Onion Bread!

Day 11:

What a surprise discovery! I never imagined that a simple 5 ingredient recipe for onion bread would change my world. THIS is what real Raw food is all about!

When you feel so excited, alive, happy, with taste buds cheering for joy, you know you’ve found something special. More than “just food”, food that inspires feelings like this are what make life incredible and so full of JOY.

My plan for this Raw journey is to keep it simple and delicious. I don’t want to slave away for hours in the kitchen and yet I still want to eat foods with a variety of yummy flavors and textures. I came across this bread recipe in the book RAWvolution by Matt Amsden and I’m in love with it in its entirety. 😁 It is EXACTLY what I’m looking for. I’m sure you’ll be seeing more recipes I make from it. You can find it on Amazon here. Or check your library.

Did you catch the second surprise announcement in the video?

I am beyond blessed and happy for the support and being on such a life changing journey with my partner and best friend.😍❤️❤️☺️

Here’s the recipe and I truly hope you make it!

  • 3 large yellow onions
  • 3/4 cup flax seeds, ground in a blender, coffee grinder or food processor
  • 3/4 cup raw sunflower seeds, ground
  • 1/2 cup Nama Shoyu (Tamari or Liquid Aminos)
  • 1/3 cup extra virgin olive oil

Slice the onions on a mandolin and then halve them (or use the slicing disc on a food processor). Put all the ingredients into a large mixing bowl and mix until well combined. I used my hands for extra fun 😊.

Divide the mixture in half and spread onto two dehydrator trays lined with Teflex sheets. Spread mixture as evenly and thinly as you can, without seeing holes. It may take a little massaging, again I used my hands for smear-ability lol, but it should cover most of the tray. Dehydrate at 105° for 12 hours, flip the tray over, peel off the Teflex sheet and return to the dehydrator for another 8 to 12 hours or so, until desired degree of dryness.

I kept mine barely moist, so it’s soft and pliable, I didn’t want a crunchy bread. I suggest storing in the fridge in a sealed container for freshness.

Makes 2 trays as noted above. I doubled the batch, which I don’t usually do with a new recipe, but I had plenty of onions from Farm Fresh Las Vegas so why not. Boy, am I grateful I did! These will be going with me on my business flight in the morning. Part of my secret to staying raw while traveling is to take something(s) with you that are super tasty and easy to travel with.

Day 11 out of 160, signing off. 😄

Raw Onion Bread Stack Selfie

Mushroom Marinade


Not a huge fan of mushrooms (it’s really the texture more than the flavor I have challenges with) but as the health benefits are amazing, they are a great savory substitute for meat and my husband loves them, I try to include them periodically.

Flipping through a book for recipes he’ll like I came across Raw Sushi Rolls…it looked super simple. Cauliflower “rice”, raw unroasted Nori sheets, which I had in the pantry, sliced veggies and marinated mushrooms.

This marinade is the bomb! I like soy sauce but soaking anything in straight soy sauce😳…not a good idea. The intense flavor and SALT would be overpowering.

Diluting it with oil and lemon juice is perfect, garlic is always good and ginger adds a surprise to your tastebuds.

Marinade recipe:

  • 1/2 c olive oil
  • 1/4 cup soy sauce / liquid aminos or tamari
  • 1 Tbl fresh ginger
  • 2 cloves of garlic, or more if you like!
  • 1 1/2 Tbl fresh squeezed lemon juice

Blend until smooth. You don’t want any chunks of ginger remaining.

Marinate the mushrooms for at least an hour. I put them in a ziploc bag as it’s easy to moosh around the mushrooms to make sure they are get covered in the marinade.

The mushrooms will keep for several days. Leftover marinade I keep in a mason jar, it pretty much lasts “forever”.

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After making the sushi, I threw a few of the left over mushrooms into the dehydrator for a few hours. These now “cooked” mushrooms went onto a bowl of cauliflower rice with chickpea hummus and alfalfa sprouts. YUM! 😋

Miracle Garden

My dream to become a master gardener just got a step closer. I’m in AWE of what my garden did without me for 12 days!

The Eggplant 🍆 had zero new produce growing on it when I left. Now as best I can count it has 20!!

