Wow, this is the second post today but I have more to say!
About the recipe I posted, Raw nuts are not an easy thing to find nowadays. In the stores you will see many bins of nuts claiming to be raw. In fact most of them are not. They are either pasteurized, or fumigated with cancer causing chemicals, which is the law for almonds in California. As for most all of them, they have been heated to aid in cracking, making them dead un-sproutable food. It is deceptive but the governments definition of "raw" is that they are not "roasted". Convenient for the sellers isn't it? Well you may say, " I will buy them in the shell and crack my own." That is an idea but it does not mean that they have not been heated to control all those "pests". The only way you can truly get around it is to know the farmer and buy them directly after knowing their history. There is a few raw web sites where they are privy to this info but their prices are just out of my reach (not that I would not pay it if I had it). So I do the best I can with my local source and if you don't have a local source you may have to mail order them at that cost. This is why I give the option of using more pumpkin seeds in this recipe (you can usually get raw pumpkin and other seeds at your local health food store, and you also could, instead of the almonds, use a different nut. They are all pretty good. Oh, and I will add to this that there is no such thing as a "raw cashew" that I know of. Cashews are a soft gelatinous nut (seed?) growing on the outside of an apple like thing. The cashew itself has a coating on it that is poisonous and they have to be boiled to remove this then poisonous membrane and make the nut firm. They use the actual fruit part to make an alcohol product for locals. I have seen on a raw site them advertised as really "raw" and shelled by hand but I am a little skeptical of this and if it is true and they are super expensive. I feel sorry for those workers and would not buy for that reason alone. So even though they taste good maybe we should just, "Get over them!"
Penny got her first raw whole fish today. Yes, that may seem weird but here is why. She was having pain every time she ate commercial dog food. I did some research and started her on a raw diet two months ago. She has been eating antelope and elk and some ground beef, (my husband is a hunter so I have saved the "trim" scraps). I found this web site http://www.rawmeatybones.com/ that was good info on how to feed your dog and the importance of bones for the teeth and body. I was really concerned at first but I have came to the conclusion that my dog is in more danger from bloat from commercial feeding and poor health from cooked food, than she would be from raw meaty bones. So my hubby went fishing yesterday so I gave her a half of a smaller trout. It was really funny. I took her outside and she sort of just mouthed it a little and left it alone. I then took her inside and I put down a towel on the sofa and she ate it where she usually eats. As she was working on it, tail first for some reason, she growled at my big dog over it so I know that she was enjoying her meal. So, so far so good.
I hope I have not ruined your day over the raw nut thing but we have to be aware of what we are buying and putting into our bodies. This is also true for the pasteurized food in the store. That means "cooked" folks, sorry. If you want to know, "why raw" and "what's so bad about cooked food", just respond to this post.
Shalom
Rosemary
Showing posts with label raw food recipe. Show all posts
Showing posts with label raw food recipe. Show all posts
Sunday, April 6, 2008
Louie to be missed and a good recipe for live pate.
Hi again,
I am here again and am going to try to post more often. I got a little side-tracked yesterday because my son's dog Louie died yesterday at the age of 12. He was a Chesapeake Bay Retriever and that breed usually only lives about 10 years, so I think he did pretty well. All day we tried to get him to come in the house and he would not so that night he passed alone, like he chose to do. We will miss him.
On a better note, here is a Recipe that I make for a nut and seed pate that is really yummy. Like I said, if you are in California and cannot score any organic live almonds you could just sub more pumpkin seeds for them. I do live in California and buy my almonds at farmers market from the grower, which is legal still. It sure is nice out government is looking out for us and all with new bazaar rules and regulations. It may get to the point that to get pure food we are going to have to act like illegal drug users to stay health. God help us. Please support your local organic growers by going to farmers market or buy direct from the farmer. This is not always possible for everything but maybe we should make the effort to do what we can.
For those who are wanting healing for diabetes there is a series of videos on Youtube on the subject by Gabriel Cousens MD. All you have to do is do a search on Youtube and you will find his lectures on that and other stuff. There is a lot of conflicting info and ideas out there that could really de-rail a newcomer but I think that he has the research to back up his claim. His 21 day program to heal diabetes has proved itself effective. I have taken his advice about not eating very much sweet fruit and eating as much "living" food as possible. This includes sprouts and soaked nuts and seeds.
