Monthly Archives: November 2012

RAWsome Tip Tuesday: Elderberry Syrup

Ah, that time of year is upon us! Not sleigh bells, gift bows and snow flakes, but sneezes, wheezes and sick days.

If They Seem Sick, Keep 'Em Home

Certainly, hand washing and keeping your kids home if they seem sick are important but using natural supplements to help ward off germs is effective.

We moved to the city last year and almost immediately, with the increase of dirty doorknobs and kids never taught to “catch that cough,” all of us felt the effects. Not one to douse everyone up with over the counter crap, I asked around and Elderberry Syrup was the answer.

Elderberries are very powerful sources of antioxidants and work wonderfully either used in small doses daily to boost the immune system or once you get sick to help your body recover quickly. And the syrup is safe for small children and tastes yummy! (Follow dosage guidelines from maker.)

The syrups are available on-line from the makers or at your local health food store or apothecary (yes, we have one!)

Maine Medicinals (http://www.mainemedicinals.com/mainemedicinals_home/anthoimmune_about.html) makes an organic syrup, Anthoimmune, which we use to support local biz.

Elderberry Syrup Helps Keep You Healthy in the Winter

Gaia (http://www.gaiaherbs.com/products/detail/746/Black-Elderberry-Syrup) also makes a great product and has a special Night Formula for Kids to help them sleep.

A Must-Have Tool for Your Winter Medicine Chest

And make sure you are all eating immune-boosting foods such as green smoothies and a whole array of colorful, whole plant-based RAWsomeness!

Thanksgiving Poem

SAVE A TURKEY by sponsoring a turkey at the Farm Sanctuary

Point of View

Thanksgiving dinner’s sad and thankless
Christmas dinner’s dark and blue
When you stop and try to see it
From the turkey’s point of view.

Sunday dinner isn’t sunny
Easter feasts are just bad luck
When you see it from the viewpoint
Of a chicken or a duck.

Oh how I once loved tuna salad
Pork and lobsters, lamb chops too
‘Til I stopped and looked at dinner
From the dinner’s point of view.
— Shel Silverstein

SAVE A TURKEY by sponsoring a turkey at the Farm Sanctuary

We show you how to RAWK your Thanksgiving!

We had so much fun whipping up a Thanksgiving celebration with Kelly LaBrecque & cameraman Mike of WCSH6!  And the best part was that we all got to eat afterwards … yummmmmmm!  Wishing you all a very Happy Thanksgiving!  We are so grateful for YOU!

RECIPES:

Stuffing
Makes 6-8 servings
1/2 cup sunflower seeds, chopped
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
3-4 celery stalks, minced
3-4 scallions, minced
1 cup fresh cranberries cut in half
½ cup raisins
2 medium apples, diced
juice from 1 orange
2-3 Tbs maple syrup or coconut nectar
1 tsp sea salt
2 tsp rosemary
2 tsp thyme
2 tsp parsley

Chop nuts in food processor until a chunky flour forms.  Place in large bowl & add reaming ingredients.  Serve as is or warm in dehydrator for anywhere from 2-4 hours.

 

Free-Range Nut Loaf

Serves 6

½ cup almonds

½ cup walnuts

½ cup sunflower seeds

1 celery stalk

1 scallion

1 carrot

4-6 sundried tomatoes, soaked 1-2 hours

2 dates, pitted & soaked 1-2 hours

½ green or red pepper

1 Tbs fresh parsley

1 clove garlic

½ tsp thyme

½ tsp rosemary

½ tsp basil

½ tsp cumin

½ tsp sea salt

1/2 cup shredded sweet potato or squash

Blend all ingredients except shredded sweet potato in a food processor until well blended.  Add in sweet potato by hand and then form into a loaf (approx1.5-2 inches high), refrigerate for an hour, slice & serve.  Or dehydrate for 2 hours, slice & continue to dehydrate for another 3 hours at 110 & serve warm.  Serve with gravy & a side salad.

NOTE:  To bake in oven, place on a greased cookie sheet and bake at 275 degrees for 25 minutes, slice & place back in oven for 15 minutes.

 

Sundried Tomato Gravy

8 sundried tomatoes, soaked 1-2 hours

2 Tbs olive oil

1 cup water

¼ cup raisins

¼ cup yellow onion

pinch sea salt

Blend in food processor or blender until creamy.  Serve over nut loaf.

 

Pumpkin Pie

 

HAPPY THANKSGIVING!

Sunday Fun with Fruits & Veggies

I saw a picture of these on facebook this morning that was taken from the Canadian Family blog & I couldn’t wait to make my own version.  Here are my fruit fishies in a sea of carrots & kale.   So cute, so fun and so yummy!  We ate them with our morning smoothie.   Chop up some fruit & let your kiddos play!

