Love Food?

We have some great food centric events this week. Come by the Hub and discuss awesome social topics over healthy, rejuvenating  food!

Wednesday 12p.m.-1p.m.

Tomorrow we are having our weekly Sexy Salad Day(members and invited guests only) at the Hub. Bring your favorite salad ingredient or side and join fellow members in the Hubble for an update on the new Hub opening in San Francisco,  Hub SoMa.

Thursday 12p.m.-1p.m.

Is your New Year’s Resolution to eat and cook healthier? If so, you should attend the New Year/New Body Lunch at The Hub with Jonis Sare. Joni is a Healthy Eating Coach, and Personal Therapeutic Chef.   Her talk will include a bit of physiology and biochemistry of the body. Please RSVP to jonisare@yahoo.com with one question (a short one, pertaining to the topic, please) that you’d like to have addressed during the meeting. This will be a participatory luncheon: each participant will make a dish to share with the group. During the luncheon we’ll talk through everyone’s process of making the dishes and what benefits they serve. Please click “Keep Reading” below for a list of dishes you can make.

Thursday 1-2 p.m.

The Food Working Group will be meeting to discuss, among other things,  issues relating to sustainable food, urban farming, and food justice. The group will also be taking a look at survey results studying what the needs of Food organizations are and how the Hub can collaborate and/or facilitate their needs ((Non-members are welcome to check out one meeting; members only for ongoing involvement).

Recipes for Brownbag with Joni Sare

BREAKFAST

Raw oatmeal and buckwheat cereal

1/4 cup Steel-cut oats
1/4 cup Buckwheat

1) Put oats and buckwheat in medium-sized bowl, rinse and drain a couple of times.

2) Add enough water to cover with 1/2 inch water above the groats, and soak overnight or for at least 4 hours.

3) Drain soaking water if any, and add:

Almond Chai (Mylk), see below.
Nuts and fruits

Almond Chai (Mylk)

1) Blend and strain, retain almond pulp for other uses:

1 cup almonds (soaked overnight, drained and rinsed)
3 cups coconut water (or filtered water)

2) Put almond milk back in blender and add to taste:

3 Tbls raisins or 3 large pitted dates
2 1/2 Tbls raw carob powder
1 Tbls cinnamon
1 tsp nutmeg
1 tsp cardamom
1/2 inch fresh ginger

3) Process all ingredients until smooth. Best to chill for 1 – 2 hours before using.

Adapted from: Rainbow Green Live-Food Cuisine, 2003, p385; Gabriel Cousins


SNACK

Squash Butter

1) In blender, mix well:

2 cups cooked winter squash
2 tbls tahini (or other nut butter)
1 tbls toasted sesame oil (or other oil)
1 tbls Bragg’s Aminos
1 tbls Ume Vinegar, optional
Sea salt to taste

Serve w/bread, crackers, nori sheets, etc.
Source:  Joni Sare, 2009

Almond Cheese

1) Blanch:  2 cups almonds
2) Remove the casing, put the nuts in a high-speed blender.
3) Mix until smooth, with:

1 cup Kombucha or Rejuvelac or Live Whey (from yogurt)
1 tsp sea salt, or to taste

4) Mixture should be smooth, cheese-like consistency. Let sit (ferment) for 8 – 12 hours at room temperature.

TIPS:
• Instead of kombucha, rejuvalac… use 2 cups sprouted almonds. Put in hot water (under 120°), let sit for 5 minutes, drain, remove casing. Blend almonds with 1 cup water. Let sit at warm temp for 8 hours+, stir often, cheese will get blubbly and sour tasting.

USES:
• Season or sweeten before serving.
• Use as a spread on crackers, top with salted cucumbers.
• Roll in salted nuts for cheese log..
• Use as a replacement for sour cream (for Borcht).
• Use in juice: 1 cup juice to 1 tbls almond cheese.
• Use as cheesecake filling.

Source:  Joni Sare, 2009, adapted from
Cherie Soria, Living Light Institute

Spiced Nut Paté

1) In high-powered blender, mix well:

1 1/2 cups pine nuts, unsoaked
1 cup walnuts (soaked 4 hours+, drained)
1/2 cup water, more if needed for creaminess
1 lemon, zest and juice

2) Fold into mixture and blend well:

2 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt, or to taste
1/2 tsp ground white pepper
1/2 tsp cayenne, optional

Serve w/bread, crackers, nori sheets, etc

Adapted from: Rainbow Green Live-Food Cuisine,
by Gabriel Cousens, MD; 2003, “Magic Wands,” page 173


LUNCH/DINNER

Thai Basil Bites

Makes 1 1/2 cups sauce

1) Mix in blender or processor, then refrigerate for a least 1 hour:

1 cup coconut milk (1/2 can)
1 tbls date pieces
1/2 cup almond butter, or peanut butter
2 tbls red miso
1 tbls minced ginger
1 tsp minced jalapeño,
or red or green curry paste
1 lime, zest and juice
1 medium-size kefir lime leaf, optional

2) Spread mixture on bite-size cabbage, bell peppers, carrot slices.

3) Top with basil leaf and roasted peanuts.

Adapted from two recipes:
Raw in 10 Minutes, By Bryan Au; 2005, page 50
I am Grateful, By Terces Engelhart with Orchid;
2007, page 87-88

Pineapple Pizzetes

Sundried Tomato MarinaRAW Sauce:
1 cup sundried tomato, soaked in 2cups water for 1+ hour
1 fresh tomato
red bell pepper
2 cloves fresh garlic
1 tsp onion powder
6 dates
1 tbs dry Italian seasoning
tsp cayenne powder or chili flakes
cup olive oil
1 tbs balsamic or apple cider vinegar
Combine all ingredients, including tomato soaking water, into food processor and puree until very thick and uniformly smooth.

