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National Pizza with the Works Day
2007-11-12 05:22:00
My husband and I were in the kitchen together making this pizza. It's been awhile. Welcome back, baby!Pizza Bread4 cups sprouted grains, Kamut, wheat berries, rye, etc.1 cup almond flour½ cup soaked Sun-dried tomatoes½ cup sliced Kalamata olives½ garlic clove, minced2 tablespoons olive oil½ teaspoon sea salt1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough. Remove from processor and place in a large bowl.2 Add sun-dried tomatoes, garlic and olive to processor. Briefly process to make a thick paste.**3 Place dough in a large bowl and add almond flour, sun-dried tomato paste, olives and sea salt. Combine well.4 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.5 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score i...
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RAW NEWS YOU CAN USE
2007-11-09 12:58:00
The Daily Raw Recipe Wrap-up Monday: Essene BreadTuesday: NachosWednesday: Chocolate, Mint and Lemon GranitasThursday: Clementine slices Raw Delivery Service in the Denver and front range area Living Foods Chef Melissa Gilbert provides raw food meals delivered right to your door every week. The weekly package will include: 2 savory soups or 2 smoothies4 Gourmet Entrees4 Side Dishes2 DessertsRaw SnacksDelivery area will be from Boulder in the north to Castle Rock in the south. Morrison to the west and Aurora to the east. There is a small fee for deliveries outside of Denver. Want more information? Contact Melissa at gilbertd921(at)comcast.net. Westlake's Web of Life Natural Foods Market has weekly lectures on raw foods by Evelyn Theiss, Plain Dealer Reporter Carol Alt's book featured in a Cookbok Review by Erin Mendell, Baltimore SunNatural habits by Natalie Mikles, Tulsa World Scene Writer Normally, I wouldn't comment on news articles but with this one I'll make an exception...
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Oh My Darling
2007-11-08 05:56:00
Oh my darling, oh my darling,Oh my darling, Clementine!Thou art lost and gone foreverDreadful sorry, ClementineFood memories are funny. Don’t you think? How certain smells, tastes or textures stir memories. Recollections that were lost, found, mourned and replaced all because of something you ate.photo by photodigs Last week, I bought a “Cuties” box of clementines at my favorite Asian market, it only cost $3.99.When I was a child, I would visit my Grandmama in Gary, Indiana for the summers. A neat woman back in the day. She would buy candy at Kmart or Wal*Mart or some other “mart” location that sold bags of candy two-for-a-dollar.Circus Peanuts, Candy Corn, Red Licorice Bits, (not the whole sticks of licorice, just its bits) and especially Orange Slices helped Grandmama give the candy lady down the block a run for her money. It was a cluster of sugar.If you were lucky, and you managed to get through the day without a whooping, you could fill the fancy ceramic bowls with th...
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Cool and simple
2007-11-07 05:18:00
These are great on their own, but if you can serve them together you won't be disappointed. The flavors compliment each other very well.Chocolate Granita2 cups water¼ cup cocoa powder1 teaspoon vanilla extract¼ cup agave nectar½ teaspoon sea salt1 Combine water, cocoa powder, vanilla extract, agave nectar and sea salt in a blender.2 Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.3 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.Servings: 4Lemon Granita2 cups water1 cup lemon juice (about 6 medium lemons)½ cup agave nectar½ teaspoon sea salt1 Combine water, lemon juice, agave nectar and sea salt in a blender.2 Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.3 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.Servings: 4Mint Granita2 cups coconut water (approximately 2 coconuts)1 cup (lightly packed) fresh mint leaves¼ cup agave nectar½ teaspoon sea salt...
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I Love Nachos Day!
