Raw Food Recipes:
Lemon

or when your gut tells you to buy some limes (even though that aren’t on your grocery list; they are only 5 for $1 for Christ sakes) instead of listening to your not-so-adorable-today, three-year old screams at the top of her lungs for some gummy bears, please for heavens sake get the damn limes!

Or you might end of making a lemon pie, because you got plenty of lemons, those were on the freakin’ list.
Take note: I said pie and not tart. The catastrophe of being away from the raw kitchen for so long is all your neat tart pans and molds and other gadgets gets utilized as utensils in the kids’ sandbox.
'Want another sandy mud tart, mom? '
Now, I'm using an aluminum pie tin left over from Christmas.
Instead of making Matt Samuelson's Coconut Lime Tarts, I ended up with a very delicious Lemon Coconut Pie. Thank heaven's for disgruntle three-year-olds.

Lemon Coconut PieCRUST2 cups almonds, soaked for 6-8 hours
1 cup dates, pitted and soaked for an hour, reserve soaking water
4 tablespoon reserved date water
2 teaspoon organic vanilla extract
1/4 teaspoon sea salt
FILLING3 cups coconut meat (from 2-3 Thai coconuts)
1 1/2 cups coconut water 2 tablespoons coconut oil (liquid)juice of 1 large lemon1/4 cup agave nectar1 teaspoon organic vanilla extract1/8 teaspoon sea salt
CRUST In a food processor, process almonds, dates, date water, vanilla extract and sea salt until well combined. Remove almond mixture and press mixture into a 9-inch pie pan.
STRAWBERRY SAUCE Process strawberries and agave in a blender.
FILLING Blend coconut meat, coconut water, oil, lemon juice, agave, vanilla and sea salt in a blender; process until smooth and creamy. Pour filling into crust. Chill in the refrigerator for two hours. Drizzle with strawberry sauce before serving.

The Daily Raw Blog kids
My kids inspire me. Five different personalities running rampant, with five different thoughts, ideas and possibilities. Wow! I can't wait to see how they take on the world. Love them very much. During this time of year I like to take stock in what is important to me, what inspires and well, you get the point. Who (or what) inspires you?
"Inspiration: Life" Coming January 2, 2008

Mushrooms and Scallions in Miso Broth
serves 4

juice of one lemon (or lime)
2 cups sliced mushroom
2 tablespoon miso 4 cups warm water 1/2 cup diced scallions
1 Marinate the mushrooms in the lemon juice for one to two hours.
2 In a large bowl place miso, add water. Stir until miso is dissolved. Add mushrooms and scallions.

Day 53 of raw eats

8:29 a.m. green juice at work

9:36 a.m. Blueberry-Basil smoothie

10:25 a.m. Mole kale chips

11:25 a.m. large salad at work

12:01 p.m. Lemon bar dessert at work

1:40 p.m. Mila and water

3:04 p.m. green juice

Living Light Pastry Arts students' dessert menu featuresLemon Poppy CakeKey Lime pieRaspberry CheesecakeChocolate CheesecakeTiramisuChocolate SauceRaspberry Sauce

4:50 p.m. Sharing Lemon Poppy Seed cake with my little one at home

6:42 p.m. kelp noodles and Kimchi at home

7:57 p.m. red wine at home

8:02 p.m. Sharing the students' menu with the family Day 54 of Raw Vegan foods

10:51 a.m. Snacking on Thai Curry Cashews at work

11:23 a.m. large salad at work

3:36 p.m. chocolate cheesecake

3:51 p.m. Chocolate Mousse

5:46 p.m. red wine at home

7:48 p.m. large romaine, onion and avocado salad at home

Here are the ingredients I used to create my recipes for The Daily Raw Blog Recipe Challenge

1. Red Grapes
2. Cashews
3. Almonds
4. Garlic
5. Red Pepper
6. Lemon 7. Tomatoes

Focaccia with Grapes
Yield: 12 slices

2 cups flax seeds, ground into flour
1 cup almonds, ground into flour
¼ cup olive oil, plus more for drizzling
2 teaspoons agave nectar
1 garlic clove, minced
1 tablespoon chopped onions
2 tablespoons Italian seasonings
2 teaspoon sea salt 1/2 cup red grapes, sliced

1 Combine flax and almond flours in a large bowl. Add olive oil, agave nectar, garlic, onion, rosemary and sea salt. Mix well.

