raw chocolate cheesecake

adapted from 12 steps to whole foods

crust:
2 cups almond, ground in food processor
1/4 cup coconut oil (liquid and warm--don't heat in microwave!)
1/4 cup raw organic agave

filling:
2/3 cup raw cacao
2/3 cup raw organic agave
1 teaspoon vanilla
1/2 teaspoon sea salt
1 cup cashews (soaked, drained)
1 cup young Thai coconut meat
1 small avocado
1/2 cup coconut oil.


crust:  mix ingredients by hand.  press in 9X13 pan.
filling:  blend ingredients in blender.

pour filling in crust.  freeze.  partially thaw before serving.


serve with raw peanut butter ice cream.

sigh.  again.

raw peanut butter ice cream

3 cups rice milk or almond milk
2 1/2 cup young Thai coconut meat
2/3 cup chopped dates
1 tablespoon vanilla
2/3 cup organic sugar-free peanut butter (we love adam's brand the best)
1/2 cup maple syrup
1/4 teaspoon sea salt


optional:  chopped pecans.


combine ingredients in a blender.  pour into ice cream maker.

taste and sigh.

Tips for Baking with Natural Yeast

Pre-Order The Art of Baking with Natural Yeast!

 

When To Use Your Starter for Baking

Coconut Oil

Troubleshooting

Natural Yeast Troubleshooting

A Natural History of Yeast and Why it Matters

veggie stir fry--gina

Vegetable Stir Fry over Brown Rice

3 cups Frozen Stir Fry Veggies from Costco

3 teaspoons Liquid Amino
1 cup vegetable broth

2 cups brown rice

4 cups water

sweet potato fries and quinoa--gina

Sweet Potato Fries and Quinoa

Sweet Potatoes

8 C sweet potatoes, peeled and chopped into sticks

¼ C coconut oil

1 tsp. sea salt

Heat oil on medium-high in a large skillet, add sweet potatoes, and sauté several minutes, stirring frequently with a spatula, until tender. Sprinkle with salt and serve.

Quinoa

1 C quinoa

2 C water

¼ tsp. sea salt

Bring water and salt to a boil, add rinsed quinoa, cover, and reduce heat to low. Simmer for 15 minutes 

red pepper-rosemary quinoa--gina

Red Pepper-Rosemary Quinoa

Red Pepper-Rosemary Quinoa

1 Tbsp. coconut oil

1 small onion, diced

1¼ C quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)

1 red bell pepper, diced

1 C chopped carrots

8 oz. sliced mushrooms

1 C snow peas

2½ C water

1 Tbsp. Nama Shoyu (page 239) or Bragg Liquid Aminos (page 238)

1 tsp. dried rosemary

½ tsp. red pepper flakes

½ C walnuts

Preheat the oven to 400° and roast the walnuts for a few minutes until lightly browned. Heat the oil in a saucepan and add the onion and quinoa. Sauté over medium heat, stirring constantly for 3 minutes. Add the red bell pepper, carrots, snow peas, and mushrooms and sauté for an additional 2 minutes. Add the water, Liquid Aminos, pepper flakes, and rosemary. Bring to a boil, cover, and simmer on low for 15 minutes. Remove the lid and simmer another 10 minutes until the water is almost absorbed. When the quinoa is cooked, turn off the heat and mix in the walnuts. Let it sit a few minutes before serving.

lentil barley soup--gina

Lentil Barley Soup over Mashed Potatoes

1 c. lentils

1 c. barley
1 14 oz. can diced tomatoes (crushed would work too)
1 c. onion, chopped
1 c. celery, sliced
2 T Soy Sauce
1/2 tsp pepper
1 tsp dill weed (or your favorite spice blend)
1 tsp garlic powder
10 c vegetable broth (I usually do just 8 cups broth, and two cups water)
Salt to taste

Place all ingredients in a large saucepan. Bring to a boil. Cover and reduce heat to simmer. Cook 50 minutes, stirring occasionally. Add water if soup becomes too thick. Serves 10 normal eaters (or 4 if you have a Kevin eating it)

To make it into a stew, mix flour and water together and add to the soup until it reaches the thickness you desire. Wonderful served as a "gravy" over mashed potatoes.

curried quinoa--gina

Curried Quinoa

1¼ C quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)

1 Tbsp. extra virgin olive oil

1 small onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 Tbsp. ginger root, grated

1 can diced green chili peppers

1¼ tsp. turmeric

1¼ tsp. coriander

¼ tsp. cinnamon

½ tsp. sea salt

2 C water

Rinse and drain quinoa well (after soaking for a few minutes first, so grains absorb water and don’t run through the sieve). Sauté the onions and peppers in oil in a saucepan. Add the ginger, quinoa, and green chilies, and cook for 1 minute. Add the remaining spices and cook for another minute. Add the water and bring to a boil. Reduce the heat and simmer for 15 minutes. Fluff with a fork before serving.

