Almost Raw Pumpkin

Currently we have 2 old friends all the way from Russia visiting with us. It just happened that they are also into vegetarian and organic food. So here is the pumpkin recipe that we half-checked on the Internet and half-improvised.

We bought 4 small pie pumpkins, because they are the cutest of them all. We cut them around the stem to make lids and scraped out all the seeds from inside to make 4 little edible pots. We actually scraped some more flesh from inside to make the walls thinner. Whatever pumpkin flesh we got, was cut in smaller pieces and started our stuffing.

I think that stuffing can be made of all sorts of things (vegetables, grain, even meat). Ours included cabbage thinly sliced (arpx. 1/4 of a small head), 1 sweet pepper, 3 celery stalks, 1 large yellow onion, a cup of frozen corn, 2-3 table spoons of olive oil, 4-5 generous drops of apple cider vinegar, allspice, salt, pepper and whatever other spice you like. Our choice was a Mediterranean mix that included cumin. Oh, and we put some fennel seeds as well.

We then stirred the stuffing with our bare hands (a habit that I quite forgot lately) and then stuffed our orange jolly pots by pressing the stuffing in as hard as we could. A little-bit of stuffing that was left we just ate as it was. This gives me the right to say that it can be eaten raw. It seems that all the range of cooking fits this recipe and depends entirely on your taste and convictions.

We baked our pumpkins with lids on at 450 F (just keep in mind that my stove is old and might not heat too well). It was ready in 45 min, or we just were too curious to let it stay in the oven for more.

This is the result

It tasted great - hot, though stuffing was still crunchy. I tried it with goat yogurt and chopped dill, my friends preferred sour cream instead. I think preparation time is about 30 min. If you like to make a use of the seeds, you will need additional time to rinse them and spread on a paper towel to dry.
From our husbands we've received rave reviews.
 
And I wish all my friends to have a wonderful season!

Indian Food

With people I know it is like this: one either likes Indian food right away or hates it forever!

Heading for India we were set on trying new things. It made us easy to go from ‘Oh, this is so... different’ to ‘We definitely like it’, and then - to ‘We like it a lot!’

I mean traditional Indian food, full of flavors, spicy and completely vegetarian.

My first introduction to it happened in the middle of the night in the Delhi airport, while waiting 6 long hours for our flight to Chennai.

At a pretty ordinary food stand I bought a cup of coffee with a pretty ordinary-looking pastry named ‘Samosa’. The first bite surprised me though.

‘Why is this stuff so hot? It seems unsuitable with sweet coffee’   

But after a while I forgot about spiciness and started enjoying the yummy factor. Strangely enough through all those exotic flavors I recognized bold and earthy taste of my grandma’s beef-and-potato stew. Was it caramelized onion, or beans in this pastry? I could not tell. My grandma’s stew was never vegetarian, and yet…

Learned that we liked Indian food our hosts In Chennai, where we provided seminars, started enthusiastically introducing us to it.  In the morning they offered us a really strong coffee or black tea with milk and some fragrant seeds. At first we stuck to our habits and asked for these drinks to be straight. But often we forgot to make the requests and then we just had it Indian way.

There is something special about Indian milk and cheese. Those skin-and-bones extraordinary peaceful cows that walk and lay freely in the middle of any mad urban traffic (and all the traffic in India is mad!) apparently do a very good job.

 Maybe it is a trade-off:

‘You do not eat me, and I give you a really good milk of a free-roaming, naturally fit and content creature’.  

Every lunch in India was a feast of great variety. Because the rule was followed in so many different places, not only in hotels and restaurants, but also in small offices and at huge manufacturing plants, I dare to assume that hospitality was only part of the equation; another part of it was table tradition. Lunch in India is important and good variety of dishes is expected.

Another pleasant surprise of the vegetarian - Indian style, was the feeling of satiety that usually came pretty quickly and then lasted for hours without fail. It was quite sudden, like ‘yes, I had enough’, but without a brick feeling in your stomach that is almost an eminent companion at our ‘western’ parties. Where this signal of ‘enough’ comes from at Indian meals I do not know, but it always seemed to be more of emotional rather than of physical nature.  

