Thursday, November 22, 2007
Not a turkey in site (other than Bob), and no cooking was involved. In fact, this was the easiest Thanksgiving that Bob and I have ever had. Very laid back, and everything came together beautifully!!! A lot of the dishes could be made ahead of time. I don't have the same aversion to food prep that I do with cooking, so this year I actually made a few of the dishes, myself.
What did we have? Going clockwise around the plate, there was Raw Cranberry Relish, Raw Walnut Pecan Stuffing with Raw Gravy, Raw Waldorf Salad, Spinach Casserole and smack dab in the middle is Raw Deviled Eggless "Eggs" Spread! It was all delicious!!! To drink we had Basil Lemonade with basil frozen in the icecubes.
The lemonade was based on Terilynn's of The Daily Raw Cafe's recipe for Basil Limeade. We used lemons and filled the glass about half full of the basil lemonade mixture and then filled it with club soda for a sparkling drink. We LOVE this drink, with either lemons or limes!
Jackie Graff of Sprout Raw Food is the creator of the recipe for the Spinach Casserole. We've used it for a few years for different occasions! Although it is featured in one of her recipe books, she also just sent the recipe out in her newsletter. I'm sorry, I don't have a link to the actual recipe.
The rest of the meal came straight out of Raw Food, Right Now!'s Raw Thanksgiving Recipes ebook! I can't say enough about how great these recipes turned out! Not sure you want to buy it? Well, just remember that it has the Bob and Keely seal of approval!!! [grin]
Tuesday, November 20, 2007
Why has the term "salad days" taken on such a negative connotation? It is usually used to refer to those lean times before you have all the "gravy". I am assuming that this is a reference to only being able to afford a salad on a restaurant menu. However, I think that salads can be a glorious thing filled with all sorts of goodies! Nothing to "look down your nose at", for sure.
Today, I am eating nothing but salads!!! They are filled with all sorts of good things and just might make those people who think you only eat salad when you have no money to take a second look! So go ahead... declare your own Salad Daze!!! [grin]
Friday, November 16, 2007
Bob and I are often asked what we do when we go on the road. We are on the road about three days almost every week. The places we stay (lately the Residence Inn in Boardman, Ohio) have kitchens which feature a full sized refrigerator. We don't use the stove or microwave (unless the call of the free popcorn is too great... but that is extremely rare). But the fridge is a great thing!
We have two options, we can either shlep all the ingredients to the hotel and drag our blender along to make it all into smoothies, or we can make it all ahead (and by we, I mean me) and just take the finished product.
Now before you start preaching to me about the hazards of plastic leaching into my food, let me just say...I know. However, glass is not an option when we are packing for a trip, due to possible breakage and thus meal loss. We have replaced the bowls with nalgene, so that is much better, and we will eventually get smoothie containers made out of the same substance.
I make a breakfast whole fruit smoothie for each of us for the day we leave. Then there is a green smoothie for lunch and a dinner sized salad for that evening. The dinner salad features raw seeds and nuts, or avocado... this week we had both. We have lunch sized salads for the second day, too. I try to vary some of the ingredients in the dinner and lunch salads just for variety, and I have different dressings in each. Both salads are made from a variety of salad greens and spinach. Then they are dressed up with cubed red, yellow and orange bell peppers, grape tomatoes, shredded carrot, broccoli slaw, green beans, sometimes mushrooms, and sprouts of some sort. Finally, on the day we leave we have a green smoothie ready for us to drink in the car for our lunch as we wheel our way home!!! We also have a grocery store right down the street in case we feel the need to get some raw veggies or such to snack on. However, I always pack and usually end up taking back home, a couple of raw snack bars of some sort.
Generally we treat ourselves the second night and go out to the local vegan restaurant, The Flaming Ice Cube Cafe, for dinner. On the second and third day we get our breakfast from the hotel. They have a full breakfast bar and it always includes at least three varieties of fresh fruit. They also have a fruit salad, usually made with varieties of melon.
During the day on the one full day that we are in the hotel, while Bob is slaving away holding hearings, I am taking full advantage of the hotel "down time"! I exercise in the pool for at least one hour, then I hop over into the hot tub for 15 to 20 minutes and just soak my tired muscles and joints. After I relax on a lounge chair for around a half hour (so I'm dry enough to put my sweats on over my suit) I head up to the room for a shower and shampoo to rid myself of the evil pool chemicals. [grin] Then I generally do something girly like give myself a manicure and put myself together so I look nice when we go out that night. I spend any free time and travel time knitting scarves and hats for this year's Christmas presents!!!
Sunday, November 4, 2007
I got a great deal on a 5 pound box of Satsuma Mandarin Oranges, yesterday. I try to stay away from a lot of citrus, but I wanted to come up with something that featured these little jewels! This is probably one of those recipes that will put the folks in cooler climates running for the blankets, but keep it for the summer, or enjoy it while soaking in the tub! [grin]
(makes about 6 cups)
10 Mandarin Oranges - juiced
16 oz. bag of Frozen Fruit for Smoothies (strawberry, mango & pineapple blend)
Blend the mandarin juice and half of the frozen fruit blend until smooth. Add remaining frozen fruit and blend until completely smooth. You may need to add a bit of water to get that all blended. Finally blend in the banana.
NOTE: If you want a special occasion super sweet smoothie, make as above but add one tablespoon of agave nectar and serve in fancy glasses, garnished with mandarin slices.