Living Rawesome

Day #365 Pink Grapefruit Sorbet (unreleased Everyday Raw Desserts)

July 25, 2010

I AM FINISHED!!! I MADE A RAW FOOD RECIPE EVERY SINGLE DAY FOR THE LAST YEAR FROM MATTHEW KENNEY’S EVERYDAY RAW AND ENTERTAINING IN THE RAW!

I have decided that I will post a list of the Top 10 recipes that I made all year. I will post it sometime this week.

I want to tell all my family Thank you! Thank you for supporting me through all of my learning experiences. Thank you to my friends that tried my goodies! Thank you to all of you that have been reading the blog. Please email me and let me know what you thought of it all.

A special and most grateful Thank you to my husband! You support me more than anyone I know. You love me for the way I am and you are my Best Friend! This year we have grown closer together than ever and I am looking forward to our journey TOGETHER FOREVER!

Thank you to Matthew Kenney for allowing me to do such a fun project and supporting it.

Thank you to Meredith for sending all the recipes and answering questions when I was lost:)

MOST OF ALL THANK YOU JESUS!

For my final recipe on the Matthew Kenney Project I made Pink Grapefruit Sorbet. Just last week we went to St. Augustine and my son got the Grapefruit Gelato. It was ironic that Meredith sent me this recipe. It is perfect to celebrate our last dessert for the project, along with the Spiced Pineapple Cake.

Pink Grapefruit Sorbet Ingredients

Large pink or red grapefruit, chopped with seeds and membranes removed
Agave
Frozen banana
Water
Lime juice
Beet juice (optional)

Blend all ingredients until smooth. Pour into ice cream maker and follow manufacturer’s instructions.

The Grapefruits were luscious! So easy to peel and surprisingly sweet.

Here I am making the last recipe of my 356 days!

The ice cream maker was very full!

Mouth Watering

If you love the flavor of grapefruit, you will love this dessert. The combination of the Spiced Pineapple Cake and Grapefruit Sorbet doesn’t go very well together, because the cake is too sweet, it leaves the sorbet tasting very sour, but both of them separate are great! Several people have tried the Cake and loved it. The Grapefruit Sorbet is great for a summery, light, treat. It’s nice to have something that is light. Everything in the ice cream maker has had nuts in the recipe. I am brain storming to see what other fruit would be good. This recipe made so much liquid, I have half of the recipe in my refrigerator. I filled up my ice cream maker to the top with half of this recipe.

This recipe will be made again, especially when my grapefruits come in on my trees.

Well, this wraps up my project. I am sad to see it done, but elated that I finished and learned so much!

“Let your mind start a journey thru a strange new world. Leave all thoughts of the world you knew before. Let your soul take you where you long to be…Close your eyes let your spirit start to soar, and you’ll live as you’ve never lived before.”~Erich Fromm

Summer Party Parfait Contest LIFESAVERS PARFAIT

July 24, 2010

How many of you remember eating candy as a child? I do, just like it was yesterday. I was offered candy numerous times throughout my days as a child. We had candy jars, candy drawers, and we often had the choice to get candy at the store. Of course, our parents told us we couldn’t eat too much and definitely not before dinner. One type of candy in particular rings close to my heart. This candy has come a long way since I was a child in the 80’s. I vividly remember opening up the roll of candies to find the silver shimmering cover, and tearing off the outer layer only to find it lined with some type of wax plastic paper. My mom always said that this was to protect the candy in case it melted. If it were to get stuck to the silver, well, it would be like chewing on aluminum foil. Icky, I didn’t want to chew on aluminum foil, so I was always careful not to rip the waxy paper below the silver, just in case the little candies became wet and gooey. I didn’t want to throw my candies out, so I always hoped that the waxy paper was still intact. Once I began opening them I could only hope that the first candy in line was one of my favorite flavors. I knew I had to share my candy so I hoped that I wouldn’t be stuck with a candy that I didn’t like. We had a rule that the first candy shown in the lineup was for the “opener” of the packet. Most times I got lucky, but then sometimes not.  I would often try to trade one to my brother, sister or friends especially it is was green but I was always turned down. These candies I am talking about are one of the most famous hard candies. Yes, I am talking about LIFESAVERS!