Stir-Fry--Gina

Cashew & Broccoli Stir-Fry over Brown Rice

Sauce:
1/2 cup vegetable broth
1/4 cup creamy peanut butter
2 Tbsp. Liquid Amino or Soy Sauce
1 Tbsp. honey
dash of ground red pepper

Combine all ingredients in small bowl and whisk until combined. Set aside; mixture will not be smooth.

Vegetables:
4 tsps. coconut oil

2 cloves garlic, pressed

2 tsps. finely chopped, peeled fresh ginger root

4 cups broccoli florets
3 stalks celery, cut diagonally into 1" pieces
3 green onions with tops, cut into 1" pieces
2 pkgs. ramen noodles (noodles only, throw away seasoning packet)
1/3 cup raw cashews or peanuts

Heat 4 tsps. oil over high heat until hot. Add garlic and ginger and cook for 3 minutes.  Add vegetables and cook for 5 minutes more. Stir in sauce, bring to a boil and remove skillet from heat. Stir in almost fully cooked ramen noodles and sprinkle  with raw cashews

Broccoli Cashew Quinoa--Gina

Broccoli-Cashew Quinoa

1 Tbsp. coconut oil

2 cloves garlic, minced

1 small red onion, finely diced

1 C chopped tomatoes

2 C vegetable broth

1 Tbsp. white wine vinegar

1 Tbsp. agave (raw, organic)

2 Tbsp. fresh lemon juice

1 C quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)

½ tsp. sea salt

4-6 C broccoli, cut into small pieces

freshly ground black pepper, to taste

1 C cashew pieces, toasted in oven

Heat the coconut oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the tomatoes, vegetable stock, vinegar, agave, and lemon juice and bring to a boil. Stir in the quinoa and salt, then put broccoli on top. Reduce the heat and simmer covered for about 20-30 minutes. Remove from the heat when the broccoli is tender. Add the ground pepper and cashews and toss.

Word of Wisdom

FROM ORIGINAL FAST FOODS by James and Colleen Simmons



To protect us from the evil designs of conspiring men, we are invited to receive by exercise of our agency alone, and not by constraint, the following counsels and attendant covenant promises:


Seven Counsels



1.We are counseled to not drink wine or other strong drink, but to use it only for the washing of the body.

2.Tobacco is not for the body, neither for the belly, and is not good for man, but is an herb for bruises and all sick cattle, to be used with judgment and skill.

3.Hot drinks (coffee, black tea, and other such harmful drinks.) are not for the body or belly.

4.All wholesome herbs God hath ordained for the constitution, nature, and use of man—every herb in the season thereof, and every fruit, whether from fruit of the tree or fruit of vine that yieldeth fruit in the ground or above the ground, is to be enjoyed in the season thereof, and all these to be used with prudence and thanksgiving.

5.The Lord has ordained flesh of beasts and of the fowls of the air for the use of man; however, they are to be used sparingly and with thanksgiving; and it is pleasing to God if they are used only in times of winter, or of cold, or famine.

6.All grain is ordained for the use of man and of beasts, to be the staff of life and to also be used to make mild drinks.

7.In addition to keeping and doing these above sayings, to qualify for the following promises, we are required to also walk in obedience to all of God’s commandments if we would lay hold upon the covenant promises described below. This is the mighty qualifier that enables promises that are adapted to the weakest among us to be received by both the weak and the strong. How is this possible?



Seven Covenant Promises

1.Health in the Navel: The navel is symbolic of both giving and receiving nourishment. Health in the navel implies that you will be fruitful and will nourish and raise up a righteous posterity. It is also a reminder of one of three primary covenant promises to "Repentant Israel," that food and clothing will never depart from you. The physical blessings are a shadow and type of the greater spiritual promise, meaning God’s Spirit or umbilical nourishing strength will not depart from you in your lifetime as you walk the path of redemption and are continually nourished by the Lord in order to qualify you to be made God's heir.

