tag:blogger.com,1999:blog-24495031200609463392024-02-19T01:38:32.901-08:00Raw Test KitchenThis is how it works: Make my recipe, tell me what works (or doesn't), take a picture, include your name and blog, website, etc. and send it to thedailyraw@yahoo.com and I'll post it.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-2449503120060946339.post-50840576951295152772010-01-20T18:05:00.000-08:002010-01-20T18:06:30.125-08:00Stocking the Raw Kitchen - the EquipmentAll these items are not necessary to eat and enjoy raw foods(a knife will do in most cases) but they make creating raw dishes more fun.<br /><br /><br />Blender or high-speed blender (Vita-Mix)<br />Dehydrator (Excalibur)<br />Extra Teflex sheets for dehydrator<br />Food processor<br />Juicer<br />Hand blenders<br />Coffee grinder<br />Spiralizer<br />Mandoline<br />Measuring cups <br />Measuring spoons<br />Mason Jars (pint and quart sizes)<br />Gallon Jar<br />Sprouting Jar with Wire Mesh top<br />Funnels<br />Rolling Pin<br />Wooden Cutting Boards<br />Various Kitchen Knives<br />Butcher Knife (great for opening coconuts)<br />Knife Sharpener<br />Cheesecloth<br />Nut Bags<br />Wooden Spoons<br />Spatulas (various sizes, including an offset spatula)<br />Whisks (various sizes)<br />Garlic Press<br />Potato Masher<br />Strainers (various sizes)<br />Grater<br />Cookie Cutters<br />Cake Molds<br />Pizza cutter (great for scoring flax crackers)<br />Citrus Juicer<br />Spring form pans <br />Tart Pans<br />Mixing bowls <br />Storage containers<br />Lettuce Spinner<br />Ice cream makerTerilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-17501370900086215412007-10-05T17:58:00.000-07:002007-10-05T18:22:49.379-07:00SUBSTITUTIONS1 whole vanilla bean = 2-3 teaspoons of vanilla extract<br /><br />1 stick cinnamon = 1/8 to 1/2 teaspoon ground cinnamon<br /><br />1 teaspoon ground allspice = 1/3 teaspoon each (equal parts) ground cinnamon, ground cloves and ground nutmeg<br /><br /><br />1 tablespoon fresh basil leaves = 1 teaspoon dried basil leaves<br /><br />2 tablespoons chopped fresh celery = 1 tablespoon dehydrated celery flakes<br /><br /><br />1 tablespoon pumpkin pie spice = 1-3/4 teaspoons ground cinnamon, blended with 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves or ground allspice and 1/4 teaspoon ground nutmeg<br /><br />1/2 teaspoon ground cloves = 1/2 teaspoon ground allspice<br /><br />1 medium clove garlic = 1/8 teaspoon garlic powder<br /><br />1 medium clove garlic and 1 teaspoon salt = 1 teaspoon garlic salt<br /><br />1 teaspoon finely chopped fresh ginger = 1/4 teaspoon ground ginger<br /><br />1 tablespoon fresh herb leaves, chopped = 1 teaspoon dried herb leaves<br />(leafy green herbs, such as basil, cilantro, dill, oregano, parsley, tarragon, thyme)<br /><br />1 medium onion, chopped = 1 teaspoon onion powder<br /><br />1 tablespoon fresh oregano leaves = 1 teaspoon dried oregano leaves<br /><br />1 teaspoon dried marjoram leaves = 3/4 teaspoon dried oregano leaves<br /><br />1 tablespoon fresh parsley = 1 teaspoon dried parsley leaves<br /><br />1/4 teaspoon cayenne pepper = 1/2 teaspoon ground red pepper<br /><br />Basil substitute with Oregano or thyme <br /><br />Chervil substitute with Tarragon or parsley <br /><br />Chive substitute with Green onion; onion; or leek <br /><br />Cilantro substitute with Parsley <br /><br />Italian Seasoning substitute with a blend of any of these: basil, oregano, rosemary, and ground red pepper <br /><br />Marjoram substitute with Basil; thyme; or savory <br /><br />Mint substitute with Basil; marjoram; or rosemary <br /><br />Oregano substitute with Thyme or basil <br /><br />Parsley substitute with Chervil or cilantro <br /><br />Poultry Seasoning substitute with Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary <br /><br />Rosemary substitute with Thyme; tarragon; or savory <br /><br />Sage substitute with Poultry seasoning; savory; marjoram; or rosemary <br /><br />Savory substitute with Thyme; marjoram; or sage <br /><br />Tarragon substitute with Chervil; dash fennel seed; or dash aniseed <br /><br />Thyme substitute with Basil; marjoram; oregano; or savory<br /><br />Allspice substitute with Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves <br /><br />Aniseed substitute with Fennel seed or a few drops anise extract <br /><br />Cardamom substitute with Ginger <br /><br />Cinnamon substitute with Nutmeg or allspice (use only 1/4 of the amount) <br /><br />Cloves substitute with Allspice; cinnamon; or nutmeg <br /><br />Cumin substitute with Chili powder <br /><br />Ginger substitute with Allspice; cinnamon; mace; or nutmeg <br /><br />Mace substitute with Allspice; cinnamon; ginger; or nutmeg <br /><br />Nutmeg substitute with Cinnamon; ginger; or mace <br /><br />Saffron substitute with Dash turmeric (for color)Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-47530716697145994402007-10-02T21:56:00.000-07:002007-10-02T21:58:22.543-07:0055. Melon with Orange Syrup1 small honeydew melon, cut in half and seeded <br />1 cantaloupe, seeded <br />1 cup honey <br />1/4 cup freshly squeezed orange juice <br />1 teaspoon grated ginger <br />1/4 teaspoon sea salt <br /><br /><br />1 Place the honey, orange juice, sea salt and ginger in a bowl. Whisk until the honey "melts". Set aside. <br /><br />2 Using a melon baller, cut honeydew and cantaloupe. Place melons in a bowl and drizzle with syrup.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-4340047086436855622007-10-02T21:53:00.000-07:002007-10-02T21:55:05.592-07:0054. Spicy Kale and Mushrooms2 bunch kale, chopped <br />4 portobello mushrooms caps, sliced <br />4 tablespoons olive oil <br />1/4 cup balsamic vinegar <br />juice of one lemon <br />1 teaspoon sea salt <br />1 teaspoon black pepper <br />1/4 teaspoon red pepper flakes <br />1/4 teaspoon nutmeg <br /><br /><br />Place ingredients in a Ziploc bag or plastic container. Let marinate for at least 2-3 hoursTerilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-57006318229629312322007-10-02T21:52:00.000-07:002007-10-02T21:53:26.805-07:0053. Red Chile Dipping Sauce8 fresh red Chile peppers, stems removed <br />1 cup apple cider vinegar <br />1/4 cup agave nectar <br />1 teaspoon sea salt <br /><br />1 In a food processor, process the peppers until finely chopped. <br /><br />2 Place in a bowl and add vinegar, sea salt and agave. Combine well.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-84184429500007368632007-10-02T21:48:00.000-07:002007-10-02T22:00:31.381-07:0052. Mexican Dip1 cup sunflower seeds, soaked<br />1 garlic clove, minced<br />3 tablespoons chopped onions<br />1/2 teaspoon cumin seed<br />1 jalapeno, finely diced<br />1/4 cup sun-dried tomatoes, soaked, reserved 1 cup soaking water<br /><br />1 In a blender, place the sunflower seeds, garlic, onion, cumin, and soaking water and process until smooth.<br /><br />2 Transfer to a bowl and stir in the jalapeno. Cover and chill.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-52432307532168381502007-10-02T21:39:00.000-07:002007-10-02T22:00:46.065-07:0051. Broccoli Puree2 cups chopped broccoli florets<br />1 cup cashews, soaked<br />1 cup sun-dried tomato water<br />1 shallot, finely chopped<br />1 garlic clove, minced<br />1 teaspoon sea salt<br />1 teaspoon black pepper<br />1/2 teaspoon nutmeg<br /><br />1 Place cashews, garlic, shallot and broccoli in a blender, sun-dried tomato water 1 tablespoon at a time to create a creamy consistency.