Fruit Fishies

1 orange, sliced for the fishy bodies

1 small carrot, sliced into rounds for the tail

2 cranberries, sliced thin for the eyes

1 handful of pomegranate seeds, for the fishy lips

1 handful of blueberries for the eyes & bubbles

1 slice of pear cut into little triangles for fins

a few pieces of kale for the sea weed

Turn all of the above ingredients into fruit fish on your plate & eat up!

Pumpkin Pie & Nice Cream

Pumpkin Pie

crust:

1 cup almonds

1 cup walnuts

¾ cup dates

pinch sea salt

Set this aside: ¼ cup of shredded coconut or almond flour

Add ingredients to the food processor & blend until you have a dough ball.  Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.

Filling:

3 cups squash or pumpkin

½ cup maple syrup

½ cup cashews or macadamia, soaked 1-2 hours

1/3 cup coconut oil

2 Tbs cinnamon

1 Tbs fresh grated ginger

¼-½ tsp nutmeg

1/4-½ tsp cloves

1/4-3/4 cup of water (start with ¼ & add more if needed)

pinch of sea salt

Place all ingredients into a high speed blender & blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy.  Pour filling over pie crust & refrigerate for several hours before serving.  Serve with banana pecan ice cream!

 

Banana Pecan Ice Cream

4 frozen bananas

1 cup pecans

2 vanilla beans or 2 tsp vanilla

1/4 tsp sea salt

2 Tbs sweetener

1 tsp cinnamon

pinch nutmeg

1/2 cup water

Place all ingredients in a high speed blender or food processor and blend until smooth and cream like soft serve ice cream.  Serve right away or place in a dish in the freezer.

Storm Survival, Vegan Style

Here is a very useful Vegan-friendly checklist from THE SEED (http://theseedexperience.com/) to help you be prepared for the next time Mother Nature decides to take our power away for a while. Our stRAWberry gRAWnola made the snack list! RAWsome!

Here is a link to the live article where all of the hyperlinks to the products work 😉 http://theseedexperience.com/2012/11/naturaldisastersurvival/

Our hearts go out to all who have suffered, and are still suffering, in the wake of Hurricane Sandy. With the help of our wonderful social media followers, we have assembled recommendations for a Natural Disaster Survival Kit made specifically for vegans! Be sure to stock up on the following items before Mother Nature strikes again.


Natural Disaster Survival Kit (Vegan-Style!)


Post-Sandy Resources

If you are currently unable to return to your home, use these resources to locate emergency shelters along the East Coast.

If you want to physically help in NYC, get in touch with New York Cares, which is the city’s largest volunteer organization and is recruiting volunteers to help with Sandy relief efforts. Sign up to help on theNew York Cares website, call them at #212-228-5000 or email nycservice@cityhall.nyc.gov with your name, email address and borough.

To financially support rescue and human relief efforts on the ground, donate to the American Red Crossthrough their website or by texting the word REDCROSS to 90999 to donate $10 to American Red Cross Disaster Relief.

The Humane Society of the United States is assembling workers and equipment to help animals hurt in Hurricane Sandy. Their website gives information on how to help. Also, the ASPCA is delivering crates, food and other supplies to evacuation centers in the affected areas. Visit their website to donate in support of their efforts.

Again, The Seed team extends our deepest sympathies for those who were less fortunate than us. Our roots are firmly planted in the resilient city of New York.

 

Rawkin’ Chili

This chili is one of my favorite dishes for Fall!  It’s great served warm on top of a jicama rice or served cold on a lettuce leaf.  And it’s got a sweetness to it that kids love too!

Rawkin’ Chili

Veggies & Spices:
3-4 medium to large tomatoes, diced
2 cups corn cut fresh off of the cob, or thawed frozen corn
1 green pepper, diced
1-2 cloves garlic, minced
¼ cup red onion, diced
2 Tbs olive oil
¼ cup of chili powder
dash cayenne
2 Tbs coconut aminos or soy sauce
1 tsp curry powder
½ tsp cumin
1 Tbs honey
Place chopped veggies in a large bowl.  Mix remaining ingredients together & pour over veggies to coat.

Chili paste:
1 orange, peeled
1/2 cup dates, pitted
1/2 cup sundried tomatoes, soaked 1-2 hours
½ cup yellow onion
Blend in food processor to form a paste.  Mix paste into veggie bowl & you have your Rawkin’ Chili.  Top with Sour cream, sliced avocado & diced cilantro & eat up!

Sour Cream:

1 cup cashews, soaked 1-2 hours


1/4 cup yellow onion


¼-1/2 cup water, add as needed

1 tsp nutritional yeast

1 tsp apple cider vinegar

1/2 tsp sea salt

Mix ingredients together in food processor or high speed blender until smooth and creamy.

Enjoy your chili topped with sour cream!  :-) 

Eat as is or warm in the dehydrator for several hours.