LemonHead Recipe Box

[mtmouse]

I like the spiral slicer I got from Alissa Cohen's site, which turns out to be the Joyce Chen brand. So far I've used both the angel hair mode (a lot) and the thin-slice mode (a little) and like them both.

[Res]

I think we're enabling each other LOL.

lol, Yes! Too bad we don't have an Amazon account so that every purchase made from anyone coming from this site could get credit.

Oh no, a spiral slicer? (takes a peek in checkbook)...

Is this it?

[mtmouse]

Yup, you got it! (Well, maybe you don't have it, but you will, LOLOL!)

Luckily, of all the things we hawk on here, that one sets you back the least. The checkbook will barely even notice the dip!

[Ginger]

Thanks mtmouse. I've seen a wide range of prices. I saw that spiral slicer, but wasn't sure if it would work.

I'm still 17 days away from food, but obsessed with planning. So far I've bought:

---A starter dehydrator (the ronco) so I can see if dehydrating is for me before spending alot of money.
---Alyssa Chen, Victoria Boutenko and Jennifer Cornbleet's books
---a salad spinner

Now I'm soon to order a spiral slicer. I also may buy a better mandalin that the one I have. What I'm not spending on food I'm spending on gadgets!!

The problem for me is I hate to cook. I just don't like spending time to prepare food. And "uncooking' seems to be labor intensive. So, I hope I don't give up on this.

[Christa22]

Hello everyone

I did the cleanse a few months ago, and after eating like crap and feeling disgusting afterwards, i'm going for round 2. On my first day today I really want to try raw foods after i'm done, so i'm loving all of these wonderful posts and help here! I'm sure its going to be tough, so the support will definitely be wonderful.

ANyway, just had a quick question: I was reading the first few pages and saw mention of cheese. I had no idea that cheese was considered raw? Cow's milk = BAD i thought? is it being made with some sort of crazy soaked nuts or something? Just trying to gather up all of my possiblities for food when i'm done with my lemonade brigade

thank you so much!!!

[mtmouse]

Most strict raw foodists, as I understand it, do not include any animal products at all. And lots of people who consider milk bad usually do it for the lactose content or other dairy element, not necessarily because it's not raw.

However, technically milk can be raw if it isn't pasteurized, and cheese can be made from unpasteurized milk, thus raw cheese does exist.

Also technically one could eat meat or fish jerky, which is dried raw.

So it's all an individual choice, whether you want to stay all raw or not, and whether you are willing to include raw meat and/or dairy in your diet if you do want to eat raw.

[Christa22]

oh thank you mtmouse, that is very intresting I'm not sure which way i want to go just yet. I feel bad doing the "tehcnically its ok" route, becaues i feel like i'm cheating around the system or something. I'm reading the 12 Steps to Raw Foods right now. Holy AA meeting. heheh I dont know how far i'll be able to take this... and i do looooove cheese

I just want to finally feel good and get the most from what i'm eating (and it couldnt hurt to look great in my wedding dress coming up in September!) I just want to be at my optimal and healthiest point before i'm old and looking back at what i "should have done" and what i "could have been" in my youth.

Thank you for your response!

[mtmouse]

Christa,

One thing that may help is that it doesn't have to be "all or nothing". Many people switch to raw simply by adding more raw fruits and veggies to their otherwise regular diet.

Starting this Friday some of us in the "After the Cleanse" thread will be doing a "30-day all-raw challenge", so you might want to participate in that. I'm sure on there some will consider raw cheese and jerky acceptable, and some will stay vegan. After all, it's not a contest; it's just a way to motivate us to try something new for long enough to get a good idea what the benefits might be.

If you do 100% raw for a month, then you can add back in the occasional cooked item and see how you feel. Eating all raw most of the time, and then splurging occasionally with meat or pasta or the like, is certainly better than eating 100% cooked!

Enjoy!

[Ginger]

Hello everyone

ANyway, just had a quick question: I was reading the first few pages and saw mention of cheese. I had no idea that cheese was considered raw? Cow's milk = BAD i thought? is it being made with some sort of crazy soaked nuts or something? Just trying to gather up all of my possiblities for food when i'm done with my lemonade brigade

thank you so much!!!

I've seen some "cheeze" recipes in raw food cookbooks that use nuts and other things to make them. I'll try to remember to look for one or two soon to post.

