Although January is National Oatmeal month, today the Daily Raw Blog celebrates National Oatmeal Day. With Colorado weather taking a turn for the chilly, a nice hearty bowl of oatmeal is definitely what's needed.
Apple Cinnamon Oatmeal 1 cup sprouted oat groats 1 Granny Smith apple, diced 1 tablespoon coconut butter 2 teaspoons ground cinnamon ¼ cup agave nectar
1 Place oat groats and agave nectar in a food processor and pulse until it's a oatmeal consistency. Add diced apple and coconut butter and process briefly.
2 Put mixture into a large bowl, add ground cinnamon and mix well
A biscotti is a dry, crunchy Italian cookie used for dipping into coffee or red wine, but in my case a cup of tea.
2 cups almonds 1 cup oat groats, soaked 1/2 cup dried cranberries, soaked 1/4 cup agave nectar 1 teaspoon cinnamon 1/4 teaspoon sea salt
1 In food processor, pulse almonds into a flour. Remove from processor.
2 Add oat groats to food processor and process until smooth. Place mixture in a bowl.
3 Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.
4 Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.
The Daily Raw Recipe Wrap-up Monday: Collard Rolls Tuesday: Peaches and Creme Wednesday: Spinach-Stuffed Meatloaf Thursday: Oatmeal Shortcakes with Spiced Plums Allison of Raw Tribe and mother of 12 children (Nope, it's not a typo. ) contributed a picture and modifications of Raw Test Kitchen's recipe Ambrosia Cookies. Check out her blog to see how she manages to feed a huge family on a raw diet. Thanks Allison! You too, can contribute to RTK, just make a recipe, tell me what works (or doesn't), take a picture, include your name and blog, website, etc. and send it to yahoo.com and I'll post it. See, super easy! Learn the TRUE breakfast of champions. Kristen, of Kristen's Raw , offers a Raw Breakfast in Bed class noon-2 p.m. this Saturday, September 29 at the Wild Oats Market in Scottsdale, AZ. Raw pancakes anyone? For details and to register, visit her website. Raw Spirit Festival, Oct. 12-14. The festival celebrates organic raw vegan foods, world class music, spirituality, inspirational education, eco-sustainable solutions, healthy living and more. Journeys for the Soul, Oct. 24-28. A transformational liquid fasting retreat with hosts Kerrie Dancing Butterfly and David Wolfe.
"Danger, Will Robinson “Warning! Warning! The Daily Raw is about to delve in shameless self-promotion.
Okay, here we go. I broke down and nominated The Daily Raw for the Bloggers Choice Awards for Best Food Blog and Best Design Blog and I was the first (and only) person to vote for The Daily Raw (I know, I know, oh the shame).
Tag you're it! If you dig The Daily Raw and think it's good enough to compete with the other food blogs in the blogsphere. Then vote. The banner is to the left. If you think I don't have a snowballs chance in H-E-double-hockey-sticks to get your vote, that's cool too. There's always next year, I'm not going anywhere and I'm sure you'll come around. :) If you like what I'm doing with the Daily Raw and you want to have a more personal connection, don't forget to sign up for a subscription. And if you're already in a committed blog relationship, that's cool too. Sign up for a subscription anyway. I won't tell. ;) Don't forget to come back tomorrow and see what "What's that Food" is all about.
If I may change direction for a moment, I want to let you know that on Sunday Oct. 7, I am walking in the Susan G. Komen Race for the Cure.
Someone in our family is living with breast cancer and this message is for her. I want you to know that I'm thinking of you and the steps I take will be in honor of you. I love you, Teri
SHARE YOUR NEWS! If you have an item for "Raw News You Can Use" please feel free to pass it along. Send information to yahoo.com and I will post it on Friday's blog.
Peaches are a good source of Vitamins A, C and E as well as high in fiber. Fun fact: In Japan and China, brides carry peach blossoms because peaches are a symbol of fertility and of affection.
1 peach, pitted, chopped 1 banana 1 cup young coconut water 1 cup ice cubes 1/4 cup agave nectar
Blend peach, banana, coconut water, and agave nectar until well mixed. Add ice cubes.
This is my husband's creation. He's a whiz (of the family) in making breakfast drinks.
