It started simple enough. Jonathan Weber’s Spicy seed mix (p. 117) transformed from thick, soggy glob to a very crunchy, seasoned snack, in a relatively short amount of time. The spices were on point, Man on the Raw thought the nibbles was just spicy enough without overpowering the taste buds.
Beware of John Larsen's Tasty Sea snacks (p. 117). I found a half of cup of Nama Shoyu a bit too generous, causing it to be to salty. Although, Man on the Raw enjoyed the flavor, he suggested I tone down the Nama Shoyu, if I were going to take a batch to an Oscar party I was attending. On a second batch, I decreased the amount of Nama Shoyu to one-fourth of a cup, made them bite-size and was off. Ha, ha happy ending.
This is the point where happy endings turn sour and my mild obsessive tendencies came to surface.
The story actually begins on February 19th, when I came across some incredible Raw Zucchini Chips featured on the blog Green and Crunchy. They were beautiful, crispy, crunchy little discs. By far a perfect substitution for Lays or Pringles any day.
Life moved forward, as it does so often, and I quickly forgot about the little bits of heaven, at least until I saw Bitt of Raw’s posting of Zucchini Chips and her cute dog eating raw zucchini. Adorable.
Zucchini chips were not going away any time soon, thus the seeds of my obsession was firmly planted in my brain.
I went to The Complete Book of Raw Food, you know my endeavor and all, searching for a recipe comparable to what I had read on the blogs. I found what I was seeking on page 178, Shazzie’s recipe for Curly Crisps.
On the surface, everything seemed to be moving in the right direction. I had a cool hand-held mandoline, a few small zucchini, a beet and a couple of plump, light green, stubby things called Mexican Squash.
Using my cool, hand-held mandoline, I sliced the vegetables into thin rounds, a shy away from being paper thin, but not quite. I choose a variety of basic seasonings, including garlic, onion, wasabi and barbecue powders, nothing too spectacular or out of the ordinary. Well maybe the wasabi, but I digress.
My first batch, I placed in the dehydrator for 115 degrees for about 12 hours. The edges of my produce curled, taking on a slight crispiness, but nothing compared to potato chips. The middle of the vegetable discs were something less to be desired. They were soft and pliable, resembling nothing like a chip.
I popped them back in the dehydrator for another few hours.
Nothing changed, except the size of my zucchini chips, they shrank.
This whole process continued over the course of a week. Attempting varying sizes and thinness of different root vegetables, with Teflex sheet, without Teflex sheet, with salt, without salt, with oil, without oil. Good, eatable food was thrown in the compost bucket because they weren't crisp enough.
I was relentless, Man on the Raw was impatient with my compulsive, slightly psychotic behavior.
But I couldn’t help it. I wanted a crispy, crunchy chip and I was bound and determined to create one.
Finally, I received a reprieve.
I had a promising batch of zucchini and beet chips on Sunday. They came from the dehydrator after 30 hours at 115 degrees and they were actually a good, crunchy consistency. Success, the girls enjoyed them and I finally had something the Man on the Raw could give his seal of approval on and he wouldn’t have to send me away to a psych ward. That was the case, until the girls ate most of them and the ones that remained were left uncovered and I suppose the moisture from the Colorado air (yeah, right), turned them back to a soft, pliable chip taking on the texture of a mildly waterlogged potato chip.
Of course, when Man on the Raw came home after an exhausting evening of work, he wasn’t in the correct frame of mind to believe me when I told him my chips were crispy at one point in their life.
He just kind of heaved a sigh and his chin sank to the ground.
I bite down on the side of my lip and quickly promised I wouldn’t attempt another batch of vegetable chips until I ended my juice feast and I was able to taste test them myself.
Recipes number 56-58 of The Complete Raw Food Endeavor.
For the next few months (or year?) The Daily Raw Blog will work its way through the 350 plus recipes in “The Complete Book of Raw Food” edited by Lori Baird and Julie Rodwell.
Modifications: Did you notice I was changing some of the recipes? Well, that's going to happen. I'm not a purist as far as this endeavor goes, and there will be some changes based on lack of ingredients, equipment, ambition, etc. I will let you know what I did or didn't do. No biggie.
Recipes. Have you bought the book yet? If not, I don't blame you. I'm not hating, I'm broke, too (but I'm going to win the Powerball any day now).
The recipes posted will be my versions of the original recipe or if the recipe is really, really good and I will forget about copyrights for a moment.
If not...
Here are some suggestions for if you want the recipes I don't print:
#1 go to the page number in the book (if you have it)
#2 try the link of the creator of the recipe. They might have it on their website.
#3 Google it
If you still can't find it or just too lazy to do the above mentioned (don't worry, I ain't mad at you), shoot me an email (yahoo.com) and I'll type it and send it to you. On the downlow, of course. Shh.
But don't get carried away. Believe it or not I do have a life away from the computer. Okay that was a total lie, I'm constantly on the computer.
But I have to make an appearance in front of the kids or they get worried how their going to be fed. This little challenge of mine is to have fun. I'm having a total ball doing it and I hope you enjoy reading about it.
Anyhoo, I thank you bunches for reading my blog after my hiatus and I have it on good authority that I will be around for a very long time.
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.
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.
1 p.m. 1/2 avocado with lemon juice, salt and pepper
1:35 p.m. a forkful of Man on the Raw (very spicy) concoction — a Hot Cranberry relish (Dried Cranberries, endive, carrots, radishes, parsley and Serrano peppers with agave nectar and sea salt)
2:45 p.m. final taste test of creamy coleslaw at home 4:00 p.m. Creamy Coleslaw, Guacamole and Cucumber and red pepper salad at Kristina's son's party
5:15 p.m. Seasoned pumpkin seeds at Kristina's son party5:30 p.m. second helping of Creamy Coleslaw at Kristina's son's party
8:30 p.m. Creamy Coleslaw and wine at home with Man on the Raw
9:45 p.m. Wine and Creamy Coleslaw (with raisins added; the raisins brought a nice chewy textural contrast to the crunchy coleslaw) at home watching A Nightmare on Elm St. with Man on the Raw Sunday, January 23, 2011 — Day 23 11:30 a.m. Green Smoothie with Man on the Raw at home
2:30 p.m. Salad while reading at home
5:30 p.m. glass of wine (I know, yet another wine) while doing laundry
5:50 p.m. Medjool Dates at home
6:37 p.m. Salad (Romaine, red cabbage, cucumber, scallions, avocados lemon juice) with my son and Buzz Lightyear
7 p.m. 2nd bowl of salad with cranberries thrown in