[peanutterb]

Quick and Easy Nut Cheese

Found on Raw Sacramento Food Recipes website.
“I use it as a base for many Italian dishes, such as raw lasagna or raw-violis An easy lunch idea is to place 2T. or more of nut cheese on a sheet of nori, chop up some scallion, cucumber and tomato, and roll up. Cut into rolls. Yum!”

Ingredients

• ½ cup brazil nuts
• ½ cup raw almonds
• 1 cup pine nuts
• ¼ head red pepper
• 1 clove garlic
• ¼ head red onion
• 1 head lemon's juice
• 1 tablespoon miso paste
• ¼ cup fresh basil
• 1 slice swiss chard
• ¼ teaspoon cayenne pepper

Preparation

Blend all ingredients until smooth or process in a food processor. You may need to add a little water to get the blending going. This cheese has the consistency of a ricotta.



http://goneraw.com/recipes/293-Quick...asy-Nut-Cheese

Habib's Raw Nut Cheese ONE LAST TREAT, before you go out to spread the word that cashews are really raw: My own nut cheese recipe, which can be used with most nuts (cashews are an extremely good choice, and pistachios too!). A word of caution however, brazil nuts, macadamias and pine nuts don't work well with this recipe. Although they are very tasty nuts, for some reason they have a bitter taste when you culture them. I don't know why this is, but know that they all share in common a high fat content, whatever that means. Continue to enjoy them, but as nature gives them to you, not as a nut cheese. Here's the recipe, which is extremely simple to make. Enjoy! RAW NUT CHEESE (Habib) Raw nut cheese can be made without a dehydrator. It is better for you & tastes better too! The nuts must be raw. Heated nuts will spoil your cheese. Raw nuts ensure only good bacteria grow that make the nut cheese taste great! Put 1 lb. of nuts into your food processor or vitamix. Add purified water to make a thick cream. Spread evenly on bottom of glass baking pan, and cover with cheesecloth or a clean kitchen towel. Let it sit in the open air 2-3 days, tasting periodically. If it tastes "off" you will need to start again, otherwise it's fine. At the end of this time, put it in a covered container & refrigerate. When it begins to taste pleasantly sharp, it's ready for use. Refrigerated it lasts a long time, continuing to improve in taste. HINT: Save a small amount. Add it to your next batch to ensure it gets off to a proper start!
http://www.livingtreecommunity.com/recipes.asp#26


Veggie Mac Cheese Spread
By Shari Viger
1 batch of macadamia nut cheese (see below for recipe)
2 tablespoons unpasturized miso
1/4 cup finely chopped purple onion
2 - 3 finely chopped green onion
2 tablespoons finely chopped basil
2 tablespoons finely chopped parsley
dash of Ume plum vinegar (this stuff is REALLY salty, so just a drop or two)
or a pinch of Celtic sea salt
1/2 cup soaked, chopped pine nuts
2 -3 cloves finely chopped fresh garlic (I use a lot of garlic and everyone loves it)
Mix altogether and refrigerate. It is best made a day ahead of time to let the flavors blend together. It lasts for a couple of weeks so make a big batch.
Macadamia Nut Cheese
By Shari Viger
1 bag of raw macadamia nuts (do NOT soak these nuts, they are really nasty if you do)
enough water to cover in blender
Turn on blender and blend until very smooth and creamy. A VitaMix works wonders with this, but a regular blender works well. Just make sure there is enough liquid to keep the blades turning in the "cheese." Don't worry if it looks too soupy, the next step will take care of most of it. (Be careful not to have a pourable liquid.)
Remove from blender into a fine nylon mesh bag that has been placed in a colander that has been put on a plate (to catch the whey). When all the cheese is in, fold the bag over itself and put a plate on top. Place some sort of a weight on the plate and put everything in a warm spot. In winter I put mine in front of the gas fireplace or at this time of year I put it in the hot water tank closet. Somewhere warm and away from drafts.
Leave there overnight or throughout one day. At the end of that time, take a taste. I like mine a little tangy and it will become that way eventually.
When it is to your liking remove to refrigerator for a day, if you like a firmer cheese. I've actually had batches that are so close to cream cheese people cannot tell the difference!
Enjoy.
http://www.rawfoodsnewsmagazine.com/...article&sid=61