Foodie Fridays - The Collection

[Penni]

I am SO not Ani Phyo, but I do have a passion for making delicious raw food that you can easily make in your own kitchen without a bunch of swanky, expensive equipment. Each Friday I go into my raw food kitchen, hoping to whip up something tasty and delicious. Perhaps there will be some recipes along the way that will inspire you and delight your taste buds!

 

JANUARY:

 Soup's On!

Watercress Soup, Green Power Soup, Easy Peas Warming Pea Soup
Foodie Friday.... Good Grub - Easy & Quick
Marinated Portobello Steaks w/ Wilted Spinach & Marinated Asparagus

She's Choppin' Broccoli

Marinated Broccoli & Cranberry Salad
Hot Raw Food!
Loaded Cucumbers w/ Sun & Sea Pate & Ruby's Smokin' Hot Tomato Soup

Going Clean & Green

Discussion of foods/drinks for February's 28 Day Total Reset Cleanse

FEBRUARY:
Foodie Friday Gets Fruity!
Cherry Salsa, Grapefruit Guacamole & Southwestern Salad w/ Tomato Cilantro & Vinaigrette
Valentine's w/ Vanessa Sherwood
Black Forest Chocolate Cheesecake

Bringing Celeriac Back, YEAH!
Celery Root Pasta Nest w/ Apple Hazelnut Vinaigrette, Creamy Avocado Soup & Apple Citrus Rosemary Infusion
Late Winter Dinner & Dessert
Butternut Squash Spaghetti w/ Pistachio Sage Pesto & Cafe Gratitude's Living Coconut Cream Pie

MARCH:

BBQ Dinner for 2 (or More : )

Sliced or Chopped BBQ Portabella, Jicama Potato Salad, & Pineapple Jalapeno Coleslaw

Foodie Friday Goes GREEN!!
Erin Go Bragh Breakfast Smoothie, Lucky Green Juice, Irish Spring Compote, Cacao Crepes w/ Kay Lime Creme & Kiwi, Kale Chips, Green Onion Dip, Marinated Broccoli, Kale Salad, Cranberry Guacamole, Minty Mojito, Spinach Thyme Soup, St. Patty's Day Pesto w/ Zucchuni Pasta, Kiss The Blarney Stone Chocomole Pudding, Key Lime Pie
Wild Green Goodness
Ruby's Rawkin' Red Sauce (Marinara), Wild Green Pesto, Rockstar Raw Stackables ;- )

APRIL:
Foodie Friday - New Soul Food
Soul Food Soup & Green Energy Chips

Just Beet It!

Liver Cleansing Beet Salad & Pure Vitality - Delicious Gallbladder Tonic

A Day in My Life

On today's episode I share links to a variety of recipes that I use on a daily basis. I also share the flow of what I eat daily as well as a sample of one of my shopping lists.

Celebrating Earth Day with Julie Morris

Acai Berry Jam, Asian Carrot Avocado Salad (w/ Ginger Dressing) and Cheesy Broccoli Bowl

The Atomic Tiki

Pineapple In Paradise, Fantasy Fruit Kabobs w/ Hawaiian Dream Creme and Atomic Pizza

MAY:

Mexican Food Fiesta

Simple Celebration Salsa, the BEST Guacamole, Super Sour Cream, Corn & Tomato Salad, Fiesta Fajitas, Frozen but ALIVE Margarita

Berry-licious!

Strawberry Lemonade, Strawberry Cloud, Strawberry Fields Salad w/ Candied Nuts, and Pretty as a Strawberry Pie

Ani's Raw Food Inspiration

Black Olive Hummus, Black Sesame Sunflower Bread & Mango Sorbet

Late Spring Supper

Local Spring Salad with Simply Delicious Dressing, Sweet Stuffed Peppers with Wild Chive Cheese, Asparagus Basil Pesto with Sweet Tokyo Turnip Noodles and Citrus Mint Sorbet

JUNE:

Foodie Friday Gets Fresh & Easy

Fresh Spring Rolls with Lime Ginger Dipping Sauce and Live Hot & Sour Soup

Foodie Friday took a Summer Vacation :- )

JULY:

Rawkstar Hydration

Oaxaca Inspiration, My Emerald Bali & Vegan 8

Attack of the 5 Gallon Bucket of Tomatoes

Dirty Summer-tini, My Dad's Salsa, Greek Tomato Salad, Skewered Tomatoes w/ Basil Vinaigrette, Eggplant Bacon, Lettuce & Tomato Sandwich w/ Thousand Island Dressing, Watermelon Tomato Granita

Hong Kong Garden

Succulent Seaweed Salad, Rainbow Rolls and Lemongrass Mint Cooler

AUGUST:

Hard Rock Juice Cafe

Green Day, Sunshine of Your Love, Wild Thing, Deep Purple & The Pink Floyd

The Brilliance of Basil

Basil Pesto, Avocado Herb Salad with Basil Vinaigrette, Basil Marinara, Strawberry Basil Martini

