Pretty Plates from Days Five and Six

Kale Caesar Salad, with Anchovies, Rosemary Croutons, and Parmesan Cheese. I found this to be a rich salad with many complex flavors. It's tangy, crunchy, and salty.

Tuber Hand Roll with Mango Chutney. Not the prettiest plate. I had a very hard time rolling the nori.

Sesame Noodles with Tamari Almonds. The two things I do not like to eat are yogurt and zucchini noodles. I loved the sauce, but I can't get past the texture of zucchini. I gave this one to one of roommates who ate all of it.

Pineapple-mango smoothie with Cashew Milk. This was my first original recipe. I had no idea there was a science to smoothies. Based on that science, I made a smoothie I was happy with. Since it's an original, I can share it with you all.

Tropical Colada Smoothie

1 cup cashew milk (made from scratch, but you can buy it from the store)
2 frozen bananas
1 cup diced pineapple
1 diced mango
1 tablespoon coconut oil
1 tablespoon agave
pinch o salt

Blend, and enjoy!

Love,
Althea

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Pretty Plates from Days Five and Six

Day Three and Four

Day Three ended with fermentation. From left to right: pickled ginger, pickles, and kimchi.

Day Four began with knife skills. I am getting better! I used a ruler and took my time. My teacher said she could see the improvement.

This is a Pumpkin Spice Smoothie, in a bowl. The picture doesn't do it justice. It was better than I though it would be. We are learning how to "build" smoothies. This had carrot juice in it, which I enjoy but not in smoothies. But this was really yummy.

Zucchini Tartare. As WOW as it looks. My roommates lost their minds over this dish. They asked me to make it everyday. That's how much they enjoyed it. It's a clean, simple, and bright appetizer. The purpose of this was to focus on small dice cuts and plating.

Finally, Kale Chips. I had never made them before. They smelled wonderful in the dehydrator. The yellow/orange coating is a cashew-nutritional yeast blend with spices. I added garlic and cilantro to my mix. Addictively good. 

So I am still fighting a cold. I pushed through Day 4, probably to my detriment. I spent most of my birthday in bed (my birthday was Saturday). I did get some rest and slept through the night Sunday. I just happen to be off work today. The plan is to finish Day 5 and shop for Week 2. Wish me luck :-).

Love,

A

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Day Three and Four

Black Rice and Fitness Chicks

Black Rice w/ Pineapples and Avocados

I had never heard of black rice before I read about it in the April/May issue of Living Without Magazine (the mag for people with allergies and food sensitivities).

From the magazine: "Striking Chinese black rice, also called "Forbidden Rice" because lore says it was reserved for emperors to promote longevity while common folks were literally forbidden from eating it, contains especially high levels of antioxidants, including the same anthocyanins found in blueberries, according to scientists at Louisiana State University Agricultural Center."

Wegmans sells it in its bulk section. Two cups runs about $2.50.

I followed the recipe in the magazine. I added coconut milk, pineapple, and avocado. It was okay.

No disrespect to the author ("Bowled Over": Wake up to a gluten free breakfast made of whole grains by Matthew Kadey), but I think my version is WAY tastier:

Black Rice Cereal
2 cups water
1 cup uncooked black rice
1 teaspoon ground ginger
2 tablespoons honey
1 teaspoon vanilla extract
non-dairy milk of choice
apples
bananas
raisins

• Place 2 cups of water, rice, cinnamon, and ginger into a medium-size saucepan. Bring to a boil. Reduce heat, cover, and simmer until all the water has been absorbed, about 30 minutes.
• Stir in honey and vanilla. Let it cool for 5 minutes.
• To serve, add milk, raisins, sliced apples and bananas. This makes a very tasty breakfast. I use this recipe for oatmeal and millet as well.
• The only thing with black rice is it will stick to your teeth. So look in the mirror before you leave the house!

