tag:blogger.com,1999:blog-21848739082277421392024-03-05T00:53:41.188-05:00Make Everyday RawAn evolving collection of raw food recipes tried, adapted, and loved by not-a-raw food chef. Making everyday raw one dish at a time.Unknownnoreply@blogger.comBlogger32125tag:blogger.com,1999:blog-2184873908227742139.post-86215078100382303352008-04-19T12:17:00.002-04:002008-04-19T12:29:08.436-04:00Cafe Mocha Smoothie<span style="color: rgb(51, 153, 153);">Just imagine how could this could be with brewed chilled chocolate yerba mate tea instead of coffee!<br /><br /><span style="color: rgb(204, 102, 0);">2 Banana's<br />1/4 cup of brewed coffee (chilled if possible)<br />1/2 cup to 1 cup of ice<br />1/4 cup of Cocoa Powder<br />1/4 teaspoon of cinnamon<br /><br /><span style="color: rgb(0, 0, 0);">Blend and buzz...</span><br /></span></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2184873908227742139.post-15412748347697803002008-04-03T12:57:00.004-04:002008-04-03T13:14:19.759-04:00Sesame Seaweed Noodles and Broccolini<span style="color: rgb(51, 102, 102);">This dish got oooh's and aaah's from all the staff members of the Contemporary Art Museum I work at.<br /><br /><span style="color: rgb(204, 102, 0);">Ingredients:<br />Seaweed Soaked (I used Wakame)<br />A bunch of Brocolini<br />1/2 Lemon with some garlic<br /><br />Sauce:<br />3 Tablespoons Sesame Oil<br />2 Tablespoons Apple Cider Vinegar or Rice Vinegar<br />2 Tablespoons Black Sesame Seeds<br />2 Garlic Cloves minced<br />1/2 inch of Ginger minced<br /><br /><br /><span style="color: rgb(0, 0, 0);">Make this a day or 2 ahead of time because the veggies and 'weed need to soak and marinate. Soak the seaweed to rehydrate and soften. Marinate the brocolini in Lemon Juice/Garlic mixture. Soak and soften for 12 hours. Combine the drained 'weed and broccolini then toss with the sauce. Let marinate a few more hours to blend the flavors. Plate and eat. Be polite in between mouth fulls as you try to explain "what's in this great looking dish?"<br /><br /></span><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-91314212448573505912008-04-02T08:23:00.001-04:002008-04-02T08:26:08.275-04:00Cinnamon Pear Banana Smoothie<span style="color: rgb(51, 153, 153);"><span style="color: rgb(204, 102, 0);"><span style="color: rgb(51, 102, 102);">This made my morning<br /><br /></span>1 frozen banana<br />half of a ripe pear<br />"Milk" to blend<br />A large pinch of cinnamon<br /><br /><span style="color: rgb(51, 102, 102);"><span style="color: rgb(0, 0, 0);">Blend. Enjoy.</span></span><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-30561093757229034992008-04-02T02:53:00.002-04:002008-04-02T03:01:36.226-04:00SweetheartsI have a sweet tooth right now. I haven't been one for sweets growing up. Often I would get sick feeling from the sugar rush and wheat in candies or baked goods. But I've always had a thing for fats. Peanut butter in particular. Raw food desserts have unearthed my inner sweet tooth. Fat heavy and no refined sugars. The problem is I can keep eating raw food desserts without getting sick from the sugar. I've started to notice this is bad. Sorta, it's better for you than the original. Though with SAD desserts I've never had to deal with accidentally eating half a pie for dinner.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-50923466359474751242008-04-02T02:44:00.002-04:002008-04-02T02:52:21.784-04:00Chocolate Coconut Cookies<span style="color: rgb(51, 153, 153);">I don't measure these when I make it, I just use handfuls.<br /><br /><span style="color: rgb(204, 153, 51);">Ingredients:<br />2 rounded spoonfuls of Tahini *use another nut butter for other cookie flavors<br />A large handful of shredded coconut<br />2 spoonfuls of raw cocoa powder or carob<br />A handful of cocoa nibs<br /><br /><span style="color: rgb(0, 0, 0);">Mix until the texture of a no bake cookie. If needed add more shredded coconut or cocoa powder. Roll the mixture into balls. Flatten in your palms and press into more shredded coconut to coat the outside. Place the cookie disc's in the freezer for an hour or more. Then when harder store in the fridge. This normally makes about 4 cookies. </span><br /><br /><span style="color: rgb(0, 0, 0);">I'll let you know when I perfect my Nib Chip Cookies.....