2 Fold in grapes.

3 Spread Focaccia dough on two Teflex-sheets, making them about 1/4-inch thick. Drizzle with olive oil. Place in dehydrator at 140 degrees for 4-6 hours or until Focaccia is dry on the top.

4 Flip over and remove Teflex sheets. With a pizza cutter, score the Focaccia into six large rectangles. You should have 12 slices of Focaccia bread. Drizzle with olive oil. Dehydrate at 110 degrees for an additional 8-12 hours or until the Focaccia is dry and semi-hard on the outside but soft and somewhat moist on the inside.

The Daily Raw Blog Kitchen Tip: From time to time I use a thermometer to check the temperature of the foods I dehydrate. Particularly when I raise the temperature of the dehydrator. I just like to make sure the temperature of my food doesn't rise also.

My 1, 2 and 8-year old children are used to mom's raw food creations. For better or worse, they have acquired a taste for fresh fruits, vegetables, nuts and seeds. Kevin, my 14 year-old stepson is the new kid on the block and has come from a bag-of-candy-a-day habit.
Now, when I create dishes, he is the gauge I use to determine if my recipes are up to par. I am pleased to say that he has asked me to make this recipe twice since it's conception.

Red Pepper Aioli
1 cup cashews, soaked for an hour
¼ cup water
2 garlic cloves, minced
juice one one lemon
½ red bell pepper, seeded and chopped
2 tablespoons olive oil
2 teaspoons sea salt

1 Combine cashews, water, lemon juice and garlic in a blender. Blend until cashew becomes a thick, smooth mayonnaise. Add more water one tablespoon at a time until you cashews break down and you achieve desired consistency.

2 Add in the red peppers, olive oil and sea salt. Briefly process until peppers are smooth.
3 Serve with bread, cucumbers, mushrooms and tomatoes.

It's not too late to submit a recipe for February's challenge. Next week, I'll post the recipe for Radicchio and Fennel Coleslaw.

My mother asked me to write something to help my Aunt Gigi get on a path of healthier eating. And although I would be the first to say “Go Raw” I realize saying it is much easier than doing it.

If I can offer Aunt Gigi a smoothie or salad recipe here or there, she could take baby steps into more greener pastures.

But first I should remind her of the reasons why incorporating more fruits and green leafy vegetables into her meals (and less of the processed, dead crap) is beneficial to her health. Also, exercise is a must with our family history. You feeling me?

So here are the Top Five Reasons you, Aunt Gigi should eat healthier.

5. You gain a tremendous amount of energy to continue to stay out all night dancing.

4. You feel good. Just ask the man who was rubbing up against you on the dance floor.

3. You become positive and happy without doing major drugs.

2. Your mind becomes sharp and alert, so when you get pulled over, you can think of something clever to tell the police officer.

1. You live longer. I’ve got a few bucks on you outlasting mom, do me proud.

Love you both,
Terilynn

Recipe #39 of the Complete Book of Raw Food Endeavor is Rhio’s Marinated Collard Ribbons (p. 65).
Now this is a risky recipe for Aunt Gigi to try because I don’t think any woman in our family, excluding myself, has ever eaten collards raw.
I believe that there is a family law, punishable by death, which states collards (or mustards, or turnips) greens must be cooked a minimum of 8 hours or until the paint wears from the walls, whichever happens first.
Trust me Aunt Gigi, these marinated collards are delicious and you will enjoy.
　Spicy Marinated Collardsadapted from Rhio's recipe
1 bunch collard greens, stems removed, cut into thin strips (Chiffonade)2 tablespoons olive oilJuice of one lemon2 teaspoons sea salt1/4 teaspoon cayenne peppera pinch of red pepper flakes
In a large bowl, combine collard strips, olive oil, lemon, sea salt, cayenne and red pepper flakes.
Massage the collards with your hands. Cover the bowl and let set at room temperature for 1-2 hours.

