Lately I’ve been wanting to make a fruity raw dessert that was neither chocolate nor overly nutty, but I’ve been uninspired by winter fruits. Persimmons in fall are pretty much my last love until stone fruits return in spring– my winters are spent begrudgingly munching on Fuji apples that provide no groundbreaking dessert ideas. So, I took the dried fruit route today and hit my cupboards up for inspiration, and thankfully, my cupboards (and freezer) did me right. Here is a chewy, sweet, tangy and decadent treat that is packed with superfoods and contains very little added sweeteners.
Magical Mulberry Squares
1 cup dried mulberries, ground in food processor or blender
1/2 cup whole dried mulberries
1/2 cup cashews, ground as above
1/4 cup dried raisins and/or cherries, ground as above
1/2 cup lucuma powder
3 scoops vanilla protein powder
1/2 cup coconut oil, melted
2 tbls coconut nectar or honey
1 tsp camu camu powder
1/2 tsp Himalayan salt
Grind fruits and cashews, then mix together with all other ingredients. Mixture will be malleable and slightly sticky. Press into a 8″ baking pan and refrigerate.
3 tbls almond butter
3 tbls coconut oil, melted
2 tbls coconut nectar or honey
1 tbls lecithin powder
1 tsp Longevity Power “Maca Bliss”*
1/4 tsp Himalayan salt
Mix all ingredients together and pour over base layer. Once firm, dust with lucuma powder and cut into squares of any desired size.
*Maca bliss is a unique maca product; it is extracted at low heat, has had the starch and fiber removed, and unlike regular maca, has no overly malty flavor. It is available online here.
When it comes to dressings and sauces, I typically maintain a close and strong relationship with mustard. Any savory food + mustard = better tasting food, I feel, and I usually construct my salad dressings and dipping sauces around it. However, just because I have monomaniacal tendencies doesn’t mean I’m a total bore, and lately I’ve been very into tamarind. In the past I’ve bought whole dried beans and soaked them, but I’m often unsatisfied with the flavor and texture of that, so I tend to get jars of tamarind paste instead (which has no other ingredients, just the fruit).
Tamarind, in all its goodness, doesn’t particularly get along with mustard, so my sauce experiments of late have had different bases. Through the trial and error of fridge and cupboard random ingredient exploration, I have come up with a salad dressing/dipping sauce/stir fry sauce, aka SuperSauce, that is rich, creamy, sour, sweet, salty and spicy. The only thing we’re missing here is bitter, and I pretty much hate bitter, so this to me is a perfect combo of flavors that I have been using in everything from salad to spring rolls. It also works for basting veggies or proteins with before baking, or as a sauce for noodles (kelp, brown rice, soba, or if you’re totally retro, flour) or other grains, and can be thinned with water if desired.
Tamarind SuperSauce: (makes enough for 6-8 servings)
1/2 cup almond butter
3 tbls coconut nectar or honey
3 tbls tamari or nama shoyu
1 1/2 tbls tamarind paste
1 tsp toasted sesame oil
pinch of cayenne pepper
5-8 drops liquid stevia
Mix all ingredients together until smooth. Ratios can be changed depending on your preference, though too much more tamarind will make it unpalatably sour. (As is, the tamarind flavor is quite prominent.) For a more typical Asian-sauce flavor, you could substitute almond butter with peanut butter.
Tamarind SuperSauce dressing a winter salad of dino kale, shaved carrots, apples, and radishes.
Sometimes you wake up and all is perfectly clear. Your thoughts your plans your item by item day is visceral in your hands, you are here and the day is here and your thoughts are tidy as library rows, only instead of novels and history they are brief works of daytime prose and narrative illustration.
Sometimes you wake up and instead of feeling the cat who was slept on your legs and your chest for almost 18 years you feel only a lack of weight, except in your heart which is still heavy, heavy, heavy with her loss. Which is, incidentally, where she sleeps now.
Sometimes you wake up and wonder how you got so blonde and what, subsequently, should be done about your eyebrows now that you look like someone else.
Sometimes you wake up and when you breathe you realize that you are still breathing, and what a gift that is, and without having to think too far you realize that when you get up you will be able to walk, and what a gift that is, and when you go to drink water there will be water to drink, and what a gift that is.
Sometimes you woke up and you didn’t really awake. You lost days weeks months in a poisoned haze and when you look through your pockets to see what you did for all that time, you realize you’re the kind of person who never puts anything in her pockets.
Sometimes you wake up, and truly, that is all there is. You woke up. There is love in your home. There is nothing more to ask for, except to wake up again.
I am hunting for the sound of you,
scouring songs, dissembling diatribes, to re-find your voice.
