making ends meet: mastering the sushi roll

creativity unleashed: I love this picture because it reminds of chaos unleashed into that unexpected creative dimension yet ~ contained. I love being in that state because it's then, perhaps I sense I have mastered the use of my medium, my palette, paint brushes, palette knife and so forth the tools and thus; able to release art unrestrained......sounds senseless perhaps.......

It reminds me about the time when I thought I had figured out the creative way. It was in art school years back. I attended art school to study graphic design. I had a design professor that began the course off with two colors only: black and white.

As a class we were so bummed to realize the course had to start off in such a confined setting. In so many words I recall what my design professor said, "You must master the perfection of visual design principles by working within, then past your limitations. Once you understand the simplest of limitations, you'll understand what it means to break free and release....." He was a very cool German guy that looked like a 007 guy in his younger years and was extremely Bauhaus in his teachings.

yet this is what I REALLY feel like: absolute chaos, but at least green + leaner with the sun shining on me.......shouldn't complain really

The recklessness of the photo above perfectly exemplifies my state of life right now. But to make me feel better; a green organic ornate complicated mess ~ everywhere; slathered in soy, salty, savory with bits of bliss + bounty blended with every twist and turn of my raw ravaged turnstile in life, slowly seducing me by knowing the recklessness of my whims......

raw sushi rice made with parsnips, almonds, fresh lemon juice + specklings of sea salt

By the way, thanks for your patience on returning.

I have been absorbed in the bliss of summer.

Just getting back from a week of surf camp at the beaches that have completely taken over my life and put everything on stand still.

It was lovely.......and I lost two more pounds.

Don't get me wrong food passionistas ~ especially the savory sensual life carnivore + decadently cooked food bloggers out there. Don't want to scare you off with my raw food ways. I don't plan to get too soap boxy and do the whole sustainable, Asian-girl grows dreadlocks thing + carrying hemp bags transforming into a raw food priestess with the vibe of John the Baptist.....

Still love the lush + cooked.

But am loving the raw + real too.......

It's nice not to have the awning when donned with low~cut capris allowing ample sun time for my open~toe heels *sigh + laughing out loud here* to myself about ridiculous hang ups ;-)

I intend to remain unrestrained in a chaos contained sort of way ~ !

this is my take on raw Korean kimbap/keembap ~ raw rice, marinated spinach, shredded carrots, avocados, cukes + scallions......then I tried lovingly to wrap in civilized presentable form in nori.

I cannot roll worth crap.

So I tried another evening with *hubs* in attendance.

He's very linear, left brain, scientest~type.

He is a master roller.


Atop bamboo mat: First hubs spreads nori with the raw rice, then sliced avocados, lightly marinated carrots, cukes + shiitake mushrooms.....

The veggies are marinated sparingly with olive oil, raw sesame seeds, sea salt, namu shoyu (unpasteurized soy sauce), fresh minced ginger ~ also know I had to squeeze the water emerging from the cukes + carrots. These veggies have a high water content and the salt just makes them bleed juicy of h2o.


add baby lettuce sprigs

slicing raw sushi roll requires a sharp clean knife

Tips on rolling as I watched *hubs* using both hands:

1. roll forward while.....
2. gently yet firmly pressing down and.....
3. tuck contents tightly underneath as rolling forward.....
4. repeat #1, #2 + #3

Actually, it kinda was like the same process as rolling a......well, rolling a cigarette......for those of you that have rolled your own......hmmmm.......

raw sushi rolls finally done well ~ thanks *love* !

Savor the moment with soy sauce or namu shoyu and mind numbing wasabe.

why I do raw: food blogger vs. fashionista

ruby red translucence in the raw.......and it's sweet too!


Firstly, we have entered yet my favorite month.

Yes ~ it's my birthday month!

And this week is the first week of pre~celebrations......

Celebratory mode began with a girl's night out at one of my favorites @ The Present Moment Cafe. Probably the only raw food restaurant in town (at the moment) and a delight it was to kick off the month in the raw.

Now what's this raw thing I'm doing?


