Oct 13

A KISS for Raw Foodists

Tracy Partridge-Johnson

Editor & Publisher – Tracy Partridge-Johnson

Yes, I love you guys! And those of you who know me know that I love giving hugs…and maybe even the occasional peck on the cheek…for that super special friend ;) But the title of this post isn’t referring to a physical show of affection. It is an acronym for Keep It Simple Sweetheart! And I think it is a message many in the high-raw foods community would do well to remember.

Today I logged into my LinkedIn account (www.linkedin.com/in/tracyjohnson/), something I haven’t been very consistent about doing lately, and was attracted to a video I thought sounded compelling. A few days ago I received an email from LinkedIn with some recommended groups that they thought I might like to join, based on the people in my contacts list and my other expressed interests (gawd bless ‘em for keeping an eye on me, lol!) One of the groups they recommended is called Raw Life (http://www.linkedin.com/groups/Raw-Life-971997?trk=my_groups-b-grp-v). It sounded like it might be a great place to meet more like-minded, raw foodist-type people. So, I took the plunge and joined. Today was the first time since joining that I decided to go to the group page to see if there was anything interesting going on. That’s when I saw the post by Jack Albritton…a raw foodist I have yet to meet. The title of his post was “Keep your raw food lifestyle simple for the best results” and that title grabbed my attention.

I’ve tried a lot of versions of the raw food diet…we all know there are gurus and teachers who promote their own particular philosophy and eating style as being the best, or even the only, way to achieve optimal health and fitness. But Jack seemed so unpretentious and transparent, that I was interested to hear what he had to say on the subject.

If you’re at all like me, sometimes you tend to over-think and complicate things. On the flip side of that…the idea of eating 30 bananas a day or only drinking Master Cleanse lemonade makes my brain hurt and also seems like an unbalanced and unhealthy, long-term eating plan for achieving balanced nutrition.

Rather than share too much of my own opinion on the matter, I’ll just share Jack’s video here, and you can come to your own conclusions…

 

I’d love to live in Costa Rica, or some tropical paradise, like Jack does, that would enable me to eat all my home-grown food, straight off the trees and from the garden. I would say “unfortunately I live in Portland, Oregon”…but I LOVE living in Portland, so I can’t really make any pretense to apologizing for that, lol! Yet, it IS impractical, if not impossible, (without a green house or space for a substantial hydroponic garden) to grow all, or even most, of my own food here. But I love that Jack makes some great recommendations for doing the best you can, where you are!

I’d love to hear your thoughts on all of this. Personally, while I don’t actively practice the mono-meal lifestyle…I do think there is wisdom in simplicity. I’ve tried using a dehydrator to make crackers and some of the gourmet foods that many raw foodists embrace and advocate…but personally, I just get bogged down with the complexity and sheer blocks of TIME it seems to take to implement much of that into my own eating style. I suppose much of my thinking probably has to do with the fact that I was raised by a mother who taught me to bake a lot of goodies…and the final product, at most, took 60 to 90 minutes to prepare, from start to finish. Even my favorite, whole-grain, from-scratch bread recipe only calls for allowing the dough to rise once, on the pan, before putting it into the oven, lol! So, I just don’t have much patience for recipes that call for 12 – 72 hours of prep time before I can eat!

Let me know what you think about all of this! And thanks to Jack for sharing this really great, non-fancy or pretentious, video with his own point of view.

Until next time…

Big Hugs and Bright Blessings,

Tracy

Permanent link to this article: http://www.eightypercentraw.com/a-kiss-for-raw-foodists/

Nov 01

COCONUT GINGER PUMPKIN PIE with SWEET WHIPPED CREAM

COCONUT GINGER PUMPKIN PIE with SWEET WHIPPED CREAMThis is one YUMMILICIOUS pie! You’ll feel cozy, cheerful and warm all over with just one simple bite of this amazing creation. The sweet from the coconut and the warmth from the ginger play perfectly together on your tongue, while the creaminess of the filling takes you back to memories of the past.


 

 

 

 

INGREDIENTS

Crust
1½ cups macadamia nuts
½ cup shredded coconut
½ tsp Himalayan pink salt
3 Tbsp agave nectar (or sweetener of choice)
1 Tbsp coconut oil, melted
1 tsp vanilla powder
2 pinches of nutmeg
Filling
3 cups butternut squash (shredded)
½ cups coconut milk
½ cup agave nectar (or sweetener of choice)
1 Tbsp vanilla powder
⅛ tsp Himalayan pink salt
3 tsp pumpkin pie spice
1½ Tbsp grated peeled fresh ginger
½ cup coconut butter (melted)
2 Tbsp soy lecithin non-gmo
Whipped Cream
1 cup cashews
1 cup coconut meat
½ cup water
½ cup agave (or sweetener of choice)
½ cup coconut oil
pinch Himalayan pink salt
PROCEDURE
Crust
1. Place the macadamia nuts, shredded coconut and salt into a food processor, blend until they become flour.
2. Add to the flour, agave nectar, coconut oil, vanilla and nutmeg and lightly pulse until all ingredients are well blended.
3. Press the crust into a 9 inch pan with a removable bottom.
4. Set crust aside and make filling.
Filling
1. Blend all ingredients as listed EXCEPT coconut butter and lecithin until smooth.
2. Add coconut butter and lecithin, blending until well incorporated.
3. Pour into prepared crust and set in the freezer for 45-60 minutes.
4. Once set, it’s ready to decorate with whipped cream, dust with cinnamon and serve!
Whipped Cream
1. Blend all ingredients in blender and refrigerate until ready to serve.

