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.
Chia Pudding
Chia PuddingAbigail's Favorite
1/4 cup chia seeds
1/4 cup shredded coconut
1/4 cup cashews
2 medjool dates, pitted
1 1/4 cup water
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp lucuma powder
1/8 tsp vanilla powder
Stir chia seeds and coconut in a medium bowl. Blend the remaining ingredients in a Vita-Mix blender. Add liquid to chia mixture and stir well and let set for 5 minutes. Stir again every five minutes for 15 minutes until you get a nice creamy texture. You may have to add additional water, which will not affect the flavor. This pudding will last 3-4 days. I make a big batch and in the morning I turn the tea kettle on and pour a little hot water on top, let it set a few minutes and stir. This takes the cold edge off.

Hemp Ranch Dressing

Yields: 2 cups

Our version of this classic is rich and creamy without the dairy! With hemp seeds as the base, this dressing is high in protein, vitamins and minerals, and essential fatty acids.

by Chef Alicia M. Ojeda

Ingredients:

1 1/2 cups hemp seeds

1 cup water

1/4 cup lemon juice

2 Tablespoons nutritional yeast

1 1/2 teaspoons dried Italian seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Sea Salt

1/4 teaspoon dried dill or dried basil

1 pinch black pepper

Directions:

Place all ingredients except for the dried herbs in a blender. Blend until smooth.

Add the herbs and pulse them into the blender, being careful not to over-blend because it will turn your dressing green.

Store in the refrigerator in a sealed glass jar. Will keep for up to 7-10 days.

Variations:

To serve this dressing as a dip, be sure to make it in advance as it thickens when it is well-chilled. Serve with your favorite crunchy vegetables at your next party.

For an onion dip stir in 1/4 cup dried onion flakes.

Serving Suggestion:

For a classic "garden salad" enjoy Hemp Ranch Dressing over a bed of romaine greens tossed with shaved red cabbage, shredded carrots, and sweet cherry tomatoes, sprinkled with nutri­tional yeast for extra creaminess.


TONYA'S BASIC VINAIGRETTE
This is my most popular and most requested recipe.

Dressing
1/3 cup Olive Oil
1/3 cup Inari Red Wine Vinegar
1/4 cup water
2-3 tbs honey
2-3 garlic cloves, pressed
1 tsp each: Pepper
Sea Salt
Onion Powder
Garlic Powder

Mix all ingredients in a cruet. Will last 2-3 weeks in the cupboard.

Tuesday, December 21, 2010

Stuffed Fresh Dates
Stuffed Dates1/4 cup each walnuts,
hazelnuts, pumpkin seeds,
organic raisins, dried cranberries,
organic dried apricots
2 tbsp orange juice, fresh
1/2 tsp ground cinnamon
1/4 tsp fresh nutmeg, zeste
36 Organic Medjool Dates
1. Cut each date open midway and remove the pit. Set aside.
2. Place the remaining ingredients into a food processor and process approximately 20 seconds to chop the nuts and seeds, and incorporate all ingredients well.
3. Open each dates wide enough to hold 1/2 tablespoon of the stuffing
.
Sesame Dip
Sesame Dip1/2 cup sesame seeds
1/2 cup pine nuts
1/2 cup cashews, soaked
1/4 cup olive oil
1 tbs Namu Shoyu
2 tbs Miso
1 lemon, squeezed
1/2 tsp sea salt
2-3 garlic cloves
filtered water
Crudités
This is a really quick and tasty dip!
Start with a dry small Vita-Mix pitcher and blend the sesame seeds to a powder (you can use 1/4 cup tahini). Add the remaining ingredients and blend well adding filtered water slowly until you get a desired creamy texture. Serve with Crudités.
Options: Add 1/4 cup Namu Shoyu and a 1/4 cup Apple Cider Vinegar for a tasty dressing.
Eggless-Egg Salad
Eggless Egg Salad½ cup filter water
½ cup fresh lemon juice
1 ½ teaspoon turmeric
2 cloves garlic, peeled
1 ½ teaspoons sea salt
1 ½ cups raw macadamia nuts or cashews
1/3 cup chopped green onions
1/3 cup chopped celery
1/3 cup chopped red bell pepper
* Optional: Young Thai coconut meat

In high speed blender, combine the water, lemon juice, turmeric, garlic, sea salt and nuts and blend until smooth.

