Alissa and Annie - NOT Julie and Julia

[katchmoleen]

No, I didn't, but this was a small pie pumpkin, pretty tender, not the big halloween pumpkins. I just cut it up and blended it in my vitamix.

[rawrawks]

Oh thankx!!!! I have two lil uns too

[anniez]

The Broccoli and Cheese turned out really good, but I left it in there for quite awhile to get the brocc really soft and the cheese really firm. This is also quite pretty. I didn’t eat a lot because I am cutting back on nuts, so I stuck it in the fridge to see how it fares.

Mushroom Soup: This was really good, but it needed something The next time I make it, I will add some onion granules, or more red pepper or something. Maybe some celery. I’ll just experiment. I really like raw soups. They are quick, easy, and usually really yummy.

For today, I am following my regimen of cutting back on nuts. I am making:

Recipe 59 Squash Soup This calls for almond milk and the milks don’t seem to bother me as much as the nuts.
I am also prepping the pumpkin, so, katchmoleen, I appreciate your help with this. Tomorrow I will make the pumpkin pie. I’m going to freeze it for Thanksgiving.

Thanks for hangin’ in with me.

Annie

[carrie6292]

Wow! This has definitely inspired me! I think i'm going to do this with Everyday Raw... starting with Thanksgiving! I'm juicing right now, so it's not ideal. The first day I will eat a real raw meal will be Thanksgiving....

I'm making Portobello Steaks with Mashed Potatoes and Gravy
Potato Salad
Pumpkin Tyme Pie
Chocolate Hazlenut Torte

I'm looking for a side dish and I'll have to look at the book more closely when I have time.

I'm also traveling the few days afterward, so I'm making some breads.

I'm not sticking ONLY to this book, but i'll make something from it everyday after i'm done juicing! This is super exciting!

Thanks for the inspiration!!!

[anniez]

Wow! This has definitely inspired me! I think i'm going to do this with Everyday Raw... starting with Thanksgiving! I'm juicing right now, so it's not ideal. The first day I will eat a real raw meal will be Thanksgiving....

I'm making Portobello Steaks with Mashed Potatoes and Gravy
Potato Salad
Pumpkin Tyme Pie
Chocolate Hazlenut Torte

I'm looking for a side dish and I'll have to look at the book more closely when I have time.

I'm also traveling the few days afterward, so I'm making some breads.

I'm not sticking ONLY to this book, but i'll make something from it everyday after i'm done juicing! This is super exciting!

Thanks for the inspiration!!!

Thanks for checking in Carrie. I'm glad to know that you're inspired like I've been inspired.

Your Thanksgiving menu sounds great. For a side dish I'm making Miss Hamlin's Cranberry Sauce today, and freezing it.

For traveling try: Alissa's Marinara, Alissa's Banana Leather, Alissa's Avo Chutney (this kept 2 days in the fridge for me). Check in and let us know what you're making each day and an evaluation of it.

Annie

[anniez]

Squash Soup. Alissa isn’t kidding when she says it’s sweet. It’s very sweet, and really too sweet for me. Next time I make it I will cut the dates. I will also use less OJ – if it needs more liquid I will add water. I will taste as I go, and add the dates if I need them. Also, I am not a fan of curry; I think it’s because of the coriander – if I don’t like cilantro it stands to reason I don’t like coriander either. So I used a combination of turmeric, cumin, and ginger. The flavor was fine, except for the sweetness. Also, since I get veggies from a CSA in the summer and fall, I like a really comprehensive index. This soup is listed under Squash Soup although Alissa calls for butternut squash. So, I added it in my index under butternut squash also.

I have the Corn Tortillas coming up soon. Alissa says to fill them with your favorite fillings. How about some help here? Remember that I am only using recipes from Alissa’s book, so can you suggest some things to use to fill them? Have any of you made the corn tortillas? If you filled them with something that’s not in Alissa’s book, I’d still like to know. I’ll make a note in my book next to the recipe for the next time I make them.

