Mangoes!

For all those that know me, know that I LOVE Mangoes! It is the one fruit of the year that I get really excited about. Seeing that first tray of mangoes available for the season is a joy in itself. In the midst of mango season, I will easily eat on average between 5 and 10 mangoes per day. When I'm hungry, I eat a mango, when I'm thirsty, I eat a mango, when I'm bored, I eat a mango. And the best way to eat a mango is raw, ripe and freshly sliced with nothing added - they are perfect just as they are.........that is until this season! and that's the reason for my post tonight.

Sadly, we should be in the peak of the mango season, they should be available by the tray full in all stores, shops should be filled with the scent of fresh mangoes.....but so far they aren't. I haven't been able to buy one for a couple of months now. But, you may say...."I've seen them in the supermarkets, tray fulls....." These, my friends, are NOT mangoes. They are not a true mango, but a modern hybrid variety known as Calypso mangoes, and that is all they are selling by the tray load to my disappointment.

To the average person who likes the odd mango may think that the Calypso mango is fine, but to me, who is a 'mango connoisseur', believes its taste is nothing in comparison to the magnificent essence of the Kensington Pride, or commonly known in QLD as the Bowen mango. This mango is superior in taste to all mango varieties. Its texture is juicy, its flavour is devine and its aroma is like perfume..... when my house is filled with this beautiful fruit, the essence fills every room. 

So this year as I walk through the shops searching for my beloved mango, all I have found so far is Calypso, honey gold and some other strange unheard of variety called Parvin....  So with this disappointment, I conducted a little internet research on the Calypso mango and was disheartened by what I found. 

Created only a few years ago by crossing the Kensington Pride mango with some other unknown Florida form of mango called 'red blush' or something a rather and creating this hybrid poor tasting mango now dominating the market known as the Calypso. Creating hybrid fruit is nothing new and is not always bad, but just like most modern fruit sold today is designed and marketed for all the wrong reasons.  

This Calypso variety is being haled as the 'new improved' mango to meet so called - 'customers demands'...
- as it has a higher seed to flesh ratio,  
- a constant yearly yield,
- a more cosmetic appeal with its pretty little red 'blush' cheeks' 
- has firmer flesh so that it can 'chop up' nicely
and most importantly.....dah dah dah, drum roll.....
- it has a high shelf life!
And that says it all!

So once again another exquisite tasting fruit such as the magnificent Kensigton Pride mango is getting the 'boot off' the shelves as undesirable because it doesn't look as pretty, yield as consistant and last for many months to export around the world all year round - with no concern or reference for the taste. As usual, the taste of the fruit is of no consideration or of any relevance to the marketing of the product with all concern to what will generate the most money. So in another few years we will adding the mango to the growing list of fruits that we will be saying..."oh, those mangoes in the shop just don't have any taste any more, they taste like rubber!"

Anyway, now that I have that off my chest, I will admit, that a Calypso mango, no matter how bad they taste in comparison to the Kensington Pride, is still better than no mango at all - I cant survive a summer without a few mangoes, so for the first time ever, I have been experimenting on some raw mango dishes. In the past I considered a mango used for any other purpose than to eat fresh straight out of the skin as is, was a waste, but if you are using a Calypso variety, then I am willing to add it to anything to improve its flavour.

Here is my latest simple and refreshing mango salad, great for these lovely 40 degree summer days in Kalgoorlie!

Simply dice a couple of mangoes into a bowl, add shredded fresh basil leaves, a handful of afalfa sprouts and drizzle with a little olive oil and lemon juice.

Simple raw summer mango salad

All that said, I know the first tree I will be planting on our 'space of love' when we move back east - actually, make that about 10 - the Kensington Pride mango so they will never be 'out of fashion' on our place.

