In The Raw: July 2010

28 July 2010

Fruit Till Noon, Raw Till Dinner

I must sound like a broken record, droning on about the heat, but it's just been relentless. The Dog Days of Summer arrived early this year and haven't left us.

Two summers ago, when I was making the BIG transition from Fast Food Queen to a primarily raw plant-based diet, one of the things I did initially was fruit till noon, raw till dinner. It worked well for me. If you've been struggling with adopting a healthier diet, you might want to give it a try.

I tend to eat very simple and light meals during the summer months anyway, and with the heat and humidity being off the charts, I've been making myself a nice refreshing fruit salad just about daily. Here's a few of my recent combos:

kiwi, nectarine, watermelon

strawberries, blueberries, red raspberries, cherries

blueberries, mangos, red grapes

One thing you want to remember when shopping for produce is to check the Dirty Dozen™ list compiled by the Environmental Working Group. You can download your own Shopper's Guide To Pesticides™ and keep a copy on your fridge or in your wallet for handy reference.

So for instance, if you were looking to recreate one of my fruit salads here, you'd want to make sure to purchase organic nectarines, strawberries, blueberries, cherries and grapes as they all show up on the list of 12 most contaminated fruits and vegetables. By contrast, kiwi, watermelon and mangos are on the Clean 15™ list.

A good rule of thumb: when in doubt, buy organic.

Tell me, what's your favorite summertime fruit?

I think mine is watermelon.

23 July 2010

How To Make Icebox Pickles

This goes out to the darling (and very pregnant) Lauren, and anyone else who's swimming in garden cucumbers at the moment. No garden? No worries. Hit up your local farmer's market this weekend. Tis the season.

I actually planted two varieties of cukes this year: an heirloom Armenian cucumber that I've enjoyed juiced, sliced in salads, and most recently, as a refreshing aguas frescas; and the smaller Kirby you see pictured above, for pickling. My garden runneth over.

Someone asked me recently if I knew how to make pickles. Hello, I'm Hungarian, aren't I?

I know this isn't unique to just us Magyars, but when I was growing up, we had a whole 'nuther kitchen down in the basement, complete with stove, oven, fridge and upright freezer. And in the summertime, one dark corner was lined with earthenware crocks of pickles in various stages of fermenting.

Sometime later, maybe when I was in high school, Mom's sister-in-law showed her another, faster way to make pickles...in the refrigerator. Since there's no boiling brine poured over top of them, the cukes retain their color, crispness and flavor — and smack of garlic!

Auntie Ann's Icebox Pickles

pickling cucumbers
raw cider vinegar
filtered water
1 Tbsp coarse salt
sprig of fresh dill
sprig of fresh thyme
5 cloves of garlic, peeled & sliced
1 Tbsp whole peppercorns
1 Tbsp mustard seed
1 Tbsp dried chili pepper

I like to sterilize my mason jars in a pre-heated 200 degree oven for about 20 minutes. You can also run them through the dishwasher.

You'll need enough small pickling cucumbers to fit in a large-mouth mason jar. Slice 'em into spears, chips, or leave whole. It's up to you.

Place all spices into the jar and fill with cucumber. Pack in as many as you can. Fill the jar about 2/3 with raw cider vinegar. Add water until the jar is full. Screw the lid on and turn the jar over to mix the ingredients well. Store in the refrigerator.

These can actually be eaten the very next day, but obviously, the longer they sit, the stronger the taste. You can always adjust the spices to suit your taste buds.

Oh, I almost forgot the most important ingredient of all – fill those jars with LOVE.

My fridge is stocked right now. I absolutely delight in sending visiting friends and family home with a jar of homemade pickles, fresh from the garden. Come on over and get yours!

20 July 2010

A Refreshing Way To Beat The Heat

This is most definitely one of the hottest summers I can remember in a very long time. You know, the kind of heat and humidity where you just stand still and perspire...at 7:30 am. Steamy hot.

When the body's losing fluids so rapidly, it's extra important to keep hydrated. One of the most pleasant ways I've found to quench my thirst on a sultry summer's day is with refreshing water infusions.

Water infused with fruit, vegetables or herbs has its roots in Spanish culture, where it's known as aguas frescas (fresh waters). The flavor is light and subtle, not quite as heavy as a juice or smoothie.