A Blended Salad is a mixture of raw, leafy greens and other foods blended together to create a smooth, creamy consistency. Eating a salad prepared in this manner is quick, convenient and increases absorption of important nutrients.

Recipe #37 of the Complete Book of Raw Food Endeavor.

This is a pretty standard recipe and the beauty of the salad is you can add your favorite vegetables to eat.

Blended Salad by Paul Nison, p. 93
1 handful leafy greens (lettuce and spinach work best)
1/2 cucumber
1 stalk celery
1/2 lemon, juiced
1 handful sunflower sprouts (optional)
1/2 red pepper (optional)
1 avocado
1 teaspoon flaxseed oil (optional)
1 tomato

Blend all ingredients and serve.

Have I mentioned how wonderful and supportive the raw community is in Denver. I attended a rawluck on Saturday and I was at another last night. And I tell you what, Denver is building something special. I haven't had such a stimulating, exciting evening in quite a while. Thank you Loriel, Soleil, Mila, Rachel and CJ for the lively conversation.

Of yeah, the food looked great too. My contribution was Lentil Patties with Coconut Peanut Sauce, but alas, I won't share the recipe until next week. Please forgive.

Today I present my dish from Saturday's rawluck. The tapenade and vegetable dip works perfectly with crudites and flax crackers.

There's many a day where I'll whip up the dip and chop some veggies for the littles to eat for lunch.

Olive Tapenade Yield: 2 cups
1 cup Kalamata olives, roughly chopped
½ cup Green Olives, roughly chopped
1 clove garlic, peeled and minced
1 tablespoon Italian seasonings
1/8 cup Red Wine Vinegar (or apple cider vinegar)
1/3 cup Olive Oil

1 Combine olives, garlic and Italian Seasoning in a bowl.
2 Add red wine vinegar and olive oil. Gently toss. Refrigerate at least 4 hours to allow the flavors to marinate. Overnight is best.

Vegetable Dip
Yield: 2 cups
1 celery stalk, finely diced
¼ onion, finely diced
½ carrot, shredded¼ teaspoon sea salt
½ garlic powder
1 cup cashews, soaked for 2 hours
½ cup water, or more as needed
Juice of one lemon

1 Toss celery, onion and carrots in a bowl. Sprinkle with sea salt and garlic powder.
2 Place cashews, lemon juice and water in a blender. Process until cashews are very creamy, add more water if needed.

3 Combine cashew cream and vegetables. Chill overnight. Remove from refrigerator 30 minutes before serving.

I would like to pass along my Inspirational Blogger Award to Rediscover Raw Foods. She is a honest, straight forward lady. As for the other four? They will have to wait I'm going to bed.

Did you miss me? I didn't have internet last night so I couldn't post the goodies from Day 26. So here they are.

8:43 a.m. Green Smoothie at work

11:17 p.m. Mila with water and celery at work

1:25 p.m. Mixed greens (with cucumber, sprouts and olives), raw quiche with red pepper remoulade and carrot/raisins slaw

2:57 p.m. lemon tartlet at my desk

6:46 p.m. wine with Man on the Raw at home

7:39 p.m. Romaine, cilantro, avocado salad at home

7:51 p.m. Glass of Wine at homeDay 27 of My Year of Living Foods10:54 a.m. Green Smoothie and Mila at work

1:21 p.m. Living Light's Associate Students' meal features Raw Enchilada, Mexican Wild Rice, Avocado Salsa, Colorado Chili Sauce (very spicy)

