I have really come to enjoy quinoa, it can be used both in sweet or savory dishes.  I love the texture, it works great as a base to so many dishes and best of all, it is a complete protein.   Do you ever eat something and forget that it is healthy for you?  This recipe is one of those times.   Mangos have high levels of fiber, pectin and vitamin C, stir that in with some ginger which helps to combat inflammation and you have an amazing treat right before your very eyes!  But all of those healthy statistics will fade as you take a bite of this pudding.  The creaminess of the coconut quinoa, the sweet blend of mango and the warmth of ginger will soon fill your belly.   You could eat the two components separately, or as shown here as parfait.

Ingredients:

Ginger Coconut Quinoa: yields 4 cups

• 4 cups prepared quinoa, cooked or sprouted
• 1 1/2 cups raw coconut milk or canned (BPA free)
• 1/4 cup agave nectar or maple syrup
• 1 tsp ground cinnamon
• 1 tsp ground ginger

Mango Pudding: yields 2 cups

• 2 large sweet mangoes, ripe

Preparation:

1. Cook or Sprout quinoa:
   • Cook ~  Rinse quinoa till water runs clear.  Combine 1 cup quinoa and 2 cups of water in a medium-sized saucepan. Bring to a boil over high heat.  Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered 5 minutes.
   • Sprout ~ to make approx. 4 cups finished product, put 2 1/2 cups of quinoa in a large bowl or jar.  Add 2-3 times as much cool (60-70 degree) water.  Mix quinoa well to assure even water contact throughout.  Soak for 20-30 minutes. Then drain off the soak water, rinse well and drain.  Place a mesh lid on the jar and set anywhere out of direct sunlight and at room temperature (70° is optimal).  Rinse and Drain again every 8-12 hours until tails are formed.  Now it is ready to use.
2. After cooking or sprouting the quinoa, combine the quinoa with coconut milk, agave, cinnamon, and ginger in a medium-sized bowl.
3. To make the mango pudding, peel the mango with a potato peeler, cut the mango flesh off of the seed and discard the seed.
4. Blend the mango in the blender until creamy.
5. Alternate the quinoa and mango in a mason jar or dessert dish of your liking.
6. Eat right away or chill in the fridge.  This should keep for about 5 days in the fridge.

Original Post at Ginger Coconut Quinoa and Mango Pudding “Jarfait”

The core ingredient used in this recipe is almond pulp.  If you are new to raw or new to using almond pulp, you are in for a treat, it is simply the by-product from making almond milk.  See the link below on how to make nut milk.  You could easily use any nut pulp for this recipe and it would be divine.  The pulp gives the bread a lighter and fluffier texture, more so than if you were to use ground nuts.   Another important ingredient in this bread is the use of psyllium husk powder, I have made bread without it but it tends to be more crumbly, so I use it in most of my bread recipes.

Although texture is very important, when it really boils down, it is all about the taste!  I just love figs,  they are sweet with small crunchy seeds in them.  If you are not a fig lover, you could always substitute with just about any other dried fruit such as dates, raisins or prunes.   Be prepared for this bread to disappear quickly.  :) Enjoy!

Ingredients: Makes 1 loaf

Dry Ingredients:

• 4 cups packed, moist almond pulp
• 1 cup gluten-free, rolled oats
• 1 cup raw sunflower seeds, soaked
• ½ cup pumpkin seeds or raw pecans, soaked
• ½ cup chia seeds
• 1 cup diced dried figs
• 4 Tbsp psyllium seed husks or 3 Tbsp psyllium husk powder
• 1 tsp sea salt
• 1 tsp ground cinnamon

Wet Ingredients:

• 3 Tbsp maple syrup
• 3 Tbsp melted coconut oil
• 1 3/4 cups water
• 1 tsp liquid stevia

Fig spread; yields 3/4 cup

• 1/4 cup coconut butter, softened
• 1 cup diced dried fig
• 2 Tbsp water

Preparation:

Bread:

1. In a large bowl combine the almond pulp, oats, sunflower seeds, pumpkin seeds, chia seeds, dried figs, psyllium salt and cinnamon.  Toss until well mixed.
2. Add the maple syrup, coconut oil, water and stevia.  I use my hands to mix this batter to make sure everything gets well coated.
3. Place the batter on the teflex sheet that comes with the dehydrator and shape into a loaf.
4. Dehydrate at 145 degrees for 1 hour.  Turn the temperature down to 115 degrees and continue drying for 4-6 hours.
5. Remove and slice to desired thickness.  Lay each piece on a mesh sheet that comes with the dehydrator.  Continue drying for another 4-6 hours or until the right moisture level is reached.
6. Store in an airtight container.  Should last 3-5 days.  Or you can wrap each piece individually and freeze for future enjoyment!

Fig spread:

1. In a food processor, fitted with the “S” blade, process the coconut butter, figs and water till a smooth, creamy spread is created.
2. Store in an airtight container in the fridge for up 2 weeks.

 If you use a bread pan as a mold for your bread, lining it with wax paper will help when removing it.

 I had extra left over so I made small square bars out of the batter.  Perfect for snacking!

Original Post at Multi-seed Fig Bread with Coconut Fig Spread

This is a wonderful easy staple to make and keep in the fridge.  It is perfect for sprinkling on ANY salad.  I highly recommend that you remove the skins from the almonds to give it that pure white color, just like parmesan cheese.  Plus, it makes it easier to digest.  The nutritional yeast gives the parmesan that slight “cheesy” hit.  You can always add more if you want to give it a stronger flavor.  Enjoy.

Ingredients: yields 2 cups

• 1 cup raw almonds, soaked & dehydrated, skinned
• 2 Tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp sea salt

Preparation:

1. In the food processor, fitted with the “S” blade, combine the almonds, nutritional yeast, garlic powder, and salt.  Pulse till the almonds break down to small bits.
2. Store in an airtight container in the fridge for 2-4 weeks.

Original Post at Raw Almond Parmesan

After what seemed to be hours, I cut the engine of the lawn mower and took a step back to admire my work.   I was smiling from ear to ear. Mom came out with a tall glass of Kool-aid in hand to reward me for my hard work.  We walked to the far edge of the yard so we could take it all in… my mother broke into laughter at first glance.  Apparently, NOBODY explained to me that you are to go up and down, up and down, up and down the lawn, making nice straight lines of cuts.  Well, that is just boring! I for one, had a different idea. Psychedelic patterns!  I was quite proud of my “art project” and couldn’t wait until the next time the lawn needed a trim.

Back to reality here… After inhaling the aroma of grass cuttings (kale) from the food processor, I realized that… I had to eat this stuff! lol  Was it good that the food I was about to partake of, reminded me of mowing the yard?!  I scampered off to the fridge to find another ingredient that would tame down the “greenness”.  That is when the basil and spinach came into play.  Fresh basil has an initial subtle peppery flavor with a tiny, slightly sweet anise flavor.  This really seemed to marry well with the kale.  And lets not forget to mention that by adding fresh basil to your meals can also give your diet an antioxidant boost.

I then decided to bring in the third green, spinach.  This was to soften the bite of the kale, mellowing it out some.   This salad is packed full of vibrant colors and layers of wonderful nutrients.

Ingredients:

Pesto: yields 2 1/2 cups sauce

• 1 bunch kale (6 packed cups) stems removed and roughly chopped
• 2 cups packed spinach
• 1 cup packed, chopped, fresh basil
• 1/4 cup extra virgin olive oil
• 1 clove garlic
• 2 Tbsp nutritional yeast
• 1/2 tsp sea salt
• pinch or two of red pepper flakes
• 1 Tbsp raw apple cider vinegar
• 1/2 cup raw pecans, soaked and dehydrated

Salad makings:

• 2 zucchini per person, spiralized
• cherry tomatoes, sliced in half
• almond parmesan, for topping
• salt & cracked pepper

Preparation:

1. Create the zucchini noodles.  This can be done in several aways.  Please see the following link for ideas.  Click here.
2. Toss the cherry tomatoes with the zucchini and set aside.
3. Wash, dry, remove stems and tear the kale into pieces.  Place two cups worth at a time to the food processor, fitted with the “S” blade, along with the basil and spinach.  Break each batch of greens down till it all fits and spins around freely.
4. Once all the greens are broken down, add the garlic, nutritional yeast, salt, red pepper, and apple cider vinegar. Process together.
5. While the food processor is running, drizzle in the olive oil.  Stop occasionally to scrap the sides down. Process till it reaches a desired texture.
6. Add the pecans and pulse 3-4 times till broken down and mixed.  Leave small bits for taste and texture.
7. Coat the noodles and tomatoes with the pesto.  Serve with almond parmesan and salt/pepper.  Enjoy!
8. Pesto should last 3-5 days in the fridge.

Original Post at Basil and Kale Pesto Salad

Go ahead, wrinkle your nose, turn your head in disbelief, slam your laptop cover closed in disgust (carefully), sigh and say, “Eeeewww!”…. ok good, now that you got that out of your system… we can get down to business :)  Trust me, I used to be one to pass over this concept myself.  But, I am here to share and encourage you to give this recipe a try.  Nut “meats” are not new.  But the concept can be a hard sell.  If you have been around my site and have tested a few of my recipes, you know that I wouldn’t steer wrong.   Well, not on purpose.

Walnuts and portabelo mushrooms are what really kick this recipe into high gear, giving it that “meat” taste.   I wouldn’t recommend substituting either one.  If you do, please let me know how it turned out.  We are all here to help one another.  To give this dish an even more realistic flavor, warm it up.  Place the mixture in a wide mouth dish, that way more surface area is exposed to the warm air.  Dehydrate at 145 degrees for 30+ minutes, or until warm.  Then serve immediately.  This tastes amazing on my Spicy Taco Bites too.

Ingredients: yields 2 cups

• 1 cup raw walnuts, soaked 4-8 hours
• 1 1/4 cup (104 g) portabelo mushrooms
• 1 tsp tamari
• 2 tsp ground cumin
• 2 tsp coriander powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp chili powder
• 1/8 tsp cayenne powder

Preparation:

1. Soak, drain and rinse the walnuts.  Place in the food processor, fitted with the “S” blade.
2. Add the mushrooms, tamari, cumin, coriander, garlic powder, onion powder, chili powder and cayenne powder.  Pulse until crumbly. You don’t want to over blend or it will be a paste.
3. Serve immediately or store in the fridge up to 3-5 days.

Original Post at Taco “Meat”

I am fairly new to using Chipotle chili powder but I am learning a lot about it.  The powder first starts off as ripe, red jalapeño peppers that have been slowly wood-smoked.  Chipotle peppers are rich, smoky and hot (but not searing).  Commonly used to add a deep smoky flavor to traditional Mexican dishes, such as red chili sauce and a dash of chipotle is a perfect addition to everything, from sauces, kale chips and to salsas.  Remember a little bit goes a long way so be sure to use a light hand.

Ingredients: yields 2 cups

Original Post at Chipotle Lime Sauce

For the love of everything Mexican… I have finally found a way to satisfy my “Mexican-Tooth”.  Yep, some people have a “Sweet-Tooth” but I have a “Mexican-Tooth”!   I grew up eating Taco Bell.  Back then, it was a real treat.  I ordered the same thing for the first 20 years of my life… bean burritos, hold the onions and light on the red sauce.  Then a cup of refried beans on the side.   In my adult years my palette grew a bit more sophisticated as I was exposed to authentic Mexican food.  But to be honest,  I love it all.   This recipe doesn’t have raw-refried beans in it, (that is for another day of creating) but in all reality this Raw Taco Bite,  made my taste-buds do a happy dance.  There was a festa party going on in my mouth! 

I have decided to break the component recipes into individual recipe links.  That way you can use the components to make your own creations.   Keep an on eye on this recipe, because I will add other components to the ingredient list as I create them, such as; guacamoles, salsas, wraps (taco shells), “re-fried” beans and who knows what else. :)

If you haven’t tried making the Nacho Chili “Cheese” Corn Chips… I highly recommend that you do.  They add a wonderful depth to this dish!  These taco bites are wonderful for party horsy-dervs, or for those late night snack-attacks, or you can even make a meal out of them.  I hope you enjoy this tasty Mexican treat.

Taco Bar:

• Nacho Chili “Cheese”Corn Chips 
• Taco “Meat
• Chipotle Lime Sauce

Additional Options:

• Salsa
• Shredded lettuce
• Diced onions
• Diced avocado
• Sliced raw kalamota olives
• Sliced cherry tomatoes

Original Post at Spicy Taco Bites and Taco Bar

Jarfait!   Don’t you just love that name?  A great play on words.  It’s not my idea.  I am not sure who invented the word “jarfait” but  parfaits have been around for a coon’s age (I hear that is a long time).  It is basically a dish that is layered with various ingredients, which can be sweet or savory.  And well, being the jar lover that I am, I am thrilled to build a sweet treat such as this.

You are going to love the this jarfait. The cream layer has a luxurious mouth texture that makes my eyes roll back into my head.   This is achieved in two ways.  Soaking the cashews causes them to swell and soften.  This is vital and this step shouldn’t be skipped.  Next, creating the cashew cream a high-powered blender.  A good blender can make all the difference.  I recommend the Vitamix or Blendtec.   Depending on your blender this process can take anywhere from one to five minutes.  If you have a standard blender and it is taking several minutes to process it to a smooth cream, be careful that you don’t overheat the “cream”.  If it starts to get warm, turn the machine off and allow it to cool before proceeding.

The chia seed layer has a texture that  closely resembles tapioca pudding.  If this texture is bothersome to your tongue, you can grind the chia seeds to a powder before adding them to the recipe.   Chia seeds are packed full of amazing nutrients… I love these little buggers.   If you want to learn more about them, please check out my post on Chia Seeds.

You can build a parfait in just about any container, just make sure that it is clear.  Being able to view the layers really adds to the fun of this dish.  I noted below the volume that each component yields rather than telling you how many treats it will make.  That will depend on the dish you use.  Have fun and enjoy!  Oh I almost forgot… see the photo below?  Here is a wonderful way to clean your blender after making the “cream” and make yourself a sweet little treat for all your hard work.  (nobody needs to know how easy this was to make, that is our secret. hehe)  After removing all the “cream” from the blender with a spatula, pour about 4-8 oz of nut milk into the blender and run it for about 30 seconds.  The milk will clean the “cream” off of the walls of the container and get it out from underneath the blades.  The blender is cleaned and you have a refreshing blackberry treat to enjoy!

Ingredients:

Pudding: yields 4 cups

• 1 cup chia seeds
• 3 cups almond milk
• 1/2 tsp liquid stevia
• 2 tsp vanilla extract
• 1 1/2 cups organic blackberries

Blackberry  ”Cream”: yields 2 1/2 cup

• 1 cup organic blackberries, juiced
• 2 cups cashews, soaked for 2+ hours
• 2 tsp vanilla extract
• 1/2 tsp liquid stevia
• dash sea salt

Preparation:

1. In a medium-sized bowl combine the following; almond milk, chia seed, stevia, vanilla and blackberries.   I used organic frozen blackberries, thawed and drained.  Save the liquid.  Mix, cover and set side until all of the liquid is absorbed.
2. For the “cream” you can use the blackberry liquid from the frozen berries.  If you are using fresh, blend the berries in the blender, pour through a nut milk bag to remove the seeds.  Discard the seeds and use the juice for the “cream” part.
3. In the blender combine the blackberry juice, cashews (drain and rinse first), vanilla, stevia and salt.  Blend until creamy smooth.  Depending on your blender this process can take 1-5 minutes.  Stop periodically and rub some of the cream between your fingers.  If it gritty continue blending.  Remember, we want a smooth mouth-feel texture.
4. Assemble the jarfaits.  Alternate layers of the pudding and the cream until you have no more pudding and cream.
5. Allow to chill in the fridge to firm up or eat right away.   These should last up to 4-5 days in the fridge.

Original Post at Blackberry Chia “Jarfait” (Parfait in a Jar)

This may appear to be a long recipe…that’s because it is, but that doesn’t mean it’s complicated.  :)  I love fresh veggies, but there is time when I LOVE fresh veggies!  This evening when I made these Spring rolls, I was craving light, crispy, fresh, vibrant, veggies.  And what better way to eat them, then all snuggled up in a wrap.

When we eat, we eat not only for fuel and nutritional needs but also to feel satiated.  To feel full and content.  I don’t know about you, but I can down a pretty heafty sized salad.  But if I add a fat to it, I find that I get fuller quicker and I stay fuller longer.  So in today’s dinner, I added some avocado to my rolls.   Since they are high in fat they tend to slow down the digestion of foods that  require a shorter digestion time, thus you feel fuller longer.

The beauty of making veggie rolls such as this one, is that you can use whatever ingredients you have on hand or you can tailor it to your taste buds.  You can make plenty of extras and store them in the fridge for several days.  Just make sure they are separated from one another (if using rice paper) and seal them in an airtight container so they don’t dry out or absorb other  fridge odors. :)

The sauce was inspired by The Yummy Life.  Her version used peanuts and it was cooked.  I made it with almond butter and converted it to a raw version. And man’o'man was it delicious!

Ingredients: yields 6 spring rolls

Quinoa: (see below for raw sprouted)

• 1/2 cup uncooked red quinoa = 1 1/2 cups
• 1 1/2 cups water (cooking water)
• 1/2 tsp roasted sesame oil
• 1/2 tsp cumin
• 1/4 tsp salt

Avocado:

• 1 avocado, skinned and seeded
• 1 Tbsp toasted sesame oil
• 2 tsp black sesame seeds
• 2 tsp white sesame seeds

Filling:

• 6 rice paper or collard leaves
• 1 organic red pepper
• 2 cups sunflower sprouts
• 2 cups mung beans
• 1 zucchini, sliced into strips
• 3 green onions
• 1 cup sliced purple cabbage tossed in:
  • 1 Tbsp raw honey
  • 1 Tbsp lemon juice

Almond Dipping Sauce: yields 1 1/2 cups

• 1/2 cup water
• 1/2 cup almond butter
• 2 Tbsp tamari sauce
• 1 Tbsp raw honey
• 2 tsp rice vinegar
• 1 tsp  toasted sesame oil
• 1/4 tsp cayenne pepper
• 1/4 tsp ground ginger
• 1/4 tsp ground  garlic

Preparation:

Quinoa: cooked or sprouted:

1. Cook ~  Rinse quinoa till water runs clear.  Combine 1/2 cup quinoa and 1 1/2 cups of water in a medium-sized saucepan. Bring to a boil over high heat.  Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered 5 minutes.
2. Sprout ~ to make approx. 4 cups finished product, put 2 1/2 cups of quinoa in a large bowl or jar.  Add 2-3 times as much cool (60-70 degree) water.  Mix quinoa well to assure even water coverage.  Soak for 20-30 minutes.  Then drain off the soak water, rinse well and drain.  Place a mesh lid on the jar and set anywhere out of direct sunlight and at room temperature (70° is optimal).  Rinse and Drain again every 8-12 hours until tails are formed.  Now it is ready to use.
3. After cooking or sprouting the quinoa, stir in the roasted sesame oil, cumin and salt.

Avocado preparation: 

1. Use a ripe but firm avocado.  Peel the skin off and remove the pit.  Slice the avocado into strips.
2. Coat eat slice with the sesame oil and sesame seeds.  Set aside.

Filling prep:

1. Slice the red pepper, green onions, and zucchini into match stick cuts. Set aside.
2. Slice the cabbage into strips and toss with honey and lemon juice.  Set aside.
3. Have the sunflower sprouts and mung beans ready.

Preparation for Almond Dipping Sauce

1. In the blender combine the ingredients in the following order; water, almond butter, tamari sauce, honey, vinegar, oil, cayenne, ginger and garlic.
2. Blend for 30 seconds, until creamy.  Place in a bowl for dipping.

Assembly:

1. Rice paper - Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.) Place rice paper on a cutting board and load with
2. Collard leaves – Use medium-sized leaves.  Lay the leaf on the cutting board with the prominent spine facing up. With a paring knife, gently shave off the spine, the thick core part of the stem.  Be careful that you don’t cut too deep and go through the leaf.  Flip the leaf over to fill.
3. Lay the selected wrap on the cutting board and layer in all amazing ingredients!
4. Fold in the sides, then the bottom and then roll, tucking all the ingredients in.  Slice in half and enjoy with the Almond Dipping Sauce!

