Good morning everyone! This is just a quick note to let you know that Nouveau Raw is under going a few changes at the moment. We have upgraded the site making it more user-friendly for mobile devices. Along with changes, comes a few bugs. So, please, if you notice anything strange or see things that you feel could be improved… make a comment on this post and we will do everything we can to fix it. Have a wonderful weekend! amie sue
I wanted to take a moment during this busy time of year, sit down, and share with of you what a blessing this site has become for me. I originally started Nouveau Raw back in 2008 as a way to keep my own personal recipes organized and for my friends and family. Little did I know back then that my “friends” would expand to over 3,000 of you and reach all corners of the globe!
My passion for healthy foods continues to grow stronger and stronger with each recipe I create. And to have all of you to share them with just blesses me beyond measure. Every morning I wake up, kiss my husband, then snuggle on the couch as we share a cup of coffee. Then as all my faculties begin to come into focus, I open up my computer and browse through my emails. And much to my delight, everyday, I find messages from so many of you. I am so thankful, you inspire me, encourage me, challenge me and bring great joy to my heart. I never knew that starting this site would have such an impact on me. Thank you all so much, I am deeply humbled.
I know many of you love to give homemade Christmas gifts and this is a time of year when we are invited to potlucks, dinner parties, cookie exchanges, office parties, and so forth. I am not sure if you have checked out my eBook, but it contains step by step instructions with photos to help you create beautiful edible art in the form of veggie bouquets. A show stopper for sure! It will help you put a whole new spin on bringing the “typical” veggie tray and become the star of any party! As my gift to you, my loyal readers, I am offering a special holiday, 50% off, discount on my eBook. You can purchase it from now till December 31st, 2012 for only $3.99. This would also make a wonderful gift for someone special in your life as well. In case you haven’t seen a picture of what you can create out pure veggies, see the photo below. If that isn’t inspirational, I don’t know what is. :) Many blessings and happy holidays! Amie Sue
To purchase the Edible Veggie Ebook, click on the photo below. It will direct you to the order page. Be sure to type in the discount code, “edible art”. If you don’t put the code in, you won’t get the discount. This will drop the price from $7.99 to $3.99. Enjoy!
Yes it’s true… I have been wrapped up with making fruit leather these days, weeks, oh my gosh, has it even turned into a month?! I shudder at the thought. I wake up in the morning and my little feet hit the floor and pitter-patter down the hallway, making my way to the kitchen, for in the midst of my dreams I have come up with yet again, another recipe to test… I am not sure what bug bit me, but it gave me a fever for creating gourmet fruit leathers.
As I stand at the island in my kitchen, most of the cabinet doors are open, the draws are ajar, and the counters and sinks are full of dirty dishes. Shoot I am beginning to think that dishes are just meant to be dirty all time and having them clean in the cabinet is just a sheer crime! I usually have at least four recipes going at once. It isn’t uncommon to find the water running, (filling the sink for dishes), the Blendtec whirling with some beautiful puree in it, all the while I hustle and bustle about looking for a dry dishcloth, which is usually always hanging from my pants pocket. Logic defies me during these moments. A photo shoot is sitting in the corner waiting for my attention, and my printer is chiming in the background telling me that I have run out of paper for the labels that I am creating. Fruit juice is in my hair (note to self: always put blender lid on before pushing “on”) causing strands of it to stick to my cheek which constantly makes it feel as though there’s a bug on me. lol My husband walks by, plants a kiss on my head, (which is a strategic plan to distract me as he snags a sample) and gracefully walks away shaking his head, laughing and telling me that I am crazy. Perhaps I am, but I am ok with that. All current fruit leather recipes are listed below, just in case you want to skip all the following girl talk.
Part of my inspiration comes from my surroundings, here at Oldfather Farms. The lush fruit season sends my mind into a tizzy of joy and wonder. It all started with the fruit bearing season of Bing and Rainier Cherries. After we sent the bulk of the ripe cherries to the packing house, I was left with over 100 lbs worth to process personally. My fingers were stained reddish/purple for about three weeks and my hands looked like those of a mechanic who works in grease all day. But I was proud of them and eventually stopped stuffing them into my pockets whenever I went out in public. :) I was determined to NOT let a single cherry go bad on me so, I picked them, froze them, dehydrated them, made smoothies with them, made jams, ice creams, and fruit leathers galore. I even think I swallowed a cherry pit when my pitter malfunctioned and shot one into the air and into my mouth! Will a cherry tree grow out of my belly button come Spring? My Great Grandmother always told me that watermelons were going to sprout out of there because I always ate the seeds. I am still waiting on that.
I had dehydrator trays all over my kitchen, fruit leathers had invaded and taken control. My brain was constantly interrupting itself. The chatter went something like this: “I could try…oh wait, what would tarragon taste like paired with, oh oh, bananas, I could combine bananas and …. wait…. a bright shiny object!” I kid you not, there was a tornado of ideas going through my mind so quickly that I almost called for an emergency broadcast (this was not a test)! It was exhausting as my body tried to keep up with my mind. I would no sooner wash the counter load of dishes when another creation would hit me and the process would start over. There was no end to my madness so I caved into it. The Borg where right on Star Trek, resistance is and was… futile.