Every meal in India includes sweets. They do not make any break between non-sweet and sweet food, just follow one with another. Indians believe that sweets aid digestion and I shared this belief with enthusiasm.  Desserts are usually small and often honey-based.

One sweet thing called Jalebi felt like kids’ ultimate dream and had been confirmed as such by our partner in Delhi – the burly man with thick mustache. We tried it in a street eatery at the Delhi bazar.

It was a nice, breezy evening. Amazingly bright fabrics in garland-illuminated stores, and crowds of people around proved of perpetual festival.

The lace-like Jalebi came straight from iron grill; it was sizzling hot, crisp on the outside with honey liquid inside.

And yes, I could not resist another one.

Indians seem to give digestion a very thorough attention. For this purpose they like to end every meal with plain yogurt. I also often saw the sets of small boxes with various seeds in them, which people would approach after breakfast or lunch and partake liberally. These seeds were to assist digestion and to make breathe fragrant. One of the seeds I recognized – it was fennel.

Another interesting digestion/breathe remedy was a minty leaf smeared with honey and spices,  and some seeds wrapped in it. You were supposed to chew it like a gum for about 30 min. rather than eat it right away. They also clean your teeth. 

Raw food was present on many occasions but I dared not to try it particularly warned against anything uncooked in India. Even locals did not encourage us to eat raw.

 ‘You have different immune system’ they said.

It looked very good though. I gazed with envy at the sprouted beans and cabbage salad, which my husband tried without hesitation. He said it was spicy (and he was completely OK afterwards).

In the very nice hotel in Bangalore I tried passion fruit and Indian melon.

To the end of our trip I was ready to go back to our usual food and was glad when on Delta flight Amsterdam – Detroit dinner came completely ‘European’. 

But in 2 weeks afterwards I started missing Indian and looking on the Internet for a restaurant in the area.    

One-Ingredient Banana Ice Cream

The following string I received from my step-daughter couple of days ago. It shows how to make the banana ice cream in a blender out of 1 (?!) ingredient – banana:

http://www.thekitchn.com/thekitchn/tips-techniques/stepbystep-instructions-for-oneingredient-ice-cream-097170

We made it yesterday – on the record-hot day in Michigan; just followed the instructions. It was so good that we had no time to make a picture of it.

Well, I swear, it looked just as on the pictures provided in the recipe.

Anyway, it was too hot for photo-sessions.

We used our old blender, because my husband was concerned about possible scratches to our precious Vitamix.  I took 2 good-looking bananas (not overripe); had been thinking of adding honey or agave, but decided not to, and it was a really smart decision – the ice cream came out very sweet.

It also was creamy and felt ‘fattening’, though there is no fat in bananas, at least, not to my knowledge.  

The only recommendation – keep the working blender open and scrapе frozen banana from the sides to center (be careful not to touch working blades, though!). 

It became ready pretty fast - in 5 min, or so.  

I sprinkled mine with walnuts. My husband ate it ‘as is’.

We really liked it.

Enjoy!

Borsch - as Promised

After the success of the raw celery soup I was determined to make raw borsch from the same book (Sergey and Valya Boutenko, Fresh. The Ultimate Live-Food Cookbook).

Here is the recipe:

3 cups water

3 beets

1 small gingerroot, sliced

3-4 large garlic cloves

6-7 bay leaves

2 cups water

2 carrots

2 stalks celery

1 tablespoon apple cider vinegar

3 peeled oranges with seeds removed (to avoid bitterness)

1 tablespoon honey

¼ cup olive oil

1 teaspoon sea salt

½ cup walnuts

¼ head cabbage grated

1-2 carrots grated

½ bunch parsley chopped

The first 5 of these ingredients must be blended, others – finely chopped and it serves up to 6 people.

The celery soup had been gone so fast that my confidence in the ‘Borsch project’ grew real strong. I decided this time to make a full portion.

I cut beets into large chunks and felt already happy for not being asked to grate them. ( Raw beets are extremely good for your blood, but grating them takes some effort and is quite messy!) I also put only two oranges instead of three, because mine were large. Other than that I followed the instruction.  

