Oct
02
2008
0

Raw Friends Feast 9/20/08

Our Raw Friends Feast this month was small but yummy! I feel that if I take away one new dish that I love, it is a success! Here are some of the great raw recipes we feasted on:

This is my new favorite recipe – Buckwheat Breakfast Porridge!! I just can’t get enough of this hearty comfort food, so sometimes I eat it for lunch or dinner. It reminds me of eating sweetened cinnamon-raisin oatmeal, which I love.

Let me tell you what I learned about buckwheat – it is fantastic!

*It’s low on the glycemic index so it doesn’t cause a spike in your blood sugar.

*It’s a seed not a grain.

*It has a high level of anti-oxidants to protect cells from damage, fight stress and is great for your circulatory system.

*It has more protein than grains like wheat, rice, milet and corn.

*It has essential amino acids that your body can’t produce.

*It is gluten free (a lot of people have wheat and gluten allergies).

*It is an unsurpassed cholesterol lowering food according to studies.

*It will reduce and regulate blood sugar levels which helps prevent diabetes and obesity.

*Its higher in the minerals zinc, copper and manganese than grains are.

*The fat content is mono-unsaturated to lower cholesterol and protect your heart.

*It has a lot of soluble fiber for heart health, lowering cholesterol and preventing colon cancer.

*Buy raw buckwheat groats in bulk at the health food store. Soak 2+ hours, rinse well and eat or refrigerate

Buckwheat Breakfast Porridge
By Skya at the Raw Aloha Feast
Serves 3-4

2 C Buckwheat groats, soaked 2 hours or overnight and rinsed well after
1/2 C raisins
1/2 C pecans, broken into smaller pieces
3 TB coconut butter
1/8 tsp sea salt
1/4 C shredded raw coconut
4 TB Agave, or to taste
1TB Cinnamon, or to taste

Combine all ingredients in a medium bowl. Serve and enjoy some yummy breakfast comfort food!

We ate The Best Raw Chili, warm out of the dehydrator, as a dip for these wonderful Cilantro-Corn Chips. Find the chili recipe in “Some Of My Favorite Recipes” post dated July 5, 2008 on this blog.

Cilantro-Corn Chips
By Robyn at Greensmoothiegirl.com
In her e-book “Sprouted, Crunchy Snack Recipes”

4 C corn (fresh or frozen)
1/4 C olive oil
1/2 C water
1 large Anaheim pepper
1 TB agave
1 Bunch cilantro
1/2 tsp sea salt
1/2 C ground flax seed

Mix all except flax in BlendTec blender until smooth, then add flax slowly. Spread in thin layers on teflex sheets in dehydrator. After several hours, flip over and score into large triangles. Finish drying until chips are crispy.

The sauce for this scrumptious Indian Spinach Curry is wonderful. You could use any chopped vegetables you like or clean out your refrigerator and this sauce would save the day!

Indian Spinach Curry
From “raweater” at rawfoodtalk.com

3 C spinach
Chopped zucchini, mushrooms, peas, tomatoes or any other veggies you like
1/2 C water or coconut water
1/2 C macademia nuts
1 tomato
1 clove garlic
1 1/2 tsp ginger (I’ve tried fresh or dried and they were both good)
1 tsp cumin
1/2 tsp celtic salt
1/2 tsp coriander
1/2 tsp garam masala (this is a wonderfully sweet smelling dried spice, I found it at the health food store)
1/8 tsp dried red chili pepper
1/4 tsp cardamom
1/4 tsp turmeric

Place spinach and chopped veggies on serving plates. Put the remainder of ingredients in a food processor or blender and mix until it’s a smooth sauce, pulsing a few times to break down the nuts. Spoon sauce over spinach and veggies and enjoy!

Dessert was a warm apple crisp straight out of the dehydrator. Oh, so awesome!
Awesome Apple Cobbler
I got this recipe off a web site a long time ago and I forgot to note who submitted it – sorry!
If you are trying to make a really great impression of raw food with your family and friends, you should definitely serve this. Simple, delicious and I can’t keep it around for long! I’m going to make it into an Apple Crumb Pie for Thanksgiving, mmmm.
Pie Filling Ingredients:
5 medium apples
1/2 C raisins soaked in water for 2-4 hours, or overnight in fridge
1/2 tsp ground cinnamon
juice of half a lemon (or 1 small lemon)
2 TB raw honey
1 tsp vanilla
1/2 tsp ground nutmeg
1/2 tsp sea salt
Cobbler Topping Ingredients:
1 1/2 C pecans, not soaked
3/4 C dates, pitted and not soaked
1/2 tsp sea salt
Peel and chop one of the apples. Place it along with the drained raisins, cinnamon, lemon juice, honey, vanilla, nutmeg and salt in a high speed blender. Puree until completely smooth and creamy. Set aside.
Peel, core and slice very thin remaining apples. Place slices in a large bowl and gently toss with pureed mix. Place in a medium-sized glass or ceramic dish. I used a 9×13 pan.
For the topping, in a food processor pulse the pecans until finely ground then add the dates and continue to grind until evenly mixed. Crumble an even layer of the pecan mixture over the apples.
Place your pan in the dehydrator at 115 degrees for about 4 hours. Serve warm from the dehydrator
It was a yummy night all around and we can’t wait to see you on October 18th for our next Raw Friends Potluck Feast when we will have our Halloween Party. I have been searching out some fun and creepy Halloween dishes and treats to give you ideas for making your first holiday of Fall a howling good time!
Written by ChuckS in: Raw Potluck Feasts |
Oct
02
2008
0
Aug
26
2008
0

Raw Friends Feast & Fun!


