We Like It Raw - Raw Food Goodness

[Recipe] Italian Chocolate Almond Zuccotto

Italian Chocolate Almond Zuccotto

An Italian classic in the raw. Walnut cake with a hint of orange is layered with crunchy almond vanilla cream, and smooth rich chocolate cream, in this elegant dessert.  Serve it with orange segments, or fresh seasonal berries for an added burst of flavor and lightness.

Cake Ingredients

• 1 cup walnuts
• 2/3 cup almonds
• 1 cup pitted, packed medjool dates
• 1/2 teaspoon orange zest
• 1/2 teaspoon pure vanilla extract

Cake Directions

1. In a food processor, grind the almonds into a fine powder. Transfer to a bowl.
2. Grind the walnuts into crumbs. Add to the almonds.
3. Process the dates with the zest and extract until smooth. Add the nuts and process into a smooth dough.
4. Line a 1 quart mixing bowl with plastic wrap and press the dough evenly into the bottom and up the sides. Set aside.

Almond Cream Ingredients

• 1 cup cashews
• 1/3 cup almond milk
• 1/3 cup melted coconut oil
• 3 tablespoons maple syrup
• 1 1/2 -2 teaspoons pure almond extract
• 2 tablespoons chopped almonds

Almond Cream Directions

1. Blend all but the chopped almonds, until smooth. Fold in the almonds.
2. Spread a thick, even layer of the cream on the cake layer.
3. Chill in the freezer for a few hours, or until the cream is firm enough to spread the next layer on top. 

Cacao Whipped Cream Ingredients

• 3/4 cup almond milk
• 1/2 cup cashews
• 1/2 cup walnuts
• 3 tablespoons cacao powder
• 3 tablespoons maple syrup
• 2 teaspoons carob powder
• Seeds of 1/2 vanilla bean
• Pinch celtic sea salt
• 2 tablespoons melted cacao butter
• 1 tablespoons coconut oil

Cacao Whipped Cream Directions

1. In a blender, combine all but the butter and oil, until smooth and creamy.
2. Add the last two ingredients and blend to incorporate.
3. Spread the mixture over the almond cream, filling the hole.

Finale

• Chill the cake in the freezer for a few hours, or in the fridge overnight, until firm.
• To unmold, invert the cake onto a plate. Remove the bowl and plastic wrap.
• Dust with cacao powder, slice, and enjoy with friends.

Recipe by Heather Pace

From a small town in Northern Ontario, Heather has had a long time interest in natural food and health. Turning vegetarian at the age of 14, she started cooking for herself and quickly discovered a new love which led her to the completion of a classical chef training program.

Currently Heather works as a personal chef, Kripalu yoga instructor, and temptress of some of the finest raw desserts around.  She also added author to the list as she launched 3 raw dessert recipe books, which can be found on her website SweetlyRaw.com.

You can friend up Heather on Facebook or follower her on Twitter.

[Recipe] Courtney's Epic Miso Soup

Back in April I paid a visit to the Tree of Life Rejuvenation Center in Patagonia, Arizona. Not only did I have a fantastic time, but I also ate really well.

One of my favorite dishes from the trip was an epic miso soup that Courtney Pool made me. I know it looks a little weird, but wow was it good. Enjoy!

Courtney's Epic Miso Soup

Ingredients

• South River unpasteurized miso
• Tomato concentrate by Premier Research
• Hijiki
• Goji Berries
• Hemp Seeds
• Raw Honey
• Sea Salt (pink himalayan salt is a great option)
• Other seaweed (optional)
• Nutritional flakes (optional)
• Agaricus mushroom powder (optional)

Directions (not exact, so you'll have to play with it)

1. Warm up four cups of water on the stove in a big pot.
2. Add 2 table spoons of South River miso and mix it into the water. Leave no chunks.
3. Add 2.5 tea spoons of tomato concentrate and mix it well.
4. Add 3 to 4 pinches of hijiki or other seaweed
5. Add 2 tea spoons of goji berries
6. Add 1 tea spoon of hemp seeds
7. Add 1/2 of a tea spoon of honey
8. Sea Salt to taste

Let all the all the ingredients sit in the warm water for at least 5 to 8 minutes and the serve.

Note: All the quantities of ingredients can be easily changed depending on one's liking.

[Recipe] Baja Taco Wraps by Ani Phyo

More from Ani Phyo here.

[Recipe] Smoky “Roasted” Garlic & Red Pepper Soup

My sister and her husband just got the Montel Williams Health Master so I've been sending them all the soups that I come across. This one looks fantastic.

Smoky “Roasted” Garlic & Red Pepper Soup via G Living

[Recipe] Sarma's Chanterelle and Yuzu Ceviche

If you haven't already heard our very own home girl, Sarma Melngailis, has a new book out! Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine.

Living Raw Food is a follow up to Sarma's first book and it contains over 100 new recipes inspired by the amazing dishes at Pure Food and Wine.

We'll be talking more about Sarma's book next week (including giving a few away) but this week we just wanted to wet your appetite with a sample recipe from the book. Here is one of my favorites.

Chanterelle and Yuzu Ceviche

with Pineapple-AvocadoPuree and Heirloom-Cherry–Tomato Salsa

Serves 8 | Equipment Needed: Blender 

Chanterelle Ceviche Ingredients

• 1/3 cup freshly squeezed orange juice
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup freshly squeezed lime juice
• 1/4 cup extra-virgin
• olive oil
• 2 tablespoons yuzu juice
• 1 tablespoon sea salt
• 4 to 5 scallions, green parts only, thinly sliced
• Freshly ground black pepper, to taste
• 5 cups cleaned and sliced chanterelle mushrooms 

Chanterelle Ceviche Instructions

Place the orange, lemon, and lime juices, yuzu juice, and salt in a blender and blend until well mixed. (It’s important to blend the salt with the juices very well so that the mushrooms will properly break down while marinating. If you don’t feel like using a blender, whisk the mixture thoroughly and make sure the salt is fully dissolved.)

