Is it break yet?

Needless to say, school has been serious lately. I have successfully ran around this week like a chicken with my head cut off, but I did get everything done. Boo-yah! Now I am just 3 tests and one practicum proposal away from spring break. Instead of taking a trip for break, I will be getting my shop on at the mall. Spring clothes, shoes, and bags are out in full force and they are calling my name! I. Can. Not. Wait. But my credit card can. ;)


This week has been good, food-wise. More delicious dishes have come out of the kitchen (well, blender and food processor). Wait that was a lie, the tabouli looked good in the cookbook picture, but was down right bad. The marinated bok-choy, cucumber dill salad and cauliflower couscous was money in the bank though, so check out those recipes below. 


As for how I feel this week, I have been tired, cranky, and sluggish. I would like to attribute this to less sleep and more stress with school, but it has been concluded that this is probably due to less greens and more sweet treats. More raw fudge, more raw bars and more cheese (not really a sweet treat, but a staple lately for sure). So, the plan this week is to get as much green leafies and other yummy veggies in me as possible and see if my energy takes a turn for the best. 


One revelation this week, I need to make a hell of a lot more food. Adam has successfully eaten a LOT of my food (probably because it is soooo damn tasty), which means we run out of food QUICK. Surprisingly, he hasn't been complaining about the lack of meat too much, which is sweet, but I still try to have some frozen animals (chicken or flank steak) in the freezer and beans in the pantry for his cravings. Nonetheless, a bigger grocery cart at whole foods WILL happen this week. It does make me a bit warm and fuzzy inside that he has jumped on the raw food wagon. Keep in mind, I didn't force this, I have always said that I can cook crap for him. :) 


Since my grocery cart is usually overflowing every week, one would think our bill has gone up drastically, right? That is actually a BIG, FAT WRONG. Our bill has stayed the same, even despite the $30 I spend weekly on kombuchas, and the $30 I may have spent on cheese last week (shh-don't tell Adam). So, it seems like the approximately $200 that is spent weekly on groceries includes a lot more veggies and a lot less meat and yogurt. I know our grocery bill sounds high, but we rarely eat out so it includes breakfast, lunch, dinner, snacks, wine for the whole week (sometimes longer). Plus, I am kind of a food-snob and I try to get organic in anything with a thin skin, or local produce, which does cost more. 


What has my detailed analysis of this diet told me? 

1. It costs the same to go "raw." 
2. Most of the dishes have been scrumptious and have left me feeling satisfied but not near the point of food coma. 
3. I feel lighter and more energetic, all raw food days considered. 
4. I spend less time in the kitchen. 

In a nutshell, this "diet" is working well. :) 

Now, for the recipes. 

Tabouli (try only if you LOVE, LOVE, LOVE parsley)

Salad:

• 6 bunches fresh parsley (and yes you will get weird looks at the grocery store)
• 1 cup chopped cherry tomatoes
• 1/2 cup hemp seeds
• 1/2 cup chopped yellow onion

Dressing:

• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 1/2 tsp sea salt
• 5 cloves garlic, peeled

To make the salad chop the parsley and put in a large mixing bowl. Add the other ingredients and toss together. For the dressing, combine all the ingredients in a food processor and process until smooth. Pour over salad and mix well. Serve. 

Cucumber Dill Salad 

Note: I first tried this salad in the library when I was studying and I definitely said "damn, that's good" out loud and got a few looks from a neighboring study table. :) 

Salad:

• 5 cucumbers, peeled and thinly sliced
• 1 red onion, diced
• 2 bunches chopped dill, stems removed

Dressing:

• 1/2 cup raw apple cider vinegar
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice
• 1 tbsp sea salt
• 5 cloves of garlic peeled

Add all salad ingredients in a bowl and mix well. For dressing, combine all ingredients in a food processor, process and pour over salad. Toss. 

Marinated Bok-Choy 

• 5 heads baby bok choy (or if you are trying to save some cash like me, I used 2 heads of regular bok choy)
• 1/3 cup olive oil
• 1/4 cup Nama Shoyu
• 4 cloves garlic, peeled

Starting at the bottom of the bok choy, cut the stalks into 1/2" pieces, leaving the leaves whole. In a blender combine the olive oil, nama shoyu, and garlic and blend well. Add to bok choy and mix. 