2.Marrow in the Bones: Marrow in the bones is the literal physical renewing strength to your body and immune system. This physical blessing is also type of the greater spiritual promise. Just as the marrow is centered in the innermost part of your body, your physical and spritual health will be continually renewed and quickened by the Holy Ghost, who dwells within you, and you will be provided with sufficient physical and spiritual strength to ward off potential threats to body, spirit, and soul -- thus enabling you to fulfill your purposes in life and to be made God's heir.

3.You Shall Find Wisdom: You will receive the promised baptism of fire and the Holy Ghost, who is the source of all wisdom, and you will be able to thus counsel in wisdom, and your counsels will stand and not fail. By comparison, those who fail to keep their covenant promises with God, do not retain the constant companionship of the Holy Ghost. All such unrepentant in Israel will also counsel together, but as Isaiah prophecies, their counsels shall not stand, but will fail, and they will not prevail over their enemies (covenant curse), but will be destroyed or led into captivity by their enemies.

4.You Shall Find Great Treasures of Knowledge, even Hidden Treasures: This certainly foretells important treasures of knowledge you will lay hold upon to assist you in your vocation and walk in life. Yet these are a type of a much greater knowledge. It speaks to laying hold upon redeeming knowledge (Holy writ describes as the greatest knowledge of all), which is to come to know through faithful obedience to God, His unchanging ways with man that enables man to grow in truth and knowledge until as the Brother of Jared, you rend the veil of your "unbelief." You are then brought to behold great and marvelous things which have been “hid up” since the foundation of the world (see Ether 4:14). This is the fullest meaning of "great treasures of knowledge" that are followed by finding even "hidden" treasures. These treasures are before us right now, but become unhidden only as we overcome the veil of unbelief as we walk from darkness into the Lord's perfect light.

5.You Shall Run and not be Weary: You will be able to literally run without becoming weary; however, this physical blessing is a type of things spiritual that are far greater, which is that you will receive the quickening power of the Holy Ghost, which will enable you to do all things that you are called upon to do by the Lord, without becoming weary of mind, heart, or body. Recall that to magnify one's office is to also lay claim upon the promised blessing of having one's body renewed. What a blessing and promise; it is adapted to the weak and strong among us.

6.You Shall Walk and not Faint: You will be able to ask and receive whatsoever you need in order to be able to do the Lord’s will, including material resources, knowledge, and so forth. Why is the Lord so generous to those who follow him in faith? He teaches us the answer in holy writ -- that we not grow faint of heart or mind and stumble and fall in our journey while seeking earnestly to do his will, but will be enabled by Him in all things, sufficient to press forward with hope until the end.

7.The Destroying Angel Shall Pass By You, as the Children of Israel, and not Slay You: You will be protected today from sickness and harm; and soon you will be protected from the destruction that will befall the wicked in the Lord’s Great Day when the Lord will divides the wicked from the righteous.



Ponder these counsels and promises carefully and consider the great blessings that are reserved for all who will do the minimums God asks in order that your body may be made a house wherein the Holy Ghost may dwell. Dietary extremes can never quicken you to the extent you will be quickened if you do these sayings and also keep God's commandments. Consider also the 12 Spiritual Laws which lend the enabling power to Keep God's Commandments and to thereby lay hold upon promised blessings. Herein lies the secret for the weak and strong:







12 Spiritual Laws of Power

1.Faith: Believe Jesus Christ created the heavens and the earth, and all things that in them are and that he is the light, the truth, and the life of this world by which you breathe from one minute to the next; and, become as a little child who is easily led by him into his perfect light.

2.Awake: Awake to weaknesses that you may give to him and to thereby receive the help you need to have weak things made strong unto you.

3.Repent: As you awaken to darkness within you repent, forsake, and give up all your sins and weaknesses that you may know God and be led into his perfect light.

4.Arise: Come unto Christ to receive a customized and perfect plan of obedience for you that will enable you to walk from various shades of darkness, weakness, and sin that afflict you into his perfect light.

5.Covenant: Offer up a broken heart and a contrite spirit to God and covenant with no hypocrisy or deception before him to obey, remember, and follow his Son’s counsel’s, commandments, and example always.

6.Holy Ghost: After you offer up your whole soul unto God, ask him for forgiveness and to receive the baptism of fire and the Holy Ghost (his grace or quickening power) and for a remission of your sins and weaknesses.

7.Remember: Retain a remembrance of your nothingness and of God’s power, glory, and desire to make you his heir; nurture this knowledge into a perfect brightness of hope as you walk in the straight path and are made perfect, holy, and without spot in Christ.

