tag:blogger.com,1999:blog-9062281213520147082012-02-17T23:28:15.018-08:00My personal gluten-free revolution!Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.comBlogger701100tag:blogger.com,1999:blog-906228121352014708.post-49998620681845325042011-07-10T12:42:00.000-07:002011-07-10T13:20:18.355-07:00

There is a very well-written article from Food Renegade that covers why I have transitioned from veganism to conscious omnivorous practices. I've had a lot of these thoughts while creating our own garden, but hadn't put it all into a coherent form that I could vocalize. Here's a clip:You see, soil is — first and foremost — alive. It is not just dirt or dust. It is teeming with thousands upon

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com2tag:blogger.com,1999:blog-906228121352014708.post-45602652554551976902011-03-07T17:56:00.000-08:002011-03-08T13:45:32.727-08:00

I'm baaaack! :)Finally, after days of cloudy, windy, rainy weather, we have some sun! WOO! So, I decided to grill for dinner. We had a giant papaya and pineapple laying in the fruit bowl, so I threw together this wonderful chilled fruit soup to go with the grilled entree. And, since we ended up with a ton of alcohol after the wedding, I thought I'd add some rum into the mix to give it a little

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com8tag:blogger.com,1999:blog-906228121352014708.post-7288285021148845592011-03-02T13:12:00.000-08:002011-03-08T13:18:04.602-08:00

(More on the problem of GMO contamination of Organic Foods)When the USDA approved Monsanto’s gene-modified (GMO) alfalfa back in January, the Big Ag party line was that Organic producers had nothing to worry about. There was just not that much risk of contamination.Now, barely two months later, stories like this one are being seeded in the mainstream media: “A Growing Debate: How To Define ‘

Jeremyhttp://www.blogger.com/profile/02612718425622756092noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-78305070885011730542011-02-14T12:08:00.000-08:002011-03-08T13:35:30.602-08:00

I have ALWAYS wanted to make fruit sushi. Why haven't I until now? Well.. I have no idea! *laughs* But you know, it was well worth the wait. Definitely something I'm going to make again. I made this wonderful fruit sushi for a dinner party, and OH BOY did it go over well! A friend of mine said she had never eaten so much in one sitting. ;)This is sort of considered a dessert, because of the fruit

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com9tag:blogger.com,1999:blog-906228121352014708.post-57569916223736365452011-02-05T12:38:00.000-08:002011-03-08T13:12:21.615-08:00

Over at Red Green and Blue, I've got an article up about the problems of genetically-modified food (GMO). If you're new to the issue, it's a good introduction to why GMOs (and the main company developing and promoting them, Monsanto) are problematical for anyone trying to lead a healthy life...Excerpt:I’m not a geneticist. If I say “We don’t know enough about this,” I’m just one guy. So I’ll let

Jeremyhttp://www.blogger.com/profile/02612718425622756092noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-7362017526667541172011-01-22T21:05:00.000-08:002011-03-08T13:41:34.194-08:00

Do you ever look at key lime pie and think "Oh, if only it didn't have gluten/dairy/eggs/sugar/etc., I would totally eat this?" Yeah, I know how you feel. I think I'd had key lime pie maybe twice in my life, and loved its tangy goodness, but I honestly can't remember the last time I ate it. It was always this mysterious green (or yellow) temptation that I avoided because I just couldn't be sure

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com19tag:blogger.com,1999:blog-906228121352014708.post-81316638002050272422010-12-13T15:45:00.000-08:002011-03-08T13:34:15.619-08:00

The holiday season is a time of joy, abundance and community. Memories of crackling fires, fresh evergreens, and rich, spicy aromas that emanate from what seems like every corner of the house! It's a time when we show gratitude, love, and acceptance the most of all the seasons.What is your favorite part about the holiday season? Please comment to let me know!For people with allergies or

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com6tag:blogger.com,1999:blog-906228121352014708.post-56304002631611718032010-12-10T19:19:00.000-08:002011-03-08T13:27:54.240-08:00

(I have a writeup at Red Green and Blue about possible problems with the Food Safety Act...)For a few days it looked like the controversial Food Safety Modernization Act (S 510) was dead in the water. Technical issues meant it was unlikely to make it through both houses in the last, crazy days of the current Congress.But it now appears that it WILL make it through – it’s been attached in whole to

Jeremyhttp://www.blogger.com/profile/02612718425622756092noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-47769466510075655662010-11-18T23:58:00.000-08:002010-11-23T14:10:01.505-08:00