Also, a few months ago, I catered my first event. Fitness Chicks, a local Baltimore group, asked me to make vegan food for one of their meetings. I did a "Southern Dinner Party." Christina, that night's host, who was very gracious, made a picnic basket:

 I made potato salad:

 Macaroni and "Cheese", Kale Salad, Buffalo Tofu & Ranch Dip, Barbecue Beans:

And, of course CUPCAKES! They were the hit of the party! I didn't tell anyone they were vegan and gluten-free until they ate them. I'd even gotten my first cupcake client because of the party!

 And this is all of us together:

 Thank you, Fitness Chicks!!!

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Black Rice and Fitness Chicks

I LOVE Kale!

How many times have a shared a kale salad with you all? I've lost count....so here's another one :-).

From the Oh She Glows Blog:

Weekend Glow Kale Salad

• 1/2 large head of kale (about 4-6 cups)
• 1 cup finely chopped red onion
• 1/2 red bell pepper
• 1/2-3/4 cup chopped carrot (2 small carrots)
• 1 English cucumber (2 cups chopped halves)
• 1 avocado, chopped
• 1 & 1/4 cup chopped grape tomatoes (or other variety)
• 1/2 cup mixed raisins and Goji berries
• 1/4 cup hemp seed
• 1/3 cup chopped walnuts
• Dressing: 1 batch of Lightened Up tahini-Lemon Dressing
• Your desired fresh or dried herbs

Directions:

1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.

2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth.

3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.

4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.

5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.

Lightened Up Tahini-Lemon Dressing

Ingredients:

·    1/4 cup Tahini

·    3 garlic cloves

·    1/2 cup fresh lemon juice (about 2 lemons)

·    1/4 cup Nutritional yeast

·    2 tbsp Extra virgin olive oil

·    1 tsp kosher salt + freshly ground black pepper, or to taste

• 3 tbsp water, or as needed

I only used raisins, tomatoes, avocados, raisins, and red onion in mine. I could easily eat this everyday.

And to cap it off, I made a green juice: a handful of kale leaves, 2 cucumbers, 1 apple, and a dash of Queen Afua's Green Formula.

And speaking of Queen Afua, a friend of mine is transcribing the interview. (Finally!) I intend to have it live, in different parts, in early July!

Love,

Althea

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I LOVE Kale!

Mango Kale Salad

For those of you who don't know, I am a HUGE Food Network fan. It's rare as an meteor shower that I ever see a dish I can make, and last Sunday was that day. Season 6 Winner of The Next Food Network Star, Aarti Sequeria (go Aarti!) made a Massaged Kale Salad on her debut episode! Yes! For the love of Martha, it's about time! I renamed it Mango Kale Salad to differentiate between my other Kale Salad.

It's a sweet mix of kale, mango, and a lemon-honey-olive oil dressing. Add salt and black pepper, and believe me when I say simple never tasted so good. Rom said, "This better taste good." We watched every episode of The Next Food Network Star and usually Aarti's food came out on top. She did not disappoint.

Her recipe is here:
http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe/index.html

I'm still juice fasting, so I could only take a bite. I could eat this for breakfast, and I will be doing so soon. Eating kale raw is no big deal to me. But if you have never tried a kale salad, give Aarti's, or mine (yes!) a try. Once you are converted, bring the salad to a potluck. I bring my version of kale salad to potlucks, with carnivores abound. I'm telling you (no lie) that salad is always devoured. People ask for the recipe. So don't be shy! Give kale a try!

Kid-tested. Mother approved!

And my friend Charli came by on Sunday. She loved it!

Don't be scared! Consider it a culinary adventure right in your own kitchen :-).

Love,

Althea

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Mango Kale Salad

My Culinary Point-of-View

For those of you who watch "The Next Food Network Star" you know that Susie Fogelson, Bob Tuschman, and Bobby Flay hammer the finalists on their "culinary point-of-view." As Bobby bluntly challenged one finalist, "What are you going to teach me?" "Me" being the viewer at home. Why should she watch my show?