8.Pray Always: Whether in your secret closet or in your heart, pray continually and always that darkness may gain no power or influence over you.

9.His Will Be Done: Learn his will daily and exercise your agency to obey him with with exactness, that you will receive sufficient knowledge, growth, and wisdom today to gain power over all of today's evil that will seek to gain power and influence over you.

10.Keep His Commandments: Keep his commandments, which are given to enable you to walk within the straight path, shielded and protected from evil influences, that his Spirit may always be with you.

11.Knowledge: Feast upon the words of Christ which will tell you all things you must do; ask, knock and seek great knowledge, even redeeming knowledge concerning God’s unchanging ways with man.

12.Charity and Redemption: Go about doing good and let Christ’s light shine unto others through you. Clothe yourself in charity and do all of these things continually until the Lord manifests himself unto you in the flesh; and when he shall manifest himself unto you in the flesh, then do whatsoever he asks you to do.

See Supporting Document - Robe of His Righteousness

spaghetti squash primavera

Spaghetti Squash Primavera


Recipe of the Month for October 2006

www.DrFuhrman.com



Serves: 4

Preparation Time: 20 minutes



Ingredients:

1 medium spaghetti squash

1 1/2 carrots, diagonally sliced

1/2 cup organic celery, diagonally sliced

3 cloves garlic, minced

1 1/2 cups shredded cabbage

1 small zucchini, chopped into small pieces

1 1/2 cups cooked pinto beans, or 1 (15 ounce) can, low-sodium or no-salt-added pinto beans, drained

1 1/2 cups chopped tomatoes or 1 (15 ounce) can no-salt-added diced tomatoes, drained

1/3 cup low-sodium or no-salt-added vegetable broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 cup no-salt-added or low-sodium pasta sauce

Instructions:

Preheat oven to 350 degrees.



Slice spaghetti squash in half lengthwise; remove seeds. Place both halves upside down on a baking sheet. Bake for 45 minutes or until tender.



Meanwhile, cook carrots and celery in 2 tablespoons of water in a covered pan over medium heat for 10 minutes, stirring occasionally. Add a little more water if needed. Add garlic, cabbage, and zucchini and cook, covered, for another 10 minutes. Stir in remaining ingredients, except for pasta sauce and lettuce. Cover and simmer for 10 minutes or until carrots are tender.



When squash is done, remove from oven and using a fork, scrape spaghetti-like strands from squash into a bowl. Add pasta sauce and combine by mixing thoroughly.



Mix the vegetables, beans and herbs with the squash/pasta sauce mixture and serve on a bed of shredded romaine lettuce, if desired, or place back in the hollowed out squash bowls.

black bean lettuce bundles

Black Bean Lettuce Bundles


www.DrFuhrman.com



Serves: 4

Preparation Time: 10 minutes



Ingredients:

2 cups cooked* or canned no-salt-added or low-sodium black beans, drained

1/2 large ripe avocado, peeled, pitted and mashed

1/2 medium green bell pepper, seeded and chopped

3 green onions, chopped

1/3 cup chopped fresh cilantro

1/3 cup mild, no-salt-added or low-sodium salsa

2 tablespoons fresh lime juice

1 clove garlic, minced

1 teaspoon ground cumin

8 large romaine lettuce leaves

Instructions:

In a bowl, mash the beans and avocado together with a fork until well blended and only slightly chunky. Add all the remaining ingredients except the lettuce and mix.



Place approximately 1/4 cup of the mixture in the center of each lettuce leaf and roll up like a burrito.

lemon-herb zucchini fettuccine

Lemon-Herb Zucchini Fettuccine


recipe by Our Best Bites

2 lemons

Olive Oil

1/2 lb Fettuccine (that’s just 1/2 of a normal box like in the picture)

2 medium zucchini

1 C shredded parmesan cheese (optional)

5-6 cloves garlic

Fresh Basil (about 1/2 C)

Fresh Oregano (about 1/4 C) If you don’t have fresh oregano, just add a little dried.

Olive oil

Salt and Pepper

Prepare grill. You could also do this on the stove top in a skillet, or a grill pan.

Put the pot on the stove to boil water for the pasta. While you’re waiting for the water to boil, slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper.

Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 C olive oil and add garlic. Turn burner onto low-med heat. It shouldn’t be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

When water boils, add pasta and a spoonful of salt



Place zucchini on grill.

While zuchs are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn’t been juiced.