So, I've been getting some requests to hear about how my candida cleanse is going. I've been on the diet aspect for about a month and a half now, and have tried two candida cleanse kits from the health food store so far. The first one, Zand Candida Quick Cleanse, was something I grabbed on the fly. I mainly wanted to start with something non-invasive to see how my body would react to an herbal

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com10tag:blogger.com,1999:blog-906228121352014708.post-3221431571736187872010-11-17T11:44:00.000-08:002010-11-23T14:11:20.285-08:00

Ever wonder what to do with leftover cranberry sauce? Try this! It's tangy, refreshing, and breaks you out of the standard holiday mode.Asian Salad3 cups fresh green beans2 cups savoy cabbage, chopped7 radishes, sliced1/2 red pepper, sliced into thick matchsticks1 green onion, slicedIn a medium saucepan, bring 4 cups water to boil. Add in green beans and turn heat off. Let the green beans sit

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com11tag:blogger.com,1999:blog-906228121352014708.post-83665616550682488752010-11-16T23:02:00.000-08:002011-03-08T13:40:01.107-08:00

Hey everyone!It's the perfect time of year for amazing mushrooms. Shiitakes, maitakes, boletes, truffles, oysters, cat's tongues, and one of my personal favorites, chanterelles. A few of my very good friends and I went out into the woods recently and brought back a HUGE bag of chanterelles! (We also acquired some boletes, cat's tongues, shrimp mushrooms, and a bunch of non-edibles that my friend

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com6tag:blogger.com,1999:blog-906228121352014708.post-27448965056571969152010-11-14T16:19:00.000-08:002010-11-23T14:10:53.598-08:00

I've been getting so many requests for holiday foods, it's overwhelming! There aren't a lot of holiday treats I can eat right now on my candida diet, but I'm going to try my best to provide you with as many fun tasties as I can! Take cranberry sauce, for starters: they're tangy, versatile, and packed FULL of antioxidants! Plus, they're a Thanksgiving and Christmas standby.Cranberry sauce is so

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com3tag:blogger.com,1999:blog-906228121352014708.post-55420068495848331032010-11-11T13:25:00.000-08:002011-03-08T13:40:10.392-08:00

Wow.Mushroom expert (what an inadequate word!) Paul Stamets preaching the gospel of Mycelium. Is it appropriate to get teary-eyed when watching this? I encourage you to send this video to everyone you know! It is truly eye-opening.

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com3tag:blogger.com,1999:blog-906228121352014708.post-54511232577861584752010-06-01T18:58:00.000-07:002010-06-01T21:47:08.575-07:00

Note: My blog has changed! If you find this post through a vegan blog list and know how to contact the keeper of that list, please let me know! I will happily contact them to let them know my blog is no longer 100% vegan. I will still be posting vegan recipes constantly, and will soon have a button at the top of my page to go directly to those posts. All recipes from 2007-2009 are totally vegan.

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com17tag:blogger.com,1999:blog-906228121352014708.post-14964923029048393482010-06-01T17:56:00.001-07:002010-06-01T18:31:12.121-07:00

Hello everyone!It's been a long time since I've posted here at The Gluten-Free Hippie, and I'm sad about that. My life has been an intense ride since the holidays, with a lot of dietary changes and adjustments (including months of eating gluten - booo!) Because of this, you'll see a lot of new subject matter in the coming months, including omnivorous recipes, more product reviews, news, and fun

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com6tag:blogger.com,1999:blog-906228121352014708.post-85676607596628166942009-11-20T15:58:00.000-08:002009-11-20T16:00:15.294-08:00

Tomatoes really are my favorite of all fruits and vegetables. They're so incredibly versatile; they're used in most culinary styles around the world, and are delicious no matter how they're preserved! When I was a child, we had a small garden and my dad and I would go out to the back yard with salt shakers and graze in the tomatoes and cucumbers. My mom even bought me a tiny salt shaker, to fit

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com4tag:blogger.com,1999:blog-906228121352014708.post-84496994256466568592009-11-19T23:36:00.000-08:002009-11-20T13:32:14.009-08:00

When I walked into the kitchen to make the raw ketchup today, I realized I was out of fresh tomatoes. CRAP! It would have to wait. I did, however, have three gorgeous green gems sitting in my fruit bowl. Silky, creamy avocados! I haven't had sweets in awhile, so I pawed around in the Candida-friendly cupboard and eyed a few things for a sugar-free pudding. I'm a huge proponent of making

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com2tag:blogger.com,1999:blog-906228121352014708.post-28674258272963162342009-10-27T14:42:00.000-07:002009-10-27T15:22:36.361-07:00

