image Detoxifynow.com On an episode of "He Said She Said" Man on the Raw and I talked about food combining and offered an overview of the principles of food combining. I wanted to touch base with it again after Traci left a comment on the post.
I want to stress that during "Everything I Eat -Raw" thus far, I am not practicing food combining at all. Not to say that I won't. In between Living Light's culinary school creations, I actually was thinking about trying different raw food "diets" (mono, juice feasting *a third one? IDK*, 80-10-10, etc.) and documenting those experiences. For now, I am enjoying sharing the raw goodies that are out there to be had.
On to the question.
Traci asks "What are examples of "concentrated carb/concentrated protein?"
Concentrated Carbohydrates are considered foods that are on the the top of the glycemic index, mainly starchy vegetables and fruits.
Here is a brief list of various vegetables and fruits carrying a high glycemic index:
High glycemic fruit blueberries dried fruit figs grapes kumquats loganberries mangoes mulberries pears pineapple pomegranates prunes watermelon (however, it has a low glycemic load)
Other resources on raw foods and food combining: Raw Food Living has a chart with digestive times. Raw Food Explained offers several articles on the subject Food Combining for Optimal Health by Angela Stokes-Monarch Food Combining Wallet Card
I promise I had the best intentions. I had a beautiful menu planned for you for this Thursday. Each day this week I would focus on a different course for you to seduce your sweetie into a meal he or she would always remember.
The foreplay of the evening would have been the Sweet and Spicy Neptune Salad Cocktail, followed by a bit of cool Cucumber soup or maybe a Shaved Fennel salad with cranberries. Moving on to main event it was a Mushroom Ragu and Chickpea Polenta with Asparagus Rolls. The climax was Cheesecakes Shots with Blueberry sauce.
I like to cuddle after. Do you like to cuddle? I thought you might cuddle with a Fruit Platter of pineapple cubes, strawberries and raspberries with two spicy chocolate sauces for dipping and feeding . One laced with cayenne and the other with cinnamon.
Time escaped me and I really couldn't indulge in such an extravagant venture, you know the juice feasting thing.
Now before you leave in a huff and curse me for being such a tease or so you won't wear "that shirt" that says "I visited The Daily Raw Blog and all I got was this stinking T-shirt"...try this, to soothe the savage beast.
A sweet and fiery concoction that will most definitely set the fires ablazing. Here folks to get your party started is the.....
Sweet and Spicy Neptune Salad Cocktail 2 cups finely diced coconut meat 2 tablespoon finely diced red onion 1 Holland chili (or another red-colored chili or pepper), finely diced 2 long pieces of dried seaweed, broken into small pieces, save extra for garnish 1 tablespoon honey 1 tablespoon coconut butter Juice of one lime juice 1 teaspoon sea salt 2 lettuce leaf 1 ripe avocado, peeled and cut into slices A few sprigs of cilantro for garnish
1 Toss coconut meat, onion, chilies and seaweed in a bowl.
2 Whisk together honey, coconut butter, lime juice and sea salt until the honey and coconut butter dissolves a bit, creating a smooth consistency. Pour into bowl with coconut meat. Marinate at least an hour.
3 Place lettuce leaf in the bottom of cocktail glass. Place a heaping amount of Neptune salad on top of leaf. Garnish with avocado, cilantro and a few flakes of seaweed.
Servings: 2
After you finish eating the salad, sip on the juice that have collected in the bottom of the glasses.
In class, Cherie would say she tests her recipes at least five times before letting it out into the world. Well, as far as my Peppermint Paddie recipe is concerned, my limit is three. Maybe four, if you count here.
Peppermint Paddies Coconut Layer 1 cup shredded coconut flakes ½ cup coconut butter (not coconut oil), softened 1 teaspoon alcohol-free peppermint extract a pinch of sea salt Place coconut flakes, butter, extract and sea salt in a high-speed blender. Process until you achieve a paste.
Create approximately 30 small (coin-size) paddies from the mixture. Place the coconut paddies on a parchment-lined baking sheet or tray* and put in the freezer for at 10-15 minutes, or until it hardens a bit.
Liquid Chocolate ½ cup coconut oil, liquefied ½ cup unsweetened cocoa powder ½ cup raw agave nectar
Place cocoa powder in a metal bowl, pour in coconut oil and agave. Whisk the ingredients until well-combined. The chocolate should have a nice sheen to it.**
Gently place a few coconut paddies into the liquid chocolate until well-coated. Return the paddies to the parchment-lined tray. Move to the freezer until chocolate hardens. About 15 minutes.
