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Posts Tagged ‘raw recipes’
Although this book is not a raw food book, the Paleo Cookbook For Dummies by Dr. Kellyann Petrucci has just been published and she has included some of my raw food recipes in it! She is very much into the health benefits of eating raw. So if your paleo or easing your way into raw, this may be a great book to check out!
Her website is http://drkellyann.com
I have a ton of stinging nettle growing all over my yard so Ive been making a lot of nettle tea. You can make sun tea or brew it like regular tea. Just make sure you wear gloves to pick it or it will sting! Nettle is one of my favorite herbs. You can read how amazing this plant is HERE and about it’s medicinal benefits.
Here are the steps to harvesting and brewing:
I was in the mood for something lighter this morning instead of my thick green raw food smoothie. I could smell the grapefruits on my counter and I remembered that I had some fresh burdock root so I combined the two for an amazingly refreshing smoothie.
3 Grapefruits peeled
4 small sticks of burdock root
Place all in a vitamix and blend well until frothy.
It made 2 large glasses so you can use 2 grapefruit and 2 burdock and you’d probably have enough for a normal glass.
My sister, Stacie, is here from Florida to help me with my April Raw Food Certification class that starts Friday. Its 5 days of non-stop set up for the class but she is finally over at the retreat house prepping food with 4 other amazing raw food helpers today. Its always an incredible experience meeting the people who come to the class. I think the furthest person coming to this one is Seoyull from Korea! Its always a life shifting experience for them and for me. I’m ready to be in the bubble of bliss that is created from each class! Ill be tweeting pictures throughout the weekend so make sure you follow me on twitter!
Stacie made these incredible plantains yesterday for us that are so easy to make and really unique. Just make sure you use really ripe plantains or they won’t taste good at all:
A couple of VERY RIPE plantains
Melted coconut oil
Pinch of sea salt
Slice the plantains into bit size pieces like you would a banana.Pour some melted coconut oil over the plantains. Use enough melted coconut oil to coat the plantains. Mix them around in the coconut oil and then sprinkle a large amount of cinnamon, curry and sea salt on them to coat them really well. They should look brownish-orange from the spices. Let sit and marinate for at least an hour. Enjoy!
Do you remember these?! I almost didn’t! With all the gourmet raw food floating around the internet and the popularity of raw foods now, I often crave the simplicity of my old, tried but true, basic raw food recipes like the ones in Living on Live Food. Give these a try and alter them to your liking. They are pretty simple and basic which I like because they can go with a variety of toppings or dips, etc…
Flax Seed Crackers
The basic cracker. I love these! They are simple, yet tasty and great for dipping or topping with avocado, tomato and onion. After you make these once, you can vary the amounts of garlic and ginger and lemon to suit your taste.
2 cups whole flax seeds (soaked in 2 cups water for 4 hours or overnight)
2 cloves garlic
1/2 lemon, juiced
2 Tablespoons Bragg liquid aminos or Nama Shoyu
1 Tablespoon fresh ginger
1. Place all ingredients in a food processor and blend until well combined, and until the garlic and ginger are completely ground.
2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen. Spread batter into a thin sheet about 1/8 inch thick (or less…I like to make these very thin: the ‘goopy’ substance from the flax seeds holds these crackers together even if they have holes).
3. Dehydrate at 105 degrees for 10-16 hours, depending on degree of crispness desired. Flip crackers and peel off Teflex sheet after 7-8 hours.
Note: When you place whole flax seeds in the food processor with the other ingredients, the flax seeds will stay whole. This is suggested just to grind the other ingredients and to blend the flax seeds into the mixture.
Spent the day with Leah yesterday, shopping at the Common Crow (amazing health food store in Gloucester, MA). She made us an incredible Caesar salad while we brainstormed about the new one day class. God do I miss her making food for me!!
Im so excited to be adding this day on to the training! You can read about it here rawteacher.com , if you haven’t read it in the bulk email already. There are only two spaces left in the April class!
Leah and I are planning some other crazy stuff so stay tuned…
And, Im going to be blogging a lot more… I know ive said this before but so many of you write asking what im up to and about differnt aspects of life. Not always the most thrilling, but I promise to be better at writing about my raw life and my adventures. Ive been tweeting like crazy so follow me there also. If your not familiar with twitter, its super easy to set up an account and follow my daily rants at https://twitter.com/AlissaCohen
Post from Kelly Marra:
Last year, I made a New Year’s resolution that I thought wouldn’t stick because most people’s don’t. I was salivating over Alissa Cohen’s new book, Raw Food For Everyone. I’d been to Grezzo, I knew how good the food was, and I knew how good the recipes would be from Alissa’s new book.
One night while Rob, my husband, was out at his martial arts class I finally got around to watching Julie & Julia. I’d read the book a few years before and wanted to see the movie but I hate dragging Rob to the movies to see a chick flick.