My newest obsession is watermelon granita: fresh chunks of watermelon, with bits of ice + water drizzled with honey then blended to a gorgeous frenzy of delight.......would love this in a lip gloss color


It's actually been quite enlightening as it's impossible for me to retain my replete food blogger ways and keep my relationship going with pencil skirts + the snug tee's I love, without being raw.

A friend.....*oh the kindness of dear friends* suggested to let it all go and just buy bigger skirts.......

I just can't get myself to do that.......When I kinda try to let it all go.....I really really do not feel well......

But really to say the least ~ to summize why I've decided this route for the most important reason is to be healthier, increase energy level and overall just feel better for the long haul.

Recalling my family health history makes me lean towards the carrot @ the end of the stick, which made me realize I should pave a farm fresh route for myself.

Pencil skirts would just be a cherry on top!

And what would I do with all my stuff from Bebe's and other hankerings that I've spent a fortitude to tailor n' fit just so?!!

I have always been one to love art, design and the placement of the line.....

I went to design school back when to study graphic design here.

I would have studied fashion, which was my second choice followed by culinary. Didn't do both the latter because A. Couldn't sew a button if my life depended on it. B. Culinary school seemed like too much work and I was fresh out of high school and wanted something easy......hah! Figured that one out sooner than later!

Anyways, my daily intake of raw foods to this day is at 70%.

My daily intake of cooked foods is thus at 30%.

For those not as familiar with the raw menu, please be assured it's quite delectable. That is if you like foods that are made from fresh vegetables, herbs, fruits, savory nuts, seeds and all sans~without the additives, repellents, hormones and cloning devices......

It's been about going back to basic for me. I have discovered methods of 'cooking' down raw foods that is crazy fun. It's a perfect liasion of controlled methodry that I love, as well as a retrospective of wildflower teachings gifted to me from the post~hippie teachers I had while growing up in San Francisco's Mission District.

I have also found mass similarities found in raw cooking in relations to Asian cooking techniques, especially in marinating + fermenting. Kinda like Japanese + Korean cookery ~ it's been interesting to see the tie-in here back to days of foraging and farming via the old country type of thing.

Back to topic: So what's weird, yet so good about raw foods ~ once you start, it's hard to kick it. My body has come to crave the nutrients, vitamins and yummy *glow* inducing enzymes from my increased consumption of live foods.

As a fashionista, this works well on waistline, fingernails, hair, skin and thus less make up time.....he he!

I do love Sephora by the way, but now am discovering very cool organic sea veggie mermaid type cosmetics via my raw food connections!

I have been doing this combo since the beginning of January when I saw a picture of myself from Christmas.

I reminded myself of an overtly stuffed sushi roll.

Not only that my blood pressure was leaping and energy level near ka'put.

This was moi.

Now this is just me and I know everyone has their own comfort zone. I'm a critic to myself when I have less energy, not feeling well and find the need to suffice to elastic waist bands that have found their way to the bottom floor of my closet. My mother bought me elastic waist band pants after I had my first child, and I looked up at her and asked "Why?"

My 30% cooked food intake is my instinctual connection with the sensual world that I am absolutely not ready to give up.

I consider myself a sensualist, yet love the energy + intensity that raw + live foods have given back to me. But I consider raw foodists sensualists too from their writings......yin~yang type of thing again.

Basically, I have lost 10 lbs. since this endeavor began this past January.

Other changes I've experienced but not bothered by: increased clarity (of mind + skin too!), way less bloaty bloats (esp. as a woman if you know what I mean, TYG!), major increase in energy and a big one for me ~ less need of meat. I was truly born a carnivore with my Korean descent. Must have been cattle driving with Genghis Khan way back when. I do admit to my monthly filet mignon or bacon need.

I am easing into this and surrendering to find balance with my signature flair for the lush life ~ so we'll see where this goes.......

In turn, I celebrate with all my raw food lifers for their intensity, passion and commitment.

In turn, I celebrate with all food enthusiasts of every race, creed and plate for the lush life of intensity, passion and commitment.

In true Gemini fashion ~ it's always a balance for me isn't it?!

What happens after a granita frenzy.......hey now what?


