Celebrating an all-natural lifestyle

Raw Picnic Dinner

Last night, my favorite movie of all time was playing outdoors, in Central Park:

Needless to say, I had to be there.

My friend Nelly and I planned a hot date—including a picnic dinner—to see the movie together. When we arrived at Sheep’s Meadow, I was delighted to run into Hadley, who was there with a group of friends.

Nelly and I found a little patch of spare grass, and, as we waited for the movie to begin, we got down to the real business of the hour: dinner!!! We attacked our picnic bags with gusto. Nelly, who’s a passionate athlete and runner, had been playing in an Ultimate Frisbee tournament all day. And me? I was just really hungry

Nel and I shared a little chuckle over the fact that we’d had at least some of the same picnic ideas: hummus and raw veggies were in both of our picnic bags. Nelly’s a vegetarian, so I can usually count upon our enjoying some of the same things, but we also share a lot of the same tastes. Nelly had with her a container of whole wheat pita, some Sabra hummus, veggies, and a delicious homemade cocktail made with ginger beer, cucumber, and fresh peaches. On my menu was (obviously) a giant kale salad, marinated earlier in the day:

I’d also discovered this brand at my local health food store earlier in the week:

It’s Chocolatree, which is the prepared food made by the staff at Chocolatree Cafe in Arizona. I picked up the pizza crackers (made with buckwheat and sunflower seeds) and the onion flatbread (made with sunflower seeds and chia seeds). Interesting fact: I have learned, thanks to Lori and Michelle, that while I do not like raw onions (or cooked onions, for that matter), I really like raw onion flatbread. Go figure.

My verdict? Two thumbs up! I really liked both breads. The pizza flatbread is heartier, and more “bread” like; it reminds me of Lydia’s breads and crackers, which I truly adore. The onion bread is nice and thin, and I imagine it would make a great raw “wrap.” While I’m still a loyal devotee of the Twins’ flatbreads and crackers, the Chocolatree brand is a nice second choice. I love that my local store takes care to stock these lesser known raw food brands!

I made two little open faced raw sandwiches. One was onion flatbread, roast red pepper hummus, tomato, avocado, and cucumber:

And the other was pizza flatbread with a simple topping of tomato and avocado:

Both were delicious! Between these, kale salad, and raw veggies+hummus, I was a very, very happy camper. And a very full one.

Of course, what made me really happy was the joy of seeing my favorite movie on a big screen. And what could be more appropriate than watching Woody Allen’s love poem to New York City in the middle of Central Park, surrounded by skyline?

I got a little misty when we got to this scene:

Forget Love is a Many Splendored Thing. Forget Casablanca. Forget Breakfast at Tiffany’s, Dr. Zhivago, Gone With the Wind, and even An Affair to Remember. Those movies are all terrific, but in my world, there is no more romantic movie still than this one from Manhattan:

My understanding of romance will always and forever be intertwined with my love affair with Manhattan. Part of why I—well, why most New Yorkers—love Woody Allen’s work so fiercely is that he understands that feeling. His movies chronicle the vicissitudes of human love, but the infatuation with New York is always a constant. In other words, he gets it.

Dinner last night was so extraordinarily good that, today, still basking in the haze of cinematic joy, I repeated it. Using only the pizza crackers this time (I’m saving the onion flatbread for later this week), I made one flatbread with avocado and tomato:

And another with cucumber and my dilly sunflower seed cheese.

How’d I made the “cheese?” This is just a simple sunflower seed pate, made all the more delicious with the addition of dill. Observe:

Dilly Sunflower Cheese (yields 1 1/2 cups, or 6-8 servings)

1 cup sunflower seeds, soaked at least one hour
2 tbsp lemon juice
3/4-1 tsp sea salt
1/2 cup water
8-10 small sprigs fresh dill, coarsely chopped

1) Place soaked seeds, salt, and lemon into the bowl of a food processor and let it run till they’re broken down. Scrape the sides of the bowl.

2) With the motor running, drizzle 1/2 cup water into the food processor, so that the sunflower seed cheese becomes light and creamy. If it starts to get at all watery, stop adding water! I usually use anywhere from 1/4-2/3 cup water; it totally depends on how much water the seeds have absorbed, so use your judgment.

