Tag Archives: raw food

Candied Fruit

Posted on by Hannah

I recently read the best little book in the entire world. In less time than it took me to fly in my recent trip to Texas, I had read the little book of so few pages and was in awe of it’s simplicity and beauty.

With Valentine’s Day we think of love in a romantic sense. Going on a date, getting flowers, eating a box of chocolates, and feeling loved. Then there’s the joke where some call the 14th day in February “Singles Awareness Day” or “SAD”. However, in The Greatest Thing In The World, Henry Drummund spoke at a dinner gathering on 1 Corinthians 13, the Love chapter. The 19th century Scott’s recorded words have been the most understandable and beautiful explanation of the Christian life that I have ever heard (outside of the Bible of course). The Word of God tells us that the most important thing in life is to love God and love our neighbor. The whole of the Old Testament law was to bring order and submission back to a sinful people, so that they would know how to love God and love their neighbor.

I’m far from knowing how to love perfectly, but The Greatest Thing In The World has given me a new vision for love. It’s not a feel good love or the deceptive love we expect to celebrate this time of year, but a love so beautiful that a heart change towards Christ likeness is only possible. I’ve had my fair share of conflict relationally. I still do, but what I know is that no matter how much I’m hated, I must love. No matter if I love to the point of being harmed my those who hate me, my aleingence is not in their opinion. God judges those just fine all on His own. In my flesh I want to destroy those who have wronged me and hurt me, but God has been so gracious to give me a peace and a restraint to live in freedom…to love.

The Greatest Thing In The World, love.


Candied Fruit
fruit
coconut sugar or honey

There are so many directions to go when candying fruit, but the simplest I’ve found is to cover the fruit of choice in a sweetener, in this case I used coconut sugar for the citrus and honey for the cranberries, and then dehydrate until crystalized and chewy. Beware, the citrus fruits I made are addicting. Enjoy!

Orange Sherbet

Posted on by Hannah

“God is God. Because He is God, He is worthy of my trust and obedience.
I will find rest nowhere but in His holy will…
a will that is unspeakably beyond my largest notion of what He is up to.”
-Elisabeth Elliot

In exactly one week I turn that age. 25. I’m not where I thought I’d be, but I’m glad for where I am. The past year was the worst most wonderful year, and as I look back it’s hard to believe everything happened in only 365 days. I was broken and persevered, and as Mr. Charles Spurgeon said, “I have learned to kiss the wave that throws me against the Rock of Ages.” I wouldn’t trade that for the world. Here are some wonderful things I learned or experienced in 2012:

» Forgiveness is essential, but it takes time.
» I am blessed and so grateful to call some of the dearest people friends.
» My biggest fears are of what I want the most, so I need to be myself and not fear man.
» WWOOFing was an incredible experience, but I now know I’m not cut out to be a farmer :)
» Guys and girls can’t be “just” friends. Haven’t you seen When Harry Met Sally?! *
» Classes started today, but I didn’t have to go. I can get used to this whole college graduate thing!

*No need to watch if you haven’t :)

Recipe time! These little bowls are equally refreshing as they are creamy. Citrus season is in full swing, so grapefruit, lemon, mandarine orange, and clementine would all be delicious!

Orange Sherbet
4 navel oranges
1 c coconut milk
1/3 c honey

Juice oranges and freeze the skin halves. Blend orange juice with remaining ingredients and freeze in ice cube trays. Process frozen cubes until smooth and fill frozen orange halves. Enjoy!

[See here for tips and alternatives.]



blueberry cobbler

Posted on by Hannah

Today I take my final and say goodbye to three more credit hours. One hundred and seventeen hours down, seven more to go. It seems like eons ago that I started school. It seems like eons ago that I didn’t have a class to think about. It seems like eons ago that I’ve been in this current class. Now it’s almost over and I look back over the last seven weeks in amazement that I’ve made it this far. I don’t know about you, but school has always been a challenge. Unless I do something creative or active nothing ever just comes naturally. For this current class I literally prayed everyday about school so not to be anxious about the seemingly gargantuan task ahead of me. Then I prayed again before each and every assignment or test. And you know what? I was free. It may seem small, but the power of prayer was shown evident throughout the course of this class. It literally boggles my mind that I actually made it this far. To God be the glory!

