10:100

10:100
1/10th of the way to 100

yesterday, the things made for the week:

fiesta bread
made w sunflower seeds, walnuts, pumpkin seeds,
flax, sesame, and a variety of seasonal garden veggies
more bacon
5 bite ginger snap raw bars
i pressed these in a variety of silicone molds
they are really warming with all the spice,
perfect fr these chilly fall days. they eat down in 5 bites :)

sometimes things need to just simmer
ideas settle a bit before they bloom into a plan
i feel like that right now.
it really isn't a high accomplishment week, but i feel
it coming on any minute, do you know the feeling?
like just before giving birth- there is a silence
(well it isn't very silent after that, if you know what i mean)
doing this 100 day challenge is just setting up so many possibilities
to achieve something wonderful. i am glad i am doing this.

i have been waiting for my laptop to come home from being fixed
and i hope every day that this will be the day i find it in the mail.
i really do miss it, the graphics on it were exceptional!
you may have noticed the photos i am adding are fewer
and not as high quality... it's this borrowed computer, i have
nothing but difficulty with my photo programs, one doesn't even work at all
(dagone vista)
but good thing i have access, or my internet connection would evaporate
my blogs would be nonexistent. aak!!! what would i do???

enough rambling
you all have a wonderful day today!
xoxo
snowdrop

8:100 what's up buttercup?

8:100
it was yesterday... i woke up ....grouchy
(you are thinking whaaaat???, but yes,
i too get out of sorts for no good reason.)
i could blame it on detox, but why...it doesn't make it better-
it doesn't make me sweeter....
so i didn't blog yesterday, it would have only come across as a snarl.

i didn't even read my inspirational email from dax of magic 100
oy!
better get to it then.

"Success is often achieved by those who don't know that failure is inevitable."
- Coco Chanel, fashion designer
Hi snowdrop
How many times when faced with a task or a problem have you been frozen into inaction by the thought "what if it goes wrong?" If you're like most people, this is probably your first response and one that, if listened to enough will absolutely guarantee you a life of mediocrity and even failure. Instead, when confronted with a challenge of any kind, flip the question on its head by asking "What if this goes right?" Imagine the power, possibility and promise ahead of you and I guarantee you, you'll find it far easier to take action. Try it right now on the task you're currently working on.
Truth, joy and love
Dax

awwwww. thanks dax. :)

i did have a yummy beautiful dinner last nite...

i made a (mostly carrot) cole slaw with my creamy garlic dressing
some eggplant bacon (oh -wow!)
a salad of garden lettuces, tomato, cucumber with balsamic dressing
it was all very tasty and sustained me well.
most of the dinner was made the day before and i have been
snacking on the cole slaw and bacon already.

it's nice to have ready made foods available.
when you have the time- do ahead!
in alissa's book she taught to prep food 2 days a week.
it really does make it all so much easier :) good tip alissa!



9:100
this day has yet to unfold.
it is getting colder and colder & we had to turn on our heat last nite.
the leaves are beginning to turn and it is so beautiful.
i have an early maple outside my upstairs bedroom window that is beginning to display some beautiful red leaves. i always look forward to that tree, particularly. especially when the early morning sun shines upon it, it takes my breath away it absolutely glows with vibrant colors.
but no sun this morning.

today i know i have mixed grain bagels (which btw, came out very well)
cashew cheese from someone else's recipe, which came out ... well...
'eh' -i won't make that one again.
i will probably use it in another recipe just to use it up without having to eat it plain or waste the ingredients by letting it get all green & fuzzy in the back of the fridge. eewwww!

i sure wish my laptop would come home to me from the computer hospital. it broke in july and i am using my dh's laptop, which is a thing of beauty (not mine tho) and i have to share (don't like sharing, waaa) and hasn't got the graphics my old one has, so my photos are harder to manipulate and just don't look as good to me. come home my little sony, please come home to your mama.

thinking i will have either pancakes, granola with almond milk, or a green smoothie for breakfast today.
hmmmm... decisions, decisions. ;)

may all your decisions today be delicious ones!
xoxox
snowdrop

recipes galore

5:100
i thought today i would post some recipes i am thinking look good to try:
(be sure to follow the links for dozens of recipes)

Walnut Poppyseed Cake
From: Dining In The RAW by Rita Romano pg. 116

1 cup - Poppy Seeds
2 cups - Walnuts
1 cup Dates
2 cups carrot puree
2 tbsp. dried orange peel
1 tbsp. braggs
2 tbsp. psyllium seed powder

Put enough carrots to make two cups of puree through the Champion Juicer Chops walnuts into a fine consistency in the Food Processor with "S" blade. Set aside. Combine carrot puree and remaining ingredients in processor until well blended. Mix all ingredients together. Add a little more psyllium if necessary to hold cake together. Press into bundt pan and chill to set. Share with Family & Friends and Enjoy!

