Friday, October 22, 2010

RAW Pureed Squash

The other day I went to my favorite all organic market to stock up on sprouting seeds, buckwheat, kelp noodles and some fresh produce. I bought one small organic butternut squash and was determined to finally try squash raw. I have always adored squash but just didn't want to eat it cooked anymore since my diet now is almost 100% raw.
I searched for a recipe, found one, changed it, and here it is. It was really good but only try this one if you truly love squash. If you are not too fond of squash you won't love this like I did. So squash lovers, be prepared for a wonderful bowl full of sweet and "hot" yumminess.

Pureed Raw Butternut Squash

1 small organic butternut squash, peeled, deseeded and chopped
1 Deglet date, pitted
Sea Salt
Raw orange blossom honey
Ground allspice
Ground cayenne (red pepper)
1/4 cup water
Handful of organic raisins (optional)

Put the cubed raw butternut squash and one pitted Deglet date in the food processor with the “s” blade. Add about 1/4 cup of filtered water.
Process (if your food processor has speeds, use high speed) the squash and water until completely pureed and smooth. It will take a few minutes and you will need to stop the processor a few times and scrape the sides.
When the squash is completely pureed and smooth, add salt and pepper to taste. Pulse to mix in S and P.
Spoon the squash into serving bowls. Drizzle just a small drizzle of raw orange blossom honey in a swirl in the center of the bowl on top of the squash puree. Next, sprinkle just a dash of ground allspice and just a dash of cayenne (red) pepper. I also added some organic raisins at the last minute!! Stir all together and ENJOY!

Serves 2.

~JMJ~ Today I am grateful for finding the right orthodontist for our daughter. Boy has it been a looong search. We went through a few bad experiences in order to find a great fit for us. I am so grateful that we can finally get her started with the treatment. Being in the dental field myself makes is tougher to find offices that meet my high expectations, but I do believe we have finally found one. Yipee!! :)

Monday, October 18, 2010

I Got It, My Spiralizer, Finally!!

One of my birthday gifts from my sweet, sweet husband was a spiralizer!!!! YEAH! I finally can make zucchini noodles the right way.

He also got me a white ceramic counter top compost pail. I LOVE it. It looks good and it holds a lot of scraps. I am amazed at how much good compost stuff we have been collecting. Now I need a bigger compost bin out in the backyard.
I am getting ready to plant my gardens. Sounds strange doesn't it?? Most of the other states are harvesting the last of their produce and down here in SW Florida it is planting season!! I have quite a bit of soil in the compost bin out back and I look forward to custom blending my soil for my two square foot gardens. Let's just hope I can keep the neighborhood rabbits away from my greens.
The very first raw dish I made with my new spiralizer was pasta and sauce, RAW style of course.It takes a tad bit of preplanning if you want to have a raw  "Parmesan" cheeze topping. I wanted  some marinated mushrooms instead of trying to make and dehydrate raw meat(less)balls. 
For the cheeze I soaked some raw cashews and pumpkin seeds for about 2 hours, air dried them over night and then spiced them up a bit, creating the most delicious cheeze topping ever. The mushrooms were very easy; white button mushrooms with a drizzle of EVOO, balsamic and some spices.
My raw noodles were the typical zucchini and my raw marinara was made with sun dried and fresh tomatoes, with a few key spices.  Here is my recipe for  Raw Spaghetti with Mushroom Sauce and Parmesan:

RAW Parmesan Cheeze
1 palmful of raw cashews, soaked
1 palmful of raw pumpkin seeds, soaked
pinch of sea salt
pinch of red pepper flakes
pinch of dried onions
pinch of garlic powder
+Soak the cashews and pumpkin seeds for 2 hours in filtered or spring water. Drain and allow to air dry overnight on paper towel. Process the dry nuts and seeds with the salt, red pepper flakes, dried onion, and garlic powder. Set aside.

Marinated Mushrooms
6 button mushrooms, sliced
First Cold Pressed EVOO
Balsamic vinegar
Pinch of sea salt
Pinch of fresh black pepper
Pinch of onion powder
Pinch of dried Italian seasonings
+Drizzle some EVOO and balsamic over the mushrooms. Add all of the remaining spices and toss to coat well. Cover and let marinate 2 hours or more.

Marinara Sauce
10 sun dried tomatoes, soaked 1 hour in filtered or spring water
4 Campari tomatoes (from Canada--green house, vine ripe)
2 T First Cold Pressed EVOO
1 clove garlic, pressed
1 tsp dried Italian seasonings
Pinch of onion powder
Pinch of sea salt
+In a small food processor, process the sauce till almost smooth, keeping a few chunks from the tomatoes.

