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spiced curiosity | raw Archives - Page 4 of 5 - spiced curiosity
raw asian slaw!

Monday, July 16, 2012

crazy raw, asian slaw – time to reconsider

    Crunchy Slaw – serves 3

  • 1/2 small head of purple cabbage
  • 1 large carrot
  • 1 cup loosely packed spinach
  • 1 small bunch of broccolini – about 1 1/2 cups
  • 1 small yellow squash
  • 1/2 cup sliced almonds
  • 1/2 lime

“The Gods created certain kinds of beings to replenish our bodies; they are the trees and the plants and the seeds.”
– Plato

Recently I’ve been coming back to the realization that whole, raw foods are the way to good health. Thriving with nutrients to heal and repair your body, these vegetables are just beautiful. Recently I’ve been neglecting any form of green, and it shows. I’ve been feeling groggier and the stomach has been sassing me…Dang, sometimes it’s hard to avoid those $1 pizza slices around the block.

But the only person that can fix this situation is me. I know I need to restart my diet – not diet as “South Beach”, but diet as my longevitous way of eating (not a word but I like it).

Some people battle it out with sickness in different ways: my mom prescribes a potent mix of Emergen-C’s. My friend Andrew buys a whole pint of this ginger elixir, which he claims spruces him up. An old friend even swore that double-chocolate ice cream was her cure-all.

This is mine, along with a vow to start eating better again. Crunchy cabbage, spicy ginger, dark leafy greens…my turbulent stomach deeply sighs with a few bites inside.

sweet cabbage

ready to chow

I find that with most raw food, the only involved part of creating is the prepwork.

rinse them!


nutmilk mm

Wednesday, June 13, 2012

raw, sprouted, cinnamon almond milk — life’s good alright

  • 2 cups raw almonds
  • 3½ cups filtered water
  • 1 cinnamon stick
  • 1 Tbsp raw honey
  • 1½ tsp gluten-free vanilla extract
  • •••
  • simple tool:
  • 1 sheet of fine-weave cheesecloth, enough fabric to cover the mouth of a big bowl

This is my favorite recipe so far, honest as dirt.

sprouted alright


For those of you who also cook at home, I know there are considerable reasons for doing so — saving money, watching what goes into your food, catering to cravings — but ultimately, there’s the inherent satisfaction behind creating something from scratch.


Ginger Carrot Miso Dressin'

Tuesday, April 17, 2012

ginger carrot miso dressing — back from chicago!

  • 2 1/2 Tbsp freshly minced ginger
  • 3 medium-sized carrots
  • 2 small cloves of garlic — minced
  • 2 heaping Tbsp of yellow miso
  • 2 Tbsp of apple cider vinegar
  • 2 Tbsp of sesame oil
  • 2 Tbsp olive oil
  • 1 Tbsp water
  • sprinklin’ of sesame seeds

Wow, this past weekend was a whirlwind. Among traveling by my lonesome to the Windy City, I also had the pleasure of attending my first food blogger conference!!!

welcoming o'hare

stop 'n smell the mango flowers

Seen the Bean!


cauliflower whatcha-ma-callit

Monday, March 26, 2012

cauliflower gazpacho — springtime in new york

  • 1 cauliflower head
  • 2 cups sprouts (I found some tasty-looking pea shoots)
  • 1/2 cup fresh vegetable juice
  • 5 carrots, chopped
  • 1/2 yellow onion
  • 1 small apple
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp whole grain mustard
  • 1/2 tsp fresh ginger
  • 3 cloves of garlic, minced
  • 1/4 tsp cinnamon
  • dash of cayenne pepper

The only explanation for how breathtaking spring is here seems to be the contrast against the raging cold. Granted, we’re not in Chicago, but the winter was pretty biting, coming from 70° winters in Austin. (I kid you not, one time it hit a Texas high of 90°.) I was mightily grateful to experience a real winter, but even more ecstatic to have a fresh breath of spring.

fresh daffodils!

fresh dozens


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