Don't play with your food

Or, at least that was what my mom would say, as I made mountains out of mashed potatoes, like in "Close Encounters of the Third Kind."

She also would get a little upset when my friends and I made pizzas from scratch. We'd have tomato sauce all over the walls, reminiscent of "Attack of the Killer Tomatoes" (Can you believe this link actually takes you to an official website? And, did you know George Clooney was also in one of those ridiculous movies?).

But sometimes, my mom would make an exception, such as when we would make Jello jigglers, 'cause "everyone needs a little wiggle room." You can even make a gelatin-free version like these jellies posted on A Raw Yogi Journal II. Someone named Jake even commented that the same thing could be done raw using Irish moss, instead of agar agar (hey, I've got some of both).

Other fond memories of my childhood in the kitchen, include making no-bake cookies, like this nearly raw version (love the stuff), homemade popsicles (so easy to do when you're raw; check out this fudgesicle) and stain glass cookies (a recipe we got out of a Sesame Street book).

The stain glass cookies were made out of a sugar cookie frame and broken lollipop tops that melted in the oven to form colored "glass." I'll probably make a raw version soon, but what I made yesterday is quite similar.

Thanks again to Raw B (who's juice feasting at the moment, so I've agreed to make her raw wishes come true during this time she can only dream about them), I put together some color-blocked cookies (inspired by this link she sent me), like something out of the early '90s. I made different color doughs out of various nuts/seeds and dried fruit. Talk about some expensive play dough.

My son and I had a blast making cookies and other fun shapes. The best part is that you can eat these creations, and they don't taste salty like the homemade play dough of my past (sorry mom). These are fruity delicious.

Here are some of the pics from our project yesterday. Tomorrow, I'll fill you in on how I made the doughs. Can you guess what's in each color?









By the way, I did get to see "Juno" last night. Loved it, but my hubby thought they were trying too hard with the dialogue (he's always a critic). I also really enjoyed the soundtrack; I've gotta get my hands (or in this case, ears) on that one.

And, the snow I mentioned turned out to be only a dusting. It's gone already, but there is more in the forecast for tomorrow.

You don't need a list to live life to the fullest

After posting about the Golden Globes, I found it only fitting to start out with a movie-related post. I already had motion pictures on my mind, so with the help of my favorite radio morning show, my topic today was a no-brainer.

I had planned on talking about how my mom, sister and I tried to take my son and nephews to the movies recently to see "Enchanted." Just a tip: don't try doing this during the holiday season.

First, we were running late, as usual. Then, my poor mom backed into my sister's car (luckily bumpers actually do serve a purpose; no damage was done).

When we arrived at the mall (the only nearby theater still showing our feature of choice within our desired time frame), it was packed, of course. My mom dropped us off to search for a parking space, while we went in to purchase tickets.

Once reaching the front of the line, we were disappointed to find out that there were a lot of other families who had the same idea. Our movie selection was sold out, so back in line we'll go (Hi Ho, Hi Ho, Hi Ho, Hi Ho; in the Disney spirit).

Unfortunately, there were no more tickets available for our backup flick, "Alvin and the Chipmunks," either (we did eventually see that one). In the end, we went home without a theater experience, but with a ridiculous story to tell. The kids were surprisingly in a good mood; it didn't phase them at all.

But, we still need to get back to the theater for them, as promised. Hopefully, it will be soon.

Tonight, my hubby has hinted to me that we'll finally be viewing "Juno," a movie recommended by Kristen, as well as my sister and brother-in-law (they just saw it, too). I can't wait.

As I've mentioned before, Kristen has become quite the master of sneaking raw treats into the theater with her (I have no idea how she pulls off the green smoothies). I usually opt for some trail mix, cookies or bars (it makes you feel so naughty to be getting away with something).

My favorite take-along snack at the moment is dried dragon fruit. It seems this blogger also shares my taste for these chewing, yet somehow crunchy treats.

Now, I'd love to find a rawified popcorn. I'll have to experiment with that one. I would usually make some pumpkin and/or sunflower seeds, seasoned with flax oil, nutritional yeast, sea salt and other spices. I've also heard of using the same flavorings on cauliflower, due to its popcorn-like shape.

But, wouldn't it be nice to have a substitute that's actually made out of corn? Don't they make some kind of freeze-dried corn snack? Would that be raw? I sense a challenge on my hands. Maybe something for my list.

What list you ask? The bucket list, like in the movie of the same name. Now, I wouldn't put it at the top of your must-see list, but it does spark some conversation.

On the radio this morning, members of a local morning show talked about the movie and made their own bucket lists, a list of 5 things they want to do before "kicking the bucket," so to speak. These were the things they would do if they found out they only had 1 year to live.

Although it may sound disturbing, it can be very motivating. What would you do?

I had an errand to run down at the beach, and was inspired by the beautiful surroundings and the bake shop (of all places) on the corner. Before it ever opened, I contemplated the thought of putting a my own bakery there, to showcase my bagels (I was making a lot of them at the time).

It's been a while since I've boiled and baked one of these dense breads, but I hear Alissa Cohen has the raw version down pat. I'm not so big on the raw grains, so now I focus more on nut- and seed-based "baked" goods.

So, one item on my bucket list, would be to open a raw bakery as suggested by Kristen. I'd have one year to really show the community what raw sweets and treats are all about.

However, I don't know how I would keep it up and running without me there all the time. I'd also like to travel, and in my travels, sample the fare from as many raw restaurants as possible (I've never actually been to one yet). Pure Food & Wine mallomars, here I come.