5:50 p.m. Green Juice at home

6:12 p.m. left over quiche at home

6:15 p.m. Glass of Organic wine at home

6:49 p.m. Bowl of Kimchi at home

7:22 p.m. Glass of wine at home

9:15 a.m. Green Juice

12:12 p.m. Kelp Noodles and my Creamy Coleslaw

5 minutes later added an avocado

1 p.m. 1/2 avocado with lemon juice, salt and pepper

1:35 p.m. a forkful of Man on the Raw (very spicy) concoction — a Hot Cranberry relish (Dried Cranberries, endive, carrots, radishes, parsley and Serrano peppers with agave nectar and sea salt)

2:45 p.m. final taste test of creamy coleslaw at home
4:00 p.m. Creamy Coleslaw, Guacamole and Cucumber and red pepper salad at Kristina's son's party

5:15 p.m. Seasoned pumpkin seeds at Kristina's son party5:30 p.m. second helping of Creamy Coleslaw at Kristina's son's party

8:30 p.m. Creamy Coleslaw and wine at home with Man on the Raw

9:45 p.m. Wine and Creamy Coleslaw (with raisins added; the raisins brought a nice chewy textural contrast to the crunchy coleslaw) at home watching A Nightmare on Elm St. with Man on the Raw
Sunday, January 23, 2011 — Day 23 11:30 a.m. Green Smoothie with Man on the Raw at home

2:30 p.m. Salad while reading at home

5:30 p.m. glass of wine (I know, yet another wine) while doing laundry

5:50 p.m. Medjool Dates at home

6:37 p.m. Salad (Romaine, red cabbage, cucumber, scallions, avocados lemon juice) with my son and Buzz Lightyear

7 p.m. 2nd bowl of salad with cranberries thrown in

Cucumber Number by Shazzie, p. 143

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.

9:10 a.m. green smoothie at work

10 a.m. Mila in water at work

10:23 a.m. Romaine lettuce at work

11:10 a.m. Island Paradise Smoothie (Papaya, pineapple, mango, oranges, bananas) and E3Live shot

12:20 p.m. Romaine leaves at work

1:15 p.m. Linguini Parody, Salad bar fixings with students2:30 p.m. Dream Bar at my desk

3:10 p.m. Green Juice at work5:35 p.m. Lemon tartlet at home with Man on the Raw

6:15 p.m. Glass of wine at home

7:45 p.m. Guacamole, cucumbers and raw coconut curry crackers at Kristina's

8 p.m. glass of wine at Kristina's

photo by Scott
Hello? Are you still there? I want to apologize for not posting like I promised. This has been a hectic week and I'm just coming out of the fog.
Well, not really but I'm coming out enough to tell you about an exciting website from my friend Scott of Raw Denver.

Scott has started The Raw Dessert, a site that features well, raw desserts.
He has posted a recipe for the most heavenly raw truffles. I've eaten them straight from the man, so I know. They are rich, creamy and simply yummy. Visit his site for the recipe. You will not be disappointed.
He had a wonderful idea to put caramel in them so I'm passing along the recipe. This is what I used for the Legally Raw Bars . I think it will be a wonderful addition.

Caramel Sauce1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water

1 Soak dates in the water and lemon juice for an hour. Reserve soaking water.

2 Process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.

*not a raw product

9:32 a.m. Green Smoothie at work

10 a.m. Red apple at work10:23 a.m. Mila in water at work

11:15 p.m. Lemon Poppyseed cake sample at Living Light Cafe12:17 p.m. Green juice

1:10 p.m. Lunch with Associate Chef students and Jenny Cornbleet (Mixed greens, avocado, Pickled "Pink" onions, Sun-dried tomato rose, not tuna pate, slaw)1:45 p.m. Cheesecake made by an Associate Chef student

3:32 p.m. green juice at work

5:23 p.m. Green apples at home with my Avery

6:30 p.m. Spinach salad with cranberries, walnuts and a glass of wine at home with Man on the Raw