2007-11-06 04:34:00
Here's a grown-up version of nachos to celebrate the day. And while you're chowing down on the nachos read the "I Love Nach os Day" ecards you sent to each other.Chili Lime Flax Crackers1/2 cup ground brown flaxseeds1/4 cup soaked golden flaxseeds1/2 tablespoon chili powderJuice of one lime1/4 teaspoon sea salt1 Combine ingredients in a large bowl until well mixed. 2 Spread mixture as thin as possible Teflex sheet.3 Dehydrate at 110 degrees for 5 hours. Flip crackers over, remove teflex sheet and dehydrate an additional 5 hours. Pepper Flax Crackers1 cup soaked golden flaxseeds1/2 tablespoon black pepper1/2 tablespoon red pepperJuice of one lime1/4 teaspoon sea salt1 Combine ingredients in a large bowl until well mixed.2 Spread mixture as thin as possible Teflex sheet.3 Dehydrate at 110 degrees for 4 hours. Flip crackers over, remove Teflex sheet and dehydrate an additional 4 hours. “Refried Beans” 2 cups sunflower seeds, soaked for 2 hours1 cup sun-dried tomatoes, soaked for 1...
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Essene the grain....
2007-11-05 05:11:00
Cranberry-Raisin Essene BreadSoft wheat berries were my first.Hard wheat berries are more for the yeast breads.Oat groats are not really in the same league.Rye never entered the picture.Like my husband, once the Durum wheat’s distant Egyptian relative sprouted into me life, there were no others.Essene the grain at the end of the tunnel and its name was Kamut.I’m certain I’m committing a bit of blasphemy. Casually, chatting on the subject of an ingredient used in the Bible’s Essene Bread. If I am, I beg the powers that be… please forgive.But really, how can you blame me? It was a close race. Both grains are economical, easily sprout and work well in Essene Bread. But my Kamut is one high protein, vitamin E, magnesium, zinc-packed grain.Kamut has a much richer and buttery flavor than the sweet wheat berries, which could explain it’s somewhat higher fatty acid content. Oh well, I ramble.Not that wheat berry is the re-bound boyfriend. It has qualities that make it appealing ...
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Baby's Birthday Raw Feast
2007-11-05 03:36:00
We don't do it as often as we should, but sitting down as a family for a meal, that does the body good, makes eating raw even more special. My son showing off his broccoli. Birthday girl eating her dinner. The kids assembling their raw burgers. Raw Burgers and fixings with Butternut friesGranddaddy's Jam Cake
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Golden Raisin
2007-11-04 02:41:00
Congrats to my golden raisin guessersAnnie Bob Bush hello, my name is danny. Keely Kelly juineve Raisin g Alex prettysmart I want to thank everyone for playing, What's That Food is taking a vacation for the holidays. See ya next year!
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I could just....
2007-11-02 17:04:00
photo by lonegijoeMy computer has crashed (I think). It isn't starting properly and I am unable to retrieve my recipes and photos. The backup CD that holds my photos is also stuck in the computer, cute huh? Well, it's off to try to get the computer fixed. Thank goodness for the laptop I never use or I wouldn't be able to post anything. I will post for Saturday, there just won't be any new photos for the next week. Thank you for your patience.

RAW NEWS YOU CAN USE
2007-11-02 05:11:00
The Daily Raw Recipe Wrap-upMonday: Apple Cinnamon Oatmeal Wednesday: Chocolate covered Granny Smith, Date CandyHave you seen Jenna Norwood's award-winning documentary "Supercharge Me"? It's a must-see! On the same subject, there is another 30 days raw documentary on the horizon.Is Raw the Real Deal? by Derek ShawPatricia Bragg N.D., Ph.D. An Icon of Health A conversation with Patricia Bragg and Dr. John Westerdahl by Sydney L. MurrayDanbury native changes food habits overnightby Donna ChristopherKristen, of Kristen's Raw, guest chefs a Raw Thanksgiving dinner, 5:30-7:30 p.m. Nov. 14 at the Mandala Tearoom, in Scottsdale, AZ. Call Mandala Tearoom at 480-423-3411 to reserve your spot. Visit http://www.kristensraw.com/ for more information. It's time for another Happy Birthday! My youngest daughter turns 1 on Saturday!SHARE YOUR NEWS! If you have raw food related item for "Raw News You Can Use" please feel free to pass it along. Send information to thedailyraw@yahoo.com and I will...