I would definitely finish that book I keep putting on the back burner, and maybe even sell a few t-shirts. I'd let my creativity run wild!

Now that's three; how about No. 4? I'd actually try to rid myself of many of my possessions and see what it would be like to live a simpler life. I once saw a blog post about trying to reduce them down to only 100 items or less. Sounds like a challenge.

Lastly, I would try to spend as much time as possible with those that I love. I would get them involved in numbers 1-4, as well as doing the things they enjoy. I'd also contact people I've lost touch with and let them know how much they've meant to me.

But, I don't have to wait until my last year of life to do a lot of those things. I'll get to work on some of them now (I've gotta call or send a note to my best friend/college roommate; it's been a while). Live life to the fullest. It truly is worth living :-)


Check out my Rudolph nose. It really is cold outside today. Jenny, I think we're going to get snow here tonight ... Actually, I just looked outside and it has already started. My son is so excited.

And the winner is ...

... me, for finding lots to fill my plate (and tummy, for that matter), at my family's traditional award show appetizer buffet.

The Golden Globes may have been canceled, but it didn't stop us from having our preplanned spread of h'orderves (I spoke of this is a previous post).

My mom was kind enough to provide a large salad with choice of toppings, a veggie tray and fruits, while I added to the raw offerings with a Mexican layered dip (Cafe Gratitude's refried "beans," walnut "meat," guacamole, fresh salsa, mock sour cream, shredded carrot and sliced olives), served with thinly sliced yellow squash, "fried" (make that dehydrated) zucchini with marinara, and more chocolate dipped strawberries garnished with sliced star fruit to make it festive.

My mom and one of my sisters were brave enough to try the dip and surprised to find that they actually liked it (my sister was quite fond of the mock sour cream). But, my other sister, whose specialty is making (and eating) the cooked version, was not allowed to even sample my dish.

Unfortunately, she has an allergy to all raw fruits and veggies. I'm not making this up; she really does. It started as just a tingle or an itchy tongue when she ate them. But now, it causes her throat to swell and nearly close up.

At first, we thought it was a reaction to pesticides, so my mom switched to all organics. However, she still had the same reaction to the chemical-free produce. She has to at least steam all her veggies before she consumes them. Poor thing, especially since she really does like them in their natural state.

It does remind me how lucky I am to be able to live this lifestyle. I eat a diet rich in raw produce all the time. I eat whatever I want, when I want it, and I feel great. I really am a winner (there I go sounding cashew "cheesy" again).

But back to the awards. We, along with the nominees, opted not to cross the picket line, and dressed comfortably this year (we usually dig out the formal wear; we have a closet full of old homecoming, prom, bridesmaid and party dresses for this purpose). We watched the interviews on my parent's television, making our predictions and anticipating the results.

And the Golden Globes went to ...

BEST MOTION PICTURE – DRAMA:
ATONEMENT
Working Title Films Limited; Focus Features

BEST PERFORMANCE BY AN ACTRESS IN A MOTION PICTURE – DRAMA:
JULIE CHRISTIE
Away From Her

BEST PERFORMANCE BY AN ACTOR IN A MOTION PICTURE – DRAMA:
DANIEL DAY-LEWIS
There Will Be Blood

BEST MOTION PICTURE – COMEDY OR MUSICAL:
SWEENEY TODD: THE DEMON BARBER OF FLEET STREET
Parkes/MacDonald and Zanuck Company; DreamWorks/Paramount Distribution /Warner Bros. Pictures

BEST PERFORMANCE BY AN ACTRESS IN A MOTION PICTURE – COMEDY OR MUSICAL:
MARION COTILLARD
La Vie En Rose

BEST PERFORMANCE BY AN ACTOR IN A MOTION PICTURE – COMEDY OR MUSICAL:
JOHNNY DEPP
Sweeney Todd: The Demon Barber of Fleet Street

BEST ANIMATED FEATURE FILM:
RATATOUILLE
Walt Disney Studios Motion Pictures; Pixar Animation Studios

BEST FOREIGN LANGUAGE FILM:
THE DIVING BELL AND THE BUTTERFLY – FRANCE AND USA
A Kennedy/Marshall Company and Jon Kilik Production; Miramax

BEST PERFORMANCE BY AN ACTRESS IN A SUPPORTING ROLE IN A MOTION PICTURE:
CATE BLANCHETT
I’m Not There

BEST PERFORMANCE BY AN ACTOR IN A SUPPORTING ROLE IN A MOTION PICTURE:
JAVIER BARDEM
No Country for Old Men

BEST DIRECTOR – MOTION PICTURE:
JULIAN SCHNABEL
The Diving Bell and the Butterfly

BEST SCREENPLAY – MOTION PICTURE:
ETHAN COEN & JOEL COEN
No Country for Old Men

BEST ORIGINAL SCORE – MOTION PICTURE:
DARIO MARIANELLI
Atonement

BEST ORIGINAL SONG – MOTION PICTURE:
“GUARANTEED” — INTO THE WILD
Music & Lyrics by: Eddie Vedder

BEST TELEVISION SERIES – DRAMA:
MAD MEN
Lionsgate; AMC

BEST PERFORMANCE BY AN ACTRESS IN A TELEVISION SERIES – DRAMA:
GLENN CLOSE
Damages

BEST PERFORMANCE BY AN ACTOR IN A TELEVISION SERIES – DRAMA:
JON HAMM
Mad Men

BEST TELEVISION SERIES – COMEDY OR MUSICAL

EXTRAS
BBC and HBO Entertainment; HBO

BEST PERFORMANCE BY AN ACTRESS IN A TELEVISION SERIES – COMEDY OR MUSICAL:
TINA FEY
30 Rock

BEST PERFORMANCE BY AN ACTOR IN A TELEVISION SERIES – COMEDY OR MUSICAL:
DAVID DUCHOVNY
Californication

BEST MINI-SERIES OR MOTION PICTURE MADE FOR TELEVISION:
LONGFORD
A Granada Production in association with Channel 4 and HBO Films; HBO