</span><br /><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-91801916840980158782008-04-02T02:26:00.003-04:002008-04-02T02:43:45.658-04:00Hyper Active Brownies<span style="color: rgb(204, 153, 51);"><span style="color: rgb(51, 153, 153);">These brownies gave me the hugest rush of energy. I almost got light headed from how rich they are.<br /><br /><span style="color: rgb(204, 153, 51);">Ingredients:<br />1/4 cup of coconut oil melted<br />1/4 cup of carob powder<br />1/2 cup of dried fruit<br />2 tablespoons of agave nectar<br />Two handfuls of goji berries<br />Two handfuls of cocoa nibs<br />1 1/2 cups of walnuts<br />A few spoonfuls of chocolate sauce to coat the top<br /><br /><span style="color: rgb(0, 0, 0);">Process the walnuts and coconut oil in a food processor until very finely ground and paste like. Add the carob powder, agave. and dried fruit. Process more till thick and fudgey. Hand mix in the goji berries and cocoa nibs. Press the brownies into a small container so that the brownies are about an inch high. Cover the tops of the brownies with a few spoonfuls of chocolate sauce and spread evenly on top to create a thin layer. This will give the brownies a traditional baked look and add extra chocolate. Refrigerate till the mixture sets. The consistency should be hard and crisp on the outside and soft and fudgey on the inside. This isn't a cake like brownie but more of a warm moist brownie. Cut into small brownie bites! These brownies are dense. <br /><br />My friend wanted to add that these brownies made him extremely sexually aroused. A non-raw foodist and my best sympathetic skeptic. He was floored by the varied sensations he felt eating cocoa nibs for the first time!<br /></span></span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-53502101650206317452008-03-29T12:13:00.003-04:002008-03-29T13:05:55.586-04:00Raw Chocolate Covered Strawberries<span style="color: rgb(51, 153, 153);">This recipe is for a coconut oil based chocolate sauce you can dip any fruit into that will harden to a chocolate shell. Use the leftover chocolate sauce to pour into ice cube molds and freeze to make chocolates. I use a heart shaped rubber ice cube mold that I can pop the candy right out. So cute, easy, and good for you! <br /><br />I ate this for Breakfast today with strawberries and bananas....<br /><br /><span style="color: rgb(204, 102, 0);">Ingredients:<br />1/4 Cup of Coconut Oil Melted to a liquid state<br />4 Tablespoons of Raw Cocoa Poweder or Cocoa nibbs grounded<br />2 Tablespoons Agave Nectar<br />*Double the recipe to accommodate the amount of fruit you would like to dip.<br /><br />Fruit: Strawberries, Mangoes, Bananas, etc.<br />Also try nuts, top pies, dip nut butter cookies, raw ice cream, etc.<br /><br /><span style="color: rgb(51, 153, 153);">Chocolate Sauce</span><br /><span style="color: rgb(0, 0, 0);">Melt the coconut oil by putting the jar in a bowl of warm/hot water. Set aside and let the coconut oil liquefy. You can prepare your fruit while the oil melts. In a cup combine all the ingredients and stir until mixed. The consistency should be of a rich melted chocolate sauce. When you dip your spoon in it should evenly coat the spoon and drip slowly, not runny. If runny add more cocoa powder.<br /><br /><span style="color: rgb(51, 153, 153);">Strawberry Dipping<br /><span style="color: rgb(0, 0, 0);">Dip the strawberries in the cup with the melted chocolate. Coat evenly and place on a plate. When done put the strawberries in the fridge to help the chocolate firm up more. If the room is cold the sauce will start to harden in the cup. A trick is to place the cup in a shallow bowl of hot water to keep it melted.