Orangesicle Breakfast Drink 1 c coconut water 1/4 c agave nectar 1 orange, peeled, quartered 1 t hemp oil 1/2 t vanilla extract Tray of ice cubes
Combine coconut water, agave nectar, orange quarters, hemp and vanilla in a blender. Add ice cubes a few at a time to create a frothy drink. Serve immediately.
It has been 7 years since Jennifer Cornbleet published her groundbreaking book, Raw Food Made Easy for 1 or 2 People. Judging by the state of my own tattered copy of the original, it's about time for a new edition. I have to admit, I was a bit curious on how the best-selling classic could improve. Well lo and behold, Jennifer has indeed improved and expanded on her already stellar cookbook.
From the beginning, Raw Food Made Easy has been an informative book that contained easy and delicious recipes that can be made in minutes and that worked every time. The revised version has managed to keep what was attractive with its predecessor (quick and simple) and add a few items that the readers have requested over the years. For example, for those who count calories, every recipe contains nutritional information, including calories, protein, fat, carbohydrate, fiber and sodium. New chapters that have been added are focused on the ever-so-popular green smoothies and tips on traveling in the raw. The most important aspect of the revised Raw Food Made Easy is that it houses 50 more new recipes with a wider range of ingredients. For those who may be hesitant to jump into a raw food diet for fear of not knowing where to start, rest assured: Jennifer provides an informative “Kitchen Setup” section that lists kitchen equipment, staple ingredients and a weekly grocery list. She also includes “Raw Basics” that explains the soaking of nuts, seeds and dry fruit and also includes a tools and techniques sections that details everything you would need to set up your raw food kitchen. And to completely take the guess work about out of 'what should I eat today', the book provides breakfast ideas and menu plans for lunch and dinner. Whether you are new to preparing raw foods or an accomplished home chef this is a great book to have you your collection.
One of the most quickest and satisfying dishes in the book is the Avocado Boat. Avocado BoatYield: 1 Serving½ avocado, peeled and pitted¼ cup Salsa, (p. 76) or Mango Salsa (p.77) Use a teaspoon to removed a small amount of the avocado flesh to create a cavity. Fill with the salsa. Serve immediately. Modifications:I replaced salsa with ¼ cup of Man on the Raw's Confetti Zucchini Relish Confetti Zucchini RelishYield: ½ cup 1 zucchini, chopped1 red bell pepper, chopped2 tablespoons chopped red onionJuice of ½ lemon1/8 teaspoon black pepper1/8 teaspoon salt Toss the ingredients together in a bowl. Coming in a close second to a quick and easy recipe is the Cucumbers with Fresh Mint Salad. It took all of five minutes to prepare start to finish. In the recipe, I used Pineapple Mint from our garden, it was a surprisingly nice complement with the cumin.
Cucumbers with Fresh MintYield: 1 Serving 1 cup peeled, seeded, and diced cucumber¼ cup peeled and shredded carrot (optional)1 tablespoon minced fresh mint1 teaspoon freshly squeezed lemon juice½ teaspoon extra-virgin olive oil¼ teaspoon crushed garlic1/8 teaspoon saltDash ground cuminDash ground pepper Put all the ingredients in a medium bowl and toss to combine. Let sit for 5-10 minutes before serving to allow the flavors to meld. Stored in a sealed container in the refrigerator, Cucumbers with Fresh Mint will keep for 3 days.
Modifications: Doubled the recipeUsed a little less than ¼ cup shredded carrotUsed Pineapple Mint Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures and holds classes in the San Francisco Bay area and internationally. For more information about Jennifer, visit www.learnrawfood.com. For book orders visit here.
Both my oldest girls are in school now and Labor Day is just around the corner. Summer's almost over folks. Take advantage of the fresh fruits of summer before their gone.
Cream Cheese Dip 1 c cashews, soaked 6-8 hours 1/4 c water Juice of one lemon 3 T agave nectar 1 t vanilla extract
In a blender, combine ingredients until smooth.
Introducing Taste Tester A (Sous Chef D is in school) My husband brought fruit kabobs home so I whipped up a nice dip to go with it.
Although, our fruit kabobs were store bought, here are some tips to make your own.
Choose a variety of colorful fruit.
Use fruit that's fresh but firm, never over-ripe.
Wash, peel, and cut the fruit into similar size chunks and drizzle with lemon juice to prevent browning.
Place 6-7 pieces on each skewer, alternating colors, shapes, and textures.
Host a build-your-own kabob party. Provide the wooden skewers and fruit and have at it.
