Raw Food Recipes:
Vegan

This post is dedicated to Bitt. She wanted to know about a product I use on a fairly regular basis. Mila.

Mila is created by a network-marking company called Lifemax. Mila "The Miracle Seed," as it is called by the company, is said to have the highest and safest concentration of Omega-3 fatty acids, antioxidants, fiber and phytonutrients of any source on the planet.

What makes Mila different from your basic, run-of-the mill chia seed? I really can't say. (Sorry, Bitt)

What I can talk about is what the information I have read from the company and I can share a bit of my own personal experience with the product.

To start off, I believe chia seeds (no matter the brand) promote weight loss and overall health. And I have enjoyed using it in my recipes. Yeah, chia!

What makes Mila...well...Mila?

Here is my contribution to the holiday. Please enjoy.

Essene Stuffing
3 cups diced Herb Essene Bread
¼ cup chopped onions
1 cup chopped celery
1 tablespoon poultry seasoning
1 teaspoon sea salt

1 In a large bowl, combine diced bread, onion, celery, poultry seasonings and sea salt.

2 Place mixture on Teflex sheet. Dehydrate at 100 degrees for 3 hours.

I'm taking next week off for Thanksgiving. I feel so blessed that my wonderful stepson has entered our lives again and I want to spend this week reflecting on what my family means to me.
I pray everyone enjoys the "day" and has a happy and healthy time. I'll see in a week or so.
Peace,Terilynn A special thanks to Beth and another kind person for sharing resources on where to get the Coconut Pipe Knife. http://www.superholder.com/product3.html ANDhttp://cgi.ebay.com/FURA-COCO-COCONUT-OPENER-TOOL-FROM-BRAZIL_W0QQitemZ250183400635QQcmdZViewItem

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.

Well it's a berry world and I'm just living in it. Remember to give the cream a chance to get chilly in the refrigerator, it makes the process of stuffing much easier. I hope you enjoy the theme that's developing, if you haven't already guessed, the rest of the week will have recipes containing berries.
COCONUT CREAMMeat from 2 young coconuts (about 1 cup)1 T coconut oil, soften at room temperature (not liquid) 5 T water 1/8 t sea salt
In a blender, whip coconut meat, coconut oil and sea salt. Gradually add water until a creamy consistency is achieved. Add more or less as needed. Place in refrigerator for an hour to firm up.
1 pint strawberries, cleaned
1 cup dried coconut flakesRemove stems from strawberries and stand upright on flat side. Make a deep "X" from the tip of the strawberries towards the bottom.
Place coconut cream into a piping bag with a tip. Pipe into each strawberry and arrange on a serving platter. Garnish with dried coconut flakes.

Day 55

8:39 a.m. green juice at work

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

photo by me*volia

Are you cool as a cucumber (botantically a fruit but it's okay for this survey)? Do you like to hang close to the ground like an eggplant or do you swim with the fishes like seaweed?
My question to you if you so choose to answer is.... "If you were to be a vegetable, what vegetable would you be?"

Leave your answer in the comments section.

There was not one rawlucks but two yesterday. How lucky am to able to attend. I didn't eat anything but of course it didn't stop me from preparing two lovely dishes.
Thai Summer Salad with Hot and Spicy Dressing

Salad
The Denver Living and Raw Food Cafe hosted by Scott

Broccoli Stuffed Peppers

Kimche

Guacamole and jicima slices

Lara Bars
Phad Thai

Zucchini slices

The Raw Utopia Rawluck offered

Eggplant Rolls

Cheesesticks with Marinara Sauce

Chocolate Mousse Pie

Salad Selections

Nope, I'm not 50 years old. Give me a decade or so. Today is 50 days of eating a raw vegan diet. Feeling good, feeling real good. Take a peek at what I ate today.

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.

In 2007 I posted a recipe for this chocolate pudding that featured my two youngest children.
This is one of the things I love about blogging.

Today was the Gourmet Students' catered event. It's nice to see the goings-on behind the scene.

So much time, thought and care goes into it.

I love being the fly on the wall and catching the subtle details of a planned event.

Salad

Scott's chocolate sesame balls
Kimchee

Carrots and Dip

Salad

Gary's Suishi

Grapes

Apples and Walnuts

Purple Cabbage and Onions

Gary enjoying the Radicchio and Fennel Coleslaw

Here are some photos from last night's The Aurora Living and Raw Food Cafe hosted by the lovely Gina. My contribution was Radicchio and Fennel Coleslaw. I used some ingredients from the Daily Raw Recipe Challenge. I will post the recipe some time this week. This month's challenge is almost over. March 1 will bring a new ingredient list.

1:26 p.m.Valentine's Day leftovers for lunch (details below)

Today was one of the best Valentine's Day I have ever experienced.

Chef Vinnette created a wonderful impromptu luncheon for the students and staff.

When I came into work this morning she had the tables decorated with Valentine paraphernalia. It looked like cupid gone wild.She a true romantic and a very special person. She went the distance to create a wonderful experience. With each dish you can taste the love and passion that went into its creation. She thought of every detail; from the delectable names on the menu to wine glasses filled with rose petals and coconut water ice cubes.

She even had me setting the tables on my lunch break. Oops, that knife is crooked.

If you ever get a chance to attend Living Light, make sure you take the Gourmet or Pastry series and train under Vinnette. It will be an experience you will never forget. Vinnette is so giving as an instructor and as a person.

I took home a few party favors for the children and myself.I love these little Valentine's Day cards, they remind me of the ones I used when I was a kid. They are so precious.

8:50 a.m. green smoothie at work

11 a.m. Mila with water and celery stick at work

11:27 a.m. celery stick

1:12 p.m. Valentine's Day luncheon at work

4:09 p.m. Mila and water with celery stick

5:02 p.m. Sharing with Man on the Raw at home- Chocolate Lava cake with ice cream, chocolate and raspberry sauces

6:44 p.m. Green juice at home

Happy Anniversary to the hardest-working couple I know!