It wasn’t just creating the recipes that kept me busy. I then had to package and design labels for all of them. Right now my stand-alone freezer is chuck full of raw treats and it brings me such joy, and to my non-stop grazing husband. hehe We keep the freezer in the garage and my husband is always in it, pulling out raw treats and sharing them with everyone who comes over; guests, orchard workers, the neighbors horses, the electricians, you name it. Today, a crew of five workers who are removing poison oak from our land, got Banana and Strawberry Dixie Pops. Nothing more masculine than seeing a hard-working men walk around with Dixie Pops. lol
Still covered in every fruit puree possible… pear harvest hit… well for Bartlett’s anyway, the Bosc are still on the branches right now. And trust me those branches are hanging low with the weight of the fruit on them. Occasionally I go out there and lift up a branch or two, hoping to give the trunk of the tree some relief. A girls gotta do what a girls gotta do! The day of harvest came and it was a glorious day outside, the weather was perfect as it hovered around the mid seventies, the sun was high but there was a slight breeze in the air to keep it from beating down to harshly. The orchard pickers reminded me of stealth ninjas, one minute they were in front of you, the next minute they had disappeared into the trees only leaving a ghostly trail of dust that proved that they were once there.
The rumbling of trucks and four-wheelers kept a steady hum as the workers continued well into the late afternoon. There were bins and barrels of pears peppered around the land. Ladders clanked and squeaked as they stripped each tree clean of its bounty. Then faintly, if the wind caught their words just right, you would hear a cadence of orders being commanded, a friendly chatter between workers and occasionally a melody of song would whisper through the air. They were working hard but they seemed happy. Which made me happy. I sit here with a smile on my face as I look at the photo to the left here… You can’t quite see the huge grin on Bob’s face but he too was in heaven. Here is giving the pears a bit of loving before they got shipped off. So, keep in mind, if you buy a pear and it tastes amazing… it could be from Oldfather Farms… infused with love! :)
Oh, and did I mention that there was a Mexican food truck parked in the middle of the orchard?! Oh gosh, how could I forget that. This topped it all! A local restaurant sent out one of their food trucks to feed the workers. What an odd, yet wonderful and tasty delight that was! I posted a picture below of Gina and Bob enjoying a Mexican feast. Boy, was the food amazing! Here is a shout out to Taqueria Los Amigos!
No sooner did the pears start to ripen, then so did our little peach trees. (and they still are) Cherries, pears and now peaches! How is one to keep up?! (wipes brow and carries a grin stretched from one ear to the other) So, daily I head out and touch the pears, seeing if they are ready for picking. Ok, ok, I talk to them too, really, there’s no need for a straightjacket. Really.
But wait, there’s more! (I feel like a Ginsue knife commercial) Blackberries!! Take me now lord, for I am in heaven! lol We must have at least a hundred feet of wild, thorned, blackberries within our property lines and trust me, I have picked buckets full. But I have come to realize that I realistically can’t keep up with them, so I am going to share some with the birds. :) Below, I am picking away while Bob is rejoicing in the background. I do love that man.
So, as I already said, I have been making oodles of fruit leathers and I wanted to share all the recipes with you that I have been creating but I was concerned about releasing them individually and overloading you with emails so I decided to do one grand-puba post and include links to the fruit leather recipes that I have released so far. I have developed, prepared and tested over 40 new recipes. Most have been an instant hit but I have one right now as I type this that has given me some challenges. I am on the 3rd attempt of that recipe trying to perfect it. But that’s ok too because the mess ups didn’t end up in the trash, they actually gave me a whole new idea and now I am off in a new direction. I will share more later …
So without further ado… in no particular order… I would like to present to you…
They freeze beautifully too!
OH and one last thing that I wanted to share with you. Bless my husbands heart, he sees all the work that I put into these creations, the amount of time I spend on them and he wanted to do something special for me, he wanted to find a way to make my life easier….so he bought me a new washing machine…
Isn’t he just amazing?! lol
This is a great cold and flu remedy to have on hand!
is a powerful immune-booster. It is very effective against nasty bacterial, viral and fungal infections. The antibiotic qualities of garlic appear to be a direct result of the allicin produced from raw, crushed garlic. This is destroyed by age and cooking – cooked garlic has virtually no antibiotic value although it still retains other benefits.
also has anti-bacterial, anti-viral, and anti-fungal properties, so when you combine the two, you’ve got a great aid to help you fight sore throats, colds or the flu.
So here’s a tip: when infused in honey, raw garlic becomes far more palatable. Tasty even! So keep a jar of this on hand at all times. At the first sign of a sore throat, cold or flu, start popping honey infused garlic and try to eat one clove every hour or two all day long. Decrease the amount the next day, but continue to eat a couple of cloves a day until all better.
So make up a jar of this and keep it in your fridge so that you will be all set for winter (or the next time you start to feel sick). The garlic is ready to eat after a few days but tastes even better over time. You can replace the garlic cloves with fresh ones whenever you take some out, so the jar remains pretty much full at all times.
The consumption of honey during the first year of life has been identified as a risk factor for infant botulism. Infant botulism occurs when a baby eats living bacteria or its spores and they grow in the baby’s gastrointestinal tract. The most common cause of infant botulism is eating honey or corn syrup. Please research this for more detailed information. Here is what the Mayo Clinic has to say about it as well.
Recipe adapted from: Healthy Green Kitchens
- 1 pint jar
- 1 cup of peeled garlic, separated into cloves
- raw local honey to fill your glass jar of choice (raw honey is more nutritious than store-bought honey)
- Fill jar with garlic cloves and then pour the honey over the garlic.
- Allow mixture to infuse for a couple of days before using, then store in the refrigerator where it will keep for a year or more.
- Be sure to start with fresh garlic. All cloves should be firm. Sniff, there should be no smell of mold, hardly any smell at all. And no sprouts, when sprouting starts, it can be bitter.
- Look for garlic that is sold loose, therefore you can select healthy, solid bulbs. Garlic bulbs should be plump and compact with unbroken skin. Avoid those with damp or soft spots.
- At the first sign of illness, start eating a clove every hour or two. Aim for about 6 cloves per day.
- The honey can be taken on its own by the spoonful as a cough syrup.
