Coconut Ginger Smoothie

Yum, Nice organic pineapple, mango, orange, banana, whole young coconut water and meat and ginger. That's a refreshing and filling smoothie! Tis smoothie offers anti inflammatory and antibacterial delights along with balancing or improving electrolytes.

Ginger and a whole young coconut (about 2 cups of coconut water)

Breakfast Cherimoya

I love Cherimoya! Mark Twain once commented that Cherimoya was, "deliciousness itself." Sunday I had a nice ripe fruit ready, so the natural thing was start up the day with breakfast. I peeled the fruit and cut in half. a sauce was made with orange and mango, with cinnamon, nutmeg and a little bit of mesquite powder. I simply poured the sauce over the Cherimoya, and done! It was very good and made a great start of the day. Cherimoya is a good source of fiber, vitamin B6, potassium and vitamin C.

(taken from Goleta Valley Voice)

The Kitchen Table: Discovering Cherimoyas

By Laurence Hauben, Special to the Voice

This deliciously aromatic fruit is still exotic to most of us, but it definitely deserves to enter the mainstream. Native to the Andes, cherimoyas are heart-shaped, with a multifaceted green skin. Their creamy white flesh is flecked with a dozen black seeds, deliciously fragrant, sweet, with hints of vanilla and pineapple. In South America, they are a renowned aphrodisiac, and a favorite food of lovers.

Better yet, cherimoyas are in season right now, when few other fruits aside from citrus are around, unless you rely on imported products. Grown in the foothills of Goleta and Carpinteria, where the combination of rich soil and temperate climate meets their finicky nature, cherimoyas are a labor-intensive crop. The trees require painstaking hand-pollination in order to fruit, and the fragile crop must be handled carefully.

Cherimoyas are picked firm, and are ready to eat when the flesh gives, like a peach or an avocado. Leave them on a counter away from direct sunlight until ripe. They can then be refrigerated for up to four days. The simplest way to eat cherimoyas is to simply slice them in wedges and eat them with a spoon like custard. If you like, sprinkle the cherimoya with a bit of lime juice. They are also delicious paired with yogurt or ice cream, and of course in fruit salads.

Cherimoyas sell for $1.50 to $2.25 per pound at the Farmers Market.

Sprouted Kamut Bread

Although this bread does not rise you can make great pizza crust or flat breads for sandwiches. What we are doing is making Essene bread a very old bread way back to early christian days. This is a living bread made from fresh sprouts the benefits are numerous:"When grains, seeds and nuts are germinated, their nutritional content changes and, as they are generally not cooked, they retain their natural plant enzymes. These enzymes are beneficial for helping the digestion of the seeds and nuts in the digestive tract. As well as retaining the enzymes, they also retain the nutrients that would otherwise be destroyed by cooking. Sprouted grains, seeds and nuts also encourage the growth of good bacteria, help to keep the colon clean, and are high in protective antioxidants. Sprouts, as well as being very digestible, are a good source of fibre and protein, and are high in vitamins and minerals. As an example, sunflower sprouts are high in vitamins A and C, while mung sprouts are high in vitamin C, iron, and potassium Most seeds are high in phosphorus, which is important for alertness, increased mental abilities, and healthy bones and teeth. In its cooked form, wheat can cause mucus congestion, allergic reactions and constipation. In is sprouted form, the starch is converted to simple sugars, meaning that many wheat intolerant people are able to eat sprouted wheat bread without any problems." (from wikipedia)

This is another thing that really doesn't require a recipe. In my mind all of this is good if it tastes good when it is a "batter" or dough. Don't be fearful of tasting and adjusting along the way.

In this case I took about:

1 1/2 cups Black Eye Pea Sprouts

2 cups Kamut Sprouts

I processed a little garlic and onion

added about 2 cups of fresh herbs, parsley and cilantro and process

add the sprouts and process

add 2 cups fresh squeezed orange juice

add a dash of salt

add a dash of cayenne

process, taste, and adjust to taste

Spread thick on teflex sheets at about 3/8 inches thick and then dehydrate at 105 for about eight hours

don't dry hard and rigid, it will have a crust but still have some moisture on the inside.

