Sunday, October 31

Dinner in the night, in a new world

Inspired by the food of Raw Chef Natalia, I decided I would go somewhere along the lines of following some of her recipes. What happens when you follow along something? Well I found it is still a strange and interesting adventure into the unknown, and we are always inventing, with each breath experience.

Main course
Beetroot ravioli
Based on this recipe
 -
Slices of beetroot marinated in olive oil, salt and pepper for a few hours

Creme-
1 cup of walnuts
1/2 cup of smoky quartz and blue calcite gemwater
olive oil
salt
tsp of genmai miso
tiniest bit of raw garlic (which was too intense for me, but others liked it)
fresh sage
fresh parsley
1/2 a cauliflower
All blended together into a creme

Sauce-
Dutch carrots, red capsicum, one roma tomato, little salt and olive oil (all in blender)




Desert
Ginger, walnut and blueberry pie
Based on this recipe
-
Base -
1 cup of walnuts
1 tbs coconut oil
2 tbs of raw honey
1 tbs grated ginger
pinch salt
Filling-
1 apple pureed
100grams of frozen blueberries
4 tbs of chia seed
Chopped apple pieces
Base- Filled- and blueberries on top




Lunch, in a quiet and gentle afternoon

1.
Noodle whirl delight
-
Leftover zucchini noodle dish from last night
with the subtle addition of a tahini, miso, olive oil sauce
Plated with wedges of tomato, tiny diced squares of avocado, a sprig of rosemary and spunkle of dulse flakes


2.
Carrot and dill soup
-
Lots of tiny dutch carrots
1/2 can of coconut cream
a cup of water
fresh dill
grated ginger
juice of a lemon
pink salt
Served with freshly sprouted alfalfa and activated pepitas and olive oil
I ate this room temperature, but heated it slowly over a low heat to body temperature for the others, this was met with grand enthusiasm and enjoyment.

3. 
Emma had a piece of the delicious mango cheesecake we saved for her, harray! And I drank the leftover electrolyte drink from last night, which was perfect in this moment.

Smoothie for the car ride to the train station

Tahini milk
Restorative, and balancing for nerves and stomach
-
Two spoons of unhulled tahini (calcium)
2 cups of water
2 tsps of slippery elm powder (good for soothing stomach acid and the esophageal world)
2 spoons of maca powder (adrenals)
2 spoons of lucuma powder (lucuma is often part of celebrations and banquet settings because of its distinct and fragrant flavor)

Breakfast, after a dream filled and windy night


1.
Smoothie of Greeness
-
1/2 bunch of spinach
lots of fresh coriander, fennel and mint
1/2 a pineapple
1 banana
1/4 can of coconut cream
a few prunes
water

2.
Apple breakfast 'deurve
-
Slice of apple
with a spoon of almond,brazil, cashew butter mixed equal parts coconut cream
half a prune
and half a dozen organic raw activated pepitas and a pink borage flower



3.
slices of pineapple

Dinner after the hot mineral soaking and drive home through the forest

First course
An Electrolyte Drink
-
A bottle of sparkling mineral water
juice of a lemon and a lime
spoon of dulse flakes
fresh mint
some prunes
spoon of coconut oil
few spoons of coconut cream
blended

Second Course
Zucchini noodles with fresh tomato sauce and cashew shiitake cream
-
Zucchinis negotiated via the mechanism of a spiraliser
Beautifully red Roma tomatoes chopped with rosmary
Delightful red capsicum with parsley
- Creme
handful of soaked organic raw cashews
olive oil
tsp of miso
salt
water
3 organic dried shiitake mushrooms
-
Noodle layered with tomatoes, tomatoes, caps and creme with pieces of dried shiitake on top and a sprinkle of dulse.


Third Course
Raw mango lime cheecake

- crust
Activated brazil nuts
3 medjool dates
lime juice
salt
handful of fresh walnuts
spoon of coconut oil
- creme
raw organic cashews soaked 24 hours
3 fresh mangoes
lime juice
1/4 coconut cream
4 spoons of coconut oil
2 medjool dates
a few spoons of lucuma powder
-
topped with slices of mango

Smoothie, post hot springs

This was quite delicious though there was no where near enough!

a mango
2 bananas
a cucumber
an apple
lime juice
a few cups of water
lots of fresh coriander
1/4 can of coconut cream

Lunch on a beautifully set hardwood table while the rain poured outside


Un
Blood orange and dill salad
-
Cos lettuce ripped
Blood Oranges pulled apart
freshly shelled walnuts
Fresh dill
- a dressing of
tahini, miso, olive oil and dark grape juice


