Raw Food Recipes [Search results for did you know] 

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.

Update on the count of recipes. I have a new count of 367 recipes, instead of the 375 or so I originally stated. I'm not sure how I got such a screwy count the first time around.
If anyone out there is bored and would like to count recipes in The Complete Book of Raw Food book to tell me how many recipes there actually are (don't forget the Rejuvelac recipe on page 9; and forgo the variations of recipes), please feel free.

If not, I can just complete the recipes and will get count as I go.

Update on 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.

Update on the 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.
Terilynn

P.S. Today is Day 20 of my Juice Feast. Yeah!

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.

Terilynn

Recipes from the Complete Book of Raw Food.

1. Rejuvelac, p. 9
2. Applenut Salad, 54
3. Asparagus Avocado Salad, 54
4. Broccoli & Carrot “Noodle” Salad, 55
5. Cabbage Salad, 55
6. Caesar Salad, 56
7. Chakra Salad, 57
8. Citrus, Avocado and Mango Salad, 58
9. Cocochina Salad, 59
10. Cucumber Crunch, 59
11. Dulse Sprout Salad, 60
12. Easy Kim Chee Salad, 60
13. Fast Avocado Salad, 61
14. Kale Mixed Green Salad, 62
15. Karyn’s Tomato and Pea Salad, 63
16. Lentil Salad, 63
17. Marinated Baby Bok Choy Salad, 64
18. Marinated Collard Ribbons, 65
19. Nature’s First Slaw, 66
20. “No” Egg Salad Spread, 67
21. Orange Spinach Salad, 67
22. Quinoa Tabouli, 68
23. Rainbow Veggie Slaw, 69
24. Red-Hot-Pepper-Powerman’s Tasmania Tandoori Cucumber Salad, 70
25. Simple & Saucy Cucumber-Coconut Salad, 71
26. Spinach Hiziki Salad, 71
27. Summer Salad, 72
28. Superfood Tabouli, 73
29. Thai Cucumber Seaweed Salad, 73
30. Thai Salad, 74
31. Trio of Shaved Cabbages with Sweet Sesame vinaigrette, 75
32. Wakame Escarole Salad, 76
33. Weird Salad, 76
34. Wild Rice Salad, 77
35. Winter Salad, 77
36. Yammy Sea Salad, 78
37. I Can’t Believe It’s Not Waldorf Salad, 79
38. Almond Dressing, 80
39. Asian Dressing, 80
40. Creamy Cumin Salad Dressing, 81
41. Creamy Italian Dressing, 82
42. Creamy Mac Ranch Dressing, 82
43. Dragon’s Dressing, 83
44. Green Onion Dressing, 83
45. High Vibe Dressing, 84
46. Hiziki Salad Dressing, 84
47. Honey Mustard Dressing with Poppy Seeds, 85
48. Indian Mango Curry Dressing, 85
49. Oil-Free Dressing, 86
50. Pineapple Anise Dressing, 86
51. Premier French Dressing, 87
52. Robert’s Hemp Lemon Caesar Dressing, 87
53. Sweet Basil Oil Salad Dressing, 88
54. Tahini Dressing, 88
55. Wild Live Undressing, 89
56. Abeba & Anna’s It’s Really Soup!, 91
57. African Spicy Sesame Soup, 92
58. Avo Soup, 92
59. Blended Salad, 93
60. Borscht, 94
61. Broccoli Soup, 94
62. Butternut Squash Soup, 95
63. Carrot/Orange/Pumpkin Soup, 95
64. Celery Chowder, 96
65. Cold Nectarine Dessert soup, 96
66. Creamy Bell Pepper soup, 97
67. Cream of Shiitake soup, 97
68. Fresh Corner Gazpacho, 98
69. Gazpacho, 99
70. Mango soup, 100
71. Mushroom Soup or Gravy, 100
72. Raspberry Cream Soup, 101
73. Raw Thai Lemon Coconut Soup, 101
74. Seaweed Chowder, 102
75. Squash and Kumquat soup, 102
76. Sweet China soup, 103
77. Sweet Potato soup, 104
78. Thai Coconut Curry soup, 104
79. Thai Soup, 105
80. Tomato Wild Rice soup with Rosemary Croutons, 106
81. Udon Noodle soup with Green Onion, 107
82. Vitality Soup, 108
83. Watercress Pear Soup, 108
84. Ants in a Canoe, 110
85. Ants on a Log, 110
86. Chili Pistachios, 111
87. Mustard-Ginger Pumpkin Seed Crunchies, 111
88. Olive Buckwheat Snacks, 112
89. Portobello Mushroom Marinated and Stuffed, 113
90. Spicy Almonds, 114
91. Spicy Party Mix, 115
92. Spicy Seed Mix, 116
93. Tasty Sea Snacks, 117
94. Watermelon Mountains, 118
95. Cheese Pierogi, 118
96. Crispy Spring Rolls, 119
97. Crunchy Fries with Ketchup, 120
98. Dolmades, 120
99. Eddie’s Spring Rolls, 121
100. Fresh Spring Rolls In Romaine Leaves, 122
101. Fried Mushrooms, 123
102. Marinated Veggies, 123
103. Mesquite Melts, 124
104. Onion Bhajis, 125
105. Pepper-Corn Boats, 126
106. Pesto Mushrooms, 126
107. Roasted Bell Pepper Cheese & Mushroom Risotto, 127
108. Romaine Roll-ups, 128
109. Sauerkraut, 128
110. Scrumptious Samosa, 130
111. Spring Rolls, 131
112. Spring Roll Wraps, 131
113. Sweet and Sour Neatballs, 132
114. Thai Cannelloni Bites with Pine Nut-Herb Pate, 133
115. Tomato Cocorella Appetizer, 134
116. Zucchini Cashew Sour Cream Treats, 134
117. Zucchini Satay with No-Peanut Sauce, 135
118. Banana Tahini Drink, 138
119. A Berry Delicious Drink, 138
120. Broccoli, Kale and Celery Juice, 139
121. Brutus is Scared, 139
122. Cabbage and Carrot Juice, 140
123. Captain’s Powerhouse, 140
124. Cardamom Cooler, 141
125. Chockie Milkshake, 141
126. Coconut Drink, 142
127. Cranberry Wine, 142
128. Cucumber Number, 143
129. Energized Smoothie, 143
130. Fractal Fortnight, 144
131. Frozen Cho-Shake, 144
132. FUN, 145
133. Ginger Ale, 146
134. “Give Me Greens!” Sweet Milkshake, 146
135. Grape-Celery Cooler, 147
136. Green Lemonade, 147
137. Heavenly Chai, 148
138. Hopping Wild, 148
139. Malted Vegetable Juice, 149
140. Mango Lassi, 150
141. Molotov Cocktail, 150
142. Morning Glory, 151
143. Pink Elephant, 151
144. Persimmon Nog, 152
145. Seaside Smoothie, 152
146. Spicy Pear, 153
147. Strawberry Patch, 153
148. Sunrise, 154
149. Sun Tea, 154
150. The Candy Floss Tart, 155
151. Vanilla and Sesame Shake, 155
152. Wake Up Ginger, 156
153. Wandering Monotrome, 156
154. Warm Apple Punch, 157
155. Almond Cinnamon Bread, 159
156. Apple Cinnamon Bread, 160
157. Corn Bread, 161
158. Garlic Rosemary Sourdough Bread, 162
159. Sun-Dried Tomato Pesto Nut Loaf, 163
160. Zucchini Bread, 164
161. Almond Flax Crackers, 165
162. Buckflax Savory Crackers, 166
163. Corn Off the Cob Crackers, 167
164. Jameth and Kim’s Original Flax Crackers, 168
165. Corn Tortillas, 169
166. Flax and Corn Crackers, 170
167. “Pizza” Crackers, 171
168. Raw Tortillas, 172
169. Really Veggie Crackers, 173
170. Rosemary Croutons, 174
171. Rye Bread Sticks with Avocado Sauce, 175
172. Sweet Golden Crackers, 176
173. Abeba’s Corn Chips, 176
174. Barbecue Chips, 177
175. Curly Crisps, 178
176. Joe’s Chip Shop Chips, 178
177. Hemp Corn Chips, 179
178. Nut Chips, 180
179. Almond Milk, 182
