Posts Tagged With: raw

Chard, Coriander and Avocado Smoothie

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Quite a mad sounding smoothie, but we can’t get enough of it at the moment. It’s more of a breakfast pudding than a smoothie. You can drink it, but a spoon is probably the safer bet.

What we haven’t mentioned yet is that this smoothie is sweetened with banana, so its not all funky vegetal flavour, but actually well balanced and thick like beautiful green custard.

We experiment with all sorts of things in the blender and they normally work.  Kale is fine, some cabbages are hard to take (especially when sweetness is involved in the mix), asparagus is fine and spinach is a real hero, melding into all sorts of flavour combos.  Soaked nuts add dramatic richness, different milks are fun to play with and really anything that needs using up from the veg basket/ drawer can be smoothed out into something lovely and superbly nutritious.  It’s floppy leaf territory.

Recently we juiced a parsnip with excellent results.  Next up swede (rudabaga), which could prove quite a challenge.  Turnip juice sounds fresh and sweet……

I think  my body likes me even more when I give it a smoothie first thing, I can feel it smiling and appreciating the pureed magnificence.

Jane on a beach walk, near Bolunuevo, Mazzaron, Spain

Jane on a beach walk, near Bolunuevo, Mazzaron, Spain

The Bits – For 2

1 avocado (de-stoned), 1 bananas, glug of rice/ soya milk, 3 chard leaves (stems kept for a stir fry), handful coriander leaves (stems in or out)

Do It

Place all in a blender and blitz into a very thick smoothie.

Hands off!!!!!!!

Hands off!!!!!!!

Serve

We love it with a splash of milk on top, like a green pint of guiness, you can then mix the ‘head’ in with a spoon.  It also looks very cool (the importance of which is never underestimated in the BHK).

We Love It!

Thick and green, two things we always appreciate, add sweet to the mix and sold.

Foodie Fact

Coriander (or cilantro) hails from the Mediterranean and like all green things boasts an almost ridiculous amount of antioxidants.  It helps fight ‘bad cholesterols’ and has a brilliant range of vitamins.  Coriander  has one of natures highest levels of Vitamin K which helps us in so many ways, mainly assisting the bones in growth and repair.

Categories: Breakfast, Healthy Eating, Recipes, Smoothies | Tags: , , , , , , , , ,

Brazil Nut and Cacao Pancakes with Papaya Sauce and Berries

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A truly awesome start to any day, this just happened to be a Sunday.   This is a low-rise cake, with aspirations to one day be a pancake.

Brazil nuts, berries, papaya, this is a decadent affair.  Its the kind of thing you’d imagine the old Maharajas to be munching on in palaces on the Gangetic Plains.  What Im trying to say is that this is decadent in the extreme and packed full of nutrition.  I find normal fat pancakes, american style, a little on the heavy side.  These Brazil Nut beauties have all the flavour without the post breakfast sag.

They can be made raw with a dehydrator, but we forgot to put ours on the night before, so we baked them like a cake in the oven and they turned out very well indeed.

The papaya is a real treat, making quite a change to all the apples and blackberries we have been eating at this time of year.  What can I say, I am weak when it comes to papaya.  They are one of my favourite things for breakfast.  Even though the papayas that take the long flight over here are a little jaded and solid, I never tire of that unique flavour.  I also love the seeds, they  look like frog spawn.

THE BEAUTY OF BRAZILS!

Brazil nuts (or cream nuts) are always handled with great care in our kitchen.  They seem impossibly hard to harvest and grow, so when I get hold of some, I reserve them for the best occasions and finest of company.  When blended, they are so fatty, they resemble butter.  Brazil Nut butter is the only thing that can compare with ‘real’ butter for creaminess and outrageous fattiness, only the fat here is not all saturated and of course, all plant based.

Brazil nut trees are mighty things, some of the highest and oldest trees in the Amazon region, growing to nearly 50 metres tall!  Imagine climbing that to get to the nuts!  Each one of these massive trees will only yield around 300 brazil nut pods per year and take at least 14 months to mature.

I am a little dodgy with gluten it seems, it makes my eczema go wild.  Ground brazil nuts, like almonds, make a perfect substitute for flour and are much more nutritious.  Brazil nut oil is also a wonder thing, great for massages and cooking.  As if that wasn’t enough goodness for one nut, see the nutritional content in the Foodie Fact below.

The Beach House Kitchen has been as busy as ever, but you’d never guess it by the number of posts of late.  Below are some of our cacao/ chocolate-style creations for the month.  We’ve had friends and family visiting, so cakes have definitely been on the agenda.  We really should type more, we’re just too busy cooking and eating!

Pancake time!

The Bits

Pancakes - 2 bananas, 1 1/2 cup brazil nuts, 1/2 cup raw cacao powder (or normal cocoa if you like), 1 cup flax seed meal, 2 teas cinnamon, 1/2 teas bicarb of soda, 1 cup water

Sauce – 1 small papaya, 1 small orange, 1 tbsp runny honey

Finish with chopped bananas and berries (we used raspberries and blueberries) and a few chopped brazil nuts (we used almonds bizarrely).

Do It

Preheat an oven to 200oC

In a food processor, add your brazil nut and pulse them until broken down, but still a little chunky.  Almost to the texture of ground almonds, but not quite.

Add the rest of the ingredients, except the water, blend together and add the water a little a time.  You are looking for a thick, double cream like texture, a little thicker than a normal pancake.

Pour into a well oiled, circular spring form pan and pop in the oven for 15 minutes.  It will rise nicely into a low-rise cake of sorts, but still in the realm of pancake.

Whilst this is occuring, wipe out your FP and place all sauce ingredients in.  Blend until smooth.  Thats that.

Chop up and wash your toppings ready for action.

Serve

In slices, drizzled with the sauce and festooned with topping galore.  What a treat for those weary Sunday mornings when the loss of Saturday just seems too much.

If you are hungry and feeling extravagant (even more so!) then you can stack these pancakes into some form of wonder tower, layered with the toppings and sauce.

We Love It!

Dessert for breakfast is something we wholeheartedly condone in these parts.  ‘Nuff said.

Foodie Fact 

Brazil nuts are such a gift.  Individually wrapped, hanging from a beautiful fruit.  Originally a delicious source of protein for the people of the Amazon, now enjoyed by us all, they are fatty, rich and packed full of nutrients.

Being so buttery, Brazil nuts are high in calories and fats.  The great news is that a large portion of these fats are mono-unsaturated, making them good for the heart and preventing strokes.

Brazil nuts also boast great levels of Vitamin E (good for the cells) and Selenium (they are the highest natural source of this mineral).  Selenium works with anti-oxidant enzymes to keep cancer, coronary disease and cirrhosis at bay.

Brazil nuts are also good for the vitamin B’s and are full of minerals like copper and magnesium.

Here’s what else has been hitting the ovens recently:

Baked Blueberry and Dark Chocolate Cheesecake with Hazelnut Base

Baked Blueberry and Dark Chocolate Cheesecake with Hazelnut Base

Kiwi and Tahini Custard Tart with Cacao and Cashew Base

Kiwi and Tahini Custard Tart with Cacao and Cashew Base

Jane's Double Chocolate Cake filled with Dark Cherry Jam

Jane’s Double Chocolate Cake filled with Dark Cherry Jam

If you’d like any of these recipes, just let us know.

Categories: Breakfast, Gluten-free, Recipes, Vegan | Tags: , , , , , , , , , | 8 Comments

Strawberry Tofu Ice Cream Cake with Fig and Poppy Base (Raw/Vegan/Gluten-Free) + The Best Way To Wash Your Veggies

Strawberry Tofu Cheesecake with Fig and Poppy Seed Base (Raw/ Vegan/ Gluten Free)

Strawberry Tofu Cheesecake with Fig and Poppy Seed Base (Raw/ Vegan/ Gluten Free)

Please don’t be put off by the sound of tofu in a dessert, it is a truly wonderful addition.  Vegans wouldn’t get very far without it!!!!  Tofu has a bad rep, this cake will change it all…..Tofu is a real hero and if bought organic, is a nutritional wonder to boot with a smooth as silk texture.

It really is amazing what you can do with a blender.  This is a light, refreshing take on a cheesecake, only frozen and with the added interest of being made with tofu.  It takes minutes to prepare and sits happily in the freezer.  This has to be one of the healthiest desserts we’ve made at the BHK with bags of strawberries and only a small amount of figs in the base.

Raw desserts are amazing, but some hide huge quantities of sugar, normally in the form of dried fruits (primarily dates).  It is natural sugar, but it is still sugar.  This dessert is lower in sugar than most, the strawberries go a long way to sweetening the cake.  Raw desserts are not always healthier than other desserts, its worth bearing in mind.

Silken tofu is a vegan staple for dessert, baking and all sort of textural fun.  Tofu is high in protein and is a wonderful vehicle for flavours, of course by itself it is bland, its like a blank canvas for a creative cook.  We have used it in cakes to substitute eggs and it does an admirable job.

The base of this cake goes all seedy.  We have found that going raw can cost alot more, a main contributor is nuts.  You can get through alot of them, especially when making desserts.  Instead of flour, you use cashews.  In fact, many of our staples ie rice, cous cous, pasta etc go out of the window on raw and are replaced by fruit and veg.  Certainly not a bad thing for the body, but it can hit you in the wallet/ purse/ piggy bank.  Seeds are the answer and almost equally as flavourful.  For a crunch base like this, they are perfect.  We have also been making butters with them and they are just as tasty as their nutty compadres.  Go seed!

8 REASONS TO LOVE STRAWBERRIES (EVEN MORE)

-  Big C, very big C.  Super packed with Vitamin C (8 strawbs =150% rda)

-  High in fibre (meaning that even though they are beautifully sweet, they have a low GI index)

-  Member of the rose family (how romantic!)

-  Virtually fat free (for those who think that matters. Fat doesn’t make you fat, to be covered in a later post.  Fat is actually very cool.)

-  Full of manganese=great for bones and growth.

-  They fight the big C (Cancer) with something called anthocyanin.

-  Some scientists have said that strawberries are actually anti-aging.

-  Super high in the vitamin B’s, which help metabolism.

Beauty Strawbssss!

Beauty Strawbssss!

