Sunday, February 27, 2011

My raw eating journal. Week 3. Day menu

Breakfast

Musely balls and fruit tartlets
Making these ones again, can't get enough of them, yummy and feeling.
Look for the recipe here.



First lunch
 
French Onion Soup
This recipe is taken from Mat Amsden's "RAWvolution" book
 
 
Ingredients:
1 1/2 cup of Thai coconut water
1 1/2 cup pure water
1/2 onion, roughly chopped
2 cloves of garlic, peeled
1/2 cup fresh lemon juice
1/4 cup olive oil
1/4 cup Nama Shoyu (organic unpasteurized Japanese soy sauce)
 
Method:
In a blender, combine all ingredients and blend until smooth. Using a spoon, remove and discard any foam that rises to the top.
 
Second lunch
 
Pasta Marinara
This recipe is adapted from the original recipe from Juliano's "The UNcooked book"
An exquisite, bright and colourful meal full of delicious combinations of flavours!
Don't go past this one!
 
 
 
Ingredients:
For pasta:
2 zucchinis peeled, using a potato peeler into long pasta like stripes
1/2 red or yellow bell pepper sliced thinly into long stripes
1/2 cup Marinated Onion Ringlets (scroll down for the recipe)
1/2 cup diced tomato
1/4 cup fresh basil, chopped
2 tb sp fresh oregano, chopped
1 tb sp fresh rosemary leaves, chopped
1/4 cup sun dried tomatoes
1 tsp minced jalapeno
1 tsp minced garlic
1 tsp minced ginger
1 tb sp lemon juice
1/4 cup minced shallots
 
For the sauce:
Marinara sauce recipe (scroll down to have a look)
 
Method:
In a serving bowl combine zucchini, bell pepper, Marinated Onion Ringlets, tomato, basil, oregano, rosemary, sun-dried tomatoes, jalapeno, garlic, ginger, lemon juice and shallots. Set aside. Make a fresh batch of Marinara Sauce and pour it over veggie pasta.

"Marinara Sauce"


Ingredients:
1/2 cup dried pineapple or mango (optional)
1/2 cup strawberries
2 cups chopped cherry tomatoes
1 tsp minced ginger
2 tb sp minced garlic
1 tsp minced jalapeno
1/3 cup fresh basil leaves
1/3 cup red bell pepper, minced
1/4 cup fresh oregano leaves, chopped
1/4 cup Nama Shoyu (organic unpasteurized Japanese soy sauce)
1/2 cup olive oil
1/2 cup sun-dried tomatoes, chopped
2 green olives, pitted
1/4 cup red wine
1/4 cup spring onion

Method:
Place all ingredients in a blender and blend until creamy. This sauce thickens 2-3 min after blending.
Do not blend the sauce until just before you are ready to eat it.

Marinated Onion Ringlets
Makes about 1 cup
Ingredients:
1 large onion, thinly sliced into ringlets
2/3 cup Nama Shoyu (organic unpasteurized Japanese soy sauce)

1/4 cup Olive oil

Method:
In a bowl combine onin ringlets, olive oil and Nama Shoyu. Allow onions to marinate. Onions can be used after 10 min and can be made up to 8 hours in advance. Discard marinade.

Dinner
 
"Strawberry Romanoff"
Another one of Juliano's amazing recipes.
This dessert kind of dish you could have for dinner any day of the week, guilt free!
 

Ingredients:
1 1/2 cups "Whipped Cream" (scroll down for the recipe)
1 cup sliced strawberries
2 tb sp dates
1 tb sp chocolate mint

Method:
In a serving bowl combine the "whipped cream", berries and dates and mix well. Garnish with chocolate mint and serve.

"Whipped Cream"

Ingredients:
1 1/2 cups raw cashews (and/or walnuts), soaked in water for at least 2 hours in advance
I have used only cashews
1/2 cup fresh orange juice
2 tb sp dates
a few drops of almond extract, optional

Method:
Drain nuts and in a blender, combine with orange juice, dates and if you wish a few drops of almond extract. Blend, using a rubber scraper, scrape the sides to help cream turn over. Stop and check for sweetness and consistency. Add a little water if the cream is too stiff. Continue blending until fluffy and smooth. Use immediately.
 