The Cilantro seeds didn’t get blown away and are ready to be harvested for fall planting.

The Zucchini plants, I didn’t plant and wasn’t going to fail at growing again this year LOL, are growing like I’ve NEVER had my zucchini do. The leaves are massive, the branches have extended out like crazy (it MUST be a vine variety) several HUGE blossoms are already blooming and get this – no squash bugs! 🤞🏼🤞🏼🤞🏼

The Bell Pepper plant is still small but has 3 huge peppers on it! Can’t wait for them to ripen! 😍😊

And the Tomato plants – holy cow. I don’t even know which variety is which now that they have so grown together and are heavy with LOADS of green tomatoes. Need to figure out which plant is the Green Tie Dyed tomato plant 😂 so I don’t miss harvesting them. Haha.

And that’s not even the whole of it.

Even my 11pm planting seeds the night before we left has been a succcess. New beans, flowers 🌸 🌺 and echinacea are all sprouting.

Wow 😮

And to think I was almost afraid to go out and look at the garden when we got home. Too many times before it’s been dead even after a short trip away. And this time was the longest. All it takes is a broken water line, extreme heat to arrive or crazy winds and without me there to help out…😳🤦🏼‍♀️

This time all the advance preparation I did paid off! Plus a healthy portion of fairy 🧚🏼‍♀️ dust. 😉😁😇

Grateful beyond words.

Now it’s almost time to plant my melon seeds. No rest for a master gardener. 🤓

First meal tonight will be from my freshly harvested basil 🌿 with the edible flowers (4 varieties) and 2 perfect eggplants. Combine this with the zucchini that was in my CSA bag from the farm and we’re going to have my all time favorite basil vinaigrette over dehydrated veggies. It’s going to be DELICIOUS!

Do you have a favorite recipe using basil and/or eggplants? Please share! I need lots of ideas. 😃

Going Mostly Raw – Day 5

Hanging out in the kitchen feeling FABULOUS on this day 5 of my 32 day #Raw4Joie journey.

Watch for the fun details on my journey and to see how to flip flax crackers and Unroast Nuts.

If you want to get started dehydrating right away, here’s my link to the one I highly recommend. 😉

**The verdict is in – Kerwin tried the candied pecans and agreed with me, he likes them both, the sweetness of the chewier ones but the crunch on the others! So we decided we’re going to split the time difference between the 2 versions and go for the sweet spot. LOL 😁 I’ll keep you posted!

**editing note, I didn’t mention in the video that I do ‘uncook’ the nuts at 105° and if I’m getting impatient I’ll even up those darn almonds to 115° but my standard dehydrating temp for majority of items is 105°. Seems to heat them all the way through, without drying the outside to a crisp.

If Health & Wellness is up your alley, you’re invited to join my Facebook group: Joie To Your Health! Eat. Move. Love. and follow my journey and that of others with the same mindset! 💖

Radishes & Greens Salad

Can you say DELICIOUS!

Yup, that would be this salad AND the dressing, a combo deal for sure.

Original recipe is from the book


Creative Raw Cooking by Mercé Passola & Edgard Viladevall – thank you for the inspiration!!

Adaptations are all my own. 😃

Recipe:

  • 1 heaping cup lightly pulsed radishes
  • 1 heaping cup peeled and chopped apple
  • Greens – as much as you want. I used a medium size serving bowl and filled it with a mix of Spinach, Swiss chard and Mizuna. More weighty and dense than light spring greens and with good flavor.

Dressing

  • 6 Tbl Extra Virgin Olive Oil
  • Salt to taste
  • Half a juicy lemon
  • Herbs! 🌿 I used 2 Tbl each of Basil and Thyme, chopped fine.

Combine, shake, pour over the salad and ENJOIE!

Today I Woke Up Happy

Day 3 and due to a super late night I was sleeping 😴 in so was woken up by the dogs wanting a potty break. The daylight wakes them up but they usually give us till 8 or 9 after super late bedtimes.

Kerwin let them out (thank you! 💖😍) and as I lay there I realized I was happy. Tired and sleepy yes, but HAPPY and feeling good. Woohooo!!

