Here we are again… the weeks just keep on rolling by.
This is what they say we will get tomorrow.
Looks like “lettuce city” again – 4 leafy things! (And there, I had been so happy when the lettuce was not arriving so often. Oh well.)
Posted in MY CSA Experience, MY RAW EXPERIENCE
Tagged leafy greens, lettuce, MY CSA Experience, MY RAW EXPERIENCE
This is what they say we will get
Romaine…………….1 hd
Yellow carrots……1 bun
Cippolini onions..1 bun
Beets………………….1 bun
Kohlrabi…………….3 pc
Toscano Kale……..1 bun
Dill or Parsley…….1 bun
Broccoli………….….1 bun
Posted in MY CSA Experience
Tagged kale, kohlrabi, leafy greens, MY CSA Experience, MY RAW EXPERIENCE, RAW FOOD LIFESTYLE
I have tried to make kale chips before with no success (I never had a recipe – just put the kale in the dehydrator and got …. dehydrated kale!) Then I met Bebe at the raw food meetup on Friday, and she shared her recipe with me. This recipe is just what I have been looking for!
Here is my version:
CHEESY KALE CHIPS
3 bun. curly leaf kale
1 C raw cashews, soaked
1 lg tomato, deseeded
juice of 1 lg lemon
1/3 C nutritional yeast
Sea salt and black pepper to taste
Tear kale leaves into bite-sized pieces, and set aside.
In a food processor, process cashews and lemon juice to a hummus consistency paste
Add all remaining ingredients except kale. Process smooth.
Place kale pieces and 1/2 cashew mixture in a large bowl,
Massage cashew mixture into kale pieces, massaging each leaf individually.. When cashew mixture runs thin, add the remaining 1/2 of the mix.
Place kale pieces one by one on Teflex covered dehydrator trays, and dehydrate at 110 degrees for 2 hrs..
Remove trays from dehydrator and transfer chips from teflex sheets mesh covered dehydrator trays (easy way: Place a mesh sheet over the dehydrator tray with the chips. Cover the mesh sheet with another dehydrator tray. Flip the assembly and then remove the first dehydrator tray, and the teflex sheet.)
Dehydrate for 5-6 hours more, until crunchy.
The kale and cashews I have are spoken for (dinner tomorrow night and then leftovers dehydrated patties for Wednesday’s dinner), so I will take a trip up to Fairway to pick up enough kale and cashews to make a double recipe of chips (I know they will be that good)
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
Where I am from in the South, traditionally, we eat black-eyed peas, collards (or other greens, like kale), and pork, on New Year’s Day.
The collards are green, like money, and symbolize prosperity in the New Year. The black-eyed peas symbolize good luck, and the pork also symbolizes prosperity (because the pig is the only animal which eats while it is moving forward)
I don’t eat pork, duh, but I do keep up the tradition of greens and black-eyed peas.
BLACK-EYED PEAS
1 C dried organic black-eyed peas
1 – 2 T minced onion (to taste, optional)
1 – 2 T minced garlic (to taste, optional)
1 – 2 T extra virgin olive oil (to taste)
1 – 2 T apple cider vinegar (to taste)
sea salt to taste
black pepper to taste (optional)
Sprout black-eyed peas for 3 – 4 days (soak for 12 hours,
drain, and sprout, rinsing twice daily for 2 – 3 – 1/2 more days)
Mix sprouted black-eyed peas with minced onion and a minced garlic to taste (optional).
Add olive oil and vinegar, and mix well.
Add salt and pepper to taste.
You can also find these COLLARDS RECIPES elsewhere within blog. They are re-listed here for your convenience.
MARINATED GREENS
MARINADE
1/4 C apple cider vinegar
1/4 C sun-dried tomatoes, finely chopped
1/4 C scallions, white parts only, finely only
1 clove garlic, minced
1 t red pepper flakes
2 t sea salt, divided
1/2 t black pepper
1 bunch collard greens (or other greens)
1/8 C olive oil
1 – Mix apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 t sea salt and pepper. Set aside.
1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add in olive oil, remaining 1 t salt, and marinade mixture.
7 -Massage all ingredients until mass is reduced by half.
8 -Refrigerate and marinate for 1 – 24 hours
MASSAGED MARINATED GREENS
this comes out enough like old-fashioned Southern greens to satisfy your longing for Grandmamma’s cooking.
1 bunch greens (collards, kale, beet, turnip)
5 – 10 kalamata olives, finely chopped
2 T apple cider vinegar
2 T extra virgin olive oil
1 onion, finely chopped
1/2 red bell pepper, slivered
fresh garlic, finely chopped, to taste, or garlic powder (optional)
chili seasoning, to taste (optional)
1 – Roll up 2 – 3 leaves into a cylindrical “cigar” shape.
2 – With a sharp knife, thinly slice the rolled greens crosswise into ribbons.
3 – Cross-chop the “rounds”
4 – Place in a large bowl.
5 – Repeat steps 1 – 4 until all greens have been chopped.
6 – Add remaining ingredients to bowl and mix.
7 – With hands, ‘massage” greens until bulk is reduced by half.