When I decided that I was going to do the Raw Summer Party Parfait Contest by Heather Pace, I didn’t know what to make, but I knew that I needed to do it.  My Matthew Kenney Project (like Julie and Julia) is ending and I feel like this is something that I wouldn’t have done if I hadn’t spent the last year of my life making a recipe every single day from Matthew Kenney’s book Everyday Raw and Entertaining in the Raw.  It has given me the motivation to do it, so here I go.

About 3 years ago, I went “RAW”.  I never knew that such a lifestyle that existed, but I am so grateful that I found this way of life.  One thing for certain is Raw Desserts have been my vice, my sanity at times, my way out of such a strict eating regimen.  In the beginning I felt like eating raw food left me with limited choices, after all there is so much to learn in the beginning.  But then, I found out that I could make something sweet and gooey, not “eat ONLY lettuce everyday” and still reach for better health.   With this in mind and using Heather Pace’s Recipes from her book Raw Party Parfait E-Book, I designed a parfait that encompassed the rules of the contest and had the flavors of all my favorite candies as a child.

Raw Desserts, in a sense, were and still are my LIFESAVER.  They could be your LIFESAVER too!

1935 was the year that the original flavors of LIFESAVERS came out.  These flavors were Cherry, Lemon, Lime, Orange and Pineapple.  These flavors remained the same until the year 2003 when Kraft decided to change the flavors of the original LIFESAVERS to Cherry, Pineapple, Raspberry, Orange and Watermelon.  For a while they used Blackberry flavor instead of Orange, but changed it back to the original.  Funny how my favorite flavors were the flavors they kept.  Cherry, Orange and Pineapple.  I thought I would be nostalgic and use the Original 5 Flavors of LIFESAVERS to create my Summer Party Parfait.

This recipe is 6 steps so I will break each step down in order.  First I made the LIFESAVER pudding/creams and then I put them all together in beautiful flute glasses, to resemble the cylinder shape of LIFESAVER packaging.

STEP ONE:  CHERRY CREAM (I used the Coconut Cream Recipe pg. 5, I omitted coconut water, and agave powder.  My first added ingredient was cherries).

In this recipe I chose to take out the coconut water and use cherries instead.  I did this so the consistency wouldn’t be too runny and the brilliant dark pink color would be more prominent.  I also omitted the agave powder, this decision was made because I prefer to keep agave at bay when I have the chance.  For over a year, I have been using agave in most recipes, so I chose to omit it because I could.  I got all my ingredients together and got to work.

I was careful to pit every single cherry so I wouldn’t lose any of my teeth while enjoying my summery treat.  A cherry pitter would have come in real handy.

Note*When choosing cherries to use, pick the darkest possible to get a darker color of cream.

The inside of the cherries were very dark, this allowed the cream to be darker than it would have been if the insides were lighter.

One of the easiest ways to gather meat out of a coconut is to open it with a cleaver and use a spoon and scrape the inside.  I always run water over the meat and pick off pieces of husk that could still be on the meat.

*After all ingredients are cut and measured place them all in blender until creamy.  Pour into a bowl and place in refrigerator until ready to form the LIFESAVER Parfait.

STEP TWO:  LEMON CREAM(pg.8)

After gathering all of my ingredients and looking over the recipe again and again, I decided that would not be using the Irish moss.  I was concerned that because of the coconut oil it may become too stiff to work with.  This was the first time I made the recipe.  I used less lemon juice and less maple syrup because I omitted the Irish moss.  First I collected the zest from the lemons.

Then I juiced several lemons.  My mouth started to water, I love the taste of fresh lemons.  They are so healing and cleansing.  I love how you can use God’s food for more than just food.  Lemons can be used for cleaning your body as well as your home.

With my husband’s help we opened up 6 Thai coconuts.  They are always so fun to open.  It’s like Christmas, the outside looks so pretty and you have to wait to see what is inside.  Sometimes you will get pink water and slimy meat, but most of the time the coconuts that I buy have thick white meat and clear liquid from this King of Fruits.

You can see that this coconut was perfect!