I recall just a couple weeks back waking up and wondering when I would ever WANT to get up, or feel great upon waking up. Even waking up before my alarm I’d be almost sleep walking and kinda crabby, at least till I woke up. Kerwin would probably say a lot crabby. LOL. Not today. 😊

I expect it’s the off loading of the recent cheese and my body doing a reset but I’m down 2.5 lbs.

What am I eating?

I have been eating practically non-stop these last two days! Nibbling and snacking on whatever Raw was in the fridge, I love leftovers!!, or pantry.

Made a fabulously yummy Nacho Cheeze, ate walnut taco meat with romaine lettuce from the garden, arugula / orange salad is made and ready to go with a very unusual, intensely flavorful tomato based dip type sauce for a “dressing”, fudge balls with coffee and my non-coffee peppermint mocha, oranges and oranges, flax crackers with almond butter and dates alternating with dipping the crackers in the nacho cheeze.

The worst thing you can do when eating Raw, or starting on any eating change I would imagine, is get hungry. So I’m heading that challenge off!

How do I FEEL?

And get this, I feel so LIGHT! Different than how I feel after eating cooked healthy foods. Still way better than the bloat I got from junk foods but not this lightness. I don’t know the right words to express it exactly but I feel beautifully empty inside this morning! Not sluggish or needing a kick start, my stomach woke up ready for whatever fuel I want to give it but I’m okay and not hungry yet.

What’s on the menu today?

I have radishes I’ve been stockpiling LOL, kale, spinach, Swiss chard and a couple other greens in my veggie bag to do something with today. I found a radish recipe I’m going to try out. 🤞🏼

And that’s all she wrote. I’m off to LIVE the day!

Until next time- Choose You, Choose Joie!

Larkin is such a good snuggler. 😍😌

Here She Goes Again!

#Raw4Joie is back!

After several months of sea-sawing between raw and cooked foods I have decided it is time to make another change.

“The Plan” had been to eat all Raw & Living Foods and then that morphed into 80/20 (raw/cooked). I started tracking it and I realized how easy it was to have a whole day go by and not eat ANY Raw foods.

Granted, I was still eating clean, healthy, no meat, no added sugar and no processed white/wheat flours but it was Cooked. And not needing to eat the same quantity of food anymore, I could make one cooked meal for me and my honey and nibble on it all day. Raw Ruh Roh! Feelings of vim and vigor, the spark of LIFE, real Zest and Passion, all start to diminish, incrementally.

I hadn’t gained any weight so the scale was of no help to catch the slide.

I found that an easy way to use the greens in my weekly CSA veggie bag from the local Farm (Quail Hollow Farm) is to saute them up with onions, garlic, seasonings and whatever other veggies I have on hand. It’s more familiar, right? Yet it feels like sacrilege! Such FRESH, better than organic, life sustaining nutrients, that I wiped out by applying heat. Makes me sad.

What to do?

I go to a BBQ with friends and knowing there will be lots of items I don’t want to eat, even the Vegan Garden Burger is not Raw. I take a raw salad, yummy desert AND my most amazing flax crackers so I can eat them with the fresh guacamole that is sure to be there. I’m prepared! Somehow I CHOOSE to eat slice after slice of processed CHEESE. At one point I’m hearing my body tell me to stop, I still eat a couple more slices before I listen. No joke, right then and there I felt myself starting to get sick, the cheese curdling in my stomach. On the drive home I sneeze and feel my nose start to get congested. Hah! Serves me right! How amazing is my body that it so quickly starts cleansing my system and pushing the mucus forming, inflammatory dairy products out of my system. I’m grateful! It sucks though too. 😟

I think, what if?

What if everyone’s body spoke to them so clearly and quickly? What if people weren’t already overwhelmed with the load of toxins and environmental pollutants that their liver is unable to handle so their bodies are only able to store them until they build up and disease breaks out?

I answered myself: NO ONE would eat cheese. If you felt immediate effects from eating toxic food, you would stop. (she types as she again sneezes.) Whatever food it was.