When I did my Oprah Winfrey Network audition, my goal was to show that gluten-free vegan and raw vegan food could be tasty. If OWN had chosen me as a finalist, or if I had auditioned for Food Network's YouTube Star Challenge, my point-of-view would not have been clear. Which means I wasn't ready.

My culinary point-of-view is this:  I am The Vegan Mocha Angel. I take African-American Soul Food and turn it into raw vegan or gluten-free vegan delights. It's Soul Food with a Twist!

My food raises vibrations and heals the body. I weave in stories of my family's food memories, and I include my Mocha Angel messages into the mix.

Ya'll, I was in tears last night thinking about the food my family cooked. Was it good for me physically? No. Hence why I cook differently now! But did I feel loved and protected? Yes. And that is what made me cry.

I honor my ancestors who created an internationally known cuisine out of nothing. They started with scraps, literally. But it's the 21st century. Most people know about the health issues of African-Americans. It's time to ditch the meat, cheese, and salt. I lighten the food but keep the spirit of the food.

For instance, greens.

My mom, grandmothers, and aunts cooked their greens - collard, mustard, turnip - in a huge pot. They added lots of salt and either fatback or turkey to give the greens flavor. Those greens cooked for HOURS. The whole house would smell like greens.

The problem is all the nutrients wound up in the water, aka the "pot licker."

Raw greens are awesome. My favorite is kale salad. You get all the nutrients, and most importantly, it tastes great!

Kale Salad -- Adapted from The Joy of Living Live by Zakhah

The winner of winners. Your salad will disappear at every potluck.

1 bunch of kale greens

1/4 cup nutritional yeast

4 garlic cloves, chopped

2 tablespoons liquid aminos or 4 tablespoons soy sauce (not raw)

1 tablespoon lemon juice

1/4 cup olive oil

Use a tupperware bowl that has a top. Sprinkle the nutritional yeast on the bottom of your bowl first. Wash the greens, then add the to the bowl. Add the garlic cloves, aminos or soy sauce, lemon juice squeezed straight from the lemon (watch those seeds), and olive oil. Put the top on your tupperware bowl. Shake like crazy. The success of this dish comes in all of the kale being coated evenly. Sometimes the yeast gets gloopy. So shake, do not stir or mix. Shake. Adjust the seasonings to your liking.

Raw Collard Greens

And here's another oldie but goodie from The Raw Mocha Angel archives. I demonstrate how to roll, chop, and make this sweet and savory collard greens delight.

http://therawmochaangel.blogspot.com/2009/04/live-collard-greens.html

I am so excited about this. I've been eating a LOT of greens since my CTL +ALT + DLT post. And in September or October, I'm going start a YouTube Channel. That Oprah Winfrey Network audition lit a fire under me. I still want my own network television show, and I know I'm going to have it. I can't wait to start! 

Thanks for reading!

And thanks for voting for The Raw Mocha Angel in the Black Weblog Awards!

https://3eighteenmedia.wufoo.com/forms/2010-black-weblog-awards-finalist-form/

Love,

Althea

(positive comments always welcomed!) 

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My Culinary Point-of-View

Leah's Raw Food Feast

I connected with the wonderful Leah Salmon, The Naturally You Coach, on Facebook a few months ago. After reading about her, I knew I had to interview her for my blog. I read her books first and tried out the recipes.

They were a hit.

My oldest son loves juices and smoothies (he likes almost everything!) He is pictured before drinking Leah's Apple, Carrot, and Broccoli Juice, and a Carrot Juice.

This is a Mushroom and Walnut Burger from Leah's Raw Food Feast. This book teaches you how to be raw for nine days. Complete with recipes and a planning menu, depending on your Metabolic Type (explanation in my next post), this book is for the beginner. It guides you every step of the way with Leah's gentle guidance. This burger was easy to make and very, very good.

