Eat More Good Stuff

I have several friends who are vegetarian or vegan, one who is raw vegan and another who eats all raw food (including raw meat and fish).

The whole raw food thing intrigues me; consuming all fresh healthy organic low calorie fruit & vegetables fresh from Mother Earth… yet I like meat. And hot soup on a cold day. And pasta, who could live without pasta? And I love to cook.

With all those ands the chance of me eating a totally fresh raw diet is pretty slim. But I have tried to ad more fresh produce to my diet. Even so, I don’t like boring, so here are a few of my favs, concocted to provide fresh healthy foods while still be yummy –and pretty, too.

Spinach Salad
A plate full of fresh baby spinach
Fresh mozzarella cheese cubes
Sliced black olives (drizzle w/ olive juice for dressing)

Vegetable Salad
1 peeled and sliced cucumber
1 sliced or diced tomato
½ sliced onion

Dress with fresh garden herbs, a tablespoon of olive oil and some balsamic vinegar, stir, serve, or make beforehand and chill.

Tropical Blender Smoothie (serves 2-3)
1 Banana
1 lg. can pineapple w/ juice
1 sm. can mandarin oranges

Blend on high, pour, drink.

Fruit Smoothie
1 Banana
1 cup strawberries
1 sliced apple
1 cup water

Blend on high, pour, drink.

Yummy!!!!!!!!!

Handrolled Pasta

In my search for a pasta machine I found a lot of imformation on handrolling paste (smacking myself in the forehead, duh, you can make it by hand). These simple instructions, from http://italianfood.about.com/od/pastarecipesandsauces/a/blr0001.htm
are easy enough. To learn how to make colored, herbed and leaf printed pasta visit the site.

Basic Pasta Recipe

3 1/2 cups fine white flour
4 eggs
Large pinch of salt

Make mound with the flour on your work surface and scoop out a well in the middle. Pour the eggs into the hole, add the salt, and work the eggs and the flour together till you have a smooth dough, adding just a drop of water if necessary, and no more. Knead the dough for ten to fifteen minutes, until it is smooth, firm, and quite elastic. Don't skimp on the kneading or the dough will tear while you're rolling it out.
You are now ready for the hard part: separate the dough into two pieces. Flour your work surface (the marble counter tops in Italian kitchens are ideal for this, though wood or Formica work as well -- a pastry cloth gets in the way) and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking. To keep the sheet from breaking, once it has reached a certain size, roll it up around the rolling pin and then invert the rolling pin; you can, as you are unrolling the sheet, gently stretch it by holding the unrolled part firm and pulling gently away with the rolling pin. Keep on flipping and rolling till you have a sheet that's almost transparent -- as thin as a dime, or thinner, if you can manage it (the pasta will almost double in thickness while cooking). The Emilians, acknowledged masters of home-made pasta, say your backside should work up a sweat as you're rolling out the sheet.
Once you've rolled out the sheet, either use it to make stuffed pasta such as ravioli or tortellini, for lasagna, or cut it into strips. If you choose the latter course the easiest thing to do is roll the sheet of dough up into a tube, then slice the tube into rounds of the desired width and shake the skeet out with your hands to free the strands; set them to dry on a rack or between two chair backs, supported by a towel (you often see this in the country). Roll out the second piece and cut it as you did the first.
Cook the pasta in salted, boiling water. Since it's fresh, it will cook in three to five minutes. Do not let it overcook! Soft wheat flour has much less gluten than the durum wheat used in commercially prepared dry pastas, and will consequently become flabby if it overcooks.