180. Almond Cheese or Yogurt, 183
181. Almond, Hazel or Sunflower Milk, 184
182. Brazil Nut Mylk Magic, 184
183. Cashew Yogurt, 185
184. Green Hemp Milk, 186
185. Quickest Tahini Milk, 186
186. Chedda Sauce, 187
187. Cheddary Cheeze Spread, 188
188. Macadamia Cream, 189
189. Macadamia Nut Cream Cheese, 189
190. Mild Almcheddar cheese Crumbs, 190
191. Parmesan Cheese, 191
192. Banana Bites, 193
193. Granola, 193
194. Grawnola, 194
195. Maple Hemp Nut Bars, 195
196. Marvelous Muesli, 196
197. Pink Porridge, 197
198. Spiced Strawberry Granola Crunch, 197
199. Viktoras’ Secret Raw Horamola, 198
200. Vanilla Bean Porridge, 199
201. Double Stuffed Tomatoes, 200
202. Eggplant Pizza, 201
203. Italian Rawsage, 202
204. Italian-Style Zucchini Pasta Pesto, 202
205. Karie’s Lasagna, 203
206. Living Pizza, 204
207. Mock Spaghetti, 205
208. Raw-Violi, 205
209. Walnut Stuffed Peppers, 206
210. Youktoras Have a Heart Pizza, 207
211. Avocado Burritors, 208
212. Calabasa Relleno with Pico de Gallo, 209
213. Chili Rellenos, 210
214. Fajita Vegetables with Chili Pistachios, 211
215. Haiku Burritos, 211
216. Mexican Stuffed Peppers, 212
217. Soft Tacos, 213
218. Vegetable Paella, 214
219. Wild Mushroom Fajitas, 215
220. Beggin’ For Bangkok Broccoli Bombast Bonanza, 216
221. Chinese Wild Rice with Tender Vegetables, 217
222. Chow Mein Memory, 218
223. Curred Kofta Balls in Cashew Tomato Curry Sauce, 219
224. Easy Pad Thai, 220
225. Easy Sushi, 221
226. Herby Stir-Fry, 222
227. Roast Tofu with Satay Sauce, 223
228. Thai Wild Rice with Spring Vegetables, 224
229. Assorted Vegetables with Almond Chili Sauce and Bean Sprouts, 225
230. Broccoli with Chedda Sauce, 226
231. Broccoli with Red Pepper Dressing, 227
232. Coconut Rice, 228
233. Endive Cups with Ragout of Wild Mushrooms and Chili Tamarind Sauce, 229
234. Erie Ojibwa Rice, 230
235. Falafels, 230
236. Fig Stew, 231
237. Live Gardenburgers, 232
238. Lotus Manitok, 233
239. Miss Lill’s down Home Marinated Greens, 234
240. Neat Balls, 234
241. NutMeat, 235
242. Nutmeat Stroganoff, 235
243. Oh My Chili, 236
244. Pecan Almond Stuffed Mushrooms, 237
245. Raw Ratatouille, 238
246. Seeded Noodles, 238
247. Shiitake Croquettes with Puree of Yellow and Red Peppers, 239
248. Snappy Unfried Peask 240
249. Spinach and Potato Latkes, 241
250. Sun Garden Burgers, 242
251. Super Asparagus Wraps, 243
252. Super Broccoli Quiche, 243
253. Thai Crane’s Nest in Coconut Curry, 244
254. Toona, 245
255. Walnut Burgers, 246
256. What’s for dinner Loaf, 247
257. Best Ever Almond Nut Pate, 249
258. Carrocado Mash, 250
259. Carrot and Tomato Spread, 250
260. Heart Warmin’ Fruit Spread, 251
261. Honey Butter, 251
262. Horseradish, 252
263. It’s Not Really Mayonnaise, 253
264. Mediterranean Black Olive & Walnut Tapenade, 253
265. Miso Mayo, 254
266. Pico de Gallo, 254
267. Spicy Cilantro Chutney, 255
268. Sunny Dill Seed Spread, 255
269. Sunny Pate, 256
270. Sweet Mango Chutney, 258
271. Walnut Pate, 258
272. Already-Alive Atomic Really all Right Astounding Alfredo Sauce, 259
273. Better-Than-Fish Sauce, 260
274. Bon Apricot Sauce, 260
275. Date Syrup, 261
276. Eastern Kung-Foo Cashew Sauce, 261
277. Golden Applesauce, 262
278. Jalil’s Tomato Sauce, 263
279. Mushroom Gravy, 264
280. Plum Sauce, 264
281. Pad Thai and Thai Wild Rice Sauce, 265
282. Spicy Ginger Marinara, 266
283. Spinach Pesto, 267
284. Sweet Apricot Sauce, 267
285. Sweet Miso-Ginger Sauce, 268
286. Sweet and Sour Sauce, 268
287. Sweet and Spicy Chili Sauce, 269
288. Tomato Sauce, 270
289. White Sauce/Salad Dressing, 270
290. Carrot and Cilantro Dip, 271
291. Carrot-Corn Salsa, 272
292. Cucumber Raita, 272
293. Creamy Herb Dip, 273
294. Dahl, 273
295. Guacamole, 274
296. Loveliest Live Almond Hummus, 275
297. Papaya Macadamia Nut Salsa, 275
298. Pine Nut Sour Cream, 276
299. Ranch Dip or Dressing, 276
300. Raw Hummus, 277
301. Salsa Fresca, 278
302. Tahitian Almond Dipping Sauce, 278
303. Tomatillo Salsa, 279
304. Apple Raisin Cookies, 281
305. Blueberry Snow Cookies, 281
306. Carob-Cherry Thumbprint Cookies, 282
307. Chewy Apricot Cookies, 283
308. Fruity-Mint Patties, 284
309. Gooey Mint Cookies, 284
310. Haystacks, 285
311. Meltaway Peppermint Patties, 286
312. Pecan Sandies, 287
313. Sunflower Raisin Cookies, 288
314. Valya's Almond Orange Cookies, 288
315. Amazing Coconut Fudge, 289
316. Candied Pecans, 290
317. Carob Fudge Brownies, 291
318. Carob Nut Brownies, 292
319. Carob Walnut Fudge, 292
320. Cashew Date Frosting, 293
321. Christmas Balls, 293
322. Divine Truffles, 294
323. Pistachio Halvah, 295
324. Raw Candy, 295
325. Sergei’s Amazing Truffles, 296
326. Sesame Honey Crunch Bars, 296
327. Sweet (blue-green) Balls, 297
328. Vanilla Crème, 298
329. Raw Apple Pie, 300
330. Carob Mint Pie, 300
331. Coconut Cream Pie, 301
332. Coconut Lime Tarts, 302
333. Creamed Strawberry Pie, 303
334. Decadent Vanilla Carob Halva Pie, 304
335. De Lime Pie, 305
336. Fresh Strawberry Pie, 305
337. Mango Tart with Pecan Fig Crust and Rambutan Coulis, 306
338. Mud Pie, 307
339. Papaya Pie, 308
340. Carrot Cake, 309
341. Carrot Pineapple Shortcake with Mesquite Flour and Sweet Cashew Cream Cheese, 310
342. Celebrate the Good Times Cake, 311
343. Five-Minute Raw-Berry Shortcake, 312
344. Holiday Fruitcake, 313
345. Just Like Cheesecake, 314
346. Kumquat and Nutmeg Cheesecake, 315
347. Party Carrot Cake, 316
348. Wedding Cake, 317
349. Yummy Cake, 318
350. Banana Ice Cream with Chocolate or Carob syrup, 320
351. Cashew Gelato, 321
352. Choconilla Ice Cream, 321
353. Coconut Banana Split, 322
354. Mangoes Marinated in Golden Ginger Syrup with Lychee Ice Cream, 323
355. Pistachio Raspberry Ice Cream Pie, 324
356. Rainbow Sherbet, 325
357. Smooth Coconut Ice Cream, 326
358. Tutti Frutti Ice Cream, 327
359. Whip the Mister, 327
360. Aloe Super Mousse, 328
361. Cacao Crème, 328
362. Carob Pudding, 329
363. Coconut Flan with Orange Glaze, 329
364. Dreamy Rice Pudding, 330
365. Fruit Parfait, 330
366. Fruity Flaxseed Pudding, 321
367. Macadamia Pudding, 331
368. Mousse de Naranja, 332
369. Papaya Banana Pudding, 332
370. Pecan Pudding, 333
371. Purple Brosia, 334
372. Raspberry and Physalis Dream, 334
373. Semolina Pudding with Figgy Jam, 335
374. Toffee and Raspberry Fool, 335