Sprouting Grains 101
2007-11-01 05:08:00
Jar #1 - 1 cup Kamut, 2 cups waterJar #2 - 1/2 cup Kamut, 1 cup waterJar #2 - 1/2 cup hard Winter Wheat Berries, 1 cup waterI love learning! If I could afford it, I would be a career student. I'm not sure if I'm curious by nature or by design. As I grow older I find myself doing things that I would have, in the past, shunned away from. Kitchen NotesSprouting, for instance, was one of those things. It intimidated me, I think I tried it once, it didn't work out, so I moved on my merry way.Well, I'm a bit wiser and I thought I would give it a go. So, guess what I did this weekend?Jar #4 - 1/2 cup Soft Pastry Wheat Berries, 1 cup waterJar #5 - 1 1/2 cup oat groats, 3 cups waterJar #6 - 1 cup split peas, 2 cups waterThe things I wanted to learn:1 How was it to sprout in a glass Mason Jar with 6 x 8 piece of cheesecloth? It worked fine.2 How long does it take for watched sprouts to sprout? Not long, they sprout really quick.3 How much many cups dry do you get sprouted. Approximately, ...
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Happy Halloween!
2007-10-31 04:57:00
Chocolate Covered Granny Smith4 Granny Smith Apples4 Popsicle sticksRemove the stem from an apple, push Popsicle stick where stem was. Repeat with remaining apples.Chocolate Glaze1 cup cocoa powder½ cup maple syrup (not a raw product)2 tablespoons coconut butter2 tablespoon waterchopped raw walnuts (optional)1 In the blender, combine water, maple syrup, cocoa powder and coconut butter until well combined. Pour into a bowl.2 Dip apples into glaze, place on plate. Freeze for 15 minutes until chocolate sets.For variety, sprinkle chopped walnuts on the apples before you freeze.Date Candy1 fresh date 1 teaspoon raw almond butterRemove date pit and replace with almond butter.Servings: 1 ** I don't know about you, but I couldn't eat just one?I used to eat dates with an almond in it, but Scott at Raw Denver hooked me up with this recipe and I'm hooked! If you really want to Rock the Casbah, try this recipe with Raw Pecan Butter. Oh, yeah.
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The "tricks" my appliances have played
2007-10-30 04:06:00
The timer went off, I heard the slight humming on the counter, but alas the “trick or treat” pleas fell on deaf ears. My blender, food processor, and, the leader of the pack, dehydrator had threaten to prank me if treats were not produced. And low and behold, they made good on it, several times over. What better time than the day before for Halloween to showcase the raw food calamities at the Daily Raw Café. Of course, more times than not, my kitchen and I play well together, creating tasty treats to keep those impish machines at bay. Fortunately, the odds are in my favor of making something edible. I won’t divulge exactly what went awry with each dish. I consider them works-in-progress and they just haven’t found their way yet. Besides, I learn more from the "tricks" than I do the "treats."Then again, if it weren't for those mischievous appliances giving me these culinary mishaps, I would not have anything to blog for today now would I?
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National Oatmeal Day
2007-10-29 04:43:00
Although January is National Oatmeal month, today the Daily Raw Cafe celebrates National Oatmeal Day. With Colorado weather taking a turn for the chilly, a nice hearty bowl of oatmeal is definitely what's needed.Apple Cinnamon Oatmeal 1 cup sprouted oat groats1 Granny Smith apple, diced1 tablespoon coconut butter2 teaspoons ground cinnamon¼ cup agave nectar1 Place oat groats and agave nectar in a food processor and pulse until it's a oatmeal consistency. Add diced apple and coconut butter and process briefly.2 Put mixture into a large bowl, add ground cinnamon and mix wellWant more raw food oatmeal recipes? Try these.Oatmeal Cookie BiscottiOatmeal Shortcakes with Spiced PlumsOatmeal Raisin Cookies
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WHO FAT TOT DASH?
