Tuesday, December 29, 2009
Tuesday, November 10, 2009
We have been using the loki like zucchini, and they are delicious. Sometimes they get funky looking on the outside; the skin gets dark and mottled, but the inside is still perfect. Very strange. We like to shred our summer squash and use them as a pasta substitute. We have been bringing some to the market for customers to try with very cheeses and sauces we bring samples of as well. Ask for what you'd like to try, and we'll make every effort to accomodate you. We all need more plant foods in our lives. Is there anyone that doesn't know this yet?
It reminds me of the days when they were trying to do away with television advertising for tobacco products. There was so much opposition! Now we'd be shocked to see it as we have grown so accustomed to NOT seeing it. I believe the day will come with healthy eating as well. I don't know if it will be in my lifetime, but I believe it will come! I love being part of it now, and hope that I can make a difference. If just a few people have a higher standard of living due to better health, I will feel like my efforts are not wasted. How about you? How has your life changed when you have added more plant foods to your diet?
Monday, September 7, 2009
I also love, love, love dehydrated zucchini. It is better than any potato chip from my old days. I don’t even use dip with them although you could if you wanted to. [Editor's Note from Darius: I love them by themselves and also dipped in ranch dressing like a potato chip!]. Simply slice at about 3/16" on your mandolin (or thinly and uniformly with a knife), and place on dehydrator sheets. It takes about 24 hours. I pack them in mason jars and suck the air out to keep them crisp. Of course, if they get a little soggy, you can always re-dehydrate them before serving. I like to serve them with meals like a french fry as well. They add a little crunch to the meal.
[Originally published in the newsletter distributed on or around May 23, 2009]
summer squash of your choice cut into match stick pieces or spiralized
nut based “cheddar cheez”
Just toss your cheez with your “noodles” and enjoy! Other vegetables can be added: broccoli, shredded
carrot, mushrooms, etc. to make it more primavera-like.
I make a fermented cheez, but if you want a simpler, less time-consuming one, here’s one adapted from Ani Phyo:
Raw, Dairy-Free Nacho Cheese Recipe - Makes 4 Servings
2 cups raw cashews or macadamia nuts
4 tablespoons fresh lemon juice
1 tablespoon nama shoyu (raw soy sauce)
1 tablespoon turmeric
1 teaspoon cayenne pepper
1 cup water (or as needed)
Use a food processor or strong blender to process nuts, lemon juice, nama shoyu, turmeric, and cayenne. Slowly drizzle water into food processor or blender while processing until desired consistency is reached.
This delightful dairy-free nacho cheese is perfect for drizzling on vegetables like zucchini, broccoli, cauliflower, and asparagus. This dairy-free nacho cheese will keep in the refrigerator in an air-tight container for up to three days.
Why go dairy-free? Check out "The China Study" by T. Colin Campbell, phD or "The 80-10-10 Diet" by Dr. Doug Graham. I have copies of the latter if you are interested in one. There is a huge anti-dairy website at www.notmilk.com if you’d like lots of additional resources and information. From personal experience I can tell you that I have had dramatic improvements to my health after giving it up. Since cheese was such an important part of my life, this was not easy for me, but I have reaped the benefits of my “sacrifice”. I have known for many years that the liquid produced by bovine lactation systems was better
suited to their calves who were intended to go from 100 lbs. to 800 in a short space of time. Apparently my system was not quite as efficient as a calf’s – I hadn’t quite hit the 800 lb. mark before I gave up the moo juice (although I was well on my way!). When I learned of the addictive substances in milk, I realized why it had been so hard for me to give it up. Now free of these, I am grateful to be rid of them!
[Originally published in the newsletter distributed on or around May 16, 2009. Editorial written by Mom Trunk]
Thursday, September 3, 2009
So we've come up with this new TRIO of recipes that taste good when all combined. They were in our catalog last week, but we are just trying them for ourselves:
1. Mashed No-Taters (made from Cauliflower and Macadamia Nuts)
2. Mushroom Gravy... MMMMMM
3. Can't figure out the name yet. Either Mescla de Verduras, ¡Viva la Verdura!, or simply Veggie Mix.
In the catalog that we sent out last week, we called it “Shepherd’s Pie” Veggies, because when combined with the taters and gravy, the taste was like the traditional dish with the same name.
It is easy to make! It is basically just seasonal vegetables (zucchini, broccoli, carrot, bell pepper, strips of green kale, all marinated in lemon juice, a little bit of olive oil, salt, and vinegar). See the entry in the catalog for ALL of the ingredients.
This dish was AMAZING. We are going to be bringing samples of it Saturday to the market, and tomorrow to our friends at the Y. We are hoping it tastes just as good the day after as it does the same day it is made. Why not? More time for everything to marinate = more deliciousness!
Tuesday, August 25, 2009
Today for lunch Alicia made Kale Salad, Carrot Salad (mixed with Avo Mayo), and something new--mushrooms stuffed with our No-Net Tuna Salad. I requested Kale Salad because we brought some as a sample to the YMCA, and some of our friends tried them there. They even placed an order later in the day! So anyway, I was actually a little jealous when I saw them eat it, so we had to make some more for lunch. You can find the ingredients and the recipes for all of these things in our catalog and newsletter each week! Please ask if you missed an issue with one of these things, and we can get it to you!
Also shown on the right is a strawberry mylkshake, which was absolutely wonderful. We made it using the Vanilla Mylk, which is now in our catalog. The almonds are blended with vanilla, lemon juice, and water, and then strained in a nut mylk bag:
We then blended that mixture with some fresh strawberries, ice, and agave nectar. Here is the result:
Here is a picture of Alicia making the stuffed mushrooms:
Don't they like good? Our No-Net Tuna was great this week, as we added more pickled cucumbers than usual, and the finished product was nice and moist:
For dinner, we had our new "Roasted Veggies" (shown in the bowl topped with fresh mushrooms and grape tomatoes from the garden) with some Alicia Crackers, as well as some Tomato Sandwiches (which were also topped with the Tuna--we had a LOT of extra of it this week, much to Wyatt's delight!). The roasted veggies are seasonal vegetables marinated in oil, lemon juice, and herbs and then dehydrated. This batch included squash, broccoli, and tomatoes.
This was a delicious dinner, and the kids loved it too! This was the first time we got to eat the roasted veggies, and they were a hit!
Grape Tomatoes from the ¡Viva La Verde! garden:
Questions? Comments? Yes, it was all very delicious. We can't wait to see what we come up with next! Our next post should be about the Chocolate Morsals. Stay tuned...