All ingredients were blended and put into a bowl and stored in the refrigerator until ready.

THIRD STEP: LIME CREAM (pg. 7)

I gathered all my ingredients and got started. I realized that this recipe was perfect, I didn’t need to add anything to it, or take away from it. First I zested the limes.

Making designs in the food always makes me feel like an artist.  The zester is just a fun tool to have in your raw food kitchen.  Although zest can also be made using a peeler and just chop the “zest” up.  I use that method occasionally if the zest needs to be blended anyway.  The Vita-Mix takes care of those bigger pieces.  But I like to have fun in the kitchen.

The zest is a bit long if I were adding it to a recipe that doesn’t involve blending.  I like to chop it up so the lucky eaters don’t have long strands of zest in their teeth.  I juice the limes/lemons after I zest them, because it is difficult to hold the fruit and zest it if the juice is gone.

A citrus juicer is an appliance I use often, it cuts preparation time down.  If you don’t have one, a hand held juicer works just fine, but I always strain the juice to make sure there are no seeds.

Only a few ingredient go into this recipe, so this was quick to make.  I cut the avocados and then added all ingredients to the Vita-Mix.

The beauty makes me feel like I am in the Garden Of Eden.  I am always in “awe” viewing God’s power in the natural.

STEP FOUR:  ORANGE CREAM (I used Pineapple Mango Pudding pg. 5, I used mango to make it orange and I omitted the pineapple.  My second added ingredient was Orange Blossom Water to arouse the taste buds into believing it is an Orange LIFESAVER)

After gathering the ingredients I read through the recipe again to make sure I had everything I needed, after all I was adding an ingredient that wasn’t in the recipe.  My second added ingredient was Orange Blossom Water.

This is light flavor to use when you want to have a bit of orange essence in your food.  I used it several times for other recipes this last year.  This flavoring is not as potent as orange extract.   Some people are not familiar with cutting a mango.  I hold it up right like an egg and cut the largest sides as close to the seed as possible.  Then I cut the thinner sides.  I love to cut cubes out of the large sides.  This is especially fun for children when you fan out the mangoes.

After cutting up the mangoes, I chopped them finely and cut the Thai coconut and strained it.

All ingredients were blended to make a lovely Orange LIFESAVER flavored cream.

STEP FIVE:  Pineapple Cream (I used the Pineapple Mango Pudding pg. 5 but omitted the mango)

After seeing how light the Lemon Cream was and the how dark the Orange Cream was, I decided to omit the mangoes, so the LIFESAVER Parfait colors would be some what distinguishable.  I peeled and cut the pineapple.

First I chopped off the top and bottom of the pineapple.  Then I cut the outside off in about 5 quick slices.  It’s important to have a sharp knife to do this so you will not get cut.

I then cut around the inner part of the pineapple called the “core”.  The core has some of the highest phytochemicals of any fruit.  Pineapple is also very high in Vitamin C, and almost 100% of the recommended RDA of Vitamin C is in only 2 slices.

I usually save the core and I eat it after I am finished with my recipes. I chopped up the pineapple to measure the amount used.

I prepared all the ingredients from Heather’s recipes and then threw all ingredients in the Vita-Mix and made this marvelous Pineapple Cream.

Now, all the creams are ready to be used in the LIFESAVER flute glasses.

You can see the variances of color in this next photo.

STEP SIX:  Assembly of the LIFESAVER Parfaits
After making the 5 flavors of the creams, it was time to get busy. I wanted to just sit down and eat a bite of all the creams, they all smelled so delicious and honestly making my mouth water.   I was on a roll though, I wanted to start right away.  Earlier in the week I asked my Mom to join in on my fun during this contest. I asked her to paint my glasses with the word LIFESAVERS on them. She loves to paint as much as I love to make Raw Food. I am blessed to have her, she always is so supportive of everything I do.   I think she did a beautiful job.

Now for the fun part, to assemble these marvelous little treats. I used a piping bag to fit down into these long slender glasses. At first it was a real challenge to fit the bag down into the slender glasses. Glad I had my hubby by my side to cheer me on. It takes a steady hand, patience, and the passion to make these.

