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Friday, July 29, 2011

Dehydrator Recipe: Tomato-less Flatbread Pizza Crust

Here's a night-shade free (tomato-less) flatbread pizza crust

Ingredients:

1 cup almonds, soaked at least 8 hours, soak water discarded, and rinsed
     (2017 update: when I wrote this, I hadn't discovered my sensitivity to almonds yet!)
1 cup flaxseeds soaked at least 8 hours, soak water discarded, and rinsed
Pulp from juicing: carrots, parsley, beets 
1/2 cup minced red onion (for this recipe, I diced the onion, though. You could probably use less onion if desired)
non-irradiated herbs, such as basil, thyme, oregano, parsley (grow your own or get them at your weekend market!)


Preparation:

1. Blend the almonds and flaxseeds in a high speed blender or a food processor. (Someday, I will own a very nice food processor!!!)



2. Scoop in the pulp from juicing. For this recipe I used the pulp from juiced carrots, parsley, beets and mix well.



3. Mix the almond-flaxseed mixture with the green onions, then add the pulp little by little. (I have small mixing bowls kasi eh). Some people like to mix these with their hands. Rings off, please!



4. Spread onto non stick dehydrator sheets your desired thickness. I used less than half an inch. Dehydrate at 104 degrees F for half a day. Makati is pretty humid. The period of dehydration will vary based on climate and humidity. I can imagine this will dehydrate faster in the States.



5. Flip over and dehydrate 2 hours more, or until crunchy. I never got this far because the aroma was too much and I just had to have it already!

This is a great bread (less dehydration time, more moisture) on its own or as a pizza base (more dehydration time, crunchy, will keep longer) if using the carrot beet parsley mixture. Look up a nice nut cheeze recipe to go with it if desired :D But that will just give you more fat. Your call. Hehe :D

I love that the onions gave it just the right flavor even though no salt was used. Top with basil, thyme or other non irradiated herbs.

Ciao!




This was my pre show dinner before watching Varekai a few weeks ago. I had it with a salad. For dessert, I had Ani Phyo's recipe for coconut breakfast cake. (Breakfast for dinner! Ahluvet!)

Again, raw foodists shouldn't eat this daily. It has more fat than carbs. This is more like a treat.

This recipe contains:

Vitamin A
Vitamin B6
Vitamin C
Vitamin E
Calcium
Copper
Iron
Magnesium
Maganese
Pant. Acid
Phosperous
Riboflavin
Selenium
Sodium
Thiamin
Zinc

This recipe has 60% fat, 28% carbs, 12% protein.
This recipe contains no Vitamin B12 and no Vitamin D.




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Friday, July 22, 2011

O, Lettuce Rejoice!

Assorted sprouts on the window sill. when these get bigger, they will be transferred to individual pots.

Homegrown, organic, 100% love.







What are you growing this week?
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Friday, July 15, 2011

Stuff Raw Foodists Like #9: Not Having to Get a Liposuction/Pay for Some Expensive Body Slimming Treatment/Go on a Crazy Diet that Will Make Me Hungry or Irritable Just to Lose Weight

                                              My size 2 clothes which I gave away to create space  for my size 0 clothes!


No liposuctions! Or Marie France visits! Or irritability! Or hunger!


Anyone who goes raw finds that weight loss is really easy. I wasn't looking to lose weight, just aiming to get healthier.  


I'm a pear, and because I lived abroad for three years, and didn't have the healthiest habits, I couldn't get rid of glut fat no matter how much I exercised. 


Back then, a housemate from China tactlessly commented : you have a big butt. :( I couldn't argue with that, even though it super hurt :(

Fast forward to mid August-December 2010 when I was close to 100% raw, and the healthiest I ever felt.

Post-college, I was a size 0 on top,  but downstairs I was a size 2. Going raw (not even going just vegetarian) helped me become a consistent size 0. It is so much easier to buy dresses now, and I hardly need to get them altered!

 A word of caution: It is difficult to get in calories on raw, so be sure that you get more carbohydrates than fat, especially when you are exercising. This recipe contains a lot of fat. It isn't the kind of dish you should be eating daily. 


* * *


I have a friend who is on a different diet. It is a diet that is high on animal protein, low in carbs, and to top it off, the doctor who designed it says exercise is optional. 


Huuuuuuuuuhhhhhhh?!??!?!?!?! 


My friend is losing weight, sure, (which is really her goal) but she is always hungry and cheating, and since starting the diet, has gotten sick 4 times, in a span of 7 months.  


Personally, I would steer clear of any "health" regimen that says exercise is optional. Exercise is very important. Exercise strengthens the bones, builds muscle, engages the lymph system, creates endorphins, and excretes toxins. 


Eating too much meat is also not advisable for Asians. If you have the time or inclination, you might want to read a study that shows that meat-eating, dairy-consuming Asians are prone to osteoporosis (One study is the Cornell-Oxford-China Nutrition Project). In addition, The China Study shows how people eating high protein diets experience more Western diseases, like cancer, heart attacks, hypertension and diabetes. Initially, the study wanted to find out why there was a high incidence of liver cancer in children in the Philippines. The study thought it was due to the high consumption of peanuts and corn containing toxins, but eventually, it was found out that "children who ate the highest [animal] protein diets were the most likely to get liver cancer." (The China Study)


*   *     *

I am not, I repeat, not a doctor or nutritionist. Whatever I post here is based on my personal experience and research. Be discerning. Not everything raw vegan is healthy either!








                                                                                                   
                                                                                        



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Saturday, July 2, 2011

Rainy Day Pesto to go with Broccoli-Mushroom Salad

Ingredients:
leaves of fresh mint (Available at your favorite weekend market)
leaves of fresh thyme (Available at the Salcedo Market)
1 head, broccoli
1 cup or more mushrooms
2 cloves deveined garlic - Slice the garlic clove in half and remove the sprout in the middle. Deveining the garlic is optional. 
1 cup walnuts*
1/4 c pine nuts*
1-2 t olive oil
Nutritional yeast to taste (Available at Healthy Options)
Sweetener to taste-raw honey is great (Palawan wild raw honey is my fave!), you might also want to try pitted dates (available at Assad), or a single raw, dried mission fig (available at Healthy Options) I don't really like using agave nectar. Or the other processed "raw" sweeteners out there.
Nori, one-two sheets (Dahon Kusin is selling raw nori!)
Basil or other sweet herbs. My supplier, Shinozaki Yasutaka, gave me a kind of local peppermint that smells like basil but tastes a little minty. Will get back to you on the name again. If I forget, send me a note on the kontactr form.


*Soak the nuts for eight hours in mineral water. Throw out the soak water, then rinse before using the recipe.




Preparation:

Just place everything in a high-speed blender (for a coarser pesto) except for the mushrooms, broccoli, mint and thyme. Use the tamper to push down ingredients to process.

Or, I can imagine this would be creamier in a food processor. Sigh. Would love to own a food processor one of these days!

For the salad, put together broccoli florets from a head of broccoli, about a cup of mushrooms, and (optional): other greens.

This recipe is high in Manganese, Manganese and Phosporus.

It also has trace amounts of:

Vitamin A
Vitamin B6
Vitamin B12
Vitamin C
Vitamin D
Vitamin E
Calcium
Cooper
Iron
Niacin
Pant. Acid
Potassium
Riboflavin
Selenium
Sodium
Thiamin
Zinc

This recipe contains 83% fat, 10% carbs, and 7% protein. Yes, protein.









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