Once you get the prep work (chopping and dicing) completed the rest of the recipe is gravy I mean…salsa, which in Spanish means sauce.

Sure you could throw the ingredients in the food processor and let it do all the work, but please don’t do it. Experience a bit of zen with the repetitive motion of your chef’s knife against the fresh produce. Besides you will lose a lot of the texture if you opt the food processor route.

So do it by hand.

Lots of prep work for making this dish. In fact it's all about prepping the ingredients and that's the way you should approach it. Yes, you can make it easy by throwing ingredients into the food processor and it will still taste great but you will lose a lot of the texture.
If you have the time, savor the process and chop up most of the ingredients by hand. You may even find you like the repetitive action of cutting and dicing. I find it very relaxing when I'm stressed out. If you must use a food processor to save time, at least cut up the tomatoes by hand.

Did you know? May is National salsa month

Pineapple Salsa
1 cup diced pineapple
¼ cup finely chopped red onion
1 jalapeno, seeded and minced
1 Serrano pepper, minced
1 tablespoon chopped fresh cilantro, leaves only
1 tablespoon apple cider vinegar
1 teaspoon raw agave nectar

Toss ingredients in a serving bowl. Set in the refrigerator for an hour.

DeAnna Raw in Obamaville has a question about dried fruit and almonds.