***I found some sliced portobello shrooms at the grocery and added those to the olive oil mixture to marinate. Then, I poured that over the bok choy when I was packing my lunch in the morning. Yummy. 

Cauliflower Cous-Cous

• 2 heads of cauliflower, finely ground in a food processor
• 1/2 cup fresh lemon juice
• 1 cup olive oil
• 1 tbsp black pepper
• 3/4 tsp sea salt
• 1 bunch each of: mint, cilantro and parsley, stems removed
• One 13 oz jar of pitted greek olives (oops, I got not pitted olives, and Adam had now problem reminding me ;) )

Hmm, this one is NOT rocket science. Combine all ingredients in a bowl and mix well. Adam has been dipping his pita chips in it for a snack, and considering he has probably eaten half of it by now, I would guess it turned out okay.  

So, as much as I absolutely love not studying, it is time to devote this saturday night to learning about glucose. Woo-whooooo! 

I feel like I should be a member of the Circus...

because all I have been doing is juggling my health, school (and all the work that goes with it), food, and keeping a smile on my face (which is last priority). And, SURPRISE! It hasn't been working. So, after (unnecessarily) stressing myself out and succumbing to my comfort food of pizza last night, I have decided to try a new approach. Health, getting enough rest, and eating well are top priorities. Without those, nothing else can happen. Next, is exercise so I can turn that frown upside down! If all those things have been satisfied, then school work will get done, and probably more effectively at that. 


Alright, now that everything is figured out, back to the pizza cheat. It was delicious going down. So cheesy, warm and bready! But, after I felt like someone had punched me in my stomach and my whole stomach was cramping up! Yuck, I went to bed right after. I feel good now, but THAT will NOT be happening again. 


Now, let's backtrack to Saturday. Bassnectar was WAY beyond amazing and totally exceeded my expectations. I knew he would be good, but wowzers! It was great to be around friends, good music, and have spectacular, jaw-dropping people to watch! It made me very excited for the Ultra Music Festival in Miami in March (which is SOLD-OUT by the way)! 


Sunday was major grocery shopping and cooking. After getting back from Whole Foods and unpacking all the food, Ashley said I should take a few pictures of the fridge. So here you go.. 

Lots of cauliflower (for our cauliflower couscous-stay tuned) and a drawer full of fruit! Ignore the soy milk and juice-that's Adam's. 

Many, many greens (kale, beet greens, parsley, cilantro, spinach) for smoothies! 

And a shit-ton of kombuchas! Again, ignore the tequila that is Adam's. 

So, what did Ashley and I make for our meals? Creamy Asian Salad and Dressing, Simple Pasta Marinara, Raw Caprese Salad, Raw Lasagna (a different one) and Coconut Fudge (for our sweet treat). All the recipes are below, including some smoothies I have been making the last two days. 

Creamy Asian Salad and Dressing (from the Raw Food Detox Diet book)

For the Salad:

• 2 cups mung bean sprouts
• 2 cups shredded green or purple cabbage
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas
• 1/2 cup mushrooms (shittake or button)
• 1/2 cup watercress, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh basil, chopped
• 1 clove garlic, chopped 

For the dressing:

• 1 inch ginger, chopped
• 1 cup olive oil
• 2 tsp toasted sesame oil
• 2 cloves of garlic
• 2 tbsp fresh minced ginger
• 4 tbsp lemon juice
• 4 tbsp sweet white miso
• 6 whole pitted dates
• 2 tbsp nama shoyu soy sauce
• 1/4 cup water

For the salad: Mix all ingredients in a bowl and set aside. 

For the dressing: Blend all ingredients together until smooth. One hour before serving, pour half the dressing over the salad and mix. (Side note: the dressing is the BOMB). 

Simple Pasta Marinara (from the Raw Food Detox Diet book)

• 5 vine-ripe tomatoes 
• 1/3 cup packed fresh basil
• 1/2 red bell pepper
• 1/4 cup fresh oregano (optional)
• 1 or 2 dates
• 1 tbsp fresh ginger, minced
• 1 1/2 cloves of garlic
• 1/4 cup olive oil
• 2 shallots 
• 1/4 cup red wine
• 1/2 cup sun-dried tomatoes
• sea salt and pepper to taste
• 1 large zucchini or spaghetti squash (we used spaghetti), cut into thirds. 