Delicious sprouted lentil summer salads

Today's 'invented' summer salads were so yummy, I thought they were worth sharing, so here they are:


Raw Mango and sprouted lentil salad In a bowl add:
2 sliced ripe mangoes
a handful of fresh shredded basil leaves
a handful of sprouted lentils (I used brown lentils)
a Tablespoon of black sesame seeds

toss through a drizzle of olive oil and the juice of half a lime.



Raw mango and sprouted lentil salad



Raw Sprouted Lentil salad with raw hommus dressing
In a bowl add:
1 Chopped cucumber
1 diced avocado
a handful of cherry tomatoes
a handful of sprouted lentils
a handful of fresh shredded parsley
a small amount of thinly sliced red onion
(Optional celery if available)

Top with raw Hommus:
Made by blending until smooth:
1/8 cup of sesame seeds
1/8 cup of hemp seeds
dash of olive oil
1 garlic clove
pinch of salt
juice of half a lime
(a little water to thin if needed)



Raw Sprouted lentil salad with raw Hommus dressing

 I have never really used raw lentils much, but was quite impressed with the results from today's efforts.

To sprout the lentils, I simply soaked a cup full of brown lentils in filtered water overnight. I then drained and rinsed them twice a day for about 2 days, leaving them to sit in a colander until sprouted. They will keep in the fridge for a few more days. They have given my salads an extra crunchy texture, a little more nutritional value and created an extra interest to the meal. Sprouted lentils will be something I will be using more often.

My new favourite raw 'fresh and spicy thai' dressing sauce

I had one one of those great moments in the kitchen yesterday when I was making up a simple raw meal last minute, and decided to just invent a salad dressing to compliment the sprouts on the spot.....and it worked! I loved it so much I was licking out the bowl. So here it is: 

In a blender (I used my little personal blender) process the following: (measurements are estimates only)

1/4 cup of sesame oil
1 teaspoon of raw honey
1 garlic clove
1 dried chili
juice of half a lime
and a fresh kefir lime leaf.
(Optional to add a couple of fresh basil leaves, or just add a handful to your salad) I love the taste of fresh basil leaves in a salad or 'raw fry'

I was delighted with this simple dressing and found it complemented my fresh sprout and avocado salad, as well as my kelp noodle raw fry.






kelp noodles, broccoli and basil 'raw fry' with my new 'fresh and spicy thai' dressing.
I served this with a sprinkle of crushed almonds.



My fresh and spicy thai dressing also goes well over a bowl of
fresh sprouts, basil leaves and avocado cubes.

Served with marinated mushrooms

(simply mushrooms soaked in olive oil, nama shoyu and apple cider vinegar..

about a tablespoon of each)

Homemade sauerkraut (fermented cabbage and beetroot version)

Raw tabbouleh (chopped parsley, chopped tomatoes, chopped red onion

tossed in olive oil and lemon juice and a handful of hemp seeds)

And of course my beautiful home cured olives

I believe the best meals are always the simplest and serving up a smorgasbord of super simple dishes such as these is sometimes better than a single complicated dish.   

The freshness of Raw in Spring time.

Hello everyone...I am back and happy to be here. Its been a while since I have posted anything new, as I fumbled, lost through the last month, finding a little more of myself and my 'middle ground' in a raw lifestyle.

Finding that 'middle ground' has been a struggle, as I personally find it quite difficult to allow just 'a little bit' sometimes, as that 'little bit' easily becomes a lot more and lines become very hazy. Not only that, eating just one baked muffin...ok, it wasn't actually just one, I ate 3 in the afternoon, just turns my stomach, literally. I have discovered that eating only truly raw in its whole form, my appetite is content and I feel completely fresh inside with not a need to 'over do it' and want more. My energies are high and I am feeling good. Its only when I enjoy the tastes of processed, baked or cooked foods, my taste buds are in charge and I find myself wanting more, in some cases, even when my stomach is literally about to burst with fullness until it cramps! My energy also plummets, I just want to curl up on the lounge and become a couch potato and I feel crap. 

