Thursday, July 29, 2010

AtV Staple Recipe: Brown "Rice"

Another Staple Recipe? Yep, yep, yeppers! 
I've actually been sitting on this one for a little while now, and only yesterday perfected it. Naturally I'm beyond excited to share it with you guys! Like many other Staple Recipes to come be sure to bookmark this one, as you will be seeing it's appearance in the near future. 
One more important thing about this dish --- I cannot tell you how incredibly good it is, and how much it tastes like short grain brown rice! So if you're like me and looking for alternatives to eating cooked grains, I hope you'll give this recipe a try. I don't think you'll be disappointed.
AtV Brown "Rice"
(Please don't be intimidated by this recipe due to it's multiple steps - they are so easy, and SO worth it!)
Step 1. Brown "Rice" prep
3 c Oat Groats - soaked 16 to 24 hours, then drained, rinsed and dried - removing as much of the soaking liquid as possible. I like to do this by wrapping my Oat Groats in cheese cloth and squeezing it a few times.
Place all of your Oat Groats into your Food Processor and pulse roughly 10 times, or until your Oat Groats have been evenly broken/chopped. ***You do not want to make Oat Groat meal, so be careful not to over process.
You can also opt to chop your Oat Groats by hand. This may take some time, but the end result is well worth it.
Step 2. Brown "Rice" Flavoring
Combine the following into a Nut Grinder (my nut grinder is just a fancy coffee grinder in disguise):
1/2 c Pumpkin Seeds
2 Tbsp c Brown Flaxseed meal
1 Tbsp Dillweed - dried
1 Tbsp Nutritional yeast 
Sea Salt to taste
---Grind until the above ingredients become a fine powder---
Step 3. Making your Brown "Rice"
In a medium sized mixing bowl combine the following:
3 c Oat Groats - previously chopped
Entire batch of Brown "Rice" Flavoring (see above)
- Mix evenly -
2 Tbsp Coconut Aminos //or// Nama Shoyu to taste
- Mix evenly -

Warming Method:
Choose from one of the Raw Food Warming Methods noted here.
Evenly spread your brown rice mixture out onto a parchment lined baking sheet or dehydrator tray.
Warm your brown rice mixture for 1/2 hour to 1 hour total - or until your mixture dries slightly. (You're doing this only to remove some of the access moisture)


P.S. Be sure to check the Staple Recipes periodically as I'll be going through and marking some of my past recipes in the coming days so as to include them in that category. 
Tasty Eating!

Wednesday, July 28, 2010

Nectarine Smoothie

One of my favorite things about Summer in California is the fruit. More specifically - Nectarines.
I wait patiently all year to sink my teeth into the first ripe Nectarine that I can get my hands on, and this to me truly signifies the beginning of Summer. Here's a favorite drink of mine that includes this beloved fruit - I'm actually sipping on a big mason jar full of it as I write this entry...

Nectarine Smoothie
1 c Frozen Banana
1 c Nectarine - pitted and sliced
2 small Oranges sectioned
1 & 1/2 c Cold Water
Puree until smooth. Makes roughly 32 ounces (4 cups).


Monday, July 26, 2010

AtV Staple Recipe: Ape Date Sweetener

Here's something a little different...
You'll be seeing posts like this a lot more in the future, something I'd like to call an "AtV Staple Recipe".
 Just what is an "AtV staple Recipe" you ask? It's pretty simple actually - a staple recipe is one that you'll want to bookmark, because you will most certainly be seeing it as a reoccurring ingredient in future AtV recipe posts. A couple notes about staple recipes: 
I'm a big advocate for making your own condiments from scratch. This way you get to see everything that goes into your food, and really there's nothing more rewarding than looking at a plate packed full of tasty goodness and knowing that you made absolutely everything in front of you. 
I also what you guys to know how much of a huge influence my taste buds have on the food I make. This revolves around the fact that I won't settle for anything that doesn't fool me into thinking that I'm eating the real thing. I don't like bland food - and I still crave a lot of the foods that have been cut from my diet. So here we go...