Wednesday, February 23, 2011

Blessed are those...


Now Thomas one of the Twelve, was not with the disciples when Jesus came. 
So the other disciples told him, "We have seen the Lord!" 
But he said to them, "Unless I see the nail marks in His hands and put my finger where the nails were, and put my hand into His side, I will not believe it."
A week later His disciples were in the house again, and Thomas was with them. Though the doors were locked, Jesus came and stood among them and said, "Peace be with you!" 
Then He said to Thomas, "Put your finger here; see my hands. Reach out your hand and put it into my side. Stop doubting and believe."
Thomas said to Him, "My Lord and My God!" 
Then Jesus told him, 
"Because you have seen me, you have believed; blessed are those who have not seen and yet have believed."

JOHN 20:24-29


...

Saturday, February 19, 2011

My raw eating journal. Week 2. Day menu

I have not been able to update my Raw Eating blog entries for a while. Since my last update I have had 3 more "raw" days. So I have collected a lot of new recipes to share!

Here are some of them:

Breakfast
  
Peaches and nectarines tartlers



Ingredients and method of preparation of the base mixture for the tartlers is the same as for the Muesli balls from this entry. Shape the balls into the tartlers (I used the same method here), top the bases with chopped peaches and nectarines, sprinkle with a few drops of agave nectar.

Green Shake 
Made from fruit and greens of your choice ;)



Lunch

Nori rolls


Ingredients:
* From the original recipe from Mat Amsden's book
4 sheets raw nori (black are raw, green are toasted)
4 lettuce leaves
1 1/2 carrots, chopped lenghwise
1 1/2 cups shredded daikon
1 avocado, sliced
8 sprigs of spring onion
2 cups clover sprouts
1/4 cucumber, cut lenghwise
1 red bell pepper, cut lenghwise thinly
* I have not had daikon and sprouts but it still turned out lovely! :)

Method:
Lay out nori sheets on clean, dry surface. Arrange lettuce leaves on top of each sheet so it completely covers the half of the sheet that is closest to you.
Arrange all your veggies along the lengh of each nori sheet, about 2cm from the end closest to you.
Fold the edge of the nori closest to you over the filling. Gently roll each nori away from you, tightly and evenly, into a firm snugly wrapped roll. Seal the edge with water. Cut each roll into 2 pieces with a sharp serrated knife.

Dinner

Zucchini Alfredo Pasta
This is my absolutely favourite recipe so far. So yummy!
From Mat Amsdens's book.


Ingredients:
3/4 cup Thai coconut water
2 cloves garlic, peeled
1/3 cup lemon juice
1 tsp salt
1 cup mixture of raw pine nuts and cashews
1/2 tsp ground nutmeg
6 zucchinis, peeled with potato peeler into pasta like stripes
* The texture of zucchini noodles improves when they are left to sit in the open air at room temperature for about 6 hours

Method:
In a blender blend all the ingredients except the zucchini noodles and blend until smooth.
Put the zucchini noodles into a bowl, pour the Alfredo sauce over the noodles, mix well and serve!

Monday, February 14, 2011

Happy Valentine's


Love is patient, love is kind. 
It does not envy, it does not boast, it is not proud. 
It is not rude, it is not self-seeking, 
it is not easily angered, it keeps no record of wrongs. 
Love does not delight in evil but rejoices with the truth
It always protects, always trusts, 
always hopes, always perseveres.
And now these three remain: 
faith, hope and love
But the greatest of these is 
love.

1 CORINTHIANS 13:4-7,13

Image of the day

This is a guest we had at our house yesterday. He got lost and somehow wondered into our lounge room, so we had to catch him and release him outside into our backyard. He was a lovely guest to have around though and a lot of entertainment for kids :)

Australian green tree frog

Saturday, February 12, 2011

Where time does not exist

"I have never been able to grasp the meaning of time. 
I don't believe it exists. I've felt this again and again, 
when alone and out in nature. 
On such occasions, time does not exist. 
Nor does the future exist"

- Thor Heyerdahl
 
I have fallen in love with this park! We have visited it a few times now. The nature there reminds me of Russian nature, something so close to my heart. But at the same time it's so unique!
 















