I was working on a palpable, yet nice, “Just-the-facts, ma’am” review of the Foods Alive products I received last weekend. Pretty much a “this tastes good,” “that should have that” “the fiber in this one is outstanding” -type of review.
Until Twilight hit me. No, it was neither the book nor movie; I am referring to the sunset to dusk. This is my favorite moment of the day to privately unwind from work mode to major “Mommy” mode. A very important time for me.
June flew by. I can't believe it's July (WARNING: subliminal message in italics). June kept me very occupied. I've been busy spending time with the kids, testing recipes,
making a lot of kale chips using kale from our garden, ignoring the kids for a minute to finish the book, testing products, creating recipes, (July 31st is my birthday), trips to the park, going to the movies (went to the midnight showing of Twilight Eclipse last night with my daughters Jordan and Donavan, loved it) having mini break-downs, spending 12 hours in a chair getting my hair braided, (July 31 is my 40th birthday) packing and shipping off clothes for the trip (yeah! NO check-in luggage for us), hung out ALOT with my eldest daughter Jordan, who as watched over 1,000 movies, in her short 19 years.
July is a huge month for me (on July 31th Terilynn would have traveled 40 years around the sun), The kids and I are visiting my mother in California for the first time since she moved there some-15- odd-years-ago. She visits us every Christmas. I am starting raw culinary school, I can't wait to share that experience and I will be flying solo. Six weeks of no man, no kids. I don't know what to think about that yet.
A bit of quiet bliss mixed in with where is my beautiful, chaotic family. And umm, let me think. . . oh.. . yeah a little tiny thing happens at the end of the month but I can't remember what it is at the moment. Maybe it will come to me later.
Nutiva and Xagave Reviews
Over the past month I have been using Nutiva and Xagave products. Both companies generously sent me product to try and I was very happy with the results.
Let's begin with Nutiva. Started in 1999 by author John W. Roulac, Nutiva sells coconut oil and hemp products. I was sent the raw coconut oil, raw coconut chips and hemp protein powder samples to try.
I really enjoyed the coconut oil. I used it in its liquid form, which had a nice coconut smell and the taste is very light.
The coconut chips were surprisingly moist, not dry at all, very tasty. I used them in raw desserts, trail mix and snacked on them right out of the bag.
I am not a protein powder fan, I had a bad experience once with a chalky, clumping powder and I was turned off. If it wasn't for Man on the Raw trying and enjoying Nutiva's Hemp Protein Powder, I would have avoided it. I reluctantly gave powders another shot. There was no clumping, no chalky, not funny aftertaste. It actually tasted pretty good a bit sweet. Overall, I was really pleased with Nutiva's products.
Xagave
If I had to pick a team, it would be for Team Angelina, Team Edward and Team Agave.
Although, I like to explore other raw sweetener options, I enjoy working with and consuming agave nectar, raw or not. I would prefer a raw product but hey, I use maple syrup on occasion without strife.
I don't know about other companies but Xagave states that it's a pure, raw (produced at a temperature less than 118F), low glycemic product so I can only believe they are telling the truth. If you want to know more about Xagave and the raw agave nectar debate, here is a response from Stephen Richards, President of BetterBody Foods & Nutrition (the company that sells Xagave), to Dr. Joseph Mercola's constoversary claim.
The flavor is very sweet so I would recommend not using alot at first. Start with a teaspoon at a time, until you meet your sweetness threshold. The textured was smooth and not a thick syrup consistency which was very nice.
It is a multi-purpose sweetener. The children have used Xagave in their lemonade and Man on the Raw has used Xagave in his coffee with great results.
Nutiva's Raw Coconut Oil
Size: 15 fl oz
Price: $11.87
Ingredients: Raw, organic, unrefined extra-virgin coconut oil
Certified Organic: Yes
Nutiva's Raw Coconut Chips
Size: 8 fl oz
Price: $3
Ingredients: Raw, organic shredded coconut
Certified Organic: Yes
Nutiva's Hemp Protein
Size: 16 oz
Price: $16.99
Ingredients: 100% raw organic hemp protein powder
Certified Organic: Yes
Xagave
Size: 36 fl oz
Price: $15.99
Ingredients: Organic Agave Salmianan Nectar and Inulin derived from Agave Tequilana (12% by volume)
Certified Organic: Yes
Chocolate-Covered Bananas
3 bananas, peeled and halved crosswise (6 pieces)
Skewer the banana halves on 6 popsicle sticks; place on a plate and freeze for 4 hours.