Notes: *I didn't use parchment paper and the coins stuck to my plate, save yourself from scrubbing, use parchment.
**Here’s a tip if the mixture starts to clump a bit: Place the metal bowl on top of a pot of water on the stove. Use low heat. Continue whisking until you have a smooth texture. It is a bit like tempering except you have to be very careful not to let the liquid chocolate get hot, room temperature warm is fine.
Because of the snowy weather outside here in Colorado, I am forced to play on my tile floor with my kitchen garden. Kitchen gardening and sprouting are great, don't get me wrong. I enjoy it. Below are some lentils I eventually sprouted. They were super easy. Soak in water overnight, drain in the morning. Rinse and drain until you get tails. For more details visit here.
But, alas, kitchen gardening doesn't replace getting down and dirty in the soil. The feel of the earth between my fingers, smiling as my son plays with the worms, the anticipation of what's to come. It's very grounding.
Spring please come. Maybe, just maybe if I share one of my favorite spicy dishes, I can bribe Spring's warm arrival. Maybe.
Lentil Patties with Coconut Peanut Sauce LENTIL PATTIES
1 cup almonds, soaked 1½ cups sprouted lentils ¼ cup water 4 tablespoons Nama Shoyu 1 teaspoon Cayenne pepper Juice of one lime lime zest ¼ cup olive oil 1 garlic clove, minced ¼ cup finely chopped cilantro 1 Combine almonds, lentils and water in a food processor. Process until almonds and lentils are a chunky consistency. Add Nama Shoyu, cayenne pepper, lime juice, zest, olive oil, garlic clove and cilantro. Briefly pulse until well combined. 2 Shape the mixture into ping-pong size balls. Flatten into patties. 3 Place on Teflex sheets. Dehydrate at 100 degrees for 4 hours or until top is completely dry. Flip patties over. Dehydrate an additional 4-6 hours or until the patties are dry on the outside and moist on the inside.
COCONUT PEANUT SAUCE 1 cup almonds, unsoaked ½ cup cashews 1 cup water, or more as needed 1 teaspoon ginger powder 2 tablespoons Coconut butter ¼ cup agave nectar ¼ cup Nama Shoyu Juice of 1 lime 1 tablespoon Red Pepper Flakes ½ teaspoon sea salt 1 tablespoon Turmeric
1 To make the Coconut Peanut Sauce, mix almonds and cashews in a blender to make a powder. Add ginger, water, coconut butter, agave nectar, Nama Shoyu and lime juice. Blend until you achieve a creamy sauce. 2 Pour into a bowl and sprinkle in sea salt, red pepper flakes and turmeric. Stir well. 3 Serve Lentil Patties and Coconut Peanut Sauce on a bed of Carrot and Zucchini pasta. (un) Cooking Tip:
If your sauce comes out to watery, place the sauce into a glass container and put in the dehydrator for a couple of hours.
I had the fortune to get my hands on a copy of "Raw for Dessert: Easy Delights for Everyone" and since Valentine's Day is steadily approaching I thought I would take the time to discuss this book.
"Raw for Dessert" is an eclectic collection of sweet and scrumptious recipes from internationally recognized Raw Food Chef and instructor Jennifer Cornbleet.
Cornbleet substitutes customary dessert ingredients such as flour, butter and processed white sugar, with ground nuts, coconut oil and dates and other healthy alternatives to create sweet treats that are bursting with flavor. She demonstrates that baking isn’t necessary to create the sophisticated Vanilla Bean Crème Brulee, comforting Chocolate Cake with Fudge Frosting or festive Pumpkin Pie.
Covering the full spectrum of desserts from cakes and cookies, to pies, candy and creamy desserts, "Raw for Dessert" starts off with the “Basics” chapter featuring recipes, which delicious in their own right, are predominately used as the building blocks of Cornbleet’s other creations. All of the desserts are a breeze to construct and require no more time than it takes the Coffee Ice Cream to freeze. Yes, that’s right, coffee. Not all the ingredients are raw. Cornbleet is forthcoming with the use of non-raw items and provides a detailed ingredient list at the beginning of the book.
Ideal for foodies, raw or not, with a mad sweet tooth, "Raw for Dessert" offers up a slew of tips, suggestions and recipes. Whether you are in the mood for cool and refreshing, like the Grapefruit Granita or leaning more to the exotic with the Indian dessert Kheer, this book will not disappoint.