Permanent link to this article: http://www.eightypercentraw.com/coconut-ginger-pumpkin-pie-with-sweet-whipped-cream/

Oct 06

CREAMY BUTTERNUT SQUASH SOUP WITH SAGE AND SOUR CREAM

CREAMY BUTTERNUT SQUASH SOUP WITH  SAGE AND SOUR CREAMThis is a delicious autumn soup. It’s creamy, warm and filled with amazing aromas! Perfect for those chilly days when something filling is calling your name.

 

 

 

 


Soup

2 cups water
2 stalks celery cut into 1/4-inch cubes
1/2 whole yellow onion, peeled and chopped
1 cup butternut squash peeled and cut into 1-inch cubes
1 teaspoon pumpkin pie spice blend (Frontier; organic cinnamon, organic ginger, organic nutmeg, organic cloves)
1 teaspoon poultry seasoning blend (Frontier; organic sage organic thyme, organic onion, organic black pepper, organic marjoram, organic celery seed, organic red pepper)
1/8 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon minced garlic
1 teaspoon Himalayan Pink Salt
1 tablespoon yellow miso
1 large  avocado
1 whole red bell pepper, seeded and diced
6 whole sage leafs for topping

Sour Cream

1/2 cup water
2 teaspoons apple cider vinegar
3 tablespoons lemon juice
1 teaspoon light miso
1/8 teaspoon Himalayan pink Salt
1 cup cashews (soaked 4 hours)

To make the soup:

1. Place all ingredients as listed in your high powered blender (except the red pepper and sage leafs)  blend until creamy and smooth. Now add the red bell pepper and lightly blend until bell pepper is combined. Don’t over blend you want small pieces of the bell pepper through out your soup.

To make the Sour Cream:

1. Add all ingredients as listed in your high powered blender and blend until smooth.

To assemble:

1. Place your warm soup (you can achieve this by blending or placing your soup in a dehydrator) in serving bowls top with a teaspoon of sour cream and one sage leaf. Enjoy!

Servings: 6

 

Permanent link to this article: http://www.eightypercentraw.com/creamy-butternut-squash-soup-with-sage-and-sour-cream/

Oct 01

ORANGE-PUMPKIN FRENCH TOAST

Orange Pumpkin French ToastSince going vegan, it’s been hard to find a French toast recipe that I enjoyed, so I came up with my own. A fellow vegan blogger tipped me onto using ciabatta bread and it works best. If you don’t have orange extract on hand, use the zest of one orange and one tablespoon of the juice, or just leave it out.

 

 

 


Serves 2 – 4
Ingredients:
1 can (15 ounces) pumpkin, or 1 cup fresh pumpkin puree*
1 cup unsweetened almond or rice milk
1 teaspoon orange extract
1 teaspoon vanilla flavoring
1 tablespoon maple syrup
1 tablespoon arrowroot, dissolved in 1/2 cup rice milk
1 tablespoon flax meal
1/2 teaspoon cinnamon
Pinch sea salt
1 loaf ciabatta bread, cut in ½ inch slices
Oil spray, for pan
Preparation
In a medium bowl whisk together first nine ingredients until well combined. Let sit for 10 minutes. Preheat oven to 350 degrees F and spray a baking sheet with olive oil. Dip each piece of bread in the batter, brush off the excess, and then place on cookie sheet. Continue with the rest of the bread. Bake for eight minutes, flipping each piece at the halfway point.
Heat skillet with oil over medium flame. Place as many pieces of bread that will fit in skillet and fry each side until medium brown or darker, about two minutes on each side. Continue with the rest of bread, spraying your pan with oil as needed. Serve with vegan butter and maple syrup.
* To make pumpkin puree:  Take a two-to four-pound pumpkin, cut off the stem, then cut in half.  Scoop out the seeds and stringy bits. Lay facedown in a casserole dish with 1 cup of water. Cover with foil. Bake pumpkin at 400 degrees F for 45 minutes, or until flesh is soft. Scoop out flesh from the skin and puree in a food processor until smooth. Refrigerate in airtight container up to one week, or freeze in a plastic bag up to three months.