Dos
A cauliflower taboulei
-
Fresh mint and parsley from the garden
Half a cauliflower grated
2 tomatoes
a cucumber
half an avocado
a couple of prunes
olive oil
lemon juice
salt


Tres
Rainbow sushi
-
organic nori sheets
- parsnip 'rice'
grated parsnip, apple cider vinegar, 
handful of soaked and chopped brazil nuts, dulse
carrots 
avocado
red capsicum
cucumber
homemade purple cabbage sauerkraut
freshly sprouted mung beans


Saturday, October 30

Breakfast under the eaves, near rain soaked grass

1.
Dill and mango smoothie
-
2 bananas
2 mangoes
1/2 a bunch of dill
2 good handfuls of red cos lettuce
juice of almost a whole lime
1 cup of citrine and sunstone gemwater
1 cup of water

2.
Apple ladder
-
Slice of apple from orchard down the road
Fresh mango from far away
A medium small leaf of mint from the garden


3.
Breakfast protein
-
approxa-moxa-matelly -
1/2 cup of Hempseed protein
3 spoons of tahini
3 spoons of coconut oil
3 medjool dates
lime juice
rolled into a small ball and coated in fresh buckwheat sprouts and tipped with a borage flower


Dinner on the sand dunes just after dusk

First course 
A creamy deliciously enlightening smoothie
-
soaked and blended brazil nuts (4 hours)
500ml coco juice (organic coconut water)
500ml sunstone and citrine gemwater (made with conduction method, in sunshine for 3 hours)
3 bananas
lime juice
- served in a glass with a handful of whole (unblended) blueberries


Second course
A soft taco spring kebab lettuce roll
-
A nutty omega dip -
organic australian pepitas, soaked for a few hours and then dried in the sunshine
spoon of coconut oil
two spoons of olive oil
fresh coriander roots
half a red capscium
a spoon of genmai miso
7 or so cracked walnuts (cracked and ground in the mortar by my little brother Noah)
-
Avocado, red capsicum, chopped fuji apple, coriander leaves and lemon juice mixture
-
Shredded purple cabbage
-
slices of cucumber and dutch carrots
-
freshly sprouted mung beans
-
all the things were in bowls, the ingredients were wrapped together in leaves from a magnificent head of lettuce. The flavours worked together as a team achieving some kind of balanced zang.


Third course
An apple styled baklava
-
Slices of apple marinated in lemon juice
-
A mixture of soaked plump raisins,
blended with a spoon of Almond, Brazil and Cashew butter
a small handful of chopped brazil nuts (soaked 4 hours)
lime juice
-
The apple was layered with the raisin mixture, and topped with a slice that had the open apple star of departed seed. A piece of loving earth sour cherry raw chocolate was rudimentarily crumbled on top of the baklava in the dark night kitchen of the beach where i prepared the desert. It was really good.

Friday, October 29

3 limes and 3 blood oranges

3 o'clock smoothie


--
Sparkling mineral water
sunstone and citrine gemwater
spoon of lucuma powder
1 banana and 1 mango
1 spoon of almond butter
1 medjool date

Produce!



Ive been collecting ingredients all week for this weekends retreat. Today it all came alive with the arrival of fresh and delightful produce. I bought everything from the local organic store in Balnarring 'Oh My Goodness'. This is quite a special shop that specialises in local and chemical free produce over certified organic from too far away. Many of the farms are in organic conversion, and just down the road. This is reflected in the prices. The lettuces, herbs, zucchinis, beets, spinach, apples, avocadoes, cauli's are all local. Obviously the mangoes are a special treat from the sunshine state. I got some incredible looking roma tomatoes and in my excitement I bought ten mangoes! Because its finally time for exciting luscious fruit, and I wanted everyone that is coming this weekend the chance to roll and enjoy. I am going to make a raw mango lime cashew cheesecake tomorrow night for desert...

Today im having a day of smoothies

Without dogma but its what I feel like

so far

- 11.40am 
1 spoon almond butter
1 spoon tahini
1 banana
small handful raisins
1 tsp slippery elm powder
1 glass of water

--1 spoon of apple cider vinegar in a glass of water

- 9.06am
mango fennel mint smoothie (see below)

--1 spoon of apple cider vinegar in a glass of water


- 7.53am
1 cup of strong and hot dandelion coffee 
blended with 
1 spoon of maca 
1 spoon of slippery elm powder

Conscious Nutrition Classes



The wonderful Heidi is giving three workshops at Prana House in Thornbury soon, they look really awesome. Im going, you should come too!

