Raw Sprouted Oatmeal

Oh, my!

This ain't your Momma's oatmeal! (not that there is anything wrong with mom's oatmeal...hehe)

Raw Sprouted Maple Walnut Oatmeal

1/2 cup raw sprouted oats, measured after sprouting
1 tablespoon chopped walnuts
1 tablespoon dried currants
1 teaspoon grade B maple syrup, or sweetener of choice
1/8 teaspoon cinnamon, or to taste

1.) Combine all ingredients in a small bowl and enjoy!

Of course, any fruit/nut combo would be delicious with these sprouted oats:) I even want to try a chocolate variation:) I love them because they are sweet and fresh tasting with a soft chewiness to them. Yum!

If you prefer a "mushier" texture, you can grind the sprouted oats in the food processor fitted with the "S" blade with a splash of nutmilk or water.

I will also dehydrate some sprouted oats and grind them into flour for use in cookies and other lovely treats.

Ummm...that uhhh...chocolate oatmeal sounded so good I had to make it!

Oats, cocoa powder, sliced almonds, cacao nibs, sweetener. Oh yeah!

To sprout the oats:

Soak them 8 hours or overnight in a jar of fresh water. I used about a cup and a half of oats and 4 cups of water in a sprouting jar.

Drain and rinse in fresh water 2-3 times daily for 2 or 3 days, until little tails form, about the length of the seed. I keep the jar slanted down in a dish drainer rack.

Drained, sprouted oats can be stored in the fridge for several days in a mason jar.

Here are a few pictures of the oats sprouting:)
Starting to sprout

Almost done

Cute lil tails:)

I was so happy to find truly raw, sproutable oats!

Sirova* is a growing online raw food supplier.
If some of you are not yet familiar with this wonderful company, check out their website, they even have recipes! When they were getting started, one of the owners, (and raw foodie blogger) Joanna, asked if there was anything we would want her store to carry. Right away I said really raw oats that will sprout. (You may know that most oats, like the ones in stores, are heat treated.) I was thrilled to see that Joanna found them!

*Since publishing this post, the Sirova company sadly no longer exists, but Sproutpeople is a great source for sproutable oats!

I ordered two packages along with some other raw goodies like cacao butter, gorgeous Brazil nuts, and something new, Sea Spaghetti:) Inside there was a packing slip with a beautiful handwritten note from Joanna and the Sirova team, thanking me for my order and telling me exactly how to soak the sea spaghetti. So sweet! Thank you Joanna:)


OK...I am off to enjoy the sunshine while it lasts...I hope you all have a wonderful day:)

Giveaway Winner!

Sincere thanks to everyone who entered the drawing for the very first giveaway here at my happy raw kitchen blog. There were over 70 qualifying entries! I was pleased to see some familiar faces, as well as some new ones:) You are all winners in my book!

I was really excited to be able to offer one lucky reader a chance to win the amazing book Ani's Raw Food Essentials. I have been enjoying this book, and I am sure you will, too. I have tried and loved more than 20 recipes from the book so far, check out the pictures:)

I loved reading which recipe you were most interested in. It was fun to learn what all of you are looking for in an un-cookbook. This book includes just about everything on your wish list, and then some!

OK...
Time to announce the winner of the incredible book Ani's Raw Food Essentials.*

*notice I used the high tech method of picking the winner, pickanamefromabowl.ang

Congratulations HiHoRosie!!!

Here is the winning comment:

I am so happy for you, Heidi! Please contact me(email on my profile here) with your mailing info. You are going to love this book!

Thanks again to everyone who participated in the giveaway. And sincere thanks to Lindsey Triebel of Perseus Books Group and most of all Chef Ani Phyo!

ETA~ I made Ani's Wild Rice with Corn and Tomato today...YUM!!!

Ani's Raw Food Essentials Book Giveaway!

This Giveaway has ended. Please click here to see who won.

Thanks to all who entered.

Scroll down to see an awesome recipe from Ani's Raw Food Essentials:)

Hi everyone! I am back with the details of my first blog giveaway!

I am so happy to be able to give one of you* a chance to win the awesome new book Raw Food Essentials by the lovely raw food chef, Ani Phyo.

Check out my post from yesterday to see all the incredible recipes I have made so far from Ani's Raw Food Essentials, and my review of the book.

*This contest is open to residents of the United States only, as stipulated by the sponsor. Sincere thanks to the lovely Lindsey Triebel of Perseus Books Group for arranging this giveaway!

Now, here is how to enter:

Entry number one:
1.) Please check out my post from yesterday, then come back here and tell me which one of the recipes I made from Ani's Raw Food Essentials you are most interested in trying. Also, I would love to know if you have a favorite recipe from raw Chef Ani Phyo. If you haven't tried one yet, visit her incredible website and tell me which recipe you would most like to try. Leave your comment on this post for one entry.

