Raw Food Recipes [Search results for jalapeno] 

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

I went to The Denver Living and Raw Food Cafe rawluck yesterday and I prepared this appetizers.

Tamalitos (small tamales)

15 corn husks

Soak the corn husks in warm water for 2 hours to make them pliable.

Corn filling:
5 cups fresh corn, cut from ears
2 cups cashews
2 tsp. cayenne
Sea salt, to taste

Process 4 cups of the corn with the cashews, cayenne and salt until smooth. Add 1 cup corn and cilantro, don’t overprocess.

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

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.

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

Separate and dry the corn husks.

Place about 2 tablespoons of corn filling on the center of the husk then add the bean filling.

Fold the bottoms over the filling and then fold the sides over. Use husks strips to tie the top of tamalito. Serve with chili sauce.

Chili sauce
1 cup sun-dried tomatoes, soaked 2 cups of water for 1 hour (save water after soak)
2 medium tomatoes
½ jalapeno
2 green onion, white part only
1 tbsp lemon juice
1tbsp agave nectar
4 tbsp. chili powder
Sea salt, to taste

Blend all ingredients in blender. Use the sun-dried tomato water to make create a liquid consistency.

*A slider is a miniature hamburger.

Flax Bread 2 cup brown flax seeds, soaked for 2 hours 2 cup golden flax seeds, ground into flour 1/4 cup olive oil 1 tomato, chopped 1 tablespoon oregano 1 tablespoon sea salt In a food processor, combine brown flax, olive and tomato. Remove from food processor and place in a large bowl.
Fold in golden flax flour and seasonings.
Spread mixture on two Teflex sheets making a 8 x 8-inch square on each. Dehydrate at 115 degrees for 24-36 hours.
Flip bread over after 8 hours. With a pizza cutter, score the bread into a tic-tac-toe pattern.
You should have 9 slices per Teflex sheet (18 slices).
Making the slider hamburger bun: Take a small piece of the flax bread dough and form it into a miniature burger top, take a second piece and form into the burger bottom.

Jalapeno Burgers 1 jalapeno pepper, finely chopped 1/2 onion, finely chopped 1 cup walnuts, soaked for 4 hours 1/4 cup sun-dried tomatoes, soaked until very soft, reserve 1/8 cup soaking water 1 tablespoon Nama Shoyu 1 teaspoon Hamburger seasonings 1 teaspoon sea salt 1/2 teaspoon black pepper
In a food processor, combine walnuts, sun-dried tomatoes and soaking water until you achieve a meat consistency. Remove from processor.

In a mixing bowl, lightly mix together walnut meat, onions, jalapeno peppers, Nama Shoyu, salt and pepper. Shape into 6 patties. Serve.
Optional: Dehydrate at 115 degrees for 1 hour.

Sun-dried Tomato Ketchup

Jicama Fries1 medium jicama, peeled 2 tablespoon olive oil 1/2 teaspoon paprika 1/2 teaspoon sea salt 1/2 teaspoon pepper
Slice the jicama, as you would a potato to make chips. Stack a few slices at a time and cut them all into french fry-sized pieces.
Place the seasonings in a plastic bag.
Lightly coat jicama fries with oil, then place fries in bag and shake until well coated.

Want more miniatures? Try SP Miniatures, they carry non-edible mini fruit and vegetables.

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.

photo akhater

I want to give special shout-outs to Valarie and Karen for being patient while I got my ducks in a row. These two wonderful women asked me questions a while back and I have one answer and I need advice from you guys on another.

Valarie is about 8 months pregnant and she asks:
"any advice that you could give, now that i will have a baby to take care of, on being organized eating raw. I have a hard time trying to manage the sprouting and dehydrating. Thanks"

Valerie,

Yeah, I feel you there sister, the last thing I wanted to do was sprout or dehydrate, let alone prepare.

Here are some ideas to get you started.

Green smoothies. It takes about 10 minutes to make 4 quarts of delicious, nutritious smoothies. Store in Mason jars in the back of the refrigerator and you have four snacks at your disposal.

Also, have your husband clean, chop and store fresh vegetables for you to throw in a bowl for a salad or to snack on with a raw dip. Add pumpkin or sunflower seeds.

Here is my favorite salad dressing that keeps in the frig for about a week.

Juice of 3 lemons
1/4 cup olive oil
1 teaspoon sea salt

Place ingredients in a bottle and shake.

Resources:

Melissa of Raising Alex is a wonderful resource in learning how to feed your child a raw foods diet.

