Kaleidoscope Crackers

Are you throwing your JUICE PULP away?

These savory crackers = a waste free kitchen

This is a good lesson in choosing the right juicer. Organic produce does not always come cheap so when you're selecting a juicer make sure it's one that really extracts the juice rather than flinging whole veggie parts into your pulp bag. (If you choose to use pulp bags for EZ cleanup, we suggest green bags that are environmentally friendly.) 

Here's what I've recently done with juicy pulp that actually came out in whole pieces. 

Kaleidoscope crackers

Ingredients:

1 cup golden flax, soaked overnight 

1 cup walnuts, soaked at least 4 hours

1 medium onion

juice from 1 lemon juice

1/2 cup cilantro, minced

2 ribs celery, diced small

2 tablespoons Bragg's or Nama Shoyu  (optional)

2 cups total pulp: I used carrots, red cabbage, kale

2 tablespoons fresh thyme

dash of salt (optional if using Bragg's or Nama Shoyu)

Buzz the walnuts and the onion separately in the food processor. Stir into flaw mixture - mixing well. Add remaining ingredients. Tasting as you go for appropriate seasoning since varying juice pulp will change flavors some. If you are using pulp from lemon please omit the lemon juice in this recipe. 

Note: Lemon flavors intensify during dehydrating. Other than that and salt, what you taste as the dough is usually the flavor you'll get in your crackers - so make sure you like it! The wonderful part of this recipe is that ALL of these ingredients are flexible. You can add more or less.

Spread on Teflex liner sheets and dehydrate at 105 degrees for 12 - 18 hours. Flipping and scoring crackers halfway through this process. 

love, love, love

Raw Holiday Recipe Book

Flax Pumpkin Seed Crackers and Herbed Cashew Spread

Raw Parsnip Soup

Marinated Portabella Fillets with Raisin Pumpkin Seed Pesto

Sweet Potato Souffle with Chai Whipped Creme 

Is your mouth watering yet? These are just a few of our favorite recipes from our RAW HOLIDAY eBOOK. We had a blast preparing this and have loved the juicy feedback we've gotten from it already.  

This recipe and lifestyle book is extremely user friendly with step by step photos and instructions. It's nice for beginners with raw interest or those whom have mastered this lovely artful way of food prep.

Preview your copy by clicking this link.

Thanksgiving is only two weeks away. Have you gotten your copy yet? We'd love to hear which recipe you love the most!

Raw Juicy YUMMUS HUMMUS Recipe

I posted this yummus hummus photo on facebook yesterday and my inbox filled up with requests for the recipe & sprouting technique.  Ask and ye shall receive... 

Sprouting technique:

It's important to buy your chick peas/garbonzo beans from  a source with good rotation. If peas are really old they won't sprout. I mention this because it seems to be a common complaint among raw foodies. Chick peas sprout very easily.

Soak them overnight in 3x as much water. The next morning they should be plump and water filled - and at least twice the size. This will help activate the living enzyme tucked away inside.  If they are not yet plump, rinse and soak again for about 6 - 8 more hours. 

Once water is drained, leave them out to sprout for 2 - 3 days, rinsing 2x per day. 

Rinse well before using. I like to use my homemade veggie wash to clean them.

Yummus Hummus

ingredients:

1.5 cups chick peas, sprouted

2 T tahini

2-3 T orange juice, fresh squeezed 

1 clove garlic, chopped small

2 t Bragg's or Nama Shoyu (optional)

1 T olive oil

cayenne, paprika, ground cumin to taste

method:

Whiz all ingredients together in Vitamix until creamy dreamy consistency. 

IN*joy with crisp raw veggies or spread on leafy greens as a dressing for a delight*FULL veggie wrap!

If you MUST eat from a box

Stepping out of the box...

My precious grandmother always worries about how much time I spend in the kitchen and (bless her heart) is always offering tips to help cut my time. Unfortunately, her suggestions are usually pertaining to microwaves or boxed goods - or ummm... UNgoods. Both of which I avoid. 

However, her last little gift was a boxed gluten-free cake mix with powdered icing and my son was delighted because of it's whimsical packaging. She had purchased it from a health food store and the ingredients weren't really healthy but not so bad unhealthy either.  BeeBoy and I decided to give it a go. 

We couldn't resist sprucing it up a bit. I thought I'd share these tips for those of you with "boxes" in your pantry. 

First of all, raw vegan icing is a cinch to make and truly is just as fast as any powdered box mix that requires adding water, milk or butter. But a tip I have found to be true with boxed icing mixes, especially when using chocolate mixes is that avocados or coconut flesh can be substituted for the margarine. You'll be surprised at the richness & creamy dreaminess.

Also coconut water or almond milk can be added instead of cow milk.

As for the cake mix. I suggest using some form of fresh juice instead of the water it calls for. Orange juice and pineapple juice add a nice flavor and also help a gluten-free mix rise better. 

I like to grind nuts down into a powder and stir into the batter so we get more nutrients that way. 

If it's a sugar free mix, Grade B maple syrup is an excellent sweetener as is agave nectar and local honey.

Wet ground flax seeds may be used in place of eggs.

Once you use up those boxed UNgoods in your pantry I'd love for you to experiment with some of our raw cake & icing recipes. You may find that the box is for the birds!

The above "baby cake" got BeeBoy's squeal of approval!

~Much love~

 

Raw Holiday e-book is now available

Drum roll please...

I have just birthed something really amazing! I am the blushing new mommy of my very first e-book! So... yes, I am wee bit proud. Can you tell?

I totally enjoyed pulling Chef Judd Faircloth out of his “cooked kitchen world” for his very first entirely raw Thanksgiving spread that Vintage Magazine asked us to do. Well that got the ball rolling and we've been on a raw food holiday kick ever since.

http://thevintagemag.com/index.htm

I think you'll like the final product of this unique experience that I've captured in a 40 page e-book– along with 2 dozen amazing recipes. Holiday Raw – Heat up with Raw Foods.

This lifestyle & recipe book is proof that there is heat in raw kitchens. *wink* Combining professional tips without forgetting the “beginners mind”, this book is sure to spice up your kitchen life regardless of your level of raw food expertise.

It's a fun approach to enjoying the holidays with fellowship and love in the kitchen! Click the above book cover or this link for more details: http://www.lulu.com/content/e-book/raw-holiday---heat-up-with-raw-food/7860318