Raw Till 4

Hello to all! Tonight had some chill time with my soul sister and we made a few super healthy, Raw Till 4 approved dinner dishes.

First off was some spaghetti squash, halved and baked at 375 for 50 minutes.

DSC_0008The squash is then scraped with a fork and out comes spaghetti!

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Next was some oven baked sweet potato wedges, minimal oil and very lightly seasoned with salt.

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DSC_0020Also served was homemade marinara sauce for the spaghetti squash and some organic, no high fructose corn syrup ketchup for the sweet potato fries.

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DSC_0054Enjoy!

Rachael

New Years

IMG_0653Happy New Year!!!

Salut from Canada! Sorry to be so absent of late, with everyone focused on college apps and finals it has been extremely difficult to find time and energy to create good posts. However, with all that behind us (thankfully) Danielle and I have MUCH more creative ideas in store for 2015!

I am currently spending the last few days of winter break in British Columbia, my second home, with my entire family, snowboarding at Whistler Blackcomb, hiking and sightseeing around Vancouver, and most importantly eating good food. Today I spend the better part of the afternoon learning the recipe secrets form my Nai Nai (Chinese for grandmother) and was taught how to make Baozi, delectable vegetable stuffed steamed dumplings.

IMG_0827Although these dumplings appear to be quite complex to make, they are in fact, quite complex. In loyalty to my grandmother, I feel as though I can not give the exact measurements and full list of ingredients, so instead I will give you the general idea of how to make these, you can always google a recipe 😉

IMG_0659The dough starts out with the usual ingredients, warm water, yeast, flour and a sprinkle of sugar. The dough is risen for about 45 minutes until doubled and poofy.

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Filling

  • Chives
  • Rice Noodles (soaked in water)
  • Shitake Mushrooms
  • Chinese Cabbage
  • Bean Curd (white or black)
  • Ginger
  • Water Chestnuts
  • Sesame Oil
  • Light Soy Sauce
  • Salt

IMG_0683 IMG_0800The dough is cut into sizeable chunks and rolled in a very specific, complicated manner that results in flattened outer edges and thicker middles. IMG_0689 IMG_0734 IMG_0690 IMG_0708 IMG_0711A spoonful of filling is added to the center of the rolled out dough and then the really complicated stuff happens. There is a very specific way of folding up the Bauzi that took me about five botched dumplings to become competent at. IMG_0748 IMG_0726 IMG_0775 IMG_0758 Face.jpgHumorously enough, my sister, who helped photograph with bad iPhone quality (my Nikon was left in the States), captured a sequence of photos involving a sad face getting slowly twisted into submission.

The resulting dumplings are steamed for about 20 minutes and served! IMG_0761 IMG_0807 IMG_0809 IMG_0798The resulting meal was absolutely delicious. One of the main things I miss about not seeing my grandparents very much is my Nai Nai’s world class cooking!

IMG_0815 IMG_0821 IMG_0811I hope everyone has an amazing 2015 and stay tuned for a year of healthy living!

Much Love,

Rachael

Friendsgiving

During a last minute decision, Danielle and I decided to host a “friendsgiving” the night before the real thanksgiving. It was a complete success and a much needed relaxing time from the mess known as college apps. In order to minimize extra food, and because I am a bit of a control freak, Danielle and I prepared most of the food and left a few things such as dessert and potatoes to our friends to bring.

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On the menu that I cooked was…

Fluffy Dinner Rolls

Persimmon Mushroom Stuffing (v)

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Roast Chicken Breast

Pumpkin Pie (v)

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It was an amazing night full of laughter and good food, and most importantly, spending time with each other.

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Happy Thanksgiving!

Rachael

Spaghetti Squash with Brussels Sprouts

My latest obsession is spaghetti squash, which sounds weird, but is truly amazing. Not only does this winter food come with a great source of potassium, vitamins A and C, and omega-3s, but it’s like pasta without without the carb-o-load! Topped with a homemade garlic-y tomato sauce and roasted brussels sprouts, this spaghetti squash recipe is one of my current favorites.

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Ingredients:

  • Spaghetti squash (duh)
  • 1 onion
  • 6 ripe tomatoes
  • 3 cloves of garlic (this is just my preference, but add as much or as little as you like to fulfill your garlic needs)
  • Handful of brussels sprouts
  • Olive oil
  • Kosher salt
  • Ground pepper
  • Cumin

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First, slice the spaghetti squash lengthwise. This seems simple, but let me tell you, it’s much harder than it sounds. Not only did I almost hack off my hand, but the kitchen was draped in squash bits by the time I finally sawed the beast in half. In order to avoid your own version of my man vs. squash episode, I would pop the whole squash into the oven (heated at 380ºF) and let it bake for about three minutes. This will allow the squash to soften. After, place your two halves squash-side down on a baking sheet and let it bake for about 35 minutes.

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Now, it’s time for the sauce. Sauté the onion until golden brown around the edges before adding the halved brussels sprouts to the pan. Let them cook for about 10 minutes, or until the brussels are soft. On low heat, add the sliced tomatoes and pressed garlic and cook until a uniform mixture.

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Take the squash out of the oven and let it cool off before you begin the best part of the recipe: making the spaghetti! I don’t know who thought of this, but they must have been a genius. Simply take a fork and scrape the meat out of the squash. The spaghetti magically appears!

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Now that you’ve got a heaping bowl of “spaghetti”, time to mix in the sauce. Top it off with salt, pepper, and ground cumin to really bring out all the fall flavors.

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A big thank you to Molly and Kendall for being my candid models and enthusiastically inhaling a bowl of the spaghetti. Nothing makes me happier!

— Danielle

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