Yesterday, the Man on the Raw and I went to hot yoga. I was a bit worried practicing in the heat and not eating solids for the past 21 days, but I managed just fine. The heat felt like heaven during these cold winter nights in Colorado.
What can I say about Cucumber Number? Let me start with it being very refreshing, crisp and cool. Cool like a cucumber. With cucumbers being about 95% water, Cucumber Number was the perfect drink to have after a hot yoga class. I could feel this drink re-hydrating my cells with each sip.
Cucumbers are our friends, we should have at least one a day, I am juicing three a day during this feast. I did make a slight modification, instead of the suggested lemon peel, I just peeled the lemon and threw the whole thing in the juicer.
All three ingredients worked in harmony with each other, the cucumber, lemon and apples. Uh yes, apples. Any juice that uses apples as its ingredients has my vote. Truth be told, when it comes to eating apples, I am picky.
If there is one soft spot, bruise, any sort of imperfection, I won’t put it to my lips. They can be sweet or tart, but when it comes to the texture, it better be hard and firm.
Now, when it comes to juicing apples all are fair game. The bruises are the sweetest part anyway, right? The sugar from the apples will give me the extra energy to make my next recipe…Rose Lee Calabro’s Falafel. That experience is coming up on Monday.
I have come to the place where it is time dust off the Excalibur. I, personally, haven’t used my dehydrator in over two years, maybe three. I had forgotten how to turn it on and to what setting it should be at.
I remember when we first got it, the Man on the Raw and I were raw for about four months before we got it. I think we had thick flax crackers, thin fruit leather and somewhere in between sun burgers every day for a month. That dehydrator didn’t get any rest. Oh, by-the-way, soak a cup of flax seeds (golden or brown makes no difference) in a large bowl with a cup-and- a-half of purified water for about five hours. Jameth and Kim’s Original Flax crackers are coming up next week also.
So if you are creating recipes with me, break out your Excalibur, it’s time to start dehydrating.
Shazzie's Walnut Burgers (p. 246), Joe's Chip Shop Chips (p. 178) and Tomato Sauce (p. 270) Through MARCH 19: W.I.S.H. Women's International Summit for Health, a modern-day online women's circle of wisdom featuring 40 of the world's leading experts in health and wellness. wishsummit.com
MARCH 20 Passover Seder raw dinner and class, 1-6 p.m. $95. The Commercial Kitchen of Jackie & Gideon Graff, 1085 Lake Charles Drive, Roswell, GA, 770 992-9218, email rawfoodrevival@att.net, rawfoodrevival.com, order tickets at seder20.eventbrite.com
MARCH 24 “Own a Health Coach Business.” Hilton Johnson hosts a teleconference/web seminar event, 2 p.m. (Eastern-standard time). Free. http://www.globalteleclass.com/specialhc158b
MARCH 25 "Wrap and Roll," Chef Linda Szarkowski hosts a raw foods class, 7-9 p.m. $45. Chicago, IL, 773-484-0937, greenspiritliving.com or call
MARCH 27 "Spring into Raw," a raw beginner’s class, 10:30 a.m.-5 p.m. £85 +VAT (£99.88), Denny Lodge Farm House, Cambridge, England, 01223 860 688, email: katie@therawfoodcoach.com, www.therawfoodcoach.com/courses/raw_beginners_class.php
MARCH 27 Terilynn Epperson, of the Daily Raw Café, hosts the Denver Metro Area Living and Raw Food Cafe March Meetup, 1-3 p.m. Whole Foods Market, 2375 E 1st Ave., Denver, CO, 303-691-0101, www.meetup.com/raw-food-denver/calendar/12829536
MARCH 27 Raw Utopia hosts a raw potluck featuring a Mexican food theme, 7 p.m. Bring a raw dish that will feed 10 people and eating utensils. Healing Light Center, 431 E. Bayaud Ave., Denver, CO, 303-617-3140, http://www.meetup.com/rawutopia/calendar/12898916/
MARCH 30-31 The Sprout, An Organic Cafe and Juice Bar, hosts a raw cheeze and "Live" crackers participation class, 11 a.m. March 30, $35 or $68 for two and a Sprouting 101 demo class, 6 p.m. March 31, $15 or $25 for two. 627 Johnnie Dodds Blvd., Mount Pleasant, SC. Register: 849-8554 or e-mail to pleasantsprout.com.