I started with the Orange, and went in sequential order the whole way. Next was Lemon, Lime, Pineapple and Cherry. I wanted to make these little LIFESAVERS as similar to the candy. I read that in each packet of LIFESAVERS there are 14 little candies, so I layered the creams 14 times. I ended with Pineapple on top.

The preparation took so much longer than I anticipated but there really is no other place I would rather be than in my kitchen with my best friend and lover, Jason:). Well, there may be one place I like better and that is my favorite spot on the lake, between my 3 trees.

I grew up on the lake here in Inverness, Florida. I adore the water and how it makes me feel. I found this spot about a year ago. I have lived in this town for so long that I have seen almost every part of it, but being here between these trees in the morning is healing and energizing to me. There is a bike trail right next to this park and I often ride a bike or run/walk to this spot early in the morning.  If I come early enough I see the sunrise and many of the animals that live here.  If I am having a bad day, I come here. I meditate, pray, read, dance, and play here. There is something about being in the middle of these 3 trees, I feel like Nature gives an embracing hug.
When I saw that I had to take the picture in my favorite spot in Nature for this contest, I was even more excited. This spot is the first place I thought of. I pictured it all and it came to fruition this morning. I shared this experience with my Husband, and my two boys (13, and 8). They were all helping set it up and the boys couldn’t wait to try the Parfaits. This time was so precious with my family together, enjoying this event. I know it is something they will remember. One thing if for certain, if you ask my boys, “what is your Mom’s passion?”, they would say, “Making Raw Food”.

Well, thank you to Heather Pace for this fun project and thanks to my family:)  The boys loved the recipes.  They said it tastes like Rainbow Sherbet.  The top favorite flavors were Cherry and Lemon.

“Forests, lakes, and rivers, clouds and winds, stars and flowers, stupendous glaciers and crystal snowflakes – every form of animate or inanimate existence, leaves its impress upon the soul of man.”~Orison Swett Marden

Day #364 Spiced Pineapple Cake with Banana Cream (unreleased Everyday Raw Desserts)

July 24, 2010

It is the day before the last day of my project. I was working on my recipe when I suddenly got sad:(. It finally hit me that I am at the end. I have made almost all the recipes in Everyday Raw and Entertaining in the Raw, plus the recipes that Matthew and Meredith sent me to try! It has been one of the most rewarding years of my life. I feel I have grown so much this year. I feel more comfortable in my kitchen than ever. I have more confidence. The highest achievement for me was that I completed what I set out to do. I have made it through an entire year. I have actually managed to take time everyday to make a recipe even though life happens, such as classes and tests for Anatomy and Physiology, Vacations to St. Augustine, Maryland, Work, Raw Food Classes, Potlucks, Meetings, Luncheons, and even a broken arm. That day I cut it pretty close, I was at the hospital at night with my son, Christian, I almost didn’t make my blog entry, but I DID IT!!!
Through all of it I realized, if I make a commitment, I can DO ANYTHING AND YOU CAN TOO!
I BELIEVE IN MYSELF AND THE POWER OF RAW FOOD. RAW FOOD HAS CHANGED ME MORE THAN I EVER THOUGHT WAS POSSIBLE. I LOVE TO EAT IT, PREPARE IT, SERVE IT, AND WATCH OTHERS TRY IT AND SMILE.

Today, in the kitchen I realized that I have to make another commitment. I know that I will go crazy if I am not blogging and making recipes. So my new commitments are as follows:

1. I am going to start on my book that I hope to release in E-Book form by Spring, so stick around to see that.

2. I will be posting recipes that I make throughout the week. Yes, I do make my own raw food too. This entire year, I have been making my own recipes as well, but chose to only blog about my Matthew Kenney Project.

3. One more thing that is special to me, Meredith will be sending more recipes from her and Matthew’s new book and I will be testing them. I have to say I am so honored that she will do this. Meredith so supportive during my project. I am grateful for the recipes and honest opinions that her and Matthew have blessed me with.

Those of you that have been following my journey, I wanted to say thank you for checking out my blog. I hope that over this next year I can show you more exciting recipes from my Raw Food Kitchen.

Now onto the recipe.

PARTY SIZE

YUMMY!

