Raw Mom Summit

http://www.rawmomsummit.com/

Raw Almond Cheese

I received my order of really raw organic almonds from Spain. I made raw almond milk and 24 hours later it started tasting a little funky. So I decided to try to make cheese. It turned out terrific! Just like making real cheese. So creamy and smooth, it taste like cream cheese.


To make almond milk:

Soak almonds over night. Rinse and drain a few times. Put almonds in blender and filtered water. (Fill the blender up about half way with almonds and the other half with water.) Blend well, but don't let the Vitamix get too hot.

Get a couple of big bowls and a clean and rinsed pillow case with no holes and no lint inside the seems. Pour the almond mix into the pillow case while it is inside a bowl, lining it. Squeeze all the milk out. (This is the physical labor part.) Then dump the almond pulp into a bowl that is sitting in the sink. You can later make something with it ("meat" balls or cookies).

Pour almond milk back into the blender and sweeten as desired, vanilla extract and nutmeg optional. If making almond cheese, don't add vanilla, but some raw honey or agave and nutmeg will still taste good in the cheese. (For a special Jamaican treat, add some fresh carrot juice to the almond milk, vanilla, nutmeg, and sweetener.)

To make Almond Cheese:

Set the almond milk out so it separates and starts getting a little sour (making curds), at least 2-3 hours. Pour into a cheese cloth or clean pillow case. Hang it up over a bowl to catch the whey for at least 3-4 hours. It's ok if you don't have the time to wait around and need to leave it over night, it won't spoil...but isn't that the whole point!

Take the bag down and dump out the cheese onto a plate. Add sea salt to taste, herbs, and other seasonings. Experiment. Put in the fridge in a sealed container. Enjoy! Recipe by Debbie Owen.

Religion and Vegetarianism‏

An email conversation with a friend:

audio recording, very interesting...

http://www.petatv.com/downloads/podcast/Podcast011_Religion_and_Vegetarianism.mp3

or find it here...
http://www.peta.org/actioncenter/podcast.asp?c=weekly_enews

Hi Debbie,

This was was enlightening and informative. Thanks for sending it over. There was a book years back where the writer studied the Bible and all the good things presented for consumption. The author put together a sort of recipe guide based on this and it favored what is today most like a Mediterranean diet.

I have to say for as much as we don't eat meat the thought of giving it up totally is still difficult. Most of our meat consumption happens at other peoples houses yet we still partake of fish every week. And in the Winter months the meat dishes are tied to traditions.

When John Colberg, was visiting with us after the tree planting, explained that the reason he became a vegetarian was the exact reason mentioned in the talk—violence toward animals. He's been a straight vegetarian for many years.

The podcast left me with one question and perhaps you've heard a response about this. Acts 10:9+ where God speaks to Peter that it's ok to eat reptiles, birds etc and even tells him to kill and eat them? I think he was just trying to loosen Peter up and sort of eat what company had for him. But there might be more to those scriptures.

I'm looking forward to having you talk about Raw foods at our potluck. I hope it will inspire people to think about the food they eat. I still need to view the other trailers for that movie and see if I can get in to see the whole thing before passing it along to the elders for consideration. We are passing everything through them before showing it.

I'm also starting to collect our Nutrition Action newsletters and will probably put them out on a table for anyone who wants to grab one. Lots of info on why junk food is plain bad for you....it's a fun read. And articles on general health in an easy to read format.

Cheers,

K-

K-,

Yeah, I agree. I think, Peter was hungry, and God used it as a way to get him to except the non-Jews that were about to visit him, as clean. Also, I don't think it's a sin to eat "unclean" meat anymore, because of Jesus, we don't have to follow the letter of the law, but the spirit. For some, that might mean being a vegetarian, for others it might mean eating "unclean" animals.

But it comes down to us today. The meat most of us have available are not healthy happy animals, like in Bible times. And they have discovered good reasons why God called some animals unclean. So I believe that once we have this knowledge, we are called to act on it. Like cutting back, as you and Z- do.

I don't believe everyone has to be a vegetarian. But I believe that everyone should "Know Your Meat".