TOPPINGS
½ cup raw coconut chips ( I used Nutiva)
Grind coconut flakes into powder using a coffee grinder or high-speed blender. Set aside.
½ cup raw cacao nibs
Grind cacao nibs into a coarse powder using a coffe gringer or high-speed blender.
Arrange the toppings on a flat plate and set aside.
Chocolate Sauce
½ cup organic cocoa powder
¼ cup raw agave nectar (Xagave)
1 teaspoon vanilla extract
¼ cup coconut oil (liquid) (Nutiva)
Blend ingredients. Pour into a shallow dish or a cup.
Dip each banana popsicle into the chocolate, until it is well-coated.
Roll chocolate-coated banana into the toppings. Transfer the banana to a plate and place in the freezer for an hour or until chocolate hardens.
With the Great Sweetener Debate (mainly not raw agave nectar) in full swing, I thought I would weigh in where I could. And what better way to start than a product that's not raw. Didn't think I would go there, did you?
But check this out, in all seriousness. Whatever foods you choose to consume should be your business and yours alone. The recipes showcased on The Daily Raw Blog are what I eat personally and I want to share. I may not use all raw products, but that's okay, you can choose raw substitutions to match your needs. On the products that aren't of a raw nature, I want to provide you with as much information (based on my understanding of them) as possible so you can make your own decision.
As far raw sweeteners go, there were a couple of great posts I have read over the last year or so that have done a beautiful job on the subject. I honestly don't feel I can add more to the topic.
Agave Nectar — To Use Or Not To Use — Kristen Suzanne
sweet possibilities: the lowdown on raw sweeteners — Bitt of Raw
List of Raw Sweeteners — RawInfo.com
Guide to Raw-Friendly Sugar-Free Sweeteners — Raw Food, Right Now!
On to NuNaturals. I recently had the opportunity to try out NuNaturals Stevia products and create some pretty tasty recipes.
NuNaturals’ NuStevia products provide several forms of stevia extracts in liquid and powder form. It contains zero calories and has a low glycemic index so it doesn't effect blood sugar levels, making it safe for diabetics.
Like stevia, a little goes a long way when it comes to NuStevia. In some of the components of the recipes, I used the bare minimum of extract (20 drops from a convenient dropper) and I still received a sweet dish. There was no strange aftertaste or smell, as a matter of fact, it brought out the natural flavors of the ingredients, only enhancing the recipe.
Pure Liquid™ Alcohol Free Stevia™
Size: 2 fl oz
Price: $14.15
Ingredients: Water, vegetable glycerine and natural flavors
Sweetness: 6 drops = 1 teaspoon sugar
Pure Liquid™ Cocoa Bean Extract
Size: 2 fl oz
Price: $13.99
Ingredients: Water, 20% pure grain alcohol, vegetable glycerine, NuStevia Stevia extract and natural flavors
Pure Liquid™ Lo Han Supreme™
Size: 2 fl oz
Price: $17.99
Ingredients: Water, 20% pure grain alcohol, vegetable glycerine, NuStevia Stevia extract
Luohan guo (or Luo han guo) is a fruit from China and Northern Thailand, traditionally used in medicine and as a sweetener. The fruit extract is nearly 300 times sweeter than sugar. According to Wikipedia, "The sweet taste of luohan guo comes mainly from the mogrosides, a group of Triterpene-Glycosides that make up approximately 1% of the flesh of the fresh fruit." NuNaturals is certified to contain a minimum 80% of the mogrosides in its Lo Han Supreme extract.
Cheesecakes!
I have stated for the record that my favorite dessert is cheesecake. In the April/May 2010 of Fine Cooking there was a beautiful spread on cheesecakes complete with 18 variations. A few of which I have garnered inspiration.
Chocolate Cheesecake
CRUST
2 cups walnuts, unsoaked
¼ teaspoon sea salt
¼ cup organic cocoa or carob powder
20 drops NuNaturals Pure Liquid Cocoa Bean Extract
1 cup dates, pitted, unsoaked
Process nuts, and sea salt in a food processor until fine; add powder, extract and dates. Continue to process until well-incorporated.
Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom. Place the pan in the freezer until filling is ready.
FILLING
3 cups cashews, soaked for 1 hour to soften
1 ½ cup lemon juice (about 5-6 lemons)
½ cup organic cocoa or carob powder
¼ teaspoon NuNaturals Pure Liquid™ Cocoa Bean Extract
½ teaspoon NuNaturals Pure Liquid Alcohol Free Stevia, or more to taste
Mix cashews and lemon juice in blender; process until smooth and creamy. Add powder, extract and stevia. Continue to blend, maintaining a thick, creamy consistency. Make sure filling has no lumps.