<br /><br />*I put the chocolate covered sliced bananas in the freezer instead of the fridge because they remind me of little bits of banana Klondike bars. I guess I could get real creative sometime and mold Klondike bars from raw ice cream. Let me know if you try this first, I could use some tips.</span><br /></span></span></span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2184873908227742139.post-18508323536769558542008-03-28T12:19:00.003-04:002008-03-28T12:32:28.230-04:00Thank You MaggieI would like to thank Maggie's Mercantile for adding raw foods options to her already awesome vegan deli. This might be one small step for Maggie's Mercantile but one HUGE step for Pittsburgh. All I ask Maggie's is that you price your Raw Cocoa, and get back to me.<br /><br /><br /> <table border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td colspan="2" bgcolor="#000000" width="100%"><img src="http://maggiesmercantilepa.com/images/dot.gif" /></td></tr><tr> <td align="left" valign="top"> <table border="0" cellpadding="0" cellspacing="0"> <tbody><tr> <td align="left" nowrap="nowrap"><span style=";font-family:Arial;font-size:85%;" ><b>Maggie's Mercantile</b></span><img src="http://maggiesmercantilepa.com/images/dot.gif" /></td> </tr> <tr> <td align="left" nowrap="nowrap"><span style=";font-family:Arial;font-size:85%;" >320 Atwood Street<br />Pittsburgh, PA 15213-4026</span><img src="http://maggiesmercantilepa.com/images/dot.gif" /></td> </tr> <tr> <td align="left" nowrap="nowrap"><img src="http://maggiesmercantilepa.com/images/dot.gif" /></td> </tr> </tbody></table> </td> <td align="right" valign="top"> <table border="0" cellpadding="0" cellspacing="0"> <tbody><tr> <td align="right" nowrap="nowrap"><span style=";font-family:Arial;font-size:85%;" >Phone: (724) 593-5056</span></td></tr></tbody></table></td></tr></tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-60843898456573820612008-03-28T11:47:00.002-04:002008-03-28T12:05:33.079-04:00Lunch PostHello,<br />Long time no see. Everyday I hope to squeeze in a lunch post about what I am eating lately. I have some staples I have been falling back on. They are simple, quick, and good. <br /><br /><3's<br />Pea<br /><br /><br /><span style="color: rgb(0, 0, 0);">Pad Thai</span><br /><span style="color: rgb(51, 153, 153);">There are many wonderful complex recipes for raw pad thai. This is not one of them, but it is fresh and tangy. This is my lunch today.</span><br /><br /><span style="color: rgb(204, 102, 0);">Ingredients:<br />Noodle Salad<br />1 bag Mung Bean Sprouts<br />1 Cucumber, peeled, juliened, or spiralized into noodles (stop when you hit the seeds)<br />1 Carrot </span><span style="color: rgb(204, 102, 0);">peeled, juliened, or spiralized into noodles<br />1 Handful of Cilantro<br />1 Sprinkling of chopped Nuts<br /><span style="color: rgb(0, 0, 0);">Cut all the veggies into noodle like shapes. Toss these ingredients in a bowl.<br /><br /></span>Sauce<br />2 Tablespoons of Tamarind Paste<br />2 Tablespoons of Nut Butter<br />1 Soaked date or spoonful of sweetner<br />1 inch piece of peeled ginger<br />1 garlic<br />1 Teaspoon of Bragg's<br />1/4 cup of water or lime juice<br /><span style="color: rgb(0, 0, 0);">Put all these ingredients in to a blender and blend. Add more water slowly if needed to reach desired sauce consistency. I like mine thicker. Pour the sauce over the veggie noodles and mix.</span><br /><br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-64312706030963410342007-08-30T11:30:00.000-04:002007-08-30T11:38:25.091-04:00Who would have thoughtToo busy to post! I promised myself and you that this blog would never be personal, and it won't. So I will I spare and not share the details of my busy artist life. But lets just say as the art is booming the blog is not. So I apologize and will get my ass in gear to report my raw recipe adventures. Lately with my uber busy schedule I have not been eating much at home or totally raw therefore. What I have manged to do is impact one of my friends to try a <span style="color: rgb(204, 102, 0);">Raw Diva Detox. <span style="color: rgb(0, 0, 0);">There is one starting this Saturday, and although I wasn't planning on doing it she convinced me to do it with her! Just what I needed, a friends support to keep me grounded and raw. So keep blogging because I will keep you posted on the culinary delights of the the detox.