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Monday, January 28, 2013

Monday, January 28th, 2013

Life is pretty full lately, with lots of changes and transitions coming. I’ve had many years of emotional eating under my belt and the last 10+ have been changing the pattern a bit. In some ways, I’ve come full circle: when I used to raid the fridge if I was experiencing sadness or anger or frustration, etc, now I find that I can’t eat if I’m feeling a big emotion. That’s both good and very foreign at the same time. It’s good because I think this is how “normal” people react: they hear awful news and they can’t eat until their insides are settled down. It’s also very foreign: there is a loss of what to do when something big happens. I have many tools in my toolbelt and I’m still learning how to take inventory of mind/body/spirit when change happens or stress happens or excitement happens, etc. There’s always much to learn and I don’t think I’m totally out of the water yet for emotional eating.

Since we got the big Vitamix order, I was super excited and stressed (good stress) to make sure we had all our ducks in a row. Coincidentally, I had had a physical/blood test that showed some hormones that were extremely low – almost not existant. Could be my age, and doc suggested I try DHEA to help bring some hormones back. I did a little bit of research on DHEA and found a full spectrum of information ranging from no bad side effects to terrible side effects. I did some experimenting with it and on the one hand, I felt more “myself” in my body and there were other things that happened too, namely: having difficulty sleeping, getting BIG pimples on my face and gaining weight.

In retrospect, I can’t say for sure if it was solely the DHEA that made me gain weight, or the stress of the big order, or the problems experienced in relationship. I recall that I felt pretty darn hungry when I was taking DHEA – I typically don’t wake up very hungry, for example, and when I was taking DHEA, I was waking up pretty darn ravenous.

Whatever it was (and probably a combination of the three), I put on weight – about 20 lbs, which is a lot. This has been the norm for me, though. It’s been rather easy for me to put on and take off the same damn 20 lbs for the last 10 years. What a habit. I’m longing to break this. It’s a mental and emotional habit, I’m sure of it. (My 20 lbs is like average size people’s 10 lbs. I’m six feet tall, which is why I don’t refer to myself as average size. So I mean to say where it is easy for some folks to gain/lose the same 10 lbs, for me it has been 20.)

Anyway, I went off the DHEA after 3 months or so of being on it. The major difference is that I’m sleeping better and the mad pimples are gone. The weight, however, is still there. Holding on. The good news is that I’m doing strengthening exercises and using weights to try to up my testosterone naturally. I’m able to hold the plank pose (yoga pose) for well over a minute now! I do feel stronger and so my overall health and well-being is good. I don’t, however, feel good when it’s time to wear my clothes and I no longer want to have a “fat” wardrobe” and a “thin” one.

So, it is time yet again to step into this eating pattern and weight-holding-habit and see what I can do to get down to a healthy weight AND STAY THERE LONG TERM! I’m going to be working with Lauren Walker with this, she does energy medicine and so much of this for me is like a habit in the mind/spirit. I eat very well and I exercise. There is the mind of a fat chick in there, though. And the mind of a non-deserving person. These are the things to work on.

I’ve been contemplating this for a while now and it occurred to me that the last couple of weeks I’ve been pretty stumped about what I want to eat, how I want it to look like. In the past, when I felt the best, I did a green juice in the morning, a green smoothie in the afternoon and a BIG salad at night with some added cooked stuff like brown rice and some Rhapsody tempeh. It’s time to reboot the system here – the salads at night have turned into more cooked than raw and ending with desserts. I’ve also been snacking on raw chocolate during the day and that’s also not a good habit for me to get into.

Recalling the 10 days or so of eating lots of fruit this past summer, I remember how attractive fruit is. I remember how nice it felt to eat fruit (I had so many guilty feelings associated with fruit from books and raw foodies in the past that I associated fruit as being BAD!) I tend to have to gear myself up to green juicing (don’t ask me why) and so I thought I would start the day with a fruit smoothie today and see how that feels.

In the Vitamix pitcher (64 oz), I threw in:
4 ripe bananas
3 mangoes
4-5 honey dates (FRESH! What a treat in January)
1 blood orange

Whirled it around in the blender and then poured into 3 glasses: 2 16 oz glasses and 1 32 oz glass. I had the 32 oz glass. It was yummy and a light yellow color. Very pretty.