BEST PERFORMANCE BY AN ACTRESS IN A MINI-SERIES OR MOTION PICTURE MADE FOR TELEVISION:
QUEEN LATIFAH
Life Support

BEST PERFORMANCE BY AN ACTOR IN A MINI-SERIES OR MOTION PICTURE MADE FOR TELEVISION:
JIM BROADBENT
Longford

BEST PERFORMANCE BY AN ACTRESS IN A SUPPORTING ROLE IN A SERIES, MINI-SERIES OR MOTION PICTURE MADE FOR TELEVISION:
SAMANTHA MORTON
Longford

BEST PERFORMANCE BY AN ACTOR IN A SUPPORTING ROLE IN A SERIES, MINI-SERIES OR MOTION PICTURE MADE FOR TELEVISION:
JEREMY PIVEN
Entourage

Go Jeremy Piven! I'm an Entourage fan :-)

That's super donuts, not Wonder Woman

That title has already been claimed by this fellow blogger, Darice Michelle. She even looks a lot like our famous superhero.

There's also Koya Webb, who recently competed on "American Gladiators," and Tonya Kay, a fellow raw foodie, who appeared on "Who Wants to Be a Superhero." I laughed my butt off (so that's what happened to it, if I ever had one at all) at one of the guys in the first season, who really thought he was his character while saving a lost girl. He had the moves down pat :-)

For those of you who may be a little confused by the title, don't be. I'm merely responding to Jenny's comment to my last post about "Super Donut Holes." I think she got caught up in the whole super topic, asking to call me "Wonder Woman."

But, I'm no more of a superhero than any other wonderful woman in this world. I'm just the run-of-the-mill wife and mom, who lives out her daily life in a small town, fulfilling her martial and motherly duties, going to work part-time to help finance the home-life and taking time to indulge in her own hobbies (everyone needs a little "me time"). I just happen to blog about it.

I bet everyone knows someone just like me in their lives, and I'm sure you are all superheros in your own right. So, I encourage all of you to believe in yourself, strive for what makes you happy, and don't beat yourself up if you don't follow through to completion. Celebrate all your achievements and all the special traits that make you an individual.

Then, get on that computer and blog about it. If I can do it, you can, too.

It's easy. I just started spontaneously, while reading a blog like this one. Out of the blue, I clicked on the link in the top right corner to create my own blog. I picked a name and a background, and I was on my way.

Now, I hadn't planned for this journey, so my first post was definitely far from my favorite and is still gets made fun of from time to time. I didn't know what to say, had no idea how this blogger thing worked and was unfamiliar with the family digital camera (If you hadn't guessed already, I take all my own photos; no wonder they look so silly).

But, I think I've come a long way since then. My photography skills have improved a little and I'm getting the swing of things. And, thanks to all my readers (you know who you are), I am motivated to keep this blog afloat.

I hope that I'm inspiring you to do the same, whether it be starting your own blog, keeping up with the one you already have or just doing your best to live a healthy lifestyle.

My friend Rawbin has started blogging on Give It To Me Raw, and has totally embraced the raw way of life. I'm so proud of her. She's been making raw dishes to share with her family, experimenting more in the kitchen and staying raw, even when she is out at restaurants (she actually found a way to stay raw at Fuddrucker's of all places).

Hey Rawbin, I ate at Chipotle again last night. I always get the vegetarian salad with only (no rice or beans) extra lettuce, extra fresh tomato salsa and extra guacamole. The people who work there look at me strange and double-check my order, but it is worth it.

I'm on a Mexican kick tonight, too. I'm making a layered dip for what should have been the Golden Globes. I also have some "fried" zucchini (Italian-style, not Mexican; a girl can mix it up a bit, right?) in my dehydrator at the moment for our Sunday appetizer menu.

For lunch, I took leftovers to another level, yet again. This one is for Charles on GITMR, who has been dreaming about making cookie dough ice cream, but was without an ice cream maker.

I froze the leftover vanilla cream from my mallomars in an ice cube tray to demonstrate to him how you can use your food processor to make ice cream. To my surprise, it froze to the perfect consistency. I also put in some chopped up leftover mallomars (I somehow managed to put some of those in the freezer before they were all gone), and topped it of with a strawberry. I'm so bad :-)

By the way, yes, that is my Wonder Woman shirt in the ice cream photo. I took it off for this pic, but I am wearing another one (a shirt that is) now.

Also, before I forget, wish Heidi a happy belated birthday. I believe it was yesterday.

Super donut Friday!

I know, these aren't donuts. They are, in fact, strawberries. And no, I didn't just throw any non-related title up there (although Courtney contemplated the thought of using post titles that had nothing to do with the topic). I'll get to the donut holes in a minute.

But first, I wanted to show you the chocolate dipped strawberries I made with the leftover ganache from our sundaes last night (These would've been perfect for the Golden Globes). SO GOOD! Am I the only one who actually loves leftovers?

Now, back to the donut holes (sorry that I took so long to post about them, Raw Heathy. She's my new friend on Give It To Me Raw. You should join, if you haven't already, and give her a proper welcome).