She asks, "Do you make them yourself and dry them and then soak them or do you buy them dried from the store? Just wanted to know. And also must all almonds be soaked and for how long?"

DeAnna,

Thank you for the question. Other than fruit leather, I have not dried fruit in my dehydrator, yet. It’s definitely on my raw foodie to-do list.

I buy my dried fruit at a few places here in the Denver area, Sunflower Farmers Market, Sprouts Farmers Market and Vitamin Cottage.

Soaking almonds is a good habit to get into. It removes the enzyme inhibitors, thus making the nuts more digestible. A good time frame is 6-8 hours. Before you go to bed, just place almonds in a bowl and pour filtered water over the nuts to cover and in the morning you are good to go.

If you were going to prepare an almond flour, you have two options. 1. Soak, dehydrated until dry and crunchy, then grind into flour. or 2. Grind straight away to flour. I think at this point it’s personal preference and how much time you have to work with almonds. I am more prone to grind straight away. (Ok, is it me? or did that statement just come off naughty?)

There’s a catch with soaking though. Soaking doesn’t amount to a hill of beans (nuts) if the almonds are not raw. I purchase my almonds at one of the stores mentioned above and buy from the bins labeled “Organic Raw Almonds.” They are priced about twice as much as the pasteurized raw almonds. I’ve asked about it and I was told the Organic Raw Almonds are straight from the farmers and they are unpasteurized.

But truth be told I don’t know if they are truly raw. I have soaked them and they soak fine. I see nothing hanky. It’s hard to tell with almonds because you don’t get a sprout to indicate life. I have to trust I purchased the good stuff. I’m not going to sweat it too, much. Heck, I just found out that agave nectar is evil now. I’ve been away too long.

Here are a few sites that offer raw almonds:
Living Nutz
Sun Organic Farm
Briden Wilson Farm

If you want to get updates on The Authentic Almond Project, visit The Cornucopia Institute. They have done a good job relaying current information regarding the matter.

If others can add more to anything stated, please feel free to. The more the merrier.

DeAnna, thanks again for your question and for reading.

Terilynn

Fajita Vegetables (p. 211) with Chili Pistachios (111) by Chad Sarno

The crunchiness of the pistachios served the bell peppers and zucchini well. Nice flavors going on with these recipes. You will enjoy.

Hey, do you watch American Idol? Well, if you don't watch, you have to watch tonight's episode in Denver. I was there.

When you watch the contestants perform in front of the judges, imagine me behind the large American Idol banner 'politely' telling the next contestant to hush up and wait their turn.
That was one of the many jobs (moving office furniture, supplies and camera equipment a million times, picking up executives from Denver International Airport, running for coffee, etc.)

I had when American Idol came to Denver last summer and I was lucky enough to work long, tedious hours for nearly no pay. They feed you really well though.

No, but straight up I did have a ball and I would have gladly worked for free.

And yes, I did have (limited) contact with the judges and yes, I know some juicy, fun facts about them. Like who drinks wheat grass shots chilled on ice, who is really, really short in person, who uses Colgate Wisps, who is super polite and who is rude (it's not who you might think). But I signed that pesky confidentiality agreement which states I have to keep my mouth shut. Bummer.

Denver has a lot of talented and unique characters (think two-piece) so watch American Idol, nosh on chili pistachios, fun times will be had.
Oh, by the way, the chili pistachio recipe never mentions this but, you might want to remove the shells before you season them with the spices and dehydrate.

The fact that I am here is amazing. If the opportunity hadn’t arrived so quickly and left to my (and Man on the Raw’s) own devices… I probably would have decided against coming to Living Light Institute. I know, it’s insane. Here’s why.

My past journeys have been like this… Imagine these wonderful things you would love to do, make plans, create opportunities for them to happen and then don’t do them. Fun, right?

I just wouldn’t attempt or if I did I would panic mid-stream and loss confidence and quit and cancel the journey. Returning home to sulk and wonder why I am such a loser.

Justifications would continue to haunt me.

We have no money, I would have miss the children, I am abandoning my children, I have no idea what I want to do when I finally “grow” up, I’m not good enough…yada, yada, yada. Thousands of (un-rational) rationalization would have weighed me down. In my lifetime, thus far, millions have. Those and many more self-imposed obstacles have inundated my life.

But something inside of me said enough is enough (thank goodness), stop living in fear and pursue your freaking dreams! Take that winding road (figuratively) and move toward the dreams less traveled. And that’s what I am doing.

So this journey isn’t about whether or not I will become a certified raw chef. Don’t worry, I will totally discuss the chef stuff, it’s the fun stuff, right? But really the big question is whether I will stick around long enough to become a certified chef. Whether or not I will choke.

This is going to be fairly quick post because it is my second day of classes and I don’t have much time. I will discuss my experience with each class soon.

My children and myself arrived in California on Wednesday, as you might know because of the email disaster, I still am not ready to send out emails from the address. Because of FEAR. Ugh!

Anyway, our days in San Mateo (where Mom is) were spent shopping (Mom’s favorite sport) for the kids’ food, clothing, my school supplies (knife bag and covers, extra chef coats, etc.)

I only had a day to hang in San Mateo until we ventured the four-hour trip to Fort Bragg, home of the Living Light Institute.

Nothing spectacular happened on the open road in between San Francesca and a little town called Willits. It was fairly smooth sailing.

It all got interesting when we reached the mountain between Willits and Fort Bragg. Wait a minute, mountain?

When discussing Fort Bragg, noone ever brought up a mountain. Did I mention to my intense fear of heights and winding, narrow roads with steep drops? Yeah, I know, I know I live in Colorado (mountains in the west) but as I remind a select few, there is not a single mountain in Denver, so I am safe.

Very long story, short. My little Avery got sick in the car on this winding, uphill road. Did I mention my intense fear of vomit? But it was my baby and my mom wasn’t removing her knuckles from the steering wheel even though we were parked. Who could blame her? She did her time in Mommyville, her days of car-sick kids were over.

I, squeamishly, cleaned up Avery and prayed we would make it to Fort Bragg before another mishap. Thankfully, my prayers were answered.

