Raw Food Recipes [Search results for Fruits] 

image Detoxifynow.com
On an episode of "He Said She Said" Man on the Raw and I talked about food combining and offered an overview of the principles of food combining. I wanted to touch base with it again after Traci left a comment on the post.

I want to stress that during "Everything I Eat -Raw" thus far, I am not practicing food combining at all.
Not to say that I won't. In between Living Light's culinary school creations, I actually was thinking about trying different raw food "diets" (mono, juice feasting *a third one? IDK*, 80-10-10, etc.) and documenting those experiences. For now, I am enjoying sharing the raw goodies that are out there to be had.

On to the question.

Traci asks
"What are examples of "concentrated carb/concentrated protein?"

Concentrated Carbohydrates are considered foods that are on the the top of the glycemic index, mainly starchy vegetables and fruits.

Here is a brief list of various vegetables and fruits carrying a high glycemic index:

Vegetables
artichokes
carrot
corn
parsnips
potato
squash
sweet potato
yam

High glycemic fruit
blueberries
dried fruit
figs
grapes
kumquats
loganberries
mangoes
mulberries
pears
pineapple
pomegranates
prunes
watermelon (however, it has a low glycemic load)

Examples of concentrated proteins
bean sprouts

dairy products
garbanzo sprouts
lentil sprouts
raw nuts
nut butters
seeds
seed butters
sunflower sprouts

Other resources on raw foods and food combining:
Raw Food Living has a chart with digestive times.
Raw Food Explained offers several articles on the subject
Food Combining for Optimal Health by Angela Stokes-Monarch
Food Combining Wallet Card

My mother asked me to write something to help my Aunt Gigi get on a path of healthier eating. And although I would be the first to say “Go Raw” I realize saying it is much easier than doing it.

If I can offer Aunt Gigi a smoothie or salad recipe here or there, she could take baby steps into more greener pastures.

But first I should remind her of the reasons why incorporating more fruits and green leafy vegetables into her meals (and less of the processed, dead crap) is beneficial to her health. Also, exercise is a must with our family history. You feeling me?

So here are the Top Five Reasons you, Aunt Gigi should eat healthier.

5. You gain a tremendous amount of energy to continue to stay out all night dancing.

4. You feel good. Just ask the man who was rubbing up against you on the dance floor.

3. You become positive and happy without doing major drugs.

2. Your mind becomes sharp and alert, so when you get pulled over, you can think of something clever to tell the police officer.

1. You live longer. I’ve got a few bucks on you outlasting mom, do me proud.

Love you both,
Terilynn

Recipe #39 of the Complete Book of Raw Food Endeavor is Rhio’s Marinated Collard Ribbons (p. 65).
Now this is a risky recipe for Aunt Gigi to try because I don’t think any woman in our family, excluding myself, has ever eaten collards raw.
I believe that there is a family law, punishable by death, which states collards (or mustards, or turnips) greens must be cooked a minimum of 8 hours or until the paint wears from the walls, whichever happens first.
Trust me Aunt Gigi, these marinated collards are delicious and you will enjoy.
　Spicy Marinated Collardsadapted from Rhio's recipe
1 bunch collard greens, stems removed, cut into thin strips (Chiffonade)2 tablespoons olive oilJuice of one lemon2 teaspoons sea salt1/4 teaspoon cayenne peppera pinch of red pepper flakes
In a large bowl, combine collard strips, olive oil, lemon, sea salt, cayenne and red pepper flakes.
Massage the collards with your hands. Cover the bowl and let set at room temperature for 1-2 hours.

If you're in Colorado

Garden Festival at Tagawa Gardens features classes, home-made garlic dishes and a variety of garlic, 10 a.m.-1 p.m. Saturday Sept. 15. 7711 South Parker Road, Centennial, 303-690-4722, tagawagardens.com

Boulder County host an “Eat Local” celebration on Saturday September 15, 10 a.m.-4 p.m. at One Boulder Plaza (13th & Canyon). There live music, chef demos, tasty food samples, lectures and more. For more information, call 303-916-2236 or visit www.boulderrelocalization.org.

