fatty acids and protein (pumpkin seeds have about 29% more protein than most other seeds). Plus, pumpkin seeds contains most of the B vitamins, C, D, E and K, as well as calcium, potassium, and phosphorus. Use this pesto as a veggie dip, mix it onto pasta, spread it on crackers, in tortilla wraps, or keep it raw on salads, or in lettuce rolls. Here I blended the following:
•1 bunch of basil.
•About 2/3 c. of raw pumpkin seeds.
•Olive oil (just enough to blend ingredients smoothly—add a little at a time if you’re unsure).
•1 clove of garlic.
•Salt to taste.

Optional additions: a spoonful of nutritional yeast, parsley, sun-dried tomatoes (on top or blended in). You can also use pine nuts, cashews, or macadamia nuts in place of pumpkin seeds.

Raw vegan probiotic nut cheese

September 26, 2011

Raw vegan almond cheese topped with dried oregano & pepper flakes

This is way easier than we thought. Don’t worry about exact measurements, just experiment with the following basic idea: soak cashews or almonds, blend with probiotic, let sit. Here’s what we did:

1. Soak raw cashews in water for at least 2 hours. The longer you soak, the softer they become, the better they blend. If you use almonds instead, soak overnight and then pinch each one to peel off the skins.

2. Drain the nuts and blend with sea salt and a few squeezes of lemon juice to taste. Add just enough water— a tiny bit at a time—to make it blend. Optional: add nutritional yeast, garlic, herbs, etc, to taste.

3. Add a probiotic element. This could be a spoonful of organic miso paste, a TBS of coconut kefir, or the powder inside a probiotic capsule. Blend gently for a couple of seconds (it’s best not to “chop up” the microscopic culture strains).

Step 4 with our little rock weight.

4. Some people skip the next cheese-cloth step  and just put the mixture into a boiled-clean glass jar. But we did this: hang a double-bagged cheese-cloth inside a jar and pour in the mixture. Fold in the inside bag and lay a small weight on top to press out any liquid, we used a little rock!

5. Cover the jar with a cap or plate and place it in a room-temperature spot for 24-48 hours. We actually put our jar in the dehydrator set on 100 degrees (low) to speed up the process overnight. In the end, you can use the liquid collected at the bottom of the jar as the probiotic element in the next batch.

You’ll know it’s done because it will smell “cheesy.” The longer you leave it, the more sour (fermented) the cheese will be. Pack the drained mixture into a glass container, let cool in the fridge, and enjoy!  Optional: top with dried oregano and pepper flakes.

Step 5

 


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