Monday 8th November 7.00-9.00 p.m. Raw Vegan Dairy Alternatives 
Learn how to make delicious milk, yoghurt, cheese and cream using nuts and seeds. Sample a variety of dairy alternatives that tantalize the taste buds and stir the imagination.

Monday 15th November 7.00-9.00 p.m. Beyond Greens
Learn how to make salads that use not only traditional salad greens but also incorporate weeds, medicinal herbs and edible flowers. Discover how and where to finds these ingredients, how to identify them correctly and their amazing nutritional, medicinal and spiritual benefits. Samples of these truly amazing foods will be available to try on the night.

Monday 22nd November 7.00-9.00 p.m. Raw Vegan Desserts
Learn how to make a raw vegan cheesecake and a divine chocolate mousse. Decadence has never been more beneficial to mind, body and spirit. It’s worth turning up for the samples alone!

To book or read more go over to Heidi's website Conscious Nutrition
Bookings Essential - Please phone 0415 626 893 or email info@consciousnutrition.com.au to register your interest 




Fennel Mint Mango-nana Smoothie


--
handful of fat leaved mint and handful of fennel tips
1 mango and 1/2 banana
1 glass of sunstone gemwater

Thursday, October 28

Retreat menu planning

Ive been thinking, dreaming and planning for the last few months what I would like to prepare for this weekends Living Wonder Retreat my mum are co-hosting. My idea is to make a full rawfood menu made from local seasonal produce.

There have been lots of ideas and fleeting taste experiments. Now im on the internet again browsing other peoples recipes. I will track ones here that I find interesting

Everything on Raw on 10 blog!!! especially Plum Pie


Time To Breathe And Make Some Beauty Beets With Parsley Pesto & Sweet Pepper-Fennel Cream By GreenChef Natalia

(Raw Apple) Baklava by Anand Wells

GreenChef Jana | Kent Mango Cream Tart

A Sweet Fall Treat, The Almond Fig & Honey Flavored Tart By GreenChef Barbara


Cone Happiness, Our Multi Purpose Mango Cones & Green Papaya Salad by GreenChefs Golubka

The Insanely Tasty Green Mountain Parfait By GreenChefs Golubka

Smoothie Bowl by GreenChef Marni Wasserman

The Simple & Sweet Summertime Apricot Torte By GreenChef Barbara
Golden and Green Cannelloni | Recipe by GreenChef Matthew Kenney
GreenChef Jana | Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream
GreenChef Omid | Cold Negi Soba Soup
GreenChef Russell James | Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
GreenChef Chad Sarno | Raw Beetroot Ravioli
GreenChef Sarma Melngailis | Zucchini and Green Zebra Tomato Lasagna
GreenChef Matt Amsden | Fresh Italian Wrap Recipe
GreenChef Chad Sarno | Pasta Trio
GreenChef Vanessa Sherwood | Carrot and Parsnip Fettuccine
GreenChef Russell James | Spinach and Wild Mushroom Quiche


Pizza mumma made for dinner

Roasted eggplant, sweet potato, pumpkin and artichoke hearts on a gluten free base.

I made pumpkin and tempeh bolagnaise with amaranth and rice pasta curls. It was delicious (the sauce consisted of tempeh and grated pumpkin fried in coconut oil and lemon juice, some celery salt, a tin of organic tomatoes and a little black pepper, voila!)


Yes so good


Recipe by Chef Julia Gartland, man it looks too good 

Wednesday, October 27

Rainbow mustard wrap ups Holly and I made!


Holly came over with produce from her garden, including a super huge purple coloured mustard leaf. It was quite magnificent. Recipes I have seen for raw food 'soft tacos' came instantly to mind, so we made something of a wrap up. 
--
Walnut meat like bit (haha)
-
Shelled walnuts, ABC butter (almonds, brazil, cashews),
olive oil, salt, fresh time, ponzu sauce (japanese dipping sauce that we found in the cupboard, anything like tamari would work or whatever)
a little coconut oil and amy's morrocan spice
-
wrap in mustard leaf with avocado, capsicum and red cabbage.
Delicious and mustard firy, we were really super happy that the avocado was in our lives.


Tuesday, October 26

Complete Urban Farmer # 6 Intro to PERMACULTURE

Power percentages

This lovely pie chart is up in the Eco-house at Ceres. It maps the average uses of power. As you can see if you live in a house without heating or cooling (like mine) and don't do very much cooking (eat raw foods) then you are already minimalising, all those hot showers are something to be addressed though and it definately wouldn't hurt to build a bicycle blender and get a small portable solar panel to charge phone/laptop. Ahh yes, how to live electricity free?
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