Make sure that your avocado is fresh, ripe but not to mushy.

Coat the avocado sliced with the sesame oil then in sesame seeds.

Remove the seeds and pepper membrane, then cut into match-sticks slices.

For my zucchini strips, I used my spiralizer but this is not required (just more fun :)

You can use a pairing knife and cut them into matchstick slices as well.

Cut the cabbage into strips and marinate while you preparing everything else.

Slice the onions into strips or discs.  Your call.

 No prep work needed for sunflower sprouts. :)

 None needed for mung bean sprouts either.  This is getting easier by the minute.

A smorgasbord of yumminess!

Today’s demonstration is with rice paper.

After layering your veggies on the rice paper, pull in the edges first, then fold the back over

and then nip-and-tuck the veggies and roll tightly till it creates a veggie burrito!

For the ease of eating, cut in half… or not, whatever tickles your fancy. Enjoy!

Original Post at Sesame Crusted Avocado Spring Rolls with Almond Dipping Sauce

Now, now, stop wrinkling your nose.  Yes you, I see you. :)  There is always something new to made for dessert.  For starters the creamy smoothness of this ice cream will far surpass many of the standard commercial ice creams that you will find at your local grocery store.  See, I am easing you into this onion ice cream idea. hehe Is it working?   I wanted  to create an ice cream I would fall madly in love with, you know the kind that you just want to bathe in?  Ok, maybe we don’t want to bathe in onion ice cream, but hang in there with me.  It’s not often that I let you down, why would you think that I would start here? :)

In my kitchen lab, our (my) unique flavor development process embraces the idea that “eating ice cream is an experience that creates memories”.  Our (that would be my again) “recipe” for developing a new flavor includes large measures of experience, passion and down right “pickiness” for creating a memorable flavor.

My flavor development team (ah, me again hehe) includes very passionate people (me) who enjoy GOOD ice cream. Their (those would be my) ice cream flavor concepts are brought to life in our lab where we (I) try as many creative flavors that I can handle.  Our Team (Bob and I) is committed to eating as much ice cream as necessary to ensure that only the best flavor concepts make it into the Nouveau Raw line-up! Dang, I really need to hire a larger staff! lol

Ingredients: yields 4 1/2 cups

• 1 1/2 cup almond milk
• 1/2 cup raw honey
• 2 Tbsp coconut butter, softened
• 1 Tbsp vanilla extract
• 2 cups cashews, soaked 2+ hours
• 1 cup raisins

Preparation:

1. Be sure to soak your cashews.  This will soften them which in return will help them blend nice and creamy.  After soaking, drain and rinse well.
2. In order, add the following ingredients; almond milk, honey, coconut butter, vanilla, cashews and raisins.  Blend for 3-5 minutes. Process till nice and creamy.
3. Add the caramelized onions and blend for 30 seconds.
4. If you have an ice cream maker, after the mixture is blended, chill for about 1 hour in the freezer and then pour into your ice cream maker and follow the manufacturer’s instructions.
5. If you don’t have an ice cream maker, pour into a Tupperware container and place in the freezer.  Be sure to stir it a few times an hour until frozen.
6. You can also pour it into ice-cube trays and freeze.  For serving just pop the ice cubes out and using your blender, blend until it is a soft serve ice cream.
7. It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften.  Did you know that softer ice cream has more flavor than hard, frozen ice cream?  Test it for yourself.

Original Post at Raw Caramelized Onion Ice Cream

Original Post at Creamy Caramelized French Onion Soup

What is Kheer?  Darn, I was hoping you could tell me… one sec, let me Google it… Alright, what I found out is that it is a rice pudding made by boiling rice or broken wheat with milk and sugar, and flavored with cardamom, raisins, saffron, and either cashew, pistachios or almonds.  It is typically served during a meal or also consumed alone as a dessert.  Right up my alley!  A guiltless dessert!  I am learning new stuff every day and I love it!   After viewing the cooked version, I decided that it would be easy enough to convert to raw.  Personally, I cooked my quinoa because my body digests it better.  But that is just me.  You can easily make this recipe with sprouted quinoa.  That is the beauty of eating healthy, you can modify recipes to work uniquely for you!

To be honest,  this dish alone would be a fantastic meal for me.  I have never been one of those eaters that needs three or four different foods in a meal.  I have always kind of been a mono eater in many ways.  To give you an idea, many years ago when I was working in the home medical equipment field, I use to bring my own lunches to work.  Every day for one and half years, for .56 cents a day (yep, I figured it out) I ate instant grits with a spoonful of peanut butter and raisins!  I loved it and never tired of it.  Ahh, those were the days. haha  Anyway, this dish reminds me of rice pudding along with all the wonderful textures of crunchy nuts and chewy raisins.  The spices meld together in the milk and trust me after that last bite, I promise you, you will be raising that bowl to your lips to get that very last drop!  Not that I have done that… who me?  hehe  Enjoy.  Oh, if you can’t eat nuts you can replace them with sunflower or pumpkin seeds if you would like.

Ingredients: yields 2 cups

Prepare cooked quinoa:

• 1 cup cooked or sprout quinoa
• 2  cups almond milk (for cooking only)

Add in:

• 3 Tbsp raw agave syrup or 1 tsp liquid stevia
• 1/2 tsp vanilla extract
• 1 Tbsp chia seeds
• 3 Tbsp chopped almonds
• 3 Tbsp chopped pistachios
• 3/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup raisins

Original Post at Chia Quinoa Kheer (Indian Rice Pudding)

Original Post at Eating the Alkaline Way: Recipes for a Well-Balanced Honestly Healthy Lifestyle

Bread, bread, bread, bread, bread, bread, bread!  I couldn’t be more thrilled to have bread back into our lives.  When I created this recipe I wanted the corn flavor to stand up to the caramelized onions, I wanted texture, I wanted a mouth watering smell… I wanted it to taste amazing.  Check, check and check…. and check!  I decided to use some dried corn from my pantry that was all ready and waiting to be used, yet I wanted the sweet, plump pop of a corn kernel when I sunk my teeth into the bread.  I feel that both forms of corn (dried and fresh) really added a nice texture and flavor.

Some of you may be new to seeing psyllium being used in a recipe.  This little seed is known for two main things: its high fiber content and its binding property.  It can be added into raw breads, smoothies, used to thicken sauces/dressings/batters, or to bind things like pie crusts and pie fillings. When using it however, be careful not to add to much as it could create an undesirable consistency.

This bread is wonderful on its own.  No spreads required BUT should you like to dress it up a bit I suggest taking equal parts of soften coconut butter and raw honey and mix them together. HEAVENLY!

Ingredients: yields 1 loaf

Dry Ingredients:

• 1 cup rolled, gluten-free oats, ground to flour
• 1 cup dried corn, ground
• 1/4 cup psyllium
• 1/4 cup + 2 Tbsp flax, ground to flour
• 3 Tbsp coconut flour
• 1 tsp sea salt

Wet Ingredients:

• 2 cups moist almond pulp
• 1 cup Caramelized Onions, chopped
• 2 cups organic corn kernals
• 1 cup almond milk
• 2 Tbsp raw honey

Preparation:

1. Making oat flour:  first make your oat flour but putting the oats in the food processor, processing until it reaches a fine flour consistency.
2. Add ground dried corn, pysllium, ground flax, coconut flour, and salt.  Pulse till mixed.  Place in a large bowl.
3. Add almond pulp, caramelized onions, corn kernels, almond milk, and honey.  Mix with your hands, making sure everything is well combines.  Depending on how moist your almond pulp is, you may need to add water so the dough sticks together nicely.  If you do this, just add 1 Tbsp at a time.
4. Remove the batter and shape into the desired size.  I pressed mine into a loaf pan and popped it out to get the shape.
5. Dehydrate at 145 degrees for 1 hour to set the outer crust, then reduce the temp to 115 degrees for 10+ hours.
6. Side note – Although not raw, this bread toasts up nicely.  Just ask my husband.  haha

Original Post at Caramelized Onion Corn Bread

Carrot pulp…. lets talk about carrot pulp.  Have you ever made carrot juice and found yourself with a mound of carrot pulp sitting in a bowl?  Chances are it ended up in the trash or compost pile.  You can actually use it in many recipes, along with the remains of other juices.  The flavor is not as intense as the whole vegetable, but it is still a very useful ingredient.   I have used veggie pulp in breads and in crackers.

If I don’t have time to deal with the pulp right away, I simply place it in an air tight container and pop it in the fridge or freezer.  I haven’t tested this recipe with fresh grated carrots and you are more than welcome to try it, but keep in mind that there will be a lot more moisture to deal with, so you may need to cut down on the other liquids.

I have even gone as far as dehydrating my carrot pulp and grinding it into a flour.  If you are new to raw breads, keep in mind that the textures are more on the dense side.  I have never come across a bread that I didn’t like, except if it had mold on it. :) But I have to say that I always favored a dense, heavy bread.  So, once I started creating raw breads I was soooo delighted in their texture and their amazing flavors.

Ingredients: 1 large loaf

Dry Ingredients:

• 1 cup rolled, gluten-free oat flour
• 1/4 cup flax meal
• 2 Tbsp psyllium powder
• 3 tsp ground cinnamon
• 1 tsp ground nutmeg
• 3/4 tsp sea salt
• 1/2 tsp ground cloves

Wet Ingredients:

• 2 cups moist almond pulp
• 1 1/4 cups almond milk or carrot juice
• 2 cups moist carrot pulp
• 1/2 cup mashed banana (1 large)
• 3/4 cup date paste
• 20 drops liquid stevia

Hand mix in:

• 1/2 cup chopped pecans, soaked
• 3/4 cup raisins

Preparation:

1. In the food processor fitted with the “S” blade, place the following ingredients: oat flour, flax meal, pysllium powder, nutmeg, cinnamon, cloves and salt.  Pulse together until combined.  Place the dry ingredients in a large bowl and set aside.
2. In the same food processor bowl combine: nut pulp, carrot pulp, mashed banana, date paste, and stevia.  Depending on how dry your almond pulp and carrot pulp is, you may need to use more or less almond milk or carrot juice so add 1/2 cup at a time.  Pulse together  till everything is well incorporated.
3. Add the wet ingredients to the dry ingredients and mix everything with your fingers.
4. Add pecans and raisins.  Mix well with fingers… it’s just more fun that way.
5. Shape into a loaf  on the teflex sheet that comes with the dehydrator and dry for 1 hour at 145 degrees.  This will create an outer crust.
6. Remove from the dehydrator, place the loaf on a cutting board and slice pieces to a desired thickness.  I did mine at about 1″.  Return the bread to a mesh sheet, laying the pieces flat.
7. Decrease the temperature to 105 degrees and continue to dehydrate for approx. 16 hours.  As an indicator if it is dry enough, touch the center of the bread slices.  You don’t want it to be doughy but you also don’t want the bread to dry out too much.
8. Shelf life and storage:  My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days.  The more moisture that is left in your bread, the shorter the shelf life.  Therefore, shelf life will vary with your drying technique.  Whenever I make this bread, it never last long enough to spoil.   Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peak of freshness.
9. To warm the bread before eating,  place it in the dehydrator set at 145 degrees for 5-10 minutes.

Original Post at Carrot Raisin Bread

Not to long ago, I made a Honey Tangerine Ice Cream for some friends of ours.  They enjoyed it so much, they asked for more.  But sadly, I found out that Honey Tangerines were now out of season.  I must have just squeaked in,  because that was only a few weeks ago.  So, I went on a hunt for another type of citrus to use.  That is when I stumbled upon the Page Mandarin.  I asked the produce worker if I could sample one.  In one bite, I knew this would make for a great ice cream.

Page Mandarins are a medium size citrus fruit, with medium-thin, leathery rind. They are a reddish-orange when mature.  Once cutting into it, I was taken back by the  deep orange flesh. And oooh so  juicy!  They are known as one of the best mandarins for juice. Page mandarins ripen in the winter, which explains their disappearing act on me now.  :)

This ice cream turned out smooth and creamy, light and refreshing.  The rich and sweet flavors of the page mandarin are perfect for the warming temperatures.   For fun, quick treat… freeze this ice cream in small Dixie cups (3oz) and put a popsicle stick in the center.  As the kids speed through the house, racing from the front door to the back door, hand them a Honey Page Mandarin Pop to enjoy outside.

Ingredients: yields 5 cups batter

• 1 (14 oz can) full-fat coconut milk or raw coconut cream
• 1 1/4 cups page mandarin juice
• 1 cup cashews, soaked 2 + hours
• 1/4 cup + 2 Tbsp raw honey
• 1/2 tsp liquid stevia
• 1/4 tsp sea salt

Preparation:

Original Post at Honey Page Mandarin Ice Cream

This is my take on Doritos.  I am not going to claim that they taste 100% like them or have that light, crispy snap but these chips deliver a powerful crunch that unlocks bold and unique flavors.  They are a hearty corn chip topped with a cheesy chili flavor.  Downright scrumptious in my book!   I did a little research regarding Nacho Cheese Doritos, one of my all time favorite chips growing up.  Remember how they would  leave your fingers sticky with something that looked like radioactive bee pollen?   Just what is in that stuff that made a person keep going back for just one more chip?

Thirty-nine (39!)  different ingredients are used in creating these chips.  After identifying a few different cheeses used , the cast members come into play; dextrin, maltodextrin, dextrose, flour, corn syrup solids, corn oil, soybean oil, cottonseed oil, and sunflower oil.  A few of those are partially hydrogenated, meaning they give the chip a longer shelf life and inject you with a little shot of trans fat.  The seasoning blend,  includes sugar, “artificial flavoring,” and monosodium glutamate (MSG) which is a flavor enhancer.  MSG is known to interfere with the production of an appetite-regulating hormone called leptin.   I think it is safe to say that my Doritos eating days will continue to linger in my past, distant memories.

Raw corn chips have always been tricky for me to master.  There always seems to be this inherent underlying bitter flavor to them which I always believed to come from the corn.  So I set out on an experiment.  Todays secret ingredient… dried corn!  I actually did many different steps while creating this recipe.  I haven’t experimented with other techniques so I am not sure what the outcome would be if you skipped any of the step below.  It’s all about experimenting!  But, I will say, that I am thrilled with the outcome of this chip and I will duplicate the steps again when I make future batches.

So, in this recipe I soaked the corn overnight in salted water.  I was curious if this would help take away that bitter flavor.  I didn’t have anything scientific to back this up, like I said, experimenting.  After soaking, I dehydrated some of it.  See here.  My second wild and crazy thought was that maybe by adding in some dehydrated kernels it would not only give a good texture but maybe deepen that positive corn flavor.  Anytime you dehydrate fruits and veggies, the flavors tend to concentrate.  That was my theory and I am sticking to it. haha  You can read through the ingredient list and the preparation instructions to see what else I did, but let me leave you with this…

These crackers turned out thick, crunchy but a hint of chew in them (from the dehydrated corn), I didn’t detect any lingering bitter corn flavor after eating them, and the chili “cheese” coating caused me to rejoice!  Just like when I was a kid, I sucked on the chip, savoring that “not-so-radioactive-bee-pollen” coating…. then enjoyed the remaining chip, finding myself gnawing the rest of the chili “cheese” coating off my finger tips.  It’s a winner!  I apologize for being so “long-winded” here,  I am just excited to share this with you!  Enjoy.

Ingredients: yields 54 chips ( 1 1/2 Tbsp per chip)

• 3/4 cup water
• 2 Tbsp lemon juice
• 4 cups organic corn, fresh or frozen
• 2 cups cashews, soak 2+ hours
• 2 Tbsp nutritional yeast
• 1 Tbsp + 1 tsp chili powder
• 1 tsp sea salt
• 1/4 tsp ground black pepper
• 1 large clove garlic
• 3 Tbsp sliced green onion

Hand Mix:

• 2 cups dehydrated corn
• 1/2  cup flax flour

Coating:

• 6 Tbsp nutritional yeast
• 3 Tbsp chili powder
• 3/4 tsp sea salt

Preparation:

1. Prepare 2 cups of dried (dehydrated) corn ahead of time.  Read how here.
2. Soak the 4 cups of fresh or frozen corn in enough water to cover them, adding 1 Tbsp sea salt.  Stir together, cover and allow it to soak overnight in the fridge.  When ready to use, drain the water.  Don’t rinse.
3. Soak the cashews for 2 or more hours to soften them for blending.  After soaking be sure to drain and rinse.
4. In a high-powered blender add the following ingredients in this order:  water, lemon juice, fresh corn, cashews, nutritional yeast, chili powder, salt, pepper, garlic clove and green onion.  Blend until creamy.  The purpose for adding them to the blender in this order is to make sure the wet ingredients are on the bottom which will help the blades in the blender move more freely.
5. Pour the mix in a large bowl and hand mix in the dried corn and flax meal. Mix well.
6. Using a cookie scoop, level off the scoop with batter and stagger on the teflex sheet that fits the dehydrator tray.  After the tray is full pick it up by the bottom two corners and lightly tap it down on the counter to flatten the chips.  Do this on all four sides.
7. Dehydrate at 115 degrees for 5 hours, remove from the teflex sheet and place them directly on the mesh sheet.  Continue to dry for 20 hours or until dry.  Once they cool to room temperature they will firm up a bit more.
8. In a Ziplock bag add the nutritional yeast, chili powder and salt.  Close the bag and shake to mix the spices together.
9. To coat the chips, do 10 at a time.  Dip the chip in glass of water, just a fast dunk, and place on a towel.  After you have 10 done, place them in the ziplock bag, close it and gently shake the bag.  This will coat the chips.
10. Take each chip out, and place it on the mesh screen that comes with the dehydrator.  Dry at 115 (F) for 1 hour.
11. Store in a glass container on the counter for up to two weeks.

Finger licking good!

Original Post at Nacho Chili “Cheese”Corn Chips

Dried Corn Nibblers… just fancy way to present plain o’ dehydrated corn. lol   This isn’t a recipe but more of a technique or an idea generator.  Let me begin by stressing that you use ORGANIC corn!  Buying 100% Organic, Certified Organic, or  USDA Organic-labeled products is usually the easiest way to avoid genetically modified ingredients.  The United States and Canadian governments do NOT allow companies to label products “100% / Certified Organic” if they contain genetically modified foods.  If you are concerned about GMO corn, please check out the Non GMO Project for further details.

I soaked my corn in salt water.  This started out as an experiment when I was creating a corn chip recipe.  One common response I get about raw corn chips/wraps is that they often have a bitter aftertaste.  Unfortunately,  Google after Google searching, I came up empty-handed why this might occur.  So, I just wanted to see if a difference could be made by soaking the corn in salt overnight.  I made a large batch of this dried corn as shown below and used it in my Nacho Chili “Cheese”Corn Chips and it was a WIN!  No complaints of that bitter aftertaste.  Was it do to the salt? The soaking? The combination?  Or the phase of the moon?  To be honest, I don’t know but I will say that Bob loved these corn nibblers right off of the dehydrator tray.  The salt from soaking, gave them that perfect umami snacking food taste.  Umami /uːˈmɑːmi/  ~ is translated as a “pleasant savory taste”.  The human tongue has receptors for L-glutamate, which is the source of umami flavor.  For that reason, scientists consider umami to be distinct from saltiness.

Although dried sweet corn makes a tasty snack on its own, it can also be used in recipes that call for regular corn. Rehydrate the corn by soaking it in water for a few minutes, then drain the excess water before using the corn as you would use canned corn.  Dried corn can be made into cornmeal at home by using a food grinder or a food processor.  Cornmeal made from dehydrated sweet corn may be sweeter than cornmeal you are used to.  So take this into consideration when using it in recipes.  Or just sprinkle over your salad for added texture.