Now for some girl time and headed for a day of fun in the sun........

And thanks for reading about my latest obsession.

raw cookies: sweet n' ooey + gooey + chewy and a delight of food friends

these raw cookies are aggravatingly addicting: a mixed bag of crushed raw almonds, walnuts, pumpkin seeds, pistachios + dried coconut, mangoes, pineapples, apricots in a tizzy of honey, almond nut butter and a slight drenching of vanilla + cinnamon you'd think would go a long way but....


sticky ooey gooey play dough like fun sized up on parchment paper lined cookie sheet. I had a slight freak out initially because I kept 'spreading' the cookies apart as if they were going to 'spread' upon baking ~ like in the 'fridge that is......


something old: reminds me of granola or uhmmm remember *gorp*??!.....something new: raw nut + fruit cookies keeps the energy up + waist line thin trim!

Recipe for NO-BAKE RAW-LIKE COOKIES posted below.

First off ~ I must say, I have been enjoying getting to know all of you via the blogging world! Recently ~ well I'll admit......a bit back ago I received awards from my fellow bloggers......I am filled with gratitude and so THANKFUL that you thought of me!

I am sorry it's taken me awhile to post and pass on.

It's been a whirlwind of deadlines, travels, mishaps, more deadlines and dramas ~ I finally feel like I've come full circle so I can give ample credit to the food bloggers that have presented these awards to me and in turn, pass it on.......

I dedicate this post to my fellow food bloggers.

Long overdue, I wanted to thank Nicole at Art and Aioli for the Blogging with Purpose Award ~ do check out her engaging site where she explores delightful + sunny approaches to her cooking that gives a sense of a personal visit every time I stop by. I love her outlook on cooking and life. She's great fun and I do love her 'art' and flow of blogging conversation.

While visiting, I feel as if I want to pull a chair up, have a glass of wine and just hang out with the engaging hostess she is......!

Thank you Art and Aioli!

This was totally hard to figure out whom to pass this onto as I read so many inspiring blogs. I'd like to pass the BWAP Award onto......

Teczcape ~ Awesome photos and outlook on world cooking. I love visiting this blog as it makes me feel like I am on a food lover's adventure.

Nina's Kitchen ~ Visit Nina's Kitchen and really.....need I say more? Inspiring recipes, tantalizing dishes and beautifully prepared......

Café Chocolada ~ She bakes and makes delightful pastries, cakes, rolls, savories and mouthwatering savories as well ~ not to miss this site!

Vegan Lifestyle ~ Vegan Lady does good! Her posts are great reflection of her commitment to health and well-being in her daily life. Other inspirations include the natural beauty of her surroundings as well.....

My Life as Chef Erik ~ Not to miss either! I love visiting his blog for fresh, healthy yet soul satisfying fare. A true chef at heart and by profession....he is honestly 'blogging with a purpose' with great recipes that will get your salivary glands going!

So I guess to the recipients ~ do post your award on your blog and would be lovely to have a mention of moi + link back. Don't forget......pass it on!

Then there is the Arte y Pico Award gifted to me from the multi~talented multi-tasking pastry enchantress Medena at Café Chocolada!

Thank you Café Chocolada!

Again, a challenge to whom to forward to......and some of you may already have this so please mind my bloops if so! Arte y Pico Award goes to:

Art and Aioli Nicole is also a art school trained artist and business woman ~ do check out her adventures in the kitchen, on paper and about town!

The Left Over Queen Jenn as we know her! Jenn the social butterfly and foodie networking pioneer ~ thanks mucho for your enlightenment, getting us together and your passion for food, life + love! So much to do and so much to SEE: You'll find yourself twisting and turning about her site from one great read to another.....

My Cake Wardrobe ~ fashionista, designer and girl about town......also designer of delicious sweet cakes + delights from the inside and out. Don't miss her beautiful cakes, hand made edible flowers and other sweet tales from the big apple!

Real Juice Daily ~ Oh my ~ truly inspiration in a glass! I cannot say enough about her because she has been on this incredible journey of health and realization. She has inspired me to juice and strive for balance in my love for food and healthy eating.....yet all at the same time she's stays so passionate about her quest - not to miss read!

