Today it was Alicia's turn to forget something...she forgot the agave when she made her smoothies. Like I said, it is really hard to mess these things up. Darius said they were fine. I had watermelon. It was ok, but I am really looking forward to having one of the organic ones from Lady Moon Farms we will have at the market this weekend. All of their produce is top of the line.
We picked up our cherries today. They have been so outrageously priced, we have not been able to get any before today. They are still high, but this is the price they tapped out on last year. We bought some conventional ones last year, and they just aren't that tasty, so we held off getting cherries until we could get the organic ones. They seem hard to come by in general this year though. I haven't even seen any conventional ones at the market.
I have been thinking alot about why organic fruits and veggies taste better than conventional. (There is no doubt that they do. If you don't believe it, eat only organic for a couple of weeks, and then eat a conventional apple.) I believe it has to do with the life of the soil. When the soil is being nourished, there is a magical mix there, and all of the components are able to work together to make for a very desirable fruit or vegetable. Any other theories?
For lunch we had a delicious salad with romaine and heirloom tomato, cucumber, and alfalfa sprouts with some of the fantastic ranch dressing. I also sprinkled on some blueberries and capers. Yummy.
For dessert, we sliced up celery to have with the raisin cheese. Darius convinced me to try a banana with the raisin cheese, and that was good too. Seems like it combines well with all fruit. I had it with strawberries the other day.
Put some bananas in the dehydrator today. Alicia had some slices in there when I pulled something out of there, and they were so good, it motivated me to get more bananas in there. There is just too much good stuff to eat and not enough time to eat it!
We are going to pick basil and parsley and rosemary from our "farm" to take to the market this week. The basil is going crazy! Pesto time!
Showing posts with label raisin cheese. Show all posts
Showing posts with label raisin cheese. Show all posts
Thursday, June 4, 2009
Tuesday, May 26, 2009
No-Brainer, Really...
Today was cooking day since it has been so long for one of those. Lots of things to catch up on. Lots of cheese waiting to be made. First I pulled off the zucchini chips. I get 1 oz of chips per pound of zucchini (!). Wow, huh? I started 7 more trays of them since we had a goodly supply of zucchini on hand from the market. We ate the whole 2 pounds as soon as I took it out of the dehydrator - yes, they are that good! I also put more soaked and sprouted almonds in so that I'll have plenty of almonds around for honey almond butter.
I also made 4 more tortillas out of some of the zucchini. It takes about 1 zuke to make a tortilla.
3c peeled zucchini
3T olive oil
2t lemon juice
Pinch cayenne
1t ground coriander
1/2t salt
1/2c flax meal*
• Blend all ingredients except flax meal in a high-speed blender until smooth.
• Add flax meal and blend again until smooth.
• Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.
• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.
• Once the dehydrator sheets are removed, return to the dehydrator for 30 - 60 mins, until both sides are dry to the touch but still pliable.
* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.
These are really tasty and are an excellent substitute for the heavy grain kind. We used some made yesterday for some burritos for dinner with "not fried no beans", and they were delicious. I also got my salsa groove on with another interesting salsa:
1 10 oz. bag frozen corn, thawed
2 avocados, diced
1 chopped sweet pepper
1/2 a pineapple, chopped up
1/2 a large onion, diced small
splash of lemon juice
salt to taste
This made a huge bowl that we ate as salad with some romaine on our "burritos". Good stuff.
Once the dehydrator was loaded up, it was time to make the no-beans and then tackle the cheese. First we made a small batch of yogurt to have with the blueberries. I just made the hemp sour creme and mixed in some honey and vanilla bean. Ummm Umm good. We had that tonight for our FHE treat we didn't get last night. Then we made several batches of "cheddar" since we use it for so many applications. I also started the broccoli marinating so we could have our broccoli cheese soup for dinner. After the cheddar, we finished up with raisin cheese, and then I put the package of mushrooms on to marinate so we could have it with out green spaghetti later in the week. I find mushrooms will hold better in marinade than in their plastic grocery store package.
I shouldn't neglect to mention that Darius made yogurt shakes for breakfast this morning. He wanted to try a spinoff of my lemon shakes. He made a cherry version which was delicious. It really is hard to screw this stuff up. It seems like a no-brainer! We snacked on the zuke chips and fruit the rest of the day until dinner.
I also made 4 more tortillas out of some of the zucchini. It takes about 1 zuke to make a tortilla.
3c peeled zucchini
3T olive oil
2t lemon juice
Pinch cayenne
1t ground coriander
1/2t salt
1/2c flax meal*
• Blend all ingredients except flax meal in a high-speed blender until smooth.
• Add flax meal and blend again until smooth.
• Pour mixture onto 2 dehydrator sheets and spread evenly into a circle on each.
• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.
• Once the dehydrator sheets are removed, return to the dehydrator for 30 - 60 mins, until both sides are dry to the touch but still pliable.
* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.
These are really tasty and are an excellent substitute for the heavy grain kind. We used some made yesterday for some burritos for dinner with "not fried no beans", and they were delicious. I also got my salsa groove on with another interesting salsa:
1 10 oz. bag frozen corn, thawed
2 avocados, diced
1 chopped sweet pepper
1/2 a pineapple, chopped up
1/2 a large onion, diced small
splash of lemon juice
salt to taste
This made a huge bowl that we ate as salad with some romaine on our "burritos". Good stuff.
Once the dehydrator was loaded up, it was time to make the no-beans and then tackle the cheese. First we made a small batch of yogurt to have with the blueberries. I just made the hemp sour creme and mixed in some honey and vanilla bean. Ummm Umm good. We had that tonight for our FHE treat we didn't get last night. Then we made several batches of "cheddar" since we use it for so many applications. I also started the broccoli marinating so we could have our broccoli cheese soup for dinner. After the cheddar, we finished up with raisin cheese, and then I put the package of mushrooms on to marinate so we could have it with out green spaghetti later in the week. I find mushrooms will hold better in marinade than in their plastic grocery store package.
I shouldn't neglect to mention that Darius made yogurt shakes for breakfast this morning. He wanted to try a spinoff of my lemon shakes. He made a cherry version which was delicious. It really is hard to screw this stuff up. It seems like a no-brainer! We snacked on the zuke chips and fruit the rest of the day until dinner.
Saturday, April 18, 2009
I Do Love the Juice!
I got to work early this morning, so Roger made me a wonderful juice for breakfast: a whole quart of the most delicious grapefruit juice I've ever had. It was fantastic, and it was just the thing to get my day off to a wonderful start.
I made some ranch dressing for the weekend and had more than would fit in the quart jar, so I put it in a little pickle jar. When we got on the road I was using it to dip some celery sticks, and then we picked up our CSA from Fruitland and there were some of their delicious tomatoes, so I enjoyed some of those along with the celery. I also had a cup of raisin cheese to eat with some of the celery, so that was a nice dessert.
For dinner, Alicia made a spiced papaya that she serves over spinach leaves. She makes a lovely caper lemon sauce to pour over it, and it is quite yummy. I get way too into the moment to remember to take pictures. Sorry. Maybe next time.
Ranch dressing/dip
This recipe comes to me from the raw body twins, a couple of sisters who started a business helping raw fooders find their inner beauty. Their website is therawbodytwins.com.
1-1/2 c nuts (cashew or mac or combo)
Soak them for a creamier dressing (1-2 hr is fine, then drain)
3/4 - 1 c filtered water for blending
3 T lemon juice (translates into approx 1/2 lemon)
1/3 c cider vinegar
1/3 c evoo
3 T agave (or 3 soaked dates)
2 cloves garlic
1 t garlic powder
3 t onion powder
1 t dill
1 T sea salt
1/2 t basil
And to add after it's done:
1/4 c finely minced parsley
another 1/2 t dill, minced
Makes 3 cups. Serving size 2 T. Blend all ingredients till creamy and smooth except the last 2, then once blended, stir in the last 2 ingredients. Thickens in fridge. Thin to desired consistency if using as a dressing, or toss into wet lettuce leaves as is. Number of servings: 24
I made some ranch dressing for the weekend and had more than would fit in the quart jar, so I put it in a little pickle jar. When we got on the road I was using it to dip some celery sticks, and then we picked up our CSA from Fruitland and there were some of their delicious tomatoes, so I enjoyed some of those along with the celery. I also had a cup of raisin cheese to eat with some of the celery, so that was a nice dessert.
For dinner, Alicia made a spiced papaya that she serves over spinach leaves. She makes a lovely caper lemon sauce to pour over it, and it is quite yummy. I get way too into the moment to remember to take pictures. Sorry. Maybe next time.
Ranch dressing/dip
This recipe comes to me from the raw body twins, a couple of sisters who started a business helping raw fooders find their inner beauty. Their website is therawbodytwins.com.
1-1/2 c nuts (cashew or mac or combo)
Soak them for a creamier dressing (1-2 hr is fine, then drain)
3/4 - 1 c filtered water for blending
3 T lemon juice (translates into approx 1/2 lemon)
1/3 c cider vinegar
1/3 c evoo
3 T agave (or 3 soaked dates)
2 cloves garlic
1 t garlic powder
3 t onion powder
1 t dill
1 T sea salt
1/2 t basil
And to add after it's done:
1/4 c finely minced parsley
another 1/2 t dill, minced
Makes 3 cups. Serving size 2 T. Blend all ingredients till creamy and smooth except the last 2, then once blended, stir in the last 2 ingredients. Thickens in fridge. Thin to desired consistency if using as a dressing, or toss into wet lettuce leaves as is. Number of servings: 24
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