Category Archives: Raw

September 12, 2011 · 1:30 pm

CHOCOLATE CHIP SCONES – Raw, Vegan, and Gluten-Free

I subscribe to Raw Chef Judita’s Newsletter and at the end of her September Newsletter she included a recipe for Chocolate Chip Scones.   This recipe appealed to me because of it’s simplicity and let’s face it…because of the promise of ooey gooey chocolate in the morning.

I started soaking the oats in the morning and made the batter after dinner.  Once the scones were shaped they went into the dehydrator and were ready for us to eat when we woke-up.  We were all impressed by these scones.  Oftentimes “simple” rules!!!

Chef Judita also has some wonderful cooking classes on YouTube.  To check them out click here.

CHOCOLATE CHIP SCONES
Makes 8 servings

Soak time: 8-12 hours
Prep time: 10 minutes
Drying time: 7-8 hours (I did 12 hours & they were great!)

Equipment: Food processor and dehydrator

When these little delights come straight out of the dehydrator they taste just like fresh baked chocolate chip cookies. Absolute heaven. Hint: put them in the dehydrator before you go to bed so you have warm scones in the morning!

2 cups soaked oat groats (1 1/4 cups dry) , soaked 8-12 hours or overnight
3/4 cup soft medjool dates
1/2 cup unsweetened dessicated coconut
1/2 cup chocolate chips*
pinch of salt (optional)

*chop a raw chocolate bar into small chips (Fine & Raw is a good one) or use store bought organic chocolate chips. My favorite is Sunspire brand.

Place well drained oats into the food processor and process until oats break down and begin to stick. Scrape down sides with a spatula if needed.

Add dates, coconut and salt and process until mixture balls up into a dough.

Transfer to a mixing bowl and add in chocolate chips by hand. I suggest wearing disposable gloves for this so the chocolate chips don’t melt.

Place mixture in the center of a non stick surface and press dough into a  3/4” to 1” high round shape. A rolling pin is helpful for this.

Cut round into 8 wedges and separate pieces on a mesh dehydrator tray.

Dehydrate at 110 degrees for 7-8 hours. If you like a moist scone remove after 7 hours. If you like it chewier keep them in for 8 or more hours.

Delicious served warmed.

Will keep for 5-7 days in an airtight container in the refrigerator or one month in the freezer.

For a printable version of this recipe click here.

Images courtesy of http://rawjudita.virb.com/

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Filed under Breads / Crackers / Muffins, Breakfast, Dessert, Energy Bars, Kid Friendly, Raw, Recipes, Scones, Vegan, Vegetarian

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August 31, 2011 · 1:30 pm

BOOK REVIEW – The Art Of Raw Food

I read cookbooks like novels and absolutely devoured The Art of Raw Food.  The information provided within the book is so eloquent and the photography is so simple and striking.  I have always loved the Danish design aesthetic of clean uncluttered lines and it really comes through in the styling of this book.

I fear that I neglected my husband for a few night as I read this book cover to cover.  Usually after we put the kids to bed it is “our” time to watch a little TV (House Hunters International is high on the list) and hang-out together, but I totally blew him off (sorry honey!) as I escaped into the world of raw food created by Jens Casupei and Vibeke Kaupert.

I appreciate the fact that this book is not just a cookbook (though we all know I love cookbooks in any form).  The first 39 pages of The Art of Raw Food are dedicated to educating the reader about raw food by explaining what raw is and why it is important to consume raw food.  In the Preface Jens mentions, “When writing this book, I reverted to a very basic question, a question that has lingered in the back of my mind at various stages of my life: Does it enrich me?”  It is clear that the recipes in the book are meant to enrich, satisfy, and energize our bodies naturally.  I think we often forget that while food is a HUGE source of enjoyment for us, it is primarily meant to sustain us by providing our bodies with the nutrients it requires to function.  Jens and Vibeke have written a book and recipes which show us that enjoyment and nutrition can go hand-in-hand.

There were so many recipes I wanted to try while reading through the book.  The breakfast porridge and muesli recipes called to me strongly and did not disappoint.  I am now a big fan of making oatmeal the raw food way.  It is a simple as soaking oatmeal in water for 1-3 days and mixing it with dates, cinnamon, raisins, and a pinch of salt. I learned in the cookbook that “soaking the oatmeal makes it easier for your body to digest the porridge and thus absorb the nutrients.”  For those of you interested in the recipe specifics:

YUMMY OAT PORRIDGE

2 cups (5 dls) oatmeal, soaked for 1-3 days (change water and rinse at least once a day) 

1/2 cup (1 dl) dates, pitted

1/2 Tbs cinnamon

1 pinch salt

3/4 cup (2 dls) raisins

Drain oatmealand pour into a food processor, add dates and cinnamon, and blend to the desired consistency.  Season with salt and mix in the raisins.