CLEANING YOUR FRUIT AND VEG

We’d always recommend that you give strawberries a good wash.  They can attract all sorts of wonderful creep crawlies and dusty dirt.  Here are some top tips for cleaning fruit and vegetables, especially those bought in supermarkets (i.e. not particularly fresh and probably covered with chemicals and pesticides)  This makes a HUGE difference:

This cake is not made with an ice cream maker, so expect a few ice crystals if eaten frozen.  We find it best semi-thawed.  Take it out the freezer an hour before serving and it should soften up nicely.

Makes one large tart, enough for six slices.

The Bits

Topping: 1 punnet strawberries, 1 box silken tofu (350g), 2 tablespoons of sweetener of choice (we used a cane sugar syrup), 1 teaspoon vanilla extract, ½ cup of soaked cashews

Base: 1 cup of dried figs (soaked), ½ cup ground flaxseeds, ½ cup sunflower seeds, ¼ cup of pumpkin seeds, 2 tablespoons poppy seeds

Fresh from the freezer

Fresh from the freezer

Do It

Easy as pie (cake)!

Put all the filling bits in a blender and blend so that you get a thick double cream texture.

Put all the base ingredients into a blender and blend so you get a sticky clumpy mixture that can be rolled into balls.  This will take a few goes, make sure you scrape down the side to incorporate the chunks.

Press the base into a 9” dish circular tart dish lined with cling film.  Pour in the filling and pop in the freezer.  We decided to make two small fat ones, so we could eat one who cake between the two of us.  Some call this greed, we call this the good life!!!!!

Strawberry Tofu Ice Cream Cake

Strawberry Tofu Ice Cream Cake

Serve

Take it out of the freezer before service and it will have a soft scoop ice cream feel with a nice crunchy base.  You will no doubt have some strawberries or other berries lurking around your fruit bowl, this cake is great with them.

We Love It!

The closest we’ve come to a really healthy dessert that doesn’t taste healthy (you know what we mean here).  This is the perfect summer cooler and has a nice richness even though dairy has not entered the building.

Foodie Fact

(Yawn)  Where do you get your protein in a vegan diet? (Yawn again)  The question on the tip of most carnivores tongue could be simply answered with TOFU.   Tofu is an amazing plant based source of protein and is now readily available in most parts of the world.  It has no cholesterol, is low in fat and contains a similar amount of protein to dairy and meat.  Firm tofu is also high in calcium.  As I mentioned above, just make sure it’s organic and not GMO.

Categories: Cakes, Desserts, Gluten-free, Raw Food, Recipes, Vegan | Tags: , , , , , , , , | 6 Comments

Umami Flax Seed Crackers and Veg Box Salad (Raw/ Vegan/ Gluten Free)

Umami Flax Seed Crackers

Umami Flax Seed Crackers

 

These crackers came out of the blue, as an afterthought, they appeared in a bowl, I stirred them, decided to dry them and hey pesto!  Umami Crackers came into the world.  CRUNCH!

The real reason for these flax crackers was the desire to make a superbly healthy cracker, something to idly munch on without care.  Jane and I can put away vast quantities of oat cakes/ crackers at one mid-sitting, its something to do with the texture.  Most crackers aren’t exactly packed with nutrition, we’ve found that after a couple of these we are sated.  Its all the good stuff in them we reckon.

Flax (or Lin) Seeds are a special little thing, one of the finest things for our digestion.  When you pop a little water on them, you’ll see why.  Flax takes on a gooey, emulsion-like property which the belly and below loves, this is the exact property that makes these crackers ‘gel’.  Just add a little water to flax, leave them for a few minutes and they become a vehicle for all sorts of flavours and once dried/ baked they make crunchy biscuits to get excited about.  There is absolutely nothing negative about these crackers, nutritionally, they are food for super humans (that’s all of us then!!!!)

Umami is the fifth taste, along with bitter, sweet etc.  Umami means ‘yummy’ in Japanese and the Umami spectrum was opened up by a Japanese fellow.  Umami is a delicious savouriness, think MSG but natural.  MSG is not the baddy that many think, it is present naturally in foods like parmesan, sun dried tomatoes, mushrooms.  Added to this, umami just sounds like alot of fun!

I used a splendid Halen Mon product here, Umami powder.  Its a mixture of their awesome sea salt (from the Menia Straits just outside the Beach House) and some seaweed and dried mushrooms.  Seriously savoury and brilliant for perking things up, stews, risottos, soups…..you get the picture.  Its a wonder condiment.

The Veg Box Salad is a Jane speciality that we enjoy on numerous occasions per week (especially when Janes cooking/non-cooking).  It consists of loads of veggies and other special bits from the fridge and larder (seeds, olives, dried fruits…..), you never know what to expect from a Veg Box Salad, but you know that it will be massive and super tasty.  The exhaustive list of ingredients of this particular salad are below, but feel free to empty your own fridge or veg box into a bowl and enjoy the spoils!!!!!   There is an alarming amount of awesome veg to be found here.

A good salad is all about combining textures, flavours and colours, all topped off with a kickin’ dressing.  Ingredients don’t matter here, this is free-flowing fare, changing with the seasons and your whims.

Crackers

Makes around 10 crackers

1 1/2 cup flax (lin) seeds, 1/4 cup water, 1/4 cup sunblushed tomatoes (finely chopped), 1 teas umami powder, 2 tbs black sesame seeds, 2 cloves garlic (crushed, minced or mashed up)

Umami Flax Seed Crackers (Raw/ Vegan)

Umami Flax Seed Crackers (Raw/ Vegan)

Do It

Mix water into flax seeds and leave for 10 minutes, the seeds should be sticky, but not too wet.  Add the rest of your ingredients and stir well.  Spread out onto dehydrator tray or baking tray, oiled.  1/2 cm thickness is good and any shape that take you fancy.  Cracker size!?

Dehydrate for 6 hours until crispy, bake for 10-15 minutes at around 1800C or until crispy.

Be gentle when handling the finished crackers, they are sensitive little guys.  Use a flat spatula for the sake of a decent sized cracker.

Veg Box delights!

Veg Box delights!

Veg Box Salad

One massive bowlful 

3 stems swiss chard (finely sliced), 1/4 green cabbage (shredded), 1/2 white onion (finely chopped), 2 stems celery (chopped), 2 handfuls chopped parsley, 1 avocado (roughly chopped), 1 green apple (diced and cored), 1 small courgette, small cucumber, small broccoli (all diced), 2 handfuls of olives, 2 handfuls of pumpkin seeds, 3 tbs nutritional yeast flakes (optional but very tasty)

Dressing

1 handful of fresh mint, 1 handful of fresh basil, juice and zest of 1/2 lemon, 1/2 cup fruity olive oil, 1 cup soya yoghurt, 1 teas sea salt, 1 teas bharat (spice mix, or garam masala), 1 tbs apple juice concentrate (or honey), 1 tbs white wine vinegar

Blend all together in a food processor, adding the olive oil slowly to for a good emulsion.

Serve

We broke up some of the crackers and added them as a topping which worked out nicely.  Big bowls.  BIG bowls!

We Love It!

Every Thursday (that’s today) we pick up our veg box and are consistently surprised by the wonderful veg produced by the magical John and Pippa.   There is no better way to celebrate good vegetables than very, very simply.  Salad style definitely works here.

The flavours of these organic vegetables light up the bowl, a dressing almost seems like overkill.  The crackers make a decent accompaniment to such a bounty of veg goodness.

Foodie Fact 

Flax seeds are unique in many ways.  Firstly, they provide the highest levels of Omega 3 oils found in a vegetarian diet (hundreds times more than the nearest competitor!) and these abundant oils are not altered by cooking at high heats.  Which is great news!

Flax seeds are also insanely high in lignans, which act like fibre and have antioxidant effects on the body.

As mentioned above, flax seeds have mucilage properties, which means they form a ‘gum’ like substance in the body which helps the absorption of many nutrients in the intestines.

Some Beach House leaves picked yesterday

Some Beach House leaves picked yesterday

 

Categories: Local food, Raw Food, Recipes, Salads | Tags: , , , , , , , , , , | 13 Comments

Blooming Marvelous! Garden Update

The Queen of Salads!

The Queen of Salads!

Well, well, well……I mean really.  We had a summer, a proper stint of sun.  We woke every morning expecting it to be sunny.  How rare, how brilliant!  The garden has appreciated the warmth and light, things are blooming like never before in our little mountain abode, we can’t keep up with the progress, most of the time just letting nature do its thing and appreciate what comes from that.  This generally hides our lack of discipline with gardening and confirms our inherent feeling that nature cannot be contained in a plant pot, or bossed around.  Our potatoes seem to appreciate the approach!

The Potato Patch

The Potato Patch

Courgette Flower

Courgette Flower

The Beach House Garden is quite big and wild, after not strimming for a while it was resembling a Welsh jungle and wild things lurked out towards the horse field.  Fortunately they were just frogs and the occasional mole, although the rabid sheep have been making unwanted appearances in the garden.  Feral lot that they are.

So this year we have some decent looking beetroots, rhubarb chard, cavolo nero and even courgettes coming along.  The herbs have gone wild (which we always enjoy) and as I said, we have three varieties of potatoes leaping from the ground at an alarming rate.  Come early August and freak storms permitting, we should have a reasonable bounty to play with in the BHK and share amongst our nearest and dearest.

'Erbs running wild

‘Erbs running wild

Raw Earth Month marches on bathed in sun and good vibrations.  I have to say, the food has been grand and we are trying our best to post more recipes.  Our month of total raw/ vegan-ness ended yesterday, no booze, coffee, consuming, chemicals, lights, washing machine etc for over a month now and going strong.  Once you start this and feel good about it, it’s always hard to get back off it.  I am sure one day a scone will come along and that will be it!  Until then we are thinking another two weeks are in order.  There are two bottles of cava primed for the closing ceremony, we’ll have a picnic in the back garden on the stone circle and eat sandwiches and a lemon drizzle cake (Jane’s favourite) and get slightly sozzled in the sun (hopefully).

Yellow Lilly's (I think) growing in the pond

Yellow Lilly’s (I think) growing in the pond

Cavolo Nero, Beetroots and Chard

Cavolo Nero, Beetroots and Chard

We are so lucky to have wild strawberries growing this year, if we can grab them before the birds take their share!  They are the sweeetest, fragrant little things.  Just one tiny strawberry can change your day, much better than their big brother variety.

