Anyone that has purchased organic and non-GMO produce knows it is expensive by comparison to conventionally farmed produce. So why do I do it and how can I make it more economically beneficial? For me, I figured I could pay at the grocery store or I could pay at the doctor’s office. The toxins in the pesticides that are used in conventional farming build up in our systems and eventually affect our kidneys and liver, killing us slowly. So those vegetables you were eating to become healthier might possibly be the cause of your illness. Unfortunately you can’t wash away the pesticide that has been absorbed into the meat of the vegetables or the fruit.
So I had to get my money’s worth. I was lying in bed thinking about the root system in plants. (That’s another post). It occurred to me that the stems of greens that we throw away contain nutrients. Rather than throw them away I put them in a pot along with other almost expired veggies. Add to that some seasonings and you have the making of your own vegetable broth.
Then I thought what to do with veggies after the broth was strained. I poured the cooked veggies into the food processor and chopped them all together. It looked interesting.
I wondered if it would add creaminess to a homemade salad dressing blend. Or maybe, it could be used as flavor additive and binder to my veggie burger recipes. It remains to be seen, but the goal is to USE IT ALL.
This post was originally written in April at the beginning of my cooking raw journey. Each successive post will bring you closer to my present August experience.
I decided to go all in to this raw eating thing so I bought an inexpensive dehydrator and a raw food cookbook or should I say recipe book. As my very smart husband pointed out, others had tried and tested techniques and flavor combinations, why not take advantage of that. So I did. I was glad to know there were choices beyond salads.
In the following raw eating post I will share my experiences preparing the recipes in Rawmazing authored by Susan Powers. I will note any changes to her recipes to accommodate our taste just in case you decide to buy her book. Her directions are easy to follow and the pictures are vibrant. For the raw purest you will need to find substitutions for the oil. I used tahini and cashew butter(cream). Also, I used Dr. Montgomery’s book The Food Prescription Nutrition Guide
I had not used a dehydrator before and I didn’t know what to expect so I went for something simple. The first thing I tried were Ms. Post’sKale Chips. It seemed simple enough. She has 3 versions. I chose version 2. The ingredients are garlic, thyme and oil. For the oil I substituted tahini. Mix those ingredients and set it aside. Cut the thick stems from the kale and tear the leaves into chip size pieces. Make sure all excess water is removed from the kale. Then dress the kale with the garlic mix . Put the pieces on the dehydrator trays. Don’t overlap. The suggested time dehydration time was 4-6 hours at 115 degrees. Because of the Houston humidity, it took 8 hours to crisp. My taste tester, hubby, was quite pleased. He wanted to eat them like potato chips.
If you don’t have a dehydrator pop them into your oven on a low heat, 120 degrees if possible. If you put it on a temperature higher than 170 degrees and some say 200 degrees, you will destroy all of the health benefits from eating raw; you will kill the enzymes.
I am so sorry that I don’t have a picture. I lost it somehow.
Kale Chips – Rawmazing p. 41
3 Tbls olive oil (I substituted tahini.)
1 cloves garlic
1 tsp of dry thyme
Turn on the food processor or high powered blender. Drop the garlic, thyme and oil into it.
Place on dehydrator sheets and dehydrate 4-6 hours. More longer if you are in a humid area.
To those who know I am not eating meat, I wrote this some time back and never published it. Hope my meateating friends will enjoy it.
I love New Orleans inspired gumbo but I don’t eat pork and I am allergic to shrimp. I decided to make a seafood gumbo but I really wanted the sausage flavor. I thought what better to do than to try my hand at making andouille sausage with ground turkey.
I added these spices, compliments of allrecipes.com and the foodnetwork.com:Emerill Lagasse, to the ground turkey.
1/4 cup minced garlic
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 tablespoon ground paprika
1/4 teaspoon crushed bay leaf
1/4 teaspoon dried sage
5 teaspoons hickory-flavored liquid smoke
1/2 teaspoon ground cumin
3/4 teaspoon chili powder
3/4 teaspoon red pepper flakes
Finding the seasonings to begin was simple process but turkey is not as fat as pork. What to do about that? My first thought was to add olive oil or coconut oil. Then a light bulb flickered. Bake some turkey thighs and use the dripping from that. The added bonus is meat prepared for another meal.