Last Saturday we got together for our Raw Friends Potluck Feast. It was so much fun! We all got to try new Rawlicious dishes. Sheila, Susan, Chuck and Hiagi got us going through the buffet line.

For an appetizer I made Cashew Cheeze Stuffed Tomatoes and we all loved it. You can also use this creamy mixture to fill baby sweet peppers, button mushroom caps or celery sticks.

CASHEW CHEEZE STUFFED TOMATOES
From Jana Stratton

2 C raw cashews
juice of 2 lemons
3 cloves garlic
1/2 tsp pepper
1 tsp sea salt
1/4 C water
2 pkgs coctail-size tomatoes

Process cashews in the food processor until fine. Add all the rest of the ingredients and mix until smooth. Place the mixture into a pastry bag and pipe into hollowed out coctail tomatoes, baby sweet peppers, button mushroom caps or celery sticks. For a simpler method, just spoon the mixture into the veggies. Top with a cilantro leaf or sprig of curly parsley.

New Rawbie, Eleni, loved trying all the new culinary delights!

This was Sheila’s first day going all raw! She brought a wonderful greens and fruits salad with 3 different kinds of salad dressings for us to try out. We all had our favorites, but the one we loved the most was the bright orange one in the middle.

MRS. ACKERLEY’S DRESSING
In Alissa Cohen’s “Living on Live Food” book
From Sheila

1/2 C olive oil
1/3 C onion
1/4 C red bell pepper
1 carrot
2 TB apple cider vinegar
1 TB honey
1/4 tsp sea salt
dash pepper

Place all ingredients in a blender and mix until smooth. This is also great as a veggie marinade. (I tried it drizzled over my Cashew Cheeze Stuffed Mushrooms the next day and it was yummy!)

Shauna was a great sport, trying everything and I think she even liked most of it. What fun we had telling funny, disastrous, food stories!

Susan brought a delicious dish that was reminiscent of Lomi Lomi Salmon. She dubbed it, “Lomi Lomi Stamin-a”, a great reflexion of how fantastic you feel eating all this raw living food! Hiagi even brought home fresh coconuts, grated the coconut meat and got the milk out for this recipe. Talk about fresh!!

LOMI LOMI STAMIN-A
From Susan

2 cloves garlic
2 mini red/orange bell peppers
1/8 head cauliflower
2-3 large ripe tomatoes, cut up
1/4 onion, diced finely
1/2 zucchini, diced
1 orange bell pepper, cubed
juice of 1 lime and 1/2 tsp grated lime rind
milk from one grated coconut
1/2 C grated coconut meat

Process garlic, peppers and cauliflower in food processor until chopped. Place in large bowl and add the rest of the ingredients. Chill and enjoy!

It was so fun to have Carolyn at the Raw Friends Feast. She is a talented, beautiful lady and enjoyed all the yummy food.

David and Jenny brought Jack Fruit. Most of us hadn’t ever tried it and discovered that it was really good just eaten fresh. Check out the size of that whole fruit and the pods of fruit inside. We learned that when you cut it open it doesn’t smell that great, but the fruit is a treat. If you’re going to try this unique fruit you should know the secret tip David and Jenny shared – the sticky sap you will get all over your hands and knife can best be cleaned off with vegetable oil. Yep, sure enough, it worked like magic. Try some of this fruit in your smoothies or freeze the fruit and use a little in your raw ice cream!

Oh, how we love cherry season! We were treated to fresh, juicy cherries by Shauna and Carolyn and what a sweet treat it was!

Dessert was Raw Banana Splits. Gooey, chocolatey banana splits – mmmmm the luxury! Some of us actually started our meal with these! That’s one of the beauties of eating raw food, it’s ALL so good for you!
JANA BANANA SPLITS
From Jana Stratton
Bananas, 1 for each person
Cut one section of the peel off each banana from stem to base and discard leaving the banana flesh exposed. Slice the banana inside the remaining peel into 1/2″ slices. Place in serving dish.
Chocolate Sauce:
1 C cacao powder
1 C agave
1/2 C coconut oil or coconut butter
1/4 C water
In a large bowl, whisk all ingredients together until smoo
th and creamy. Drizzle over bananas.
Caramel Sauce:
2 C cashews (soaked for two hours if possible)
1 C agave
1 tsp vanilla
water
Place cashews in food processor and mix until finely ground. Add agave and vanilla and process until mixed. Add water slowly, little by little to achieve a thick, creamy consistency. Chilling will firm this up, but you can use immediately if you like it softer. Drizzle over bananas.
Drizzle a little agave over bananas.
Sprinkle bananas with:
Chopped pecans
cacao nibs
Top it all off with a fresh, juicy cherry, now indulge in banana bliss!
Well, we had a great relaxing evening sharing ideas, jokes and fun. We wished you were there, but hope to see you next month when we get together for our RAW FRIENDS FEAST!
Written by ChuckS in: Raw Potluck Feasts |

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