Raw Food Recipes:
orange

photo by [OP]

Tomatoes are an excellent source of vitamin C, vitamin A, and vitamin K, plus the antioxidant benefits of lycopene*. They are a fruit, but they are usually served as a vegetable.
*Lycopene is the pigment that makes tomatoes red. The redder the tomato, the more lycopene it has.
Season: Available year-round but tomatoes are at their peak June-September

How to select: Choose firm tomatoes, richly colored and noticeably fragrant.

photo by babybee

How to store: Ripe tomatoes should be stored at room temperature and used within a few days.

photo by Pieter Pieterse
Tip: Don't store tomatoes in the refrigerator, cold temperatures kill the flavor and turns the flesh grainy.

Tomato Salad 6 large ripe tomatoes, sliced into 1/4-inch pieces 1 small red onion, thinly sliced1 orange or yellow bell pepper, sliced in strips (de-seed)1/2 cup basil, cut into stripsHemp oil (or your favorite oil)
Apple Cider Vinegar
Sea salt, to taste
1. Place tomatoes in large salad bowl, add slice onions on top.
2. Layer with bell pepper and basil.

3. Drizzle hemp oil and vinegar over the top of salad. Sprinkle with sea salt and gently toss. Fun Facts: The tomato is in the same family as the potato, pepper, eggplant, and petunia (nightshades). Tomatoes are also known as the 'apple of love' There are at least 10,000 varieties of tomatoes

To commemorate Day 40 of My Juice Feast please enjoy a few Shazzie drinks.
Cabbage and Carrot Juice, by Shazzie, p. 140 — pretty basic, tasted more like carrots than cabbage, which is a good thing when drinking cabbage.
Brutus is Scared, by Shazzie, p. 139. I drank gallons of this juice all last week before I realized there was an actual recipe in the book. (no photo available)

Coconut Drink, by Shazzie, p. 142. Tastes a bit like an Orange Julius without the sweetness.
Hopping Wild, by Shazzie, p. 148.

Take Shazzie's advice and work your way up the wild green ladder. Dandelions (my green of choice) are bitter and 10-20 leaves overpower the drink. And a bit of ramblings at Inspiration:Life.

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

9:30 a.m. Green Smoothie at work

12:30 p.m. Large Salad (Romaine, mixed greens, spinach, beets, carrots, sprouts, cucumber, seasoned seeds, 1/4 of avocado, Dijon dressing)

2 p.m. Orange Jewels Drink (Orange juice, cashews, dates, agave, soy lecithin, vanilla) and a E3Live shot

3:45 p.m. Cherry Cheesecake

6:15 p.m. olives

6:15 p.m. Organic wine

6:30 p.m. radish bite

7:15 p.m. Fig and Cacao Bean

7:17 p.m. Figs

Time? 7:17 p.m.

Time? almonds

Time? Organic wine

Time? Organic wine and olives while outside looking at the stars with Man on the Raw

Time?: Cacao Beans with agave at home while blogging this post
Due to 3 4 glasses too many glasses of wine, the evening times and names of food will appear tomorrow could not be fully recalled. Good nite folks, have a great weekend.

Avocado Burritos by David Wolfe, p. 208

Since my last Juice Feast ended in March 08, I felt as if I were on a downward spiral into the abyss. I have been riddled with guilt for giving myself the wonderful gift of Juice Feasting and (becoming healthy) only to have pissed it away.

For two years I was sad, lost and confused. I was reaching for some joy in the form of pizza, Sangria and cigarettes. I haven’t been able to rid myself of that sinking feeling you get when you are trapped in quicksand. That is, until now, until I created David Wolfe’s Avocado Burritos.

Ok, before you send me to the loony bin, let me explain. It wasn’t that the recipe itself is spectacular, sorry Mr. Wolfe, it’s isn’t. It’s just guacamole. This recipe re-ignited my passion for preparing raw foods and to sharing the things I discover with you. Who would have thought the uncomplicated ingredients of avocados, jalapenos and tomatoes wrapped in lettuce leaves would cause me to smile and find a spark of happiness in my heart.

The aroma of the produce as I mashed away, the enthusiasm I received styling the dish, the gratification of taking a picture and the waterworks that fell as I wrote these words. I finally feel like I belong somewhere, even if it’s confined to a blog. I am absolutely, completely, utterly fine with that.

All this was as much of a shock as orange juice in this recipe. Who would have thought to replace traditional lime with orange? I guess that‘s why he is who he is. Different, neither good nor bad, just different. Well, thank you all the same, David Wolfe.

