High Raw Happiness

I found and just made this recipe watching the Tofu Guru — an awesome one girl cooking show.

• Dice 1/3 cup celery and
• 1/3 cup yellow onion and put it in a big bowl. Rinse and drain a
• can of chick peas and dump them in the bowl. Using a potato masher and/or fork, mash the chick peas thoroughly. Sprinkle on some
• salt and black and/or cayenne pepper. Add a
• teaspoon lemon juice. Mix it all together with a fork then add maybe
• 3 tablespoons of vegan mayonnaise. I use Nayonnaise.

Mix that in and it’s ready to serve. I stuffed it in pitas with sprouts and sprinkled on more cayenne.

Thanks to:

(Originally posted on 1/18/2010 6:58 PM)

This original recipe is by Gena at ChoosingRaw.com:
http://www.choosingraw.com/butternut-squash-and-split-pea-soup/

“Butternut Squash and Split Pea Soup (Vegan, Gluten Free, Soy Free)
Serves 3-4

• 1 lb butternut squash, chopped into small chunks or cubes
• 1 cup green or yellow split peas
• 3 carrots, chopped
• 1 onion, chopped
• 5 1/2 cups water with 1/2 vegan bouillan cube, or 5 1/2 cups vegetable broth <– I use this (Steve).
• 2+ tsps curry powder (adjust this to taste)
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• Salt to taste (I used one tsp (Steve))
• Black pepper to taste (use cayenne instead (Steve))
• 1 tsp minced garlic (from those little glass jars) <– I added this to the recipe (Steve).

Simply bring the ingredients to a boil, lower to a simmer, and cook until squash and lentils are tender (45 min or so).”

One time I cooked the onion and garlic in a little EVOO first, then added the rest, but liked it better without it. Lighter.

This alcohol beverage probably won’t kill you instantly! I like it for parties.

Remember: Alcohol borrows joy from future you and pays you back in suffering. Don’t borrow more joy than you are able to repay.

Ingredients

• 1 lemon thin sliced crosswise, peeled, deseeded
• 1 lime thin sliced crosswise, peeled, deseeded
• 1/2 cup chopped fresh pineapple1 apple cubed
• 1/4 cup agave nectar
• 1/4 tsp cinnamon
• 1 orange peeled cubed
• 1.5 cups pomegranate juice
• 3/4 cup cognac
• 2 750 ml bottles Australian red wine

Instructions

Stir ingredients in a 1 gallon pitcher, cover and refrigerate overnight.
Serve over ice.
Dilute with sparkling water or natural Sprite-like beverage if desired. Sprite can not be used because it contains the inedible, non-food ingredient high-fructose corn syrup.

Anti-hangover tip: Drink half a liter of water between each alcohol drink. Most hangover woes are really just symptoms of dehydration.

This raw, vegan shake is a variation on Kristen’s famous “Cherry Chocolate Bomb Shake“ but made with slightly more mainstream ingredients in case you don’t have a Whole Foods Market near by.

Ingredients (add to blender in any order)

• 1 sliced frozen banana*
• 1 cup frozen cherries
• 1/3 cup raw almonds
• 1/3 cup raw cashews
• 3 rounded tbsp raw cacao or cocoa depending on if you can spend $20 vs. $2
• Dash cayenne pepper (flavor enhancer!)
• 1 cup cold water
• 2 ice cubes
• 1/2 tsp vanilla extract
• (And of course sneak in your favorite supplements. You will never know they’re in it.)

Blend it until it’s smooth and creamy like a milkshake! This can take a while in a normal blender. Don’t be afraid to take a taste with a spoon while it’s going to see if it’s done. You don’t want any crunchy bits in a shake!

* To make frozen bananas just peel and wrap in cling film. You can’t peel a frozen banana with the peel on I discovered.

http://kristensraw.com/recipe_list_transition.php