Tag Archives: Tablespoon

Rabbit Recipe: Spinach Dip

21 Dec

In an effort to improve our diet Husband and I are attempting to replace at least 50% of our meals with raw food,

or as my daDdy affectionately refers to it, Rabbit Food.  Each Tuesday I’ll share my latest Rabbit Recipe, along with our raw food successes (and failures).

Enjoy!  })i({

Rabbit Recipe: Spinach Dip

– 5oz fresh spinach

– 1 cup crushed, dried soybean nuts

– 2Tbsp. lemon juice

-2 Tbsp. mayo

-2oz. goat cheese

-a splash of water to thin, if needed

*So anyway, this is delicious, and I definitely didn’t cook it, but I’m pretty sure there are raw foodies out there who would nail me for the mayo and the goat cheese.  The thing is, the more I get into this whole raw food movement, the more I realize that most raw recipes involve either dehydrating things (which, if you ask me, counts as just cooking them at a really low temperature for a really long time, thus negating the “raw” aspect), or smashing up a ton of things in your food processor and calling it soup, dip, salsa, or some other sort of related word.  I don’t feel bad about the goat cheese.  I don’t feel bad about the mayo.  I don’t even feel bad that the thing we dipped in our spinach dip was Papa John’s breadsticks!

I do sort of feel like a raw-food-fraud, though.  I mean, I certainly enjoy eating, say, a bowl of fruit for dinner, but… uhm… what about FIRE?  I really, really like FIRE, and catching things on fire.  I also enjoy cooking things, and cooking things with FIRE.  I mean, my spinach dip was tasty, don’t get me wrong, but all I could think while nomming was how much better it would taste if I melted it into a warm, oozy, cheesy-and-spinachy wonderland.

Anywho, it appears I’m having a raw food ethical dilemma, or, I guess, discovering that raw food just isn’t for me (though Nina *adores* it).  I mean, really.  It just makes my heart sad to think that raw foodies can’t ever have even one kernel of popcorn.

 

what does a raw foodie eat at the movies?

 

I think for the new year I’m going to revamp Rabbit Recipes a bit, though I’m not sure exactly how just yet.  I’m thinking a good first step would be to add fire.  Luckily, Mr. Bun-Bun is all over it…  })i({

You can never be too prepared...

Rabbit Recipe: Zucchini Pasta

26 Oct

In an effort to improve our diet Husband and I have decided to replace at least 50% of our meals with raw food,

or as my daDdy affectionately refers to it, Rabbit Food.  Each Tuesday I’ll share my latest Rabbit Recipe, along with our raw food successes (and failures).

Enjoy!  })i({

 

 

 

Rabbit Recipe #1: Zucchini Pasta (our first attempt at eating an entirely raw meal…)

 

Yes, I put the bowl on the floor to take this picture. No, I'm not ashamed by that.

 

You’ll need:

-1 or 2 zucchini, shredded (I used 1 zuch and 1 yellow squash)

-1 handful artichoke hearts, chopped to bite size

-1 handful green olives, pitted

– 1 Tablespoon olive oil

– juice of 1/2 lemon

-sea salt to taste

*Throw everything into a bowl and stir.  Serves 3-4.  Serve Immediately.

PRO TIPS:

1. Rinse your olives first.  That is, unless you want your entire meal to taste like an olive.

2. I thought mine needed more color, so I added a shredded carrot as well.  It looked like a pile of scraps, but it tasted yummy!

3: This stuff got soggy very quickly, so if you’re going to store it, I’d recommend storing it in a colander with a plate underneath.  I don’t imagine it would last much longer than about half of a day. I was supposed to eat the rest for lunch but got distracted by a pickle instead, and by dinnertime the next night it was a soggy nightmare.  Sad!

4. YES, I put Parmesan cheese sprinkles on top.  NO, I don’t care if cheese counts as a raw food.  I think we’re still meeting the more than 50% rule here, aren’t we?

5.  I’m pretty sure the piece of cake I had for dessert canceled out all nutritional value from this meal.  Meh.

6. You really can’t go wrong with a meal that only requires this many kitchen tools:

 

easiest dish night ever!