We Like It Raw - Raw Food Goodness

Raw Ravioli with Sun dried Tomato Sage Sauce

Today feels like a day of celebration. It's only fitting that we have a celebration worthy recipe!

Big thanks to Jennifer Murray and The Complete Idiot’s Guide to Eating Raw for proving this recipe to WLIR.

Raw Ravioli

Yield: 32 raviolis
Prep Time: 25 minutes
Soak Time: 2 hours minimum
Dehydrator Time: 30 minutes (optional)

Ravioli Ingredients

• 2 large turnips, peeled
• 2 TB. olive oil
• 1 cup pine nuts, soaked at least 2+ hours
• 2 cups macadamia nuts, soaked at least 2+ hours
• 1 TB. fresh rosemary, minced
• 4 tsp. fresh parsley, minced
• 4 tsp. fresh thyme, minced
• 2 TB. nutritional yeast
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 TB. apple cider vinegar
• [1/2] cup rejuvelac (or filtered water), (as needed)

Ravioli Preparations

1. Using a vegetable peeler or a mandoline, cut turnips into 32 very thin slices. Coat in olive oil and allow to marinate for at least 1 hour. If desired, dehydrate at 110°F for 30- to 45 minutes to soften "noodles.".

2. Rinse pine nuts and macadamia nuts, and drain well for at least 10 minutes. Place in a food processor fitted with the S-shaped blade, and process on high speed for 10 seconds.

3. Add rosemary, parsley, thyme, nutritional yeast, salt, black pepper, and apple cider vinegar. Blend on high speed for about 20 seconds while adding rejuvelac (or water) through the top until a smooth, cheesy consistency is reached.

4. Scoop 1 tablespoon cheese onto each turnip slice, and fold in half. Serve 8 raviolis per plate, and coat with Sun Dried Tomato Sage Sauce, recipe below.

Sun dried Tomato Sage Sauce

Yield: 2 cups
Prep Time: 20 minutes
Soak Time: 30+ minutes minimum

Sun dried Tomato Ingredients

• [1/4] cup sun-dried tomatoes
• 1 cup filtered water
• 2 cups roma tomatoes, chopped
• [½] cup sun-dried tomato soak water
• 2 TB. beets, shredded
• 2 TB. olive oil
• 1 TB. fresh basil, minced
• 1 TB. fresh parsley, minced
• 1 tsp. nama shoyu (or to taste)
• 1 tsp. nutritional yeast
• 1/2 tsp. fresh oregano
• 1/2 tsp. fresh thyme
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 tsp. rubbed sage
• Agave nectar to taste

Sun dried Tomato Preparation

1. Soak sun-dried tomatoes in at least 1 cup of filtered water for at least 30 minutes minimum. Strain, reserving liquid.

2. Place sun-dried tomatoes, roma tomatoes, soak water, beets, olive oil, basil, parsley, nama shoyu, nutritional yeast, oregano, thyme, salt, pepper, and sage in a blender; blend on high for 40 seconds or until desired consistency.

Note: Sun-dried tomatoes come in varying qualities. Be sure to get the organic dried variety that's sweet to the taste. Steer clear of the ones in the jar with oils (and, in most cases, preservatives). Depending upon the flavor of the tomatoes, you may wish to add some agave nectar to sweeten this recipe.

Variations
Alternatives for the turnips in these raviolis are many. Try watermelon radishes, beets, or zucchini. For smaller produce, cut twice as many slices, use one slice for the bottom, put cheese in the middle, and layer another slice on top, press down gently.

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Rawtess Cupcakes

Rawtess Cupcakes by Shannon

Happy 1-year blog anniversary Shannon. You've taken the creativity of raw food to a whole new level. Here's to many more fantastic blog years!

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• Shannon's WLIR Blog Posts
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Live Moo Shu

This flavorful combination of napa cabbage, fennel, and the sea vegetable hijiki is one of our all-time favorites when combined with our live hoisin sauce - a sweet rendition of the Chinese cuisine staple.

