Chocolate and Orange Panna Cotta 2 cups cashews, soaked until soft ¼ cup fresh-squeezed orange juice 1 teaspoon ground flax seeds ½ cup chocolate glaze (recipe below) ¼ teaspoon orange zest
1 Blend cashews and flax seeds, gradually add orange juice one tablespoon at a time until cashews are smooth and well blended.
2 Add chocolate glaze and orange zest until smooth.
3 Pour mixture into two chilled 4-inch springform pans. Let set in freezer for 2 hours.
4 Carefully remove molds from panna cottas. Leave it on the saucer plates and put in the refrigerator overnight. Let stand at room temperature 5 minutes to soften slightly. Serve panna cottas with candied oranges.
Kitchen notes Chocolate Glaze ½ cup cocoa powder ½ cup maple syrup (not a raw product) 2 tablespoons coconut butter 2 tablespoon water
1 In the blender, combine cocoa powder, maple syrup, coconut butter and water until well combined.
Servings: 2
Candied Oranges ½ cup agave nectar ½ cup water 1 small navel orange, sliced 1/8 teaspoon sea salt
1 In a bowl, whisk agave nectar and water to create a simple syrup. Dip orange slices into the simple syrup until well coated. Sprinkle sea salt on slices.
2 Place orange slices on Teflex sheet and dehydrate at 100 degrees for 3 hours.
Please note: I used mason jar lids for the molds instead of the springform pans.
On the MenuRecipes #48-#55 of the Complete Book of Raw Food EndeavorAvo Soup, Stephen Arlin, p. 92Chili Rellenos, Robert Yarosh and Lisa Sota, p. 210Soft Tacos, Matt Amsden, p. 213Tomatillo Salsa, Vita-Mix, p. 279Pepper-Corn Boats, David Klein, p. 126Pico de Gallo, Shazzie, p. 254-255Coconut Flan with Orange Glaze, Matt Samuelson, p. 329 (I didn’t get a chance to make the glaze, used orange zest instead; kids didn’t mind) Almond Orange Cookies adapted from Valya's Almond Orange Cookies, Valya Boutenko, p. 288Corn and Chia Chips, The Daily Raw Café (adapted from Jonathan Weber’s Corn off the Cob Crackers, p. 167-68 — recipe to follow)Spicy Mexican Salad from the book “Becoming Raw” Chili-Lime Jicama Sticks, The Daily Raw Café (recipe to follow)
Oh my darling, oh my darling, Oh my darling, Clementine! Thou art lost and gone forever Dreadful sorry, Clementine
Food memories are funny. Don’t you think? How certain smells, tastes or textures stir memories. Recollections that were lost, found, mourned and replaced all because of something you ate.
photo by photodigs Last week, I bought a “Cuties” box of clementines at my favorite Asian market, it only cost $3.99.
When I was a child, I would visit my Grandmama in Gary, Indiana for the summers. A neat woman back in the day. She would buy candy at Kmart or Wal*Mart or some other “mart” location that sold bags of candy two-for-a-dollar.
Circus Peanuts, Candy Corn, Red Licorice Bits, (not the whole sticks of licorice, just its bits) and especially Orange Slices helped Grandmama give the candy lady down the block a run for her money. It was a cluster of sugar.
If you were lucky, and you managed to get through the day without a whooping, you could fill the fancy ceramic bowls with the candy. Of course, popping a few of the Orange Slices into your mouth was customary.
These days I don’t eat much candy, sugar gives me a horrible headache. I don’t eat a lot of the foods that I grew up with. A lot of the foods that would cause me to remember the ghosts of childhood are hardly eaten. It’s not that I can’t eat them, I just choose not to. It’s a rare occasion that a food I eat now will remind me of being a child.
photo by TAHG My kids and I sat at the table and peeled away the smooth, glossy exteriors of the clementines. We carefully removed the white pith and placed the sweet, tiny sections into a ceramic bowl and ate them like Orange Slices.