Ingredients for Fruit KabobsPineapplelarge seedless grapesstrawberriesmelon chunkscherriesmangopapayapeachesbananaskiwiapplesAsian PearsStar Fruit
You can't any simpler than this for breakfast. Cantaloupe balls, blackberries and coconut cream. Yummy.
COCONUT CREAM Meat 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.
The lovely young lady to the left is the chef for this recipe. Dad brought home berries. We've got strawberries, blueberries, raspberries and blackberries. While I was thinking about what to do with the strawberries (another strawberry cheesecake is out of the question), Raw Chef D. came up with this little number. She doesn't know the measurements (I would guess the honey and agave nectar are about 1 teaspoon a piece) but she does know the flavors. She even went to the garden for the mint garnish. Black and Blue Berry CompoteIngredientsBlueberriesBlackberries1 bananahoney agave nectarmintGently toss the berries, banana, honey and agave nectar. Garnish with mint.
This is a recipe from Ani's Raw Food Kitchen by Ani Phyo. I enjoy her book alot and these donut holes are one of the reasons. They remind me of the little donut gems by Dolly Madison that come six to a package. But of course these are soooo much better. These donut holes are to die for! Below is Ani's recipe for the coconut donut holes and right below that I added the modification for the coco powder donuts. Also I didn't use an ice cream scooper, I made about 40 small bite-size holes. The original recipe should yield approximately 24 donuts.
1 3/4 cups almonds 1/2 teaspoon sea salt 1 vanilla bean, scraped 2 cups dried pineapple, soaked until soft, chopped 2 cups pitted dates 1/3 cup plus 1/4 cup shredded coconut
In food processor, place almonds, salt and vanilla. Process into a fine powder first. Slowly add chopped pineapple and dates, mix well. Place in a large bowl. Mix in 1/3 cup shredded coconut.
To serve, use an ice cream scooper or spoon to form into donut holes. Roll holes in 1/4 cup shredded coconut.
Will keep for over a week in the fridge. Coco Powder donuts1/4 cup raw cocoa powder Follow the recipe above. After forming donuts, roll holes in the cocoa powder. If you can get your hands on this Ani Phyo's book I would suggest it. It's fabulous!
Judi, from Kansas City, wanted raw recipes for kids to share with moms in her area. Fresh fruit is always a winner with children. A piece of fruit is the simpliest thing you can give a child and they will be happy for it.
(Avery at 8 months)Bananas, apples, mangos, melons, children more times than not love them all. My youngest daughter Avery loves eating an avocado straight from its skin.
(Avery at 3 years old)All the raw desserts my children loved without fail, especially ice cream made in the blender.
DonavanA green leafy salad is an excellent meal for children. My children eat their greens some of the times. They are more likely to eat salad if they can pick their own from our garden and help with the dressing preparation.
My son Bishop eats mint straight from the ground.
The more you involve children in the preparation of the meal, the more they are likely to eat it, no matter what you prepare. My least "raw" kid, Bishop actually tasted the raw kale he was tearing. He didn't like it but at least he tried it. I don't think it dawned him that kale is one of the ingredients in the smoothies he drinks for breakfast.
(Avery and Bishop tearing kale for kale chips)Below are some recipes from the Daily Raw Blog archives that my children have enjoyed over time. Donavan's SaladAnts on a LogAnts in a CanoeRaw CandyGuacamoleChocolate Pudding Fruit KabobsMixed Fruit Ice Cream
Tropical Green SmoothieMakes 2 quarts1 handful of your favorite greens1 cup water1 small pineapple, peeled, cored, diced2 mangos, peeled, diced2 very ripe bananas, peeled2 tablespoons raw agave nectar, or more to taste Combine greens and water in a blender. Process until greens are liquid. Add remaining ingredients in a blender until well incorporated, working in batches if necessary. I feel downright embarrassed submerging these grapes in chocolate. They were very sweet and tasty by themselves. No worries, we have about 5 more pounds of them sans chocolate. This recipe really should be called "THE PRE-BREAKFAST TO FEED BISHOP WHEN HE RISES AT 5 IN THE MORNING WANTING A SMOOTHIE AND PROCEEDS TO INTERUPT MY SLUMBER TO GET FED" Grapes. But that title seemed a bit long.
Chocolate-Covered Grapes1 pound seedless grapes1 recipe for Chocolate Sauce
Use scissors to snip the grapes into small bunches, put them on a large platter lined with parchment or wax paper. Place platter in the freezer while you prepare the chocolate glaze.
Chocolate Glaze¼ cup water¼ cup maple syrup (not a raw product)½ cup cocoa powder¼ cup coconut oil (liquid) Combine ingredients in the blender until well combined. Pour into a bowl. Hold a bunch of grapes by the stem over the bowl of chocolate. Dip the grapes into the bowl of chocolate to coat them completely. Let the excess drip back into the bowl. Arrange the chocolate-covered grapes on the platter; repeat with remaining grapes. Freeze for 30 minutes and serve.
Happy 4th of July!!!Here's my contribution to the holiday. 1 pint blueberries1 pint raspberries COCONUT CREAM2 cup coconut meat, from 2-3 young coconuts2 T coconut water 1 T agave nectar1/4 tsp sea salt Whip coconut cream ingredients in blender until creamy. Add more coconut water 1 tablespoon at a time as needed. Let chill for an hour. Put 5-6 blueberries in the bottom of a 6-oz parfait glass, place 1 tablespoon coconut cream on top of blue berries then place 5-6 raspberries on top of cream.
Sometimes I am not in the mood for another green juice or I'm too lazy to pull out the blender and make a smoothie. And if a tray of granola isn't in the dehydrator as we speak and my almonds aren't in a bowl of filtered water, then I am short out of luck, in the breakfast cereal department. In the raw food land of soaking, sprouting and dehydrating, I was hard pressed to find something substantial and quick to eat without too much prep time. Until chia seeds entered my life.
Who would have thought the little seeds that sprouted on the bodies of clay rams, cows and kittens provided more than a catchy jingle and goofy 80s entertainment?
The Aztecs did. Warriors and runners are believed to have sustained themselves for an entire day on just a tablespoon of chia.
Nutritionally, those little buggers are high in omega 3 fatty acids, protein, fiber and calcium.
But this isn’t history or nutrition class. Think more weird science. Particularly, the fun and bizarre gelatinous effect it has on whatever it touches. It’s way cool, it‘s kind of like the blob, without the gore.
Try it. Place 1 tablespoon of chia seeds in an 8-ounce glass of water or juice and wait 15-20 minutes. Well, what are you waiting for? Go on, I’ll be here when you get back. See what I mean, isn’t that the coolest? Who knew? If you add some lemon or lime juice and raw agave nectar and you have a cool, refreshing drink.
Chia Fresca Serves 1 Juice of 1 lemon 8 ounces cold water 1 teaspoons raw agave nectar, or more to taste 1 tablespoon chia seeds Mix lemon juice in water; add agave and chia seeds. Vigorously stir until all the seeds are wet and no clumps appear. Let sit at room temperature for 15-20 minutes. If texture in your drink is too much for you to handle, try a breakfast pudding on for size.
Chia Pudding Serves 4 1 cup raw cashews 3 cups water 2 tablespoons raw agave nectar, or more to taste 1 tablespoon organic vanilla extract pinch sea salt ¼ cup chia seeds
Place the cashews and water in a high-speed blender and blend on high speed until smooth and creamy. Transfer the cashew mixture to a bowl; stir in agave, vanilla and sea salt.
Add in chia seeds and continue to stir until all the seeds are well incorporated into the cashew mixture. Let sit at room temperature for at least 15 minutes. You can eat it right away or it’s even better placed in the refrigerator overnight and eaten in the morning. The chia pudding will have the consistency of tapioca or rice pudding.
This is kind of thick for a flan and it doesn't have the jiggle of flan, but I love the name.
Flan de Coco y Chia 2 cups cashews, soaked for 1 hour 1 cup coconut meat ½ cup coconut water ¼ cup raw agave nectar ¼ cup Chia seeds 1 teaspoon organic vanilla extract Pinch of sea salt
Puree the ingredients in a high-speed blender until smooth. Transfer the mixture into a mini spring form pan. Chill overnight in the refrigerator or until mixture firms up.
Caramel Sauce 1 cup dates ¼ cup water juice of one half lemon 1 tablespoon coconut oil 2 tablespoons maple syrup (not a raw product) ¼ teaspoon sea salt
Soak dates in the water and lemon juice for an hour. Reserve soaking water. Process soaked dates, coconut oil, maple syrup and sea salt in a blender. Using soaking water one tablespoon at time, blend until you achieve a smooth creamy consistency. Carefully unmold the flan onto serving plates. Drizzle caramel sauce over the flan.
*This is a post I originally wrote on the Amateur Gourmet's community forum.
This is a re-vamping of Bishop’s “My Cereal” He still prefers his dry but I enjoy mine with almond milk.
Cinnamon- Raisin Buckwheat Cereal Makes 1-2 Quarts 4 cups sprouted buckwheat groats (2 cups unsoaked) 2 cups chopped soaked walnuts (1 cup whole walnuts) 1 ½ cups raisins 1 tablespoon cinnamon 2 teaspoons vanilla extract ½ cup maple syrup (not a raw product)
Toss buckwheat, walnuts and raisins in a large bowl. Add cinnamon, vanilla extract and maple syrup. Stir until well combined.
Spread mixture evenly on 2-3 Teflex-lined dehydrator trays. Dehydrate at 115 degrees for 24-48 hours or until dry and crunchy. Serve with your favorite nut milk.
Store in Mason Jars in the refrigerator. Keeps for 1 month.
Here you go ladies and gentlemen the ingredients for March's Raw Recipe Challenge.
Here's how it work: Each month, I'll host a challenge based on certain ingredients. You can create breakfast, lunch, dinner, drink, appetizer, main dish, etc. It can be as simple or complex as you choose. You can use one ingredient or all of them. It's all up to you. What ever you choose as long as you showcase at least one of the ingredients in the photo.
Here are some of the rules:
1. It could go without saying but it has to be a raw food dish. You can use certain non-raw items, i.e. maple syrup.
2. No raw meat please.
3. Send a photo of the dish, the name of the dish, your name and a link where the recipe can be found (or include the recipe, whatever you choose) to yahoo.com. Next week, I'll share my recipe.
4. There's no winners, we're just having fun and sharing our creative juices. It's all good.
List of ingredients 1. Pineapple 2. Pumpkin seeds 3. Garbanzo Beans 4. Sun-dried tomato 5. Kale
Do what you will with those ingredients and most importantly, have fun!
My husband came up with this granola that our son Bishop knows as "My Cereal". And since my husband developed this popular (at least in our household) recipe, I don't have any of the exacts. I was lucky one day to actually catch him playing with the ingredients. Most of the time he makes this when I'm not around. I don't understand why. ;)
He runs and hides when he sees me flying at him with a pad, pencil and camera demanding to capture the moment. I know there is soaking, sprouting and dehydrating involved.
Which leaves Bishop's favorite cereal with a sweet and nutty flavor and crunchy texture that holds its own in almond milk. Although, my boy prefers it dry. That's how I liked 'my cereal' when I was a kid. Now that I have the ingredients I will take some QT time and figure out the actually recipe. Maybe you can do the same.
Bishop's "My Cereal"Pumpkin SeedsOat Groats, soakedRaisinsQuinoaHoneySunflower SeedsRolled OatsMaple SyrupSea Salt
Come and play and celebrate my last 21 days of my juice feast.
I invite all to The Daily Raw Blog Recipe Challenge!
Here's how it work:
Each month, I'll host a challenge based on certain ingredients. You can create breakfast, lunch, dinner, drink, appetizer, main dish, etc. It can be as simple or complex as you choose. You can use one ingredient or all of them. It's all up to you. What ever you choose as long as you showcase at least one of the ingredients in the photo.
Next week, I'll share my recipe but if you have a question just ask me, I won't bite. Remember I am juicing it, so no chewing for me. ;)
This month you have a slew of ingredients to choose from. Have fun with it.
Here are some of the rules: 1. It could go without saying but it has to be a raw food dish. You can use certain non-raw items, i.e. maple syrup.
2. No raw meat please.
3. Send a photo of the dish, the name of the dish, your name and a link where the recipe can be found (or include the recipe, whatever you choose) to yahoo.com.
4. There's no winners, we're just having fun and sharing our creative juices. It's all good.
List of ingredients 1. Fennel 2. Grape Tomatoes 3. Red Grapes 4. Avocado 5. Bananas 6. Dried Cranberries7. Ginger 8. Yellow Squash 9. Zuchinni
10. Cashews 11. Almonds 12. Asparagus 13. Garlic (hard to see but it's there) 14. Celery 15. Radicchio Lettuce 16. Basil 17. Red Pepper 18. Lemon
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