Wild Strawberries

Wild Strawberries

My hayfever has taken a back seat now that Jane’s magical herbalist friend has sent some little sweet pills through.  I can now enjoy the garden without fear of pathetic dribbles and sneezing fits taking over.  Hoorah!  This has made a huge difference to my enjoyment of the dramatic transformations in these green and golden hills.

We are being battered by odd humid, tropical storms at the moment, but somewhere behind those grey clouds, there’s a sun waiting to get busy.

On a walk near the Beach House

On a walk near the Beach House

Some classic George (you saw this one coming surely!):

Hopefully you’ll be seeing some of our garden produce in our recipes very soon, there is nothing quite like cooking with your own veg.  I am lucky enough to be working at a wonderful retreat centre at the moment and cook with alot of veg grown on the land.  There is something intangible and whole heatedly enjoyable about cooking with such produce.  It makes all the difference and the flavours are spectacular!  Eating the stem of a rhubarb chard recently is a food experience I will never forget!

Enjoy the heat wave (while it lasts)!

Categories: Garden, Raw Food, Summer | Tags: , , , , , , , , , , | 8 Comments

Cashew, Dijon and Spinach Biscuits (Raw)

Cashew, Dijon and Spinach Biscuits (Raw)

Cashew, Dijon and Spinach Biscuits (Raw)

A bit of crunch to a Raw diet, you can’t beat it. Things like these biscuits add a much needed bite to the gorgeous raw salads and soups that we are munching at the moment. We love ‘em!

Jane and I appreciate a good oatcake, but these biscuits are something else!  Fat and dense with loads of flavour they are something quite substantial and of course, you have all the nutrients and enzymes still there so they fill you up even more.

These Cashew Biscuits are also green which is my favourite colour. Do you find this attracts you to certain foods? I know I like purple things, there is an ice cream in the Philippines called ‘Ube’ which is one of the worlds most amazing foods. I believe this is known as a tangent…….

Ube Ice Cream – a worthy summer tangent

You will need a dehydrator for these, or some say that you can put an oven on low heat and leave the door open slightly, although I don’t like the sound of this practice.  Dehydrators are relatively cheap and if you’re into this kind of thing, are a worthy addition to your kitchen arsenal.  They are basically a small hair dryer with a big plastic box attached, you can change the temperature on them, our’s goes up to 700C but we keep it below 45oC.  Keep it raw!  They are also handy when foraging, dry excess herbs for future use.  We have been making alot of mint tea, using a glut of apple mint and storing it in jars for later.

Mustard is one of my favourite things to be found in a jar (horseradish also).   I will be making my own very shortly in the BHK such is my passion for the stuff.  Well made mustard also happens to be very good for you and has many health giving properties (see the Foodie Fact).

Biscuits, crunch, raw and YUM! Give them a whirl.

Makes 8 big biscuits:

The Bits

2 cups cashews (soaked overnight), 1 cup sunflower seeds, 2 cloves garlic (mashed up), 2 cups spinach leaves, 1/2 cup flax seeds (soaked), 1 celery stalk (chopped), 1/4 cup fruity olive oil, 2 teas dijon mustard, 1 teas salt, 2 tbs nutritional yeast flakes (optional, but will make them nice and cheesy), 1 teas dried sage, 1 teas cracked black pepper

Do It

In a food processor, blend your cashews first to form a thick paste.  Reserve the oil and add all other ingredients, begin to blend and add the olive oil gradually until the paste is sticky but not wet.  You will need to scrape down the sides of your FP and blend again to make sure all is combined well.  If it’s too dry, add a little more water, if it’s too wet, add more flax seeds.

Ready for the dehydrator

Ready for the dehydrator

Dehydrators differ, but ours does not have a non stick shelf.  We cut greaseproof paper into suitably sized squares.

Grab a decent sized ball of your mix with oiled hands, shape it a gauge the size (ours were around 6 inch discs, nice and chunky), place on your greaseproof square and pat down until you are happy with the size.  Use a cupped hand to push in any untidy bits and form a nice edge.

Pop in a dehydrator for around 12 hours on 440C, we left our’s overnight and in the morning, we had crunchy biscuits.

Cashew. Dijon and Spinach Biscuits (Raw)

Cashew. Dijon and Spinach Biscuits (Raw)

We Love It!

We can see ourselves eating alot of these and even, on occasion, replacing our oatcake habit with these green wonders.  They are alot more than a biscuit and from a nutritional point of view, are real powerhouses disguised as a dried up looking disc.  What a pleasant surprise.

Foodie Fact

Mustard seeds are related to Broccoli, the cruciferous family and there are over 40 different varieties of the plant, but they are mainly grouped into black (the spiciest), white and brown.

Brown mustard seeds (which are actually dark yellow in colour) are the acrid ones used in making Dijon Mustard.

Mustard has been shown to battle cancer and has lots of selenium, which helps with asthma and arthritis.  It also boasts plenty of magnesium which helps with sleep patterns, migraines and also good levels of omega 3 fatty acids.

Categories: Gluten-free, Raw Food, Recipes, Snacks and Inbetweens, Vegan | Tags: , , , , , , , , | 3 Comments

Primitive Juice Man Conquers Mighty Mountain!

Primitive Juice Man - on the way up

Primitive Juice Man – on the way up

I did.  Two days ago I climbed the second highest mountain in Britain, Snowdown, which is just behind our house.   I climbed it in record time (for me) fueled only by a beetroot, carrot, apple and ginger juice.  Wahee!  Juice power.

Super Juice

The Super Juice

As many of you will know, the Beach House is tucked away in the valleys of Wales, overlooking Anglesey and the Llyn Peninsula.  We have the most spectacular views and on days like today, when the skies are clear, I can see some of my favourite landscape anywhere.

Britian is experiencing a  heat wave at the moment and we are getting some of it, with temperatures in the mid 20′s for the past two weeks.  The garden is loving it (post to come soon) and our veg patch is looking amazing.

RAW EARTH MONTH UPDATE

The weather has come at the perfect time for our Raw Earth Month and it is definitely salad and smoothie weather at the moment. The only down side to a proper British summertime is that I get chronic hayfever, which is a huge drag.  We have consulted Jane’s homeopathic/ magician friend and she is sending up some remedies as we speak, hopefully this will stop my sniffles.

We are going to extend our Raw Earth month by two weeks, we are loving it!  The candle light at nights is perfect as it doesn’t get dark until 10ish anyway.  It adds a very peaceful feel to the house and there is something timeless about reading by flickering candlelight.  Handwashing our clothes has been interesting.  It takes a while and a little effort, but with the sun out and a special herbal soap, we are getting great results.

We have been making once a week trips in the car to pick up our amazing veg box from some wonderful people a couple of valleys away, full of the finest organic produce and the courgettes are coming thick and fast at the moment!

 

One thing we are using alot is the dehydrator.  Jane is taking full advantage of the abundant herbs and wildflowers at the moment and we are drying them for use in teas and infusions.  We realise that it uses a bit of electricity, but know that we will have to buy less in the long run.  It seems to at least balance out.

We watched an interesting documentary recently ‘No Impact Man’ about a guy giving up many things in a one year project, in the centre of New York.  We can draw alot of parallels with Colin and his family, but we are lucky to live in the country and have no TV anyway!  We are well from many temptations up here on the hill, no restaurants, bakeries or cafes.  No cinemas, shops, pubs!   It would be alot more difficult to do this kind of thing in a city.  Hats off to Colin and his family for sticking to it and setting an amazing example, his project became huge and was all over the media.  I am sure it made a big impact and they seemed to be having a good time doing it, which is surely the main thing!

I think we’d do this all again, especially the raw food part.  We are consuming alot less, recycling most of our water on the garden and generally life has slowed down.  So far, the experiment is going well and the sun is shining.  What more could you want!

View from the bottom - Snowdon, Nantlle Side.

View from the bottom – Snowdon, Nantlle Side.

View of Nantlle Valley from Snowdon

View of Nantlle Valley from Snowdon

What has this got to do with food you may ask?  Very good question.  I guess it highlights the fact that you don’t need a full English/ Welsh breakfast and 5 mars bars to go walking in the hills and that juices are super cool and full of energy.

I also realise that the weather is chilly in some parts of the world now (Tasmania especially I hear!) and it is surely nice to look at little wet Wales bathing in glorious sunshine for a change!  Long may it continue…..

OK, heres something food related, todays smoothie.  It’s a:

Green Banana, Coconut and Almond Smoothie

Makes one large jugful, enough for three glasses:

The Bits

2 bananas, 2 cups coconut milk (watered down), 1 apple, 1 cup cucumber, 3 cups spinach, 1 cup soaked almonds, 2 teas green powder (barley powder, spirulina), 1 cup grapes, 1 lime (juice and zest)

Do It

In the blender and blend, scrape down the side, blend, scrape down the sides and blend…….repeat until all is smoooooth.

Banana, Coconut, Almond and Spinach Smoothie

Banana, Coconut, Almond and Spinach Smoothie

We Love It!

Very sweet and filling smoothie, packed full of nutrition.  Anything green is great.

Foodie Fact

Spinach is regarded by many as the best thing you can eat.  Ever.  We agree.  Not only does it taste so, so good, it contains more iron than beef, pound for pound.

Categories: 'The Good Life', Healthy Living, Raw Food, Smoothies | Tags: , , , , , , , , | 1 Comment

Avocado, Coconut and Apple Breakfast Pudding + THE Best Way to Start the Day

Avocado, Lime and Apple Breakfast Pudding

Avocado, Lime and Apple Breakfast Pudding

This makes for a sweet and super nutritious start to the day.  Who says pudding is just for later in the day anyway!  We like to mix things up over here on the hill and this is dessert first thing, what a way to start the day!

A serious combination of goodness this avocado and coconut, to some a pair of fat filled fiends, but to those of us in the nutritious know, two full blown detox powerhouses of legendary proportions.  Am I exaggerating, very probably!!!!  But seriously, don’t be put off by all that fat talk, fat doesn’t even make you fat anyway!  It’s all that sugar aka carbs, aka breakfast cereals…….  We haven’t even got started on how these two actually taste, a mixture made in heaven for certain (if you dig that kind of behaviour).