MY SINGLE SERVING

Spiced Pineapple Cake with Banana Cream Ingredients
Makes one 9 inch cake

Wet Ingredients
Mashed bananas
Chopped Pineapple
Date paste- Which is 1 cup dates, 1/2 cup water, 1 tsp lemon juice
Almond milk
Vanilla
Salt

Dry Ingredients
Brazil Nut Flour
Coconut flakes (powdered in vita-mix)
Cinnamon
Ginger
Nutmeg
Cloves
Vanilla bean
Sea Salt

*¼ C Irish Moss Paste can be used with wet ingredients or
¼ C flax meal with the dry. This is optional and creates a fluffier mixture.(I used flax meal)

Wet Ingredients- In a vita mix thoroughly blend all the wet ingredients except for the coconut oil until smooth. Then add the coconut oil and continue to blend until well combined.

To Make Cake batter-In a mixer or food processor mix the dry ingredients until thoroughly combined. Slowly add the wet ingredients. It is better to use a standing mixture as this will keep the mixture lighter and more fluffy, but if you do not have a standing mixer it can be done in the food processor if you lightly pulse the wet ingredients in. You do not want a dense heavily blended mixture.

*I made the dry mixture and the wet mixture separately and placed them in bowls. I do not have a mixer and my food processor was too small to fit all of the mixture. I think the mixture turned out fine, just by adding the flour mixture to the wet ingredients.

Assembly- Divide cake batter into two. Press one layer of batter in a 9 inch spring form pan and alternate with 1/3 of frosting. Add second cake layer. Refrigerate just before serving, remove from spring form, and frost with remaining frosting.

This recipe is more than I imagined! I love love love it. The mixture of texture and spices was perfect. I made two little cakes for my family here and then I have a 9 inch spring form pan for my parent’s anniversary tomorrow. Jason’s favorite cake has always been spice cake. He was actually very impressed with the flavor of this cake. He said, “Wow, she (Meredith) really does make great desserts.” I just keep saying, “They keep getting better and better!” Gosh I love making this food. It makes me feel so giddy.
I did pay special attention tonight while making this. I ran my fingers through the dry mixture and just actually played with it for a while, I tasted a little bite of each mixture then the final product. I wanted to experience my last days on this project to the fullest.
*This cake would be perfect to take to a Christmas holiday dinner. Making this cake stirred up Christmas memories. I am listening to Pandora’s Burl Ives Station. It’s all Christmas songs. I am feeling Christmas in the air. Yep, Christmas in July.

I just loved this photo. It’s an example of God’s power and majesty!

Wet Ingredients

Dry Ingredients

I poured the dry ingredients into the wet. This worked just fine. The mixture was still fluffy and not too dense.

All three little cakes

I can’t wait for the Everyday Raw Desserts book to come out. I will be making those recipes, too. I keep thinking, if they continue to write books for more years to come, I know I won’t be bored!

I will honor Christmas in my heart, and try to keep it all the year. -Charles Dickens

Day #363b Banana Cream (unreleased Everyday Raw Desserts)

July 23, 2010

Somehow I skipped a day, my ending date is July 25, the day before my parent’s anniversary. I don’t know where I skipped a date, but anyhow, I made the Banana Cream today for the Spiced Pineapple Cake that I wil make tomorrow.

Banana Cream Ingredients
cashews
almond milk
bananas
agave
lemon juice
vanilla
coconut oil
coconut butter

In a Vita-Mix thoroughly blend all the wet ingredients except for the coconut oil. Then add the coconut oil and continue to blend until well combined and creamy. The cream is sitting in the refrigerator until tomorrow when I make the cake.

The recipe is sweet and delicious.

I am waiting for the kids to arrive from their trip, they have been gone since Monday. It will be nice to give them a big hug .

A hug is like a boomerang – you get it back right away. ~Bil Keane, “Family Circus”

Day #363 Gnocchi of Broccoli Rabe with Ginger Cream Sauce, Concord Grape Chutney, Manchego Paper, and Dust of Three Leaves pg. 76 entertaining in the raw

July 22, 2010

This recipe is one of the BEST elegant desserts I have made.  I will make these again.  The gnocchi worked out perfect after 7 hours of dehydration.  I thought it was too runny and I would have a problem but it was exactly perfect overnight.  They stayed in dehydrator until the evening and they were perfectly warm after the Chutney was done.