The Daily Raw Recipe Wrap-up
Monday: Pizza
Tuesday: Chocolate and Orange Panna Cotta
Wednesday: Guacamole

Raw Gaia launches the world’s 1st Raw Chocolate Face Pack

Raw talent Uncooked diet catching on with the health-conscious by Cate Lecuyerm, Salem News

Carol Alt's Raw Pecan Pie by Jenn Smith, Serious Eats

What if 'real' turkey won't do? by Erika Wurst, The Beacon News

Raw Delivery Service in the Denver and front range area
Living Foods Chef Melissa Gilbert provides raw food meals delivered right to your door every week.
The weekly package will include:
2 savory soups or 2 smoothies
4 Gourmet Entrees
4 Side Dishes
2 Desserts
Raw Snacks
Delivery area will be from Boulder in the north to Castle Rock in the south. Morrison to the west and Aurora to the east. There is a small fee for deliveries outside of Denver.
Want more information? Contact Melissa at gilbertd921(at)comcast.net.

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

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.

Oh my darling, oh my darling,
Oh my darling, Clementine!
Thou art lost and gone forever
Dreadful sorry, Clementine

Food memories are funny. Don’t you think? How certain smells, tastes or textures stir memories. Recollections that were lost, found, mourned and replaced all because of something you ate.

photo by photodigs
Last week, I bought a “Cuties” box of clementines at my favorite Asian market, it only cost $3.99.

When I was a child, I would visit my Grandmama in Gary, Indiana for the summers. A neat woman back in the day. She would buy candy at Kmart or Wal*Mart or some other “mart” location that sold bags of candy two-for-a-dollar.

Circus Peanuts, Candy Corn, Red Licorice Bits, (not the whole sticks of licorice, just its bits) and especially Orange Slices helped Grandmama give the candy lady down the block a run for her money. It was a cluster of sugar.

If you were lucky, and you managed to get through the day without a whooping, you could fill the fancy ceramic bowls with the candy. Of course, popping a few of the Orange Slices into your mouth was customary.

These days I don’t eat much candy, sugar gives me a horrible headache. I don’t eat a lot of the foods that I grew up with. A lot of the foods that would cause me to remember the ghosts of childhood are hardly eaten. It’s not that I can’t eat them, I just choose not to. It’s a rare occasion that a food I eat now will remind me of being a child.

photo by TAHG
My kids and I sat at the table and peeled away the smooth, glossy exteriors of the clementines. We carefully removed the white pith and placed the sweet, tiny sections into a ceramic bowl and ate them like Orange Slices.

Clementine Slices

Violet Pâtisserie Orange County, CAFor orders and pricing:Email raya@violetpatisserie.com or949-478-4857
Provides organic, raw, vegan desserts based on each client’s individual needs.

“Raw News You Can Use” Send your raw or living events or product information to gmail.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 coming weeks' menus focuses on RawFushion/Spa Cuisine. They are for the most part low-fat dishes. After I present all the menus, I will start posting some recipes of the dishes I had a part in, so stay tuned for that.

On Today's Menu

Mango Chutney Change Purse

Asian Salad with Rice and Mushroom with a Spicy Spinach Dressing

Red Curry Coconut Soup

Kelp Noodles with a Miso Ginger Sauce, Crunchy Veg and Chili Coconut Sauce, Papaya Brochettes with Satay Sauce

Papaya Petals atop of Orange and Mint Coulis*

*My team's dish based on my recipe

photos by Dan Ladermann

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.