<br /><br />2 Season with salt, pepper and nutmeg.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-22228132263772620252007-10-01T19:11:00.000-07:002007-10-02T22:01:07.352-07:0050. Spicy Barbecue Sauce1/2 cup sun-dried tomato paste<br />1 small onion, finely chopped<br />2 tablespoons agave nectar<br />1 teaspoon cayenne pepper<br />1 teaspoon ground ginger<br />1/2 teaspoon allspice<br />1/4 cup apple cider vinegar, more if needed<br />1 teaspoon sea salt<br />1/2 teaspoon black pepper<br />1 teaspoon mustard powder<br /><br />1 Combine ingredients in a blender and process until smooth.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-66877971154194177092007-10-01T18:55:00.000-07:002007-10-02T22:03:04.135-07:0049. Cashew Yogurt2 cups cashews, soaked<br />2 teaspoons <a href="http://www.gotbody.com/public/products/productDescription.aspx?PID=nc0102&CatID=2004&Check=1">probiotic powder</a><br />2 cups water<br /><br />1 In a blender, process cashews, probiotic powder and water until smooth. Refrigerate overnight before serving.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-11975355966705462382007-10-01T18:43:00.000-07:002007-10-02T22:03:39.985-07:0048. Tzatziki1/2 cucumber, peeled, seeded<br />1/2 cup cashew yogurt<br />1 garlic clove, minced<br />1 tablespoon apple cider vinegar<br />3 tablespoons chopped fresh mint<br />1 teaspoon sea salt<br />1/2 teaspoon black pepper<br /><br />1 Grate the cucumber flesh into a bowl. Add cashew yogurt, vinegar, garlic and mint. Mix well.<br /><br />2 Season with salt and pepper. Cover and chill.<br /><br />3 Serve with cucumber slices, zucchini, carrots and celery.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-12133415446515633952007-10-01T18:40:00.000-07:002007-10-01T18:42:57.968-07:0047. Walnut Cream Sauce1 cup walnuts, soaked <br />1 cup water <br />1/2 cup cashews, soaked <br />2 tablespoons flax flour <br />2 sprigs fresh sage, chopped <br />1 teaspoon sea salt <br />1/4 teaspoon freshly ground black pepper <br />pinch of ground nutmeg <br /> <br />1 In a blender combine cashews, walnuts and water to create a cream. Add more water if necessary to achieve the desired consistency. Remove from blender jar and place in large bowl. <br /><br />2 Fold in sage, salt, pepper and nutmeg.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-78098931564955962952007-10-01T18:24:00.000-07:002007-10-01T18:35:16.793-07:0046. Tomato Sauce1 1/2 pounds cherry tomatoes or vine-ripened tomatoes <br />2 garlic cloves, minced <br />1/4 cup loosely packed fresh basil, torn <br />1/4 cup sun-dried tomatoes, soaked, reserve soaking water <br />1/8 cup extra virgin olive oil <br />1/2 teaspoon sea salt <br />1/4 teaspoon crushed red pepper flakes <br /> <br />1 In a blender, pulse sun-dried tomatoes, garlic and basil until smooth. <br />2 Add tomatoes, red peppers and sea salt. Stream in olive oil.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-57322292369842886052007-10-01T18:17:00.000-07:002007-10-01T18:24:22.488-07:0045. Date Custard3/4 cup dates, soaked, reserve 1 cup soaked water <br />1 cup cashews, soaked <br />1 teaspoon vanilla extract<br />1/4 teaspoon sea salt <br />juice of one lemon <br /> <br /> <br />1 Blend dates and 1/2 cup reserved soaking water until creamy. Remove date mixture from blender jar and set aside. <br /><br />2 Add cashews, 1/2 cup reserved soaking water and lemon juice, vanilla extract and nutmeg to blend. Process until creamy. Place mixture in a metal bowl and fold in date mixture. <br /><br />3 Freeze for 2 hours. Place in refrigerator for an additional hour.