<br /><br />Sincerely,<br /><br />Pea<br /></span></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2184873908227742139.post-37505075312843725842007-08-21T11:32:00.000-04:002007-08-21T11:41:16.180-04:00Moroccan Apple Milk<span style="color: rgb(204, 102, 0);">1 tart apple<br />1 cup of Almond or dairy free milk of choice<br />3 ice cubes<br />1 t of liquid sweetener (honey, agave, maple syrup etc.)<br />A few leaves of mint (as garnish or blended)<br /><br /><span style="color: rgb(0, 0, 0);">Chop the apple into small easy to blend pieces. Add all the ingredients into a blender and blend until smooth, frothy, but not as thick as a smoothie consistency. Pour and serve. </span><br /></span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2184873908227742139.post-77271216786383300972007-08-21T11:19:00.000-04:002007-08-30T11:41:41.441-04:00Banana Cardamon Lassi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbTb64Ft7U1nqQdJlfgfDfjo7DwFnFp3jvvbmv0Zvze_-b0hjIfcmbTMFlF6nFmDAFLylgZ_MIKMdysIGiFubXQXFxNGSsCmrWD5yqs8E1Q7WM-5eBdDdqpfdpFWZdDLrPFGillPoh1k/s1600-h/100_1110.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbTb64Ft7U1nqQdJlfgfDfjo7DwFnFp3jvvbmv0Zvze_-b0hjIfcmbTMFlF6nFmDAFLylgZ_MIKMdysIGiFubXQXFxNGSsCmrWD5yqs8E1Q7WM-5eBdDdqpfdpFWZdDLrPFGillPoh1k/s200/100_1110.JPG" alt="" id="BLOGGER_PHOTO_ID_5104518901315439906" border="0" /></a><br /><span style="color: rgb(51, 102, 102);"><span style="color: rgb(51, 153, 153);">Cardamon is my favorite spice of this month. This recipe is adapted from the Lord Krishna's The Art of Vegetarian Indian Cuisine. This is not a book, it is a volume and a must for those who LOVE Indian food.</span><br /><br /><span style="color: rgb(204, 102, 0);"><br /><br /><br />2 Frozen Bananas or unfrozen bananas with 3 or 4 ice cubes<br />1 cup of Almond Milk or dairy free milk of choice.<br />1/4 t of ground cardamon or the seeds from 2 green cardamon pods<br /><br /><span style="color: rgb(0, 0, 0);">Blend all the ingredients in a blender. Pour into a glass and sprinkle with a pinch of nutmeg (optional). Serves and enjoy. </span><br /><br /></span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2184873908227742139.post-39002849263417318052007-08-16T10:39:00.000-04:002007-08-30T11:46:10.126-04:00Jicama Fries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3zshm1DdklT116DUsRvSwoUBna062ntzd2y5n5kV8J-jxEiSxLU0tzngggFbaVeSBPGDYs4_PyQibuZhoJU_Bk4Z7_g0muxitw4UGRhOZQbHfIRtE76miDrnA4QyLUIGKusmGrQUWbY/s1600-h/100_1039.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3zshm1DdklT116DUsRvSwoUBna062ntzd2y5n5kV8J-jxEiSxLU0tzngggFbaVeSBPGDYs4_PyQibuZhoJU_Bk4Z7_g0muxitw4UGRhOZQbHfIRtE76miDrnA4QyLUIGKusmGrQUWbY/s200/100_1039.JPG" alt="" id="BLOGGER_PHOTO_ID_5104520301474778418" border="0" /></a><br /><span style="color: rgb(51, 153, 153);">It seems that a lot of raw food cookbooks all have their own version of this fast comfort food like dish. This is my version. The sesame oil is what makes it nutty and reminiscent of Fried Fries. (Pic coming soon!)<br /><br /><span style="color: rgb(204, 102, 0);"><span style="color: rgb(0, 0, 0);"><br /><br /><br />Tools: Knife or Mandoline or French Fry cutting tool</span><br /><span style="color: rgb(0, 0, 0);">Serves: 4<br /><br /><span style="color: rgb(204, 102, 0);">1 Jicama<br />1 Tablespoon of Sesame Oil<br />1/4-1/2 Teaspoon of Salt<br />Sprinkle of Paprika (optional)<br /><br /><span style="color: rgb(0, 0, 0);">Cut Jicama into French Fry Like sticks. Coat with sesame oil and toss with salt. Sprinkle with paprika serve and enjoy!</span><br /></span></span><br /><br /></span><br /></span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2184873908227742139.post-46626498252515181012007-08-02T14:00:00.000-04:002007-08-02T14:34:25.133-04:00Pizza Topping Salad<span style="color: rgb(51, 153, 153);">I've always hated American Italian food. Never fresh, always over cooked, and pasta pasta pasta. But the fresh ingredients associated with Italian food is an endless source of yummy inspiration for raw cuisine.