- I started this blog to keep track of my kitchen creations. I love cooking and eating. In 2008 I was diagnosed with RA. Food started becoming a huge problem. I needed to find a better way to eat the flavors I love. All the recipes I create are driven by my desire to eat good food that won't create extra pain and inflammation in my internal ecosystem. While the recipes are wholesome, the language is not. I swear. I use the word 'fuck'. A lot! I make no apologies for that. It's just a fair warning. I'm raw and real. Happy cooking! Even happier eating! Cheers! Angie
Monday, July 30, 2012
Make the Tomato Avocado Salad but use the whole avocado
Add in a handful of baby lettuce
Squeeze in the juice of 1/2 a fresh lime or if you like, you can add the whole lime
Mix well and let sit for about 15 minutes
Check out this recipe and a ton of others on Allergy Free Alaska
Sunday, July 29, 2012
1/2 Haas avocado diced
1 big handful of cherry tomatoes halved
1-2 cloves of garlic finely diced
12 fresh basil leaves finely chopped
The leaves of 5 stalks of fresh cilantro finely chopped
3 zucchini flowers chopped
3 tablespoons of extra-virgin olive oil
sea salt to taste
Put everything in a bowl and mix together. Let stand at room temp for about 15 minutes before eating to let all the flavors mingle. You can refrigerate this but it tastes best at room temp.
Wednesday, July 25, 2012
1-1 & 1/2 cups of almond pulp
1 zucchini (clean well. you can use the skin.)
Fresh garlic (use as much as you want for your taste)
The juice of 1/2 to 1 lemon, again depending on taste
Sea salt to taste
1 tsp of ground cumin
Put everything in a food processor or high-powered blender and mix until incorporated. Chill for several hours or overnight. Use with veggies, as a spread, or with crackers.
Roasted Red Pepper-roast 2 large red peppers until skin in charred. Dice small and mix into hummus by hand after it's been blended.
Garlic-Add a whole head of garlic into the mixer.
Cracked Black Pepper-Add 1/8-1/4 cup of whole black peppercorns to the mixer.
Chive-Add 1/4 cup of fresh chives to the mixer
Tuesday, July 24, 2012
1 cup of raw cashews soaked in filtered water for about 2 hours
Drain the nuts and put them in a blender with 2 cups of cold, filtered water and the insides of a whole vanilla bean. Blend for about 3 minutes and check. If there are still nut chunks, blend some more. Strain through a fine mesh sieve and store in the fridge in a glass jar.
Thursday, July 12, 2012
Over the past several days, I have been listening to The Underground Wellness Show’s free on-line event called Real Food Summit. One of many the speakers, Yuri Elkaim, was talking about flax and how good it is for your body. Well, we all know that, right? What I didn’t know is that in order for our bodies to process flax properly, it must be ground! I had no clue! Here all this time I’ve been using whole flax seeds only to find that they have not truly been benefiting me. I wonder how many others out there didn’t know this!
It's better to use ground flax because whole flaxseeds just pass right through your body undigested. Eating ground flaxseed allows your body to get the omegas as well as the phytochemicals. Also, the meal contains fibers that our gut needs.
So short, and sweet, buy ground flax. If you find that whole flax is cheaper, you can grind it yourself if you have a coffee grinder.
I started making this after my workouts. I wanted to give my body a huge dose of protien.
2 cups of water (more if needed at the end)
1 tablespoon of organic, extra-virgin coconut oil
1/2 of a Hass avocado
1/2 cup of blueberries
1 scoop of Garden of Life's Super Seed Beyond Fiber
1 level tablespoon of hemp powder (I use Bob’s Red Mill)
1 level tablespoon of ground flax or flax meal (I use Bob’s Red Mill)
1 level tablespoon of ground chia
1 level tablespoon of spirulina
1 level teaspoon of maca powder
1 level tablespoon of cacao nibs
1 tablespoon (about 5 full-sized halves) of walnuts
1 tablespoon (10 whole pieces) of raw almonds
1 tablespon of raw cashews
1 level tablespoon of raw hulled pumpkin seeds
1 level tablespoon of raw hulled sunflower seeds
Sunday, July 1, 2012
40 garlic scapes
2 cups of slivered raw almonds OR chopped raw walnuts (nuts should be plain...no seasonings!)
3 cups of good quality extra-virgin olive oil
Prepare the scapes by washing them in cold water. Cut off the seed pod at the top.
Cut them into smaller pieces and put them in the food processor*.
Turn on food processor and slowly add nuts to the scapes.
When the almonds and scapes are well gound, start adding the olive oil in a steady stream.
I used a small ice cream style scooper to scoop out balls and freeze them on a cookie sheet. When they were solid, I put them in freezer bags.
This makes a great spread with Mary's Gone Crackers Products or as a dip with fresh veggies. And of course you can always use it with pasta or risotto!
If you feel the overwhelming need to add cheese, no worries! My Italian roots made it hard to leave it out. (I made some for friends and I did put in the cheese for them.) After you add the olive oil, slowly add 1 cup of grated parmesean reggiano or romano pecorino or a combination of both! If you do choose to use cheese, I recommend a good quality Italian imported cheese made from pastured sheep or goat.
You can find this recipe along with many others on Allergy Free Alaska
*I did try to make this in my Vitamix and it didn't work so well. It was too thick of a mixture to do it in there and the Vitamix overheated so I highly recommend a food processor for this!
1 cup of water
1 heaping teaspoon of Spirulina
15 pitted cherries
1/2 cup blueberries
1/2 cup black raspberries or blackberries
Put the water, spirulina, and banana in the blender and get it whirling. If your fruit is frozen, add the rest of the fruit a little at a a time. If it's all fresh, you can put everything in the blender at once and let 'er rip!
**The term Green Monster is a trademark of Oh She Glows