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-18608648923035007062007-09-23T18:14:00.000-07:002007-09-23T18:15:19.270-07:0044. Tangy Cranberry Balsamic Vinaigrette3/4 cup olive oil <br />1/2 cup dried cranberries, soaked <br />1/4 cup balsamic vinegar <br />2 tablespoons agave nectar (optional) <br />1/4 teaspoon sea salt <br /> <br />Combine balsamic vinegar, cranberries, agave nectar and sea salt in a blender. Slowly stream in olive oil. <br /> <br />Yields 1 cupTerilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-79620301079919442872007-09-23T18:13:00.001-07:002007-09-23T18:13:55.298-07:0043. Pear Jam2 ripe pears, finely chopped <br />1/4 cup honey <br />1/2 teaspoon cinnamon <br />1/4 teaspoon sea salt <br />1/2 oranges <br /> <br />1 In a blender, combine honey, orange and sea salt until honey dissolves. Add pears and quickly pulse until slightly chunky. <br />2 Remove from blender jar and place in a bowl. Add in cinnamon. Refrigerate for an hour.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-12857970798053562852007-09-23T18:08:00.000-07:002007-09-24T18:46:21.573-07:0042. Ambrosia Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLBgCJxKje0gSE0Pi3rF3tTr1DnUdYsEGWaqIIVwzBffNoIGdIWr_1opQyH83Qq4sVewwWaBbH3OnWjrAJ0TAvY-F6M3i_doZrkRvNxYfy7kiy0pPKJtjIV2ig4JLkCZlx2eGDOLn1ck/s1600-h/emma+cookie.jpg"><img id="BLOGGER_PHOTO_ID_5113952126703162610" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLBgCJxKje0gSE0Pi3rF3tTr1DnUdYsEGWaqIIVwzBffNoIGdIWr_1opQyH83Qq4sVewwWaBbH3OnWjrAJ0TAvY-F6M3i_doZrkRvNxYfy7kiy0pPKJtjIV2ig4JLkCZlx2eGDOLn1ck/s400/emma+cookie.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdlfTxlBiAVEBvfnLo-L5UM1ADV_7g_9LWoLSzfmZ8m_ijQXHMdCrWqUPXyM30UilRaJ0a-S1U5FJW0e9nR8JS7WXno5I9PaYBtNIi_nireeYTq_eQm1H_dAD_sLX6zZALfsXYVGU6jk/s1600-h/emma+cookie.jpg"></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPoGZw345BRPia5GBKsMvLYtRu9euOHXISs7Qkx-E9wqsgGYkBwtxeKrtUFbk7OBAgR0WZK-DhNGQVrzjuN8poUvvNewW4c4CAnaZkAmWbgwthGFLx4VV1D5oqpX0lpZI4iHNDr2p0qo/s1600-h/emma+cookie.jpg"></a><br /><br /><br /><div> </div><div>1 cup oat groats, soaked and sprouted<br />1 cup pecans, soaked<br />5 dates, soaked, reserve soaking water<br />1 cup dried pineapple, soaked<br />1 teaspoon organic vanilla extract<br />1 cup dried coconut<br /><br />1 Place oat groats in a food processor and pulse until it's a oatmeal consistency. Add in pecans and pineapple.<br />2 Place mixture in a large bowl, add in vanilla extract, ground cinnamon and sea salt. Fold in dried coconut. Mix well.<br />3 Form into cookies and place on the Teflex sheet. Dehydrate at 110 degrees for 4-6 hours. They should be firm yet soft and chewy.<br /><br /><strong>Author's Notes:</strong> Allison of <a href="http://rawtribe.blogspot.com/">Raw Tribe</a> and mother of 12 children (Nope, it's not a typo. ) contributed the picture and modifications of this recipe. Check out her blog to see how she manages to feed a huge family on the <a href="http://www.hacres.com/">Hallelujah Diet</a>. Thanks Allison!<br /><br /><strong>Allison's Notes:</strong><br />1 c. sprouted buckwheat (we didn't have oats)<br />1 c. pecans<br />5 soaked dates<br />1 c. dried pineapple, soaked<br />1 tsp. vanilla<br />1 tsp. coconut extract<br />1/2 c. dried coconut<br />1/2 c. cranberries<br />1/2 c. raisins<br />1/3 c. honey<br />1 tsp. cinnamon<br />1 tsp. sea salt<br /><br />Blended all together and put in dehydrator. They are delicious!