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Stacy Miles
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Hi, Christi! It's been an inspiration and education following your blog (via Corbin. Just now getting on to read for myself.) You ARE a great writer. Keep it up! I'm especially inspired by hearing how 100% raw is going for you. Even at our peak, the kids and I have kept a few, natural, cooked things in our diet like brown rice, spelt bread and sweet potatoes. (Corbin is the hard core one in the family and has had to be because of his health issues.) But I am getting closer to chucking all the cookware and spending the whole grocery budget on superfoods and fresh fare. (I love the Butenkos story of going raw cold turkey. Makes me laugh.) I will let you know how it goes. We are on a very tight budget right now and with 4 growing boys, I am not sure I can feed them enough raw food to keep them going. I believe in the whole idea of needing to eat less because of the nutrient rich foods one is consuming. I've seen it and I am going to bank on that one. Maybe it's because we have always kept the cooked in there that the boys and I seem to be lacking in calories. Or maybe it is just not possible to feed 4 boys and 2 adults a 100% raw diet on a beans and rice budget with no personal garden. Hmmm. . .Maybe. . . but I like a challenge and I am going to do my darnedest to try to make it happen. Wish me luck and I welcome all money stretching, practical tips anyone wants to contribute. I've found a few good blog links from the Raw Freedom Community that have been helpful and inspiring. So I am pressing forward. Okay. Here are my recipe contributions for the blog: Sunny Raw Kitchen Tropical Cheesecake (Lactose Intolerant Ben Pasley gave this one his stamp of approval) Crust: 2 cup of pecans, soaked and dried (or dehydrated) (Stacy never does this.) 12 soft dates a dash of salt Process the ingredients in a food processor until they are crumbly and will hold together. Press the crust mixture into the bottom of a spring form pan* and set aside. * If you don't have a spring form pan, you can use one of those margarine tubs and line it with saran wrap. (or I (Stacy) use a cake pan lined with plastic wrap.) Filling: 3 cups cashews soaked for a few hours 1/2 - 3/4 cup honey or agave 1/2 cup lemon juice 2/3 cup coconut oil (warmed up in dehydrator or in bowl of warm water) 2 " piece of vanilla bean (or 1 tsp pure vanilla) 1/4 cup of water (or maybe a little more) Blend everything in a high power blender or food processor until smooth. If using a FP, stop to let it rest a few minutes so as not to stress the motor. (Stacy says- This recipe is divine in the VitaMix. We are without ours right now and it is just not the same. But definitely try it anyway with just a blender if that's al you have.) Pour over crust and freeze for a few hours, at least. Thaw a bit before serving. This is divine with berries! Top with whatever you want. Recipe #2: Cranberry Cookies (Using up the frozen left over cranberries from Thanksgiving.) 1 1/2 cups raw almonds 1/3 cup pitted dates 1 TBSP coconut oil 1/2 tsp cinammon 1/2 cup fresh cranberries 1/3 cup blueberries (I used frozen wild) Blend first 5 things in the food processor until they stick together but nuts are still a little chunky. And blueberries and blend just till combined, but not chopped up too much. Roll into 1 1/2 in balls and freeze until you are ready to eat. *Doubling or tripling the recipe may be necessary as they are very yummy. You might try dehydrating them too. Don't know how they would do, but may be worth a try. Enjoy your veggies and have a great weekend! Blessings of health.
Toggle Commented Jan 23, 2010 on Day 12: Funny Bunny at RAW
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