In Fort Bragg, I checked into the Inn where I was staying, registered at the school (got my binder), found a Laundromat (washed Avery’s puke-soaked clothing) found a hotel for Mom and the kids to stay in (it was too late for them to travel back) shopped at Safeway (Mom’s brilliant idea to purchase a few groceries, thanks mommy!), said good-bye to my children (very hard, I hated this part), had orientation at the Inn (I am living with other students, which is nice), stayed up late reading over the next day’s schedule and finally tossed and turned in bed all night because I was too excited, nervous, happy, sad and fearful of what the winding road of Living Light Institute would bring.

NOT RAW

I'm sure you have heard of Lunchables. But did you know there is Lunchable Jr.? My husband dared bring one home for our 10-month old. So I did what any self-respecting raw food mom/blogger would do, I fed it to Cody the dog (Sorry, Cody) and created my own raw food lunchable.

RAW
Mango Salsa
1 diced mango
1/2 cup diced pineapple
1/4 cup diced red pepper
1 small bunch cilantro, chopped
juice of one half lime
salt, to taste
pepper, to taste

Toss mango, pineapple, red pepper, cilantro, lime juice and jalapeno in a large bowl. Season with salt and pepper.

For an adult version add 1 minced garlic clove, 1 tablespoon finely chopped onion and 1 seeded and minced jalapeno pepper.

..............I buy strawberries for the kids when they're on sale, but as usual they don't get eaten as quickly as I would like. So I had a bunch of strawberries getting moldy on me so here is the result of the surviving berries. I think I did pretty good. This cheesecake is very rich, it's hard to eat more than one piece at a time. Serve it immediately after making, it gets soft very quickly. Any leftover cheescake should be put back in the freezer. I used a 4-inch springform pan for the small tart. STRAWBERRY SAUCE 2 pint-size baskets strawberries, cleaned and stems removed 1/4 c agave nectar 1/4 t sea salt Marinate strawberries in agave nectar and sea salt. Let marinate overnight in refrigerator for best results. Once marinated, the juice from strawberries will be in the bowl. In a blender, puree strawberries, adding strawberry juice 1/4 cup at a time, until you achieve a smooth consistency. Cover and briefly chill. CRUST 2 c almonds, soaked overnight 1 c Medjool dates, soaked for 1 hour 1/2 t organic vanilla extract 1/4 t sea salt In a food processor, combine almonds, dates, vanilla and sea salt. Press onto bottom and up the sides of an 10-inch tart pan. FILLING 3 c cashews, soaked for 1 hour juice of 1 lemon 2/3 c agave nectar 1/4 c water 2 t organic vanilla extract 1/4 t sea salt Mix cashews, lemon juice, vanilla, sea salt and agave nectar in a blender. Add water 1 tablespoon at a time to create a creamy consistency. Pour into crust and put in freezer for a couple of hours to chill. TOPPING1 pint strawberries, slicedTo complete cake, arrange strawberries on top of cake. Brush strawberries with sauce, immediately.DID YOU KNOW? One cup of sliced strawberries contains almost as much vitamin C as one cup of orange juice.

For the last month or so I have been hee-hawing about how much of my life to share. I am a writer at heart, it’s something that’s all in the family; my mother writes, my 10 year-old daughter writes and my Man on the Raw writes. We, for all intents and purposes, write.

As most writers do, I draw upon my personal experiences and interpret my perceptions of them into words. I feel the occurrences that motivate me to write the most come from a place of jealously, anger, sorrow and fear.

Having said that, I’m a bit of a chicken-sh**. I wish I possessed the personality that says, “F-it,” I’m going to write what I want to write and I don’t care what anyone has to say about it.

But I love the Daily Raw Café and I love the people who visit and comment on The Daily Raw Café and I don’t want to offend anyone.

This post could offend. If only for the sheer fact it has nothing to do with Karen Knowler’s Marinated Veggies (broccoli in my case) on page 123 and Shazzie’s Cheddary Cheeze Spread (p. 188)

So if it does offend, please, forgive. Come back tomorrow, "Raw News You Can Use" will be posted.

This Thursday at 9 o’clock in the morning I am having surgery. The type of surgery doesn’t really matter....okay, okay... twist my arm why don't you?

I am having my breasts implants removed. Crap! Did I write “breasts” out loud?

I guess this really isn’t a cheeze and broccoli conversation.

The short of it is, I have had implants for 15 years come this summer, they have served there purpose and I would like my original set back.

Wait before you click the page away, this post isn’t about me down-sizing, it is about me being afraid.

Although, the procedure itself, I have been told, is quite harmless, there are always risks.

My head swears to me that everything will be fine and I will make it through surgery just fabulously. I even had a very lovely psychic yoga instructor give me the A-OK that I will come through with flying colors. And I know I will.

But…

There is a morbid side to me, it’s the writer in me asking “What if?”

I have always wondered what people’s lives were like the days, hours, minutes and seconds before they met their demise. Every minuscule movement could be suspect of the end of days.

You just never know.
Is me NOT writing about Cheese on Broccoli, tossing the tender earth on top of my coffin?

Let’s get this straight, I am not afraid of death. There were days, in the not so distant past, that I have foolishly courted it, like the batter who relentlessly swings yet still misses the ball.
My biggest fear is leaving my children motherless. I know they will be alright, yet I don’t think they are ready to exist without me.
And truth be told, I am not ready to miss being in the audience during Jordan’s Nobel Prize, Donavan’s Pulitzer’s, Bishop’s Presidential Inaugural speech and Avery’s Oscar. I am not ready.

So if it crosses your mind throughout Thursday, (and only if it does) please send a bit of love my children’s way, their mother would be grateful.

Needless to say, I'm taking Friday off. Write you on Monday. :)

Living Light Culinary Institute is offering a discount on its March 5-14, 2011 classes.
Here's the breakdown:FUNdamentals of Raw Living Foods™ — $295Sharpen Up Your Knife Skills™ — $295Essentials of Raw Culinary Arts™ — $1095Science of Raw Food Nutrition™ I $295
Plus Living Light adds a special bonus for the Living Light Inn stay. When you sign up for the March
5-14 class session and stay a minumum of 7 days, you receive a complimentary 3-night stay at the Inn.