Place all ingredients except zucchini/squash into a blender and blend until creamy. Then using a vegetable peeler, peel the zucchini or the squash into noodle-like strips. Pour the tomato sauce over the squash. 


Raw Caprese Salad (from the Raw Food Detox Diet Book)

• 10 thin slices of Alta Dena raw cheddar-style goat cheese
• 2 Holland or plum tomatoes, sliced 1/4" thick
• 10 leaves of fresh basil
• Drizzle of balsamic vinegar
• Drizzle of olive oil
• 1 clove of garlic, chopped
• sea salt and pepper to taste
• 1 tsp ginger, diced (optional)

Layer cheese slice, tomato slice, and basil leaf until each plate has 5 of each. Whisk balsamic vinegar, olive oil, garlic, salt, pepper and ginger together and spoon on top of the salad. 


Raw Lasagna 

• 5 mushrooms of your choice, sliced
• 1 tbsp olive oil
• 1/2 tbsp tamari
• 2 zucchini, peeled
• 1/2 package spinach
• 6 tbsp marinara sauce (recipe below)
• 1 or 2 avocados, sliced

Marinate mushrooms in olive oil and tamari for 10 minutes. Thinly slice the zucchini making noodle-like strips. Put the spinach and a little water in a food processor and process until it becomes a sauce, set aside. Cover the bottom of a rectangular baking dish with 2 tbsp marinara and put 1/3 of zucchini on top of sauce. Add 2 tbsp of marinara and half the mushrooms. Add 1/3 of zucchini, 1/2 the avocado slices and half the spinach sauce. Add the last 1/3 of zucchini, 2 tbsp marinara. Add the rest of the spinach sauce and avocado. Top with mushrooms. (THIS RECIPE WAS YUMMY!)


Marinara Sauce

• 2 tomatoes
• 5-6 sun-dried tomatoes
• 1/2 red bell pepper
• 2 tsp olive oil
• 1 tbsp fresh basil
• 1 tsp dried oregano
• salt, garlic and cayenne pepper to taste

Add all ingredients to food processor and blend. Keeps 3 days in fridge. 


Last but DEFINITELY not least...
Coconut Fuge (from RAWvolution book)

• 3 cups walnuts
• 1/2 cup carob or coco powder
• 2 cups shredded unsweetened coconut
• 5/8 cup agave nectar

Grind walnuts in food processor until they have a buttery consistency. In a large mixing bowl combine carob (or coco) powder and coconut and mix. Add walnuts and agave nectar and mix well. Press mixture into glass baking dish and freeze for about 10 minutes. Cut and serve (makes 9 bars). 

I LOVE Saturdays (especially sunny ones)!

Well, the last few days have been going well. I am slightly concerned that my schoolwork is quickly turning into an adam-pharmacy-school-no-time level of schoolwork. However, I am trying to remain positive that it will not get to that point. Only time will tell. But, let's just all have a moment of silence and pray that I can finish: a 10 page paper, a presentation, a lab report, a research article response assignment, study for a test, a 2 page paper and get my thesis/practicum idea nailed down so I can start writing a monster proposal that is due the first week of march all by Wednesday. Hmm, it looks worse when it's written down. I am going to ignore that to-do list until sunday though, because...


Adam, Ashley and I are about to embark on a road trip to Asheville to see the one, the only...BASSNECTAR! The long-haired legend himself will be spinning this evening! I have my outfit (including a back-up outfit) picked out and I am in the dancing mood! 


Play before work right? Or is it the other way around... 


There is a small food-related issue with this road trip. What am I going to eat for dinner, breakfast and snacks? The plan is Zucchini Pasta with Marinated Mushrooms (recipe below), some leftover Indian Cauliflower Mash, Nuts, and a Kombucha. It's time for another prayer. Please pray that I don't get HANGRY (hungry and angry) for Adam's and Ashley's sake! Poor Adam is VERY aware of how unpleasant I am when I am hangry, and I want to continue to be buddies with Ashley...


