Saturday, May 1, 2010

Learning to uncook

:: Mathilde is preparing her little garden plot ::
:: Mathilde prépare son petit coin de jardin ::

Mathilde's new kick is to make recipes herself. I mean, create them from scratch. This morning, she wanted to make cookies. She decided what she put in it and what amount... I only stopped her when she wanted to put cumin and paprika in them... They turned out interesting, but a bit hard since she did not think of the baking powder or baking soda, and put a little too much flour... But for her, they were the best cookies in the whole world! She was quite sad to see that her sisters didn't agree...

Le nouveau truc de Mathilde, c'est de faire des recettes elle-même. Je veux dire, de les créer à partir de rien. Ce matin, elle voulait faire des biscuits. Elle a décidé de ce qu'elle voulait y mettre et en quelle quantité... Je suis seulement intervenue quand elle a voulu ajouter du cumin et du paprika... Ils ne sont pas mal, mais un peu durs, comme elle n'a pas pensé à la poudre à lever et au soda, et qu'elle a mis un peu trop de farine... Mais pour elle, ce sont les meilleurs biscuits au monde! Elle était bien triste de constater que ce n'était pas l'avis de ses soeurs...

:: Aïsha's morning drink creation (collard greens, parsley, carrots, apples, kiwis, cucumber, celery and ginger) ::
:: La création matinale d'Aïsha (chou cavalier, persil, carottes, pommes, kiwis, concombre, céleri et gingembre) ::

I made the cashew cream squares and they are DELICIOUS!

Southwest Walnut Scramble (I served the leftover in celery sticks and the girls liked it better that way. I loved it both ways.)

Posted on

2 cups walnuts, soaked and dried
1 cup sunflower seeds, soaked
1 large tomato, chopped
1/2 bell pepper
2 small green onions
1 Tb. turmeric
1 tsp. chili powder
1 1/2 tsp. tamari or nama shoyu
1/4 cup chopped parsley
1 small garlic clove, crushed (optional)
splash raw apple cider vinegar
squeeze lemon
cracked pepper
1 avocado, chopped

Blend walnuts and sunflower seeds in the food processor until they're nicely minced. Using a spatula, pour contents into a bowl. Add in everything else except the vegetables, and mix well. Finally, fold in the tomato, green onions, and bell pepper. Garnish with avocado and kale.

Zucchini Hummus
Ooops! I forget who's recipe this is...

2 cups peeled zucchini, chopped
4 Tbs. olive oil
1 and 1/2 lemon, juice of
3/4 cup ground sesame seeds
3/4 tsp. sea salt
2 garlic cloves
1 tsp. paprika
1 t ground cumin
Cayenne to taste

Blend all of the ingredients in food processor.

But my absolute favorite meal today was the entirely raw ceasar salad with pinenuts parmesan:

Caesar Salad Dressing:
Posted on Woody Harrelson’s site

Makes 1 pint of thick dressing that will keep fresh for a week.

5 tablespoons raw tahini
1/4 cup pine nuts
2 tablespoons tamarind paste (optional)
1 nice clove garlic
2 green onions, or 1/4 cup sweet onion
1 lemon, juiced
3 tablespoons apple cider vinegar
2 tablespoons maple syrup or 3 soft dates, pitted
3 tablespoons nutritional yeast
1-2 teaspoon black pepper or to taste
1-2 teaspoons sea salt or to taste
2 tablespoons good olive oil (optional)
fresh water, 2 tablespoons at a time as necessary to blend

In a blender or Vita Mix: Blend tahini, pine nuts, tamarind, garlic, green onion or minced onion, lemon juice, vinegar, maple syrup or dates, nutritional yeast, black pepper and sea salt, adding oil and fresh water, 2 tablespoons at a time as necessary to blend until very smooth.

Season with sea salt and pepper to taste.

Pinenut parmesan:
Posted on Woody Harrelson’s site

1/4 cup pinenuts
1/4 cup whole cashews or macadamia nuts
1 teaspoon good oil or fresh water
2-3 tablespoons nutritional yeast
pinch dried garlic granules or powder
pinch Celtic or sea salt

In a food processor or blender: Chop pinenuts and cashews into a fine meal. Drizzle in a touch of oil or water. Chop in pulses until moist and ground. Add nutritional yeast, dried garlic and salt and chop in pulses until crumbly.

