SAUCEY!

The other day I was sassy, today I am saucey! I must say, DAMN I am getting GOOOD at making raw spaghetti sauce. Which is great, because as some of you may remember, red sauce is one of my emotional comfort foods, and one of my best cooked food recipes. Here is what i am currently working with (warning, this is the number one time I cheat and use those non raw condiments... really one of the only times ever)

Saucey RAW Sauce
Makes 2-4 Servings
1 Cup Sundried Tomatos
1 Med Tomato
1/3-1/2 cup Onion (depending on mildness of the onion)
1/2 cup Zucchini (I use the cores left over from my noodles)
1 t miso paste (red is what I prefer)
1 T balsamic vinegar
1 T olive oil
Handful of fresh basil
1 t chili powder
salt and pepper to taste

Any add in's you want
(also, if you are used to store bought sauce with corn syrup you may want to throw a pitted date or two into your tomatoes while they soak and process it with the tomatoes and soak water)

So, soak your sundried tomatoes in about 1 cup of filtered water, this won't be enough to cover them depending on the bowl you choose, but just flip them around occasionaly until they are soft. Probably about 3 hours or so. If you are in a hurry you can get away with soaking them for less time. If you are going to use a veggie peeler to make your noodles use the zucchini cores left over and throw them in the food processor. Add the sundried tomatoes (with soaking water) and onion and process until combined and only slightly chunky. Add fresh tomato, miso, vinegar, oil, basil and chili powder and process again until smooth. Now is the time to taste and see if you want any salt or pepper. If you want add in's like marinated mushrooms, olives, or any other marinated veggies etc. it is the time to add those and just pulse slightly. I did marinated (in olive oil and balsamic) and slightly dehydrated mushrooms this time. Oh and I threw some raw olives on top. Here is a picture BEFORE I coated it in nutritional yeast.
If you let things set out on the counter as you go it will be room temp and you probably won't see the need to warm it. However you can stick it in the dehydrator for an hour if you want it warm. This makes a thick chunky sauce, if you want it really smooth just process it longer.

dessert for dinner... don't mind if I do!

Let's start this blog with a picture of the worst beggin-ist dog ever who has fallen asleep on my shoulder begging for my cobbler!

Made a DELICIOUS cobbler for dinner tonight. Inspired by Aimee since she always talks about having cobbler for dessert and it sounds so good!
Here is the first picture, it's for my 811 friends:

Here it is with the topping:

The method to my madness:
I went to the phinney farmers market right by my house today and got 2 lbs of cherries, a pint of blueberries, a pint of strawberries, and a pint of raspberries. I thought what can I do with these delicious little morsels of goodness? Cobbler! Fast, Easy, SCRUMPTIOUS!
For the base I used a cup of each and gently mashed them with a fork.
And for the topping I soaked a cup of the delicious RAW cashews I got in the mail, for two hours and drained them well. I processed the cashews with 1/2 cup of dehydrated coconut pulp and 4 dates (soaked in the juice of half an orange) and their soaking liquid.
SO GOOD! Would be even better with a scoop of vanilla ice cream but I ate it all!
I also scored 11lbs of tomatoes at half price as they were slightly bruised and am drying those for sundried tomatoes

And these awesome bell peppers... I am thinking chili. I might just eat them whole though!

An in...

Now that I know I have a reader from PCC natural markets I am going to start making subtle subconscious recommendations to get my way, and begin controlling the store.
1) Thanks for carrying really raw almonds, it makes my life much easier (subconscious message: now get raw cashews!)
2) I love all the organic produce! (sm: Get rid of that conventional stuff!!! especially the bell peppers I accidently bought last week thinking they were organic)
3) My birthday in in one month (sm: Make me a GIANT RAW birthday cake and drive it to my house!!!)