THE BEST WAY TO START THE DAY

The coco water here is a brilliant re-hydrator due to its high quantity of electrolytes, beats any ‘sports drink’ hands down, and we all need a good dose of hydration in the morning.  This is a dense pudding so get the body fully woken up before you attempt to spoon it down.  We’d always recommend starting the day with a pint of warm water with a squeeze of lemon or a tbs of apple cider vinger (avec mother) in it at least 20 mins before having your breakfast/ pud.  This is the best way to start the day with plenty of good clean fluids which will get the system well oiled, hydrated and sparkling early on.  A pint of water can only help at anytime, especially in the morning when our body has being shriveling up whilst we sleep.

This ‘pudding’ is utterly guilt free!!!!!  It has a firm kick of greens, with some wonder green powder, spinach (or kale, or cabbage leaves, whatever you have handy) and the wonderfully gelatinous linseeds.  This is what gives the coco pudding its super thick texture and pudding-ness.

Naturally sweet and creamy, this could probably be frozen and made into a splendid summer ice cream.  We haven’t tried this though.  Has anyone frozen an avocado?

Good Mornin’s and BHOM!

The Bits

1 avocado, ½ fresh coconut plus coco water (chopped in chunks), 2 sweet apples (halved and seeded), 1 tbs linseeds (soaked for 2 hours), 1 cup coconut milk, ½ lime (zest and juice), 1 handful spinach leaves, 1 tbs barley powder/ wheatgrass/ spirulina

Breakfast Pud in the mix

Breakfast Pud in the mix

Do It

Blend it, all of it, until thick and creamy.  Leave to sit for 15 minutes, let the linseeds do their work and bring things together a little.

Here it is again (in case you missed the first one)

Here it is again (in case you missed the first one)

Serve 

Sprinkle things on top if you like, but its great just as it is and as always, not too cold please, set the flavours free!

We Love It!

What a way to get things going in the morn!  Its fair to say that Jane and I are not natural morning birds, we tend to blossom later in the day, especially when we’re feed some AM dessert!  Hoorah!  What a concept, this could be the next big thing (way bigger than the last big thing, which was just medium/large in comparison.)

Foodie Fact

Coconuts are one of the most nutritious fruits on earth.  It contains a load of lauric acid, which is known for antiviral, antifungal, antibacterial properties and also boost the immune system.

Coconut water (the stuff in the nut) has a huge amount of electrolytes, making it an ace in preventing dehydration.  In some parts of the world they use it intravenously to hydrate critically ill patients.

Coconut, although being high in fat, actually helps you loose weight!  Its good for the heart, rejuvenates the skin (keeping wrinkles away), increases metabolism and actually lowers cholesterol.

Only downside is, they don’t grow in Wales!!!!!

Yesterdays breakfast - eaten in the garden!!!!!

Yesterdays breakfast – Blueberry and Mango Salad with a Banana Tahini Sauce eaten in the garden with the sun!!!!!

Categories: Breakfast, Raw Food, Recipes, Summer, Vegan | Tags: , , , , , , , , | 9 Comments

Sprouted Wheat Grains, Apple, Carrot and Mustard Salad (Raw/Vegan)

Sprouted Wheat Grain, Apple, Carrot and Mustard Salad

Sprouted Wheat Grain, Apple, Carrot and Mustard Salad

A wholesome, hearty salad that fits perfectly with our beloved Welsh summer (meaning torrential rain and mist, even the sheep look miserable!)  This is actually  unfair as today and yesterday have been complete beauties, check out the sunset below taken from the kitchen window.

Its a real eden like environment up here on the hill and our garden is loving the sun.  The beetroots and cavolo nero particularly are leaping out of the ground.  Slugs seem to be taking it easy, probably hiding in some damp slug den, planning there next raid. Long like the sunshine!

Sprouted wheat grains have been a saviour for us in the past as they sate and bready sweet pangs that we have.  Sometimes when we sit down to some nice raw salads, soups etc we do crave a little bread to add something a little different. We will be experimenting with raw breads very soon, but until then we reach for our buddies the wheat grains.

It takes a couple of days for them to sprout and after that you have a lovely sweet and chewy grain to use in all kinds of good things.  They need to be soaked in filtered water for 24 hours and then placed in a sprouting tray or something flat, rinse them twice daily with fresh water and you’ll soon see the sprouts waking up.

Anybody who reads the BHK regularly knows that we are into our sprouts.  Anything sprouted just seems so full of vitality and energy.  They are so easy to do at home even we manage!  We have been experimenting with other grains, oat and buckwheat are two firm favourites.  We also have barley, which is next on the sprout list.  The grain sprouts bring something new to the menu, quite chewy and meaty in texture.

The star here is the dressing, pairing our local rapeseed oil, with mustard and apple concentrate, a brilliant combo of flavours.  The rapeseed oil is almost buttery and the sweet apples cuts through nicely. YUM!

Making dressings all hangs on what the ingredients of the salad is and the overall flavour you’d like.  This is a sweet salad, with the apples and the raisins, which Jane really loves.  We made the dressing slightly tart to counteract the sweetness, I always try and think of what the overall flavour of a salad will be when Im making a dressing and adjust it accordingly.  A dressing can accentuate the flavour of great ingredients, or hide them behind bog flavours.  I think a balance is best, with the veggies shining through.

Summer Sunset from the BHK

Summer Sunset from the BHK

Serves two hungry herbivores:

The Bits

2 cups sprouted wheat grains, 1 apple (decored and chopped), 1 celery stick (chopped), 2 carrots (scrubed and chopped), 2 cup raisins. 1 handful mint (ripped), 1 handful parsley (chopped), 2 handfuls rocket leaves, 1/2 cup sunflower seeds

Dressing – 1/2 cup cold pressed rapeseed oil, 1/4 cup apple cider vinegar, 1 tbs apple concentrate, 1 tsp English mustard, 1 clove garlic (crushed), 1 teas sea salt (to taste)

Do It

Chop all ingredients in a fashion that suits your mood.  We were in a post work hurry, so they became abstract, but satisfying non-the-less.  Also when the sun goes down, we are using candle light and it can be difficult to chop things and wash up when you’re in the dark.  In fact, many things are.  You need to slow down, read, then sleep.  Which is great.

Whisk up your dressing ingredients in a small bowl, making sure all is nicely combined.

Sprouted Wheat Grain, Apple, Carrot and Mustard Salad

Sprouted Wheat Grain, Apple, Carrot and Mustard Salad

Serve

Dressing on the side, it is quite potent and each persons taste will differ.  Salads are of course best served super fresh, straight off the chopping board.

We Love It!

A real local treat this one, welsh rapeseed oil, mustard, apples, celery, rocket…..almost  the entire bowlful came from our neck of the woods and some from the garden.  We love this time of year when the sun shines a little and plants begin to bloom and fruit.  Happy days indeed!

Foodie Fact
Rejuvelac is an amazing by-product of the grain sprouting process.  It is regarded highly by Ann Wigmore and all at the Hippocrates Healthy People, which we pay great attention to.  It is one of those things that boasts incredible health benefits, but there is something about it that is quite special, almost undiscovered by modern science.

Rejuvelac contains many enzymes aiding digestion and is filled with friendly bacteria which are amazing for us, helping us to release toxins in the body.  Add to that the fact that it is bursting with vitamin B, E and C and you’re looking at quite a beverage.  It also tastes nice, like a tangy lemonade with a hint of sweet grain.

Here’s how its made.

Suns gone and I’m typing by feel, time to call it a day………

Categories: Recipes, Salads | Tags: , , , , , , , , , , , , | 7 Comments

Summer Berries and Rocket Breakfast Salad (Raw/ Vegan

Summer Berries and Rocket Breakfast Salad

Summer Berries and Rocket Breakfast Salad

OK, it doesn’t have to be for breakfast, but it’s a beautiful thing to tantalise the palate and get the body singing in the AM.  This salad gives you plenty of nutrients to play with and a great detox kickstart.

We love the combination of sweet fruits and rocket (arugala to some), a contrast of sweet and sharp that will wake your taste buds up first thing.  We are watching the foods that we combine at the minute and diary and nuts with this salad would go some way to lessening the bodies ability to absorb all that goodness.  I find that its force of habit to stick seeds and nuts on breakfast, but have realised that if I don’t, I feel great after an hour, very full with bags of energy.  There is a noticeable difference.

‘Tis the time for berries and we are reaping the nature’s bounty with big smiles on our faces.  We have had this sort of salad with all sorts of berries and ran into some particularly splendid cherries recently which will live long in the memory.

Eating a berry salad is a little decadent some may say, no filler here, just berries and a little greenery.  But its a treat and we’re well worth it! Make it a Sunday morning treat instead of a waffle, or even a Monday morning treat instead of a bagel!  Whatever takes your fancy of course.

All berries are rammed with vitamins and all are ‘super’ foods, the also happen to be sweet and luscious.  Over doing berries is probably not good for you, but it’s that time of year when sitting in the garden and devouring a punnet of strawberries per person should be a national pass time.  We’ve earned them after enduring all that grey drabness.  Lets enjoy these open blue skies and toast them with some vivid red berry action.

Steering away from dairy and grains in the morning is good practice and they tend to slow things down, clog you up a little.  Fruits and greens are the perfect way to get things rolling in the right direction.

Serves two lucky fruits.

The Bits

1 cup strawberries, 1 cup raspberries, 1 cup blueberries, 1 cup rocket leaves

(de-stoned cherries would be awesome!)

THAT’S ITS!

Do It

Wash all the berries and rocket, dry on some kitchen paper.

Summer Berries and Rocket Salad

Summer Berries and Rocket Salad

Serve

You can add some soaked chia seeds, which are great for the digestion.  The also have a gloopy, porridge-like texture to them.

We Love It!

5 star breakfast!  5 stars!

Foodie Fact

Raspberries are not only pink and fluffy, they help you burn fat quicker due a phytonutrient.  Raspberries belong to the rose family; as do apples, strawberries, apricots, plums, pears etc and are best bought organic as they have been shown to contain greater antioxidant levels, this means lots of vitamin C.   How cool!

Categories: Breakfast, Detox, Gluten-free, Raw Food, Recipes, Salads | Tags: , , , , , , , , | 5 Comments

Sprouted Buckwheat, Onion and Miso Crackers (Raw)

Sprouted Buckwheat, Onion and Miso Crackers (Raw)

Sprouted Buckwheat, Onion and Miso Crackers (Raw)

What a thing!  What a wonderful thing!  RAW CRACKERS have arrived with a crunch at the BHK!  We managed to pick up a dehydrator for half price which has inspired us to play with many ingredients in new ways, generally making them all crispy.