 
 
 


Wednesday, February 9, 2011

Therefore do not worry


Therefore do not worry about tomorrow,
for tomorrow will worry about itself.
Each day has enough trouble of its own.

MATTHEW 6:34

Sunday, February 6, 2011

My raw eating journal. Day 1. Menu

Breakfast

Smoothie
Apple, banana, peach and lettuce smoothie.


Muesli balls


Easy and tasty, they are good for breakfast or as a treat with tea.

Ingredients:
2 Handfuls of crashed walnuts,
2 handfuls each of chopped pitted dates and sultanas
1 cup of oats
2 tbsp water
*Please, note, all amounts are approximate, you have to measure and combine them according to your own taste!

Method:
Combine all the ingredients until the mixture forms, roll the mixture into a little balls.
Nice and easy!

First lunch

Eggless egg salad


A delicious and crunchy vibrant yellow salad! Also quite filling. I absolutely loved this recipe, this one is MUST cook again!
The recipe is taken form Matt Amsden's book "RAWvolution"
Serves 3 to 4.

Ingredients:
1/2 cup pure water
1/2 cup fresh lemon juice
1 1/2 tsp turmeric
2 cloves of garlic
Sea salt
1 1/2 cups raw cashews (or macadamias)
1/3 cup chopped spring onions
1/3 cup chopped celery
1/3 cup chopped red capsicum

Method:
In a high speed blender combine the water, lemon juice, turmeric, garlic cloves, salt and nuts and blend until smooth.
Combine the chopped veggies and the mixture from the blender in a bowl, mix well. Serve!

Second lunch

Tomato and basil raw soup


This recipe also was taken from Matt Amsden's book "RAWvolution".
Serves 2-3

Ingredients:
1 1/2 cups Thai coconut water
4-5 chopped tomatoes
1 stalk of celery
1/4 onion
1 cup fresh basil
5 cloves of garlic
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 cup Nama Shoy (organic raw soy sauce)
Sea salt

Method:
Combine all the ingredients in a high speed blender, and blend until smooth.
Ready to serve.

Dinner

Mixed veggie salad wraps


This one is a quick one.
I chopped a few different vegetables into a bowl (tomato, capsicum, cucumber, garlic, spring onion, celery), grated some carrots, added a bit of avocado and wrapped the mixture in leaves of cos lettuce. Experiment with different vegetables, you can also add some raw nuts or seeds to the salad.
Quick and refreshing dinner!






Saturday, February 5, 2011

Modern Moscow

"How often would I fall to musing
of Moscow in the mournful days
of absence on my wandering ways!
Moscow... how many strains are fusing
in that one sound, for Russian hearts!
what store of riches it imparts!.."


- A.S. Pushkin (tr.Ch.Johnston)

I have found an incredible collection of photos of Moscow, which was assembled by my friend Natasha, some were taken by her, some were taken by photographers Ilya Varlamov and Roman Vershinin. I could not go past them, they are amazing, I had to re-publish them here.....

It is fascinating to see how the place where you grew up and you used to know really well, changes without you. When you have not been there for awhile, have not seen it, and then all of a sudden, it's so different, so strange, but still it feels the same way, when you're looking at it.




     "Here stands, with shady park surrounded,
     Petrovsky Castle; and the fame
     in which so lately it abounded
     rings proudly in that sombre name.
     Napoleon here, intoxicated
     with recent fortune, vainly waited
     till Moscow, meekly on its knees,
     gave up the ancient Kremlin-keys:
     but no, my Moscow never stumbled
     nor crawled in suppliant attire.
     No feast, no welcome-gifts -- with fire
     the impatient conqueror was humbled!
     From here, deep-sunk in pensive woe,
     he gazed out on the threatening glow..."


     A.S. Pushkin (tr.Ch.Johnston)










Photo by Roman Vershinin

Photo by Ilya Varlamov
Photo by Roman Vershinin
Photo by Roman Vershinin


"Moscow, loved daughter of Russia,
          where can we find your equal?"
           - Dmitriev