;)
Thanks!
love, sarabeth

did I mention... I'm kinda a big deal

At least heidi thinks so. She gave me this award because I am awesome ;) Unfortunately to prove how awesome I am I have to do a little work... now normally I hate chain letters, but this is just such a feel good, fuzzy bunny, rainbow, hug kinda chain letter that I guess I will just have to take the bait. Here are the rules of being nominated for the brilliant web blog:

The Rules:

1. Put the logo on your blog (you can click here for it).
2. Add a link to the person who awarded you.
3. Nominate seven other blogs (good luck with this one!).
4. Add links to those blogs on your blog.
5. Leave a message for your nominee on their blog.

The Nominees: (do I even know 7 people??? Maybe the same ones heidi knows...)
1. Stacey, one of my oldest and dearest, and her blog the discipline where you will find out how to use your sheer will power to achieve corporate domination, a rockin bod, and all the men you could possibly want crawling at your feet.
2. Carey, another of my LONG TIME BFF's, and her blog the following sea where you can learn about her hatred for humanity and love of camping, animals, and all things horror related.
3. Betsy, a non raw, non vegan, coworker/blogger friend of mine, who's obsessive nature contributes to being one of the best cooks i know, and she is only 23! rice and beans!
4. Rebecca, a new interfriend and fount of information for me has started a blog for her 100 day raw challenge You should read it.
5. Oh, and obviously Rubyvroom! Who takes some of the most beautiful photos of her beautiful food I have ever seen!

I think I am off the hook with five! I gotta go get ready for work and take the dog out or I will be late. Read all those blogs or you will have bad luck for 100 years and never have a boyfriend/girlfriend again, and your hair will all fall out.

Well the real computer (internet we steal) has been acting up again so it is back to posting on my phone. Which is somewhat limmited. First off I want to say I was given an award by hihorosie... and when I get back to the real computer I will post more on that.
Secondly, we are getting closer and closer to our 100 day raw food challenge people. Very exciting!
Thirdly, I got a mature coconut last week and I wasn't sure what I was going to use it for. Last night I cracked it (using the technique shown on the youtube video I posted to raw fu) and it was super easy. I made coconut milk from the meat and juice in the blender and strained it through cheese cloth. It even secreted a little COCONUT CREAM! Which I immediately ate right off the cloth. Mmm fat. I put the pulp in the dehydrator. So I have this big glass of fresh coconut milk and I was thinking "now what to do whith this???" I decided to whip up a delicious curry. I have never made curry personaly, before this, and I am not super familiar with the elements of indian/thai/whoever else uses curry food. Internet was down so I browsed through my copious pile of raw cookbooks... didn't have many of the ingredients for any curry recipe so I just went for it. I used about 2 cups of coconut milk, 1 med/sm avocado, 2 t curry powder, 1/2 t chilli powder, 1/2 t paprika, a squeeze of lemon juice, a pinch of garlic powder. Then I chopped up some veggies: mushroom, tomato, green onion, zuchini, and added them to the soup/saucy stuff. I put some in a bowl and put it in the dehydrator for about a half hour... just long enough that it wasn't cold. I chopped some cilantro and apples and put those and raisins on top. It turned out pretty good. I felt the sauce was lacking just a little bit but I didn't know what to add. All the flavors in the veggies made up for it though so it was still very satisfying. Any one have any curry tips for me for next time?
Fourthly, now I need to figure out what to do with that coconut pulp. I'm thinking COOKIES!
Fifthly, (haha, can you tell I'm having fun with the numbers?) I get my raw raw cashews in the mail today. I am so pumped. Oh! My produce order comes today also! We still have quite a bit of lettuce left, lovest has not been eating his salads this week!
I think that's about it...
Lets all hope my computer is up and rolling this evening!

Sassy Pants!

I decided to write to PCC one of our local natural markets and see if their raisins were legit. The dude totally sassed me! Not to be out done, I sassed him right back... he doesn't even know sass til he met me!
I'll let you know if there is more to this saga...

Long story short, they are sundried, we can all eat pcc's organic thompson raisins...

My original inquiry:
Hi, I am trying to obtain some additional information on your organic Thompson Raisins that are sold in your store. I am wondering if they can be considered a raw food product, and ow hugh they are heated in the drying process... Any help you can give me on this would be appreciated

Thank you,
Sara Beth

His reply:
Hello, Sara Beth!

