I've been using my appliances to add new foods to my weekly menu. Using the blender, I've enjoyed making smoothies. My favorite recipe is 1 small mango or 1/2 a large one, a small or medium sized banana, 1 cup or so of berries, the juice of one tangerine, and water. This makes a deliciously healthy and beautiful smoothie that is just as much a pleasure to look at as to drink. Using the food processor I have chopped up cacao nibs into near powder and found that it was fine in flavoring smoothies. I processed an ounce of cacao nibs and only needed about two teaspoons of the resulting powder for the smoothie.
The dehydrator has been loads of fun. Remember the smoothie I made this past weekend with the young coconut (yuck), banana, dates, agave nectar and mango? Well, I didn't throw all of it away- I put some in the fridge in order to try making a fruit rollup out of it. The dehydrator is running right now and I'll be taste testing the results tomorrow. By the way, a thank you to those who schooled me a bit about the coconut. It was suggested that coconut water is great in soups. I'll bet it is! I have yet to try raw soups yet, so there's something for my future menu.
The only appliance I haven't made use of is the "saladacco", which makes those fun shapes out of vegetables (like the long apple strings I made during my first test). If anyone has suggestions for that appliance, please let me know. I plan to run some zucchini through it. I'm also thinking of doing the apple that way again and then dehydrating it for an interesting-looking snack. Another project will be making "bread".
Today's Foods
BREAKFAST (SALAD)
Lime Juice, 1 fl oz
Taboule Salad, 4 tbsp
Basil, 3 leaves
Blue Cheese, 2 oz
Spinach, fresh, 3 cup
Red Ripe Tomatoes, 1
LUNCH(SANDWICH at school)
Ezekiel 4:9 Sprouted Grain Bread, 2
Hummus, 1/4 cup
Avocados, California (Haas), 1 oz
Taboule Salad, 4 tbsp
DINNER (SUSHI)
Sushi Nori, Raw Untoasted, 1 sheet, 1 serving
Scallions, 1
Spinach, fresh, 7 leaf
Kikkoman Soy Sauce, 1 tbsp
Taboule Salad, 4 tbsp
Turnips, 1 slice
Ginger Root, 1 grams
SNACKS (SMOOTHIE)
Banana, fresh, 1 large (8" to 8-7/8" long)
Mangos, 0.5 fruit without refuse
Blackberries 3/4 cupt, frozen
Vitamins
Pecans, 1 oz (20 halves)
CALORIES 1,234 CARBS 146 FAT 56 PROTEIN 46
Monday, February 06, 2006
February 6th- Fun with Appliances
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4 comments:
I've heard that squash is great as pasta in the spiral slicer. I really want to get one, but have no idea where I can buy one unless I get it online. If anyone can suggest a store in Toronto, I'd love to know it!
Allison,
You should use the saladacco on the zucchini and make Alissa Cohen's tomato sauce for "raw spaghetti" - YUM! The recipe is:
2 large tomatoes
1/2 cup sun dried tomatoes
1/4 fresh basil
1 clove garlic
6 dates
dash of olive oil
Soak the sun dried tomatoes until soft. Blend in food processor, the tomatoes, sun-dried tomatoes, basil, and garlic until well blended . Add the dates and olive oil and blend until smooth.
Hi Allison, another terrific thing to try in the saladacco thing is butternut squash and try this alt. 'sauce'
w/butternutsquash--this dish hums(!) ps: A., love your blog/website.
adapted from Rick Dina's recipe @ living-foods.com Raw Spaghetti
spiralize butternut squash in saladacco or similar machine. arrange on plate similar to pasta.
pasta sauce
10-12 “sundried” tomatoes, allow to soak for several minutes in warm water to soften.
1 large fresh tomato
1 large red pepper
1-2 stalks of celery
1 clove garlic
(4-5 fresh basil leaves)
blend all of the sauce ingredients in a blender or food processor. add the soaked sundried tomatoes last, a few at a time. (its ok to skip sundried tom. too)
Pour nicely over the butternut “pasta”. Some fresh curly parsley sprinkled over the top adds a nice touch!
other options
make a sauce of raw tahini, lime juice, and a little water to drizzle on the top for extra taste and presentation.
plus Alison,
your website is fabulous!
thank you!!
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