Chard!

It seems some people don’t know that chard doesn’t have to be cooked to be eaten.  In fact, if you’re eating it, hopefully it is able to be eaten raw; otherwise, you might want to rethink what you’re putting into your mouth.    Corn is delicious raw as well! 

This salad has simply young chard leaves, avocado, corn, jalapeno, plum and beefsteak tomatoes, and basil.  Nothing more, nothing less.  It is one of my favorites!  Young chard is tender and sweet.  The more mature chard has a nice flavor, too, for me; but I am used to healthy greens in my diet.  If you are not, stick to half chard, half spinach or mixed greens at first.

I do not eat my salads off of a plate at home, by the way.  I would lose too many leaves.    I am the queen of big green vegetable messes.  The salads usually go in the salad spinner container (yes, they are that big!).  Other tips:  use only RIPE avocado.  It is very creamy.  Don’t add salt.  You need sodium, yes.  You will get sodium from the chard and the tomatoes.  Put the shaker down.  Put the pink salt down.  It’s not any healthier.

Enjoy the beginning of the summer. 

Hello!

It’s amazing that I remembered my password since I hardly post on here anymore!

The more I eat clean, fresh foods, mono mealing, or better food combinations, the less I desire to work with the raw recipes that would bring a more beautiful, colorful, and appetizing picture to my blog.  The poorly combined and high-fat, refined, and/or dried foods have a negative impact on the body that is fueled by fruit!!! 

Would you be bored with pictures of Champagne mangoes that are coming in season?  I don’t think I could wait to take a pic before biting into one! 

Chard Slaw

Sometimes the rarer the post, the more fun I’m having in real life, off the computer, off the internet.  Such is the case. 

This is chard massaged into a puree of ripe avocado, jalapenos, and cilantro.  With a rainbow of bell peppers.  Delicious!

Apple Crumb Pie

For my cooked-food family! 

Apple pies are easy to make – just find a flaky pie crust recipe and a crumb topping.  Granny Smiths are a good type of apple to use.

Mango Season is Over

But I can still find Champagne mangoes!  And no one can stop me from eating them. 

This salad has spinach, frisee, spring mix, thyme, papaya, mango, and strawberries.  I love thyme in salads!  The smell stays with me for a while and is very calming.

New Camera and Kitchen

It’s massaged dino kale, red leaf lettuce, spinach, cilantro, cherry tomatoes, lemon juice, and a few sundried olives I still have from a long time ago.  Delicious. 

The new camera works great.  I just haven’t had many noteworthy meals as of late.  And the lighting in my kitchen in the new place is awesome for photos (except with white bowls, note to self).  Thanks again for the early birthday gift, Tracy!

 

I groan when I see some of my older photos, or photos I chose to put up, but I’m not a professional here.  The point of my search being  Urban Vegan’s cookbook is out in case you missed it. 

Amazon:  http://www.amazon.com/Urban-Vegan-Sumptuous-Recipes-Favorites/dp/0762752815/ref=sr_1_1?ie=UTF8&s=books&qid=1255544906&sr=8-1

And pics of some of the recipes I tested (although other people tested FAR, far more):  http://utopiankitchen.wordpress.com/?s=urban%2Bvegan

Addition to my About Page

I added this statement to my About page and also want to post it here.

UPDATE:  Note that in June of 2009, I sold/gave away many of my cookbooks.  I still have some and all of my raw books.  If you would like a recipe and I have it, I will give it to you.  However, I may not have all recipes anymore.  I apologize for the inconvenience.

Local Summer Treats!

All tomatoes, basil, and zucchini are local.  I’ve been devouring local apricots, cherries, blueberries, peaches, and greens as well.  If you’re in the Philadelphia area, try to visit the Clark Park or Rittenhouse farmers’ market this weekend!

 

Above is simply basil and tomatoes pureed/pulsed in the food processor over zucchini.

Cherries, Strawberries, Bananas

Photos courtesy of Orlando’s camera. 

This is the best type of dinner there is – a never-ending plate of fruit!

Frederic Pautenade is MAD

I feel this article clears up some confusion that exists with regard to raw foods, so I am going to link to it:  http://www.fredericpatenaude.com/blog/?p=210

(Disclaimer:  I am not saying 5-10% of calories from fat is for everyone; some people have severe emotional issues with food; others simply feel better at 15-20% calories from fat; anything higher on a regular basis, I feel, is going to result in 1) digestive issues 2) the dehydration, acidosis, and inflammation [three major causes of disease and wear-and-tear on the body] that exist in an animal-based and ALSO predominantly cooked and grain-and-legume-based non-animal-centered diet)

This is the beginning of the article.  Click on the link to read the rest of the article, along with many supportive readers’ comments who also feel better the more fresh/raw/ripe fruit and vegetables their diet contains!

 

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Why I’m So Mad at the Raw Food Movement Today

Last week I met someone whose story really moved me in a deep way.About two weeks ago, I was visiting Dr. Graham at his fasting retreat in Costa Rica, along with my girlfriend and my friend Roger Haeske.

Dr. Graham had generously invited us for dinner and also to spend the day visiting his retreat near the Chirripo Mountain in Costa Rica.

The place is absolutely gorgeous! It’s about 4000 feet in elevation, so the air is a little cool at night and in the evening, but it’s was superbly sunny during the day.It’s right next to the Chirripo River, with amazingly beautiful water and big rocks, with a ton of little pools to jump into.

In fact, I couldn’t help myself but jumping in — and found the water to be surprisingly “refreshing”.

Let’s say that it got the blood flowing, like the cold water I’m used to in Canadian rivers and lakes.

Fortunately, there’s a pool with warmer water as well.But let’s get back to my story.

For lunch, we had a delicious smoothie made with bananas and papaya. It was of a beautiful bright orange color. We ate it with a variety of greens such as lettuce and celery.