Chutney Ingredients
Concord Grapes
Red Grapes
Lime juice
ground pepper
ginger

Crush the Concord grapes through a strainer and reserve juice. In a food processor, pulse the grape juice, lime seconds, but not to fully puree. Dehydrate in a shallow pan for 2 hours and let cool.

Jason and I both fell in LOVE with this meal. If you have this book, entertaining in the raw, MAKE THIS ONE! This will be one that I will make over and over again.

Assembly: Sauce the gnocchi with enough ginger cream to lightly coat. On one side, garnish with grape chutney. Lay the manchego paper across the top and make three lines of herb (dehydrated basil leaves, dehydrated mint leaves, dehydrated parsley leaves) dust across the top of that.

“The Sun, with all the planets revolving around it, and depending on it, can still ripen a bunch of grapes as though it had nothing else in the Universe to do.”~Galileo Galilei

Day #362 Broccoli Rabe Gnocchi pg. 76 entertaining in the raw

July 21, 2010

Each day brings me closer and closer to the end of my project. I started on another project today. It’s a parfait recipe contest. I am entering it by the end of this week and I will post the parfait on my blog. I started the first part of it today. I am super excited, Jason was here to help me with pictures and for support for my ideas.

Now for today’s recipe, Broccoli Rabe Gnocchi.

Ingredients
broccoli rabe
olive oil
salt
black pepper
jicama
cashews
sea salt
nutritional yeast
lemon juice
cashew flour

Marinate the broccoli rabe in olive oil, salt and pepper, then dehydrate 30 minutes.
Mix jicama, cashews, sea salt, nutritional yeast, lemon juice, and black pepper to taste in a large bowl. Blend in batches in Vita-Mix until very smooth. Place all ingredients in a bowl and stir in cashew flour. Chop marinated and dehydrated broccoli rabe and gently stir into mixture by hand. Shape mixture into gnocchi and gently roll on screens to create a gnocchi pattern. Place in dehydrator for 2 hours then serve immediately, or warm in the dehydrator. They are in the dehydrator now, and tomorrow I am serving this entire meal.

*my mixture was a bit runny, so it may take longer to dehydrate.

I rode about 25 miles today, between trail riding and gym. I am getting FIT!! I feel better than I have for so long. I am addicted to the sweat and heart pumping again!

There’s no easy way out.
If there were, I would have bought it.
And believe me, it would be one of my favorite things!
-Oprah Winfrey

Day #361 Ginger Cream Sauce pg. 76 entertaining in the raw

July 20, 2010

I am on the way to the Ocala then off to Gainesville for the Raw Food Potluck.  I am looking forward to meeting new people. Jason and I are going to see a movie too!  Imagine that…We get to spend an ENTIRE day together!  Today’s recipe was simple and quick, the type of recipe you can make when you are running out the door.

Sauce Ingredients
cashews
water
ginger juice
agave
salt

Blend all ingredients in Vita-Mix until smooth.

This entire recipe is going to be one of the last recipes for my project. I always loved concord grapes when I was little. The meal definitely reminds me of an Italian dish, with the Gnocchi and Grapes, so I wanted to end with it to honor my Italian heritage. For dessert I am thinking about making a pudding.

Off I go:)

A good film is when the price of the dinner, the theatre admission and the babysitter were worth it.
Alfred Hitchcock

Day #360 Manchego Paper pg. 76 entertaining in the raw

July 19, 2010

Manchego Paper Ingredients
coconut meat
salt
nutritional yeast
lemon juice

Blend all ingredients in Vita-mix until completely smooth. Spread in a thin layer over dehydrator Teflex sheets. Dehydrate 4-5 hours, then break into large sheets.

I just got back from Susan’s healthy eating class. It was such a pleasure to see so many people that I know and have missed so much!