So the hundreds of emails and comments I've received saying how they would love to attend Living Light, here's your chance. Take advantage of this great savings. I'll be waiting.

You know what I realized? I don't start my posts with any sort of greetings. No “hello,” “how are you doing,” “what's happening," nada. So from this day forward I am saying howdy.

Howdy! There much better.

I am sooo excited! One month from today, I will be checking in as a student at the Living Light Culinary Arts Institute. Woo hoo!

I can’t believe it, I have wanted to attend Living Light for over 6 years. One of the reasons Daily Raw Café exists is my desire to learn how to prepare raw foods.

It’s bizarre, I have never had the slightest interest in preparing cooked dishes at a culinary level, but there is something about using only living/raw ingredients and creating amazing dishes that stokes the fire within.

Somewhere along the way, I must have got an inkling of my raw culinary destiny. When I did a raw food demo at the Raw Spirit Fest in 2008, guess who introduced me? Go ahead, guess. You’ll never guess. Okay, pull my leg why don’t you? It was the founder of Living Light herself, Cherie Soria who introduced me as a chef! Wild and crazy.

I would have fainted right there if I didn’t have to show a room full of people how to make raw Thai Food.

How’s that for the Universe/Higher Power/God leaving a proverbial bread crumb.

So I followed the promising trail and here I am a month and a day (classes start on July 10th) from a new raw adventure.

On to garden. I love my garden. It is growing so beautifully and it’s such a zen experience tending to it. We won’t be getting our greens from the grocery store this summer. We are S-E-T. We have been blessed with an abundance of kale, lettuce, mixed greens, beet greens, weeds that taste like beets and so much more. We are juicing them, using them in smoothies, but here are a few of the dishes I have created showcasing greens from our garden. I hope you enjoy.

This is truly a garden salad. Man on the Raw and I literally cut greens and piled them in our bowls and ate [and laughed and kissed and stuff ;)] in the garden. It was nice, very nice.

“Garden” Salad

Serves One Adam and his Eve

½ lemon, juiced
1 tablespoon hemp oil, or your favorite oil
1 garden full of your choice of greens
pinch of sea salt, or more to taste

Stir lemon juice and oil in your bowl. Add the sea salt . Fill your bowl up with greens from your garden. Toss gently with a fork, mixing all ingredients together.

Note on photo: On my salad I preferred ½ of avocado and hemps seeds instead of the oil.
Bonjour!
Ma mère m'a fait la prise des leçons françaises comme un enfant et moi obtiennent finalement de l'employer ici à The Daily Raw Café!

Potage Crème De Laitue
Services 2

anarcadiers crus de 1 tasse, imbibés pour 1 heure
l'eau de 1 tasse
laitue de 1 tasse
1 scallion
1 noix de muscade crue de cuillère à café de ½
de nectar d'agave de cuillère à café

Placez les ingrédients dans un mélangeur à grande vitesse jusqu'à la saison douce et crémeuse avec du sel et le poivre. Arrosez avec la noix de muscade supplémentaire.

Mercredi heureux mes amis!

Hello!
My mother made me take French lessons as a child and I finally get to use it here at The Daily Raw Café!
Cream of Lettuce Soup
Serves 2

1 cup raw cashews, soaked for 1 hour
1 cup water
1 cup lettuce
1 scallion
1 teaspoon raw agave nectar
½ teaspoon nutmeg

Place ingredients in a high-speed blender until smooth and creamy Season with salt and pepper.
Sprinkle with extra nutmeg.
Happy Wednesday my friends!

English to French translation courtesy of WorldLingo

Although, I'm originally from the Midwest, raised in the West and long to live in the East, I grew up on this Southern dish. Imagine my mom's surprise when I told her she doesn't have to cook collard greens to enjoy them. Who knew?
Marinated Collard Greens
MARINADE
¼ cup apple cider vinegar¼ cup chopped sun-dried tomatoes ¼ cup chopped scallions, white parts only
1 garlic clove, minced
1 teaspoon red pepper flakes
2 teaspoon sea salt, divided
½ teaspoon black pepper
1 bunch collard greens, washed
1/8 cup olive oil

1 In a large bowl, combine apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 teaspoon sea salt and pepper. Set aside.

2 Take several collard leaves and roll into a cylinder the shape of a fat cigar.

3 Using a knife, cut the through the collard cylinder, making strips. Repeat
steps two and three until you have cut all the collard leaves.

4 Place strips in a large bowl. Pour olive oil on collard strips and sprinkle the remaining 1 teaspoon of salt. Massage the oil and salt into the strips until all are well coated.

5 Transfer the collard strips to the bowl with the apple cider vinegar marinade. Let marinate in the refrigerator for at least 4 hours, but overnight is best.

Servings: 4

Note: The raw collard greens won't get as soft as its cooked counterpart. That's a good thing, cooking your greens gets rid of all the water and nutrients that they provide.

Pot likker is the broth that is left in the pot after boiling greens. For this raw food recipe, the pot likker is the marinade. ;)

Did you know?Hanging a fresh collard leaf over your door will ward off evil spirits.

Have a headache? Place a collard leaf placed on your forehead.

Collard greens are packed with vitamin A, vitamin C, folate and calcium. In addition, they contain potassium, vitamin B2 and vitamin B6, vitamin E, protein, omega-3 fatty acids and iron.

Did you Know? Oct. 17th is National Pasta Day, October 25th is World Pasta Day and October is National Pasta Month.

This raw recipe for alfredo sauce is very creamy and full-bodied. The longer it sits, the richer the flavors become. Try it with one of the pastas below.

Zucchini Noodles with Alfredo Sauce
2 cups cashews, soaked
1½ cups water
1 garlic clove, minced
juice of one lemon
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon white pepper
red pepper flakes (optional)
Process cashews, garlic, lemon juice, one cup of water, olive oil, sea salt and pepper in a blender. Stream in remaining half cup of water until you achieve a creamy sauce.

Serve with zucchini noodles on a bed of spinach. Garnish with red pepper flakes.

