Are you a vego? - Page 2

Phtha · 01-21-2010, 02:23 AM

mmm a certified raw food chef, I didn't know there was such a thing.

Well... im pretty creative in the juicing department (sometimes too creative lol), so I'm good for that.
Kefirs sound good whatever they are, I'd love like to hear about that one. I'm with you though, the simpler the better. What are your favorites? Faves are often a good bet for flaves.

Whatever you feel like sharing I would be pleased and thankful.

Quote:

Originally Posted by eleni

Phtha- I am willing to share- I'm a certified raw chef (but not raw anymore although I eat a lot of living foods) LOL.....what type recipes are you looking for? I like to keep it simple (better on digestion) so do a lot of raw soups and salads and fermented vegetables (and kefirs such as water kefirs, coconut kefirs) green juices, sea vegetables etc;

eleni · 01-21-2010, 03:10 AM

Here is one source for water kefir grains- I eat/drink a lot of fermented foods- so those are my personal favorites- coconut water kefir is my absolute favorite.....I also make a lot of saurkraut, kimchi too-
http://www.waterkefirgrains.com/

Raw soups I blend are another favorite although I consume those in the warmer months when wonderful seasonal fruits and vegetables are available at farmer's market-
I'd rate an heirloom tomato bisque as an all around favorite soup but there are many.....
To make take 6 large heirloom tomatoes
juice of one half lime or more to taste
pinch of cumin
some top quality raw olive oil such as Bariani brand
and salt to taste if you use salt (I use various salts)

Blend tomatoes in a food processor, add cumin , salt if using and lime juice.
Then add oil to make a bisque like texture- not too much- some of those raw soups call for 1/2 to one cup full of olive oil

Garnish with chopped fresh basil and serve.

Some info on coconut water kefir:
http://www.rawradianthealth.com/blog...oconut-yogurt/

gita · 01-21-2010, 11:44 AM

Quote:

Originally Posted by She-Ra

Gita - much respect to you for having started out so young.

Back at you girl! My earliest recollection of refusing to eat meat is about age 4 and I would just raid the fridge and eat the biggest fruits I could find which I was getting constantly told off for but I stuck to my principle and I still have to fight my mum to this day as she still tries to feed me meat by sneaking it in my food. Mothers!!

Just like to say how in your picture you look so similar to my sister but she's got black hair - spooky!

Quote:

Originally Posted by She-Ra

When I cook, I cook on high heat and quickly, steam, and sometimes I bake. I'm probably about 50/50 raw at the moment and more when being healthy.

Great tip.

Quote:

Originally Posted by eleni

Phtha- I am willing to share- I'm a certified raw chef (but not raw anymore although I eat a lot of living foods) LOL.....what type recipes are you looking for? I like to keep it simple (better on digestion) so do a lot of raw soups and salads and fermented vegetables (and kefirs such as water kefirs, coconut kefirs) green juices, sea vegetables etc;

Hi eleni. It would be great if you could start a thread with just recipes in it as they sound delicious.

eleni · 01-22-2010, 02:59 AM

I have not heard of using honey for it- raw sugar is what we use- here's soe more info- look below at the questions
http://happyhealthybalance.blogspot....ir-grains.html

Yes, that would be fun to start a recipe thread with pictures- need to recharge the batteries for y camera and then it's a go!

es7ter · 01-22-2010, 03:05 AM

Zucchini pasta with pesto and marinara sauce (for a main course)

First make the pesto:
• ¾ cup of cold pressed extra virgin olive oil
• 4 tablespoon of raw pine nuts
• 6 cloves of garlic
• ¾ cup of fresh basil leaves
• 2 tablespoons of chopped fresh parsley
• Sea salt to taste
Method: put it into a food processor and blend it until desired texture is achieved

Secondly make the marinara sauce:
• 2 cups of sundried tomatoes (not in oil)
• 6-8 ripe roma tomatoes
• ¼ small onion
• ¼ cup of fresh basil leaves
• 2 tablespoon of cold pressed extra virgin olive oil
• 2 springs of fresh parsley
• 2 cloves of garlic
• A few fresh oregano leaves
• Sae salt to taste
Method: put all the ingredients into the blander with some water if the texture is too thick

Last, make the zucchini pasta:
• Use 1 medium zucchini per person.
• The sauce and the pesto should easily feed a 4-6
Method: Peel the green skin off thinly. Use a spiral cutter to make curls or alternatively you can use a potato peeler. If you do it this way, just keep peeling while rotating until you end up with the seeds in the middle. When it gets really thin to peel any further you can chop the rest into thin slices.

Once it’s all done mix the pesto with the zucchini pasta until it’s evenly coated. Serve it on to plates and top it with the marinara sauce. Crack some black pepper on top.
Bon appetite
(This recipe is from the raw food celebration book by Nomi Shannon and Sheryl Duruz)

gita · 01-20-2010, 07:07 PM

Quote:

Originally Posted by realitycorrodes

Gita, Thanks for you reply and your message. I too cannot work out how to pm (personal message) anyone. I have found the option but it keeps taking me to a message saying pm is not activated?