I hope you have a wonderful weekend, I am not quite sure if I will be seeing you or not since today is the last day of the poll to the left.
Choose wisely, dear readers the fate of my blogging humanity, as we know it, hangs in the balance. Okay, okay, I'll stop. Today is the last day and I would really appreciate your vote. But the Daily Raw Blog world will survive to see another day, if you don't vote. No pressures, it is just for fun, right? I am not really into bribes, I would never think of trying to bribe you with a plate of cookies or anything. You are much to clever to fall for something like that. But just in case you were hungry for a few recipes here you go, enjoy reading them while you are clicking the mouse on the poll to the left. And if polls really and truly aren't your thing, that's cool, there is a nice Give-away here.
Chili-Lime Jicama Fries Serves 4 1 jicama, peeled, cut into matchsticks Juice of 1 lime ½ teaspoon honey 1 tablespoon olive oil 2 teaspoons chili powder 1 teaspoon sea salt Lime wedges
Place jicama in a shallow serving bowl.
Whisk lime juice, honey, oil, chili powder and sea salt in a bowl. Pour over jicama. Let sit for 1 hour to allow flavors to meld. Garnish with lime wedges.
Almond Orange CookiesAdapted from Valya’s Almond Orange CookiesYields: 25-30 cookies 2 cups raw almonds, soaked for 6-8 hours1 ½ cup raisins1 cup unsweetened coconut orange, peeled, segmented1 teaspoon organic vanilla extract 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon sea salt
Combine all the ingredients in a food processor until well-combined. Mixture should be a sticky consistency; holding together well. Form mixture into small cookie shapes and place on dehydrator screens (without Teflex sheets). Dehydrate at 115 degrees for 20-24 hours or until dry on the outside and a bit chewy on the inside.
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.
Since my last Juice Feast ended in March 08, I felt as if I were on a downward spiral into the abyss. I have been riddled with guilt for giving myself the wonderful gift of Juice Feasting and (becoming healthy) only to have pissed it away.
For two years I was sad, lost and confused. I was reaching for some joy in the form of pizza, Sangria and cigarettes. I haven’t been able to rid myself of that sinking feeling you get when you are trapped in quicksand. That is, until now, until I created David Wolfe’s Avocado Burritos.
Ok, before you send me to the loony bin, let me explain. It wasn’t that the recipe itself is spectacular, sorry Mr. Wolfe, it’s isn’t. It’s just guacamole. This recipe re-ignited my passion for preparing raw foods and to sharing the things I discover with you. Who would have thought the uncomplicated ingredients of avocados, jalapenos and tomatoes wrapped in lettuce leaves would cause me to smile and find a spark of happiness in my heart.
The aroma of the produce as I mashed away, the enthusiasm I received styling the dish, the gratification of taking a picture and the waterworks that fell as I wrote these words. I finally feel like I belong somewhere, even if it’s confined to a blog. I am absolutely, completely, utterly fine with that.
All this was as much of a shock as orange juice in this recipe. Who would have thought to replace traditional lime with orange? I guess that‘s why he is who he is. Different, neither good nor bad, just different. Well, thank you all the same, David Wolfe.
This beverage is all Man on the Raw's doing. It's funny because he'll create these wonderful things and doesn't use measurements and so I have to backtrack with him. Which isn't always fun.
But I love him all the same. He is quite fabulous in the kitchen, if I must say so. And I must. I have learned a great deal from him, even if he doesn't realize.
Citrus-Ginger Refresher 2 cups orange juice 1 lemon, juiced ½ tablespoon ginger 4 cups sparkling water
This is my husband's creation. He's a whiz (of the family) in making breakfast drinks.
Orangesicle Breakfast Drink 1 c coconut water 1/4 c agave nectar 1 orange, peeled, quartered 1 t hemp oil 1/2 t vanilla extract Tray of ice cubes
Combine coconut water, agave nectar, orange quarters, hemp and vanilla in a blender. Add ice cubes a few at a time to create a frothy drink. Serve immediately.