- You could also mix a teaspoon of the honey with some raw apple cider vinegar and hot water and drink this as a tonic when you’re sick; feel free to add a dash of cayenne pepper, too- this is excellent for your sinuses.
I had a reader send me a private email asking about botulism and if a person runs a risk of that when soaking garlic in honey. I spent a great deal of time searching Google to find a specific answer, but I couldn’t find anything black and white regarding it.
There are a lot of warnings out there about botulism when it comes to soaking garlic in olive oil but not much about garlic in honey. As mentioned above I found this recipe on Healthy Green Kitchen. This site is ran by a woman who has a degree in naturopathic medicine. I contacted her to see what her take is and she felt that there wasn’t an issue and has had a jar in her fridge for 2 years now with no problems. I didn’t stop there though. I put out 4 different emails inquiring about the subject matter at hand. I contacted:
1st email – Centers for Disease Control and Prevention (CDC) and the Agency for Toxic Substances and Disease Registry (ATSDR). Who replied…
Thank you for your inquiry to CDC-INFO. In response to your request for information on your risk for botulism, we are pleased to provide you with the following information.
While CDC-INFO was unable to locate specific information on the risk for botulism regarding the recipe you cited, we can provide you with the following information.
There are many things you can do to prevent botulism.
First, follow strict hygienic (cleanliness) procedures when canning food at home. This will help keep bacteria from getting into the food. Always follow proper home canning recipes, including the use of pressure canners or cookers when recommended. Boiling home-canned foods for 10 minutes before eating them will inactivate botulinum toxin.
You should also:
* Keep oils infused with garlic or herbs in the refrigerator; and
* Keep potatoes baked in tin foil hot until they are served or keep them in the refrigerator.
Don’t feed honey to babies less than 1 year old. This is because honey may contain the spores that can produce botulism bacteria.
Most cases of foodborne botulism come from foods that have been canned at home, especially home-canned vegetables. The bacteria that cause botulism can grow in foods that are not canned properly. In Alaska, fermented fish and other traditional aquatic game foods are the most common cause of botulism. Honey is a common cause of infant botulism.
Wound botulism has been linked to the use of black-tar heroin. It is most common in California.
As a public health message, the CDC would like to remind you that in order to prevent wound botulism, you should:
* See your doctor right away, if you have an infected wound; and
* Not inject street drugs.
To learn about how to can food safely, you can get information from:
* Your county or state health department;
* The Center for Food Safety and Applied Nutrition, at the United States Food and Drug Administration (FDA); or
* The United States Department of Agriculture (USDA).
2nd email -Mayo Clinic.com, who replied…
Dear Amie Sue;
Thank you for your e-mail. I was unable to find information on our site to
answer your specific inquiry. I’m sorry we’re unable to assist you. We
suggest you try a Google search for your inquiry.
Thanks for visiting. We are always adding new content to our site so we hope
you will continue to be a frequent visitor!
Mayo Clinic Online Services
3rd email – Penn State Department of Food Science, who replied…
Amie Sue, It would not be a risk as long as it was stored in the refrigerator. I would be worried that someone would see honey in the refrigerator and then move it to room temperature storage, where it would be a botulism risk.
Senior Food Safety Extension Associate
Penn State Department of Food Science
Penn State Extension
438 Food Science Building
University Park, PA 16802
4th email – Food Safety.gov – pending reply
This web-site is not intended to provide medical advice. All content, including text, graphics, images and information available on this site is for general informational, entertainment and educational purposes only. The content is not intended to be a substitute for professional diagnosis or treatment. The author of this site is not responsible for any adverse effects that may occur from the application of the information on this site. You are encouraged to make your own healthcare decisions, based on your research and in partnership with a qualified healthcare professional.
It was my plan to take all these amazing pictures of us picking apples but it just didn’t happen. I was too busy
eating picking apples to take any pictures. Though we had a great time, I will admit it felt a bit odd picking apples in an orchard that was surrounded by desert. haha Never seen such a goofy site before. It was an organic orchard that just reopened after 4 years of struggling with their crops. The apples were so small, about the size of a plum but none the less they were fun to snatch out of the branches. The orchard had a herd of lambs that roamed up and down the paths so I stayed busy trying to keep out of their way and in the meantime I was also dodging these HUGE red bugs that were dive bombing me. I swear they were the Protectors of the Apples! I couldn’t tell what the heck they were but then I wasn’t going to stick around to examine them either. :) I am sure the farmers watching from afar thought that I was running around in great enthusiasm in picking apples, little did they know that I was being chased by winged creatures!
In the end we picked about 80 lbs of apples! It was a good 1 1/2 hour drive to this orchard and we were very excited by this new adventure. We had already experienced cherry picking and cranberry bogging together and now I was able to scratch apple picking off the bucket list! We were excited to pick them once we got there. We were excited to load them in the truck. We were excited to drive home. We were excited to see 80 lbs of apples sitting on our kitchen counter….I was excited to “process them”. After slicing the 276th one, I wasn’t all that excited. lol I am sort of kidding, I did actually have fun processing them. It took me 4 days straight to tend to them all! I dried 41 trays worth in the dehydrator. Can we say, Christmas gifts?” You will notice in the pictures below that I played around a bit with shapes and sizes.
I was getting down to the end of apples, growing a little weak in the wrist from slicing them all, so I decided to make apple butter with the last 11 1/2 lbs. I sort of felt bad, like I was searching for an easy way out, but soon that feeling of guilt faded. Peeling 11 1/2 lbs of itsy bitsy apples made apple slicing look a whole lot better. lol I managed to keep all my fingernails and skin intact. I forced all the apple butter into jars and stood back, gazing upon them with great pride. Look at all that luscious apple butter?! Then I it hit me, what the heck am I going to do with it all?! I didn’t can the apple butter so that meant it had a much shorter self life date. So I slapped a few labels on the jars and took them all to the office where I pawned them off to everyone who crossed my path. Problem solved. :) I love sharing food anyway so it was a win for all involved. So, that wraps up this adventure!