Anyway, these are all good lessons and just as much as I love raw food and the benefits it provides for my mind and body and my wish to eat it all the time, I have accepted that this will not always be the case as our lives transition from what they are now, to what we are aiming to achieve, maybe only then a 100% raw lifestyle may be achievable. For now it is a very high raw diet as I take it day by day, hoping to end each day on just wholesome pure raw food. 

So today like the last few have been all raw and today like the other days, we have enjoyed simple raw meals to coinside with the glorious season we are in now - Spring, coming into summer and with it, the flow of sweet juicy fruits! 

I absolutely love fruit, tropical fruits and berries particularly. I can eat fruit all day and be totally content. As long as the fruits keep rolling in, my interest in other cooked, baked or processed foods will be all but gone.

Here is our simple Spring lunch today...

Our simple staple salad made by Starzi:

Just throw together some greens, avocado, olives and tomatoes and top with a dressing made from olive oil, crushed garlic, pinch salt and juice of lemon (we used apple cider vinegar today as we were out of lemons) and then for something different and because our garden is thriving with them, a sprig of chopped dill.

  
This salad was served with Moroccan Carrots

Spiral a couple of carrots, toss in olive oil, juice of half an orange, dash of lemon juice, pinch of salt, sprinkle of cumin powder and cinnamon and some cracked pepper with a topping of fresh chopped parsley.

This was followed by the sweet fresh juice of a thai young coconut

And then to top it off...my favourite food in the world! Mangoes! Simply a bowl of diced mangoes with a few left over strawberries for colour. So easy, simple and totally delicious.

Raw 'meaty rissoles' with garden salad and raw blueberry tart for dessert

Here was today's lunch - just as the title suggests "Raw 'meaty rissoles' with garden salad followed by a Raw Blueberry tart for dessert" - so simple, so delicious and so good for you!

I use to make variations of these little raw patties all the time. Its one of those things that I made often, then forgot about for awhile and then when I rediscover them, remember just how simple, versatile and tasty they are.

When I made them in the past, I would always dehydrate them overnight or longer to give them a cooked firmer texture, but as I am on my 'new moon challenge' which I have chosen to eliminate dehydrated foods, I just served them up fresh. And to my surprise and pleasure, both my kids scoffed them down exclaiming how delicious they were!
'They taste just like meat, Mum!' said Starzi helping herself to another.
'I love the food you make us Mum' said Rhody as he stuffs an entire patty into his mouth at once!
After eating all three from her own plate, Starzi then moved onto mine, eating my last one! I don't quite remember my kids enjoying them as much as that last time I made them, but I'm definitely not complaining!  

Recipe: Raw 'meaty rissoles'
Use equal parts left over carrot pulp from juicing and a combination of soaked or activated nuts and blend together to form a base 'meat' (I used activated pecans and almonds) Try to leave texture so dont over blend or you will end up with a pate.
To this 'meat' add what ever you wish to add flavour and then mould into patties. 
Today's patties were flavoured with cut fresh herbs from the garden - chives, oregano, basil and parsley.
I added a sprinkle of seasoned salt, a spoonful of homemade raw pesto and a teaspoon of homemade raw tomato paste.
In the past I have used nutritional yeast for a cheese flavour and dulse flakes for a fishy flavour. 
I season the moulded patties with a sprinkle of paprika, cumin and some cayenne pepper on the adults.

I served them with a dipping sauce from left over tomato dressing and left over tomato paste combined with water to thin.

Raw 'meaty rissoles'

As for a side salad, Starzi and I foraged through the garden to gather fresh greens and collected a bowl full. 

Freshly gathered greens from the garden

After chopping up the leaves we simply added some avocado, mushrooms and raw sprouted quinoa, then dressed with a scoop of my home made raw parsley pesto and sprinkled with activated pepitas and sunflower seeds

Fresh garden salad with raw sprouted quinoa

A quick delicious raw lunch served

Lunch was served and enjoyed outside, under the warm spring sunshine, with all the family.  