The simplest way to infuse water is Sangria-style: chop up some fruit (or veggies or herbs), place them in a pitcher of cold water and chill in the fridge for a few hours. Pour over ice, garnish, and enjoy. Typically non-sparkling water is used, but you can also make variations using sparkling waters. I'm fortunate to have a fresh spring nearby.

The other method of preparing aguas frescas involves a blender and strainer. Puree the fruit, water and other ingredients together, then strain through a fine sieve for a drink that captures the essence of the fruit.

Your ability to make infused waters is limited only by your imagination. Some fruits, veggies and herbs you might want to try alone or in combination are:

orange
lemon
lime
watermelon
cantaloupe
berries
mango
pineapple
cucumber
mint
rosemary
cilantro
basil
lavender

Let me share a few recipes I've particularly enjoyed. The key is using the ripest fruit you can find. I prefer my infusions sans any additional sweetener, but you can always throw in a squirt of agave nectar if you so desire.

Herbed Cucumber Aguas Frescas 

4 C cucumbers, cubed
6 C of water
handful of fresh mint leaves, chopped
2 sprigs fresh rosemary, crushed
1/4 C fresh lime juice

Blend cucumbers, 2 cups of water, chopped mint leaves and rosemary in the blender until cukes are liquefied. Allow to steep for 5 minutes. Strain puree through a fine sieve into a 2 quart pitcher. Add remaining 4 cups of water and lime juice. Stir. Pour over ice and garnish with mint leaves. Serve immediately.

Citrus Cucumber Water
1 lemon, sliced
1 lime, sliced
1 orange, sliced
1 large cucumber, sliced
1/2 gallon of water

Place all ingredients in a glass pitcher, including water. Allow to infuse for at least two hours before serving over ice.

Cucumber Melon Infusion
1 large cucumber, sliced
1/4 honeydew melon, cubed
1/4 cantaloupe, cubed
1/2 gallon of water

Place melon and cucumber in a glass pitcher and add water. Allow to rest, refrigerated, for two hours and then serve over ice. Garnish with melon balls skewered on a cute glass swizzle stick.

Watermelon Basil Aguas Frescas
8 C seedless watermelon, cubed
10 fresh basil leaves, chopped
6 C of water
1/4 C fresh lime juice

Combine watermelon, 2 cups of water and chopped basil in a blender until liquefied. Wait 5 minutes and then strain puree into a 2 quart pitcher. Add remaining 4 cups of water and lime juice. Stir to combine. Pour over ice and garnish with a sprig of basil.

Pear Infused Water
3 ripe pears, cored and cubed
4 C very cold water
1 tsp agave nectar
1 lime, juiced

Place ingredients in a blender. Pulse until smooth. Pour through a fine mesh sieve, reserving the liquid and discarding the pulp. Serve over crushed ice, garnished with fresh mint and a slice of pear.

Lemon Lavender Aguas Frescas
3 large lemons, thickly sliced
1/4 C fresh lavender
1/2 gallon of water

Pour water over the lemons and lavender. Refrigerate for two hours and serve over ice. Garnish with a sprig of lavender.

What's your favorite summertime thirst quencher?

14 July 2010

Calling All Veg Heads

It's Raw Health Expo time!

Sonoma County, California – about an hour north of San Francisco – will play host to the Second Annual Raw Health Expo on July 31 & August 1.

Here's a chance for you Left Coast foodies to discover the secrets of thriving on raw living cuisine at this mouth-watering event.

· You'll meet top raw food chefs and educators like Cherie Soria, Nomi Shannon, and Jennifer Cornbleet. With over two dozen of today's most talented teachers and chefs, you're sure to learn important health information and time saving tips to support your raw food lifestyle.

· You'll learn how to create easy-to-prepare, delicious and healthy raw foods during 16 live recipe demonstrations.

· With a half-dozen talks on topics from hydroponics to converting your front lawn into edible landscaping to growing mineral rich produce, you'll have the knowledge you need to begin saving money by growing your own food.

· You'll get to meet and connect with others who enjoy raw foods. It's so important to feel the support and camaraderie of others who live your lifestyle.

· You'll go home with the knowledge and recipes you need to achieve long-term success with raw foods.