See, now you’re all ready. When everything is done cookin’ you can throw it together! Keep an eye on that garlic. You DON’T want it to get brown and crispy. It should still look nice and white. Give it a stir. If it starts really cooking, just take it off the heat and set aside.

When zuch is done take them off the grill and chop ‘em up.

Reserve about 1/2 C pasta water. Drain pasta and immediately place in a big bowl. Place chopped zuch on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture. Just pile it all in there. Then stick your face up real close and inhale. Ahhhh, heaven.



Now take some tongs and give everything a big toss. If you feel it needs more moisture, add a little of the pasta water, or a little more olive oil. This will make 4 generous servings.

Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left. Then sit back, relax, and imagine you’re sitting in some gorgeous Tuscan villa!

thai peanut noodles

Thai Peanut Noodles


Adapted from our Recipe by Our Best Bites

1/2 c. chicken broth (or vegetable broth/stock)

3 Tbsp. creamy raw peanut butter

1-2 tsp. Sriracha chili sauce (get healthy alternative; this is super hot. I use ¼ tsp when I double the batch.)

1 1/2 Tbsp. honey

3 Tbsp. soy sauce (tamari)

1 1/2 Tbsp. fresh minced ginger

2-3 cloves garlic, pressed or minced

8 oz. Udon or linguine noodles (I use whole wheat spaghetti noodles)

Chopped green onions

Chopped cilantro

2 limes, cut into quarters

Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

chicken cacciatore without the chicken

Chicken Cacciatore without the Chicken


Adapted from our Recipe by Our Best Bites

Click here for printable text only



Olive oil

1 onion, roughly chopped

5-6 cloves garlic, peeled and either crushed or halved

1 6-oz. can tomato paste

1 c. white wine (you can also use apple or white grape juice mixed with 1 tablespoon white wine vinegar)

1 1/2 c. chicken broth

1/4 tsp. thyme

1/4 tsp. marjoram

1/2 tsp. salt (omit if using cooking wine; you may shrivel up and die if you add the salt in addition to cooking wine because cooking wine is treated with salt to make it undrinkable)

1 bay leaf

1 c. sliced mushrooms (or more if you love them. Mushrooms are divine in this dish!)

1 green bell pepper, chopped

Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don’t have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high.

Add wine, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Put over stove or slow cook in crockpot. Add bay leaf. Add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta or brown rice.

spinach pasta

Spinach and Feta Pasta


Adapted from our Recipe by Our Best Bites



8 oz. Penne pasta (that’s 1/2 a 16 oz. box. Don’t use ziti–you want the ridges on the penne to “grip” the sauce) (I use whole wheat spaghetti noodles)

1 28-oz. can diced tomatoes (I use home-canned. Use a high quality brand)

3 c. fresh spinach (I make on the side for those who want to add)

1 onion, finely chopped (I use red)

5-6 cloves garlic, minced or pressed

A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled (we don’t add this)

Salt and pepper to taste

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste.



Serves 8

STRAWBERRY RHUBARB PIE!


based on a recipe at goneraw.com--submitted by cathy hayward

The pinch of cayenne in the crust adds nice depth..

INGREDIENTS

CRUST

2 C almonds, soaked

1 C dates, (or less, to taste)

2 T agave syrup

1 t cinnamon

pinch cayenne

dash sea salt, (optional)

handful shredded coconut

FILLING

4 C rhubarb, peeled and chopped to 1? pieces

1/4 C agave

2 C strawberries, chopped

1/4 C psyllium husk

whole strawberries for garnish

PREPARATION:

CRUST:



In a food processor, process ingredients to a coarse mixture which sticks together easily when pressed..

Sprinkle shredded coconut into pie pan to prevent crust sticking.

Press crust into pan.

FILLING:



In a food processor, process rhubarb to a slushy consistency.

Add agave and continue processing until well mixed..

Remove rhubarb mix to a large bowl add chopped strawberries and psyllium husk, and mix by hand.

Spoon filling into crust and chill 6 - 8 hours, or overnight, to allow sweetness to develop. (Pie is tart at first, but, as it sits, the flavors meld, and the sweetness develops.)

Raw "Chips" and "Salsa" Recipe

I love this Strawberry Salsa recipe from Raw Melissa.

Pineapple Sorbet

Wednesday, May 16, 2012

Pineapple Sorbet

You can cube up your pineapple and save the shell to serve it in!

My pineapple was super ripe and juicy so I hardly had to add any sugar to sweeten it.