Yup, I am stopping. I know I chose to jump off the wagon and eat the cheese due to feeling frustrated with where I was at in not being on target with my “plan” mentioned above. I got the answer I was looking for, time to implement a new plan. LOL

I’ve been learning an incredible amount of applied knowledge on this healing journey and am retraining my brain to think differently, to choose me. I’ve learned a lot more about preparing raw foods, tested recipes to find my favorite go-to’s and “un-cooking” is becoming more normal, full of all the flavors I love and EASY to be doable on an everyday basis. I am ready to be on the path of Raw and Living foods. I know I can do it, I want to do it and I’ve proven that regardless of what any experts, nutritionists, the infamous “they” or trendy diet plans say, I feel most VIBRANT and so full of LIFE when I consistently eat Raw and Living foods; It’s not debatable.

I’ve also proven that trying to be less than 100% while making it a true lifestyle change doesn’t work for me. It’s like a friend shared today regards her own health journey, you need to be all in, no “Cheat Days”. Still eating 20% cooked is cheating and defeating the purpose. If I believe eating RAW food is the best way to live and isn’t a diet but my lifestyle, what am I telling myself when I default to cooking something?

Don’t get me wrong, anything you do to take a step towards health IS a good thing. One raw meal, one grapefruit instead of a bowl of ice cream are wonderful choices and your body will thank you for them. Keep doing them!

My story has been what feels like a lifetime in the making. Many failures over years and years, with some wins mixed it here and there, until finally 2017/2018 was The Year. Doing it My Way and making the choices to change that worked for me, in a way that worked for me. Now there is no going backwards! There is no standing still, you’re either moving ahead or falling back.

Today marks Day 1 and the new beginning of eating All Raw & Living Foods!

Will I do it for life? Most likely. Why give up what makes me feel so good??🧐That being said, I am going to document it for the first 32 days and that’s all I’m committing to at this point. 😁

So here is to the journey and the next 32 days of the rest of my life! Ecstatic only scratches the surface of how I’m feeling! Joyful, confident, proud, creative, filled with anticipation, jumping up and down and giddy with glee are a few more applicable descriptives.

Stay tuned for my reflections as I go and of course all the recipes. 🙂 Please feel free to ask questions! I’d love for my story and experiences to help YOU on your journey to greater health and vitality.

You are welcome to join my Facebook group for more on this topic and to be around other healthy-minded people: Joie To Your Health! Eat. Move. Love

Until next time, Choose Joie! 🙂

Curry Sweet Potato Pasta

Sharing this most amazing sweet potato pasta recipe, courtesy of Cara Brotman here. This is a go to recipe when you need a change up from fresh green leafy salads and are craving something rich, savory, super filling that is packed full of flavor. It is one of my raw favorites!

Recipe:

  • 2 sweet potatoes, spiralized
  • 1 cup raisins
  • 1 cup chopped raw nuts (almonds & hazelnuts are great)
  • 1/2 cup sliced green onions (spring onions work well too!)
  • 1/2 cup cilantro
  • 1/2 cup mint

Curry Almond Sauce

  • 1/2 cup almond butter
  • 1/2 cup melted coconut oil
  • 6 tsp curry powder
  • 2 tsp cinnamon
  • 1/4 tsp cumin
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp Soy Sauce / Liquid Aminos / Tamari
  • 1 Tbsp finely minced ginger
  • 4 cloves garlic, or to taste

Start with the Curry Almond Sauce, adding all of ingredients in a large bowl. Mix well. Add remaining ingredients, sweet potatoes – mint, stir well and Enjoy!

*due to the coconut oil, if not eaten right away the sauce will harden in the fridge. Just take it out and let it sit on the counter a bit to warm up before eating. I like to make it the same day and leave it out on the counter until dinner to allow the flavors to marinate and so the noodles are able to be twirled on my fork, like spaghetti. lol

Kerwin used the angel hair blade on the spiralizer to make the pasta in the photo and it turned out fabulous! More noodle for the sauce to cling to. 😉😀

I haven’t tried this with the pomegranate seeds yet but I’m sure it’s wonderful!

Raw Unroasted Almonds

Top Secret Reveal!

Here is my tried and perfected recipe for making The Best Unroasted Almonds. It’s all in the details.

~Start with RAW Almonds 😉

~Soak them overnight in fresh water. The nuts will absorb a lot of water and expand so put plenty of extra to keep the nuts covered.