This crispiness is something you can miss when you go full-on raw (I believe it is known as mouth feel in some circles, but that sounds too technical for a humble cracker), the odd bit of toast, bread, crackers, oat cakes, you know the drill.  You fancy something to balance the crunch and zest of all the magic veggies and fruits you’re eating.  This is where the raw cracker comes into its own and this one boast not only dried onions (massive flavour here) but also brown miso for a cracker that tastes as stunning and moreish as anything dusted with chemicals and the like.

These buckwheat crackers were a real surprise, we had no idea they’d taste so dang good!  The only issue is not eating them all at once and they do take a good 12 hours to dehydrate.  Dehydrating is a great lesson in being prepared and most importantly patient.  You can’t rush the process, but the end result is normally more than worth the wait.  It’s best to dehydrate over night and then you just forget about whats going on until you wander down in the morning and find some crispy wonders awaiting you.

The dehydrator also makes soothing buzzing noise and warms a room quite nicely, just a couple of add- on benefits.  It actually sounds like your on a plane when you sit beside it, that gently humming and whistling, you can close your eyes and imagine your off to somewhere exotic to behave in wonderful ways.

Buckwheat is one of those things that we don’t eat enough of, we have to go to the health shop to get our hands on it.  When we have it around we love having a play with it using it as a substitute for grains in salads and stews.

Buckwheat is actually a berry (along the lines of quinoa) and has nothing to do with wheat etc, so its gluten free and great for the body/ digestion.  Buckwheat flour is also perfect for a full flavoured, dense pancake or flatbread.  We love wheat, but it generally doesn’t love us.  When you start giving things up on a raw diet, you really get to know your digestive system in a new way (promise not to get too graphic here!).  You also realise how much strain you have been putting it under and wheat/ gluten for us is a real drag on the belly and below.  Still, the smell of toast is something quite special and we’ll always nibble our way through a couple of slices.  It’s a pleasure-pain thing and the pleasure is well worth the gurgling insides.

There is something about miso that is quite special also, it’s got that healthy bacteria thing going on and just feels very, very right.  It is high in sodium, but it is used by the body in a different way to plain old salt.  Japanese people eat alot of it and Japanese people live for a long, long time and have significantly less disease than us Western varieties.   It could be the miso!?

We used slightly oiled baking parchment to dry these babies out, it works quite well, but in proper dehydrating circles, you’d use a special non-stick tray.  If you are gentle with a spatula, you should be able to get them off in one piece-ish.

Makes eight medium sized crackers.

The Bits

300g sprouted buckwheat, 1 1/2 tbsp brown miso (use more if you are using white or yellow miso), 1 tbsp olive oil, 2 tbsp fresh parsley (we didn’t have any), 1/4 onion (finely sliced), 2 tbsp boiling water, 1 tbsp nutritional yeast flakes, 1 tbsp sunflower/ pumpkin seeds (optional)

Do It

Blend all together to a thick, spreadable paste.  You’ve got to love this raw food prep, its a blend-fest, but oh so simple.

Just add......avocado?

Just add……avocado?

Serve

We like ours with a crunchy salad, the contrast of textures is something to behold and its raw, and all the nutrients are there AND its superbly healthy.  How about lathered in avocado!!!!!  Its one of those raw/ vegan food no lose situations that we coming to love in the BHK.

We Love It!

Full of nutrition and raw crunch, we can’t wait to get started on a new batch.  Flax and sprouted oat next up….

Foodie Fact

Buckwheat is a berry related to rhubarb and sorrel, it helps to slow down the absorption of glucose after a meal making it good for diabetics.  It contains all of your amino acids, not produced by the body and also contains lysine and many minerals which are great for the immune system.

Categories: Raw Food, Recipes, Snacks and Inbetweens, Vegan | Tags: , , , , , , , , , | 1 Comment

Why Raw Food?

This was written for our raw food time last year, but is a timely reminder of what we are putting ourselves through!!!! Fortunately, its all good!

Raw June is here for the Beach House.  Jane and I are going cold veggie (and fruit) for the entire month and we both cannot wait to get going.

It really has come around quickly this 100% raw/vegan June adventure.  We have both been working quite a bit lately and have had less time to plan for the big plunge than we would have liked, hence the lack of any ‘build-up’ posts.  As with most things, we’re going straight in there!

I have a strange excitement in the pit of my stomach and I don’t know why.  I know that I will feel alot better and have bags more energy, focus and vitality, but there is the feeling that this could be something very big in my life.  It could be a huge lifestyle change for the better, no matter how unconventional it is and no matter how many people call me a ‘weirdo’  (there have been quite a few already) I going for this new diet and looking forward to experimenting with my body and mind in a good way.  We are what we eat, well, we shall see.

The main reason for eating raw is that cooking kills nutrients in food.  Vitamin C and B are heat sensitive, enzymes are also destroyed when food is cooked, which are essential to the function of the body.  If enzymes are not replenished in the body, we can age quickly and loss health.  Raw foods have been used for years to treat ailments and illness, most famously by Dr Ann Wigmore,who set up the Hippocrates Health Institute.  The truth is that we are exposed to more pollutants than previous generations and our food has less nutrients, even organic food is grown on soil that is less rich than is was in previous times (normally due to bad farming techniques).

Ecologically, if we all ate more raw foods there would be a relief on the planets resources.  No cooking conserves energy, there is less packaging (hopefully non) with raw foods, there are no emissions created no processing, the waste is compostable and biodegradable, meaning no rubbish.

Below is the Raw Food Pyramid (thanks to the Almost Raw Vegan for this), this replaces the average diet with meat, dairy etc and will give you an idea of what we will be munching on in June.  We are eating no dairy, refined foods, wheat etc and no alcohol or caffeine.   Our diet will consist of many different types of salads, smoothies and juices and another host of interesting raw foods that you will seldom find, especially in the UK where raw food is still a relatively new thing.  In the States and Australia for example, raw food seems to be very popular.  Many people say that raw food will become the new vegetarianism for this generation, I have already seen restaurants with raw options on the menu.

We have always eaten alot of raw food, we just didn’t necessarily call it ‘raw’, just a salad or a smoothie. We will try and be as close to 100% raw as possible, but aren’t really too fussy about things.  We’ll still be drinking herbal teas and if our new lovely looking olive oil is not certified raw, we’ll still use it.  The same goes for nuts, seeds, dried fruits, pastes etc which are all borderline raw foods.  We love these items too much and deem their nutritional values to be too important to eliminate from our diet.

We hope to open a few people’s eyes, minds and palates to the joys of raw food.  Raw food is nutrient rich, meaning you don’t need to eat or digest as much.  When you are eating a bag of crisps, or packet of biscuits, the reason you are not getting full is because they are devoid of nutrients.  Your body needs the right fuel!  A raw diet puts that fuel in and makes it readily available.  We have had a few days almost raw already and the we have been buzzing!  I went for my normal jog and needed to extend it a little, up the mountain.  I couldn’t stop!  With raw food, your body needs less energy for digestion, which can be utilised in other beneficial ways.

The body has clearly define cycles or natural rhythms:

12pm-8pm  Digestion cycle

8pm-4am  Absorption cycle

4am – 12pm  Elimination cycle

The raw diet will help to cleanse our system of toxins and bring us into balance.  After gradually eating healthier for a number of years (we are not just diving in here, we have been eating well for a while now)  my body is quite sensitive to toxins and rich foods.  I sometimes get what is called a food ‘hangover’ after a cheese or chocolate binge, I will be glad to be free of them.  Raw food is devoid of toxins and packed with nutrients.  There is a popular raw slogan, ‘stop counting calories and start counting nutrients’.  It makes perfect sense to me that what we eat has a profound effect on our bodies and minds.  What we consume affects us on ways that we cannot see or know.  Raw food seems like a stepping stone for me to a greater understanding of my body and what makes me tick, what makes me truly happy.

Raw food will also free up so much time, as I mentioned we are both busy this summer with work, so not cooking will allow us to do other things.  The garden is definitely looking like it needs some TLC.

We will be taking alot of inspiration from our fellow bloggers of the cyber world and also have some good books.  ’Eat Smart, Eat Raw’ by Kate Wood being one of the main ones.  Written by a Brit for British folk, mainly important because we don’t have the plethora of fruits and veggies that many countries enjoy.  We also have the long cold, dark winters, where soup is our best friend and a chilled smoothie seems like a difficult proposition.

We will be supplementing our diets with a few superfood-type bits.   Jane picked up some Barley Grass at the health food shop and that is supposed to be super charged stuff.  We will also be drinking propolis daily, which is a bee resin with amazing properties.  We’ll be writing about it soon.  We will also be sure to drink plenty of water, as this seems to be important no matter what foods you are eating.  Become more fluid!  It is worth noting that many mineral waters are not organic and the best water you can drink is water that has been treated by reverse osmosis, this is pure H2O.  You should also not drink water, or any liquid with meals, as it affects digestion and absorption (diluting stomach acids).

So we are going out in a blaze of intoxication tonight.  We said we wouldn’t, but we are.  It is a relatively decadent evening with some smoked stilton with sparkling wine planned, followed by some of the finest chocolate I have ever tasted (post coming soon..).

Raw June, a time when we in the Beach House gain a greater awareness and respect for the foods we eat and the bodies we inhabit;  a time when we gain a new insight into the world of nutrition and the impact it has on us.

Jane and I are both very positive about all of this, which we feel is crucial, as our mental state has a more profound effect on our health than anything else.

Happy Days!

Categories: Detox, Healthy Eating, Nutrition, Raw Food | Tags: , , , , , , , , | 3 Comments

Crunchy Thai Salad with Green Coco Dressing (Raw)

 

Crunchy Thai Salad with Green Coco Dressing

Crunchy Thai Salad with Green Coco Dressing

So here we go again! Raw Earth Month at the Beach House Kitchen will see a huge influx of tasty salads and juices, its inevitable and we love ‘em all!

An amazing friend of the BHK (Dodee over in Hawaii – see magical ‘Sacred Backyard Blog‘ here) said of raw food, ‘I’ve made the decision to feel good all the time!’ and how true that is.  Jane and I are buzzing around feeling ace, it’s day five I think and we are fully over our ailments brought on by a fairly intense ‘treat’ time in Dublin(Guiness-fest), lots of birthdays in a row (wine and cake-fest) and meals out (plenty of great rich food).  Our bodies are thanking us now and our energy levels are through the roof.  We are also enjoying the naturally slower life, with no lights and electrical appliances at nighttime.

