(I can’t decide if I should say “sorry” or “you’re welcome” for the last two posts having moderately imbedded 90’s hip-hop references, so I guess just take your proclivity for being offended over your 90’s hip-hop accumen and multiple that by your ratio for giving-a-shit, and you have the answer.)
Evan and I choose to live our lives by the “if some is good, more is better” philosophy. Why have one bicycle when you can own a dozen? There is no way one bag is enough, every life occasion requires a different shape and style of bag (we somehow both agree that using the linen closet exclusively for bags and owning one pair of sheets is not only acceptable, it’s down right sensible). And don’t even get me started on the cat lady-style quantity of owl figurines.
We became curious surmising that if veganism makes beam with joy, what could be possible if we moved towards raw! For now we have agreed that every day we will eat at least one raw meal – an easy feat for mega-salad lover Evan and a true challenge for microwave oatmeal Hayley. I needed some help so, in typical overdoing style, bought every raw book I could get my hands on. Most books called for more kitchen gear which I am totally in support of, yet we are already storing shit in debatably sanitary nooks throughout the house. So praise be to Raw Food: A Complete Guide for Every Meal of the Day whose recipes called for a food processer and, in most cases, less then 5 steps in a meal.
We will keep you updated on our lil raw challenge, but enjoy the bomb dishes that we have made so far (plus a little dessert inspiration from Cafe of Life with a few changes.
Red and Green Wild Rice*
- 1/2 cup wild rice, soaked for 3 days
- 1 avocado, cubed
- 2 tomatoes, sliced
- 1 tbsp olive oil
- juice from 1/4 of a lemon
- salt, to taste
Soak the wild rice for 3 days; rinse and change the water every morning and evening.
Toss the wild rice, cubed avocado, and tomato slices into a bowl. Sprinkle with olive oil and lemon juice then toss again and add salt if needed.
Broccoli Salad with Raisins*
- 1 large crown of broccoli, cut into bite-sized pieces
- 1 tsp salt
- 1 tbsp olive oil
- 3 carrots, coarsely grated
- 1 red onion, finely diced
- 1 tomato, chopped
- 5 sun-dried tomatos, cut into small pieces
- 1 apple, cubed
- 1/4 cup raisins
- 1/4 cup sunflower seeds
- 1 tbsp lemon juice
Coat the broccoli with salt and olive oil to soften it.
Add the other fruits and vegetables to the broccoli. Sprinkle the raisins and sunflower seeds into the salad.
Dress with lemon juice and toss thoroughly.
Weekend Taco Special*
Ingredients (for filling):
- 1/2 cup pistachios soaked
- 1/2 cup walnuts, soaked
- 1 carrot, chopped
- 3 inches of a leek
- 2 tsp nama shoyu (raw soy sauce)
- taco spices
CHOOSE YOUR ADDITIONAL FILLINGS
- tomatos, corn, pepper, cucumber, celery, yellow onion, jalapenos, salsa
Soak the nuts for 8 hours.
Pulse the nuts in a food processor until they are coarsely chopped. Take out the nuts. Put the carrots, leeks, and nama shoyu in the food processor and pulse until vegetables are finely chopped.
Toss the nuts and vegetables together in a bowl. Season with the spices.
Stuffed Persimmons with Date Puree*
- 1/2 cup almond butter
- 1/4 cup coconut oil
- salt, nutmeg, and cayenne – to taste
- 12 dates
- 3 persimmons, frozen
Hollow out (from top until about halfway down) then freeze persimmons for at least 8 hours and take out only prior to stuffing and serving.
Combine all ingredients well and let cool in fridge for 2-3 hours.
Stuff fruit with date mixture and serve. Can be drizzled with other fruit purees such as raspberry or banana. Delicious sweet treat!