Recipe courtesy Jennifer Murray and The Complete Idiot’s Guide to Eating Raw

Live Moo Shu Recipe

Yield: 16 wraps plus 2 cups sauce
Prep Time: 50 minutes
Dehydrate Time: 45 minutes (optional)

Ingredients

• 4 cups napa cabbage, sliced into [1/2]-inch strips
• 1 cup carrot, peeled, and julienned or grated
• 1/2 red bell pepper, ribs and seeds removed, and julienned
• 1 small shallot, thinly sliced
• 2 cups shiitake mushrooms, thinly sliced, or soaked dried black mushrooms
• 1/2 large fennel bulb, julienned (optional)
• 2 TB. sesame oil
• 2 TB. + 2 tsp. nama shoyu
• pinch salt
• 1/2 cup hijiki seaweed, soaked in warm water for 30 minutes
• 1 cup raisins
• 1 1/4 cups filtered water
• 1 tsp. garlic, minced
• 1 TB. sesame oil
• 3/4 tsp. crushed red pepper flakes, or cayenne
• 1 tsp. dulse flakes
• 1/2 tsp. unpasteurized barley miso
• 1/2 tsp. stone-ground mustard
• 16 leaves butterhead lettuce or 8 large chard leaves, stems removed

Directions

1. In a large mixing bowl, combine shredded cabbage, carrot, red bell pepper, shallot, mushrooms, fennel (if using), sesame oil, 1 tablespoon nama shoyu, and salt. Allow to marinate for 45 minutes.

2. If dehydrating, dehydrate at 110 °F for 45 minutes to soften veggies. Remove, add hijiki, and toss. Allowing the veggies to sit in the oil for 45 minutes, without dehydrating will also soften them up a bit.

3. Soak raisins in water for at least 1 hour. Place in a blender with soak water.

4. Add remaining 2 tablespoons nama shoyu, garlic, sesame oil, crushed red pepper flakes, dulse flakes, barley miso, and mustard and blend for 30 seconds or more, going from low speed to high speed until raisins are blended smooth.

5. To serve Chinese restaurant-style, place vegetable medley on a plate. Stack cabbage leaves on another plate, and pour hoisin sauce into a small bowl.  Tear off desired size of chard leaf, wrap some veggies in it, and dip in hoisin sauce.

NOTE: The Moo Shu photo above is how the dish is served at the Blossoming Lotus Restaurant, in a wrapper made from dehydrated coconut meat.

Related

• The Complete Idiot's Guide to Eating Raw
• Raw Food Recipes
  
• GI2MR Raw Food Forum (Give'em & Request'em)

Pumpkin Cheesecake

by Rachel Fracassa

Ingredients

Crust

• 1 1/2 Cups Pecans
• 1/3 Cup Raisins
• 1/4 Teaspoon Cinnamon
• Salt

Filling

• 1/2 Cup Soft Dates, pitted and packed
• 1/2 Cup Agave
• 1/4 Cup Lemon Juice
• 2 Cups Cashews, soaked 2 hours, drained
• 1/2 Cup Young Coconut Meat
• 1 Tablespoon Pumpkin Pie Spice
• 1/2 Cup Coconut Oil, warmed to liquid
• 1/2 Cup Irish Moss Paste*
• Pumpkin Topping
• 3/4 Cup Pumpkin, chopped
• 1/4 Cup Carrots, peeled and chopped
• 6 Tablespoons Water
• 2 teaspoons Lemon Juice
• 1/4 Cup Dates, soaked
• 1 Teaspoon Pumpkin Pie Spice

Directions

1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together.  Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
2. To make the filling: Process the dates, agave, and lemon juice in a food processor until smooth.  Add the pumpkin, cashews and coconut meat and process until completely smooth.    Add the coconut oil and irish moss and process until well incorporated.  Pour the filling onto the crust.
3. To make the topping: Place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth.  Add the dates and pumpkin pie spice and blend again until smooth.  Spread the pumpkin topping evenly on top of the filling.
4. Chill at least 3 hours before serving

Servings: 8

Notes

• If you don't have Irish Moss, don't fret. You can make the cheesecake without it, but serve it straight from the refrigerator.
• If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin at any time.
• To make a pumpkin drizzle instead of topping, replace the dates with 2 tablespoons of Agave.

Related

• Blueberry Cardamom Cake
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Kale Crisps

You don't need a dehydrator to start your raw journey. When I first started mine though, I thought you did. So I bought one and it sat in a box in my closet for close to three years, virtually un-touched.