Then is was time to whip up a quick dessert, so, using the same principle as the blueberry cream from the other day , I transformed it into a tart.

Raw blueberry tart

   
Recipe: Raw Blueberry tart
Base: Combine about 2 cups of nuts (I used a mixture of macadamia, almonds and pecans) with dates (I used about 5) until mixture holds its shape. press into a cake tin.
Filling: Combine young coconut pulp with frozen blueberries in a high speed blender until smooth. You can add agave, but I didn't as I am eliminating processed sweeteners as a part of my new moon challenge for a month. Instead after the mixture was spread over the base, I drizzled some raw honey on top with a sprinkle of frozen blueberries.

Let the tart set in the freezer before serving. The honey freezes, forming an interesting toffee like addition to the top.

Yummy salad and dessert for the kids while I fast

Even though I have been fasting for the last 4 days, the kids have still been eating. Its during my fasting time that I will put a lot less effort into the kids meals, but I did find inspiration to whip up these 2 great dishes. Though I didn't get to taste them, they were enjoyed by the kids.

Raw Cheesey kale and mushroom salad

Raw cheesey Kale and mushroom salad

Recipe: Raw Cheesey kale and mushroom salad
I started by shredding a couple of kale leaves from the garden and adding a pinch of salt before massaging with the hands to begin the wilting process.
I then added chopped baby spinach, 
a spiraled carrot
an avocado cubed
Strips of sundried tomato that had been soaked for 20 mins
A handful of mushroom strips that had been coated in olive oil and nama shoyu for 5 mins. 
A clove of fresh crushed garlic
extra olive oil
dash of lemon juice
and a good sprinkle of nutritional yeast.
Toss everything.
I then covered the bowl with a glass lid and left to warm and wilt in the sun for half an hour before serving.

Though the kids did take 2 days to get through it all, they did seem to enjoy it.

And this was a quick last minute dessert I created tonight, based on the current extra supply of young coconut flesh on hand, due to my increase in coconut water on my fast.

Raw Blueberry coconut cream

Raw blueberry coconut cream dessert

Recipe: Raw blueberry coconut cream
Simply blend until smooth young coconut flesh and frozen blueberries.
Serve in a bowl and sprinkle with more blueberries, optional honey for a sweeter taste and shreds of coconut flesh.

Devouring the raw blueberry dessert

This dessert didn't take two days to eat, instead was devoured in 2 minutes!

Its easy eating green!

The last few days we have been low on fresh food and have been hanging out for the weekly organic order to arrive..and Yay..today is organic vegie pickup day so we are once again stocked up on a fresh supply of organic produce. During the days we were low on produce, I have been serving up a few variations of chia seed puddings, which the kids and I both love, but I have been craving some greens, so tonight we got our delicious dose full!

3x greenie green salads

Green salad 1: Silverbeet with spicy tomato dressing:

Slice thinly silverbeet and add to a bowl.
Make up dressing by blending until smooth:
- 1 fresh tomato and 3 sundried tomato pieces
- 1/4 olive oil and a dash of water
- 1 thin slice of fresh ginger
- 1 garlic clove
- pinch of salt
- cracked pepper
- juice of half a lemon
- sprig of fresh oregano

Toss through silverbeet and enjoy!


Green salad 2 - Sprouts with sunflower seeds

Place in a bowl a couple of handfuls of sprouts - I used alfalfa and fenugreek.
Drizzle a dash of olive oil, juice of lemon and top with activated sunflower seeds. That simple!

Green salad 3 - our favourite salad (which always makes an appearance on our table regularly) 

Add to a bowl a selection of greens from the garden - we used kale, cos and spinach.
Toss through some sliced tomato and olives. (and avocado if I had some ripe)
Dress with olive oil, crushed garlic, pinch of salt and juice of a lemon.
Toss

A living plate of 'green freshness' - Love it!