Transfer the mixture to a bowl and whisk in the olive oil, scallions, and pepper. 

To prepare the chanterelle mushrooms, first cut off the coarse end of the stem. Then cut the mushrooms into halves or quarters, depending upon the size. Place the cut mushrooms into a bowl of cold water and massage with your hands to remove dirt. Remove the mushrooms from the water and lay them out on paper towels. Pat the mushrooms dry.

Pour the marinade over the mushrooms and let them sit at least 1/2 hour. Set aside.

Pineapple-Avocado Puree

• 3 cups chopped fresh pineapple (about 1 small pineapple)
• 3 ripe, yet firm, avocados, peeled and pitted
• 1 1/2 teaspoons sea salt 

Puree the pineapple in a blender until it becomes a smooth liquid. Add the sea salt and avocados and continue blending until very smooth. Set aside.

Heirloom-Cherry–Tomato Salsa

• 6 cups heirloom cherry tomatoes, sliced into halves
• 1 1/2 cups finely diced celery (save the celery hearts for garnish)
• 1 small bunch parsley (about 2 cups), leaves only, roughly chopped, plus additional sprigs for garnish
• 3 jalapeños, seeded and finely minced
• 4 to 5 scallions, the white part and 1 inch of green, sliced very thin
• 1 tablespoon red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sea salt 

Place all the ingredients in a bowl and toss until evenly mixed.  

To Serve

Set up 8 martini glasses. Place 2 to 3 tablespoons pineapple-avocado puree in the bottom of each glass. 

Top with

3 to 4 tablespoons heirloom-tomato salsa, then about 1/4 cup marinated mushrooms. Repeat once or twice, as needed. Garnish with the parsley sprigs and celery heart stalks.

Yum!

p.s. Sarma has a new blog over at One Lucky Duck. Check it out.

[Recipe] Ani Phyo's Carob Walnut Cookies: have your cake and eat it too

Who ever came up with that phrase "you can't have your cake and eat it too" obviously never met Ani Phyo or heard about the power of raw foods.

Ani's Raw Food Desserts, Ani Phyo's new book, is officially out and officially making mouths water across the globe. This book is collection of 85 "have your cake and eat it too" raw food desserts that will totally blow you away.

We'll be inviting Ani back onto our podcast in the coming weeks to talk more about the philosophy behind the book, but in the mean time she's been kind enough to share the following sample recipe with us.

Enjoy!

Carob Walnut Cookies
Makes 8 to 12 Cookies

Sweet raisins, malty carob, and rich walnuts are ground together to make a delicious, dark, sweet cookie. Packed with antioxidants, vitamin E, and EFAs, these cookies keep you trim and your skin radiant.

Ingredients

• 1 cup raisins
• 3/4 cup raw walnuts
• 1⁄4 cup raw carob powder
• 1 teaspoon mesquite powder (optional)
• 1⁄8 teaspoon sea salt 

Directions   
Combine the raisins, walnuts, carob powder, mesquite powder if using, and salt in the food processor. Process until the dough begins sticking together.

Press the dough into 2-inch cookie cutters placed on a sheet tray lined with parchment paper. Shoot for a thickness of 1⁄3- to 1⁄2-inch. Or, make 1- to 1 1⁄2-inch balls and flatten.

Place the cookies in the freezer to chill and firm up for 30 minutes or more before serving or transferring to the fridge for serving later.

Will keep for many weeks in the fridge or freezer. Thaw 5 minutes before eating.

From the book Ani’s Raw Food Desserts by Ani Phyo, Copyright © 2009.. Big thanks to Da Capo Lifelong, a member of the Perseus Books Group, for making arrangements for We Like It Raw to publish this recipie.

Related

• Interview with Ani Phyo

[Recipe] Raw Organic Corn Chips by Rawmodel

I've personally never made raw corn chips before, but Anthony's Heavenly Corn Chip recipe has got me curious!

Check out more videos from the Raw Model on YouTube.

[Recipe] Beet Crepes

A festive dish by tofu666 - a passionate vegan who features fantastic raw food dishes every Thursday.

Full recipe at veganmenu.blogspot.com

Related

• tofu666 on twitter
• More Raw Food Recipes

[Recipe] Cherry & Mango Ice-Cream Cup by Russell James

Raw Cherry & Mango Ice-Cream Cup by Chef Russell James

Ingredients

For the Base

• 3/4c cashews
• 1T agave
• 1t vanilla extract
• Pinch salt
• 2t lemon juice
• 1T desiccated coconut

For the filling

• 1/2c cashews
• 3T coconut oil
• 2T lemon juice
• 2t vanilla extract
• Pinch salt
• 2T water
• 1T agave
• 1/2c cherries*, stones removed
• 1/2c mango, flesh only

Instructions
Click here to read the full instructions at Russell Jame's blog

Russell on Rawkin Radio
In addition to being an awesome raw chef, Russell also has a very powerful health testimony. Listen to Russell talking to radio host Revvell about how he got rid of his acne and begin his live food journey.

Related

• Russell James on Twitter and GI2MR and Facebook
• Raw Food Recipes

[Recipe] Indian Barfi

Barfi is an Indian sweet. It's often served on holidays and special occasions.

Traditional barfi is made with condensed milk and sugar. This lovely and healthy raw burfi, brought to us by the Kumar brothers (Rishi and Rohit), is made with raw organic nuts and agave.

Raw Barfi Recipe