HiHoRosie's Place

One of the great things about being involved in a community garden is everyone wants to share. It seems we're always being offered plants or seeds or some fresh produce. Well, Ms. Sweet Bessie gave us a bunch of collard greens from her garden. SCORE! So guess what we had for dinner? Collard green wraps with avocado, carrots, sweet onions, red bell peppers and a lentil "meat." With all the other goodies the lentil mixture didn't taste so "green" but we might try doing something different with the mixture part next time. Don't get me wrong, I enjoyed every.single.bite. To go along with the wraps we had sweet sesame dipping sauce inspired by The Daily Raw , which was delicioso! I omitted the cilantro since we didn't have any (I wouldn't eat it anyway but hubby would've liked it in his) and used white sesame seeds instead of black (didn't have any of those either). She also has a recipe for a peanut dipping sauce that I want to try next tim...

…it’s what’s for dinner. Remember those old beef commercials? Yeah, replace beef with whatever is fitting instead. In this case, it was zukes. Now, I’m sure a lot of you have had zucchini pasta in some fo rm or another. It is good isn’t it? When making “pasta” I used my trusty vegetable peeler for fettuccine type noodles but really wanted a veggie spiralizer; just unsure which one to buy. We recently bought the Lurch Spiralo , which is super. Of course, I’ve never had a spiralizer before so I can’t compare it to anything else but from what I understand about the others out there this one is better, possibly best. I dunno - I just know it works for us. It makes beautiful looong ribbons of noodles out of anything you can spiral. Oodles of noodles! Yay! The entrée we served up….ta da! Zucchini spaghetti with marinara sauce top with a nut "parmesan cheese." Next time I'd like to try topping my pasta with Carmella's alfredo sauce . This sounds like the real deal. Now go e...

Over the weekend my lovely friend Ceci (pronounced cess-see) came over for dinner and a movie - her first raw meal and my first raw meal for anyone. She’s been expressing interest in the raw food lifestyle (she picked up a couple of books even) and so was interested in a raw vegan meal experience – Heidi-style. Ha ha! I'd post a picture of us but it's not a flattering one of me (call me vain!). Ceci looks cute but I look like I was trying to eat my chin. I have to admit I was a bit nervous for this evening. Not too nervous because Ceci, I knew, was game for this new adventure. No hesitation whatsoever from her – she’s just like that, open to anything, which I love about her. So even though I knew I had nothing to fear I still did because I hadn’t made anyone a raw anything before. Sure you could count the occasional salad or dip someone’s sampled before but I had committed to making a complete meal for a non-raw friend. Could I pull it off? After learning she loves Mexican ...

Recently, we made more pizza crusts . Actually, too many! I think because I made them a little thinner it yielded more crusts than we needed. Oh well. That’s when you find new ways to use up the leftovers. And that’s what we did… Anyone who knows me knows how much I love Mexican food (maybe I should’ve mentioned that in my five facts ). So with the leftover crust (they were all individual size) I thought why not Mexican pizza? I’m sure it’s been done before but I hadn’t seen or heard of any raw version so I winged it. I made the spicy “beans” recipe found in the Raw Food Real World (un)cookbook. Hubby thought of the “beans” more as “meat.” So whatever you’re craving, meat or beans or possibly both, this recipe fits the bill. I did change things a little from the original recipe based on preferences and items we had on hand and I also skipped the dehydrating step. Also leftover was some cheese mixture inspired from The Daily Raw , Terilynn. I use that mixture for everything, from a ve...

My husband stumbled upon a great recipe for “ bread ” awhile back by Russell James . I have to admit I was a little weirded out by the list of ingredients, including herbs de provence . Never used that one before! Anyway, feeling adventurous one day we mixed up a batch. I say we because the first time this was made I was getting frustrated with mixing and spreading and making it more difficult than it needed to be so hubby came to the rescue. The second time, I managed to make it all by myself and it was a smooth and painless process! The aroma filling the house was amazing. It was nice and comforting, especially during the dreary winter. When assembling our sandwiches, we spread cashew mayo (you’ll have to scroll down the page for the recipe or just see below) and topped it with fresh avocados, tomatoes, sweet onions, lettuce and cucumber. Hubby likes it to eat it open-faced with a little olive oil and red wine vinegar drizzled on top. That’s good too. No matter how you eat it or wh...

When speaking of traditional pizza, oh how I miss it from time to time but not the greasy/heavy feeling afterwards because let’s face it, I have no self-control when it comes to pizza. I can’t just eat one slice and call it good. We’ve had several raw versions of pizza at various restaurants ( Blossoming Lotus , Chaco Canyon and Dalene’s ) and they’ve all been different and all delicious. Going to a restaurant and treating yourself is always nice but not economical so it’s not something we do too often. That’s where knowing how to make it yourself comes in handy. If you google raw pizza crust you will find a plethora of recipes so I have yet to try most of them but started out with one that I thought was easiest and I had most of the ingredients on hand. I did tweak it based on what I had and personal tastes. For the fresh herbs I used dried and omitted rosemary since I didn’t have any; just increased the other herbs to make up for it. I also added a pinch or two of salt. I didn’t wa...

My hubby calls it "fake-achinni" but it can also be called Zucchini Fettunine Alfredo - raw style! Of course, his label is more catchy and clever than mine. :-D I've been interested in trying this dish for some time now and finally got around to making it (guess I had to since we bought a bunch of zucchini). It's fairly simple and requires only a food processor and veggie peeler. The recipe for the alfredo sauce I used sounded pretty good so I followed the list of ingredients. As is, it was too oily (especially the taste) for us. I'm not sure that a 1/4 cup was needed or at least that much. I think next time, for us, I'd only put in a tablespoon of oil. When it comes to the kitchen I'm not real patient sometimes so I didn't soak the nuts first as required. I just threw the pine nuts in and manually chopped the macs pretty good, then threw them and everything else into the food processor. To offset the oil taste I tweaked it based on our own preference...