Pour the mixture into the crust. Place the cheesecake into the freezer for at least 2 hours or until solid.
TOPPING
¼ cup Cacao Nibs
Sprinkle cacao nibs on top of the cheesecake. When serving, cut the number of slices needed and replace the rest of the cheesecake in the freezer. Let the slices sit at room temperature for 30-45 minutes before serving.
Mango Ginger Cheesecake
TOPPING*
“Crystallized Ginger”
4 tablespoons finely shredded peeled ginger
2 tablespoons raw agave nectar
¼ teaspoon sea salt
Toss ingredients in a bowl. Spread mixture on mesh dehydrator sheet. Dehydrate at 115 degrees for 12-24 hours or until dry and slightly crunchy.
*Alternately, top cheesecake with slivers of fresh ginger.
CRUST
2 cups walnuts
1-inch piece ginger, peeled
¼ cup unsweetened coconut flakes
¼ teaspoon sea salt
20 drops NuNaturals Pure Liquid™ Lo Han Supreme™
1 cups dates, pitted, unsoaked
Process nuts, ginger, coconut flakes and sea salt in a food processor until fine; add extract and dates. Continue to process until incorporated.
Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom. Place the pan in the freezer until filling is ready.
FILLING
3 cups cashews, soaked for 1 hour
1 ½ cup lemon juice (about 5-6 lemons)
2 ripe Mangos, peeled
1 tablespoon finely grated peeled fresh ginger
½ teaspoon NuNaturals Pure Liquid™ Lo Han Supreme™
½ teaspoon NuNaturals Pure Liquid Alcohol Free Stevia, or more to taste
Mix cashews and lemon juice in blinder; process until smooth and creamy. Add mango, ginger, Lo Han and stevia. Continue to blend, maintaining a thick, creamy consistency. Make sure filling has no lumps.
Pour the mixture into the crust. Place the cheesecake into the freezer for at least 2 hours or until solid.
When serving, cut the number of slices needed and replace the rest of the cheesecake in the freezer. Top a few slivers of crystallized ginger on top of each slice. Let the slices set at room temperature for 30-45 minutes before serving.
Mint Chocolate Cheesecake
CRUST
2 cups walnuts
¼ cup organic cocoa or carob powder
¼ teaspoon sea salt
20 drops NuNaturals Pure Liquid Cocoa Bean Extract
1 cup dates, pitted, unsoaked
Process nuts, and sea salt in a food processor until fine; add powder, extract and dates. Continue to process until incorporated.
Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom. Place the pan in the freezer until filling is ready.
FILLING
3 cups cashews, soaked for 1 hour
1 ½ cup lemon juice (about 5-6 lemons)
1 cup loosely packed chocolate mint leaves, coarsely chopped
¼ teaspoon NuNaturals Cocoa Bean Extract
½ teaspoon NuNaturals Pure Liquid Alcohol Free Stevia, or more to taste
Mix cashews and lemon juice in blender; process until smooth and creamy. Add mint, extract and stevia. Continue to blend until all the mint is processed to tiny specks, maintaining a thick, creamy consistency. The cheesecake should have a light green hue. Make sure filling has no lumps.
Pour the mixture into the crust. Place the cheesecake into the freezer for at least 2 hours or until solid.
TOPPING
Chocolate Glaze
¼ cup water
¼ cup maple syrup (not a raw product)
½ cup cocoa powder
2 tablespoons coconut butter
Combine ingredients in the blender until well combined. Pour the glaze on top of the cheesecake. Return the cheesecake to the freezer for an hour or until the glaze hardens.
When serving, cut the number of slices needed and replace the rest of the cheesecake in the freezer. Let the slices sit at room temperature for 30-45 minutes before serving.
Blueberry Cheesecake
TOPPING
¼ cup blueberries
2 tablespoons raw agave nectar
¼ teaspoon sea salt
Toss ingredients in a bowl. Set aside.
CRUST
2 cups walnuts
½ teaspoon organic vanilla extract
¼ teaspoon sea salt
1 cup dates, pitted, unsoaked
Process nuts, and sea salt in a food processor until fine; add extract and dates. Continue to process until incorporated.
Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom. Place the pan in the freezer until filling is ready.