At least I can be thankful that I don't have to deal with Cliff and his stupid purple rubber toy. Below is him with his mouth open and meowing (constantly, loud, and a bit whiny) next to his toy because he wants to play fetch. He doesn't stop meowing until you throw the toy. And, to top it off he is the fastest fetcher ever and comes back in 10 seconds (I mayyyy have timed him), so you can throw the toy again. 

Alright I need to go paint my face so I am ready to go dance my butt off. Have a fabulous Saturday everyone! 

Zucchini Pasta with Marinated Mushrooms (1 serving)

• 1 zucchini, peeled
• 4 mushrooms, sliced
• 5 cherry tomatoes, halved
• 1/4 cup sunflower sprouts

Marinade:

• 1 tbsp Nama Shoyu
• 1 tbsp Olive Oil
• 2 springs of parsley, finely chopped
• 1 tbsp lemon juice

Make the marinate and let the sliced mushrooms marinate for 15 minutes-3 hours. Once finished place on paper towels to soak up extra liquid. Make thick strips of zucchini using a veggie peeler. Place zucchini on a plate and put mushrooms, cherry tomatoes, and sprouts on top. Enjoy! 

Next Up...

Next up for a raw diet is our little watermelon on stilts, Lilly. That is her tum tum pudge hanging over our entertainment stand. Good thing Adam runs her around with the laser pointer nightly. 

Meanwhile, Cliff was on security duty, which means he was watching birds. I just enjoyed his curly, monkey-like tail. The second someone used a leaf blower outside he ran to his scare-dy spot in the bathroom. What a man! 

Onto the reason for the blog-the raw food. I woke up slightly later than usual at 5:30 a.m. and got an itch to blend and process. So, I made a pineapple upside-down cake smoothie for breakfast (which is quite a mind-trip because it turns out green but tastes like pineapple cake) and I made an Indian Cauliflower Mash and some salads. All the recipes are below. Unfortunately, for our poor neighbors, I was blending super early this morning, but no one banged on our walls (or so I think-the blender was loud), so I think I am in the clear. 

I think I am past the detox crap, so no more weird side effects to report. 

One little comment before I type up the recipes. Adam taped a show called Wild Pacific on HD Theater and it is a bit insane. I am watching it now and I just saw fruit flies do a mating dance. In case you are wondering they stick there tongues out and dance to impress the females. Sounds just like humans, right? Hah! The next segment is about this looney-toon caterpillar that is CARNIVOROUS. Yes, you read right. He has a vice-like hold and leaps up and attacks flies! It's pretty badass, I must admit. The show is actually pretty okay because it gives some appreciation for nature! Even though, I am glad there is not carnivorous caterpillars in NC. 

Recipe Time! 

Pineapple Upside-Down Cake Smoothie (from the Green Smoothie Revolution Book)

• 1/2 a pineapple
• 1 mango
• 2 bananas
• small piece of ginger
• some cinnamon and nutmeg
• 1 cup swiss chard
• 1 cup water

Blend and drink it down. Like I said, it is green, which is a bit odd. 

Indian Cauliflower Mash

• 1 head of cauliflower, cut into small pieces
• 1 cup of cashews
• 1 tsp sea salt
• 1 tbsp curry
• 1 tbsp paprika
• cilantro or parsley to garnish

Process the cauliflower into small bits in a food processor. Remove and place in bowl. Add walnuts to food processor and process into bits. Add to bowl with cauliflower. Add salt, curry, and paprika and mix. Garnish with herbs. I haven't tried this yet, but Adam said it was A-OK. 

Italian Salad (how fitting!)

• 1 bunch of arugula
• 1 nectarine, cubed
• 10 slices of a red onion
• 5 kalamata olives
• olive oil and lemon juice for drizzling

Add all to a bowl and drizzle with olive oil and lemon juice. My guinea pig, Adam, said it was a good lunch today. I am planning on trying it when I am done typing. 

Easy Lunch

• 1 avocado
• 1/2 cup (or more) of sunflower sprouts
• lemon juice and salt

Slice avocado and top with sprouts. Drizzle with lemon juice and sprinkle some salt before eating. 

Oh Shit! I just looked up on the TV and the millepedes came on! This sucker is a food long and sickety-sick! Time for my nightly glass of wine... 

Love is..