</div></div></div>Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-67456674778114769832007-09-23T18:06:00.000-07:002007-09-23T18:07:36.080-07:0041. Banana Date Bread5 dates, chopped <br />2 ripe bananas, mashed <br />1 cup wheat, soaked and sprouted <br />1 cup water <br />3/4 cup golden flax flour <br />1/2 cup dried pineapples, soaked <br />1/4 cup agave nectar <br />1/2 teaspoon organic almond extract <br /><br /><br />1 In a food processor, combine wheat, water and pineapple. Process until most of wheat kernels are gone. Remove from processor. <br />2 Place in a large bowl with flax flour, mashed bananas, dates, agave nectar, salt and almond extract. Mix well. <br />3 Spread mixture on two Teflex sheets making a 8 x 8-inch square on each. Dehydrate at 115 degrees for 24-36 hours. <br />4 Flip bread over after 8 hours. With a pizza cutter, score the bread into a tic-tac-toe pattern. You should have 9 slices per Teflex sheet (18 slices). <br /><br />Yields: 18 slicesTerilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-30243339858540084042007-09-23T18:02:00.000-07:002007-09-24T19:03:13.426-07:0040. Wasabi Sauce #2<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HrQMUkpyGmtKoVHwp5XnFX8d8JQOTUMV32HI8dsL4GrHBA6up0Dt_Lx8SFEAJycHD7fH6cyM7hjuCU9MzeZGD5r9YsRsSA4GXNBdlPRHlTJpvief6yeEwsgktF6rAQqSgD-b9EurzRQ/s1600-h/RAW+RECIPE+PHOTOS+246.jpg"><img id="BLOGGER_PHOTO_ID_5113953105955706146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HrQMUkpyGmtKoVHwp5XnFX8d8JQOTUMV32HI8dsL4GrHBA6up0Dt_Lx8SFEAJycHD7fH6cyM7hjuCU9MzeZGD5r9YsRsSA4GXNBdlPRHlTJpvief6yeEwsgktF6rAQqSgD-b9EurzRQ/s320/RAW+RECIPE+PHOTOS+246.jpg" border="0" /></a> <div><div>1 avocado<br />3 tablespoons water<br />1 tablespoon ground mustard<br />1 teaspoon apple cider vinegar<br />1/4 teaspoon sea salt<br /><br />Combine avocado, apple cider vinegar, ground mustard, salt and water in a blender until smooth.<br /><br />Serves 2</div></div>Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-45827324968329172512007-09-23T17:58:00.000-07:002007-09-23T18:01:16.352-07:0039. Avocado Salsa2 avocados, coarsely chopped<br />1/2 red onion, finely diced<br />1 jalapeno, minced<br />juice of one half lime<br />Sea Salt, to taste<br />Freshly ground pepper to taste<br /><br />1 Combine the avocado, onion, jalapeno and lime juice in a bowl.<br />2 Season to taste with salt and freshly ground pepper.<br /><br />Serves 4; Yield: About 1 cupTerilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-47049792791113069782007-09-23T17:55:00.000-07:002007-09-23T17:57:43.863-07:0038. Spice Pears4 ripe pears, peeled, sliced and cored<br />juice of one lemon<br />1/4 cup honey<br />2 tablespoon orange juice<br />1/2 teaspoon vanilla extract<br />1/2 teaspoon nutmeg<br />1/4 teaspoon ground ginger<br />1/8 teaspoon sea salt<br />mint leaves, for garnish<br /><br /><br /><br />1 Place pear slices in a Ziploc bag, add vanilla, nutmeg, ginger and lemon juice. Marinate for two hours, overnight is best.<br />2 In a blender, combine orange juice and honey until you achieve a syrup consistency.<br />3 Place pears on a serving dish. Pour syrup over pears, garnish with mint leaves and serve.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-58591370491696600122007-09-13T08:57:00.000-07:002007-09-16T15:33:49.098-07:0037. Oatmeal Shortcakes with Spiced Plums<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQYUAaKPDztghAO4zu-mpILmPJ6NqE_NszuDPveB70f2LYcTPIAgpEVJtMhjbcxUUxXE-8jVQtDnMk9UvVOgteSatdFaN2gxIQNf_q9-3YPk3O68J81BdUqNOlHEGyxkTaYQWiefk_lU/s1600-h/bob's+photo+2.JPG"><img id="BLOGGER_PHOTO_ID_5110931170686828130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQYUAaKPDztghAO4zu-mpILmPJ6NqE_NszuDPveB70f2LYcTPIAgpEVJtMhjbcxUUxXE-8jVQtDnMk9UvVOgteSatdFaN2gxIQNf_q9-3YPk3O68J81BdUqNOlHEGyxkTaYQWiefk_lU/s400/bob's+photo+2.JPG" border="0" /></a> photos