Raw Food Recipes:
sauce

or when your gut tells you to buy some limes (even though that aren’t on your grocery list; they are only 5 for $1 for Christ sakes) instead of listening to your not-so-adorable-today, three-year old screams at the top of her lungs for some gummy bears, please for heavens sake get the damn limes!

Or you might end of making a lemon pie, because you got plenty of lemons, those were on the freakin’ list.
Take note: I said pie and not tart. The catastrophe of being away from the raw kitchen for so long is all your neat tart pans and molds and other gadgets gets utilized as utensils in the kids’ sandbox.
'Want another sandy mud tart, mom? '
Now, I'm using an aluminum pie tin left over from Christmas.
Instead of making Matt Samuelson's Coconut Lime Tarts, I ended up with a very delicious Lemon Coconut Pie. Thank heaven's for disgruntle three-year-olds.

Lemon Coconut PieCRUST2 cups almonds, soaked for 6-8 hours
1 cup dates, pitted and soaked for an hour, reserve soaking water
4 tablespoon reserved date water
2 teaspoon organic vanilla extract
1/4 teaspoon sea salt
FILLING3 cups coconut meat (from 2-3 Thai coconuts)
1 1/2 cups coconut water 2 tablespoons coconut oil (liquid)juice of 1 large lemon1/4 cup agave nectar1 teaspoon organic vanilla extract1/8 teaspoon sea salt
CRUST In a food processor, process almonds, dates, date water, vanilla extract and sea salt until well combined. Remove almond mixture and press mixture into a 9-inch pie pan.
STRAWBERRY SAUCE Process strawberries and agave in a blender.
FILLING Blend coconut meat, coconut water, oil, lemon juice, agave, vanilla and sea salt in a blender; process until smooth and creamy. Pour filling into crust. Chill in the refrigerator for two hours. Drizzle with strawberry sauce before serving.

Day 53 of raw eats

8:29 a.m. green juice at work

9:36 a.m. Blueberry-Basil smoothie

10:25 a.m. Mole kale chips

11:25 a.m. large salad at work

12:01 p.m. Lemon bar dessert at work

1:40 p.m. Mila and water

3:04 p.m. green juice

Living Light Pastry Arts students' dessert menu featuresLemon Poppy CakeKey Lime pieRaspberry CheesecakeChocolate CheesecakeTiramisuChocolate SauceRaspberry Sauce

4:50 p.m. Sharing Lemon Poppy Seed cake with my little one at home

6:42 p.m. kelp noodles and Kimchi at home

7:57 p.m. red wine at home

8:02 p.m. Sharing the students' menu with the family Day 54 of Raw Vegan foods

10:51 a.m. Snacking on Thai Curry Cashews at work

11:23 a.m. large salad at work

3:36 p.m. chocolate cheesecake

3:51 p.m. Chocolate Mousse

5:46 p.m. red wine at home

7:48 p.m. large romaine, onion and avocado salad at home

There was not one rawlucks but two yesterday. How lucky am to able to attend. I didn't eat anything but of course it didn't stop me from preparing two lovely dishes.
Thai Summer Salad with Hot and Spicy Dressing

Salad
The Denver Living and Raw Food Cafe hosted by Scott

Broccoli Stuffed Peppers

Kimche

Guacamole and jicima slices

Lara Bars
Phad Thai

Zucchini slices

The Raw Utopia Rawluck offered

Eggplant Rolls

Cheesesticks with Marinara Sauce

Chocolate Mousse Pie

Salad Selections

Today was one of the best Valentine's Day I have ever experienced.

Chef Vinnette created a wonderful impromptu luncheon for the students and staff.

When I came into work this morning she had the tables decorated with Valentine paraphernalia. It looked like cupid gone wild.She a true romantic and a very special person. She went the distance to create a wonderful experience. With each dish you can taste the love and passion that went into its creation. She thought of every detail; from the delectable names on the menu to wine glasses filled with rose petals and coconut water ice cubes.

She even had me setting the tables on my lunch break. Oops, that knife is crooked.

If you ever get a chance to attend Living Light, make sure you take the Gourmet or Pastry series and train under Vinnette. It will be an experience you will never forget. Vinnette is so giving as an instructor and as a person.

I took home a few party favors for the children and myself.I love these little Valentine's Day cards, they remind me of the ones I used when I was a kid. They are so precious.