Then one summer, after visiting Karyn's Fresh Corner in Chicago, I found a recipe that I knew would be simple and tasty enough that it would inspire me to open up that closet and put my $159.99 machine to work. Kale Crisps in the house!

Now, if you're just starting your raw journey I don't recommend that you go out and get a dehydrator. Instead, that money is better spent on a high quality blender - like a Vita Mix or Blendtec. When you're starting off it's very easy to get caught in the trap of eating mostly dehydrated transition raw foods. Not having a dehydrator will force you to get smart and real with your food.

Plus, you don't know how many raw foodies buy a dehydrator, thinking they will use it, and then leave it chillin in a closet somewhere - like me! But if you did make that mistake and you're looking for a reason to put that bad boy to work... well, here you go.

Kale Crisps

Kale Crisps, or kale chips as some call them, are a simple dehydrated snack food made out of kale. Not only do they taste great, but they are an excellent way to get anyone comfortable with eating and enjoying more greens.

There are a few variations on the recipe, but I'm going to show you how to make the simplest version around.

These steps may look like many, but what I've found is the more step-by-step a recipe is, the more likely people will want to try it. Why? Because you see just how easy it is. You can imagine yourself following through on each step.

This entire recipe, excluding dehydrating time, will take you 15 to 20 minutes to put together.

Ingredients (all organic)

• 2 bunches of kale (Dino or Curly)
• Olive oil or Coconut Oil or Flax Oil
• Celtic Sea Salt
• 1/2 a lemon
• Raw Honey or Raw Agave

Step 1: Wash and dry your kale.

Step 2: Bust out your dehydrator.

Step 3: Get a large mixing bowl ready.

Step 4: Line up your ingredients like you mean business.

Step 5: Chop your Kale. I'm using dino kale here and I prefer to have it chopped into 2 inch chunks. Small enough to be infused with flavor, large enough to stay together after being exposed to the heat of the dehydrator. If you're feeding kale crisps to kids for the first time it may be worth it to de-stem the kale. I prefer the stems in.

Step 6: Throw your chopped kale into your mixing bowl.

Step 7: Take about 1/4 or so of a cup of olive oil or coconut oil or flax oil and pour it over the chopped kale.

Step 8: Take 1 tea spoon of salt and throw it over the kale. Squeeze 1/2 a lemon over the kale too. Massage the salt, olive oil and lemon into the kale for about 3 minutes. I suggest massaging the kale before you toss the honey or agave on so that the kale starts to break down a bit. When the salt and lemon starts break down the kale, it makes it easier for the kale to absorb the sweetness of the honey.

If the kale seems a bit dry you can always add a little more oil into the mix.

Step 9: After you've massaged your kale for a few minutes, take about 1 table spoon of honey or agave and slowly drizzle it over the massaged kale.

Step 10: Now that they honey or agave is on the massaged kale, massage everything together once more for another 3 minutes. Really work the flavors into the kale with your hands. If you've done your job right, the massaged kale will take up about half the space that the plain kale took up in the mixing bowl.

How do you know the kale is ready? If you take a piece and eat it, it should taste good if not freaking great on it's own - without the use of the dehydrator. If it taste great before it goes into the dehydrator, it will be fantastic when it comes out. If you want more flavor you can always add a little more salt or lemon.

Step 11: Now that the kale is all massaged and ready to go, place it evenly over your dehydrator trays. Two bunches of kale will probably take up 2 dehydrator trays. Close up the dehydrator and flip the on switch.

Dehydrating Method 1: Kale Crisps, at 115 degrees F, will take about 8 hours or so before they are ready. It's tempting, but try to keep your hands out dehydrator until the kale starts to become crispy.

Dehydrating Method 2: In his book, Rainbow Green Live-Food Cusine, Dr. Gabriel Cousens talks about a study his masters team did on dehydrating. The team showed that certain foods can be dehydrated at 145 degrees F for the first 1 to 2 hours and then be brought down to 115 degree F without harming the enzymes.

It turns out that many foods "sweat" when first exposed to heat and the moisture of the sweat keeps the food item cool and the enzymes complete even a temperatures higher than 115 F. To be honest, I forgot if kale was on that list, but that's what I've been doing. 145 degrees F for 1 hour and then 115 degrees for 4 to 5 hours. This cuts about 2 to 3 hours off the dehydrating time. I've tried both methods and the kale tastes the same.

