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.
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.
My husband and I were in the kitchen together making this pizza. It's been awhile. Welcome back, baby!
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.
Cashew Pepper Cheese Spread 1 cup cashew nuts Juice of one half lemon 2 tablespoons nutritional yeast 2 teaspoons sea salt 1 tablespoon pepper 1/4 cup water
Combine ingredients in a blender until well mixed.
Chunky Marinara Sauce 2 ½ cup sun-dried tomatoes, soaked for 1 hour to soften, reserve soaking water 4 Roma tomatoes, seeded, roughly chopped 4 Medjool dates, pitted and soaked for 1 hour to soften 2 cloves garlic, minced ½ onion, roughly chopped 2 tablespoon Italian seasoning 1 tablespoon olive oil ½ teaspoon sea salt ½ teaspoon pepper
Combine dates Roma tomatoes, garlic, onion, Italian seasonings and olive oil in a blender. Add sun-dried tomatoes, using soaking water to get the blender going. Puree until you reach a chunky consistency. Add sea salt and pepper.
Marinated Mushrooms2 cups sliced mushrooms 2 tablespoons olive oil juice of one half lemon 1 tablespoon apple cider vinegar 1 teaspoon Italian seasonings ½ teaspoon sea salt
Toss mushrooms with olive oil, lemon juice, apple cider vinegar, Italian seasonings and sea salt. Let marinate for 2 hours
Toppings 1/2 bunch of Spinach, washed and chopped 1 cup marinated Mushrooms, sliced 1 small Red onion, sliced tomato, sliced
Spread the cashew cheese on the pizza bread add the marinara. Top with spinach, mushrooms, onion and tomato.
If you don't like these toppings try these: Sweet bell peppers Green onions Jalapenos Chili peppers Broccoli Carrots Alfalfa Sprouts Asparagus Bean Sprouts Chives Cilantro Lettuce Pineapple Shallots Snow Peas Sun-Dried Tomatoes Walnuts Yellow Squash Zucchini
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
Cream of Mushroom Soup 4 cups sliced mushrooms 5 cups water 2 cups soaked cashews 1 tablespoon olive oil 1/4 cup chopped yellow onions 1/4 cup chopped parsley juice of one lemon 2 teaspoon sea salt, divided 1/2 teaspoon black pepper
1 Marinate two cups of mushrooms with olive oil, lemon juice and one teaspoon salt for at least an hour.2 In a blender, process cashews and one cup of water until you achieve a thick cream. Remove from blender jar and place in a large bowl. Reserve a few tablespoons of cashew cream for garnish.
3 Add remaining two cups of mushrooms, onions, parsley, olive oil and remainder of water to the blender, puree until creamy.
4 Combine mushroom mixture and marinated mushrooms with cashew cream. Stir well. Season with one teaspoon salt and pepper. Garnish with reserved cashew cream.
Servings: 4
Selecting: Look for mushrooms that are firm with a fresh, smooth appearance.
Storing: Keep mushrooms in the refrigerator in their original packaging for up to a week.
Cleaning: Use a damp paper towel and brush off any dirt on the mushrooms.
Other mushroom recipes on the Daily Raw Blog. Portobello Steaks Greek Portobello PizzaTuscan MushroomsAsian MushroomsMarinated Mushrooms
Flax Bread 2 cup brown flax seeds, soaked for 2 hours 2 cup golden flax seeds, ground into flour 1/4 cup olive oil 1 tomato, chopped 1 tablespoon oregano 1 tablespoon sea salt In a food processor, combine brown flax, olive and tomato. Remove from food processor and place in a large bowl. Fold in golden flax flour and seasonings. Spread mixture on two Teflex sheets making a 8 x 8-inch square on each. Dehydrate at 115 degrees for 24-36 hours. Flip bread over after 8 hours. With a pizza cutter, score the bread into a tic-tac-toe pattern. You should have 9 slices per Teflex sheet (18 slices). Making the slider hamburger bun: Take a small piece of the flax bread dough and form it into a miniature burger top, take a second piece and form into the burger bottom.