by <a href="http://legallyraw.blogspot.com/"><span style="color:#cc0000;">Bob</span></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-w57Juu_v1F3A2z3H8lzcqwmZbjgbhO1lWDhNyj_ltnJT6c5BSsNKR_xsu6SrqYOkRYzAPgWDkFEF3CTLJ4FLxqwBBdf6lZiSvhrSdt0gEFP9gsKUGsvJd5Ym777MCyVw6jMN10aK9M/s1600-h/Bob's+Photo+1.JPG"><img id="BLOGGER_PHOTO_ID_5110930724010229330" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-w57Juu_v1F3A2z3H8lzcqwmZbjgbhO1lWDhNyj_ltnJT6c5BSsNKR_xsu6SrqYOkRYzAPgWDkFEF3CTLJ4FLxqwBBdf6lZiSvhrSdt0gEFP9gsKUGsvJd5Ym777MCyVw6jMN10aK9M/s200/Bob's+Photo+1.JPG" border="0" /></a><br /><br /><div><strong><u>Shortcakes</u></strong><br />1 c oat groats, soaked overnight<br />1 c walnuts, unsoaked<br />5 pitted Medjool dates, unsoaked<br />1 vanilla bean, scraped or 2-3 teaspoon organic vanilla extract<br />1/4 t sea salt<br /><br />In a food processor, process walnut into a "flour". Remove from processor.<br /><br />Place oat groats, dates and vanilla in the processor and pulse until an oatmeal consistency.<br /><br />Put oatmeal mixture in a large bowl, add walnut flour and sea salt. Combine well.<br /><br />Form dough into eight 2 1/2-inch diameter biscuits. Place on teflex sheets.<br /><br />Dehydrate at 110 degrees for 2 hours. Flip over and dehydrate another one hour.<br /><br /><strong><u>Fruit</u></strong><br />6 ripes plums, halved, pitted, sliced<br />Juice of one half lemon<br />1/4 c agave nectar<br />1/2 t ground ginger<br />1/8 t ground cinnamon<br /><br />Marinate for at least an hour. Drain juice.<br /><br /><strong><u>Pine Nut Cream</u></strong><br />1 c pine nuts, soaked<br />1/4 c honey<br />1/4 c water<br />1/8 t sea salt<br /><br />Blend ingredients until smooth and creamy. Set aside.<br /><br /><br />Place a biscuit on a plate. Spoon plum mixture over biscuit. Spoon pine nut cream atop plum mixture. Spoon plum mixture atop pine nut cream. Place biscuit top over plum mixture. Serve immediately.</div><div> </div><div> </div><div><strong>Author's Notes:</strong> Bob, from <a href="http://legallyraw.blogspot.com/"><span style="color:#cc0000;">Legally Raw</span></a>, is one cool cat. He sent in a photo and notes of this RTK recipe and it looks very good. Makes me want to make a batch. Thanks Bob! </div><div> </div><div><strong>Bob's Notes:</strong> I wish I would have soaked the pine nuts overnight. I think it would have turned out a little creamier. I only let them go for a little over an hour. </div><div> </div><div>I added about 1/8 teaspoon of the vanilla to the cream. It was rich to begin with and made it even richer (and more dangerous to stay away from.) I put them together a little differently. </div><div> </div><div>Heavy on the cream, with a sprinkle of nutmeg, like we used to put on oatmeal, and a sprig of mint for decoration. Hope they look OK! </div><div> </div><div>I also took some pictures more along the lines of the recipe. Still with the sprinkle of nutmeg and some mint.</div><div> </div><div>We both decided that the recipe would serve 8 with no problem. To quote the wife "Oh, God that's good!"