I thought I heard you this morning
in the howl of an owl,
but when I listened more closely,
he was just confused.
He said, whoooooo, whoooooo,
As if you two had never met.
Please find me.
Her love was of the type more quietly known than externally expressed, like a
1950’s father who knows best- the type who loves you with spankings
and admonishment, but keeps a job he hates so that you can go to
a good college and get a job you might hate and
support your own family someday.
If she were a 1950’s father, she’d have drunk heavy-bottomed
tumblers of a thick whiskey, and her stories would be told best
by the clinking ice cubes left behind.
Her love was restrained and curt, as if she were a
1950’s housewife who never left her home without a hat pinned on straight and
matching bag and shoes and when she kissed you, her lipstick
never rubbed off on you because her mouth barely grazed yours. Her kisses
could be counted on.
If she were a 1950’s housewife, she would never add salt to your food, for
fear of the hypertension you might someday suffer from. It would be bland
food, with kind intentions. She believed in living long.
Everyone loves in a unique way. Of all the people in the world,
she chose me
to love in hers.
The will to survive is powerful, but there is something inside us that dwells in a far more important place than survival alone does. Survival is a start, but to be alive does not mean to be well. There is something inside us that I’ve begun to think of as the Recovery Molecule.
I’m starting to consider myself an expert at getting, and then healing naturally from, weird and controversial illnesses. Lyme Disease is gaining momentum in terms of recognition, but this past year my little family suffered from slow chemical poisoning in our home for six months, and every doctor I saw for it was befuddled. Few people survive carbon monoxide poisoning, and no research is generally done for it because there are no drugs to cure it. From winter to summer, I had severe joint pain. And for a full year, until December 2012, I lost my sense of presence, my memory, and my overall ability to think clearly. Being in my head was absolute hell. I couldn’t remember what I did from moment to moment, I couldn’t empathize with anyone, I couldn’t even handle simple addition or subtraction.
In about a month, the same amount of time it took me to catapult into wellness from Lyme, my brain recovered. (Incidentally, it was the month of December, same as Lyme, only two years later.) I utilized different modules than with Lyme, this time being helped by camel milk, lymphatic drainage massage, a supplement called Mag-Mind, and a seriously copious daily consumption of avocados, one of the best brain foods. I’ve pretty much recovered from the poisoning now, save for my metabolism refusing to return all the way and let me be as skinny as I was before this past year, but that is a minimal problem.
There is an instinct to survive, for sure. But during my times of illness, I WAS surviving. And, to be honest, it didn’t count for all that much. I’m the first one to acknowledge that when ill, I’m not exactly a positive person. People constantly said I’d be fine, I’d get over it, I would triumph, and it mostly just made me angry. They couldn’t *feel* how terrible my situation was, they didn’t understand, who were they to claim I’d be ok when I felt like life would be easier if I were dead? But there was a piece of me, far inside beyond my grumbling and complaining, that believed them. And that belief, I believe, is the Recovery Molecule. That kernel of hope so far inside, you can hardly sense it when you’re chronically ill, is as powerful as love itself. And everybody knows, thanks to Hollywood and Disney and reality, that there is pretty much nothing more powerful than love.
I don’t know if it’s love for ourselves, or those we’re close to, or what, that provides that kernel of hope. I just know that if you can picture it, and feel it, and focus on it, and freaking just BELIEVE a tiny little bit that you can be ok again, you CAN. I’ve gotten there twice now, from states that were deemed irrecoverable by professionals. And I did it without ANY pharmaceuticals. At different times I’ve been offered everything from Doxycycline to Adderall to Cymbalta to Ketamine. Screw the drugs. Screw the doctors pushing them, telling you you can’t get better without them. Make Mr. Google your best friend and do all the research you can on alternative therapies, then heal yourself better than any doctor ever could.
Thanks to my YouTube interview from Blythe Raw Live, as well as word of mouth, I get emails regularly asking for advice on how to recover from Lyme. I send people to my blogs with my protocols, and I offer any words of wisdom I can come up with at the time. But it never feels like enough, like I can do enough to save anyone else from the pain and horror of serious illness, and I want to be able to do more. This is the best I can do, sharing this idea of a Recovery Molecule. Please find yours inside. Please tune in as hard as you can to your deepest self, and find that thought that you could be ok. You will be better than ok. You will be so much wiser for having gone through this. It seems impossible, but illness is an enormous gift. It teaches us gratitude in a way we could never experience otherwise. My ability to think clearly again is a gift. Being able to breathe without pain is a gift. Find your gifts, stop waging war against your body, and make friends with your Recovery Molecule. It works, and I am proof. I am a happy, able-bodied, clear-thinking symbol of recovery, and you can be too.