One last thing before I let you go and I promise not to get graphic about it here… but have you ever noticed that corn passes right through your digestive tract, exiting your body in the same form as it entered?  Not to get to personal here, I have.  So guess what, I Googled it. lol  What?  You can ask Google questions that you would be too embarrassed to ask your doctor, pastor, neighbor, mother or best friend. :)  So, if you want to read about it.. please click here. Be aware, he uses the  ”P” word. haha

Ingredients: yields 2 cups

• 8 cups organic corn, fresh or frozen
• 2 Tbsp sea salt

 Preparation:

1. Place the corn and salt in a large bowl and add enough water to cover the corn.  Stir and cover.
2. Allow the corn to sit overnight in the fridge.
3. When ready to make, drain the water from the corn through a strainer.  Do not rinse.
4. Spread evenly on the dehydrator trays in single, even layers.
5. Dehydrate at 115 degrees for 4-6 hours or until dry.
6. Package the corn as soon as possible after cooling.  Store it in airtight containers or sealable plastic bags and keep it in the cupboard, pantry, refrigerator or freezer for future use. Dried corn has a shelf life of about 1 year.

Original Post at Dried Corn Nibblers

I have never had to so much fun playing around with onions as I have this past week.  I was “gifted” 10 lbs of gorgeous milky white onions.  They sat on my counter for a few days waiting for me to find my inspiration.  And when it hit, it hit!  It all started with making Caramelized Onions.   I experimented with that process by making a batch with honey and another with maple syrup.  Both turned out delicious.  I then decided to mix things up a tad and create some Balsamic Caramelized Onions.  The house smelled heavenly throughout this process.  After all was said and done, I had 15 cups of caramelized onions on my hands.  Go ahead, bug your eyes out at me. haha

This spread was first creation, which turned out amazing! But we needed something to put it on, besides just eating it off the knife. :)  So, I made Caramelized Onion Crackers.  Those crackers turned out better than imagined and to be honest, they tasted so good on their own that it didn’t any spread on them.  So, I thought to myself… bread!  I need to make a raw bread! Thus, my Caramelized Onion Bread was born.  This became in instant hit and this spread tasted wonderful on it.  One would think that an onion spread on an onion bread might just be too much onion, but nope.  It was perfect!

This spread is perfect for dipping veggies in, smearing on your favorite bread or cracker or even as a base to making Caramelized Onion Ice Cream… yep, I said ice cream.  That recipe is to come! :)  So, gather up some onions, and some breath mints and have fun in the kitchen!

Ingredients: yields 1 1/2 cups

• 1 cup cashews,  soaked (swelled to 1 3/4 cups)
• 2 Tbsp marinade liquid, from the caramelized onions
• 1 tsp balsamic vinegar
• 1/4 sea salt
• 1 cup Caramelized Onions ; divided

Preparation:

1. In a high-speed blender add the cashews, marinade sauce, balsamic vinegar,salt and 1/2 cup of caramelized onions..  Blend until creamy smooth.
2. Take the remaining 1/2 cup of caramelized onions and rough chop them into small pieces.
3. Place the batter in a bowl and stir in the onions.
4. Eat right away or store in the fridge in a sealed container for 5-7 days.

Original Post at Caramelized Onion Spread

Over the years, I have shared a few recipes that use balsamic vinegar.  This is not a raw product but it is much-loved in our house. It is a dark, glossy, sweetly sour, condiment that is wonderful for almost anything.  One thing that Bob and  I have learned over time is that not all balsamics are the same.  This is definitely one of those foods that unfortunately the more you spend, the better it tastes.  Try to avoid any balsamic vinegars that have caramel coloring or added sweeteners.   The very best balsamics have grape must as the only ingredient, however that is usually to expensive for most recipes.

Ok, Amie Sue, I sliced and cried over my onions, I marinated them and I just finished dehydrating them, now what?   I am glad that you asked, here are some ideas.

Salads: Caramelized onions add great texture and flavor to just about any type of salad.  Here are a few ideas…

• Marinated Broccoli and Mushroom Stir Fry
• Three Green Salad
• Sesame Broccoli Salad
• Zesty Lime Corn Salad

Sandwiches: A layer of these tender onions are perfect for veggie burgers and sandwiches.  Turn something simple into something decadent.

• Nut-less Veggie Burgers
• Not Tuna Sandwich

Ingredients: yields 5 cups

• 3 lbs white onions
• 3/4 cup olive oil
• 3/4 cup balsamic vinegar

Preparation:

1. Slice all the onions into 1/4″ slices.  A mandolin comes in handy for this.  Place in a large bowl.
2. Whisk together the olive oil and balsamic vinegar.
3. Pour over the onions and with your hands mix and mix and mix.  Be sure to coat each onion.
4. Cover and place in refrigerator for 24 hours to marinate.
5. Place a mesh colander inside of a large bowl and drain the marinade sauce off the onions.
6. Place the onions on the teflex dehydrator sheets and dry at 110 for 4-6 hours.  Or until they soften and take on a cooked appearance.

Want to make a smaller amount…

Ingredients for a small batch: (same directions as above) yields approx. 1 2/3 cups

• 1 lb (5 large) white onions
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar

In the photo above shows what they look like after marinating for 24 hours.
They are nice and translucent.  Below, is how they look after being dehydrated for 6 hours.
You can use them at any stage!

Original Post at Balsamic Caramelized Onions

Well good golly miss molly, these turned out sumptuous.  Talk about a savory cracker that is full-bodied in flavor and texture!  This is one of those crackers that doesn’t need a spread.  It is divine all by itself.  Of course the onion flavor is predominate but there is a slight lingering of sweetness that brings up the rear from the caramelized onions.  I realize that this cracker takes quite a few steps to create, but it is well worth it.

I like to create recipes that have multiple uses.  If you head over to the post on how to make Caramelized Onions, you will notice that I listed the ingredients needed for a large 5 cups batch or a small  1 2/3 cup batch.  What I recommend is that you make the large batch.  You will end up with 5 cups of caramelized onions. You only 2 cups for this recipe, unless you want to make a double batch.  But with the leftover onions you could make my Caramelized Onion Spread which is mouth-watering-amazing on crackers, in wraps or to use as a dip for veggies.  Or you could make a loaf of Caramelized Onion Bread.  Even putting some of the onions aside to use on your next salad would add a wonderful savory depth of flavor.  But wait there’s more!  The sauce that is created for the marinating process should be saved.  You can thicken it and make a salad dressing too.  Goodness, there are just so many wonderful recipes to be made!

Keep in mind when making these crackers that they won’t dry to a firm, crunchy cracker.  I am pretty sure that this is do to the olive oil used in the recipe.  For one last idea, you could cut this batter into larger squares and create thin bread-like pieces for sandwiches.  I hope you try it and enjoy it!

Ingredients: yields 1 tray

• 1 cup raw sunflower seeds, soaked
• 1 cup golden flax seeds, ground
• 1/4 cup cold pressed olive oil
• 1/4 cup marinate sauce liquid
• 3 oz. Nama Shoyu or Tamari
• 2 cups Caramelized Onions, chopped

Preparation:

1. In the food processor, fitted with the “S” blade, combine the sunflower seeds, and ground flax seeds.  Pulse together until the sunflower seeds break down into small bits.
2. Add the olive oil, marinate sauce liquid, and Tamari.  Process till well combined.
3. Add the caramelized onions and pulse until the onions are broke down but not turned into a paste.
4. Smooth onto teflex sheets about 1/4″ thick, score your cracker/bread desired size with a pizza cutter or knife (press gently, you don’t want to cut your teflex sheet.
5. Dehydrator at 115 degrees for 8-10 hours, turning over and remove the teflex sheet, drying for another 10-12 hours or until dry.
6. Store in an airtight container for several weeks

Original Post at Caramelized Onion Crackers

When making this bread… the aroma alone will send you over the edge.  I am hereby reclaiming my love and passion for bread.  I use to feel deprived and sad when I would think of how I had given up bread so many years ago.  Even though I haven’t had a piece for about five years now, it is nothing to see me sucked up against a bakeries store front window with my husband in tow as he squeegees my drool off their window. hehe.  Some stop and smell the roses, I for one stop and smell the bread.

This bread is complex in flavor and in texture. With each bite you get the onion, the sweetness, the softness of the center and the crunchy exterior. For Bob the aftertaste is the final test… Does it make you want to go back for more?   After he popped the last bite into his mouth he said that it left him wanting more.  So, what’s a man to do?… He had another… and another… and another… then decided he better save some. hehe He loved it with the Caramelized Onion Spread smeared across the top.   Making food that others love is like, well, it makes me feel… I dunno, it is one of the best feelings that I experience.

Ingredients: yields 1 loaf

Dry Ingredients:

• 1 cup rolled, gluten-free oat, ground to flour
• 1/2 cup psyllium husks
• 1/4 cup flax, ground to flour
• 3 Tbsp coconut flour
• 1 tsp sea salt

Wet Ingredients:

• 2 cups moist almond pulp
• 3 cup Caramelized Onions, chopped
• 1 cup water
• 1/2 cup Caramelized Onion marinade liquid
• 1/4 cup date paste

Preparation:

1. Making oat flour:  first make your oat flour by putting the oats in the food processor, processing until it reaches a fine flour consistency.
2. Add flax meal (make by grinding flax seeds in a coffee grinder or Bullet), coconut flour, psyllium, and salt.  Pulse till mixed.  Place in a large bowl.
3. Add almond pulp, caramelized onions, water. marinade liquid and date paste.  Mix with your hands, making sure everything is well combines.  Depending on how moist your almond pulp is, you may need to add water so the dough sticks together nicely.  If you do, do this by adding 1 Tbsp at a time.
4. Remove the batter and shape into the desired size.  I pressed mine into a loaf pan and popped it out to get the shape.
5. Dehydrate at 145 degrees for 1 hour to set the outer crust, then reduce the temp to 115 degrees for 10+ hours.

Original Post at Caramelized Onion Bread

This past week I was “gifted” over 10 lbs of  gorgeous, milky white onions.  I have been wanting to test my hand at caramelizing them so I figured there was not better time than the present.  And having a mandolin is definitely a godsend for this project!

It only took two onions before my eyes started to burn.  Through the haze of tears I stepped back and looked at all those onions… oy-vey!  I have heard dozens of tricks when it comes to slicing onions but only a few came to mind.  Running cold water and cutting near the flowing water was one.  I started that but decided that was just a waste of water. :P  Onion goggles!  Didn’t have any so I put my sunglasses on.  Hold a piece of bread in your mouth.  Hey, these where desperate times that called for desperate measures.  I always keep a loaf of gluten-free bread in the freezer for Bob so I pulled a piece out and shoved it in my mouth.  So there I stood, in my kitchen… dark sunglasses on and a piece of bread hanging from my lips. I was a sight for sure.  But guess what, it worked, something worked because the tears went away and I sliced every last onion!

Here is some interesting info… I started with 3 lbs of fresh onions which sliced into 10 cups of onions, which after marinating and dehydrating became 5 cups of onions.  :)

Ingredients: yields 5 cups

• 3 lbs white onions
• 3/4 cup cold-pressed olive oil
• 3/4 cup water
• 3/4 cup Tamari or Braggs Aminos
• 3/4 cup maple syrup or raw honey

Preparation:

1. Slice all the onions into 1/4″ slices.  A mandolin comes in handy for this.  Place in a large bowl (s).
2. Whisk together, olive oil, water, Tamari and sweetener.
3. Pour over the onions and with your hands mix and mix and mix.  Be sure to coat each onion.
4. Cover and place in refrigerator for 24 hours to marinate.
5. Place a mesh colander inside of a large bowl and drain the marinade sauce from onions.  Keep the sauce for other recipes.
6. Place the onions on the teflex dehydrator sheets and dry at 110 for 4-6 hours.  Or until they soften and take on a cooked appearance.

Original Post at Caramelized Onions

Ready to take a road trip with me?  If so, have your bags packed when you make this recipe, because you will soon be transported to sunny Italy!

Spices are fundamental to Italian cuisine so using the right combination is crucial.  Therefore I used Homemade Dressings Italian Gardening seasoning mix.  It  is a traditional blend of herbs and spices including basil, oregano and garlic that gives a true Italian flavor.   You will find that I tend to use their spice mixes quite often in my recipes.   They are 100% natural, no sugar added  and they are gluten-free.  If you don’t have a premixed Italian seasoning on hand, you can make your own blend.  You will find a recipe down below.

I want to share a few tips for making a successful batch of kale chips.  Start off with fresh kale.  Wilted kale can often taste bitter.  Use curly kale, it holds onto the sauce much better which gives it that great crunch.  Tear the kale into bite sized pieces.  Kale chips can be very messy to eat when you have to take multiple bites from the chip.  Wash the kale but really pay attention to the drying process.  Wet kale will repel the sauce and make it watery.  I make my sauces nice and thick and use a particular ratio of sauce to kale to ensure a hearty chip!  With these tips, you should end up with a magnificent kale chip.  Enjoy and please keep me posted if you give this recipe a try.  I am pretty confident in saying that you just might end up eating a whole head of kale in one sitting so I think it is my responsibility to remind you to drink plenty of water.  Dehydrated foods can be dehydrating on the body, so drinking more fluids is recommended. :)

Ingredients: yields 3 cups sauce

• 2 cups cashews, soaked 2+ hours
• 1 1/2 cups water
• 1 Tbsp raw apple cider vinegar
• 2 Tbsp fresh lemon juice
• 1/4 cup (25 g) sun-dried tomatoes
• 1 Tbsp + 2 tsp Italian seasoning
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 2 heads (bunches) curly kale

Preparation:

1. Wash and dry the kale then remove the stems.  Tear into bite-sized piece and place a large bowl.  Set aside.
2. After soaking the cashews for 2+ hours, drain and rinse them.  Place in the blender and add the vinegar, lemon juice and water.  Blend until smooth.  This can take 2-4 minutes, depending on the blender.
3. Add the sun-dried tomatoes, Italian seasoning, red pepper flakes and oregano.  Blending until well mixed.  If the sun-dried tomatoes are hard, rehydrated in hot water for 10 minutes.  Drain the water and add to the sauce and continue blending.
4. In a large bowl pour the blended mixture over the kale and massage in until all the leaves are well coated.  I use my hands to assure even coverage.  The batter will seem heavy for the amount of kale but trust me, this will make a nicely coated chip.
5. Place dehydrator trays lined with the reflex sheets and dehydrate at 105 degrees for about 8 hours.  If they aren’t crispy enough, leave them in a bit longer.
6. Store in glass containers on the counter.  I have no idea what their shelf life is because they disappear way to fast in my house.

Kale Chips are the new popcorn!!

How to make your own Italian Seasoning Mix:

Ingredients: yields 5 Tbsp 

• 2 1/4 Tbsp dried basil
• 2 1/4 Tbsp dried oregano
• 2 1/4 Tbsp dried parsley
• 3/4 Tbsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Preparation:

1. Mix all ingredients in a spice grinder.
2. Store in an airtight jar for up to 6 months.

Original Post at Spicy Italian Kale Chips

Miso is usually a soy product, personally I use Chickpea miso since I am not supposed to have soy in diet.  Each teaspoon of either one contains millions of active probiotic microorganisms and enzymes. Miso has a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, and contains all of the essential amino acids.

Ingredients: makes 3 cups sauce

You will use 1 3/4 cup of this sauce for this recipe.

Original Post at Sweet Miso Kale Chips

Case exterior is made of Stainless Steel. Case interior is polycarbonate, the same material as our black and white units.

Features Excalibur's patented ParallexTM Horizontal Air Flow and HyperwaveTM Fluctuation Technology, the most efficient heat/dry combination on the market.

9-large Stainless Steel trays, 15" x 15" each.

26 Hour Timer lets you set it and forget it. Unit automatically turns off when the set time is complete.

Adjustable Thermostat 95?F to 155?F. Temperature range is low enough to preserve active enzymes in fruits and vegetables. Temperature range is also high enough to meet safety standards for dehydrating meat for jerky. Unit turns on automatically when thermostat is in use.

7-inch fan, 600 watts.

Quick Overview:
- Stainless Steel with Stainless Trays
- 9 large trays, 15 sq ft of drying space
- 26 Hour Timer
- Adjustable Thermostat 95?F to 155?F
- 7-inch fan, 600 watts
- 12-1/2"H x 17"W x 19"D
- Made in USA
- Includes 1 x Preserve It Naturally - New 3rd Edition and 1 x Guide to Dehydration

Original Post at Excalibur Food Dehydrator – 9 Tray Stainless Steel Electric Dryer – DS900SHD – Stainless Steel Trays

Yes, this recipe is raw, no I didn’t use raw fish.  To build your “fish sandwich” I recommend a few of my raw bread recipes, all of which can be formed into buns.  The Sourdough Buns or the Veggie Burger Buns.  No “fish” sandwich is complete without raw tartar sauce so be sure to make some of this as well.

Ingredients: yields 20 patties

• 1 cup raw almonds, soaked
• 1 cup raw sunflower seeds, soaked
• 1/2 cup celery, minced
• 1/2 cup red onion, minced
• 1/4 cup fresh lime juice
• 1 Tbsp + 1 tsp kelp powder
• 1 tsp Braggs Aminos or Tamari
• 1 tsp sea salt
• 1 tsp dried dill weed, or 1 Tbsp fresh dill weed
• 1/2 cup water

“Breading”: yields 1 1/4 cups

• 1/2 cup raw cashews
• 1/4 cup ground flax seeds
• 1 tsp smoked paprika
• 1 tsp smoked sea salt
• 1/2 tsp fresh ground black pepper
• 1 tsp nutritional yeast

Preparation:

1. After soaking the almonds and sunflower seeds, drain and rinse them.   Place them in the food processor, fitted with the “S” blade.  Process until they break down to a paste.
2. Add the celery, onion, lime juice, kelp powder, Braggs Aminos, salt and dill. Process until blended together.  Stop and scrape the sides down occasionally.
3. While the food processor is running, drizzle in the water – adding only enough to make the paste nice and moist.   Place in a bowl.
4. To make the breading, grind the cashews in the food processor to a small crumb size.  Don’t over process, as this will start to release the oils and we don’t want that.
5. Add the ground flax seeds, paprika, salt, pepper and yeast.  Pulse together and pour into a rectangular container.
6. Measure out 2 Tbsp of “fish batter” (boy does that sound weird to say) and shape into patties.  Then coat with the breading and place on the mesh sheet that comes with your dehydrator.   Continue until all the batter is used.  You can even make patties instead if you wish.
7. Dehydrate at 145 degrees for 1 hour then reduce heat to 115 degrees and continue drying for 4 -6 hours.  Don’t dry these too much that they get hard… fish patties are moist.
8. Store leftovers in the fridge for up to 5 days.  You can reheat them by placing them back in the dehydrator for a little while.

Original Post at Raw Vegan “Fish” Sandwiches

I created this posting to be a visual inspiration for you are looking for a lunch or dinner idea.  The recipe posted is the same as the raw “fish” sticks.  Explaining to someone that I made Raw Vegan “Fish” is just down right funny.  The perplexed look on their faces says it all.  If you are new to raw foods, the ingredient used in creating that fishy taste is kelp.

Kelp is a natural source of vitamins A, B1, B2, C, D and E, as well as minerals including zinc, iodine, magnesium, iron, potassium, copper and calcium.  In fact it contains the highest natural concentration of calcium of any food – 10 times more than milk!  Kelp does a body good!

Filling:

• Raw Vegan “Fish” Sticks

Sauce:

• Raw Tartar Sauce

Taco shell and condiments:

• Fresh lettuce leaves or Corn Wraps
• Diced tomato
• Diced onion

Original Post at Raw Vegan “Fish” Tacos

Even though you may feel like you are burning nose cells when you eat horseradish, also know that it is doing your body good!  It has been found to have been anti-inflammatory, diuretic (increase urine output), and nerve soothing effects.  It also is known to stimulate salivary, gastric, and intestinal glands to secrete digestive enzymes, thereby facilitating digestion.

This recipe makes a large quantity, I must have had big eyes when creating it.  You can downsize the recipe if you wish but it is a great staple to have in the fridge too.  Use it for Raw Vegan Fish Sticks, dip your veggies in it, spread it on your sandwich or wrap, swipe a layer on your favorite cracker.  And if you just can’t eat it all, coat some kale with it and make tarter flavored kale chips.  Nothing goes to waste in our kitchens!  :)

Ingredients:

• 1 cup cashews, soaked
• 1/2 cup water
• 1 Tbsp apple cider vinegar
• 2 tsp horseradish powder
• 1 Tbsp pickle juice
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 cup minced sweet pickle
• 2 Tbsp grated horseradish
• 4  green onions, whites only, minced

Preparation:

1. Soak the cashews in 2 cups of water for at least 2 hours.  They will swell and soften.   After soaking, drain and rinse them.  Put them in the blender.
2. Add the water, vinegar, horseradish powder, pickle juice, garlic powder and salt.  Blend until smooth.  Depending on your blender this can take 1-5 minutes.  Transfer into a bowl.
3. Taste test the horseradish level before you proceed.
4. Add the minced pickled, minced horseradish (if desired) and onions.  Stir together.
5. Store in an airtight container in the fridge for up to 5 days.

