Tag Archives: Food

Wishing you all a prosperous 2012 & above all good health!

I wanted to update my readers and let you know I have not forgotten about you! We are having a baby, in give or take, two weeks. As a family we decided I needed to take some much needed time off to focus on having a healthy pregnancy. 

I am very much looking forward to sharing with you all tips and tricks on how to have a raw/ vegan pregnancy, care for toddlers, survive holidays with your non vegan family and friends and much more. We are also going to be launching several new and exciting products in 2012 so be sure to check back for availability. 

Thank you so much for your ongoing support. 

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Meet world renowned raw food chef- Russell James

August 20th join us for a 3 hour raw food demo that will feature 5 courses of some of our favorite dishes. 

Class starting at 11:00 until 3PM  and will be given at the Friends Meeting House in the Social Hall room.

4312 Southeast Stark Street
Portland, OR 97215-1646
(503) 232-2822

Tickets are $45.00 a person. Email me direct to reserve your seat @globalraw@yahoo.com and I will send you a link to paypal.

If seats are available you do have the option to pay at the door by cash or check be sure to contact me for last minute openings. 


 –

 Cuisine and photo by The Raw Chef

Cancellation policy for all classes:

Cancellations requested at least three days prior will be given a full refund. If you find you are not able to attend, feel free to send someone in your place.



How to open a Thai coconut & harvest the meat

Coconuts are to the “raw” food industry as potatoes are to the cooked food industry, a necessity and labor intensive. So roll your sleeves up, be ready to make a mess and lets harvest some coconuts!

Step 1

I got two cases= 18 coconuts

You also will typically be given a case discount, so keep that in mind when shopping.

 

Step 2

Use the back/ bottom  portion of your cleaver blade to hit the coconut. Be sure to keep your left hand (or right) out of harms way of your yielding cleaver.

I dare you not to sneak a glass 🙂

 

Step 3

Once water is drained (through a stainer) use your knife to hit the coconut in the middle. Once your knife has a good grip in the coconut, use the coconut with cleaver attached to strike the cutting board as one unit . Usually three hits will split the coconut down the middle.

 

Step 4

Let’s take a moment to sit and marvel at all your hard work! Once you have all the coconut meat, you now need to clean it by removing all the inner husk. I know, NO fun! I use a small off set spatula and a bowl of water to clean off all the unwanted husk.

 

Step 5

Measure out, label, date, and separate by size into freezer bags. Now you will be ready for all your delicious holiday recipes!

 

Step 6

You’re not done yet! Let’s not forget about all that yummy fresh coconut water. Date, measure out, and freeze in freezer safe bags for your smoothies and other amazing raw recipes.

 

As always, be sure to share your raw creations with your loved ones. Happy Holidays!!!

 


Impress your holiday guests with these Artisan Cheese Recipes

You will be hearing a lot of “I cant believe this is not dairy”!

 

Cheese Base Recipe

2 C Cashews (soaked 3-6 hrs)

1C Water

1 t Probiotics

 

Mix in Vita Mix until creamy, be sure to watch consistency as you want it on the thicker side.

Place mixture into a chinois lined with cheese cloth. If you do not have a chinois a fine mesh colander will work as well.

Pour into Cheese Cloth and wrap edges over the top of the cheese. Finish by placing a weight on the top to release any excess moisture. Leave on counter in room temperature to ferment for 24 hours and NO longer than 48.

Cheese is ready. You could also use Macadamia or Almonds for your base. Take cheese base out of cheese cloth transfer into a bowl and add:

3/4 t  Sea Salt

2 t Nutritional Yeast (not raw)

1 1/2 t Lemon Juice (optional)

 

Have fun and make it yours by using different types of molds and shapes.

This is a BIG hit in our house!

 

Black Truffle Mushroom Cheese

1 1/2 C of Wild Mushroom Mix (Porcini, Chilean Bolete, Black Trumpet, Oyster, Shiitake & Eryngii)

1/2 Shallot

1/4 t Black Truffle Salt

1 t Black Truffle Oil

1/4 Sea Salt

1/2 t Fresh Rosemary

After you re hydrate mushrooms, blot them between paper towels to remove any excess water, dice them then add to the bowl. Add the above ingredients mincing the rosemary and place on the dehydrator. Dehydrate for 3 hrs and then place half mixture into cheese base saving some for the top.

 

 

Sweet Onion Cheese

1/2 Shallot

1/2 C Sweet Onion

2 Green Onions

1/4 Sea Salt

Handful Fresh Herbs

 

Serve with your favorite Chips & Crackers.

Corn Chip rounds, Spicy Corn Squares & Thai Chips

 

Happy Holidays to you and your loves ones

 


Survive the holiday “munchies” with my favorite kale chip recipe

I always soak and then wash my kale to get all the dirt and possible “friends” off.

Keep the ribs as they are great for juicing! 🙂

Blend together, cashew, nutritional yeast, water, red pepper, lemon and sea salt.

This recipe gives a nacho cheese flavor, sure to win over even your biggest skeptics.

Dehydrate at 105 for 4 to 6 hours and then enjoy!

 

 


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