Most mornings I have a green smoothie for breakfast (like this Freaky Tiki I had yesterday), but on Fridays, I celebrate the end of the workweek with some form of raw "baked" good for my a.m. meal. For a while it had been cinnamon rolls or granola, until I decided to change things up a bit with variations of a popular donut hole recipe.

I first mentioned them on Dec. 26, when I blogged about the banana ones featured in VegNews magazine. I had made them for Christmas brunch. I also concocted an apricot version last week (Carmella, I hope yours turned out okay).

This morning I really put a new spin on the basic ball of "dough," with some inspiration from Rawvolution's Shake Your Money Maker smoothie recipe (which is really similar to another GITMR friend's Superdude Superfood Smoothie).

I used almonds, walnuts and pumpkin seeds for the nutmeal part, with the addition of mesquite, raw cacao powder, maca, crystal manna, sea salt, cinnamon and cayenne (Phillip, you really are the Cayenne King; you'd never guess all the ways his majesty uses this hot spice). Then, I added dates, goji berries and vanilla, and processed it until my food processor shrieked in anger (Kathy, you're not the only one who has felt this appliance's rage).

By this point, all the ingredients had been incorporated into a ball of dough, which I pinched off into pieces, shaped into bite-sized morsels and coated in a mixture of ground coconut and lucuma (like I used in my Russian Raw Cakes recipe).

All this resulted in some super-charged balls (get your mind out of the gutter; I'm referring to the superfood-filled donut holes).

I wonder what readers Googled to find this post. Angela Stokes asked this very same question on her blog a while back, around new years. She mentioned something about Poland and raw cacao, and organizing a chocolate party in Poland. I happen to be Polish and had a chocolate menu to celebrate. Strangely coincidental.

Anyway, these super donut holes were the best tasting so far and powered me through my day. You've gotta try these.

Ice cream sundaes on a Thursday

As you probably already know, my husband agreed to a raw dinner tonight, which happened to consist of a raw "n'ice cream" sundae buffet, complete with a fixings bar (the stovetop sufficed; I don't use it as much anymore).

I chose to use banana-based frozen desserts, since a) both my boys like bananas, b) most of the toppings were a little nut and sweetener heavy and c) I had to sneak some more fruit in there somewhere (even if this is one fruit I can get them to eat anyway).

Unfortunately, I had a lot on my plate today (in reference to my "to-do" list), so I didn't get around to making the actual "n'ice creams" (my term for raw nondairy ice cream) until after my husband got home from work (thank goodness he doesn't work late). I had to whip everything up in a jiffy, and as a result, they didn't get much time to set up in the freezer (which was my husband's ONLY criticism ... I guess I can call it almost a success or not bad for a first attempt).

But, that's okay. It still tasted good, especially with all the toppings piled on it. I felt like a kid at Friendly's again (I used to be a huge fan of the Reese's Pieces Sundae; I could eat a whole one myself).

Choice of embellishments included chocolate ganache, caramel sauce, vanilla cream, cookie dough balls, pecans, sliced almonds, cacao nibs, coconut flakes, dried cherries and pistachios, all raw of course, as well as some fresh sliced strawberries and bananas. These topped off the strawberry, peach and chocolate flavored frozen desserts quite nicely.

I put a little of almost everything in and on my sundae (pictured at the top of this post), while Matthew (my hubby) chose to accent his chocolate and strawberry scoops with fresh strawberries and bananas (his favorites), almonds and pecans (he is more of a purest). We both went back for seconds.

Jacob (my son) on the other hand, only took one bite of his plain chocolate n'ice cream and quickly recognized that it wasn't his usual frozen treat of choice. Hey, at least he tried it. We're taking baby steps.

Sharing the love

Raw mallomar love that is. Yes, I'm still raving about them. Even if my version tastes nothing like the original (which at this point I can't make a true comparison until I actually try a PF&W one), I am more than satisfied with my efforts.

And so are some of my taste-testers. It wasn't easy giving up any of these marvelous morsels (they are a little addictive; I can't tell you how many I ate by myself), but I wanted to share the results with those I love :-)

Now you would think this would include my husband, but he never cared for the cooked variety. I did, however, take some to his parents, along with a raw mint chocolate brownie for his mom. She tried the brownie and seemed to like it, at least enough to finish it. This is a big achievement since she has always claimed to dislike nuts.

I also brought some into work for the ladies to sample. Of course, Rawbin liked it, but as you know, she is into the raw thing, too. I even had positive reviews from the non-raw tasters.

Rawbin returned the favor with raw brownies from her two experiments with my mint chocolate recipe. They turned out different than mine (she added spirulina to one of them and pecans to the other), but they still were good.

We both have been bringing our raw treats to share in our To-Go Ware. Rawbin got hers at the D.C. Green Festival in October, and I got one for Christmas from my mother-in-law (I'm lucky to have gotten a good one; in-laws get a bad rap sometimes). I don't know what I ever did without it.

I'm so happy to be sharing my love of raw food with others. It is becoming contagious. My husband has even agreed to eating one raw meal a week to help me keep my resolution (to prepare a raw meal at least once a week for my household), as long as I uphold my end of the bargain (he has a resolution, too; I can thank Dr. Oz for that one ... now if I can only get him to drink his green juice).

Tomorrow night, we'll be having a raw ice cream sundae buffet, complete with all the fixings. That's the beauty of raw; you can have dessert for dinner. Besides, I need to take baby steps to get this idea to fly.

I also hope to bring a spread of raw appetizers to Sunday dinner this week (my side of the family gets together every Sunday for a sit-down meal). We usually dress up in formal wear and have h'orderves while watching awards shows (we are so cheesy; we even have a red carpet) like the Oscars, Emmys and Golden Globes, which were unfortunately canceled due to the writers strike. I hope we do something fun anyway.