Sous Chef Suggestions:

• Cashews ~  I don’t recommend substituting these.  They offer a neutral base that gives a very creamy mouth-feel.
• Horseradish ~ Please taste test as you add this.  Start with a small measurement and build up slowly.
• Pickles ~ I use a local brand that is raw.  They add a great “Zing” to the recipe.  Along with the pickle juice.  If you choose to skip the pickle all together, you can increase the raw apple cider vinegar but again approach it with a lesser amount and build up slowly.

Want some ideas on what to make alongside your tartar sauce…

Raw Vegan “Fish” Tacos

Raw Vegan “Fish Sticks”

Raw Vegan “Fish” Sandwiches 

Original Post at Tartar Sauce

So, a few nights ago I made these avocado “fries” with some left over “breading” from my Raw Vegan Fish Sticks.  After they had been in the dehydrator for about 5 hours, I pulled them out and put the tray on the island counter. I hollered for Bob to come take a taste test.  He walked up beside me and looked down at them and asked what they were.  I explained what I did, he picked one up and took a bite.  ”Hmm, not bad, they are ok.”….. He turned the corner of the island. “yea, not bad!”…. he turned the other corner of the island and said, “Hmm, those are actually pretty darn good.”  He came back full circle to the tray and in taking another one he said, “DANG, those are delicious!”  He circled that island like a vulture until he had eaten every single one of them!  I think it is safe to say that he liked them. haha

These avocado “fries” are best served warm right out of the dehydrator.  They won’t harden due to the avocado and fat content.  They would be perfect to have as an appetizer for a dinner party or gathering.  They are crunchy and spicy on the outside but creamy and rich on the inside.  Bob compared the texture to a  truffle filled with ganache.

Avocados are very good for you.  They are the best fruit (yes, fruit) source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.   I recommend using ripe but semi firm avocados for this.  If they are too firm, they are not ripe.  Unripe avocados are harder to digest and don’t taste as good.  If they are too soft, you will have guacamole on your hands, which isn’t so bad if you want guacamole. :)   When I shop for avocados I have a two-step process.  I lightly give them a squeeze and then I pop the “bellybutton” off…  you know that little nub where they were once attached to the tree?  If it is a nice bright green under it, it should be a perfect avocado.  If it is brown, put it down and move along.

These are great dipped in my raw Tartar Sauce.  And I can only imagine that the Touchdown Spicy Cheese would be heavenly as well!

Ingredients:

• 1/2 cup raw cashews
• 1/4 cup ground flax seeds
• 1 tsp smoked paprika
• 1 tsp smoked sea salt
• 1/2 tsp fresh ground black pepper
• 1 tsp nutritional yeast
• 4 large avocados

Preparation:

1. To make the breading, grind the cashews in the food processor to a small crumb size.  Don’t over process, as this will start to release the oils and we don’t want that.
2. Add the ground flax seeds, paprika, salt, pepper and yeast.  Pulse together and pour into a rectangular container for dredging.
3. Cut the avocados in half and discard the seeds.  Remove the skins then slice into 1/4″ slices.
4. Gently coat the avocado slices with the “breading” and place on the mesh sheet that comes with the dehydrator.
5. Dry at 115 degrees for 2-4 hours or until it reaches the desired texture.  These will not dry crispy due to the oil content in the avocado.
6. Serve right away.

Original Post at Smoked Paprika Avocado “Fries”

Raw Vegan Fish Sticks…. Raw Vegan Fish Sticks…. Raw Vegan Fish Sticks…. Does it sound as funny to you as it does to me to type those words?  Raw Fish Sticks, well that doesn’t sound very appetizing.  Vegan Fish Sticks, well that is just an oxymoron if I ever heard one.  If I say or type it enough, I am hoping it will make sense one day. hehe  Some of you may never have heard of fish sticks.  I for one grew up eating them, a lot of them!  Oddly enough, I never cared for fish growing up but I loved fish sticks.  The reason being…  the breading and tartar sauce could make a bicycle tire taste good.  So how does one make a raw dish taste like fish?  Kelp my friend, kelp.

Your body, as amazing as it is, doesn’t produce iodine, nor can it store large quantities of it.  It must be introduced through the foods we eat.  A lack of iodine can lead to a goiter, hypothyroidism or hyperthyroidism.  Iodine is a water-soluble trace element that’s rare in the earth’s crust, but fairly prevalent in its seas.  Unfortunately, due to over-planting and chemical fertilizers, the soil in most of US has virtually no iodine content.   This is where kelp comes into play.  Kelp is a tall, leafy plant that grows in cool water, floating vertically over the rocky ocean floor.  Although tethered there by a root like stem called a holdfast, it does not draw nutrients from the ground but rather from the water around it.  This ensures that every leaf is packed with an ocean of goodness and iodine.

When I made this recipe, I used a 2 Tbsp cookie scoop.  This made 19 fish sticks.  You could also form them into patties if you wanted to make fish sandwiches.  I am guessing that it would have made an even 20 fish sticks but due to the taste testing I lost one. :)  I want to quickly point out two things here.  The first thing is that if you don’t want the almond skin flecks in your batter, you should remove the skins after soaking the almonds.  Also, the recipe calls for 1 Tbsp + 1 tsp of kelp powder.  Start with 1/2 Tbsp and build up.  I have found that different brands can be stronger than others.  This will allow you to tailor it to your liking and enjoyment.   Other than that, knock yourself out and have fun!

These are great with my raw tarter sauce!  You will have some leftover “breading”,  use it for sprinkling on a salad or you can make some avocado “fries” with it!  (Bob loved these!)

Ingredients: yields 20 fish sticks

• 1 cup raw almonds, soaked
• 1 cup raw sunflower seeds, soaked
• 1/2 cup celery, minced
• 1/2 cup red onion, minced
• 1/4 cup fresh lime juice
• 1 Tbsp + 1 tsp kelp powder
• 1 tsp Braggs Aminos or Tamari
• 1 tsp sea salt
• 1 tsp dried dill weed, or 1 Tbsp fresh dill weed
• 1/2 cup water

“Breading”: yields 1 1/4 cups

• 1/2 cup raw cashews
• 1/4 cup ground flax seeds
• 1 tsp smoked paprika
• 1 tsp smoked sea salt
• 1/2 tsp fresh ground black pepper
• 1 tsp nutritional yeast

Preparation:

1. After soaking the almonds and sunflower seeds, drain and rinse them.   Place them in the food processor, fitted with the “S” blade.  Process until they break down to a paste.
2. Add the celery, onion, lime juice, kelp powder, Braggs Aminos, salt and dill. Process until blended together.  Stop and scrape the sides down occasionally.
3. While the food processor is running, drizzle in the water – adding only enough to make the paste nice and moist.   Transfer to a bowl.
4. To make the breading, grind the cashews in the food processor to a small crumb size.  Don’t over process, as this will start to release the oils and we don’t want that.
5. Add the ground flax seeds, paprika, salt, pepper and yeast.  Pulse together and pour into a rectangular container for dredging.
6. Measure out 2 Tbsp of “fish batter” (boy does that sound weird to say) and shape into a fish stick.  Then coat with the breading and place on the mesh sheet that comes with your dehydrator.   Continue until all the batter is used.
7. Dehydrate at 145 degrees for 1 hour then reduce heat to 115 degrees and continue drying for 4 -6 hours.  Don’t dry these too much that they get hard… fish sticks are moist.
8. Store leftovers in the fridge for up to 5 days.  You can reheat them by placing them back in the dehydrator for a while.

 Form into “fish sticks” and coat with “breading”.

Original Post at Raw Vegan Fishsticks

I don’t know if you have any idea what it means to me to surrounded by such supportive and like-minded people.  YOU are the fuel that feeds my passion, and for that, I am so grateful (and so is Bob’s full belly haha).

Just for fun here are some facts about NouveauRaw. Did you know…

NouveauRaw was formed in 2008 mostly as a place for me to organize my recipes, and to share them with friends and family.

We now have 4,668 subscribers!

It has been viewed in 144 countries.

I have posted 879 recipes! OMG!

Last month we had 527,648 page views.

And 48,000 unique (different) visitors.

All I can say is WOW… it humbles me to think that as I scamper around my little kitchen, dropping spatulas covered with sticky almond butter on the floor, getting key lime pie batter spattered in my face, dropping measuring spoons in my running food processor, or watching a tray of kale chips tumble to the floor as I carry them to the dehydrator…. And while all that is going on, I have my extend raw family sneaking peeks at my creations.  How amazing is that?!

Again, from the bottom of my heart, thank you so much.

Amie Sue

Original Post at Best of Raw 2013 – We Won!

A pretzel is NORMALLY a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe.  Pretzels in stick form may also be called pretzels in the English-speaking context.  The size varies from large enough for one to be a sufficient serving, too much smaller.  So keep this in mind as you create your pretzels.  I will give some basic guidelines on how to create them but in the end, you can add your own twist to them… literally.

This is will be one of those recipes that you can tuck away and pull out when you are in the mood from something crunchy and salty.  Do to the nature of the ingredients and how it is made, they should have a pretty long shelf life,  providing you don’t eat them all in one sitting.  hehe

This recipe turned out to be a huge hit.  I have run them through a tough panel of taste testers and everyone commented on how wonderful they were and couldn’t believe that they weren’t the real thing.   I have already released the recipe to make the pretzels for a great salty and savory snack.  By adding chocolate they are transformed into a sweet and salty snack, so I wanted to give them their own posting.

As far as the basic recipe goes, I am not going suggest substituting any of the ingredients.  It took me some time to find the right balance of flavors to recreate the flavor of a real pretzel.  As far as the chocolate goes, you can make a raw hardening chocolate coating or use organic, vegan chocolate chips (not raw).  Just know that there are options that can meet you were you are are in your culinary journey.  I hope you don’t mind a short run of pretzel porn to get your mouth-watering.  :)

Ingredients: yields 5 cups dried 1″ pieces

• 2 cups moist almond pulp
• 2 Tbsp ground flax-seed
• 1/4 tsp sea salt
• 1/4 cup almond butter
• 3/4 cup water
• 5 tsp Braggs Aminos
• 2 tsp raw agave nectar
• 1 tsp vanilla extract

Outer Coating:

• Hardening Chocolate recipe or 1 1/2 cups Vegan Organic Chocolate Chips (melted)
• coarse celtic sea salt

Preparation:

1. In a food processor, fitted with a “S” blade, pulse together the almond pulp, ground flax-seed and salt.
2. Add almond butter, water, Braggs Aminos, agave and vanilla.  Process until everything is well combined.
3. Piping bag ~
   • I highly recommend this method.  I used a disposable piping bag and a 1/2″ piping tip.
   • Once you have the tip in place, put the bag in a tall glass and fold the edges over the glass.   This will create a stand and it will make it easy to fill it with the batter.  I posted photos below.
   • Fill the piping bag with batter (I had to refill the bag a second time).   Work all of the air bubbles out of the bag so that it doesn’t “burp” while creating a line of dough.
   • Place a teflex sheet on the mesh sheet that comes with the dehydrator.
   • Hold the bag at a 22 1/2 degree angle (or 22 haha) and with a steady, consistent pressure, squeeze the batter out and slowly slide the tip down the teflex sheet.  Don’t go to fast and cause the line to break and don’t go to slow which will cause bulges.  You will quickly get the hang of it.  Create solid lines from one side of the tray to the other.  I have an Excalibur dehydrator that has large square trays.
4. Sprinkle coarse sea or celtic salt on top and lightly press it into the dough.  Because we are not using yeast these pretzels won’t rise causing the dough to grab onto the salt, so we have to help it a little. :)
5. Dehydrate at 145 degrees for 1 hour to set the “outer crust”.  Cut into 1″ pieces and then place them on the mesh sheet.  Continue drying at 115 degrees for 6-8 hours or until dry.  They do firm up a tad more once they cool.
6. Dip the pretzels in your choice of chocolate coating.  Allow them to dry on parchment paper, then store in an airtight sealed container.

Original Post at Salted Chocolate Covered Pretzels

Just in case you are new to raw foods, nut pulp is the by-product of making nut milk.  You can read more about it here.  And if you are one who drinks commercial almond milk, I beg you to try making your own.  It tastes light years better!  You can make it as creamy or thin as you want.  You can sweeten it and tailor it to where it will make your taste buds sing.  And when your taste buds sing, you can’t help but dance and when you dance you can’t help but smile and when you smile…there is joy in your heart.  Who knew all that could come from making nut milk. :)  I don’t mean to be silly here,  just trying to encourage you to really enjoy your time  preparing healthy foods in your own kitchen.

One of the key ingredients in this recipe is cinnamon.  I have talked about cinnamon before but I think it is important to point out a few things about it before I let you go.  Not all cinnamon is created equal.  Depending on the type of cinnamon you use, it can make or break a recipe.  There was a time in my life where I had no idea that there was a difference in cinnamons.  Cinnamon was cinnamon, right?  Wrong.  If you are scratching your head thinking, “What’s the big deal?”  I ask you to read this post  that I did on cinnamon.   Trust me, it makes a difference.

These pretzels were designed to remain slightly soft when they are done dehydrating.  If you want to make them crunchy, keep them in the dehydrator until that is achieved.  Keep in mind that this recipe isn’t a really sweet one.  You can make  adjustments while making the batter if you have a sweet tooth.  I was delightfully surprised when I took them out the of the dehydrator and found that they had naturally darkened… just as if they had been baked.  To much fun!

Ingredients: yields 12 large

• 2 cups moist almond pulp
• 2 Tbsp ground flax-seed
• 1 Tbsp ground Ceylon cinnamon
• 1/2 tsp sea salt
• 1/4 cup cashew butter
• 3/4 cup almond milk
• 5 tsp Braggs Aminos or Tamari
• 3 Tbsp raw agave nectar
• 1 tsp vanilla extract

Preparation:

1. In a food processor, fitted with a “S” blade, pulse together the almond pulp, ground flax-seed and salt.
2. Add almond butter, water, Braggs Aminos, agave and vanilla.  Process until everything is well combined.
3. Piping bag ~
   • I highly recommend this method.  I used a disposable piping bag and a 1/2″ piping tip.
   • Once you have the tip in place, put the bag in a tall glass and fold the edges over the glass.   This will create a stand and it will make it easy to fill it with the batter.  I posted photos below.
   • Fill the piping bag with batter (I had to refill the bag a second time).   Work all of the air bubbles out of the bag so that it doesn’t “burp” while creating a line of dough.
   • Place a teflex sheet on the mesh sheet that comes with the dehydrator.  I printed out a template of a pretzel and slid it under the teflex sheet so that I would have a guild to create the shape.
   • Use consistent pressure on the bag throughout the process and don’t go to fast.
4. Dehydrate at 145 degrees for 1 hour to set the “outer crust”, reduce temp to 115 degrees for 4-6 hours or until they reach the level of dryness that you prefer.  Remove from dehydrator when they are still a tad soft but hold their shape.
5. Mix the coconut crystals and cinnamon together in a small bowl.  Spritz the pretzel with a little water or quickly dunk in water, shaking off the excess water.  Then sprinkle the cinnamon mix over the top of the pretzel.  Be sure to have another container or plate underneath to catch the excess.
6. Enjoy!

Original Post at Cinnamon and Sugar Soft Pretzels

I think sourdough is an acquired taste… either you like it or you don’t.  There really never seems to be a middle ground.  If you are one of those who are unsure about sourdough, allow me to encourage you to give this recipe a try.  The beauty is that you can control just how strong you want to the sourdough flavor to come through.

I for one didn’t care much for sourdough as I was growing up.  But in my adult years I have come to enjoy its tangy flavor.  Probiotics is the key ingredient that helps us achieve the sourdough flavor.  I thought to myself, if we can use probiotics to create nut cheeses, why not use it to make a fermented bread!  And much like a nut cheese,  you can control how intense to make the flavor.  The longer you leave it to ferment, the stronger the sourdough taste.

Sourdough is usually made with both yeast and its little helper called Lactobacillus, which produces lactic acid.  The lactic acid gives the bread a slighty sour, tangy taste.  Since we don’t want to use yeast in our recipes, I turned to probiotics which contains Lactobacillus acidophilus. 

Probiotics are bacteria that help maintain the natural balance of organisms (microflora) in our intestines.  They play a very important role in our digestive tract.  We know that our digestive tract needs a healthy balance between the good and bad bacteria, so what gets in the way of this?  Poor food choices, emotional stress, lack of sleep, antibiotic overuse, other drugs, and environmental influences can all shift the balance in favor of the bad bacteria.  So, now we can enjoy this raw bread knowing that it is “gut healthy” and umm umm good!

Ingredients: yields 16 buns

Ferment Stage:

• 4 cups almond pulp
• 2 cups almond milk
• 1 tsp (emptied from 4 capsules) probiotics

Dry Ingredients:

• 2 cups gluten-free oat flour
• 1/2 cup flax meal
• 2 Tbsp psyllium husks
• 1 Tbsp dried onion flakes
• 2 tsp onion powder
• 2 tsp Italian seasoning
• 1/2 tsp sea salt

Wet Ingredients:

• 1/2 cup water
• 2 Tbsp raw honey
• 1 Tbsp lemon juice

Topping:

• black sesame seeds
• dried onion flakes
• ground flax seeds

Preparation for fermentation stage:

1. In a medium-sized bowl combine the almond pulp, almond milk and probiotics.  Mix well and cover the bowl.
2. Place the covered bowl in the dehydrator set at the lowest temperature, I did 95 degrees and let it sit for 36 hours to ferment.  Please taste test throughout this process.  Once it reaches the strength of “sourdoughness” you like, move on to the next steps.

Preparation:

1. In the food processor make the oat flour by processing the oats until they become a fine powder.
2. Add the flax meal, psyllium husks, onion flakes, onion powder, Italian Seasoning and salt. Pulse to combine.
3. Transfer the dry batter to a large bowl and hand fold in the fermented almond pulp, water, honey and lemon juice, making sure everything is well combined. I dove in there with my hands.  Much more fun to connect with your food!
4. Create the buns using a 1/2 cup measuring cup.  Scoop up the dough and level it off.  Remove the dough from the cup and shape into a bun and sprinkle the top with; ground flax meal (gives it that “browned, baked” look, dried onion flakes and black sesame seeds.  Place on the mesh sheet that comes with the dehydrator.
5. Dehydrate at 145 degrees for 1 hour.  This is to form a crunchy crust on your bread.  Turn the temp down to 115 degrees and continue drying for 8-10 hours or until desired moistness is achieved.
6. Shelf life and storage:  My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days.  The more moisture that is left in your bread, the shorter the shelf life.  Therefore, shelf life will vary with your drying technique.  Whenever I make this bread, it never lasts very long enough to spoil.   Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peak of freshness, so don’t expect this bread to have a long expiration date.
7. These buns are meant to have some moisture left in the center.  If you want them to really dry out, slice them in half and return to the dehydrator until desired dryness is achieved.

Pop the dough out onto the working surface.

Cup your hands around the top of the bun and shape into a slight dome shape.

Sprinkle with ground flax.  This gives added nutrients and that baked appearance.

After sprinkling with flax, gently press it in to stick.

Now sprinkle with dried onion flakes.

Once done, press down on the onion flakes just a tad.

Last step, sprinkle with black sesame seeds.

Gently press in and now you are ready to dehydrate them.

