Winter in the Raw

Ooooh, it is so cold outside, we actually have some frost on the ground today - and this is UK, the country of mild winters. Having said that, it is pretty humid here a lot of time, the cold just crawling right beneath your clothes and making you shiver. This, if not another time of the year, is the time of struggle for any raw foodist not quite anchored in the un-cooked way of living, as our body, and mostly our mind, keeps reaching for the warmth and comfort of old cooked favourites - you all know what these are for you, right?

To help myself stay motivated during these cold times and also during the festive season that is upon us, I went to a wonderful workshop a week or so ago called 'Winter in the Raw'. Twenty people plus have gathered in Karen Knowler'shouse to listen, smell, watch and taste Nina Dench's creations that will help us stay raw during winter with a bang. Her food was so scrumptious and delicious, most of it easy to prepare as well, I came home full of hope and ideas. I am not always very good with making my own recipes but I find that I can adapt other people's recipes to my taste quite well, and having suddenly over 20 new recipes gave me a lot to play with.

We got a little taste of everything Nina made and also were treated to a lovely lunch (see above) of Rosemary and Vegetable Tartlet with a trio of salads - Red Cabbage one, Curly Cabbage and Carrot Ribbons - and a small lump of Sage and Onion Pate on the side. It was amazing and so filling that I had to go for a little walk around Karen's farmhouse to help me digest, or else I would have wanted to sleep for the rest of the day and would have missed on the best part to come - the deserts! The Orange and Apricot Sauce was to die (or live!) for, and I have made it for myself for breakfast a few times since then. It is so yummy, zesty and light, a real treasure; you can see it resting happily on top of the Christmas pudding on the picture, but it is yummy enough on its own by a bowlful, perhaps with some raw muesli sprinkled on top.

I often find that I fall back from the grace of raw food into the trap of cooked because I become lazy and begin to think that raw is just too much effort and I 'could not be asked'. And so it was great for me to see Nina whip through 22 (!!!) recipes in the space of six hours, some of them pretty easy (Red Cabbage, Beetroot, Apple and Pecan Salad or Date Sweets), some of them more time consuming but so much more impressive for it (Savoury Stars; Banoffee Pie or Christmas Pudding). It was fun to be tempted into making my own chocolate again and playing with the recipe; I am not very fond of Mint Chocolate and so I changed things around and made a ginger one - WOW! That one has a kick!

It is not really possible to re-print somebody else's recipes but you can go to Karen's website and purchase the whole 'Winter in the Raw' e-book for yourself. I can definitely guarantee that it will be money well spent.

Uncooked dinner for Cooked Husband

Once upon a time, there was a Cooked Husband. He could not imagine a meal without a cooked heavy-feel part to it, and so he was not very impressed when I suggested I would serve him some kale and avocado massaged salad as a side dish with his chicken tonight; we run out of potatoes and my wife-y duties will only push me so far... I was not going to go to the supermarket just so he could stuff his face with mashed potatoes... He was given some choices of what else could be for dinner - and though the green smoothie did not make it by far, it was a raw choice - raw vegan sushi!!

I make my 'rice' from cauliflower, cashew and pine nuts, dash of apple cider vinegar for tartness, some white miso for saltiness and a tiny bit of agave to balance it all with little bit of sweetness... Process till grany and pliable - and there you go. For proper measurements and recipes, please subscribe to Russell James's eZine at http://therawchefblog.com/ - that is where my ideas come from, and I have the best results with his recipes. Quick, easy and delicious. He is the master of raw kitchen, at least for me, on this side of the Atlantic Ocean.

Next step is to fill the nori sheets: spread some 'rice' on and then layer what you like on top - my choices were avocado, marinated mushrooms, julienned peppers, spring onions and some watercress. Roll it tightly using a sushi mat or clever fingers, cut with serated knife, and serve with a small dish of soya sauce, small pile of pickled ginger and a little bit of wasabi on the side. The result? One very happy Husband, no potatoes needed!

Oh, and my dinner, apart from sharing a little bit of sushi, was a green smoothie:

1 courgette

handful of strawberries

1 banana

2 handfulls of spinach

blend with some water to reach the consistency you like

Delicioso! You can see the tiny pink strawberry bits in the picture above, and I could taste them as I enjoyed this lovely concoction earlier this evening.

