Thursday, December 9, 2010

The Cutest Little Pecans You've EVER Seen

I just got my latest order from Naturalzing & it had the tiniest, cutest little pecans you've ever seen.

I've been getting Jumbo Pecan halves from them, but they ran out recently. So now they have these adorable little American Native Pecans - Certified Organic & Raw, of course!

I'm soaking some now - Can't wait to try them!


Spicy HOT Raw Hot Chocolate

I needed some Jalapenos for breakfast this morning. But being the Raw Chocoholic that I am, I decided to make Raw Hot Chocolate to enjoy them in. So, here's the quick and easy recipe. Hope you enjoy it.



2 cups Raw Almond Milk
3 Large Medjool Dates
3 Tablespoons Raw Cacao/Cocoa Chocolate Powder
1 or more Fresh Organic Jalapenos
Dash quality Salt
1 tsp. Vanilla extract (or Vanilla Powder)

Blend all ingredients together at high speed until it begins to feel warm to touch the blender pitcher.
Pour into steaming hot mugs. Enjoy!

Tuesday, November 30, 2010

Luscious Living German Chocolate Cake - The Recipe at Last

My mother's 68th birthday was coming up and I want to create something new and special for her. She's a chocolate lover, like me. So, I knew she would Love this Delicious and Moist cake.





Ingredients

The Chocolate Cake:

2 Cups Organic Raw Almonds that have been soaked & dehydrated
2 Cups Organic Raw Pecans that have been soaked & dehydrated
1/2 Cup Organic Raw Cocoa Powder - Verified Truly Raw
1/8 tsp of quality Salt - (I prefer Himalayan Pink Crystal Salt)
20 Large Organic Medjool Dates
2 tsp. Vanilla (not a raw ingredient) or Raw Vanilla Bean Power

The Coconut Pecan/Walnut Topping:

18 Large Organic Medjool Dates
3/4 Cup Water
1/3 Cup Organic Extra Virgin Coconut Oil
2 tsp. Vanilla (not a raw ingredient) or Raw Vanilla Bean Power
1/8 tsp Himalayan Pink Crystal Salt (to taste)
2 Cups Organic Raw Pecans that have been soaked & dehydrated
(or 2 Cups Organic Raw Walnuts that have been soaked & dehydrated )
2 Cup Organic Raw Shredded Coconut

Equipment Used in This Recipe 


Instructions

The Chocolate Cake:


Chop the 2 cups of Almonds in the food processor with the S-blade until very fine.
Add the 2 cups of Pecans to the Almonds and process a few seconds until well chopped, but not too fine.

Add the 1/8 tsp of Himalayan Pink Crystal Salt and the 1/2 cup Organic Raw Cocoa Powder and process in briefly.

Remove the pits and split the 20 Large Medjool Dates in half, then process them into the nut/cocoa mixture until slightly sticky.

Everyone's tastebuds are unique, so when you get this far, it's best to taste it. This way you can make any necessary adjustments. It should taste like a rich and delicious chocolate cake.

If it isn't chocolatey enough for your taste, add more Organic Raw Cocoa Powder one spoonful at a time and process in briefly, then taste again until you get it just right for you.

If it tastes a little flat, then sprinkle in another dash of Himalayan Pink Crystal Salt and process briefly.
Be sure to modify your personal recipe to include any additions you make, so it will be easier to get it right next time.

When it tastes nice a chocolatey, then add the 2 tsp of Vanilla (if you use Vanilla Powder, be sure to add 2 tsp of water to make up for the liquid). Process for a few seconds to distribute the moisture through the whole batch, but not too long.

Next, press your cake onto a lined (with parchment paper) plate, cake pan, or spring form pan and Refrigerate while making the Coconut Pecan/Walnut Topping. I used my big 10 inch spring form pan that I usually use for Cheesecakes and Mousse Cakes.



The Coconut Pecan/Walnut Topping:


Step 1:

Put the following ingredients in a High-speed Blender and puree until smooth.

Pit the 18 Large Organic Medjool Dates, 3/4 Cup Water, 1/3 Cup Organic Extra Virgin Coconut Oil,  2 tsp. Vanilla and 1/8 tsp Himalayan Pink Crystal Salt.

Taste and adjust flavor if necessary by adding additional salt or a date or two.