Original Post at Sourdough Bread / Buns

As of late, I have been on a roll creating raw pretzels.  It all started with a request from Nikki, a Nouveau Raw reader.  She had been craving pretzels and asked me to come up with a raw version.  So, I created a raw pretzel, then I drenched them in chocolate.  A few days later I thought to myself,  ”Why not make sourdough flavored ones?”  So back to my lab kitchen I went.  After success with those, my mind said, “HONEY AND MUSTARD Pretzel!  You can make a honey and mustard flavored pretzel!”  …. “I can?”….”You can?”…. “Really?”…. “Yes REALLY, get in that kitchen of yours and get to work missy!”….. “OK!”….. I knew that growing up as an only child would prove to be useful in my adult years.  I have mastered the art of talking to myself. lol

So there I was, on the kitchen island sat a bowl of raw pretzels, pretzels with chocolate around them, sourdough pretzels and now honey mustard flavored pretzels.  I was quite proud and down right excited with what I had achieved!  And in my own little world, I was accepting some grand award for my creations that now sat before me… I think I was wearing some gorgeous red dress and my hair was all done up in some “up-do” as I made my way to the stage…. then my husband walked by and broke my daydream and commented, “This is all great but, can you make a peanut butter filled pretzel????” And walked off.  ”Well, duh! Of course I can!”  Pft…. silly man.  I completed my awards acceptance speech in my head (haha) and went to work on figuring out just how I was going to inject each pretzel with peanut butter. Oy-Vey!

After a little trial and error and a counter full of dirty dishes…  I created the First Raw Peanut Butter Filled Pretzel, well at least from what I could tell.  Regardless if it is the first, tenth or twentieth…. anytime you get in the kitchen and unleash your love and passion for creating healthier foods, it is always a blessed event!  Enjoy!

Ingredients: yields 5 cups little pretzels

• 2 cups moist almond pulp
• 2 Tbsp ground flax-seed
• 1/4 tsp sea salt
• 1/4 cup almond butter
• 3/4 cup almond milk
• 5 tsp Braggs Aminos or Tamari
• 2 tsp raw agave nectar
• 1 tsp vanilla extract
• 1 1/2 cups smooth natural peanut butter

Preparation:

1. In a food processor, fitted with a “S” blade, pulse together the almond pulp, ground flax-seed and salt.
2. Add almond butter, water, Braggs Aminos, agave and vanilla.  Process until everything is well combined.
3. Piping ~ see photos for instruction.  I provided two techniques.
4. Sprinkle coarse sea or celtic salt on top and lightly press it into the dough.  Because we are not using yeast these pretzels won’t rise causing the dough to grab onto the salt, so we have to help it a little. :)
5. Dehydrate at 145 degrees for 1 hour to set the “outer crust”.  Cut into 1″ pieces and then place them on the mesh sheet.  Continue drying at 115 degrees for 6-8 hours or until dry.  They do firm up a tad more once they cool.

A glass works perfect as a piping bag stand.  Put the “tip” end into the glass first.

Fold the bag over the edges and fill the bag with the peanut butter.

Depending on the size of your piping bags, you may have to reload them a few times.  I had to.
Place some tape over the tip (the large one) to prevent batter from oozing out as you are getting everything into place.

In the piping bag stand, put 1 cup of pretzel dough in it and then create a well in the center.  It is sort
of hard to see what I am doing in the photo.  I am creating space down the center so I can
insert the peanut butter piping bag.

Slide the peanut butter piping bag down into the center of the pretzel piping bag.

Here is a side view of what it looks like.

Remove the tape and line up the piping tips so they are even.

Play around with the bags and work out any airbubles.  As you can see the peanut butter
bag sticks out further.  You are going to put even pressure on both bags as you pipe out the
batter.  This is important otherwise you will get more of one or the other as your squeeze it out.

Oops, as you can see below, the first round of squeezing out the batter came out wonky.  I don’t
mean to sound gross but it looks like a catapiller shedding it’s cacoon. haha  I had to readjust my bags
and tips so that everything was nice and even.

Isn’t that just beautiful?

Reload time.  I won’t lie, this part is messy, so just give up now on trying to be neat and tidy.
If you can due to the stickiness and mess, I recommend using fresh bags rather then reusing them.

Here is a second option (perhaps easier and less messy) on how to make the peanut butter filled pretzels.  Using the piping bag
and the large tip, pipe out nice and thick ropes of pretzel dough.  I made mine about 6″ long.  Then
use a chop stick to create a channel down the center.

Now, pipe the peanut butter into the channel.  Make sure you are using a smaller tip.

Now to close the pretzel, have a small container of water near you to keep your fingertips damp.

Carefully pinch the pretzel batter together around the peanut butter.  Then gently roll
the pretzel back and forth to round it out a bit.  That is why I only made them about 6″ long,
if they are any longer, it would more difficult to roll and not break them.

Original Post at Peanut Butter Filled Pretzels

This is not your typical sourdough recipe.  I use to own a sourdough starter, well more like, IT owned me. haha   But that was a coon’s age ago.  A typical recipe for creating your own starter contains;  yeast, warm water, all-purpose flour, and sugar.  It then takes 5-10 days to ferment and requires regular “feedings”.  My approach in creating a sourdough pretzel was to ferment the nut pulp.  Goodness, if you are new to raw foods, I am sure that I have scared you away with the words of ferment and nut pulp.  :)  Stay put, I promise that you will find this recipe easy and tasty!   I borrowed the fermentation process from making nut “cheese”…. Probiotics!  Why couldn’t I ferment some almond pulp?!  Well, I could and did!

If you are uncertain as to whether or not you like sourdough or if you are one that would like it but often find it to strong in flavor… I ask that you give this recipe a try.  With this recipe it is easy to control just how “sour” you want the dough to be.  The longer you allow it to ferment (culture, if the word ferment scares you) the stronger the sour flavor will be.

New to the idea of Probiotics and wonder what they are?  They are a bacteria that helps to maintain the natural balance of organisms (microflora) in the intestines.  They are believed to protect us in two ways.  The first is the role that they play is in our digestive tract.  We know that our digestive tract needs a healthy balance between the good and bad bacteria, so what gets in the way of this?  Poor food choices, emotional stress, lack of sleep, antibiotic overuse, other drugs, and environmental influences can all shift the balance in favor of the bad bacteria.  I bet that you can’t find these qualities in any processed pretzel on the market. :)

Ingredients: yields 5 cups dried 1″ pieces

Fermentation Stage:

• 2 cups packed moist almond pulp
• 1 cup water
• 1 tsp probiotics emptied from capsules

• 2 Tbsp ground flax seed
• 1/4 tsp sea salt
• 1/4 cup almond butter
• 5 tsp Braggs Aminos or Tamari
• 2 tsp raw agave nectar
• 1 tsp vanilla extract
• 1/2 cup water

Preparation for fermentation stage:

1. In a medium-sized bowl combine the almond pulp, water and probiotics.  Mix well and cover the bowl.
2. Place the covered bowl in the dehydrator set at the lowest temperture, I did 95 degrees and let it sit for 24 hours to ferment.  Please taste test through this process.  Once it reaches the strength of “sourdoughness” you like, move on to the next steps.

Preparation:

1. In a food processor, fitted with a “S” blade, pulse together the fermented almond pulp, ground flax seed and salt.
2. Add almond butter, water, Braggs Aminos, agave and vanilla.  Process until everything is well combined.
3. Piping bag ~
   • I highly recommend this method.  I used a disposable piping bag and a 1/2″ piping tip.  For thin pretzels use a 1/4″ tip.
   • Once you have the tip in place, put the bag in a tall glass and fold the edges over the glass.   This will create a stand and it will make it easy to fill it with the batter.  I posted photos below.
   • Fill the piping bag with batter (I had to refill the bag a second time).   Work all of the air bubbles out of the bag so that it doesn’t “burp” while creating a line of dough.
   • Place a teflex sheet on the mesh sheet that comes with the dehydrator.
   • Hold the bag at a 22 1/2 degree angle (or 22 haha) and with a steady, consistant pressure, squeeze the batter out and slowly slide the bag down the teflex sheet.  Don’t go to fast and cause the line to break and don’t go to slow causing the batter to create bulges.  You will quickly get the hang of it.  Create solid lines from one side of the tray to the other.  I have an Excalibur dehydrator that has large square trays.
4. Sprinkle coarse sea or celtic salt on top and lightly press it into the dough.  Because we are not using yeast these pretzels won’t rise causing the dough to grab onto the salt, so we have to help it a little. :)
5. Dehydrate at 145 degrees for 1 hour to set the “outer crust”.  Cut into 1″ pieces and now place them on the mesh sheet.  Continue drying at 115 degrees for 6-8 hours or until dry.  They do firm up a tad more once they cool.

Original Post at Sourdough Pretzels

Some people like to dip their pretzels in honey, others like mustard…  why not bring the two together?  This isn’t new news, Honey Mustard Pretzels have been on the market for years, BUT not in the raw form.  For this recipe I ended up using organic yellow mustard because I had it on hand.  But to keep your recipe completely raw, you must try making the Sweet & Spicy Mustard which is amazing!

Mustard seeds are an excellent source of selenium and manganese. They are also a good source of omega-3 fatty acids, magnesium, phosphorus, and tryptophan.  Truthfully, I never really thought much about mustard being a health food.  But then when we create heathy recipes, it is always our goal to build the nutrient level with each individual ingredient.  So now we can add mustard to the mix… literally.  :)

Did you know that mustard can be used in hot compress preparation to help reduce the impact of strains and sprains in the body. They can also be used in poultices and plasters which can be massaged onto the chest helping decongest blocked sinuses and lungs?  So next time you roll over and your spouse smells like mustard, they are either eating Honey Mustard Pretzels in bed or using the  magic of mustard to heal!

Ingredients:

• 2 cups moist almond pulp
• 2 Tbsp ground flax-seed
• 3 Tbsp yellow mustard or raw mustard
• 1/4 tsp sea salt
• 1/4 cup almond butter
• 1 cup almond milk
• 5 tsp Braggs Aminos or Tamari
• 3 Tbsp raw honey
• 1 tsp vanilla extract

Preparation:

1. In a food processor, fitted with a “S” blade, pulse together the almond pulp, ground flax-seed and salt.
2. Add mustard, almond butter, almond milk, Braggs Aminos, honey and vanilla.  Process until everything is well combined.
3. Piping bag ~
   • I highly recommend this method.  I used a disposable piping bag and a 1/2″ piping tip.  For thinner pretzels use a 1/4″ tip.
   • Once you have the tip in place, put the bag in a tall glass and fold the edges over the glass.   This will create a stand and it will make it easy to fill it with the batter.  I posted photos below.
   • Fill the piping bag with batter (I had to refill the bag a second time).   Work all of the air bubbles out of the bag so that it doesn’t “burp” while creating a line of dough.
   • Place a teflex sheet on the mesh sheet that comes with the dehydrator.
   • Hold the bag at a 22 1/2 degree angle (or 22 haha) and with a steady, consistent pressure, squeeze the batter out and slowly slide the tip down the teflex sheet.  Don’t go to fast and cause the line to break and don’t go to slow which will cause bulges.  You will quickly get the hang of it.  Create solid lines from one side of the tray to the other.  I have an Excalibur dehydrator that has large square trays.
4. Sprinkle coarse sea or celtic salt on top and lightly press it into the dough.  Because we are not using yeast these pretzels won’t rise causing the dough to grab onto the salt, so we have to help it a little. :)
5. Dehydrate at 145 degrees for 1 hour to set the “outer crust”.  Cut into 1″ pieces and then place them on the mesh sheet.  Continue drying at 115 degrees for 6-8 hours or until dry.  They do firm up a tad more once they cool.

Original Post at Honey Mustard Pretzels

Ingredients: yields 8 truffles

• 1/2 cup raw coconut butter or coconut oil, softened
• 1 Tbsp raw cacao powder
• 1 tsp coffee extract
• 1/2 tsp rum extract
• 1/2 tsp vanilla extract
• 1/2 tsp liquid stevia

Preparation:

1. Soften the coconut butter by placing the coconut container in a bowl filled with hot water.  Do not completely melt it, just warm it to a softened stage.  The reason for keeping the coconut butter at a  soft stage rather than melted is when the butter is pure liquid all of the added ingredients sink to the bottom of your mold.  With the coconut butter at a soft, thick stage everything will remain suspended in the oil.
2. Add the cacao powder, coffee, rum, vanilla extract and stevia.  Using a spatula, mix everything together until well combined.
3. Pour the fudge mixture into the selected mold.
4. Freeze for at least 10 minutes.  Once frozen, pop them out and store in an air-tight, freezer proof container.
5. Note: these will melt at room temp so it is best to pull one out and eat right away.

Original Post at Tiramisu Coconut Truffles

This is wonderful recipe, not only will it cause your eyes to roll back into your head out of pure delight… but also it teaches you many interesting raw techniques.  By the time you make this dessert you will be well-educated on making your own nut milk, coconut cream, date paste and Irish moss paste.  These techniques will come in handy as you dive into the raw food culinary world!  You will also learn the powers behind coconut oil, what to do with almond pulp, and the role that lecithin plays in a recipe.

The best advice I can give is to first read through the recipe and instructions carefully before you start.  This will help you be better prepared.   Also, make the components, such as almond milk and date paste, etc.,before you start to assemble the cake.  Clicks on the links in each paragraph for instructions on how to make each component.

Almond milk and pulp ~ In order to get nut pulp you have to make nut milk.  You won’t be using the nut milk in the recipe, just the pulp.  Place the nut milk in a mason jar and store in the fridge.  This is wonderful for breakfast to add to your cereals, smoothies or just to drink!  Set the nut pulp aside.

Date paste ~ This is another great staple to have on hand, so don’t worry about making the exact measurement that is required for the recipe.  Make extra!  Add a dollop on top of your yogurt, add to a smoothie, dip your finger in it, spread it on raw bread, and so much more!

Coconut Cream ~ This is another luxurious food using Young Thai Coconuts.  Please read the post I did about The Inside Scoop of Young Thai Coconuts.  I always love having extra on hand.  Keep it creamy or add a bit more water and drink it straight.  Heaven!

Cold Pressed Coffee ~  You can use cold pressed coffee or an espresso coffee.  Either one will work fine.  I love to make a large jar of the cold-pressed version and keep it in the fridge.  It is more like a concentrate and you can customize  every mug that you drink.  For this recipe I used the straight concentrate.

Agar Agar ~  This is not a raw ingredient. If you wish to use a raw ingredient instead try the recipe using Irish moss which can be found here.  Agar created from sea weed and is known to have many wonderful health benefits.  The key thing to remember when it is that a little bit goes a long way.  Agar gels once cooled but can be reheated to melt it again.  You need to work quickly when using it because it gels quite rapidly, but it can be a lot of fun to experiment with.  This is a revised recipe from my original post in 2010.

Ingredients: yields an 8×8 pan

Cake Ingredients:

• 1 1/2 cups date paste
• 1/4 cup  cold pressed coffee or espresso coffee
• 3/8 (3 oz liquid) cup raw coconut oil, warmed to liquid
• 1 tsp vanilla extract
• 3 cups (520 g) almond pulp, slightly moist  (medium packed measure)

Preparation:

To Make the Cake:

1. Place the date paste, espresso, coconut oil, vanilla and salt in a food processor and process till creamy.
2. Slowly add the almond pulp and process for several minutes, until it becomes light and fluffy.  Stop and scrape the sides down if needed.
3. Spread 2 cups of the cake batter evenly on the bottom of an 8 x 8-inch square spring form pan.
4. Chill while making the chocolate mousse. Cover and refrigerate the remainder of the cake batter until ready to use.

To Make the Chocolate Mousse:

1. In the blender combine the coconut cream, espresso coffee, agave, vanilla, salt , and cacao powder. Blend till smooth.
2. Start the process for making the agar agar, bring 1/2 cup water to a slight boil and add the agar agar powder.  Whisk constantly until the agar is dissolved.  Once dissolved, turn the burner off and set the pan 1/2 on and 1/2 off the burner, just to keep it warm.  We must work quickly. This will be the last ingredient added to the blender.
3. With the blender running and vortex has been created, add the lecithin and coconut oil and blend until smooth.
4. Keep the blender running and pour in the agar agar mixture, it will have a thick liquid but not solid consistency.  If the agar is jello stiff like, return to heat and warm to soften. Blend until everything is well mixed.
5. Pour the chocolate mousse evenly over the top of the cake and chill for approximate 1-2 hours, or until firm.
6. Carefully spread the remainder of the cake mixture over the top of the firm chocolate mousse. Chill while making the vanilla mousse.

To Make the Vanilla Mousse:

1. Place the coconut cream, agave, water, vanilla, and salt to the blender, and blend to a smooth cream.
2. Start the process for making the agar agar, bring 1/4 cup water to a slight boil and add the agar agar powder.  Whisk constantly until the agar is dissolved.  Once dissolved, turn the burner off and set the pan 1/2 on and 1/2 off the burner, just to keep it warm.  We must work quickly. This will be the last ingredient added to the blender.
3. Add lecithin and coconut oil and blend until smooth.
4. Pour the vanilla mousse evenly over the top of the cake and chill for approx. 4 hours, or until firm.
5. Dust with raw cacao powder and decorate with chocolate curls.
6. This should keep for 3-5 days in the fridge or in the freezer for up to 3 months.

Layer #1 ~ cake layer

Layer #2 ~ chocolate mousse

Layer #3 ~ cake layer

Layer #4 ~ vanilla mousse. I got to excited and started sifting the cacao on it before snapping a photo.

You can get creative and make chocolate shapes or using free-hand, write out messages.
You can use a raw hardening chocolate or organic, vegan chocolate chips, melted.  I placed the
melted chocolate in a ziplock bag and snipped the bottom corner so I could pipe out my wording.

To get nice clean cuts, wipe the knife bland clean in between each slice.  Enjoy!

Original Post at Tiramisu (using Agar Agar)

The best advice I can give is to first read through the recipe and instructions carefully before you start.  This will help you be better prepared.   Also, make the components, such as almond milk and date paste, etc.,before you start to assemble the cake.  Clicks on the links in each paragraph for instructions on how to make each component.

Almond Milk and Pulp ~ In order to get nut pulp you have to make nut milk.  You won’t be using the nut milk in the recipe, just the pulp.  Put the nut milk in a mason jar and store in the fridge.  It is wonderful for breakfast added to your cereals, smoothies or just to drink!  Set the nut pulp aside.

Date Paste ~ This is another great staple to have on hand, so don’t worry about making the exact measurement that is required for the recipe.  Make extra!  Add a dollop on top of your yogurt, add to a smoothie, dip your finger in it, spread it on raw bread, and so much more!

Coconut Cream ~ This is another luxurious food using Young Thai Coconuts.  Please read the post I did about The Inside Scoop of Young Thai Coconuts.  I always love having extra on hand.  Keep it creamy or add a bit more water and drink it straight.  Heaven!

Cold Pressed Coffee ~  You can use cold pressed coffee or an espresso coffee.  Either one will work fine.  I love to make a large jar of the cold-pressed version and keep it in the fridge.  It is more like a concentrate and you can customize  every mug that you drink.  For this recipe I used the straight concentrate.

Irish Moss Paste ~ Irish moss plays a very important role in this cake.  It gives the chocolate and vanilla mousse the body needed to hold their shape.  I don’t recommend omitting this ingredient. Recently some controversial information has made its way through the Internet.  I have read from many resources the concerns of using and inversely the amazing health benefits of Irish moss.  If you are concerned about this ingredient, I ask that you do your own research and draw your own conclusions.  Personally, I don’t have an issue with it.   If you don’t wish to use it or you have a hard time finding this ingredient.  Here is a version of this dessert made with agar agar, which isn’t raw.

This is a revised recipe from my original post in 2010.

Ingredients: yields an 8×8 pan

Cake Ingredients:

• 1 1/2 cups of date paste
• 1/4 cup of cold pressed coffee or espresso coffee
• 3/8 (3 oz liquid) cup raw coconut oil, warmed to liquid
• 1 tsp vanilla extract
• 3 cups (520 g) almond pulp, slightly moist  (medium packed measure)

Vanilla Mousse Layer:

• 2 cups thick coconut cream
• 1/2 cup of raw agave
• 1/4 cup, Irish Moss gel
• 1/4 cup water
• 1 Tbsp vanilla extract
• 1/8 tsp sea salt
• 1/2 cup raw coconut oil, warmed to liquid
• 1 1/2 Tbsp lecithin powder or liquid

Topping:

• 1/3 cup raw cacao powder
• 1 Green and Blacks Espresso Chocolate Bar, shaved into curls

Preparation:

To Make the Cake:

1. Place the date paste, espresso, coconut oil, vanilla and salt in a food processor and process till creamy.
2. Slowly add the almond pulp and process for several minutes, until it becomes light and fluffy.  Stop and scrape the sides down if needed.
3. Spread 2 cups of the cake batter evenly on the bottom of an 8 x 8-inch square spring form pan.
4. Chill while making the chocolate mousse. Cover and refrigerate the remainder of the cake batter until ready to use.