Types of Apples
- Arkansas Black – Arkansas Black apples are mostly used for cooking. It is used as one of the ingredients in sauerkraut recipes. This variety of apple has a firm texture and a sour taste.
- Braeburn – This variety of apple is available anytime between October and July. The skin color of a Braeburn apple is reddish-orange with shades of yellow. This variety is usually used for making salad, applesauce, and pies. These apples can be frozen for later consumption.
- Cameo – Though the Cameo apples are harvested in the month of September, it is available in the market only between October and August. This variety is identified by the white spots on the red skin. Cameo apples are used in various desserts such as apple crumble or apple crisp and many more. It is also used to make salads, sauces and pies. Cameo apples can be frozen.
- Cortland – Cortland apples are available almost throughout the year. The only time it is not available in the market is during the months of January, March and April. This variety of apple is sweet and the skin color is red spread over a yellowish-green skin. It is used for baking and freezing. It would make a good snack after a meal.
- Empire – Empire apples are available throughout the year. It has a sweet and a sour taste. The skin color of this apple is a combination of red and green. You can freeze this variety of apples for future consumption.
- Fuji – Fuji apples have reddish-pink skin. This variety belongs to Japan and was introduced in the US in the 1980s. This variety makes a good snack after a heavy meal. It tastes good in salads, pies and sauces. Fuji apples have longer shelf life without refrigeration. This is available from August to October.
- Gala – This variety of apples is available from September to May. Though it is not good for freezing, it can be used for baking and apple pies. Gala apples have pinkish stripes on yellow skin. This variety of apples is very sweet.
- Ginger Gold – This variety of apples have a sweet-sour taste. Ginger Gold apples are available from August to November. Apple pies and sauces could be made from this variety. However, it is not good for freezing. The skin color of a Ginger Gold apple is yellow.
- Golden Delicious – As the name suggests, this variety is not only sweet and delicious but also golden yellow in color. It is used to make jams, salads, pies and sweet sauces. Golden Delicious apples are good for freezing too. This variety is available throughout the year.
- Granny Smith – The skin color of this apple is green and it is very sour. It is available throughout the year. It can be frozen for later consumption. You can make pies and sauces with this variety.
- Honeycrisp – This is a new variety of apples, which was introduced in the early ’90s. The skin color of a Honeycrisp apple is a combination of red and yellow. It is used for baking and making salads and sauce. It does not taste good in pies. This variety can be frozen.
- Idared – Idared apples are available throughout the year. The skin color of an Idared apple is pink. This variety has a sweet and sour taste. Idared apples can be used for baking and freezing. It is used for making pies and sauces.
- Jonagold – Jonagold apples are a hybrid variety of the Jonathan and the Golden Delicious apple. This variety is mostly used for making sweet-sour sauces, pies and salads. You can freeze Jonagold apples for future consumption. Jonagold apples are available between October and May.
- Jonathan – This variety has a shade of red and green skin color, and the taste is sour. Jonathan apples can be frozen. It is widely used in salads and sauces.
- McIntosh – This variety of apple makes an excellent snack. You can make pies and sauces with McIntosh apples. However, these are not good for baking or freezing. The skin color of this apple is a blend of red and green. It tastes sweet with a tinge of sourness.
- Red Delicious – The skin color of this variety of apple is red and it has a very sweet taste. This apple is good for making jams and would make a good dessert after a heavy meal. These apples are available in the market throughout the year.
- Rome Beauty – This variety of apples are commonly used in baking. The skin color of this apple is crimson red and it is mildly sour. It is mostly used in salads and pies. It can be frozen too.
- Winesap – Winesap apples are not good to eat raw and mostly used for making apple cider. This variety of apples is sour and has the flavor of a seasoned wine. The skin color of this apple is deep red.
- Do you know an apple tree can live for more than hundred years? There are many interesting facts about apples, which include the nutritional and health benefits. Apples are used in a number of food recipes including sauces, pies and cider.
I have shared a little bit about this before, when I was just starting to tinker with other methods of making nut milks. You might remember how I used an old antique cheese press to squeeze out the milk. So with those same thoughts still rolling around in my head I started to do a little research about cheese presses. During my late night Google searches I found a company that sells several different sized ones. I took a gamble and ordered their smallest model, hoping it would be a nice and manageable size for the kitchen counter.
I love making nut milks for two reasons: for the milk of course but more so for the nut pulp which I love to use in my recipes. So, when I do make nut milks, I make large quantities and my hands get so tired and cramped from all the squeezing of the nut milk bag.
My husband had a great idea using a book press that we have. But it is so large and heavy! Not to mention not everyone can easily get their hands on one. :) So, I spied our antique cheese press that was on display above our kitchen cabinets. It worked beautifully but had a few design flaws. This new cheese press that I ordered works like a charm!!! Not only does it make for pain-free hands, it really squeezes the pulp dry! I took some pictures and I hope you can see the amazing results. I have never been able to get so much nut milk out of the pulp before.
If you would like to order one of these handy dandy units, click here… this is an exact unit that I have in my kitchen.
Click here for nut milk recipes.
This technique can be used with any nut or seed milk.
Always start with soaked nuts. Curious why? Read here.
Place the the nuts and water in the blender.
Blend on high for 30 seconds.
Now it is time to get ready to use the cheese press for squeezing out the milk.
There are two ways of handling this part. I am showing you the first way here.
Make sure the machine is sitting higher than the bowl that will collect the “milk”.
I set my press on top of another bowl.
