A Couple Raw Favorites & a cooked oddball

Tonight we are going to use a raw recipe that has become one of my ultimate favorites. Raw, vegan taco "meat". It's super nummy and pretty easy. As long as you have a dehydrator that is. If you don't have one, I think you can turn your oven down to it's lowest setting and dehydrate a bit that way. Not sure how that changes the cooking time or if it kills the living enzymes in the food or not. We have an Excalibur dehydrator and really love it. This recipe is adapted from Going Raw by Judita Wignall. Lots of her recipes use mushrooms which we can't have so I had to adopt it a bit. If you eat meat you can still make this and serve it up with your meat. Why not? It tastes taco-y and has lots of veggies in it.

Taco Seasoned Veggie Meat
2 cups unsoaked raw brazil nuts
4 cups finely diced zucchini
1/2 cup minced onion
1/2 minced celery
1/2 cup chili powder
1/4 cup lemon juice
1-2 tsp. sea salt. Make sure to use less if there is salt in your chili powder
2 cloves garlic, minced
1/2 tsp cayenne pepper

Place nuts in food processor and grind into a flour. Combine nut flour with rest of ingredients. Spread mixture onto 2 dehydrator trays with non stick sheets. Dry at 110F for 1 1/2 hrs. Transfer to mesh dehydrator sheet and dry for another hour. Do not over dry. Enjoy!

We use this in flax taco shells, in a taco salad, for nachos, whatever. Tonight we are being non-raw, non-vegans and I am breaking out the eggs for the kids and we are making a super veggie scramble, mostly veggies, little egg, combining that with our "taco meat" and wrapping it all in a homemade raw red pepper wrap with some salsa. MMM. I'm not sure on the rules of posting recipes straight out of cookbooks, that you don't alter or change in anyway, so I'm not posting the wrap recipe today.

One of our favorites desserts these days is a raw apple cobbler with maple cream. We alter it a bit to be consistent with our dietary guidelines and tastes. If you are reading this as a raw food interested party, I'm hoping it'll have enough sweetness for you. We go easy on the sweets around here. If you are an anti-fungal interested party, this is kind of phase 2 friendly. Raisins and dates aren't allowed. But we figure if we eat it once every couple months and don't cheat otherwise at least both raisins and dates are a whole food instead of empty sugar. Plus, we all gotta live a little. I'll post our version here. If you'd like the original, which includes more sweetness and uses can sugar, please refer to Judita's cookbook.

Topping
1 cup pecans, soaked 2-4 hours
2 Tbsp xylitol
2 Tbsp raisins
2 Tbsp Medjool dates
1/8 tsp salt

Filling
1 Tbsp agave nectar (raw preferred)
1 1/2 Tbsp lemon juice
1/4 tsp pumpkin pie spice
3 cups (2-3 large) apples, cored and thinly sliced (We like the peels since we feel they have a lot of nutrition in them. Feel free to peel if you don't like them).

Maple cream (we use this very, very sparingly)
1 cup cashews, soaked 2 hours
1/2 cup maple syrup
1/4 cup water
1/2 vanilla bean, scraped

Topping: Combine pecans with xylitol in a food processor and process till you get a course meal. Add raisins, dates and process until it all kind of sticks together. Don't over process or it'll become too oily.

Filling: Combine nectar, lemon juice and pumpkin pie spice. Toss apples in the mixture.

Maple Cream: Process all ingredients in a high speed blender till smooth.

Assemble: Put apples in a 9 inch round pie dish or 1 qt. baking dish. Place apples in dish and sprinkle with topping. Warm in dehydrator at 145 for 1 hour. Top each serving with a touch of maple cream and enjoy.

Store cobbler and cream separate in refrigerator. Cobbler will keep for 3 days. Cream will keep for 2 weeks. Our kids like to use leftover cream as apple dip.