Serve as is or add extra fruit such as slices kiwis or strawberries.

If the dates are too dry, it is a good idea to soak them for a few hours before use. (you can keep the soak water to use as a sweetener in a smoothie.)

You can vary the taste by adding almonds (soaked overnight) or coconut flour.

The lunch/dinner recipes, soups, smoothies, and dessert recipes tickled my taste buds too.  I am always looking for new ways to incorporate the plethora of veggies from my garden into new recipes.  Along those lines…

My tomato plants are taking over the world and I have been making all sorts of plans for consuming the gazillion tomatoes I will be harvesting.  When I came across the recipe within the book for Stuffed Tomato Hors D’oeuvres I was thrilled because I had never really thought of stuffing my tomatoes with pates and left-overs and it is something that works for so many different sizes of tomatoes.  I now have visions of beautiful cherry tomatoes stuffed with olive tapenade, pesto, egg-less salad, quinoa salad (click here for my recipe), etc.  The possibilities are endless!

This un-cookbook has definitely earned a permanent spot on my bookshelf.

Recipes are from The Art of Raw Food: Delicious, Simple Dishes for Healthy Living by Jens Casupei and Vibeke Kaupert, published by North Atlantic Books, copyright Š 2011 by Jens Casupei and Vibeke Kaupert. Reprinted by permission of publisher.

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Filed under Books, Breakfast, Detox, Gluten Free, Grains, Kid Friendly, Raw, Recipes, Vegan, Vegetarian

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August 6, 2011 · 1:30 pm

QUICK SNACK – Chili Apple Slices

The other day my son and I were running errands and after he helped me unload the car he asked if he could have a snack.  I asked him what he wanted and he mentioned that when he was hanging-out at a friend’s house his mom made a snack that he really liked…apples with lemon and chili.

I love learning about snacks that other cultures serve.  I was really excited to try this!  I sliced the apples, squeezed some Meyer lemon on top, and sprinkled them with chili powder (by Frontier).  I really loved the combination of sweet from the apples, sour from the lemon, and spicy from the chili powder (my son LOVES spicy food just like both of his grandfathers).

After we finished the plate we decided to try it again with Via Nueva’s Chili con Limon…brilliant!

Let me know what some of your favorite ethnic quick snacks are…maybe they will even be featured on Veggie Grettie.

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August 1, 2011 · 1:30 pm

BLUEBERRY PUDDING

I am a member of Dr. Fuhrman’s Member Center and as a member I receive daily recipes in the mail.  Dr. Fuhrman practices Nutritional Medicine and is a great resource for any of you wishing to learn more about the connection between nutrition and health.  I refer to his books as resources often.

A few weeks back I received a recipe for Berry “Yogurt” that looked so simple and refreshing (and mostly raw).  Somehow it has taken me weeks to get around to making this treat…a treat that literally took two minutes to make from start to finish.

Blueberries have been outrageously good lately (I can’t seem to get enough!) which motivated me to make this berry pudding with blueberries exclusively.  I decided that I wanted to go for more of a pudding than a yogurt and thus increased the flax meal to 4 Tbs. rather than 2Tbs.  The results were great!  Since my blueberries were sweet on their own, I did not add anything other than the dates.  If you tend to have a big sweet tooth, you may want to keep some stevia on hand in case you want the pudding to be sweeter.  I recommend blending it as written below and tasting it prior to adding any additional sweetener.

INGREDIENTS

2 cups blueberries, washed

ž cups So Delicious Unsweetened Coconut Milk

4 Tbs. ground flax meal (I used Bob’s Red Mill)

4 Medjool dates, pitted

Place all ingredients in your Vitamix (or blender) and blend for approximately 1 minute.

Chill before serving.

For a printable version of this recipe click here.

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Filed under Dessert, Fruit, Gluten Free, Kid Friendly, Pudding / Mousse, Quick, Raw, Recipes, Vegan, Vegetarian

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July 25, 2011 · 1:30 pm

ANOTHER USE FOR RIPE BANANAS

When our bananas get very ripe I usually make banana bread.  While I absolutely love banana bread (click here for my vegan and gluten-free recipe), it has been way to hot to make it lately…who wants to turn the oven on when it is in the nineties and humid???