Speaking of the writers strike, it has really increased the appeal of reality/game shows. Did you see American Gladiators the other night? I heard competitor Koya Webb is a raw foodie. On the show she stressed the importance of a diet loaded with fresh fruits, veggies, nuts and seeds. You go girl. Now that's spreading the raw love :-)

Mallomars deconstructed

I just adore deconstructed fashion, whether it be from a hot new designer like Jay McCarroll (winner of the first season of Project Runway), me taking apart a garment to create a pattern or incorporate it into a new design, or a sexy chef like Sarma, who has had rave reviews of her raw mallomars.

These divine bites of heaven are sinfully good, according to just about anyone who has been lucky enough to have sampled them (Just check out some of the reviews on Give It To Me Raw). They are definitely in fashion at the moment, and I don't see them going out of style any time soon.

Unfortunately, I haven't been hip enough to taste these chic treats, but I'm not about to let that fact keep me out of the loop. Thanks to Raw B's thorough description of these trendy bites, I've deconstructed them down to a simple at home recipe.

Now, I'm not sure this recipe is anywhere near accurate, but I did what any home "uncook" would do to recreate the experience. I did my research.

It is not uncommon to use similar techniques throughout various recipes, which you may have noticed in my own ("if it ain't broke don't fix it"). It is also true for many raw chefs, and can even be seen in the Raw Food Real World book I used for a reference (It is the book from the restaurant, Pure Food and Wine, where the mallomars are made/served).

Combining both the sensory-charged descriptions and the already published Raw Food Real World recipes, I went straight to my kitchen laboratory (affectionately referred to that way by Raw B) and resulted in this fashionable knockoff.

I started first with a cookie inspired by one of the crust recipes in the book. I made the dough in my food processor, rolled it out on a Silpat and cut it into round cookie shapes, which I "baked" in my dehydrator until crisp.

In the meantime, I soaked some cashews and cracked open two young Thai coconuts (always pick up more than one 'cause "like a box of chocolates, you never know what your gonna get"). This was the first time my husband witnessed one of my coconut massacres; I'll be surprised if he ever knowingly lets me do it again.

I used the cashews and the coconut to whip up the vanilla cream from the book. I then chilled it overnight to set.

Today, I topped the cookies with dollops of firm cream, and drizzled them with a ganache sauce (a very messy, but fun step; I'm still licking the chocolate off me. Where's my husband when I need him?). I used the unchilled version of the Dark Chocolate Ganache Tart filling, also from the book. Then, I popped them in the fridge until ready to serve.

I can't tell you how amazing these turned out. If you don't have the book already, this combination is definitely worth the price, not to mention the fact that you can get an autographed copy on Sarma's website.

Thanks Raw B. I owe you one. This copycat is for you :-)

Sarma, I hope you don't mind that I posted this. I still plan on making it to your restaurant one day to try the real deal, as well as encourage others to do the same.

More greens in a glass & a blend in a bowl

As I said a couple posts ago, I've cleaned up my diet a tad in the new year. Now, I'm not going as far as to start a juice feast (juicing does not have to be synonymous with deprivation) or detox program like many of my fellow bloggers, but I am trying to lighten things up a bit and focus more on the nutritional value of what I select to put in my body and when.

So far, I am doing a good job of increasing my green consumption (one of my resolutions for the new year). This morning, I concocted a culinary masterpiece, if I may say so myself. It was a mixture of kale, spinach, romaine, bananas (for creaminess), meyer lemon (these are sweet enough to eat like oranges), vanilla and thyme, blended into a most refreshing way to start my day. I'll definitely have to make that one again.

Kristen, I could totally see you sipping this one (I know how you share my love of adding herbs to your smoothies), while watching a favorite flick. Maybe you can sneak it into the theater the next time you go.

By the way, to answer your question about "The Thrive Diet" book, it does address raw-related topics throughout the book, not just in the recipe section. In fact, there is a whole section on raw and low-temperature cooked foods, the importance of enzymes, alkaline-forming foods to pH balance the body (there is even a chart which divides foods into alkaline, neutral and acid-forming), answers the dreaded protein question (which I know you know the answers), stresses the importance of whole foods and addresses food sensitivities (one of the draws to a raw diet).

Moving on to the exercise portion of the book, Branden Brazier (the author for those of you who are unfamiliar) discusses the importance of physical activity, the health benefits, how to speed recovery and nutrition pre-, during and post workout. He divides the information into three activity levels and even gives protein, fat and carbohydrate percentages for each.

He also provides recipes for sports drinks, gels, direct fuel bites, and recovery beverages and puddings, all raw or with a raw option. I especially like the recovery pudding pictured in my post. Although it is a little nut heavy, it is free of unnecessary sweeteners (all of the sweetness comes naturally from fruit), yet satisfies my sweet tooth, really packs a nutritional punch and keeps me full and energized for hours.

There is even a small section on how the Thrive diet impacts the environment.

Overall, I think you'd enjoy this book. Like myself, you probably already know a lot of the information, but sometimes it's nice to have a little reinforcement or another source to back you up when answering other people's questions.

For those of you who may have some questions for Brendan, you can sometimes be lucky enough to get answers from him personally on the G Living site. He occasionally stops by to check out the message board, but I can't guarantee anything.

Speaking of Brendan and the G Living community, his good friend Burke Bryant (who frequents the board) was going to have a show which actually featured a raw food segment. Anyone know what happened with that? I really wanted to see it.

