Wow, what a week it has been. First let me report that my mangled finger is healing well, and I even dared to use the mandolin again. I’m so brave, good me, good girl, pat, pat, pat….
I have tried many recipes, sprouted some tasty beans, frozen a lot of nuts, vegetables, and some fruits because I was noticing that I’m starting to throw things out due to rot. I have to mention that I don’t live alone, but I am the only one converting to a raw diet, so when I buy an abundance of certain things, they will go bad if I am not the one eating them. Also, because it is winter (one might argue that this wasn’t the best season for me to start this, but if I’m successful at it, then summer’s abundance will be my reward!) I am buying in bulk when I see a good price on things as its availability and/or freshness will be unpredictable for the next little while. The 12 apples for $17.00 today were NOT a good price. Grumble, grumble….
So I’m doing a lot of freezing.
On to the recipes I have tried:
I have been asked by several people this past week, “How do you milk a nut?!?!” Excellent question. The good news is both male and female nuts give milk, so even though there is a gender where a nut is concerned, you do not have to be able to determine it. A nut to be milked has to be soaked and the duration of the soak is dependent on the nut. Click this super underlined sentence for a link to a chart of nut soaking times, courtesy of another web site. (If you ever click this link and find it is broken, let me know.) Soaking the nut will swell the teats, making them a lot easier to find, thus making milking a lot easier. Now approach the nut in a calm and gentle way and…
…if you believe the above paragraph, just send me your money now and get it over with because I”m going to figure out a way to bilk you out of it eventually. I’d rather have your money in time for Christmas, if that’s OK with you.
Nut Milk. The REAL story. Yes, you have to soak the nuts. You always have to soak the nuts – that is how their enzymes become released and you eat a food that is giving you all it can give.
Take a cup of those nuts, put them in a blender, add agave nectar, or raw honey, or 2 pitted medjool dates if you want some sweetness, as well as some alcohol-free vanilla. (Note: I couldn’t find any. I put in a snip of organic vanilla bean instead). Last, add 3 – 5 cups water, depending on how concentrated you want your milk to be, then blend until smooth.
Pour the nut milk through a sieve into a container and it keeps up to 4 days. Apparently there’s a ‘cheater’ nut milk that can be made with raw almond butter, but why bother when the scratch version is so easy? And for the record: it tastes amazing. Here are some photos….
I have also made fruit leather (easy), cilantro pesto (easy), and flax seed crackers (easy, go well with soup or raw cheese) and “Shortcut to Heaven Soup” (easy). I should mention that all of these recipes are in Carol Alt’s book. I do sense my time with this book is coming to a temporary end as I will want to branch out soon. Also because I have also tried a couple recipes that I didn’t like at all: cauliflower popcorn, vinegar garlic potato chips…those were made, tasted and tossed. And tonight I made asparagus wrapped in prosciutto – this recipe is a keeper.
I hesitate to copy all of her recipes here. Something about copyright and how a book maker should be able to earn a living. If you ask me nicely, I may give you further insights, but I’m not going to plagiarize her, especially considering I’d be re-writing half her book here for everything I have tried.
So here’s a few other notes: I am running out of some ingredients. Volumes for some of the recipes are higher than I realized they would be. I recommend buying in super bulk: flax seeds and your favourite raw nuts, and any fruit or vegetable that can be frozen when you find them on sale (organic especially). Once the nuts are soaked, they can be frozen for preservation as this does not kill the enzymes, only puts them in a stasis until they are thawed. So don’t worry about having to know when to soak things to have them ready the next day, which would be killer complicated.
The last thing I’ve been tackling is this: what the hell am I going to eat?! Shut up, stop laughing. I have no idea how to eat like this all day. It can’t all be raw cheese and veggie sticks, right? How do I have breakfast, lunch, snacks, and a light dinner every single day without getting sick of carrots? Some things don’t keep after preparation for longer than 20 minutes (juice, smoothies, some peeled or cut vegetables), and I’m away from the house for a long time during a work day – just how much food am I going to have to carry with me?!
To try and tackle this conundrum this week, I created a 5 day meal plan. I’ve blown it once already (it’s Monday) but I’ll keep trying. I ‘blew it’ because I had an amazing smoothie for breakfast, then went to an offsite meeting. By 10am I was ready to gnaw on my own arm I was so hungry, but all I had in my purse were a couple pieces of fruit leather….and there was a food court RIGHT THERE! I opted for the quick carbs, which then lead to something shameful for lunch as well. If it’s any consolation, I felt like crap for the entire afternoon.
But the meal plan: it lets me know what I have to make the night before, what I have to take out of the freezer and when, and what I’ll be eating. This is especially helpful for those of us (me) who are not morning people (like me) and are basically in a walking, drooling coma for my first 30 minutes of being out of bed (like I am), which is also when we (I) have to make breakfast and lunches. I really hope I get to the point where a lot of this is habit, but for now: the pen and paper are my best friends.
Coming up this week: do I stick to the meal plan or do I break down and gorge on Kentucky Fried Heart Attack? Will I get to use my new spiral slicer and show you what that’s all about? Am I going to get a chance to go to “Raw Express” restaurant and store? Tune in next time for another riveting episode of “As the Blender Turns”…..
Here are a couple more pictures of the week just past…