Peanut's Page

This is pretty basic, but it tastes amazing: 1/4 watermelon, in chunks juice of 1/4 lime pinch sea salt leaves from two sprigs of mint crushed ice Blend. Pour in a glass,with more crushed ice and another sprig of mint. (If I was a drinkin' gal, I might slosh a little rum in there, too.)

So, recently I messed up, big time. I just moved into a new apartment, and during the move I had trouble staying raw. For a day or two, I wasn't eating well: mini-pretzels, roasted peanuts, cheese, eggs. No vegetables at all. And let me tell you, it felt...disgusting. My digestion slowed to a stop; my face and body were swollen from the salt; I felt angry, edgy and paranoid. To make matters worse, I knew that I'd done this to myself. But then, once my head cleared from the salt fog and the prot… Continue

After making (and eating) gazpacho nearly every night for two weeks, I think I've hit upon the perfect blend:

2 Kirby cucumbers
6 or so cherry tomatoes
1 or 2 yellow peppers
1/4 avocado
1/2 clove garlic
1/2 tsp. fresh ginger
juice from 1/4 lime
fistful of cilantro
tsp. sea salt
tsp. hot chili pepper

Blend roughly. It's nothing fancy, but it's flavorful and warming in the winter. Some…

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I just wanted to share an accidental recipe for marinated portobellos & collards with celery root "rice." It turned out well! Although I could use some spicing advice.

Here's what I did:

Marinate a large portobello cap and 2 collard leaves (sliced) in olive oil and Bragg's for 2 or 3 hours. (I massaged the oil into the leaves a bit, at first)

Peel and slice 1 small (2 in. diameter) knob of celery root.

Put celery root, 6 brazil nuts, 1/4 large tomato and… Continue