2007-10-27 05:12:00
ANAGRAM CLUE: "A sir go in lend"If you can't tell what the picture is, rearrange the letters in the anagram clue and uncover the name of the food. All the letters are used. No letters are leftovers.The 411: Every Saturday, I'll post a picture of a food and an anagram clue, you guess what the food is in the comments section. The answer to the previous week's picture will appear on Saturday's blog also.Good luck and have fun playing!Last week's correct guessers are listed below.
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Cantaloupe
2007-10-27 04:47:00
Congrats to these rawsome folks for guessing last week's "What's That Food":bidarlah hello, my name is danny. TR Rediscover Raw Food (But Wonder Girl gets the credit.)Heathy AnnaCakespy Annie Meagan Ricca Elyse Melissa at Love Raw LifeMonica om girl and the Diva Extraordinaire Keely

RAW NEWS YOU CAN USE
2007-10-26 06:00:00
The Daily Raw Recipe Wrap-upMonday: Seaweed ChowderTuesday: Marinated Collard GreensWednesday: Chocolate-Almond Butter TorteThursday: Falafel Balls with TzatzikiKristen, of Kristen's Raw, offers a Raw Holidays class noon-2 p.m. Saturday at the Wild Oats Market in Scottsdale, AZ. For details and to register, visit her website.Actress Cathy Silvers (Jenny Piccalo on "Happy Days") signs copies of her book "Happy Days Healthy Living" Saturday at Euphoria Loves Rawvolution, 2301 Main St., Santa Monica, 310-392-9501SHARE YOUR NEWS! If you have raw food related item for "Raw News You Can Use" please feel free to pass it along. Send information to thedailyraw@yahoo.com and I will post it on Friday's blog.Have an rawsome weekend!Terilynn

It's Greek to Me
2007-10-25 05:36:00
Falafel Balls with Tzatziki2 cups sprouted chickpeas 1 cup soaked almonds1 garlic clove, minced1/8 cup olive oil2 tablespoons water3 tablespoons chopped fresh cilantro2 tablespoons lemon juice¼ cup chopped red onions1 teaspoon coriander1 teaspoon cumin seed2 teaspoons sea salt1 In a food processor, combine chickpeas, almonds, garlic, olive oil, water and cilantro until you achieve a thick paste. Add onions and lemon juice, seasonings and sea salt, process briefly.2 Form the mixture into ping pong-sized balls.3 Place on Teflex sheets. Dehydrate at 110 degrees for 2 hours.4 Roll falafel balls over and dehydrate an additional 2 hours. The balls should be slightly hard on the outside and soft on the inside.Yield: 20 ballsTzatziki 1/2 cucumber, peeled, seeded1/2 cup cashews1/4 cup water1 tablespoon apple cider vinegar½ garlic clove, minced3 tablespoons chopped fresh mint1 teaspoon sea salt1/2 teaspoon black pepper1 In a blender, combine cucumber, cashews, water vinegar, garlic and mint...
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How to sprout garbanzo beans (Chickpeas)
2007-10-25 05:02:00
Garbanzo beans contain enzyme inhibitors, which are kept dormant until they are soaked and start to sprout.1 Place 1-1 1/2 cup garbanzo beans in a sprouting jar. Add 2-3 times as much cool (60-70°) water. Soak seeds overnight or at least 8-12 hours.2 Drain the soaking water. Rinse thoroughly with water and drain.3 Set at a 45-degree angle out of direct sunlight and at room temperature.4 Rinse and drain 3-4 times a day.5 Continue to rinse and drain until tiny white tails (1/4 inch) sprout from the garbanzo beans. Approximately 24-48 hours after first soaking.