Foodhoe's Foraging ~ Love Love this blog! Awesome photos on food adventures, mouth watering cooking insights and glorious travels about one of favorite parts of the country - yes! northern california to die for.....don't miss her tails of foraging, feasts + travels......

I cut and paste this clip on the bottom from Café Chocolada about this award ~

The Arte Y Pico award comes with these rules:

1) You have to pick 5 blogs that you consider deserve this award for their creativity, design, interesting material, and also for contributing to the blogging community, no matter what language.

2) Each award has to have the name of the author and also a link to his or her blog to be visited by everyone.

3) Each award winner has to show the award and put the name and link to the blog that has given her or him the award itself.

4) Award-winner and the one who has given the prize have to show the link of "Arte y Pico" blog, so everyone will know the origin of this award.

Thanks everyone and to all: Many great adventures in the world of food blogging!

Easy No-Bake Raw-Like Cookies
©2008 Ingar Brunnett, TasteMemory.com

Bowl #1 ~ combine ingredients below
• almonds, walnuts, pistachios (crush in plastic bag w. mallet or food processor, but keep it chunky)
• pumpkin seeds, sunflower seeds
• dried coconut flakes (I found some organic sulfur free dehydrated ones at health food store that were very cost effective + yummy)
• dried apricots, mangoes, pineapples (trim to small pieces with kitchen scissors)
***Other stuff you can add + whatever to your liking: sesame seeds, hemp seeds, flax seeds, cashews, raisins, other dried fruits, raw chocolate pieces or cacao chips, etc.
***Use unsalted nuts, preferably organic and raw when possible.


Large Bowl #2 ~ combine ingredients below
• 1/2 cup nut butter (almond butter, cashew nut.....choose a favorite)
• 1/2 cup honey and slightly more as needed(I use orange blossom honey, because I love the floral taste and another important tip: ob honey is very heavy in texture which is great in binding these cookies. Raw honey is good to with the added nutrients. The heavier the honey the better.)
• generous dash cinnamon
• dash sea salt

Line cookie sheets with parchment paper.

Add nuts, seeds + fruits from bowl #1 to bowl #2. Combine thoroughly with a spatula. I found you have to adjust the amount of nut butter and honey to get the right consistency to get all the ingredients to somewhat 'stick' together. I add more honey to get everything binded together because I don't like the heaviness of the nut butter ~ you decide.

Don't worry if the whole thing doesn't stick together immediately. You want to bind everything just enough and the refrigeration will take care of the rest.

Don't forget just at least a delicate pinch of sea salt. The touch of salt with the nuts and fruit turn out quite savory.

I found using an ice cream scooper effective to drop generous spoonfuls of the mixture on the lined cookie sheet. Using the scooper and fingers, nudge the fallen away pieces to clump and form the cookie shape as needed.

On the bottom of my 'fridge, I found two slots to perfedtly rack up my cookie sheets!

They are best when left to chill overnight and even better after 24 hours. These cookies were gone before they were ready set chilled. If you're desparate to begin the tasting experience, you could chill a few in the freezer for a quickie.

I love this recipe and am still developing it to make it more 'transportable' yet raw. There are several versions of this recipe out there and a great one that inspired me is ShannonMarie's on We Like It Raw, an informative raw foods/lifestyles website.

p.s. they must remained chilled to keep their form - taste best straight from the refrigerator.

Beauty and the Beet: The Brilliant Impression Part II

blow off the cover of preconceptions: sangria is that you?

Part II of Beauty and the Beet: The Brilliant Impression continues here. See previous post below or go here to begin Part I.

Dinner with the family at the original historic Cafe Du Nord continues:

The next course arrives, which turns out to be the most delightful sweetbreads served over a crisp pastry puff.

No time to argue about preferences in offal between the delicate bites that melted in my mouth and lingered of sweet cream with the slight tang of capers that met in the middle of freshly chopped parsley which finally gave way to any preconceived notions.

I discovered something new......it was fun to eat and each bite left me to smile.

