POST #757
This is what they say we will get:
Zucchini – several pcs
Cipollini Onions – 1 bun
Fennel -OR- Kohlrabi – 1 bun
Baby Spinach – 1 bag
Radicchio – 1 hd
Swiss Chard – 1 bun
Toscano Kale – 1 bun
Red Boston Lettuce – 1 hd
I’m looking forward to some zucchini pasta and kale chips.
Posted in FOOD INFO, KALE, kohlrabi, KOHLRABI CHOPPED SALAD, KOHLRABI RECIPES, KOHLRABI SHIITAKE JALAPENO CHEEZ RAVIOLI, MY CSA Experience, SPAGHETTI SAUCE, SPINACH CASHEW CHEEZE, ZUCCHINI PASTA w/SUGAR SNAP PEAS/ASPARAGUS/PARMESAN “CHEEZE”
Tagged kale, kohlrabi, MY CSA Experience, MY RAW EXPERIENCE, my raw food lifestyle, MY RAW RECIPES, RAW FOOD LIFESTYLE, spinach, zucchini, zucchini hummus, zucchini pate
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.
SPINACH/CASHEW CHEEZE
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
Campari tomatoes
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)
SQUASH/APPLE SOUP
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
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
Thursday is my birthday. Maybe I will put a bow in my hair when I go to pick up the share. (I’d like to have one of those birthday girl tiaras, but I don’t know where to get one.)
This is what they say we will get:
RED OAKLEAF LETTUCE…………..1 head
GREEN CRISP LETTUCE……………1 head
BABY SALAD TURNIPS…………….1 bunch
LONG RED PEPPERS
BELL PEPPERS……………………….1 piece
Red, Yellow or Orange
BABY BOK CHOI……………………2 pieces
SWEET DUMPLING SQUASH……. 2 pieces
SUNSHINE SQUASH……………….1 piece
BROCCOLI or SPINACH…………..1 bunch
RED TOMATOES
CHERRY TOMATOES………………1 pint
Oh please let me get spinach, not broccoli.
I guess it is squash season. Not a problem… Can do.
Now I see where they have been hiding the lettuce. We went almost the whole summer without much, if any, and, now, last week we got some, and this week we get more.
Thank heavens for peppers. I keep hoping they will send a spicy one, but they apparently don’t have those kinds of seeds. Oh well. That is why God gave us markets and supermarkets.
Thank heavens I have finally finished dehydrating the 40 lbs. of Roma tomatoes. It did not seem to take as long or be as hard as last year, even though I had less time to do it in this year, owing to my weird schedule. Whatever. …. I have two big bags of dried tomatoes. I think I want to put some in olive oil and see how that works, so I am prowling for a little jar to use for my experiment.
Yum! More tomatoes and cherry tomatoes. Those cherry tomatoes are just like candy.
This first CSA distribution was cute – they had boxes into which all of vegetables fit nicely, with no extra space — it made it look like a lot. I was volunteering, and it was very interesting to watch the first time members look inside their boxes — they all looked so excited.
I, too, was excited “Lookey what we got!!!!”
spinach…………………. 1 bunch
boston lettuce………… 1 head
baby arugula …………. 1 bag
another arugula………. 1 bunch
big red radishes……… 1 bunch
Because I was volunteering, I also got a little extra spinach – whoopee!!!!!
I’m going to make marinated massaged spinach with some radish greens, and then there will be some salads and a smoothie or two. The radishes? Salads? Miscellaneous munching?
Frederic Patenaude’s recent blog article, “Are There Raw Foods We Should Avoid?” suggests that many popular fruit and vegetables are toxic, and should not be eaten.
Patenaude starts out by condemning buckwheat greens as toxic. He cites an article by Gilles Arbour which suggests that fagopryn, a substance which occurs naturally in buckwheat is a serious toxin. Patenaude quotes Arbour as suggesting that “when ingested in sufficient quantity, fagopyrin is known to cause the skin of animals and people to become phototoxic, which is to say hypersensitive to sunlight. This condition, specifically known as fagopyrism” which causes sun-sensitivity, and extreme sensitivity to cold and hot water and friction, among other symptoms.
My question here is what a sufficient quantity might be. Are we talking a pound of buckwheat sprouts or a few ounces? How come Ann Wigmore and her crew never had this problem?
Patenaude goes on to finger other foods as toxic. He claims that spinach, lambsquarters, beet greens, purslane, Swiss chard, rhubarb, parsley, amaranth leaves, and sorrel have too much oxalic acid, which can be detrimental. This is quite interesting, when we consider that generation upon generation of humans have considered spinach, particularly, to be very healthy. Many, if not most of our current issue of food gurus have encouraged us to eat our spinach and other greens. Pleasant taste is normally a rule of thumb as to what is good to eat, and raw spinach tastes good. Add to that the fact that we still haven’t been told how much spinach is a “large quantity.” Is it one leaf, or five pounds, and in what time frame?
Not satisfied with suggesting removal of some of our favorite greens from our diets, Patenaude goes on to call into question acidic fruit, which he says “can be a problem when those fruits are consumed regularly and in large quantities.” He has yet to tell us what is a large quantity, yet he goes on to finger as poison oranges, pineapple, tomatoes, grapefruit, and lemons.
The current generation of food gurus has long called into question “strong herbs,” so it comes as no surprise that Patenaude suggests they contain toxins.
Fortunately for us, Patenaude apparently “dandelion greens, most fruit, kale, watercress, escarole, mustard greens, turnip greens, kale, broccoli, tomatoes, asparagus, cabbage,” and most other greens not mentioned are okay to eat, for now, at least.
I am not altogether convinced that the ideas presented in Patenaude’s article are truly valid for us. Other than citing linking to Arbour’s article on buckwheat greens, Patenaude does not reveal his sources for this astonishing information. Arbour’s article details what seems to be a food sensitivity experienced by some. Allergic reactions to common food items are not unusual – indeed, I, myself, am allergic, or “sensitive,” to some of the foods on Patenaude’s list, but I simply avoid these; I would not presume to suggest that they are toxic to the average individual. Then, too, Patenaude never does tell us how much is too much, or how far we must restrict our intake in order to remain within safe levels. Anyone familiar with laboratory animal testing is aware that substance dosages administered to the animals used in testing are very frequently much higher, proportionately, than the amount which might reasonably be consumed by the average human. The fact that Patenaude does not reveal the sources from which he has culled the information he has used to make his disturbing allegations (disturbing in that they would seem to remove most items from the tables of many raw food consumers, and invalidate, as toxic, a vast number of the raw food recipes currently in publication, including a number of his own) casts, in my book, a shadow of doubt as to the validity and/or fearful reality of these dire warnings.
PRETTY SMART RAW FOOD IDEAS 