Raw foods are those which are not heated to 116 degrees and above. The typical organic Thompson raisins, like several of the brands we carry, are sun-dried. The drying takes place on paper, and as this is in the open air, and on the ground, it seems unlikely that the grapes/raisins ever reach a temperature that hot.

From what I’ve read of raw foods diets, I believe that one can have up to 25% of the diet consisting of food heated up to above the 116 degree limit, and 75% of raw food. So, if the concern might be that a particular raisin was oven-dried as opposed to sun-dried, even then one might not have reached the limit of 25% cooked food in one’s diet.

It all depends on your own opinions, I suppose. Many consider raisins to be raw food, and the above should allow you to judge whether they fit your description.

Cheers!

TJ

My response:

Thank you! While I do not consider consuming 25% of your diet from cooked foods to be part of a raw food life style, nor do I think would many of my comrades, I do appreciate this information and I will definitely eat your raisins!
Sb
PS there is large debate over the temperature at which enzymes loose viability. Many believe it is at 104 degrees. Just to give you a little more info!

Ice Cream Tuesday

So I prepped it yesterday, froze it overnight, and "juiced" it today. I was feeling lazy this week so no mix-ins. I can just do EXTREME sundaes this week, lots of toppings! I made
"Mangonana" fruit cream (fruit only, no base)
"stRAWbrerry" with a young coconut and cashew base
"very vanilla" this WAS the base cream this week
"simple cacao" I left the cacao a little large so it would have texture without adding more nibs

I tried some cashew butter in my normal base this week... not a lot, just enough to give it some depth without overpowering the coconut and banana.
Should be great! I might have some now!

New Favorite Sandwich!

I have been having this sandwich often lately, it is two slices of "bread", a slather of cashew or mac mayo, avo, tomato, pickles, and WAY TOO MUCh LETTUCE. I prefer my sandwiches/burgers with WTML, I always have.
I know that eating dehydrated foods isn't as good as eating fresh foods. I get that. It really is "gentle cooking", but right now being able to have my sandwiches with bread on occasion as opposed to a lettuce wrap really helps me to feel more full and satisfied.

Mayo:
Soaked Cashews or Macs, soak 2 hours
olive oil
salt
lemon juice
spices
water

Put your soaked nuts in the blender, add about a teaspoon of olive oil for every 1/4 cup of nuts you use. Add a little water and blend until almost smooth. You will have to continuously stop the blender and scrape down the sides. Add a little bit of salt and lemon juice to taste. I am pretty generous with the lemon juice. Throw in some dill or basil or whatever spice you prefer. Blend until smooth, scraping down the sides, adding more water if necessary. Don't let it get TOO watery, but keep in mind it will firm up a bit in the fridge when the olive oil solidifies.

young coconut: CHOP!

I feel like I am getting a little more comfortable in front of the camera, my bf says I am a robot in the beginning. Hopefully soon, I will be able to be myself!

not about food... wtf?!

Actually its about my rampant consumerism... but I am not really going to get down on myself about it today as I am excited about my purchases... haha. Plus they were purchased at the fremont farmers/craft market and a local independent shoe store. So I didn't do too bad.

First are these lovely breathable Sanuk summer shoes. They have a foam type bottom and a breathable canvas upper. Super comfy!


Next is the item of my dreams. A Fanny Pack/ Tool Belt/ Purse/ Wallet/ Dog Treat Holder in one!!! It rules. I wore it last night when i went downtown for my coworkers show and it gave me a strange sense of security. Walking on 3rd at 12am it is good to know your hands are free, you aren't carrying a purse or wallet or any tempting objects to steal, and you could run unencumbered if necessary. It is also perfect for me as I have a tendency to set things down (like my phone) and not pick them up again, and loose them.
I am sure I will post again soon as I am thinking about hitting up whole foods for some y(um)oung coconut

if you want to see me look like I am on xanax talking about sprouting, watch this!