Hello everyone!!It's been far too long since I've posted here. I'm very happy to say that I am back and will be posting MUCH more from now on!Jeremy and I have moved back to Eugene, OR, after getting offered work here in the spring. He's working for an alternative energy company, and thriving. I'm currently looking for work, as my job offer was temporary. Getting into modeling though, which is

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com4tag:blogger.com,1999:blog-906228121352014708.post-68531348886537588402009-03-06T21:50:00.000-08:002009-03-06T21:59:18.762-08:00

With spring heartily marching forward, it’s time to think about cooking with this season’s bounty. The Jerusalem artichoke is easy to cultivate, rich in potassium and iron, and a good source of carbohydrates. But most people aren’t all that familiar with this tasty tuber.Technically it’s not a native crop, since it comes from the east coast originally, but that’s close enough! Ironically, it’s

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com9tag:blogger.com,1999:blog-906228121352014708.post-45383956500019274982008-10-25T12:01:00.000-07:002008-10-26T14:21:01.124-07:00

As the days grow shorter and the maple leaves start to turn a golden hue, it reminds us all to stock up on winter produce that stores well. In my case, I turned to my trusty farmer's market stands, and scouted for some nice, big winter squashes. I got a few acorns, a couple of ambercups, a nice, big hubbard, and a couple of small carnival squashes. Last but not least, I got a cute little squash

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com19tag:blogger.com,1999:blog-906228121352014708.post-43557645838429886442008-10-24T20:03:00.000-07:002008-10-25T16:58:40.151-07:00

Not THAT kind of herb, you sillies! This is a family blog. :PThe other night, Jeremy and I had baked potatoes. I made up a few extra for leftovers, knowing I would grab them at random for a quick meal. Oh, how right I was! Let me just say, I never get tired of fried potatoes. I love super-garlicky, herbified morsels of soft yet crispy potato deliciousness. I used to go crazy as a kid for a huge

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com5tag:blogger.com,1999:blog-906228121352014708.post-45033626772906113712008-09-08T18:40:00.000-07:002008-09-08T22:43:53.785-07:00

The coast ranges of Central Oregon don't really have much in common with the coast ranges of Italy's Campagna. More maples and pines, not so many olives and cedars. But we found Campagna Gourmet's delectable Olive and Sundried Tomato Pesto at a country farm stand on the main road from Salem (not Salerno) to Pacific City, and snagged a jar for beach picnicking.... Which we totally forgot to do. As

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com5tag:blogger.com,1999:blog-906228121352014708.post-22736117140893665652008-09-07T14:24:00.000-07:002008-09-07T20:43:55.684-07:00

Hello everyone!!I'm so pleased to tell all of you that my blog is now hosted on GlutenFreeHippie.com! Yay!! I'm so excited to have my own domain name now. And don't worry, Blogger will automatically redirect to the new site, so you don't have to change your bookmarks. ;)There are also some new things in the works: a new affiliate program, a Gluten-Free Hippie store, and a new blog that's all

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com4tag:blogger.com,1999:blog-906228121352014708.post-3931503121694426162008-09-06T16:13:00.000-07:002008-09-06T17:05:49.724-07:00

I went on my weekly (weekendly, to be more accurate) Farmer's Market run today, and I'm so pleased! Among my finds: a huge bunch of kale in different varieties, a bag of fat, juicy carrots, and Roma tomatoes.At one booth, I saw what I took to be the first pumpkins of the season. The lady who grows them told me that despite the look, they're not actually pumpkins, but a drier, more flavorful

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com9tag:blogger.com,1999:blog-906228121352014708.post-12470615122232793282008-09-05T12:51:00.000-07:002008-09-05T13:05:14.379-07:00

Gazpacho is definitely a summer favorite of mine – light and cooling, it's the perfect introduction to an outdoor meal served on the patio. Traditionally it’s based around mostly tomatoes and bread (of all things!) – but I wanted something more fruity, showcasing fresh raspberries, so I came up with this little ditty! :) I think the contrast of the acidic onions and peppers with the sweet, tangy

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com4tag:blogger.com,1999:blog-906228121352014708.post-81832314645752350482008-08-19T14:49:00.000-07:002008-09-03T15:34:36.236-07:00

Hello everyone!Sorry for the lateness of this post, but we just got home! We arrived in Powell River yesterday morning at 1a.m., wow!This was my fifth year attending the Faerieworlds Festival (Aug. 1-3), and I have to say that this year was the best year I've ever attended. Camping with all of my FW friends from all over the world definitely put it over the top for me; I really enjoyed the