Permanent link to this article: http://www.eightypercentraw.com/orange-pumpkin-french-toast/

Oct 01

JICAMA MEXICAN RICE

JICAMA MEXICAN RICEMakes 4 servings

 Ingredients
4 cups jicama, peel, dice
1/2 cup onion, yellow, chop
1 cup corn kernels
1 cup red bell pepper, dice
1/2 cup cilantro, chop
1/2 jalapeno pepper, chop, to taste (about 1 tablespoon)
1/8 teaspoon sea salt
2 tablespoons olive or hemp oil, optional
Preparation
Place jicama in food processor, process into small bits. Be careful not to over process. Scoop into mixing bowl. Add remaining ingredients, toss to mix well.

Permanent link to this article: http://www.eightypercentraw.com/jicama-mexican-rice/

Sep 03

WHOLE LOTTA LAVA CAKE

WHOLE LOTTA LAVA CAKEThese little bundles of chocolate goodness are simply heaven on a spoon. The combination of chocolate and hazelnut liqueur will have you hanging on by your fingertips.


Chocolate Hazel Nut Cake
 
3 cups hazelnuts (unsoaked)
16 whole medjool dates, rough chopped
2 tsp hazelnut liqueur (or Baileys Irish Cream Liqueur)
2/3 cup cacao powder
1/2 cup chocolate ganache
1/8 tsp Himalayan pink salt
1/8 tsp nutmeg
1/8 tsp cinnamon
 
Chocolate Ganache
 
3/4 cup coconut nectar
3/4 cup cacao powder
1/3 cup virgin coconut oil, melted
1/4 teaspoon Himalayan salt
 
To make ganache, place all ingredients in a blender and process until creamy and smooth. Store in a air tight container in the refrigerator for up to two weeks.
 
1. Place the hazelnuts and salt in the food processor and process until nuts are finely ground into a nice meal.
 
2. Add the dates, then process again until the mixture begins to hold together.
 
3. Then add the cacao powder, vanilla extract, nutmeg, cinnamon and hazelnut liqueur.
 
4. Process again until the cacao is well blended throughout the entire mixture.
 
5. Place 1/3 cup of the cake mix in each of the ramekins and press the mixture down with your fingers to compact.
 
6. Add 2 TBS of the chocolate ganache to the top of each cake filled ramekin.
 
7. Top the cakes with the remaining cake mixture evenly among the 4 cups; approximately 2 TBS of the cake mixture.
 
8. Again slightly press down to encase the chocolate ganache.
 
9. Dehydrate at 105F for 15 hours.
 
Servings: 4
 
Yield: 6 ounce ramekins
 
Chocolate Ganache
 
1 cup agave nectar
1 cup cacao powder
1/2 cup coconut oil
1/4 tsp Himalayan pink salt
 
1 Place all ingredients in a blender and process until smooth and creamy.
 
2 Pour the glaze over ice cream, fruit, chocolate cake, brownies, the list is endless.
 
3 Store in a sealed glass container for up to 2 weeks in the refrigerator.
 
4 To warm, place in a dehydrator on 105 F for 10-15 minutes or place in a double broiler to warm.

 

Permanent link to this article: http://www.eightypercentraw.com/whole-lotta-lava-cake/

Apr 01

CHEF ADAM’S ONION BREAD SAMWICH

Chef Adam's Onion Bread SamwichEarth Day is upon us again. Time to embrace conscious living and acknowledge and implement your personal power to make positive change in the world with each decision you make. Guess what, it’s Earth Day, everyday. This month’s recipe contribution to Eighty Percent Raw is a main dish item that is tasty and flexible literally and figuratively. My offering is an onion bread recipe that is basically an evolution of many of the onion bread recipes I’ve come across. The recipe does require the use of a food processor and dehydrator. The recipe below was made using 3 pounds of sweet onions. After cleaning, skinning and prepping the onions you are not left with 3 lbs of onions, so keep that in mind. The finished product makes about 4 Excalibur dehydrator trays worth of bread. 


Onion Apple Buckwheat Bread
3 lb bag of yellow onions
2 C spinach
2 C apple
1 C sprouted buckwheat
1 ½ C ground flax
1 ½ C ground sunflower
½ C ground chia
¼ C palm sugar or 2 T agave
¼ C mesquite
½ C olive oil
2 T Tamari
1 t cinnamon
1 1/2 t salt to taste
The Procedure
Everything goes into the bowl.
1. Prepare the onions by removing the outer skins and any nasty spots.
2. Chop of the onions and place them in a large bowl.
3. Clean and rough cut spinach.
4. Add the remaining ingredients to the bowl and mix.
5. Transfer a portion of the mixture to your food processor in manageable amounts and process with the s-blade.
6. The mixture should be thick enough to stick to the inside of a spoon for 3 seconds. – hang time test
7. Once everything is processed, spread onto dehydrator sheets, 1/2 inch thickness. Score using blunt knife or the edge of a spatula.
8. Dehydrate at 125F for the first 2 hours. Lower to 115F and check every hour to see when they are ready to flip.
9. Flip onto screens and peel off non-stick drying sheets and continue drying until pliable.
10. Store slices in an airtight container in the fridge.
The Assembly
1. Spread your favorite seed cheeze or nut butter on a slice.
2.Pile lettuce, tomato, avocado and/or a fat marinated portabella mushroom on top. (Use my Orange Miso Marinade)
3. Cover with another slice of onion bread and ENJOY!