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Kitchen Notes- Chocolate-Almond Butter Torte
2007-10-25 04:55:00
Here are my notes for the Chocolate -Almond Butter Torte recipe.
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Life by Chocolate
2007-10-24 04:58:00
I created this recipe but I wish I could take credit for the idea. That honor goes to Mercedes at the blog Desert Candy. Her recipe for Chocolate -Peanut Butter Mousse Tarts inspired me so, that I asked her if she mind if I adapted it for The Daily Raw Cafe.She graciously gave her consent.This is for all the chocolate lovers out there. I promise you will not be disappointed. Thank you Mercedes!Viva Raw Foods!TerilynnChocolate-Almond Butter TorteCHOCOLATE CRUST2 cups walnuts, unsoaked6 Medjool dates, pitted, unsoaked¼ cup cocoa powder ¼ teaspoon sea salt CHOCOLATE LAYER2 avocados, diced½ cup agave nectar¼ cup cocoa powder¼ cup water2 teaspoons vanilla extract2 tablespoons coconut butter ALMOND BUTTER LAYER¼ cup almond butter½ cup cashews, unsoaked½ cup agave nectar2 tablespoons coconut butter½ cup water CHOCOLATE GLAZE¼ cup water¼ cup maple syrup (not a raw product)½ cup cocoa powder2 tablespoons coconut butter1 In a food processor, combine walnuts, sea salt and dates unti...
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Mess O' Greens
2007-10-23 06:00:00
Although, I'm originally from the Midwest, raised in the West and long to live in the East, I grew up on this Southern dish. Imagine my mom's surprise when I told her she doesn't have to cook collard greens to enjoy them. Who knew? Marinated Collard Greens MARINADE¼ cup apple cider vinegar¼ cup chopped sun-dried tomatoes ¼ cup chopped scallions, white parts only1 garlic clove, minced1 teaspoon red pepper flakes2 teaspoon sea salt, divided½ teaspoon black pepper1 bunch collard greens, washed1/8 cup olive oil1 In a large bowl, combine apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 teaspoon sea salt and pepper. Set aside.2 Take several collard leaves and roll into a cylinder the shape of a fat cigar.3 Using a knife, cut the through the collard cylinder, making strips. Repeatsteps two and three until you have cut all the collard leaves.4 Place strips in a large bowl. Pour olive oil on collard strips and sprinkle the remaining 1 teaspoon of salt. M...
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How to Wash Collard Greens
2007-10-23 05:50:00
Remove the collard stems and central vein.Wash collard greens in several changes of cool water until you no longer see dirt at the bottom of the bowl.How easy is that?
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Food Teaser
2007-10-22 21:21:00
Chocolate Almond Butter Mousse TorteDo you know what a teaser is? A teaser tells you that a movie is coming to a theater in the near future.I have never heard of a food teaser but there's a first time for everything.From time to time I am going to do food teasers. I will post a photograph of a dish (that I have made) and its name and in the (very) near future I will post the recipe. I won't do this often, just for the special recipes. ;)Which ones are special? The recipes where I surprise myself. The ones that I say OMG to.Why in the world am I doing this? Well, I'm a scheduled person. In my calendar, I have all the recipes I'm posting until the end of October, but there are those special recipes that I want to showcase before I'm ready and that's where the teasers come into play. I'm awful, I know.And please if you think it's too cruel, if you have to have the recipe right now and simply can't check back a day, (or two or three) later, let me know.Viva Raw Food s!Terilynn
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Seaweed Chowder
2007-10-22 04:51:00
My husband first made a variation of this chowder when we first adopted a raw lifestyle a few years back. I remember loving the taste and texture of the creamy broth. It has a nice balance between the rich, deep flavor of the walnuts and mildness of the seaweed.Use kitchen shears to cut the Wakame into super, super tiny pieces. They expand at least ten times their size and you don't want have to chew through seaweed to enjoy the chowder.Seaweed Chowder 3 cups water1 cup walnuts1 tablespoon yellow miso (optional)¼ cup Wakame, cut into tiny pieces1 carrot, sliced½ tablespoon sea salt1 In a blender, combine walnuts, miso and water until you achieve a creamy milk consistency.2 Pour in a large bowl, add Wakame, carrots and sea salt. Stir. Let sit until Wakame expands.Servings: 2Wakame is rich in protein, calcium, iodine, magnesium, iron and folate.