The hot weather has also been making our bananas ripen much faster than usual.  It all works out though because we have been making a TON of smoothies lately to help cool us off.  One of my favorite ways to make a smoothie creamy and help  sweeten it naturally is to add frozen bananas to the blender.  When I notice the bananas getting too brown and soft to eat on their own, I peel them and put them in a bag in the freezer.  I ALWAYS have frozen bananas in the freezer for my smoothies.

One last tip…break the frozen banana into 3-4 pieces right before you put it in the blender (it will be too difficult for the blender to break-up the banana if it isn’t broken down a bit beforehand).

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July 18, 2011 · 1:30 pm

GUEST BLOG – Julieanna Hever and Chef AJ

I am always looking for fun ways to dress kale because it is soooooo good for you, but can be a very strong taste on its own.  The other day I received a blog post in my inbox from The Plant-Based Dietitian (I am a subscriber) and it was an episode of The Chef and the Dietitian wherein they demonstrated how to make Chef AJ’s  “Hail to the Kale” dressing.  I decided to give it a try and loved it so much that I contacted Julieanna and Chef AJ to see if they would allow me to share the recipe with all of you.  Both were so responsive despite the fact that they were out of town at Vegetarian Summerfest (I would have LOVED to be there too!).  This is an absolute winning recipe!

Before we get to the recipe, I want to give you some background on Julieanna Hever and Chef AJ…

Julieanna Hever, M.S., R.D., C.P.T. , The Plant-Based Dietitian, is a passionate advocate of the miracles associated with following a whole food, plant-based diet.  Julieanna is the nutrition columnist for VegNews Magazine, author of The Complete Idiot’s Guide to Plant-Based Nutrition, and co-author of The Complete Idiot’s Guide to Gluten-Free Vegan Cooking (click here for more info).  Julieanna maintains a private practice in Los Angeles and lectures throughout the U.S. As co-producer and star of the “infotainment” documentary, To Your Health, Julieanna interviewed a host of the plant-based world’s most respected doctors and researchers to bring this important information to a broad audience.  As Executive Director of EarthSave, International, Julieanna has had the opportunity to bring nutrition to the forefront of efforts to improve the current global health crisis.  To learn more, visit Julieanna at her website (click here) and her blog (click here).

Chef Abbie Jay (otherwise known as AJ), is a graduate of The Living Light Culinary Arts Institute and has been a vegan for 30 years.  At the age of seven she received an Easy Bake Oven as a gift and hasn’t stopped cooking since.  Teaching both vegan cooking and raw food prepartion, AJ’s passion is showing people how to incorporate more fresh, organic fruits and vegetables in their diets in ways that are easy, delicious and fun.  Chef AJ is also the author of the book, Unprocessed (which I can’t wait to review for you!).  She especially loves showing others how to make decadent, delicious desserts with out using white sugar, white flour or artificial ingredients.  Chef AJ, has cooked for many celebrities, and has volunteered at The Braille Institute for 2 years teaching healthy cooking to the blind who have lost their sight due to type II diabetes.  Many of her students have decreased their need for insulin through switching to a healthier diet.  One of her creations, Rockin’ Nut Crunch, will soon be sold at Whole Foods Market.

I also learned a new tip from Chef AJ in the video episode (click here) which has been a HUGE time-saver for me when prepping the kale from my garden (my latest harvest is in the picture above…it is the most gorgeous greenish-blue!).  She shows us a really fast and simple way to remove the hard center stem from the kale.  How did I not know this before?

You must make this dressing…it is that good!

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INGREDIENTS – Enough to dress two heads of kale

1 cup raw almond butter (unsweetened and unsalted) *
1 cup coconut water
Âź cup fresh lime juice and zest
2 cloves garlic
Fresh, peeled ginger (approx. 1” or ½ ounce)
2 Tbs. low sodium tamari
4 pitted dates (soaked in water if not soft)
½ tsp. red pepper flakes **
* I used a combination of almond and cashew butter
** I used Âź tsp. since I served it to children

 

Place all ingredients in the blender (I used my Vitamix) and blend until smooth…it’s that simple!

When the dressing is nice and smooth pour some over your prepared kale and sprinkle with chopped nuts.  Since I made a smaller salad, I did not use all of the dressing.  To store the remaining dressing, I poured it into a mason jar and placed it in the fridge.  I ended up using it as a dip as well…it was great with all kinds of cruditĂŠs (carrot, celery, cucumber, belle peppers, etc.)

For a printable version of this recipe click here.

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Filed under Books, Guest Blog, Nuts, Raw, Recipes, Salad, Salad Dressing, Vegan, Vegetables, Vegetarian

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June 27, 2011 · 1:30 pm

PATRIOTIC CHEESECAKE – Vegan and Gluten Free

This recipe is my entry for the Spunky Holiday roundup.  I recently came across the blog, The Spunky Coconut, and am so glad I did.  I have already made several of the recipes from the site and my family has loved them.  I really like the idea of a recipe round-up and the sense of community participating in one creates.  I had a lot of fun creating this cheesecake for the round-up and my family and I have had even more fun eating it!