</span><br /><span style="color: rgb(51, 153, 153);"> </span><br /><span style="color: rgb(51, 153, 153);">Think of an ultimate supreme pizza and use what you have on hand</span><br /><span style="color: rgb(51, 153, 153);">My favorite combination is:</span><br /><br /><span style="color: rgb(204, 102, 0);">Topping Ingredients:</span><br /><span style="color: rgb(204, 102, 0);">Sun dried Tomatoes </span><br /><span style="color: rgb(204, 102, 0);">Olives</span><br /><span style="color: rgb(204, 102, 0);">Artichoke Hearts</span><br /><span style="color: rgb(204, 102, 0);">Green Peppers</span><br /><span style="color: rgb(204, 102, 0);">Onion</span><br /><span style="color: rgb(204, 102, 0);">Cherry Tomatoes</span><br /><br /><span style="color: rgb(204, 102, 0);">Greens:</span><br /><span style="color: rgb(204, 102, 0);">Spinach Leaves</span><br /><br /><span style="color: rgb(204, 102, 0);">Dressing:</span><br /><span style="color: rgb(204, 102, 0);">Pesto and Garlic Lemon Vinaigrette</span><br /><span style="color: rgb(204, 102, 0);">1 Tablespoon Pesto</span><br /><span style="color: rgb(204, 102, 0);">1 Lemon</span><br /><span style="color: rgb(204, 102, 0);">1 Garlic Clove</span><br /><br />Chop, dice, toss, as you wish all these ingredients together to make a salad. For the dressing mix together 1 tablespoon of pesto (A pesto recipe is posted in June for the Zucchini Pasta and Pesto) add 1 clove of minced garlic and the juice of 1 lemon. Pour on salad and enjoy. This is better than pizza..yum.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-47568657091105938992007-07-29T23:07:00.000-04:002007-07-29T23:41:03.627-04:00Ginger Fruit Salsa<span style="color: rgb(51, 153, 153);">You can use any fruit or a combo of fruits in this spicy yet refreshing salsa. Try peaches, plums, pears, mangoes, papaya, pineapple, and much more.<br /><br /><span style="color: rgb(204, 102, 0);"><span style="color: rgb(0, 0, 0);">Serves: A lot<br /><br /><span style="color: rgb(204, 102, 0);">2 diced pieces of fruit (use more is fruit are small)</span><br /><span style="color: rgb(204, 102, 0);">2 diced and de-seeded Large Tomatoes</span><br /><span style="color: rgb(204, 102, 0);">2 diced spicy hot peppers</span><br /><span style="color: rgb(204, 102, 0);">1/2 diced green pepper</span><br /><span style="color: rgb(204, 102, 0);">1 diced scallion </span><br /><span style="color: rgb(204, 102, 0);">1 tablespoon of minced ginger</span><br /><span style="color: rgb(204, 102, 0);">1 tablespoon of liquid sweetner (agave or maple syrup)</span><br /><span style="color: rgb(204, 102, 0);">1 lime juiced</span><br /><span style="color: rgb(204, 102, 0);">1/8th teaspoon of salt<br />A handful of minced cilantro<br /></span><br />Combine all the ingredients in a bowl and toss. Allow the salsa to sit for and hour or more so the flavors and spices can blend together.<span style="color: rgb(204, 102, 0);"></span><br /></span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-56739829668686818682007-07-26T00:12:00.001-04:002007-07-26T00:13:06.218-04:00Raw Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgaqLycRS7bvjt7HmlF2LpFmfx4roirSa7DvO-sU_1s2BKK6JxEU2jNB1YJdn1j_zIsPdYaEXhayRyCsosQ9qzggnDmxcac5bG4d66JMDpQp67brLaPu6nZer7oC6B3vXHcJq3RBo_eU/s1600-h/100_0901.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgaqLycRS7bvjt7HmlF2LpFmfx4roirSa7DvO-sU_1s2BKK6JxEU2jNB1YJdn1j_zIsPdYaEXhayRyCsosQ9qzggnDmxcac5bG4d66JMDpQp67brLaPu6nZer7oC6B3vXHcJq3RBo_eU/s200/100_0901.JPG" alt="" id="BLOGGER_PHOTO_ID_5091353726083191282" border="0" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2184873908227742139.post-84977521423682607902007-07-26T00:11:00.001-04:002007-07-28T02:59:08.321-04:00Chilled Tom Kha Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RF12hAYIsYDrRmM3mp7NgdKOKYGhBk515cjeJy1HXNF56sZaFPwvjHy86zIR8xjpEzG4Z4kxb_WNW9gLLKK6YLGfNauNIPA3wQWbMo8Yut286Yu6keN3gzopp4Xso0V0PQ2SAfq1hj8/s1600-h/100_0865.