Toast w Tofu 'a la' Rosemary Olive Oil

What's this you say? It's delicious, that is what it is. Today I served it at Whole Foods Market for their 2 year anniversary celebration. People kept coming back for more, asking, "What is in that? Where is the cheese?" There was no cheese. I wished I could have kept it a secret because it was so much fun to keep people guessing.

Here is how simple this sandwich is:

First, finely chop some fresh Rosemary. Then infuse it with Organic EVOO by heating then together in a sauce pan. Heat until you get a lite sizzle and then remove from the heat. Set aside.

The bread was Seeduction Bread from Whole Foods Market. Cute name, yeah? Use any yummy whole grain flour less bread (rye is good too).  Toast the bread. Then spread a bit of the EVOO/Rosemary mixture on it.

Slice Firm Tofu (no need to cook it) and place on top of the toast, and lace it lavishly with the EVOO/Rosemary mixture. Top with sea salt. This little sandwich is easy and oh so delicious. It is great with Avocado and/or Tomato as well.

This hearty tofu recipe is good to include for Raw Food Diet Recipes. The whole grain toast is slightly toasted, and the olive oil is just heated slightly. Enjoy!

Fermented Millet, Vegetables & Coconut! Wow

This is the breakfast, lunch or dinner fit for Queens and Kings! Wow! That beautiful porridge is Ogi, fermented millet. After a couple days of fermentation I warmed it and added some raisins and a little coconut oil. Then I topped it with walnuts and added some cultured veggies and coconut yogurt to make a fully fermented meal. Ahhhhhhh, this went down with such ease, and trust me. It is so tasty. Ogi is a staple food in Africa. It is known as Uji in East Africa and Ogi in parts of West Africa. Fermented cereals take grains to another level of powerful nourishment. They are particularly important as weaning foods for infants and as dietary staples for adults. I like serving it sort of thick for a full meal or as an addition to a heavier dinner.

Here is how you make Ogi:

Coarsely grind 2 cups of millet. I used my Vita Mix. A quick whirl and I had a nice coarse grind.

Soak the millet mixture in about 4 cups of water for a minimum of 24 hours. Cover with a towel so the mixture can breathe. How easy it that? The mixture can be soaked longer, up to one week. The longer it soaks the more sour the taste gets. I like to ferment a batch and begin using after the first day, and then a little at a time, each day removing and enjoying more.

Here is what it looked like as it was fermenting. I have to say that the first time I made Ogi I was a little scared to taste it. It was bubbling and had a rather unusual smell. When I removed some and put it on the stop top to warm I had to add some water as it became thick quite easily. Once I achieved my desired consistency I added some raisins. Sometimes I enjoy it with more savory flavors such as cumin, coriander and/or fennel. Salt is always good as is some butter, coconut or flax oil. Get creative with it as it is a wonderful food. The taste may acquire some getting used to. I have grown to love it! It is a fabulous food for your digestion, moving things along powerfully.

The cultured fermented vegetables you see on the plate is red because it was made with red and green cabbage combined with Maui onions. The coconut yogurt, as I call it, was made fresh coconut meat fermented with fresh coconut Kefir water. Lucky me lives in the tropics where coconuts are abundant. Coconut Kefir water and coconut yogurt meat are always in my fridge. I use Kefir starter from Wilderness Family Naturals to ferment the water. It is the best I have found. Enjoy!

Easy Raw "Almond Lemon Apple" Salad Recipe

Cool, refreshing, light and fulfilling all at once. Oops, I forgot to say "luscious". You can make this fantastic salad for just one or a whole group. I love to make it for a mid morning or afternoon snack. This last week at the Remembering Pan Retreat we made a bunch of it, receiving raves from everyone. The way we got it into this cool mold was to place the entire mixture into a strainer/colander. With a couple shakes the weight of the salad molded the mixture into the shape of the strainer/colander. Then we turned it upside down on to a plate. There was juice left at the bottom of the bowl, which we just poured on top of the salad mold. We topped with coconut flakes and served it proudly. Here is the basic recipe serving 1 or 2

1 apple

2 tbsp raw almond butter

1 lemon juiced

Grate apple. Set aside. Mix almond butter with lemon juice to make a thick gravy. Add to the apple mixture. That is all you need to do. Stir and enjoy.