Thanks,

Debbie


PETA - "Meet your Meat" Video (Caution: Disturbing Images of animal suffering)

http://video.google.com/videoplay?docid=-513747926833909134

Raw Almonds

I usually buy raw almonds from Costco, but now I'll have to get them elsewhere...

http://www.foodnavigator-usa.com/Legislation/Judge-upholds-almond-pasteurization-law

http://www.livingnutz.com/?gclid=CPD69cCOhZsCFYJM5QodFBQmqg

"All our flavored and unflavored almonds are made with organic/unpasteurized almonds! Did you know that all almonds grown in California and the U.S are now pasteurized- that is why we import our Certified Organic almonds from Spain-be wary of buying any almond (organic) from California as it may be pasteurized!

These large, flat almonds are more crunchy and flavorful than the normal American kind. They are smoother and juicier with an incomparably sweet delicate taste- Many people prefer them to American almonds because they have more of an almond flavor.

Ingredients: 100% Raw, Unpasteurized Organic Almonds
Truly Raw, Unpasteurized, Certified Organic Almonds from Spain. We import our almonds from Spain. The Spanish almonds are very different from domestically grown American almonds. Morocco is the birthplace of almonds and Spain is right next to Morocco. The genetics of these original old world almonds are the closest thing available to heirloom almonds. American or California almonds are down bred hybridized versions of these original genetics. The flavor of the almonds between these two different countries is very distinct. California almonds are bigger and more bland with a very weak almond flavor. Old world almonds have a much stronger almond extract flavor. Some of the almonds, like maybe one out of a hundred, will have a bitter flavor. This is totally natural and our suppliers have assured us that these ones have a higher antioxidant and nutritional value."

http://shop.livingnutz.com/product.sc?categoryId=1&productId=34


This is a very good article...

..."The new protocols require all raw almonds sold in North America to be pasteurized, thereby killing off any wayward bacteria. How? By quick-steaming the nuts, or spraying them with propylene oxide (PPO), a chemical so nasty that it was banned by both the National Hot Rod and American Motorcycle Racing Associations, where it had been used as a fuel before being deemed too dangerous. PPO is also a carcinogen. For these and other reasons, most countries, including the EU, ban imported nuts treated with PPO. (The ABC is actively working to change that.)

I like to avoid ingesting post-harvest fumigants when I can. Especially hot-rod fuel. Trouble is, the almond industry is not going to be advising the public which nuts got the steam treatment and which ones got the PPO. I, for one, would like to know. A little moist hot air is one thing; a cancer causing has-been motorcycle fuel is another.

Now, of course, those who prefer steam can fork over the considerable cash for organic almonds, which in my neighborhood are going for $17.79/pound. Thanks to the national organic standards, those pearls are guaranteed to be PPO-free. But that's the only way to know you are getting steam-pasteurized nuts..."

http://www.localharvest.org/newsletter/20070619/almonds.jsp

Curry Green Mango Recipe

My friend from Trinidad made a cooked dish like this for me years ago. So today I had a mango that wasn't ripe enough yet, but I still cut into it. My choices were, eat it anyway, even though it wasn't ripe, or make a savory dish out of it. So here is the recipe, it was delicious!

Curry Green Mango

1 cubed mango not ripe
1/4 cup diced onions
2 Tablespoons curry powder
1/4 cup hemp seeds
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon chopped cilantro
sea salt to taste

Stir dry ingredients first. Stir in wet ingredients. The hemp seeds will coat the mango cubes. Serve on a bed of baby greens. Enjoy. Recipe by Debbie Owen.

All Curry powders are not the same. I use one that is very yellow (Turmeric) and from Jamaica, called "Grace".

Eating Mercifully

This is a great video from the Humane Society...

http://video.hsus.org/?fr_story=fddfc1d63c358bb2db36b53597ceeb7b724f5771&rf=sitemap

Chocolaty Chocolate Mousse Cake

Here's a great sounding recipe from the Garden Diet, I'll have to try it...