12:30 p.m. Large Salad (Romaine, mixed greens, spinach, beets, carrots, sprouts, cucumber, seasoned seeds, 1/4 of avocado, Dijon dressing)
2 p.m. Orange Jewels Drink (Orange juice, cashews, dates, agave, soy lecithin, vanilla) and a E3Live shot
3:45 p.m. Cherry Cheesecake
6:15 p.m. olives
6:15 p.m. Organic wine
6:30 p.m. radish bite
7:15 p.m. Fig and Cacao Bean
7:17 p.m. Figs
Time? 7:17 p.m.
Time? almonds
Time? Organic wine
Time? Organic wine and olives while outside looking at the stars with Man on the Raw
Time?: Cacao Beans with agave at home while blogging this post Due to 3 4 glasses too many glasses of wine, the evening times and names of food will appear tomorrow could not be fully recalled. Good nite folks, have a great weekend.
Violet Pâtisserie Orange County, CAFor orders and pricing:Email raya@violetpatisserie.com or949-478-4857 Provides organic, raw, vegan desserts based on each client’s individual needs.
“Raw News You Can Use” Send your raw or living events or product information to gmail.com. In the subject line write: "RAW NEWS YOU CAN USE." Please include event, date, time, contact information (website, telephone, etc.) and anything else you think is important.
Thanks very much to the hundreds of people who came out today to my cooking demo at the Boston Vegetarian Society Food Festival! 400 samples of the recipes I cooked today were prepared, but we ran out faster than expected. Apologies to all who were not able to try a sample of what was made today. For those who missed a copy of the chickpea polenta recipes, and for all of those who could not be there with us today, I am posting it below along with a link to the olive oil cake recipe that was also demoed today.
Among the many reasons to love this dish are its elegance and relative simplicity to make, the rich creaminess of a custardy polenta made with chickpea flour, just like the Romans did it hundreds of years ago, and the flavorful, multi-textured bite of mushroom with a light crunch of leek. Serve with sautéed greens or a salad for a complete and beautiful dinner. The cool autumn months when locally foraged mushrooms are available and winter leeks are thriving is the perfect time to prepare this dish.
Look for chickpea flour in health food stores, ethnic food sections or Italian or Indian markets. In Indian markets, this flour is sometimes called chana flour, gram flour or besan. They are all made from chana dal, a cousin of chickpea. Though there are slight variations in texture and flavor, they are perfect substitutes for one another.
Ingredients:
4 cups cold vegetable broth
1 ½ cup chickpea flour
2 tablespoons olive oil
4 cloves garlic, smashed, peeled and roughly chopped
½ cup dry white wine (recommend Sauvignon Blanc, Chenin Blanc or Pinot Grigio)
1 ½ teaspoon sea salt
2 tablespoon fresh parsley, chopped
¼ teaspoon fresh ground nutmeg
2 large or 4 small leeks
2 tablespoons olive oil
1 tablespoon olive oil
8 ounces (about 2 cups) sliced wild mushrooms (miattake, chicken of the woods, chanterelle, oyster, morel, porcini, or other)
8 ounces (about 2 cups) sliced domestic mushrooms (cremini, white button, etc.)
2 tablespoons dry white wine
½ teaspoon sea salt
¼ teaspoon ground white pepper
⅛ teaspoon fresh ground nutmeg
¼ cup fresh parsley, chopped
Prepare:
Oil a 9” springform cake pan. Preheat oven to 400 degrees.
In a food processor or blender, blend the vegetable broth and chickpea flour until well combined and frothy. Leave food processor work bowl or blender carafe attached to base unit.