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INGREDIENTS

CRUST
1 ½ cup Gluten Free graham style crumbs (I used kinnikinnick foods)
1-2 packets stevia
6 Tbs. Earth Balance Soy-Free Spread
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BASIC FILLING
2 cups raw cashews (soaked 6-8 hours)
1 cup unsalted macadamia nuts (soaked 6-8 hours)
2 tsp probiotic powder (I used New Chapter All Flora)
½ cup filtered water
1 Tbs. meyer lemon juice
1/3 cup So Delicious Vanilla coconut creamer
1 Tbs. vanilla flavor (mine is by Frontier)*
4 Tbs. agave or maple syrup
4 stevia packets
Pinch of salt
*Do not use vanilla extract.  Since this is raw the alcohol will not cook out and will taste bad.
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Blue
½ cup frozen organic blueberries
1 cup Basic Filling
All natural blue food coloring (optional)
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White – Basic Filling (as is) OR
1/2 cup sliced bananas
1 cup Basic Filling
 
Red
½ cup sliced organic strawberries
1 cup Basic Filling
All natural red food coloring (optional)

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Upon first glance this cheesecake recipe seems much more time consuming than it really is.  This is how I easily tackle this recipe…

In the morning put 2 cups of raw cashews and 1 cup of macadamias in a container and cover the nuts with filtered water.  Place the container in the fridge to soak (click here to see how I did just this for raw vegan goat cheese).

In the afternoon or evening take the container of cashews and macadamias out of the fridge and drain and rinse the nuts.  Place the drained and rinsed nuts in your Vitamix along with ½ cup filtered water and blend VERY well.  This process will take quite a few minutes and your Vitamix will be working very hard!  Make sure you use the center agitator to help it along.  You want to mixture to be very, very, very smooth…it will be warm from all of the blending.

Once the mixture is smooth, place it in a bowl and combine with the probiotic powder.  Mix well.

Place the mixture in a cheesecloth lined colander and cover it.  Place the colander in a bowl (in case any liquid leaks out) and leave it out at room temperature for 12 hours to cure (overnight).  You can also place a plate and pie weights on top of the cheesecloth to encourage the release of moisture.

Meanwhile make the crust by combining the graham style crumbs with the melted Earth Balance and Somersweet.  Once combined, press the graham crust into the bottom of a springform pan or create individual cheesecakes by using a mini crumb cake pan and filling each with 1 Tbs. of the graham crust mixture and pushing it down (in a crumb cake pan the bottom of each cake lifts-up to help unmold the cakes).  Place in the fridge to set-up.

In the morning place the cured cheese mixture in a bowl and use a hand mixer to blend in 1 Tbs. lemon, 1/3 cup So delicious, 1 Tbs. vanilla, Ÿ cup agave, 4 stevia packets, and a pinch of salt.  The Basic Filling recipe is now complete.

Create the blue layer by blending 1 cup of the Basic Filling with ½ cup of frozen blueberries (optional blue food coloring).

For the white layer, either use the Basic Filling as is or blend 1 cup of the Basic Filling with ½ cup of sliced bananas.

Create the red layer by blending 1 cup of the Basic Filling with ½ cup of sliced strawberries (optional red food coloring).

Pipe a small layer of the blueberry mixture onto each crust.  Smooth the layer to make it level and follow with a layer of white, and then a layer of red.  Place in the freezer to set-up for 1-2 hours or overnight.

Remove from the freezer 10-15 minutes before serving to allow the cheesecake to thaw slightly.

Top with your favorite non-dairy whipped cream and fresh berries.

For a printable version of this recipe click here.

Note – I am a Vitamix affiliate and whole-heartedly endorse the use of this wonderful machine!

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June 21, 2011 · 1:30 pm

SALSA FRESCA

Salsa Fresca is so basic and something I always have on hand.  I make large batches of it and keep it in the freezer in 1 cup portions.  The Salsa Fresca recipe below is the secret ingredient in my famous guacamole (friends and family always ask for it when we have get togethers).

INGREDIENTS

4 lbs. tomatoes on the vine

1 large onion (red or yellow)

1 large bunch of cilantro

1 jalapeno

juice of 1 lime

Himalayan salt to taste

pepper to taste

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Wash all ingredients.

