It looks like there are going to be a lot of lettuce-y things, greens, etc. in my box tomorrow. Shoot! I’m hungry. Oh well. I am going to eat what is there, or else, if I cannot get to it, I will dehydrate it and add it to the supergreens jar.
I do have some cashews, and I have been exploring other blogs, because my meet-up next month calls for nut and/or seed cheezes (all my fault for telling them how I got into fermenting!).
I think I’ll make some goat cheeze to go with some of these greens. I got the idea for goat cheeze from ChoosingRaw. She’s from a Greek family, so I guess she should know what tastes right. (She also has an amazing collection of recipes which you would do well to visit)
I’m also going to re-visit some of Russel James’s cheeze recipes (click on recipes and look around – he has a book on cheezes –but he has other books as well, and, from personal experience, I can tell you they are all fabulous)
I’ve just put up a new bookshelf for my recipe book library, and, since my current passion is fermenting and fermented cheezes, I’ve put all of the books that have decent cheeze recipes (according to me) together with the specific books on fermenting. It’s a weird way to categorize, or not, but it works for me this month. (Since I have so many recipe books, I ended up having to lay the “classic” books – the old ones that I collect– on top of the ones I use often. I had to put the ones I use less often in stacks on the top shelf. Of course, I checked them all for fermented cheeze before classifying them)
Must sleep now. Work to be done, tomorrow! Thanks for stopping by!
NOUVEAU RAW’S KALE CHIPS
I’m a sucker for kale chips. I mostly just make the same ones over and over again, but here and there, I try new ideas to see if there might be another “same one” to add to my repertoire.
Enter Nouveau Raw’s Kale Chips bank of recipes. I say bank because there at least a dozen different recipes, for whatever kind of taste you fancy. You’ll find Mexican, Thai, Jamaican, chocolate (yes!), and more traditional-sounding vinegar-dill, sour cream and onion, and barbecue flavor ideas. The ones I’ve tried have all been good.
Posted in cheddar cheezy kale chips, cheeze, CHEEZY KALE CHIPS, CRACKERS & CHIPS, GARLIC KALE CHIPS, KALE, KALE CHIPS
Tagged dehydrated vegetables, kale, kale chips, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, MY RAW RECIPES
I have just found this amazing offer.
Russell James http://therawchef.com is offering all of his ebooks at a very good discount, with an amazing offer on top of that.
I’ll be perfectly honest with you. When Russell was starting out, he offered deals, and they didn’t come through. I felt ripped off (although they did return my money, ultimately), and I stayed away from anything he wasn’t offering for free for a very long time.
Today, since he was offering a very fair deal, I decided that it was time to take the chance again. Lucky for me, I have gotten the books I tried to buy from him some time ago, but couldn’t receive!
I’ve applied for an affiliate-ship, but it hasn’t come through yet. I don’t care. I want you to know about this offer he has. Russell is offering all of his books for either $14.95 US each, or $50 for all 6. Such a deal. Since I am pretty much broke, but still (after all our issues) want his books, I went for it, and am very happy to have the recipes I longed for a couple of years ago, in addition to other recipes I am interested in.
Go to http://www.therawchef.com/rawfood-ebook.html to see all six books he is offering for this very good price.
Posted in AS IT IS, BOOKS, cheez, cheeze, CHEEZE raw vegan, CHOCOLATE, CRACKERS & CHIPS, DISCOUNTS, FRUGAL, LIFE AS IT IS, MY RAW EXPERIENCE, RAW FOOD EDUCATION, RAW FOOD LIFESTYLE, RECIPE LINKS, RECIPES
Tagged MY RAW EXPERIENCE, my raw food recipes, RAW FOOD LIFESTYLE, raw recipes
I got these little short sweet red peppers at the market today, and I am eating them with smoked jalapeno cheeze. Since these cuties are only about 2 inches long, I sliced them length-wise, and stuffed them with the cheeze. Amazing!
You could also dip the peppers in cashew cheddar cheeze – I think I’ll use that one tomorrow (I bought a really big bag of these peppers!)
This repast is good because I didn’t really feel like eating, but, then I got a yen for a snack, — and this took only a little longer than it would take to open a bag of chips and a container of dip (I already had the cheeze made).
I had the spinach and the kale from the CSA share last week, and I had the new supply of cashews, in addition to a leftover butternut squash and a couple of apples. What to do for dinner?
I decided I wanted to save the kale for our Thanksgiving dinner, so it was time to experiment with a spinach/cashew cheeze — something I have considered, but never gotten around to.
With the squash and the apples, I made soup.
2 C spinach
1 C cashews
2 lg cloves garlic
1/4 C hot sesame oil
pinch sea salt
1/2 t apple cider vinegar
- Combine all ingredients in a food processor and process to smooth (you could use a VitaMix – I would have, but mine is broken)
- Slice tomatoes about 1/4. thick.
- Spread cheeze on tomatoes and arrange on plate.
Note: I use campari tomatoes because they are small and give only 2 or 3 forkfuls. You could use roma tomatoes or beefsteak tomatoes. (I have even used grape tomatoes – hollowing them out and stuffing them, but that was more work than I want to do again – although it did look cute)
2/3 med. butternut squash, chopped
2 med. apples, chopped
1/2 C cashews
2 cloves garlic, chopped
2 T hot sesame oil
1 t Spike (or other salt-free seasoning)
1 t black pepper
pinch sea salt
warm water as needed to make a thick creamy soup
- Combine all ingredients in a food processor and process until creamy.
- Add water as needed to obtain desired consistency.
Posted in cheeze, MY CSA Experience, MY RAW EXPERIENCE, MY RAW RECIPES, RAW SOUPS, raw squash soup
Tagged butternut squash, cheeze, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, raw food recipes, raw squash soup, RAW VEGAN CHEEZ, spinach, spinach cashew cheeze
CASHEW/KALE CHEEZE ON TOMATO SLICES
1 large tomato, sliced thickly
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Sea salt and pepper to taste
- In the food processor, process all ingredients, except tomato, to a fine consistency.
- Sprinkle sea salt and black pepper over tomato slices.
- Spread kale/cashew cheeze thickly onto tomato slices.
Posted in cashew/kale cheeze pate, cheez, cheeze, CHEEZE raw vegan, MY RAW EXPERIENCE, MY RAW RECIPES, PATES, RAW VEGAN CHEEZ, RECIPES, stuffed tomatoes, TOMATO RECIPES, TOMATOES
Tagged casew/kale stuffed tomatoes, cashew/kale cheeze pate, cheeze, kale/cashew cheeze pate, MY RAW EXPERIENCE, my raw food lifestyle, my raw food recipes, nut cheeze, raw cashew cheese, raw food recipes, raw recipes