Here is the recipe for my pate. I got the original idea from the book Living in the Raw, Recipes for a Healthy Lifestyle by Rose Lee Calabro. I changed it so much I call it my own but it has the basic health principles intact. I eat this about everyday but am working on a southwest version to make life a little bit more interesting.
Rosemary’s Really Good Live Pate
½ cup raw almonds (put out to soak night before must soak at least 12 hours)
½ cup raw sunflower seeds (put out to soak that morning must soak 6-8 hours)
½ cup raw pumpkin seeds (put out to soak in the morning)
¼ cup raw sesame seeds (put out to soak in the morning
Drain above ing and then put together these ing.
½ red or green sweet pepper
1 good slice of onion (about ½ inch thick)
1 handful of fresh parley (optional but nice if you have it)
1 T lemon juice or vinegar
½ t sea salt
1 T kelp powder
Process these ing in a food processor till well ground but not a “paste.” If you are using a blender be sure that you do not over process.
Add to this,
2 stalks of celery chopped very fine.
I cut mine up in small pieces and just run a few times in my food processor but if you are using a blender I would do this by hand as it gives the pate a little texture and interest.
You can serve this in a half of a sweet pepper cut lengthwise and de-seeded (don’t pile high just spread about ¾ inches thick as it is very rich food). I have also used it to stuff raw mushrooms and as celery fillings for crudités.
Hope you enjoy this and please let me know how it goes.
Shalom for today,
Rosemary
I am here again and am going to try to post more often. I got a little side-tracked yesterday because my son's dog Louie died yesterday at the age of 12. He was a Chesapeake Bay Retriever and that breed usually only lives about 10 years, so I think he did pretty well. All day we tried to get him to come in the house and he would not so that night he passed alone, like he chose to do. We will miss him.
On a better note, here is a Recipe that I make for a nut and seed pate that is really yummy. Like I said, if you are in California and cannot score any organic live almonds you could just sub more pumpkin seeds for them. I do live in California and buy my almonds at farmers market from the grower, which is legal still. It sure is nice out government is looking out for us and all with new bazaar rules and regulations. It may get to the point that to get pure food we are going to have to act like illegal drug users to stay health. God help us. Please support your local organic growers by going to farmers market or buy direct from the farmer. This is not always possible for everything but maybe we should make the effort to do what we can.
For those who are wanting healing for diabetes there is a series of videos on Youtube on the subject by Gabriel Cousens MD. All you have to do is do a search on Youtube and you will find his lectures on that and other stuff. There is a lot of conflicting info and ideas out there that could really de-rail a newcomer but I think that he has the research to back up his claim. His 21 day program to heal diabetes has proved itself effective. I have taken his advice about not eating very much sweet fruit and eating as much "living" food as possible. This includes sprouts and soaked nuts and seeds.
Here is the recipe for my pate. I got the original idea from the book Living in the Raw, Recipes for a Healthy Lifestyle by Rose Lee Calabro. I changed it so much I call it my own but it has the basic health principles intact. I eat this about everyday but am working on a southwest version to make life a little bit more interesting.
Rosemary’s Really Good Live Pate
½ cup raw almonds (put out to soak night before must soak at least 12 hours)
½ cup raw sunflower seeds (put out to soak that morning must soak 6-8 hours)
½ cup raw pumpkin seeds (put out to soak in the morning)
¼ cup raw sesame seeds (put out to soak in the morning
Drain above ing and then put together these ing.
½ red or green sweet pepper
1 good slice of onion (about ½ inch thick)
1 handful of fresh parley (optional but nice if you have it)
1 T lemon juice or vinegar
½ t sea salt
1 T kelp powder
Process these ing in a food processor till well ground but not a “paste.” If you are using a blender be sure that you do not over process.
Add to this,
2 stalks of celery chopped very fine.
I cut mine up in small pieces and just run a few times in my food processor but if you are using a blender I would do this by hand as it gives the pate a little texture and interest.
You can serve this in a half of a sweet pepper cut lengthwise and de-seeded (don’t pile high just spread about ¾ inches thick as it is very rich food). I have also used it to stuff raw mushrooms and as celery fillings for crudités.
Hope you enjoy this and please let me know how it goes.
Shalom for today,
Rosemary
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