FILLING
3 cups cashews, soaked for 1 hour
1 ½ cup lemon juice (about 5-6 lemons)
1 ½ cups fresh blueberries
1 teaspoon organic vanilla extract
½ teaspoon NuNaturals Pure Liquid Alcohol Free Stevia, or more to taste
Mix cashews and lemon juice in blender; process until smooth and creamy. Add blueberries, extract and stevia. Blend until blueberries are incorporated, maintaining a thick, creamy consistency. The cheesecake should have a pretty purple hue. Make sure filling has no lumps.
Pour the mixture into the crust. Place the cheesecake into the freezer for at least 2 hours or until solid.
When serving, cut the number of slices needed and replace the rest of the cheesecake in the freezer. Let the slices sit at room temperature for 30-45 minutes before serving. Arrange blueberry topping on the cheesecake slices.
NOTE: One cheesecake recipe makes approximately 48 mini cheesecakes.
Not only did Andrea, Alexandra and Anthony (Raw Model) of Blackbird Naturals generously offer to sponsor a giveaway for the Cyber Celebration, but they suggested I try their Raw Vegan Cacao Fudge Truffles for myself.
My truffles arrived beautifully wrapped with a handwritten note. The packaging was a simple, clear container, tied with a red ribbon, that showcased the truffles. Immediately, I get the impression that these truffles are not to bought on a whim to satisfy just another sweet tooth. However, if you seek a special gift for a chocolate lover or perhaps to indulge yourself, you have found the right truffle.
On sight (and smell), I noticed a quaint date-based truffle enrobed with cacao powder, and finished with cacao nibs. Fair warning, there is a bit of a tease to be had. Blackbird Naturals suggest you eat the truffles chilled. So into the back of the refrigerator they went for about 45 minutes.
Refrigerated and ready to taste, I realized upon the first bite, Blackbird Naturals’ fudge truffle isn’t about the delectable nibble, it’s about an unique experience. The truffle has a smooth and velvety texture that lends itself to a sensual quality. The date/coconut oil combination causes the chilled truffle to slightly melt on contact with warm lips. The flavors are so delicate and subtle, no ingredient outshining the next. Even the bitterness of the cacao nibs melds perfectly with the sweetness of the dates.
It was hard to believe the Cacao Fudge Truffles were made with just six organic ingredients and none of them involved nuts in the base.
You can order the truffles rolled in cacao nibs or pistachios or half of each. Also available Butter Fudge Truffles, an organic and non-vegan truffle made from the milk of grass-fed cows.
I believe the Raw Vegan Cacao Fudge truffles will impress and delight any chocolate epicure.
Blackbird Naturals Cacao Fudge TrufflesQuantity: 10 truffles (large quanities available)Price: $20Ingredients: Dates, Cacao, Coconut Oil, Himalayan Pink Salt, Shredded Coconut, Cacao Nibs Certified Organic: Yes
“Pretty damn good” was the statement Man on the Raw used to describe Blue Mountain Organics’ Cacoa Walnut Brownie. I concur. I ate my thick piece of brownie with a cold glass of almond milk.
Blue Mountain Organics was gracious enough to send me a brownie to try. Created by the Raw Bakery, the 2.4 ounce brownie was individually packaged for freshness. As far as taste goes, the unique cacao flavor stands out, but doesn’t overpower the brownie. I love the fact that it has golden flax in it, yet I don’t taste it at all.
The smooth, glossy texture wholly compliments the rich and dense qualities of the brownie. Consistent use of chopped walnut pieces throughout bring added appeal to the texture.
The dates and agave combined puts the brownie on the sweet side, but it’s forgivable, it is a brownie after all.
Blue Mountain Organics has a nice variety of brownies, more than your usual Standard assortment. Examples include the Simply Cacoa, Carob Walnut, Carob Pistachio, Carob Hazelnut, Carob Crunch, Cacao Pistachio, Cacao Hazelnut, Cacao Crunch and the one Blue Mountain sent to me to sample, Cacoa Walnut.
The walnuts and flax seeds goes through a process the company calls “Better-than-Roasted™ .” The nuts and seeds have been soaked, sprouted and dehydrated thus removing the enzyme inhibitors that naturally occur in nuts, making the brownies easier to digest.
Among the other products Blue Mountain Organics sell are sprouted nuts and seeds, granola and raw ice cream.
Blue Mountain Organics is offering The Daily Raw Café readers a chance to try their products. From May 28-June 3 you will receive 10% off your entire order. Just type in the discount code “DAILYRAW” at checkout.
Blue Mountain Organics’ Cacao Walnut Brownie
Size: 2.4 oz
Price: $4.80
Ingredients: Dates, Agave, Cacao Powder, BTR Walnuts, BTR Golden Flax.
Certified Organic: Yes