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RF12hAYIsYDrRmM3mp7NgdKOKYGhBk515cjeJy1HXNF56sZaFPwvjHy86zIR8xjpEzG4Z4kxb_WNW9gLLKK6YLGfNauNIPA3wQWbMo8Yut286Yu6keN3gzopp4Xso0V0PQ2SAfq1hj8/s200/100_0865.JPG" alt="" id="BLOGGER_PHOTO_ID_5091686074947523186" border="0" /></a><br /><span style="color: rgb(51, 153, 153);"><span style="color: rgb(204, 102, 0);"><span style="color: rgb(0, 0, 0);">Serving Size: Serves Two<br /><br /><span style="color: rgb(51, 153, 153);">I made this dish because the constant aroma coming from the quality Thai resturant across the block from me produces crazy cravings for Thai. Pittsburghers this recipe is for Thai Cuisine.</span><br /><span style="color: rgb(204, 102, 0);"><br /><br /><br />2 Cups of Coconut Milk<br />1 Cup of Water<br />1 Cup of Mung Bean Sprouts<br />2 Julienne Carrots<br />1/2 Juliene Red Pepper or Green<br />1 or 2 Diced Scallions<br />1 Tablespoon of red curry paste or equal parts garlic/ginger/lemongrass/hot pepper<br />1 Tablespoon of Lemon Juice<br />A Handful of Basil leaves<br /><br /><span style="color: rgb(0, 0, 0);">Mix Lemon Juice, curry spice combination, Water, and Coconut Milk. Add the cut vegetables, Mung Bean Sprouts, and Basil Leaves. Allow soup to chill for 15-30 minutes. If coconut milk thickens beyond desired consistancy while chilling, slowly stir in a bit more water to thin.</span><br /><br /><br /><span style="color: rgb(0, 0, 0);"></span><br /></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8iCD94Ui81AwBEcoTqFdtL8F1vTLw3hoxOVfQj1dKzELQ2K3mMoBz8MN6MJzMtbtHoBIMmOipmkrFu4RRDPJFGhTC-pTmUQhR-y9C-UbvgBPY0fmL8emvsgqIHPvHrkN1WSSCOt1iRTI/s1600-h/100_0865.JPG"><span style="color: rgb(51, 153, 153);"><span style="font-weight: bold;"></span></span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-50083230701794506802007-07-26T00:05:00.001-04:002007-07-26T21:58:55.032-04:00Vegan Mango Lassi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA31mfzNYb9xQJushV7lK3pQHAOC3-IrHevcSocLr_w8xJbCpUv95WddFOW6K2uK1YwPt3KNg_TaF4BU_hr1IsfqmCIZwVHOtxpRj9TngRKFmaYHLhonjaZQv8a5il8VDzf0GEoCxkKM/s1600-h/100_0837.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA31mfzNYb9xQJushV7lK3pQHAOC3-IrHevcSocLr_w8xJbCpUv95WddFOW6K2uK1YwPt3KNg_TaF4BU_hr1IsfqmCIZwVHOtxpRj9TngRKFmaYHLhonjaZQv8a5il8VDzf0GEoCxkKM/s200/100_0837.JPG" alt="" id="BLOGGER_PHOTO_ID_5091352390348362162" border="0" /></a>Tools: Blender<br /><span style="color: rgb(0, 0, 0);">Serving Size: 1 person<br /><br /></span><span style="color: rgb(204, 102, 0);">1 Mango</span><br /><span style="color: rgb(204, 102, 0);">1 Cup of Almond Milk<br />1 Tablespoon of Lemon Juice<br />1 Banana<br />a pinch of Cinnamon or Cardamon or 1 teaspoon of rosewater<br /><br /><span style="color: rgb(0, 0, 0);">Blend all ingredients.</span><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA31mfzNYb9xQJushV7lK3pQHAOC3-IrHevcSocLr_w8xJbCpUv95WddFOW6K2uK1YwPt3KNg_TaF4BU_hr1IsfqmCIZwVHOtxpRj9TngRKFmaYHLhonjaZQv8a5il8VDzf0GEoCxkKM/s1600-h/100_0837.JPG"><span style="color: rgb(204, 102, 0);"></span></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2184873908227742139.post-15712835614490883022007-07-26T00:04:00.001-04:002007-08-30T12:00:22.017-04:00Zenith Green Bean Salad<span style="color: rgb(51, 153, 153);">My boyfriend and I eat this as a meal instead of a side or picnic salad<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMi_GxvDjQ3hOW92MyUVEd171Le5YsDKymgf4k4bmL4HZqpq3vR1wBUGJaORMFkxOZumzT6yCMBmir1cgvs96yGiHBhZIN5skoTM-eY5rEWpkgGj7I2KlOfpX-E8M6w-_MJd_DJq8Bho/s1600-h/100_0746.JPG"><span style="color: rgb(0, 0, 0);">Serving Size : 2 or 4 people </span></a><br /><br /><span style="color: rgb(204, 102, 0);">1 pound of Green beans washed and cut<br />1/4 cup sesame oil<br />2 Tablespoons of Tamari or Bragg's Liquid Aminos<br />1/4 Teaspoon of Chili Flakes<br />1 Teaspoon of Liquid Sweetner (agave, maple syrup, etc.)