3) Add the dill to the processor and pulse a few times to distribute it into the cheese. What you’ll have left looks like this:

…and it tastes tart, salty, and fresh!

Along with some salad and raw veg action, it was a perfect midday meal:

Sometimes I find that raw flatbreads and crackers leave me totally empty only a few moments after mealtime; I’m really impressed with how nicely the Chocolatree products fill me up. A good reason to make these a semi-regular “splurge.”

And now, I’m procrastinating with Mad Men diligently working in preparation for the week ahead. I hope you all had great weekends. New Yorkers, were any of you with me in the park last night? And here’s a question: what cinematic moment or image ranks as most romantic in your book? I know that questions like these are a little reductive and silly but they—like naming the scene in a book or film that you find most sad, or most poignant—tend to say fun things about peoples’ personalities!

xo

Vegan Corn and Zucchini Pancakes

It’s always nice when a recipe you like seems to “take off” with other bloggers. This has been true recently of my sweet potato and chickpea burgers, which Matt and Katie have made recently, as well as a bunch of other bloggers and readers who have emailed me or left comments on the original post. Thank you guys for trying the recipe out! I hope you’ve enjoyed the sweet, dense taste and texture as much as I did when I first made the burgers.

My experience with the sweet potato burgers got me hooked on chickpea flour. Versatile, high-protein, and possessed of a starchy texture that’s fairly unique, chickpea flour is ideal for all sorts of pancakes, burgers, and bread recipes. Just check out the Twins’ socca adventures if you’re looking to be inspired!

I’ve been enamored of chickpea flour as a burger ingredient, but this week I wondered whether or not I might extend its powers to the world of pancake making. Not sweet pancakes, but savory ones. Back before I became a vegan, I had a zucchini pancake recipe I loved, which came together with shredded zucchini, flour, and egg whites. I’ve long wanted to veganize it and amp up the color with more veggies. On Monday, with some corn and red pepper in hand (ah, summer produce!) I decided I’d give a zucchini and corn pancake a shot—made with chickpea flour as a binder, of course, and with flax as an egg replacer. The results were great!

With most of my raw recipes, I remind you guys that most substitutions and tweaks at home are just fine—they won’t do much to disturb taste or flavor. With anything involving flour and flax, however, I tend to say that it’s best to stick to instruction, because small changes might really affect texture and results. If you make these, then, try to stick to the instructions.

Corn and Zucchini Pancakes (makes 4 large pancakes)

1 small zucchini, shredded
Kernels from 1 large ear corn
1 red pepper, chopped
1/4 cup nutritional yeast
6 tbsp chickpea flour
1 tsp non-aluminum baking powder
1/4 cup flax meal + 6 tbsp water, mixed 5 min prior to making pancake batter and set aside
3/4 tsp salt
1 tsp coriander
1 tsp Herbamare or Spike
1/2 tsp cumin
Dash red pepper flakes (to taste)

1) Preheat a griddle or large saute pan over a medium flame. Spray or rub it with coconut oil—just enough for pancake making.

2) Mix all ingredients together.

3) As if you were making regular pancakes, drop the batter by 2-tbsp servings onto the griddle, and wait until the bottom side is nicely browned. Flip, and cook till second side is browned.

4) Serve!

These are fresh, sweet, and tasty:

And I imagine they’d be equally perfect for breakfast OR dinner. For my part, I enjoyed them over a big raw kale salad (how else?):

A few months ago, I made raw and cooked versions of homemade Sunshine burgers, which also got some nice reader feedback. You guys will be glad to know that I’m hard at work on a perfect raw version of these corn and zucchini pancakes, so stay tuned! It’s time to take advantage of the last few bushels of summer produce.

On that note, I have a long and busy Saturday ahead of me. I hope you guys have a great one—if you’re in NYC, enjoy the sun for me—and I’ll be back tomorrow.

xo

Antioxidant Smoothies and Nostalgic Melodies

As usual, those were some amazing comments on my last post. I love writing about veganism on my blog. I always get such incredibly insightful and honest feedback! For those of you who missed this post, please go back and check it out: I was thrilled with the level of conversation.