Quick raw salad selection

Nothing is more simple, satisfying and delicious on a warm day then a wonderful selection of fresh, organic and raw salads. This is what Starzi and I tossed together in minutes for tonight's meal.

An array of super simple and fast raw salads

Starzi's simple salad:

This salad is our most regular salad that will find its way to almost every meal. It is super simple that my 5 year old can make it and love it. We use what ever greens we have available as the main ingredient. Usually I send the kids into the garden with a pair of scissors and a bowl and allow them to select fresh greens from our garden. Simple toss through what ever else you wish - we usually add some home grown cherry tomatoes, avocado and some home preserved green olives. Dressing is a simple mixture of fresh crushed garlic, olive oil, lemon juice and a pinch of salt.

Carrot and Beetroot spiral salad:

  
Here is a salad I just invented tonight. I simply spiraled a carrot and a beetroot and tossed in a mixture of orange juice and a dash of apple cider vinegar, topped with a sprinkle of activated walnuts.

Sauerkraut:

I always have a good supply of homemade sauerkraut on hand and include it often to our meal tables. Starzi loves sauerkraut and will eat a bowl full at anytime of the day.

Marinated mushrooms:

The nicest way I like to eat raw mushrooms is in a mix of sesame oil and nama shoyu. If they are left to marinate for about half an hour, the mushrooms will soften and have a more 'cooked' texture.

Raw Sweet Corn and celery

And finally, raw fresh corn, simply tossed in a sprinkle of seasoned herb salt and a dash of olive oil. Sweet, juicy and crunchy.

I also added a serve of sliced celery and some left over raw 'bean free' hommus from another meal.


I love to serve a selection of small simple meals for the family. This allows for freedom of choice in serving size and selection.

My favourite raw Kale Salad

I like to ensure my family get a good helping of green leafy vegetables each day as I know how vital they are to overall well being.
This simple Raw Kale Salad is one of the best ways to ensure that and is a welcomed regular on our meal table.
The magic that I love about this Raw Kale Salad is that the kale can be easily transformed from a bulk amount into minimal within minutes, enabling a good portion of daily greens to be consumed in one serve.

My Favourite Raw kale Salad

Recipe:
In a bowl add a large amount of washed and shredded kale. 

Fresh Kale for a raw Salad base

  
Next sprinkle a small pinch of salt over the fresh kale and massage between your hands to begin the process of breaking down the hard fibres.

After the fresh kale has been massaged in a pinch of salt

Next add the juice of half a lime and massage again

The shrinking kale after a salt and lemon massage

Then add a drizzle of olive oil and massage the kale once more.

The large bowl of fresh kale has now shrunk to only
a small portion of its original size

The kale now has shrunk to less than half its original size. Not only has it reduced, but the original coarse texture and hard fibres have broken down making the once hard to eat kale very tasty.

Finally add an array of additions to make your favourite raw Kale Salad!
I like to add a few of my home preserved olives
1 chopped avocado
a handful of semi dehydrated tomatoes
another handful of activated Pepita's
and couple of cloves of crushed garlic

Delicious raw kale salad - My favourite

This salad makes a great meal on its own and has been a popular family addition as everyone loves it.

Starzi's Raw Salad

I am so pleased to share with you photos of a salad Starzi made entirely independently. She will often help out in the kitchen making meals under my guidance, but just after 2 days of helping me make our regular fresh sprout salad, Starzi made todays dish entirely on her own and wasnt she proud!

Starzi's Sprout Salad:

In a large bowl put in as many freshly cut home grown sprouts as possible - (sunflowers, buckwheat and snow peas sprouts)
next add 1 avocado diced, 1 cut tomato and about 10 home preserved green tables olives.
To make the dressing, squeeze into a bowl the juice of half a home grown lime, a dash of olive oil, 2 cloves of crushed garlic and a pinch of salt. Whisk the dressing until combined and gradually pour over sprouts. Toss, serve and enjoy.