Add raisins, coconut flakes, chopped nuts, or any other dried or fresh fruit. The almond butter/lemon juice gravy is what makes the fabulous sweet/sour flavor.  Enjoy.

Now if you want to get more decadent, add raisins, chopped almonds and some coconut flakes.

Dietary Makeover Course-Begins March 2, 2012

Aloha & Mahalo for all your questions and comments on the Dietary Makeover Mastermind Course.  We’ve been listening and have planned a wonderful course for you!  This course will change your life by teaching you realistic integration of raw, cooked, and fermented foods for a lifetime of essential dietary nourishment. The course will use Essential Cuisine, my 6 DVD set (order here) combined with PowerPoint presentations and a once a week live teleconference coaching. The cost of the course will be $87.50, plus you must have the 6 Set DVD series.

The course begins March 2, 2012 with the introduction, Power Point presentation and your homework assignment. It will be posted for you to pick up at your convenience and/or emailed to you. The teleconference will be held the following Tuesday (it will be archived if you miss it), the first one being March 5th, giving each participant the opportunity to shop and do their homework prior to the class. In the following weeks we will repeat the same schedule, providing instruction and homework on Friday (before the weekend), with the teleconference the following Tuesday. Read more about the course here. On that page there is also an audio interview by Jill Mayo all about the course. Read and listen now!

Space is limited! We will be sending out the invitation to our mailing list on the Feb. 16th,  and registration will be open then. Stay tuned! If you have any questions, please

Be sure to get on my emailing list to receive your invite!

Food Journal Saturday-Sunday March 3&4

Food Journal - March 2, 3 & 4, 2012

Friday dinner:  – steamed veggies (asparagus & beets) with cultured vegetables. Later in the eve I had some raw homemade hemp milk, with coconut flakes, raisins, and one banana.

Saturday

Breakfast:  Green Smoothie (sunflower sprouts, apple, lemon, carrot, red pepper, parsley, sea kelp and dulcet flakes)

Lunch: Raw (home made) hemp milk, coconut flakes, banana, flax meal, raisins. Green smoothie in the afternoon. Two bananas during day.

Dinner:  A whole tangerine, Coconut Bliss Cacao ice cream bar, piece of whole grain toast with Ghee and honey. I know, sounds weird. I went out to a lecture and was not hungry, so I had a cup of tea and a Coconut Bliss. Then when I got home I had a the toast.

Sunday:

Breakfast (huge one): Green Smoothie + Steamed veggies (asparagus, beets, zucchini, tomato, lots of fresh herbs topped with butter and an egg sautéed in coconut oil. Plus cultured veggies of course.

Afternoon snack: Hand full of walnuts and 3 dates. Soaked mung for Kitcheree and 1 cup of whole mungs beans for soup tomorrow.

Dinner: Steamed Zucchini (yellow) with raw butter and a bowl of Kitcheree (yellow mung beans and Quinoa).

Drank lots of water and a couple cups of green tea throughout the weekend.

Raw Buckwheat Porridge with Coconut Cream

Raw Buckwheat Porridge with Coconut Cream is one of the best breakfasts or afternoon snacks ever! It will satisfy a sweet tooth, fill you up and nourish you beyond your senses....all at the same time! Soak 1/2 cup buckwheat for at least 1 hour. Then rinse well and set aside. In a bowl put in 1 to 2 tablespoons coconut cream (or butter) concentrate (Artisana makes a good one) and mix with water for desired consistency and sweetness. Stir in buckwheat and top with walnuts, fresh apples and mint. This cereal or porridge is great with bananas and other fresh fruits and nuts. Enjoy while you Make Every Bite Count!