This weekend we went to visit my parents, and my mother gave us an enormous and wonderful array of fruit she’d dried to take home. We’ve got gallon size bags of raisins, bananas, cantaloupe, and pineapple, all of which are dried to just chewy, not firm/shelf-stable and will stay fresh indefinitely in the fridge.
I’m known to be a little bit kooky when it comes to finishing things; I’ll often ask Ace to slow down on eating something special so that we don’t run out too fast, and it’s been on more than one occasion that perishables have gone bad because I didn’t want them to be gone and so, didn’t finish them. It is in this frame of mind that I told Ace after we last were gifted dried cantaloupe to not go through it so quickly, only these days I am a wee bit forgetful… so I didn’t realize there was still a bag of dried cantaloupe left in until we brought home everything from our trip last night and I reorganized the fridge’s dried fruit area. Having no idea what to do with it, since now we have a lot more and there is only so much dried cantaloupe that people can eat, I decided this afternoon to reconstitute it and make it into a pudding. Thankfully, my experiment turned out quite nicely! You could follow this same process for any other mild-flavored dried fruit that you have an excess of.
Dried Cantaloupe Pudding:
3 cups sliced dried cantaloupe
1/4 cup coconut oil
1/4 cup soaking water
12 frozen raspberries
juice of 1/2 a lemon
2 tbls lecithin powder
zest of 1/4 lemon
3/4 tsp lemon extract
a few drops of stevia, if needed
Soak dried melon in warm water for about half an hour until soft, then drain (reserve 1/4 cup soaking water). Add all ingredients into a high-powered blender, and blend until creamy and smooth. The raspberries were purely for color, as without them the pudding is rather beige; they help it obtain a more yellow tone. You could also add turmeric, which I didn’t because I have a new VitaMix pitcher and don’t want to discolor it.
Chessie was sitting in the fruit bowl while the melon soaked, and found it quite intriguing.
These beans were totally worth blogging about.
I’ve been out of the blog-habit lately; I hadn’t made any new and interesting food, my CO recovery hasn’t made any new leaps or bounds, and I’ve been outside enjoying the summer as much as I can. My only news, really, is that I started swimming again after a many year hiatus, and within about three weeks, am just about up to a mile! Monday I swam 1400 meters, and tomorrow I’m going for the full 1600.
I’ve also been still sticking to the Wahls’ Diet, which is why I haven’t made anything too terribly thrilling– I never thought I could get tired of vegetables, but my goodness, I am pretty damn veggied out! That said, tonight I made some haricot verts that are AWESOME TASTING. They are gluten-free, sugar-free, and vegan, but not soy-free because I used Bragg’s liquid aminos. You could switch out coconut aminos, which I have but didn’t use because I didn’t want to impart any sweet flavor. The soy isn’t Wahls’ compliant, but with a daily consumption of nine cups of produce, you kinda have to let a condiment slide by here and there. There are definitely more condiments in this dish than I’ve been using on my veggies lately, but these also taste better than any veggies I’ve made in weeks, so there is something to be said for that.
Fan-freaking-tastic Easy Stir Fried Green (or Purple) Beans
1 lb haricot verts or regular size beans; I had purple ones on hand from the market
4 cloves garlic
1/2-1 chopped jalapeno
1-2 tbls Braggs
2-3 tbls So Delicious plain coconut kefir
1 1/2 tbls chile powder; I used Frontier Herbs, which I think is the absolute tastiest
1/2-1 tbls oil (grapeseed, olive, etc.) Feel free to omit if you’re low-fat, and saute in water instead.
Take stems off beans. If using full-sized green beans, feel free to cut into manageable pieces. Heat a pan on medium high heat, and add oil, garlic and jalapeno. Saute for a minute or so, then add green/purple beans and chile powder. Stir frequently for about five minutes, then deglaze pan with Braggs. Cook another five minutes or less, until beans are tender-crisp. Remove from heat and stir in coconut kefir. Note that purple beans, which are a little sweeter and gorgeous when raw, will turn plain old greenish brown when cooked.
There’s no need for salt or pepper, seeing as Braggs is salty and jalapenos are spicy. The coconut kefir adds a richness to balance out the strong flavors of those, while also adding a unique tang.
Dessert has a different meaning in my world currently than it used to… though I ate a lot of raw and vegan desserts anyway, on the Wahls’ Diet (which I’ve been doing to heal from CO poisoning) there aren’t too many dessert-friendly ingredients allowed. I’m still square with avocado pudding, thank heavens, and have eaten that pretty damn regularly, as evidenced by previous blogs. However, before I also baked somewhat regularly, and even when I made gluten-free stuff there was usually some sort of grain SOMETHING involved. When I decided to do the diet I did so fully (I went free of everything suggested), meaning that for now, with the exception of one small serving of a cheat food every 1-2 weeks, I am pretty much all Wahls-compliant food all the time.