For the adults, chilled wine was served inside varied labeless odd shaped wine bottles that were mismatched in color. The bottles came in hues of blues, greens and reds. But no matter the bottle, it was always a pink rosé that trickled forth like drinking water into the stemless bistro style wine glasses.

Next up, beef fillet in a mushroom based sauce served with white beans that were simmered soft until crème-like yet holding its composure.

By this time I was brimming over. The sauce was a reflection of the 'mother sauces' and a beaute to bite. Sweet and savory enough to keep me in the glow.

Sometimes they would bring another salad platter of chilled green beans in a light cream sauce with chopped hard boiled eggs and onions. My walls of resistance came down and I think I was only eight years old.

The final breath of the meal was dessert. Always the same; similar to a custard flan and coffee.

I realize after sharing this that someone from the neighborhood might write to me and blow my buzz about Cafe Du Nord.

berries are so divinely created.....

I went back there during my college years with a bunch of friends for New Year's Eve dinner. I left disappointed as it didn't taste the same or as good to me. The bald gentleman wasn't there but everything else was the same, including the glow and the paintings I spoke of. I remember biting into the beet salad and it tasted like cans and the outer edges of the yolks from the chopped hard boiled eggs had that green tinge. Which meant they were overcooked and didn't bother giving the eggs an ice water bath to avoid the discoloration.

But who am I to say, I went back when I was twenty something with a bunch of riotous friends on New Year's Eve so my vision and palate might have been slightly blurred....(LO!)

In closing, dad encouraged me to take risks because he did that every day of his waking life. It's only today I can only imagine the courageous risks he took.

That's what my mom said: when you have children you'll understand.....

He moved us from Seoul Korea to Saigon Vietnam in the midst of the Vietnam War. He was the food and beverage manager at the the U.S. Army barracks stationed in Vietnam.

We lived in Saigon, then to the coastal town of Vung Tau until we eventually settled in the south central region of Can Tho, before we fled during a mass upheaval in the Can Tho area.

at the beach with dad ~ I recall I was slightly bummed in this pict because I wanted to go swimming.....we're at the beach right? the days when cigarettes were like text messaging.....

My father was able to acquire immediate Visas to the U.S., we hopped an Army issued helicopter in Can Tho to Saigon. Boarded Pan Am with a layover in Honolulu before we settled in San Francisco.

We were very fortunate.

My parents received a letter from a friend that was still in Vietnam. He sent us a photo of our town home in Can Tho.

It was a photo of a pile of rubble and concrete blown to pieces.

When I cook with beets it reminds me of my father.

Courage, passionate, gratitude, depth and a bleeding heart embracing all things that we might normally think as crazy but by far deem as courageous efforts.

Beets do remind me of hearts. I recently read somewhere that drinking two glasses of beet juice a day significantly lowers blood pressure and helps maintain a healthy cardiovascular system. Beet juice might be tasty with pomegranate and/or strawberry, raspberry and fresh ginger juice too. I'll have to try that.....maybe with a splash of cointreau?

to see life as always full don't~cha think would be so freeing perhaps......the remnants of cooking beets: beet juice really!


Beets are bold to me in sight, taste and when raw, their resonance lingers a slight burning sensation more in my lungs than my mouth.

Beets remind me often to take risks perhaps for what you love or what you think you might love......when I think about my dad he was all about taking risks.

If we never went to Vietnam because of my dad he wouldn't have been there to support the American troops.

A recollection of Vietnam was my first dance as a toddler at the American Officer's club located at the roof top restaurant that overlooked the city of Can Tho. On those nights they played Al Martino and Patti Page and served lobster thermidor with T-Bone steaks to the service men and their guests.

My mom said we drank Coca Cola while dad imbibed in a beer and we watched the U.S. Army issued fireworks go off in the night sky.

It was a crazy time.....

my dad loved this thing....that's why he even took a picture of it. what was it called? I remember the rolls of tape were as thin as gift wrap ribbons and were made by 3M.....real flimsy and all I wanted to do was get a hold of one, pull out the tape and run through the house until the whole thing was dragged out of its sprocket......hah ~ fun!

If my dad didn't bring us to California we would have never made it out of Vietnam.