Reading materials:
Baby Greens by Michaela Lynn

Introducing Living Foods to Your Child by Beth Montgomery

Karen says:
"I am severely allergic to Avacadoes and am looking for substitutions for them. I am also allergic to soy so tofu/miso is out. I thought maybe you would have an idea what I can use as a good substitute for the Avacado?"

Thanks,
Karen

Karen,
Okay this one has stomped me. I have searched and I don't know of anything that can substitute an avocado. Nothing beats the simplicity of the rich and creamy fruit. It is in a class by itself. Having said that, I have came up with a substitute dish that highlights avocados. Guacamole!

I'm not sure what dishes you were thinking of creating with avocados but here is a recipe for Sweet Pea Guacamole to get you started.

photo by mafleen

Sweet Pea Guacamole
3 cups fresh peas (or use a 20 ounce package of organic frozen peas,* rinsed, defrosted and patted dry)
1 small bunch fresh cilantro, chopped
1/2 red onion, chopped
1 jalapeno, chopped
1 garlic clove, minced
Juice of one lime
sea salt and pepper, to taste

1 Place peas, onion, jalapeno and garlic in food processor. Process until you achieve a smooth and creamy consistency.

2 Transfer into a bowl, stir in cilantro and lemon juice.

3 Season with sea salt and pepper.

If anyone knows of a true substitution for avocados, let me and Karen know. NOTE:*Frozen peas may not be truly raw. Send an email to the company and ask if they blanch the peas before freezing. Also, please keep in mind that you will lose some enzymes because of the product has been frozen.

Kale Salad Basic Salad

These salads are my daily staples. I have one of these for lunch. The Basic Salad is a variation of "Donavan's Salad."
The ingredients are so simple you can add so much more to it.
I started eating the Kale Salad last winter. I think I needed a heavier green to fill my belly and kale did the trick. My neighborhood grocery store didn't carry kale, with the exception of using it as garnish in their deli and fish counters. What a waste! I would go to the produce guy every week and hope he would have kale left and if he did, I would buy 5-7 bunches. I evenly found another grocery store that had kale as their produce supply. So they got my business.
I love the combination of the slight bitterness of the kale and the sweetness of the raisins, it's a wonderful contrast.
Kale Salad1 bunch kale, cleaned, stems removed1 avocado, diced1/2 jalapeno, diced1/4 c raisins1/4 c scallions, dicedSweet Dressing1/4 c olive oil1/4 c agave nectar2 t sea salt
Place dressing ingredients together in a mason jar and shake until well combined.
Pour dressing over kale and gently massage into leaves. Let set for 30 minutes.
Toss in remaining salad ingredients and combine well.
You might note that I don't use as much olive oil on the basic salad as I do the kale salad. My reasoning behind this is, the kale is a much heavier green and can handle more oil compared to the green leaf, which can be weighed down with 1/4 cup of oil. It can leave it a bit soggy for my tastes. I like to keep my greens as crisp as possible.
Basic Salad1 bunch green leaf lettuce1/2 jalapeno, diced
1/4 c scallions, diced
Toss salad ingredients together.
Basic Dressing2 T olive oilJuice of one lemon1 T flax seeds
Place dressing ingredients together in a mason jar and shake until well combined.
Pour over salad.

I LOVE my husband. He is so supportive of my decision to go on a 92-day juice feast. He even has made the decision to go on a liquid fast. Really sweet right?

It was until I realize it’s a “Liquid” fast.

Below is a comparison of the two programs.

Liquid Fast vs. Juice Feast Tonight’s Beverage: Teri Coconut water/chlorophyll Cory
lettuce/jalapeno/mustard/red pepper/pickle
He calls it a Jalapeno Cheeseburger without the cow. I don't think he's pregnant but I can't say for sure.
Enema Teri YesCory
Not in this lifetime
Drink 1 gallon juice a day?TeriYes CoryWho me?
Alcohol TeriNope CoryVino (it is a liquid)
Exercise TeriYes CoryMaybe tomorrow
Supplements TeriMSM/Bee Pollen/Kelp Granules/ etc.CoryTHCDAY 3 of 92

What I drank today:

• celery/red leaf lettuce/granny smith apple/tomato/hemp oil/kelp granules juice This juice was so good to me I had it twice (2 quarts)
• watermelon juice (2 quarts)
• coconut water/ 1 T chlorophyll
• Organic Peppermint tea (16 oz)
• pure water

Tuesday’s Tip
Every Tuesday, I’ll post a tip that one could find useful…or not.

