Category Archives: cashew cheddar cheeze

RAW FOOD DIET DOESN’T HAVE TO BE EXPENSIVE

I went raw when I was in graduate school in the 1970s. (back then, being in grad school meant you were stone-cold broke, working and going to school most of the time. I went raw first just because it was easier than cooking, and I was doing something I called a “five-day salad” (all of this was intuitive, no one had told me about raw) My five day salad was “I chopped up some cabbage, tomatoes, onions, lentil sprouts, and spinach, threw in some kelp powder and garlic, added olive oil and vinegar, and I was good to go. What I didn’t eat the first day went in the fridge and I added more vegetables on the second day, and so on… the fifth day was soup day (I didn’t know I was raw at the time, so I put water in the leftover salad and put hot water on it, and voila, soup.)

One day, I was in Yes! the New Age bookstore we had back then in Washington DC, and I saw this book “Live Foods” by George and Doris Fathman, and the recipes inside looked like ramped up versions of my daily fare, so I bought that book and played around with the recipes. I actually lived intuitively, i.e. with no other recipe books, until my mother bought me a very fancy raw vegan recipe book in 1999.

Nowadays, there is so much information on line, but, yet, it is challenging to find ways to go what I am going to call “minimalist raw”, where you don’t have to have all the fancy machines (my first “food processor” was a fabulous Chinese stainless steel cleaver which I use to this day). I do have a food processor now, and I have finally acquired a spiralizer because, in my old age, I have decided that zucchini noodles and other vegetable “noodles” are fun, and I deserve them)

When you start out being raw, there are so many different opinions. I still say that the most important thing is to go raw, and figure out where you’re getting your protein (raw nuts and seeds, either straight up or ground to bits and put in each and every food you make, either as “nut meat” or cream sauces, or made into shakes), get your oils (eat an avocado, use extra virgin olive oil – Trader Joe’s is cheap and trustworthy), and vary your diet, i.e., do try to eat different things sometimes. You do not have to get all of the fancy superfoods whose names you cannot pronounce. As I said before, I didn’t even know I was going raw: I was just eating a serious salad that would hold out, with additions, for up to 5 days.

Of course, every raw foodist is going to tell you that you should only use organic vegetables, and that is true,, but, hey! If you cannot afford organic, you can still go raw. I did, and I have lived to tell the story.

Actually, although, since 1999, I have read a lot of raw vegan recipe books, I still keep it pretty simple. My biggest successes, according to me, have been learning how to grow those lentil sprouts, and, also, learning how to make easy 4-day sauerkraut, and cashew cheeze! Those three things really liven up my diet.

I should note that, while I was finishing up this post , and adding tags, I noticed that things I have posted over the last ten or so years are quite simple, and don’t require much in the way of machinery. You can make just about anything I have posted with a knife, a blender, and a food processor . Blender-wise, I use a NutriBullet, but my mom uses a Magic Bullet with good results .

Please note that there are no links to follow to buy anything I have mentioned. I am not an affiliate of anything I have mentioned here. You’ll have to google it yourself.

TRADITIONAL NEW YEAR’S GOOD LUCK FOOD, raw take

POST #874
HAPPY NEW YEAR!

MY TRADITIONAL NEW YEAR’S GOOD LUCK FOOD
I am from the South, and Southerners eat black-eyed peas, greens (collards or kale), and pork (usually a ham hock or a hog jowl cooked together with the black-eyed peas and the greens, for flavor. (In other parts of the country, they might eat the same thing – I don’t want to exclude anyone – I just can only speak for what we do in the South).

The foods Southerners traditionally eat on New Year’s Day have meaning:
BLACK-EYED PEAS SYMBOLIZE PLENTY AND PROSPERITY).   When you cook black-eyed peas, they almost double in size. I’ve heard a number of different stories about black-eyed peas – most of them stem from an event in the War Between the States, in the 1800s. I’ve heard that a city was burned down (some say Charleston, some Atlanta, some Savannah – that doesn’t matter – the Union army made a point of burning down Confederate cities ) The story I have heard most often was that the starving people, homeless because of the burning, found a warehouse with barrels of black-eyed peas, and, so, they were able to eat (and, possibly—now this is me thinking – plant a new crop). This morning, I learned that some people say that, in Vicksburg, VA, the Union army burned all of the crops, save the black-eyed peas, which they mistakenly believed to be only food for animals.

GREENS (COLLARDS OR KALE) SYMBOLIZE PROSPERITY: Green has long been the color of American money.