Ape Date Sweetener
This recipe makes a LOT of sweetener (5 cups to be exact). To some this might be an enormous amount, so by all means feel free to cut it in half, or maybe even more. You can also opt to store the additional sweetener in your freezer until you need it.
3 c Medjool Dates - soaked over night & pits removed (roughly 42-43 dates)
2 c dried Apricots - soaked overnight (roughly 36 dried apricots)
3 Tbsp Lemon juice
1 & 1/2 c Water
Puree until very smooth.
Store in an air tight freezer in fridge or freezer.
Stay tuned for recipes involving this yummy sweetener, like these Chocolate Fudge Brownies:


Friday, July 23, 2010

Retro to Raw: Caraway Cole Slaw

It's no secret that I'm in love with Caraway
Yesterday, while doing some recipe research in the sunshine my eyes landed on the following recipe, and  after a gasp of excitement (I'm a big gasper) I instantly knew that I had to have a go at making my own version, 
Thanks to "Lets Eat Outdoors" for this Retro to Raw inspiration - one of my many vintage recipe Pamphlets (this one from the 60's), which was sponsored by some pretty interesting food brands: Karo Syrup, Spam, McCormick(McCormick-Schilling at that time), VanCamp's to name a few. *Shivers*
Rest assured that my interpretation of this dish is packed full of nutrition. In addition to a dangerously delicious creamy dressing you'll find fresh Kale & Goji Berries thrown into the mix!
Also --- a little note to those of you who might not be a big fan of Caraway (love you Marci!):
While this recipe calls for Caraway as the main flavor for the dressing (yummm), I wholeheartedly respect those of you who don't crave it like I do. Please don't hesitate to omit the Caraway for a different herb/flavor component i.e.: Tarragon, Parsley, Dill weed, etc. There's no rules here - only super tasty suggestions!
Caraway Cole Slaw
-Makes 2 to 3 main dish sized portions-
Step 1. Caraway Dressing:
1 c Zucchini - peeled and cubed
3/4 c Macadamia Nuts
3 tsp Apple Cider Vinegar
1 to 2 Tbsp Caraway Seed - ground
1/2 tsp Black Pepper
1/4 tsp Sea Salt
1/2 to 1 cup Water --- add 1/2 c Water first, and more as needed for desired consistency/thickness
Puree all of the ingredients until very smooth. Store in air tight container in fridge
Step 2. Cole Slaw
1 bunch of Kale de-veined and Massaged until evenly broken down 
1/2 small head of Purple Cabbage
1 medium Carrot - julienned
5 to 6 fresh Green Onion shoots - sliced thin on the bias
1/2 c Raisins //or// Goji Berries -soaked in warm water for 10 minutes 
In a large mixing bowl combine the above "Slaw" ingredients, and toss with (optional but good):
1 Tbsp Lemon Juice
1 Tbsp Coconut Nectar //or// Liquid sweetener of choice
Add entire batch of Caraway Dressing to your Slaw and toss/mix evenly. 
Top your Cole Slaw with a pinch of Paprika and fresh Green Onion. 
Confession: I enjoyed this recipe so much that I snuck back to the fridge later on that evening and finished the rest of the slaw all to myself! Shameless!


Wednesday, July 21, 2010

Re-Run: Tabbouleh Stuffed Bartlet Pear

Rarely will you see the same recipe posted back-to-back on AtV, but today I had the pleasure of hanging out with one of my most favorite friends Rachel (of One Pretty Thing fame) and made her lunch. Something I realized today:
It is so RAD to feed people who love food just as much as I do.
Top Photo: Bartlett Pear Stuffed with AtV Tabbouleh Salad
Bottom Photo: Salad with Romain, Cucumber, Avocado and Bartlett Pear. Tossed with 1 Tbsp Lemon Juice, 1 tsp Coconut Nectar, Sea Salt & Cracked Pepper.
Cheers to feeding your friends!
Sarahfae - AtV