Thanks for reading. Let me know if you have similar experiences and what things work for you to get out of your own way to living your best healthy life. (I’m referring to energy and mind/spirit aspects of food here please!!!)
Love,

Linda

DEEEEE-I-LICIOUS Fudge

Saturday, October 13th, 2012

So I had leftover almond mash from making almond milk today and decided I wasn’t going to put it in the freezer, I was gonna make some FUDGE with it. This is what I did (to the best of my memory:)

1 cup leftover almond mash from making NUT MILK -OOO!
1 jar artisana cashew butter (so creamy)
1/2 cup cacao powder (maybe more, I wasn’t paying attention and was talking to customers)
1/3 bottle coconut nectar
1/3 cup rice protein powder
a good dozen or so AFA green powder capsules, emptied into the fudge
1/2 tsp vanilla powder
a small pinch of himalayan salt
1 tsp orange oil

Combined everything together by hand. This is absolutely beautiful and soooo YUMMY. I’m flying high right now. In cacao bliss.

new hella yum pudding recipe

Wednesday, June 2nd, 2010

So I have to say that I sometimes forget to eat. I get into what I’m doing and my stomach isn’t growling or anything so I just work away. Well I did this the other day and then hunger came on and I was looking for something really yummy to eat. It was around 5 or 5:30 and I decided to make a pudding. Here’s what I did:

• 1 ripe banana
• 1/2 perfectly ripened avocado
• juice of about 1/2 lemon
• rounded TBSP raw honey (use whatever sweetener of your choosing
• 1 scoop Sun Warrior rice protein powder

Put ingredients into a small food processor and blend until creamy. Man-oh-man, this is a hella yum pudding!

sunshine salad

Wednesday, April 28th, 2010

posting this up as a request: (one very special ingredient that I include in all my recipes is LOVE!) If you ain’t got it while you are food prepping, it will show! So get in love and put it in your food!

This is a simple but delicious recipe:

3 cups cashews
1 cup fresh or filtered water
2 Tbsp lemon juice
2 Tbsp apple cider vinegar
1-2 cloves garlic
1 tsp dried mustard, ground
1 tsp dried tumeric, ground (not yet posted but have it for sale)
1 pinch sea salt

Put all ingredients in the Vitamix and blend until creamy. Use as a spread for sandwiches or put a dollop onto a salad. Cut up red bell pepper, tomatoes and onions and combine for a delicious salad spread.

fruit and chocolate pudding tart

Thursday, March 18th, 2010

I just put this together for a class I had last friday. We were going to do the date nut torte recipe but the woman said she had already made that recipe in a class. She said she wanted to do a dessert for her daughter’s baby shower coming up. “GREAT!” I said, “Let’s play/experiment with an easy pie.” And preceded to make this recipe.

Simple crust recipe
• 2 cups walnuts
• 1/4 – 1/2 cup agave (start with less and add if you need to)
• 1/2 tsp vanilla powder
• 1 pinch of himalayan salt

Blend in a food processor until well combined. Will be a bit sticky. I didn’t have a pie plate so I used a spring form pan. With a rubber scraper or spoon, spread the crust on the bottom of the pie dish or pan. If the mixture sticks too much to the rubber scraper, run the scraper under cold water so it doesn’t stick anymore!

Simple pudding layer
• 1 avocado
• 8 medjool dates
• 2-4 Tbsp raw cacao powder

Put all the ingredients in a small food processor and blend until smooth. If the dates are firm, soak them in warm water to soften. Spoon out the pudding and spread onto the pie crust.

Other ingredients:
• bananas
• berries
fudge truffles

Assemble the rest:
Slice the bananas onto the pudding layer. Have fun and play with placement. I started to put a layer down and it reminded me of a sunflower. Cara suggested I cut some of the fudge truffles onto the pie so I sliced some up and put them on. Then for some color, I decided to put some raspberries down.

It was really sweet and fun and super duper easy. Do this recipe with your kids. This pie didn’t last very long at all. Like a day and a half.

reminder: tomorrow night’s 1 hour workshop

Monday, February 8th, 2010

Learn how to make an easy and very filling recipe that is perfect for the colder months: RAWvioli. Best is that there is no horrible side effects from this raw “comfort” food! No sticky cheese to create mucous in the body and no sticky pasta to clog up your system. Come try something new!

Cost is $7 for members and $9 for non-members. This is a 1-hour workshop.

Location: Hunger Mtn Coop, Montpelier, VT

What to bring: You, a pen and a smile!

my dinner tonight – DEELICIOUS!

Sunday, January 31st, 2010

I think dinner has always been my most favoritist of meals. I tried out a recipe tonight and put it together with other stuff I had. Delicious dinner. YUM YUM YUM.

Here goes:

First had marinated mushrooms, red bell peppers, onions. This is the marinade (also made a dressing for the kids salads tonight. They don’t care too much for the mushrooms just yet.)