Permanent link to this article: http://www.eightypercentraw.com/chef-adams-onion-bread-samwich/

Feb 12

What’s In Your Burger? Freelee’s Thought Provoking Video

Tracy Partridge-Johnson

Editor & Publisher – Tracy Partridge-Johnson

I have been watching Freelee and DurianRider for several years now and while I don’t always fully agree with their views I have to say that I am completely with her in her response to this ridiculous comment she received from a recent viewer.

**WARNING: The following footage is graphic but so convincing that I honestly don’t know how anyone could consume animal products after being presented with this information.

DISCLOSURE: I have _not_ fully researched all of the information presented in this video. But I HAVE done enough of my own research on most of the aspects touched on that I feel confident that the information as presented is credible.

I want to say something that I have been meaning to say here for a long time now and that is this: I feel strongly that humans are an integral part of NATURE and as such, believe there is nothing inherently wrong with humans consuming animals, the same as there is nothing wrong…or unnatural…about a lion, tiger, hyena, or great ape eating some animal protein. If that is what our biology dictates we are to consume. And since we are able to sustain our lives consuming animal protein, I don’t feel a moral dilemma about doing so. (To clarify, I AM a high-raw vegan and that is my personal preference. But I certainly have consumed my share of meat, poultry, fish, seafood, and dairy products over the course of my lifetime and do not judge others who choose to do so. I believe the following information is (or should be) a huge game changer,though, for anyone following a paleo, Atkins, low carb, or other meat and animal-based diet!)

HOWEVER…I definitely DO feel a moral dilemma about the blatant abuse and mistreatment going on in the commercial animal industry. IF humans raise animals for food purposes, I believe they should be treated with care and compassion, given the opportunity to live as high quality a life as possible, and then treated humanely in the death process. I know that there are some smaller family farms that are practicing this type of compassionate animal husbandry and I hope this trend continues and that the commercial animal industry as we know it is obliterated.

None of this, however, even begins to touch on the huge debate regarding whether or not consuming animal protein and products is beneficial or detrimental to human health. Clearly, humans were eating meat and dairy for centuries and maintaining relative good health prior to our current escalating crisis of heart disease, diabetes, and cancer. So, I tend to believe it is more likely that our present state of ill-health has more to do with all of the PROCESSED foods…not only refined grains and sugars…but also the processing (that most of us don’t take the time to look into in order to get the facts) of our meat and dairy products, which are consumed in massive quantities in the USA and elsewhere, that is truly having an enormous impact on our health and wellness. I’ll write another post with more detailed information on all of this soon. But for now, I just really wanted to share this video from Freelee the Banana Girl to get this information out there.

I would love to hear your own thoughts below:

Permanent link to this article: http://www.eightypercentraw.com/whats-in-your-burger-freelees-thought-provoking-video/

Feb 11

MENOPAUSE HAPPENS:TRUE CONFESSIONS OF A RAW FOOD MAGAZINE PUBLISHER

Tracy Partridge-Johnson

Tracy Partridge-Johnson Editor/Publisher

This is a post I have been needing to write for a very long time now. But the thought of it gives me so much pain that I have been procrastinating like crazy!

And I’ve basically been in hiding. If you have been paying any attention at all, you’ve noticed that I have not been posting on Facebook like I used to.

There is a reason for that…

I have really been struggling, for quite some time now. Struggling with my health. And struggling with my diet.

The good news is that I’ve been able to use my own good sense, knowledge, and experience to prevent having to do anything drastic, like going on pharmaceuticals (which I am vehemently opposed to), or anything of that nature. But I have been dealing with multiple health issues for the past three+ years and I have paid a price for it.

Long story short…I blamed my health problems on my diet. The raw foods diet, to be precise.

So, I began making alterations. And in the last three, quite frankly, I have been all over the map.

Since I had been following a high-raw, vegan lifestyle for 3+ years at the time, and since I was having serious anemia, B12, and iron deficiency symptoms, I decided the first thing I needed to do was add animal protein back into my diet. And start taking daily supplements.

And honestly, I DID start feeling better. Almost immediately.

But hormones were a significant factor. In fact, looking back now, I believe they were THE PRIMARY factor in my symptoms. And I didn’t realize it at the time…so I did what I thought I had to do in order to get through the situation.