It was hard to choose a recipe to try for this review, everything reads so delectable. I finally decided on this candy. My eldest daughter, Jordan, is deathly allergic to most nuts and I was pleasantly surprised that this chocolate indulgence was nut-free. She happily ate the lot of them. Dark Chocolate Truffles 1/3 cup virgin coconut oil, melted 4 pitted Medjool dates ½ cup maple syrup or dark agave syrup 1 cup cocoa powder or raw cacao powder 1/8 teaspoon plus a pinch of salt
Combine the coconut oil and dates in a small bowl and soak for 30 minutes. Transfer to a blender and add the maple syrup, ¾ cup of the cocoa powder, and all of the salt and process until very smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Transfer to a small mixing bowl and chill in the refrigerator for at least 1 hour.
The Daily Raw Note:
Now it‘s just about this point where you might be tempted to eat the dish as is. You know who you are. To be honest, who could blame you? It is rich and gooey and luxurious as all chocolate concoctions should be, but, please refrain from eating it. If you must get your chocolate fix, lick the blender cup. Believe me, the truffles are worth the wait. Place the remaining ¼ cup cocoa powder in a small bowl and set aside.
Scoop out a heaping ½ teaspoon of the chocolate mixture. Pull it off the measuring spoon with your fingers and lightly roll it into a ball between your palms. Dip and roll the truffle in the cocoa powder, then place it on a plate or in a paper candy cup. Repeat with the remainder of the chocolate mixture. Chill the finished truffles in the refrigerator for at least 1 hour before serving.
Stored in sealed container in the refrigerator, Chocolate Truffles will keep for a 1 week.
VARIATIONSCoconut Truffles: Dip and roll each truffle in unsweetened shredded dried coconut instead of cocoa powder.
Curry Truffles: Dip and roll each truffle in curry powder instead of cocoa powder.
Mexican Chocolate Truffles: Add ½ teaspoon of ground cinnamon and a generous pinch of cayenne to the chocolate mixture in the blender. Roll each truffle in cocoa powder. (The Daily Raw Café Note: I added a bit of cayenne pepper to the cocoa powder.)
You know what? I can't have all the fun. Since Valentine’s Day is just around the corner, I want to offer one (1) lucky winner a copy of Jennifer Cornbleet’s “Raw for Dessert.”
All you have to do is answer the following question in this post's comment section.
“What are your Valentine’s Day plans?”
The contest will end Monday night, February 8th @ 11:59 pm. IS CLOSED I'll enter all who answered the question into a drawing and announce the winner on the Daily Raw Café, Tuesday, February 9th.
*Please note: this contest is only open to people living in the United States and Canada.
Chocolate and Orange Panna Cotta 2 cups cashews, soaked until soft ¼ cup fresh-squeezed orange juice 1 teaspoon ground flax seeds ½ cup chocolate glaze (recipe below) ¼ teaspoon orange zest
1 Blend cashews and flax seeds, gradually add orange juice one tablespoon at a time until cashews are smooth and well blended.
2 Add chocolate glaze and orange zest until smooth.
3 Pour mixture into two chilled 4-inch springform pans. Let set in freezer for 2 hours.
4 Carefully remove molds from panna cottas. Leave it on the saucer plates and put in the refrigerator overnight. Let stand at room temperature 5 minutes to soften slightly. Serve panna cottas with candied oranges.
Kitchen notes Chocolate Glaze ½ cup cocoa powder ½ cup maple syrup (not a raw product) 2 tablespoons coconut butter 2 tablespoon water
1 In the blender, combine cocoa powder, maple syrup, coconut butter and water until well combined.
Servings: 2
Candied Oranges ½ cup agave nectar ½ cup water 1 small navel orange, sliced 1/8 teaspoon sea salt
1 In a bowl, whisk agave nectar and water to create a simple syrup. Dip orange slices into the simple syrup until well coated. Sprinkle sea salt on slices.
2 Place orange slices on Teflex sheet and dehydrate at 100 degrees for 3 hours.
Please note: I used mason jar lids for the molds instead of the springform pans.
Cranberry-Raisin Essene Bread Soft wheat berries were my first. Hard wheat berries are more for the yeast breads. Oat groats are not really in the same league. Rye never entered the picture. Like my husband, once the Durum wheat’s distant Egyptian relative sprouted into me life, there were no others.
Essene the grain at the end of the tunnel and its name was Kamut. I’m certain I’m committing a bit of blasphemy. Casually, chatting on the subject of an ingredient used in the Bible’s Essene Bread. If I am, I beg the powers that be… please forgive.
But really, how can you blame me? It was a close race. Both grains are economical, easily sprout and work well in Essene Bread. But my Kamut is one high protein, vitamin E, magnesium, zinc-packed grain.
Kamut has a much richer and buttery flavor than the sweet wheat berries, which could explain it’s somewhat higher fatty acid content. Oh well, I ramble.