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com4tag:blogger.com,1999:blog-906228121352014708.post-2169538189293426532008-07-09T19:48:00.000-07:002008-07-09T19:58:50.798-07:00

Hello everyone!As you've probably noticed, I've put this blog on the back burner for awhile. I love writing this blog, but there are far too many things taking up my time right now for me to be able to write on a regular basis. I do plan to keep The Gluten-Free Hippie going, but I need to let you all know that I'll be taking a break until after out wedding, August 8th of this year. We'll be

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com5tag:blogger.com,1999:blog-906228121352014708.post-8258744993040122672008-06-02T20:52:00.000-07:002008-06-02T21:57:27.830-07:00

June is the time when local northern gardens finally break away from the tyranny of winter and cool weather crops like kale and chard. The first and finest of fruits are sweet strawberries and tart rhubarb!Rhubarb is not only tasty, it's been used for generations as a medicinal herb, dating back to 2700 BC in China! Ben Franklin sent rhubarb seeds from Scotland to Philadelphia, introducing

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com5tag:blogger.com,1999:blog-906228121352014708.post-26064891320482484702008-05-31T22:13:00.001-07:002008-05-31T23:18:45.587-07:00

This fun dessert was made for June's Royal Foodie Joust, which showcases raspberries, almonds, and lime. My room mate Candace and I have been dying to make a raw vegan cheesecake for months, and when this month's Joust ingredients were announced, we knew we had to go up to our elbows in CASHEW CHEESE!As a vegan, I don't do dairy cheeses, so we decided to experiment with a non-dairy alternative.

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com8tag:blogger.com,1999:blog-906228121352014708.post-32132452486553113412008-05-02T11:16:00.000-07:002008-05-02T12:05:18.381-07:00

Up until Wednesday of this week I was doing a cleanse. It was a simple, non-invasive herbal formula you're supposed to drink three times a day with apple juice. Your diet can be the same as before, but my room mate and I decided to take it a step up and go mostly raw. This was great for us, since the days are getting warmer, because we could eat raw food without needing to keep warm during the

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com11tag:blogger.com,1999:blog-906228121352014708.post-78779919059730515062008-05-01T18:30:00.000-07:002008-05-01T18:46:15.017-07:00

I think that by now, everyone knows how much I love mangoes.When I read the ingredients for this month's Royal Foodie Joust, put on by the Leftover Queen, I about squealed with delight. They were right up my alley: mangoes, cardamom, and brown sugar! With spring coming on, and our days getting warmer by the minute, I couldn't resist grilling up some mango with my room mate's new grill. :)I love

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com13tag:blogger.com,1999:blog-906228121352014708.post-15851208179160552272008-04-30T23:40:00.000-07:002008-04-30T23:47:33.634-07:00

Macaroni and cheese is pretty much the epitome of comfort food. But what's a gluten-free vegan to do? We need comfort too! I've found over the past few years that I'll still be drawn by the siren call of the soft pasta... the gooey unnaturally-orange cheese mixture... but I know that if I give in an chow down on it, I'll regret it right away. Bloat - bleh! There is pre-packaged vegan mac and

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com4tag:blogger.com,1999:blog-906228121352014708.post-3797577055906563642008-04-11T01:14:00.000-07:002008-04-11T01:53:11.634-07:00

Today was a walnut day.Now, just so we're clear: I ALWAYS soak my walnuts. Always. They have a bitter quality that is very off-putting for me unless I soak them. Soaking nuts in water removes enzyme inhibitors - which are aptly named - and also wakes up the nuts, allowing them to germinate. This leads to better digestibility and higher nutrient content. Walnuts, because they break in the shelling

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com10tag:blogger.com,1999:blog-906228121352014708.post-38703849858293816792008-04-04T21:58:00.000-07:002008-04-08T13:49:14.215-07:00

Well, I got back from Los Angeles last week, and boy did I need some down time after that! What a crazy trip - an exciting roller coaster of food, fun, and friends, not to mention great things to write about!Since getting back, I've been experimenting a TON with cashews. I saw a couple places make raw cheese from cashews, as well as other things, so I'm going to be posting a lot of recipes in the

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com18tag:blogger.com,1999:blog-906228121352014708.post-59751167901921231832008-03-20T13:46:00.000-07:002008-03-20T14:39:33.139-07:00

Deep-fried tofu has always been a favorite of mine - that firm, crispy outside protecting the soft, delicate inside. Needless to say it has always been something I choose at Asian restaurants, and something I make at home as a treat for myself.This time, I decided to make a slightly different variant on my usual fried tofu with a basic starch batter. I've been experimenting with almond meal a lot