Lastly, I kind of sort of made up a recipe for a phase 1 friendly stir fry, cooked. If you have no idea what I mean by phase 1 and phase 2 and such, pay no attention to it. Either way, this is nummy and pretty healthy. This is also extremely versatile. Everyone likes more sauce or less sauce, more salt or less salt. So please just use this as a base and go from there. Take a look at how many ingredients go into something and then assess how much you need to make for your family. I'll post the actual recipe for the sauce and just give you serving suggestions for the rest.

Sauce:
2 Tbsp unrefined cold pressed coconut oil (you can use butter if you eat it)
Dash of salt (omit if using salted butter)
2 cloves garlic
3 Tbsp coconut aminos
1 Tbsp xylitol
2 tsp apple cider vinegar
1/4 tsp black pepper
2 Tbsp-1/4 cup cashews

Melt coconut oil in small sauce pan. Add 2 cloves of garlic and cook slightly. Add rest of ingredients besides cashews and whisk together. Cook long enough to heat through. Add cashews just before serving.

Serving suggestions: Steam broccoli, carrots, asparagus, etc. Serve veggies over bed of quinoa cooked with 1/2 water, 1/2 veggie broth (make sure it's MSG and icky stuff free. Either make it yourself or actually find a good brand without all the gross crap in it), 2 cloves garlic, & parsley. Fresh parsley is best, but dried works fine too. Start with 1-2 Tbsp fresh or 1-2 tsp dried. Follow liquid directions specific to your brand of quinoa and how much you are making. Drizzle sauce over veggies and quinoa, enjoy! If you eat meat feel free to add some chicken or whatever you would like with it.

I'm the kind of cook that always looks a recipe and alters it to my liking. So for the recipe above I just make as much as I feel we are going to use for the night. My kids don't eat stir fry. So cooking up the amount stated is more than enough sauce for us. But if your whole family is going to partake, you might want to double it.

Well, off to make my veggie meat. If you have any recipes to share, please let me know! Or if you think some of these suck or are amazing, please feel free to also let me know. :)

Just a couple recipes. Gluten free, anti-fungal diet friendly.

Just a quick stop off today to post some recipes. My cousin and a few other people have recently asked me for recipes. Most of these will be following the anti-fungal part of our diet since I'm posting mainly for my cousin Heather. But I'll make sure to post some vegan and raw ones in the future. These are a few transitional recipes that my kids take kindly to. So hopefully yours will too. For my cousin Heather, make sure to look at labels in everything. Sugar, corn and soy bean is hiding everywhere. If you don't know what a name is in the ingredients, google it. Chances are it's some form of one of those three things. 


We don't eat meat, but I'm going to add in a few meat suggestions since a majority of people do. :) 


Wheat Free, Anti Fungal, Sugar Free Pizza (has some dairy in it since we occasionally eat organic plain yogurt, cream cheese or sour cream)


Crust: Simple Flatbread Pizza
Ingredients
1 1/2 cups almond flour
3/4 cup tapioca flour
1/3 cup ground flax or ground chia seeds (you can also grind seeds in a coffee grinder)
1 tsp. xylitol
1/2 tsp baking soda
1/2 tsp sea salt
3 organic eggs
1/3 cup plain yogurt
Any dried herbs with sea salt (Italian seasoning, etc)
Directions: 
Preheat oven to 350. In a large bowl combine almond flour, tapioca, ground flax or chia, xylitol, baking soda and salt. In a small bowl, blend eggs and yogurt with an electric mixer for about 30 seconds. Add the egg mixture into the dry ingredients and use mixer to stir to combine until it forms a sticky, wet dough. Pour batter into a 12x16 jelly roll pan/cookie sheet lined with parchment paper. Smooth batter out with a spatula so it's thin and even. Sprinkle herbs and sea salt. On center rack of oven bake at 350 for 8 minutes, or until toothpick comes out clean. Don't over bake or it'll be too dry. 