7:35 p.m. Glass of wine and dates stuffed with almonds at home

10 a.m. Green Smoothie

10:45 p.m. Raw Peppermint Paddies10:50 p.m. Chocolate Covered Goji Berries

12:14 p.m. Snacking on Romaine and celery at work

1:20 p.m. Lunch with the Associate Chef students Mixed greens, cucumbers and Nutritional Yeast with Dijon Dressing, Pickled "Pink" Onions, Sea Snacks, Flax Crackers, Nut Pate

2:45 p.m. Apple at my desk

3:35 p.m. Chocolate covered Goji Berries in the Main Office at work

6 p.m. Salad with Avocado, Carrots, Scallions, Mila with Lemon juice

10:37 a.m. Green Smoothie at home

11:12 a.m. Shot of Raw Golden Noni Elixir at home ( I have no idea what this is good for, I've got to research this one)

1 p.m. Dates stuffed with almonds at home

1:30-2 p.m. Taste testing liquid chocolate recipe

2:15 p.m. Licking the bowls of my recipe development

2:34 p.m. Goji berries at home

2:45 p.m. Salad (Romaine, Mila, avocado, scallions, lemon juice) while surfing the internet

3:45 p.m. Raw Peppermint Paddies at home with Man on the Raw6:34 p.m. Chocolate covered Goji Berries with Kristina at home

Today, I worked on the Peppermint Paddie candies I developed at Living Light last summer. I tweaked quite a bit, but it isn't ready to share a recipe yet. It's good, but there is still some refinement necessary. Stay posted.

A number of rawsome folks have asked for the recipe for Elaine Love's Ranch Dip or Dressing. If you have The Complete Book of Raw Food, the recipe is on page 276. Normally, I would be hesitate to print recipes for my endeavor but this dressing is worth being sued for copyright infringement.

Ranch Dip or Dressing by Elaina Love (from the Complete Book of Raw Food)
1-1/2 cups raw cashews
4 t. lemon juice or 2-1/2 t. raw apple cider vinegar
1 t. Celtic sea salt
1 t. onion powder
1 t. garlic powder
1 t. dried dill weed
1 t. Italian seasoning
1 basil leaf, minced

Blend the cashews, lemon juice, sea salt, onion and garlic powder with 1 cup purified water until smooth and creamy. You may need to add more lemon juice if the lemons you are using are not sour enough. Pour into a bowl.

Add the dill, Italian seasoning and basil by hand to the blended dressing. Serve as dip or salad dressing. Store in a glass jar in the refrigerator for up to 2 weeks.

Mila is fractionated chia seeds developed by a company called Lifemax. They are processed (a term used very loosely) to maintain the seeds highest nutritional components, Omega-3 fatty acids, antioxidants and phytonutrients.

Mila is gluten-free, trans-fat free, sugar-free and is high in fiber and protein. I have enjoy Mila in my smoothies but also will drink it with water, lemon juice and a squeeze of agave.

Recipe #6 Ranch Dip or Dressing by Elaina Love, p. 276 and Recipe #7 Winter Salad by John Fielder, p. 77

My daughter, Avery, and I tagged along with my husband while he went to the Emissions Office, fun right? Before I move on to the actual fun part of the day, I just have one question. What is it about men naming their cars after women?

My husband has a Cadillac. I know next to nothing about cars, so please don't ask me what type of Cadillac it is. My best guess would be the purple kind. It's not just his car, it's his Purple Haz, that's "her" nickname, short for Hazel.

He has accused me of not liking his car. I have to admit I do have a bit of misguided animosity surrounding the car. It could be the fact that I drive the sensible Saturn with all the kids' car seats and strollers and crap. I don't know, maybe I am jealous each time he bumps and grinds with Hazel, I'm told she needs new shocks. Truth be told I'm not mad at him, it was just one of those things I could have lived my whole life without knowing. It's a sensitivity issue, I mean come on, I don't let him know that I ride George Clooney everyday.
Okay, I'm done. Back to the fun part, creating today's recipes.