I took the basket off of the press to show you up close what is happening.
You won’t have to do this when you are making your milk.
Place a nut milk bag inside of the colander, drape over the sides and pour.
Oh FIDDLE STICKS! lol What do you see wrong with this photo? Yep,
I was all caught up in taking detailed pictures for you that I didn’t plug
the spout. Oy-Vey! “Wet clean up Nouveau Raw Kitchen!”
Ok after cleaning up my mess, we are back to business. So this is what it
looks like when a person normally makes milk with this unit. As you
pour the nut milk into the mesh bag, it will automatically start to drain
out. So make sure your bowl is in place to catch it.
Pull the draw string on the bag to close it and loosely pile the bad inside of
Start cranking the handle cause the disc to lower, thus pressing the milk
from the bag. This should be effortlessly.
Don’t press too hard. As soon as you feel a decent amount of resistance,
stop. You can see that a little of the milk is sitting on the disc. I stopped
there. Tilt the unit towards the mil bowl so any extra milk can seep out.
Then twist the handle so the disc rises, remove the nut bag and wa-la!
Perfect nut milk and nut pulp to use in many recipes.
Here is the second way of using the press. You can adapt clear tubing to
the nozzle and drain the milk through that into another container. You
can pick the tubing up at your local hardware store.
And there you have it… refreshing nut milk with ease!
Lately there has been is a lot of buzz about the lack of nutrition available to kids in school. The good news is authorities are beginning to recognize the importance of healthier lunch options, and are making efforts to improve cafeteria food. But these changes are perhaps moving at a slower pace than one would wish.
School vending machines and cafeteria lunches have long been blamed as one of the major causes of childhood obesity. And although it’s great that some schools are making improvements, they still have a long way to go. Even the schools that serve healthier options may still sell sugary sports drinks and most schools have not even begun to remove junk food from vending machines.
Children’s appetites and nutritional needs vary by developmental stage, and inadequate nutrition at any of these stages can negatively influence academic performance, behavior and energy levels. But we can’t fully rely on the school system, teaching kids proper eating habits, like so many things begins at home.
Take a Saturday and spend some quality time in the kitchen with your kids! Have them help you make healthy recipes that they can pack in their backpacks for school and/or for after-school snacks. Making them a part of this will bring much more excitement when they open their lunch pails and pull out treats that they helped to make! Kids love to take pride in the things they help create. Not to mention that you will be planting nutritious seeds within them for years to come.
Snacks for lunch:
Touchdown Spicy Cheese Dip (send with veggie sticks for dipping)
Above I listed just a few ideas that you can make! There are so many other options, be creative!
Before you know it will be time for “Parent Teacher Conferences”…. when that time comes,
leave that apple at home and make their teacher a gift that he/she won’t forget…
I want to share some exciting news with all of you. Today, we released a very special eBook called “Make your own Edible Veggie Bouquet”. After months of designing, working on the layout, collecting photos, writing the step-by-step instructions and endless nights of editing…it is done. I created this eBook to help teach, inspire and encourage you to make you very own veggie masterpieces!
My first bouquet was inspired by my Aunt Nancy, to whom this book is dedicated. So to you Nancy and to my friends who read and re-read the early versions, supplying us with many great suggestions, a very heartfelt thank you. I also want to really thank my loving husband who did all of the editing, while learning how to format Documents like this so it can be enjoyed on your computer, iPad, Nook, iPhone, etc. There were countless hours of behind scenes work that had to take place for this eBook to become a reality. Bob is the most amazing human that I have ever known and I am blessed to call him my husband, my friend and most of all my partner in life. :)
You can purchase my eBook by clicking here.
CNN, New York Times, The Daily News, Oprah and Google News have released a front page story…
Read all about it – Nouveauraw.com now has a PRINT BUTTON feature!!!
Ok, so maybe it’s not really an above-the-fold headline or national news but to me it’s pretty darn exciting! haha Bless my sweet husband and Chris for helping me get this feature up and running. I am so darn picky. It had to be perfect! You all deserved it. :) So Mom, you can now print all the recipes! She has been waiting patiently for this feature. It’s a pretty sweet one too. At the bottom of each post you will notice where you can click on the “print this recipe” button. It can be found on the lower right hand corner. But the neat thing is that you can either print the recipe or you can save it as a PDF. It doesn’t just stop there either, you can hover over sections of the recipe and delete them if you want to. Basically, you have control over how you want the recipe to print. Example: with the picture or without, with my little story or without, and so forth. But WAIT….there’s more! ok, not really but I love saying that. I easily entertain myself, don’t I.
I thought it would neat, if anyone was interested, to print out the recipes and add them to your collection in a binder with plastic sheet protectors. That way, you can have all your favorite recipes at your finger tips! I always end up taking my laptop into the kitchen and lord only knows all the food I have to chip off of my screen and how I have splatters of date paste that causes my keyboard buttons to stick.
Many blessings and happy uncooking! amie sue
This weekend I was on a roll! Often times when it starts, I can’t stop it…so I just ran with it. :) I made so many recipes, far to many to release all at once. I don’t want to overwhelm you with emails of me in the kitchen. So I will just list all the up and coming recipes that you can look forward to.
I love days like these though. It’s like getting into the zone! But I have to tell you my feet were killing me by the time I finally sat down. Poor little piggies! Bless my husbands heart for he sat at the other end of the couch and asked for my feet, where he proceeded on giving them a good healthy rub down. Aaaah, he is amazing.
I think Bob is well set on treats for now. The counter top is now loaded for the snack attacks that continually visit him . So let’s see, what did I make the past two days….
