Living Rawesome

Day #3 Froth pg. 126 entertaining in the raw

I just sat down after making one of the best sauces I have ever made. I was going to make the Tamarind-Glazed Cherry Tomatoes, but I am having a very difficult time finding tamarind paste, or dry tamarind. I was on a mission to find it today, I called Sweet Bay and Doing Dinner. Neither of them knew where I could find it. There is an Indian Spice shop next door to Rutabaga’s so I will try to go there tomorrow. I made the froth tonight. It is so exciting that I have most of the ingredients that I need to make these recipes. The Froth calls for red bell peppers, mango, salt, curry powder, garam masala, paprika, turmeric, cashews, fresh lime juice, sesame oil, and nama shoyu. I received paprika from Hungary. My mom gave it to me as a gift. My uncle got it from Hungary and now I finally got to use it in this meal. It is so delicious so far, I still have 2 more parts to go. The Pappadam is tasty but the sauce, oh my gosh, IT IS AMAZING! Jason was on the phone when I made it. He is hungry again, so I was teasing him. I am so glad to be on this journey, I am really discovering what a genius Matthew Kenney really is. I can’t wait for tomorrow’s meal. I will be bringing this sauce to the Potluck this month. I am certain EVERYONE will love it!

These are all of the ingredients. I didn’t have turmeric. It only called for a small amount so I don’t know if it really makes that much of difference. I don’t know what it tastes like without it, but I know it is delicious just the way it is.
The bacon from yesterday turned out amazing. I let the boys try it. Christian said he liked it, but it could be a little less spicy. I am looking forward to eating it on lettuce with tomatoes. Sabby didn’t like it so much. It is not all the way crispy yet but I know it will be fantastic. Cathy tried it and said it is awesome. She didn’t know how I did it. She laughed and was surprised it was made from eggplant. If you look at the picture you can see I am always reminded of my Savior.

Sarah just walked next door to the Indian Shop. They are open at 3 tomorrow. It works out perfect because I get off at that time. I will let you know how it goes.

Day #2 Eggplant Bacon pg. 58 everyday raw

I am on my break from work. I have a raw food class tonight. I’m teaching at 6:30. Tonight will be the last class for a few months. Hoping to start back in October. August will be a busy month. I am going to the Raw Spirit Festival in Maryland. I am also starting school.
Today I am working on Eggplant Bacon. I have to say it is so delicious. I don’t even want to dehydrate it. I wanted to eat the whole batch. It was hard to stop eating it. I am almost tempted to do it at the class tonight. I want everyone to try it. It is marinating right now and when I get home tonight I will put it in the dehydrator. I am really hoping Christian and Sebastian will like it. I think they will. Christian always likes the morning star bacon. I am trying to remove all morning star products out of our house and replace them with better ingredients. I was talking to Jason on the phone when I tried some. He is at work and very hungry. I didn’t mean to but just kept saying how great it is, mmmmm:p Yummy!! I am so excited to be doing the recipes, finally.
The Pappadam turned out good. I will make the rest of the meal on Tuesday and Wednesday. We will eat it on Wednesday. I will report how well the boys like the “bacon”. I am going to go study now. I must finish my work by Thursday.

First Recipe Day # 1 Black Sesame Pappadam pg. 126 entertaining in the raw

Today was the kickoff of my new adventure in the RAW. I decided to look through Matthew Kenney’s books to see what I had at my house because my favorite health food store Rutabaga’s Etc. was not open. I had one thai coconut, so I decided to use it. My first recipe is the Black Sesame Pappadam. I had all of the ingredients to make them. This whole meal will take me a few days. I figure that I will do it in steps.
Black Sesame Pappadam
flax meal
yellow squash
coconut meat
lemon juice
water
raw agave
salt
coriander
cumin
black sesame seeds
It was so easy to make. The batter tasted good. Can’t wait to try them with the meal on Wednesday:)

White Chocolate on Carob Brownie

Carob Brownie

3 cups soaked and dehydrated walnuts

2 cups raisins

1 t salt

1/4 cup carob

Place walnuts and carob in food processor.  Let it run until it becomes a fine powder.  Add raisins and salt.  When it sticks together place in a plastic lined pie crust.  Then pour in white chocolate filling.

White Chocolate Filling

1 cup cashews

1/2 c agave

1/2 c melted cacao butter

1/3 c water

1 T vanilla

Blend all ingredients together, except melted cacao butter.  When filling is smooth, add cacao butter.

Here there are cacao nibs on it.  You can add berries, dried mulberries, cranberries, goji berries, or golden raisins.

Enjoy:)

Beet Ravioli with Ginger Dressing

Beet Raviolis

4 small beets, thinly sliced on mandolin, marinated in 1/4 cup olive oil, 2 T lemon juice, 1 t salt
Small dollop of Rawcotta Cheeze on one beet slice and place another beet slice on top.  Spoon dressing onto each ravioli.

Rawcotta Cheeze

3 cup raw pine nuts
3 cup cashews
3/4 cup lemon juice
3/4 cup Braggs Liquid Aminos
3 Tbs garlic pressed
1/2 tsp cayenne pepper (optional)

Soak nuts about 12 hours and rinse well.  Add all ingredients and blend until creamy.

Dressing
1 T ginger powder
3 cloves garlic, minced
3 small carrot, sliced
1 T mellow white miso, unpasturized
1/2 c extra virgin olive oil
3 T flax oil
1 lemon, juiced

Place all in blender and blend until smooth.

Beet Raviolis can be served room temperature or dehydrated for 1 hour to serve warm.  Enjoy:)

Parsnip Sushi

Raw Parsnip Sushi

Jason and I went to The Present Moment in St. Augustine, Florida for the first time in 2008. We fell in love with the sushi and I told him, “I want to make this at home.” So the very next day we bought parsnips and tried to come up with a recipe of our own and we invented this.  He seems to make it a little different each time depending on what we have at home but it ALWAYS tastes THE BEST EVER!! He always sprinkles it with love, of course:)

Jason’s Raw Vegan Parsip Sushi

1 pound or 3 large parsnips, peeled and chopped into one inch pieces

1 T Tahini

1 T Braggs Liquid Aminos

1 T sweet white miso

1 T lemon juice

2 cloves of pressed garlic

1 inch piece of ginger, minced

1/4 t wasabi powder

1/4 t mustard powder

Process all ingredients in food processor until it is similar to the texture and size of white rice.  When it is ready place 1/2 cup “rice” mixture  onto raw nori sheet on your sushi rolling mat.  Place vegetables of your choice evenly on to the “rice”.

Then roll tightly until you have about an inch of nori left. Moisten the one inch flap with water. Then finish rolling.