As an accompliment to Starzi's wonderful salad, I made a tasty, simple dish for everyone to enjoy for lunch.

Raw Parsley Pesto Pasta:

Make noodles with 2 peeled parsnips using a spiraliser. Massage with a little olive oil and salt. Set aside.
Chop broccoli into bite size pieces and massage in a little olive oil and garlic granules, then dehydrate for an hour to soften.

Parsley Pesto:


I soaked a cup of pecans in filtered water for 2 hours to leach some of the bitternes before blending in my food processer with a good clump of fresh parsley from the garden, 2 garlic cloves and about 1/4 cup of olive oil and 1 tablespoon of nutritional yeast. I added this pesto to the parsnip noodles and broccoli pieces. I drizzled a little lime juice over the top and served. This was so tasty and very similar to my pre-raw days of wheat pasta and homemade peccorino cheese parsley pesto dish.

A week in review...

Even though, I have been absent from a computer for the last week, I still managed to take some photos of a few of my creations and their process, so I will do less words and more photos to bring you up to date for the week.

First picture is of my first meal after the 5 day juice detox. I spent the morning nibbling on half a pear and an apple before sitting down to this fresh and delighful salad. I must poudly point out the fact that most of the ingredients are home grown and made. The sprouts, cherry tomatoes and olives are home grown and made, while the dressing is made of home grown limes and home pressed olive oil. The only purchased ingredient was the avocado.    

Speaking of limes, here is a picture of my wonderful young tahitian lime tree bearing lots of fruit. As you can see, they do not look similar to those green limes of the same name sold in the supermarkets.

I have come to the understanding that the limes sold in the supermarkets are actually the immature fruit and have not yet reached their full ripeness. As you can see my limes are ripe and I harvest them from the ground when they fall from the tree, as they are doing right now.
Surprisingly, limes are ripe when yellow. 


And here is a picture of an Asian inspired three course dinner I served up to my wonderful husband which got the thumbs up. Miso soup, cauliflower 'fried' rice and nori rolls with dipping sauce.

As for the raw porridge attempt - it has become a huge success. The process involves soaking the raw rolled oats in a little filtered water, just enough to cover, for 12 and upto 24 hours. Just before going to bed in the evening, I will prepare the raw poridge by gently blending on the low setting the soaked rolled oats and water with a banana, some honey, cinnamon and vanilla. This becomes a consistancy similar to cooked poridge. I then add a handful of sultanas and some diced apple pieces, shredded coconut and chopped almonds. I will leave this in the dehydrator for the night to warm and to greet Michael at 4.30am as a warm hearty raw breakfast in the morning before he sets out to complete his 14 hour day at work. The kids will devour this raw poridge also, just minus the 'chunky bits.'

This week we also celebrated Micks Birthday and our 11th Wedding Aniversary, so I made a special attempt to make a beautiful raw cake.

 The result was fabulous. Layers of chocolate fudge and sweet shredded coconut topped with a smooth layer of chocolate icing and berries. This was a winner with everyone. Not too heavy, nor sweetly sick because of the addition of light fluffy coconut centre layers. I prefered to enjoy my slice of cake after a few minutes in the dehydrator to melt the icing and warm the berries. Yum!

Happy Birthday!

Here are some more pictures of another one of our families simple dinners.

Raw pizza with 'the lot' topping and a side salad of fresh sprouts

 .

 Mouths full of fresh living greens is a site I love to see at our dinner table!

Well that is a brief overview of the week that has been and a glimpse of a few of our meals that I hope will entice your appetite on the raw side. I have a progressive blog to post on my home sprouts which I just cant get enough of and my experience with essene bread.....

I am also looking forward to hosting a raw food picnic at home here tommorrow and will have some great photos on my mixed savoury pies that I will share and what ever else may find its way on the table tommorrow. Ooops, its almost 1am so I really need to venture off to bed.