Cut the tomatoes in half and seed them.  Once seeded, chop the tomatoes into large even chunks (8-12 pieces) and put them into the food processor (you may need to do this in 2-3 batches).  Pulse until the tomatoes are the size you desire.  Place the finely chopped tomatoes into a large bowl.

Place the cilantro into the food processor and pulse it until it is finely chopped.  Place the chopped cilantro in the bowl with the chopped tomatoes.

Cut the onion into 8-12 pieces and place it in the food processor.  Cut the jalapeno in half and finely chop it (I wear non latex gloves while chopping jalapenos).  If you do not want your salsa fresca to be spicy, remove and disgard the jalapeno seeds.  Pulse the onion and jalapeno until it is finely chopped.  Place the chopped onion and jalapeno mixture into the bowl with the tomatoes and cilantro.

Place the chopped onion and jalapeno mixture into the bowl with the tomatoes and cilantro.  Gently mix the chopped tomatoes, cilantro, onion, jalapeno, and juice of one lime until well combined.  Salt and pepper to taste.

For a printable version of this recipe click here.

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Filed under Gluten Free, Raw, Recipes, Sauce / Spread / Jam / Yogurt, Vegan, Vegetables, Vegetarian

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June 9, 2011 · 2:34 pm

RUSSELL JAMES eBOOKS – Pay What You Can Afford

My friend Sirica just sent me an e-mail letting me know that The Raw Chef, Russell James, is now offering his eBooks on a “pay what you can afford” basis.  What a great idea.  I have his Raw Nut Cheese eBook and love it.  You can bet I am going to buy the rest.  I have re-copied his post about it below…

I’m releasing my inner-hippy.

And it feels good…

I was recently inspired by Tad Hargraves of marketingforhippies.com to think about offering my eBooks on a ‘pay what you can afford’ system.

When I asked, on my Facebook page, if you thought it was a good idea I was really energised by the positive comments on there.

And I know that when I get that physical feeling – that unmistakable energy in my body – it’s something that excites me and is something that I explore further.

Someone then suggested I check out Brian Johnson’s website as he does exactly the same thing. I wrote to Brian and said that I felt inspired to follow his example, and here we are…I’m now offering a sliding scale pricing for my eBooks.

The idea is this…

I want to create community, so that the people that can afford to pay the full price do, and if cash is tight someone who really wants to get my recipes can pay a lower price – still getting to change the lives of themselves and their families.

I’m also fascinated by this idea of ‘paying it forward’.

I told you I was releasing my inner-hippy 🙂

My sense was that the system would even itself out if I put my trust in anyone who visits my website. And also put my trust in the universal laws of energy exchange.

To my delight it seems to be working out perfectly. The best thing is that I get nice comments on orders too, from people saying that they can now afford something that was previously unavailable to them.

Some people have even written to me to say they paid the lower price and will pay ‘the rest’ when they can afford to. That’s not what I want. Even when you pay the lowest price you’re good to go. Feeling like you owe me anything is the opposite of where I want our exchange to be.

All the while people that can afford to pay full price are actually doing that.

Just makes me feel all warm and fuzzy.

I offer the full set at a big discount than it would be to buy them all separately, which is my way of paying it forward so that someone paying full price gets a great deal. I honestly believe they’re worth that top price.

Then there’s 2 more price points below that which allow someone to choose a level that matches his or her means and resources.

It’s an honour to be in a position to be able to build a business this way and be part of all this good energy exchange.

It’s one sexy Universe out there.

I shot a little video on my eBook page where I talk about this at my current favourite place to get out in nature.

Click here to take a look.

If you want to see how neat nature is, check this out.

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May 31, 2011 · 1:30 pm

RAW ZUCCHINI NOODLES

Springtime calls for lighter fare.  For Christmas my parents gave me a Spirooli Vegetable Spiralizer and Slicer by Paderno of Italy (They are available on Amazon).  I love it!  I actually prefer these zucchini noodles I have been eating rather than conventional pasta.  There is a trick to these noodles though.  When I first began making them I would spiralize them and then immediately top them with sauce.  The dish quickly becomes watery when prepared this way.

In my opinion the best method I have found for making the zucchini noodles is to spiralize them, put them in a colander over a bowl, toss them with a little Himalayan or Celtic salt and then allow them to sweat out some liquid.  I leave them for approximately 30 minutes and then rinse the salt off, put them in the salad spinner and they are set to eat.

You will be surprised by how good these noodles are…and the spiralizer can be purchased for less than $40!  It is a great addition to the kitchen.

While I took all of the preparation pictures, the image at the top of this post is courtesy of a blog I love, Girl on Raw.  Her picture is so mouth-watering.  To learn more about Girl on Raw click here.

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