Alright, a whole year has passed already, oh my. So glad I’ve started this thing and friended some really cool lj’ers along the way =)
So…..celebrating 1 year of my blog with this super green and super delicious smoothie! My version of this raw awesomeness:
- 2-3 cups fresh spinach
- 1 ripe banana
- 1 tbsp flax oil
- 1/4 – 1/2 cup water, depends on what consistency you prefer
- add couple star fruit slices
Throw everything in blender and mix it up.
Mmmm…heavenly! Great choice for breakfast, and btw you wouldn’t taste flax oil in it at all. Happy smoothing! 🙂
yeah, almost over, but before it goes, a bit of gratitude here, cuz it’s such an awesome month – time of hyacinths, crocuses, ducks& geese flying over our heads, beginning of CSA, planting veggies and all other cool stuff =) probably it’s not so bad to spend half a year in winter to be able to appreciate it all now so much. go Spring!
Wow! It’s a complete summer over here already, everyone is running around in flip flops =)
Back to the subject – I have just learnt that maple syrup is heated during production process, so it’s in no way raw. And, naive me, I was for some reason thinking it is raw, and was including it in all of my raw dessert recipes. Hmm… I will have to research and see if it’s possible to get the original unprocessed maple sap, which would be ideal. But for now, oh well, going back to good ol’ dates/raisins, no big deal. Now I’m thinking the same could be true for agave and stevia, although I never use those, but I know it’s a common ingredient in raw food restaurants. :-/
Recently I was strolling by Bloor St. West, where I used to spend lots of time as a student, and to my dismay I’ve noticed there is some new pizza place where I was pretty sure the old time favourite James Joyce Irish Pub used to be. I couldn’t believe that at first, and thinking that I must have confused its location, went back up the street, but nope, there was no James Joyce. Later I read that the pub closed and was actually replaced with a pizza franchise. There’s such an active turnover of various venues in Toronto, very often you come back to some cool place you found couple years ago, only to find out that it’s completely gone. I find it very sad, it seems like every time that happens, it’s like some part of one’s past goes away with it. And especially when a great Irish Pub gets replaced with a pizza franchise? Seems just plain wrong. I’ve read recent reviews of the pub on yelp, right before it closed, it had only 2/5 stars and young people kept repeatedly saying “the place was filthy and chairs were uncomfortable”. Okay, sure, but they also had plenty of pool tables, great beer selection, and most importantly great live music every night! And by night the place used to be full. Anyway, since after graduation I didn’t use to come back there much things might have actually changed, but I still don’t see how such a great old pub could’ve have been replaced with a franchise, quietly, without too much notice. Sucks, cuz it used to be a great place. Bye, James Joyce.
Hands down the best sauce I’ve ever made that can be used both with raw or cooked food. Really quick to make, and stores in the fridge for couple days.
Tastes great on basmati or coconut rice, or with raw noodles. This time I decided to use it in a raw soup:
- 1.5 cups pure coconut water
- 1 tbsp nutritional yeast flakes
- 1 -2 tsp curry powder
- 1/4 tsp turmeric
- 5 tbsp cold pressed olive oil
- 1 tbsp pure cold pressed flax oil
- 1/4 tsp cayenne pepper, or more
- about 1/2 tsp salt
- 1/3 cup raw cashews
- 1 tbsp pure maple syrup
- 1/4 cup coconut flakes
- 1 tbsp dried or fresh basil, I used dried
Blend all ingredients in a powerful blender with S blade. Pour into a container, and keep in the fridge, however the sauce it better tasting when at least room temperature or slightly warmed up. Before serving (after refrigerating), make sure to shake the sauce well to mix the separated ingredients.