8:50 a.m. green smoothie at work

11 a.m. Mila with water and celery stick at work

11:27 a.m. celery stick

1:12 p.m. Valentine's Day luncheon at work

4:09 p.m. Mila and water with celery stick

5:02 p.m. Sharing with Man on the Raw at home- Chocolate Lava cake with ice cream, chocolate and raspberry sauces

6:44 p.m. Green juice at home

Happy Anniversary to the hardest-working couple I know!

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.

Have a very happy V-Day!

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.

That's how Man on the Raw described my first month of eating a Raw Vegan diet. The month did kind of fly by with relative ease, and the next 11 will be easy if he keeps making meals like he did tonight.

9:20 a.m. Smoothie at work

11:53 a.m. Mila with water at work

1:25 p.m. Mixed greens with olive dressing, cucumbers, slaw, pickled pink onions

10:44 a.m. Lettuce Wraps with cucumbers, cilantro, guacamole and chili garlic sauce at home

1:45 p.m. Large salad with green leaf lettuce, cabbage (napa and red), avocado and Mila) at home

2:48 p.m. Green juice at home

5:07 p.m. wine at home

5:18 p.m. raw coconut curry crackers at home

Have I mentioned how wonderful and supportive the raw community is in Denver. I attended a rawluck on Saturday and I was at another last night. And I tell you what, Denver is building something special. I haven't had such a stimulating, exciting evening in quite a while. Thank you Loriel, Soleil, Mila, Rachel and CJ for the lively conversation.

Of yeah, the food looked great too. My contribution was Lentil Patties with Coconut Peanut Sauce, but alas, I won't share the recipe until next week. Please forgive.

Today I present my dish from Saturday's rawluck. The tapenade and vegetable dip works perfectly with crudites and flax crackers.

There's many a day where I'll whip up the dip and chop some veggies for the littles to eat for lunch.

Olive Tapenade Yield: 2 cups
1 cup Kalamata olives, roughly chopped
½ cup Green Olives, roughly chopped
1 clove garlic, peeled and minced
1 tablespoon Italian seasonings
1/8 cup Red Wine Vinegar (or apple cider vinegar)
1/3 cup Olive Oil

1 Combine olives, garlic and Italian Seasoning in a bowl.
2 Add red wine vinegar and olive oil. Gently toss. Refrigerate at least 4 hours to allow the flavors to marinate. Overnight is best.

Vegetable Dip
Yield: 2 cups
1 celery stalk, finely diced
¼ onion, finely diced
½ carrot, shredded¼ teaspoon sea salt
½ garlic powder
1 cup cashews, soaked for 2 hours
½ cup water, or more as needed
Juice of one lemon

1 Toss celery, onion and carrots in a bowl. Sprinkle with sea salt and garlic powder.
2 Place cashews, lemon juice and water in a blender. Process until cashews are very creamy, add more water if needed.

3 Combine cashew cream and vegetables. Chill overnight. Remove from refrigerator 30 minutes before serving.

I would like to pass along my Inspirational Blogger Award to Rediscover Raw Foods. She is a honest, straight forward lady. As for the other four? They will have to wait I'm going to bed.

10:37 a.m. Green Smoothie at work

10:06 a.m. Island Paradise smoothie at work

11:34 p.m. 2 celery sticks at work (the bag of ice was for the stiff neck I woke up with this morning)

12:05 p.m. Mixed greens salad with a raw Mexican corn dish at work

12:53 p.m. Mila and water at work

2 p.m. Chocolate Mousse Tart at work

3:12 p.m. Green Juice at work

5:14 p.m. Glass of organic wine at home

5:52 p.m. Lettuce Wraps with guacamole, cucumber, and Chili Garlic Sauce at home

7:31 p.m. glass of wine at home

7:38 p.m. Granny Smiths and date paste at home

Did you miss me? I didn't have internet last night so I couldn't post the goodies from Day 26. So here they are.