Let me step back, though, because I’m getting ahead of myself.

Before I continue on with the story…I think it’s important that I share a visual. Please remember that this is a very emotionally painful revelation for me…but in the desire for complete transparency, I’m going to just blow through this in my commitment to move forward.

So, here goes…

The following collage is a representation of me in 2010 (top two pics) – age 48 – before menopause really kicked into full gear, following an Eighty Percent Raw lifestyle. And the lower two pics are me in May of 2013 – age 51 – after going through what was the worst part of menopause – having followed multiple diets…Atkins, Paleo, The Starch Solution, etc…The evidence speaks for itself.

Raw vs. Cooked Me

Ugh!

Sooo…in the upper photos I had shed 35 pounds by following a high-raw lifestyle. And I was feeling GREAT! Better than I had felt in years! I’m 5’8″ tall and was down to 159 pounds. Which was the least I had weighed for most of my adult life. And I was very excited about that.

But then it started…

My menstrual cycle had been erratic for a couple of years prior to this time, but it really began to get crazy around mid July of 2010. Without getting into too much detail, let me just say that at that particular time I was experiencing a heavy period lasting more than 30 days in duration. Sooo…no wonder I was anemic, right? On a walk to my favorite book store I began experiencing deep muscle pain in my left thigh and then it moved to both of my hips. I was having difficulty walking, and was so exhausted that I didn’t think I would make it to my destination. However, I pushed myself, and when I got there I ordered a cold drink and found a seat. I remember feeling so light headed that I thought I would pass out and wondered how the ambulance driver would figure out how to get a hold of my husband.

The good news is that I didn’t pass out. But when I finally got home hubby was very worried about me, and based on my description to him, he strongly suggested that I start taking some iron supplements right away. Which I did. And I also started eating some red meat immediately (hubby is not a raw foodist/vegan, so there was meat in the house). And as I mentioned earlier, I started feeling better.

But I was also having other symptoms…I had been having arthritic pain in my knees, which lasted for months…maybe over a year. It would fluctuate from one knee to the other, lasting weeks at a time in each. And the pain was debilitating. I couldn’t roll over in bed at night without excruciating pain. So, doing simple things that I’d taken for granted before, like getting up and down off of the floor, sitting and standing back up, walking down the stairs, or even lifting my leg to walk, were unbearable. I absolutely believed I had rheumatoid arthritis and that I was going to be handicapped for the rest of my life.

But after several months of adjusting my diet from one style of eating to another, the pain began to diminish. And I still thought it was diet-related. It was such a relief to be out of pain…

Then things shifted. I started getting numbness and tingling in my arms and legs, mostly at night when I was sleeping. And there was a new pain in the left side of my neck. It became difficult to yawn…as strange as that sounds…again, mostly when I was laying down at night. These new symptoms really caused me concern because my older brother had a heart attack a couple of years earlier and was simultaneously diagnosed with type two diabetes. Additionally, my father had multiple heart attacks prior to his death…so the tendency is strong in my family line.

Well…the symptoms just went on and on…

And all the while I was battling my weight.

Even though I’ve struggled my entire adult life to stay slim, this was something entirely new and different. In the past, my “trouble spot” had always been my thighs. Never my stomach/waist. But all of the sudden that problem shifted…and I began gaining around my middle. And in my upper torso. This is a condition that really makes me crazy because I’ve never had to deal with this before. And it isn’t  like I’m NOT being extremely careful about what I eat! Yet, over the last 3 years I’ve gradually regained the 35 pounds I lost and it makes me insane!

Sooo…the good new is, I believe the worst of it is behind me! And I’m excited to say that I THINK I’ve figured out now that almost all of what I’ve been going through has been the result of fluctuating hormones and NOT because of my diet. I used to think it was my diet because it seemed like when I would abandon high-raw foods for a while, and instead follow a high-fat/high-protein plan, my knee pain would diminish. But when I resumed a high-raw lifestyle the pain would come back. So, even though in my heart of hearts I WANTED to go back to following an Eighty Percent Raw lifestyle, I felt that I was compelled not to.

But now that it seems like my hormones have settled and stabilized, I appear to be able to eliminate meat, dairy, and animal products and replace them with a high-raw, vegan diet with no negative consequences!!! OMG! Can I tell you how excited I am?!?

My poor husband is really worried about me not eating meat and animal products…because of what I went through before. But I am feeling sooo much better now. And I’m quite confident that all of these damn symptoms I have been enduring have been due to my body trying desperately to find it’s balance.