EVERYBODY’S FAVORITE CRACKERS

(Boutenko)

1 cup soaked sunflower seeds
1 cup soaked walnuts
1 cup soaked almonds
1 tomato
1 cup red onion (chopped)
3 tablespoons flaxseed
3 teaspoons cumin seed
2 teaspoons salt

Mix in food processor or Champion Juicer with blank on. Spread on parchment paper or TefIon sheets. Make them very thin.

Then using a pizza cutter, cut in squares. They will be easier to break into pieces when dry.

Dehydration time is about 15 to 20 hours.

Nut-free bread

Makes 18 ’slices’

1/2c olive oil
1 ½c sun dried tomatoes
3c sprouted buckwheat (2 ½c dry & unsprouted)
1 ½c flax meal
3 ½c peeled courgette, roughly chopped
2c apple, cored and roughly chopped
3T lemon juice
2 avocados
1 large onion
½c minced parsley

- Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.

- Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

- When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.

- Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.

- Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.

- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.

- Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

Bacon

1 large eggplant, thinly sliced lengthwise
3/4 c. oil
1 tsp. cayenne
2 Tbl. honey
4 Tbl. Ume Plum Vinegar

Marinate for 2 hours. Place on teflex sheets and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours.

- by Top Raw Men, How We All Went Raw

Salsa Finta & Almond Polpetta

From Issue 4 of News From The Kitchen

Serves 4

Salsa Finta

1c sun Dried Tomatoes
2c fresh Tomatoes
1 soft date
1 clove garlic
1T lemon juice
3T olive oil
5 large basil leaves
¼c water

- Blend all ingredients in a high-speed blender.

Almond Polpetta

1c almonds, soaked
2T nutritional yeast
½t salt
2t lemon juice
¼c salsa finta
3T fresh, chopped parsley
1T Italian herbs
¼c onion

- Grind the almonds to crumbs, in a food processor.

- Add remaining ingredients and process again until thoroughly mixed.

- Form into small balls and dehydrate for 6 hours or until they are slightly crunchy on the outside and soft on the inside.

To serve

Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:

4 medium courgette
¼c olive oil
2t salt

- Cut the courgette length-wise in a mandoline. Lay the strips on top of each other and, using a knife, cut them length-wise into fettuccini-style strips.

- Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.

- Mix the polpetta with the salsa, and place even amounts on top of each courgette salad (the pasta strips and leaves, mixed) that you have arranged on the plates.

Truffle Cookies/Almond Joy Drops

Submitted by iliveyourdream

Servings:

Dozen cookies!

Super Tasty, super easy versatile cookies that you can do absolutely anything with. Get creative and anything that strikes your fancy!

Ingredients:

1 Cup Raw Almond Butter
1/2 cup Agave or Raw Honey
1tbs. Culinary quality Vanilla extract (free from preservatives and glycerin)
Himalayan Sea Salt

Approx 1 cup of Almond, Walnut or Pecan flour (Simply grind chosen nut in coffee grinder)

Variations for the nut flour:
Coconut shavings
Raw Cocoa Powder

Preparation:

Simply combine Almond butter, Agave, Vanilla and salt to make a basic batter. Feel free to add anything beyond that such as raisins, Lemon zest, 1/4 cup cocoa powder ect.

Place the 'flour' in a small bowl or plate.

Proceed to place spoonfuls of dough into the flour, coconut shavings, cocoa powder ect.. and roll around to ensure all the outside layers are evenly coated. Place on a plate lined with wax paper (I feel it helps prevent freezer burn) and place in the freezer for approximately 15 minutes or until they are firm.

Eat and enjoy.

Takes approximately 10 minutes! to prepare!

hope this gets you all kick started
with ideas for the week.
a yummy day to you!
xoxo
snowdrop