Love is...playing fetch with Cliff for an hour, while I do homework.
Love is...Lilly licking off my wet feet when I get out of the shower.
Love is...Adam eating raw food (with meat supplementation) to make packing lunches easier on me.

The cats must have known it was valentine's day weekend on saturday, because for the first time ever (in 2+ years) there was a cuddle session on the same tier in their massive cat tower. Get ready to feel all warm inside, these two are too cute!

Alright, enough of the mushy gushy crap, I think all the sunshine today has got to my head! To be honest, I am not a fan of valentine's day. Shouldn't you show the people you love appreciation that they are in your life (and love you back) everyday, not just February 14th? Plus, I am not one for flowers, jewelry, or boxed chocolates. Surprisingly, Adam doesn't like the fact that I am not into flowers or jewelry. I think the sunshine may have gotten to his head..

No new recipes today, but that Raw-zania was THE BOMB. Oh my newest obsession is the brownies that Ashley made this weekend. Yes, raw, homemade brownies. With frosting, I should add! And, that frosting is better than anything store bought. Believe me, I know since I used to stock the tubs of frosting in the fridge in my dorm room to eat plain and out of the tub! I don't have that recipe since it was found on the world wide web. :(

What I DO have are some cat pictures from when I was cooking yesterday.
When I was using the food processor Cliff got a bit spooked.

After I took the picture, he then ran around in sprints around the apartment. What a character! 

After I finished cooking I had set my cookbooks next to the table and went to do dishes. When I got back, Lilly was smothering poor Ani (on the Ani's Raw Food Kitchen book) and giving me a serious stink eye. 

I am beginning to think this diet is not going over well with the cats. And Adam doesn't look like a happy camper either...

Well, whatever you are eating on this day of love, enjoy it!

The Monster of a Post

Well the reviews for Butternut Squash in good 'ol Chapel Hill are in...


A+! 


Dinner was fabulous!! It may have been because I was STARVING, but nonetheless the food was yummy. Adam and I shared a mix tapas plate for an appie (appetizer). It had guacamole, salsa, hummus, grapes, carrots, celery, cranberry jam and the grand finale was FLASH-FRIED GOAT CHEESE BALLS. Needless to say I kept asking Adam how the goat balls were during our meal. Yes, I'm mature. ;) For the main course I got a vegan club and cole slaw and my fave Pharmie-in-training got Thai Green Curry. The only regret I have is not reading up on the place enough to know they only have a $3.50 corking fee if you bring your own bottle of wine! Much to my dismay, I forgot all about ordering dessert (probably because I was salivating for the wine at the Pharmal). 


Alright onto the food! The fridge has been restocked for the week and there are many delicious items on the menu. Here is what I made today: 


Italian Rawzania (from Ani's Raw Food Kitchen)
4 servings
Noodles: 

• 3 zucchini squash, peeled into thick "noodles"

Fillings:

• 1/2 batch Sun-dried Tomato Marinara (see recipe below)
• 1/2 cup shredded raw cheese (look for unpasteurized milk)
• 1 tomato, sliced
• 1/4 cup yellow onion, sliced
• 1/2 cup black olives, pitted and chopped
• 1/2 cup sun-dried tomatoes
• 1/4 cup oregano, fresh or dried leaves
• 1/4 cup thyme, fresh or dried leaves

First, peel the zucchini into noodles. In a 8"x9" baking pan start by layering half of the squash on the bottom. Top with half of the cheese, half the tomato, half the onion, half the marinara, half the olives, half the sun-dried tomatoes, oregano and thyme. Layer the rest of the squash and layer the remaining cheese, tomato, onion, marinara, olives, sun-dried tomatoes, oregano and thyme. Keeps for one day in the fridge. According to Ani, it tastes better the 2nd day once the flavors marinate together, but I wouldn't know since Adam inhaled most of it, and I had to fight for my little quarter. So, the obvious verdict is...this recipe is a winner. 

Sun-Dried Tomato Marinara 

• 2 cups tomatoes, chopped
• 1 clove of garlic
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tsp pitted dates
• 1 tsp oregano
• 1/2 tsp rosemary
• 1 tsp sea salt
• 3 tbsp sun-dried tomatoes

Combine all the ingredients except the sun-dried tomatoes in a blender and blend until smooth. Add the sun-dried tomatoes and blend until mixed well. Keeps for two days in the fridge, but it's so good, I doubt it will last that long. 