Now that my schedule will be open I’ll be all over this blog and different design projects. I cannot wait!

Blueberry Cobbler
2 c oat groats
1 c flax
1/4 c coconut oil
1/4 c olive oil
1/4 c honey
1 t Celtic Sea salt

3 c blueberries (fresh or thawed frozen)
1/4 c honey

Grind oat groats and flax into a flour. Process all ingredient except for blueberries and honey. Mix 1/4 cup honey into blueberries and top with oat crumble. Enjoy!

a picnic with rosemary & thyme biscuits

Posted on by Hannah

So I’m back! It felt so good to be behind a camera again and set up the food I served for a small picnic with friends this past week. We ate raw herb bread with cheeses, kalamata olives, medjool dates, and raw honey. It was delicious and such a treat to share with other people who aren’t familiar with my seemingly strange food creations.

Just two weeks ago I moved up to Wisconsin for the summer and am WWOOFing on an organic vegetable farm. It feels so good to have my hands in the dirt and be a part of growing fresh produce. The farm has the potential to throw a feast at any given moment with food picked just minutes before serving. It’s a pretty delicious place to live.

I could say so much about this place and the people, so you’ll probably see the farm through Immer Wachsen over the summer. My recipe ideas list grows everyday with all the potential things I can make here, so stay tuned for what God has planned for this blog!

Rosemary & Thyme Biscuits
dry ingredients:
2 c buckwheat groat flour (soaked and dehydrated)
1 c golden flax seeds
1 c psyllium husks
1 t Celtic Sea salt

wet ingredients:
2 c water
1/4 c olive oil
1/4 c Irish moss gel
1 T honey

herb brush:
2 T olive oil
1 T rosemary
1 T thyme
1/4 t Celtic Sea salt

Grind flax seeds and process together with other dry ingredients. Add wet ingredients. Roll dough using a dusting of buckwheat flour and cut out biscuits. Brush with rosemary and thyme oil. Dehydrate for about 24 hours on 105°F.

cucumber sandwiches

Posted on by Hannah

At its simplest definition, raw food is food that has not been tainted by enzyme damaging levels of heat. We need enzymes to digest food, prevent illness, and increase longevity. When the majority of our food is raw, we experience health like none other. The raw food “diet” is not new for it was the original diet that God created. “And God said, ‘See, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be food.” (Genesis 1:29-30).

I’m not a strict 100% raw foodie, but attaining a high raw lifestyle is something I always aim to live. Once you experience it, live it, and love it, there’s no turning back.

It’s especially life changing when you learn how not to deprive yourself. Superfoods will come up later on this blog, but for all raw food, this can apply: nutrient rich food satisfies completely when prepared palatably. It’s simple. If it tastes, looks, smells, and feels good, you will eat it. Raw food, in actuality, reigns, because it also makes you feel better. From cleansing, to rebuilding, to maintaining, a raw lifestyle basically…rules!

Speaking of ruling, this next recipe is a staple go-to. The bread recipe was inspired by Meredith Frantz’s rye bread in the very helpful, and free, ebook, Profoundly Raw.

Rye Bread
3 c sunflower seeds (soaked overnight)
3/4 c flax
1/4 c water
3 T caraway seeds
2 t sea salt
1/2 c lemon juice
1/4 c olive oil

Herb Cream Cheese
approx. 1 1/2 c cashews (soaked overnight)
juice from 2 lemons
1/4 t salt
2-3 cloves garlic

In a coffee grinder, or high speed blender, grind caraway seeds as well as the flax seeds. Process all bread ingredients in a food processor until well combined. Spread dough onto two ParaFlexx sheets (parchment paper works, too) and dehydrate for about 12-16 hours on 105 degrees. What works best is to dehydrate overnight, and in the morning flip the bread and continue dehydrating without the ParaFlexx. When the bread reaches your preferred consistency, keep any extra in a sealed glass container (or BPA free plastic), so you can use it for later meals.

To make the herb cream cheese, process cashews, lemon juice, and salt in a food processor until thoroughly combined. Gently pulse in finely chopped garlic, parsley, and basil.

Spread the herb cheese onto a piece of bread, top with a cucumber, and enjoy!

Next week: strawberry ice cream.