- Raw Mayonnaise
- Chocolate Covered Raspberry Almond Cookies
- Honey Mustard Salad Dressing
- Chocolate Raspberry Spinners
- Peanut Butter Raisin Bars
- C.O.R.E. Flax Crackers
- Tropical Pineapple Mango Granola
- Sweet Grain Granola
- Walnut Banana Bread Granola
- Radish, Cucumber and Apple Salad
- Lime & Cilantro Flax Crackers
- Sting “N” Linger Salsa Flax Crackers
- Roasted Chili Habanero & Roasted Tomato-Tomatillo Flax Cracker (x-hot)
Hmmm, I think that is it…. Do any of you have crazy days in the kitchen? If so, I would love to hear about them. I hope you all had a blessed and relaxing weekend!
Until the next recipe….Amie Sue
Good afternoon everyone,
I wanted to share some exciting news with you. I am in the completion stage of my revised “Edible Veggie Bouquet” ebook and it will released soon!
I started making these bouquets many years ago and just never grow tired of their beauty! I was inspired to make the first one for my Aunt Nancy on her birthday. I will be sharing that story in the ebook so I won’t double dip into it. There is just sooo much creativity to be found when preparing raw foods, I hope this inspires you!
I don’t know why but I am still shocked how people respond when they hear that I eat a high raw diet. First it’s “that look”. I am sure many of you know what I am talking about. :P Followed by the wrinkled nose and then come the comments on how boring it must be to just eat celery and carrot sticks. Shesh, I don’t eat just carrots and celery sticks. My website would tell you otherwise. haha Besides if carrots and celery came in the form of the above picture…then I say…”Bring them on!” :)
Have a blessed day, amie sue
As some of you may know or not know…I have been testing different food processors. Sort of doing a product review to see which one I like best. I have tried and tested a total of 3 different ones. The latest one that I really have enjoyed was the Cuisinart 14 cup. I bought it at Costco with an instant rebate and got it for $124 but today, I noticed they now have it for $99! Smoking deal. It’s a really nice model that can easily keep up with your day-to-day kitchen tasks. I was all in love, until…..my lovely husband brought me home his BIG brother, not my husbands brother silly, the Cuisinart’s brother!! (the one on the right of the picture, which is actually a commercial unit) I think my husband is trying to tell me that he is enjoying the foods I make for him. haha
I think I could throw my flip flops in there and make “butter” out of them in that big boy! Shew! I can’t wait to give it a try. I have some recipes in mind that usually require me to break the batter into 2 batches due to the quantity of ingredients, but I have complete faith that I will be able to do it all at the same time now. I will keep you posted. The gifts don’t stop there… Bob and I just returned from a trip to Vegas and San Diego. While we were in SD he bought me this special gift too….(see picture)
Those are some pretty fancy dish washing gloves! Hmmm, are seeing what I am seeing? ….a heavy duty food processor followed up by dish washing gloves….hmmm, he thinks that he is so sneaky! haha I really do have to admit though, these rubber gloves are adorable and I love them. Pretty high class packaging, all wrapped in tissue paper, for rubber gloves if you ask me. :) So, I can’t wait to try both of them out. I want to make a special raw granola for my friend Jami. We are doing some swapping of services. She makes these amazing greeting cards that are just gorgeous. So in exchange for some cards I am making raw food dishes for her. I can’t beat that now can I. Check some of these cards out…(if you have time, be sure to check her site out here). I hope one day, I too will be making cards like these, but first I need to gather some supplies and like any hobby, it is an investment.
This is my first attempt at making one. I only have a few markers and don’t have the flesh color so you will have to excuse her nakkidness!
For now, I will stick to being creative in the kitchen. Stay tuned for more recipes!
I just wanted to take a moment to let you all know that we are tinkering with the web-site. We are trying to speed the site up so the load time is less of a burden for you. If at all possible I would love to know what browser you use and if you notice long load times with the pictures. I never knew how complex building a site can be! Shew! I just want to play in the kitchen and share it all with you! :) Anyway, I appreciate your patience and if you notice that the background is continually changing, do know that soon we will have this nailed in. (I just laughed when I saw the cartoon above, so I had to share it) This is a learning process. :) The aesthetics of this site will not effect the flavors or outcome in the recipes! haha
Oof-da! What a day I had in the kitchen. I played with chocolate, I wore chocolate, I licked chocolate, I wiped it off the floor, the cell phone, the wall….you name it… all day long! I started the day started off knowing that I had a simple task at hand. I just needed to complete my Raw Chocolate Mocha Cheesecake that I was making for a friend’s dinner party tonight. I made the cheesecake last night and today I just had to decorate it. It sounds so simple…that simple project took 5 hours! Oof-da mira!
I went through 4 batches of chocolate TRYING to get it right. All’s I had to do was make the chocolate art forms, allow them to harden and then decorate the cake. Batch #1 – looked gorgeous but it didn’t harden. That chocolate went into a bowl and out of vision. I would deal with that later. Batch #2 – Oooooh fiddle sticks, I didn’t have enough for batch #2. After several stores later I found some Raw Cacao Butter. Ok back to Batch #2 – Instantly it gelled up and then separated. *throws hands up in the air* “What in tarnation, I say, What in Tarnation!” That went in the bowl, I would deal with that later as well. Batch #3 – new recipe, looked beautiful, I was feeling good about this batch. I made my forms on the pan and popped them in the freezer.
After my 3rd batch of dish washing, I pulled my chocolate art out of the freezer. Looking good, it’s firm….I think we have a winner here! I started placing them. I needed 12 of them, 1 broke but that’s ok….I made a few extra. Another broke, still ok, another broke *beads of chocolate are starting to form on my forehead* ANOTHER broke, now I am in trouble. I have to make another batch now. I am not sure what was more disheartening, the fact that I had to use MORE ingredients or the fact that I that I was going to have to do dishes AGAIN.