Check out Eat Local Challenge

If you're in Arizona in October
Raw Spirit Festival, Oct. 12-14. The festival celebrates organic raw vegan foods, world class music, spirituality, inspirational education, eco-sustainable solutions, healthy living and more.

Although "The Daily Raw" doesn't feature raw meats, I realize raw food isn't necessarily fresh fruits and vegetables (living foods) to everyone, some raw foodist do eat raw meats, dairy, etc. Nothing wrong with that. Chow has a new raw food feature, including recipes and tips for ceviche, tartare and other no-cook foods.

ALERT: USDA Says Foods Labeled as 'Raw' Can Be Pasteurized
by Organic Consumers and The Cornucopia Institute

If you have an item for "Raw News You Can Use" please feel free to pass it along. Send information to yahoo.com and I will post it on Friday's blog.

Have a great weekend!

Shannonmarie of Rawdorable has passed along this Creative Blogger award to me. Thank you very much, it is quite an honor. As many of you know I have 5 kids and any sort of time I can crave out to be creative is cherished. So it's great that I can share the fruits of my creative labor with so many of you and to be recognised for that is pretty cool.

Also thanks to Heidi and Justin for the Juice Feasting award. I just found out about that one today. Much love to you both. — Terilynn

Both my oldest girls are in school now and Labor Day is just around the corner. Summer's almost over folks. Take advantage of the fresh fruits of summer before their gone.

Cream Cheese Dip
1 c cashews, soaked 6-8 hours
1/4 c water
Juice of one lemon
3 T agave nectar
1 t vanilla extract

In a blender, combine ingredients until smooth.

Introducing Taste Tester A (Sous Chef D is in school)
My husband brought fruit kabobs home so I whipped up a nice dip to go with it.

Although, our fruit kabobs were store bought, here are some tips to make your own.

• Choose a variety of colorful fruit.
• Use fruit that's fresh but firm, never over-ripe.
• Wash, peel, and cut the fruit into similar size chunks and drizzle with lemon juice to prevent browning.
• Place 6-7 pieces on each skewer, alternating colors, shapes, and textures.
• Host a build-your-own kabob party. Provide the wooden skewers and fruit and have at it.

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

At my local grocery store the cashier was ringing up my order of fresh fruits and vegetables.

She picked up my bundle of kale and asked,

“How do you eat this?”

“You can use it for a salad, but I’m going to juice it.”

“Are you one of them vegetarians?”

“Yes.”

“How do you cook it?”

“I don’t. I just put a little olive oil, agave nectar and balsamic vinegar on it and you’re good to go. You should try it.”

She stood a bit straighter as she pushed her shoulders back, “Oh, I’ve had vegetarians before. They’re good.”

With a naughty grin I said, “So, you’ve HAD vegetarians before, have you?

As I grabbed by purchase from the bewildered cashier I added, “And you’re right, they are good.”

Day 1 of 92
The first day of the feast was great. The day was filled with the good (tasty juices), the bad (faulty juicer) and the ugly (enema).

I feel wonderful, I have energy and who would have thought drinking a gallon of juices would not make you hungry. Go figure.

I had a hankering for salsa so I made a juice to kill the craving.

Salsa Green juice

3-4 cucumbers
2 tomatoes
4 bunches cilantro
1 jalapeno pepper
1 lime

Juice ingredients. Or use a blender and strain through a nut bag.

What I drank today:

apple/celery/red leaf lettuce
salsa green juice
coconut water with green powder
watermelon juice
grapefruit juice
pure water

I drink a quart at a time and I make a point to “chew” my juice.

On Today's Menu

Exotic Fruits from the Mediterranean

Tomato Heirloom Terrine with Spinach Puree

Tomato Pepper Soup with Marinated Porcini Mushrooms

Creamy Spinach Pesto Cannellini Pomodoro, Baba Ganoush, Southwestern Dolmas with Avocado Tzatziki*

*The Southwestern Dolmas with Avocado Tzatziki was my team's element in the plating.
photos by Dan Ladermann

My first week of juice feasting went really well. Not too many cravings, the one for salsa the first day was satisfied with salsa juice.