To make a raw vegan soup I used:
- 2-3 cups kelp noodles (raw)
- 1 chopped tomato / about 7 cherry tomatoes
- 1 chopped small green onion/chives (about 1 tbsp)
- 1 heaping tbsp chopped cilantro
- loads of the Coconut Curry sauce
First, I soaked the kelp noodles in hot tap water, then washed and drained them, cut them into smaller strands with kitchen scissors and placed into a bowl. Then added plenty of the delicious sauce, chopped green onions on top, then tomatoes, and all this eventually garnished with cilantro. I used room temperature sauce, so together with warm noodles the soup was nicely warm as well. Extremely delicious and filling!
I know this subject has been discussed many times, but I bumped into this article today, and discovered that some of the foods I regularly buy could also be GMO.
Continue reading “GMO Foods”
Watched a documentary on the famous “Men at Lunch” photograph of the iron workers sitting on the beam 840 feet above ground during construction of Rockefeller Centre, as part of the Hot Docs film festival. Overall pretty interesting, with lots of great 1930s footage of New York. There seems to be some discrepancy between the movie information and the other online sources, however I still think this documentary is quite a good attempt to straighten things out and tell more about those times, liked it. The movie features so many awesome breathtaking pictures of the iron workers and the photographers taking those pictures, all that happening more than 840 feet high (250m)!! During the whole movie my hands were permanently moist, all the pictures were taken at such crazy heights with no safety harnesses at all! Sometimes it’s just plain scary to watch. Definitely a very good movie to commemorate those hard working immigrant guys, highly recommend for everyone to watch it.
Continue reading “Hot Docs in Toronto”
Inspired by this raw family’s video, I mixed up the kale salad today – finally, I found the way to eat kale, this salad is really sooo delicious, I totally agree with those super cute kids in the video 🙂
Raw Vegan Cheesy Kale Salad
- bundle of fresh raw kale (about 15-20 leaves)
- about 2-3 tbsp nutritional yeast
- 3-4 tbsp hemp seeds
- salt to taste
- 3-4 tbsp cold pressed olive oil
- 2 tbsp apple cider vinegar
- my modification – 1 tbsp raw sunflower seeds
- I skipped on cumin, cuz I don’t have any, but probably about 1-2 tsp of it would be needed here
Wash and chop up the kale leaves into small pieces.
Then mix all ingredients together in a large bowl. Eat up!
I used to love buying conveniently pre-made hummus from stores, but recently decided to check the labels, and it appears that all of those products contain canola oil. So I decided to avoid the gmo ingredients and try preparing some alternatives at home. It worked out pretty well both with cooked chickpeas and the raw sunflower version, although I really do prefer the raw version because it takes so much less time than the original chickpeas one. So here’s the recipe for the raw hummus (that I mentioned in my salad post), it makes the salads filling and really delicious, amazingly replacing any need for cooked ingredients.
- 2 cups soaked sunflower seeds
- 4 tbsp raw tahini
- juice of 1 lemon
- 4 garlic cloves
- 1/4 cup cold pressed olive oil
- salt to taste
- black pepper to taste
- 1 tsp Italian seasoning
- 1 tbsp pitted kalamata olives
- 1/4 cup filtered water
Place all ingredients except for water into the food processor with S blade, mix very well. Add enough water to get a mix of approximately sour cream consistency (it’s okay to have it a bit more liquid that hummus normally is, because it will solidify in the fridge anyway). I haven’t yet tried adding fresh herbs, but dried ones work just great. I mostly use it as a dressing in salads or as a dip for fresh veggies, but I’m sure it would work great with pita & falafels as well.
Okay, the initial recipe is good, but I could feel it definitely needed some work. Finally, by adding and subtracting ingredients and amounts, I brought it to the seemingly ideal state. Recently our non-raw/veg*n friends liked it so much, that they asked me for the recipe and already are making it at home 😀 I take it as a success, and now ready to share the updated *ideal* version:)
- 1 cup pecans
- 1 cup almonds
- 1/2 cup coconut flakes, unsweetened
- 3 medjool dates
- pinch of salt
- 1/2 tsp vanilla powder
- 2-3 tbsp water
Continue reading “Raw Vegan Key Lime Pie”