SupremeMasterTV.com • VEG1621; Aired on 21 Feb 2011 Raw Pasta Alla Checca 3 Large zucchinis (courgette) 4-5 tomatoes seeded and diced or heirloon cherry tomatoes 1 glove of garlic, minced 1/3 cups raw olives coarsely chopped ½ cup of cappers 20 fresh bazil leaves 20 fresh bazil leaves, ribbon -sliced or torn. ½ cup of extra virgin olive oil Cashew nut parmesan cheese Himalayan salt to taste Freshly milled black pepper Cashew Nut Parmesan Cheese: 1 ½ cups of cashews, soaked for 4 hours 4 table spoons of Irish moss paste, socked then blended to a paste with water (optional but good to firm 'cheeses') ½ teaspoons of probiotics powder 1 table spoon of nutritional yeast (not raw) 1 teaspoon of lemon juice pinch ofsalt • Please share those videos through facebook and other means. Subscribe, comment and like it are fully appreciated. The videos are in the public domain and free to use in any beneficial way. Download Link: video.suprememastertv.com
Tuesday, November 29, 2011
Saturday, November 26, 2011
A Raw Food Superbowl Not-Yo Nacho Cheese Bites #497
www.therenegadehealthshow.com - Today, we wanted to give those of you who have to go to Superbowl parties a raw food recipe to bring with you. It's called Not-Yo Nacho Cheese bites...
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Wednesday, November 23, 2011
Flan with Dulce de Leche - Vegan
Some of you have been asking for a recipe for Flan. A VEGAN flan! The recipe is a free preview from my new cookbook: Healthy Desserts Now! Delicious Comfort Recipes for Special Diets and Everyone, with over 250 recipes. The book is the ultimate guide to natural, gluten-free, low-carb, sugar-free, low glycemic, dairy-free desserts so delicious you won't believe they're healthy! Jane Barthelemy, MBA, CBP, CRM, Certified BodyTalk Practitioner, Certified Reiki Master and owner of Quantum Body Healing, shows how to make flan that is are gluten-free, sugar-free, dairy-free, chemical free, dairy-free, vegan and raw. For more information see www.HealthyDessertsNow.com, www.QuantumBodyHealing.com. View recipe online at: www.slideshare.net/janebar/flan-with-dulce-de-leche Recipe for Flan: Prepare 4 flan molds or 4 small ramekins. Blend any speed blender until very smooth:1 cup unsweetened coconut, nut or rice milk 1 cup soaked raw cashews 1/3 cup Healthy Sweetener (Xylitol or Just Like Sugar Brown from www.justlikesugarinc.com) 2 tsp Yacón syrup (optional) from healthy groceries or www.navitasnaturals.com ¼ cup coconut oil 1 tsp lemon juice or ¼ lemon peeled ¼ tsp sea salt 2 tsp vanilla Zest of ½ organic orange (for flavor and color) Cook 3 minutes until soft: 1 Tbsp Agar flakes in 3 Tbsp boiling water Add the agar mixture and blend well again. Sweeten to taste. Pour into molds on serving plates. Or pour into ramekins. Chill to thicken. Prepare Vegan Dulce de Leche Sauce. Just ...
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Monday, November 21, 2011
J-Wro's Video Blog: Oscars 2011 in Hollywood
www.JasonWrobel.com http As the personal chef for Woody Harrelson, Jeremy Piven and having fed Robin Wright, Sigourney Weaver, and Russell Simmons... Jason Wrobel has turned Hollywood on to raw and vegan food for years. This year, he catered a pre-Oscar party for the 2011 Oscars. Watch him shop at the Farmers Market and the Spice Station as he prepares a Raw Vegan Zatar Hummus. And wait, is that Robin Wright from The Princess Bridge, Forrest Gump and Rampart taking home 5 quarts of raw vegan hummus? Yep. I'm all up in her fridge, baby! Here's the recipe, you A-Lister: Raw Vegan Zatar Hummus Yield: 1 quart 3 cups raw cashews or macadamia nuts, soaked 2 hours 1/4 cup fresh lemon juice 3 tablespoons extra-virgin olive oil 1/2 cup raw tahini 1 teaspoon sea salt 1 1/4 cups filtered water 1 clove garlic, crushed Blend all ingredients in a high-speed blender until very smooth and creamy. Add a little extra water if you desire a thinner consistency. Then top with: 1 tablespoon raw hemp seeds 2-3 pinches red or green Zatar spice Dash of smoked paprika Dash of white truffle salt (optional) Serve with organic vegetable crudites, flax chips or crackers.
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Thursday, November 17, 2011
A Diwali Banquet
Apart from the sweets and savories which are eaten at Diwali, the main meals vary depending on the region of India.
Traditionally, different foods are eaten on the different days of the festival. On the first day, a sweet similar to fudge, made with semolina, cardamom, saffron, nuts and raisins, is eaten as well as a spicy bean curry. Some Hindus fast all day on the second day and at sunset eat a cracked wheat porridge sweetened with sugar. On the third day lentil fritters and Indian rice pudding might be eaten but on Diwali day itself and the following, New Years Day, huge banquets are prepared.