8:43 a.m. Green Smoothie at work

11:17 p.m. Mila with water and celery at work

1:25 p.m. Mixed greens (with cucumber, sprouts and olives), raw quiche with red pepper remoulade and carrot/raisins slaw

2:57 p.m. lemon tartlet at my desk

6:46 p.m. wine with Man on the Raw at home

7:39 p.m. Romaine, cilantro, avocado salad at home

7:51 p.m. Glass of Wine at homeDay 27 of My Year of Living Foods10:54 a.m. Green Smoothie and Mila at work

1:21 p.m. Living Light's Associate Students' meal features Raw Enchilada, Mexican Wild Rice, Avocado Salsa, Colorado Chili Sauce (very spicy)

5:50 p.m. Green Juice at home

6:12 p.m. left over quiche at home

6:15 p.m. Glass of Organic wine at home

6:49 p.m. Bowl of Kimchi at home

7:22 p.m. Glass of wine at home

9:12 a.m. 1st glass of grapefruit juice10 a.m. Associate Chef students' desserts

10:53 a.m. 2nd glass of grapefruit juice11:19 3rd glass of grapefruit juice

12:15 p.m. Salad bar fixings (mixed greens, romaine, cucumber, beets, cabbage, carrots, raw Dijon Dressing, nutritional yeast)2:46 p.m. Mila with water

5:45-7:15 p.m. Four-course raw meal at Living Light with Man on the Raw featuring...

Hibiscus Cooler

Mediterranean Torte with flax crackers

Gazpacho with pumpkin seedsCaesar Salad with Mila croutons

Ice Cream and brownie with chocolate sauce and raspberry coulis

9 p.m. red organic wine at home with Man on the Raw

photo by Scott
Hello? Are you still there? I want to apologize for not posting like I promised. This has been a hectic week and I'm just coming out of the fog.
Well, not really but I'm coming out enough to tell you about an exciting website from my friend Scott of Raw Denver.

Scott has started The Raw Dessert, a site that features well, raw desserts.
He has posted a recipe for the most heavenly raw truffles. I've eaten them straight from the man, so I know. They are rich, creamy and simply yummy. Visit his site for the recipe. You will not be disappointed.
He had a wonderful idea to put caramel in them so I'm passing along the recipe. This is what I used for the Legally Raw Bars . I think it will be a wonderful addition.

Caramel Sauce1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water

1 Soak dates in the water and lemon juice for an hour. Reserve soaking water.

2 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.

*not a raw product

I'm truly sorry, I hadn't realized. Where on earth did the time go? And what was I thinking, being MIA for such a long time? Even though it was a tad over a year, it certainly feels like seven years in blogsphere.

For now, I won’t go into great detail of my comings and goings over the past year (it‘s not pretty, I assure you) but I promise to share a bit of the trials and tribulations of my existence a bit at a time as we move forward.

Yes, there are plans to continue my raw food adventures and to share them with you.

Presently, my husband and I have started a Juice Feast (length of JF undetermined) so consuming food isn’t on the agenda, but I do have taste-testers lined up to try recipes I create.

In the meantime….

…temporary. I’m merging Raw Test Kitchen and the Daily Raw Café. Basically, I’ll post a new recipe (one or two) and invite you to try it out and share how it worked (or didn‘t), photos, suggestions, etc. Please feel free to visit Raw Test Kitchen to try older recipes and get more details on submitting feedbacks.

I would like to leave a parting gift to make amends for my absenteeism. I share with you one of my favorite bedtime concoctions.

Caution: Driving is not recommended after consumption of this tea. Valerian and Chamomile are two ingredients that will cause you to drift peacefully to sleep only to wake in the morning, forgiving my poor blogging behavior.

The St. John’s Wort?

If your mood is on the depressed side (I feel a bit glum for my absence) invite St. John’s Wort to the party. To round out the guest list, and do your digestion some good, add fresh ginger. The smell is heavenly.

Good night and see you soon (I promise).

Terilynn

Sleepytime Tea
¼- ½ teaspoon Valerian herb
¼-½ teaspoon St. John’s Wort herb
¼-½ teaspoon Chamomile herb
1 small piece of ginger

1. In a teapot, bring water to a rolling boil.

2. Grate ginger until fine. There will be ginger juice, that’s fine, just add it to the herbs.

3. Place herbs and ginger into a tea ball. Close the tea ball and place it in your warmed teacup*

4. Fill your cup with 8 ounces of boiling water.

5. Cover cup with a saucer or small plate and steep your tea for 5-6 minutes to get the full flavor. Remove the tea ball.

Add a squeeze of lemon and a teaspoon (or two) of honey.

*To pre-heat your tea cup, pour boiling water in the cup and let set for a few minutes, then pour out the water. The tea flavor is more pronounced in a warmed cup.