I watched the movie with Raw Food for Everyone open on the table in front of me and I figured out how I could teach myself amazing raw food cooking tricks and save thousands of dollars by teaching myself. I’d just cook my way through every single recipe in Raw Food For Everyone, and like Julie, I’d do it in a year. I convinced myself that it would be easy. I would only have to make 300 recipes while Julie had over 500 to make. Easy enough, right?
The more I thought about it, the better the idea seemed and I started coming up with all sorts of reasons to follow this through to the end. One of my other big reasons is that I am a cookbook collector. I’ve got so many raw food cookbooks and yet I only ever make a handful of recipes from each book. What was the point of having all of those books around if I only made one or two recipes from each book? I needed to expand my horizons, try some new foods, and really get to know a cookbook for once.
I officially started Dec 1st and didn’t tell anyone about my plan. I like to start New Year’s resolutions early so that if they don’t stick by the end of December I can still come up with a good resolution just in time for the New Year. I didn’t put too much effort into that first month; I think I only made about 20 recipes. 20 x 12 = 240. If I stuck to 20 new recipes a month I’d fall way short of the 300 I was hoping to make in a year.
It took me 11 months to cook my way through all 300 of Alissa’s recipes in Raw Food For Everyone. With each new recipe I was learning something new. Alissa’s book is a great go-to book for easy gourmet dishes. Some recipes may seem daunting at first, but with just a little planning it’s simple to have a gourmet raw food meal every night.
I’d spend every Sunday morning with a pad of paper in one hand and Raw Food For Everyone in the other. It became my ritual to make my grocery list and menu and then to go grocery shopping. I’d start soaking nuts and seeds before leaving for the market so they’d be ready to go by the time I was. I’d spend Sunday afternoon in the kitchen, making as much as I could for the week ahead. From sauces to soups, crackers, cakes, cookies and ice cream, there’s a recipe for nearly everything you could possibly want to make in Alissa’s new book.
I feel like I’ve grown in my understanding of raw food preparation and techniques by cooking my way through Alissa’s book. I understand the principles behind what makes her food so great, fresh ingredients, amazing spices, some creativity and lots of love.
To me, raw and living foods are inspirational. Before I embarked on this crazy year-long project I’d often get into ruts where I wouldn’t know what to make. But thanks to Alissa’s book, I’m never at a loss now; it only takes flipping through the pages to come across a recipe that I truly loved or looking at the tantalizing photos I took of nearly every recipe from her book.
There is no other book that I would recommend more for delicious recipes than Alissa Cohen’s Raw Food For Everyone (other than her first book, Living on Live Food!). It’s the crown jewel of my raw food cookbook collection.
I know many of you have heard me talk about how excited I am to be able to offer you amazing products at huge discounts. Its so easy to receive my inside sales and save tons of money on my favorite products! All you have to do is sign up here. You can also read more about how this works on my specials page.
Here’s more good news though…
To share in my excitement, Im personally giving away a 9 tray Excalibur Dehydrator to one lucky person who signs up to follow me on Opensky. (Don’t worry, if your already signed up, your automatically entered!) This sweepstakes is running now until May 8th. So sign up now! Read more about signing up here.
And if your already signed up to receive my weekly specials, here is today’s which just started and will end tomorrow the 27th.
The collection of products in this Living Intentions bundle really hit the mark when it comes to taste! No joke, the Hemp & Greens cereal is one of the best things I’ve ever tasted. I ate the entire bag in one sitting! It’s packed with greens so you wouldn’t know it to look at it (I mean, green cereal can look a little weird, I know), but you’ll be shocked at how good it is.
Their two versions of Gone Nuts have SO much flavor. They’re actually a little spicy; I don’t like wicked hot, but these are just right. The sprouted pumpkin seeds have great saltiness to them so I use them as a snack straight out but you can also put them into a salad or mix them with dried fruits like goji berries and cacao nibs for a super-health trail mix.
I know, I’m going on and on, but that’s how good this stuff is! Lastly there’s the Original Salad Booster – this is really cool. When you’re making a salad, even though the raw veggies are nutritious, this is packed with things like spirilina and chlorella that you wouldn’t normally get that are so essential. It’s like a grain with nice salty, briny kick to it that gives a serious boost to your salad. You can also put it into raw soups, on top of sprouted grains…lots of stuff.
Once you get a taste of these, I’m sure you’ll come up with a lot of other ideas for how to use them!
- Cilantro Lime Pistachios & Pepitas 3.5oz
- Rosemary Garlic Pistachios & Almonds 3.5oz
- Hemp & Greens, Superfood Cereal 9oz.
- Chia Ginger, Superfood Cereal 9oz.
- Salad Booster, Original 3oz.
- Sprouted Pumpkin Seeds, Himalayan Salted 8oz.