To Make the Chocolate Mousse:

1. In the blender combine the coconut cream, Irish moss, espresso coffee, agave, vanilla, salt , and cacao powder. Blend till smooth.
2. With the blender running and with the vortex created, add the lecithin and coconut oil and blend until smooth.
3. Pour the chocolate mousse evenly over the top of the cake and chill for approximate 2-4 hours, or until firm.
4. Carefully spread the remainder of the cake mixture over the top of the firm chocolate mousse.  Chill while making the vanilla mousse.

To Make the Vanilla Mousse:

1. Place the coconut cream, Irish moss, agave, water, vanilla, and salt to the blender, and blend to a smooth cream.
2. Add lecithin and coconut oil and blend until smooth.
3. Pour the vanilla mousse evenly over the top of the cake and chill for approx. 4 hours, or until firm.
4. Dust with cocoa powder and decorate with chocolate curls.

Layer #1 ~ cake layer

Layer #2 ~ chocolate mousse

Layer #3 ~ cake layer

Layer #4 ~ vanilla mousse. I got to excited and started sifting the cacao on it before snapping a photo.

You can get creative and make chocolate shapes or in using free-hand, write out messages.
You can use a raw hardening chocolate or organic, vegan chocolate chips, melted.  I placed the
melted chocolate in a ziplock bag and snipped the bottom corner so I could pipe out my wording.

To get nice clean cuts, wipe the knife bland clean in between each slice.  Enjoy!

Original Post at Tiramisu (using Irish Moss)

Raw pretzel challenge… Nikki, a Nouveau Raw follower asked if I could come up with a raw pretzel recipe, not only that she wanted one covered in chocolate.  I accepted the challenge but cringed inside.  Raw pretzels?  How am I going to pull that one off?!  Late one evening I found myself lingering around the kitchen island.  I was part bored, part tired, and part entertaining the thought of trying to get creative in the kitchen.  Ahhh the raw pretzel challenge…. hmm, I had to stop and think.  ”What does a pretzel taste like?”  They don’t have a huge amount of flavor, sort of yeasty, a hint of sweetness, and salty.  Oh and lets not forget crunchy!

My very first job was at the Pretzel Factory in Alaska.  I was 14 years old.  It wasn’t a pretzel manufacturing factory, it was one of those small eateries in the mall that sold fresh baked cookies and pretzels.  Oddly enough, I never really ate them.  They smelled heavenly as they were baking though!  I use to take the leftovers home after work (I worked the closing shift) and would give them to my uncles dog sledding team to gnaw on.  :)  Anyway, didn’t mean to ramble on, I guess creating these pretzels took me down memory lane.

In this recipe I used moist almond pulp for the bulk of the dough.  After making them and taste testing a few, I don’t think that I would recommend swapping out the almond pulp with any other ingredient.  For starters, it has a slightly sweet taste which I think helped to create that “pretzel” flavor.  Secondly, the moist nut pulp gave it the perfect consistency, crunchy and sort of airy.  They would be great coated with chocolate, dipped in  Touchdown Cheese Sauce, honey or in Sweet & Spicy Mustard.  These are the ways I grew up eating them, how about you, how do you eat pretzels?

Ingredients: yields 5 cups dried 1″ pieces

• 2 cups moist almond pulp
• 2 Tbsp ground flax seed
• 1/4 tsp sea salt
• 1/4 cup almond butter
• 3/4 cup water
• 5 tsp Braggs Aminos
• 2 tsp raw agave nectar
• 1 tsp vanilla extract

Preparation:

1. In a food processor, fitted with a “S” blade, pulse together the almond pulp, ground flax seed and salt.
2. Add almond butter, water, Braggs Aminos, agave and vanilla.  Process until everything is well combined.
3. Piping bag ~
   • I highly recommend this method.  I used a disposable piping bag and a 1/2″ piping tip.
   • Once you have the tip in place, put the bag in a tall glass and fold the edges over the glass.   This will create a stand and it will make it easy to fill it with the batter.  I posted photos below.
   • Fill the piping bag with batter (I had to refill the bag a second time).   Work all of the air bubbles out of the bag so that it doesn’t “burp” while creating a line of dough.
   • Place a teflex sheet on the mesh sheet that comes with the dehydrator.
   • Hold the bag at a 22 1/2 degree angle (or 22 haha) and with a steady, consistant pressure, squeeze the batter out and slowly slide the tip down the teflex sheet.  Don’t go to fast and cause the line to break and don’t go to slow which will cause bulges.  You will quickly get the hang of it.  Create solid lines from one side of the tray to the other.  I have an Excalibur dehydrator that has large square trays.
4. Sprinkle coarse sea or celtic salt on top and lightly press it into the dough.  Because we are not using yeast these pretzels won’t rise causing the dough to grab onto the salt, so we have to help it a little. :)
5. Dehydrate at 145 degrees for 1 hour to set the “outer crust”.  Cut into 1″ pieces and then place them on the mesh sheet.  Continue drying at 115 degrees for 6-8 hours or until dry.  They do firm up a tad more once they cool.

Original Post at Raw Pretzels (gluten-free)

From the Manufacturer

The Shun Pro Mandoline

Why Buy the Shun Pro Mandoline

The Shun Pro Mandoline features the 16-degree, single-bevel blade design inspired by the 700-year-old Japanese Yanagiba blade. This blade is preferred by Japanese chefs for producing the cleanest, most precise slices possible. Made from the same high-quality VG-10 steel as the Shun Pro knives, the hollow-ground back of the blade creates an air pocket between the blade and the food, reducing friction and allowing for an easy glide pattern during use. This is the only mandoline on the market with a main blade that can be removed and resharpened, making it the only product of its kind. The food carriage is designed for safety, with a handle which keeps hands away from the blade at all times.

NSF certified for use in commercial kitchens.

Key Features

• Safest design on market today; food carriage handle on side of mandoline ensures that the user's hands are never near the incredibly sharp blade.
• Only mandoline on the market that can cut a 2-lb potato without prior prep work
• Designed to meet the rigors of daily use in restaurants, but designed for the home gourmet.
• Only mandoline on market, with removable main blade, allowing for re-sharpening rather than discarding when the blade is dull.
• Comes with three different blades in addition to main blade, making plank fry, standard fry, and julienne cuts.
• Adjustable deck allows the user to set at any height, not just pre-set thicknesses.
• Main blade can be easily resharpened with a fine grit whetstone.
• Main deck (aside from food spike) dishwasher safe; hand wash recommended.

Specifications
Blade Material:	VG-10 hardened Japanese steel
Bevel:	Single-beveled with hollow-ground back.
Cutting angle:	16 degrees (comprehensive angle 16 degrees).
Additional Specs:	Removable Pakkawood legs for easy cleaning and storage; Comes with 3 additional blades: steak fry, standard, and shoestring widths. Only mandoline on the market with a removable main blade for re-sharpening.
Sharpening recommendations:	Regular sharpening (as needed) with a whetstone. Soak the whetstone for about 20 minutes, set on a damp cloth for stability, and pull the knife's edge across the whetstone at a 16-degree angle. The wide Shinogi (bevel) on the knife can be used as a guide, making it easy to maintain the knife's sharpness.

Professional Manufacturing

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Original Post at Shun Pro Mandoline Food Slicer

]]> http://nouveauraw.com/equipment/utensils-gadgets/shun-pro-mandoline-food-slicer/feed/ 0 http://nouveauraw.com/equipment/pans-forms-molds/norpro-3919-mini-cheesecake-pan/ http://nouveauraw.com/equipment/pans-forms-molds/norpro-3919-mini-cheesecake-pan/#comments Thu, 21 Feb 2013 06:28:12 +0000 amie-sue http://nouveauraw.com/equipment/pans-forms-molds/norpro-3919-mini-cheesecake-pan/

Original Post at Norpro 3919 Mini Cheesecake Pan

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Original Post at Norpro 3919 Mini Cheesecake Pan

Original Post at Wilton Excelle Elite 4-Inch Heart Springform Pan

Last week I accepted a challenge from Dean (a Nouveau Raw reader) to create a Jamaican Jerk Kale Chip.  Without an ounce of hesitancy, I *bowed* to his challenge and accepted. *smacks forehead*  What was I thinking?!  I didn’t know a thing about Jamaican Jerk spices or flavors.  To be honest, I am not even sure I have ever tasted them, so how was I to know if my recipe was up to par?!  After a few meditative yoga poses, I had calmed my breath and then I turned to Google.  The problem was the more I read, the less I knew.  So keeping that in mind, understand that I don’t claim to be an expert with this fine cuisine but I am excited to report that I am learning a lot.  And with this new found knowledge, I did my best to create a kale chip for Dean and others who might enjoy this exciting and HOT flavor profile.

Island Flavors

Today’s Health benefit list goes to Allspice!

• The active principles in allspice are found to have been anti-inflammatory, rubefacient (warming and soothing), carminative (anti-gas) properties.
• As in black peppercorns, the active principles in the allspice may increase the motility of the gastro-intestinal tract as well as augment the digestion power by increasing enzyme secretions inside the stomach and intestines.
• The spice is enriched with minerals like potassium, manganese, iron, copper, selenium, and magnesium.
• Furthermore, allspice contains very good amounts of vitamin A, vitamin B-6 (pyridoxine), riboflavin, niacin and vitamin-C.

While browsing around Whole Foods, I found an Organic Jerk Seasoning spice mix.  I flipped the container over to read the list of ingredients: paprika, onion, thyme, garlic, pepper, allspice, cayenne, cinnamon, nutmeg and cloves.  Sounded like a wonderful combination to me.  So to get a little flavor experience under my tongue, I decided to try this blend  so that I could understand these flavors better.  Then in time when I am more confident on what Jamaican Jerk ought to taste like, I can create my own blend.  I posted a link below to the brand I bought and where you can buy it online if  you are interested.  Note that I couldn’t find Scotch bonnet peppers so I used habinaro peppers.

Ingredients: yields 1 1/2 cups sauce

Preparation:

1. Wash and dry the kale then remove the stems.  Tear into bite-sized pieces and place a large bowl.  Set aside.
2. Place the water, cashews, braggs aminos, lemon juice, Jamaican spice and habinaro pepper in the blender and process on high till creamy.
3. In a large bowl pour the blended mixture over the kale and massage in until all the leaves are well coated.  I use my hands to ensure even coverage.  The batter will seem heavy for the amount of kale but trust me, this will make a nicely coated chip.
4. Place on dehydrator trays lined with the teflex sheets and dehydrate at 115 degrees for about 8 hours.  If they aren’t crispy enough, leave them in a bit longer.
5. Store in glass containers on the counter.

Original Post at Jamaican Jerk Kale Chips

Let me turn your life upside down.  :)

First of all I hope the length of this recipe doesn’t scare you off.   I am using this recipe and its components as a “teaching recipe”.   Please read it through from beginning to end, for I have shared what I believe are many valuable tips that you will find helpful.

Last week my husband told me, “Woman! Go make me upside-down pineapple cake!”  So I said “POOF” your an upside-down cake!  It may have been more like, “Amie Sue, my sweet, loving, talented, love of my life… I would be forever in your debt if you could create a raw recipe that was reminiscent of a Pineapple Upside-Down cake.” lol Regardless of how he actually asked or how I interpreted his request, it is always my honor to make raw delights for him.  He is the love of my life. :)

This tart turned out rather amazing if I do say so myself.  All of the flavors melded together, creating a rich, and creamy dessert.  The texture is like velvet on your tongue married with the sweet hint of pineapple.  Bob said an 1/4 of a slice would be the a perfect-size serving, he who ate 1 1/2 full-sized slices. haha This dessert is not only incredibly tasty, it is rich in nutrients.

First of all, lets discuss Brazil nuts.

Brazil Nuts:

• Are extremely high in selenium which is a powerful antioxidant, which also improves mood and mental performance.
• They are  high in zinc, copper, iron, magnesium, selenium, manganese, potassium, calcium, and phosphorus. Shew!
• Copper helps prevent anemia and bone weakness (osteoporosis).
• Manganese is an all important co-factor for antioxidant enzyme superoxide dismutase.
• Unshelled brazil nuts will keep in a cool, dry place for a few months.  The best way to store is to put them in mason jars in the refrigerator or freezer.  This method will prevent them from turning rancid.

Ingredients: yields one 9″ tart pan

Pineapple layer:

• 15 pineapple slices
• 1 Tbsp raw agave nectar
• 1 Tbsp raw coconut crystals

Crust: 

• 1 cup shredded coconut
• 3/4 cup raw brazil nuts
• 1/2 cup raw cashews
• 1/4 tsp sea salt
• 5 Tbsp raw honey

Cream filling:

• 1/2 cup almond nut milk
• 1/2 cup raw agave nectar
• 1/2 cup fresh chopped pineapple
• 2 cups raw cashews, soaked 2+ hours (2 1/2 cups soaked)
• 1 vanilla bean, seeds only
• 1/2 cup melted coconut oil
• 2 Tbsp lecithin powder or liquid

Preparation:

Pineapple:

1. Select and use a ripe pineapple.  Place the pineapple on its side on the cutting board and remove the stalk and the bottom.  Stand the pineapple on end and cut the skin off of the sides in strips. Go deep enough to remove the “eyes”, the brown flecks.  Continue cutting strips around the pineapple until you have cut all of the skin off.  Lay the pineapple on its side again and cut 1/4″ slices.  Or use a mandolin for this step, which is what I did.
2. Using an apple corer, remove the pineapple core out of each slice.  The center is very fiberous and chewy, we don’t want to use this in the dessert.  Using a metal flower shaped cookie cutter, press it into the flesh and cut through making flower shapes.  See photos below.
3. Place the pineapple “flowers” in a bowl and toss with 1 Tbsp of agave.  Set aside while you create the crust.   The left over ring pineapple from the cut outs can be saved for a smoothie or you can dehydrate them.

Crust:

1. Prepare the tart pan.  I recommend lining the base of the pan with plastic wrap or parchment paper.  This will make the tart easier to remove.
2. Place 1 Tbsp of raw coconut crystals in a spice grinder and grind to a fine powder.  Sprinkle this in the bottom of the tart pan.  Set aside.
3. In the food processor, fitted with the “S” blade, combine the coconut, brazil nuts, cashews and salt.  Pulse till it breaks down to a small texture.  See photo below.
4. Add the raw honey, drizzling it around the processor.  Pulse until the batter sticks together.  Don’t over process.
5. Grab the tart pan and line the bottom with your pineapple rings.
6. Evenly sprinkle the crust batter over the pineapple.  Use all of the batter.  Once it is evenly dispersed,  press the crust down firmly.  Be sure to pack it all the way to the sides of the pan.  I used a smaller Springform pan base to help me press it down evenly and firmly.  You can use your hands or even a spatula to do this as well.  Set aside and make the filling.  Be sure to finish this step before making the filling.

Filling:

1. In a high-powered blender combine the following ingredients in this order:  nut milk, agave, pineapple, cashews and vanilla bean seeds.  Process until creamy.  This can take 1-4 minutes depending on your machine.  I used a Vitamix, using the tamper to help the batter create a vortex.
2. While the machine is running and vortex is created, drizzle the melted coconut oil into the center.  The vortex will draw the oil in, mixing it well with the other ingredients.
3. Now add in the lecithin.  Process for about 30 seconds, just long enough to mix together.  The lecithin is a thickening agent so you don’t want to dilly-dally around. :)
4. Pour the filling over the crust.  Once all the filling is poured in, grab the edges of the tart pan and tap the pan down onto the counter several times, causing all the bubbles to surface and to help the batter spread flat and even.
5. Place in the fridge or freezer to firm up.

Sous Chef Suggestions:

1. Make sure the pineapple is ripe.  Unripe pineapple is harder to digest and not as sweet.  A trick for selecting a ripe pineapple is to pluck a leaf out of the center crown.  If it removes easily, it is a good sign that the pineapple is ripe.
2. If you don’t have a flower shaped cookie cutter, you can just line the pan with pineapple rings.  I found the rings to large for the pan and not as decorative.  You could even use a circular shaped cutter.  This part is up to you.
3. If you own a pineapple corer, you can use that to remove the center of the pineapple.  I don’t have one, so I used an apple corer.  I was able to stack several slices on top of each other at a time when doing this step.
4. Raw honey ~  if you stick to using honey, make sure it is raw.  Raw honey has a much thicker texture which worked perfectly for this crust mixture.  Agave, in my opinion would be too runny.  I chose not to use dates or raisins as a binder because I wanted to keep the crust a blonde color.
5. Brazil nuts ~ I used brazil nuts and cashews for their blonde color as well.  You could use all Brazil nuts, all cashew nuts, macadamia nuts or even soaked and skinned almonds.  Personally, I feel the Brazil nut flavor was a nice compliment to the overall dessert.
6. Blender ~ I recommend using a high-powered blender so the filling texture is creamy and smooth.  This will create a great mouth-feel.  When adding the ingredients to the blender, always add the liquid and wet ingredients first.  This is to help the blades move more freely and not bog down the machine.  If your blender has a tamper, use that to move the ingredients around.  If you don’t have a tamper, stop the machine periodically to scrape down the sides, making sure everything gets mixed well.  I don’t recommend using a food processor because you won’t get a creamy filling.
7. Vortex ~ What is a vortex?  Click on the link to learn about what it is.  This is a wonderful technique to learn.  I often refer to this in my recipes.
8. Coconut oil ~  The role of the oil in this dessert to help it “set up” and remain firm when cutting and serving it.  Coconut oil solidifies at 76 (F) or 24 (C), which will help  create a firm texture.  Do not omit.
9. Lecithin ~  you can use lecithin granules (soy based) ground into a powder or you can use liquid lecithin (sunflower based).  Use the same measurement with either one.  Lecithin is a thickening agent and should always be added to a recipe at the very end.  Once you add the lecithin, pour the filling right away.  This is not a time to take a nap and plan on finishing your dessert latter. :)  I don’t recommend omitting this ingredient or replacing it with something else.

Original Post at Pineapple Upside-Down Cream Tart

Original Post at Chicago Metallic Non-Stick Large Tortilla Shell Pans, Set of 2

Original Post at Chicago Metallic Baked Taco Rack

Original Post at Yacon Syrup, 8 fl.oz, Organic

Original Post at Alter Eco Fair Trade Organic Royal Quinoa, Black, 14 Ounce

Each teaspoon contains millions of active probiotic microorganisms and enzymes which unlock the nutrition and full flavor of all foods.

South River Miso is fermented and unpasteurized, so it will continue to ferment in the jar. In warm or hot weather, the natural fermentation may cause the pressure to build up and some leakage may occur. This is normal and attests to the fact that it is a living food, loaded with beneficial probiotics.
***Please refrigerate upon receipt.***

Organic, Macrobiotic, Vegan, Gluten-Free

Original Post at SOUTH RIVER ORGANIC SWEET TASTING BROWN RICE MISO 1 LB

Each teaspoon contains millions of active probiotic microorganisms and enzymes which unlock the nutrition and full flavor of all foods.

South River Miso is a fermented, unpasteurized, living food. It will continue to ferment in the jar. This may cause pressure to build up and, especially during warm weather, leakage is likely to occur. This is normal and attests to the fact that is a living food, loaded with beneficial probiotics.

PLEASE NOTE: We do not issue credit for leaking jars.
***Please refrigerate upon receipt.***

Organic, Macrobiotic, Vegan, Gluten-Free

Original Post at SOUTH RIVER ORGANIC DANDELION-LEEK MISO 1 LB

Each teaspoon contains millions of active probiotic microorganisms and enzymes which unlock the nutrition and full flavor of all foods.

South River Miso is a fermented, unpasteurized, living food. It will continue to ferment in the jar. This may cause pressure to build up and, especially during warm weather, leakage is likely to occur. This is normal and attests to the fact that is a living food, loaded with beneficial probiotics.