In a large saucepan, warm the olive oil over a medium heat. Add chopped garlic and cook for 3-5 minutes or until garlic is golden and crisp. Pour white wine into pan and stir to scrape up any bits of garlic clinging to pan. Briefly pulse the chickpea-broth mixture before pouring into saucepan. Bring to a boil and then turn down heat to medium-low. Stir frequently and vigorously for 10 minutes. Add sea salt, nutmeg and parsley. Mix well to combine.
Pour polenta into oiled pan, brush the top with olive oil and bake in preheated oven for 20 minutes or until top is golden and lightly crisped.
Leeks:
Clean leeks and slice into very thin pieces, 2-3 inches in length.
Place olive oil in a skillet and toss the leeks in it. Sauté over medium heat for 4-5 minutes or until leeks have wilted. Transfer to an 8x11 baking pan and place in the oven. Stir every 5 minutes through baking time and continue to bake about 20 minutes or until leeks have browned and lightly crisped.
Mushrooms:
Using the skillet in which the leeks were wilted, heat olive oil over a high flame. Add mushrooms and toss with oil. Cook about 4 minutes or until mushrooms have softened slightly. Add wine, salt, nutmeg, white pepper and stir well to combine. Cook about 2 more minutes or until mushrooms are softened and well coated in spices. Add parsley and combine before turning off heat.
To serve:
Allow baked chickpea polenta to cool at room temperature about 10 minutes before running a knife around the edge of the pan and releasing the springform. Cut into wedges and place on a plate. Top with mushrooms and finish each wedge with a generous pile of crisp leeks.
Recipe for the olive oil cake with orange macedonia and cocoa nibs may be found at American Feast.
I want to thank all those who read my blog and support my 92 day juice feast.
An extra special thanks to my sister, who keeps me grounded during this endeavor and helps me realize it's the journey not the destination. Many blessings and I'm the lucky one.
Congrats to my dear friend in The Lone Star state who passed her boards. Yeah you!
To my 7-year old, thank you for being you. You are an unique one and mom loves you.
WHAT I DRANK TODAY: H2O orange juice (1 quart) carrot juice (1 quart) wheatgrass (3 oz) herbal tea
The Daily Raw Recipe Wrap-up Monday: Pizza Tuesday: Chocolate and Orange Panna Cotta Wednesday: Guacamole
Raw Gaia launches the world’s 1st Raw Chocolate Face Pack
Raw talent Uncooked diet catching on with the health-conscious by Cate Lecuyerm, Salem News
Carol Alt's Raw Pecan Pie by Jenn Smith, Serious Eats
What if 'real' turkey won't do? by Erika Wurst, The Beacon News
Raw Delivery Service in the Denver and front range area Living Foods Chef Melissa Gilbert provides raw food meals delivered right to your door every week. The weekly package will include: 2 savory soups or 2 smoothies 4 Gourmet Entrees 4 Side Dishes 2 Desserts Raw Snacks Delivery area will be from Boulder in the north to Castle Rock in the south. Morrison to the west and Aurora to the east. There is a small fee for deliveries outside of Denver. Want more information? Contact Melissa at gilbertd921(at)comcast.net.
SHARE YOUR NEWS! If you have raw food related item for "Raw News You Can Use" please feel free to pass it along. Send information to yahoo.com and I will post it on Friday's blog.
Wow! 60 days of eating a raw vegan diet. I wanted to address a few things today. The top email requests I've gotten are what are the recipes for some of the things I've eaten and how much weight have I lost.
The coming weeks' menus focuses on RawFushion/Spa Cuisine. They are for the most part low-fat dishes. After I present all the menus, I will start posting some recipes of the dishes I had a part in, so stay tuned for that.
On Today's Menu
Mango Chutney Change Purse
Asian Salad with Rice and Mushroom with a Spicy Spinach Dressing
Red Curry Coconut Soup
Kelp Noodles with a Miso Ginger Sauce, Crunchy Veg and Chili Coconut Sauce, Papaya Brochettes with Satay Sauce