My father embraced the European culture fondly. He was never into being atypical, thus he never cared for stereotypes of anything.

I think what drove his intensity was for the love all things of beauty and for life.

The Beauty and the Beet has been written to remember my father....

Sean Ku Lee

In this life......He left a brilliant impression.



beauty + the beet salad with raspberries & fresh greens
© 2008 recipe & memoir Ingar Brunnett, Taste Memory

2 fresh red beets, skin peeled
1 pint of fresh raspberries
1 tbsp. white sugar
1 bunch of fresh arugula (torn to bite size if needed)
1/4 cup white onion, minced
2 hard boiled eggs, coarsely chopped
sprigs of fresh parsley and chives, chopped

dressing
1 tbsp. honey
1 teasp. sea salt
freshly ground black pepper
3 tbsp. of good olive oil
juice of half a lemon

Slice beets 1/3” thick rounds, then slice in half. In a large saucepan cover beets just enough with water and a pinch of sea salt. Bring water to boil, cover with lid and turn off heat. Allow the beets to stand covered for 5 to 10 minutes until al dente tender to your preference. Avoid over cooking the beets (who wants the mushy canned texture of beets that have incessantly haunted our taste memory?). Drain water from beets.

Add raspberries and sugar to the beets. Gently fold together, then allow to cool.

Cover and chill. Increased chill time in the refrigerator will help restore the intensity of the ruby red color of the cooked beets. They can be chilled for 30 minutes, a few hours or overnight.

In a small bowl whisk the honey, salt, pepper, olive oil and lemon juice until creamy.

Toss the arugula with ¾ of the salad dressing and arrange on serving platter. Drain excess water from beets and berries, then arrange on top of arugula. Pour remaining dressing over the beets. Top with chopped onions, eggs and herbs.

Delicious when served with slices of a crusty bread or baguette

bare necessities: salad + veggie roll

my daily ritual relies on fruits from the avocado tree, endless roots of carrots, buds from baby romaines, the green asparagus plant......all quite underscored in a sprouted whole grain tortilla and not to be missed are those lively sprouts to make everything new again.....

This salad + veggie roll has been one of my favorites lately. I hesitate in saying the word 'wrap' since the ones I have tried at the restaurants try to imply they are healthy but often times I find over burdened with excessively cloying greasy substances.

Now don't get me wrong....I love oil in my cooking....can't do without ~ but I love really good olive oil.....sesame oil.....grape seed oil and even sunflower oil.

I just don't like recycled regurgitated hydrogenated oils that seem to burden our foods.

Meanwhile.....here's my favorite lunch time ritual:

salad + veggie roll
© 2008 Ingar Brunnett, TasteMemory.com

*Ezekial sprouted whole grain flourless tortillas or similar to your liking
*baby romaines or romaine lettuce leaves
*alfalfa sprouts
*avocado slices
*carrot sticks
*asparagus or sliced cucumbers or whatever you prefer
*optional: veganaise grapeseed oil dressing ~ omg; i luv this stuff....tastes + has the scent of mayonnaise! this is eggless and very heart & body healthy.
*optional: a few slices of meat of your choice

Roll forward tightly......you can cut in half with a sharp knife and wrap it in plastic wrap to take with you or enjoy now!

For lunch on the run ~ I end up eating two of these to fill me up.

Delicious with a simple dipping sauce made with a shot of soy sauce + shot of sriracha or hot sauce of your liking.

someone told me that alfalfa sprouts combined with avocado creates a taste sensation that is a match made in heaven......I do agree.

portrait of a garden

Friday night healthy meatless supper included my favorite ingredients for this jewel of a salad I have named 'Bethany's Garden'.....it just looks like that....it looks like Bethany's Garden to me.....


a simple bouquet of watercress is how it got started ~ I found this beautiful bouquet of organic watercress looking up at me @ the produce aisle at my local Native Sun. It reminded me of summer and running outside at night.....then it made me smile ~ so I decided it should come home with me......


the corn kernels are raw too....they're sweeter raw....when corn is served raw it's considered a vegetable & not a starch ~ let's save the starch for the BREAD

I made this gorgeous salad last Friday night with the organic watercress (the one shown above) that followed me home from Native Sun. This was literally a last minute supper thrown together in haste. It's also a meatless day for me (Lenten Fridays!) so I grilled a wild rice tempeh patty with water, wine & soy sauce, then topped it with organic rennet free cheddar cheese on Ezekiel bread - turned out to be a savory & filling Friday night dinner.