Pineapple Sorbet
Source: That Organic Girl

Ingredients:

1/2 Organic Pineapple (about 2 cups)

4 to 8 Tablespoons of sugar or agave nectar (the more ripe your pineapple is, the less sweetner you will need)

1/2 Cup of Water

small squeeze of fresh lemon slice (optional)

Instructions:

Cut up 1/2 fresh Organic Pineapple into cubes (see Note) and place in a quality food processor or blender. Add the sugar, lemon juice, water and blend until smooth. Pour mixture into a covered freezer safe container and freeze for at least 1-2 hours. 

Remove the mixture from the freezer. At this point if you have an ice cream maker begin using it now and follow manufacturers instructions.

Don't worry, if you don't have an ice cream maker then pour the Pineapple Sorbet back into blender or food processor and blend until smooth. Once that is done, spoon the sorbet into the final container you wish to freeze it in. Put back into freezer for 5 hours.

Note: To jazz it up a bit, save the "shells" of the pineapple by cutting the pineapple in half lengthwise, then cut cubes like you would an avocado. Use a grapefruit spoon and scoop out the pineapple. Freeze the shells and use them as the final container to freeze the sorbet in.

Pineapple Salsa Recipe

Adapted from http://blogchef.net/pineapple-salsa-recipe/ 

Ingredients:
1/2 fresh pineapple cut into chunks 
       (cut pineapple in half length wise–including the greenery–to use 
        as a decorative bowl)
1 onion (diced)
1 Red bell pepper (diced)
1 Green bell pepper (diced)
1 teaspoon cayenne pepper
2 tablespoons cilantro leaves- (chopped)
1 tablespoon lemon juice
1 jalapeno pepper (optional)
salt (to taste)

Instructions:

Step 1: Combine pineapple, red bell pepper, onion, and green bell pepper in a bowl and mix.
Step 2: Add in cayenne pepper, coriander leaves, and lemon juice. Mix well and place back into the pineapple shell. Refrigerate until ready to serve. 

Raw Foods Class by Julia Holt, Thursday, April 19,2012

Brook and Julia

Julia is teaching us how to open coconuts.

Delicious Young Coconut Pad Thai with Almond Chile Sauce

Heavenly Raw Key Lime Pie

The coconut meat can be made into coconut milk, whip cream or noodles.

Julia explains how to use the tamarind pods.

Julia explained how to grow sprouts. Our family loves sprout-tomato sandwiches for lunch.

Thank you Julia, Brook, and Ellen for organizing such an educational, fun, and tasty night!

raw nut burger

Raw Nut Burger
Ingredients (use vegan versions): 1 cup soaked walnuts 1/4 cup sundried tomatoes, soaked 1/2 jalapeno (optional) 1 clove garlic Salt and pepper, to taste 1 tablespoon miso 1 teaspoon cayenne (optional) Water, as neededDirections:1) In a food processor bowl fitted with a metal blade, combine all ingredients. Pulse to combine. Not too chunky and not too pasty. This is where you may need some water if it is too dry. It depends how well you drained your tomatoes and nuts. 2) Form into patties and place on a nonstick dehydrator sheet. Dry for about 45 minutes. Serve on your favorite raw bread or lettuce and all the fixins!Source of recipe: I made this up.Makes: 1 to 2 servings, Preparation time: 1 hour, Cooking time: 45 minutes in dehydrator

"raw" barbeque sauce

This is from Juliano's RAW. It's delicious.

BBQ Sauce1 c. fresh tomatoes, chopped1/4 c. chopped onion1/2 c. sun-dried tomatoes, chopped1/2 tsp. minced garlic3/4 tsp. minced jalapeno4 fresh basil leaves1/2 c. Medjool datesolive oil for blending (I didn't use this.)1 tsp. Celtic salt1 T. olive oilBlend in processor. Keeps for 2 days in fridge. Makes 2 1/2 c.

raw pumpkin bread

Pumpkin Bread Ingredients by welikeitraw
3/4 cup Almond Pulp*
1/4 cup Golden Flax Meal*
1 cup Pumpkin Puree*
1/2 cup Date Paste*
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/2 smidgen salt
Directions: Mix by hand and form into a loaf about one and a half inches thick. Dehydrate at 105 degrees for 8 hours on a teflex sheet then remove the teflex sheet and dehydrate for additional 16 hours and enjoy!
Optional: To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.
To make almond pulp, make almond milk and strain out the pulp.
To make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also due just fine.
To make pumpkin puree, peel and seed a small pumpkin (don't worry about getting all the stringy part off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth.
To make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.