Chocolaty Chocolate Mousse Cake


To prepare - soak 3-4 cups dates for 15 min

Pie Crust:

Grind up 3 cups of hazelnuts in food processor until almost powdery
Add 8 dates (soaked first for 15 minutes)
Add 5 tablespoons honey
Add 1 cup raw carob powder
Pinch of Salt
2 teaspoons nutmeg
2 teaspoons cinnamon
(May need a tablespoon or two of the date soak water to get it all going)
Blend all in food processor until doughy
(Form in to pie crust in pie dish)


Carob Mousse Filling:

2 cups of soaked dates (remove pits after soaking)
1-2 tablespoons of vanilla extract (or 1-2 inches of vanilla bean)
4 tablespoons honey
1 tablespoon olive oil or flax oil
Blend up in food processor until creamy
Add 3 avocados
Add 1 cup carob powder
Add pinch of salt
Blend all in food processor until moussey

- inspired by a recipe in Rennee Loux Underkoffler's book Living Cuisine: The Art and Spirit of Raw Foods

In Joy!
Jinjee
http://www.TheGardenDiet.com

ADD question from a friend

Hey Tony's been diagnosed with ADD and they put him on this adderall which the more I read about it, the less I like it. But his insurance won't approve him for anything else unless this doesn't work which it is. So anyway I need to change his diet and get him off of processed foods. But he's a little picky. Any ideas? Oh yeah, this is what I read about the adderall today....
Adderall XR, a widely used drug for attention deficit hyperactivity disorder, was pulled off the market in Canada after regulators linked the drug to 20 sudden deaths and 12 strokes. Fourteen of the deaths and two of the 12 strokes were in children.

The adverse reactions were not associated with overdose, misuse or abuse of Adderall XR, Canadian regulators said.

The U.S. Food and Drug Administration issued a public health advisory to alert providers to the withdrawal. But the agency also said it had evaluated the same reports as Canadian regulators and did not think the data warranted pulling the drug from the U.S. market.
Thank you.
Stacy


Stacy,

Wow, I can see your concern.

You have to decide if you want to take things slowly or jump in cold turkey.

You don't have to be a vegetarian, but deffinately eat less meat. "Whole food" describes people who are like Raw Foodest but eat meat and dairy. I'd encourage you to "know your meat". Where did it come from, what did it eat, etc...organic meat. You can get raw organic milk, illigally delivered from Pennsylvania, in Reston.

Try starting a garden with the kids. If you get them involved, they are more likely to eat what it produces. Kids are funny that way, they'll eat something right out of the garden that they would otherwise turn down.

Go to farmers markets with the kids and have them pick out healthy foods. Go to "pick your own" farms so the can really experience eating fresh food.

Read more. Google "Raw Food" and "green smoothies" and any ingredient you want a recipe for, ex. "raw spinach recipe". Check out free books from the library, borrow "cookbooks" from a friend (me), and only buy a favorite few.

Sign up at meetup.com for whole food and raw food groups and potlucks so you can get connected with others that can provide support. Try looking for an ADD group, too.

I'll lend you a parenting skills program we just bought, check it out at http://www.celebratecalm.com/. And this Wed. night he is at Truro Church in Fairfax for a free Q&A seminar!!! We went last night for the seminar, night one of two. I highly recommend it!

Some quick guidelines are no white sugar, no white flour, no white rice, no artificial flavors and colors, no frozen meals and canned foods, no fried foods, and no fast food.

Any mom's out there with ADD children have any additional advice?

http://www.fruitsandveggiesmatter.gov/index.html
5 a day website

http://www.foodchamps.org/
kids website from 5 a day

Raw Cheesecake

Everyone tells me I should open a restaurant, cater or sell these when I make this raw Cheesecake recipe. Hay, make it yourself!

For the crust:
1 1/2 cups of almonds
1 cup of dates

To make the crust, use a food processor and process the nuts and dates until nice and fine. Place the ingredients into a pie plate and press all around the pie plate, once this is done put in fridge. (In a hurry, just use almonds and a coffee grinder, skip the dates.)

For the Cheese:
2 cups of pine nuts (soak for an hour)
1/2 cup of lemon juice (about 3 lemons)
1/2 cup raw agave
1/2 cup of extra virgin coconut oil
1 teaspoon of vanilla or half vanilla bean
1/2 cup of water

To make he cheese, blend the pine nuts, lemon, agave, coconut oil, vanilla, and water. Blend until smooth and adjust to taste.