Tuesday, July 20, 2010

AtV Tabbouleh Salad

Let me preface this with the silly fact that I've never in fact had "real" Tabbouleh Salad- this is mainly due to my gluten intolerance (traditional Tabbouleh consists of Bulgur Wheat as the main ingredient) and also because, well, I've simply never been in the mood to try my hand at making it. That is, until yesterday. 
I was hungry after a long day of work, and I new that I wanted something that would fill my tummy, and hit all of my favorite flavor notes: sweet, salty, and acidic. This turned out to be a pretty magical dish, very simple, and also a perfect travel food (I say this as I'm plan another camping trip for this weekend).
AtV Tabbouleh Salad
Step 1. Prep: 
In two separate containers: 
Soak 1 cup of Raw Oat Groats overnight (8 hours)
Soak 1 cup of Raw Cashews overnight (8hours)
Step 2. AtV Tabbouleh Salad Dressing:
In a deep bowl whisk together the following
6 Tbsp Extra Virgin Olive Oil
4 Tbsp Apple Cider Vinegar
2 Tbsp Lemon Juice
1 Tbsp Mellow White Miso
1 to 2 Tbsp Medjool Date Paste (or liquid sweetener of choice, to taste) 
1/2 tsp Garlic Granules
1/2 tsp Lemon Pepper (or more to taste)
1/4 tsp Celery Seed - ground
Step 3. Making your Tabbouleh Salad:
Separately pulse (or chop) your Oat Groats and Cashews in food processor, or by hand (the latter could take more time)
--- Add Oat Groats and Cashews together in a mixing bowl
--- Toss with Tabbouleh Dressing
--- Add the following:
1 tsp dried Parsley//or//Fresh minced Parsley to taste
1 tsp dried Cilantro//or// Fresh minced Cilantro to taste
--- Toss again
Now for the fun part: Add whatever veggies you want to your salad! I added the following chopped veggies:
Red Onion
Green Bell Pepper
Thanks for stopping by lovies~

Monday, July 19, 2010

Banana Carob Milk!

After the daily workout, I headed to the kitchen as I always do to make my traditional "post sweaty-time drink"...but for some strange reason I didn't feel like having the usual berry/green/hemp powder smoothie...nope. I wanted something different. I wanted ice cold chocolate milk. Sadly I didn't have any fresh Almond milk on hand, but I did have a few over ripe bananas that hadn't found their way to my freezer yet. So here's what I did:
Banana Carob Milk 
(makes one serving)
1 & 1/2 c Banana (roughly 2 small bananas)
3 to 4 heaping Tbsp Carob powder
2 Tbsp Coconut Crystals //or// 3 Medjool Dates soaked in warm water for 10 minutes
1 tsp Vanilla
1/2 c Ice
1 c Cold Water (1/2 c more if you prefer a thinner drink)
Puree until completely smooth


Wednesday, July 14, 2010

Broccoli Stems = nomnomnom

Thank you to Lisa over at Raw on $10 a Day (or Less) for this awesome reminder that Broccoli Stems are the BEST snack! Yummers forever! 
Broccoli Stems with Creamy Garlic Herb Dip
Creamy Garlic Herb Dip

1 c Zucchini - peeled and choppped
1 & 1/2 c Macadamia nuts
2 Tbsp Lemon Juice
2 Tbsp Dijon Mustard
1 tsp Apple Cider Vinegar
1 tsp Onion powder
1 tsp Parsley - dried
1 tsp Dillweed - dried
1/2 tsp Lemon Pepper
1 to 2 tsp Garlic Granules //or// 1 clove Garlic
1 Tbsp Medjool date paste //or// 2 Medjool dates
 Sea Salt to taste
1/2 c Water
Puree the ingredients for up to 5 minutes in your food processor, or until very smooth/whipped.
Enjoy in the sunshine! 
And don't forget to go over to Lisa's site and say hello. She's a super rad chick with all kinds of non-intimidating and really amazingly yummy food.


Coming soon: Apple Crumble Pie Ala-mode...

