Taking It to the Next Level

I don't know about you, but I'm ready to take this little thing we have going to the next level. Sara is a genius, and her genius came today in the mail. This blog is about to sprout.

We Are Not &*$#@*^ Around Over Here

Once the thought of making burnt-caramel-sea-salt-chocolates came up, it was hard to think about anything else. It was difficult to move on. Challenging to focus. Substantive topics were being overlooked, tossed out like empty plastic water bottles (into the recycling bin, of course). It was like an elephant in the room - big, silent, awkward, all-consuming, absolutely intriguing and mildly exciting.

Sara finally took matters into her own hands and did something about it, and the result was pretty amazing. It's still a main focus in apartment 108, but at least now there's something to both obsess about and put in our mouths. The caramel doesn't really freeze, so next time we may do them bon-bon style rather than layering the chocolate and caramel in the mold. But the end result is the same - chocolate-y, caramel-y, salt-y, coconut-y yum.

They taste a lot like Caramel Delight (or Samosa) Girl Scout cookies - good recipe to keep on hand for the time of year when everyone is scarfing down Thin Mints left and right and yapping about freezing them to crumble over ice cream, and hoarding boxes of Do-Si-Dos in their desks at work. (You should still support your local Girl Scout troop! Buy some boxes to send to troops overseas or donate to an orphanage or something.)

I don't have the marvelous secret recipe for the caramel and assembly - over to you, Sara.

Raw: The new black in Baghdad. A little look at spinach, crack dressing and seaweed

Amidst the unsettling background noise that pervades Baghdad - two gems have managed to inject some peace into this place via raw food. At the first raw food dinner, I closed my eyes to be one with the sound of spinach salad laced with crack dressing crunching in my mouth. Jenn asked if I would like some seaweed? I felt the tingle of 'happy to be here' tears well in my eye balls. Um, of course - what are you talking about? Do I want some seaweed with my spinach crack dressing salad? Hell to the yes! What followed was genius - a melody of flavors so complimentary my cheeks flushed crimson. The dried seaweed from Maine - is unlike seaweed used for nori rolls. This seaweed is raw, raked from the sea and dried naturally meaning no sulphur and lots of time, patience and love. Seaweed used this way is scrumptious if lightly bathed in a dressing of some kind or even just water to 1: Unleash the salt within, 2: Soften the chewiness. Seaweed is so versatile, dry it, chop it - use as a sprinkle with your other favorite herbs and add it to stir fry veggies. A great TV snack - edamame beans with a shy sprinkle of dried seaweed. Involuntarily, my hands just stopped typing for a sec, I let out a breathy sigh and clasped my hands in prayer in observance of YUM. The seaweed can dissolve into a saucy dish and take it up a few notches in flavor. Its not a salt 'kick', more like a salt 'back rub' by someone you really like as opposed to Table salt which for your body is like a back rub from a really creepy guy who smells like ass. Do your best to avoid it. Natural salts include this kind and Celtic Sea Salt. Health benefits abound. So, spinach salad with sliced onions, fresh mango, crack dressing and seaweed garnish - subtle, simple, earthy, beachy goodness. Grateful, Satisfied and priviledged to sample in your raw fare and be your first guest writer.

Put Your Chili on My Mango

and eat. Mmmmmmmmm.

Meant for Each Other: Save the Moo-eat Mango Tango

Stopped home for lunch today - leftovers at the living room table. The "save the moo-eat" and mango sauce (which is just mango with some garlic and onion blended in) were sitting seductively next to one another. All cozy in their tupperwares. They might have even been touching. This led Sara to stray from her standard lettuce-save the moo-eat-cashew aioli wrap and douse mango on the save-the-moo-eat. What happened next can only be described as a Save the Moo-eat Mango Tango. In our mouths. These two are meant for each other. They belong together. They complete each other. They're looking forward to their dinner date.

Cobbler for Breakfast

I love raw food because I get to eat dessert for breakfast and feel no guilt. Even better when your roommate brings it to you. Yum.

Like a Gentle Breeze in Your Mouth

Tonight we hosted our first ever entirely-raw dinner party. OK. It wasn't entirely raw, but that truly wasn't our fault. Due to convoy delays and various other co-factors, things were tight at the cafeteria - aka grocery shop - the last couple days. And some ingredients, namely mushrooms and cauliflower, we will never get raw. Let's say there was nothing not raw that wouldn't have been raw if it could have been raw.

Besides our delic "save the moo-eat" from last night's Mexican extravaganza, pineapple-cucumber skewers, bok choy salad, and our clever idea to wrap everything on the table in big pieces of lettuce (thank you, sandwich bar), the dinner was Ani Phyo East Meets West, Desserts or Raw Food Essentials. She's a genius. Here's what we served:

Appetizers

Pineapple Cucumber Skewers with Ginger Dipping Sauce

Crudite Platter (carrots, celery, radish, cucumber) with "Peanut" Thai Dipping Sauce

Tomato Coconut Bisque

Main Course
Mixed Vegetables and Mango with Yellow Curry

"Save the Moo-eat" Lettuce Wraps with Corn and Tomato Garnish and Cashew Garlic Aioli

Mushroom Namul Lettuce Wraps with Mango Sauce

Bok Choy-Onion-Orange salad

Dessert
Peach Cobbler (variation of Mango Cobbler - serious YUM)

Chai Ice Cream
Coconut Ice Cream
Assorted Chocolates

The chocolates were new to me, and they were very cool - easy to make and set in a few minutes. I used our egg holder (which we have for what eggs??) as a mold and followed the ratio of two parts coconut oil to one part cocoa powder, plus a dash of agave. Before pouring the chocolate into the molds, I sprinkled cocoa nibs into each, and added goji berries or coconut to some. I also flavored some of the chocolate mint or almond. The result was delicious bites of chocolately goodness. When I find a raw caramel recipe, I'll try caramel sea salt filled chocolates. Yum.

P.S. Credit to Te for these lovely photos, and for the post title: she declared the Cashew Aioli, "like a gentle breeze in your mouth." Agreed.