8 – Set aside to marinate for one hour (or up to 24 hours).
Alternatively, eat right away.
Just in case you missed it – find my CHAMPAGNE Rejuvelac recipe here.
Get moving!!! There are only 5-1/2 days until New Year’s Eve. Yes, you CAN celebrate in style!!!
Posted in ARCHIVES, BEVERAGES, CHAMPAGNE REJUVELAC, HOLIDAY RECIPES, HOLIDAYS, LEAFY VEGETABLE IDEAS, MISCELLANEOUS, MY RAW EXPERIENCE, MY RAW RECIPES, NEW YEAR's RECIPES, POSTS, raw living food, RECIPES, REJUVELAC, rejuvelac wine
Tagged Ann Wigmore, beansprouts, black-eyed peas, collards, holiday, HOLIDAY RECIPES, HOLIDAYS, kale, leafy greens, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, MY RAW RECIPES, New Year, New Year's, organic produce, organic vegetables, raw foods, raw vegan, raw vegan recipes, REJUVELAC, sprouted black-eyed peas, sprouts
Here is how my winter CSA Share is supposed to work, according to the newsletter announcement:
WINTER “VEGETABLE” SHARE
20+lb share each delivery
$28 per delivery
5 deliveries
$140 TOTAL PRICE
1 – Week of December 15th
2 – Week of January 5th
3 – Week of January 26th
4 – Week of February 16th
5 – Week of March 9th
Contents of share may include:
Butternut Squash, Sweet Potatoes, Potatoes (white & yellow varieties), Carrots, Red Beets, Celery Root, Rutabaga, Watermelon Radish. First share may include: Cabbage, Kale, Leeks (depending on the weather– no guarantees on this!)
I also signed up for a Mixed Apple Share ($21.25 total for 3 lbs per delivery) and 2 Cider Shares ($20 total for 1/2 gallon per delivery). It came out to a little over $200 for December through March organic fruit/vegetable/cider delivery. All I will have to get from the market will be greens and onions, as I see it. (I have a boatload of dehydrated tomatoes from the summer tomato share.) Oh, but I have already finished 1 of the cider bottles. Yum!
I got the job of “coordinator” (or whatever they are calling it) of the Winter Share Distribution, which is at a local community center. Yea!!! One of the interesting things about the job is that I have to count people and children, so that the center can get funding. Good! Probably more than half of the members come in bearing children. Some come with three or four. Good numbers!
Posted in ARCHIVES, MISCELLANEOUS, MY CSA Experience, MY RAW EXPERIENCE, POSTS, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, raw living food, RAW POLITICS
Tagged beets, butternut squash, cabbage, celeriac, celery root, kale, leafy greens, leeks, MY CSA Experience, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, organic carrots, organic fruit, organic produce, organic vegetables, organically-grown, potatoes, raw food, RAW FOOD LIFESTYLE, RAW POLITICS, rutabaga, squash, watermelon radishes
what they said we would get, vs. what I got
Purple Top Turnips
Brussel Sprouts……….Mystery Leaves
Cabbage
Broccoli
Kale
Carrots
Celeriac
Leeks
Yellow Potatoes
Parsley
Celeriac is something new to me. Someone said I could chop it raw into a salad.
Wow! I got everything they promised!
Carrots……………1 bunch
Red Beets…………1 bunch
Toscano Kale……..1 bunch
Green Cabbage…..1 head
Loma Lettuce…….2 heads
Guy Lon…………..1 bunch
Cauliflower……….1 bunch
I thought the Guy Lon was spinach, honestly. The loma lettuce looks a lot like most of the other lettuce I’ve gotten during the season…light colored loose light-green leaves that tend to fall off if you look at them funny.
The share is so much smaller than the shares were earlier in the season… I had to get creative to make the box look full this time, where before, I had to be creative to get everything into the box! There are only two more weeks left before I have to start grocery shopping on my own for vegetables. The end of cheap eats is nigh!!! I think I will make myself go to the farmer’s market once a week.
This is what they say we will get. I can see that we are winding down… only two more weeks of vegetables this season (boo hoo! I will miss all the surprises, and, yes, even the lettuce!)
Carrots………………..1 bunch
Red Beets…………….1 bunch
Toscano Kale……….1 bunch
Green Cabbage…….1 head
Loma Lettuce……….2 heads
Guy Lon……………….1 bunch
Cauliflower…………..1 bunch
I looked up Guy Lon… it is also called Chinese Broccoli. 
Here’s the breakdown of prediction vs reality… i.e.,
1 head…… Red Boston Lettuce
1 bunch……Chioggia Beets
1 bunch……Broccoli Raab…………. 1 head Radiccio
1 bunch……Round Carrots…………normal carrots
1 bunch……Scallions
1 bunch…..Cilantro
1 bunch…..Daikon Radish
1 bunch…..Rutabagas…..???……..2 big turnip-y things
2 lbs………Potatoes
Not bad…. the potatoes will go to the potato latke experiment .. I will look up radiccio and rutabagas, and write about them and give recipes for these “new-to-me” vegetables later tonight.
PRETTY SMART RAW FOOD IDEAS 
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