Marinade/Dressing
* 1/4 cup olive oil
* 1/4 cup lemon juice
* 1/4 cup Nama Shoyu
* 1/4 cup agave
* 1 tsp garlic powder
* 1 tsp Italian seasoning
* 1/2 tsp cumin
* pinch of Himalayan salt

Put all ingredients except the mushrooms and onions in a blender and blend until smooth. Slice the mushrooms and onions, place into a shallow bowl and pour marinade over. Cover and let sit for a couple hours. You can also leave in the fridge overnight.

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Then I made a lovely little recipe I found here: http://therawchefblog.com/tomato-macadamia-mozzarella-linguine

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Read on for the recipe…

Tomato & Macadamia Mozzarella Linguine

Linguine
500g carrots (about 4 medium carrots, peeled
500g parsnip (about 4 medium parsnips, peeled
1/2T salt
15 large basil leaves, chiffonade
2T Italian seasoning
2c baby plum tomatoes, cut into small sections

Macadamia Mozzarella
1/2c macadamias
1/2c cashews
1T Nama Shoyu
2t lemon juice
1/4c water
1T nutritional yeast

Red Pepper Sauce
1/2c pine nuts
1 red pepper
1/2T lemon juice
1T Nama Shoyu
1T agave

Method

  1. Turn the carrot and parsnip into thin strands with a mandoline or vegetable peeler. You can also make spaghetti using a spiral slicer.
  2. In a bowl combine the vegetable pasta (linguine)you have produced with the salt and mix well by hand.  Leave to stand whilst preparing the mozzarella.
  3. Combine all mozzarella ingredients in a Vita Mix or food processor (a Vita Mix isn’t a food processor, it’s more of a blender but no other blender that I know of is suitable to make the cheese so an ‘ordinary’ processor is the next best thing).  Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix.  Set aside.
  4. Mix all Red Pepper sauce ingredients in a Vita Mix or blender until smooth(blender is ok for this at the mixture is saucier 🙂 than the cheese).  Again, you may need to add water to get a ’sauce’ consistency.
  5. Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it.  Wash the salt off and dry with kitchen towel or a salad spinner.
  6. Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients.  When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture.
  7. Serve with the Red Pepper sauce.  For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta ‘tower’.  I then put the sauce in a sauce drizzle bottle and drizzled over the top.  You can also garnish with more chiffonade of basil.

So I served it as follows:

A big plate of greens with a bit of rice. Then some marinated veggies and a bit of the parsnip and carrot linguine. Boy oh boy did this make for a delicious meal.

goji pink smoothie with sprouts recipe

Friday, January 15th, 2010

Made a lovely smoothie today. Was in the mood for goji berries today which is wild because I’m hardly ever in the mood for goji berries.

Goji Pink Smoothie

Goji Pink Smoothie

Here’s the smoothie recipe – it’s quite delicious – this made about 48 oz of smoothie goodness and served 2

• 2 bananas
• 1/2 cup goji berries
• 3/4 cup strawberries
• 1 heaping cup clover sprouts
• 2 Tbsp raw tahini
• filtered water
Raw agave
warrior protein powder

Blend in the VitaMix until smooth. Pour in your favorite glasses and enjoy.

looking into the VitaMix pitcher

looking into the VitaMix pitcher

been loving these wraps the past few nights

Thursday, August 20th, 2009

So the past few nights I’ve been enjoying wraps for dinner. *STOMACH GROWLING* I’m excited to have this tonight again. I’ll include ways today to make this 100% raw although the wraps I’ve been eating these wraps that AREN’T 100% raw the past couple nights. (OH NO! Hopefully the raw policeman isn’t out there reading this blog post!) hahaha – just joking really. I vary between 100% raw and like 90% raw. I don’t really care too much about the details. I am 100% vegan though and for me, that’s what works the best.

So here’s the ingredients for the wrap:

sprouted grain tortillas – (or collard leaves if 100% raw)
whole dulse
micro greens
sunflower sprouts
cooked lentils (or sprouted lentils if 100% raw)
green olives
RAWking A-1 sauce
fresh basil
fresh tomatoes (optional)

Now follow the photo assembly instructions

sprouted grain tortilla (use a fresh collard leaf if 100% raw) - put your collard leaf or sprouted grain tortilla on a plate and fill it with green sprouts.

sprouted grain tortilla (use a fresh collard leaf if 100% raw) - put your collard leaf or sprouted grain tortilla on a plate and fill it with green sprouts.

now add your cooked or sprouted lentils to the wrap

now add your cooked or sprouted lentils to the wrap

add some RAWking A-1 sauce - if you'd like add a dollop of raw vegan cheeze

add some RAWking A-1 sauce - if you

now add some red pepper stuffed green olives

now add some red pepper stuffed green olives

now add some whole dulse and fresh basil to the mix. feel free to add whatever else is your favorite topping like fresh tomatoes, cukes, orange peppers, anything!

now add some whole dulse and fresh basil to the mix. feel free to add whatever else is your favorite topping like fresh tomatoes, cukes, orange peppers, anything!

newsletter dated 3/5/09 – March comes in like a lion and goes out like mud… plus new dehydrators, books, workshops and more

Saturday, March 7th, 2009

Greetings good people!

