Pepper Paints

Thursday’s Raw Recipe

I see lots of recipes that use young coconuts. I have bought one before, but it spoiled before I could use it-(like it sat in my fridge for 3 months!)   So I bought another recently without a plan in mind. I had some left over fresh pineapple and thought it would go really well with the young coconut. That was if I could get the darn thing open!!!!  Several knives later I remembered seeing directions in a cook book for opening young coconuts.

By the way, this is the first raw cook book I ever bought-at least 3 years ago. And do you want to know why I bought it-because who wouldn’t want to look like Sarma and Matthew! I thought if I ate raw food I would look just like them. Call me gullible or stupid. But marketing works.

Finally I was able to open the coconut and pour about 2 cups of water out of it!

Into the vita-mix it went along with the cocnut meat I was able to scrape out of the inside. This is fresh not dried coconut-so it’s a little different.

About 2 cups diced pinapple

1 orange-with the white still intact

2 frozen bananas

6 dates-which you may want to add less. I think my blades need sharpening so most of the dates are still in a clump at the bottom of my vita mix

1 cup frozen blueberries

splash of vanilla

The taste was like summer!  It didn’t have a super strong coconut taste and it wasn’t too sweet. I froze what was left for a sorbet for later.

If you have a raw recipe to share add the link to your raw recipe blog post in the comments or just type the recipe out in the comments. Thanks for playing along!

Clementine Lanterns

The theme for this weeks unplugged project is ORANGE.

We found the perfect thing to do with all those clementine peels…..make candles!

This is super easy and only requires oranges or clementines, a knife, some oil (I used canola), and a lighter!

The tricky part is peeling your fruit so that the “wick” stays in the peel. So first take a knife and cut around your piece of fruit, just through the skin. Then carefully peel your fruit-keeping the peel in one piece. But don’t just rip it off when you get to the top, twist back and forth to loosen the wick from the middle of the fruit.

Next take your top piece of peel and place it on the table like the one in the picture above. Use a knife to cut out a small shape or circle to let your smoke and light out of the top of your lantern.

Place your bottom half in a small bowl and pour a small amount (1/8 to 1/4 of an inch) of oil into the peel.

Carefully light your wick and place the top back on.

We used this to light up our table.

Master Cleanse update: Almost finished with day 2. Not so bad. I felt horrible this morning but once I got past the salt water flush, I felt much better. I have a slight on-going headache, which I think is a caffeine withdrawal headache. Even though I only have a cup or two in the morning my body is still missing it! I can’t really say that I am hungry. I really like the lemonade drink, thank goodness.  One more day and then I will re-evaluate to see if I think I can do 5 days.

Thursday’s Quarter Recipe—-Orange

This weeks recipe theme is ORANGE. I thought of all the many pumpkin, squash recipes I could have shared but I decided to try something new. This year, much to my families delight, I filled our freezer with a whole pig. I know it’s strange. One week I post raw recipes and the next I am talking about our freezer full of pork! Food is like that around here. My husband and kids are not ordering off of my side of the menu! So I cook for them and I prepare something different for myself most meals.

This week I put to use some of the pork in the freezer by making a pork, sweet potato stew. I thought it was excellent. But I guess my families love of sweet potatoes is not as great as mine. I thought this tasted a bit like a curry .

.5 lbs of pork loin or shoulder, cubed

.5 lbs of sweet potatoes , cubed

10.5 oz tomatoes

2 cloves garlic

1 onion

2 Tablespoons peanut butter

2 teaspoons chili flakes (or less)

1 Tablespoons paprika

salt to taste

2 Tablspoons cilantro

10 oz hot water

Fry the pork garlic and onion in a little oil. Add sweet potatoes spices, tomatoes and water. Simmer for 20 mins or until sweet potatoes are cooked.

Stir in peanut butter-heat 5 minutes

Serve over rice.

I probably quadrupled this recipe-my piece of pork was about 2.4 lbs-so really I tried to keep the amount of meat and potatoes the same and the tomatoes and water the same and increased the rest. I thought this was really tasty and orange!

I got the recipe from here.

So do you want to play along this week? Well the Mr Linky I used last week doesn’t seem to be working this week-so just leave a link to your post containing your Thursday’s Orange Quarter Recipe in the comments.

Thanks-Happy Thursday

******I forgot to announce next weeks theme!!!!      SNACKS