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com3tag:blogger.com,1999:blog-906228121352014708.post-41634637337212067992008-03-19T00:40:00.001-07:002008-03-19T00:59:35.124-07:00

Being in Los Angeles has really made me realize that I'm truly and utterly in love with tropical fruit. Not just coconut, but mangoes, avocados, bananas, and pineapple, among others. That's something I really miss about L.A. - the convenience and availability of tropical fruits. Here, it's all in season essentially year-round, and is easily accessible at a low price. That's one food group that I

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com6tag:blogger.com,1999:blog-906228121352014708.post-4362077080798346762008-03-18T02:06:00.000-07:002008-04-11T03:30:27.794-07:00

This is the first of a new series of posts that I'll be doing here, reviewing gluten-free vegan products for your eating pleasure! We just got back from the Natural Products Expo (in Disneylicious Anaheim, CA), where we wandered through a gigantic convention center packed full of items ranging from organic food to eco-friendly fashion. Over the next few weeks, I'm going to share some of my

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com2tag:blogger.com,1999:blog-906228121352014708.post-36655352327534854682008-03-17T13:14:00.000-07:002008-04-11T03:33:11.811-07:00

Holy crap, guys!Jeremy and I drove down to Los Angeles last week from our home in BC. We left Tuesday afternoon, and arrived in L.A. Thursday afternoon. Something like a 30 hour drive all the way through, not counting a couple stops to see family.We came down for the Natural Products Expo West this last weekend, which is a trade show for all things organic, natural, healthy, and sustainable. Not

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-18557970474755807332008-03-11T00:16:00.000-07:002008-03-11T00:55:23.112-07:00

My third and final recipe is very simple - I was so inspired by the butternut squash topping from the last post, I just had to make these. I had about two loose cups of julienned squash left. It was begging for a ginger soy marinade.They're such a versatile garnish: They can be used for soups, salads, sandwiches, main courses, etc. They're especially great on miso ramen with Japanese yam noodles!

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-80900036095927438832008-03-10T00:49:00.000-07:002008-03-10T02:33:13.022-07:00

My second butternut showcase is a bit less in-your-face. I wanted to make raw stuffed mushrooms, inspired by Leslie Bega's recipe at GLiving. By raw, I don't mean completely unprocessed, as I used my dehydrator to soften the mushrooms, and make them juicier. The result is warm and soft in the mouth, with flavor bursting in every bite. The paté is creamy, tangy, and spicy. I'm hooked!I'd made a

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com2tag:blogger.com,1999:blog-906228121352014708.post-59700289597585119502008-03-09T13:40:00.000-07:002008-03-10T02:12:19.366-07:00

It was a beautiful day yesterday. The sun was sending down warm rays, the birds were singing, and all the neighborhood children had converged on my street, as they always do on Saturday afternoons. It was a perfect day for a pot of tea with the room mates.Normally I don't go for caffeinated teas, but some soft, fragrant jasmine tea was sounding very good to all of us. Jasmine is my favorite

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com7tag:blogger.com,1999:blog-906228121352014708.post-41385115924815174682008-03-08T00:34:00.000-08:002008-03-10T01:48:24.417-07:00

So, I've decided to give myself random food challenges. This will not only be to expand my views of certain foods, but my culinary repertoire. I have to admit that I generally think of certain foods to be good for few purposes. Those tried and true recipes that we all know, and don't really diverge from. No more, I say!My first challenge is Raw Butternut Squash. I haven't worked much with winter

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com4tag:blogger.com,1999:blog-906228121352014708.post-21520650949432428232008-03-07T14:47:00.000-08:002008-03-07T21:32:36.693-08:00

I've been in a very Middle-Eastern mood lately. After the tabbouleh recipe, I've been practicing with other more traditional recipes, and decided to wing it with a hummous recipe. I've always loved hummous (or hummus), but the packaged hummous just doesn't cut it in comparison to home made. The great thing about this recipe is that it's a wonderful base hummous. It's delicious on its own, but can

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com3tag:blogger.com,1999:blog-906228121352014708.post-39684839575009329362008-03-03T13:05:00.000-08:002008-03-07T13:46:34.095-08:00

Beets! Ah, how I love thee. I can still remember the first time I bit into a raw beet (with the tops still on) in front of Jeremy on a road trip. He got very wide-eyed and said "You can DO that?!" He likes raw beets too, but had only ever had them peeled and chopped in salads and things. He took a bite, and ended up eating more than I did. I've turned him to the raw side of the beet! ;) This