And you all know how I love a Kale Salad, of any kind. Again, it was easy. There are lots of complaints about raw food being complicated and expensive. It can be. But it doesn't have to be that way. Leah's book was full of easy recipes, with ingredients that can be found at your local grocer or farmer's market.

So guess what's next?

And interview with Leah Salmon and a giveway of her wonderful books!

Love,

Althea

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Leah's Raw Food Feast

Guest Blogger: Carolyn Akens

Chef Carolyn Akens

Chef Carolyn Akens is a Certified Raw Food Chef/Instructor in Atlanta, GA. She owns Carolyn’s Raw Foods and Carolyn’s Raw Food Institute. Chef Carolyn’s culinary career began in 2001, as a personal chef preparing delicious and healthy meals for her clients.

Due to the devastating loss of her younger brother to obesity, Chef Carolyn knew a lifestyle change had to happen; and in her research discovered raw foods. Carolyn has always been passionate about healthy and nutritious food. Transitioning to eating raw and living food was a natural progression.

Since going raw, Chef Carolyn has lost over 40 pounds and is now a size 6 instead of a 12/14. Having dealt with high cholesterol, migraines, arthritis, and weight fluctuation, she made raw foods a standard of living and went through an amazing transformation. Her body and spirit are now healthy, revitalized, and energized.

Eating raw is not complicated and neither should the recipes. However you can go from simple fare to gourmet. Your goal for preparing raw food should be delicious, enjoyable, and easy. Raw food dishes should always appeal to us visually since we eat with our eyes before the first bite is taken.

The following recipes are three of my favorites, enjoy!

Corn Chowder

4 cups fresh corn kernels or frozen, plus 1/4 cup

2 cups almond milk
1 small avocado cut in chunks
1 teaspoon ground cumin
1/4 cup Vidalia onion, coarsely chopped
1/2 teaspoon Celtic sea salt
2 Tablespoons nutritional yeast
1/4 cup corn kernels, garnish

In a blender, combine the corn (except for 1/4 cup), almond milk, avocado, cumin, chopped onion, nutritional yeast, and salt. Blend well. Pour the soup into serving bowls. Garnish with corn kernels.

Moroccan Couscous

Marinade:
1 Tablespoon lemon juice
2 tablespoons olive oil
1 Tablespoon onion, minced
1 Tablespoon oregano, dried
1 Tablespoon basil, dried
1/2 teaspoon Celtic sea salt
1/4 teaspoon fresh ground pepper
2 Tablespoons curry
1/2 teaspoon turmeric

Couscous:
1 head cauliflower
1/4 cup raisins
1/2 cup broccoli, sliced thin
1/4 cup carrots, sliced thin
1-2 parsnips, small dice
1/4 cup sundried tomatoes
2 Tablespoons Goji berries
1/4 cup pine nuts

1. Using the grater blade of a Cuisinart, process cauliflower into grainy consistency.
2. Combine cut cauliflower with broccoli, carrots, sundried tomatoes, raisins,
parsnips, pine nuts, and Goji berries.
3. Combine ingredients for marinade and pour over vegetable mixture. Toss well.
4. Allow it to marinade for at least 2 hours (if you can wait that long).
5. Serve at room temperature or slightly warmed in the dehydrator.

Mediterranean Kale Salad

2 small bunches dinosaur (Lacinato or any organic kale), stems removed
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon Celtic sea salt
1/4 cup pine nuts
1/4 cup raisins, soaked 10 minutes, drained, and rinsed
1/4 teaspoon fresh ground black pepper

Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining kale leaves. Chop the kale strips crosswise a few times, so they aren't too long.
Place the kale in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season to taste with black pepper. Stored in a sealed container in the refrigerator, Mediterranean Kale Salad will keep for three days. Bring to room temperature before serving.

Variation #1: Substitute 1/4 cup sliced Kalamata olives for the raisins and add 1 diced red bell pepper.

Variation #2: Eliminate the raisins and the pine nuts. Add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper.