Gifts from my garden

While we were enjoying the amazing hot sunshine of North Africa, England was having its bout of summer as well. Thanks to my lovely neighbours our garden not only survived but actually thrived while we were away, and we came home to some very happy plants and herbs. Sadly despite my offering nobody came to eat all the chicory lettuces I was growing and they shot up into flowers, but there were still some leaves to be collected as well as beautiful blue flowers, which tasted like a gentler variation of the salad. On top of that I collected not only an armful of basil leaves to make the freshest pesto possible for my courgette 'noodles' but also a bowl of basil flowers. The scent of these beauties was so subtle yet ovewhelming, I could not wait to enjoy them as an aromatic topping for one of my evening salads. Eating flowers is a great idea, as they have a very subtly gentle energy as well as benefitial essential oils and traces of polen, and flowers from herbs such as basil or oregano have a wonderful soft herby taste that will bring your meal alive.

Here you can see one of my creations - a very simple meal, actually. A plateful of green leaves of your choice - mine was watercress, young spinach and chopped cos lettuce, topped with sliced heirloom tomatoes, sprinkled with some basil flowers, a glug of olive oil and a dash of pink himalayan salt. Very simple but scruptious indeed. Sometimes the best meals are the simple ones, as our body can recognise what all the parts are and what it needs to do with them in order to extract all the nutrients effectively. When I eat like this, my body is buzzing with happiness, I sleep well and wake up ready to face whatever the next day brings. Just what we need in this sometimes overwhelming world.

What's your summer favourite?

Daily bread

While I have not been writing very much in the last many days, I have been busy in the kitchen and in the garden. The weather in London was amazing, sunny and almost hot, and as everyone living in the UK knows, this is to be savoured and enjoyed, because we never know how long it will last. And so instead of sitting in front of my laptop typing away I have been planting lettuces and beans, reading in the sun Evie's Kitchen: Raising an Ecstatic Child and creating some lovely summery raw foods in between, when I needed a rest from all that sunshine.

As I mentioned before, I don't have a dehydrator, as the space in our kitchen is quite limited and Cooked Husband gets stressed about me overcrowding the kitchen with my 'raw gadgets', but since I had my first positive outcome using very low oven for my Easter feast I have been playing with dehydrator based recipes quite succesfully. I am lucky, I suppose, as the lovest setting on my oven is somewhere around 35-40 C - this basically means that the trays feel just warm, not hot, when handled with my bare hands. Please be careful the first time you experiment, as every oven is different and I would not like it if you burned your fingers! I have also, through trial and error, learned that it is very important to leave the oven door open a little bit to let the moisture out, as some of my first attempts went sour and ended up on the compost heap. I just stick a wooden spoon in the door so it stays open a crack. When you make something like coconut maccaroons this way, the whole house smells of sweet coconut and you are, at least mentally, transported to a lovely caribean island...

 My raw bread and the marinated mushrooms are from Russell James' eZine recipe. You can subscribe on the page where this link takes you, it is free, and I urge you, if you do not yet receive his eZine, sign up now. He is such an inspiration! The bread is based on sprouted buckwheat, zuccini and avocado, and it tastes rather nice. I found it a bit off an acquired taste at first, quite savoury, but it made a perfect base for several different open sanwiches and raw pizzas during the last week or so. On that note I would recommend to make only a half of the recipe if you are a single raw foodist in your household, as, even after I shared some with The Green Queen, I have been eating the bread every day and still have a few slices left in the fridge!

What you can see on the picture is my lunch one day last week; the base is the already mentioned bread, spread with home-made almond/cashew nut butter, drizzled with a bit of extra virgin olive oil, then topped with alternate slices of avocado and marinated and dehydrated mushrooms, decorated with a few vibrant radish slices and microgreens. It was delicious and filling, and another day, when I had a similar version of this for dinner, I gave Cooked Husband a taste ... and he liked it! Never say never!

Aloe vera

My green juice of the day included

1/4 head of butter lettuce

few chard leaves

2 celery sticks

bunch of parsley

small piece of gallanghal root

3 inch piece aloe vera, as you can see on the picture, skin included

1/4 large sweet lemon

juice of 8 small blood oranges

This was sooooo citrussy and yummy, I had over a liter of it for dinner. This is my new plan, to have a huge green juice for dinner instead of solid food, as I tend to overeat and then give in to a sweet tooth, and I generally don't feel very energetic next morning. So my 'normal' vita food will be eaten at lunch, snacks, elevenses, but any time after 6 pm let's say, I am going to do my best to have only juice and fruit teas. Let's see how that goes, as that is the time I make dinner for Cooked Husband, and often feel seduced by the smells of his meals, so I will have to develop a strong will...