On Today's Menu

Parsnip and Beets Ravioli with Bechamel Sauce and Bell Pepper Puree

Orange Tomato and Fennel Wilted Spinach with Thyme Infused Vinaigrette

Borscht with Caraway Bread

Cashew Cheese Vegetable and Wild Rice Casserole*

Apple and Beet Slaw with Walnuts

Not My Mother’s Chocolate Pudding

*my team's creation based on my recipe
photos by Dan Ladermann

..............I buy strawberries for the kids when they're on sale, but as usual they don't get eaten as quickly as I would like. So I had a bunch of strawberries getting moldy on me so here is the result of the surviving berries. I think I did pretty good. This cheesecake is very rich, it's hard to eat more than one piece at a time. Serve it immediately after making, it gets soft very quickly. Any leftover cheescake should be put back in the freezer. I used a 4-inch springform pan for the small tart. STRAWBERRY SAUCE 2 pint-size baskets strawberries, cleaned and stems removed 1/4 c agave nectar 1/4 t sea salt Marinate strawberries in agave nectar and sea salt. Let marinate overnight in refrigerator for best results. Once marinated, the juice from strawberries will be in the bowl. In a blender, puree strawberries, adding strawberry juice 1/4 cup at a time, until you achieve a smooth consistency. Cover and briefly chill. CRUST 2 c almonds, soaked overnight 1 c Medjool dates, soaked for 1 hour 1/2 t organic vanilla extract 1/4 t sea salt In a food processor, combine almonds, dates, vanilla and sea salt. Press onto bottom and up the sides of an 10-inch tart pan. FILLING 3 c cashews, soaked for 1 hour juice of 1 lemon 2/3 c agave nectar 1/4 c water 2 t organic vanilla extract 1/4 t sea salt Mix cashews, lemon juice, vanilla, sea salt and agave nectar in a blender. Add water 1 tablespoon at a time to create a creamy consistency. Pour into crust and put in freezer for a couple of hours to chill. TOPPING1 pint strawberries, slicedTo complete cake, arrange strawberries on top of cake. Brush strawberries with sauce, immediately.DID YOU KNOW? One cup of sliced strawberries contains almost as much vitamin C as one cup of orange juice.

This is kind of late for the month, but I think it's an important item to have if you want to eat more seasonally. I encourage everyone to eat seasonally, especially from one's own state.
I will post "What's in Season in August," next week. I will also include a what's in season for Colorado. I'll take my recipes a step further and experiment with what's in season.

Apples
Apricots
Asparagus
Avocados
Basil
Beans, Green
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Cherries
Collards
Corn
Cucumber
Eggplant
Figs
Grapes
Grapefruits
Kale
Lettuce
Lemons
Melons
Mushroom
Nectarines
Onion
Peaches
Pears
Pears
Asian Peas
Peppers
Plums
Raspberries
Spinach
Squash, Summer
Strawberries
Tomatoes
Turnips
Valencia Oranges

What's GROWIN' on in Colorado
Apricots
Beets
Broccoli
Cabbage
Celery
Cherries
Cucumbers
Green beans
Lettuce (leaf and head)
Strawberries
Sweet Corn
Tomatoes

6 dried apricots, soaked until soft1 orange, peeled1/4 c olive oil1/4 c apple cider vinegar1/4 c water
Combine ingredients in a blender until creamy.

WHAT I DRANK TODAY:

lemon water (1 quart)
Orange juice (32 oz)
wheatgrass (2 oz)
cantaloupe(2 quarts)
coconut water 1 T chlorophyll (1 quarts)

What I drank today:

Veggie Energizer (from juice bar) (32 oz)
Orange Juice (16 oz)
wheatgrass (3 oz)
watermelon juice (1.5 quarts)
apple/celery/ginger (1 quart)
coconut water 1 T chlorophyll (1 quart)

I want to thank all those who read my blog and support my 92 day juice feast.

An extra special thanks to my sister, who keeps me grounded during this endeavor and helps me realize it's the journey not the destination. Many blessings and I'm the lucky one.

Congrats to my dear friend in The Lone Star state who passed her boards. Yeah you!

To my 7-year old, thank you for being you. You are an unique one and mom loves you.

WHAT I DRANK TODAY:
H2O
orange juice (1 quart)
carrot juice (1 quart)
wheatgrass (3 oz)
herbal tea

8:41 a.m. orange juice at work

This was the recipe I had for June 1st Raw Test Kitchen. I made it for the Raw Utopia potluck and it was well received. Based on my husband's taste buds, I made a few modifications.
Szechuan Vegetables with Noodles
NOODLES 3-4 c. Coconut noodlesCut coconut meat from 3-4 young coconuts into strips. NOTE: The coconut meat should be firm meat not the gel consistency. MARINADE 1/4 c. Chinkiang Vinegar (black rice vinegar)* 1/4 c. Raw agave nectar or honey3 T Nama Shoyu 2 tsp. crushed red pepper, if you want it hotter add more red pepper 1 T Sea salt
VEGETABLES 1 sweet red/orange pepper, sliced1 sweet yellow pepper, sliced1 c. mushroom, sliced1 c. broccoli, cut into bite-size pieces
Put vegetables in marinade overnight.
SAUCE 1 T. olive oil1 T sesame oilsea salt to taste
GARNISH 1 carrot, shredded
Toss noodles, vegetables and sauce together until well coated. Top with carrot.
*Please note: Not all the ingredients I use will be raw. If you are 100%, no holds barred raw, then some of the recipes I feature may not be for you. And of course if you have modifications please share.**********************************************************************************************************************************************************WEDNESDAY'S WISDOM
"Beauty. The power by which a woman charms a lover and terrifies a husband."
- Ambrose Bierce