Step 2:

Then put in a large bowl
the 2 Cups Organic Raw Pecans (or 2 Cups Organic Raw Walnuts) broken into smaller chunks
and the 2 Cups Organic Raw Shredded Coconut
and the puree from Step 1and gently stir together until well mixed.


Spread evenly on top of Cake and return to refrigerator.


Assemble the Cake:

If you made one big cake and want to create layered servings, cut the cake evenly into 12 pieces and stack one on top of another. You could also, make 2 smaller cakes the same size (or double the recipe if you need more servings) and fill and stack them whole, but it is harder to cut the cake and have it come out looking good.

Hope you enjoy the recipe and that you find it very delicious and moist too. ;)

Rawsome Apple Cinnamon Scones - The Recipe at Last!

I sprouted some spelt & had to come up with something to do with it, so this recipe was born. These are soooo good right out of the dehydrator all crusty & warm. Perfect for the cooler fall weather.



Ingredients

1/2 Cup Spelt - measured before sprouting
2-3 Apples - Depending on how large they are
Pinch of quality Salt to taste (My favorite is Himalayan Pink Crystal Salt)
1-2 tsp Lemon Juice - if needed to balance the flavor
2 Cups of Almonds (soaked, rinsed & dehydrated)
1/2 Cup Flax Meal

 Equipment Used in This Recipe


 Instructions


Soak 1/2 Cup Spelt - measured before sprouting - for 8-12 hours, then let them sprout until the root is as long as the seed - this may take 1-2 days depending on your sprouting method. Be sure to rinse regularly & keep them well drained. (I use an EasySprout sprouter- I love it because it requires less rinsing, keeps the moisture level perfect & sprouts faster than any other method I've tried)

Soak the 2 Cups Almonds for a minimum of 8 hours - I usually change the water after 4 hours & rinse them several times then too. You want to wash away all the acids & enzyme inhibitors that prevent proper digestion. After they are finished soaking be sure to rinse them several times until no more brown stuff is coming out of them. Then drain them well & dehydrate them at 105 degrees for a couple of days, or until crunchy. (My dehydrator is always at work keeping yummy soaked nuts crunchy & ready to use.)


Now you can assemble your ingredients & make your mouthwatering scones.

Part 1: Puree the following in a High Speed Blender:

2-3 Apples chopped coursely - I used 2 1/2 Organic Braeburn Apples grown in Washington - they are my Favorite with a perfect combination of sweet, tangy & crunchy! But you can use any kind, so choose your favorite.
Blend the Apples a bit to create some liquid before adding the other ingredients

Sprouted Spelt - this will be more than the 1/2 cup you started with before sprouting, but use it all.

12-20 Large Medjool Dates - This will depend on how sweet you want it & how much sweetness your apples have to start with. So start with 12 & add more later if you want it sweeter.

3-6 tsp. Cinnamon Powder - again, this will depend on the flavor of your ingredients, as well as your individual preference.

After you blend these together, taste your mixture. Then add any additional dates, salt or lemon to adjust the flavor to your liking.

Part 2: Place the following in a bowl & stir until well combined


The Pureed mixture from Part 1
2 Cups of Almonds - Finely Chopped
1/2 Cup Flax Meal - (If you have a coffee grinder, you can grind your own flax seeds.)




Part 3: Spread the mixture on a Solid Non-stick Dehydrator Sheet & Dry


Spread the mixture evenly on the Solid Non-stick Sheet & dehydrate at 118 degrees for 4 hours.
By this time a nice crust should have formed on the top & sides making it easy to flip it over onto a Mesh Dehydrator Sheet for the remainder of the drying time. To do this place the Mesh Sheet on top of your scones with a Frame Tray on the top & the bottom. Holding them carefully together, but not squeezing, flip it all over quickly. Then take off the top tray & carefully peel off the Solid Non-stick Sheet.

Now you are ready for dehydrating at 90-105 degrees for about 8 hours. If you have these ready to dehydrate at night, you can leave them going on a low heat setting over night & have them ready to eat for breakfast.

I cut them up in the morning & poked holes in them with a toothpick to let out any excess moisture & warmed them up for a few minutes at 118 degrees.

The final texture resembled a fig newton/apricot bar type of cookie. These became one of my family's new favorites. Hope you & your family enjoy them too!