When was the last time I had fish sticks and tator tots for Fridays during Lent???

That might actually be a great cooking challenge to remake a healthy retro version of that......

The salad I made included the following organic ingredients which amped up the taste value considerably - organic watercress+beets+carrots and organic raw almonds.

I also prefer to use old fashion carrots in their natural born SHAPE - not the pre-formed baby carrots which are completely tasteless! Try going back to eating and cooking with big meaty carrots and you'll taste the difference in quality.

You'll return to the sweet, crunchy and earthy taste of a true root vegetable rather than biting into pre-meditated water-filled Styrofoam.

Unfortunately, I don't live in an area where farm fresh organic produce is overtly available in mass diverse selections....ie: think massive access @ New York's GREENMARKET.

I was in Manhattan last November '07, when I finally walked up from the subway onto Union Square Park and found myself in the middle of farmer's market heaven ~ i literally ~ nearly began to well up with tears....nearly....

Luckily what I do have access to is one of my favorite locales @ Native Sun, as mentioned earlier as well as my local grocery store Publix which is beginning to carry a significant selection of organic goods.

So work with what you have and at least try it. It makes such a significant difference in taste and ultimately in your health ~ as well as those that sit down and 'supp with you!

Here's the salad recipe I managed to orchestrate for Friday night's dinner:


really not too much prep time ~ YES these are raw beets and raw almonds and s w e e t as can be


Bethany's Garden: salad & dressing recipe
© 2008 Ingar Brunnett, TasteMemory.com

2 large carrots, shaved with a potato peeler
1/2 cup white onion, finely shredded
1 bunch of fresh watercress, bottom 'root' ends trimmed
2 ears of uncooked corn, kernels removed*
1 fresh beet, outer skin peeled off then sliced into matchsticks
1 cup raw almonds, hand crushed with mallet in a plastic bag

easy garlic ginger dressing
1 tablespoon soy sauce
1/2 cup good olive oil
1 tablespoon fresh ginger, finely minced
1 fresh garlic clove, finely minced
1/4 teaspoon sea salt
freshly ground black pepper

In a small bowl, whisk all the ingredients together for the dressing.

In a medium bowl, combine the carrots, onions and 1/4 portion of the prepared dressing. Combine dressing with shaved carrot mixture and set aside in refrigerator.

Prep salad ingredients as noted above.

*Trim corn off the cobb: Place medium size bowl on a flat surface. Place flat corn cobb end inside the bowl with one end of the cobb on the bottom of the bowl. Hold the top end with one hand to keep upright. Use a small sharp knife to trim the kernels off the cob beginning from the top of the cobb and running the knife through to the bottom. Trimming the cobb inside the bowl will keep the kernels from shooting all over your kitchen counter and floor.

In a large salad platter, gently toss remaining dressing with watercress. Gently combine the marinated carrots to the watercress. Top with corn kernels, beets and almonds.

This savory melange of a salad is delicious with chewy, dense whole grain bread or you can make toastettes from my favorite sprouted whole grain bread: Ezekiel Bread with a brush of olive oil, light sprinklings sea salt & shavings of Horizon Organic Cheddar Cheese which is absolutely rennet free and tastes like the real deal.....

Also ~ Thank you for visiting me and all your awesome comments. I am really glad to have met all of you this past week through cybersphere - again thank you for stopping by! It's been great visiting your blogs too and reading about what is happening on your side of the globe.....and thank you to Blogger for highlighting Taste Memory as one of your blogs of note ;-) !!!

Also on the pending posting list for Korean Cooking fans.....Yuk Gae Jang: Spicy Korean Beef Soup.....that's up next since I can currently tell it's been a visual obsession of mine for the past week.

Peace