Tuesday’s Tip for May 29th
When doing an enema on the bathroom floor (and you have kids) make sure to lock the bathroom door.

Happy Watermelon Day! Who doesn't love the juicy sweetness of watermelon? It's high in fiber, vitamins A & C, beta-carotene and is a good source of potassium, so not only is it delicious it's good for you.

This gazpacho is a nice blend of sweet and spicy. It very cool and refreshing but it has a major kick to it. For less heat, de-seed the jalapeno.

Watermelon Gazpacho

6 c diced watermelon, seeded

1/2 c onion, finely diced

1/2 c parsley, finely diced

1/2 small yellow bell pepper, finely diced

1 small jalapeno pepper, finely diced

2 cloves garlic, minced

1/2 cucumber, finely diced

Mix all ingredients in a large bowl. In a blender, puree half of mixture until smooth. Add puree mixture back to large bowl. Chill for an hour. Serves 4.

"IF YOU'RE IN TOWN" try out these festivals that celebrate watermelons.

Tom Watson Watermelon Festival
Saturday, August 4 @ Hickory Hill
Thomson, GA

93rd Annual DeLeon Peach & Melon Festival
Tuesday, August 7- Saturday, August 11
DeLeon, TX

Hope Watermelon Festival
Thursday, August 9 — Sunday, August 12
Hope, AR

For a complete listing of watermelon festivals, facts and fun visit The National Watermelon Promotion Board at http://www.watermelon.org/

ODE TO RAW ALMONDS- Raw News You Can Use

What Would Jesus Pasteurize? (PRWEB) http://www.prweb.com/releases/2007/8/prweb544279.htm

Pasteurized almond rule has some farmers, foodies going nuts (GARANCE BURKE — Associated Press) http://www.nctimes.com/articles/2007/07/08/health/17_10_467_5_07.txt

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 have gotten questions about the hamburger spices I used in the jalapeno sliders. It was a store-bought blend (I'm guessing not entirely raw but I think I'll live).

If you would like to develop your own here are a couple of recipes to get your going.

Hamburger Spices
2 tablespoon onion powder
2 tablespoon dried parsley
1 tablespoon paprika
1 teaspoon chili pepper
1 teaspoon sea salt

Bob's (of Legally Raw )Hamburger Spices
3/4 teaspoon freshly ground pepper
1- 1/2 tablespoons onion powder
1/2 tablespoon garlic powder
1 teaspoon rubbed sage
1-1/2 teaspoons smoked sea salt

Also, you have to read Bob's "I Have Sinned" post. It's a very good read.

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.

TUESDAY'S TIP

Buy organic

According to the Environmental Working Group, peaches, apples, sweet bell peppers, celery and nectarines are the top five produce items with the highest amount of pesticides.

Want to know more?
Organic.com offers recipes, product reviews, kids' activities, store locations and farmers' market statewide. Visit http://www.organic.org/

Visit www.foodnews.org to download a free Shopper's Guide to Pesticides in Produce.

Find news, events, products and more at the Organic Consumer Association's website. http://www.organicconsumers.org/

What I drank today:

celery/cilantro/granny smith apple/ginger (1 quart)
watermelon (3 quarts)
spinach/tomato/jalapeno/garlic/sweet yellow pepper (1 quart)
pure water

..........................I was going to post a "before" picture today so you can see my beautiful mug, but my allergies are taking their toll on me and I don’t want you to mistake my photo for Nick Nolte’s mug shot.

What I drank today:

• lemon with water
• carrot/collard greens/yellow pepper/jalapeno/hemp oil juice
• cherry/granny smith apple juice (above)
• a shot of wheatgrass
• Earth Goddess juice (from Café Prasad in Boulder, CO) contains parsley, celery, carrots, spinach, beets and a couple more that I can’t remember.
• celery/red leaf lettuce/granny smith apple/hemp oil/kelp granules juice
• coconut water/green powder
  

What I drank today:

• pineapple/lettuce (2 quarts)


• carrot/red leaf lettuce/garlic/hemp oil/kelp granuales (2 quarts)


• Organic Peppermint tea (16 oz)


• Pure H2O

RAW TEST KITCHEN

I'll post my original raw recipes for you to try out. Since I'm on a juice feast I can't go around eating solids now can I?

Create the dish and tell me what you think.

