Raw Fudgesicles/Chocolate Pudding

1 avocado, peeled and pitted
1 cup coconut milk
1/4 cup raw agave
3 Tbs cocoa powder

Blend all ingredients together, add more agave to taste.

Notes:  To reduce the taste of avocado - use a small one, or just half.  To make it less healthy, you can add whipping cream.  The full amount of cocoa powder will give it a dark chocolate flavor, so adjust accordingly.  I always just make it and eat it with a spoon, but you can freeze it up.  Use fresh coconut milk (found in the dairy aisle next to the almond and soy milks) NOT canned.

Top Nutrient Dense Foods on the ANDI Scale:

1. Kale
2. Collard Greens
3. Bok choy
4. Spinach
5. Brussels Sprouts
6. Arugula
7. Cabbage
8. Romaine
9. Broccoli
10. Cauliflower
11. Green Peppers
12. Artichokes
13. Carrots
14. Asparagus
15. Strawberries
16. Pomegranate Juice
17. Tomatoes
18. Blueberries
19. Iceberg Lettuce
20. Oranges

Did Iceberg lettuce surprise anyone else? 

Tuna & Mixed Greens with Lemon Dill

Organic spring mix and arugula
1 can or pouch of tuna
1-2 lemons, juiced (or equivalent lemon juice)
dill to taste
dash of salt and pepper
1 tsp or more of olive oil

Top salad with drained tuna.  Mix all other ingredients in a bowl and whisk.  Pour over salad.

*I got this recipe from a girl at work, and I make it all the time now.  It's really yummy! 

Cucumber Soup

So I don't have any measurements for this recipe, but it's my favorite thing to eat in the summer, so I thought I'd share.  I learned to make it from my Bulgarian companion on my mission.  I learned later that she was incredibly picky and there were actually a lot of other ingredients that she left out because she didn't like them, but this was how I learned it and it's so yummy that we'll just leave it like this.

Ingredients:
1 cucumber
Plain yogurt
Salt
Water

Grate the peeled cucumber into a bowl about this size and put a bunch of salt on it:

The bowl is one of the big Corelle bowls (not a cereal bowl).  And I use a big spoon (like a table spoon) to make it with.

Put about three large spoonfuls of yogurt in.  Add some water and mix the yogurt in by kind of smooshing it against the sides until it's runny.

Then add more water until it looks roughly like this:

Then eat it like this:

Until it's all gone like this:

And then have a cute baby that thinks she needs the camera, like this:

You can refrigerate it for a while (I think you're supposed to), but I always just make it with really cold water and eat it when I finish making it.  I'm impatient like that.

It shouldn't taste like yogurt--if it does, it probably needs more salt.  If it's too thick add water; if there's not enough substance add more yogurt--it should be fairly runny, though.  There'll probably be undissolved salt at the end (at least if you use Himalayan crystal salt.  I know the directions are really bed, but you should try it anyways.

Questions?

Jicama Salad

We made a jicama salad the other day that was really good. Of course, the recipe was modified a bit - I didn't actually measure anything, the matchsticks were fudged a bit, and I just used bottled lime juice and no zest, and regular chili powder, and olive oil instead of canola. And no jicama. But, it was good, so you should try it!

Jicama Salad 
1 large jicama
2 large carrots, peeled and shredded
1 red pepper, cut into very thin matchstick slices
1/2 cup radishes, shredded
1 large cucumber, peeled, seeded and cut into very thin matchstick slices
juice from three limes
1 Tbsp. lime zest
2 Tbsp. rice vinegar
2 Tbsp. ancho chili powder
2 Tbsp. honey
1/2 cup canola oil
1/4 cup fresh cilantro, finely minced
kosher salt and freshly-ground black pepper to taste

Use a vegetable peeler or a paring knife to peel the jicama. Shred finely using a box grater or the shredding blade of a food processor. Place shredded jicama, carrots, red pepper, radishes, and cucumber in a large salad bowl.

In a small bowl, whisk together the lime juice, lime zest, rice vinegar, ancho chili powder, honey and canola oil. Stir in the cilantro and season with salt and pepper. Pour over the jicama salad. Allow the flavors to marinate for about 15 minutes at room temperature before serving.

Serves 6. Per serving: 280 calories, 19 g fat (1 g saturated fat), 0 mg cholesterol, 28 g carbohydrate, 11 g fiber, 3 g protein, 115% vitamin A, 122% vitamin C, 4% calcium, 9% iron

**Just for the record, we did buy a jicama for this - but it was funky. I'm sure it would have been even better with a good-tasting jicama.

(This is Monica's write-up from a couple of years ago. I decided we needed to move it to the recipe blog so I stop having to search through years of blog posts to find it. We've made it at least a dozen times and I eat almost all of it in one sitting every time I make it--it's really good. Anyways, there you go.  Oh--and I just grate everything.  Including the cilantro, because I have the coolest grater in the world.)

Peanut butter mousse cake

I just use a devil's food cake mix for the cake part of the cake. You can make two layers, or you can make one and cut it in half.

Peanut butter mousse:
1 cup heavy whipping cream
3/4 cup peanut butter chips
1 tsp vanilla

While the cake bakes, put 1/3 cup of the cream and the peanut putter chips in a small saucepan. Stir over low heat, until the chips melt and the mixture is smooth. Remove from heat, stir in vanilla and let cool 20-25 minutes until barely warm. Beat remaining 2/3 cup cream in a small bowl with electric mixer just until soft mounds form when beaters are lifted. (Don't overbeat of mousse won't be smooth.) Gently stir about 1/3 of the whipped cream into peanut butter mixture until blended. Then add peanut butter mixture to remaining whipped cream and gently stir (fold) until blended and no streaks remain.
Spread mousse on bottom layer and then top with top layer. Refrigerate while preparing glaze.