Sooo…I am writing all of this for multiple reasons; 1.) Because I feel the need to be accountable to all those of you who have been following Eighty Percent Raw. I felt the need to pull away because I couldn’t, in good conscience, promote a lifestyle that I believed was THE CAUSE of all of my misfortune. I am very happy to have come full-circle and to an understanding of the true source of my difficulties. And 2.) Because I don’t know how many other women (raw foodists and otherwise) have gone through, or are currently going through, these terrible hormonal fluctuations related to menopause. And I don’t know how many realize what kind of havoc it can wreak in your life, or how L-O-N-G it can take to settle back into any kind of balance. So, I hope that by posting this it may help and give hope to others who may experience something similar. And finally, 3.) Because I want to make a public record of my journey back to health and fitness.

Thanks for allowing me to open up and share this very personal and painful part of my life.

I plan to begin tracking my experience and progress with videos I will post to YouTube and simultaneously here on the website. If this is something that would be of interest to you I’d love to hear your thoughts.

I’m happy to say that I’m very excited about the future (now!) and that I’m anxiously looking forward to reclaiming the body I had before all of this happened (or whatever version awaits me at the end of this particular odyssey!)

Hugs and Blessings to All,

Tracy

Permanent link to this article: http://www.eightypercentraw.com/menopause-happenstrue-confessions-of-a-raw-food-magazine-publisher/

Feb 03

Meatless Monday at a Mundo Vegan | Montclair NJ

Meatless Monday at a Mundo Vegan | Montclair NJ (via Devil Gourmet)

Mundo Vegan quietly opened its doors on Friday night, and word spread like wildfire! Montclair has long been in need of an all vegan restaurant, and the town has welcomed this one with open arms. I may be slightly biased towards Mundo Vegan because…

Read the rest of this entry »

Permanent link to this article: http://www.eightypercentraw.com/meatless-monday-at-a-mundo-vegan-montclair-nj/

Oct 09

FREE Raw Food Info!


Raw Vegan Mentor Club


Permanent link to this article: http://www.eightypercentraw.com/free-raw-food-info/

Permanent link to this article: http://www.eightypercentraw.com/new-line-of-logo-wear/

Jul 01

Kale! Falafel? Burgers? NeatBalls!!!

Kale Falafel/Burgers/”Neatballs”Inspiration comes from many people and places always!

Lately Facebook has been my haven of collecting and sharing thought provoking and inspirational information. A short time ago, I came across a link for an article called, “7 Reasons Kale is the new beef

Just this week, deeply engrossed in conversation about putting kale into the diet, I was inspired by a couple of friends to create this Kale rich and versatile recipe… for anyone who may be struggling with creative Vegan dishes, or just making tasty options that even the most stubborn flesh eaters can enjoy this is for YOU!

Kale Falafel/Burgers/”Neatballs”

4 cups Sunflower Seeds or half pumpkin soaked for 4-6 hours in clean water then drained and rinsed. Allow to sprout for 24 hours rinsing at least 2-3 times in that time.

1 large bunch Kale of choice or 2-3 standard bunches the bunch I used had a diameter of about 3 inches in the stems! Cut the bottom of stems off as they are more woody, then roughly chop 1-2 in. thick

2 medium sized onions roughly chopped

6 ribs Celery or the leafy tops of a whole head, roughly chopped

6 large tomatoes chopped

2 large red peppers (sweet) deseeded and broken into medium sized peices

1 large head of garlic peeled

1 bunch basil big hard stems removed

2-3 fresh spicy peppers

2-3 Tbs Dry herbs Italian or Provencal or custom blend of your choice

WP_20130628_001[1] WP_20130629_002[1] WP_20130629_005[1]

1 tsp salt

1/4 cup Sacha Inchi Oil or EV Olive Oil  or grape seed Cold-pressed ORGANIC

2 Tbs Coconut Aminos

1/2 cup flax seeds – half brown/golden mix freshly ground to a fine powder

1/2 cup chia seeds –

 

Directions: 

After seeds have been sprouted and rinsed -pulse Seeds, garlic and herbs in a processor until they resemble a coarse sand.  Scraping the sides of the processor bowl to ensure consistent size of grains. Then place in a large bowl to hold all ingredients for the final mix.

Mix remaining rough chopped ingredients in a large bowl and fill processor halfway and pulse until the mix is a little larger than the seed paste, repeat this step until all the veggies have been used.

Mix everything thoroughly with the ground flax and chia seeds. Now to develop those flavors! Allow the mix to sit overnight in the refrigerator or 8-12 hours at room temp. This will begin a culturing effect orm the yeast introduced from your environment enhancing the flavor and nutritional value as the mix will be a probiotic and contain easily used amino acids!

Check the seasoning for your liking add salt or more aminos or more spices as you desire.

For a traditional falafel include 1-2 Tbs freshly ground cumin and swap our cilantro for the basil.

I used a purple scoop equal to about 3 Tbs 36 to a sheet, scooping balls directly onto screen.