On the subject of fitness, I've been changing up my workout again (but still including The Girls Next Door workout in my rotation for kicks). I've added Pilates this morning, something I haven't done in a while. Maybe I'll pull out my old reformer.

But, I still feel like I need some cardio today. I almost never go a day without it. I'll probably do some boxing with my son using our Wii controllers (it actually works up a sweat) or pump up the volume on the stereo and dance around the house (my all-time favorite way to burn off those calories, as if I really need to).

I'm really digging that Finger Eleven "Paralyzer" song at the moment. Ever since the Victoria Secret models strutted their stuff down the runway to it, I haven't been able to get it out of my head. I sometimes find myself doing the model strut down the hallway at work when the tune comes back to haunt me. I bet Rawbin would get a kick out of that. Ha ha :-)

Well, this post is getting a little embarrassing, so I'll just stop right there. But, I'll leave you with some links to inspiring juice-feasters, for those of you who may be considering doing one or in the process of one at the moment.

Just look at these glowing individuals: Angela Stokes of Raw Reform (she wrote an e-book about it), Courtney Pool of Radical Radiance, Blair Boudousquie of Journeys Into Wild Health, David and Katrina Rainoshek of Juice Feasting (check them out drinking wheat juice right from the juicer), and Carrie Cegelis, along with her raw buddy Raw B, on Radical Living Laboratory (good luck you two).

If I seem a little distracted at the moment, it's because I am watching "Benny & Joon," as I type this. My mom got the soundtrack for Christmas (my sister was actually able to find it for her). Since then, I've been hearing that 500 mile Proclaimers song on the radio and now the movie on T.V. Is it just a coincidence or what?

Striped & stripped million dollar brownies

If you haven't heard already, I've been playing around with the idea of writing a book. However, I may be having some second thoughts (so much for that resolution).

I guess I am just a little overwhelmed with all the raw recipes that are out there already. How do you call a recipe your own? I mean, where do you draw the line between what is truly an original idea and what is just another take on someone else's? Isn't that what creating new recipes is all about? You take what you already know, the basics per se, and use them as the foundation or building blocks to construct what it is you're craving at that moment.

It's like in baking; many years ago, someone came up with the tried and true formulas for producing light and fluffy cakes, crispy or chewy cookies, and dense, yet moist, muffins. The majority of the recipes since then just take those basic ratios, techniques and baking times, and transform them into updated versions. What was once a plain butter cookie was transformed into the chocolate chip variety we know today, when Ruth Wakefield decided to cut up some chocolate bars and add them to the dough.

The same is true in the raw world. Once you discover some of the basic combinations of ingredients, techniques and ratios, you can use them to make almost anything you can imagine - the possibilities are endless.

That is why I didn't want to make the usual gourmet "uncook" book, but an instruction manual for how to get started "rawifying" your own recipes with examples of how I've put some of my favorites together.

Due to popular demand, I'll strip down my "million dollar" brownie recipe as an example. Rawbin offered up that much money (not that she actually had it) for the recipe, but I gave it to her free of charge. Besides, it's not truly mine to sell.

I owe the best part of the unbaked creation to Carmella of the Sunny Raw Kitchen. Yet again, I started with her outstanding whipped icing recipe (I hope she doesn't mind). It's just so versatile.

I started out making this icing (you definitely need a good icing recipe in your collection) to top these cupcakes (my photography skills have improved a little since then; this was one of the first times I used this camera) or to ice a raw cake (this is how I used the leftovers from the gingerbread house icing). I've also used it to top these cinnamon rolls and ginger creams.

As Carmella says in her post, "You should have extra whipped cream but I'm sure you'll find other ways to use it. lol," I've definitely found my share of other uses. I would always end up with leftovers, and being that I am not the type to let anything go to waste, this recipe quickly became the base for further ideas.

In the brownie recipe, I just added some mint extract (I like to use Frontier brand) to the fully thickened leftover icing and used it as the mint layer (in place of peppermint patties in the original baked version).

The brownie layer is another basic ratio/technique you should know for "rawifying" your own recipes. When you combine right amount of nuts (select according to flavor, color and texture to achieve your desired result) with a proportionate amount of dried fruit, you end up with the base for almost any cookie, cake or bar.

Who came up with this ratio/technique? I couldn't tell you, but I see it all the time in various raw recipes.

These brownies are topped with a quick and easy icing, something I make all the time without a recipe, but I'm sure I wasn't the first to think of it. I refer to it as the "lazy girl's" idea of frosting. I just combine a raw nut butter with sea salt to bring out the flavors, vanilla, sweetener (usually agave, but you can also use grade B maple syrup, yacon syrup, honey, etc.) and cocoa powder, if you want a chocolate version.

This is great to eat by itself to conquer a chocolate craving in a hurry (I've referred to it as my "pot-0-chocolate"). But, depending on the consistency, it has many uses. A thinner version makes a great dip/fondue, brownie glaze or drizzle, while a thicker version (like when you use the bottom of the nut butter jar that wasn't mixed well) can be made into chocolate candies and even rolled into balls to freeze or press into cookies.

If you still need some instruction on how to make and assemble these delectable treats, here is the recipe you've all been waiting for ... drum-roll please ...

"Million Dollar"
Mint Chocolate Brownies
Leftover whipped icing from the Sunny Raw Kitchen mixed with mint extract, to taste
1 cup raw almonds
1 cup raw walnuts
1 cup dates, soaked briefly
1/4 cup cocoa powder
1 Tbsp. raw cocoa butter or coconut butter
1 tsp. vanilla
dash of sea salt
quick and easy icing (recipe to follow, if you didn't catch it the first time)
sprinkling of raw cacao nibs

To make the brownie portion of these layered unbaked goods, put half of the almonds, walnuts, cocoa powder and sea salt in the food processor, and grind until fine. Then, add half of the dates, cocoa/coconut butter and vanilla, and process until a ball of dough forms.

