Here we are, the very last day of 2009. What a wonderful year it has been. Just one year ago I committed to going 100% vegan; a single choice which has changed my life forever. I'm healthy, happy, and forging ahead full steam. =)
In 2010 I plan to go 100% raw. Originally, I'd planned to wait until the spring to "take the plunge" (I've been about 50% raw for a little while) but I don't see the need to wait. I'm loving raw foods and having so much fun creating new little dishes to satisfy both nutritional needs and a seemingly insatiable palate. Every trip to the market has become an adventure, with new ingredients challenging that deep-seated creative culinary spark. Have I mentioned that I'm having fun with this? ;-)
Even when there are vegetables that I cannot eat (due to high oxalate levels) I still enjoy creating dishes for the family to enjoy. It's especially encouraging to know that I'm giving them highly nutritious foods in ways that appeal to them like never before. Such is the case with today's ingredient; beets. Oh, how I love them...but they are high in oxalates...thus, I must abstain. However, the kids are hooked on beets and I couldn't be more happy!
Okay, enough rambling. Let's get to the good stuff; recipes!
Raw Beet, Carrot, and Mint Salad with Balsamic Vinaigrette (serves 6)
Toss together; - 6 medium raw organic beets, shredded in food processor (retain beet greens for soup) - 2 large raw organic carrots, shredded in food processor - 1 handful of mint Dress with; - Balsamic Vinaigrette Dressing (home-made or bottled)
WARNING: this is NOT a low oxalate dish.
And...of course...we didn't waste those lovely beet greens! The kids are loving having Miso soups so we just added the greens to Wubba's soup recipe. =)
Beet and Miso Soup (serves 6)
- 6 cups low sodium vegetable broth - beet greens reserved from raw beet salad, chopped - 1 handful raw kale, chopped - 1 pound organic extra-firm tofu, cut into bite-sized cubes - 2 Tablespoons diced fresh raw ginger - 1 Tablespoon Bragg's Liquid Aminos - 2 teaspoons Sriracha sauce - 2 Tablespoons South River organic Azuki Bean Miso - 1 Tablespoon South River organic Sweet White Miso
(WARNING: This is not a low oxalate dish) Simmer beet greens, kale, and ginger in vegetable broth until softened (your broth will turn pinkish-red from the beet greens). Add seasonings and tofu and heat through. Add miso as the final step in order to preserve the live bacteria in it. Stir well and serve warm.
That's it for this year guys. I'm off to get ready for our New Year's Eve party. I'll be back to blogging on Monday. Enjoy your families, parties, and fun. Take some time to contemplate all the good things that happened in 2009 and celebrate them...then dream of things to come. Happy New Year!!