Wednesday, November 26, 2014

Super Berry Smoothie

I am really into smoothies and here is Abigail and my favorite smoothie


1 cup Mixed Berry Blend, frozen
1 cup Bananas, frozen
1 Cup Pineapple, fresh or frozen
1- 2 Cup Orange Juice, fresh Squeezed
2 tbsp Hemp Seeds
1 cup Raw Goat/Cow Yogurt, Optional

Place all ingredients in blender and blend until smooth. Super Yummy!


Monday, December 12, 2011

Kale Salad

This is a very yummy salad!

1 large bunch curly kale, de-stemmed and torn into bite size pieces
1 large avocado, pitted peeled and chopped
1 medium tomato, chopped
1 cucumber, diced
1 orange or yellow bell pepper, de-stemmed, seeded and chopped
1-2 cloves garlic, pressed
2 ½ tablespoons fresh lemon juice
2 soft dates, pitted and chopped
½ teaspoon Himalayan crystal salt
Pinch black pepper
Pinch nutmeg
2 tablespoons raisins, I like cranberries
2 tablespoons of hemp seeds

Place kales in a large bowl. Add the rest of the ingredients except for the hemp seeds. Use your hands and message all the ingredients well. This incorporates the avocado and fresh juices from the tomatoes, cucumbers, and lemon juice, with the kale, salt, pepper, and nutmeg. Sprinkle on the hemp seeds. Give a quick toss

Monday, October 17, 2011

Fermented Pickles


Fermented Pickles  
By Tonya Dahl

I am excited to say I am really into fermenting and my ferments are turning out so well. I made the best pickles ever, and all raw!
Pickles

 6 tablespoons sea salt ( Nature's Cargo)
1 gallon water
1 bag of pickling cucumbers
Dillweed, Garlic

Rinse cucumbers well in cold water. Soak cucumbers in very cold water for 2-4 hours. The soaking in cold water will help keep the pickles crisp. Mix the salt with the water. Place the garlic and dillweed in the bottom of a crock, add salt water and pickles. Put a lid or plate on the pickles and make sure the plate is firmly on the pickles with water over the plate. I have 2 oval crock pots and the smaller crock I used the lid, turned it upside down and put a jug filled with water on top of the lid. Put the crock in a cool place in the basement and cover. Every few days skim off scum from water for 1-2 weeks depending on how sour you want your pickles. Prior to taking them out, skim off all mold and scum and pour all water, pickles, garlic and dillweed in a glass container. The pickles will last 6-12 months. The cooler your basement the longer it will take for your pickles to ferment. Enjoy!

Also: try this recipe with almost any vegetable, except tomatoes. My next adventure: hot peppers!

Spinach Dip


Spinach Dip  
By Tonya Dahl
Spinach Dip

















1 large bag Spinach
1 large Avocado, ripe 
1 Lemon, juiced 
1 tsp Herbamare Seasoning 


This is a very quick and tasty raw dip. Only Lund's Organic Spinach would do. Just add everything to a food processor with the "S" blade and blend until creamy. Serve with crisp carrots, cucumbers, peppers and sugar snap peas. Also delicious on raw crackers. Enjoy! 

Wednesday, December 22, 2010

Spaghetti Alla BaguttaSpaghettini  Alla Bagutta
This is one of Abigail's favorite meals, mine too!
1 package of Kelp Noodles
1 cup water
1 fresh tomato or 4 sun dried tomatoes, soaked
1/4 cup cashews
1 garlic clove
1 tsp onion powder
1/4 red bell pepper
1 tsp sea salt
Parsley or Basil, chopped
Cherry Tomatoes
crushed red pepper
Rinse Kelp Noodles in warm water, cut and drain and place in a large mixing bowl. In a Vitamix mix all the remaining ingredients except the basil/parsley and cherry tomatoes. Toss the cream sauce with the kelp noodles and add the remaining ingredients.
This makes great left overs. You can place in the dehydrate at 200 F for 15 minutes to warm. It will not be 200 F and if you use too much red bell pepper it will overpower the creamy flavor.
I'll be posting in the next few weeks on myRaw Food Calgary Recipe blog my favorite kelp noodle recipes. There is so many ways to make "pasta" dishes with the kelp noodles. They are absolutely delicious and raw!
Marbled Chocolate & Orange TavolettaMarbled Chocolate & Orange Tavoletta
www.therawchef.com
For the crust
¾c carob powder
1c almonds
½c dates
4T coconut butter/oil
2t vanilla extract
2t cinnamon
¼t salt

1. First process nuts, cinnamon, salt and carob powder into small crumbs.
2. Add dates, coco butter and vanilla extract and process again.
3. Press into the bottom of 9" square pan and place in fridge whilst working on filling.

Note: Before making this chocolate you should place the grated cacao butter in the
dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water.

For the marbling
1c cashews
1T agave
¼c coconut butter/oil
½c water
5T melted cacao butter

1. Mix all ingredients in a high-power blender until completely smooth.

For the filling:
2c cashews
1c orange juice
1T orange zest
2c cacao powder
1 ½c grated cacao butter
2T vanilla
1c agave nectar

1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a high-power
blender until smooth.
3. Add cacao butter and cacao powder, and blend again.
4. Pour chocolate mixture onto base and use a spatula to achieve a level surface.
5. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a
toothpick across the top to create the marble effect.