RAW Noodles
1 large, green zucchini
+Using a spiralizer, make the raw noodles.

Plate the noodles. Top with the sauce, then add the marinated mushrooms and finally top with the RAW Parmesan cheeze. Enjoy!!
~JMJ~ Today I am grateful for a "beautiful sky" that my 6 year old pointed out to me. "Mom, look at that beautiful sky". He is such a joyful person and notices so many things that I just over look. I am so thankful to be able to see the world through his precious eyes.

Friday, October 15, 2010

My Version of Ants on a Log

Figs on a Log
This is a terrible picture, looks like a train wreck! But I was so hungry I just started throwing stuff on my plate. I really wanted some celery with nut butter and raisins but I changed my mind and decided to use cut up dried black mission figs. Wow was it good. I used Artisana Raw Macadamia Butter with Cashews on the celery, topped them with the figs and some honey, that I got up in North Carolina. Organic apple slices and sprouts just sounded good so I had those too. There you have it, that was my lunch. Nothing complicated, just good raw living foods. I had three little boys all eyeballing my plate. :)
~JMJ~ Today I am grateful for kids in the kitchen. I had no idea what gluten free meal to make the kids tonight so I asked my 13 year old son to create a dish. He told me how to put together a chicken dish that they all loved. We named it after him and it has gone in their gluten free and raw recipe binder. Way to go Mitchell!!

Thursday, October 14, 2010

My Pear and Kiwi Kick

My picture is blurry, sorry, but I just had to post this super simple, super tasty salad I made the other day. It had been a long time since I had some arugula and I really was craving those greens. I had also been missing my baby spinach. I decided to combine the two and top it with a combo of pears and kiwi. For some reason pears and kiwi have been tasting really good to me, like REALLY good. I have been eating them quite a bit. A very simple dressing was in order, and here is how it all turned out: (NOTE- Right before I ate this salad I loaded it with a tall mountain of my home grown broccoli sprouts. I try to have broccoli sprouts everyday--they are so powerful against all things evil, evil cancer cells that is!!)

Fruited Arugula and Spinach

Baby Spinach
1 Kiwi, sliced
1 Pear, sliced
Broccoli Sprouts
Plate the arugula and spinach. Lay the kiwi and pear slices on top. Add a large serving of your favorite sprouts. Drizzle with a simple sweet Dijon dressing.
Coconut Vinegar
First Cold Pressed EVOO
Dijon Mustard
Sea Salt
Fresh Ground Pepper
Raw Honey--in liquid state
Raw Sesame Seeds
In a glass jar mix the dressing ingredients to your taste and shake well. Will keep several days in the refrigerator. Enjoy!
~JMJ~ Today I am grateful for kind words. A very sweet lady in our Raw Living Foods Group was kind enough to send me a note letting me know how much she enjoys my blog. Wasn't that a nice surprise! Thanks "L"!! :) Just the inspiration to keep me going even when I am dog tired and don't feel like I can keep up with posting and trying to get everything else done. It is a great outlet for me and I do enjoy making all of my raw food recipes. There's nothing better than RAW LIVING FOODS in my book!

Tuesday, October 12, 2010


Today I was inspired by Raw on $10 a Day (or Less) post for October 10th (my birthday!!). She made a chia stew that looked so yummy, and creepy, that I had to create a bowl for myself; minus the creepy factor. After I took the picture I stirred the fruit into the chia. The combo of apple, cinnamon and kiwi was amazing!! Here is how my yummy breakfast turned out:

Apple Cinnamon Kiwi Chia
by Eizabeth @ Raw Living and Learning
4 T dark chia seeds
3/4 C filtered water
pinch of sea salt
1 T raw honey (in liquid state)
1 kiwi, sliced
1 red apple, diced small
generous sprinkle of cinnamon

Soak the chia in the water for 10 minutes. To the chia add the sea salt and honey then stir to mix. Pour chia into a bowl. Add the sliced kiwi and the diced apple. Sprinkle a generous amount of cinnamon on top and stir to mix in the fruits and cinnamon. Enjoy!
~JMJ~ Today I am grateful for the courage to speak up in a very difficult situation. I
was able to stand tall and express just how I felt about deplorable conditions. I'll leave it at that. I am just so glad that I stayed and said what needed to be said, even though I was shaking and crying at one point, I got my point across crystal clear. I just hope that something will be done to make sure that this does not happen to anyone else who goes to this particular office.