Enhanced by Zemanta

Tuesday, October 19, 2010

Spicy BBQ Cauliflower - My substitute for . . .

 Manchurian Cauliflower I used to get at a local Indian Restaurant before I went raw - Smells so good warming in the dehydrator!

All mixed up and ready for the serving bowls. . .



Mmmmm - Warm, Spicy & Ready to EAT!

Monday, September 27, 2010

Rawkin Chocolate Pecan Pie

I was craving Chocolate & Pecan Pie, so this was born! It was so incredibly delicious, I just had to share it. Hope you enjoy it as much as we did!


Ingredients

Simple Brownie Crust:

2 Cups Organic Raw Pecans that have been soaked & dehydrated
3-4 T Organic Raw Cocoa Powder - Verified Truly Raw
1-2 Dashes of quality Salt - (I prefer Himalayan Pink Crystal Salt)
8 Large Organic Medjool Dates

Filling:


12 Large Organic Medjool Dates
1 Cup Water
2 tsp. Vanilla (not a raw ingredient) or Raw Vanilla Bean Power
1/8-1/4 tsp Himalayan Pink Crystal Salt (to taste)
1 Cups Organic Raw Pecans that have been soaked & dehydrated

Topping:

1/2 cup Organic Raw Pecans that have been soaked & dehydrated


Instructions


Simple Brownie Crust:


Chop the 2 cups of Pecans in the food processor, but not too fine.

Add the dashes of Himalayan Pink Crystal Salt & 1/4 - 1/2 cup Organic Raw Cocoa Powder & process in briefly.

Remove the pits & split the 8 Large Medjool Dates in half, then process them into the nut/cocoa mixture until slightly sticky.

Everyone's tastebuds are unique, so when you get this far, it's best to taste it. This way you can make any necessary adjustments. It should taste like a wonderful chocolate brownie (& can be eaten that way too of course).
If it isn't chocolatey enough for your taste, add more Organic Raw Cocoa Powder one spoonful at a time & process in briefly, then taste again until you get it just right for you.
If it tastes a little flat, then sprinkle in another dash of Himalayan Pink Crystal Salt & process briefly.
Be sure to modify your personal recipe to include any additions you make, so it will be easier to get it right next time.

I like to make individual servings, so I split this between 4 - 10 oz glass bowls or 6 - 6 oz glass bowls, pressing it into the bottom & sides to form a crust.

Filling:


Pit the 12 Large Organic Medjool Dates and put in a High-speed Blender (such as a Vitamix or Blendtec) with 1 Cup Water, 2 tsp. Vanilla & 1/8-1/4 tsp Himalayan Pink Crystal Salt.


Blend starting at lowest speed and gradually increasing to high speed until you have a smooth paste.

Add the 1 Cup Organic Raw Pecans and blend until smooth.

Divide the filling equally between your crusts.

Topping:

Place the Organic Raw Pecan halves decoratively on top of the filling & serve!




Tired Of Being In Pain?

Wednesday, July 14, 2010

Chocolate Chips - that are Actually Good For You!

Here's the one you've all been waiting for - Chocolate Chips!!!

Let's get to it, shall we.

Ingredients:
12 Large Medjool Dates - pitted
1 Cup Water
1/2-3/4 cup Truly Raw Cocoa Powder
1/2-3/4 cup Truly Raw Cocoa Butter
1 Dash of quality Salt (I prefer Himalayan Crystal Salt)
1 tsp Raw Vanilla Powder (or Vanilla Extract if you prefer)

Instructions:
Put Cocoa Butter in bowl or container and warm in dehydrator while combining other ingredients.

Pit the 12 Large Medjool Dates and put in High-speed Blender (such as a Vitamix or Blendtec) with 1 Cup Water. Blend starting at lowest speed and gradually increasing to high speed until you have a smooth date paste.

Add Salt, Vanilla & Cocoa Powder and blend briefly until smooth.

Add melted Cocoa Butter and blend briefly going from low to highest speed to create a smooth paste.

Scrape paste into a pastry bag or plastic bag (I like to use Natural Value Recloseable Sandwich Bags - they are Free of PVCs and plasticizers - and they keep the ingredients from spilling out with the "zipper" closed).

If using a pastry bag, you can use any tip you desire. If using a plastic bag, cup a small opening in one corner.