Entry number two:
2.) For another chance to win, leave me a second comment on this post and tell me what you like to see most in an un-cookbook. Are you someone who loves raw sweets and desserts, looking for quick everyday recipes, or meals for the whole family, etc. Are you interested in all kinds of raw info, or just the recipes? Please mention if you do buy un-cookbooks, and if you prefer e-books, or printed books in your comment.

Entry number three:
3.) For a third chance to win, mention this giveaway on your own blog, Facebook, or Twitter with a link to this post. If you don't blog, Facebook, or tweet, be a subscriber or follower of the happy raw kitchen blog:) Just tell me which one you did for this additional entry. You only need to do one mention for this, but anything extra is appreciated:)

Bonus:
4.) For a fourth and final chance to win, stand on your head while facing west, put on some hot pink lipstick, and whistle the Happy Birthd....HAHAHA! Forgive me :) Just having some fun!

Please have your entries posted by 12 midnight EST Sunday, June 6, 2010. Winner will be announced on, or shortly after Monday, June 7.

Good Luck Everyone!!!

p.s. I am not able to post in the comments at this time, please feel free to email me with any questions regarding this giveaway, contact info on my profile here. Also, if you are having problems posting a comment, contact me.

Now, I do have something special for all of you! I was given permission to share a recipe from the book, and believe me, it is awesome!

MEDITERRANEAN WRAP WITH RED PEPPER
HUMMUS (BEAN-FREE)

Photo credit: Tyler Golden.

From the book Ani's Raw Food Essentials by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2010.

MAKES 4 WRAPS

This recipe uses collard leaves for wrapping up vegetables, such as spinach, zucchini, black olives, and avocado, with a delicious Red Pepper Hummus.

2 large collard leaves
2 cups spinach, washed well
½ recipe Red Pepper Hummus (page 184)
1 ripe avocado, pitted and sliced
½ cup zucchini, cut into long, thin spears
¼ cup pitted, chopped black olives

Cut the leaves away from the thick center stem of each collard leaf to make a total
of four flat pieces.

Top each collard section with spinach leaves. Then, spoon Red Pepper Hummus across the bottom edge of the shorter width of each leaf. Top with avocado, zucchini, and black olives. Roll up into a wrap and serve.

Will keep for up to a day at room temperature, or store for a day or two in the
fridge.

RED PEPPER HUMMUS (BEAN-FREE)

MAKES 2 CUPS

This hummus is made using tahini, as in traditional recipes, but instead of chickpeas, I use red bell pepper and a pinch of cumin for a richer flavor. Sesame powder helps absorb some of the excess liquid from the juicy bell pepper.

½ cup sesame seeds, ground into a powder
2 teaspoons chopped garlic
1 teaspoon sea salt
2 cups seeded and diced red bell pepper
1/3 cup tahini
¼ cup lemon juice
½ teaspoon ground cumin

In a food processor, process the sesame seeds, garlic, and salt into small pieces.
Add the remaining ingredients and process until smooth.

Will keep for 2 days in the fridge.

I have already made this yummy recipe, and it is fantastic!

Huge thanks to lovely raw Chef Ani Phyo for allowing me to share this amazing recipe, and for creating this incredible book.

Happy Exciting News!

I have some very exciting news to tell you!!!

No…I am not expecting a little one, although there has been a lot of that going around the raw food blogosphere lately;) Must be all the lovely raw food you girls are eating!

But I am going to have a...

GIVEAWAY!!!!
This giveaway has ended, but I hope you still enjoy the pictures:)

The very first Happy Raw Kitchen Blog Give-away!!!! The prize is something to help you in your raw kitchen.

I am so excited about this, and I hope you are, too!

Before I reveal the prize, here is a sneak preview of some of the foods you will be able make with it:

Brazil Nut-Banana Pancakes with Blueberry Syrup and Sliced Bananas

Red Pepper Hummus(Bean-Free)

Mediterranean Wrap with Red Pepper Hummus


Korean Dumplings with Soy Vinegar Dipping Sauce

Buckwheat-Battered "Fried" Onion Rings

Mock Tuna Salad

Battered Zucchini Sticks

Cranberry-Cashew Wild Rice Pilaf and Indian Spiced Chutney

Chipotle Kale Chips

Eggplant Bacon

Coconut Bacon

BLT Club with Coconut Bacon

Aioli Mayonnaise (as dressing on a salad using Eggplant Bacon bits.)

Chocolate-Hazelnut Kream (chilled as frosting on a nutella cupcake adapted from Flourless Cake recipe)

Flourless Cake (as a nutella flavor mini cupcake)

Chocolate-Banana Ice Kream with Hazelnuts served on Flourless Cake with Nutella Hazelnut Sauce.