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com3tag:blogger.com,1999:blog-906228121352014708.post-7427238207872240382008-03-02T14:36:00.000-08:002008-03-02T14:59:46.892-08:00

Remember my entry for the Royal Foodie Joust, but on by the Leftover Queen? It was the Ginger-Lime Tofu with Citrus Marmalade Glaze. Well, the voting begins today! I would love it if you could take a few moments to go to the forum (if you're registered) and vote for me. The winner receives a Royal Foodie Joust Apron. If I win, I promise I'll post pictures of me modeling it! :DYou do have to be

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com2tag:blogger.com,1999:blog-906228121352014708.post-66944393256314077822008-02-27T01:41:00.000-08:002008-02-28T02:08:23.035-08:00

If you remember one of my ealier posts, you'll know that I love raw banana pudding. Since discovering the technique, I've made countless avocado-banana puddings. It's such a silky, nutritious way to feel sinful. :)This one is more of a vanilla-lemon pudding, but no less delicious. I really enjoy the texture that the flax imparts to this. And, to be a little more fun (and needing the protein) I

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com7tag:blogger.com,1999:blog-906228121352014708.post-73853990732809846192008-02-26T00:49:00.000-08:002008-02-28T01:31:49.008-08:00

Until this point, Red Delicious apples have been the bane of my existence. I like their flavour, but the thick, tough skin wrapped around that all-too-mealy interior was enough for me to pass on a side a fruit with my meals as a child. It was hard to say no to fruit. Gramma's heart was in the right place when she put out bowls of fruit for us, but I just couldn't stomach it. I'll take the oranges

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com2tag:blogger.com,1999:blog-906228121352014708.post-25166945970572307782008-02-25T00:12:00.000-08:002008-02-28T01:18:47.478-08:00

I'm a minimalist when it comes to tabbouleh. I like fresh, raw ingredients, and no sloppy mess like we've probably all had at cheap falafel stands. Tabbouleh (or tabouli) has bulgur wheat, which I was never quite fond of, so I decided to make it with buckwheat. But cooked buckwheat? Meh. I had a good-sized bag of buckwheat, so I decided to sprout it.When you soak buckwheat, it gets slimy and

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com5tag:blogger.com,1999:blog-906228121352014708.post-54998685742307503262008-02-21T13:51:00.000-08:002008-03-07T13:47:41.427-08:00

Last night, we were all out of chocolate.Now I know that you're thinking. How can this be? No CHOCOLATE? Well... Let's just say that I like my Chocolate Chip Mini Cupcake recipe. :)I have to admit that, when I'm feeling lazy, plain dark chocolate has always been (and probably will always be) my dessert of choice. We usually keep a tin of bulk dark chocolate chips handy for when just such an

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com5tag:blogger.com,1999:blog-906228121352014708.post-13211129856462461792008-02-17T16:28:00.001-08:002008-02-18T12:31:39.359-08:00

I love watching people cook. Growing up, I'd spend hours watching my family cook, and whenever there was a cooking show on, I was right there. My eyes were glued to the television. I have since given up watching TV, and only have one for the occasional movie marathon with the housemates.Luckily, YouTube has all kinds of cooking to watch, from the expert chef cooking shows, to amateur videos of

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com3tag:blogger.com,1999:blog-906228121352014708.post-83532958606180541952008-02-16T13:32:00.000-08:002008-02-18T12:32:12.940-08:00

I've been on a coconut kick lately, if you haven't noticed by my past few posts. These days I use coconut oil more than I do olive oil, because it's such a creamy, silken oil to work with. I like it better for high-heat cooking, more than any other oil.This morning, I was in the mood for porridge. I'd recently gotten some bulk medjool dates for a pie crust I'll be making soon, so I thought I'd

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com5tag:blogger.com,1999:blog-906228121352014708.post-49463267586753417142008-02-15T02:56:00.000-08:002008-02-18T12:32:37.239-08:00

Here's my entry for the Royal Foodie Joust!Ginger-Lime Tofu with Citrus Marmalade Glaze, Coconut Quinoa with Pink Peppercorns, Orange Balsamic Chard and Radish GreensI'm so pleased with this menu, because they compliment each other so well. The delicate flavour of the quinoa counterbalances the citrus kick of the tofu, and the greens had a smooth, almost creamy texture from the radish tops.The

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com7tag:blogger.com,1999:blog-906228121352014708.post-54018761453896777382008-02-13T23:29:00.000-08:002008-02-16T14:54:27.293-08:00