Glaze:
1/2 cup heavy whipping cream
1 tbsp butter
1 tbsp sugar
2/3 cup semisweet chocolate chips

Stir cream, butter, and sugar in a small saucepan over medium-high heat until sugar disolves. bring to a boil and add chocolate chips. Remove from heat, let stand five minutes, then stir until smooth.
Pour glaze over top of cake and gently spread to edges, letting glaze drip down sides. Garnish with peanut butter cups cut in half. Refrigerate at least two hours until set or up to a day.

Chayote

I've joined the ranks of the hippie organic basket buyers. Or at least I've started making Monica buy them for me. This last week we each got a chayote squash (which I found out what was by googling "weird green fruit.") I found this recipe and we tried it out. It was way, way yummy. We left out the red pepper flakes, but otherwise pretty much did just what it said. Oh--we did use balsamic vinegar instead of red wine vinegar. We cut them up kind of like big french fries. I ate most of them. Peter didn't really like them. I cleaned out the pan with jalapeno bread (because that's the only kind of bread we have). You should try it. You know, if you can find chayote and it's not crazy expensive.


http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=140449&origin=detail&Servings=4&metric=False

Easiest Chicken Ever

You need two ingredients:

Boneless skinless chicken breasts
Salad dressing

Cut the chicken up (I use scissors) taking off all the nasty fat-like things. You want bite-sizeish pieces. Then put the chicken in a frying pan. Cover with salad dressing. Stir over medium high heat until the chicken is cooked and slightly browned. Usually takes ten to fifteen minutes. So much better than chicken nuggets, in so many ways. You can use in salads, taco or burrito type things, or as a side dish. Ranch dressing is always good, and I used a Miso Ginger today that was really yummy.

Fried Cauliflower

I ran across this in my blog today and I thought I'd repost it here since it's recipe-like and I'm planning on making it today or tomorrow.

Here you go:

My first area on my mission was in Donetsk right by the mission home and office. Because of that we got quite a few perks. One was life changing--I learned to make fried cauliflower.

Two Sisters were leaving to attend the Moscow MTC and they went to our mission office to be set apart. Then they spent the night at our apartment before they left. On was Anna Bigun. She was from Mariupal. Her mom always cooked for the Elders in Mariupal and she wanted to make us dinner. It was quite a treat for me because I was pretty much living on yogurt and bread at that point. Oh, but it was really, really good yogurt and bread. She made several things, but the only one I remember was fried cauliflower. The other two Sisters didn't seem quite a sold on it as Anna and I were, but that was probably just because they were more health conscious than we were. I never said it was healthy. At the end of the meal Anna and I took bread and dipped it in the left over grease until we had the pan cleaned out. Oh yumminess.

All this just to bring you to the point that I really don't have a recipe. But I'll tell you how I make it.

First you put some oil in a frying pan. Kind of a lot of oil. Then you fry an egg with salt and pepper. I don't know what it is about the egg--you don't use it for anything, but you have to do it. Maybe it's for a snack as you're cooking.

Actually at the same time as you're doing that, or maybe before you steam the cauliflower. Just put it in a little bit of boiling water and put the lid on. In case you didn't understand the word steaming. This is why I'm not a recipe writer.

When the cauliflower is soft you take it out and cut it so you have big florets. Then you slice those about a quarter of an inch thick or maybe a little thinner. Then you fry them in your oil that you fried the egg in. Just salt and pepper it. Lots of salt. A bit of pepper. You need to not stir it very much so it gets brown--the brown parts are the best. And man, it is good. If you're in to that sort of thing. I don't think I've ever met a person that wasn't in to that sort of thing.

Oh--when it's done take it out of the pan and put it on a paper towel to try and get at least a little bit of the grease off. There you go. Eat it hot.

Oh--and don't use a plastic pancake turner to stir it with if you're using a metal pan. Every time I've done that I've melted it. Nasty. Truly nasty.

That's about all. Sorry it wasn't very recipe-like.

If you have any good Ukrainian bread sitting around I would highly recommend you make this and use the left over grease to dip your bread in. Serious yum.

Mom's bread

5 1/2 cups hot water (as hot as it comes out of the tap)
2/3 cup oil
2/3 cup honey
put that in the hot water along with about six cups of flour (Whole wheat)
before you mix that up, on one mound put two tablespoons of yeast
and those are heaping
and two tablespoons of salt, and you don't want to mix the two together. different mounds, because salt stops the yeast form working
honey helps

then you can beat those up (if you don't have a bread mixer, beat them with a mix master)
mix 'em right up
usually bread is kneaded for ten minutes, and the longer you beat it the less you have to knead it.
I usually do about five minutes kneading/mixing each.
after you mix it you add about 6 cups of flour
and if you don't have  a bread machine to do the kneading, put it in a plastic bag

make them into loaves
they raise for about an hour (longer if the house is cooler)
that depends on the temperature
cover them with a dish towel

350 degrees, about 30 minutes for a regular sized loaf, and down from there (about five minutes per size)
when they come out, wrap them in the dish cloths and it'll soften up the tops

grease the tops with butter/oil to have a soft top, but mom hasn't done that for a long time.

a couple of hours to make a batch of bread (but she has the mixer, and no kids)