Jalapeno Burgers 1 jalapeno pepper, finely chopped 1/2 onion, finely chopped 1 cup walnuts, soaked for 4 hours 1/4 cup sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water 1 tablespoon Nama Shoyu 1 teaspoon Hamburger seasonings 1 teaspoon sea salt 1/2 teaspoon black pepper In a food processor, combine walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Remove from processor.
In a mixing bowl, lightly mix together walnut meat, onions, jalapeno peppers, Nama Shoyu, salt and pepper. Shape into 6 patties. Serve. Optional: Dehydrate at 115 degrees for 1 hour.
Sun-dried Tomato Ketchup
1 cup sun-dried tomato, soaked, 1/4 c reserved water1/4 cup raisins, soaked1 T Italian Seasonings 1/4 tablespoon chopped onion 1 clove garlic, minced Combine ingredients in a blender until mixture is slightly chunky.
Jicama Fries1 medium jicama, peeled 2 tablespoon olive oil 1/2 teaspoon paprika 1/2 teaspoon sea salt 1/2 teaspoon pepper Slice the jicama, as you would a potato to make chips. Stack a few slices at a time and cut them all into french fry-sized pieces. Place the seasonings in a plastic bag. Lightly coat jicama fries with oil, then place fries in bag and shake until well coated.
Want more miniatures? Try SP Miniatures, they carry non-edible mini fruit and vegetables.
SPINACH/PEPPER MIXTURE 1 c fresh spinach1/2 sweet red bell pepper, diced 1/2 sweet yellow bell pepper, diced1/4 yellow onion, diced Juice of one lime 1 T olive oil 1 jalapeno pepper, finely diced 1 t chili powder 1 t sea salt Place ingredients in a Ziploc bag and marinate for 1 hour. NACHO CHEESE 1 c cashews, soaked 1/4 c water 1/2 sweet red bell pepper, chopped 2 cloves garlic, minced Juice of half a lemon 1 T Nutritional yeast 1 t turmeric 1/2 t sea saltBlend ingredients until thick and creamy. CORN TORTILLAS 4 c fresh corn kernels, from sweet corn on the cob 1 yellow bell pepper, chopped 1 c golden flax seeds, finely ground 1 t sea salt Chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth. Take a spoon and spread the corn mixture on the teflex-lined dehydrator trays. You should have enough mixture for two or three trays. Dehydrate at 110 degrees for about 5 hours. Flip the teflex sheet over onto the tray and carefully pull away from tortillas. Using a pizza cutter, score the tortilla in 3-inch strips (approximately 3 long strips) length-wise, then score every four inches across. You should have approximately 9 strips of rectangles. Dehydrate for another 2 hours until tortilla is completely dry on both sides but still pliable. To assemble taquitos, spread cheese on the end of one tortilla strip, spoon spinach/pepper mixture on top of cheese and roll tortilla tightly to prevent it from opening. Secure with a toothpick, if necessary. Put taquitos in dehydrator at 110 degrees for 8-12 hours or until they are crisp on the outside.Author's note:I have waited forever to make these. I put the recipe on rawtestkitchen in July and I'm just getting around to making it. Whip up some sour cream , chopped avocado and enjoy!HELP: Can someone tell me how to type my blog without the words gathering together, please, please, let me know. Because I type it the way I want it, then it changes. Thanks! Have a great week!
12 mini portobello mushrooms caps, stems removed 2 T olive oil1 t sea saltLightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.
TOPPINGS6 cherry tomatoes, thinly sliced1 red onion, diced1 yellow bell pepper, diced6 kalamata olives, pitted and sliced SPINACH FETA CHEESE1/2 c macadamia nuts, soaked until softa handful of spinachjuice of one lemon juice 2 T water1 T nutritional yeast2 t sea salt Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going. Spread spinach feta cheese on mushroom caps. Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.
from The Daily Raw Blog archives2007 Greek Portobello Pizza Do you know what happened in the raw food community on this date? If so pass, along information about this or any date in raw food history.
I adapted this from Ani Phyo’s Black Sesame Sunflower Bread. Use this bread to make smashed avocado and alfalfa sprouts sandwiches.
