Monthly Archives: October 2011

fall is tea time

Posted on by Hannah

Fall: crisp air, sweaters, colored leaves, pumpkins, and the coziest drink, tea. I like to say I just became a tea drinker. I always wanted to be a tea drinker, because it’s so idyllic (one of my favorite words I hardly get to use). I would try to like tea, but it always ended in painfully downing the last bitter gulp and wondering why I put myself through that…again.

However, last season, as the temperatures gradually dropped I tried a new tea. I like to call it a yummy flavor. Chai and other spiced teas. Mmm spiced teas are delicious with a little coconut milk or almond milk and stevia. Since my new appreciation for tea other flavors have become palatable as well. My current picks are green chai tea, yerba mate, and chicory root. Loose leaf, in a cloth tea bag, because it’s cute that way.


See more pictures here.

Next week: warm buckwheat cereal.

chocolate pudding

Posted on by Hannah

This week has been non.stop.busy.busy.busy. One of these posts I will tell you all a little bit more about myself, but all this busy has resulted in a brief “hello”, an encouraging resource, and chocolate.

I’m kind of brutal when it comes to music, and when I first listened to a snippet of Music Inspired by the Story on iTunes I moved on quickly. I give the top rated song a try, and if I don’t like it I don’t give the others a chance. However, when my friend sent me a link to another song on the album I listened and was blow.away.wow. I’ve been listening to almost every song on the album over and over. This one, this one, and this one are my favorites. Go check it out (and give it a chance) and let me know what you think!

Ready for the chocolate?

Chocolate Pudding
4-5 avocados
1 c coconut nectar/honey/maple syrup/stevia
1-1 1/2 c cacao powder
2 T vanilla
pinch of Celtic Sea salt

It’s safe to say that my favorite food is chocolate. I recently ordered 5.5 lbs of the best cacao powder because it is that essential. To continue with another simple recipe, this pudding is a classic raw food dessert. Using avocados was one of the first tips I learned when I started learning about raw food preparation.

Just combining all the ingredients in a food processor and or blender. I used both for some reason : ) Blend and blend until super creamy. That is very important!

Next week: tea.

red cabbage & apple salad

Posted on by Hannah

So I noticed most of my recipes so far are just a bit on the complicated side. Except maybe the juice, cobbler, or porridge, everything so far has been complex and probably not as helpful to someone who is new to raw food. With this post I start a series of simple recipes! I want to share things that I like to make when time is of the essence, which is almost always. To be honest the very complex recipes I share are treats for me, too. I don’t make pizza every Friday night : )

With that, here is a fall salad that most everyone likes. I recently served this at a large gathering and it was gobbled up by health foodies and non health foodies a like.

Red Cabbage & Apple Salad
4 c shredded red cabbage
2 medium apples, chopped (I used gala)
1/2 c raisins
1/2 c walnuts
1/4 c apple cider vinegar
1/4 c olive oil
1/4 c honey
1/2 t salt
black pepper to taste

In a large mixing bowl toss cabbage, apples, walnuts, and raisins. Pour liquid ingredients, salt, and pepper over the cabbage mix and toss. Enjoy!

Next week: chocolate pudding.

ta-da & a southern bracelet

Posted on by Hannah

Yep. This post is most definitely not about food. On my about page I include “design” so I can sneak little bits like this in here and there : )

So I am kind of into natural things, including what I wear. This usually means I try to buy clothes made from natural fibers like cotton, wool, and linen. I found this 100% cotton skirt at Goodwill for about $2.00, tore the waist off and…well it was a HUGE scarf. I tore it in half again, and the picture above is the result!

Now this gem-less gem is my kind of bracelet. Made from tiny bead-like fossils found along a Kentucky river. If you are interested in one contact Amity Sampley for an affordable accessory to your rustic natural looking self. Amity is also a composer for her family’s film company Take 7 Films. So go check out their latest trailer! You can contact Amity at amity@take7films.com or on twitter @amityhsampley.


☝taken by Amity

hearty autumn breads with chèvre

Posted on by Hannah

So I guess with this post I officially accept fall. I adore the season, but there comes a certain mourning every year as the earth basically begins to shutdown. Not to be a downer, but it makes me think of death. However, as a Christian, this is not such a hard topic to think of. God is teaching me to consider what is eternal, and that worrying about the rest is a waste of the precious little time I am alive. “For what is your life? It is even a vapor that appears for a little time and then vanishes away.” (James 4:14b).

For these bread recipes, they may take a little getting used to. I promise some simple (no dehydrator) recipes are coming up! However, if you are bold and really want some raw zucchini bread you are in the right place.

Carrot Bread
dry ingredients:
1 c buckwheat groats (soaked and dehydrated)
1 c sunflower seeds (soaked and dehydrated)
1 c golden flax seeds
2 t cinnamon
1 t salt
1/2 t cloves
(or 1 T Frank’s Finest Autumn Dessert Blend)

wet ingredients:
2 c carrots (cubed)
1/2 c water
1/2 c honey
1/2 c walnuts (optional) (soaked and dehydrated)
1/4 c olive oil
1/4 c Irish moss gel

Grind all dry ingredients to a flour. If you have a high speed blender this takes seconds. Add flour to food processor. Blend wet ingredients thoroughly. It may take a few blend cycles to get all those carrots. Slowly pour wet ingredients into dry ingredients until combined and doughy. Using buckwheat flour, cover the bottom of a large mixing bowl, place dough in bowl, dust more buckwheat flour over the dough, and knead and shape into a loaf. Place the “loaf” onto a dehydrator sheet and dehydrate overnight at 105〫F. After about 8-10 hours slice loaf. Then separate loaf slices and continue dehydrating a few hours or until no longer doughy :)

The zucchini bread is exactly the same except do not blend the zucchini but combine by hand.

Zucchini Bread
dry ingredients:
1 c buckwheat groats (soaked and dehydrated)
1 c sunflower seeds (soaked and dehydrated)
1 c golden flax seeds
2 t cinnamon
1 t Celtic Sea salt
1/2 t nutmeg

wet ingredients:
2 c shredded zucchini
1/2 c water
1/2 c honey*
1/4 c olive oil
1/4 c Irish moss gel

All you vegans do.not.freak.out. After more than three years of being beegan (vegan + bee products) I started incorporating some raw dairy into my diet for varying reasons. The bread happens to be quite tasty with chèvre, which is a soft raw goat cheese.

*I used molasses in the zucchini bread pictured, but I highly recommend using honey instead or a combination. I’ve made both and the honey sweetened loaf wins :)

Next week: cabbage apple salad.