Raw Peach Pie and Apple Crumble

Thank you to everyone who came out for Green Festival this past weekend in DC!  I hope you enjoyed it as much as I always do.  This year, I was fortunate to have the opportunity to demonstrate a couple raw desserts.  Since I prefer to make delicious and healthy meals that are also not too complicated, this demonstration hopefully showed how quick and easy it is to prepare some raw desserts.  The crust in the peach pie also serves as the "crumble" in the apple crumble.  Here are the recipes.  Please let me know if you try them and have any comments.  Note, I believe in eating seasonally and locally so I only make these when the fruits are actually in season at my farmers market.  :-)

Raw Peach Pie

Ingredients

pie crust

2-2½ c almonds (soaked overnight)
1½ c raisins (could use dates)
1/4 c coconut oil (melted in warm water if solid)
½ teaspoon cinnamon
dash of salt

peach pie filling

4-5 peaches
1-3 teaspoon fresh ginger (grated or chopped) - quantity depends on how much you like ginger
honey (raw) - optional, use if peaches not sweet enough

Preparation

Using a basic food processor and the S blade, chop the almonds into small chunks.  Add the raisins and continue processing until the raisins become chopped.  Then add coconut oil, cinnamon, and salt.  Run processor until the mixture rises up the sides of the processor and then falls back down in center.  When it does this, it should be sticky enough to hold together as a crust.  If the mixture is not sticking together, add more coconut oil and/or raisins and blend.

Once blended and sticky, scoop half of the mixture into a pie pan and press into a crust.

Scoop out the other half into a bowl and set aside.  We'll use this for the apple crumble.

On to the filling...

Set aside half of a peach. Chop half of the remaining peaches into small pieces.  Place into pie crust.

Put the other half of the peaches into the food processor.  Add ginger and honey, if using.  Blend until peaches are smooth.  Pour over chopped peaches in pie crust.

If you're serving the pie later, put pie and half of peach set aside in fridge until ready to serve.  This will help thicken and set the filling.  When ready to serve, if you want, you can sprinkle shredded coconut on top of the pie.  Then cut 5-6 slices of peaches from the half of peach set aside and arrange on top of the pie.

Enjoy.

Raw Apple Crumble

Ingredients 

apple base

4-5 apples
1 tablespoon cinnamon
1 tablespoon lemon juice
honey (raw), if desired

crumble topping

see pie crust above

Preparation

Chop half of the apples into small chunks.

Put the other half of the apples into the food processor and add the cinnamon, lemon juice, and honey, if using.  Blend until the apple is ground into small pieces.

Mix both apple mixtures together and place into tray/pie pan/serving container.

Sprinkle the crumble from the peach pie crust on top.

Enjoy.

 

Why I Love DC

DC has a lot to offer, including famous people and important events. And this year I feel I've been blessed to take part in a few.

First, I met Dennis Kucinich and Robert Kennedy Jr. when I handed each of them an invitation to speak at Green Festival (the sustainability event put on by my organization, Green America). This happened when I went to a documentary showing they hosted about factory pig farms, Pig Business. The documentary is great; I recommend it (and have a copy the creator gave me if you want to borrow it). It covers the problems factory pig farms cause to the environment, air, water, public health, animal welfare, farmer livelihood, economic enslavement, and market monopoly.

Apparently previously our organization had asked Dennis Kucinich to speak, since he's in line with our mission and work, but he didn't respond. After I talked with him and his aid, the next thing I know he told us he'd do it! Our director was quite ecstatic (and very appreciative). So he came and spoke at our Seattle Green Festival.  Here are photos from the festival including one of Green America's booth (with me ending up in it) from Seattle Weekly on the Green Festival.

Next, I met His Royal Highness-the Prince of Wales-Prince Charles when he came to the farm I've been working/volunteering at for the last few years, Common Good City Farm.

It got picked up by a lot of press. Here is one article in the Washington Times.  We hope this will help bring more support to the farm.

So all this makes me feel good about the work we are doing, happy to be in this city where so many gather to create change, and grateful for these opportunities. I hope you are all inspired to do a little as well to lower our impact on the earth, treat others justly, and make a positive difference.

Another dish from Iran...mostly

So today I planned on making an Iranian dish with lentils and butternut squash. However, the store did not have the squash, so I used sweet potatoes instead. It actually turned out really delicious. The sweet potatoes were...well...really sweet. And then the dish is with dried and fresh limes (I called my father to get the details.) which bring out and balance the sweetness. And, as with most Iranian dishes, it is served with rice. and yogurt.

For the side dish, I made a spicy kale this time. I fried coriander and cumin seeds and added Bragg (soy sauce). And perhaps another spice???

Anyway, I can provide the recipe for the Iranian dish. Just let me know. I don't want to bother typing it if no one is going to read it. ;-)

Lunch - Iran and more

So today I made khoresht-e-haveej (translated to carrot dish or stew), which is an Iranian dish my Dad made when I was growing up. He still makes it now, and I also have had the opportunity to eat my Grandma's version visiting her in Iran.