I like a good sandwich but good organic gluten free bread is expensive. The one’s I have bought are quite dense. I found this recipe online while researching rice flour. Two of the ingredients, white rice flour and cornstarch, are not my favorite but I didn’t want to change the recipe until I had tried it. The results are a tasty bread; soft inside with a toasty crust. I let it cool before I sliced it. It held together; no crumbling. I am interested to see how Brown rice flour and arrowroot starch or psyllium husks will work.
A few months ago I tried a Dijon mustard recipe from The Homemade VeganPantry. I thought I had used a white wine that was too dry. The mustard had a very bitter taste. I tried it again with a less dry white wine. I allowed it to sit longer hoping it would be mellower. Today I tested it and it was just as bitter as the first. I gave up on that recipe. I decided to try a different recipe. It was taken from the Homemade Condiment cookbook: the Spicy Brown Mustard. The ingredients: powdered yellow mustard, kosher salt, tumeric, paprika, water, white wine vinegar, and brown sugar to taste. I used a few drops of agave. I didn’t have white wine vinegar so I used white cooking wine.
The result is a smooth, spicy mustard paste. It is usable now but I think I will let it mellow a bit. It has a little bitter tinge but nothing like the other recipe. I wonder what would happen if I used white wine vinegar?
Well, I am getting back in the lab. Happy cooking.
So now what is that crazy woman talking about? Necessity brings joy. Sometimes when you have a need, the satisfying of that need brings greater joy than you expected.
Here’s the deal, Saturday, I ran out of almond milk. I had no cash. I didn’t want to use a credit card for a gallon of milk. I looked around the pantry and saw that I had some cashews. I had been meaning to try making cashew milk. This seemed like the perfect time. It is simple. Put the cashews and water in a blender and let it rip. In minutes, there was milk.
I looked in my vegan cookbook to get an idea of the ratio of cashews to water for a reasonable milk consistency. It was 2/3 cup of whole cashews to 4 cups of milk. That seemed like a lot of water for so few cashews so I increased it to a full cup of cashews. To my surprise I stumbled upon cashew cream. I did some research on the uses for cashew cream and discovered I had solved another dilemma I was facing. This cashew cream provides the creaminess and consistency I needed for both these projects.I wanted to make vegan ice cream without making a sugary syrup for a sorbet. This will be my substitute. I also needed a sour cream impostor to try in a new cornbread recipe I found. I will try adding vinegar to the cream to sour it. I’ll let you know the outcome.
Back to the milk. I used the ratio suggested by the experienced vegan and was rewarded with a good tasting cashew milk. There are no preservatives, no sweetener, no added anything. Two and two/thirds cup of cashews will make a gallon of milk. What makes this most appealing is no added cost for cream.
For you who like a little coffee in your cream, this is a healthy, tasteful preferred choice to the coffee creamers you buy in the store. I don’t usually add cream to my coffee but I tried a little. It was very good and flavorful.
So the necessity for almond milk provided the joy of cashew milk and cream. It was a good day.
When i was a little girl, I loved to visit my great-grandparents in the country. That is what city folks called the very rural areas. I especially loved Sunday morning breakfast. My great-grandmother, Momma Lula, served “from scratch” biscuits, homemade butter, eggs from her hen house and some kind of meat. Now, the meat was either bacon or sausage that my great-grandfather’s friends had smoked and seasoned from their slaughter season or chicken from Momma Lula’s yard. Yeah, the raised them for meat and eggs. But the days that were the best was when Daddy Bush went to get the sorghum syrup from another farmer. He had to walk a mile both ways to get the syrup. That was good eating with those hot biscuits. I never knew sorghum could also come in the form of flour.
I ran across a recipe for waffles using gluten free flour and I decided to substitute sorghum flour for the one listed. I also changed the milk to almond milk and the vegetable oil to coconut oil. The outcome was quite pleasing and they weren’t green.