This is one of the most affordable raw food events around. A one-day ticket at the door is $59.99, and a two-day ticket is $79.99. BUT, if you purchase your ticket before July 15 (that's tomorrow, folks!), you'll save 50% off the cost of admission.

Special Bonus: because you're reading my blog, use the discount code MYBLOG to save an additional 20% off.

GIVEAWAY TIME

The very generous John Kohler, whose vision created the Raw Health Expo, has graciously offered one lucky reader of In The Raw an opportunity to win a pair of two-day tickets, which have over a $150.00 retail value!

Please note: This offer is for two tickets only. Any other expenses involved with attending the Raw Health Expo will be the responsibility of the ticket holder. This giveaway is open to anyone who'd like to attend the expo.

Mandatory Entry: Tell me who your favorite raw food chef or educator is.

You have until Midnight EDT, July 18th to get your entries in. I'll then call on Mr. Random Number Generator to pick a winner.

Good Luck!

UPDATE 7-19-10: This Giveaway is Closed.

Congratulations, Felicity!

You'll be attending the Raw Health Expo the weekend of July 31.

08 July 2010

When Is A Fruit Not A Fruit? When It's A Fig!

Daddy had a green thumb. Stick a twig in some dirt and he'd make it grow, like magic. That's exactly what he did when I was about seven years old — put a branch in the ground and, seemingly overnight, that Ficus grew into a 20-foot tree with sweet chewy fruit. In fact, I even have a photograph of a 12-year-old me, sitting up in that tree, noshing on a luscious fig.

After Dad died six years ago, my brother (who inherited the green gene) decided to plant a fig tree in his own backyard in memory of dear ol' Dad.

Guess what I was sent home with Sunday after the backyard Fourth of July cookout? A basket full of figs!

{ insert BIG smile here }

I don't recall having ripe figs this early in the summer, growing up. But, it's been crazy, hothouse hot this year. In fact, we've had the consistently hottest run from April 1 through the July Fourth holiday weekend in more than a century. And July's just getting started!

If you've never tasted a fresh fig, oooh boy, are you missing out. They're chewy (flesh), smooth (skin) and crunchy (lil' seeds), all rolled into one! And, very sweet. Mmm, nature's candy.

Here's an interesting tidbit I remember learning as a kid: figs aren't actually fruits at all. Yup, you read that right. The fig is a synconium, or gourd-like receptacle. That means it is both home and hiding place to thousands of tiny flowers and filled with the edible seeds that give dried figs their slightly nutty flavor. Pretty cool, huh?

Fresh figs are quite delicate and perishable. You can really only store them in the fridge for a few days, so when you can get 'em, eat up and enjoy! The good news is, they're also delicious when dried. Figs take about four days to dry in the sun, or about 12 hours in the dehydrator. Once dried, figs can be stored in a cool, dark place for six to eight months.

Unless you're lucky enough to have a brother with a fig tree in his backyard, your best bet for finding fresh figs right now is in the grocery stores. California figs are usually available in the produce aisle from June to September.

Look for figs that have a rich, deep color and are plump and tender, but not mushy. Depending on the variety, they'll range from blackish-purple to greenish-yellow in color. Have a sniff. They should have a mildly sweet fragrance. If they smell sour, that's a pretty good indication that they're spoiled. Before eating, wash them thoroughly under cool water and gently remove the stems.

These babies are loaded with dietary fiber and potassium, and fully-ripened figs are high in antioxidants. When I was growing up, Mom used to add them to salad greens with slices of Prosciutto and shaved Pecorino cheese. Here's how I've enjoyed my fresh figs this week:

Fig & Fennel Salad

Large handfuls of garden greens (mixing in some bitter greens, like dandelion or escarole, makes a nice flavor addition) 
1 small fennel bulb, thinly sliced on a mandoline
4 figs, quartered
1 lemon, juiced 
3 Tbsp cold-pressed olive oil
sea salt & fresh ground pepper to taste

Place the greens and fennel in a large bowl and drizzle with the lemon juice and olive oil. Toss well.

Plate the salad and top with the figs. Serve immediately.

Do you have any fond memories of backyard eats from when you were a child?

01 July 2010

Juicing The Garden

Last year was my first venture into gardening. I found so much enjoyment in harvesting groceries from my own backyard and juicing my garden each morning that I went hog wild with the greens this year. And well, as you can see, my greens have gone hog wild!