Image by Cool Text: Logo and Button Generator — Create Your Own Logo
January 5, 2011 — Day 5

12:13 p.m. salad (mixed greens, spinach, romaine, carrots, cucumbers, Dijon, nutritional yeast) at work

3:30 p.m. Kombucha at work

4:20 p.m Coconut Date Logs and Cardamom Cake with Rosewater cream at work

6:30 p.m. Pure Power Bars with Man on the Raw at home

7:15 p.m. Salad (Romaine, cucumber, tomato, avocado, very hot jalapeno) at home with Man on the Raw

January 6, 2011 — Day 6

10:30 a.m. Berries ‘n’ Cream smoothie (almond milk, raspberries, strawberries, bananas, dates); a shot of E3live at work

11:45 a.m. Salad (mixed greens, romaine, carrots, cabbage, cucumber, nutritional yeast, Dijon dressing) at work

3:15 p.m. Apple at work

7:15 p.m. Sweet and Spicy Cabbage with avocado at home with Man on the Raw

Sweet and Spicy Cabbage
1/2 head green cabbage, chopped
1/2 red onion, thinly sliced
1/2 carrot, grated
1 tablespoon Agave nectar
1-2 teaspoons Chili Garlic Sauce (not raw product), or more depending on how spicy you want it
1-2 teaspoons sea salt
juice of one lemon

2 avocado, peeled and cubed

Toss cabbage, onion, carrot in a bowl. Add agave, chili garlic sauce salt and lemon. Mix well. Let set for 10 minutes.

Serve with avocado cubes.

At the Water Cooler
What is your favorite raw food dessert?
(enter your answers in the comment box)

I hate being broke (especially around the holidays, can I get an Amen). More than being broke I hate arguing with my husband about being broke. A national survey released in February of this year stated 37 percent of couples fight about money. No surprise to me.

But it’s not like I’m purchasing the newest juicy jumpsuit or a acquiring the D&G purse, (although it is very pretty).

I am practical in my spending. The bulk of the money goes to food and kitchen gadgets.

Awhile ago we bickered about the amount of money I spend on produce and springform pans (my fetish). Silly, right?

The details of the argument isn’t as important as that fact that it is like detoxing it brings up past issues and hurts and such, totally unrelated to the disagreement at hand.

In our case, the quarrel really was about me not doing the laundry often enough or him not putting the toilet seat down again. I forget which.

To resolve the issues, I promised to do laundry once in awhile; he guaranteed the lid will descend after his potty sessions. The making up was very nice and I received a gift to get over the hurt feelings.

“It’s quinoa”
“Keen-who,” I asked?

“Q-U-I-N-O-A. It’s a grain,” he explained.

And not just any grain. Once considered "the gold of the Incas," quinoa (pronounced keen-wa) is an amino acid-rich seed that has a slightly crunchy texture and a somewhat nutty flavor when sprouted.
Speaking of sprouting. It takes these tiny guys 6-8 hours to sprout, sometimes less. You can’t beat that.

Sprouting quinoa:
1. Wash 1 cup quinoa with water very thoroughly to get rid of an unpleasant-tasting saponin on the seed coat.
2. Soak 2-4 hours in a jar. 3. Drain. Rinse well with water before sprouting 6-8 hours.*

The strong flavor of the quinoa can be unpleasant. To counteract this I soak mine in a mixture of 1/2 cup rice wine vinegar and 1/4 cup Nama Shoyu.
yields approximately 1 -1/2-2 cups sprouted quinoa*This time can vary. I sprouted quinoa on four separate occasions and they all sprouted at different times. Once a batch sprouted while it was still soaking.
They remind me of a bulgur or rice. Once rice came to mind an Asian creation wasn’t far behind.
After scanning the frig and silently praying to the GE appliance for some usable ingredients, it delivered: mushrooms, broccoli, red onion and walnuts. Score!

Searching the refrigerator is a huge step for me, usually I just write a list and go to the store, but, we just argued about being broke so that wasn’t an option.
I decided to marinate the ingredients separately in their own special sauces to create more of a vegetable bowl, but this dish also lends itself well to a stir-fry.

So from being broke, to fighting about it, to detoxing, to laundry, to making up, to a grain worth its weight in gold, to scanning the frig, to a vegetable bowl gift for my husband to say I’m sorry. Here we are. Enjoy!