Here is the result

For some reasons, though, I misjudged  the '6 people' mentioned in the recipe. I took them for rather moderate eaters, probably trying to lose weight and watching their portions.  My husband’s guess is that I was just hungry at the moment.

Well, I definitely  underestimated them!

The borsch poured out from the Vitamix filled the large salad bowl which I use for Thanksgiving dinners.  We started tasting it already anxious of not being able to eat it all. And what would I do with the rest? I cannot throw such a good thing away.

These thoughts were not exactly appetite – boosting. Still we liked it a lot!  

We ate two servings each and then I had one more out of guilty conscience.   The rest was put into the fridge to delay uncomfortable decisions.

The next day, however, I changed my mind and after warming it up a little, finished the borsch. By keeping it for so long and heating slightly, I probably lost some nutrients but still as the soup was never boiled, there must’ve been plenty of nutrients left.

And it was as good  and fresh the next day as it was the first day.

Vitamix

Hurray, we've received the Vitamix blender!

Victoria Boutenko recommended us for the company promotion.

That's my  new blender

For those who do not know what Vitamix is, I will just say that it is a powerful blender which can do not only very creamy smoothies but much, much more. You can also check it on the Internet if you never heard of it.

And to understand why we are so lucky see “Dismissal, Introduction…”

With my old blender (the one that I kept in the garage because  of its noise) I made the same recipe again and again – put in some greens (usually one or two varieties) and two bananas for taste.  It was not bad - banana makes the drink thicker and sweeter (actually a little-bit too sweet).  My husband tried once to use oranges instead of bananas – the mixture came out watery and quite acidic.

We got discouraged and decided not to experiment with other fruits - just stick with bananas.

But no matter how I like smoothies and the way they make me feel, after a while, I’ve gotten bored with their sweet taste. On the other hand I really love creamy soups but don't have them too often, because they are usually over-processed. Chefs like to roast or bake ingredients, then cool them, then blend them together and after that heat the mixture again.

Double-cooking leaves hardly any nutrients in the final product, besides there is an opinion that it makes food carcinogenic (see “Paul Bragg and Other Gurus“). So I’ve been thinking about something raw and nutritious, yet yummy (but not sweet for a change!) 

Actually I had an idea in mind for quite a while. In S. and V. Boutenkos’ book “Fresh” I found the recipe of the raw beets soup called “borscht”. Needless to say that I made traditional borsch (that is my spelling of it!) a zillion times in my life. But since in America we somehow stopped eating soups at dinner. 
OK, I became lazy! 

Still you cannot make such a dish in a low-speed blender, for which reason my plans had to be postponed. But when the Vitamix arrived I immediately made my proud announcement.

My husband unfortunately did not share my enthusiasm:

-          Let’s first do our usual smoothie and see how the thing works.

-          But don’t you like something different now when we’ve got the means?

It turned out, he did not. In fact he liked almost nothing I suggested – no spinach soup, no humus, not even salsa. Of spinach, he was particularly apprehensive. It reminded him of something dull and dreadful from his early childhood. 

After bargaining for a while we met each other in the middle - that is, on a simpler recipe of the cream of celery soup. Here it is:

1 medium bunch celery, chopped

3 cups of water

¼ cup olive oil

¼ cup lemon juice

1 tablespoon honey

Spicy pepper to taste

1 teaspoon sea salt

1 avocado, sliced

1 small sweet red pepper, chopped

The first 6 ingredients are blended until creamy; others are added to the ready soup. It serves 5.

I made it on Thursday and here is my report on the experience:

The soup was ready in 10 min. This time included washing of the blender before its first use as it is recommended by the instruction, and actual  preparation. It also included: opening and closing the door for cats who first wanted out (one after another), and the next moment, and in the same order – in.

My version  of  raw cream of celery soup - with a dash of dill

What is important - we both liked it!

I expected significant noise from this much larger and heavier appliance  but it was actually quieter than my old blender and even easy to clean.

So, raw borsch is definitely on the menu!