As you've probably noticed, I've added a lot of new things to my blog in the past few days. I can now do email subscriptions, joined a couple affiliate sites, added a feature where you can rate my blog, and am now part of a few (really) fun Blogrolls. I'm particularly happy about the Blogrolls, because it connects me to so many other food geeks and brings more people to my page. After putting

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com2tag:blogger.com,1999:blog-906228121352014708.post-25793148925263388302008-02-12T11:47:00.000-08:002008-02-18T12:33:31.809-08:00

So, by now I'm sure you've figured out that when it comes to food, I tend to not play by the rules. This time is really no exception. :)Traditionally, Onigiri is filled with salmon, or pickled vegetables. I had a hankering for mushrooms and red pepper though, so I filled my fun rice triangles with them instead! I made a pretty large batch for a potluck (cooking 6 cups of sushi rice for about 24

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com4tag:blogger.com,1999:blog-906228121352014708.post-46533057075681923352008-02-11T14:57:00.000-08:002008-02-20T11:32:57.179-08:00

I've been eating a lot of rice lately because of stomach issues (read: free pizza, oy!) and looked around the local asian market for some vegan Furikake with no MSG. Usually I can find this, but our market here doesn't seem to have it. C'est la vie. So I rummaged around my cupboards and made up this recipe instead.Hemp Seed Furikake5 sheets of nori, ground into a rough powder in the blenderEqual

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com2tag:blogger.com,1999:blog-906228121352014708.post-80512595387963725322008-02-06T13:25:00.000-08:002011-03-08T13:42:00.088-08:00

And now for something completely different!After all that healthy raw food, how could I resist coating my entire kitchen with a nice layer of sunflower oil? I mean, sometimes, we've all just got to say to ourselves, "Yep... SO taking a shower after this."I've always been a huge fan of banana fritters. Well, actually, deep fried bananas in any sort of fashion. Jeremy and I used to get bananas that

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com5tag:blogger.com,1999:blog-906228121352014708.post-7213460135694612542008-02-04T13:39:00.000-08:002008-02-18T12:34:05.061-08:00

I made these yesterday for a potluck, and OMG! They're so soft and fluffy and delicious... and the brown sugar gives the outside of the cup a little crust so when you bite into it... the inside is like a cloud! Totally vegan AND gluten free! How can you go wrong, really? :) I opted out of doing the lemon glaze* I usually do with this recipe, but you certainly can!I originally adapted this recipe

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com5tag:blogger.com,1999:blog-906228121352014708.post-86132842063202866122007-12-10T16:25:00.000-08:002007-12-10T16:38:01.515-08:00

Okay, so.. it's not really caramel. Well, sort of. But it's amazing!!Two apples, cored and chopped2 Tb. honey of your choice*4 Tb. Earth Balance, halved1/4 C. apple cider (or so, a few splashes)a splash of vanilla extracta couple shakes of cinnamona nice healthy squeeze of lemonMelt 2Tb Earth Balance in a pan on medium/med. low heat. When it is melted, toss in your apples. as they're frying, add

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com2tag:blogger.com,1999:blog-906228121352014708.post-81201664443324464892007-12-07T15:47:00.000-08:002007-12-07T16:00:41.984-08:00

So... They really are pasteurized.At least in the states, I'm not sure about Canada yet.I soaked some "raw" almonds to have some almond milk, and I've been trying to sprout them for about two days now. I'm seeing NO germination. At all. The sunflower seeds I sprouted are happy and sprouting away, but wow. This makes me really sad. No more sprouted almonds?!Grr.An Article on almonds in California,

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-19672374837189381342007-12-07T14:50:00.000-08:002008-02-12T11:36:44.369-08:00

Holy energy-giving vitamins, Batman!!So, I've been sick for the past couple days. Not really sick, but sore throat and vitamin depletion from all the stress of moving up here. Enough to make me sleep until noon and have little energy. Today I got up at 9:30 (Goddess help me) against my better judgment and haven't stopped doing things around the house until about now. I drank some flax* and just

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-48306493599042952792007-12-05T15:09:00.000-08:002007-12-05T16:08:47.504-08:00

Wow. It has been a long while since I've posted here. But I have good reason! Jeremy and I moved to the Sunshine Coast, in British Columbia. Powell River, to be precise. Jeremy got a job at The Peak, which is the local newspaper, as a reporter. We've been looking to move to Canada for awhile now, to start a sustainable farm, but didn't think we'd get here so fast! The Sunshine Coast lives up to

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com2tag:blogger.com,1999:blog-906228121352014708.post-85042835411934272802007-08-26T20:52:00.000-07:002008-02-20T11:40:24.259-08:00