<br />1 Teaspoon of Sesame Seeds<br /><br /><br /><span style="color: rgb(0, 0, 0);">Essentially you are making a sesame soy vinegrette and tossing the washed and cut green beans in it. Let this mixture sit and marinate for a few hours in the fridge the extra time it takes to sit is worth it. When I am too hungry to wait I have been know to eat it right away, still yummy.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMi_GxvDjQ3hOW92MyUVEd171Le5YsDKymgf4k4bmL4HZqpq3vR1wBUGJaORMFkxOZumzT6yCMBmir1cgvs96yGiHBhZIN5skoTM-eY5rEWpkgGj7I2KlOfpX-E8M6w-_MJd_DJq8Bho/s1600-h/100_0746.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; font-weight: bold;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMi_GxvDjQ3hOW92MyUVEd171Le5YsDKymgf4k4bmL4HZqpq3vR1wBUGJaORMFkxOZumzT6yCMBmir1cgvs96yGiHBhZIN5skoTM-eY5rEWpkgGj7I2KlOfpX-E8M6w-_MJd_DJq8Bho/s200/100_0746.JPG" alt="" id="BLOGGER_PHOTO_ID_5091351892132155794" border="0" /></a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2184873908227742139.post-32177242193921953392007-07-26T00:03:00.001-04:002007-07-26T00:17:48.372-04:00Ethiopian Lentil Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVpjNW4Rwt8EfpKDgahNIz5DPWlKGMFSG22QIKUPY2FarNMpFgdbqqgqfqLkSGdSOpO_Joe6jkrBlBA7F-ITeOpFbG0txB8FZzr0GE8F5RdVLIcVpnO_36_CweUIa3DCyER1Hey1B0oI/s1600-h/100_0836.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVpjNW4Rwt8EfpKDgahNIz5DPWlKGMFSG22QIKUPY2FarNMpFgdbqqgqfqLkSGdSOpO_Joe6jkrBlBA7F-ITeOpFbG0txB8FZzr0GE8F5RdVLIcVpnO_36_CweUIa3DCyER1Hey1B0oI/s200/100_0836.JPG" alt="" id="BLOGGER_PHOTO_ID_5091351634434118018" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-47597101192904328812007-07-26T00:02:00.001-04:002007-07-26T21:47:09.855-04:00Jamican Jerk Veggies<span style="color: rgb(51, 102, 102);"><span style="color: rgb(204, 102, 0);">This recipe is posted by Green Chef Vanessa of gliving.com</span><br />*Really Spicey, really good, real jerk.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifD1m4e9c63CN7Bp7W82xGiS44PLF8nAHmjj2QjsbjrYQ7c_e6n3OcUtuPkxMuFXduL1KbvQs7NQN4KZWElW7pXX2w5u_RJI6c9Qb-SGt7tkFEKov1kOulKHg5zetISclOHHjCeLcsAR8/s1600-h/100_0728.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifD1m4e9c63CN7Bp7W82xGiS44PLF8nAHmjj2QjsbjrYQ7c_e6n3OcUtuPkxMuFXduL1KbvQs7NQN4KZWElW7pXX2w5u_RJI6c9Qb-SGt7tkFEKov1kOulKHg5zetISclOHHjCeLcsAR8/s200/100_0728.JPG" alt="" id="BLOGGER_PHOTO_ID_5091351196347453794" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-82711007654992536062007-07-25T23:48:00.001-04:002007-07-25T23:57:32.803-04:00Chocolate Avocado Mouse<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimi8GZ1XlQzA7Mupppv9qP8JVwzszHLi7kPeeX19haU9heIC5hhDLnaHOvw-1PCNRSI1H6zc9dICaXwl9br9z8nxc3lFRDIfdL9MlPYPPePcN840igF2qOaaYSljcOSqcJy5QXkCGLdhw/s1600-h/100_0721.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimi8GZ1XlQzA7Mupppv9qP8JVwzszHLi7kPeeX19haU9heIC5hhDLnaHOvw-1PCNRSI1H6zc9dICaXwl9br9z8nxc3lFRDIfdL9MlPYPPePcN840igF2qOaaYSljcOSqcJy5QXkCGLdhw/s200/100_0721.JPG" alt="" id="BLOGGER_PHOTO_ID_5091347558510154050" border="0" /></a><span style="color: rgb(51, 153, 153);">I made this moose into a pie with walnut crust for July 4th.</span><br /><br /><span style="color: rgb(0, 0, 0);">Tools: Food Processor<br /><br /><span style="color: rgb(204, 102, 0);">2 Avocados<br />1/4 cup maple syrup<br />1/4 cup chocolate<br />1/4 cup coconut oil<br /><span style="color: rgb(0, 0, 0);"><br />Process all ingredients in a food processor until smooth and creamy, try not to overprocess. Scrap chocolate avocado mixture into a container and chill for 30 minutes to 1 hour then serve.</span><br /></span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2184873908227742139.post-8152465688995485742007-07-25T23:36:00.000-04:002007-07-25T23:46:41.600-04:00Dandedlion Salad<span style="color: rgb(204, 102, 0);"></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXMpNR7U4whNfU67P44uKt7uxuiYioh-HCIEFSySo08OxgKauFQtU3TBpGSI_S9nQr7m5ckEGa3f5ISTdllBCu4syFc__bb18EVGlz3vx3Vf_r_YkyJ9jgjzqMwLKElFlDW9ry-riNnk/s1600-h/100_0696.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXMpNR7U4whNfU67P44uKt7uxuiYioh-HCIEFSySo08OxgKauFQtU3TBpGSI_S9nQr7m5ckEGa3f5ISTdllBCu4syFc__bb18EVGlz3vx3Vf_r_YkyJ9jgjzqMwLKElFlDW9ry-riNnk/s200/100_0696.JPG" alt="" id="BLOGGER_PHOTO_ID_5091345097493893410" border="0" /></a><br /><span style="color: rgb(51, 153, 153);">So good for your liver!