About four months ago, Denis and I decided to challenge our diets and take it one step further. We decided to fast and only eat, or drink in this case, liquids once a month on the full moon.
We noticed that around the full moon it was hard to deal with everyone’s energy. At work, on the road, online, on TV, at the beach, everyone is more stressed than usual.
A liquid fast entails only consuming liquids such as soups, smoothies, juices, water, puddings; basically anything that doesn’t require chewing.
I am a huge fan of soups and smoothies… always been! And preparing only liquid foods was very easy for me. I also had great help from several books with not only great raw vegan soup recipes but smoothies and juices.
We start our liquid fast about three days before the full moon and so far it has helped us deal with the “Full Moon” energy around us. I have set reminders in my calendars to let me know when the full moon starts so that we can start our fast.
Here are some of the recipes that I make during the liquid fast:
One Saturday morning I woke up waiting a green juice. So I took everything green out of the refrigerator and juice it. I usually don’t juice greens because I get a fantastic green juice at Josh’s Organic Garden called the “Thank God” five days a week. Not only does Josh have the best greens ever, but also their juicing method is out of the world.
So I have gotten used to drinking green juices five days a week and Saturdays they are not open. I washed all my greens and juiced them including two apples because my juicer is not as great as the one at the Juice Bar. And now it has become a tradition to wake up Saturday mornings and juice the greens.
Here is what I juice:
3 types of Kale (dinosaur, red, and green)
3 types of chard (red, yellow, and white)
Florida Romaine lettuce
Dandelion, Spinach, Collard Greens
Celery, Carrots, Cucumber
2 apples (optional)
I juice everything and put it in a jar, mix in about 2/3 of water, and some pH drops. I save half of that for my sweetie and he adds a lime/lemon to his juice, and I add the two juiced apples to mine.
Kimchi is one of my favorite dishes ever! I think I can eat it almost everyday. Here is my way of making raw vegan kimchi.
1 Napa cabbage or Chinese cabbage
Real Salt (first to salt the cabbage and then to salt the whole recipe)
5 to 7 cloves of garlic
Peeled Ginger to taste (I use about 1 inch square of a ginger root)
1 red pepper
1 jalapeño pepper or cayenne pepper (not powder)
1 yellow onion
1/4 cup Bariani Olive oil
Chili flakes and pepper flakes to taste
10 Scallions julienned or cut in long strips (lots of scallions is what makes this recipe)
Wash the cabbage and separate the leaves. Let the water drip off the cabbage and get a container ready to place the cabbage for the salting part of the recipe and another container to press down the cabbage. Line up some leaves on the container put salt all over. Add another layer of leaves on top and add more salt and repeat until you use all the leaves and salt every layer. Use the other container to press down the cabbage. Let sit for 8 hours or overnight until all the cabbage is soaked in the salty water. You can let it sit more time to ferment more, but it won’t probably be raw at that point. You can also choose to let it sit less time, but I find that 8 hours is just perfect. Taste the cabbage and if it’s too salty for your taste, rinse it, but if it’s fine, just dumped the residual water.
Cabbage and salt in layers
To make the paste, I like to use my juicer to mince all the ingredients for the red paste. However, you can use a vegetable chopper or a food processor for this part. So mince or chop or process the garlic, ginger, red pepper, onion, and some of the red pepper flakes or jalapeño pepper or cayenne pepper. When I put this thru my juicer using the mince blades, there is also some juice that comes out which will make the paste a bit more liquidly and that’s why I don’t have to add water to this recipe. If you use a food processor or a chopper you may have to add a few spoons of water and the olive oil. Mix this paste and taste it for flavor. Depending on the saltiness of the cabbage and of the paste, you may want to make sure they will balance each other.
Peppers and Garlic for Kimchi
Using the same washed container, spread some of the paste at the bottom of the dish and take some of the scallions and spread them over the paste… you are going to layer the cabbage and paste like a lasagna. Take some cabbage and cover the first layer of the paste, and then add some more paste and scallions over the cabbage and keep layering in that order. Once you used all the cabbage and paste, cover the container and refrigerate for a few hours (4 to 6 hours). If you have cabbage or paste left over, just add it to the sides or try to fill in every space in the container.
I get about 6 to 8 servings out of this because I use a lot of it in different salads. I like to take a cucumber and chop it small cubes to add to the kimchi.
10 Zucchinis sliced in a mandolin slicer (for two people use 2 or 3 zucchinis and reduce the marinade)
1 cup of your favorite marinade (see recipe below)
2 cups of your favorite pate (see recipe below)
Slice zucchini using a Mandolin slicer and marinate the night before (I place them into a lasagna pan as if they were lasagna noodles and pour the marinade over each layer). When ready, prepare the pate to fill the rolls. Line up the zucchini slices and put a spoon of pate at on the slice and roll the zucchini and put in the dehydrator sheet. Repeat process to use all slices and pate. Dehydrate for 2-3 hours.