For burgers measure a packed 1/2 cup  and drop in 3 x 3 piles evenly spaced on a dehydrator sheet. Using an offset spatula, caress each burger until it is as perfect you wish. Place an empty tray on top of the tray with the burgers and flip over. carefully peel the sheet off the burger. The closer you keep the peel to the burger the easier it will be to peel off. If you pull upward it will want to take the burger off the sheet with it.

dehydrate for 8-12 hours before attempting a flip.

Place an empty tray on top of the tray to flip. Flip over and remove the tray. Now gently peel the screen back. You may need to use a spatula or fork to assist in encouraging the little guys to release the now top screen. I also found success in flicking each piece with my finger snapping it from my thumb in a clicking motion.

Now fun with sauces and other presentation ideas! 

I made an orange chili mayo to top my little falafel bites with.

here is that approximate recipe-

8 seedless mandarin peeled

2 dried large CA chilis and a few New Mexican chilis deseeded and stem removed

4-6 dates or 1/4 cup raisins

4 cloves garlic

1/4 cup cider vinegar

1/2 cup hemp seeds

1 Tbs cumin seeds

1 Tbs Coriander seeds

1 tsp salt

blend until smooth and creamy

Then drizzle in at slow speed 1/2 cup cold pressed “extra virgin” oil of choice, Olive, grapeseed or Sacha Inchi

Lot’s of great sauce recipes out there and you are talented and have the innate ability to be fully inspired and creative too! Love to hear about your creative experiences!!! Share your pics and saucy creations. Cheers!

Have FUN!!! Enjoy playing with your balls absolutely guilt FREE!

Use the Neat balls with your fresh spiralized zucchini and tomato sauce add a dash of hemp seed for parmesan and fresh herbs over the top too! Yummerz!

 

 

Permanent link to this article: http://www.eightypercentraw.com/getyourkaleon/

Jun 10

The Great Blend Off

Tracy Partridge-Johnson

Editor & Publisher – Tracy Partridge-Johnson

I heard back from Kelli at Blendtec. They are sending me one of their blenders so that I can do a side-by-side review of their brand compared to Vitamix.

As you probably already know if you’ve been involved in the Raw Food community for even a short time, Vitamix seems to be lauded as the standard in the industry, when it comes to high-speed blenders.

Now, I must confess, I got along just fine as a high-raw foodist for over 3 years using my steady-Freddy Oster. But that was long after I had already blown out my first Vitamix.

True story…back in 2004 or so, before I’d ever even heard of the concept of raw foodism, I purchased a brand new, shiny, never-been-used Vitamix from a local distributor here in Portland. I convinced hubby (based on the research I’d done) that it was a miracle machine well worth the $450 price we paid for it.

In those days I wasn’t much into silly things like warranties or the like. So, when my first Vitamix died after VERY light use, within months of purchase, I moaned and complained…but didn’t know about the 7 year warranty. So, we considered it a sunk cost and licked our wounds. Bear in mind that I never made anything more challenging than a fruit smoothie with it, and only infrequently at that.

Then in 2007 I discovered the raw food lifestyle and was immediately sold on the concept! But I didn’t want to spend another wad of cash for a second Vitamix when I already had a perfectly good blender. So, I made due with the one I had.

Two years later, my dear husband bought me a “new and improved”, high-end Oster brand blender for Christmas, after he saw how serious I was about the lifestyle…and it worked fine for most jobs.

But I was making a lot of soaked nut creams that really weren’t as creamy as I’d like using a regular blender. So I began thinking about Vitamix again. Wondering if I should give them another chance? “After all”, I thought to myself, “I’m literally the only person I’ve ever known whose Vitamix died on them!”

So, last year I did it. I broke down and purchased another Vitamix. This time directly from their website. Granted, I did choose the factory reconditioned model because it saved me over $100 and the warranty was for 5 years instead of 7. But that seemed pretty good to me. Their assurance that the factory reconditioned model was just as good as the brand new one sold me, so I placed my order.

Annnndddd….ya. It is burning out on me.

Less than one year later.

And the hardest thing I put into the thing is frozen fruit. And really, I am not using it that much! At most, I may use it twice a day to make green smoothies or banana ice cream. But more often than not, I don’t even use it every day. So, on average, over the course of the last year, I’d say I’ve put it through light use. Certainly nowhere near the wear they put on them at Jamba Juice or other smoothie establishments! (I know, I know…those are the _industrial_ models…but still.)

So this time I was smart about it and registered my warranty as soon as the box arrived! I wanted to make sure my butt was covered and I wouldn’t be left out in the cold with a lemon again! But when the thing started to smell like the engine was burning up and making a horrible grinding noise and I wrote to Vitamix to tell them about it, they didn’t respond. So, after another week went by I sent another email to their customer support department with the subject all in caps, hoping to get someone’s attention. Still no response. In fact, I still haven’t heard back from them…even after writing directly to one of their customer support representatives…so I’m going to call.