I didn’t get to the pumpkin yesterday, so that is on today’s agenda.
I am going to soak some buckwheat, chickpeas, and wheat soaking to make some recipes that call for those. All of those take at least 2 days to sprout.

For Today:

Recipe 60 Mango Salsa Pg 313

Recipe 61 Butternut Squash Patties Pg 401 These dehydrate overnight.

Recipe 62 Miss Hamlin’s Cranberry Sauce Pg 298 I will freeze some of this for Thanksgiving, and I will dehydrate some overnight and then freeze that.

I hope I get to all of this. Granddaughter coming over to bake a cake (and no, I won’t be tempted!)

Have a great day!

Annie

[carrie6292]

I didn't realize you could freeze the cranberry sauce - that is excellent to know! I think I will do the same! My dehydrator is going to be on for an entire week - I only have a 4 drawer.

Thank you for your traveling suggestions! I bought Alissa's book and haven't really looked at it since... i guess i have too many raw books! The Avo Chutney sounds amazing and I think i'm going to make it for Thanksgiving and then have extra on hand to make Thanksgiving night for my travels - i don't want to make a double batch if i'm not going to like it.

Have you tried the Pesto Stuffed Mushrooms on page 289? These sound really good and really easy! I think i might make these instead of the portobello balls... i'll have to compare ingredient lists and maybe i'll make both :) I just can't wait to eat again! 6 more days on my juicing journey!

Oh, and I think i'll make the cheddar broccoli, too... if nothing else, then for my car ride on Friday.

What spiralizer do you have? I like mine, but the strands com out a bit thick. I'd like one that does angel hair too!

Thanks again!!!!

[anniez]

Thank you for your traveling suggestions! I bought Alissa's book and haven't really looked at it since... i guess i have too many raw books! The Avo Chutney sounds amazing and I think i'm going to make it for Thanksgiving and then have extra on hand to make Thanksgiving night for my travels - i don't want to make a double batch if i'm not going to like it.

Have you tried the Pesto Stuffed Mushrooms on page 289? These sound really good and really easy! I think i might make these instead of the portobello balls... i'll have to compare ingredient lists and maybe i'll make both :) I just can't wait to eat again! 6 more days on my juicing journey!

Oh, and I think i'll make the cheddar broccoli, too... if nothing else, then for my car ride on Friday.

What spiralizer do you have? I like mine, but the strands com out a bit thick. I'd like one that does angel hair too!

Thanks again!!!!

Hi, Carrie, I can't suggest strongly enough that you get out Alissa's book. If you've read through the entire thread you will see how amazing these recipes are! The Avo Chutney is wonderful and kept a couple of days for me, so it will be good to take with you.

The Pesto Stuffed Mushrooms were one of the first recipes I made - check back to the first entries I made. In a nutshell, I loved them, but they aren't real pretty. I kept them for a couple of days, too.

When I saw "travel" I assumed you were flying, but if you are driving you can make lots of goodies and transport them in a cooler.

You do know, don't you, that when you are coming off a juice "fast" that you need to ease into eating? The Broccoli with Cheddar has nuts. My cheesy kale chips were bothering me, but I really was pigging out on them.

My spiralizer is a World Cuisine, and I love it. When it spiralizes, it leave the core of the veg on the machine, which I like because in the case of things like squash and cuke, a lot of the seeds are left behind so the pasta isn't as watery. For me, it is a lot easier to use then the other one. The downside is that it's a lot larger to store.

Thanks for writing, and check out Alissa's book!