Monday, July 12, 2010

Easy Banana Almond Ice-cream

This is a little tribute to my super radical girlie-friend Nat, and to those of you who don't have an Ice-cream maker but desperately want to make it at home. If you haven't done this already then get thee to thine food processor or high-speed blender and make it now!
Banana Almond Ice-Cream 
2 c Frozen Banana
3 to 4 Tbsp Almond Butter
2 tsp Vanilla
1 tsp Coconut Nectar //or// 1 Medjool Date 
1 tsp Lemon juice
1/4 tsp Sea Salt
--Puree until very smooth---
Place Ice-Cream into freezer for 1 hour, remove and stir, place back in freezer for 1 more hour. 


Friday, July 9, 2010

AtV is Thinking of You

Various family and friend related events have kept me so ridiculously busy over these last couple of weeks, and I have truly been missing my "kitchen time". 
I just wanted to drop a quick little hello while I get reacquainted with google reader, my cookbook collection, and later on --- my memory-foam pillow. 
Favorite thing about Summertime: Nectarines! I could eat them all day long for every meal, and still want more.
What about you - what's your favorite summer/seasonal fruit?

Coming soon: RECIPES!


Monday, July 5, 2010

Addicted to Veggies Local Debut

This weekend marked the official local debut of Addicted to Veggies! 
It was a relaxed, elegant, and very enjoyable set-up in the Historic Eureka Inn. In conjunction with the monthly Art Walk, AtV was graciously invited to partake in the event at the request of the fabulous Jabot's Vintage Boutique. Thank you so much for all of the exciting local support, for coming out, tasting the food, taking tons of business cards, and appeasing a very enthusiastic me. Everyone was so kind, and I couldn't have been more happy and grateful for this opportunity to say hello to my local community through Addicted to Veggies.
In the above photo: 
Plain Cheezecake Truffles w/ Vanilla icing
Chocolate Cheezecake Truffles w/ Chocolate Mousse icing and fresh Raspberry
In the above photo:
Strawberry Cheezecake Truffles w/Vanilla icing and fresh Strawberry
Blueberry Cheezecake Truffles w/ fresh berry
In the above photo: AtV's Table scape!
Veryveryvery special thanks goes out to:
Lora of Jabot's Vintage Boutique - Your encouragement and friendship has taken me to places in my life that the past me would have shied away from. Thank you for opening doors and helping me see what I am capable of achieving.
My lil' sis Rachel - Hand rolling every Cheezecake truffle was much more fun with you at my side. I'll be putting you to work lot more, now that I've seen your potential.
 Rachel of One Pretty Thing - Your crafty decorating skillz got me through the final step of prep for the event. You are my favorite caffeine drinking friend, my favorite food taste-tester, and one of my most favorite people! 
Kristabel - You secret-cake-making-genius! What other kind of surprises are you hiding from me?! Are you a diplomat and a spy too? I don't really care, just as long as you stay in my life, and maybe let me borrow your cake stands again in the future.
The Dents - Don't move away! You can live in my back yard and eat my least until they go out of season. My sweet friends, bringing me flowers, hugs, and never-ending support. I love you both so much.
D, my hubby - I love you. I couldn't and wouldn't be here right now if not for you and this wonderful life that we share together. You are my big strong silly hero.
One more final note:
If you were one of the many faces that stopped at my table on Saturday evening, please leave a comment! I'd love to hear from you. I really look forward to seeing (and feeding) you all again soon!


Thursday, July 1, 2010

Leftover Week: Cheeze n' Crackers (and Grapes too!)

Here's today's lunch...

Cheeze n' Crackers with Grapes
You don't have to use grapes in this snack - in fact just about any fruit will do. Apples, Peaches, Pears, Mango - even Blueberries. Be adventurous!
Step 1. Crackers:
Spread the dough in a very thin layer onto your non-stick dehydrator sheet. Dehydrate for roughly 10 to 14 hours until firm and dry. DO NOT REMOVE until the crackers have cooled completely --- otherwise your crackers will crumble. Store in an air-tight container in your fridge. 
Step 2. Cheeze:
Make 1 batch of Caraway Cottage Cheeze (you can omit the Caraway if you prefer)
Step 3. Assemble:
Spread your cheeze onto your super yummy crackers, layer with Grapes or fruit of your choice.
For optimum enjoyment share with a friend in the summer sun with a tall glass of sun tea!