This will be great for sandwiches on a picnic later!

Pour batter and spread thick on the teflex sheets for dehydrating.

Finely cut herbs to mix into batter. This can be plain, herbed, or sweet (add raisins, cinnamon or other dried fruits)

Sprouted Black Eye Peas and Kamut - great choices!

Making Kale Chips

Making Kale chips is fun and easy! It is very nutritious, one can making any seasoning they desire, and it helps you get your dark leafy greens into the snack bowl. Kale is anti-inflammatory as well. Hey it's just good for you. You can use any type of Kale. You can just make up the recipe. In the food processor, I often start with some fresh garlic, onion, and red bell pepper. Bell pepper is very wet and provides all of the liquid water. While processing if I want a cheezy tatste I will add Red Star nutritional yeast. Then perhaps a dash of salt and cayanne. It all works, if you stick your finger in the mix and it tastes good, it will be! To transform wet to dry you use a dehydrator, however, you could use the stove and place onto a baking sheet at a very low plate warming temp and let it dehydrate that way. Sure beats junk food! Everyone likes!

Ready for snack time!

Massage mix into Kale Leaves

Beautiful Kale with seasoning blend

Ice Cream, You scream, we all want ice cream

Ice Cream!

Frozen and ready to puree into cream
Puree the fruit add nut milk
Make nut milk and filter
Scoop out bread fruit and remove seeds

Cherimoya is a very yummy bread fruit that is quiet nutritious. What happens when you get three large Cherimoya's ripen at once? Well you add a ripe mango, an orange, a little nutmeg, cinnamon, vanilla, blend and make ice cream!

This ice cream is made based upon Brazil nut ice cream, providing a very rich and creamy base.

Colllard Wrap

Making collard wraps can be fast and easy. The slam dunk is take a head of cauliflower and cut down to florets. Place into your food processor and pulse, sure enough that will break down to little rice like grains. Add a little Nama Shoyu for a brown rice coloration and it's tasty! Slice the thick vein away from the collard leaf, spread your "rice", add some nice sprouted salad, add a bit of tahini/miso dressing, and your ready to roll! Roll nice and tight, I like to slice in half which is where the vein is. Now, that's my kinda soul food, raw soul!

One Apple Bite website This site is more of a personal part of my culinary interest, all of my photos, it's more of the building blocks that will go to the blog.

Cashew Creme Spread

Nut spreads are pretty easy and straight forward to make. A common spread is made from Cashews. Soak Cashews the night before (minimally two hours). In a food processor add a clove or two of Garlic, just a little bit of Onion, some Red Bell Pepper, a little bit of Lemon and process. Add around 2 cups of soaked Cashews process until creamy adding a little water as necessary. Add salt and other seasonings to taste. Make it a little wet as it will stiffen as it refrigerates. It's that simple! Really you can make any flavor you desire, the base is Cashews and water use your imagination!

Some ideas:

Raw Cashew "Cheeze"

Raw Cashew Cheese (youtube video)

Homemade Cashew Butter

Macadamia Nut Creame Soup

Macadamia Nut Creame Chanterelle Soup

2 cloves Garlic

quarter of onion

2 tablespoon fresh-squeezed lemon juice

1 teaspoon salt crystals

2 cups Macadamia Nut

1/2 teaspoon Coconut sugar

2 tablespoon apple cider vinegar

3 cup water

1/4 bunch Scallions

as much Chanterelles as desired

Puree: garlic, onion

Add: macadamia nuts and water and continue to puree

Add: lemon juice, salt, coconut sugar, apple cider vinegar and mix

Place in slow cooker or crock pot.

Break and tear mushrooms across fibers, and then cut. (Tearing provides a chicken-flesh like appearance.)

Cut scallion. Add mushrooms and scallions to crockpot

Warm or cook to desired temperature and cook time.