Batch #4 – Same recipe, different technique…. You don’t mind if I take a quick side note do you? Great, thanks. A few years ago my husband and I took a chocolatier course. It was hard work and I learned to have a great deal of respect for those in that industry. It is a true art form. What I am coming to learn now is that the same goes for raw chocolate. It’s a true art form and takes time and patience to learn it. The bad part was that I was running short on time and running short on patience.
As I was buzzing around the kitchen, watching the time slip by, I knew I had to really pick up my pace. That is when I accidentally hit the edge of the measuring cup holding the Agave syrup. Oh, you know what is coming now don’t you?! It was in slow motion as I watched the golden amber colored, silky, shiny, threads of sticky gooyness, sail through the air. I saw every bounce that the sturdy plastic measuring cup made on the floor. One bounce – it sprayed the oven, second bounce – it splattered the fridge. Bounce #3-5 peppered the floor with such force that it decorated the cabinets, my left shoe and left a Cindy Crawford amber colored mole on my left cheek. Yep, that is JUST what I needed to deal with. lol
So Batch #4 – (after the kitchen hose down) started out beautifully, it was blending, forming, holding shape…it quickly went into the freezer. I still had some chocolate left in my piping bag so I tilted my head back and squeezed every last drop into my mouth…NOT, was tempting but I held onto my will power! It was starting to thicken, time was my enemy…”What to do, what to do with it?” Chocolate Chips! Look at my army of yumminess!
I did dishes AGAIN and then took my chocolate art forms out of the freezer. They looked perfect! I was so relieved. I brought the cheesecake back out to complete the job. I had made six forms. The first one went on perfect. The second one broke…gulp. The last two went on just right. Shew, I let out a huge sigh of relief. I needed a drink! I walked across the floor (each step made that “sticky theater floor” sound) I didn’t care, I was done! I sipped my tea and ate my little bowl of chlorella nuts for a snack. (you’ll see why I shared that with you soon enough) I wiped my brow and smiled….so glad that was o….v….e…..rrrrr. My thoughts fell off the radar as I looked at the cheesecake, ooh no…what was happening?? The first chocolate forms that I had made are falling over as they warmed to room temperature. Say it isn’t so!! I didn’t have any extra forms….My heart was crushed. The more I tried to save them, the more they gave up the ghost. I looked at the clock, I didn’t have enough time to make Batch #5. What was I to do? I was forced to shift gears. I gently removed all the chocolate and put it in a bowl. lol My collection of chocolate globs was growing but I set it aside, I didn’t have time to deal with it just yet.
I loaded the top of the cake with strawberries. I had dipped 3 strawberries in chocolate, back when I “thought” I had some extra chocolate to have as a snack a bit later. No snack for you! They saved my biscuits and became the center stage of the decor.
It’s a far cry from what it was suppose to look like, but sometimes things just HAPPEN!
By the time I was done, my feet were sore, my hands were dried out and pruned up from washing so many darn dishes all day and my brain was numb. I walked past the mirror, stopped to brush the hair out of my eyes and guess what was looking back at me? A face with that Cindy Crawford golden agave mole on my cheek, a smear of chocolate on my forehead, 3 chocolate dots that splattered me at some point, a dab of chocolate on my chin and a ring of green all my lips from chewing up those chlorella nuts. lol I was a site for sore eyes. I almost took a self portrait picture for you of it but I didn’t have the energy.
I apologize for having such a winded post here, it appears I had a lot to say about my adventure today and needed to vent it out. Before I hit the send button, some of you may be asking what I did I do with all that chocolate that went south on me. Well, this is what I did. Back in March I had made some Chocolate Banana Wraps. I had them sealed up really well and they are still wonderful tasting to this very day. So I look the wrap and laid it out.
I then took all the chocolate and placed it in the food processor. I added raw oats, 1 tsp salt and about 1 cup of raw almond butter. Oh yum! I then took the batter and spread it out on the chocolate wrap. Then proceeded to roll it up. I wrapped it in plastic and chilled it in the fridge. When chilled and firm, I sliced them into pinwheels. You can decorate these however you wish. They are soooo yummy!
So once again, no ingredients went into the compost pile! I love raw foods! You can have your “cake and eat too!” when you incorporate healthy desserts into your raw food diet.
So, that was my day…. have you ever had a day like this?
I was going to do a write up about the effects that drinking cows milk can have on our health and the horrible things that are done to cows in order to produce more milk at rapid rates…. BUT the more I read the more disgusted and angry I became. Consuming cows milk is a topic that causes much debate in our world. Many believe that is a vital nutrient that should be incorporated in our daily lives, and others don’t. Some find that cows (animals) don’t have a soul and don’t find their living conditions or treatment as cruel, some do while others just put their blinders on not wanting to know. Do your own research and see where your own personal conviction lies. I got an email the other day that came from a great web-site called YumUniverse were there was an article written by a doctor regarding cheese. I found it very interesting and…. well I was going to saying shocking but to be honest not much shocks me anymore when it comes to our food industry. Here is the link so you can read it for yourself.
Enough on that for now… tonight I was busy collecting “milk” but it wasn’t from cows. Nope, I was milking my nuts! Ok, hmmm, so that doesn’t sound so good. lol But it was true. I was making Nut Milk! This is a wonderful replacement for dairy milk and no animals are harmed in the process. :) It is soooo easy to make. The neat thing is that you can really tailor it to fit your taste buds exactly. I have a post on how to make nut milks right here if you want to see it. You can make your milk thick and creamy, thin, sweet, with vanilla, with any nut you want and so on. It’s pretty darn cool. The other beauty to making your own “milks” is that nothing goes to waste and the by-product offers up a great leftover ingredient that can be used to make crackers, croutons, cakes, cookies and breads!