Cashew Cheese:
2 cups cashews
1 Tbs nutritional yeast
cup lemon juice
1 cup water (add more if needed to blend)
1 Tbs salt
2 cloves garlic
Blend until Completely Smooth

Assembly:
Peel and slice one pineapple into ” rounds
Spread marinaRAW sauce over pineapples
Using a spoon or squirt bottle, drizzle or spread cheese over sauce
Top with pine nuts, diced vegetables, and fresh herbs
Quarter Pizzetes and serve

By Sam Lippman, Raw Food Chef, Google

White Bean Alfredo Sauce

1) Blend well in food processor:

1 can white beans (liquid, too)
2 tbls olive oil
1 tbls umeboshi plum paste
1 tsp basil, dried
1 tsp marjoram, dried
1 tsp thyme, dried
1/4 tsp rosemary, dried and ground
1/4 tsp pepper
2 roasted garlic cloves,
or 1/2 tsp fresh crushed garlic cloves
Salt, to taste
Lemon juice, to taste

2) Optional: heat in a medium-size pan, and add:

Water or broth, to desired consistency

Serve with gluten-free noodles.

Joni Sare, 2008, adapted from:

White Bean Boursin

1 cup baked squash
1 tbls grapeseed or olive oil
6 oz extra-firm silken tofu
1/4 cup maple syrup or agave nectar
1/3 cup orange juice, freshly squeezed if possible
1/2 cup hemp or coconut milk
2 tbls grated orange zest
2 cups fresh raspberries
1/8 tsp grated nutmeg

The Ultimate Uncheese Cookbook, p34;
by Joanne Stepaniak

Zaa’tar Polenta

1) Simmer cubed parsnips for 20 minutes
in just enough water to cover.
2) Add 1 can coconut milk & 2 cups water.
3) Bring to simmer, stir constantly while
slowly adding 2 cups polenta.
4) Cook, stir occassionally, for 15 mins.
5) Pour into greased (olive oil) 9×13 pan
and press down, flattening the top.
7) Top with Zaa’tar mixture, drizzle a bit
of olive oil.
8) Bake for 1 hour at 350°.

Zaa’tar spice blend:
3 tbls d. thyme
2 tbls d. oregano
2 tbls d. marjaram
2 tbls p. sumac
3 tsp p. thyme
3 tsp p. oregano
3 tsp p. marjaram
2 tsp p. savory
2 tsp sea salt
1/2 cup sesame seeds, slightly ground
2 lemons, peel (minced) and juice
Source: Joni Sare, 2009


DESSERTS

Un-Cheesecake

Crust:
2 cups pecans
1/2 cup dates
1/4 tsp salt
Blend in food processor to a wet, sticky coarse meal. Press firmly
and evenly into the bottom of a 9-inch springform pan and set aside.

Filling:
In high-speed mixer or food processor blend very well:
4 cups cashews (soaked 4 – 8 hours, drained*, not rinsed)
1 cup coconut juice (canned drink or from fresh coconut)
3 tsp vanilla
1/2 cup coconut butter (cream)
1/2 cup honey (raw)
or 1/4 cup honey with 20+ drops liquid stevia
or 1/4 cup honey with 1/4+ tsp white powdered stevia
1/2 tsp salt

– If mixture is too dry add more coconut juice or water.
– If mixture is too liquidy add whey protein powder or coconut flour.
– Then pour into springform pan, smooth the top and wrap with
plastic and refrigerate overnight, for a quicker serving time, see
note below.
*Do not drain cashews if you use the 1 cup coconut juice as a
soaking liquid.

NOTES: This can be placed in the freezer for 2 hours and then
served, or refrigerate overnight and then put in freezer one hour
before serving. Also, chocolate powders vary in intensity, so you
may need more, or less. Also, add vanilla, coffee extract, salt to
taste. More PaleoFiber can be used, add more honey or salt to
balance the flavors.

Chocolate Coffee Un-cheesecake

Add to the filling:
3 tsp+ coffee extract
3 Tbls+ cocao powder

Flourless Nut Muffins or Cake

1. Mix dry ingredients well:
2 cups almond meal
1/2 tsp baking powder
(aluminum-free)
1/4 tsp. sea salt
2. In separate bowl, mix well:
3 eggs, blended well
1/2 cup pumpkin puree
or applesauce
1/4 cup honey or maple syrup
or 1/8 tsp white stevia,
or 15 drops of liquid stevia
1/4 cup ghee, melted, cooled
3. Slowly fold the wet ingredients into the dry
ingredients, mixing lightly.
4. Spoon into muffin cups* and bake at 375° for
15 to 20 minutes.
Makes 20 mini-cupcakes, or 8×8 pan.
*Prepare bakeware as needed.
Original recipe by Geoffrey Marx, NC, PC; this recipe has been
modified for low, to no sugar diets.

High-powered Stuffed Dates

10 dates, shaped well
1 TBLS ‘fluffy nut butter’
1 TBLS brewers yeast

‘Fluffy nut butter’
1/2 cup butter, crunchy or creamy
1/2 cup warm water, or warm coconut milk

Optional:
– Gogi berries
– Whole almond, or other nut
– Gomasio
– Bragg’s Liquid Aminos
– Miso
– Sea salt
– Cayenne powder or chili pepper flakes

DIRECTIONS
1. Rotate a straw or chopstick down the center of the date to get a uniform shape.
2. Make the ‘fluffy nut butter’
3. Mix together the butter and brewer’s yeast
4. Spoon the mixture into the dates, wipe off excess.
Serve warm or chilled.

Source: Joni Sare, 2008

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