Happy March! I don’t know what March is like for you but it’s the most intense month here in VT. Usually by March, people are pretty antsy for the snow and cold to end. We get more bright sunny days which further make us wait with anticipation warmer temperatures. And then things turn to mud so we’ll get mud season soon and then it will be black fly time, etc. VTers are cute to have celebrations for such things. The seasons are serious business here! 🙂

Today I’m working on sorting out the archived recipes so be on the look out to more easily look up the recipes on my site. We are also adding more products as well. Please be sure to check the new products page regularly as we are trying like the dickens to get things up: http://vt-fiddle.com/shop/index.php?main_page=products_new – (As per usual, I have way more products in house than what is listed on the website. We are working to make the two more synchronous.)

We also made deliveries to Hunger Mountain and Sweet Clover TODAY so please get your raw treats while the gettin is good! I’ll be making a delivery to Healthy Living on Monday.

Please check out our Facebook page! Become a fan and check out photos, events and notes. MM-kay?

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RAW FOOD HAPS THIS WEEK AND BEYOND

• Tuesday, March 10th from 5:30 – 7:30 – Healing Cancer From Inside Out, Part Two. This is part two of an award-winning two-hour film (part one shown previously). Part 2, Healing Cancer, shows how cancer can be successfully healed with dietary treatments and natural supplementation. It explains common misconceptions about cancer, shows how diets designed to fight cancer are more successful than conventional treatments, discusses startling cancer research findings with T. Colin Campbell (The China Study) and has interviews with people who have reversed cancers using diet. It also discusses supplementation and why attitude is important in reversing not only cancer, but any disease.We’ll have some raw treats to eat while we watch this important film. Please pre-register with Krystal or Robin at info@hungermountain.com or call them at 802-223-8004 x 204. Cost is $5 for members and $7 for non-members.
I’m going to be serving green smoothies to drink while we watch Part 2.

• Raw food deliveries have been made to Hunger Mountain Coop, Sweet Clover Market today and will be made to Healthy Living this coming Monday. So get your VT Fiddle Head raw food goodies while the gettin’ is good.

• Different varieties of my raw food has been a part of the local food order since January. This is a local group so if you are in the Montpelier area and are interested in local food, herbal remedies and crafts, please check with Montpelier Commonshare to be a part of this wonderful group. I’m having fun with some MYSTERY BOXES! Yes, i do mystery boxes – didn’t you know? I LOVE them. Ask me how to get a box for yourself!

• Tuesday, March 24th from 6:30 – 7:30 – Raw Food Quiche Workshop. Several of you have asked for it, so here it is. Join me for a fun hour as we learn how to make a delicious live food quiche which can be eaten any time of the day. Please pre-register with Krystal or Robin at info@hungermountain.com or call them at 802-223-8004 x 204. Cost is $10 for members and $12 for non-members.

• Fiddle Heads House Kim Chi is available and is delicious – made with local & organic: cabbages, turnips, shallots, leeks, carrots, radishes, garlic, fresh ginger and lots of love. This is hella good kim chi and it’s pretty too – it’s pink! (which is why it is the house blend) Comes in quart sizes and larger. $9.00/quart. Please contact me if you are interested in getting some. I’m also taking orders for Dill and Caraway Sauerkraut. This takes a month to make but worth the wait!
Here’s what someone has recently said about my kim chi: “Just so you know, I have been trying the different kim-chi month by month and by far prefer yours, so I am already ordering some! And yes, it is pretty – that is red cabbage, yes? As opposed to beets?” Thank you! And no, no beets were harmed in the making of this kim chi! hahaha (see the other great feedback on the kim chi ABOVE!) go on, read it again. It’ll make you smile like it does me! 🙂

• gRAWnola available and is delicious – made with all organic ingredients: apples, hazelnuts, sprouted buckwheat, soaked pumpkin seeds, dates, cranberries, dry coconut, agave, vanilla, cinnamon, lemon juice, and Celtic sea salt. Can purchase in 8 oz and 1 lb bags. Please contact me if you are interested in getting some.