I haven’t been hungry, I feel very satisfied, though, some days I don’t drink my gallon of juices.

My allergies are bugging me, I don’t know if it’s because of the season or detox symptoms.

The only thing that might be cause for concern is that I haven’t had too many BM on my own. I have the rumbles in the tumbles but all that comes out is air. Let’s see if you can figure that one out.

I’m doing the enemas so what needs to exit is exiting but I’ll give it a few days to see what’s up.

This weekend my darling husband (who went off his liquid fast) had the bright idea to go to The People’s Fair, where there are tons of (overpriced) savory smelling cooked foods that had me in tears begging to go home so I can make a juice.

No matter what how much I believe fresh fruits and vegetables are better than cooked food and animals are slaughtered everyday for their meat, I had to admit those giant turkey legs looked good.

Hey, I’m only human.

Yes, I gazed at all that food and said I’m only a few days in “what’s the harm if I ate a corn on the cob?”

I even thought, “Gee, who’s going to know if that powdered sugar-coated funnel cake magically disappeared down my throat?”

Then it came to like a lightning bolt. Me. I would know. The commitment I made to myself to complete a 92-day feast would be gone.

I am more than my cravings and I know this, I am woman hear me roar.

So I went to the “Country Lemonade” stand and paid them my seven tickets for a large ice water with lime.

What I drank today:

• H2O with lemon (1 quart)
• pineapple/peach/red leaf lettuce juice (4 quarts)
• coconut water/ 1 T chlorophyll (1 quart)
• H2O

The whole point of me not blogging on Saturday and Sunday was for me to take a few days off and chill. Want to do a poll on whether or not you think I chilled? Yeah, I don’t want to touch that poll either. I prepared recipes from the Complete Book of Raw Food, wrote new recipes, read a book or two for reviews, watched Food, Inc, went to an Oscar party, spent time in the garden, planned for future posts. Okay, so not all my weekend plans were the Daily Raw Café related.

In the quest to find some sort of uniformity with the Daily Raw Café and my life, being unemployed I have more time to play here with you guys. The Daily Raw pleasantly passes the time and causes me not to be so depressed that I’m unemployed. Moving forward, Mondays at the Daily Raw will be an overview of what’s to come for the week.
I apologize, I lost my train of thought. Really one should not blog if one is dog tired from Oscar parties.

Mondays yes, that was what we were discussing. Mondays and now, the strange, warm Colorado weather.

This Colorado weather may be pulling the wool over Man on the Raw’s eyes, but I am not fooled. I know there is at least one more big snow coming our way, I don’t care if we are experiencing warm, sunny days with nary a cloud in the sky.
It’s insane that Man on the Raw wants to plant seeds in our garden now before our traditional Mother’s Day seed shopping spree. I would have been upset if he hadn’t unearthed, from the far depths of our soil, a huge bowl full of Jerusalem Artichoke aka Sunchokes. He grabbed enough to convince me seeding early would be worth breaking tradition. On Friday I will share with you a bit of history behind Jerusalem Artichokes and a recipe or two. Tomorrow I will announce the winner of the "Becoming Raw" book, but it's not too late to enter, you have until tonight.

Tuesday, you will be in good company with the lovely Penni Shelton of Real Food Tulsa when she gives us her 10 Thoughts. Wednesday, I will share some munchie recipes from The Complete of Raw Food and a bit of my obsessive compulsive tendencies when I strive to create a crispy vegetable chip.
For today, I’m sharing photos of our garden. Of course, we are going to plant early. Kale, collards, spinach and I think beets, will do nicely for now. Hearty vegetables that will survive any upcoming snow storm.

Do me a favor, drop Man on the Raw a comment or two and ask him to tell you his composting secrets. All the juice pulp I produce and the shavings of leftover fruits and vegetables are saved for his compost pile. Man on the Raw creates the richest soil I have ever encountered, and it's all made by him using our compost, dirt and leaves, etc. If you want to know more about composting and making soil, probe him a bit, I bet you he’ll spill it.

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.