Jane enjoying the slower life - Glynllifon Estate, Caernarfon

Jane enjoying the slower life – Glynllifon Estate, Caernarfon

I had some fairly strong caffeine withdrawal symptoms on day 2, pounding headache and no energy whatsoever.  After a good sleep, this passed.  Its amazing how the body adapts so quickly to things, good or bad and how sensitive you become when eating this wonderful raw stuff!  Happy days indeed.

Salad wise, we had some left over thai curry paste hanging around the  fridge that demanded a dish.  This salad has all the flavours of Thailand and more, when we’re raw we really like to make a fuss over our salads.

Jane and I love Thailand and on rainy afternoons in Wales we sometimes wonder how Bangkok is and our favourite little coast towns; how are those street food stalls doing without us!?  How is a our favourite juice guy near Kaosan Road?  How is the coconut curry man in Prachuap Kiri Khan?  At times like this, the tastebuds are going mental and they need something with the incredibly pungent and fragrant aromas of THAI.  Its unmistakable and I’d almost consider going back just for the food alone, but there are at least a 101 other countries I’d like to visit before I start re-tracing my steps in the global sand.

Nutritionally, this is a beast of a dish; with sweet potato, sesame seeds, peanuts, avocado, spinach, etc etc etc, the list goes on and with a punchy/ creamy dressing to finish things off, its a real main event salad.  When you decide to eat raw vegan, there is very little you can eat that will do you any harm, that’s one of the beautiful things about the lifestyle, pile it on a plate and know that its all good.  No baddies included.

This salad boasts quite a list of ingredients and was mainly dictated by what we had in, but you can very happily have a play with this one; veggies can be chopped and changed and any nut will do here!

Talking of chopping, if you can get them into thin, baton-like shapes, they work best here. The dressing clings to them and they look the part also.

ความสงบสุข
khwām sngb sukh (peacex)
Makes one large salad bowl full, enough for four hungry munchers.

The Bits

Salad – 1 carrot, 1 stick celery, 1/2 cucumber, 1 red pepper1/2 sweet potato (all chopped into thin batons), 1 cup rocket (arugula to some), 2 spring onions (finely chopped),1 red chilli (finely chopped), 2 cups spinach (finely chopped), 1 cup cherry tomatoes (halved), 1 cup beansprouts (we used homesprouted mungers aka mung beans), 1 cup basil leaves, 1/2 avocado (scooped out with teaspoon), 1 lime (zest and juice), 1 tbs black sesame seeds, 1/2 cup raw peanuts

Dressing – 2 cup organic coconut cream (the creamier the better), 2 tbs green thai curry paste, 1/2 lime (zest and juice), 2 teas white wine vinegar, 1 handful basil leaves, 1 teas sea salt

Do It

Chop all hard veggie ingredients into long, thin batons leaving the avocado, nuts and basil leaves to the side for topping purposes.  Add all the rest of the ingredient and the hard veggies to a large salad bowl, mix in half of the dressing, combine well and sprinkle over the topping ingredients.

For the dressing, simply blend all together in a food processor.  The texture should be thick and ‘cling-y’ to get sticky all over on the salad.

Serve

Not chilled, but not quite room temperature, this is a good gauge for our salad temps.  To cold and you don’t get the flavour, to warm and you have wilting issues.  We always have a nice surplus of salad dressing in a bowl on standby.

CRUNCH! and ZING!

CRUNCH! and ZING!

We Love It!

Getting back into raw vegan ways is a serious blessing for body, mind and soul.  We are so lucky to both want to lead this type of lifetsyle, if one of us wanted chips everynight it just wouldn’t be the same!  This salad is a far from chips as you can get in the food world.  It’s a proper zinger!

Foodie Fact 

Sesame seeds are outrageously healthy, some say  they are the healthiest food in the world.  These wonder seeds have been with us for many thousands of years and are thought to originate in India, having been mentioned in ancient Hindu texts.

They are very rich in minerals, especially copper, iron, calcium and zinc.  So ‘open sesame’ and pop some in your diet soonXXXXXXX

Categories: Dairy/ Lactose Free, Gluten-free, Raw Food, Recipes, Salads, Vegan | Tags: , , , , , , , | 10 Comments

Raw Earth Month – What’s it all about?

We are running late on Raw Earth Month, the big day is now tomorrow (for a variety of mundane reasons).  I know Jane has already told you a little about what we’re up to, but here’s my take on the whole shebang.  Lee

The Beach House is going full-on this June – July (24th – 24th), its:

!………………RAW EARTH MONTH……………….!

We are rather excited about the whole dreamt up project.  It came like a bolt from the blue, we wanted to do another raw food month (because it makes you feel great and raw food is seriously interesting for the taste buds and from a nutritional point of view) so we took it to the next level, a huge step towards a more natural, peaceful lifestyle.

Raw Earth Month means:

-  A raw/ vegan diet only

-  No caffeine/ alcohol

-  No consuming

(not buying anything other than staple food)

-  No detergents/ unnatural chemicals

(i.e. toothpaste, washing up liquid, clothes washing detergent, shampoo, soap etc)  

-  Minimal use of electricity

(other than recharging computers, dehydrating, juicing, blending)

-   Minimal car use

(other than going to work and shopping on the way back)

-  1 hour internet use per day

-  No electric lights

(candles are allowed!)

-  No washing machine

(we are hand washing clothes in the bath)

-  Waste water to be recycled

(in the garden on our veg patch)

-  Use as much organic produce as possible  

(has been difficult this year with the wet, wet conditions)

-  Forage as much as possible

(nettles, elderflower, hawthorn, wild herbs, red clover, dandelion)

-  Composting all our waste and only buying packed produce when absolutely unavoidable.

Yoga, walking, meditation, gardening, playing music and smiling; definitely allowed.

We have loads of cool books to read about sustainability, organic/ biodynamic gardening, raw food, etc and are taking this month as a huge learning curve.  Jane is really getting into herbal remedies and potion making, with wonderful results (elderflower champagne anyone!!!!!)  We have both been super busy with work recently and are looking forward to this little window of peace.

Jane and I are also going to be making some music and this may appear on the BHK soon.  We may sing about red clovers and rosemary, we may not!

We’d love to hear your experiences of a similar lifestyle/ project and any advice is very, very warmly appreciated.

All in all, we hope to live the life we want to live, free from the troublesome add-ons of the modern world and co-existing within it.

VIVA RAW EARTH!x 

For more info on our Raw Earth Month, see here.

PS – I’ve no idea what we’ll do next year, maybe move into a cave or become wandering mendicants?!

Categories: Healthy Living, Raw Food, Vegan | Tags: , , , , , , , , , , , | 4 Comments

Raw Earth Month – Moving Back to Nature

Raw Earth Month at The Beach House Kitchen

Raw Earth Month

RAW EARTH MONTH

at the Beach House

‘Raw June’ in 2012 was a whole month dedicated to eating raw food, with no caffeine, added sugar, or alcohol. It was an incredible month for me. The experience made me realise that I actually ENJOY eating raw food! After it had finished, it felt natural for us to continue with a big part of our diet raw from then on.

Not only did I develop quite a flair in the kitchen for whisking up quick, gorgeous salads, soups and sauces (I’m not a natural cook), we both became very at home with the basics of nutrition, combining foods, new foods, health foods – the days were long and light, the food was sunny, and bright, and so were we!

The other interesting thing for me was that I really connected a lot more with my body during that time. I listened to it more, and felt into my energy levels more often during the day. For the first time in my life, I was aware of the conditioning of my mind, telling me I was hungry just because I didn’t feel ‘full’ (despite eating bowls and bowls of the most nutritional food on the planet)! And my goodness, did I get a whopper lesson on the nature of cravings? Wheew! It was as if something happened in my brain and I suddenly over-night became an addict of chocolate, dairy, crisps and even fried chips! It was a great exercise of willpower for me, especially since my birthday also fell into the month of June….

The other day, while roaming Anglesey’s wild and beautiful coastal path on a gorgeous sunny afternoon, Lee and I started excitedly planning the next Raw Food month for this Summer.

Inspiration spiraled as we sparked off each other, and soon we were discussing not only how we could improve the way we eat, but also the way we live our lives in general. The way we impact our Mother Earth.

Mother Earth

I would say we live in a fairly environmentally conscious way; we are not huge consumers of material possessions, electricity, or water. We recycle and make compost for our veg patch, we don’t own a clothes dryer, microwave or TV, we make our own washing up liquid and toothpaste, I don’t wear make-up, I use cloth pads during my moon time…. But no way are we perfect! We still use some chemical cleaners around the house; we use laundry detergent, conventional soap, and I use conventional shampoo, conditioner, and deodorant. We both use our computers for hours each day, electrical appliances and lights are accidentally left on… that kind of thing.

So we have set an intention! For a whole month starting on the Summer Solstice Friday June 21st, we are going to be eating only raw vegan food and we are also going to live in a way that lowers our impact on nature and the climate.

This means we are going completely ‘chemical free’ in the home – we’ll be experimenting with home-made eco-cleaning products, laundry products and toiletries. We are cutting down our electricity usage by not using appliances or electric heating. We are also going to switch off our lights in the evening to become more in tune with nature’s circadian rhythms. We’ll reduce our petrol consumption to essential trips only, and limit ourselves to 2 hours of computer time per day. Our mobile phones will be off unless we’re working, and, last but not least we will not buy anything apart from food and essentials – so no shopping trips!

It was not easy for us to agree the finer points of this experience – because of course it does involve sacrifices to our normal way of living, and would not be a challenge otherwise. For example, there was a point in the conversation where I flatly refused to even do Raw Earth Month! It was when Lee brought up the topic of shampoo and conditioners. This was met by fiery resistance by me as my hair is unusually big, long, thick and DIFFICULT at the best of times, even with these wonderfully enriching chemically products in my life. The other thing I felt resistance about was hand-washing all our laundry, not using conventional laundry liquid, and disinfecting the loo. Other than that I’m excited to experiment and relishing the thought of no technology and evenings sat by candle light… Bliss!