• savory dill & fennel sauerkraut crackers available and are delicious – made with all organic ingredients: golden flax seeds and local cabbage turned into sauerkraut, dill seeds, fennel seeds, celery seeds, Celtic sea salt. Can purchase in 4 and 8 oz bags. Please contact me if you are interested in getting some.

• our downloadable recipe book: over 70 smoothie, juices and soup recipes:
http://vt-fiddle.com/shop/index.php?main_page=product_info&cPath=2&products_id=52 – I’ve already started another in the series. Be on the look out for the breakfast recipes e-book!

• NEW IN STOCK: Books and audio books by Dr. Joel Furhman as well as heavy duty 9-tray dehydrators in white. I have been reading up on Dr. Furhman’s work and while he doesn’t advocate 100% raw, he’s a BIG proponent of majority raw food and vegan food. I am really liking what he has to say and it is helping me to really understand my own eating patterns better. My friend Gina gave me his book to read and I instantly felt a big YES about it so I am now going to carry some of his products. I also have some heavy-duty 9 tray dehydrators for sale as well as the kind that we have been used to. I always think it’s good to have some options! Please contact me if you are interested in getting any of these items. With everything we sell, items can be picked up or I can mail them to you.
ALSO IN STOCK: Fruits of the Earth superfood powder, Maca Force Vanilla Spice, really raw oats, raw nori sheets, chia seeds, turkish mulberries, dandy blend, wasabi powder, kelp noodles, dandelion leek miso by south river, garlic red pepper miso by south river, Eating for Beauty by David Wolfe, Naked Chocolate by David Wolfe and Shazzie, Sun Warrior Biofermented Rice Protein powder (in natural and chocolate flavors), marine phytoplankton, lucuma powder, yacon slices, really raw cashews, artisana coconut butter, tibetan goji berries and Vitamix pitcher replacements. If you have an old vitamix blender, you might want to consider a new plastic pitcher to replace the one that was made with bpa plastic – it also comes with a new lid that stays on so your hand doesn’t have to rest on top when you blend.

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INTERESTING THINGS TO READ

http://www.naturalnews.com/025767.html – “A new report released by the National Council on Radiation Protection and Measurement reveals that Americans’ exposure to radiation has increased more than 600 percent over the last three decades. Most of that increase has come from patients’ exposure to radiation through medical imaging scans such as CT scans and mammograms.” (click on the link to read more.)

http://well.blogs.nytimes.com/2008/12/11/alice-waters-and-obamas-kitchen-cabinet/ – “Alice Waters and Obama’s ‘Kitchen’ Cabinet” (thanks Pat for sending fun stuff to read!

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AND NOW FOR THAT RECIPE

My breakfast
So it’s March and it feels like I want some oranges. Who knows, maybe the orange color makes me think I’m getting some sunshine somehow. YAY for sunshiney oranges!

1 head romaine
1 orange
1 cup blueberries
1 cup strawberries
2 Tbsp chia seeds
lots of filtered water

Blend with lots of filtered water. This fills the whole pitcher. Matt and I each had a quart of smoothie which is filling and DEEE-I-LICIOUS! Feel free to substitute your favorite greens in place of the romaine. Feel free to add a stalk of celery to the mix. YUM! I’m going to do that for lunch! 🙂 For many people new to green smoothies, using romaine gets them used to the “green taste.” Remember that having smoothies gives you wonderful FIBER! Yay for FIBER!

Hint for parents: Give a green smoothie to your kids to sneak in more greens. My daughter grows tired of having to have salads all the time. So I make her fruit and green leafie smoothies and she’s very happy. She’s also drinking WAY more greens than she could eat.
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My lunch
1 head red leaf lettuce
2 stalks celery
1 1/2 cups strawberries
1 orange
drizzle agave
filtered water

Blend with lots of filtered water. This again filled the pitcher. I am using the greens that I have in the fridge however I want you to remember to rotate the kinds of greens you have. I’m basically filling up on these and having small portions of other things that are not as power packed with fiber, water, vitamins and minerals. Believe me, you can really fill up on these smoothies! I’m totally loving having oranges with my greens. YUM YUM!

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Have a great week and please contact me for information or other raw goodies (both bulk and prepared.)

in joy and in health,

Linda

Vermont Fiddle Heads
18 Worcester Village Road
Worcester, VT 05682
802-223-2111
802-408-1000 (fax)
http://www.vt-fiddle.com


© 2014 Vermont Fiddle Heads, LLC • Photos were taken by Pat Hazouri • website created by Linda Wooliever