Szechuan Vegetables with Noodles

NOODLES
3-4 c. Coconut noodles

Cut coconut meat from 3-4 young coconuts into strips.

MARINADE
1/4 c. Balsamic vinegar*
1/4 c. Raw agave nectar
1 T Sea salt

VEGETABLES
2 c. shredded carrot
1/2 c. shredded cabbage
1 c. broccoli, cut into bite-size pieces

Put vegetables in marinade for 1-2 hours.

SAUCE
1/4 c. raw almond butter
1 clove garlic, minced
1 T finely chopped ginger or 1/2 tsp. garlic powder
3 T Nama Shoyu
1/4 c. water (more or less water may be needed)

Blend all sauce ingredients until a smooth, liquid consistency.

GARNISH
1-2 tsp. crushed red pepper
2 green onions, thinly sliced

Mix noodles, marinated vegetables, sauce, crushed red pepper and green onion. Toss until well coated.

*Please note: Not all the ingredients I use will be raw. If you are 100%, no holds barred raw, then some of the recipes I feature may not be for you. And of course if you have modifications please share.

To blog or not to blog.....

I'm taking the weekends off, no blog for you.

-3 pounds

Chest: 39 inches
Waist: 35 inches
Hips 42 inches

What I drank Thursday May 31, 2007: (DAY 5 0f 92)

Celery/red pepper/yellow pepper/jalapeno/green apple/sprouts/kelp granules (2 quarts) This had a vegetable broth taste
H2O

Yes, it's true I didn't get a gallon of juices in today. I was just too busy.

The Daily Raw Kitchen Check this list against the contents of your raw food kitchen. Print out this page and take it with you to the market to pick up what you need.This is just a guide, please feel free to add or delete based on your family's needs.
photo by Clyde'shouse
Produce

Apples
Avocados
Bananas
Basil
Cabbage
Carrots
Celery
Cilantro
Cucumbers
Garlic
Ginger
Greens (i.e. kale, spinach, collard, red leaf lettuce)
Jalapeno
Lemons
Limes
Mint
Mushrooms
Oranges
Parsley
Sprouts Zucchini

Nuts/seeds
Almonds
Cashews
Flax seeds, tan and brown
Macadamia
Pecans
Pine Nuts
Pumpkin Seeds
Sesame Seeds, tan and black
Sunflower Seeds
Walnuts

Oils and Nut Butters
Almond Butter
Cashew Butter
Cacao Butter
Coconut Butter
Extra Virgin Olive Oil
Flax Oil
Hemp Oil
Pecan Butter
Tahini, tan or black

Dried Fruit
Cranberries
Goji Berries
Pineapple
Raisins

Seaweed

Dulse
Nori sheets
Wakame

Sweeteners
Dates
Honey
Maple Syrup (grade B)
Raw Agave Nectar
Stevia

photo by Gavin Bell
Spice Rack
Almond Extract
Apple Pie Spice
Basil, dried
Black Pepper
Cayenne, ground Chili Powder
Cinnamon, ground
Curry Powder
Dill
Italian Seasoning
Mexican Seasoning
Mustard, Dry
Nutmeg
Paprika
Poultry Seasoning
Psyllium Powder
Pumpkin Pie Spice
Red Pepper Flakes, crushed
Sage Sea Salt
Tarragon
Thyme
Turmeric
Vanilla beans
Vanilla extract, organic

Miscellaneous
Apple Cider Vinegar
Balsamic Vinegar (use in moderation)
Carob (or Cocoa) Powder
Chickpeas
Coconuts
Frozen Organic fruit
Greek Olives
Miso, white or dark
Nama Shoyu
Rice Wine Vinegar (use in moderation) Spirulina
Wheatberries
Rye

Make Your Own Seasoning
Italian Seasoning
2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage

Combine ingredients and store in a small jar.

Mexican Seasoning2 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt

Combine ingredients and store in a small jar.

Poultry Seasoning Blend
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon celery seed
1 teaspoon ground pepper

Combine ingredients and store in a small jar.

Apple Pie Spice Blend
1 teaspoon ground cinnamon
1/2 teaspoons ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom

Combine ingredients and store in a small jar.

Pumpkin Pie Spice Blend
1 teaspoon ground cinnamon
1/2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Combine ingredients and store in a small jar.