PLEASE NOTE: We do not issue credit for leaking jars.
***Please refrigerate upon receipt.***

Organic, Macrobiotic, Vegan, Gluten-Free

Original Post at SOUTH RIVER ORGANIC SWEET WHITE MISO 1 LB

Each teaspoon contains millions of active probiotic microorganisms and enzymes which unlock the nutrition and full flavor of all foods.

South River Miso is a fermented, unpasteurized, living food. It will continue to ferment in the jar. This may cause pressure to build up and, especially during warm weather, leakage is likely to occur. This is normal and attests to the fact that is a living food, loaded with beneficial probiotics.

PLEASE NOTE: We do not issue credit for leaking jars.
***Please refrigerate upon receipt.***

Organic, Macrobiotic, Vegan, Gluten-Free

Original Post at SOUTH RIVER ORGANIC ADUKI BEAN W. BROWN RICE MISO 1 LB

Each teaspoon contains millions of active probiotic microorganisms and enzymes which unlock the nutrition and full flavor of all foods.

South River Miso is a fermented, unpasteurized, living food. It will continue to ferment in the jar. This may cause pressure to build up and, especially during warm weather, leakage is likely to occur. This is normal and attests to the fact that is a living food, loaded with beneficial probiotics.

PLEASE NOTE: We do not issue credit for leaking jars.
***Please refrigerate upon receipt.***

Organic, Macrobiotic, Vegan, Gluten-Free

Original Post at SOUTH RIVER ORGANIC CHICK PEA W. BROWN RICE MISO 1 LB

Original Post at Eden Organic Red Quinoa, Whole Grain, 16 oz

Original Post at Red Star Nutritional Yeast – VSF Mini Flake — 5 oz Each

Bob’s Birthday Cherry Cheesecake with Pomegranate Sprinkles… this is what Bob wanted me to name this cheesecake.  :)  His birthday was coming up and we decided to get an early jump on the celebration!  If you have followed my recipe site for a while you have come to know a little bit about my loving husband, Bob.  I find him to be the most amazing human being that I have ever met in my life.  He is my everything and I cherish him to the ends of the earth. Well, one thing that I might not have shared before is that Bob sings.  He has an amazing voice and sings to me all the time.  He even goes to my doctor appointments with me and sings to me while they draw blood (so I don’t pass out) hehe.  By the time we leave, he is usually offered a job. Not only does he sing in doctor’s offices, when the opportunity arrises, he sings along with Chuckwagon and the Wheels, now known as Chuckwagon and the Wheelchairs (haha).

Chuck’s birthday is also the same day as Bob’s so this year we decided to celebrate together at one of the gigs that Chuck had booked.  There must have been over a hundred people there!  The music was great, the food smelled amazing and I fell in love all over again with my amazing singing husband. He sang, we danced, and it was a wonderful time with our friends.  I share all that to say… this is one of the desserts that I made for the party.  And since it was in a partying atmosphere, I decided it would much easier to serve it in single serving cups so people could eat and mingle at the same time.   It also frees me up from having to being stuck at the serving table, cutting, proportioning it out and serving.  Little cups are great, and I tend to serve most of the desserts this way when we have parties.  If you choose to use a Springform pan, this recipe will make a 9″ cake.

Ingredients: yields 9″ Springform pan

Crust Ingredients:

• 3 cups (248 g) coconut, unsweetened, shredded
• 1/2 cup (62 g) flax meal, (ground flax seeds)
• 1/4 cup (20g) raw cacao powder
• 2 tsp (2 g) ground cinnamon
• 1/2 tsp (2 g) sea salt
• 8 (90 g) moist medjool dates, pitted
• 3 Tbsp (42 g) raw coconut oil
• 5 Tbsp  (136 g) raw agave nectar

Filling 

• 2 cups (492 g) Young Thai coconut meat
• 2 cups (482 g) frozen organic cherries, thawed
• 3 Tbsp (60 g ) lemon juice
• 1/2 cup (168 g) raw agave nectar
• 1 vanilla bean, seeds only
• 1/4 tsp (2 g) sea salt
• 1 1/4 cups (254 g) raw coconut oil, warmed to liquid
• 3 Tbsp (20 g ) lecithin powder

Chocolate Ganache : yields 1 cup

• 3/4 cup dark agave syrup or maple syrup
• 3/4 cup cocoa powder or raw cacao powder
• 1/3 cup raw virgin coconut oil, melted
• 1/8 tsp sea salt

Preparation:

Crust:

1. Place the coconut, cacao, flax meal, cinnamon and salt in the food processor, using the “S” blade and pulse together to mix. Add dates, agave, coconut oil and water, processing till the batter sticks together.  If using a cake pan, lightly coat coconut oil on the bottom.  If using single servings, you can skip this step.  Press the mix evenly into the pan or cup to form a crust.

Filling:

1. In a high-speed blender add the coconut meat, cherries (and their juice from thawing), lemon juice, agave, vanilla bean seeds and salt.  Blend until smooth and creamy.  Stop occasionally to scrape the sides down.  Once creamy, while the blender is running and a vortex is created,  drizzle the coconut oil in until well mixed.  Now add the lecithin and blend long enough to incorporate.  If you use liquid lecithin, use the same measurement as the powdered.
2. Pour the filling on top of the crust, then tap the pan/container gently on the counter to remove any bubbles.
3. Cover and place in the fridge or freezer until firm.
4. Serve frozen or allow it to thaw for 1-2 hours on the counter.   This cheesecake will keep for 4 days in the fridge and up to 3 months if frozen.
5. Garnish with the ganache frosting and a sprinkling of pomegranate seeds.

Ganache:

1. Place all of the ingredients in a blender and process until smooth.
2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
3. Scoop your ganache into a piping bag for decorating.

The cups on right were ordered off of the Internet.  I bought a case of 500.  They come with lids.
I do some catering jobs and host many parties so this quantity is right for me.  You might be able to find them in smaller quantities.
The sweet little cube cups were purchased at my local party supply store.  They make so many different shaped ones!

When using small cups like this it can be challenging to get the crust pressed down evenly
and to where it doesn’t smudge up the side of the cup.  This is how I do it. First of all start
off my placing equal amounts in each cup, that way all the crusts are even.  I use a cookie
scoop for this.  Place the dough in the cup as shown below.

Then I place the same sized cup inside of cup that has the crust batter in it.

Now with your finger tips, press down firmly and evenly.

It’s as simple as that.  If you find that some of the crust batter is sticking to the bottom
of the cup after pulling it out, just wipe it with a paper towel before you do the next cup.

Different cup, same technique.

Then of course we have our trusty Springform pans!  The one below is a mini one.  To cute!

Original Post at Bob’s Birthday Cherry Cheesecake with Pomegranate Sprinkles

Original Post at Lecithin Granules (Non-Gmo) 3 lb (1,362 grams) Granules

Sunflower Lecithin is gluten-free, kosher, and cold pressed. Semi liquid form (like thick honey).

INGREDIENTS: PREMIUM, RAW, SUNFLOWER LECITHIN.

Original Post at Love Raw Foods Sunflower Lecithin – Raw 16 Oz.

Original Post at Premium Madagascar-Bourbon Vanilla Beans – 35 Beans Approx. 1/4lb

Original Post at Sunfood Pistachios, Raw, Certified Organic – 2 Pounds

Original Post at Two Pounds Of Brazil Nuts

Original Post at Raw Organic Walnuts-16 ozs.

Original Post at Nuts, Raw, Soaked & Dried, Certified Organic, Pecans 1 lb.

Original Post at Raw Pecans (1 Pound Bag)

Original Post at Natural Raw Almonds (4 Pound Bag)

Original Post at Raw Almonds from California – 10 (1 Lb) Resealable Packages – $4.49 / Lb

Original Post at Nature’s Earthly Choice Organic Premium 100% Quinoa Whole Grain 32 Oz – Resealable Bag

Original Post at Spectrum Chia Seed, 12 oz

Original Post at CERTIFIED ORGANIC Chia Seeds 1lb

Original Post at Nutiva Organic Chia Seeds, 12-Ounce Bags (Pack of 2)

Original Post at Navitas Naturals Chia Seeds, 16-Ounce Pouches

Original Post at Bob’s Red Mill Organic Whole Flaxseed Brown, 24-Ounce Packages (Pack of 4)

Original Post at Flax Seed (Organic) – 1 lbs – Bulk

Original Post at JFC Sesame Seeds Black Roasted, 8 Ounce (Pack of 3)

Original Post at Raw Organic Natural Sesame Seeds Unhulled-16 ozs.

Original Post at Manitoba Harvest Organic Shelled Hemp Hearts, 12-Ounce Bags (Pack of 2)

Original Post at Nutiva Organic Shelled Hemp Seed, 13-Ounce Pouches (Pack of 2)

Original Post at Nutiva Organic Shelled Hempseed, 3 Pound Bag

Original Post at Bob’s Red Mill Pumpkin Seeds, Raw, 24-Ounce Packages (Pack of 4)

Original Post at Raw Hulled Sunflower Seeds, Organic 16 oz (454 grams) Pkg

Original Post at Bob’s Red Mill Natural Raw Sunflower Seeds, 20-Ounce Packages (Pack of 4)

Original Post at Nutiva Organic White Chia Seeds, 3-Pound

Original Post at CERTIFIED ORGANIC Chia Seeds 1lb

Original Post at Ball Wide-Mouth Plastic Storage Caps, 8-Count

Ball Wide Mouth Glass Preserving Jars

Quart (32-Ounce) Jars - Set of 12

Ball Wide Mouth Quart (32-Ounce) Glass Preserving Jars are ideal for fresh preserving whole fruits and vegetables like peaches and green beans. Enjoy homemade pickles year round with these famous glass jars. Ball glass preserving jars go beyond fresh preserving to help you with serving, creative décor, and gift giving.

Ball Canning Jars & Lids

It's easy to show your creation in its best possible light.

When it comes to canning, there's nothing more important than a quality seal. It ensures that no oxygen gets into the canning jar after processing and that your food will remain preserved just the way you created it.

Ball Brands of Fresh Preserving Canning Lids have been crafted for quality in the U.S. for more than 125 years. Ball Jar's manufacturing facility in Muncie, Indiana, produces each lid with a custom, time-tested sealing compound with an underside coating so that the natural acids in your food will not react with the lid.

You can trust that each jar is every bit as genuine as the creation inside it.

Original Post at Ball Wide Mouth Quart Jars with Lids and Bands, Set of 12

Original Post at Ball Wide-Mouth Plastic Storage Caps, 8-Count

Original Post at Perfect Pickler Mason Jar Kit – XL

Original Post at Avery Self-Adhesive Removable Labels, 1.5 x 4 Inches, White, 150 per Pack (05452)

Original Post at Avery Self-Adhesive Removable Labels, 1-Inch Diameter, White, 600 per Pack (05410)

Original Post at Half Gallon Wide Mouth Canning Jar (Set of 6)

Original Post at Half Gallon Wide Mouth Canning Jar (Set of 6)

Original Post at Blendtec Designer Series Blender with Wildside Jar Package – RED

Original Post at Blendtec TB-611-25 Total Blender Classic WildSide, White

From the Manufacturer

Blendtec’s Total Blender isn’t just a blender. It’s an all-in-one appliance that makes smoothies, fresh juice, ice cream, milkshakes, cappuccinos, margaritas, soups, sauces, breads, dressings, salsas, and more. With the Total Blender, you can blend, chop, grind, freeze, cook, hash, crush, mince, dice, mill, purée, and more, replacing up to nine other appliances with one fast, easy-to-use machine at a fraction of the cost. You can really bring the professional experience home, starting with the patented two-prong stainless-steel blade with lifetime warranty and the unique 64-ounce-capacity square jar, which you’ve probably seen before. For years, blending professionals have used Blendtec machines in the best coffee shops, juice bars, gyms, and restaurants around the world. The reason for this popularity is simple: Blendtec machines are known for producing the best, most consistent results in taste and texture. With the Total Blender, you'll enjoy the same great results in your home.

Exclusive Smart-Touch Tec-nology Raises the Blending Bar

The Total Blender’s precision and power comes from its exclusive Smart-Touch Tec-nology, which means when a cycle button is pushed, the Total Blender automatically speeds up and slows down, then shuts off when the cycle is complete, so recipes turn out perfect every time. Since it uses one-touch electronics, there are no old-fashioned knobs, dials, or switches to clean up. There are six different preprogrammed cycles: ice cream/frozen yogurt, ice crush/milkshake, soups/syrups, sauces/dips/dressings/batters, whole/juice, and smoothie. There are also speed-up and speed-down buttons for altering power, as well as a pulse button. The Total Blender has so much power that it turns ice to snow and actually comes with an ice-crushing guarantee. Its 1,500 watt, 3-horsepower direct-drive motor that spins the blade at 29,000 rpm makes it the most powerful home blender on the market. From the home gourmet chef to the everyday smoothie fan, from hot soups to cold ice creams, from whole fruit juices to savory sauces, the Total Blender fits all lifestyles.

Features and Specifications

Patented 2-prong stainless-steel blade 64-ounce jar with measurement markings and a secure-fitting lid Six blending presets, plus speed up and speed down and pulse 1,500 watt, 3 HP direct-drive motor spins blade at 29,000 rpm Includes recipe book with more than 100 recipes to get you started Dimensions: 12 by 10 by 20 inches Comes in black or white 3-year warranty on motor base 1-year warranty on jar Lifetime warranty on coupling and blade

Original Post at Blendtec TB-621-20 Total Blender, Black

I can see you wrinkling your nose… yes, you! I see you!  Can I ask for a favor?  Can you just trust me on this and give it a try?  Even if you don’t care for beets, please try it.  I don’t ask for much from you do I?  The reason I feel so confident in asking a non-beet-eater to try this is… Bob, my loving husband hates, despises, loathes… dislikes beets, putting it mildly and he ended up really enjoying this granola.  I was sneaky when I presented it to him, I didn’t tell the name of the recipe nor did I explain what was in it.  I just asked if he would try it, he tilted his head back and opened his mouth… I dropped in a cluster of granola mixed with a few  dried fruits.  He chewed and swallowed.  I sat there starring at him, but trying not to be obvious about it.  I wanted to catch his unedited facial expression after tasting it.  That often tells me more than any words could.  He nodded his head up and down (always a good sign), his eyebrows lifted (another positive reaction), he gently moved his mouth around as if savoring and thinking about the flavor (I held my breath) and he didn’t go running to the kitchen to wash the taste out of his mouth.  That right there said everything I needed.  Then to confirm my thoughts, he nodded at me and said that he really liked it.  He still doesn’t know that I made it with beets and that will remain our little secret, well until he reads this post. haha

When working with red and pink beets, be prepared for beet-red stains on your hands and countertops. Because the color is difficult to remove from wood or plastic surfaces, you may want to work on waxed paper and wear gloves.  Choose small to medium beets for a sweeter flavor, and look for those with fresh looking green tops. When you get them home, store beets and greens separately.  Use the greens within two days, but you can refrigerate the beets in a plastic bag for up to two weeks.

So why use beets?  Well for starters I needed some color in my life!  Most granola mixes are in the natural tan and brown colors, which I thoroughly enjoy, but sometimes I just crave color.  I knew that I didn’t want to use any food coloring chemical so beets came to mind.  I have been making beet juice for the past week and the color always leaves me amazed just how gorgeous it is.  This recipe is a great way to use left over pulp from making beet juice, such as my  Sweet & Spicy Detox Juice.

Ingredients:

Dry Ingredients:

• 2 cups rolled, gluten-free oats, soaked
• 1 cup buckwheat, soaked
• 1/2 cup raw sunflower seeds, soaked

Wet Ingredients:

• 1 medium red beet (92 g), rough chopped or beet pulp
• 6 large, pitted medjool dates, soaked  in 1/2 cup  hot water
• 1 Tbsp coconut oil
• 1 Tbsp raw agave nectar
• 2 tsp ground cinnamon
• 1/4 tsp sea salt
• 20 drops liquid stevia

Mix ins:

• 2 cups coconut flakes
• 2 cups dried pineapple, chopped
• 1/2 cup dried cranberries

Preparation:

1. Soak the oats, sunflower seeds and buckwheat.  I soaked them all together in a bowl overnight.  Drain and rinse well.  Place a medium-sized bowl and set aside.
2. Remove the pits from the dates and place them in 1/2 cup of hot water.  Measure out 1 Tbsp coconut oil and place the measuring spoon in the water along with the dates.  Soaking the dates will soften them which will make it easier for blending.  And placing the the measuring spoon of coconut oil along with them will melt it, just saving a step and dishes. :) Soak for 15 minutes.
3. Rough chop the beet and place in the food processor, fitted with the “S” blade.  Add the dates, coconut oil, soak water, agave, cinnamon, salt and stevia.  Process until it becomes a sauce.
4. Pour the red sauce over the oats, sunflower seeds and buckwheat.  Mix well.  Spread out on the teflex sheets that come with the dehydrator and dry at 115 degrees for 8 hours.  This mix dries quicker than most granolas.
5. Once dry, place in a large bowl and hand mix in the coconut flakes, pineapple and cranberries.  I chose to mix these in afterward to avoid everything turning a reddish / pink color.  I wanted a variety of color.
6. Store in an airtight glass container on your counter for several weeks.  Enjoy with nut milk, yogurt, or just as a snack by the handful.

Original Post at Tropical “Beet” Granola (nut-free)

Do you eat a dairy-free diet?  Do you miss the creamy mouth-feel of yogurt?  Do you enjoy coconut?  If you answered yes to any of these questions, you will love this raw, dairy-free, yogurt that has just a hint of coconut.   I have made plenty of raw yogurt over the years but never did a recipe post.  Why?  Because I always ate the end result before I could get a photo,  and I just don’t believe in posting a recipe without a photo!   That is one of my pet peeves with recipe sites and recipe books… I want a picture or two or five of each and every recipe!  Not only do our digestive juices get going with just the sight of food, it also gets our creative juices flowing too.  I need to know what the end result should look like.  I want to know what flavors and smells I should expect.   I guess I am “sense sensitive”. :)

If you are new to Young Thai Coconuts,  I would really love for you to really give them a try.  There is nothing quite like them.  Caution… Young Thai Coconuts taste like coconut. haha  So, if you don’t like the flavor of coconut, this recipe is not for you.

When making this recipe you want to use the best quality ingredients.   You  want to use a good probiotic.  There are two rules to using probiotics in making this yogurt.  First of all it causes the fermentation which will give that “tangy-yogurt” taste.  The longer it sits during the fermentation process the stronger the tang.  Once you place it in the fridge that process still continues but at a much slower rate.  Secondly, probiotics are so good for you!!  So don’t skimp on this ingredient.  Make sure you do your homework and purchase a really good one.  My suggestion is to visit your local health food store and ask them to recommend one.  There are tons of different probiotics out there so don’t get overwhelmed or stressed about it.  That is counterproductive when we are trying to feed our bodies and keep ourselves healthy.  Probiotics come in a wide range of prices and you may find them to be expensive, but it is a small price to pay when we are trying to stay healthy.  So much cheaper them getting sick and going to the doctor.

Ingredients are not the only important things needed for this recipe…so is the preparation.  Make sure all of your equipment is clean and dry  before starting.  Some people go as far as boiling all of the utensils,  personally, I didn’t do that.  Don’t use wooden spoons or bowls, bacteria can be hidden in them.  Store your yogurt in glass containers.  Also, the blending process… to me, this will make or break the final outcome, but then I am all about mouth-feel.   I was one of those little girls who LOVED to play in the mud but not just ANY mud.  My Great Grandmother sectioned off a part of her garden for me that consisted of pure, wonderful black soil and when I made mud pies, I borrowed her flour sifter (shhh, don’t tell her that) just so I could make creamy mud pies.  lol  So when blending, make sure you do it long enough to get a creamy texture because it won’t get any smoother as it sits. :)

This yogurt is nothing short of amazing.  The mouth-feel is silky.  The texture is thick, you can see that in the photos that I took.  The taste is also a bit tangy and sour with a hint of coconut in the background just like a yogurt ought to be.  Eat it plain, top it will fresh or dried fruit, drizzle honey on it (Bob’s favorite way), use it as a base in a creamy sauce or sprinkle it with granola!   The granola that I used in these photos is the Tropical “Beet” Granola which tasted wonderful with the yogurt!

