April 26th, 2010
I remember tasting this dish for the first time and wondering why I ever bothered to cook zucchini or marinara. It tasted so shockingly delicious that I wanted to drink all that sauce up by myself. The spaghetti is so tender, yet crunchy, and surprisingly easy to prepare on a spiral slicer. When combined together, you end up with a plate of alive and vibrant food, infused with the aroma of fresh herbs. The dish takes mere minutes to prepare, and works especially well during tomato season, which will start soon in the warmer months of the year. It’s also ideal for a first tasting of raw food, as everyone loves it.
My oregano plant. There are many different types of oregano. I have the Cuban variety, according to Google. It’s a beautiful plant, easily grown and managed. I love to have it handy for all kinds of dishes, especially those that include tomatoes.
There are dozens of recipes of fresh marinara on the net. This one is a combination that I like the most:
3 large heirloom tomatoes, or the equivalent of the same amount of cherry tomatoes – cut in chunks
2-3 halves sun-dried tomatoes
1-2 dates – pits removed
1-2 garlic cloves
1 tbsp fresh squeezed lemon juice
1/4 cup olive oil
1 cup or more fresh basil leaves
1-2 leaves, or 1 tbsp of fresh oregano (optional)
Handful of flat leaf parsley (optional)
Celtic salt and fresh ground black pepper to taste
Combine all the ingredients in a food processor. Serve over zucchini shaved on a spiral slicer on the spaghetti setting.
P.S. Please vote for Golubka, and much love to everyone who has.
Post by: A
Tags: a, food, raw food, recipe, savoury, staple
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April 6th, 2010
After a holiday feast, all that I desire is a glass of this – smooth, sweet, and green. It’s so simple, I often wonder why I didn’t think of the drink myself.
Take some familiar greens, or better yet, be adventurous and pick the brightest leaves with the strangest name. A bunch usually serves about three people. Add a banana per person, the riper the better. Stop here for a classic combination, or go on to add some kiwi, apple, grapes, mango, or berries for a more fruity flavour. Add about 1/2 cup of water per person and blend well until smooth and bubbly. Generally, this kind of smoothie tastes like fruit, but some greens overpower the sweetness. Those include collard greens, Swiss chard, and, the mightiest of all, arugula – nothing can mask its presence. But after drinking them for a while, you will get used to the taste of the leaves and learn to enjoy their freshness.
The fact is, green leafy vegetables are very good for you, being the most concentrated source of nutrition of any food and all. Another fact is, it’s difficult to eat enough. Make a sizable salad, chew it for an hour, and you will still not get as many greens as in a smoothie (nothing against salads here). I cannot imagine a morning without this beverage, it is my only coffee.
All of the friends who drink them feel same way, green smoothies are energizing and it’s catchy how clear-headed they make you feel. Paloma has one twice a day, for breakfast and dinner.
To further advocate, here is a little anecdote – one of my friends insists on drinking the smoothies exclusively out of a wine glass, as she believes they deserve nothing less.
Tags: a, baby, drink, food, food for tots, m, raw food, recipe, salad, staple
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March 15th, 2010
I called it so jokingly after I made it for the first time, but the name has stuck ever since.
This truly is ultimate goodness concentrated in one bowl – it will fuel your body for the rest of the day.
Start with any fresh fruits, whichever in season. Berries and mango in spring and summer, persimmons and pomegranates in autumn and winter, grapes, pears, apples – anything seasonal will work best. Sprinkle in some freshly sprouted oats, buckwheat, and sunflower seeds, reserved from making chocolate granola. Top with hemp hearts, goji berries, chia and flax seeds (grind them if you wish), and chocolate granola. Pour in some kefir or raw goat milk, yogurt or any nut milk for a vegan version. I like to garnish with buckwheat and sunflower seed “crunchies” – these are easy to make from fresh sprouts – just spread some on Teflex sheets, and dehydrate overnight at 105F. Keep them refrigerated in airtight glass containers. The crunchies can also be used in different salads and deserts for texture.
Our family loves this mix so much that we can eat it any time of day. Sometimes I add raw almond butter or coconut flakes – you can add anything you like, really, as long as it’s in the “goodness”category.
Tags: a, breakfast, food, raw food, recipe, staple
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