Step 12: 6 to 8 hours later and we're all done baby! I usually make my Kale Crisps in the morning so that they're ready by evening time.

I treat Kale Crisps as a snack. I don't really rely on them for my daily intake of greens. They are just a fun treat. It's still important to have green juice, green smoothies and kale salads. That being said, if you live with someone who's not down with green leafy vegetables, I've found that introducing them to kale crisps is a great way to get them more accustomed to eating greens.

Enjoy!

Veggie Fried Rice with Don “The Dragon” Wilson

Jenna Norwood is way too cool.

I want to know how she get all these fantastic people - Mike Adams, BD Freeman, Terry Moore - to come to her cafe and make cameos on her film? It's gotta be the glow!?

And if all those people weren't bad ass enough, now Jenna is chill'n with kickboxing champions? And I'm not just talking about some home town celebrity. I'm talking Guinness Book of World Records having, 25+ films staring, damn-don't-hurt-me kickboxing champion.

Check out Jenna Norwood and Don “The Dragon”, the most winningest kickboxer around, make a simple Veggie "Fried" Rice at Jenna's Veggie Magic Cafe kitchen.

Keep up the great work Jenna!

Green Smoothie Recipes in 140 characters, beginners listen up!

We Like It Raw has a twitter account. On on that twitter account we occasionally call upon the community for some collective wisdom. Two days ago that wisdom was requested on the topic of Green Smoothies.

Green Smoothies are essentially shakes that make it easier to increase your green intake. Even though they often have quite a bit of greens in them, they taste slightly sweet because they also contain some element of sugar - in the form of fruit, coconut water, agave or honey. Green smoothies are considered to be the best way for people to get started with raw food. Over time green smoothies increase alkalinity, mineral content, digestive fire and overall sexyness. Nah I mean?

But the thing is.... even though a lot of people know about the benefits of drinking green smoothies, many of them are still struggling with the 'how' aspect. Just how exactly do you make one? Actually, correction... how do you make one that taste good!?

To help with the how, and to show beginners how easy and fun green smoothies are, I asked the raw twitter community to post their favorite recipe to our account in 140 characters or less, (because that's twitter's limit).

Here's what the community came back with:

via Rawbin: 10iceCubes,1/2VanllaBn,1cupH20,1tspSalt bnana+1/4cupEA:almnds/spinch/kale/AgaveNectr/carrots :)

via brookthere: banana, pear, 3-4 cups of kale or spinach, and thai basil, fresh. 1/3 cup water.

via louloulou: breakfast smoothie = 1 banana, 2 white peaches, 3 handfuls spinach, 1 tsp maca, 2 tsp cacao, cup or 2 water.

via sidawson: banana, spirulina, lsa, silverbeet, spinach, ginger, dates, water & a splash of love. Mix well. Serve to someone special.

via dealivinglotus: spinach, banana, mango, handful of almonds, tablespoon of honey, tblspoon of maca, tblspoon of cacao blend w/ice and water

via SabiOne: 1 Tbsp Vitamineral Green, 1 Tbsp Horsetail powder, 1 oz Chia Seeds, 1 L Water. Shake.. Hardcore & easy, but super alkalizing!!!

via langelbleu: Summer Garden Smoothie! Chard, Cuke, Strawberries (from Farmer's Mkt), Blueberries (from garden) Chlorella & Stevia mix w/ Tea

via lovingNRG: Sunshine Smoothie: spinach, frozen mango, banana, kiwi, water, Love. Blend and sit in the sun to enjoy!

via Mullmania: coconut water, banana, blueberries, spinach, hemp seeds(tbsp), maca (.5 tbsp), cacao powder(.5 tbsp)

via debbiedoesraw: frozen banana, strawberries, acai juice(frozen),coconut water, coconut insides,hempseeds, spirulina, squirt of agave, kale(3) :)

via projectdenied: spinach, kale, 1 frozen banana, 1 apple, wheatgrass powder, coconut flakes, and almond butter!! mmmm!!!!

There you go beginners! Simple green smoothie recipes that you can make in just a few minutes with just a few ingredients and a blender.