Marinade I recommend
Pate I used for party
1 cup of hemp seeds
¼ cup of pine nuts
½ sun flower seeds
Salt to taste
2 Tbs. water
Italian herbs to taste
Crackers and Pate
1 cup sunflower seeds soaked for 1 hour
½ cup hemp seeds soaked for 1 hour
¼ sesame seeds soaked for 1 hour
¼ pumpkin seeds soaked for 1 hour
1 cup ground yellow flax seeds (I used yellow to make them light)
½ shredded zucchini
Any seasoning to taste (I often alternate between Italian herbs or Mexican Seasoning)
About 1 cup water
1 Tbs. salt
I soak all the seeds in the same container and after 1 or 2 hours I drain them and rinse them again with ionized water. I them put them in the food processor and grind. Put the grind mixed seeds in a bowl and add the flax powder and seasonings as well as salt. Mix well and then add the shredded zucchini. I add as much water as I want and continue to mix until I have the desired consistency and that way the crackers won’t have to dehydrate for a very long time. After mixing and making a “dough”, press them flat onto a teflex sheet and dehydrate for approximately 4 to 8 hours. Serve with any pate, salsa, or guacamole.
1 broccoli cut in mini florets same size as the other vegetables
1 cup of diced tomatoes
1 yellow zucchini diced small
1 cup peas
1 Tbs. lemon juice
2 Tbs. olive oil
Curry powder to taste (I use about 2 Tbs. of curry)
A pinch of garam masala
A pinch of cumin
Salt to taste
Curry Sauce (see recipe below)
Mixed all the ingredients in a bowl and let the marinade mix well. Transfer to a teflex sheet and dehydrate for 1 to 2 hours.
1 red pepper
1 cup of sundried tomatoes soaked for about 2 hours
Garlic to taste (I use about 2 cloves or more)
1 Tbs. lemon juice
Ginger to taste (I use about an inch cube)
½ cup of cilantro
Curry powder to taste
1 Tbs. Coconut oil
Salt to taste
*To make it spicy I add about 1 red or green jalapeño
Blend all the ingredients in the blender until smooth (you may want to add a little bit of water or oil to make it more liquid). Bring the vegetables out from the dehydrator and put in a glass container and add the curry sauce. Mix well and return to dehydrator for another hour or so.
I made a big salad and one of our friends brought another salad which everyone loved! I often use lettuce to replace rice and serve with any dish.
Raw Nut Tofu
1 cup Irish moss paste
¼ cup water
½ lemon juice
2 cups of Cashews soaked for 2 hours
1 Tbs. of unpasteurized light miso
Salt to taste
Blend in high power blender until smooth. Use a plastic wrapped container to pour the mix. Refrigerate for a few hours and serve. Another variation on this is to actually marinade the tofu in the kind of sauce you want until it soaks the sauce. I put the marinade in the blender from the beginning and refrigerate longer.
For most people that live in the East or West coast it not that hard to find a farmer’s market as most cities nowadays hold a weekly farmer’s market. However, it may be difficult to find farms and fresh produce as you get closer to the center of the country. Therefore, I’ve gather three websites that can guide you thru finding places to shop locally and organic.
Not only can you find vegetarian and vegan restaurants but also any markets or shopping sites for organic foods. I often use this site whenever I’m planning a trip out of town so that I can find places to eat and find organic foods. View their site
The Local Harvest
I recently discover this site and it’s been great help finding local farmers. It’s very user friendly and can locate from farmer’s markets to restaurants by just entering a zip code. View their site
Organic Consumer Association
This site is not only helps you find organic food but also green business in your area. They are one of my favorite sites because it promotes healthy-green-living. Whether you need green camping equipment or pet supplies, this site can help you find organic and sustainable businesses in your area. View their site
In addition to these three sites, many farmers’ markets are listed in social media sites. Just ask in twitter or facebook and someone will tell you where to find local organic foods.
If you live in South Florida, there are two well known organic farmers’ markets, Josh’s Organic Garden in Hollywood and Glaser Farmsin Coconut Grove. In addition, many farmers from Homestead Florida come to Glaser to sell their produce. One of them includes Tim Tye, who is well known for his local fruits and for using ocean water in his crops.
If you cannot find a local farmer, you can also try starting your own garden or a co-op. Even though the produce from co-ops travel many miles to get to you, is another way to support the organic farming community.
Either way you go with, is a great step to support green and organic farmer. Remember vote with your money!
Tim Tye at Glaser Market in Coconut Grove, FL
This website is for educational and informational purposes only and may not be construed as medical advice. The information provided in Panyvinito.com is not intended to replace medical advice offered by physicians. Please contact your primary care physician before making changes to your diet or lifestyle.
What is Pan y Vinito?
Pan y Vinito is my nickname. When I was born, a movie was released called "Marcelino Pan Y Vino." My grandfather saw the movie and named me after the movie. So from then on he called me "Marcelita Pan Y Vino." Years later the name became "Pan y Vinito."
The words Pan y Vino actually mean "bread and wine."