Haroset and Maror

Traditional Passover foods. 

Put one apple and handful of pecans in food processor.

Mixed in freshly grated horseradish.  Was really yummy!  Great for Pesach. 

Veggie Chunks with Apple Bits in a Romaine Heart

Got this from rawfoodsupport.com.  My kind of recipe.  Just a list of ingredients with no amounts.  :)  Very light and fresh tasting.  Great summer meal or to bring to a potluck.

Jayelle writes:

"I made a collard wrap and it's so yummy. I put in it tomato, zucchini, carrots, a small amount of bell pepper, cucumber, broccoli, and an apple. I put it in the food processor until it was all chopped up. I had it in there for longer than I meant to but oh well. Then I put it all on two large collard leaves and topped with sprouts. I could only eat one of the wraps but it was so yummmy!"

I made it in a romaine heart instead.  It is really good and everyone should try it the original recipe as is first.  I was craving savory, as I usually do, with some fat so I added:

lime juice, sea salt, green onion slices, and thin slices of avocado onto each romaine heart.

Very difficult for me to eat a savory meal without salt or fat.  Know would be better for my health.  Not looking to lose weight.  Wouldn't mind gaining a few pounds actually.  Just feel better without being gunked up by the fat, especially if there is fruit present.

Celery Root Pasta (no oil)

Need a spiralizer for this one.  This is always a big hit.  I was always afraid of this root bound mess but I have gotten over my fears.

Serves 3-4

Ingredients:

One celery root (also called celeriac), spiralized on smallest setting
1/2 small onion, growing end cut off
10 grape tomatoes, halved the long way
1/8 tsp. dried thyme (I dry fresh in a cup in my kitchen)
1/2 lime, squeezed
hemp seeds (optional, leave out if want no-fat)
sea salt

Directions:

1. Cut all of outside off of celery root.  Rinse off all dirt.
2. Cut in quarters.  Spiralize each quarter at a time.
3. Cut up the celery root spirals a bit so not so long (up to you).
4. Add lime and a few shakes of salt to help soften the celery root.
5. Spiralize the onion.  Put flat side against multi-pronged crank end. 
6. Add tomatoes and thyme and hemp seeds if desired.

Me

Have been on raw food journey since March 1, 2012.  Fell off wagon at the end of June of '12 (still vegan but cooked).  Feel so much better when I eat raw.  Not eating this way for weight loss at all.  Wouldn't mind gaining a few pounds of muscle.

Trying for low-fat but everything tastes so much better with fat.  Argh!  Am doing my best to to not eat fat with fruit and keeping them separate.  That makes a big difference.  Also attempting for 80/10/10.  80% carbs, 10% protein and 10% fat.

Also aiming to have 70-80% of carbs be fruit.  It appears to be the best cleanse and food source for the body.  It's crazy and I didn't believe it until I started on this raw food adventure. I have to say I am kind of reluctantly raw.  Using this blog as an inspiration to myself.   You are welcome along for the ride.  :)

Specifics of my health issues appear to be vaccine related.  No idea if this your path or understanding.  Best to do own research and decide for yourself.

P.S.  I am not a medical doctor.  Please take all I write with a huge grain of celery salt.  I have no idea if any of this is right for anyone else.  All best with your own research and discovery process.

Lowfat Raw Faux Toona Salad

Okay, y'all have to expand your minds for this one.  I got this eggplant pulp and dulse flakes idea from another website but have made it my own with some changes.

Serves 2


Ingredients: 
1 eggplant, peeled and juiced for pulp
1/2 cuke, diced small
1 sweet red (orange or yellow) pepper, diced
2 stalks celery, minced
1/4 of an avocado (...OR 2 tsp. tahini) [I have done both and both gorgeous]*(optional)
handful of cilantro leaves, chopped
1/2 small sweet onion, diced small
1/2 tsp oregano
1 lime, squeezed
Dulse flakes, to taste
3 slices of jalapeno,  diced (optional)

Directions:

1. Juice eggplant.  Take pulp (yes, the stuff most people throw away:) out of juicer.  Remove any hard bits.
2. Add all items and mix well.  
3. Add more dulse flakes if needed.
4. Put faux tuna in romaine heart leaves or over spinach.  .
5. Feel free to juice an apple and add to eggplant juice and drink.  :)

Low-Fat Raw Pesto in Romaine Hearts

Get ready for yummy.  Macadamia are super high in fat.  Recommend seeds instead like pumpkin seeds, sunflower seeds, sesame seeds or hemp seeds.

Serves 2

1/4 cup pumpkin seeds
1 celery stalk
handful of cilantro, some stems are fine
big handful of spinach
squeeze of 1/2 of lime
1/2 organic zucchini
1 garlic clove

Spiralize 1 organic zucchini.

Ingredients:

1. Put all in food processor and blend until smooth but slightly chunky.  
2. Spread into romaine heart leaves.  
3. Place zoodles over it and garnish with cilantro leaves. 
4. Enjoy!

Celery Avocado Soup

Another one off the cuff.  It's creamy and delish with a nice gingery bite.

Serves 1

2 large celery stalks, juiced (feel free to juice celery leaves)
One avocado, mashed
1 inch ginger, peeled and juiced
sea salt

Directions:

1. Add celery juice into a bowl.  
2. Mash avocado in celery juice.
3. Add ginger juice bit by bit, to taste
4. Add sea salt

Parsnip Rice and Okra

Creating new recipes to help get myself back on track.  These are done very much on the fly.  Sorry about iffy measurements.  Here's latest:


Serves 1

2 parsnip, peeled and cut
5 okra, each end cut off
1/2 of an avocado
oregano, 1/8th of tsp.
1 lime, juiced
dulse flakes, light sprinkle over top, to taste

Directions:

1. Put pieces of parsnip in food processor.  Process until small and looks like rice.  
2. Slice okra.  Not too thin and not too thick.  (how's that for vague?)
3. Place okra on top of parsnip rice.  
4. Sprinkle dried oregano (I dry fresh in my kitchen in a cup) over rice and okra.
5. Add cubes of avocado to dish.  
6. Squeeze lime. 
7. Lightly sprinkle dulse flakes over top.  Taste a little section first.  Add more as desired.