So I had a long recipe post planned for y’all, but it’s been a long and hard day, so you’re getting a product review instead. Months ago, Matt over at Miessence—a company that produces high quality vegan, organic body, skin, and haircare products—offered me a few samples of supplements. Namely, he wrote to see whether or not I was interested in three supplements:

1) An antioxidant “superfood” powder called Berry Radical

2) A wholefood probiotic powder called Inliven

3) A liquid probiotic (gluten-free) called Fast Track

Well sure, I said. I’m not in the habit of turning down free, high-quality probiotics—though for the record, I don’t take a regular probiotic supplement unless I’m traveling or my stomach is feeling off. (I did take probiotics religiously for a period of time in which I was “healing” my IBS, and I think they helped me tremendously. And I’ve written about probiotics and enzymes in this post.)

Matt went above and beyond the call of any man offering a blogger a sample product. When I posed questions to him about the products, he responded instantaneously and kindly. My main question was this: As I understand it, most probiotic bacteria is killed in the stomach, due to its very acidic environment. This is why enteric coated probiotics are popular. So I wondered how the liquid probiotic, Fast Track, could withstand such a low pH? Matt wrote back,

Thanks for your question, a very good one at that! I am not the best at describing how Fast Tract works as a probiotic, I use the In-Liven product myself – which is formulated in a way that ensures that lactic
acid in the stomach does not “kill” off the good bacteria (lactic acid is formed when bacteria are fighting each other). This is done through providing a food source (superfood) for the bacteria, whilst also allowing the good bacteria to establish themselves in the digestive tract. Also, the bacteria strains have been established through rigourous “breeding”, using extreme cold and extreme heat to use the
most resistant strains of the bacteria. Fast Tract is to be used as a precursor to transitioning to In-Liven, to allow the gut to have a baseload of good bacteria who can handle the predigested gluten.

Something also to keep in mind is that the products are certified organic, completely raw and unprocessed (well, they are predigested over 30 days, fermented somewhat). The use of enteric coatings is to protect the contents of the pills, my basic research into these coatings highlights that they use chemical based coatings predominantly.

I thought this was a great, if confusing answer! Not because Matt articulated himself poorly, but because I’m still not 100% sure how probiotic bacteria withstand the stomach pH. And vegetarian, chemical coating to ensure efficacy in a pill still strikes me as smarter than a liquid supplement that won’t have its intended effect. If any med or science folks in the audience have further insight to offer, do please share!

In any case, I was really impressed with the due diligence that Matt gave my queries, and with his attitude in general. I get the sense that Miessence is an honest and solid company.

As for the products, I enjoyed them quite a bit! The enliven tastes just like Kombucha. This was good, in that it’s a taste I like, and bad, in that I wanted to drink it like a beverage, rather than take it by the teaspoon and as a supplement, which is of course how I was instructed.

The InLiven is tasteless and easy to put in smoothies, soups, and nut cheeses! I tried it all three ways – I even made a batch of my raw “goat cheese” with it – and it worked nicely in the fermentation process.

Did I notice a difference in my digestive health? Well no, not really. I’m happy to say that, at this point in life, my digestion works like a well oiled machine, and I these probiotics had no impact to speak of. But perhaps they would make a big difference for someone who has digestive irregularity or trouble; in any case, I think they’re as worthy as any other probiotic of a trial! As for the Berry Radical antioxidant powder, it made a fun and tasty addition to my summer berry smoothies. Here was my favorite concoction:

I used the Berry Radical:

…and I also used a packed of Sambazon’s original acai pulp. Acai—along with goji berries and mulberries and maca and lots of other “super” foods—tends to elicit my teasing. But putting aside for a moment it’s purported health benefits, I really do like the way it tastes, and so I purchase these guys sometimes:

And sometimes, I even use terms like “superfoods” with a straight face. Like now.