Lee on the other hand had no qualms about giving up chemicals on his body and hair, but found the computer part challenging – and even managed to haggle me up from one hour (as initially suggested) to two per day! I do take his point that blog articles can take time to write…

I’m just hoping that we can learn some new life skills during this phase; hopefully lessons we will be able to integrate into the rest of our lifes forever. In our opinion, saving and conserving energy is something we will all have to do more in the future. We will have to turn back once more to Mother Nature, and work with her not against her. Lets get a head start!

Janexxxxx

Janexxxxx

and

Leexxxxx

Leexxxxx

For more info on raw food check out our posts from last year, June – July 2012.

Also see our page ‘Why Raw Food?

The ‘No Impact Man‘ has been doing things like this over in New York.

Categories: Healthy Eating, Inspiration, Raw Food | Tags: , , , , , , , , , , | 8 Comments

greenPOWsauce! (aka Salsa Verde)

greenPOWsauce (or Salsa Verde)

greenPOWsauce (or Salsa Verde)

A simple and lip smacking sauce from our hombres in Mexico.  Salsa Verde is so fresh tasting, especially when lathered on a street taco in Mexico City.  Viva la verde!  Summer is on the way, we need to get these recipes gathered and prepared.  Here comes the sun……….

With a fridge full of amazing green herbs and lemons all around, making this was a real no-brainer.  I have played around with the spices here, but I think it adds even more punch and flavour to the sauce.

I was first introduced to this incredible, tangy number in a Mexican street stall lathered all over a street taco with lashings of raw chillis (normally after a few late night tequilas). The art of a good taco is in the balance of all the ingredients, but for me the salsa verde was always the most interesting component. How do they fit so much POW (followed instantly by a TWANG) into a sauce?! Later I found out and have been making variations ever since, normally potent concoctions with herbs, citrus and chilli as the core (and of course the essential tomatillos (green tomatoes).

The Verde is a super healthy affair also, making your own sauces cuts out the middle man, who usually enjoys adding scary sounding chemicals to sauces and no doubt bags of white sugar and other baddies.

Local lemons

Local lemons

This salsa is easily prepared and you may want to chop up your garlic, lemon rind etc depending on the potency of your food processor.  We think its best to mash it all up in a pestle and mortar (and hope you have time for this).  Here in Spain, our blender/f.p. is more of a smoothie maker and woefully under powered for the umph a salsa verde needs, you should be left with a vivid green sauce, all the bits well blended and together, mingling and sharing.

Due to the tomatoes, salsa verde doesn’t hang around to long in the fridge, its best eaten fresh poured over roasted veggies or in sandwiches/ tacos/ enchiladas/ burritos etc and we also use it in cooking as a sauce.  Salsa Verde will also grace any pasta, I wonder if they’ve thought of it in Italy yet!?

Tomatillos can be a little hard to get hold of outside Mexico, other green tomatoes work almost as well.

Happy whizzingX

Makes one decent size tubful

The Bits

4 large green tomatoes/ tomatillos, 1 tbsp capers, 1 ½ big handfuls of fresh coriander, 1 of parsley, 1 of mint, 1 teas roasted fennel seeds, 1 teas roasted coriander seeds, 1 teas ground coriander, 2 fresh red chillis (jalapeno?  Gauge how hot you like it), 3 cloves of garlic, 2 lemons (juice and zest), 150ml olive  oil, hefty pinch of sea salt

In the mix - Salsa Verder

In the mix – Salsa Verder

Do It

Pop all the ingredients in a food processor and whizz away until deep green and extremely tasty.  Or if you lead a life of leisure and want to do it properly, add garlic, seeds, capers, chilli and lemon zest to you pestle and mortar, add a little oil and get mashing!  Add this potent paste to your food processor with the other ingredients and blitz for 2 minutes.

Serve

Its very easy to just ladle this straight into your mouth!  We would however recommend it mixed in with roasted veggies and will zing up any rice dish.  Use it as a sauce and revel in the goodness.  Jane and I would also have it thinned out a little, as the perfect dressing for a lively salad.

Salsa Verde

Salsa Verde

We Love It!

There is nothing like the bite and zing of a salsa verde, citrus and herbaceous with hints of spice.  It’s really, very healthy too.  The only sauce for a spring barbecue and salad session.  Why not start early this year!

Foodie Fact

All those green leaf herbs are superbly good for you, packed with anti-oxidants.   Tomatillos were originally cultivated by the Aztecs and contain more minerals than your average red tomato.

Tunes

The only soundtrack to salsa making, Santa Esmeralda – ‘Please don’t let me be misunderstood’ (bad miming and all!)

Categories: Recipes, Sauces, Vegan | Tags: , , , , , , , , , , | 2 Comments

Mango, Mint and Chickpea Salad

Mango, Mint and Chickpea Salad

Mango, Mint and Chickpea Salad

Whats our favourite fruit?  Mango (of course!)

In the world of things fruity and exotic, the mango stands tall, a king amongst all things seeded.  Mango is such a tough fruit to harvest, the trees secrete poison that is quite nasty when the fruit is picked, making mango something to cherish and enjoy with glee.

This chickpea concoction is a salad-y departure for this monarch of fruity sweetness. It is a purposefully sweet salad for those folk who are not generally leaf munchers (aka the steak brigade). The sweetness and awesome textures seem to make up for the lack of meat intake, the yoghurt dressing is also nice and creamy. A good one for entertaining friends and family if you happen to be a veggie and with summer just around the corner, we need to get our salad skills dust free and sharp.

We very rarely get to use mangos as we live in Wales for most of the year and the Welsh mangos resemble rugby balls in texture and odour! Rubbery and rugged that is. They are not quite so exotic over here in Spain and there are a few fable mango trees in a particular valley nearby. Nobody seems to know where they are, but they are said to be the sweetest mangos ever (nice fairytale huh!). I think the mangos we used came from Costa Rica, but for this salad we’ll make an exception to our ‘mostly local’ focus.

The dressing here is nice and thick and coats the salad, we normally prepare the salad when the chickpeas are luke warm, it really gets the flavours going and there is absolutely nothing worse than eating things straight from the fridge. Think ice cold iceberg lettuce! Yuk!

The pomegranate molasses is something we picked up in the Iranian supermarket in Brixton. It packs a real tang! It is not essential, but good to have in the cupboard, if you can seek some out, it is a pleasant addition to the pantry.

You can use sprouted chickpeas here if you would prefer making this a raw salad.

Here goes. A regal fruity and spicy salad with barrel loads of flavour!

Recipe makes one decent salad bowlful.

The Bits
1 mango (pipped), 1 cup butternut squash, 1/2 cucumber, 1 carrot, 1 small red pepper (all diced small), 2 cups cooked chickpeas, 1 chilli (very finely diced, watch out for spiciness!), ½ handful of roast pumpkin seeds

Dressing – mint (2 handfuls), coriander (1 handful), ½ a lemon (juice and zest), 2 tbs yoghurt, 1 tbs olive oil, 2 teas pomegranate molasses, ½ teas cumin, 1/4 teas cinamom, 1 teas smoked paprika, sea salt to taste.

Do It
Chop all fruit/ veg into 1cm cubes, nice and easy to crunch and gets the flavours and textures mixed well. Place in your finest salad bowl, mix together, adding chilli and seeds.

Add all other ingredients to a food processor and blitz for a short time, the dressing should be thick, and herbs incorporated.  The dressing clings to the chickpeas. Reserve one handful of mint and chop roughly, for the topping.

Que Rico!

Que Rico!

Serve
We like a splash more lemon juice and a few more pumpkin seeds and the chopped mint on top, just before serving.

We Love It!
Fragrant mango and chunky chickpeas!!  Two of our favourite treats. In a salad. This must be a dream……it’s almost too dang tasty!x

Foodie Fact
Mango is not only the most luscious and decadent of the fruits, it also packs a nutritious punch.  Mango is full of vitamin A and beta-carotene, alot like carrots really, both are brilliant anti-oxidants and will keep you shining.

Categories: Dressings, Recipes, Salads | Tags: , , , , , , , , , , , | 4 Comments

Winter Zing Salad

P1180930

Winter Zing Salad

A salad for the lovers of all things green and healthy. A real cold buster! The winter zing will beat the heck out of all those winter blues and ailments that hang around at this time of year.  It’s designed specially to make you fly into Christmas time feeling superb!  All that decadent scoffing is just around the corner and our bodies need a helping hand.

It’s that time of year when salads should be eaten more, with the dark and gloomy weather, everyone is getting colds and run down. You just need to flip your head around a little here, salads are not just for summertime. Trust us, your body will thank you for this one.

We all need some food medicine sometimes and a boost, this salad boasts all of this and some funky green stuff to top it off.  I like the idea of using food for healing the body (mind and soul too), a preventive measure to illness, something that benefits the body and actually gives energy freely, without taking it away.  All ancient civilizations knew about this, especially the Indias, who through Ayurveda, have a complete method of food science created thousands of years ago! It is mostly still relevant today and modern science seems to be catching up!

Most foods we eat at this time of year are stodgy, rich and satisfying, it seems natural to be drawn to them when it’s raining and miserable outside. These foods are the exact opposite to what our bodies actually need, we end up feeling heavy and bloated, our bodies energy is mainly used to digest the food being eaten and not keeping us in tip-top shape, fighting bugs and all.

In wintertime the body needs a boost, an influx of nutrients, alkaline foods and a vitamin kick to keep them clean, light and healthy. With salads like this you’ll be the only one at work who doesn’t get that cold!

This bowl of goodness is basically lots of green leafy bits and other hard colourful veggies chopped up finely and given a wonder dressing. It is hearty and rich, with the addition of olives and a good glug of olive oil which gives plenty of fats to keep you well padded in colder climes. You can use different combos of hard veggies and leaves depending on what you have in the fridge, but this bowl works wonderfully. We have been experimenting extensively in the super zing salad field; too many baguettes and lumps of cheese in France has left us feeling in need of some quality salad time.

The idea here is to chop everything up into small chunks, so that you can get many different flavours on your fork/ spoon at the same time. Mingle the zing! You don’t want a mouth full of just spinach, you want it all mixed up and coated in your magic dressing.

Jane on the each with Robbie (the dog)

Jane on the beach with Robbie (the dog)

This recipe uses raw garlic, we love it and so do our nearest and dearest. You may want to moderate the quantity if pungent garlic breath is not you thing, although trust me, your body will thank you for the garlic buzz (it’s pretty powerful stimulant).

