02 March 2009

crying over spilled macadamia milk

raw granola with macadamia milk

Several weeks ago I made the decision to be "RAW" for the month of March. Before I go any further, I must confess that lasted only about 12 days before I caved (for millet porridge, of all things). Unfortunately, I found myself eating so many nuts and avocados, and my stomach just wasn't having it (besides, when you're craving quinoa and beans it's really hard not to justify eating it). But I have no regrets, and I learned a few things: aside from gaining a deepened level of respect for raw foodists, I also tried a few raw recipes that are so delicious that I will definitely continue to incorporate into my diet. I recommend Cafe Gratitude's cookbook. I've looked at several RAW (un)cookbooks, but out of all of them, Cafe Gratitude's seems to provide a good amount of practical recipes (read: don't require tons of equipment or take 5 days of prep work) and still taste falvorful. The Tom Kha soup, for example, was fantastic. But, of course, it doesn't take a recipe book to enjoy the naturally good flavors of a fresh grapefruit or a mango with chile. And you don't need a recipe to make a delicious salad or fresh nut milk. In fact, the nut milks I made were so much better tasting than purchased nut milks (that often still have unrecognizable ingredients) that I think I'm going to blending my own from now on. I like knowing exactly what I'm putting into my body, so milk made only from macadamia milk is as comforting to my mind as it is delicious and nourishing. So, while I'm not going to start eating RAW all the time, I think those 12 days refocused me on the great flavors of really fresh food and the importance of nutritious food, two things I hope to always remember.

Oh, yeah, and that picture...
During those 12 days I was lucky enough to have access to my friend's dehydrator, which, on a break from pumping out "buckwheaties" and sweet potato chips, managed to crisp up some soaked nuts, seeds and grains to make a delicious raw granola.

raw goodness

Unfortunately there's no recipe as I didn't follow one or measure anything. But if you want to make some raw granola, it's as simple as soaking whatever seeds, nuts and grains you choose (I used buckwheat, oats, pumpkin seeds, sunflower seeds, chia seeds and walnuts) adding flavors to your liking (I used cinnamon and added chopped apples and dates and a bit of raw agave), mixing it all up, and dehydrating it 24 hours or so, until crispy. Break it into chunks and serve it with homemade raw milk and fresh fruit for a delcious and satisfying breakfast.

tears were shed, but we're okay


Pearl said...

oh my goodness - looks incredible. i had NO clue that a dehydrator was that handy!
how do you make raw nut milk?

VeggieGirl said...

Mmmm, raw goodness.

Katie said...

Mmmmm looks delicious!

I'm Philippa O said...

your blog is so lovely! thanks for visiting mine... i had similar "tummy disruption" effects after a day of eating way too many nuts and avocado blended up in various raw food dishes at a raw pot luck revently. I have my reservations about it as a life style (it's so expensive!) but the imagination and creativity that goes into raw food meals is astounding. so delicious! your granola looks great. how do you make your nut milk? i've been wanting to give it a try. I'm so jealous of your truffle endeavour. selling my wares is something i'd really love to be doing. pity i live all the way in AWstralia because i'd love to try them, they llok incredible. i'm adding you to my blogroll by the way!

Veggie Wedgie said...

This looks great! I have seen a recipe of raw granola on the 'raw food real world' cookbook, but I have never tried it since I don't own a dehydrator!Well done on your 12 days of 100% raw food diet!

Penny said...

I've had similar experiences with "going" raw. I agree incorporation is the key!

beauty and bread said...

Pearl: Yeah, I love the dehydrator that I'm borrowing/stealing from my friend. I want to use it all the time!

Philippa O: I made this nut milk with soaked macadamia nuts, but you can use just about any type of nut. I use about 3 parts of water to 1 part nuts and I add a pinch or two of sea salt. I blend it until smooth, and then I strain it through a muslin bag (don't skip that, it makes it so much better, and you can use the remaining pulp in other recipes). In the past I've also added the scraped insides of part of a vanilla bean, cinnamon, raw agave, and/or soy lecithin (for flavor, sweetness, and to help keep it from separating), but mostly I just keep it simple and make it plain and give it a good shake en lieu of the soy lecithin.

valerie said...

12 days raw is impressive! definitely seems time consuming to do it right. macadamia nut milk??? mmmmmm... i've never tried it.

thanks for the comment! it was a pleasant surprise.

i enjoy your blog; it's so pretty and inspiring!

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