And that means that in order to switch things up with the avocados, I’ve been rethinking sweet potatoes. Though not normally allowed on a Paleo-based diet, Wahls allows both beets and sweet potatoes in the “brightly colored” category because of their high nutrient content. Rather than a side dish, I’ve been treating them as dessert, and they work very well as one. Inspired first by Erewhon’s deli-counter sweet potato puree with coconut milk and vanilla, then by a blog about using sweet potatoes as a basis for a peanut butter pie, I’ve come up with a pretty freaking tasty version of sweet potatoes. There’s no butter, no sugar, no soy, and no need for any of it. It’s rich, it’s decadent, and it will satisfy your dessert tooth, I promise. Amounts given are basic guidelines so that you can make as small or large a batch as desired.
Ridiculously Delicious Everything-Free Sweet Potatoes:
Garnet sweet potatoes, aka yams, sliced into 1/2 inch thick slices then rough chopped into 3/4 inch squares and triangles. I do enough to fill a 9×13 baking dish, which is about half a dozen medium ones.
Put chopped sweet potatoes into a dish, and preheat oven to 375.
enough unsweetened coconut milk to go 1 inch up the pan– not so much that it will boil over.
Sprinkle liberally with:
a touch of cloves
Bake, stirring every 15 minutes, and adding more milk as needed– don’t let them dry out. They should take about an hour to bake.
Stir every few minutes as they cool, adding 1/2 cup coconut milk at a time until they stop absorbing it. I use at least 2 additional cups over what I used when they cooked.
Once cooled, throw the whole lot into a blender.
1-2 droppers each toffee and hazelnut stevia
1/3 cup (or more) almond butter
more salt, cinnamon, vanilla, and/or ginger to taste
Blend until mostly smooth, with some chunks remaining if you prefer (I do). Eat as is, or layer with additional almond butter, avo pudding, or anything else. The coconut milk is rich enough that you won’t even notice the lack of butter, but if you are used to super decadent sweet potatoes you could add some coconut oil, or more almond butter. The stevia alone makes them more than sweet enough, since they are very sweet to begin with.
I must admit that I’ve never eaten a slice of commercial red velvet cake. I was brought up to be wary of unnaturally colored things, so I have had a bite once or twice of others cakes, just to see what all the hoopla was about, but it was nowhere good enough to eat a big heaping serving of artificial dye. I did make a red velvet cake for a friend’s birthday a few years ago, and tried to do so first with natural dye. The result was a muddy mess, and I resorted to the “real” stuff, since red velvet, not mud velvet, was the type of cake she’d chosen when asked. I was aghast at the fact that one cake takes AN ENTIRE CONTAINER of red dye, which most people know is made from carmine, a type of bug. Sure, Americans eat all kinds of kooky things, like bread with “dough conditioners,” which are made of human hair, but I tend to avoid all that because I’m a complete snot when it comes to food.
Anyway, last night I decided to make pudding, and I wanted to make something a little different than the standard chocolate-avo ones I’ve been making for ages. I wanted it to be avocado based, but a bit lighter than just all avocado, and a little chocolaty, but not overly so. I decided to cook up some beets, which technically makes this a not-all-the-way-raw pudding, and did my usual “let’s throw stuff in the blender and see what happens!!” routine. The result was a delectable concoction that I’ve decided to call red velvet pudding, because of its color and mild cacao flavor. It doesn’t seem terribly different in ingredients than the other avo-based puddings I’ve posted the recipes for, but the quantity of beets makes for a substantial difference in both color and flavor.
Raw(ish) Vegan Red Velvet Pudding:
2 medium avocados
1/2 cup honey or coconut nectar or agave OR 1/2 cup water plus 1 dropper flavored stevia
1 cup baked beets with 1 cup beet water, 1/2 cup reserved
1 cup frozen raspberries
1/2 cup dried cherries, reconstituted
1/2 cup coconut oil
1/2 cup lucuma powder
2 tbls cacao powder
2 scoops chocolate protein powder
1 tsp vanilla
1/2 tsp salt
1 dropper chocolate-raspberry stevia
Add all ingredients EXCEPT 1/2 cup of beet water to blender. Blend until creamy, adding reserved beet water as necessary for texture. Fruit can be changed up with any other red fruit. Chill in refrigerator until cold.
To serve: this is hearty and thick enough for usage as a frosting, but light enough to parfait with fruit and granola. I just put it in a little cup and added a dollop of almond butter and a smattering of cacao nibs.