Annie

[anniez]

Avocado – I am not as good (yet) at planning my raw food menus as I am at planning SAD menus. But then, I have almost 45 years experience in planning SAD menus and 16 months of planning raw menus. (EPPP’s thread on organization will help when I have time to implement it! If you haven’t seen that thread, check it out! I love it! She has even posted pictures of how her fridge looks.) One thing that has always been important for me is to have staples on hand. The staples are quite different for raw than for SAD. Bananas are easy, since I use so many of them, but avocado is more of a problem. Usually they are too hard to use when first purchased, so I have to let them sit on the counter for a few days. When they are finally ready, I am scrambling to remember how I wanted to use them. Somewhere I read that avos can be frozen, so I tried it. I just stuck several into the freezer. This morning I took one out of the freezer to use for the Squash Patties. When I cut into it it was gorgeous! Bright green and great consistency. Now I have a new tactic for avocado. I will buy several, especially when they are on sale. When they are ripe, into the freezer they go. I use a lot of avo because I love it and am tickled pink to find this strategy.

Miss Hamlin’s Cranberry Sauce – Whooee! Can you say TART? It was just too tart, so I added some honey. I didn’t peel the apples because my apples are organic. I chopped 2 in the food processor and then put them in the bowl. Then I processed the rest of the ingredients and added them to the bowl. I froze some, made some into a 9-inch round about ¼ inch thick on a teflex sheet and dehydrated that. I left it overnight and it turned into a cranberry leather. If you like the cranberry sauce, I think you will like the cranberry leather. It is another way to have raw food on hand. I also have some of the sauce left that I will eat today. This would be really good on some of the nut recipes, I think. It will be great for Thanksgiving. Truth be told, I’m not crazy about cranberries, so I probably won’t make this very often.

Butternut Squash Patties – This recipe is very inconvenient to make. You have to keep turning the page back and forth. I got tired of it so I wrote all the ingredients from the second page onto the first page and then abbreviated the directions on the first page also. I have mentioned before that I would like the recipes to be laid out in a better manner because many of them require turning the page back and forth. I made one-half of the recipe. I used ¼ cup of batter per patty. I got - 8 half inch thick patties from the half recipe. They are still in the dehyd.

Mango Salsa – I think I processed it too much, because it’s pretty runny, even with the mango chunks. This will come as no surprise to those of you who have been following along, but I am not a very creative cook. What I do really well is: follow recipes! So, I don’t really know what to do with this. I had planned to have it on a lettuce salad with lots of raw veggies, but the taste wasn’t right for that. So now I have all this salsa and not a clue what to do with it! Help!

Pumpkin – This was a real challenge. My pumpkin was about 8 inches across and 4 inches high. It was hard just to get the thing cut open. After I did get it open I separated the seeds from their gunk and put them on a dehydrator tray. It was kind of tedious (especially at the end of a long afternoon in the kitchen) to get the seeds separated, but pumpkin seeds are pricey, so I felt it was worth the time. I left a couple of clumps of seeds and gunk to see what happened. After overnite in the dehyd the gunk is pretty well dried out and easy to separate from the seeds. My pumpkin had tough skin, so I peeled it first. Then I cut it into chunks and whizzed it in the processor. It is waiting for me to make pie today.
My wheat, chickpeas, and buckwheat are now sprouting, so I’d love to hear your favorite recipes using these. Which bread, dessert, etc. should I make with these?
OK, now for today…….

Recipe 63 Kim-Chi This is supposed to sit overnite, so I will have it for tomorrow. I know that some of you have made this, so please tell me how long it will keep.

Recipe 64 Red Pepper Soup Page 363

Recipe 65 Tarragon Pepper Sauce Pg 368 Alissa says to use it like her Marinara Sauce, so I will try it over some kelp noodles. I haven’t tried kelp noodles yet, so I am looking forward to this.

Recipe 66 Pumpkin Pie I prepped the pumpkin yesterday, so it is ready to go. However, I am going to make it as a pudding, since I am staying away from a lot of nuts. If it is good, I will make it as a pie for Thanksgiving.

Please tell me:

1 – What can I do with the Mango Salsa?

2 – What recipes to make with my sprouted chickpeas, buckwheat, and wheat?

3 – How long will the Kim-Chi keep?

Busy kitchen day!

Annie

[carrie6292]

Hi Annie!

