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Leah
29, Female
San Diego
United States - Share
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a question for the ladies:
4 Replies
Started this discussion. Last reply by RawZi May 14.
Leah's Page
Profile Information
- About Me:
- I'm 28 and only now discovering the advantages to a mostly raw diet. I've struggled with eating disorders most of my life, and I feel like this is the most positive (and permanent) step I've ever taken to remedy that.
- Relationship Status:
- Married
- Favorite Raw Food or Recipe?
- the "tostada" my local raw food restaurant makes. wish I had the recipe.
- Interests (outside of Raw Food):
- photography, graphic design, collage, travel, enneagram, joseph campbell, chris walken movies, greenwing, stephen fry, woody allen, north korea, russia, uk, britpop.
- Favorite Books or Authors:
- blink (malcolm gladwell). nothing sacred (douglas rushkoff). wasted (marya hornbacher). moab is my washpot (stephen fry). you shall know our velocity (dave eggers). cosmic serpent (jeremy narby).
- Website or Blog:
- http://turnip.livejournal.com
- MySpace Profile:
- http://www.myspace.com/lickthetins
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duh discoveries
while transitioning to a mostly raw diet, I was careful not to overdo it on exercise at first, because my body was already going through some detox shock. in fact, I noticed after just a few days that my muscles ached from walking around 3-4 hours (at a meandering pace, no less. I spent an afternoon at an indie music festival, and it's important to look nonchalant at those.)
after 3 weeks, I decided to try the gym again, and was shocked to find myse…
ContinuePosted on April 23, 2008 at 9:58am —
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Comment Wall (10 comments)
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All fancy recipes that a re savory are based on three ingredients:
a fat (like olive oil)
an acid (like lemon juice)
a salt (like Celtic sea salt)
every other spice/herb you add will enhance the flavor, but the base listed above has to be present.
So the basic salad dressing would be:
1/4 cup olive oil
1/4 cup lime juice
2-3 pinches of sea salt or dulse flakes (or to taste)
Voila!!!
The rest of the creative herbs you add - oregano, sage, cayenne, etc. - is entirely up to you.
Good luck :-)
Ian
I believe even Heather mentioned something about a really strange cake you and her (and someone else, I think) made for Donna one year for her birthday, and she wished those types of creative moments happened more.
One can dream, no?
Both Jenn and Heather, two women whom I respect greatly, have said nothing but positive things about you. So I will extend a "friend" invite. I am glad to see you are becoming curious about this movement. Trust your instincts, as they will guide you well.
Until next time
Ian
first you do the tostada...when you have it done....the toping,
the one in cilantro is a little hard,....but is the combination of flavors what makes it interesting....
mainly the chipotle sauce on top....plust the veggies, the almond sauce and the crunchy of the tostada...here you go...a party in your mouth....
toastadas are easy to do...
you just need sprout 1 cup of sun flower seeds, and one cup of almonds.....
next day you drain it, process or cut into small chunks and mix it with 1 to 2 cup of grounded flax seeds and add 1 spoon cumin, 1 chilli peppers, 1 spoon italian seasoning, 1 spoon agave, 2 lime juice, sea salt, 3 spoon olive oil, 2 minced garlic, 1/2 minced onion, 1/2 minced red bell pepper, 1/4 cup minced fresh basil.....
play with the flax seed until is easy to give shape and does not stick to the cutting board, wet hands into the preparation and give shape to the tostada, aprox 3 to 4 oz each....
dehydrate until is dry...aprox
ok let me know how it was....welcome to add sun dry tomatoes to the mix....
after I'll help you with the rest...the toping, sauce, and spicy dressing
are you talking about tostada from cilantro live ?
I used to work there..
is very simple...but would not be ethical to give you their recipe...but I can give you my version if you wish...pretty good too...
peace
lots of new stuff on youtube.
hugs
tim