Ingredients 1 cup sun-dried tomatoes, soaked until soft; save water 1 cup walnuts, soaked 1 cup flax seeds, ground ⅓ cup flax seeds, whole, unsoaked ¼ cup black sesame seeds 1 clove garlic, minced ¼ teaspoon sea salt 1⅓ cups sun-dried tomato water, saved from soaked sun-dried tomatoes
1. In food processor, mix flax seeds, salt, garlic and sun-dried tomatoes and soaking water. Add walnuts and sesame seeds.
2. Divide the mixture into two and spread them on two dehydrator trays about 1/4-inch high.
3. Dehydrate at 110 degrees for 4 hours. Flip and score (use a pizza cutter) the bread into 9 slices. Dehydrate another 4-6 hours.
In Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food, Ani Phyo guides readers through the fundamentals of raw food preparation in a simple and user-friendly manner.
Phyo has left no stone unturned when it comes to this collection of over 250 recipes. As in her previous book, Ani’s Raw Food Kitchen, she offers tips, cleaning product recipes and advice on how to be eco-friendly. Divided into three parts, Part 1 is the basics; it uncovers the mysteries of dehydrating, soaking and sprouting, fermentation and pickling. This section presents a few starter recipes: flatbreads and pickles, to be exact.
Phyo gets down to business in Part 2 where she showcases her talent of taking a basic recipe, using minimal ingredients and straightforward instructions, and creates variations. For example, her recipe for “Basic Nut Mylk” on page 41 transforms into “Vanilla Almond Mylk,” (p.41) “Chocolate Flurry Shake” (p. 42) or “Chilled Chai Frosty Shake” (p. 45). Another good example is the insanely, easy recipe for “Buckwheat Crispies” on page 63. The only ingredient is one pound of buckwheat groats and the recipe can be used as cereal in “Chocolate Crispies” (p. 63) or as “Basic Buckwheat Batter” (p. 115) for “fried” onion rings (p. 116) or as the base for “Buckwheat Pizza Crust” (p. 213). Phyo offers effortless, quick, step-by-step instructions on the techniques of every raw culinary dish imagined. She leads with, a fruit smoothie (p. 31), and travels right along, from breakfast to desserts, with the likes of “Sun-Dried Tomatoes and Coconut Bacon Scramble” (p. 85) to Kimchi (p. 126), to “Vietnamese Pho Noodle Soup” (p. 232), to “Lucuma Ice Kream” --- and we haven’t even touched the chapter on feeding your raw dog.
Pay attention to the green and gray boxes interspersed throughout the book, they offer handy tips (“Dehydrating in Your Oven” p. 195) and bits of factoids (Is Sugar Vegan? Turbinado vs. Sucanat vs White Sugar” p. 57).
Part 3 is a resource guide to Phyo’s uncooking videos, metric conversions, movies to watch and advice on reducing your carbon footprint.
My one complaint of the book is not enough color photos. Fortunately, Phyo has the skill of descriptive writing that brings a dish to life, but the dowdy black-and- white photography doesn’t add anything to the book. Part of the appeal of living foods, especially in a cookbook, is experiencing the “life of the foods” through the vibrant colors and textures seen through the photography. The dozen or so colored photos in the book are definitely drool-worthy. I would gladly trade seeing photos of Phyo (although, she is quite beautiful) for a few more colored pictures of the food.
All-in-all, one of the most enticing aspects of “Ani’s Raw Food Essentials” is Phyo’s flair of providing “recipe” road maps to the gentle encouragement of creating your own culinary journeys in the kitchen. Which is how it should be.
My journey started with crepes.
Apple Crepes Makes 4 wrappers From Ani’s Raw Food Essentials page 69 1 cup cored and diced apple ½ cup flax meal 2 tablespoons agave syrup ½ cup water, or as needed
Place the apples in the bottom of a high-speed blender. Add the flax meal, agave, and water. Blend until smooth.
Spread the mixture evenly onto one lined 14-inch square Excalibur Dehydrator tray.