APRIL 11 "Breakfast and Brunch," Chef Linda Szarkowski hosts a raw foods class, 11 a.m.-2 p.m. $65. Chicago, IL, 773-484-0937, greenspiritliving.com
APRIL 11 Jaimee's Raw Kitchen offers a Raw Food Basics class, 5-8 p.m. Tallahassee, Florida, 954-592-6032, www.jaimeesrawkitchen.com
APRIL 17 Chef Linda Szarkowski teaches the basics of raw food cuisine, 1-3 p.m. $50. Colon Care Inc., 920 North Franklin, Suite 402, Chicago, IL, 847-971-9691, greenspiritliving.com
APRIL 17 Jaimee's Raw Kitchen hosts an International Flavors: Asian Fusion class, 5-8 p.m. Learn how to make your favorite Asian dishes with a raw twist. Tallahassee, Florida 954-592-6032, www.jaimeesrawkitchen.com.
APRIL 20 105 Degrees hosts an open house featuring tastings and demos, 6-8 p.m. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050, 105degreesacademy.com
APRIL 24 Party Foods and Appetizers, Chef Linda Szarkowski hosts a raw foods class, 2-5 p.m. $65. Chicago, IL, 773-484-0937, greenspiritliving.com
MAY 31-JUNE 19 Raw Food Nutrition Science, Health Educator and Raw Culinary Arts Certification. $500. The Commercial Kitchen of Jackie & Gideon Graff, 1085 Lake Charles Drive, Roswell, GA, 770 992-9218, email rawfoodrevival@att.net
AUGUST 27-29 The Sixth Annual Vibrant Living Expo, 2010 Vibrant Living Expo and Culinary Showcase. Early registration is $165 before May 31, after May 31 $225, for all three days or $75 per day. The Living Light Center and Town Hall Fort Bragg, CA, www.rawfoodchef.com/events/rawFoodsExpo.html#rising
SEPTEMBER 24-26 Raw Spirit International Festival features raw chef demos and tastings, yoga, tai chi, lectures, kids’ programs, organic farmers’ market and more. $110-$150. Granite Dells, near Prescott, Arizona, 928-308-2146, RawSpirit.com
ONGOINGSUNDAYS: 105 Degrees hosts Sunday Suppers featuring a 3-course menu prepared by a Level II culinary student, 4-7 p.m. $25. 5820 North Classen Boulevard, Suite 1 Oklahoma City, OK, 405-842-1050, 105degreesacademy.com
THURSDAYS: Grezzo hosts a Vegetarian Social featuring a raw vegan tasting menu, $25. 25 State St., Newburyport, MA, 978-961-1676, Grezzorestaurant.com
HELP WANTED Boston Grezzo seeks an experienced back of the house staff member. A knowledge of raw vegan food preparation is helpful. Please do not send your resume to alissacohen.com or email Grezzo. Apply in person 1-9 p.m. Tuesday-Sunday. 69 Prince St., Boston, MA, 857-362-7288, ask for Sam, Grezzorestaurant.com
Living Light Institute seeks Kitchen Angels to help with culinary trainings, March 25-April 16. Tuition for the Angel Program is $20 per day, price includes meals plus two culinary demonstrations or lectures each day, when available. 301-B North Main St., Fort Bragg, CA, for information, phone Hilloah, 707-964-2420, ext. 20, RawFoodChef.com
Newburyport Grezzo needs experienced wait staff and prep person. Apply in person, 1-9 p.m. Tuesday-Sunday. 25 State St., Newburyport, MA, 978-961-1676, ask for Leah, Grezzorestaurant.com
“Raw News You Can Use” runs Thursdays. To list a living food event or class, send your information to yahoo.com. In the subject line write: "RAW NEWS YOU CAN USE." Please include event, date, time, contact information (website, telephone, etc.) and anything else you think is important.
It started simple enough. Jonathan Weber’s Spicy seed mix (p. 117) transformed from thick, soggy glob to a very crunchy, seasoned snack, in a relatively short amount of time. The spices were on point, Man on the Raw thought the nibbles was just spicy enough without overpowering the taste buds.
