The goal of life is to manifest that Divinity within by controlling nature internal and external. Do it by Work or Worship or Philosophy or Psychic control, by one or more or all of these and be Free.
Come out into the universe of Light, Everything in the Universe is yours, stretch out yr arms and embrace it with love.
- Swami Vivekananda
Desire for truth removes all other desires;
then it dissolves and what remains is bliss.
- unknown
Oct 16, 2009
Oct 10, 2009
Crudo Recipe for healthy living
BASIC STOCK
2 large onions
2 sticks celery with their leaves
4 leeks, trimmed
4 large carrots, trimmed, peeled
3 tomatoes, quartered
2 sprigs thyme
1 large sprig rosemary
2 bay leaves
6 peppercorns
couscous with raisin
-----------------
http://www.living-foods.com/recipes/
SMOOTHIES
------------------
Ice to crush (optional), raw eggs (optional) Serves 1 to 2
Banana Smoothie — 2 bananas, 1 dragonfruit / kiwi fruits
Orange Smoothie — 2 oranges, 1 raw eggs
Papaya Smoothie — 1 ripe papaya, 1 raw eggs
TUNA YU SHENG
-------------------------
This can be made either with akami, the leaner, bright red cut of tuna or chutoro, the fattier, pale pink cut. Daikon sprouts, called kaiware in Japanese, look innoicent but have a pungent hot radish flavour. The ingredients can be found at Japanese supermarkets. Serves 2 to 3
Dressing:
3 Tspn of cold pressed mild flavoured olive oil
1 Tspn plum sauce
2 tspn lime juice
3/4 tspn raw honey
1/8 tspn ground cinnamon
salt and white peper to taste
1 small red grapefriut
1 small cucumber
200g sashimi-grade tuna, well chilled
2/3 cup loosely packed daikon sprouts
1. Whisk dressing ingredients untill smoothly blended. Set aside
2. Peel grapefruit and separate its segments. Remove all pith and membranes, break grapefruit flesh into small bits. Set aside.
3. Peel cucumber. Still using the vegetable peeler, shave cucumber into long, thin slices, stopping when you reach the seeds. Stack the slices and cut into thin julienne shres. Soak strips in cold water until needed.
4. With a very sharp, thin-bladed knife, slice the tuna as thinly as possible. Lay the slices out on a serving plate and drizzle dessing over them.
5. Pat cucumber shreds dry with paper towels and sprinkle over tuna with daikon sprouts. Finally, crush and sprinkle rice crackers over all. Serve immediately.
The flavours of this recipe are already balanced, but if you'd like to include a larger variety of compatible tastes and textures in the spirit of traditional yu sheng, you could add the following to the mix:
• julienned pickled ginger
• julienned green mango (not too much)
• pomegranate seeds
• sesame seeds
• pine nuts
• bits of pomelo flesh
• finely shredded Japanese shiso leaves
For pic go to http://siy-siy.buzznet.com/user/
2 large onions
2 sticks celery with their leaves
4 leeks, trimmed
4 large carrots, trimmed, peeled
3 tomatoes, quartered
2 sprigs thyme
1 large sprig rosemary
2 bay leaves
6 peppercorns
couscous with raisin
-----------------
http://www.living-foods.com/recipes/
SMOOTHIES
------------------
Ice to crush (optional), raw eggs (optional) Serves 1 to 2
Banana Smoothie — 2 bananas, 1 dragonfruit / kiwi fruits
Orange Smoothie — 2 oranges, 1 raw eggs
Papaya Smoothie — 1 ripe papaya, 1 raw eggs
TUNA YU SHENG
-------------------------
This can be made either with akami, the leaner, bright red cut of tuna or chutoro, the fattier, pale pink cut. Daikon sprouts, called kaiware in Japanese, look innoicent but have a pungent hot radish flavour. The ingredients can be found at Japanese supermarkets. Serves 2 to 3
Dressing:
3 Tspn of cold pressed mild flavoured olive oil
1 Tspn plum sauce
2 tspn lime juice
3/4 tspn raw honey
1/8 tspn ground cinnamon
salt and white peper to taste
1 small red grapefriut
1 small cucumber
200g sashimi-grade tuna, well chilled
2/3 cup loosely packed daikon sprouts
1. Whisk dressing ingredients untill smoothly blended. Set aside
2. Peel grapefruit and separate its segments. Remove all pith and membranes, break grapefruit flesh into small bits. Set aside.
3. Peel cucumber. Still using the vegetable peeler, shave cucumber into long, thin slices, stopping when you reach the seeds. Stack the slices and cut into thin julienne shres. Soak strips in cold water until needed.
4. With a very sharp, thin-bladed knife, slice the tuna as thinly as possible. Lay the slices out on a serving plate and drizzle dessing over them.
5. Pat cucumber shreds dry with paper towels and sprinkle over tuna with daikon sprouts. Finally, crush and sprinkle rice crackers over all. Serve immediately.
The flavours of this recipe are already balanced, but if you'd like to include a larger variety of compatible tastes and textures in the spirit of traditional yu sheng, you could add the following to the mix:
• julienned pickled ginger
• julienned green mango (not too much)
• pomegranate seeds
• sesame seeds
• pine nuts
• bits of pomelo flesh
• finely shredded Japanese shiso leaves
For pic go to http://siy-siy.buzznet.com/user/
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