Saturday, October 9, 2010

Simplified RAW Kale Salad

Simplified RAW Kale Salad
Raw kale and I just go together so well. I absolutely LOVE this stuff. I have simplified my recipe because we make it several times a week. I have been able to get some really nice, fresh kale lately. Also the Roma tomatoes have been fantastic. I decided to make this recipe with the tomatoes on the side and I topped the kale with my home grown lentil sprouts. It was nothing short of spectacular. You'd have to love raw kale to feel the same way, I guess. Our 4 yr old and 6 yr old agree with Mommy; they love it as much as I do.
This is how I have been preparing the kale lately:

Simplified RAW Kale Salad
1 head of kale, fine chopped
2 T First Cold Pressed Olive Oil
1 tsp onion powder
11/2 T Tamari, wheat free
fresh ground black pepper, to taste
2 T raw sesame seeds, white
1 large Roma tomato, sliced into rounds
1/3 C lentil sprouts
Place the chopped kale into a medium mixing bowl. Drizzle kale with the olive oil and massage with your hands for 5 minutes. The kale will reduce in size by half or more. This softens the kale and breaks down the cell walls. Next drizzle the Tamari over the kale, add the onion powder, pepper and sesame seeds. Mix well until fully combined. Taste and add more Tamari if needed.
Arrange the sliced tomatoes on a plate, top with the kale and lentil sprouts. Enjoy!

~JMJ~ Today I am grateful for a wonderful evening out with my husband. We celebrated my birthday a day early and it was very nice.

Thursday, October 7, 2010

RAW Fruit Fajitas

Want a super simple raw fajita recipe?? This one even travels well; I had to eat it driving to an appointment the other day. You may have to stop and floss though, I felt like I had pear skin stuck in my front teeth. You can relate can't you CYNTHIA???
 I used whole romaine leaves as my "wraps" and sliced up a bunch of ripe fruit for my filling, topped it with some of my homegrown sprouts and I was in RAW Heaven! Take a look at how simple this delicious meal is:
Yummy Filling

Romaine Wraps

RAW Fruit Fajitas
1 small head of organic romaine leaves
1 organic banana
1 pear
1 nectarine
1-2 kiwis
broccoli and red clover sprouts

Slice all of the fruit into thin, long strips. Lay one piece of each fruit along the romaine leaf, top with sprouts and ENJOY!
~JMJ~ Today I am grateful for cool mornings. You have no idea how excited I get when you can go outside at 8AM and not break out into a sweat. We are having cool mornings here in SW Florida and we couldn't be more grateful!! We have several months of hot, sticky, humid weather down here so whenever we get a break from the heat we are very HAPPY!

Saturday, October 2, 2010

Trees Gone Wild and Sprouty Pear Salad

Here are our beautiful banana trees. I posted sometime ago about our banana harvest. We really enjoy our bananas and are sad during the months they have no fruit.

We also have a citrus tree that has gone wild. It is suppose to be a Key Lime Tree. The second and third years after planting, it produced key limes. Ever since then it has been producing what we believe to be regular limes!!?? It has us baffled. Look at the size of these limes, clearly NOT key limes!! I have no idea what happened, but it sure is a beautiful organic tree.
 The other morning I wanted a quick and easy breakfast. I have been sprouting like crazy and decided to go back to an old standby recipe, pears and sprouts. Here is what I made:

Sprouty Pear Salad

1 Bartlett pear, sliced
broccoli sprouts
fresh lime juice
sesame seeds, raw
raw honey

Slice the pears, gently toss with some fresh lime juice and arrange on the plate. Drizzle the pears with a little raw honey, sesame seeds and finally top with the broccoli sprouts. Another way to eat this is wrapped up in large romaine leaves. That is how I eat it when taking breakfast on the run! Enjoy.
~JMJ~ Today I am grateful for people who are so giving of their time. A dear lady in our homeschool group freely offered to help me with a task that seemed so overwhelming to me. She has a full plate, almost double the amount of children that I have, and still was kind enough to help me. In a world where everyone seems to only look out for themselves it is people like her that really make me smile and realize that there are still some charitable people out there. Thanks "N", Love Ya!!

Banana Cream Pie Smoothie Lately I've been blessed with fresh, green, Florida coconuts from my neighbor's trees. We enjoy drinking...