I have been dying to make Elaina Love's Ranch Dip/Dressing with John Fielder's Winter Salad all week, so imagine my disappointment this morning to find no cashews in the cupboard. Hence the event which set into motion the tag-a-long with my husband and his mistress Hazel to Emissions and to Vitamin Cottage.
After all the "Hazel" drama, I was back at home with cashews in hand and I set out to create one of the best salad dressing I have ever smelled and my husband has tasted.

The recipe was super easy to make, it took all of five minutes. I used the apple cider vinegar instead of lemon juice and I almost was going to use dried basil but I put forth the effort and minced fresh basil. That was totally worth it. The basil fragrance is killer in this recipe.

I deviated from the instructions a bit, I opted out of pouring the blended cashew mixture in a bowl then adding the herbs. To save a bit of time, I just threw the herbs into the blender and gave a quick pulse, so the mixture would retain it's white ranch coloring.

The bright and colorful Winter Salad was a fun salad to make. I thought the cilantro, basil and lettuce leaves would be greenery over-kill but they meshed really well. My lettuce leaf of choice was Escarole, a type of endive, but not as bitter and sturdy enough to hold the Ranch Dressing.

Here's a bit of something to take away with you. If you are using the same grater (without rinsing in between grates) to grate the vegetables, make sure you grate your carrot and ginger before the beet, so that they maintain their vibrant hues and not turn crimson.

9 a.m. Groovy Smoothie at work

10:10 a.m. Smoothie with Mila at work

10:30 a.m. Gal Pal's Kristina's Almond dessert (made from almond pulp) at work

10:35 a.m. E3Live Shot

1:25 p.m. Salad (spinach, mixed greens, carrots, cucumber, Dijon Dressing) at work

2:10 p.m. Choco-Nana at work

3 p.m. Blueberries, cucumber, apple at work

3:45 p.m. Apple at work chatting with Cherie

4 p.m. Sampling Cacao Beans at work (The cacoa nibs are inside the shell, very bitter but very cool that you can eat the shell also)

5:45 p.m. Salad (mixed greens, spinach, sprouts, cucumbers, cabbage, avocado with lemon) at home walking around the house getting my daughter ready for a 4H meeting

7:15 p.m. Finished the salad from earlier at home

No I didn't eat this.
Guess what I received in the mail today? Yep, you guessed it. My skates, helmet, knee, elbow and wrist pads. Wow! You are good at guessing.

A few of us at work are going to train to be Roller Derby girls. Neat, huh? Well, hold on. A more acurate deplication is we are really going to do the skating and leave the actual aggressive physical contact to the professionals. I'm open though. If I turn out to be a phenomenal skater and develop a very high tolerance for getting a beat-down on a semi-regular basis, than maybe, just maybe I would try out for a real team.

In the mean-time, there are a few important things I have to take care of first. Number 1, I've got to re-learn how to skate and number 2, come up with a cool Roller Derby name.

Any suggestions?

Raw Candy by David Wolfe, p. 295

This one is easy-breezy, the kids enjoyed putting almonds into dates.

Lanna has asked if I would briefly speak on my Juice Feasting. I am actually blogging about it on Inspiration:Life. The catch is I'm keeping it private for now, until I get a good footing. I promise, I will open it in the next month or two. For now, I'm settling in for a long haul so there is no rush by any means.

Since we are on the subject of juices, let's for the fun of it add Recipe #4 Green Lemonade by John Larsen, p. 147. A juice containing kale, lemon, celery and apples. It is very, very tasty, but for as many apples that are used (10 large) it should be called Green Apple Juice.

I made two quarts, thinking I was going to enjoyed all by my lonesome, but as you see, my daughter Donavan finished off a quart by herself.