Yes, I am definitely easing back into eating slowly - trust me, I know it doesn't feel good to just dive right back into eating :) I don't want to do that to my body!

I was thinking of making stuffed mushrooms without seeds and or nuts. Maybe a little Quinoa if needed.

Thanks for the suggestions - I'm definitely making the Avo Chutney.

I made a Mangocado Salsa once and I just stuffed it in some collard greens and made a nice wrap out of it. No dipping sauce required since you have the salsa. Didn't you make the Tortilla's the other day? If so, then take the tortilla's and add the Salsa and maybe top with some Walnut/Olive Tepenade so that it resembles taco meat. Or, just do the Tortilla with Salsa and add some fresh veggies - peppers, lettuce, tomatoes, etc... You can also add some raw mayo and make it a creamy salsa. Can you use the salsa as a marinade for veggies and then soften in the dehydrator?

I've never had luck sprouting chick peas, but you could probably make a nice indian dish - maybe some raw falafal or some hummus? What about making a nice curry sauce and just pouring over chickpeas and other veggies?

Everything you mention sounds so delicious!!!!

Thanks again for doing this and for all the great suggestions - I really appreciate it!

[anniez]

[QUOTE=carrie6292;571110]I was thinking of making stuffed mushrooms without seeds and or nuts. Maybe a little Quinoa if needed.

I made a Mangocado Salsa once and I just stuffed it in some collard greens and made a nice wrap out of it. No dipping sauce required since you have the salsa. Didn't you make the Tortilla's the other day? If so, then take the tortilla's and add the Salsa and maybe top with some Walnut/Olive Tepenade so that it resembles taco meat. Or, just do the Tortilla with Salsa and add some fresh veggies - peppers, lettuce, tomatoes, etc... You can also add some raw mayo and make it a creamy salsa. Can you use the salsa as a marinade for veggies and then soften in the dehydrator?

I've never had luck sprouting chick peas, but you could probably make a nice indian dish - maybe some raw falafal or some hummus? What about making a nice curry sauce and just pouring over chickpeas and other veggies?

QUOTE]

Thanks for your suggestions. How do you use the quinoa?

I haven't made the tortillas yet, I was asking for ideas for fillings for when I do make them.

I'm trying to sprout the chickpeas to make the hummus in Alissa's book, but it's been cold here (we keep our house set at 65 during the day) and it's taking awhile.

By all means try the Tarragon Pepper Sauce for your car trip. It's delish and quite pretty and would be perfect for zucchini pasta!

Keep making suggestions - I am writing everything down in my book!

Annie

[anniez]

Do you know how sometimes life takes over and your well-laid plans are out the window? Today was one of those for me. But, finally, I am here!
Butternut Squash Soup This kept really well in the fridge. I ate the last of it today. It’s really, really sweet.

Butternut Squash Patties This was a no for me. In fact, I did something I rarely do – put them in the compost pile. I really did not like the taste and didn’t think any kind of sauce or gravy could redeem them.

Pumpkin Pie – Thanks, katchmoleen for the ideas for prepping the pumpkin. I used pumpkin and almonds. This has a great flavor with all the traditional pumpkin pie spices, but I couldn’t get it as smooth as I would have liked. Also, I had to add some extra water. The dates didn’t say to soak, so I didn’t, but I think they should have been. Also, I would change the prep a little. Next time I will process just the pumpkin and the water and get it as smooth as possible. Then I will add the dates and do the same thing. Then I will add the rest of the ingredients. A great addition to my Thanksgiving dinner, this is going into the freezer!

Kim-Chi I left out the red chili flakes and used some cayenne instead, because I know Kim-Chi is supposed to have some heat. I am just such a heat wuss! But this is really good. For once I made the entire batch, because I think it will keep well. I wish one of you would verify that for me.