Ingredients: yields 2 cups

• 2 cups young Thai coconut meat (1-2 coconuts )
• ½ cup warm water
• 2 capsules probitoics
• 20 drops liquid stevia

Preparation:

1. Place the coconut meat, water, probiotic powder and stevia in the blender and blend until smooth.
2. Ferment in a sealed, glass container for 24 hours.  Keep in a dark, dry, & cool place for 24 hours. I put mine in the kitchen cupboard.
3. Store your yogurt in the fridge with a tight lid.  Should last for 5 days.

Original Post at Young Thai Coconut Yogurt

I also welcomed this challenge because I have been working more and more towards creating recipes without nuts.  Nut allergies are becoming the new gluten!  Kind of scary actually.  But even I have to watch my intake of nuts so the timing was perfect.

When creating raw cheesecake desserts there are two main things to focus on, texture and firmness.  You want a creamy mouth-feel, and you want the cheesecake to stand up on its own.  So, with those two factors in mind, I got busy.  One other small issue was that fresh apricots are not season this time of year so I had to rely on dried apricots.  I used Turkish apricots and made sure that they didn’t have any ingredients other than apricot in them!  The trick was to soak them for a few hours to really soften them up so I could create a smooth puree.

The flavor of an apricot manages to uniquely combine peach-like-sweet with tang.  They are high in beta carotene and lycopene, and are rich in vitamin A, vitamin C, and fiber.  A great “side effect” to my overall recipe.  Pairing apricot with chocolate, is about as incredible as it comes.  But then, I guess in reality, what doesn’t pair well with chocolate!?  Books have been written on the health benefits of raw cacao (chocolate) so I won’t even begin to try to share all of it with you but did you know that cacao is the highest whole food source of magnesium, which also happens to be the most deficient mineral in the diet of modern cultures?  Magnesium relaxes muscles, improves peristalsis in the bowels and relaxes the heart and cardiovascular system.

The third main ingredient that I used in this recipe is coconut and I used it in many forms.  Coconut oil, Young Thai Coconut flesh and coconut flakes!  You can read here for an inside snippet on the health properties to coconut if you wish.  The coconut flesh helps give a creamy texture to this cake and the oil, which hardens at 76 degrees or lower, gives us that firmness when chilled.

So, last night we shared this cheesecake with many of our friends and needless to say, no leftovers came home with us.  That is always a good sign.  As I watched people enjoy the cheesecake, savoring each bit, I felt good knowing that they were eating something that was so good for them and the sneaky part is, is that they  weren’t even aware of it.  As I shared with one gal the ingredient list, she sat back in awe.  She turned to me and said, “You mean I don’t have to feel guilty for eating this?”  Allthough that caused a chuckle to rise in my throat it also made me aware that we should never have to feel guilty about the foods we eat. That little comment once again confirmed that I am on the right track of creating and sharing these recipes with others… hoping one day they will take over the world!!!  Healthy food that is! hehe

Ingredients: yields 9″ Springform pan

Crust Ingredients:

• 3 cups (248 g) organic coconut, unsweetened, shredded
• 8 (90 g) moist medjool dates, pitted
• 3 Tbsp (42 g) coconut oil
• 1/2 cup (62 g) flax meal, (ground flax seeds)
• 1/4 cup (20g) raw cacao powder
• 2 tsp (2 g) ground cinnamon
• 1/4 tsp (2 g) sea salt
• 3 Tbsp (64 g) raw agave nectar
• 2 Tbsp (30 g) water

Filling Ingredients:

• 2 cups (260 g) dried apricots
• 2 cups hot water (soaking water for apriocots )
• 2 cups (316g) Young Thai Coconut meat
• 1/2 cup (168 g) raw agave nectar
• 3 Tbsp (60 g ) lemon juice
• 1/4 tsp (2 g) sea salt
• 1 1/4 cups (254 g) raw coconut oil, warmed to liquid
• 3 Tbsp (20 g ) lecithin powder
• 5 Tbsp (1 oz) cacao powder
• 1 Tbsp vanilla

Preparation:

Original Post at Deluxe Apricot and Chocolate Swirl Cheesecake (nut-free)

Young Thai Coconuts have become an important and popular ingredient in the raw food world.  They can be intimating for some people and just flat hard to find for others.

The other day I bought a case of coconuts from Whole Foods. They were on sale, 2 for $5 which is a pretty good deal.  Prices can range from $1.50 – $5.00 apiece, depending on where you get them.  When I find a good deal, I buy 1 or 2 cases, then process, and freeze all of them.  It may not be as optimal as buying fresh and using fresh, but I do the best I can, when I can.  I hope that some of the information that I provide below, it will help de-mystifiy this amazing fruit!

The inside of a Young Thai Coconut can be a real mystery.  They can look all dreamy and beautiful on the outside but you never know what you are going to get on the inside, much like a box of chocolates!  When you find a recipe that you want to try, it might ask for 2 cups of coconut meat or 1/2 cup of coconut water.  The real question is, “Just how many coconuts will I need?”  There is NO solid answer for this.  You never know what you will get when you crack open a coconut.  To show you just how different each coconut is, I documented the amount of meat/flesh and the amount of water/liquid that I got from each coconut.

Coconut #1 ~  Liquid 386 g = 1 3/4 cups ~~~ Flesh 94 g = 1/2 cup

Coconut #2 ~  Liquid 342 g = 1 1/2 cups ~~~ Flesh 100 g = 1/2 cup

Coconut #3 ~  Liquid 312 g = 1 1/2 cups ~~~ Flesh 124 g = 1 cup

Coconut #4 ~  Liquid 396 g = 1 3/4 cups ~~~ Flesh 118 g = 3/4 cup

Coconut #5 ~  Liquid 412 g = 2 cups ~~~~~~Flesh 54 g = 1/4 cup

Coconut #6 ~  Liquid 468 g = 2 1/8 cups ~~~ Flesh 204 g = 1 3/4 cup

Coconut #7 ~  Liquid 196 g = 1 cup ~~~~~~~ Flesh 36 g = 1/4 cup

Coconut #8 ~  Liquid 312 g = 1 1/2 cups ~~~ Flesh 132 g = 1 cup

Coconut #9 ~  Liquid 302 g = 1 1/2 cups ~~~ Flesh 96 g = 1 3/4 cup

As you can see the weight and volume of each coconut was all over the board.  Sometimes the flesh was thick and hard to get out and other times it was almost jelly like.  Both taste just fine.  The more mature a young coconut is, the thicker the flesh, but to be honest I have yet been able to judge a coconut by its outward appearance.  In all the years that I have been cracking and opening these amazing jewels, I have witnessed pink flesh, no flesh, super thick flesh and jelly-like flesh.  My best advice is to always buy 2 coconuts more then what you think you will need.  And if you get a bad one (with pink or purple flesh) just return it to the grocery store.  Most stores are usually good about exchanging them.

In the photo below, I wanted to show you just how different the meat can be.
As you can see the coconut meat on the left is very firm and thick and the meat on the right is super soft and thin.

Once you remove the meat from the shell, rinse it under the faucet to remove any brown flecks that might
have stuck to it.  Do not soak the meat in water, as this can cause it to break down.  I won’t
go into detail on how to open a coconut.  There are oodles of YouTube videos on how to do this.  You will find
that there are tons of different techniques, use the one that YOU feel most comfortable with.

When I process large amounts of coconuts to freeze, I separate the flesh into two different bags.
I place all the firm pieces in one bag and the softer ones in another bag.  I like to make coconut noodles
out of the firm meat.  Then the softer meat can be used for cheesecakes, coconut yogurt and so forth.

How to select a Young Thai Coconut:

• Look for white coconuts with the least amount of blemishes. 
• Examine at the bottoms. Avoid the ones that have mold, cracks, or large holes in them.  These holes can burrow into the coconuts and molds can set in.
• The bottom will have a soft spot, much like the top of a newborn’s head. :)  This is fine.
• Pink is not a fashionable color for these young coconuts.  Pink water or  flesh… don’t use.  This can be a sign of mold.

I wrote a post several years ago on how to make milk and cream from Young Thai Coconuts.  I also share some of the health benefits.  So please visit there if you want to read more about them.  You can even take coconut meat, add a little coconut water, blend it till smooth, and set it in the fridge and it will become a firm, smooth yogurt/pudding like treat!  So, if you are new to using Young Thai Coconuts, I encourage you to give them a try.  It can open a whole new world of possibilities. :)

Original Post at The inside scoop on Young Thai Coconuts

Calling all kale chip lovers!  I think we need to form a support group for all of us kale chip junkies.  Oh you laugh! I stand here with a serious look on my face as I have green kale bits stuck to my teeth and a ring of orange cheese sauce around my lips.  haha Who me? I didn’t eat any kale chips!

As I was putting this recipe together I decided to add turmeric to it.  Often in the world of raw, we add turmeric to our recipes if we want to heighten the color to a rich gold, but did you know that this little spice is very healthy for you!  It is  known to be chock-full of anti-inflammatory properties for starters.  You really should Google the spice and read all the amazing things about turmeric!

Ingredients

• 1 1/2 cups red or orange bell pepper, rough chopped
• 1/2 tsp minced garlic
• 1 cup raw cashews, soaked 2 hours
• 1/4 cup nutritional yeast
• 1/4 tsp turmeric
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 cup canned green chilis (4 oz)
• 1 tsp sea salt
• 1 head curly kale

Preparation:

1. Place all of the ingredients into a high-powered blender and process until the mixture is nice and creamy.  This can take 3-5 minutes.  Stop and scrape down the sides as needed.
2. Wash and dry the kale. Remove the stems and tear into bite-sized pieces.
3. Place the kale in a large bowl then pour the “cheese” sauce over it and massage it in until all the leaves are coated.
4. Place on the telfex sheets that come with your dehydrator and dehydrate at 105 degrees for about 4-6 hours.  If they aren’t crispy enough, leave them in a bit longer.
5. Store in an air tight container if they don’t all get eaten within 30 minutes.

   

Tips:

• Soaking your cashews will help them blend smooth and creamy.
• Use the kale when it’s as fresh as possible, kale gets bitter as it gets older.

Equipment Needed: (my personal recommendations)

• Blender
• Dehydrator

Original Post at Queso Naranja Mexican Kale Chips

These kale chips were made especially for my girlfriend, Gina, for her Super Bowl festivities!  Several years ago I had the greatest pleasure in introducing her to the wonderful, addictive world of kale chips!  I love this woman dearly and it brings me such great honor to make these for her.

I have been making kale chips for many years now and I wanted to point out a few things that I have learned which always provide me with great success.  First of all, start off with fresh crisp kale.  Not only do you get more nutrients from fresh kale, the firmness will be a wonderful base for a hearty chip.  Plus, old wilted kale is tends to be bitter.  I also prefer curly kale over any other, all the beautiful folds within it offer great cubbies for the sauce to nestle in which will makes the chip very flavorful.

Another helpful trick is to use a thick sauce, which makes giving the leaves a nice heavy coat much easier.  Often times, especially when making my kale chip recipes you might doubt me, thinking that I made far too much sauce for the amount of kale being used.  I do this for taste and structure!  Trust me. :)  Also, don’t tear the kale into to small of pieces.  The kale will shrink some while drying and you don’t want to end up with tiny brittle flakes for chips, well unless of course that is what you want. hehe

Washing the kale is important but most important is drying it!  Either use a salad spinner or blot it over and over with dry paper towels.  Wet kale will make your sauce runny and it won’t stick well.  Lastly, after you pour the sauce over the kale, use your fingers to mix it all together.  Be gentle as you carefully massage the kale, making sure to heavily coat each piece.  Don’t over massage though, like we do when making kale salads. If you over massage the kale pieces it will cause the membrane walls to break down and will weaken the chip.

Well, I think I about covered it all.  I hope you found my tips helpful.  Are you new to making or trying kale chips?  If so, I would love to hear from you.

Ingredients: yields 3 cups sauce

• 2 cups cashews, soaked
• 1 1/2 cups water
• 2 1/2 Tbsp raw apple cider vinegar
• 2 Tbsp fresh lemon juice
• 2 Tbsp dried onion flakes
• 1 tsp ground onion powder
• 1/2 cup packed fresh dill, minced
• 2 tsp black pepper
• 1/2 – 1 tsp sea salt
• 2 heads (bunches) curly kale

Preparation:

1. Wash and dry the kale then remove the stems.  Tear into bite-sized piece and place a large bowl.  Set aside.
2. After soaking the cashews for 2+ hours, drain and rinse them.  Place in the blender and add the vinegar, lemon juice and water.  Blend until smooth.  This can take 2-4 minutes, depending on the blender.
3. Add the onion flakes and powder, black pepper and salt.  Blending until well mixed then pulse in the fresh dill.
4. In a large bowl pour the blended mixture over the kale and massage in until all the leaves are well coated.  I use my hands to assure even coverage.  The batter will seem heavy for the amount of kale but trust me, this will make a nicely coated chip.
5. Place dehydrator trays lined with the reflex sheets and dehydrate at 105 degrees for about 8 hours.  If they aren’t crispy enough, leave them in a bit longer.
6. Store in glass containers on the counter.  I have no idea what their shelf life is because they disappear way to fast in my house.

Original Post at Seriously, O.M.G. Dill and Onion Kale Chips

CIA Professional Series

So good, it's endorsed by the best. Vitamix has joined with the Culinary Institute of America to design the CIA Professional Series, the only blender trusted by the CIA to train the next generation of professional chefs. With a powerful motor and Variable Speed Control, this machine has the ability to process the variety of textures and ingredients that master chefs require.

• Create smoothies, hot soups, and frozen desserts in a single machine
• 64-ounce container is perfect for family meals and entertaining
• Two cookbooks, including Recipes From the CIA Master Chefs

Product Features

Your machine is designed and built for outstanding performance and unsurpassed durability. When purchasing a Vitamix blender, you'll enjoy:

• Commercial-grade, powerful, 2-peak horsepower motor that propels blades up to 240 mph to blend the toughest ingredients
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• Quick and easy self-cleaning with a drop of dish soap and warm water; just run on High for 30 seconds
• 7-year full warranty
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In the Box

Create Recipes contains over 300 restaurant-quality recipes, including a section contributed by professional chefs.

Recipes from the CIA Master Chefs is a collection developed in the 41 teaching kitchens and bakeshops at the Culinary Institute of America.

The Getting Started DVD, featuring Chef Michael Symon, walks you step-by-step through the techniques and recipes featured in the Getting Started guide.

The Tamper is included to help you process thick mixtures like peanut butter and frozen desserts. It fits securely into the 64-ounce container with a special collar designed to prevent it from hitting the blades.

Product Specifications

Unit Dimensions

• 20.5 in tall (with container in place)
• 8.75 in deep
• 7.25 in wide
• 10 lb 9-ounce
• cord length: 6 ft

Vitamix Blender Base

• 2-peak HP motor
• 120 volt, 60 Hz 11.5 amps (North America)
• Radial cooling fan and thermal protection system

Vitamix 64-ounce Container

• Height: 13.4 in
• 64-ounce rated capacity
• BPA-free Eastman Tritan copolyester
• Blades: Laser-cut, stainless-steel hammermill and cutting blades measuring 3-in diameter to ensure a consistent blend every time
• Spill-proof vented lid with plug for safely adding ingredients while machine is running
• Soft-grip, ergonomically-designed handle
• Tamper with collar to prevent tool from hitting the blades

Vitamix Commitment

Vitamix warrants to the owner that if this Machine (a "Machine" consists of a motor blender base and any containers purchased together) fails within 5 years from the date of purchase due to a defect in material or workmanship or as a result of normal wear and tear from ordinary household use, Vitamix will, within 30 days of receipt of the returned product, repair the failed Machine or component part of the Machine free of charge.

If, in Vitamix's sole discretion, the failed Machine or component part of the Machine cannot be repaired, Vitamix will elect to either (A) replace the Machine free of charge or (B) refund the full purchase price to the owner, unless Vitamix receives prior written notice of the owner's preference.

About Vitamix

Family-owned and operated since 1921, Vitamix is an industry leader in high-performance blending technology, providing the highest-quality blending equipment to consumers and the foodservice industry in more than 80 countries throughout the world. Every Vitamix product is built by at our world headquarters in Cleveland, Ohio using a strategic selection of only the finest premium materials. As a result, Vitamix is continually recognized by leading consumer magazines and award organizations for its cutting-edge product innovation.

Vitamix is trusted by more professional chefs and major chain restaurants than any other brand to create a variety of fresh, flavorful dishes from whole-food ingredients. Besides preparing breakfast, lunch, and dinner, the machine can be used to quickly prepare frozen drinks, smoothies, nut butters, frozen desserts, dips, and salsas for everyday life and weekend entertaining.

Original Post at Vitamix 1363 CIA Professional Series, Platinum

From the Manufacturer

The Cuisinart Pure Indulgence 2 Quart Automatic Frozen Yogurt, Sorbet & Ice Cream Maker

The Cuisinart Pure Indulgence

What's better than a quart of luscious homemade ice cream, sorbet or frozen yogurt? Two quarts! The fully automatic Cuisinart Pure Indulgence makes 2 quarts of your favorite frozen desserts or drinks in as little as 25 minutes. It's easy - an integrated motor, double-insulated freezer bowl and automatic mixing paddle do all the work. Results are consistently smooth, cleanup is easy, and the brushed metal styling is simply sensational.

Indulge your taste buds with fresh sorbet, ice cream, or frozen yogurt - 2 quarts of your favorite frozen dessert, ready in as little as 25 minutes. It's simple and easy from start to finish: just add ingredients and turn it on. The removable mixing paddle and freezer bowl make cleanup easy. Always get consistently creamy results with a heavy-duty motor, double insulated freezer bowl and automatic mixing paddle, you are guaranteed deliciously smooth frozen desserts and drinks.

Features and Benefits

Easy-lock lid, base, mixing arm and bowl.
• Ingredient Spout Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle.
   
• Easy-lock Lid Transparent to let you watch the freezing process as it progresses. Lid is designed to easily lock to base.
   
• Mixing Arm Mixes and aerates ingredients in freezer bowl to create frozen desserts or drinks.
   
• Powerful Motor A heavy duty motor strong enough to handle ice cream, frozen yogurt, sherbet, sorbet and frozen drinks.
• Freezer Bowl Contains cooling liquid within a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature.
   
• Rubber Feet Nonslip feet keep base stationary during use.
   
• Cord Storage Unused cord is easily pushed into the base to keep counter neat and safe.

Freezing Time and Bowl Preparation

The freezer bowl must be completely frozen before you begin your recipe. The length of time needed to reach the frozen state depends on how cold your freezer is. For the most convenient frozen desserts and drinks, leave your freezer bowl in the freezer at all times. You can take it out any time for immediate use. In general, freezing time is between 6 hours and 22 hours. To determine whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen. Before freezing, wash and dry the bowl. Wrap it in a plastic bag to prevent freezer burn. We recommend that you place the freezer bowl in the back of your freezer where it is the coldest. Your freezer should be set to 0°F to ensure proper freezing of all foods.

Making Frozen Desserts or Drinks

1. Use Cuisinart recipes included in the Instruction Booklet or use your own recipe, making sure it yields 2 quarts or less. Do not fill the freezer bowl higher than 1/2-inch from the top. The ingredients will increase in volume during the freezing process. For best results, prepare the ingredients in a container from which it is easy to pour.
2. Remove the freezer bowl from the freezer and place on the center of the base. The bowl will begin to defrost quickly once it has been removed from the freezer. Use it immediately after removing from freezer.
3. Place mixing bowl arm in freezer bowl. Arm does not fit tightly. It just rests in the center of the bowl, with the circle side facing up.
4. Place lid on the base. Easy lock lid mechanism allows the lid to rest on base in multiple positions.

Add ingredients and switch on.
5. Turn the On/Off switch to ON position. Freezer bowl will begin to turn.
6. Immediately pour ingredients through ingredient spout.
7. Frozen desserts or drinks will be done in 25-35 minutes. The time will depend on the recipe and volume of the dessert or drink you are making. When the mixture has thickened to a soft serve consistency, it is done. If you desire a firmer consistency, transfer the dessert or drink to an airtight container and store in the freezer for two or more hours.

Adding Ingredients

Ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete. Once the dessert or drink has began to thicken, add the ingredients through the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip.

Original Post at Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker