Kabocha Squash

Here is a picture of a large Kabocha Squash (weighing about 4 pounds) that was given to my daughter by a friend of hers who had grown it. I'll definitely use kabocha again!

Called Japanese pumpkin, kabocha began its history in Japan where it was favoured for its sweetness and pleasing texture.

Kabocha's hard, deep green skin, boasts exceptional flavor to those who have had the pleasure of tasting its succulent, naturally sweet flesh, even sweeter than butternut squash, although the occasional one may forget to be sweet. The flavour and texture of the Japanese pumpkin is like a sweet potato crossed with a pumpkin.

Kabocha has an abundance of beta carotene, along with vitamin C, iron, potassium, and also folic acid, calcium, and trace B vitamins.

So what to do with this much squash? Well today, a pasta dish sounded awfully good to me, so out came the Spirooli vegetable slicer and squash noodles quickly appeared! Next a creamy sauce was whipped up in the Vitamix - using the old add and taste method!



The sauce was mixed with the squash pasta noodles until they were well coated and then I encircled the pasta with some marinated veggies that were already prepared.

So today I enjoyed a quick and easy raw food dinner that was absolutely delicious - and looked amazing on the plate! Hmmm.....now what to do with the rest of the squash?

Raw EZ Chocolate

This is a very simple chocolate recipe - give it a try and you'll be pleasantly surprised! You can substitute dehydrated buckwheat groats, coconut, or goji berries for the nuts, or make it a bit sweeter - it's up to you!

Raw EZ Chocolate
1/2 cup raw cacao butter
1/4 cup coconut oil (room temperature)
1/2 cup raw cacao powder
1/2 cup raw carob powder
1/3 cup raw Agave syrup
1/2 cup pecans or walnuts, chopped

• To melt cacao butter, put solid cacao butter in a measuring cup, then sit the measuring cup in a pan of hot water
• Coconut oil should be liquid also
• Mix all ingredients in a bowl and combine well
• Pour into a silicone square mold
• Place in freezer for up to 15 minutes
• At this point chocolate should be solid enough to cut into squares, or just break into pieces when fully set
• To set, return to freezer, or leave overnight in fridge
• Turn mold inside out to release chocolate squares

How to Make . . . Sun-Dried Tomatoes

Wow - just came home to the full bodied smell of dehydrating tomatoes! Not only does raw food have the amazing tastes and textures that I love, but my home is filled with mouth-watering, stimulating aromas when the dehydrator is used! As you can see, my mason jars are getting filled with nutritious, meaty tasting sun-dried tomatoes!

Maybe in some past life I was a Daschnik (people who work and communicate with the earth and its plants - from the Anastasia books), or maybe I just really appreciate simple, natural whole food, because I experience such joy when working with the vital life force in these foods! 

My mandoline is a pleasure to use. I just put it on the thickest setting to slice tomatoes and it helps me go through a box of tomatoes really fast. Tomato slices are placed in a single layer on the mesh of my Excalibur dehydrator tray (for very juicy tomatoes you can put on Paraflexx sheet first.) Dehydrate at 105 degrees F for 12 hours or more, turn slices over, and dehydrate another 12 hours or so until done to your liking! A quick and easy way to make the most of your tomato harvest - PRESERVATIVES and COOKING NOT REQUIRED!

Raw Persimmon Pudding

I just made the most deliciously thick green smoothie pudding - courtesy of Valya Boutenko - definitely going back to Safeway for more persimmons!

Raw Persimmon Pudding
1 persimmon
5 very large strawberries
1 banana
2-3 stalks wild celery, with leaves
(I used regular celery, but since I love wild celery which is more nutritious and tastier, I'll go to the Abbotsford Farmers Market this Saturday for the wild version.)

• Remove top and seed from persimmon and discard, place remaining persimmon in a blender
• Add strawberries and banana to blender
• If using a Vitamix you will want to use the tamber. Omitting water thickens a green smoothie into a pudding.
• When fruit is mixed thoroughly, add celery, one stalk at a time
• Blend till smooth and pour into dessert dishes - Fast, Easy and Delish!

Sensitive to Gluten?

What is Gluten?
Gluten is a protein found in wheat, barley, rye, contaminated oats, and a multitude of other products. It is also a food additive found in everything from ketchup to pharmaceuticals.

What is Celiac disease?
Celiac disease is an autoimmune disorder that affects 1 in every 133 people in the U.S. 97% of those with Celiac disease go undiagnosed. It is more prevalent in certain populations, particularly in people of Northern European descent, and to have celiac disease, you must carry the gene for it.

Who should care about gluten?
Millions suffer from allergies and gluten intolerance, which can result in medical reactions ranging from temporary discomfort to high cholestrol, depression, arthritis, and Celiac disease.

Is gluten mentioned on food labels?
Not always. The U.S. Food and Drug Administration has classified gluten as GRAS (Generally Recognized as Safe). Requirements for proper labeling are currently being formulated by the United States Department of Agriculture.

Some hidden sources of gluten are:  imitation bacon bits, beer, blue cheese, brown rice syrup, cereals, coffees, communion wafers, croutons, dairy substitutes, deli meats, fried foods, gravies, hydrolyzed vegetable protein (HVP) and (HPP), imitation seafood, licorice, marinades, salad dressings, seasonings and spices, soy sauce, soup bases, beauty products, stamp and envelope adhesive, Play-Doh, prescription drugs and over the counter medications, vitamins and supplements.

Some Gluten-free foods:  Amaranth, Arrowroot, Artichoke (dried and ground as flour), chickpea flour, garfava flour (chickpea and fava bean blend), Kettle chips, lentil flour, soy flour, buckwheat, corn, flax meal, millet, nut flours, potato flour, Quinoa, Rice, Tapioca, Sorghum, Teff.

Rule of Thumb:  The closer a food is to its natural state, the more likely it is to be gluten-free. Processed foods often include hidden glutens.

Whether you have celiac disease, a gluten intolerance, or a basic desire to live a healthier life, you may want to view the following:

• "The G Free Diet" by Elisabeth Hasselbeck
• "Recipes for IBS" by Ashley Koff
• G-Free forum

Raw Peach Mango Mini Pies

Ripe, juicy peaches are now in season, and I have been waiting to make little individual fruit pies! So I played around with a recipe I found by Dr. Ritamarie and came up with this version which makes enough for 3 mini 4-inch pies! (But this recipe can easily make 4 mini 4-inch pies with thinner crusts.)

Raw Peach Mango Mini Pies

Pie Crusts
3/4 cup pecans, soaked 4 hours
1/4 cup almonds, soaked 6 hours
1/4 cup pitted Medjool dates (3 dates)
1/2 cup dried coconut

• Process nuts and coconut in food processor; add dates and process till it holds together
• Press 1/2 cup of crust mixture into each mini quiche pan
• Place pie crusts in freezer or fridge to set while preparing pie filling
• Recipe makes enough to fill 3 quiche pans (4" x 1.75" with removable bottoms)

Peach Mango Filling

2 large peaches, remove skin and pit
1 large mango, peeled and pitted
1 to 2 Medjool dates
1-1/2 to 2 tsp psyllium powder

• Cut peaches into bite sized pieces and place in a bowl
• Place mangoes, dates and psyllium into a blender; blend until creamy (only adding a little water if needed)
• Add mango mixture to peaches in bowl and stir well to combine
• Divide peach mango filling equally between 3 mini 4" pie crusts
• Sprinkle top with dried coconut, or decorate with fruit
• Place in freezer or fridge to set; best if eaten within 2 days 

Green Smoothie Challenge (GSC)

August 10-31, 2010 Held a 3-week trial in Abbotsford to experience the power of Green Smoothies for abundant health, increased energy, regulated weight, and reduced cravings.

• We mixed together organic fruit, dark leafy greens and 2 cups of water in a blender at home (no powders, additives, or supplements needed)
• No need to even change diet (apart from adding Green Smoothies of course)
• Whether a vegan, a steak lover, or a junk food addict, no problem, we drank green smoothies and enjoyed the ride
• It was that easy!

For this challenge we made a blender full of Green Smoothie each morning for 3 weeks in August, drank a glass every few hours, kept in refrigerator, and by the end of the day finished the entire blender!

Participants received an initial email with instructions and recipes, and then a group email at the end of each week of the challenge to help, guide and inspire them along the way (weekly email included answers to all questions received + more recipes).

After the challenge is over we get together to compare the challenges and successes of those taking the GSC - and share the healing benefits experienced by participants! 

• 2008 presented 1^st GSC in BC with 100 participants
• 2009 organized 2nd GSC with 25 participants
• 2010 organized 3^rd GSC with 30 participants