~Drain and rinse them in the morning. *If you are pressed for time, just put new fresh water covering the nuts, place them in the fridge and you can get to them later. With daily rinsing and fresh water the nuts will keep in the fridge for 5 days so you can always have a batch soaked and ready to go for various recipes.

~Place rinsed nuts on a dehydrator tray, spread out so they are in a single layer. Dehydrate for 1 hour at 105°.

~Dump dried nuts into a big bowl

~Drizzle Olive Oil (cold pressed) and mix. You only want to “lightly” coat the nuts so the seasonings will stick, too much oil and they’ll never get the ‘pop’ or light crunch you’re looking for. So start slow, mix, and add more oil as needed.

~Add Seasonings. Below is my all time favorite mix but this is customizable to your taste buds of course.

Pink Salt – FINE Ground

Garlic Powder

Chipotle Powder

Cayenne

First 3 are pretty equal amounts, the cayenne I use about 1/4 the amount, just to give a tiny kick. Don’t worry about the quantity of salt, Himalayan Pink Salt is good for you. 👍🏼 The nuts honestly won’t taste the same without enough salt, it brings out the flavor of the other spices and once you bite in the flavors all blend with the nuts to create a mouth watering savor burst of flavor.

*One thing to note is Be Generous! Put on way more seasonings than you think you’ll need. Taste the nuts and keep adding until the balance is there and it’s bit too strong. Some will fall off as it’s dehydrating and the flavors will soften. Bland nuts are just no fun, trust me. Also, you want to taste the spices, not the oil. Add more spices if you taste mostly oil. Or add more nuts to thin out the amount of oil.

~Put back on the dehydrator trays and “roast” at 110° until the cows come home. Seriously, just leave it going for 2-3 days, periodically testing them. When you like the pop and crunch pull them out, let them cool and store them in the pantry. They won’t last long enough to get old LOL. Way to yummy.

*I like glass canning jars to store them. Ziplock bags makes the nuts not look as appealing and I swear they don’t hold the crunch the same way. 🤷‍♀️ They are good though to use for carrying nuts with you for on the go snacking.

I was excited to find them on sale at Sprouts this week in the bulk section. So I made a big batch! Not sure if I’m going to show them to Kerwin or not. Haha 😆

After many soggy, chewy, bland batches of nuts I am excited to have found a recipe that WORKS!! I want you to skip past my failures 🙄 so feel free to ask questions! I hope you give these nuts a go and share how they turn out for you!

Mostly Raw Carrot Cake Muffins

Muffin Base

  • 1 cup walnuts (not soaked)
  • 1 cup Medjool dates
  • 2 cups grated carrots, squeezed tightly through a nut milk bag to remove as much excess moisture as possible.
  • 1 heaping tsp cinnamon
  • 1/2 tsp ground ginger
  • Dash nutmeg
  • 1/8 tsp pink salt (or more to taste)
  • 3/4 cup raisins

Icing

  • 1 cup cashews, soaked 1+ hours
  • 1/3 cup maple syrup (you could use agave instead or probably honey too)
  • Few shakes of pink salt
  • 1 tsp lemon juice
  • Water (reserve)

Instructions

Base

  • Blend the dates and walnuts in a food processor till they are crumbly, but holding together.
  • Add carrots and spices. (I pulsed the carrorts innmy food processor to save manually grating baby carrots. Lol) Process till the mix has taken the form of a smooth “dough.” It will take a minute or two.
  • Add raisins and pulse or stir in to combine.

Icing

  • Drain and rinse cashews, put in a food processor with maple syrup, salt and lemon. Process until the mixture is well combined. With the motor running, add just enough water as the motor is running to get the consistency you want. Keep checking. Tasting helps too. 😉
  • Push the carrot cake dough into six muffin tins or ramekins, gently drop a heaping Tablespoon of icing to each and put in freezer for about two hours so they’ll set enough to be removed from the muffin tin while holding their shape.
  • Serve and enjoy!
  • These can be made a day ahead of time and stored in the fridge.

Tip – if you stretch the base to make 7 muffins you can set one aside to be sure of having a “leftover” while still having an even number to put out for guests. 😉

This is me doing that very thing and having a muffin for breakfast the next day. Lol. It filled me up for hours!