raw mediterranean almond bread

Mediterranean Almond Bread recipe by russell james

Makes 18 'slices'1/2c olive oil1c sun dried tomatoes, loosely packed3c almond flour*1c flax meal3 medium courgettes (zucchini), peeled & roughly chopped2 apples, cored and roughly chopped3T lemon juice1t salt3T Herbs De Provence or herbs of your choice2T marjoram or herbs of your choice
*You can make almond flour a number of ways. My favourite is to save the pulp from any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You could also use the almond pulp wet. Another way would be just to grind some almonds into flour in a high powered blender or coffee mill.
- Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.
- Add the almond flour and process again until a batter is formed.
- In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.
- Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.
- Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you're not tempted to eat it before it's ready) or until bread feels light in your hand. If the pieces don't fully come apart where you scored, use a knife to cut them.

raw "caramel" recipes by cali

Recipe #1
1 cup raw cashews
1/2 cup grade b maple syrup
1/2 cup agave nectar

Recipe #2

1 Cup Medjool dates, chopped and soaked for one hour in a mixture of water with the juice of one small lemon (drain the dates, and leave the soaking water aside)
1 cup raw almond butter
1/2 cup grade b maple syrup
1 tablespoon vanilla extract
juice of one half small lemon
1 teaspoon salt

Blend in a high powered blender, and using the plunger tool, keep moving the mixture as the blender might struggle a bit. Blend until creamy. Serve the dip with apples or pears.

real chocolate ice cream (raw)

Real chocolate ice-cream
Serves 6 not-very-greedy people.

by Karen Knowler


Ingredients:
4 Tbsps raw chocolate powder
16 Medjool dates
600 ml of pure water
4 cups of cashews OR 4 Tbsps raw cashew butter
Directions:
Blend the cashews (or cashew butter) with the water to create cashew milk.
Add in remaining ingredients and blend well.
Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze.
When your ice-cream is ready, serve, salivate and enjoy!
* * * * *

chocolate cherry cheesecake

Organic Double Chocolate Cherry CheesecakeYield one 9-inch cake

by Kristen Suzanne (image and recipe)

Crust:1 ¾ cups nuts (I used raw almonds)½ cup raw cacao nibs1/8 teaspoon Himalayan crystal salt¾ teaspoon cherry extract1 tablespoon raw chocolate powder¾ cup raisins
Filling:3 cups cashews, soaked 1-2 hours, drained1/3 cup raw agave6 dates, pitted½ cup fresh lemon juice¼ cup water2 teaspoons cherry extract1 cup coconut oil¾ cup raw chocolate powder
Coulis:1 bag frozen berries (cherries would be optimal but any will do!)¼ cup raw agavedash fresh lemon juicepinch cinnamon
Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.
Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.
Coulis directions: Blend all of the ingredients together.

amy jones' thin mints!

Thin Mints
1 1/4 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sucanat
1 egg
5 drops peppermint essential oil
¼ - ½ bag healthy chocolate chips (I prefer Enjoy Life brand) or 1 pkg Baker’s Chocolate squares + 1 tsp butter

Directions:1.In a large bowl, beat 1/2 cup butter until creamy. Add the sucanat, and beat until mixed well. Beat in egg and mint essential oil2.Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.3.Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders (or pack one of those baking tubes, like from Pampered Chef). Wrap each cylinder in waxed paper, and refrigerate 2-5 hours.4.Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.5.Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 inch apart. Bake 14 minutes.6.In double boiler, melt the chocolate chips (or 1 tsp butter and Baker’s chocolate). Drizzle over warm cookies. Place on wire racks, and let cool and harden completely. These freeze really well, so it’s nice to keep a bunch in the freezer to give to people.Great holiday treat/gift when packaged in cello bags tied with a ribbonIf you want chewier cookies, omit ¼ cup of flourIf you like more mint, add 2-3 drops of essential oil into the melted chocolate.

