Friday, April 18, 2014

Good Friday Meditation


Good Friday Meditation
by John Cardinal O’Connor

Weeks of the year come and go, shortening to days as the years mount, till they move so rapidly they become trains rushing by each other in a continuing blur, trains peopled withJesus memories.
It must have been so with Christ, as even the days became hours running out of minutes during the week that began on a donkey, seemed to all the world to have ended on a cross, and started all over again in a garden.
All the days of His years must have kaleidoscoped through His mind, the years of His mother’s widowhood, of the water into wine, the loaves and fishes and blind men and lepers and Lazarus and the alabaster box of precious ointment. Then the hosannas and the palm and olive branches and only a day or two to sort it all out and be ready for Gethsemane and a bloody sweat, for night lanterns and rough guards and a searing kiss of betrayal.
Everything chaotic now, minutes tumbling over one another, time racing onward and backward simultaneously, splintered by shrieks and giggles and lashes and thorns and questions that don’t make sense because the answers are already known, or feared, or twisted into a sentence of death…better that one man should die for the people.
JesusDo some tricks for me, make me some miracles. What is truth, are you a king, where are your armies? Better that one man die for the people. He makes Himself out to be the Son of God. Better that one man die for the people. Tear your garments, tear His flesh, hosanna to the Son of David, crucify Him and give us Barabbas. Let me wash my hands. It is better that one man die for the people.
My God, My God, why hast Thou forsaken Me? O Lord Jesus, is that the way it was with You? Did you get all mixed up and ask Yourself how it had all happened – where had all the flowers gone and the people who thought You were so wonderful? Did the pain shoot way past Your head and Your hands and Your feet; deep, deep, deep into Your soul, so that you could no longer feel the touch of Your Father’s love in the numbness of it? Did the blood run into the eyes of Your heart so that You could no longer see the wonder of His glory in You?

Is that why You know our pain so well, our suffering, our loneliness and desolation, and how we get all mixed up about life? Is that why You understand how our faith falters and we’re not always sure of what we believe or why, and how much it hurts to be misunderstood or ridiculed or slandered or deserted or divorced or unwillingly pregnant or emptied by an abortion? Is that why we can lay on You the insecurity of our dwindling years, the confusion of our adolescence, the broken dreams of our middle age?
Is that what Your having become a human being is all about?
                                                                                                                                      
                                                                                                                                                                                    Column by John Cardinal O’Connor
                                                                                                                                                                                                     Catholic New York
                                                                                                                                                                                                              April, 1985

Monday, April 7, 2014

Carrot Ginger Coleslaw

I am loving my new little kitchen tool, the Veggetti!! Tonight for dinner I was craving raw cabbage and wanted a ginger dressing on it. This is what I threw together in just a matter of 3 minutes or less! Now that's fast food! I spiralized 1/2 of a large organic carrot on the thin setting, using my Veggetti spiralizer tool.

The other half of the carrot plus one additional carrot, along with a knob of ginger, went into the sauce.


 In addition, 2 tiny bell peppers and a wedge of organic lemon with skin on were added.


Next was the juice of 1 orange.
 Some unpasteurized miso, only 1/4 of a teaspoon is needed to season this sauce.

To add some creaminess to the sauce I used 1/2 of a Haas avocado.

Thinly slice the raw cabbage and top with the spiralized carrot. Add a generous dollop of sauce and garnish with some raw sesame seeds. When I cut into this salad and mixed in the sauce it created the most delicious vegan coleslaw I have ever tasted.

Carrot Ginger Coleslaw

by Elizabeth at rawlivingandlearning.blogspot.com

2 large organic carrots, spiralize 1/2 of one carrot, rough chop remainder

1 knob of fresh ginger, diced

2 mini bell peppers

1 small wedge of organic lemon, with peel

Juice of 1 orange

1/4 tsp unpasteurized miso paste

1/2 of a Haas avocado



In a small food processor or a high speed blender, blend all of the sauce ingredients until creamy and smooth. Finely shred some raw cabbage. Plate the cabbage and top with the spiralized carrot. Add a dollop of sauce & enjoy! Optional garnish: raw sesame seeds.

+JMJ+ Today I am grateful for my adorable husband who was born on this day __ years ago!! Happy Birthday honey!!!

Thursday, April 3, 2014

Creamy RAW Pepper Dip

A few weeks ago I made this awesome pepper dip that I want to share with you. It is so easy and super quick to put together. I dipped raw cauliflower and celery sticks in it but you could add some water and thin it down to salad dressing consistency as well. My children all loved this dip as well, we were very sad when it was gone!




Creamy RAW Pepper Dip

by Elizabeth @rawlivingandlearning.blogspot.com

1/4 of a HAAS avocado

1/2 of a large organic red bell pepper

2 Medjool dates

1 wedge of organic lemon, keep skin on!

A few shakes of Mrs. Dash's tomato/basil/garlic Blend (optional) 

1 tsp of onion powder (I can tolerate this better than raw onion)

Combine all of the ingredients in a small blender or food processor and process until creamy. Thin with water if you want salad dressing. Enjoy!


+JMJ+Today I am grateful for discovering discounted bananas at the store!!!!! Sounds silly to most, but those of you who know just how many bananas this family of 7 consumes in a day you'd understand my joy!!!

Thursday, March 27, 2014

Got a Veggetti??

So my new friend on Instagram, Tanya @tannyraw, did a video on this great gadget. We both bought ours at Bed Bath & Beyond. I used one of my $5.00 off coupons and got this gizmo for mighty cheap. You see my original spiralizer broke about a year ago and I have been whining about it and decided to finally replace it with this little guy.


 I was thinking how easy it will be to pack it along with my travel blender and juicer when we travel.
The first veggie I experimented with was carrot.
Just look at the noodles this thing made out of just 1 small carrot!!!
I added them to my killer kale salad yesterday and enjoyed this deliciousness for lunch, in the sunshine.
The next veggie I experimented with was a green zucchini.
I used the "thin" side to create these long, thin noodles. Reserve the small leftover end of zucchini that does not spiralize; this will go in the sauce.
Tonight on the dinner menu was Raw Mushroom Marinara Sauce served over a bed of raw zucchini noodles.
Here is how I put it all together:
First I soaked my sundried tomatoes plus one Medjool date.

Take 1 cup of the fresh baby portobello mushrooms and wilt them by placing in a warm steamer pan. To do this, heat up your steamer pan, then drain out all of the water and place the fresh mushrooms in it, remove from the stove and put the lid on the pan. The mushrooms will wilt from the warmth and moisture without cooking. The longer you keep them covered the more they will wilt and soften from the moisture.
Next I prepped the veggies for the sauce.
Into the food processor went the carrot, some of the mushrooms, the small piece of leftover zucchini, green onion, baby peppers, the sundried tomatoes, date, and 1 teaspoon of hemp seeds. I pulse chopped this.
Then I added the two fresh tomatoes
Processed that until it was almost smooth, I like to leave it a bit chunky.
Final step is to plate your raw pasta and top it with the marinara.


Raw Mushrooms Marinara 

by Elizabeth @ rawlivingandlearning.blogspot.com

2 small sweet peppers
2 organic tomatoes
1 Medjool date
6 sundried tomatoes
1 small carrot
1 green onion
1 teaspoon of raw Hemp Seeds
1 1/2 cups of baby portobello mushrooms
dried Italian spices to taste, optional
1 medium, organic, green zucchini

Soak the sundried tomatoes and date in water for 20-30 minutes. Drain off a the soak water. Wilt the mushrooms by placing them in a warm steamer pan that has been heated and removed from the heat. Cover pan and allow to sit for 5-10 minutes to wilt. In a food processor put the carrot, some of the mushrooms, the small piece of leftover zucchini, green onion, baby peppers, sundried tomatoes, date, and 1 teaspoon of hemp seeds. Process until roughly chopped. Then add the two tomatoes. Process until almost smooth. Pour over the spiralized zucchini noodles and top with the wilted mushrooms. Enjoy!!!

You can even twirl this raw pasta on your fork!!

+JMJ+ Today I am grateful for this little fellow who visited me the other day. Our youngest child picks me flowers every time we go out side and he placed these next to my chair and in a matter of minutes this cute little bee came to say HI!