Sunday, March 28, 2010

What did you say was in it?

To continue where I left off last night, Irish Moss...
This Stuff is AMAZING!!! Look at the Wonderful pies I made using it as a thickening agent, plus it holds up in the fridge and is way fun to play with!

Some of what I have read about this almost super food seams too good to be true, but I shall pass it on non the less: What is it? Well its seaweed! yep good ol' algae.
Rich in vitamins and minerals such as iodine,beta-carotene,iron,calcium,manganese, magnesium,bromine,phosphorus,potassium,selenium,zinc,Vitamin's A,B, C and D. WOWIE!!!!
Irish moss helps relieve dry coughs and is soothing to and may help respiratory problems. Because of its high concentration of iodine it is very help full for poor thyroid function and iodine deficiency(goiter,fatigue,slow heart rate,poor skin condition etc) helps in cholesterol build up,enhances skins elasticity, and vibrancy. ( Plus is a good shaving cream, hee hee I tried this morning, legs SUPER SOFT) eases pain of chapped lips,eczema, rashes or sun burn. that all? I'm sure it has a bunch of other amazing benefits but that is all for today! Feel free to Google it and share what more you find out...This stuff is FUN!

fun new adventure

A while back I bough a few new Raw Desert recipe books. I HEART NEW RAW BOOKS!!!! As I sat at the kitchen table drooling over pages and pages of yummy options, I found it hard to pick any one of them as they all contained this foreign ingredient "Irish moss." I thought to myself "what the heck is Irish moss?" I found it is used as a gelling agent in a lot of foods as well as in Raw un-cooking. I decided what the heck lets get some. After placing my order for 3 lbs, 2x's cuz I thought it didn't go through the first time, I realized one pie recipe calls for only one ounce...did I mention its $11.25 for just 2 oz on not so lucky priced haha! Anyway let me share in my fun it took weeks to get here. I tracked it making sure it wasn't lost. It was first shipped from Scotland, to New York, to Sacramento before finally arriving here in Redding. When I opened the box I laughed literally out loud. I should have taken a picture right then as there was no markings, no labels, nadda!! Just a bunch of weird looking sandy plants in gallon sized bags. One of these picks will kinda' show.

We dove right in shaking it out. The stuff was packed in tight and smelled like dead fish. YUM for some reason it was exciting! We shook off the real sea salt, pulled out the leftover pieces of netting and rinsed some off so we could start playing with it ASAP! Good news: As soon as it is rinsed the fishey smell goes away and it looks so cool.
Oops, I forgot to mention, just recently at the health conference ( I had the honor of teaching a Raw class. Thank you all for your support) Rhonda Nelson taught on the many wonderful health benefits of sea salt..So what better than fresh, dried right out of the ocean eh? Yep we did it, we sifted all the debris out of it and tasted it, WOW! It is the best salt I have tasted on the planet! I usually buy Celtic sea salt and as you can see from the pic on the left it is grayish white and the other is almost multicolored. It had about 3 levels of flavor is how I would describe it ...

Anyway, we let it soak for 2 days before blending it with purified water just over the top of it, as you can see...

It did take a couple of times even in my wonderful vita Mix to become smooth but it worked, and it almost doubled! very gelatin like! This is the final product soon to be added to pies \
I tasted it straight out of the blender and to my suprise it has NO flavor! STRANGE!

Wednesday, March 10, 2010

Antioxident rich, Iron, Brain food

There is a lot of good stuff in this one little torte. Though this dessert is not as appealing to the eyes as many of the other desserts I have tried, it is full of enough flavor to compensate! Made with a base of walnuts and raisins you will get both Omega 3's and Iron in one yummy piece. I love that walnuts have been called "brain food." Look at the little guy, it looks just like a mini brain to me! hehe
This Recipe was given to me by the amazing Rhonda Nelson, Owner of 'Restoration Health' over on Victor. She is Fantastic and full of good knowledge. Speaking of Restoration Health, anyone wanna join me On the 15th? I will be there listening to some info on liver cleansing.....That should be fun!
Oh before I share this EASY, Yummy, one kitchen tool recipe.....I wanted to answer Charis question. When I "soak and dry" my almonds, I soak them over night, then dry them in the dehydrator while I am at school or over night as well. Sorry for the misunderstanding!

Date Nut Torte

2 cups raisins
2 cups walnuts
1 1/4 teas cinnamon
1 cup soaked, pitted dates (about 1/2 hr)
1 organic lemon, juiced

Blend first four ingredients in a food processor till well combined
form into shape (circle or square)on serving plate
in the same food processor,combine dates and enough lemon juice + date Soak water (maybe a teas)
to create a creamy mixture.
spread on base and refrigerate 1 hr. ENJOY!!!!!

Tuesday, March 2, 2010

Been way too long...

I can't remember the last time I blogged. I have some catching up to do! I just figured out tonight how to look at all my comments, a lot of which I had not yet seen nor replied to, sorry! Jessie, I replied to your questions under the recipe you placed it. From now on I will try to reply to your questions in my blogging. With that said, @ Charity...My Fav Raw book so far is still "Raw Food Real World". As far as how much did our food bill raise when purchasing Nuts and such? I would say not as much as one may think. When we replaced Meat, Milk, And cheese ( all very costly ) the bill stayed close to the same. It did however raise a touch when we switched to all ( or mostly) Organic. Hope that answers your questions.
AHHHH ALMOND BUTTER One of my favorite snacks with apples and celery. My girls like to stick raisins in their Almond butter logs, which can get quite messy and sticky, but it is cute none the less and healthy so I'm not complaining ;o)
After it is made e place the butter in a sealed glass jar and it will keep for quite a while in the fridge. I have never tested how long it will last as it is eaten too quickly here in the Leedy home.

Almond butter:
2 cups almonds( I soak and dry mine first) ground in the food processor
6 T Safflower oil
4 T agave
a pinch of sea salt
Mix together in a bowl and Enjoy!

Sometimes I add cocoa powder or cinnamon just to switch things up! YUM!