Beware of John Larsen's Tasty Sea snacks (p. 117). I found a half of cup of Nama Shoyu a bit too generous, causing it to be to salty. Although, Man on the Raw enjoyed the flavor, he suggested I tone down the Nama Shoyu, if I were going to take a batch to an Oscar party I was attending. On a second batch, I decreased the amount of Nama Shoyu to one-fourth of a cup, made them bite-size and was off. Ha, ha happy ending.
This is the point where happy endings turn sour and my mild obsessive tendencies came to surface.
The story actually begins on February 19th, when I came across some incredible Raw Zucchini Chips featured on the blog Green and Crunchy. They were beautiful, crispy, crunchy little discs. By far a perfect substitution for Lays or Pringles any day.
Life moved forward, as it does so often, and I quickly forgot about the little bits of heaven, at least until I saw Bitt of Raw’s posting of Zucchini Chips and her cute dog eating raw zucchini. Adorable.
Zucchini chips were not going away any time soon, thus the seeds of my obsession was firmly planted in my brain.
I went to The Complete Book of Raw Food, you know my endeavor and all, searching for a recipe comparable to what I had read on the blogs. I found what I was seeking on page 178, Shazzie’s recipe for Curly Crisps.
On the surface, everything seemed to be moving in the right direction. I had a cool hand-held mandoline, a few small zucchini, a beet and a couple of plump, light green, stubby things called Mexican Squash.
Using my cool, hand-held mandoline, I sliced the vegetables into thin rounds, a shy away from being paper thin, but not quite. I choose a variety of basic seasonings, including garlic, onion, wasabi and barbecue powders, nothing too spectacular or out of the ordinary. Well maybe the wasabi, but I digress.
My first batch, I placed in the dehydrator for 115 degrees for about 12 hours. The edges of my produce curled, taking on a slight crispiness, but nothing compared to potato chips. The middle of the vegetable discs were something less to be desired. They were soft and pliable, resembling nothing like a chip.
I popped them back in the dehydrator for another few hours.
Nothing changed, except the size of my zucchini chips, they shrank.
This whole process continued over the course of a week. Attempting varying sizes and thinness of different root vegetables, with Teflex sheet, without Teflex sheet, with salt, without salt, with oil, without oil. Good, eatable food was thrown in the compost bucket because they weren't crisp enough.
I was relentless, Man on the Raw was impatient with my compulsive, slightly psychotic behavior.
But I couldn’t help it. I wanted a crispy, crunchy chip and I was bound and determined to create one.
Finally, I received a reprieve.
I had a promising batch of zucchini and beet chips on Sunday. They came from the dehydrator after 30 hours at 115 degrees and they were actually a good, crunchy consistency. Success, the girls enjoyed them and I finally had something the Man on the Raw could give his seal of approval on and he wouldn’t have to send me away to a psych ward. That was the case, until the girls ate most of them and the ones that remained were left uncovered and I suppose the moisture from the Colorado air (yeah, right), turned them back to a soft, pliable chip taking on the texture of a mildly waterlogged potato chip.
Of course, when Man on the Raw came home after an exhausting evening of work, he wasn’t in the correct frame of mind to believe me when I told him my chips were crispy at one point in their life.
He just kind of heaved a sigh and his chin sank to the ground.
I bite down on the side of my lip and quickly promised I wouldn’t attempt another batch of vegetable chips until I ended my juice feast and I was able to taste test them myself.
Recipes number 56-58 of The Complete Raw Food Endeavor.
On the MenuRecipes #48-#55 of the Complete Book of Raw Food EndeavorAvo Soup, Stephen Arlin, p. 92Chili Rellenos, Robert Yarosh and Lisa Sota, p. 210Soft Tacos, Matt Amsden, p. 213Tomatillo Salsa, Vita-Mix, p. 279Pepper-Corn Boats, David Klein, p. 126Pico de Gallo, Shazzie, p. 254-255Coconut Flan with Orange Glaze, Matt Samuelson, p. 329 (I didn’t get a chance to make the glaze, used orange zest instead; kids didn’t mind) Almond Orange Cookies adapted from Valya's Almond Orange Cookies, Valya Boutenko, p. 288Corn and Chia Chips, The Daily Raw Café (adapted from Jonathan Weber’s Corn off the Cob Crackers, p. 167-68 — recipe to follow)Spicy Mexican Salad from the book “Becoming Raw” Chili-Lime Jicama Sticks, The Daily Raw Café (recipe to follow)
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