Big thanks to all the twitter buddies who participated in our green smoothie request. If you have a green smoothie recipe you'd like to add to the list, just post it here in the comments or hit us up on twitter.

Related

• Sarma's Cilantro Shake
• More Green Smoothie Recipes at Gone Raw
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Ani's Mulberry & Golden Berry Chutney

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Fun on a stick

If you’ve been reading my blog lately, you are probably well aware that I’ve been a little bummed about my little one started kindergarten. I’ve done okay on the days when I work, but I miss him when I don’t.

Always one to look on the bright side, I look forward to the time he comes home and tells me about his day. I’m also trying to be more constructive with my time, getting more done around the house, and most importantly, letting my creative juices flow.

For instance, on my first day solo, I watched some adult television. Now, get your mind out of the gutter; I’m referring to Rachael Ray and Martha Stewart, as opposed to Cartoon Network.

To start, on my blog I posted a “rawified” version of one of Rachael’s (I sound like I know her personally or something) recipes, after seeing her put Duff from Ace of Cakes up to the challenge of replicating this meal out of cake.

Then, to continue this cake theme, Martha had a guest on her show, who demonstrated how she makes her little cupcakes on a stick (although not raw, I found myself drawn to her whimsical website). So, I thought, “I could do that.”

In colder months, I would’ve chosen to make my raw version out of a raw nut and date-based “cake” or “brownie.” But since I usually go easy on these “gourmet” raw creations during the warmer months, I opted to lighten it up a bit with fresh fruit.

The simplest way to mimic this idea is to just use a banana chunk as the base, cap it with an upside down strawberry and top it all off with a blueberry. To make it seem more like a cupcake, you can even put them in mini cupcake liners (although not necessary). Then, keep it all intact with a skewer, lollipop stick or wooden dowel (like the ones used to make candy/caramel apples – they’re good raw, too).

As it turns out, these fruity treats make a great after-school snack. Just be careful that you’re little ones don’t poke themselves with the skewers.

For some reason, everything is more fun on a stick (or at least that is what they try to convince you at the Renaissance Festival; unfortunately, most of their fare is far from raw vegan). When I was on vacation recently, I saw tons of examples on the boardwalk, like candy/caramel apples (there they are again), frozen chocolate-covered bananas (with or without nuts; another easy snack to make raw) and plump chocolate-dipped strawberry kabobs.

Which brings me to today’s recipe, a coated version of the basic strawberry banana “cupcake.” Serve them on a stick, and have fun with this one : )

Raw Fudgy-Covered “Cupcakes” on a Stick

For the foundation

• Banana chunks
• Strawberries (tops removed)
• Blueberries

For the chocolate

• ½ cup coconut butter
• ½ cup cocoa powder
• ¼ cup grade B maple syrup
• 2 Tbsp. agave nectar
• ½ tsp. vanilla
• Dash of sea salt

Blend all the ingredients in a high-powered blender. Mold the chocolate fudge around the banana chunks like a cupcake wrapper. Allow to set in the fridge or freezer, while you make the maple topping.

* Any extra chocolate fudge can be eaten as is or made into bark by spreading it into a thin layer, then chilling it in the freezer. I added almonds and goji berries to mine.

For the maple topping

• ½ cup coconut butter
• 2 Tbsp. lucuma powder
• 2 Tbsp. grade B maple syrup
• 2 Tbsp. agave nectar
• ½ tsp. vanilla
• Dash of sea salt

Blend all the ingredients in a high-powered blender. Place a small amount on the top of each fudgy-covered banana chunk (the side that’s not already covered in chocolate) to glue the strawberry caps in place.

Drizzle more of the maple glaze over the strawberry tops like icing on your “cupcakes.” Decorate with coconut sprinkles (optional) and a blueberry on each one.

To add to the fun, display your “cupcakes” in festive wrapper and/or on sticks. Enjoy!

* This maple topping reminds me of the maple donuts I used to love, or perhaps a maple fudge (yikes, I used “maple” three times in the same sentence). Feel free to use the leftovers in a similar fashion.

Related

• WLIR: Archive of Shannon's WLIR Posts
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A recipe for Chocomole

I've been meaning to link to this for a while.

Jason Mraz's famous Chocomole (Guacamole with Raw Chocolate) recipe.