Variation #3: Add goji berries and Za'atar to the original recipe. (my personal favorite)

To learn more about Carolyn's Raw Food Classes, Raw Food Chef & Chef Instructor Certification, Weight Loss System, and to sign up for her newsletter, go to: http://carolynsrawfoods.com/

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Guest Blogger: Carolyn Akens

(Mostly) Raw on The Cheap

Kale Salad

All is well
Everything is working out for my highest good
Out of this situation only good can come
I am safe
--Louise Hay

Sometimes you have to get knocked on your behind in order to be awakened. I think that's what happened when my sister-in-law got physical with me. I don't like to call it a fight because I never hit her; I defended myself. But I don't want to downplay its significance either. So I'll stick with "physical" or "altercation." That incident showed me how off-track I have been.

Life is supposed to be abundant in all areas: relationships, money, and health. I hadn't been raw because of financial reasons, and that frustrated me. It bites to know what can help me but not being able to afford it. So I came up with this idea of (Mostly) Raw On The Cheap. I can know a person can be (mostly) raw without breaking the bank. I say "mostly" because sometimes things will come out of a can. Not always. But sometimes canned can substitute for fresh. I promise the raw food police will not come after you :-).

I am on a mission. I own a lot of books. But what I did was go through the mounds of recipes I printed from the Internet. I put them in two categories: simple and not simple. Simple can be as easy as one ingredient to seven. But my definition of simplicity is the ease of ingredients and how long the dish takes to prepare.

The revelation came right after the first 84-days of my cleanse based on Queen Afua's Heal Thyself. This first phase did not go the way I expected, but a cleanse of sorts has happened.

If you've been reading this blog for a while, some of this stuff might be repeats. But as I share the recipes, I'll be linking to them on the right side of my blog, so they will always be around.

Kale Salad -- Adapted from The Joy of Living Live by Zakhah
The winner of winners. Your salad will disappear at every potluck.
1 bunch of kale greens
1/4 cup nutritional yeast
4 garlic cloves, chopped
2 tablespoons liquid aminos or 4 tablespoons soy sauce (not raw)
1 tablespoon lemon juice
1/4 cup olive oil

Wash the greens. Put them in a tupperware bowl that has a top. Sprinkle the nutritional yeast on top the kale first. Add the garlic cloves, aminos or soy sauce, lemon juice squeezed straight from the lemon (watch those seeds), and olive oil. Put the top on your tupperware bowl. Shake like crazy. The success of this dish comes in all of the kale being coated evenly. Sometimes the yeast gets gloopy. So shake, do not stir or mix. Shake. Adjust the seasonings to your liking.

Mexicavo Salad

Mexicavo Salad -- Adapted from Incredibly Delicious by Gentle World Publications

Dressing:
1/4 cup raw (or not) apple cider vinegar
1/4 cup olive oil
1 teaspoon nutritional yeast
sea salt or liquid aminos to taste
1 clove garlic
dash of black pepper
1 teaspoon Spike seasoning
Blend all ingredients in a blender

Salad:
4 ears of corn or 1 can of corn
4 diced tomatoes
1/2 cup sweet onion
Romaine lettuce
Cubed avocados
1/2 cup fresh cilantro

Pour the dressing over the first four ingredients. Add the avocados and cilantro afterward becuase they get soggy otherwise. Awesome, awesome salad. The dressing is thebomb.com!!!

My new vision board

I did a vision board in 2006. This is the newest one. I took a picture of it while it sat on my kitchen table. It wasn't 100% finished, but here's the gist of it: me and my family, our friends, yoga, Michael Baisden (I want to be on his radio show), Cathy Hughes, owner of Radio One, Inc, bestelling, legendary books, a 2009 Saturn, the house we want to purchase, and salads and gardens. All of these things represent my values and intentions. I wrote my values first, then an intention list, then did the board. Your values and intentions should line up. The board is a visual representation of those two things. Email me your vision boards when you finish them!

Love,

Althea

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(Mostly) Raw on The Cheap