Posts Tagged “Raw food”

Sara’s friend Erica came over for brunch this Sunday, and I surprised them with Raw Almond Hummus. I had no idea if the hummus would turn out, but I figured I’d give it a try. I looked all over the internet for a recipe that would work. They all seemed to call for the same basic things, so I improvised the amounts of ingredients into something that sounded good to me.

It was delicious, which is great considering how easily it could have become raw almond diaper cream. Two very different flavors, with very similar textures.

I modified a recipe from GoDairyFree.com (going dairy free, is something I am very opposed to. I advocate for Raw Milk instead.) The only thing this recipe is missing is a splash of  raw milk! In fact, I felt it was missing a certain kind of splash of milk. A  splash, like the ones you get when you’re best friend’s obnoxious ex-girlfriend is at the party, drinking herself to embarrassment , and she splashes vodka down her front and all over your new shoes… That’s the kind of splash of milk I put into the hummus… Yeah that kind.

Anyway the food was fabulous, especially the smoothies, which were made with Kefir. Kefir which I have kept alive for several years. Here are some photos of the process:

Here is the kefir/kefir grains in a mason jar. They have spent 24 hours in the jar awaiting this moment.

Kefir before, or "Kefore"

The Strainer keeps the kefir grains up top, while the snotty milk stuffs goes to the bottom.

You have to be careful not to break the grains

Now the grains go back in the jar.

And some go into Archimedes mouth.

Fresh raw milk goes over the grains.

This is the finished Kefir, this is what we eat. It goes into the smoothie. Along with a couple raw eggs!

Kefir is sour, so it needs lots of berries, and bananas.

Yummy Smoothies Horray!

Two weeks ago, we were at the Downtown Salt lake City Farmer’s Market in Pioneer park, doing our usual sampling, but never buying of the local salsas. However after three years of free loading, we finally decided that this time, we would put out the six bucks for a salsa base mix.

We purchased our base mix from Miracle Salsa. A local Salsa company. The base of all of their salsas, is  Apple Cider Vinegar, Raw Utah Honey, and Garlic. The base mix we purchased, is made of these three base ingredients, plus Rosemary, Cayenne, ginger and salt.

Sara made salsa right away. She used fresh heirloom tomatoes from the student garden at City Academy; a local charter school. She added onions, garlic, cilantro, and Serrano Chillies. The salsa was of course, delicious, but being raw foodists, we had no chips for it. We could have run to the local Mexican Market and gotten chips, but then we would have done the ultimate raw food sin (eat crap, that tastes like crap, because we were so damned impatient.)

Sara kept eating the salsa by the spoon full, she was practically shoving it in by the heal of her hand. She had no chips but would not stop.  “It’s sooo good” she would exclaim.

I think it looks disgusting when people just eat condiments, like eating spoonfuls of ketchup.

I knew I had to make my most delicious chips, so as to continue loving my wife.

To make my Flaxxy Corn Chips you need:

1 1/2 cups Golden Flax Seeds

2 1/2 cups filtered, spring, or well water

1/2 Cup Carrot pulp (leftover from juicing)

1 Ear fresh Sweet Corn

2 Tbsp. Nama Shoyu (unpasteurized Soy sauce)

2 Tbsp. Raw Honey

2 Tbsp. Fresh chopped Onion

1 Clove Garlic

1 1/2 tsp. Indian Red Chilli

1/2 tsp. Cayenne

1/2 tsp. Garam Masala

Method:

The night before, pour the water over the flax seeds, let them stand on the counter. By morning they’ll look like a boogery gloop (it’s okay, this gloop is what holds your chips together.) Put everything in the food processor, in whichever order makes you feel more powerful and full of yourself. process it until its a nice homogenized glop. There will still be loads of unchopped flax seeds, you worry too much, its unimportant. Move to next step.

Transfer the glop onto several nonstick dehydrator sheets (or plastic wrap if you are cheap.)  Spread it out to about an 1/8 of an inch thick. Dehydrate the gluey goop for however long it needs, in order to become crisp. Set your dehydrator as hot as your particular sect of Raw Food Religion will allow. When they are dry enough, transfer them onto the standard tray and do away with the non-stick sheets. Oh, and you can also do this in the sun at no cost to you.

Taste them, they’re delicious! Dip them in salsa, glue them to your walls, make crafts out of them. Hell you could put them in your underwear, to ward of evil spirits. Enjoy!

Every other morning or so, Archimedes simply demands, that we have a tea party. Most days we’re just using dry tea, so he demands the tea’s variety according to box color. “Medes want Greeeen box Daddy!” (mint tea) or “No, Daddy, Medes want yellow box. I, I, I, don’t want Greeeen box.” (chamomile tea) It’s all very adorable, and I can never turn him down.

However, since becoming raw foodists, the idea of pouring boiling water over my tea bags, seems downright sacrilegious. In fact using processed tea bags at all, seems like a violation of protocol. Soon the raw gods will reign terror upon my abdomen.

So, Archimedes and I decided to make sun tea. We used fresh mint leaves that Sara got from Southeast Asia Supermarket. Which by the way has got to be the best Asian Market, east of Asia.

We put the leaves and honey into a mason jar, then added a heaping scoop of local raw honey. We then covered the leaves and honey with fresh well water. We get our well water from the 800 South Artesian Well Park in Salt lake City, where you can get free well water everyday, from four constantly flowing water spewers.

After the Tea sat on our back patio for 4 or 5 hours, it was ready for drinking. I mixed in a little raw milk from Huckleberry Dairy. Then BANG, Raw sun tea, complete with flavor to the max ™!

Archimedes loves this tea so much, that he insists on having his tiny tea cups, full at all times. “More tea daddy, more tea!”

We had the bulk of the tea in reserve, in the big pitcher. Although Archimedes insisted it be poured each time into the tiny pitcher, before being then poured into cups.

It was a very long process.

My cup was the tiny pink cup. I wanted the yellow one, but Archimedes insisted that the yellow one was his. Then I tried for the blue cup, which he promptly insisted, was his as well.

Apparently I need to work on my “Masculinity” before I’m allowed use of either of the “cool” cups.

The last image is an angle, that Archimedes simply demanded be taken, and be uploaded to the blog.

So long, and I hope you all enjoy making Sun Tea as much as we do!