On a piece of natural wax paper or other non-stick surface squeeze gently to form chocolate chips. Repeat until you have used up all the paste.



Place chips in freezer until firm.

Amazing Enchiladas - Step 1 - Tortillas

I made some really amazing enchiladas a couple nights ago and wanted to share the recipe. Please comment and let me know what you think.

Step 1 - Tortillas

Ingredients:
4 Medium Zucchini
couple of dashes of Salt (I prefer Himalayan Crystal Salt)
1 tsp Cumin Powder
1/2 cup flax seed meal (freshly ground in coffee mill)

Instructions:
Grate Zucchini into a large bowl.
Stir in Salt, Cumin, and Freshly ground Flax Meal.
Combine all ingredients with your hands until they hold together.
Be sure to think loving thoughts while you do this to add positive
energy to your food.
Divide into 4 or 5 equal size balls.
Press out balls on waxed paper or non-stick dehydrator sheet into thin tortilla.
You can shape and smooth these with a spatula after initial pressing to get them round and even.
Dehydrate at 105 degrees for 1 hour (until dry on top).
Flip over onto mesh sheet and peel off waxed paper or non-stick dehydrator sheet and dehydrate for another hour.
These should be dry on both sides, but still soft and pliable.



PS If you prefer your tortillas a lighter color, you can peel your zucchini before you grate it and use golden flax seeds rather than brown.

Wednesday, July 7, 2010

Recipe for a Delicious Cookie


My husband was craving Chocolate Chip Cookies the other day, so here's what I threw together.

Ingredients:
1 Cup Sprouted/Dried Buckwheat
1 Cup Pecans Soaked/Rinsed/Dried in dehydrator
A couple of dashes of Salt (I use Himalayan Pink Crystal Salt)
1 tsp Vanilla Bean Powder (or 1/2 tsp Vanilla Extract)
6 Large Medjool Dates
Water - just a few drops, if not using Vanilla Extract

Instruction:

Process the 1 Cup Buckwheat (Sprouted/Dried) into flour in Food Processor and set aside.
Chop the 1 Cup Pecans (Soaked/Rinsed/Dried in dehydrator) in Food Processor.

Add back in the Buckwheat, A couple of shakes of quality Salt, 1 tsp. Vanilla Bean Powder, and mix together. (NOTE: if you use Vanilla Extract instead of Vanilla Powder, wait until the end to add it)

Add 6 Large Medjool Dates (pitted) and Process until mixture Sticks together.

Add the Vanilla Extract now if you are using it, or add a few drops of water to help the dough hold together better.

Form into desired cookie shape and press Chocolate Chips (recipe coming soon) on top.



If you don't want to make your own chocolate chips, you can buy Raw Cacao Paste chop it up and add it to your dough before or after forming the cookies.

These are good as is, or dehydrated at a low temperature, or frozen.

Hope you enjoy them!

Some pics I posted on Twitter Lately including, Raw Chocolate Chip Cookies & Fresh Almond Milk




Twitter Fun

I've been having fun on Twitter.com lately. So, unfortunately, I've been neglecting this blog. My twitter is jabird1012 right now, if you want to follow me. I mostly post what I'm currently making or eating, sometimes with a picture. I guess I should get busy posting additional photos & recipes in here. So maybe I will. Hope you all have a Rawsome day & come see me on twitter. jabird1012
Thanks!

Saturday, March 20, 2010

White Cacao Coconut Macaroons - Step by step pictures







White Cacao Coconut Macaroons


I had some Raw Cacao Butter in my pantry, so I decided to make some delicious raw candy today!

I grated the Cacao Butter into a container & put it in the dehydrator at about 115 degrees until just melted (took about 10 mins).

I only sweeten with Raw Medjool Dates, so I put a few Medjool dates, a little water (just enough to blend), a dash of salt & a splash of vanilla (not technically raw) into the vitamix & blended until smooth.

Next, with the blender on low speed, I added the melted cacao butter. Then I scraped the edges & blended on high for a few seconds to completely combine everything.

In a bowl I placed some raw finely grated coconut flakes & stirred in the sweetened cacao butter mixture.

Last, scoop spoonfuls onto waxed paper & freeze to firm up (takes 30-60 mins).

Enjoy!