Barres super-énergétiques

Pour environ 5 barres de 45 gr :
  • 4 grosses dattes moelleuses ou l'équivalent en pâte de dattes (moins chère)
  • 2 cuillères à café de jus de citron
  • 2 cuillères à soupe de graines de lin moulues
  • 1/4 de tasse de sarrasin germé (déshydraté ou pas selon votre goût)

Mixez dans un robot ménager les quatre premiers éléments de la liste d'ingrédients. Selon votre appareil, ce sera plus ou moins long car la pâte doit être collante et la préparation contient peu d'eau. Utiliser la fonction "Pulse" peut s'avérer pratique. Si toutefois votre robot a du mal, ajoutez prudemment 1 ou 2 cuillères à soupe d'eau très chaude.

Lorsque vous avez obtenu une pâte collante, pas forcément très homogène car il est agréable d'avoir un peu de texture en bouche, versez-la dans un saladier et ajoutez la poudre de lin et le sarrasin germé. Amalgamez avec une cuillère ou à la main.

Vous n'avez plus ensuite qu'à former des barres avec vos mains (mais vous pourriez aussi faire des boules pour une présentation et une dégustation différentes) en les déposant sur du papier sulfurisé. Si vous trouvez la texture trop collante, mouillez légèrement et régulièrement vos mains avec de l'eau.

Placez vos barres au congélateur jusqu'à dégustation.

But tonight's favorite was this :

Most people know how to make banana ice cream (freeze bananas, process in Champion juicer with blank plate, eat)... but I simply could not compete with the ice cream stores according to my girls (even when I made the most amazing ice cream last summer with our raw cream) because I had no cones!

When I found that recipe, I was excstatic! Simply roll banana leather into cones. My daughters loved them so much!

For the Banana Leather:

Blend bananas in Vita Mix (I used my food processor) with a tad bit of water and some vanilla or almond oil (which is what I used) then spread onto telflex sheets and dehydrate until edges are hard and flip. (I have a round D, so it took about 15 hours) When they were done, I cut them into squares and rolled into cones. If you have an Excalibur, you might even want to dehydrate a little longer to crisp them up.

I made the ice cream with frozen bananas, strawberries and raspberries (all we had left from last year's berry picking season...), alternatively. And I sprinkled some raw cacao nibs on top! It was a feast!

And I currently have some of Raw Goddess' oatmeal raisin cookies and super granola bars in the dehydrator (they are made from the same recipe, you simply add things for the granola and spread them differently, quick and easy!). It smells heavenly and looks promising!

And some photos of a neighbor's biodynamic farm. It's calving season:

Et quelques photos d'une ferme voisine en biodynamie. C'est le temps du vêlage :


Melissa said...

All this food looks absolutely amazing Catherine! You're making me hungry! I love the look of the salad and the icecream with banana leather cones - what a great idea. I'm interested in the dehydrator you keep mentioning - sounds like you can make a huge amount of delicious snack foods in there. I might have to look further into this!

heather said...

damn do you make a lot of good food! the walnut scramble is really making my mouth water. and the z hummus. the fact that you let her make her own recipe up is so brilliant. i bet she learned SO much.

Fawn said...

Wow, what a goldmine of recipes, Catherine! I can definitely adapt some of these for Michael. Those celery sticks look so fancy with the scramble on top! :D

Mathilde is such a doll!

Ruth said...

Oh ce que j'ai faim en lisant votre blogue, Catherine! Merci pour ces toujours beaux partages.

vv bleue said...

Bonjour Catherine tu as eu le quartz ?
Quelle énergie par chez toi en ce moment !

Catherine said...

VV bleue, oui j'ai reçu le cristal! Super! Un énorme merci à toi! Il trône sur notre table des saisons!

Jen said...

Wow! You're amazing! And I love how your daughters (esp M) is picking up cues from you and making her own recipes :D Look out world - a master baker in the making :D You have such a wonderful household, Catherine!