</span><br /><br /><span style="color: rgb(0, 0, 0);">Tools: Blender (optional)<br /><br /></span><span style="color: rgb(204, 102, 0);">1 bunch of Dandelion Greens<br />1 Red Pepper<br />1/4 cup Tahini<br />1/4 cup Coconut milk or water<br /></span><br /><br /><br /><br /><span style="color: rgb(0, 0, 0);">Tear dandelion leaves from the stem. Dice red pepper. Combine danedlion leaves and red pepper in a bowl. Mix together (or blend in a blender) tahini and coconut milk/water. Pour dressing over greens and toss. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2184873908227742139.post-82697284745798156612007-07-06T23:51:00.000-04:002007-07-07T15:12:22.120-04:00Chocolate Strawberry Smoothie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFbMEwe4tewV7wjXXumnWGoRsP2c24hLb23qzGER_3EyPb8435dxYT-0jnw6r3_bOCybXR8qwDXaFJmsT9PLac9AHAUpxF9s0-nitBAV1NELva8VegY5yHqQGfj42uTjoTn6rBbrrYcY/s1600-h/Chocolate+Strawberry+Shake.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFbMEwe4tewV7wjXXumnWGoRsP2c24hLb23qzGER_3EyPb8435dxYT-0jnw6r3_bOCybXR8qwDXaFJmsT9PLac9AHAUpxF9s0-nitBAV1NELva8VegY5yHqQGfj42uTjoTn6rBbrrYcY/s200/Chocolate+Strawberry+Shake.jpg" alt="" id="BLOGGER_PHOTO_ID_5084532765556408930" border="0" /></a><br /><span style="color: rgb(51, 153, 153);">I wish I had cherries!<br /><br /><span style="color: rgb(0, 0, 0);">Tools: Blender<br />Serving Size: 2 people or 1 really indulgent person<br /><br /><span style="color: rgb(204, 102, 0);">1 cup of strawberries frozen<br />1/2 a banana frozen<br />1 Tablespoon of Cocoa<br />1 Tablespoon of Agave or Sweetner of choice<br />2 cups of vanilla almond milk<br /><br /><span style="color: rgb(0, 0, 0);">Put all ingredients and just 1 cup of the almond milk in a blender. Blend and slowly add the additional cup of almond milk to desired consistency. This is remarkable, I am so proud of this simple combination. </span><br /></span></span><span style="color: rgb(0, 0, 0);"></span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2184873908227742139.post-53308420050461452602007-06-30T14:33:00.000-04:002007-06-30T15:39:54.613-04:00Sarma's Cilantro Shake Variation<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUl85qK6Ech_52uLbt65wIWwWqW6GHny3N-g6Q6EWcGQ1_1IJOBcRE-3a_x4fuHmVLJn807kLVeNYyF27y2LnwztR8dtd5-DEhz2dd5Byt3scL2MESx6Qaj7PjcviD2F8Tp0cbB0S01cc/s1600-h/Me+With+Cilantro+Shake.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUl85qK6Ech_52uLbt65wIWwWqW6GHny3N-g6Q6EWcGQ1_1IJOBcRE-3a_x4fuHmVLJn807kLVeNYyF27y2LnwztR8dtd5-DEhz2dd5Byt3scL2MESx6Qaj7PjcviD2F8Tp0cbB0S01cc/s200/Me+With+Cilantro+Shake.jpg" alt="" id="BLOGGER_PHOTO_ID_5081938008309170770" border="0" /></a><br /><span style="color: rgb(51, 153, 153);">I saw this drink that Sarma posted on <a href="http://www.welikeitraw.com/">www.welikeitraw.com</a>. I have been craving it since I saw it. I had most of the ingredients earlier in the week but no Cilantro. This morning I had the Cilantro but ran out of the other ingredients so I blended this up instead. Yum!<br /><br /><span style="color: rgb(0, 0, 0);"><br />Tools: Blender<br />Serving Size: 1 person<span style="color: rgb(204, 102, 0);"><br /><br /><br /><br />1 apple: my favorite is Fuji (always crisp, firm, not overly sweet or mealy). <br /> One bad apple ruins the bunch. I would not suggest Gala or Red Delicious.<br />1/2 a cucumber<br />1/4 cup of Lemon Juice<br />3/4 cup of Water (Use a Grapefruit or Oranges if you have it.)<br />A big Handful of Fresh Cilantro<br />1 teaspoon of grated ginger or 1/2 inch ginger chunk.<br />Sweetener to taste (optional)<br /><br /><span style="color: rgb(0, 0, 0);">Cut up the apple and cucumber if your blender is weak like mine. Add all the ingredients and blend. I did not add sweetener because the apple was sweet enough for me and I did not have to sweeten tart citrus fruit in addition to the bit of Lemon Juice used.</span><br /></span></span></span>Unknownnoreply@blogger.com1