Pizza Sauce- Uses canned ingredients but it's fast and good. Use organic if possible. You can also heat some up on the stove to use for dipping. 
15 oz. can tomato sauce
6 oz. can tomato paste
1 Tbsp ground oregano
1 1/2 tsp garlic powder
1/2 tsp xylitol
1/2 tsp baking soda
dash onion powder
1 1/2 tsp basil


Mix all and put over baked crust.  Top pizza with toppings of your choice. We LOVE green, red and yellow peppers, onions, zucchini, spinach. If you are a meat eater add meats of your choice. Just make sure to slather on lots of sauce, lots of veggies. You won't miss the cheese at all. If your kiddos do, go ahead and put a little bit of cream cheese in a baggie, cut the corner off and pipe a little "frosting" on the pizza. Cook for 15 minutes in oven at 350. 

Try making a taco salad. 

If you are doing anti-fungal there aren't really any chips that will work. Possibilities: Taco meat (we use zucchini meat but you can use real if you eat meat), seasoned with 3 Tbsp. of taco seasoning (recipe below), lettuce, pico or salsa without vinegar or sugar (it's tough), fresh peppers, onions, fresh (not canned) jalapeños, avocado, cilantro, a small touch of lime, guacamole, a small, dab of sour cream if you are eating it. You can eat your veggies raw or sauté them. It's up to you. I do have recipes for flax taco chips but you need a dehydrator for them. 

Taco seasoning: You can buy huge containers of spices at Sams club or if you know of a place where you can buy spices in bulk, great. 

1/4 cup chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp crushed red pepper flakes

1 tsp dried oregano

2 tsp paprika

2 Tbsp cumin

3/4 tsp sea salt (We don't like things super salty. Try this first but if after your first batch you feel it's not salty enough, you can add a touch more)

Combine. It's real easy to shake it all together in a ziplock back. Store in airtight container. 

Creamy Berry Buckwheat: Found here: http://www.knowthecause.com/OurDailyBlog/tabid/96/articleType/ArticleView/articleId/1190/Creamy-Berry-Buckwheat.aspx

Amaranth Pancakes
-We combine these with strawberry, blueberry, mixed berry or green apple syrup. Whichever one we feel like on a given day. For example: If we want strawberry syrup, I take a bunch of frozen strawberries, throw them in a pan with about 2 Tbsp water and about 1 Tbsp xylitol, and a cap full of lemon juice. I cook them on medium high heat just to get it unfrozen a touch and then turn it down till the strawberries are soft and there is a bit of juice. We just throw that on the pancakes and it's super easy. We skip the butter and just put on the syrup. 


2 eggs beaten
1/2 cup almond milk
2 tsp oil (we just grape seed for this)
1/2 cup amaranth flour
1/2 cup tapioca flour
1/3 cup arrowroot starch
1/2 tsp cinnamon
2 tsp baking powder
1/4 tsp sea salt


In a medium bowl beat eggs. Then add almond milk and oil. Add remaining ingredients, mix well. Heat griddle or pan to medium high and cook until bubbly, flip and cook till done. 


Almond Pancakes. Also good. 


1 1/2 cup almond flour
3 eggs
1/4 cup almond milk
1 tsp vanilla
2 Tbsp xylitol
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon. 


Mix and cook. 


Smoothies: We start each morning off with a whole food smoothie. Meaning we throw a couple carrots, some grapefruit, 2 green apples, spinach or other green like parsley, chard, etc, and perhaps some frozen berries into a blender. Our vitamix blends this just fine but a normal blender will probably need some water or unsweetened coconut milk to get it going. These smoothies are thick but will give you a great start to the day. If you can't stand them right away go ahead and add a bit of xylitol or stevia to sweeten it a little. 


Avocado Pudding: 

2 ripe avocados1/2 cup cocoa powder1/2 cup raw agave nectar (phase 2. Phase 1: use 1/4 cup xylitol and see if it's sweet enough for you. If not, add 1/4 tsp of liquid stevia and test again. Xylitol can have a laxative effect so I personally wouldn't add 1/2 cup of it. But you can do as you wish)1/2cup almond milk2 teaspoon vanilla extract


Cut avocados in half, discard seed and scoop meat into blender. Add rest of ingredients. Blend, enjoy. 






Ok, that's it for now. Off to get some work done. :)