But in the meantime, I decided to write to Blendtec to tell them about the situation and let them know that I’d like to do a video product comparison. I know that my dear friend and contributor to the magazine, Chef Tina Jo Stephens, raves about her Blendtec! So, I thought “What the heck!” I’ll give Blendtec a shot!

So, that’s the story.

Blendtec was very responsive and got right back to me. (They already get a BIG Gold Star just for their responsiveness!) They are excited to have me do the review of their blender compared to the Vitamix.

So, you can look forward to that review in the next month or so. I really hope Blendtec blows my socks off! I am sorely disappointed in Vitamix and it actually makes me sad.

I’d love to know if any of you have had a similar experience with Vitamix! Is it just ME?!? Do I just put off some anti-Vitamix vibe that makes them break for no reason? I’d love to hear your thoughts!

Till next time…

Tracy

Permanent link to this article: http://www.eightypercentraw.com/the-great-blend-off/

Mar 18

PRODUCT REVIEW: COCONUT SECRET

Coconut Secret


I recently discovered a new raw, low glycemic, gluten-free product line featuring one of my favorite foods of all time: coconuts.

The line is called Coconut Secret, and I purchased a four item trial pack:
1.    Coconut Crystals
2.    Coconut Vinegar
3.    Coconut Nectar
4.    Coconut Aminos

They are all wonderful…I’m so happy with every item!
If you’re wondering whether or not they have a coconutty taste to them, the answer is no.

Not that I would mind that at all, but in this case, when there’s so many options for the use of these items, some recipes may not fit in well with the taste of coconut, so it’s probably best that way.

The crystals almost have the texture and appearance of brown sugar. They also look and taste exactly like palm sugar, which is another great low glycemic sweetener (both register only 35 percent on the GI index). I was happy to learn that not only is it great tasting and easy on my pancreas, but it also is free of pesticides, herbicides and any other chemicals. I don’t use sweetener much these days, other than Stevia, but I have used it to sweeten up my chia and tofu puddings and also maca smoothies. I’m so stoked that I don’t need to use Agave any more, which has become so controversial lately.

The vinegar is great too. It reminds me more of the taste of Champagne vinegar, but to my surprise, the tartness wasn’t overwhelming, so I didn’t cough, like I usually do from other vinegars when I’ve tried them straight. It’s organic and, according to the company’s site, it’s much healthier than apple cider vinegar, which has been touted as the healthiest vinegar. There’s an interesting comparison chart there.

The nectar…oh the nectar…it’s so awesome! The color, thickness and taste of it reminds me of caramel. Not as thick as caramel, but close. I’ve always been torn, trying to decide whether I love chocolate or caramel more, so this is a nice raw substitute for caramel. And again, it’s low glycemic like the crystals, plus it’s free of pesticides, herbicides and other chemicals. Both items are waiting to be certified organic. I’ve had them on vegan pancakes, so it serves well as a syrup. No more using agave or even worse, those horrible bottled pancake syrups, which are in fact about 90 percent high fructose corn syrup.

Last, but not least, there’s the aminos. And let me say that while I like Nama Shoyu and Bragg’s Aminos, this coconut aminos is by far superior, in my opinion. It’s organic, soy free and contains 17 amino acids, which, according to their site, is 14 times what soy sauce contains. The taste is similar to Bragg’s, but the saltiness is not overwhelming at all. Very mellow and smooth. I love it.

The company’s site http://coconutsecret.com/index.html has quite a bit of information about coconuts in general, the sap and the company background, as well as their products. Not all of the tabs work (under construction) but there’s still plenty to read up on. They also offer a coconut flour, which I’m sure I’ll try in the near future.

When it has to do with a vegan or raw food product, I’m pretty much always open to giving it a chance. What’s great, though, is when I find myself completely satisfied and sold on it, which is the case with all four of these products. It’s a sure thing that I’ll be a repeat customer. Coconuts, for me, never cease to please.

 

Permanent link to this article: http://www.eightypercentraw.com/product-review-coconut-secret/

Mar 18

CHEF MATT’S CUCUMBER DILL SALAD

Cucumber Dill Salad


SERVES 3-4

Thinly sliced field cucumbers, diced red onions, and fresh dill in a creamy lemon dressing.

For the salad:

5 cucumbers, peeled and thinly sliced
1 diced red onion
2 bunch dill, stems removed and chopped

For the dressing:

½ cup raw apple cider vinegar
½ cup olive oil
½ cup fresh lemon juice
1 tablespoon sea salt
5 cloves garlic, peeled

1. In a mixing bowl, combine all of the salad ingredients and toss to thoroughly mix.

2. In a blender, combine the dressing ingredients and blend until smooth. Pour the dressing over the salad, mix well, and serve.

 

Permanent link to this article: http://www.eightypercentraw.com/chef-matts-cucumber-dill-salad/

Older posts «