Remove the dough from the food processor and press it into a small square container. Then, top this first chocolate layer with about the same thickness of leftover icing mixed with mint extract. Allow to set in the freezer while you make the next layer.

Using the other half of the nuts, cocoa, cocoa/coconut butter, vanilla and sea salt, repeat the first paragraph of directions to achieve another chocolate ball of dough. Form this dough into a square, about the same size as the bottom layer (I used the lid to my container as a guide) and place it on top of the icing layer. Gently, press it into place without squishing the icing layer.

Mix up a quick and easy icing using about 1/4 cup of raw almond butter, 1-2 Tbsp. cocoa powder, a dash of sea salt, a little vanilla and enough agave to achieve your desired consistency. Then, spread it on top of your brownies and sprinkle with raw cacao nibs. Store in freezer until ready to serve. I cut mine into 9 satisfying servings.

Well, there you have it; my mint chocolate brownies stripped down to reveal the basic elements to creating these gems. It was only fitting that I take a pic, stripped down, makeup free with my striped delight.

I'm amazed at how many times I've showed my "bare as the day I was born" face on this blog, when I rarely leave the house without a touch of mascara and a hint of gloss. I must be getting more confident with my new raw glow :-)

Naked donut holes in the shower for breakfast

Did I get your attention? That's what happens when I run two thoughts together. I've been known to do it quite often, and have even been corrected for it in a comment on this blog (I accidentally typed "my husband's wife" instead of "my cousin's wife;" it's now fixed and the reasoning for my error is in the comment section. Thanks ~Melissa, yet again, for pointing it out).

When I ran out to get more of my facial mask (I use Boots Botanics Conditioning Clay Mask on a regular basis, but I also try to get Lush's Cupcake whenever I'm lucky enough to make it to one of its stores) yesterday, I also came across Method's "go naked" line. I picked up the fragrance-free hand wash for now, but don't be surprised if I purchase more of the products in the future.

I already use the daily shower spray in between bathing sessions to keep my shower fresh, so I could easily see myself using another "naked" product to actually clean the shower/tub. At the moment, I use Biokleen. However, a product with "naked" on the label seems much more appropriate for the occasion (don't tell me you've never cleaned your shower/tub in the buff).

But enough about that. If you want more information about Method's products, check out this interview on G Living.

Now, on to breakfast (fully clothed). You guessed it, donut holes (that photo at the top is like deja vu). I made the Ani Phyo ones featured in VegNews again, but with my own spin on them. I used apricots instead of bananas and added some cinnamon for a little spice. I also rolled them in a mix of mesquite powder and a little more cinnamon, instead of the coconut listed in the original recipe (maybe I'll need another shower after eating these).

The result was pure bliss. What a great way to start the day. Enjoy :-)

By the way, you might want to double check your dried apricots for pits before putting them in your food processor. I had a stray one clunking around in mine. But, if you don't catch them all, they won't harm you; apricot pits actually are very beneficial. Check out this discussion.

Thriving in the new year

I'm sitting here eating my reinvented version of the original Thrive recovery pudding, a recipe I fall back on whenever I want to feel like a healthy athletic vegan chick.

Since it is the start to a new year, I felt the pressure to clean up my diet (at least for the first week or two), just like almost everyone else with a pulse. You can't turn on the television without seeing a Weight Watchers commercial (okay, I won't knock that one, since it did work for my mom), an infomercial for the newest fitness gadget (why buy an ab machine, when you can do crunches and other abdominal exercises for free?) or an ad for Alli, the latest in a line of unnatural weight loss pills (I don't even know what to say about that one).

But, you don't need any of that when you fill your diet with unprocessed raw foods. Your body slims down naturally, and you have more energy to keep you in shape. Due to my raw lifestyle, I didn't have to resolve to lose weight or join a gym.

Now, I have been making a lot of decadent raw treats during the holidays. All those nuts, seeds and sweeteners can get a little heavy, so it is nice to go back to some more simplified meals. I'm still on my green smoothie kick, as always, eating more warming soups (to counteract the effects of those cold beverages), snacking on more than my share of raw fruits and veggies, and making basic blended concoctions, like this pudding.

The original recipe in Brendan Brazier's Thrive book calls for 1/4 lb. medium firm tofu for protein and calcium (I substituted 1/2 large or 1 small avocado), 1 banana for electrolytes (I kept that the same), 1/2 pear for natural sugars and fiber (I used a whole small one), 1/2 Tbsp. hemp oil for EFAs (I've experiemented with different oils; today I used coconut butter for richness), 1/2 cup cocoa powder for natural flavor (like I would eliminate that one) and sea salt.

Since I almost never follow a recipe exactly (as seen in my substitutions so far), I also added some vanilla, almond extract, cinnamon (enhances the chocolate flavor) and maca (it almost makes the pudding taste malty, and it has a wealth of health benefits).

Now I am ready to face the rest of my day. I've already worked out, showered, taken my son to preschool, went shopping (I needed some more of my facial mask, but picked up a few extra things. Oops!) and picked Jacob up (don't worry, I fed him, too). Should I tackle the housework? It will have to wait until after we go to my mom's house. I want to surprise my sister with her new shirt.

For those of you still cleaning up after your holiday, check out this article from Plenty magazine (one of my favorites) that will help you reduce, reuse and recycle the evidence.