Red Pepper Soup This is really good, the apple gives it a sweetness and the parsley gives it some zing, but it is an awful color. My husband wandered through the kitchen as I was pouring it into a bowl and in an incredulous manner said, “Are you going to eat that? " It looked like mud. It really is good, but it is hard getting past the color.

Tarragon Pepper Sauce – This is really good and a pretty orange color. I wish I liked kelp noodles as much as I like this sauce. This sauce will be a staple.

For today:

Recipe 67 Cabbage Pear Salad
I got quite a bit of cabbage in my CSA share, so cabbage is going to be on the menu a lot! Also more kale. Have any of you ever put cabbage into a smoothie, or juiced it? I’d love to hear from you.

Have a great day – what’s left of it. I’ll be back tomorrow!

Annie

[carrie6292]

I'm assuming your don't have children :) I have a 5 year old and I wouldn't even know where to find the time to make all of the food you do - it sounds so easy when you say all that you made! Everything but the butternut stuff sounds good! Thank you for the suggestion of making the Pepper Sauce. I'll look it up tomorrow. I'm just so overwhelmed with everything else in life... i'm tentatively set up my "eating schedule", so that's a plus! I just have to sit down on Sunday afternoon and really organize it... what goes into the D and when and all of that good stuff! The Kim-Chi sounds amazing too! Thanks for making that one!!! I do not care for un-cooked Pumpkin, so I'll be making Matthew Kenney's pumpkin pie this year- using carrot juice instead of any pumpkin - it's had rave reviews. I know this is an Alissa site, but I'm having a Matthew-Thanksgiving :)

As for the Quinoa... you can soak and sprout it and use it as if you were using rice (some really like it as their sushi rice) or, you can throw it into smoothies for some extra protein. I like it because it's the only thing I've ever had luck sprouting! It's really good for you and doesn't have an odd taste (in my opinion).

Well, i'm finally off to bed - before midnight, a huge fete for me!

Good night - I can't wait to hear how you like tomorrow's menu!

Cabbage - your supposed to be able to juice it, but I can't recall ever doing it and doing it well! I love cabbage! Matt Amsden has 2 wonderful cole slaw recipes (one is a creamy cole slaw and the other is a Thai slaw. I am infatuated with the thai slaw!!!!).

Have a wonderful night!

[truthfairy]

Annie, Thank you so much for posting your experiences. Reading your posts is one of the highlights of my day and I hang on every word. You are inspiring me to try more of the recipes rather than just staying with a few favorites. For example, I made a mango salsa, but used the pineapple salsa recipe, substituting mango, because the mango was quite green. I had to add some honey, too, as it was fairly tart. However, it was so tasty that I was eating it with a spoon as a snack food. You asked for ideas for using the sprouted grains. If I were sprouting grains today, I would make either the calzones (first choice) or a pizza. Both look wonderful and people have posted raves about them in this forum. When you make the tortillas, you can stuff them with chopped and marinated vegetables (tomatoes, mushrooms, onions, garlic, zucchini, spinach, or whatever you have) and some of the salsa.

I missed Renee's 30-day plan posts, but have looked them up and will read through them all too. You two are great assets to this forum and much appreciated!

Truthfairy

[anniez]

I'm assuming your don't have children I just have to sit down on Sunday afternoon and really organize it... what goes into the D and when and all of that good stuff!

As for the Quinoa... you can soak and sprout it and use it as if you were using rice (some really like it as their sushi rice) or, you can throw it into smoothies for some extra protein. I like it because it's the only thing I've ever had luck sprouting! It's really good for you and doesn't have an odd taste (in my opinion).

Well, I do have children but they're grown. My grandchildren live close, so I spend a lot of time with them, but not necessarily daily.

Thanks for telling me about the quinoa. I have some and I'm going to try sprouting it. Maybe I'll try it instead of wheat in some of Alissa's recipes. Back in my breadmaking days (I ground my own flour from whole grain and made every morsel of bread that went into my family's mouths) my family loved bread made from kamut, so I think I'll try sprouting that too.

Thanks for your comments.

Annie