Servings: 4

1 zucchini

Use a spiralizer to make the zucchini noodles. No spiralizer? No worries, use a vegetable peeler to create pasta noodles.

From left to right: sweet potato angel hair, zucchini noodles, yellow squash angel hair, sweet potato cones and yellow squash noodles.

Other pasta recipes on the Daily Raw Blog
Lasagna with Chunky Marinara
Szechuan Vegetables with Noodles
Basil Pesto with Zucchini Angel Hair Pasta

Hello all!

It's campaigning time! Just the other day a State Representative came to our door asking for support. Little did I know I would be following in her footsteps. Yet, here I am asking for your vote in the Black Weblog Awards.

In case you didn't know, I'm black. Yeah, go figure.

And I really love blogging and writing and raw foods and sharing writings and blogs about raw foods.
Well, you get it.

I think it would an honor to celebrate and win at something that I love to do so very much. So if the spirit moves you please nominate the Daily Raw Blog, http://www.josculinary.com/
in the following categories:

Best Cooking or Food Blog
Best Health or Wellness Blog
Blog to Watch Nominee
Best Photography Blog Nominee
Best Blog Design Nominee
Best Blog Post Series Nominee (The DRC's Anniversary Cyber Celebration)

To vote for The Daily Raw Blog:

1. Copy Daily Raw Blog's URL (http://www.josculinary.com/) Please note: "www" is required for the Daily Raw Blog's website to work.

2. Now visit Vote Black Weblog Awards and paste Daily Raw Blog's URL in the 6 categories above. Volia, that's it. You may nominate Daily Raw Blog in more than one category, but not in ALL 33 categories. Also, you may only enter one URL per field. Deadline to nominate is July 25.

Have a rawlicious weekend,

*hugs*
Terilynn

Man on the Raw and I did some major kitchen spring cleaning and carpentry (check out the wood board on the stove burners) in the midst of a mini-blizzard on Friday.

Come Saturday and Sunday Colorado’s winter wonderland transformed into pleasant warm spring.

Saturday night, I hosted another raw dinner party for friends. It was a pleasant, relaxing evening and everyone enjoyed the food, which is always good. For the first time during the juice feast I felt left out, not eating and for the last week I haven’t been enjoying the green juices as much so….

Today, Day 81, my juice feast has officially left the building and has taken residence in Smoothie and Prunesville.

I love the juice feasting experience and I just might venture on an extended trip again in the far-off future. But for now, quick juicy pit stops once or twice a week will suffice.

On Tuesday a very special lady, who I absolutely adore, will be sharing her “10 Thoughts.” I could be nice and tell you who she is, but you’ll have to wait till tomorrow. I promise you won’t be disappointed.

Thai Coconut Curry Soup, p. 104This week for The Complete Book of Raw Food Endeavor, recipes from Elaina Love will be featured on Wednesday. I served a collection of her dishes at a “Nothing But Love” dinner party I hosted last month.

Don't forget about the giveaway here of the e-book “Me Raw-You Cooked” by Emma and Rod MacDougall

Oh, my goodness I almost forgot! My eldest daughter, Jordan turns 19 today. Happy Birthday, Jordan, I love you baby!

Also, Man on the Raw has a birthday tomorrow and I know for a fact he (he would never admit it) would love your well wishes on his blog here.

I love soups, the are my favorite type of meals. Seaweed soup is my ultimate favorite, with a creamy tomato- or coconut-based coming in a close second and...of yes, a cheezy soup definitely is third. But somewhere in between the seaweed soup and the tomato, say like my first and one-half favorite type of "soup" is actually broth.

On most days, I sip on a cup (or two) of miso broth, sometimes I sprinkle a piece of seaweed here or there, but for the most part it's just 1 tablespoon Miso and 1 cup very warm water and stir until the miso dissolves.

I wanted to play with the broth concept a bit, (switch it up from the Miso) so I came up with this Shiitake Mushroom and Sun-dried tomato broth. It super easy, just make a powder and add it to water.

The flavor is a pretty cool combination, the meatiness of the mushroom pairs well with the hint of sweetness from tomatoes. You are going to want to make a lot of this and store it in pint-size Mason jar in the refrigerator. It's great to add raw soups, sauces, gravies, burgers or wherever you want to add a bit of flavor.

Shiitake and Sun-dried Tomato Powder
Makes approximately 4 cups

1 cup dried shiitake mushrooms, coarsely chopped
1 cup sun-dried tomatoes

Place mushrooms and tomatoes in a high-speed blender or a coffee grinder, and process in pulses until very finely chopped. Continue processing until the mushrooms turn into powder.
Store in a Mason jar in the refrigerator, indefinitely.
To make 1 cup of broth: add 1 tablespoon of powder to 1 cup of warm to hot water.

Where are all my American Idol fans? Heidi? Althea? Ladies what do you think about it?

I can't believe Season 9 is coming to an end. Wow, this is the first AI season I have watched in its entirety, pretty cool. Now I can say I did it and unless I work for them again (doubtful) it's not going to happen again. My AI claim to fame is I got to hold Casey's guitar in Denver, woo hoo! I need therapy.

Let's do a poll, sure why not, you say?

I think it's going to go down like this: Casey James and his golden locks are going home tonight. Sorry Kara "Mrs. Robinson" DioGuardi.

Front runner and earth mother Crystal Bowersox is going to be eliminated next week leaving sad-eyed Lee Dewyze winning American Idol Season 9. Lee is crazy-sexy-cool-and-all but I really want Crystal to win. Oh-the-well, it's all good, both will have sick music careers, it's really a win-win.

As a matter of fact, I predict that this season's contestants will obtain the most record deals of previous shows. I even think "Teflon" Tim Urban just might have a one hit wonder in him.

Vote in the poll up top and let me know who you think will win American Idol Season 9.

