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!!!