The women spend many days, prior to the festival itself, preparing food, usually in groups. Much of this time is spent making the snack and sweet foods of which the Indians are so fond but as the actual Diwali day approaches, attentions are turned to the major feast.
A Diwali feast would normally be vegetarian due to the vast number of non-meat eaters, both Hindu and non-Hindu throughout India. Typical dishes might be:
o Channa - chick peas and potatoes simmered in a sauce of sautéed onions, bay leaves, cinnamon, cardamom, peppercorns, cloves, garlic, fresh ginger, ground coriander and cumin, garam masala, cayenne, mace, nutmeg, turmeric and chopped tomatoes.
o Navratan Korma - a rich mild vegetable curry of paneer, carrots, beans, peas, cauliflower, raisins, cashews and tomatoes, flavoured with bay leaves and coriander.
o Khasta Aloo - cubed par-boiled potatoes fried with cumin seeds, ground coriander, turmeric, fresh green chillies and fresh ginger paste, garnished with lime juice and chopped fresh coriander.
o Malaiwale Subzi Kofta Curry - diced cabbage and spinach flavoured with ground cumin, turmeric, garam masala and salt, bound together with gram flour and fried. This is served with a rich spicy gravy of onions, tomatoes, chillies and thick cream.
o Nariyal Aur Badam Wale Chawal - Basmati rice and coconut pulp cooked in coconut milk, with the additional flavourings of two different pastes. The first is sliced almonds, green chillies, garlic, cinnamon stick, cloves and cardamoms, fried in ghee and ground to a pulp with the coconut. The second is mustard seeds, curry leaves and onions, fried in oil.
o Dal Maharani which combines three different sorts of pulses with onions, tomatoes, green chillies, ginger and flavourings.
o Sag Dal - yellow split peas mixed with spinach, fried onion, garlic, cumin seeds, turmeric, garam masala and fresh ginger, garnished with chopped coriander.
o Pooris - wheat flour bread rounds, deep fried until they puff up into a ball.
o Raita - plain yoghurt whisked until smooth and mixed with raw onion, cucumber, cumin and coriander powder and cayenne pepper.
o Various pickles and chutneys
o Kheer - a type of rice pudding made with milk as well as condensed milk and decorated with chopped nuts or mixed with orange zest and chopped orange.
Of course, these examples are not exhaustive. Any dishes not eaten as a normal every day meal would be considered special enough for Diwali.
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Saturday, November 12, 2011
Some History About the Raw Cashew Nut
This is a tropical production. The nut, which a good deal resembles the walnut, grows at the end of the fleshy, pea shaped receptacle called the apple. It has an agreeable sub-acid taste, and may be fermented into a kind of wine. The juice is also much used in the West Indies for making punch and other beverages.
The eatable kernel is contained within two shells, and between these shells there is a thick rust-colored liquor, extremely inflammable, and so caustic that it will blister the skin: this is used as an indelible marking ink for linen. The kernel is of a very fine flavor, preferable to the walnut, and employed in puddings and many other compositions of the cook, abounding in a delicious milky juice when fresh, and may be eaten raw, roasted, or pickled. Some also grind it with cacao in making chocolate, the flavor of which it is said to improve.
The broken nuts are used for steeping in old Madeira wines to improve their flavor. The acrid inflammable oil of the shell should be burned out before the nut is eaten; for, if incautiously cracked by the hands or teeth, the caustic oil will blister the lips and excoriate the skin where it touches. It is said that the milky juice of the tree itself, obtained by tapping or incision, forms a black marking ink for linen that cannot be washed out. The nuts are eaten abundantly by the people in Brazil.
The Cashew-nut, Anacarditim occidentale, though doubtless introduced from South America has established itself in many part? of the Peninsula especially along the sea coasts where sandy. It is a low much branched straggling tree with rather large leave and pink flowers. The fruit has a pear-shaped swollen red peduncle on the top of which is the kidney-shaped fruit. The peduncle is very juicy and somewhat sweet, with an astringent after taste. It is rather a poor fruit on the whole, and the best way of using it is to squeeze the peduncle into a glass, and add some sugar so as to make a drink of it. The nut can be eaten raw or parched, requiring, however, the black skin of the kernel to be first removed. The fruit in the Straits is usually very small, and very inferior to the Cashew of South America.
The accepted hand-processing used to uncover the right flavor of these raw, organic cashews is a labor of like that has almost vanished around the globe. Traditional producers on average can only prepare 2 kilos (4.4 pounds) of raw kernels on a daily basis. But the flavor variation between raw and traditionally processed cashews is clearly identifiable.
Tuesday, November 8, 2011
Azar Nut Company Cashews, Raw Pieces, 32-Ounce Resealable Bags (Pack of 3)
!±8±Azar Nut Company Cashews, Raw Pieces, 32-Ounce Resealable Bags (Pack of 3)
Brand : Azar Nut CompanyRate :
Price : $69.23
Post Date : Nov 09, 2011 01:00:15
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Azar Nut Company Cashew Whole Raw and all natural cashews.
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