Dehydrate for 4 to 6 hours at 104 °F, or until completely dry. You can also flip the crepes, peel off the liner, and dehydrate for another couple of hours until dry.
Crepes with Herb Cream and Red Pepper Sauce by The Daily Raw Café
1 Crepe recipe, making 8 small rounds
RED PEPPER SAUCE Make 1 pint of sauce
2 red peppers, seeded, coarsely chopped ¼ cup sun-dried tomatoes, soaked, reserve ½ cup soaking water ¼ cup reserved sun-dried tomato water, or more as needed 1 clove garlic 1 tablespoon extra virgin olive oil
Combine ingredients in a blender until smooth, silky sauce. Adding enough of the soaking water to reach desired consistency.
FILLING 1 cup soaked cashews ¼ cup reserved sun-dried tomato water, or filtered water 2 tablespoons golden balsamic vinegar 1 tablespoon chopped red onion 1 clove garlic, pressed 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 1 teaspoon sea salt ½ teaspoon freshly ground pepper
Combine cashews, water, vinegar, onion and garlic in a blender; process until cashews break down into a creamy, yet slightly chunky crème. You want the consistency of a ricotta. Transfer to a mixing bowl.
Fold in parsley and basil, sprinkle with salt and pepper.
Assemble crepes On a clean work surface, place 1-2 rounded tablespoons of filling in the center of each crepe, shiny side down. Roll up crepe.
Spoon red pepper sauce on a serving plate, arrange crepe on top. Serve immediately, crepes will become soggy if left on sauce too long.
Chocolate Crepes with Chocolate Cream by The Daily Raw Blog CHOCOLATE CREPE WRAPPERS Add 2 tablespoons organic cocoa powder to the ingredients of the crepe wrapper recipe. Continue to make crepes as instructed.
CHOCOLATE CREAM 1 cup soaked cashews ½ cup water ½ cup raw agave nectar* 20 drops Cocoa Bean Extract** 2 tablespoons coconut oil (liquid)
Blend ingredients until you have a smooth, creamy texture.
CHOCOLATE SAUCE ½ cup cocoa powder ¼ cup raw agave nectar 1 teaspoon vanilla extract ¼ cup coconut oil (liquid)
Blend ingredients.
Note: If the sauce becomes cold, it will solidify, just place it in the dehydrator for an hour at 115 degrees to melt.
Assemble crepes Place the crepe with the shiny side up. Put the cream in a line down the center of the crepe. Fold the right side just past the middle and then do the same with the left.
Drizzle chocolate sauce on top of the crepe and sprinkle with coconut “powder”
ANI’S SERVING SUGGESTION: Grind dried coconut into powder, and sprinkle over your crepes through a sieve to give a powdered sugar look. (p. 71)
* I used Xagave Raw Agave Nectar (review next week) **I used NuNaturals (review next week)
IN THE LATE yet still note-worthy department. The Daily Raw Café was mentioned in last Wednesday’s Denver Post (June 9, 2010). You can read the write-up here.
My book is in the final, final, final stages of coming out. Self-publishing is a b*****! You are in charge of so ALL the aspects of development (editing, layout, design, cover art, author bio, yada yada, ya, ) on top of writing the little creature. The buck stops with you all the way. So much pressure! I want the best book possible for the resources available to me. It’s a lot of hard, tedious work. Which makes me wonder why on earth am I doing it again very soon (yes, there will be another book out before the year is out!). Well, we all know the answer, I am a bit wacky in the brain and I loved the experience so much, I wanted to do it again right away. Don’t laugh, I’m serious ;).
WOW, now that’s a beet! This colossal-sized beet emerged from our garden. Man on the Raw and our daughter Avery planted it in mid-March. This root vegetable has an interesting backstory. Man on the Raw was working the compost when he spied a sliced beet top with dead stems and leaves attached.
Nothing out of the ordinary, until he notices one leaf thriving amongst the deceased foliage. On a whim, he decided to plant it and see what happens. Several months later, on a rainy June weekend in Denver, the jolly red giant emerged with an amazing amount of greens. All of which made many quarts of beet and carrot juice.
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