Almond-Date Hearts
February 14, 2009
Happy Valentine’s Day! I had a busy day today hosting a baby shower and attending a baptism, so I’m just now getting back to post my favorite, last-minute treats! These are the easiest things to make, and you can do them any day for a healthy, sugar-free snack! Read the rest of this entry »
Of Milk and Mason Jars: My Journey to Real Food
February 4, 2009
For a long time I’ve wanted to write about my journey to “Real Food” or Traditional Nutrition. I’ve hesitated because it seems like a rather long story, and a journey that quite frankly I’m still on. It’s been a pretty amazing journey, spiritually speaking, in that it has empowered me as a woman to realize my potential at bringing healing and nourishment to my loved ones. Food preparation has always been a sacrificial act of love across all cultures. Unfortunately, I grew up in a time when the food culture was probably at an all-time low in this country. My journey, like many, began with a deep question and the search for answers. Read the rest of this entry »
Traditional Food Myth #1
December 5, 2008
In order to eat “traditional foods” you need to eat all cooked foods.
Sally Fallon, author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, says basically that we should strive to eat a diet that is 50% RAW.
Raw doesn’t just need to be veggies, either. Here’s my top 10 list of nutrient-dense raw foods that can easily be added to any meal (they are in no particular order):
1. Sprouted and dehydrated nuts
2. Raw butter
3. Raw milk
4. Sauerkraut/kim chee/pickles (lacto-fermented, non-pasteurized)
5. Raw cheese
6. Raw fish (sashimi), make sure it’s from a reputable source and frozen for at least 14 days
7. Raw egg yolks (from pastured hens only, add to smoothies)
8. Sprouted legumes or seeds, added to salads
9. Kombucha
10. Good old fruits and vegetables
The book shown above, The Raw Truth by Jeremy Safron is an amazingly inspirational raw vegan cookbook with some incredibly good recipes that my family has enjoyed for years. I highly recommend this easy-to-follow book.
The following recipe is for raw, vegan, gluten-free, fat-free Buckwheat Granola that my daughter just loves to snack on. It’s inspired by Safron’s “Buckies“:
Raw Vegan Buckwheat Granola
2 cups dates (Costco or Azure Standard have good prices on these)
2 cups filtered water
1 teaspoon pure vanilla extract
4 cups buckwheat sprouts
coconut, raisins, chopped nuts
Place the dates in a bowl, cover with the water , and soak for about 1 hour, or until soft. Drain, reserving 1/2 cup of the liquid. In a blender, combine the dates, reserved liquid, and vanilla. Pour the date mixture into a large bowl and add the sprouts.
Mix well. Spread the mixture on a dehydrator tray or on a baking sheet lined with parchment paper in the oven. If using oven, set a lowest setting and leave the door open. Dehydrate until crisp.
When finished drying, break up into bite-sized pieces and mix with your favorite granola accompaniments, such as chopped crispy nuts, raisins, and coconut.
Coming soon, more tips for adding more raw foods to the traditional plate!