WHO HAD FAST TOT?
2007-10-20 05:46:00
ANAGRAM CLUE: "to lean a cup"If you can't tell what the picture is, rearrange the letters in the anagram clue and uncover the name of the food. All the letters are used. No letters are leftovers.The 411: Every Saturday, I'll post a picture of a food and an anagram clue, you guess what the food is in the comments section. The answer to the previous week's picture will appear on Saturday's blog also.Good luck and have fun playing!Last week's correct guessers are listed below.
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Seaweed!
2007-10-20 05:17:00
Wow, I can't fool you guys. Congrats to a lot of people for guessing correctly the "What's that Food" last week. You are truely rawsome. Give a major shout-out to:Rediscover Raw FoodKelly JeneElaineTriny said...Bob BushKimMonicaKeelySCOUTNarenKRBinAmsterda mEvol*EtahdannyHeathyRaising AlexRaw LoveAlex & MelissaOliviader_erzahler said...L.oves I.rish C.obs andMeagan

RAW NEWS YOU CAN USE
2007-10-19 05:27:00
The Daily Raw Recipe Wrap-upMonday: Cream of Mushroom Soup Tuesday: The Legally Raw Candy bar Wednesday: Zucchini Noodles with Alfredo SauceThursday: Pear Salad with Tangy Cranberry Vinaigrette Find a fresh choice at House of Nature's Own by Emanuella OrrLearn basic recipes to integrate more raw foods into your life. Raw Denver hosts a Raw Foods 101 food preparation class, 11 a.m. Saturday. For more information or to register visit rawdenver.com.Enjoy a Raw Latin American Fiesta! Kristen, of Kristen's Raw, offers a Mexican cuisine class noon-2 p.m. Saturday at the Wild Oats Market in Scottsdale, AZ. For details and to register, visit her website.Actress Cathy Silvers (Jenny Piccalo on "Happy Days") signs copies of her book "Happy Days Healthy Living" October 27th at Euphoria Loves Rawvolution, 2301 Main St., Santa Monica, 310-392-9501Journeys for the Soul, Oct. 24-28. A transformational liquid fasting retreat with hosts Kerrie Dancing Butterfly and David Wolfe. Here is a really ...
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National Meatloaf Appreciation Day
2007-10-18 17:05:00
It's all about the challenges. Last month, I submitted a raw food recipe for Spinach-Stuffed Meatloaf to Serious Eats in celebration of "National Meatloaf Appreciation Day." Well, fast forward to today and The Daily Raw Cafe's meatloaf is getting a shout-out on the Serious Eats site. Viva Raw Foods!Terilynn
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Pear Salad with Tangy Cranberry Vinaigrette
2007-10-18 04:46:00
Believe it or not, I don't always prepare elaborate raw food dishes. I do appreciate the simplicity of a piece of fruit on top of fresh greens. But, of course I have to create a spectacular dressing.4 cups spring mix2 pear, cut in slices Place spring mix lettuce on plate, top with pear slices.Tangy Cran berry Balsamic Vinaigrette(Yield: 1 cup )3/4 cup olive oil1/2 cup dried cranberries, soaked1/4 cup balsamic vinegar2 tablespoons agave nectar (optional)1/4 teaspoon sea saltCombine balsamic vinegar, cranberries, agave nectar and sea salt in a blender. Slowly stream in olive oil.Drizzle on top of salad.Serves 4
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