I think you need to post a certain amount of replies in order for the pm to be activated. Best get in touch with a moderator. Here's a link to ask them questions;
http://projectavalon.net/forum/showthread.php?t=17983

Quote:

Originally Posted by realitycorrodes

Yeah, I tried the jain guys sun gazing technique a couple of years ago. I did it for about 2 months.
I Also I am an extrreme type of personality so I pretty much went for 30 minutes the first time staring at the sun. No problem with my eyes either but I made sure it was literally the first 30 minutes when the UV is zero.

From my research, you won't get any more benefit if you do more than 10 seconds to begin with and then add on 10 seconds each day from that as the brain can only process it in 10 sec increments. This vid may help to explain a bit better,
http://www.youtube.com/watch?v=zlCJPxxKoaY

Quote:

Originally Posted by realitycorrodes

I relate strongly to "The love that you withhold is the pain that you carry ...'

This is my signature!

Quote:

Originally Posted by realitycorrodes

I am not a light worker. I don't really care to be one...they seem to be a different breed to me. Thats ok with me. Live and let live. I am not here to help anyone. All I seem to be doing is meeting ancient friends of mine and checking that the bond is based on joy. I don't meet any new people. I am not generating any new attachments to the illusion. Just my perspective. It could be wrong.

All lightworkers are different from each other and contribute to many different fields under the umbrella of lightworkers. Most people here are contributing to the Light in one way or another including having joyous bonds and it seems to me that you’re meeting new people here and bonding pretty well. Just my perspective.

gita · 01-20-2010, 07:12 PM

Well said peace of mind.

But yet, each to their own.

01-21-2010, 03:10 AM	#2
eleni Avalon Senior Member Join Date: Sep 2008 Posts: 865	Re: Are you a vego? Here is one source for water kefir grains- I eat/drink a lot of fermented foods- so those are my personal favorites- coconut water kefir is my absolute favorite.....I also make a lot of saurkraut, kimchi too- http://www.waterkefirgrains.com/ Raw soups I blend are another favorite although I consume those in the warmer months when wonderful seasonal fruits and vegetables are available at farmer's market- I'd rate an heirloom tomato bisque as an all around favorite soup but there are many..... To make take 6 large heirloom tomatoes juice of one half lime or more to taste pinch of cumin some top quality raw olive oil such as Bariani brand and salt to taste if you use salt (I use various salts) Blend tomatoes in a food processor, add cumin , salt if using and lime juice. Then add oil to make a bisque like texture- not too much- some of those raw soups call for 1/2 to one cup full of olive oil Garnish with chopped fresh basil and serve. Some info on coconut water kefir: http://www.rawradianthealth.com/blog...oconut-yogurt/

01-22-2010, 02:59 AM	#4
eleni Avalon Senior Member Join Date: Sep 2008 Posts: 865	Re: Are you a vego? I have not heard of using honey for it- raw sugar is what we use- here's soe more info- look below at the questions http://happyhealthybalance.blogspot....ir-grains.html Yes, that would be fun to start a recipe thread with pictures- need to recharge the batteries for y camera and then it's a go!

01-22-2010, 03:05 AM	#5
es7ter Avalon Senior Member Join Date: Dec 2009 Location: down under Posts: 37	Re: Are you a vego? Zucchini pasta with pesto and marinara sauce (for a main course) First make the pesto: • ¾ cup of cold pressed extra virgin olive oil • 4 tablespoon of raw pine nuts • 6 cloves of garlic • ¾ cup of fresh basil leaves • 2 tablespoons of chopped fresh parsley • Sea salt to taste Method: put it into a food processor and blend it until desired texture is achieved Secondly make the marinara sauce: • 2 cups of sundried tomatoes (not in oil) • 6-8 ripe roma tomatoes • ¼ small onion • ¼ cup of fresh basil leaves • 2 tablespoon of cold pressed extra virgin olive oil • 2 springs of fresh parsley • 2 cloves of garlic • A few fresh oregano leaves • Sae salt to taste Method: put all the ingredients into the blander with some water if the texture is too thick Last, make the zucchini pasta: • Use 1 medium zucchini per person. • The sauce and the pesto should easily feed a 4-6 Method: Peel the green skin off thinly. Use a spiral cutter to make curls or alternatively you can use a potato peeler. If you do it this way, just keep peeling while rotating until you end up with the seeds in the middle. When it gets really thin to peel any further you can chop the rest into thin slices. Once it’s all done mix the pesto with the zucchini pasta until it’s evenly coated. Serve it on to plates and top it with the marinara sauce. Crack some black pepper on top. Bon appetite (This recipe is from the raw food celebration book by Nomi Shannon and Sheryl Duruz)

01-20-2010, 07:12 PM	#7
gita Avalon Senior Member Join Date: Dec 2009 Location: Plymouth, UK Posts: 516	Re: Are you a vego? Well said peace of mind. But yet, each to their own.