HAM/PORK SYMBOLIZES PROGRESS: The pig is the only animal that moves forward while it is eating.

MY RAW NEW YEAR’S GOOD LUCK FOOD

BLACK-EYED PEAS: I ate 5-day black-eyed pea sprouts with chopped red bell pepper, onion, garlic, and an olive oil and apple cider vinegar dressing.

GREENS: Most years, I eat marinated massaged collards or kale, but, this year, I had a batch of cheezy kale chips, so munched on those while I was doing things around the kitchen.

So, WHAT ABOUT THE HAM? Early on, I decided to resolve this issue by “intention”. I have a little pig figurine made of gold. I place it on the table when I am eating my New Year’s good luck food, and I think about it. I think about how the pig eats while it is moving forward, and I think about how the pig I have is made of gold, and how valuable my little pig is. Even when I have desperately needed money, I have never thought of selling my little gold pig. He urges me to find other ways to get money. That’s progress.

6/28/12 CSA SHARE DISTRIBUTION #5

 POST #758

Here is what we got and what I came home with:

Zucchini – 4 pcs
Cipollini Onions – 1 bun
Fennel -OR- Kohlrabi – 1 bun…We got broccoli instead, I traded for more kale
Baby Spinach – 1 bag
Radicchio – 1 hd
Swiss Chard – 1 bun………………I traded for more kale
Toscano Kale – 1 bun
Red Boston Lettuce – 1 hd…..…We got a HUGE bunch of escarole instead

I traded the broccoli because it was mostly yellow, and I don’t care for broccoli that much anyway.

I kept the radicchio because I have never eaten radicchio, and I can’t know if I don’t like it until I try it.  Wish me luck.

I was going to trade the onions for something, but they are so nice and big – I have some store-bought onions, which will last for a while, but these nice fat onions will be good in salads for the next week, I think.

I just made it through last week’s escarole (gasp!), and now I’m saddled with more.  Oh well. Wraps worked last week, I can deal with a salad or two, and then, of course, there are (yuck) green smoothies.  (I was just checking my skin today to see if I have turned green from all the green smoothies occasioned by the farms insidious desire for me to consume green leaves.)

I will be up by Fairway market tomorrow afternoon, so I will stop in there and pick up some cabbage (I’m out of sauerkraut), tomatoes, mushrooms (I want to make a cashew/jalapeno/mushroom cheeze filling for kohlrabi ravioli with the kohlrabi I still have left), and some more lentils to sprout (I really do love lentil sprouts)

BTW, last week, I bought this bag of sprouting grass for the cats from the supermarket, and it turned out to be wheat mixed with vermiculite.  I opened the bag wrong, so I ended up putting a paper towel in my old Kitchen Garden sprouter.  I have never seen wheat sprout that fast!  It grew to be short grass (standing up and everything) in 2 days.  I watered it twice a day for about 5 days, then set it out for the cats, who would have nothing to do with it – oh well, I guess they are not into healthy food.  Meanwhile, I saw it was so easy, I am thinking about growing wheat grass for me (mind you, I am still in the thinking stage. I could probably put a window box inside the kitchen window – our only window that gets sun).

It’s really hot here, but, I’m happy to say that my last living fan (2 died over the winter) is cooling my room off nicely.  Yea!

CASHEW CHEDDAR CHEEZE

CASHEW CHEDDAR CHEEZE
1 C raw cashews, soaked 1 – 2 hrs., and drained
1/3 lg orange (or red) bell pepper
Juice of 1 lemon
1 t onion powder
1/2 t sea salt
1 T chili seasoning, or to taste (optional)
Water to just cover cashews

  • Combine all ingredients in the VitaMix (or a high-speed blender) and process until smooth.
  • Refrigerate for up to 1 week.

Use as a spread on sandwiches, crackers, or chips, as a dip for crudites, as a sauce for raw pates or burgers, or as a salad dressing.

CASHEW CHEDDAR CHEEZE

Here is my version of the famous cheddar cheeze recipe I learned from Tommie — this is the first cheeze I ever made, and it is still my favorite (easy, fast, delicious!)

CASHEW CHEDDAR CHEEZE
1 C raw cashews, soaked 1 – 2 hrs., and drained
1/3 lg orange (or red) bell pepper
Juice of 1 lemon
1 t onion powder
1/2 t sea salt
1 T chili seasoning, or to taste (optional)
Water to just cover cashews

  • Combine all ingredients in the VitaMix (or a high-speed blender) and process until smooth.
  • Refrigerate for up to 1 week.