Jeremy and I love to eat fresh, young thai coconuts. Ice cold from the fridge, we drink the sweet nectar first, then cleave the seed itself open and wedge the meat out with our fingers. It's like a drug. I mean, aside from the tasty goodness that is coconuts, the fresh ones are packed full of nutrients, and the nectar is very electrolyte rich. You can generally find them at Whole Foods or

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com3tag:blogger.com,1999:blog-906228121352014708.post-43798553945696287052007-08-26T11:42:00.000-07:002008-02-18T12:35:13.587-08:00

I was feeling especially creative the other night, and I wanted polenta rounds, so I thought up this little ditty. I was also looking for a new use for the FYH mozzarella cheeze. I think I found one!That's one of my cats, Silvanus, by the way. I shot the photos on the bed cuz that's where the best light was. :POne tube sundried tomato and roasted garlic polenta, thinly slicedHalf a red pepper1/2

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com4tag:blogger.com,1999:blog-906228121352014708.post-46451582125488266022007-08-26T11:11:00.000-07:002008-02-18T12:36:58.797-08:00

I just threw this together one morning.. and I'm so happy that I did. It was so good, and incredibly refreshing for the morning. Just the right amount of fat from the coconut so there wasn't a sugar spike/drop that I usually get from fruit in the morning. Yay!1 cup soaked goji berries (without soak water)2 Tb soaked golden berries1 smallish banana2 very heap Tb coconut butterBlend till smooth,

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-82736676896855122412007-08-26T11:04:00.001-07:002007-08-26T11:15:28.319-07:00

2 smallish bananas1 avocadoraw cacao powder to taste (maybe 4 heap Tb)about 1 Tb agave nectar1/2 tsp vanilla (extract or raw powder, to taste)1/2 c. fresh almond milk (optional)In a food processor, blend bananas and avocado until smooth, add to a nice sized bowl. Bright green, YUM!In the bowl, with a whisk, add the cacao, agave, and vanilla. Makes a nice, thick pudding. I added the almond milk to

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-38046871214444426762007-08-26T10:44:00.000-07:002007-08-26T11:04:25.879-07:00

Here's some more recipes that I found on my old journal:---Avo GazpachoVeggies w/ Thai seed pasteFirst, what I did was grate some of the carrots(3) and a nice fat cucumber. I squeezed the juice out and put it aside.Avo GazpachoIn the food processor, I put together:A nice huge handful of parsleyAn avocadoRoughly a cup of soaked sun-dried tomatoes(with soak water, maybe two cups?)Five dried, soaked

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-76800047250604612212007-08-26T10:39:00.000-07:002007-08-26T10:44:08.170-07:00

I was going through my old journal to find some of the recipes I've written in the past, and I've found a couple. Here's one:---Okay, so I was using my handy chopper to grind some pumpkin seeds for the split pea soup I'm making, and decided to save a little bit for an experiment. I guessed on the measurements when I wrote it out, but here you go!"Yogurt" seed spreadAbout:3tb ground raw pumpkin

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-51472112756909534782007-08-23T22:55:00.000-07:002008-03-06T20:33:22.767-08:00

I don't usually buy pre-packaged food products, but holy crap did I need some pizza! What I was thinking to do was buy some complete protein bread, vegan cheeze, and fry up some mushrooms. All the complete protein breads had gluten *sigh* so Jeremy and I looked at Amy's pizzas, some of which have corn crusts. Problem was, they're mm mm cheesy. But wait: rice crust, dairy-free pizza with spinach?

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-43664535257021695852007-08-23T14:07:00.000-07:002007-08-26T11:17:53.845-07:00

I love beets.When I say I love beets, I mean I really love beets. I'm one of those people who loves to take them straight from the garden, rub the dirt off, and bite into 'em. I never understood why people peeled them, either, as I've come to understand that much of the nutrients in vegetables come from the skins. So, why, in our modern age, do we always peel our veggies and then cook the crap

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com0tag:blogger.com,1999:blog-906228121352014708.post-16174696667377560952007-08-23T12:48:00.000-07:002008-02-15T14:36:07.395-08:00

Hello, and welcome.My name is Lyra, and I'm a serious geek in the kitchen.I've been experimenting and playing with vegan and raw dishes for years, but very recently found out that I'm allergic to gluten. For me, gluten makes it impossible for me to eliminate for days afterward. I hadn't realized that it was gluten that was doing this until I did a week-long sugar/carbohydrate fast a couple months

Lyrahttp://www.blogger.com/profile/03026760613738869773noreply@blogger.com0