2 eggs 1 3/4 c almond milk 1/4 c coconut oil 2/3 c sorghum flour
Mix it all up and put in the waffle maker. In the picture you will see so
me waffles are darker than others. That’s because the darker ones were cooked at a higher setting. They were crisper. So set your waffle maker to the crispness you desire.
It was probably used as flour before syrup. This ancient grain as it is being described was widely used in Africa and Australia. It has many health benefits. It has anti-inflammatory, anti-oxidant properties. It is high in fiber, B-vitamins and protein. According to the World Grain Council it is the 5th most important flour in the world and the 3rd in the USA. So for what was it used in the USA? Animal feed and fuel. Once again we treat our animals better than ourselves. It seems only those with wheat allergies or gluten sensitivities were aware of this flour and its nutritional benefits. I also like the fact that it is non-GMO. Being gluten-free is another plus. Diabetics, cancer patients and cardiac patients may benefit from the eating of sorghum flour. Caution, like any other grain, don’t over indulge. Even with all of its nutritional benefits some people cannot tolerate it.
It is suggested that it be used in combination with other gluten free flours, such as potato or in recipes where a small amount of flour is used because it does not have a good rising ability. Flatbreads here I come.
I am going to try some other recipes I have found that use sorghum flour. I am not quite ready to give up bread completely, so healthier alternatives are definitely on my radar. If you have any other suggestions, please share.
Okay that might be a little dramatic but it is actually what I thought when I opened the waffle maker. My next thought was candidate for a SyFy scene. I opened the waffle iron and saw green and brown waffles. It doesn’t show how dark green but the dark grid lines were green.I don’t know what in the ingredients caused this phenomenon. I used buckwheat flour, almond flour, baking soda, baking powder, almond milk, salt, coconut oil and eggs. Does that sound green to you?
Use a whole wheat flour waffle recipe as a guide.
Change the flour to another grain or combination of grains.
Use coconut oil instead of shortening.
Almond milk and baking soda instead of buttermilk.
Baking soda was added because I didn’t have buttermilk. Must have added too much because the taste was really strong.
Didn’t need the baking soda at all on further research
1/2 cup of coconut oil was too much for the flour combination.
Let the batter sit about 5 minutes to thicken before pouring in the waffle maker.
And then there is green.
After removing from the waffle iron and a little cooling, the color changed to golden brown.
The Whole Wheat Recipe My Changes
2 c whole-wheat flour 1 c buckwheat flour, 1 cup almond flour
I found this blog post from the “unconventional baker” while I was looking for gluten free and tumeric recipes. I have not made it yet but after reading it, I realized I am familiar with all the ingredients and will probably enjoy it. Even if I don’t I am going to drink it. When you have arthritis you will try healthy things that have a chance of relieving the pain. I would love to hear from those of you who try it and I am sure the “unconventional baker” would also.
Many of you know I make my own vegan butter. Last week I was standing in the grocery store getting oil to make more. I use coconut oil but I wanted to try another mild oil. I have used grapeseed, almond, olive and sunflower seed oil. Almond and olive oil had been the best so far. I looked at all those choices and read the descriptions. About two oils in I read this oil has a “butter-y, mild nutty flavor. Butter-y was the keyword. So I decided to try it. It was Macadamia nut oil. I thought it would taste strongly like macadamia. It did not. My butter tasted wonderful. I used it this morning to fry some potatoes. It has a high smoke point and it put grapeseed to shame. It got hot really fast and required me to pay attention. I am sold. This is my new go to oil for stir-frying, frying and grilling.
I got excited about my new find and then that other person in me rose up and said, “But is it healthy?” I went to my computer and discovered it is very healthy and has uses beyond cooking. It is used for skin care, makeup, sunblock, hair care, and eating. Coconut oil has just found a an “alternative to olive oil” partner because I use it for my hair, skin and cooking.
I read some reports on the benefits of macadamia nut oil and they get quite technical. Suffice it to say, it is an intense moisturizer and has powerful antioxidant properties.