So, would Ani-body like to guess the prize???

Hint: This is an Essential book to add to your un-cookbook collection:)

Awww, you are all so smart! Yes, it is...


Now do you see why I was so excited about this???

Lovely Raw Chef Ani Phyo has really outdone herself with this incredible book. There are over 250 recipes and tips, beautiful color and black and white photos. Ani tells you everything you need to know to create all the recipes in this gorgeous hardcover :) book. Everything I have tried so far is amazing. I am looking forward to trying the other 230 recipes:)

I also love her thoughts on eco-green living...there are even some nontoxic cleanser "recipes" found in the book! It is written with such an easy and relaxed style that I find very refreshing.

This book has already become a favorite of mine:)

All the pictures posted above are my own and not from Ani's Raw Food Essentials, but I bet you already knew that ;)

I will be back very soon with the details of this giveaway, I was just so excited, I couldn't wait to tell you:)

Please note: I am having lots of computer issues, however, as a "go with the flow" kinda girl, I am going ahead with this giveaway.

I'm happy to still be able to post here at this time. Even though my computer is painfully slow lately (28.8 Kbps), I still consider myself lucky to have a computer with any sort of connection haha! Hubby is having someone over soon to see if my technical difficulties can be resolved.

I still cannot comment on my own blog, Google reader is still being a b...baby:) and not updating most times.

To my blogging friends, I am sorry to miss some of your posts. We may have to do a phone number exchange so you can tell me what you are making in the kitchie...hehe! I also noticed some of the comments I post on your blogs are getting lost in cyberspace!

Again, thank you all for your support and comments on my recent posts. It means so much to me:)

Thanks for stopping by today, and I hope to see you soon!

Raw Lemon Poppy Seed Cupcakes

Today I made little cupcakes...luscious lemony goodness:)



I almost forgot how delicious, quick, and easy this recipe is!

Just thought you might want to know...haha!

ETA!!! Links to the original recipe are no longer working. Due to so many requests for this lovely cake recipe, I am posting the recipe exactly as it appeared on Raw Freedom Community.
Cake
1 1/2 c grated Jicama *** if it's too 'juicy' squeeze the liquid out by hands*
1 Granny Smith Apple pealed & ground
2 c. Almonds soaked/dehydrated ground fine
4 T golden flax ground fine
1/4 c agave
1 tsp vanilla
lemon juice and zest of 1 lemon
1/2 c poppy seeds.

Mix all Ingredients and form in any shape you want; I made a 5 1/2 inch round dish lined with saran wrap.

Then top the first layer with Frosting

Then top the 2nd layer/round. Flip out and place on a plate and frost the whole cake (top & sides)


Frosting: ****THIS IS SO LIKE 'Costco' white frosting!

1 c OMEGA NUTRITION coconut oil (it does not smell/taste coconuty) The one I used is just like Crisco !

Beat/Whip this with beaters! from my SAD baking days!

Add 1/4 c agave

Juice of 1/2 lemon IF YOU LIKE MORE LEMON DO juice of 1 and or zest. whip again.

Spread quickly as it starts to melt a little.

Sprinkle Poppy Seeds on sides or designs if you make a different shape.

Top with Lemon zest curls or slices.

Place in Ref for an hour or so. Serve at room temperature!

The 12 Rules of Eating

The 12 Rules of Eating

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.

Haha…there are no rules! But wouldn’t it be easier to choose what to eat if there were?

I know some of you may be struggling with eating raw (or not!) You may be wondering exactly what or what not to eat, or if it is OK to eat some cooked food, or something not vegan.

I usually don’t voice my opinion on this subject, well, because it is just that…my opinion, and the only person directly affected by what I eat is me.

I must admit, I am fascinated to learn why others eat a diet that includes lots of raw food. It is also very helpful for me to see what works for others. And, of course, I love to see what you are eating!!!

Some of you may remember that I am the only person in my household that eats mostly raw food. I chose to start eating raw food for my health several years ago. Although I did not have any health problems, I felt that eating raw was the best way to prevent future health problems. If possible, I would like to avoid some of the illnesses that run in my family. We all have a survival instinct, and mine really kicked in! That, in a nutshell, is why I eat mostly raw.

When I started to eat raw, I did not have any support. As a matter of fact, almost everyone around me did not understand why I wasn’t eating the way I used to. I could not even get my hubby to try my new raw creations. I was, and still am, all alone in my raw food world…haha!

I know there may be someone reading this, who might not have any support from those around them. I hope if you made the choice to eat raw for any reason you will find the strength to stick with it. {{{HUGS}}}

In order to keep eating this way, I needed to have a very strong belief that eating raw was best for my health. I know that by staying healthy, it will also benefit my family since I am a mother, wife, and daughter. All my research on staying healthy told me to eat lots and lots of raw, organic food.