It's a dish made of carrots, yellow split peas, and dried limes which come from Iran. Then you serve it over rice. They use white basmati rice in Iran, but I use long grain brown rice in the US. You can find dried limes in the US as well, although you might have to go to an Iranian store to get them. (Whenever going to Iran, we always bring some back.) You could also use fresh limes, although it will be just slightly different. But don't let that scare you from making it! ;-) Also, to provide the whole story, this dish usually has meat in it. However, my US family has stopped adding the meat many years ago. It still tastes fantastic!

Oh, and we usually eat it with yogurt and bread on the side. I did serve it with my homemade yogurt but didn't bother with the bread. Too many carbs.

For the side dish, I steamed kale with my favorite dressing: apple cider vinegar, Bragg (soy sauce), and tahini. It comes out creamy and delicious. Note, this is not Iranian. I just really like this dish.

If you want either recipe, let me know. I'm happy to share.

A New Idea: Sharing and Documenting My Lunch Co-ops

For the last year or two, I have been keeping track of some of the dishes I prepare and typical food I eat so I can look up recipes if I forget and can be inspired with ideas when I blank on what to make/eat. And then recently I told my friend Laurie I would send her the recipes I make each week for my lunch co-op at work. In my typical fashion, I have yet to send her a single meal idea or recipe. But then as I sat down to record this week's lunch co-op because I sort of pieced together the recipe but thought it was delicious and want to make it again, I suddenly realized I could record my dish ideas AND inform my friend about what I'm making by recording it in one place that she can access. Brilliant! The beauty of the internet and organized instant access. I'm supposed to work with technology and never thought about this before...? :-( Anyway, I'm excited to get started.

So I'll start with this week's lunch co-op dish, which I'm pretty excited and pleased with. I actually had used triple what it says below, but I adjusted for the average person making one meal for four.

Black Bean Burgers and Rutabaga Fries

I couldn't find a recipe I wanted to use because they almost all use bread crumbs, and I'm trying to keep my wheat/gluten intake down. (Ok, perhaps a bit silly when these burgers are going on wheat buns, but...I'm trying to lessen the intake...not eliminate?) :-) So after much searching, I finally pieced together four different recipes, as reference, and sort of did my own thing. I don't really measure so the amounts are just a guideline. Please do NOT hold me accountable if these don't work for you. :-) BUT I would LOVE to hear what changes you make and how it turns out...or any other feedback.

Burger Ingredients:

2 cups black beans, dried (I soak them overnight and then cook them. But you could buy canned and adjust.)
2 onions (I used one red and one yellow), to be used separately - yellow chopped small and red sliced
2-3 cloves of garlic, chopped or minced
1-2 hot peppers, dried or fresh
cumin
cayenne or chili powder, optional depending on strength of peppers and your taste
3/4 cup cilantro, fresh
1 egg
3-4 tblsp flax meal
1/4 cup gluten-free all purpose flour OR wheat flour if want OR almond meal
salt
oil

1. Cook the black beans. I soak them the night before and then cook them the night of cooking. They take around 30-45 minutes depending on how long they soaked and how old they are. Add the cumin, hot peppers, and salt towards the middle of their cooking.
2. Saute the yellow onion in oil. After a few minutes, add and cook the garlic. Add the cayenne or chili pepper, if using.
3. Mix the flax meal with few spoons of water and let sit for few minutes to become a thick goop.
4. Once the beans are cooked, turn off stove and combine the onion/garlic mix and cilantro into the beans. Taste to see if need more spice, salt, etc.
5. Combine egg, flax meal goop, and flour into the beans.
6. Shape into patties.
7. Now you can either fry them in oil on the stove or grease a cookie sheet and bake them.
8. While waiting with frying or baking the burgers, saute the red onion slices. Keep them separate to use when serving the burgers.

Rutabaga Fries:

1. Slice the rutabagas
2. Combine oil, rosemary, thyme, salt, black pepper in a bowl. You can really use whatever spices you like.
3. Toss the rutabaga slices until nicely coated. Be careful not to use too much oil or they'll end up oily and soggy.
4. Place on cookie sheet and bake. I did 350 degrees but hotter might work too. After about 20 minutes or when they are just starting to get a bit soft, I flip them and cook until done.

Serving the Meal:
Since this was for my coop, I included a lot of accompaniments. I served the burgers and fries with the following:

sauteed red onion slices (from above)
lettuce
tomato
avocado
pickle relish
buns
ketchup
mustard
tahini


I would also like to mention that almost everything is organic. While I made this meal the week of February 25, there was not much local to be had. But in lieu of (and addition to!) local, I always strive for organic.

I hope you try and enjoy this meal. Let me know how it turns out!!!