P.S. Although I have lightened up my menu a bit, I will still find room for those "rawified" childhood favorites and dense raw desserts. Due to popular demand, I might even post the recipe for those "million dollar" mint chocolate brownies (Rawbin said she'd pay that much for the recipe, but I gave it to her free of charge).

Greens galore & a sea of tees

Well, I haven't increased my green smoothie consumption yet, but I had an extra green smoothie to start out the new year right. Just look at all those greens in my blender. The more you drink them, the more you love them :-)

I did manage to be semi-productive yesterday. I actually got around to making my sister the tank-top she requested during the summer. She had been admiring the ones I decorated to express myself and hinted that she would like one reflecting her interests, too.

My tanks have been mostly food-related, with statements on the front and back (my son hates that I use so many words on my shirts. He prefers artwork, and yes, he designs his own, too). Some of them pictured above include "Solar Powered"/"I get my vitamin D naturally," "Organic"/"I eat greens. powered by mother nature," "Superfoods"/... do your body good," something about Gone Raw (the website we all know and love) with "Check out my rawsome cinnamon rolls" on the back, and "(RAW)DORABLE" (of course) with "Be cute, eat fruit" on the back.

I have others that are absent from the shot, but you get the general idea.

The one I made for my sister has the name of her dance company and logo on the front, and "my mom makes the best snickerdoodles" on the back (it can't be a shannonmarie original without a food reference). My mom makes these cookies for the company members by request. Maybe that's why I decided to "rawify" them for Santa this year.

Speaking of "rawifying," I've now "rawified" a shirt. My creative juices were flowing, so I kept them going with yet another tank for myself (good thing I wear them all the time, but don't be surprised if I am featured soon on an episode of "What Not to Wear" ... I was just kidding; hopefully I won't, although the shopping spree would be nice).

My newest and most fabulous tee says (you guessed it) "Just rawify it" on the front and "If you can crave it, you can make it ... RAW" on the back. What do you think?

Sorry about the mug shot; I didn't get much sleep and opted for the no makeup look. Who am I trying to impress anyway? I 'm a happily married woman with a husband that still thinks I'm hot. Not bad after 8 1/2 years as a couple, and we've known each other even longer than that.

But, back to the shirt. I thought it would inspire me to get to work on that "Just rawify it" book. I've got the idea; now I just need to bring it to fruition (hey, that contains "fruit" - yum!).

My son also designed another tee for his collection. Here he is showing it off. He loves the camera :-)

I found one!

You probably thought I would have used "Happy New Year" as the title of this post, but I decided to set myself apart from the pack and type these three words instead.

What did I find? A cherry, of course, in one of my macaroons. I had a little treasure hunt last night with them (some had cherries, while others did not), and I found one on the first bite, as you can see in the pic :-)

Please excuse my crazy pinkie finger, which happens to bend in unnatural ways. When I was little, I used to say it looked like a poor little French fry. With that attached to my hand, can you believe that I once did a little hand modeling? (check me out Raw Model, ha ha)

When I worked in Ritz Camera/Boater's World's advertising department, there were pictures of my hands on the lens pen packaging and holding a cheesy boat phone in the catalog. I don't know if you can still find the pics, but my hands were the ones photographed at the time.

But back to the macaroons. Matthew (my husband) did not try them as promised since he claims to hate coconut. However, it looks like I pulled a fast one on him, when I fed him the raw chocolates and brownies.

The cream inside both contains coconut (but don't tell him). He was hesitant to try the chocolates (he is not a fan of cream-filled bon bon like candies), but was surprised to find that he actually liked them.

To top it all off, after trying a piece of my raw mint chocolate brownie, he ate a whole one himself. He even said he would have more if I made them again. I ate two, as well.

Of course, we both ate the cherries (I had more than what was pictured on the plate) and took turns feeding them to one another. Although simple in their natural state, they are raw treats, too (they were my biggest craving when I was pregnant with my son; I bought $40 worth of them one day and ate them all in one sitting).

Now, I already warned you that he would not sample the chili (maybe someday he'll have a change of heart, or in this case, taste-buds), but he did eat one of the warm corn cakes. He had mixed reviews, due to the fact that he was not having them with the chili (he was eating pizza). He thought he would have enjoyed them more if he was eating Mexican instead of Italian.

My husband also did not take a sip of the Teeccino (which is not raw anyway), but that was to be expected; he never was a coffee drinker. Now if I can only get him to stop drinking sodas ...

Overall, the raw menu was a hit. My husband has warmed up to the idea of a raw meal once in a while, if he gets to help pick the dishes. It seems like we'll be having dessert for dinner to start (which isn't so unhealthy when your raw). We're taking baby steps.

After all that heavy food, I'm back to my usual routine. I woke up early (What else is new? Does anyone else notice that they sleep less after becoming raw?), drank a ton of water, took some MSM and worked out (I didn't have to make that a resolution, since I have consistently 6 days a week for years; I even did Tae Bo the night before I gave birth). I'll probably have a green smoothie or two (already increasing my consumption) and my leftover chili. Yum!

But for those of you who still want something more substantial, they made mini quiches today on Good Morning America. The ones on the show were not appealing to me, but these recipes are: Christmas Quiche (its not too late) from Raw Goddess Healthy, inspired by Russell James's Spinach and Wild Mushroom Quiche, Almond Mushroom Quiche (by the goddess's fellow uncook and friend, Carmella) and Spinach and Mushroom Quiche in a Kale Crust (yet another version of Russell's popular dish).

Happy New Year, everyone!