Marinated Baby Bok Choy Salad
by Matt Samuelson, p. 64 The recipe gave the option of Baby Bok Choy or Bok Choy. I used the later. The "marinade" is a bit saucy, so go ahead and eat it with the salad. It has nice Asian flavors at work, throw some crushed red pepper flakes in it to add a bit of heat.

photo by Bruce Kerridge
In Season: October-March Select: Look for Bok Choi that has firm stalks and fresh-looking leaves.
Store: Keep in the refrigerator for up to a week. Don't wash before storing or it will go slimy.
Did you know? It's relatively easy to grow and is high in vitamin C, beta carotene, folic acid and calcium, as well as many essential minerals.

photo by lorayne
Alfalfa sprouts is a low-cost, green superfood, rich in vitamins A, B, C, E, and K, along with calcium, iron and zinc and chlorophyll.

How to sprout Need:
1 tablespoon Alfalfa seeds
glass Mason jar with lid (metal ring)
cheesecloth

Place the seeds in the jar and fill at least a quarter full with pure water. Cover the mouth of the jar with the cheesecloth and secure the cloth with the lid. Soak overnight.

Pour out the water and let the seeds sit away from direct sunlight

Rinse the seeds at least twice per day with cool water by running cool water into the jar, swirl the seeds around, then pour the water out. Tilt the jar at a 45 degree angle to remove excess water.

On the fifth or sixth day they should be ready. They will have green leaves.

Spread the sprouts on a paper towel, next the sunlight for a few hours. Let them air-dry thoroughly before refrigeration. Yields 1-2 cups.

photo by momo617
Alfalfa and Spinach salad
(serves 4)

For dressing
4 tablespoons apple cider vinegar
1 1/2 teaspoons raw agave nectar
1 teaspoon powdered mustard
sea salt and pepper, to taste

Salad
4 cups Alfalfa Sprouts
2 cups baby spinach
1 cup cherry tomatoes, quartered
1 red onion, thinly sliced

In a bowl, whisk together vinegar, agave, mustard and salt and pepper. Slowly add oil, whisking until emulsified. Dressing last two days in the refrigerator.

In a large bowl, toss salad ingredients and dressing.

Did You Know?
Alfalfa Sprouts is generally grown for animal feed.
Alfalfa is really a member of the pea family, making it a legume. Juicing for health.com
Resources
Sprout People offers basic tips on sprouting, recipes, sprouting kits and more.

photo by Miran Rijavec

This is it. It has officially happened. After years of dodging the inevitable. The time has come to face the facts, pay the piper...well you get it.
I am aging. I know, it's hard to believe, right? Who knew that sort of thing happens...to me.

Each time a baby enters this family, it's only a matter of time (3-5 years) when the I want another baby. An event happens involving the most recent child that triggers a maternal instinct within me. A sort of mommy-to-be time bomb. It informs me that my children are growing up and it's time to add another baby to the mix. It's like the babies, for me, magically suspend time. I never noticed getting older when I am surrounded by little ones. Maybe I should look into day care. LOL.

Did I mention Avery, my youngest daughter, is 3 years old? And that she wants to move from her toddler bed to one of these kids beds.

Me: Avery, you are still my baby, let's wait awhile.
Avery: Whatever mom, I am a big girl. I'm all grown'ed up.

Was that an explosion I just heard?

If there is a point to be made, and trust me there is, it's that I am realizing that I am getting older. I know this for a fact because my youngest daughter wants a big kid's bed, my oldest daughter is 19 and has way too many tattoos and piercings for my taste and my grey hairs are growing like the dandelions. I will have to dye my hair very soon, I am truly vain that way. The sesame seeds are not turning the whites to black. On the up side, the Midnight Falafels are really to die for.

As much as I am now looking forward to time moving ahead, I am not ready for my physical self to age. I believe, through eating raw foods and exercise and being joyful, that I can stall the aging process.

If I must grow older I want to be like Ms. Ernestine Shepherd. She is a 73-year old bodybuilder. She is truly an inspiration.

Oh, by-the-way, there will be NO new babies to add to the clan. I am truly enjoying the ones I have. Besides, each of them will always be my babies for the rest of their toddler, child, teen-aged and adult lives.

Midnight Falafel
Serves 4-6
2 cups sprouted chickpeas
1 cup soaked almonds
1 garlic clove, minced
¼ cup black sesame tahini
1/8 cup olive oil
2 tablespoons water
3 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
2 tablespooons chopped red onions
1 teaspoon coriander
1 teaspoon cumin seed
2 teaspoons sea salt

Combine chickpeas, almonds, garlic, black sesame tahini, olive oil, water and cilantro in a food processor until you achieve a thick paste. Add onions and lemon juice, seasonings and sea salt, process briefly.

Form the mixture into ping pong-sized balls. Dehydrate at 145 degrees for 1 hour, lower the temperature to 110 degrees and continue to dehydrate for 2 hours.

Roll falafel balls over and dehydrate an additional 2 hours. The balls should be slightly hard on the outside and soft on the inside.

1.One thing the world doesn’t know about me is I used to teach people to drive for a living.

2. I am most proud of acting in spite of my fears.

3. My biggest achievement has been being able to speak in front of large crowds of people...I used to be absolutely TERRIFIED!

4. My most memorable meals was papaya and lime in Koh Samui on the beach after a 9 day fast.

5. My idea of perfect day is watching the sunrise with someone I love, spending some time in the forest walking, breathing clean air, drinking spring water. Heading
back home for a beautiful raw lunch I made, then spending the
afternoon out and about, messing around doing silly things we've never
done before. Then heading up to the top of a mountain with a
beautiful view, watching the sunset before getting dressed out to go
out for an amazing raw meal at a really classy raw food restaurant.
I'd top the evening off with some star gazing on a warm evening, a
cool breeze and the kind of conversation that really connects 2 people
together.

6. My hidden talent is I can juggle 3 mangoes for as long as you need me to.

7. In 5 years I see myself bursting with excitement and gratitude about what just happened in the last 5 years.

8. If you could share a raw dinner with any three people I choose Bruce Lee, Willy Wonka and Thích Quảng Đức

9. If you were to be remembered for one thing, it would be making a difference in the world's eating habits.

10. My favorite invention is physical reality — whoever came up with this ride did it with a smile. Other than that I think those new hand dryers in public bathrooms that
do actually dry your hands are long over-due

Russell James, the UK's leading raw chef, is an author, personal chef, instructor and raw food consultant. His website is The Raw Chef.