</div></div>Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-53449247821349995492007-09-05T09:06:00.000-07:002007-09-13T11:21:12.411-07:0036. Oatmeal Cookie Biscotti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3oMfDBs2yAmGFQ1sYISiYB_FN2fiQyIFQCnNo2Gg3Z0WTjyACCrk2PQgcRTRb4Q_R_bM6cCR-VGLBuOQf7PxSR7WkDDMuOEEZJCCsMcSR-oX9lwGXY8oeofizXjm0_07FORfUMnhDBw/s1600-h/jessica+photo+2.bmp"><img id="BLOGGER_PHOTO_ID_5109752786279628338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3oMfDBs2yAmGFQ1sYISiYB_FN2fiQyIFQCnNo2Gg3Z0WTjyACCrk2PQgcRTRb4Q_R_bM6cCR-VGLBuOQf7PxSR7WkDDMuOEEZJCCsMcSR-oX9lwGXY8oeofizXjm0_07FORfUMnhDBw/s400/jessica+photo+2.bmp" border="0" /></a> photos by<a href="http://jessicarawfood.blogspot.com/"><span style="color:#cc0000;"> Jessica</span></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERz-Qwd3OglEapbXOG-In09j_0Bcw8mn_xDOI7LXl2d4XuOBAlur_mZqkm__AyzMiMb9qTqclT1nWRGmVTMuFOZ2w3zH0HzkpAiFed3mcXuQ0W_gao-IQZeow0hBiJGmNMSFy8oLiVGk/s1600-h/Jessica+photo+1.bmp"><img id="BLOGGER_PHOTO_ID_5109752588711132706" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERz-Qwd3OglEapbXOG-In09j_0Bcw8mn_xDOI7LXl2d4XuOBAlur_mZqkm__AyzMiMb9qTqclT1nWRGmVTMuFOZ2w3zH0HzkpAiFed3mcXuQ0W_gao-IQZeow0hBiJGmNMSFy8oLiVGk/s200/Jessica+photo+1.bmp" border="0" /></a><br /><br /><div>2 c almonds<br />1 c oat groats, soaked, divided<br />1/2 c dried cranberries, soaked<br />1/4 c agave nectar<br />1 t cinnamon<br />1/4 t sea salt<br /><br />In food processor, pulse almonds into a flour. Remove from processor.<br /><br />Add half of oat groats to food processor and process until smooth. Place mixture in a bowl.<br /><br />Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.<br /><br />Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.</div><div></div><div><u><strong><span style="font-size:130%;">Author's Notes:</span></strong> </u></div><div>Everyone say "Yeah, Jessica!" She is the first person to send "Raw Test Kitchen" a photo and comments about a RTK recipe. "Yeah Jessica!" She did a fantastic job! </div><div></div><div>Jessica, thank you so much for your contribution. I really appreciate it.</div><div></div><div>She has two great blogs <a href="http://jessicarawfood.blogspot.com/"><span style="color:#cc0000;">Raw Food with Jessica</span> </a>and <a href="http://www.somethingjessica.blogspot.com/"><span style="color:#cc0000;">Something Nice to Talk About</span> </a>. Go check them out. </div><div></div><div><strong><u><span style="font-size:130%;">Jessica's Notes:</span></u></strong> I purchased the dried cranberries in my local health food store. Not realizing until I got home it had sugar in it. I soaked it for a while then rinsed it off.<br />Yummy. My snack bowl was filled with it.</div></div>Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-2299392729861034412007-09-05T08:57:00.000-07:002007-09-05T09:04:07.865-07:0035. Peach Custard1 c cashews, soaked<br />2 peaches, skinned and sliced<br />1/2 c agave nectar<br />1/4 c water<br />1 t vanilla extract<br />1 t nutmeg<br />Juice of one lemon<br /><br />Blend peaches until creamy. Remove peaches from blender jar and set aside. <br /><br />Add cashews, water, agave nectar, lemon juice, vanilla extract and nutmeg to blend. Process until creamy. Place mixture in a metal bowl and fold in peach mixture.<br /><br />Freeze for 2 hours. Place in refrigerator for an additional hour.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-30061864965103033222007-09-05T08:52:00.000-07:002007-09-05T08:56:17.985-07:0034. Sun-dried Tomato Ketchup1 c sun-dried tomato, soaked, 1/4 c reserve water<br />1/4 c raisins, soaked<br />1 T Italian Seasonings<br />1/4 T chopped onion<br />1 clove garlic, minced<br /><br />Combine ingredients in a blender until mixture is slightly chunky.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-2449503120060946339.post-9679941239151716732007-09-05T08:27:00.000-07:002007-09-05T08:34:18.191-07:0033. Cashew Garlic Sauce1/2 c cashews, soaked<br />1 water<br />1 garlic clove, minced<br />Juice of one lemon<br />1 t sea salt<br /><br />Blend ingredients in blender.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.com