Spanish Scramble (Ani's Raw Food Kitchen)

• 1/2 cup cilantro leaves
• 1 cup tomato, diced
• 1/4 cup scallions, chopped
• 1 batch of the love-the-chicks pate
• 1 cup spinach leaves or other soft greens
• pinch of black pepper

Place cilantro, tomatoes, scallions, and pate into a bowl and mix. To serve, scoop the mixture on top of a bed of spinach leaves. Top with black pepper. 

Love-the-Chicks Pate (from Ani's Raw Food Kitchen)

• 2 cups almonds, dry
• 1 cup sunflower seeds, dry
• 1/2 tsp sea salt
• 2 tsp tumeric
• 1 cup water

Add all the ingredients except the water in a food processor and process into a powder. Add the water and process until mixed well.  

Last recipe-I know this was a monster of a post, but Sunday is my Cooking Day! 

Berry Blue Smoothie (from Green Smoothie Revolution)

• 2-3 cups water
• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen blackberries
• 1 ripe pear
• 1/2 bunch kale 

Blend. This would have been better if I would have practiced PATIENCE (argh) and actually blended the kale completely. It wasn't that enjoyable since I had kale particles all up in my smoothie. 

Thanks for reading all the way to the end! Have a good sunday night! 

Hey Stranger!

Since I haven't posted for the past 2 days, I feel like my little blog has become a stranger. Either way, I am back and in full force! I had a (small) slip-up with that stupid valentine's day candy on thursday night. Just to clarify, it was not used as a reward for eating raw for 4 days, it was used as a reward for finishing my metabolism test with my sanity. Or, maybe I didn't actually get through it thinking clearly and sane, since I came home and woofed down a big peanut butter cup. Hmm.. 


Thursday night I had some help in the kitchen (thanks Ashley!) and whipped up a yummy mushroom risotto! As always, the recipe is below. Friday was quite a whirlwind. Not only did I have an appointment with (one of) my favorite trainers, I got to play with the new TRX bands at the gym. Holy crappola, those things are AWESOME! They made me feel like the biggest badass in town! Perhaps I was too pumped from my appointment because I then doubled up on exercise classes in the evening. Cycling for 60 minutes and Cycling and Sculpting for 60 minutes at the one and only SYNCStudio! I am made it through though!!! Success! 


It's that time for the weird side effect report: a runny nose all day on friday (so runny that I used a whole box of kleenex!) and lots of sneezing. In case you are wondering, I still yell toxins! whenever it happens. 


Positive side effect report: I have not taken a nap due to fatigue since monday!! I was napping 1-2 hours daily (eek!) so this is beyond exciting! Secondly, I am spending a lot less time cooking in the kitchen. Now, all I have to do is cut stuff up instead of cutting food up and then having to cook it all! Between less napping and less cooking time, I am overwhelmed with free time, which is actually perfect since school has gone from acceptable to full out insane. 


Tonight, Adam and I are going to Butternut Squash in Chapel Hill on Franklin Street, so I will let you know how their food is! It is also the evening of the Pharmal, so I better start picking out my outfit now...


Mushroom Risotto with White Truffle-Infused Olive Oil
Risotto:

• 1 3/4 pounds of acorn squash, peeled and cut into 1" cubes

Marinated Mushrooms:

• 2 cups mushrooms, any type, sliced
• 3 Tbsp Nama Shoyu

Cream:

• 2 cloves of garlic
• 1 tsp sea salt
• 1 1/2 cups almonds
• 3/4 cup water
• 1 cup olive oil

Toppings:

• 1/4 cup white truffle-infused olive oil 
• 1 scallion, chopped
• OR, if you are a student (or cheap) like me, skip the olive oil and just top with scallions. 

To make the risotto, but the cubed squash into the food processor and process into risotto size pieces. Put in a large mixing bowl. For the mushrooms, mix the sliced shrooms with nama shoyu in a bowl and marinate for 5 minutes. To make the cream, add all ingredients into the food processor and process into a creamy texture. Add the mushrooms and cream mixtures to the risotto and top with scallions. Keeps for 3 days in fridge.