Everything's Just Peachy

Peachy Keen Green Smoothie, Penni's Peach Salsa, Peach Crumble, Easy Peach Sorbet, Peaches & Cream Pie with Pecan Graham Cracker Crust

A Taste of Italy

Fra Diavolo with Sea Spaghetti, White Truffle Cream Sauce with Marinated Mushrooms & Peas over Kelp Noodles, Creamy Red Sauce with Zucchini Pasta and Spumoli Ice Cream

OCTOBER:

Thai Comfort Food

Balancing Broth, Miso Mushroom Soup and Pad Thai

Simplicity In the Season

Vanilla Honey Yogurt, Wild Greens with Mango, Raspberries, Grapes & Lime Balsamic Vinaigrette, Kicked Up Cream of Carrot Soup w/ Living Sour Cream

The Great Pumpkin Episode Part One

Pumpkin Cookies with Caramel Icing, Chocolate Brownie Fudge Cookies & Creamy Pumpkin Pie with Ginger Snap Crust & Vanilla Whipped Cream

The Great Pumpkin Episode Part Two

Pumpkin Cacao Balls, Pumpkin Macaroons, Powered Up Pumpkin Pie Protein Shake, Pumpkin Soup w/ Caramelized Onions & Boho Flax Crackers

NOVEMBER:

Big Raw Chili Night

Corn Fritters & Penni's Rawkin' Raw Chili

The Thanksgiving Episode

Cinnamon Apple & Rosemary Sweet Potato Chips w/ Maple Vanilla Cream, Sweet Cinnamon Pecans, Cranberry Pomegranate Chutney, Savory Mushroom Nut Loaf, Pumpkin Spice Bread/Muffins

Special Guest Michelle K of it's a High Raw Life

Spicy Red Pepper Dip - including the bloopers!

DECEMBER:

The Living Christmas Tree

Very cool holiday appetizer idea

Festive Holiday Drinks

Holiday Fruit Punch, Raspberry Pomegranate Spritzer, Holiday Nog, Christmas Cran-tini

[Susan : )]

This weekly post is a big hit around here! : )

[Nutmeg]

I love Foodie Friday's and being a relatively new member this is great. Thanks for taking the time to do this.

PS...I have been looking for a Portobello mushroom recipe- YAHOO!

[Eden Grace]

Penni you are a natural at this. You do a great job!

[Lou]

hmmm what a winner!!! And the award goes to....... Penni ;o) hmmm love the visual too! And have to say your eyes are amazing in that shot above! very striking

[Michelle K]

yay, Foodie Friday!!!

[Catherine Brown]

Thank you, thank you, thank you! Your energy is such an inspiration!

[Beth Lampron]

These recipes were delicious. I made a slight change to the marinated asparagus, slicing them on an angle and adding some sweet red pepper for color and contract. The mushrooms were delicious! Total winners and something I'd serve to guests.

[Denise]

What a GREAT picture of you and Ani. I love her, she is the reason I became interested in raw.

[Kiwigirl (Chris)]

Penni .... Just wanted to add my appreciation to the list of gratitude here for the time you take to do "Foodie Friday". This is such a treasured resource on RFR. I, like other members, are very visual and love to put your videos on while I am in the kitchen. It is a delight to have you in my home as I create my meals and to have you inspiring me with your enthusiasm, knowledge and gorgeous smile !!

Thanks Penni :-)

[Bobbie]

I totally agrgee with you Kiwigirl!!


What a beautiful picture of you and Ani !!

Kiwigirl (Chris) said:

Penni .... Just wanted to add my appreciation to the list of gratitude here for the time you take to do "Foodie Friday". This is such a treasured resource on RFR. I, like other members, are very visual and love to put your videos on while I am in the kitchen. It is a delight to have you in my home as I create my meals and to have you inspiring me with your enthusiasm, knowledge and gorgeous smile !!

Thanks Penni :-)

[Jodi Clark]

Penni, I am still struggling with making corn tortilla chips. Either too thin and crumbly or too thick and never dry to a crisp. I have tried so many different versions but not had a good one yet. Didn't you do an episode of Foodie Friday with these? I would love to see how thin you spread the batter. Matthew Kenney says 1 cup per sheet but that is really thin or at least it looks like it to me. Help?

[Penni]

I have never really shown how I spread them out on the teflex sheets. Maybe I need to do a video just on the corn chips. I think that would be helpful because it took me a long time to get them right. I'll add that to my list and make it happen!

Jodi Clark said:

Penni, I am still struggling with making corn tortilla chips. Either too thin and crumbly or too thick and never dry to a crisp. I have tried so many different versions but not had a good one yet. Didn't you do an episode of Foodie Friday with these? I would love to see how thin you spread the batter. Matthew Kenney says 1 cup per sheet but that is really thin or at least it looks like it to me. Help?