It all boils (or dehydrates) down to one simple thought…

Nothing that anyone else eats affects MY health.

Now, I don’t mean to say that in a nasty way, it is just the truth. It is what helps me to stay raw.

In my perfekt:) world, everyone would be eating mostly raw, vegan food. We would all probably be healthier for it, and maybe insurance and taxes would go down, and the world would be a better place to live. So in a way, what everyone eats actually does affect me.

But I only have control over what I put in my mouth.

Naturally some of the food choices my family members make affect me directly, but they are old enough now to make their own decisions.

We are all different, with different needs and tastes, and different reasons to eat what we choose to eat.

Even if we are all eating raw food, you may choose to eat different things than I do.

Eating is very personal.

I alone am responsible for what I eat.

Now, my compassion for animals and the environment factors into eating raw vegan food. It makes me think twice about how I eat, but I never forget the main reason for me to eat the way I do, my health.

I like to think of us all at big huge buffet, picking and choosing different things to put on our plate…but sitting down at the same table to eat:)

Since you have been kind enough to read this little semi-rant, here is a quick little recipe for you! And remember, I luv ya no matter what you eat!

Trail Mix Truffles

1 cup pitted dates
1/2 cup walnuts
1/4 cup cacao powder
1/4- 1/2 cup of happy trail mix, chopped in f.p.

Happy Trail Mix:
equal parts of cashews, pistachios, goji berries, mulberries, hunza raisins, and cacao nibs. I measure 1/2 a cup of each ingredient and keep in a mason jar.

1. In a food processor fitted with the "S" blade process dates until fine.

2. Add cacao powder and process until sticky. You can add a splash of water or a dash of vanilla if needed.

3. Pulse in walnuts until well chopped and mixture holds together.

3. Shape into 12 one inch balls, and roll in chopped trail mix.

Sprouting Chia Seeds

Chia sprouts...These little beauties bring new meaning to the word "micro-greens"! They are tiny.

Although I have been eating chia seeds for many years, I had never sprouted them until recently.

My favorite resource for sprouting, sproutpeople.com has the proper instructions for sprouting this little powerhouse of nutrition, so please check them out. I did not have any of the recommended mediums for sprouting, so I came up with a plan of my own.

In the commercial, it looks like the famous chia pets are made of clay, and spread with the moistened gelatinous seeds. The seeds sprout, and look like green fur. Hmmm...are you still a vegan if you eat your chia pet :)???

I have an un-glazed stoneware pie plate, so I use that. Perhaps a terra cotta saucer sold for large pots would work.

Here is my method:

I wet the pie plate, and sprinkle on some chia seeds, leaving plenty of room for them to grow. It is probably about a teaspoon of seeds.

Next, I add some water,(about 1/16 of an inch) and soak the seeds.

The next day there are already some seeds bursting open!

They soon absorb all the water, so I add a sprinkle as needed to keep them moist.

Soon they start turning green:)

For a few hours a day, I cover them with a clear glass pie plate of the same size.

They love the sunny window.

About a week later they are ready to harvest. I cut them from the roots like a shoot, and rinse them gently in a mesh strainer. They taste a little like broccoli sprouts to me and have a slight spiciness.

They are so cute:)

They were delicious on little cucumber cups today.

The cups were filled with a mixture of tomato and the cucumber scooped from the cups, chives, a drizzle of oil, and coconut vinegar.

The mixture was topped with a generous dollop of Spring Herb Dressing, posted today on the wonderful blog, Raw Candy. I just love trying recipes from other bloggers. This dressing is a keeper...so creamy and good! Thank you, Camille, for sharing this recipe:)

Garnished with a few snipped chia sprouts, lunch was served:)


For storage of mature sprouts, snip and wrap in a clean damp cloth and refrigerate for a day or two. Rinse before using. They are very tender so I only store them for a day or two.

I would love to know if you have ever tried growing chia seeds. If you haven't, what is your favorite sprout to grow?

Thanks to everyone who commented on my last post, My Mostly Raw Pantry. I still can't leave a comment myself, but I want you to know how much I love and appreciate your comments, feedback, and support.

In the comments, D2Quilter said...

"So here's a post idea. . . Could you give us a list of what you think is essential for a RAW beginner to have in their Pantry? I've been working on my raw pantry, but it's overwhelming to decide what to get started with. Also, how should nuts etc. . . be stored? Thanks!"

This is a wonderful suggestion for a blog post! I will be happy to post my thoughts on these questions. Thank you D2Quilter, please check back soon.

~ETA~ My raw pantry essential post!