Pour the cheese mixture onto the crust.
Place the cheesecake into the freezer until it's nice and firm (3-4 hours). Then put cheesecake into the fridge for about one hour.

For sauce:
1 bag of your favorite berries
1/4 cup of honey or agave

Blend the ingredients and place it in a container. Pour the sauce on the cheesecake when serving.

Coconut Cream Pie
variation:
After blending, add 1 cup of shredded (bigger) dried coconut (unsulferized, no sugar) and stir in, do not blend. Pour into crust in pie plate. Powder the top with finely shredded coconut (instead of the berries). Freeze. Serve cold and firm, but not frozen. Recipe variation by Debbie Owen.

These pies are very nice in single serving sizes. For bite size, try a silicon mini-muffin pan, pop them out when frozen solid and then top with berries. Or use a regular muffin pan and paper cup cake liners. Great for tea parties and baby showers!

Kale Chips

Here is a recipe from an experienced friend...

Hi Debbie

Here is the sauce for 2 bunches of Kale. Peel the Kale away
from the central stem and tear or cut in pieces:

I cup of cashews soaked 2 hours
I red bell pepper
Juice of 1 lemon
2 tbs of agave
1/2 tbs of salt (maybe a bit more if you like them salty).

Put all the ingredients in the blender and then "toss" the kale
in a big bowl with the sauce. Dehydrate overnight and on teflon
sheets and then flip the next morning and dehydrate another 4
hours.

Enjoy Debbie. This is one of my chief snacks !!


John

Raw Soups

Summertime is here and nothing is easier and taste better than a cold raw soup! Here are my favorite three...

Russian Borscht

3 beets, peeled
1 small root ginger, sliced
3 to 4 cloves garlic, peeled
6 to 7 bay leaves
2 carrots, chopped
2 stalks celery
2 tablespoons apple-cider vinegar
3 to 4 oranges, peeled and seeds removed
1 tablespoon honey
1 cup olive oil
Sea salt, to taste
1/2 cup walnuts
1/4 head cabbage, diced or grated
1 to 2 carrots, diced or grated
1 bunch parsley, minced

Blend the beets, ginger, garlic and bay leaves with 2 cups water in a blender or Vita-Mix. Pour mixture into a big bowl.

Blend the chopped carrots, celery, vinegar, oranges, honey, olive oil and sea salt with 2 cups water for about 30 seconds. Add the walnuts and blend on low speed very quickly, so they break into small pieces but do not blend. Pour into bowl with first mixture and stir.

Add the cabbage, diced or grated carrots and parsley to blended mixture. Stir and serve.

Makes 7 to 10 servings.

— Recipe by Victoria Boutenko from www.rawfoodbook.com.


a video of a different borscht recipe...
http://renegadehealth.com/blog/heathers-raw-borscht-recipe/

Gazpacho

6 large, very ripe tomatoes
1 small clove garlic
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon raw apple cider vinegar
1 teaspoon raw sugar, honey or agave
1/2 to 1 teaspoon sea salt
1/2 teaspoon dried oregano
6 green onions, cut into thin slices
1/4 cup finely chopped celery
1/4 cup finely chopped, seeded, peeled cucumber
1 or 2 fresh jalapenos, seeded, minced
1 cup diced avocado
1 red or green bell pepper, seeded, chopped
2 tablespoons cilantro (fresh, chopped)

Seed and finely chop 1 tomato. Set it aside with the onions, celery, cucumber, avocado, jalapeno, bell pepper and cilantro to stir in later. Blend the other tomatoes, garlic, lime juice, oil, vinegar, honey, salt, oregano well. Add everything except the avocado, stir, and refrigerate well. When ready to serve, add avocado and extra cilantro for garnish. Recipe by Debbie Owen.

Raw Vegetable Soup

3-4 cups water
1 large carrot
1 celery, with leaves
2 or 3 green onions (save some for garnish)
2 small plum tomatoes
1/2 clove garlic
sea salt to taste
1 tsp Italian seasoning, or fresh parsley, thyme, oregano, sage, rosemary
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh lemon juice
1 small sweet apple, cored
1/2 cup soaked raw almonds (optional)

Blend well in a Vitamix blender. Top with some green onions and a sprig of parsley for garnish. Recipe by Debbie Owen.