Cashew Cheeze Pate (from Rene Oswald)

September 16, 2009 — Angela

www.reneoswald.com – (some free recipes) Watch Rene’s video at: http://www.youtube.com/watch?v=7ARI70ZTzBk&feature=sub

In preparation for this recipe, soak your sunflower seeds overnight or for 8 hours

reneoswaldcheezepateCashew Cheeze Pate
Equipment needed:

High power blender such as a Vitamix
Mandoline slicer

Ingredients:

  • 1 Large Zucchini
  • 1 stalk celery (rough chopped)
  • 1 red pepper remove seeds (orange or yellow) save a little of the pepper (about 1/4 of it)
  • 3 Tbspn. Add nutritional seeds
  • ¾ cup sunflower seeds (soak overnight)
  • ¼ cup cashews
  • ½ tsp white pepper (not black …. see note below)
  • 1 Tbspn chickpea miso or seasalt
  • 1/16 cayenne powder
  • 1 clove garlic
  • 1 pitted date
  • 2 tspns of tarragonTo prepare the zucchini … cut off both ends and slice lengthwise.  Use ½ of the zucchini and, using your mandolin (or a potato peeler) slice it into ribbons lengthwisePut above ingredients into Vita-Mix (or your powerful blender of choice) and blend all til creamy

didyouknow2Ideas and suggestions: Take a lettuce leaf or collard leaf .. garnish with red pepper, scallion, and the zucchini noodles.  This pate is a good alternate of choice to other pates because of its high vegetable content allowing you to be able to eat more of it.

Did you Know?
* Green peppers are not ripe and they are hard to digest.  Use red/yellow/or orange.

* Black pepper made from peppercorns that are green, not Ripe, they dry them and that’s how they turn black.  These “un-ripened” seeds are very hard on the digestive system.  But red & white pepper is made from ripe peppers.

* GARLIC BREATH! Removing the little green part in the center of the garlic will eliminate garlic breath.  WHY?  Well, our bodies can not properly digest it, and it therefore creates garlic breath.  Simply cut the clove in half and remove the green little seed looking part.  It only takes a second.  By the way I have noticed that not all cloves have this green little part, so don’t go crazy looking for it.

Posted in Meals (Lunch/Dinner), Recipes (All), Recipes Vegan, Vegan Knowledge. 2 Comments »

How much to buy to equal the measurements of your recipes

June 18, 2009 — Angela

x
x
x

Vegetables


Asparagus, fresh 1 pound = 16 to 20 spears = 2 cups cooked

Beans, green, fresh, cut 1 pound = 3 cups = 2-½ cups cooked

Beans, dry 1 pound = 2-½ cups (1 cup dry = 2-¼ cups cooked)

Beans, green, frozen 9-ounce pkg. = 1-2/3 cups

Beans, green, canned 15-½-ounce can = 1-2/3 cups

Broccoli, fresh, cut 2-inch lengths 1 pound = 6 cups (including 4 cups florets)

Broccoli, fresh, chopped 1 pound = 4½ cups

Cabbage, fresh, shredded 1 pound = 4 cup; medium head is 2 pounds

Carrots, sliced 1 pound = 8 to 9 large = 4 cups sliced (2 large carrots = 1 cup)

Cauliflower, fresh 1 pound = 1-½ cups

Cauliflower, frozen 10 ounces = 2 cups

Celery, chopped 1 rib = ¾ cup

Garlic, minced 1 med. clove = ½ teaspoon

Ginger root, peeled, chopped 2 ounces (.13 pound) = 5 tablespoons

Mushrooms 8 ounces = 3 cups sliced = 1 cup sliced sauteed

Onions, green, cut in 1-inch lengths 4 onions (½ bunch) = 1 cup

Onions, coarsely chopped 1 pound = 3 large = 2-½ cups (1 cup = 1-¼ large)

Parsley, chopped 1 bunch = 1-1/3 to 1-½ cups chopped (¼ cup = 6 or 7 stems)

Peas, fresh, in pod 1 pound = 1¼ cups shelled.

Peas, frozen 10 ounces = 2 cups

Pepper, green, diced 1 medium = 1 cup

Potatoes 1 pound = 3 medium = 2-¼ cup cooked, 1-¾ cups mashed

Pumpkin, canned 16-ounce can = 2 cup

Shallots, chopped 1 medium = 3 to 3-½ teaspoon

Spinach, fresh 12-ounce bag, stems removed = 5 cups = ½ cup chopped and cooked.

Spinach, frozen, chopped 10-ounce pkg. = 1-1/8 cups

Tomatoes, canned whole, chopped 28-ounce can = 1-1/3 cups tomatoes, lots of liquid.

Tomatoes, fresh, chopped 1 pound = 3 medium = 3 cups

Water chestnuts, canned, sliced 8-ounce can = 1 cup

Zucchini, sliced 4 (bratwurst size) = 4 cupsx

(“Thanks” to Spike & Jamie for this wonderful info)


Posted in Food Knowledge. Tags: , . Leave a Comment »

Soak your nuts

May 24, 2009 — Angela

soaknutsReprinted from Astrology Club: We are going to keep this easy. For a more detailed guide, there are many excellent books published with charts. See the Resources Guide.

Soaking is very important.   In nature, nuts and seeds are protected with an enzyme inhibitor. During the spring rains, this inhibitor is washed away and the nut or seed starts to germinate and sprout.   When we eat nuts and seeds with the enzyme inhibitor still intact, we are just giving the body more work to do.   In addition, when the sprouting process starts, the nut or seed starts to predigest itself.   The carbohydrates are turned into simple sugars, proteins into amino acids, and fats into fatty acids.

There is more!   The nutrition can increase up to 300%.  Basically all you have to do is cover your nuts or seeds with filtered water (twice as much water), and let sit over night.   Nuts take a little longer, 12 hours is good.  Now rinse them very good, put into a colander and cover with a towel, and put in a dark place where they can breathe.   Good use for the microwave!   If you have not unplugged your microwave yet, now is a good time to do it.   If your microwave is plugged in, how is anything put into it going to come out alive?

Now they can begin sprouting. Be sure to leave the door open so they can get lots of air. You can also leave them on the kitchen counter with a towel over them. Let them sit for 12 hours, rinse, and use. You can store sprouted nuts and seeds in the refrigerator for a week.

Quick and Easy Review

Posted in Food Knowledge, Vegan Knowledge. Tags: , . 4 Comments »

Chickpeas

April 25, 2009 — Angela

chickpea3Chickpeas – an exhaustive study and how to cook them.  Below is an excerpt from vegeyum.wordpress.com.

Chickpeas are great for vegetarians. A half a cup has about 17 grams of dietary fibre and 19 grams of protein. They are also considered more digestible than most other beans – ie less gas!

From a nutritional standpoint, chickpeas are an excellent source of protein, proteins that are devoid of purines, and are therefore ideally suited to those who suffer from gout. With respect to other legumes they have a higher fat content, which makes them more caloric; they are therefore not what one wants during a diet. However, they are quite rich in calcium, making them a good choice for combating osteoporosis, are also rich in iron, and are an excellent source of fiber. They’re instead sodium-poor, which makes them a good bet for those on reduced sodium diets.

Soaking and Cooking Chickpeas – You can buy chickpeas in a can, but they taste so much better if you cook them yourself. If you buy raw chickpeas, in fact any dried bean or pea, check the production date on the package, because if they are too old they simply won’t soften no matter how long they soak or cook.

Posted in Food Knowledge. 1 Comment »