Tonight, I was busy in the kitchen making a new raw bread recipe. I made some last night and it came out AMAZING, so I had to keep playing because my head is spinning with ideas! I made a plain bread last night that works beautifully for sandwiches. Today I made a Garlic Olive Bread, Raisin Bread, Chocolate Doughnuts and a few others fun things. I will be posting the recipes over the next few days. But back to making nut milk. Not only did I end up with this wonderful Almond Milk (which can be used in smoothies, with raw cereals, in ice creams, etc) I ended up with all this great nut pulp which lead me to my bread and other creations today.
My husband who has an incredible mind of an engineer, walked into the kitchen with “that look” in his eyes. That look that says, “I know I can invent a way in making straining the milk from the pulp a lot easier for you.” After some back and forth brainstorming we decided to give our book press a try. Shew, that puppy was heavy! We knew it was to big, to heavy and not exactly what were after but the attempt was enough to keep the wheels turning. As I was looking upward, in the “I’m thinking” pose, my eyes landed on a beautiful cheese press that we saved from the scrap yard. When we brought it home it was completely rusted over. After a bit of elbow grease and love, we were presented with this gorgeous cheese press. I mentioned it and Bob quickly agreed that we should give it a try. It was the same basic concept as the book press, just much easier to work with due to it’s size.
I whipped up a new batch of nut milk and poured it into the nut bag so the milk could be extracted from the pulp. We then took the bag, twisted it close and stuck it in the cheese press. I slide a baking pan underneath to catch the milk and my sweetheart went to town on pressing the milk out of the bag. It was gorgeous! Not to mention it saved a lot of wear and tear on my poor paddies. Our wheels are still turning but this was a great discovery and one that I will use again when I make another large batch of milk.
I just love the way my husband’s mind works! Out came this creamy nut milk and when we took the bag out after being pressed, it was nice and dry…all ready for another recipe creation!
Today, I was working on doing a product review on two different food processors. Viking vrs. Cuisinart. No sooner did I get started when the winds shifted it became the Food Processor vrs Finger ! Can you guess who won this battle? The following picture contains a little blood if you are squeamish, so you have been warned.
Soon, after several comparisons and tests, I will post my likes and dislike of each food processor. Have a great day, be safe and stay away from sharp objects.
This morning marked day 1 of my 30 day smoothie / 100% raw adventure. Eating 100% raw is not new to me. A few years ago I was 100% for a complete year and in between then and now I have been eating high raw.
I am using the following 30 days to really saturate my body with a variety of nutrients and healthy fats. I am trying to keep my fruits at a minimum in these smoothies, hence the intense green color this morning. :) I added 2 handfuls of ice to it which bumped it up from 32 oz to 36 oz.
Hemp seeds are a great resource for Omega fatty acids, which offer many benefits. They help in weight loss because they produce long-term appetite satisfaction and they also help the cardiovascular, immune, reproductive, and central nervous systems on a minute to minute basis every day. Other benefits of hemp seed come from the fiber content (which is important for the digestive system) and is an adequate source of calcium and iron.
Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol and is beneficial for those with hypothyroidism. Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes. Cinnamon is so amazing! To read more about it click (here).
Blending fruits and vegetables together breaks down the cells of plants and improves digestibility. BUT even with that, be sure to chew your smoothies. The chewing process starts the release of the saliva in your mouth. The mixture of saliva and your food is where digestion begins. This is a very healthy habit to get into. It may feel strange at first but soon it will become an automatic response.
- 2 cups water
- 6 cups spinach
- 1 oz kale (1 leaf approx.)
- 3 Tbsp hemp seeds
- 5 oz banana, frozen (1 medium)
- 3 Tbsp fresh lemon juice
- 1 Tbsp vanilla
- 1 tsp ground Ceylon cinnamon
- 1 tsp NuStevia Powder
- Pinch Himalayan pink salt
- Add the water, spinach and kale to the blender carafe. Blend until the greens is completely broken down.
- The first thing to add into your blender is the liquid. This will the greens move more freely when blending.
- Add the hemp seeds, frozen banana, lemon juice, vanilla, cinnamon, sweetener and salt. Blend until smooth.
- I always recommend frozen bananas over fresh. Make a habit out of storing overripe, peeled bananas in the freezer for future smoothies.
- A dash of a high quality salt will increase the minerals and improve the taste of your smoothie.
- A good green smoothie should be absolutely, perfectly smooth.
- Optional – Add ice
- Always add the ice last, otherwise you may over blend the ice and it will make your smoothie watery rather than frosty.
- I usually only add ice if my fruit wasn’t frozen.
- Enjoy right away.
- Learn how to design you own smoothies by reading through my, Template for Designing Smoothie Recipes.
Merry Christmas Everyone! I do have to admit that this is my favorite time of year. I love the Christmas music (I play it 24/7 channels in my house and car), I love the heightened energy of blessing those around us and I love being in the kitchen. Which in all honesty, it doesn’t take the holidays to get me in the kitchen, it is an all around passion of mine. But this year, I wanted to concentrate on making my Christmas gifts. I don’t like to buy gifts out of obligation, I want love and meaning to surround each gift that I give. So to make raw, healthy treats that are packed with love, passion, the quality of ingredients and health, well that is just right up my alley.
So, this year I made many jars of Maple Coconut Craisin Granola for some girlfriends of mine.
I also made the same recipe but instead used sunflower seeds for our friend David.
He told me a few weeks back that he just loved sunflower seeds, no matter how they are flavored.
I encourage you to use your passion, talent or skills…either one or all three, to bless others with nutritionally packed, home made yummy foods as gift ideas.
You can really personalize it by making your own labels. I used shipping labels and created them with my Print Shop program on my computer.