I am going to bed happy:)

“Every human being is the author of his own health or disease.”~Buddha

Day #359 Hazelnut Butter Cookies with Chocolate Chips (unreleased Everyday Raw Desserts)

July 18, 2010

Makes 24 cookies

Cookie Ingredients
Almond Flour
Hazelnut Flour
Flax meal
Raw Hazlenut Butter
agave syrup
sucanat powder
sea salt
Vanilla
Water (if needed)
Nibs (or chocolate Chips) ¼ C reserved for topping

I used my own recipe for the chocolate chips, they came out delicious. Almost like fudge.
Chocolate Chip Recipe
5 T raw carob powder
1 T raw cacao powder
2 T raw honey
2 T coconut oil

Chocolate Chip Directions: I mixed the ingredients in a bowl, when they were combined I placed the batter on a sheet of parchment paper and put in the freezer for 1/2 hour. I broke the pieces up to go on top. I couldn’t put it in the cookie dough (the batter was too sticky).

Cookie Directions: Combine all ingredients except for chocolate chips in food processor. If the dough is too dry add a few tablespoons of water. Mix in the nibs or chocolate chips. Form into 3 inch cookies. Press remaining chocolate chips on the top. Dehydrate for at least 24 hours.

The batter is so delicious. It’s a good thing that this project is almost over, I am eating way too many sweets. Hopefully I will drop my 10 pounds that I have gained. Ahh, it is worth it, I enjoyed trying all the unforgettable recipes. Of course, the 10 pounds might not be as fun to take off as they were putting on. Maybe I will make a project out of it:), who knows.

A diet is the penalty we pay for exceeding the feed limit. ~Author Unknown

Day #358 Sweet Pea Samosas, Mint-Almond Chutney, and Pickled Lime “Yogurt” pg. 128 entertaining in the raw and Cacao Mint Cremes (unreleased Everyday Raw Desserts)

July 17, 2010

Well, it’s the count down. I am on my last week:)!!! I can’t believe it’s been an entire year. I feel like I conquered something in my life. I was able to make a recipe a day and stay committed to the project. It has been fun most days, some days were easier than others, but everyday I consider a blessing and a true awakening to my passion for healthy eating and living a natural lifestyle.

I made the complete recipe today of both the Samosas and Cacao Mint Cremes.

I just realized my recipe didn’t have the Chutney on it on the outside. I misread the directions and thought it went on the inside, duh!!! Anyhow, now my computer is giving me a problem and running really slow. It just took 15 minutes to upload that photo.
This meal was one of the best coconut wrap meals. It is perfect for summer even though there is a tremendous amount of fat in this meal, it feels light and airy. I would love to make this meal to entertain friends. I am finding that in this book many of the recipes are perfect for brunch, lunch or dinner gatherings. The next recipe I made was the cacao mint cremes.

Cacao Mint Cremes **Note** I will upload pictures later, my computer is a pain:(

shredded coconut (powdered in Vita-mix)
cashews
Mac nuts
agave
mint leaves, ribs and stems removed
peppermint extract
Vanilla extract
lemon juice
Pinch of salt
Coconut oil

1 C Chocolate Glaze* I used cacao powder, coconut oil and agave. Meredith sent me this recipe and she didn’t include the chocolate glaze recipe. I used the same as the maple glaze, but instead used agave.

Make Coconut flour in dry vita-mix using shredded coconut, blend quickly and finely on high until it is a light fine flour. Separately in a clean blender blend remaining ingredients until smooth adding coconut oil last. In a food processor combine the coconut flour and the blended mixture- mix well until smooth. Place mixture in the refrigerator until it begins to harden, but is still malleable. Once the mixture is slightly firm roll into a log and slice into medallions. Refrigerate medallions until very firm and then dip in chocolate glaze coating. Store in the refrigerator.

Makes 1 dozen large patties. 2 dozen small.

Jason will love these, he always liked Thin Mint Girl Scout Cookies, so I am sure he will love them. They remind me of a Raw York Peppermint Patty, but green on the inside. They are sinful. When the book comes out, try this recipe. It is quick and easy to make, and it will be a recipe that you can give to your S.A.D. eaters and they may even change their minds about “Raw Food”.

I am on the way to my Irish Moss class! I have been waiting all month for this! And what a great group I will be with too!

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