Gena’s Berry Antioxidant Superfood Smoothie (serves 1)

1/2 cup frozen blueberries
1 pack Sambazon “original Rio blend” acai
1/2 frozen banana
1 tbsp Miessence Berry Radical antioxidant powder
1/2 cup nut milk
2 tbsp cacao nibs (I used Navitas naturals)
Ice as needed

Blend all ingredients in a high speed blender till smooth. I prefer my smoothies to resemble ice cream, rather than liquids, so this will be thick, but you can of course add more nut milk as needed! I topped mine with a little raw granola, too – this brand, which I find at my health food store and quite like!

It’s a delicious and decadent mix, made chocolatey by the cacao and the acai (which has a chocolate overtone). I suggest you try it soon!

Thanks so much, Matt, for giving me a chance to sample the goods. I may be ambivalent about many kinds of supplements, but I do admire what you’re doing, and have no doubt that your products can and will benefit many.

Switching gears completely for a moment, were any other NYC kids at Cakeshop with me last night, seeing Tennis perform? They were impressive, even in the tiny and sweaty space. For those of you who weren’t there, I present you with my music pick of the week. Listen now, thank me later.

xo

You Can Eat THAT Raw? Or, Wild Rice Salad

Express post!

I’m just home from work and about to head out again, but I wanted to check in a) because I love you all, and b) to share a recipe from the other evening.

As you can imagine, I tend to get a lot of emails along the lines of, “Can I eat __________ raw?” or “Is ________ a raw food?” My personal favorite was an email wherein someone asked me if stovetop oats were raw. “You mean the ones you boil for several minutes?” I wanted to reply.

But I understand these questions, at least in theory, because some of the foods you wouldn’t expect to be able to eat raw do in fact make for lovely raw meals. Take wild rice, for instance. This delicious “grain” isn’t a grain at all, but rather an aqueous grass that’s often food to ducks and pond creatures. We can cook it, naturally, and I’m sure we all have: who among us hasn’t made a wild rice pilaf at some point? But it’s also very easy to soak wild rice, and the even better news is that you needn’t bother to cover and sprout it before eating: you can soak it for three days, changing water at least twice daily, and then dig in right away. Easy peasy.

This week, with little time on my hands, I didn’t feel like cooking up a batch of brown rice. As usual, raw foods came to the rescue. I threw together a summery wild rice salad that hit the spot and demanded no steamy stovetop vigil, and would have – if I’d had the foresight to make a double batch – yielded great leftovers, too. I’m about to give you a recipe for one portion, but do go ahead and double it. You won’t be sorry!

Wild Rice Salad Salad with Summer Vegetables (serves 1)

1/3 cup wild rice, raw
1 large plum tomato, chopped
1/3 cup corn, raw
1/3 cup green peas, blanched if you like (I like)
2 tbsp chopped basil
2 tbsp Tomato Basil Vinaigrette, courtesy of Epicurious
Salt and pepper to taste   

1) Place wild rice in a bowl and submerge it with at least 1-2 cups filtered water. Soak for 2-3 days, changing the water twice daily. You’ll know it’s ready when it’s still quite chewy, but no more chewy than cooked wheatberries or spelt. Give yourself 3 days to be safe, but 2 was all I needed here.

2) Rinse wild rice in fresh water, let it dry a little (or pat it with a paper towel) and mix it with all remaining ingredients. Season with salt and pepper, and serve!

You’ll notice that I didn’t make up a vinaigrette for this recipe, and you’ll be right. Usually I love making up my own dressing recipes, but I also love to be inspired by cookbooks and the web. This was one of those times. I daresay I could do as well as the Epicurious recipe (and maybe I’ll try), but it’s a solid one to make at home!

See? A fresh, summery raw meal that only requires a little advance planning: aside from soak time, this one is a cinch:

And did you know that wild rice has five grams of protein per 1/6 cup serving? For those of you counting, that’s ten grams for 1/3 cup.

Soaked wild rice isn’t quite as soft as we’re used to from pilafs, but I actually love the texture and chew. And it goes without saying that it works really nicely with fall and winter flavors. I just may have a recipe in store for the holiday issue of VegNews! Hope you guys try this one out and like it. I’m sure there is plenty of variety to add to the dish, and don’t hesitate to mix it up.

On that note, I hate to blog and dash, but I’m outtie. See you later this weekend!

xo

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