Pate

Pate
Ingredients
1/2 cups sunflower seeds, or walnut or pecan
1/2 cup whole wheat flour
1/2 cup nutritional yeast
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons lemon juice
1 potato, peeled and chopped
1 large carrot, peeled and sliced
1 onion, chopped
1 clove garlic, peeled
1 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil leaves
1/2 teaspoon dried sage
1/2 teaspoon dried savory
1/2 teaspoon ground black pepper
Process and bake at 350 degree for 1 hour

Gyoza

Vegetarian Gyoza with Spicy Dipping Sauce
Ingredients
Sauce:
1/3 cup rice vinegar
1/4 cup chopped green onions
1/4 cup low-sodium soy sauce
1/2 teaspoon crushed red pepper
1/2 tsp sesame oil
1/4 tsp grated ginger root
1 T agave or maple syrup
Filling:
Cooking spray
4 cups diced shiitake mushroom caps (about 3/4 pound)
4 cups finely chopped green cabbage
2 tablespoons chopped green onions
2 tablespoons low-sodium soy sauce
1 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1 teaspoon dark sesame oil
3 garlic cloves, minced
1 package of gyoza wrappers
2 tablespoons oil, divided
Preparation
To prepare sauce, combine first 4 ingredients; set aside.
To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.

bean soup with kale--so yummy!!!

bean soup with kale
Ingredients
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1/4 cup chopped parsley
Directions
In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Orange Fennel Salad

Orange Fennel Salad

INGREDIENTS
Dressing:• 1/4 cup white sugar(I use 2 T agave)• 1/4 cup red wine vinegar• salt and pepper to taste• 1 tablespoon chopped fresh basil• 3 tablespoons olive or canola oilSalad:• 1 (10 ounce) bag mixed salad greens (I use 1 bunch of watercress and a handfull of pea shoot)• 1 small fennel bulb, thinly sliced• 1 orange, peeled and segmented• 1/2 red onion, thinly sliced• 1/2 cup slivered almonds, or honey roast almond• 1/2 cup dried cranberries

DIRECTIONS1. Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in asmall bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel,orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over thesalad and toss.

we are nuts about these nuts!

Candied Nuts
16 cups raw nuts (almonds, walnuts, pecans, cashews or a mixture)
2/3 cup pure (grade b) maple syrup (this is not Mrs. Butterworths’J)
1 ½ teaspoon pure vanilla extract
2 tablespoons cinnamon
½ teaspoon nutmeg
½ tablespoon sea salt
1 ½ cups sucanat (natural sugar)--NOTE: I used coconut palm sugar and an organic dehydrated cane juice mix.

Soak the nuts for 6-8 hours, drain, and then dehydrate at 105 for approximately 12 hours (until crunchy). Transfer nuts to a large bowl and coat with maple syrup and vanilla, then let sit. Combine all the dry ingredients (salt, cinnamon, nutmeg, and sucanant) in a separate bowl, and then sprinkle over nuts while mixing. Return nuts to the dehydrator for another 12-24 hours.

NOTE: Alpine Food Storage has amazing prices for Grade B Maple Syrup!!!

march: herbal tincture and salve class

Materials Packet: * As part of your materials packet, Recipes for common tinctures and salves and samples of our tinctures and salves made. You will go home with a tincture and a salve.

Capsule Maker Kit: * Encapsulation kit includes everything you need to start encapsulating. Encapsulation machine, capsules and herbs enough to make 120 capsules. Packet with recipes sold separately.

Glycerin Tincture Kit: * Tincture kit includes everything you need to get started tincturing. 2 glass lidded pitchers, muslin, glycerin, 4 oz dropper bottle and herbs enough to go home and make 24+ oz of your own herbal tincture. Packet with recipes sold separately.

Salve Making Kit Includes: * Salve kit includes almost everything you need to start salve making. 8 two oz jars, olive oil, organic unbleached beeswax, herbs and jar. You provide the heat source and double boiler. Packet with recipes sold separately

We are THRILLED to have Amy Jones coming as a guest presenter in March. She will be teaching and demonstrating an herbal tincture and salve class.

Have you ever wanted to:

* Afford more natural remedies?
* Customize your medicines?
* Make sure you are getting the
highest quality remedies around?
* Feel empowered that you CAN do this yourself?
* Eliminate spending money on the nasty fillers that so many
companies put in their products?

In this 2 hour workshop you will gain invaluable tools and
knowledge on tincturing your own herbal remedies, and
making salves, or ointments. The two hour class includes:

* Hands on demonstration of tincture method
* Hands on demonstration of salve making
* Hands on demo or encapsulation method
* Hands on demo of making aromatic sprays
* Roundtable discussion of herbs and their benefits throughout
the class

We will be meeting on Thursday, March 8th for this class. Sign up here by March 2 to reserve your materials packets or kits! Amy will bring a few extras that night.

Read more here, here, and here.