Not that wheat berry is the re-bound boyfriend. It has qualities that make it appealing in its own right. For instance, sprouting wheat berries increases its vitamin C content by 400 percent- not too shabby. Low in calories – works for me. And wheat berries did grind to flour (in my coffee grinder) a bit better than my dear Kamut, which left me with a grainier texture compared to wheat’s fine quality.
No matter which grain you prefer, it’s all good.
Back in the biblical day the sprouted-grain breads were probably baked on hot rocks under the blazing sun. Now, depending on where you live, the sun could be an option, but I’d try a dehydrator first and see how you like that.
There are many good versions of Essene breads on the internet, with the most basic recipe having only one ingredient, sprouted grain.
1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms sticky dough.
2 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.
3 Dehydrate at 110 degrees for 4 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside. Alternatively, you can form into small loaves, no more than 1 ½ inches thick. The dehydrating time should be increased by a few hours.
I didn’t have much success with making loaves. The outside was perfect but the inside fermented a bit before completely drying but It had a sour dough taste to it. You would think the dry Colorado air would help a girl out, but I guess you have to live in the deserts of Nevada to get some love. Once you are comfortable with the basic recipe, you can add ingredients to suit your fancy.
Herb Essene Bread 4 cups sprouted grains, Kamut, wheat berries, rye, etc. 1 cup almond flour 2 tablespoon olive oil 2 tablespoon Herb Blend* 1 teaspoon sea salt
1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.
2 Place dough in a large bowl and add almond flour, olive oil, herb blend and sea salt. Combine well.
3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.
4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.
Combine seasonings in a coffee grinder and grind until fine.
Pizza Bread 4 cups sprouted grains, Kamut, wheat berries, rye, etc. 1 cup almond flour ½ cup soaked Sun-dried tomatoes ½ cup sliced Kalamata olives ½ garlic clove, minced 2 tablespoons olive oil ½ teaspoon sea salt
1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough. Remove from processor and place in a large bowl.
2 Add sun-dried tomatoes, garlic and olive to processor. Briefly process to make a thick paste.** 3 Place dough in a large bowl and add almond flour, sun-dried tomato paste, olives and sea salt. Combine well.
4 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.
5 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.
**You may also add the ingredients to the dough without processing into a paste. The paste option produces a tomato-red colored bread.
Raisin Bread 4 cups sprouted grains, Kamut, wheat berries, rye, etc. 1 cup almond flour ½ cup soaked golden raisins ½ cup soaked Thompson raisins ¼ cup agave nectar ¼ teaspoon sea salt
1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.
2 Place dough in a large bowl and add almond flour, raisins, agave nectar and sea salt. Combine well.
3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.
4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.
5 Serve with honey butter (recipe below).
Cranberry-Raisin Bread 4 cups sprouted grains, Kamut, wheat berries, rye, etc. 1 cup almond flour ½ cup fresh cranberries ½ cup soaked raisins ¼ cup agave nectar ¼ teaspoon sea salt
1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.
2 Place dough in a large bowl and add almond flour, cranberries, raisins, agave nectar and sea salt. Combine well.
3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.
4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.
Final notes: Please keep in mind, the more wet ingredients you add to the basic bread recipe the longer it will take to dehydrate. Also, other factors come into play. The type of dehydrate you have, where you live, your preferences, etc. Use your best judgment on determining the tastes and textures of your bread.
John wrote me last month and asked if I could work on a bread for his family. Essence breads had been in the back of my mind for awhile, but his request jump-started the process. Many thanks to John. Essene you later! Terilynn
Chocolate Covered Granny Smith 4 Granny Smith Apples 4 Popsicle sticks
Remove the stem from an apple, push Popsicle stick where stem was. Repeat with remaining apples.
Chocolate Glaze 1 cup cocoa powder ½ cup maple syrup (not a raw product) 2 tablespoons coconut butter 2 tablespoon water chopped raw walnuts (optional)
1 In the blender, combine water, maple syrup, cocoa powder and coconut butter until well combined. Pour into a bowl.
2 Dip apples into glaze, place on plate. Freeze for 15 minutes until chocolate sets.
For variety, sprinkle chopped walnuts on the apples before you freeze.
Date Candy 1 fresh date 1 teaspoon raw almond butter
Remove date pit and replace with almond butter.
Servings: 1 *
* I don't know about you, but I couldn't eat just one? I used to eat dates with an almond in it, but Scott at Raw Denver hooked me up with this recipe and I'm hooked! If you really want to Rock the Casbah, try this recipe with Raw Pecan Butter. Oh, yeah.
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
I created this recipe but I wish I could take credit for the idea. That honor goes to Mercedes at the blog Desert Candy. Her recipe for Chocolate-Peanut Butter Mousse Tarts inspired me so, that I asked her if she mind if I adapted it for The Daily Raw Blog. She graciously gave her consent.
This is for all the chocolate lovers out there. I promise you will not be disappointed. Thank you Mercedes!Viva Raw Foods!Terilynn
Chocolate-Almond Butter Torte
CHOCOLATE CRUST 2 cups walnuts, unsoaked 6 Medjool dates, pitted, unsoaked ¼ cup cocoa powder ¼ teaspoon sea salt CHOCOLATE LAYER 2 avocados, diced ½ cup agave nectar ¼ cup cocoa powder ¼ cup water 2 teaspoons vanilla extract 2 tablespoons coconut butter ALMOND BUTTER LAYER ¼ cup almond butter ½ cup cashews, unsoaked ½ cup agave nectar 2 tablespoons coconut butter ½ cup water CHOCOLATE GLAZE ¼ cup water ¼ cup maple syrup (not a raw product) ½ cup cocoa powder 2 tablespoons coconut butter
1 In a food processor, combine walnuts, sea salt and dates until walnuts become crumbs. Add cocoa powder and mix well. Press crust into a 8 x 2-5/8 springform pan. Place in the freezer.
2 For the chocolate layer, combine avocados, agave nectar, coconut butter, water and vanilla extract in the blender. Blend until smooth and creamy. Remove the springform pan from the freezer. Pour the chocolate mousse over the crust and place back in the freezer.
3 For the almond butter layer, add the cashews and agave nectar to the blender until cashews break down a bit. Add almond butter and coconut butter. The mixture will become thick very quickly, have the water on hand to stream in the running blender, using additional water if necessary. Pour the mousse into the springform. Return to freezer for at least 4 hours to set.
4 In the blender, combine water, maple syrup, cocoa powder and coconut butter until well combined.
5 Once the torte is ready, pour the chocolate glaze over the torte, place in the torte in the freezer for an hour or until the glaze hardens.
The Daily Raw Recipe Wrap-up Monday: Cream of Mushroom Soup Tuesday: The Legally Raw Candy bar Wednesday: Zucchini Noodles with Alfredo Sauce Thursday: Pear Salad with Tangy Cranberry Vinaigrette Find a fresh choice at House of Nature's Own by Emanuella Orr
Learn basic recipes to integrate more raw foods into your life. Raw Denver hosts a Raw Foods 101 food preparation class, 11 a.m. Saturday. For more information or to register visit rawdenver.com.
Enjoy a Raw Latin American Fiesta! Kristen, of Kristen's Raw, offers a Mexican cuisine class noon-2 p.m. Saturday at the Wild Oats Market in Scottsdale, AZ. For details and to register, visit her website.
Actress Cathy Silvers (Jenny Piccalo on "Happy Days") signs copies of her book "Happy Days Healthy Living" October 27th at Euphoria Loves Rawvolution, 2301 Main St., Santa Monica, 310-392-9501
Journeys for the Soul, Oct. 24-28. A transformational liquid fasting retreat with hosts Kerrie Dancing Butterfly and David Wolfe. Here is a really sweet email from one of The Daily Raw Blog readers. "Hello Daily Raw!
Im a lover of your daily raw website — I always know I will find great recipes and ideas!
The other day I made something from your Raw Blog, for your test kitchen...the chocolate cupcakes! That post really got me, as I'm a chocolate lover all the way around. I have a raw catering business and this coming week my clients will be getting these delicious cupcakes as one of the desserts. I actually had brownie "dough" already made up, so added the vanilla and almond extracts like you had in your recipe, and had the coconut icing already made too, so added beet juice to colour it pink :D For a few of them I used a key lime filling as the icing.
Attached are a few of my cupcake pictures.
Thank you for the inspiriation! I look forward to trying your stuffed butternut squash next! :)
In light,
Heathy" Healthy, thanks for the email and photo. SHARE YOUR NEWS! If you have raw food related 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. Have an rawsome weekend! Terilynn
I love challenges. My pal Bob of Legally Raw gave me a challenge. Make a raw Milky Way candy bar. Well, here you go Bob, the raw food recipe for the candy bar. Enjoy. Viva Raw Foods! Terilynn
The Legally Raw Bar NOUGAT FILLING 1 cup almonds, unsoaked 1 cup cashews, unsoaked 3 tablespoons honey 1 tablespoon water, or more if needed
CARAMEL 1 cup dates 1/4 cup maple syrup* juice of one half lemon 1 tablespoon coconut oil ¼ teaspoon sea salt 1 cup water
MILK CHOCOLATE 1 cup cocoa powder 1 cup maple syrup* ½ cup coconut oil ¼ cup water
1 Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.
2 In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds into a fine powder.
3 Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency.
4 Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.
5 To make the caramel, 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.
6 Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate.
7 In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy.
8 Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard. Yield: 15-20 candy pieces
The Daily Raw Recipe Wrap-up Monday: Basil Limeade Tuesday: Pesto-stuffed Butternut Squash with White SauceWednesday: Creamy tomato basil soup and Basil PestoThursday: Honey-Basil Sorbet with Chocolate-covered Basil Local director showcases film at MCC, Herald Staff Report. Jenna Norwood showcases her award-winning film, "Supercharge Me! 30 Days Raw" Learn basic recipes to integrate more raw foods into your life. Raw Denver hosts a Raw Foods 101 food preparation class, 11 a.m. October 20th. For more information or to register visit rawdenver.com.
Enjoy a Raw Latin American Fiesta! Kristen, of Kristen's Raw, offers a Mexican cuisine class noon-2 p.m. October 20 at the Wild Oats Market in Scottsdale, AZ. For details and to register, visit her website.
Actress Cathy Silvers (Jenny Piccalo on "Happy Days") signs copies of her book "Happy Days Healthy Living" October 27th at Euphoria Loves Rawvolution, 2301 Main St., Santa Monica, 310-392-9501
Journeys for the Soul, Oct. 24-28. A transformational liquid fasting retreat with hosts Kerrie Dancing Butterfly and David Wolfe.
Send a happy birthday shout-out to my Sous Chef D. She turns 8 years old today! SHARE YOUR NEWS! If you have raw food related 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.
This week has been all about basil in celebration of HerbDay this Saturday. The Daily Raw Blog has posted raw food recipes for a beverage, appetizer, soup, a main dish, so I guess that leaves....dessert!
This is a scrumptious sorbet and so very simple to make. The chocolate-covered basil leaf adds a bit of the "WOW" factor to this dessert.
Viva Raw Foods!
Honey Basil Sorbet 1½ cups honey 1 cup water juice of one lime 1 cup basil leaves, chopped coarsely
1 In a blender, puree chopped basil leaves, lime juice, honey and water.
2 Transfer mixture to a stainless steel bowl, cover with plastic wrap and freeze until firm, 3-4 hours.
3 Remove the sorbet from freezer, puree again, cover and freeze an addition 3 hours.
4 With an ice cream scooper, place sorbet balls in a serving dish and garnish with chocolate-covered basil leaves.
Chocolate covered basil leaves 6 basil leaves, washed and dried ½ cup chocolate sauce (recipe below)
1 Dip each leaf in the chocolate and place on waxed paper to harden. Hardening occurs best by placing in the freezer. Chocolate Sauce 1 cup cocoa powder 1 cup maple syrup* ½ cup coconut oil ¼ cup water
In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy. *Note: not a raw product
The flavor of the basil pesto adds zip to the mildness of the butternut squash and the creamy white sauce ties the dish together.
1 butternut squash 1 teaspoon sea salt black pepper, to taste 1 cup Pesto (recipe below) 1 cup White Sauce (recipe below)
1 Cut the "neck" from the bottom of butternut squash. Reserve the bottom portion for another recipe. Cut the neck in half
2 With a vegetable peeler, peel the neck.
3 Use a knife or mandolin to slice butternut squash in paper thin rounds (1/8-inch or less). Make a least 20 slices.
4 Place squash in a bowl of sea salt water and let set for an hour to soften. Under running water, rinse the squash thoroughly to remove salt.
5 Add one teaspoon of the pesto to the center of rinsed squash round. Place another slice of squash on top. Pinch the ends to close.
6 Serve with white sauce. Top off with black pepper.
Basil Pesto 2 cups fresh basil leaves, packed 1/4 cup olive oil 1/3 cup pine nuts 1 garlic clove, minced sea salt, to taste black pepper, to taste
1 Place basil leaves in small batches in food processor and process until well chopped.
2 Add the nuts and garlic, process again until if forms a thick smooth paste. Slowly stream in olive oil. Stopping the food processor to scrape down sides of container.
3 Process until fully incorporated and smooth. Season with salt and pepper
White Sauce 1 cup cashews, soaked for an hour ¾ cup water juice of one lemon 2 tablespoons olive oil ½ teaspoon sea salt ¼ teaspoon white pepper
In a blender, puree cashew and olive oil, until cashews break down. Add water, blend until you achieve a thin white sauce.
Raw food recipe tip: Want to take the sauce further? Add 1/2 onion 1/2 garlic clove, minced dash dried leaf thyme, crumbled, salt and white pepper, to taste nutmeg, to taste
photo SUNDAYS105degrees 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 OCTOBER 10: World Raw Food Day OCTOBER 15: BeLive & Stephen Hauptfuhr host a six-course Indian raw dinner, 6-11 p.m. Mooi Foods, 1700 W. Sunset Blvd., Echo Park, CA, 213-413-1100
OCTOBER 22: Why Raw Food? Free talk with Raw Food Chef and author Jenny Cornbleet, 10-11 a.m. Living Light, 301-B North Main Street, Fort Bragg, CA, 707-964-2420, rawfoodchef.com OCTOBER 23-24: ALIVE! Expo features the newest and best natural, organic, green and eco products to benefit Project Green, 10 a.m.-7 p.m. October 23 and 11 a.m.-6 p.m. October 24. Activities include cooking and fitness demonstrations, food and wine tastings, lectures, workshops, mini massages and more. 305 Harrison St., Seattle Center, Exhibition Hall, Seattle, WA OCTOBER 29: Gourmet raw vegan dinner, 5:30 p.m. Elizabeth's Gone Raw, 1341 L Street, NW Washington, DC, 202-347-8349 NOVEMBER 13: Raw Holiday Cuisine, 11 a.m.-3 p.m. Brigitte Mars teaches how to make nut nog, stuffing, cranberry sauce, sweet potato casserole, pumpkin pie and more. $70. Boulder, CO, 303-442-4967 NOVEMBER 13-14: Raw Food Revival with Jackie and Gideon Graff, $195. Hallelujah Acres, Shelby NC, 800-915-9355
NOVEMBER 21-DECEMBER 1: Peru journey with David Wolfe. $2,999-$4011. For more information contact Rebecca at destinationbliss@gmail.com DECEMBER 30, 2010-FEBRUARY 5, 2011: Dr. Douglas Graham hosts "Fasting and Feasting in Costa Rica" $9,999 -DECEMBER 31: Call for film submissions for the 2011 Green Lifestyle Film Festival. 310-854-2078, 310-928-7689, greenlifestylefilms@gmail.com HELP WANTED The Ann Wigmore Natural Health Institute is always seeking people to serve others, create community and be part of a holistic healing and teaching center. New positions continue to develop as the organization grows. They are continually developing a list of qualified applicants whom they may call for job interviews as the need arises. Puerto Rico. Detox Retreat at the Oasis is looking for energetic, self-motivated people to help with their programs! Tanglewood Wellness Center seeks interns to assist with the care of fasters. Internships require a 9 week commitment. All food is locally grown, simple raw vegan. A three-week fast and one week of refeeding will be provided as part of your experience. Living Tree Community seeks a Living Tree Field Rep. They need people in the Vancouver, B.C., New York – New Jersey, Chicago, Miami, Boston and in other major metropolitan areas to approach natural foodstores, co-ops and live food restaurants on our behalf. Preferably, they should have experience in the food industry and should be well organized and charismatic. Send an to jesse(at)livingtreecommunity.com Internships at Living Tree University are primarily for those considering a career in the organic food industry. They offer hands-on experience in sales, marketing, administration and production. Interns have an opportunity to do things like, contacting buyers in natural food stores, making almond butter and creating Black Sesame Truffles! Send an email, jesse(at)livingtreecommunity.com, introducing yourself and explaining why you'd like to work and study with the Living Tree Community. Also please include a resume. Detroit Zen Center seeks volunteers for its living foods cafe, juice bar, Korean tea ceremony and more. Call 313-366-7738 to arrange a time. Costa Rica Fasting Internship, DECEMBER 29, 2010-FEBRUARY 5, 2011. Responsibilities include but not be limited to: monitoring fasters, caring for the facility, preparing daily meals, attending lectures, attending all meal discussion groups and more. Submit a nonrefundable processing fee of $75 with your application. $4999, cost of internship. CONTESTS-DEC. 31: Cuisinart's New Culinary Cook-off Video Contest Tape a video using your Cuisinart's product for a chance to win five different Cuisinart products.
“Raw News You Can Use” runs on Thursdays. Send your raw or living food events and 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.
The Daily Raw Recipe Wrap-up Monday: Sushi Rolls with Spicy Pecan Dipping SauceTuesday: Oatmeal Cookie BiscottiWednesday: Apple GaletteThursday: Chocolate Cupcakes with Coconut Icing
The Daily Raw News BriefsThe Daily Raw is mentioned in Join me as I jump into the blog, by Kristen Browning-Blas, Denver Post Food Editor Tools for Living, by Vince Basehart Raw diet is healthy alternative by Laura McFarland, Rocky Mount Telegram The Hallelujah Diet Explained, eMaxHealth 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. Enjoy a Raw Latin American Fiesta! Kristen, of Kristen's Raw , offers a Mexican cuisine class noon-2 p.m. October 20 at the Wild Oats Market in Scottsdale, AZ. For details and to register, visit her website. Journeys for the Soul, Oct. 24-28. A transformational liquid fasting retreat with hosts Kerrie Dancing Butterfly and David Wolfe. 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. Have an rawsome weekend!Teri
The Daily Raw Recipe Wrap-upMonday: Tuscan MushroomsTuesday: Coconut MilkWednesday: Oatmeal Raisin CookiesThursday: Jalapeno Slider Many thanks to Bob of Legally Raw for contributing his photos and comments to Raw Test Kitchen's recipe Oatmeal Shortcakes with Spiced Plums. Subscribe to the Daily Raw. In case you haven't noticed the little box to the left, you can now get the Daily Raw by email. Yeah! IF YOU'RE IN DENVERThe Denver Living and Raw Food Cafe, 2 p.m. Saturday. Bring a raw food dish to share, including a list of ingredients/recipe and serving utensil. Also, bring your own plate and eating utensils. Wild Oats, 870 S. Colorado Blvd. in the upstairs meeting area, 303.691.0101 Want to find more up-to-date raw events happening in the Metro Denver area? Visit Raw Denver. AROUND THE USRaw 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.
Living Light Culinary Arts Institute seeks Kitchen Angels for its chef training program, October 17-November 19. Angels pay $20 per day, includes meals plus two demos each day. Journeys for the Soul, Oct. 24-28. A transformational liquid fasting retreat with hosts Kerrie Dancing Butterfly and David Wolfe.
CFIA: Health Hazard Alert — Dole Brand Hearts Delight Lettuce Salad May Contain E. coli O157:H7 Bacteria Forget Your George Foreman: The Raw Food Diet Gains Popularity by Meredith Roberts Raw Food Diet and Food Safety, souce eMaxHealth
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.
Tonight I gave a demo at the Raw Spirit Festival called "A Taste of Thai." I thought you might like to share in the fun and so I am posting the recipes here for you to enjoy. And for all who came to the demo tonight, you rawk! Thai Slaw (serves 4-6) DRESSING ½ cup of your favorite raw butter ¼ cup coconut oil, liquid form 1 tablespoon agave nectar Juice of one lime 1 silver of ginger, peeled and minced 1 small clove garlic, minced 1/2 tablespoon red pepper flakes 1/4 teaspoon sea salt
Combine ingredients in a large bowl. Use a whisk to blend into a smooth, creamy consistency. Add extra coconut oil a teaspoon at a time, if needed.
SLAW 4 cup finely shredded Napa cabbage 2 cup finely shredded red cabbage 1 cup finely shredded carrot 4 sprigs fresh mint, leaves only, shredded
Combine cabbages and carrot in a bowl and toss with dressing. Marinate for two hours before serving. Overnight is best.
Thai Red Curry with Sweet Potato Noodles (serves 4) 1 clove garlic, minced 1 Thai chili pepper, finely chopped 2 teaspoon curry powder ½ teaspoon ground red pepper Juice of one lime ½ tablespoon coconut oil 1 tablespoon agave nectar 1 cup coconut milk ½ red onion, chopped 1 red bell pepper, chopped 1 sweet potato, peeled Basil, cut into thin strips
In a bowl mix garlic, chili pepper, curry powder and sea salt. Add lime juice, coconut oil and agave nectar. Gradually add coconut milk until curry powder breaks down. The sauce should be a saucy, soup-like consistency. Add onions and bell pepper. Spiralize the sweet potato to make thin spaghetti noodles.
Pour curry on the sweet potato noodles, gently toss to coat. Garnish with basil.
Honey Mint Ice 1/2 cup fresh mint leaves, chopped coarsely 1 cup honey 2 cups water juice of one lime
In a blender, puree ingredients until mint leaves are small pecks of green.
Transfer mixture to popsicle molds, ice trays or paper cups. If using ice trays or paper cups, add popsicle sticks to the center of the popsicle as soon as its solid enough to hold stick in place (about an hour). Continue to freeze for 4-5 hours.
