Kombucha

Have you heard about kombucha? Has someone proposed that you give it a try yourself at home? Hesitant? Here is how to do it.

I use a double fermentation process, taught to me by my dear Carmella, which spares the culture from unwanted contaminants or unhappy mixes that could reduce its vitality.

Necessary Material:

1. large glass container (must hold about 18-20 cups of liquid)
2. pure water: 12 cups
3. organic sugar (sucanat) : 1 cup
4. tea (green, black, white or combination) : 5 bags or 5 tsp of leaves
5. piece of paper towel, coffee filter or thin cloth (so that insects cannot penetrate into the container but the culture can still breathe)
6. one mushroom, also known as scoby
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Last Updated on Monday, 19 July 2010 08:55

Essential Oils in Raw and Living Foods

The art of medecine consists of amusing the patient while Nature heals the disease. - Voltaire

Essential oils have been in use for centuries. Their popularity grows constantly to the point that we hear about them practically every day now. What can we do with essential oils? I didn't want to go in too much details here, but I have found one way to use these precious oils: in my crusine (raw kitchen!)! Yes, certain essential oils can be taken orally. But do research the particular essential oil to see if it can be ingested. It's not because we could eat the fruit, vegetable or herb from which the oil is extracted that we can necessarily consume its essential oil with our food. So, please do your research diligently before experimenting.

All essential oils were not created equal: most are good for nothing more than perfuming the air because they have been extracted chemically, and are therefore filled with chemical products, are highly altered and denatured. Sadly, this includes the essential oils that we find in health food stores that are labelled "100%  natural"! We know, from our experience with raw foods, that heat destroys enzymes and denatures proteins and generally affects negatively the plants. The same is true for essential oils.

It is worthwhile to find therapeutic grade essential oils, which are distilled at much lower temperatures and pressures than the others. You will notice the difference right away too! And if you include essential oils in your food, it is really important to pay attention and choose only the purest and those that are not chemical-ladden so you don't introduce any nasty chemicals in your body.

Almost everyone likes cinnamon. Its essential oils has powerful antibacterial, antiparasitic, anti-inflammatory and antifungal properties. Its stimulates circulation and protects the stomach. Only a few drops are enough to flavour smoothies, desserts and hot or cold beverages.

I also like peppermint, mostly for its digestive properties. We all know that it improves the breath (always a plus when eating large salads garnished with  plenty of garlic dressing!). Peppermint essential oil improves energy better than any energy drink could, without any unpleasant side-effects. It's like a breath of fresh air that oxygenates the brain and muscles, refreshing the entire body and preparing it for action! Massage some on your scalp and let me know what you think: nirvana, I tell ya! 

Ylang-ylang hugs (relaxing and soothing in almond milk),

Last Updated on Friday, 16 April 2010 13:00

Beyond Greens: Revolutionary Salads

We, raw fooders, eat a lot of salads. Fact. Is it possible to take this staple to the next level of nutrition, freshness and taste? You bet!

It is interesting to note that the word itself, salad, stems from a Latin term meaning 'having been salted' (salata). It basically contained cured and pickled vegetables. Nowadays, salads have come to include delicate greens, often without any salt and sometimes even, without vegetables! Raw gastronomy is a vast world of exciting textures, flavors and balanced ingredient combinations.

To create a truely wonderful salad plate, it is critical to have a foundation of clean, fresh ingredients to work with. Then, no matter what shape, texture, mix or process you use, your salads will become quality energy-packed meals.
Last Updated on Saturday, 06 February 2010 16:42

Imitez la cuisine traditionnelle dans votre crusine

Il y a de ces jours dans le parcours du crudivore, où on voudrait juste manger ce plat qu'on aime tant! La lasagne de maman. Le pâté chinois de tante Marie. Le traditionnel burger-frites. Comment faire? Si on tient à manger cru le plus possible, on peut toujours essayer d'imiter notre plat de prédilection.

Pour recréer un plat cuit en cru, il faut penser à trois importants facteurs: la saveur, la texture et l'apparence. En d'autres mots, la nourriture crue doit avoir l'air, doit avoir la texture et doit goûter comme la nourriture cuite. Aujourd'hui, je me concentrerai sur comment recréer les textures et les saveurs des plats cuisinés.

Un bel exemple de cet exercice est la magnifique lasagne photographiée ci-dessus. C'est une imitation d'une lasagne cuite (vous l'aviez deviné!). Un de mes chefs crulinaires préférés, Russell James, en est l'auteur. C'est un plaisir à assembler (aucun fromage collé à la casserole à tremper, frotter, retremper...), un plaisir à regarder (qui oserait contredire ça!), et un plaisir à manger (il vous faudra essayer pour le savoir!).

Last Updated on Saturday, 06 February 2010 16:44