Vegetable Bowl with Quinoa
BROCCOLI MIXTURE
3 cups broccoli
1 tablespoon apple cider vinegar
½ teaspoon red pepper flakes
½ teaspoon sea salt
1 teaspoon raw agave nectar

MUSHROOM MIXTURE4 cups sliced mushrooms¼ cup Nama Shoyu½ cup apple cider vinegar2 tablespoon olive oil
RED ONION MIXTURE

½ red onion, sliced into thin strips
½ lime, juiced
1 teaspoon sea salt

WALNUT MIXTURE
1 cup soaked walnuts
2 tablespoons raw agave nectar
¼ teaspoon sea salt

4 cups sprouted quinoa
1 tablespoon apple cider vinegar
½ tablespoon Nama Shoyu

1 BROCCOLI MIXTURE: Marinate the broccoli in the apple cider vinegar, raw agave nectar, sea salt and red pepper flakes for 2-3 hours or until broccoli breaks down a bit.
2 MUSHROOM MIXTURE: Place ingredients in bowl and marinate in for 2 hours.

3 RED ONION MIXTURE: Marinate the onions in the lime juice and sea salt for an hour.

4 WALNUT MIXTURE: Marinate the walnuts in the raw agave nectar and sea salt for an hour.

5 Toss quinoa with apple cider vinegar, Nama Shoyu and sea salt until well coated.

Servings: 4

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.

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

The Daily Raw Recipe Wrap-up Monday: Essene BreadTuesday: NachosWednesday: Chocolate, Mint and Lemon GranitasThursday: Clementine slices 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

I'm not very rigid with my raw culinary ingredients. I use honey, red or rice vinegars, frozen fruits and, if you're familiar with my chocolate sauce, I even use maple syrup.
But under no circumstance would I ever, ever, ever prepare a raw dish using anything that comes out of a can!

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

Here's a grown-up version of nachos to celebrate the day. And while you're chowing down on the nachos read the "I Love Nachos Day" ecards you sent to each other.

Chili Lime Flax Crackers1/2 cup ground brown flaxseeds1/4 cup soaked golden flaxseeds1/2 tablespoon chili powderJuice of one lime1/4 teaspoon sea salt
1 Combine ingredients in a large bowl until well mixed.
2 Spread mixture as thin as possible Teflex sheet.
3 Dehydrate at 110 degrees for 5 hours. Flip crackers over, remove teflex sheet and dehydrate an additional 5 hours.

Pepper Flax Crackers1 cup soaked golden flaxseeds
1/2 tablespoon black pepper1/2 tablespoon red pepperJuice of one lime
1/4 teaspoon sea salt
1 Combine ingredients in a large bowl until well mixed.

2 Spread mixture as thin as possible Teflex sheet.

3 Dehydrate at 110 degrees for 4 hours. Flip crackers over, remove Teflex sheet and dehydrate an additional 4 hours.

“Refried Beans”
2 cups sunflower seeds, soaked for 2 hours
1 cup sun-dried tomatoes, soaked for 1 hour
½ teaspoon miso
3-4 tablespoon Mexican seasonings
1 tablespoon olive oil
2 tablespoon agave nectar
1 jalapeno, chopped
2 green onions, chopped
2-3 sprigs cilantro leaves only
Sea salt, to taste

1 Process all ingredients; expect jalapeno, onions and cilantro, in a food processor. Add a few tablespoons of water at a time and process until you get a smooth consistency.

2 Add jalapeno, onions and cilantro and pulse a few times to combine.

Pear Salsa1 pear, finely diced1/2 red bell pepper, finely diced1/2 shallot, finely diced1/2 jalapeno, finely diced5 sprigs cilantro, leaves onlyJuice of one half lime1/4 teaspoon sea salt
Toss ingredients together.
As usual my dear hubbie doesn't work in measurements. I did pin him down (which was kind of fun) to give me the salsa ingredients.

Cory's salsa
tomatoes
garlic
onion
cilantro
jalapeno
lime juice
sea salt

Toss ingredients together.

Guacamole
one avocado
Cory's salsa Sea salt, to taste

1 Peel and mash the avocado in a bowl.
2 Add one or two tablespoons of Cory's salsa. Combine well. Add sea salt
Other Nacho toppings
Avocado cubes Black OlivesGreen Olives
Jalapenos
Lettuce
Sour Cream
Walnut Taco Meat