Are you looking for some new recipe ideas? One of my hobbies is reading other people’s ideas (yes, and sometimes making them)
UnCooking101 has been trying out several different things over the past year or two, but I think her collection of recipes is the best reason to go to her website — of course, you might some other things that interest you there – I’m still working my way through the recipes.
Congratulations to Amie Sue of Nouveau Raw for winning BEST OF RAW – 2013! This girl has some of, if not the, best raw vegan recipes in town (yours, mine, anybody’s!). Do check out her recipes – I’ve already mentioned a lot of them, but, it seems that, each time I go to her blog, it seems I have a different hankering, so I end up looking at something that has probably been there all along, but which I have cavalierly ignored previously. Today’s discovery was the coconut bark recipes – I don’t rightly know that I’ll ever get around to making those, but I might, since they do sound delicious (but I would need to get the cute little molds first, wouldn’t I?
I’ve been spending some time at the Pickle Me Too blog this morning. This blog has an amazing collection of fermented vegetable/pickle recipes, which I’ve found handy since I suddenly want to try something more than sauerkraut and pickled turnips (both of which I do adore, and put in everything, btw). I’m just looking for things to vary my take-to-work-for-lunch choices.
There is also a page on setting up a continuous kombucha brewing system, which makes kombucha brewing seem easy enough for me to give it another try.
While this blog is not raw vegan, the concentration of fermenting recipes make it well worth checking out.
Posted in FERMENTATION, fermented foods, fermented vegetables, MY RAW EXPERIENCE, MY RAW RECIPES, PICKLED VEGETABLES, PICKLES, RAW FOOD BLOG LINKS, RAW FOOD EDUCATION, RAW FOOD LIFESTYLE, raw vegan recipes, RECIPE LINKS, sauerkraut
Tagged fermented vegetables, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, MY RAW RECIPES, natural sauerkraut, PICKLES, raw sauerkraut, sauerkraut
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 went out today and go the supplies to make my little New Year’s celebration. I’m planning to spend time alone on New Year’s Eve. I don’t get a lot of quite time alone, but my room-mate is in Japan with her family, so I am going to luxuriate in the quiet. I may even take a bubble bath…
Tonight, I have started some rejuvelac wine to celebrate. I don’t know that I am going to make champagne rejuvelac this year. I’ll decide tomorrow when I start the rejuvelac.
I have also started soaking some black-eyed peas to sprout for my traditional good-luck black-eyed peas on New Year’s Day. I also have a small bunch of collards which I will prepare on New Year’s Eve and let marinate until New Year’s Day.
I’ve also laid in 10 nice big lemons, some sea salt, a jug of Grade B organic maple syrup, and some herbal laxative tea, so I can begin my Master Cleanse on New Year’s night — I think it is better to go ahead with my traditional New Year’s good luck meal, and then get started with the Master Cleanse. (I have heard of a powder that you can use for the Master Cleanse, and, when I run out lemons, I may buy it and see how it works– that is still up in the air– I have enough lemons for most of the first 10 days.
Posted in ARCHIVES, BEVERAGES, black-eyed peas, CHAMPAGNE REJUVELAC, collards, HOLIDAY RECIPES, HOLIDAYS, LEAFY VEGETABLE IDEAS, MISCELLANEOUS, MY RAW EXPERIENCE, MY RAW RECIPES, NEW YEAR's RECIPES, RAW FOOD BLOG LINKS, RAW FOOD EDUCATION, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, raw living food, RAW POLITICS, RECIPE LINKS, RECIPES, REJUVELAC, rejuvelac wine, sprouts
Tagged black-eyed peas, champag, champagne, collards, leafy greens, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, MY RAW RECIPES, organic collards, organically-grown, RAW FOOD LIFESTYLE, raw food recipes, raw foods, raw nutrition, RAW POLITICS, raw recipes, raw vegan champagne, REJUVELAC, rejuvelac champagne, sprouted blac, sprouted black-eyed peas
If you want a raw “champagne”, now’s the time to start thinking about it and preparing! Drink champagne AND be healthy!
Rejuvelac made from millet and covered tightly throughout the fermentation process retains a CO2 gas, and has a champagne-like bubbly effervescence.
1 C whole millet, soaked 8 hrs, and sprouted 16 hrs.
Bruise sprouted millet by lightly pounding with a pestle in a mortar, or by mashing with a spoon against the sides of a bowl.
* In a 1/2 gal. mason jar (or other similar sized glass container with a tight
seal/lid), place bruised, sprouted millet, and add 4 C water (Make sure
the container you choose will only be 2/3 full – I use 1/2 gal. mason jars
because I have them on hand for sprouting
* Add 1 T raisins
* Tightly close lid on jar.
* Ferment mixture in tightly sealed jar for 2 – 3 days. Shake jar gently once
The “champagne-like” flavor is produced by the millet, which gives a sour edge, not available with other grains, to the finished product.
Posted in ARCHIVES, BEVERAGES, christmas, HOLIDAY RECIPES, HOLIDAYS, MISCELLANEOUS, MY RAW EXPERIENCE, MY RAW RECIPES, RAW FOOD LIFESTYLE INFORMATON, raw living food, RECIPE LINKS, RECIPES, REJUVELAC