To healthy and delicious food

just-in-time enjoying versus just-in-case hording

Sitting in the store of Tia Maribel/Aunt Maribel, I watched as a young woman purchased one pencil from the box of about 10. I thought how interesting that in the US I do not know if you can even buy a single pencil. I think you just buy a whole box of 10. Then I remembered a couple years ago watching Xavier buy just a single razor at a corner store and thinking how different it is than the US. Recently I read an article about, what the author was calling, just-in-time enjoying versus just-in-case hording. The point was that some cultures and people are preoccupied with accruing, saving, thinking about the future, worrying about scarcity, and believing more is better while others are much more concerned about the present moment, acquiring what is needed now, not worrying so much about unknown futures, and appreciating the abundance. The article really touched me because I DO horde, especially food. I buy lots at a time (I love bulk items like rice and nuts) and am afraid to use anything up without buying another first. I have a fear of being without in case I need it...whatever it may be...mustard, ginger, almonds, rice. And some, such as my sister, call me a pack rat. :-)

As a watched the woman buy her one pencil, I remembered how when I first arrived here I tried to adapt to the daily run to the market to buy food for just today's lunch. Yet I am so accustomed to a weekly shopping run and stocking up. (Of course in the US your market is not usually a block away either.) And while so many of us are filled with thoughts of scarcity, I wonder how many really have appreciation for the abundance that we are blessed with. I know I often forget and need reminding.

So for at least today, let's try to focus on the many abundances and enjoy this moment rather than worrying so much about the future and what scarcities may lie ahead.

Love and Blessings

sign petitions to stop the destruction of lands, homes, and lives

This is happening very close to where I live. Because of this a friend of mine had to cancel her visit to come for Xavier's and my fiesta, another friend had to rearrange her visit with me, in my own city there are vigils and praying and today everything is closed down, and they have forbidden all gatherings for the next 60 days....will we even be able to have our fiesta now? anyway, this is just the tiny personal touchings. nothing compared to the dozens killed. the official report is 30 - 40 indigenous but the police have been killing, bagging, and tossing bodies into the river. there are over 150 indigenous missing. Please sign this petition. at least it's something. this is all happening because of the free trade deal made last year btween Peru and the US. ah yes...once again the US....

http://salsa.democracyinaction.org/dia/track.jsp?v=2&c=rT3Mp%2BjwWJC9oD9awMj6vZZKlKHU3Lxs

http://www.avaaz.org/en/peru_stop_violence/?cl=250248084&v=3461

results of the US-Peru free trade agreement

I just wanted you to know about what is going on near where I live in Peru. Indigenous people, infuriated by the taking and destroying of their Amazon land due to the free trade agreement made with the US, have been trying to make their voices heard to the Peruvian government. It really came to a head this past week, when a friend of mine, Dana, came for a visit and we had planned a trip right through the area involved. Unfortunately, many indigenous and police have been killed in the conflict. Dana and I changed plans, staying here in my town for her whole visit. While we were still able to have a splendid time, the indigenous have been fighting for their lives. We went hiking to a mountaintop, visited ancient cave/wall paintings, lunched with family, picked and ate caña/sugar cane and coffee beans, tromped through Xavier's dad’s farm, collected a variety of fruits, chopped down a banana tree, bought our food at the busy Sunday market, learned to play the cajón, and drank wine. I wish the indigenous could be in a better situation as well.

Peruvian Police Accused of Massacring Indigenous Protesters in Amazon Jungle

http://www.democracynow.org/2009/6/8/peruvian_police_accused_of_massacring_indigenous

someone asked about food...

A friend from work asked me what I was eating while here. She said

"(You always had pretty fascinating things on your plate here!)"

I wrote a response and am posting it here:

“I am eating some pretty normal food. Rice and lentils or split peas or beans for lunch with veggies of course. Maybe squash (it has been in season but is just ending). Humitas – do you know them – which are corn mushed together with oil and cilantro and formed into the shape of a burrito and then wrapped in the corn skin. Fava beans. Fruits and more yummy fruits. I make some dishes with tamarind. Coconut, avocado. They have some great root veggies here like yucca and something called arracacha which is sort of like a potato but so much yummier. The girl that lives here too just came back from her farm and brought me a whole bunch of them! And the best fruit in the whole world, after dates of course (called khorma in Iran, where they originate), is called lucuma. It’s very dry and not that good to eat alone but put it with banana or milk or yogurt or water or ice cream or coconut…and it is a super delicious treat, with a flavor almost like caramel or … not sure how to describe it.”

The last time I went to the coast, I brought back a whole box of lucuma. They were selling it here in San Ignacio when I first arrived, but recently they stopped. It's season is ending. Not quite sure if I can survive here without it. it's what brings me happiness. :-) And other fruit has ended here too. But there is still some on the coast. I am heading there again to take care of some business so I am going to look for more pomegranates, persimmons, lucuma, and pineapple. Mangos just ended their season. :-( Oh how I love the fruit here. It's sort like iran with the persimmons (called khormaloo in Iran) and pomegranates (called anar). Yey for nature's goodness!

Cookout at Uncle Nasho’s

We grilled out one Sunday at Xavier’s uncle’s house (Nacho Bure). Here are some photos with Xavier, his father, sister, aunts and uncles.

We are in the front yard, under a banana tree (in the city).

of course there is cerveza

and dancing

to be continued into the evening at our house…