Wednesday, August 25, 2010

How to open a Young Thai Coconut (BTW)


Vanilla Bean Ice Cream (Raw Soul Recipe)

So I made this last night and put it in the freezer over night---its creamy and crazy delish!!!

Vanilla Bean Ice Cream (12 servings)

4 cups soaked cashews
meat and water from 1 young Thai coconut
1/2 cup coconut oil
1/2 cup agave nectar
1 vanilla bean
pinch sea salt

In high speed blender, combine all ingredients. Blend well until smooth and creamy using tamper to stir. Add filtered water if too thick. Pour into shallow stainless steel bowl. Freeze until firm. Serve. Store in freezer up to 1 week.

To make different flavors, add desired fruit or flavorings before blending.

*I made only 6 servings so i split all ingredient amounts in half. That might be more economical for someone only making it for themselves. I also used a plastic knife as a tamper lol and i would recommend not using filtered water so your end product can be as creamy as possible! Oh, and i used a glass bowl.. Work with what you have homies!


Tuesday, August 24, 2010

Spectacular Curry Pate (Raw Soul Recipe)

First let me start by saying that I have felt amazing the last two days. I think I have quadrupled my productivity and the food is just so surprisingly delicious! That being said, going Raw/Live aint no joke! It can be time consuming and tedious at times but I think its MORE than worth it. Try out this recipe, I really LOVE it and I think you will too.

Curry Vegetable Pate (1 quart)

2 cups soaked walnuts
1/2 chopped medium zucchini
1 tablespoon curry powder
1 tablespoon agave
Sea salt to taste
Water as needed (very little)

Process all ingredient in food processor until smooth. Taste and adjust flavors as desired. Serve on napa cabbage, nori sheet or collard leaf. Store in refrigerator for several days.

*I think this tastes best with the Nori rap but I LOVE Nori so..

I hope you try and enjoy! Let me and Steph know how it goes and post your own variations!

I'll post a live Vanilla Bean Ice Cream thats DELICIOUS later..


Monday, August 23, 2010

*The Live Food Challenge*


Yeah - we bought a lot...but it's all good, nutritious, yummy, living food!!

It has begun. KalaeAllDay's & my (Stephanie Rooker's) & 2-week *Live Food Challenge* is ON!!

Sunday we attended a dope workshop at Raw Soul, in the heights (Washington, that is). We learned so many thangs! For example, "raw food" is actually different than "living food" (WHY?), which forced us to change the name of our challenge to reflect what we're really going for here. After being enlightened about many things raw & live, we shoveled heaps of delicious live food into our faces. That pretty much sealed the deal.

Armed with hella information from the workshop, monday we hit the Park Slope Food Co-op to pick up *a few things* we'd need for the week's un-cooking. ;') First meal: gazpacho -- a total success. We got our grains & seeds sprouting, dinner party plans in the works, & lists of our fav raw restaurants on hand for there is much more goodness to come!

Y'all are invited!! ;')

- Stephanie Rooker

Thursday, August 5, 2010

"Kalae's Oh-so Delicious Makes You Want to Lick Your Face Coffee Mask"

2 tbls Coffee
2 tbls Cocoa Powder
1 tbls Sugar
1 bag Black Tea or 1 sachet of Chai Tea
5 tbls Agave
2 drops Peppermint Essential Oil
2 drops Citrus Fresh Essential Oil
1 tbls EVOO
1 tbls Vitamin E Oil

Make sure coffee, cocoa, sugar and tea are all small to medium granules.
Mix all dry ingredients
Add agave and mix
Add each oil until you get a good consistency thats thick enough to stay on your face without dripping.
Put on your face and leave on as long as you like! 30mins is recommended!

*This Mask draws out impurities, hydrates, moisturizes and exfoliates the skin! (If you are excessively oily try adding Lemon juice and subtracting EVOO)