10:59 a.m. Salad (green leaf lettuce, cabbage, jalapeno and Mike's Special Flax Oil dressing at home

12:45 p.m. green juice at home

2:54 p.m. chocolate Brazil nut milk

2:57 p.m. red wine and kale chips at home

4:28 p.m. red wine and sweet and creamy coleslaw with cranberries at home

4:56 p.m. sweet and creamy coleslaw with cranberries

5:09 p.m. 3rd bowl of sweet and creamy coleslaw with cranberries

5:24 p.m. red wine at home

6:08 p.m. So much for variety; 4th bowl of sweet and creamy coleslaw with cranberries

6:33 p.m. Italian zest flax cracker

7:18 p.m. apple at home

What I drank today:

Watermelon/peach (1.5 quart)
Spinach/tomato/celery/garlic/jalapeno/sweet yellow pepper (1 quart)
Celery/apple/ginger (1 quart)
H2O

The Daily Raw Recipe Wrap-upMonday: Tuscan MushroomsTuesday: Coconut MilkWednesday: Oatmeal Raisin CookiesThursday: Jalapeno Slider
Many thanks to Bob of Legally Raw for contributing his photos and comments to Raw Test Kitchen's recipe Oatmeal Shortcakes with Spiced Plums. Subscribe to the Daily Raw. In case you haven't noticed the little box to the left, you can now get the Daily Raw by email. Yeah!
IF YOU'RE IN DENVERThe Denver Living and Raw Food Cafe, 2 p.m. Saturday. Bring a raw food dish to share, including a list of ingredients/recipe and serving utensil. Also, bring your own plate and eating utensils. Wild Oats, 870 S. Colorado Blvd. in the upstairs meeting area, 303.691.0101
Want to find more up-to-date raw events happening in the Metro Denver area? Visit Raw Denver.
AROUND THE USRaw 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.

Living Light Culinary Arts Institute seeks Kitchen Angels for its chef training program, October 17-November 19. Angels pay $20 per day, includes meals plus two demos each day.
Journeys for the Soul, Oct. 24-28. A transformational liquid fasting retreat with hosts Kerrie Dancing Butterfly and David Wolfe.

CFIA: Health Hazard Alert — Dole Brand Hearts Delight Lettuce Salad May Contain E. coli O157:H7 Bacteria
Forget Your George Foreman: The Raw Food Diet Gains Popularity by Meredith Roberts
Raw Food Diet and Food Safety, souce eMaxHealth

SHARE YOUR NEWS! 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 an rawsome weekend!

My husband created a yummie Mexican feast last night and he decided to share MOST of his recipes. He made really creamy guacamole, Pico de Gallo, refried beans and a sour cream mousse with a cabbage leaf "chip".

He used my sour cream recipe (with a half the amount of water), so it had the consistency of a mousse instead of a traditional sour cream, which works just fine and it sure was tasty.

He wouldn't give up the recipe for the refried beans, though. Because of a secret ingredient that he chose not to share, yes folks, even with me. But I'll work on that one.

Good thing I have a recipe for the beans.

For the cabbage "chips", soak cabbage leaves in olive oil and sea salt for an hour or so to soften the leaves and rinse the oil and salt off. It may not have the crunch of a conventional chip but it is very crispy and it marries well with the fresh ingredients.

PICO de GALLO
1 tomato, diced
1 jalapeno pepper, chopped
1/4 red onion, chopped
1/2 c cilantro, chopped
Juice of one lime
Sea salt, to taste

Lightly toss ingredients together.

KID SAFE GUACAMOLE
2 avocados, chopped
1/2 tomato, chopped
1/4 c chopped onion
Juice of one lime
Pinch of cayenne pepper
Sea salt, to taste

Mash ingredients with a potato masher.

To assemble, spread the ingredients on top of the cabbage "chip".

I love platter dining. I'm not sure if it's an official term, maybe now it will be. I guess the closest thing to it would be tapas. Platter dining is a bit different.

Spreading your ingredients out and deciding which ones to eat in whatever combination you choose. And you have to eat with your hands. I think raw food tastes better eating with your fingers.

Guacamole Platter
4 avocados, peeled and diced
2 tomatoes, finely chopped
1/2 red onion, finely chopped
1 jalapeño, finely chopped, seeds intact
1 Thai Chile pepper, finely chopped, seeds intact
1/4 teaspoon sea salt
juice of one lime

1 In a bowl, mash the avocados with a potato masher.

2 Add the tomatoes, red onion, jalapeno and chile pepper to the bowl. Squeeze the lime juice and sprinkle sea salt over the guacamole.
Platter ingredientscarrot slicesbroccolispinach leavescucumbercollard green leaves

Yield: 3 cups