Monday, March 10, 2014

Raw Macaroni and cheese

Raw Macaroni and cheese has been on my to make lists in the back of my mind.  Most of the recipes on my blog are going to be raw or somewhat raw.  My goal is to make nutritious, tasty, and nourishing foods without any harmful ingredients, so expect common or original recipes to be made healthy.
The other day one of my brothers pointed to my mac'n cheese and said, "that's Marconi and Cheese?"  I simply responded by saying, "yes, and it's raw so it is going to look a little different."  Raw foods actually taste good, because the flavors aren't cooked, so the foods are in their pure form.  If you've never had raw foods in your life, then it might taste a little weird since you may not used to all the splendid, strong flavors.  

Something fascinating about raw foods is the way you feel after eating them.  Seriously, don't you feel heavenly inside after eating a salad?  Somedays I don't have a lot of time to make and eat a salad because I am busy with a lot of other things.  When I don't eat one, I usually regret it because my gut isn't in as much harmony with the rest of my body.  Now, since I am so used to having a salad, my arms reach out to the kale and romaine without me even thinking about it; it's second nature.  Being connected with your gut is a vital role for a healthy life; nothing can replace it.  The day I truly felt in tune with my body was like finally finding that long, lost T-shirt or once again connecting with that friend I love so much.  If you rarely have raw food, give it a try.  Do what feels right, maybe all you should eat is a small bag of carrots with a healthy, delicious dressing or maybe you are ready to jump ahead to the salad.  Sometimes transitioning gracefully is the way to go.  If your body is rejecting certain foods, STAY AWAY FROM THEM.

I remember before a martial art tournament, I visualized myself performing with rising energy because I had a few tsps of maca.  Iv'e had maca before, but not for awhile.  I decided to eat some and a few minutes later I felt sick to my stomach like I was going to throw up.  (Thankfully I didn't)  I was hungry, but I felt too sick to eat anything, so a brought a banana with pumpkin seed butter if uncontrollable hunger struck me.  After the tournament I stuffed every last bit in my mouth like Iv'e never tasted anything like it.  The pleasant snack was so satisfyingly scrumptious, because I thriving off my mental energy.  I was sparring in matches where I unfortunately sparred in each round from a matter of bad luck, or maybe not so much bad luck.  I learned that focusing your thoughts on having more energy and persevering really pays off.  I was honestly in a lot of pain because I was kicked in shins from kicks like roundhouses, and I pulled a muscle in the strangest spot in my inner thigh.  It was my first tournament and my heart was racing like horses, especially at the last round where it would determine the winner in sparring.  I remember thinking, "you've tried so hard" and "keep the energy up."  My head instructor was watching, which made it even more nerve racking, and thankfully everything ended well.  I was so happy because I barely won a shiny, golden medal from a matter of scraping in a few last points.  

Even though we can't see the energy around us, energy is everywhere and in everything.  We can feel the energy within, around, inside others, and in what we eat.  I know, I know, it might bizarre, but every word I am saying speaks to my heart and I hope it calls out to yours too.

Love and positive energy to all,

Raw Macaroni and Cheese

Cheesy Sauce

  • 11/2 cups cashews
  • 3/4 red bell pepper
  • 2 tbsps nutritional yeast
  • 3/4 tsps sea salt
  • 1/8 tsp onion powder
  • 1 pinch garlic powder
  • 1 tbsp coconut aminos
  • 1 tbsp lemon juice
  • 2 tbsps olive oil
  • 2 tbsps macadamia oil (or you can try substituting with another 2 tbsps of oive oil.)
  • 2-4 tbsps water
  • pepper to taste
  • chives for garnish

In a blender, blend all of the ingredients until smooth.

Vegetable noodles

  • 5-6 medium sized zucchinis or squash (peeled)

1. Cut each zucchini or squash in half.  With a watermelon scooper, scoop out the center of each half.  Chop each half into noodle sized pieces.

2. Pour some of the sauce over the noodles you will eat.  (One zucchini is approximately one serving.)  Mix the cheesy sauce and the noodles together and serve immediately.

  • Adapted from a raw macaroni and cheese recipe in Mimi Kirks "Live Raw" cookbook.

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