Olive Curing Update

YAY! It’s time! The olives are ready to be brined. I tasted a bit and the bitterness seems to be gone.

All in all, it seems they only took 2 weeks of soaking in water to get rid of the bitterness, not too bad.

So after reading several ways to brine olives, I decided to just come up with my own combination.

I covered the olives in filtered water, then added

2 Tbs. of real salt,

half of a lemon chopped into cubes,

several bay leaves,

about 4 cloves of garlic cut in half

a dash of organic red wine vinigar

and covered the top with some extra virgin olive oil.

it’s supposed to sit like this for about 2 weeks.

will report back!

Here’s a picture for all you visual types 🙂

Brined Olives

Brined Olives

 

 

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Raw/Vegan Veggie Quiche

Crust

1 1/2 c. soaked picans or any nut or seed of your choice

1 Tbs. Braggs Aminos

1 Tbs. Psyllium Husk

1 Tbs. Water to combine

1 tsp sea salt

Process until crumbly and press into the bottom of a spring form pan.


Filling

1 bag baby spinach

1 red bell pepper

handful of parsley and dill

2 leeks chopped (white and lite green parts)

1 c. soaked cashews

3 Tbs. phsyllium husk

1-2  Tbs. Lemon Juice

1 tbs. nutritional yeast

1 tsp nutmeg

salt and pepper to taste

Process all ingredients in food processor till smooth and creamy. Pour on top of the crust and chill until set. Can be refrigerated for up to 5 days.

Mexican ground “meat”

I was really in the mood for Mexican food lately so I got my creative juices flowing and came up with a ground “meat” that you can use in Lettuce wraps, tacos, nachos, or get creative like I did below with the cucumber appetizers.

1 c. pumpkin seeds (soaked overnight or at least 4 hours)

1 c. brazil nuts (soaked overnight or at least 4 hours)

1/2 onion (chopped)

1 tsp ground cumin

1 tsp chili powder

1 tsp. chipotle pepper fakes

1/2 tsp dried oregano

1 Tbs. Bragg’s Liquid Aminos

2 Tbs lemon juice

2 Tbs. tomato paste (omit if you want to keep it raw)

1/8 tsp garlic pwdr or 1 garlic clove

Grind the soaked nuts and seeds in the food processor until it has the texture of ground meat. Transfer it to a bowl and add the rest of the ingredients.  Mix it well and use it as is or place in a dehydrator for an hour or two to marinade and blend the flavors together.

I also have dehydrated it all the way 6-8 hours til crunchy for longer storage or to eat as a snack.

Raw Cookies and Milk

Santa would be jealous!

I created these cookies because after making the almond milk I didn’t want to throw away the pulp, so I got creative…

So I used the pulp of 1 1/2 cup almonds leftover from the almond milk then added to it…

8-10 (I used the skinny pitted dates) dates chopped in the food processor

1/2 dropper of vanilla stevia

1/4c currants

1 apple chopped fine in the food processor

2-3 Tbs.  ground chia seeds

1/4 c. shreaded coconut

1 tsp orange zest

Mixed it all up, scooped it with an small ice cream scooper and placed it on the dehydrator sheet for about 6 hours on 115

I then mixed coconut butter, agave, and raw cacao to make the frosting.

Makes about 15-20 cookies.

P.S. You can also eat the cookie mixture like oatmeal without dehydrating it. It’s really yummy.

“Tuna” Salad (Vegan)

It’s amazing how much this tastes like the real thing, in fact my kids prefer this over real tuna. Great thing is you are getting your raw protein and essential fatty acids from the sunflower seeds. This recipe is mostly raw except for the mayo. Soaking the nuts overnight should be enough, but if you’d like to sprout them longer, make sure you change the water regularly.

Raw "tuna"(in the picture, it’s served with Raw bread.)

1 cup soaked sunflower seeds

1/4 c. vegan mayo

1 stalk of celery finely chopped

1 pickle finely chopped

juice of 1/2 lemon, or to taste

1 stalk green onion

1 Tbs. of tamari or nama shoyu

pinch of ground black pepper

Put the soaked seeds, lemon juice, mayo,  tamari and black pepper in the food processor and mix it until a tuna like texture is achieved. Taste it to adjust the flavor if needed. Transfer it to a bowl and add the chopped veggies and green onion, mix well and you are done! You can use this in sandwiches, in salads and nori wraps.

Curried Mushrooms

Curried Mushrooms (raw)

2 large portobello muchrooms cut into cubes

about 1/2 c. chopped fresh cilantro

Marinade:

1/4-1/2 c. olive oil

1 tbs. umeboshi paste

1 tsp. cumin

1/2 tsp. ground coriander

1/2 tsp. garlic powder

1/2-1 tsp. garam masala

1/2 tsp. tumeric

1 Tbs. Nama Shoyu

This marinade will seem very salty at first, but once the mushrooms have marinated in it for a few hours, the taste will mellow out.

Mix the marinade ingredients together and pour it over the mushrooms and cilantro and refrigerate either overnight or at least 2 hours. Serve it over baby greens and tomatoes with some flax crackers.

You can also dehydrate the leftovers and use it as topping on salads.