We topped this salad with some treats from the health food shop that you may not have in the cupboard. Nori and all of the seaweed family are just amazing for you and also add a distinct flavour to each dish they grace. For vegetarians, they are almost essential, the more green things in your diet the better and the seaweed family is full of chlorophyll and anti oxidants that make you zing and shine. As a substitute you could use wheat grass powder, spirulina or some finely chopped green herbs. Basil would be rather nice and is a special leaf.

The blob of miso on the side here acts as your salt for the meal, it is full of sodium but also many, many other goodies and cold fighting friends. You can regulate how much you fancy or need.

We are getting back into our food combining behavior and feeling all the better for it. Usually we wouldn’t eat dried fruits with this salad, but those fresh dates a too fine to ignore and of course add a lovely sweetness to proceedings.

Makes one large bowlful for one very lucky salad muncher.

A decadent salad for beating dark long days…….

The Bits

All veggies should be chopped into fine cubes (approx 2cm):

1 handful spinach leaves, 1 handful chard leaves, ½ cup brilliant green olives (pitted easier to eat), 1/3 cucumber, 1 gorgeous tomato (we used a black kumato), 1/3 head of broccoli and stem, 1 small carrot, ½ red pepper, 3 fresh dates (chopped), 1 tbsp nori sprinkles, 1 teas barley grass powder, 2 teas mixed seeds, small blob of brown miso (on the side)

Dressing – 1 garlic clove, 3cm sq cube ginger (both finely diced), 1 1/2 great olive oil, 1 tbsp coriander leaves (finely chopped), ½ tbsp lemon juice

Do It

Rinse all your veggies in a bowl of water, chop it all up into little pieces, we don’t peel anything unless absolutely necessary.

If you are presentation conscious, layer the salad (green leaves first) and top with olives, dressing and green sprinkles. Otherwise, mix all your veggies and olives in a bowl with the dressing and then top with your sprinkles.

Serve

Your finest salad bowl, although you could serve this salad in any pot or dish and it would light up your day.

Winter Zing Salad

Winter Zing Salad

We Love It!

Taste amazing, full of crunchy bits and many surprising flavours, one moment a date pops up, then a little miso, then an olive. This is fun food and always interesting to eat!

Foodie Fact

Cold busting 101:

Exercise, eat healthy, avoid excessive boozing, get some sun (if you can!!), treat yourself, relaxxxxxxxxxx, embrace the beauty of winter, get social and most of all, catch plenty of ZZZZZZZZZZZZZZZZ’s.

Winter is a tough time for body and mind, eat more salads!

Categories: Ayurveda, Raw Food, Recipes, Salads, Superfoods, Winter | Tags: , , , , , , , | 10 Comments

Pina Colada Juice

Pina Colada Juice

At this time of the year, with summer on the wane, you need some colour adding.  You need something to remind you that holidays, beaches and the sun, are not just figments of your imagination.  They exist and are alive and well in this pina colada.  It is guaranteed to add a little tropical swing to any day.  Sweet and vibrant, when we tried this, we both felt like we were back on a Thai island or any land where the pineapple grows.

Pineapples always remind me of Costa Rica, where in many places, pineapple plantations stretch to the horizon.  Quite a site, rows and rows of those sharp leaves.  Pineapples take  a long time to grow, like a lot of the fruit and veg we eat and they are real gifts from the earth.  They also look quite amazing, bar the rambutan and the dragon fruit, is there a cooler looking fruit?

You can technically grow your own pineapple, just take the severed head part and plant it in the ground.  Quite shallow.  After a year, a pineapple may have grown.  We have not tried this for obvious reasons.  Wales is not a pineapple friendly environment (however the raspberries are looking well this year).

You can see we quaffed this with a rather funky fruit salad, putting the meat of the coconut to good use with some other fruits seeds and yoghurt.  You can try to make your own coconut butter/paste, just blend it up in a decent blender and after a few minutes it will take on a lovely creamy texture.  Ideal to keep in the fridge and add to dishes.

This sweet and tarty juice takes half a pineapple to make, but its well worth it and the lime juice adds a nice tang to proceedings.  We’ve added a little bit of canned coco milk, for creaminess.  The combo of coco and pineapple is always tantalising and a quick burst of escapism in the morning sets you up nicely for the day.

The Bits

1/2 pineapple, 1/4 tin organic coconut milk (stirred and creamy), juice of 1 fresh coconut (the water only), 1 squeeze of lime juice.

Do It

Get the magimix fired up!

Juice your pineapple in large chunks into a large container.  Stir in the coco water and milk.  Just before serving, squeeze a little lime into the juice and stir.

Serve 

Immediately, with sun hats on and some calypso music.

We Love It!

It’s a tropical juice to spark wanderlust in even the most rooted of souls.  The tropical beaches seem ever closer with this juice in your life.

Foodie Fact 

Pineapples are drought tolerant and the plant grows up to 8ft tall.  Pineapples are a brilliant source of vitamin C and dietary fibre.  They also contain bromelian and incredible enzyme that actually helps you digest your food and fight all sorts of infection/ disease.

View of a autumn sunset from the Beach House Kitchen window

Categories: Juices, Recipes, Vegan | Tags: , , , , , , , , , | 6 Comments

Carrot Top Salad aka The Perfect Packed Lunch

Carrot Top Salad

So what does a mostly raw food dude take to work for lunch?  A carrot top salad of course!  The most complete salad we can muster.

This Carrot Top Salad is a good example of my daily packed lunch, nice and quick to prepare and bursting with good textures and flavours.  Its one of my favs.  You may have noticed the distinct slow down in Beach House posting recently, I’ve been working like a donkey. I need all the energy I can get and this salad is a serious hit of nutrition, flavour and vitality. I feel fully charged after lunch and light as a feather. Non of those post lunch slumps with this salad.

To make this you need carrot tops.  To find those you need to go get some real food, most supermarkets won’t sell carrots with the tops on and if they do, god knows where they’ve been and what  the poor green things have been exposed to along the way.  Go local and find some earth loving types, normally living in peace and happiness somewhere in the middle of a field and ask them which way to the carrots.  It should’t take long.

Carrot tops are delicious and full of nutrients, especially chlorophyll.  They can be a little bitter, thats the potassium, so at least you know its some good stuff.  They make great juice and can even be crushed and used as a mouthwash.  They contain a lot of vitamins etc not present in the carrot (like ‘K’ for example).  They can be hard going and a little chewy on their own, thats why they are best in this salad.  They’re not as sweet as the ‘root’, thats where all the sugar and water goes.  So much food is thrown away nowadays and much of these we can re-use or munch on.  Please, give these little green beauts a chance!

Glorious local toms

To the salad….I basically combined the fruits, veg and seeds available into a massive salad, stick it in a container and have a jam jar full of dressing (that lasts a few days).  I make enough salad for at least two days (excluding the apple, normally added in the morning) and hey presto! LUNCH.

This is a huge salad by general standards, alot goes into it and it’s designed to be a hearty meal. The Carrot Top definitely cannot be termed as a ‘side salad’, this is the main attraction.  A word of warning, this takes quite a bit of munching.  You need to build up some decent jaw muscles to attempt such a salad.

There are constants in my salad world; dark green leaves make up the majority of it, lots of hard vegetables cubed (for crunch), seeds (lots)and the occasional dried fruit makes an appearance and also a nice easy, tangy dressing.  Then that’s me off, for another day in the office/ kitchen/ restaurant/ field/ bridge tunnel or wherever else the money lies!

We have decided to head off to Spain for a few months over the winter months and all the pennies are needed for time in the beautiful Mediterranean sun. Expect some real bright beach posts soon, until that time comes in mid October, its work and salad time for me.

Just for your information, I also scoff two pieces of fruit and a bowlful of nuts and seeds all washed down with a cup of green tea and lots of water.  You’ll be glowing afterwards, safe in the knowledge that this lunch time you were very kind to your body.

The only reason we can eat like this is due to Jane and I’s passion for healthy foods.  We have buckets of fine pulses and seeds filling up our kitchen.  We buy all this stuff in bulk normally and have it to hand.  We are lucky.  If we are not at home, travelling around etc, it can be tough to get anything like the real ‘Carrot Top’ together.

Kale takes a bath

This makes two large pots of salad, good for two lunches at least.

The Bits

Salad – 1 apple (or pear), 2 carrot, 1/2 cucumber (pickled or not, I like either), 1 courgette, 1 beetroot (all cubed), 2 handfuls of carrot tops (finely chopped), 2 big handfuls of beetroot leaves or green cabbage or kale (chopped), 1/2 handful of raisins, 1/2 handful of pumpkin seeds, 1/2 handful of sunflower seeds, 1 handful of mung bean sprouts, 1/2 handful of chopped mint leaves, 1/2 handful of chives, 2 teas barley powder/spirulina (optional, specialist things from health food shops that are full of zing), handful of cherry tomatoes (whole)

Beetroots on the board

Dressing – Juice and zest of half a lemon, 1/3 cup good olive oil, 1 teas honey, 1 clove garlic (minced), sea salt, cracked pepper.  Or just make a whole jam jar full and shake it up when you need it.  I normally carry it around in my bag.  If you friends laugh at you for carrying dressing around with you, they obviously don’t understand the importance of salad.

Do It

Gather all you ingredients in your largest salad bowl and get you hands in there, give it all a good mix up.  Separate into your containers and pop the lids on and into the fridge.  You are now well lunch’d up and ready to go.

Packed up and ready to go.

Serve

After a good mornings graft, eat with a large spoon and be happy in your munching.

We Love It!

Turning something that many would deem as waste into a tasty dish is just grand.  We love the crunch and texture of these salads, each mouthful is different.

Foodie Fact

Carrot tops can also be made into a brilliant tea, great for purifying the blood and kidneys.  They also used to be used as a fashion accessory:

“In the reign of James I, (1603)  it became the fashion for ladies to use flowers, fruit, feathers and the like to decorate their clothes. Picture showing carrot leaves in a hatThis was amusingly extended to the use of Wild Carrot flowers and its feathery leaves and stalks to decorate their hair, hats, sleeves, dresses and coats. The lacy green foliage  was especially fashionable during the autumn months when the leaves took on a reddish coloration.”

For more carrot facts like this, visit The World Carrot Museum

 

 

 

Categories: Healthy Eating, Raw Food, Recipes, Salads, Vegan | Tags: , , , , , , , , , , | 6 Comments

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