In medium mixing bowl. Combine the contents of the blender with the celery and bell peppers. Mix well. Stir in chopped green onions. Optional: stir in chopped young thai coconut meat for an "eggy" feel. Serve chilled.
Springs Rolls with Spicy Chili Sauce
Hemp Protein
Romaine Lettuce, torn
Carrots, shredded
Red Cabbage, shredded
cucumber,shredded
avocado, sliced
rice paper or raw nori sheets
sauce:
1/4 cup agave nectar
1/4 filtered water
1 tbsp red chili pepper
1 tsp sea salt
1/4 turnip
1/2 of a carrot
For the sauce: Blend all the ingredients in a Vita-Mix until smooth. This sauce is spicy so start off with a 1/4 of a slice of turnip. For the rolls, just take rice paper and soak in warm water for 5 seconds or use raw nori sheets. Place on a cutting board and place torn romaine lettuce on sheet. Top with avocado, carrots and red cabbage. Roll tight and slice.
I made these the other day and Cody decided to video tape me after I made the sauce, so take a look at how easy these rolls are and they are soooo good, especially if you like spicy! Tonya's Spring Rolls

Monday, December 20, 2010

Nut Free Chocolate Brownie
Chocolate Brownie1 cup coconut flour
1-1/2 cup flax/chia powder
1/4 cup raw cacao
1/2 tsp Nature's Cargo Salt
1 tsp vanilla
1 cup raisins, soaked
4-6 medjool dates, soaked
1/4 cup agave nectar or more for desired sweetness
Mix first 4 ingredients in a bowl. Add soaked raisins, dates to a food processor and blend with a little soaked water until smooth. Add date/raisin paste to brownie mix, vanilla and agave nectar. Mix well and press in a glass square baking sheet or press out on a board and use heart shape cookie cutter. Keep refrigerated.
Curry Sweet Potato Soup with Spinach Curry Sweet Potato Soup
I made this amazing new soup. Okay, well I don't know if it is really amazing as I could not taste it, but lots of people tried it and really liked it, especially Cody. Now that I can't eat I am inspired in the kitchen. It was chilly the other day, so I whipped this up out of my head. Tell me what you think....
Curry Sweet Potato Soup w/ Spinach
1 sweet potato, peeled and chopped
1 young coconut, meat and water
1/2 red bell pepper
2 tomatoes
2 garlic cloves
1/4 cup olive oil
1 1/2 tsp Nature's Cargo Sea Salt
1 tsp curry
1 tsp mustard seeds
1/2 tsp each: cumin, turmeric and black pepper
1 - 1 1/2 cups spinach
Blend all the ingredients except the spinach in a Vitamix for 3 minutes until hot and creamy on high. Turn knob to low and add spinach and dial up until spinach is chopped into soup but not blended into the soup. Serve warm.
Tonya's Raspberry Mango Cobbler

Filling
4 fresh mangos, peeled or 1 bag frozen, defrosted
½ cup Raspberries, fresh or frozen
1/2 C dates, pitted
1/2 C pineapple chunks
2 T honey
1 T lemon juice
1/2 tsp. alcohol-free vanilla
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. sea salt

Topping
1 C cashews
1/2 C pecans
1 T coconut butter
1/4 C dates
1/2 tsp. alcohol-free vanilla
pinch of sea salt

Slice mangos in cubes and place them in a medium-sized bowl and set to one side. Process all remaining filling ingredients in blender or food processor until smooth. Pour over mangos and gently toss to coat well. Stir in raspberries. Place mixture in cobbler dish.
To make the topping, place all ingredients in a food processor and blend until well combined and the nuts are finely chopped. Sprinkle over peaches.
Serve and enjoy!
Dressing Bottle
ASIAN VINAIGRETTE by Tonya Cole Dahl

½ cup Namu Shoyu
½ cup Raw Olive Oil
1/3 cup Fresh Lemon Juice
1/3 cup Raw Apple Cider Vinegar
2 Fresh Cloves Garlic
6 Tablespoons Ground Sesame Seeds

Blend sesame seeds first add the rest of the ingredients and blend until smooth and creamy.
This is one of my favorite dressings. It is great with romaine or bok choy. We carry all the ingredients at JOH except the garlic and lemon. Yummy!

Saturday, December 18, 2010

RAW MILK FORMULA


I wanted to post this because there are so many mothers who like me are healthy, eat a high raw diet but yet was not able to breast feed their baby. I had a breast reduction 15 years ago and many of my breast ducts were damaged. I produced milk, but did not have many ducts to get it out to my baby. I still breastfed Abigail. I used a supplemental nursing system called a SNS, which I attached a tube to my nipple that carried the formula I made for her. It was very exhausting as I had to make her formula, slightly warm up ( not really warm it, just take the cold edge off as I wanted the milk to stay raw) attach to my nipple and then attempt to breastfeed. I did this for 6 months. After 6 months Abigial was not getting enough from my breast and through the tube, so we went to the bottle. She is now 2 and I still give her a bottle that is similar to my breast nipple. I plan to give her a bottle until she is 3. I feel that this helps and maintains proper jaw development. Here is the recipe

4 cups raw goat milk
3 cup fresh spring water ( yes, I go to Banff and get water from a Spring)
30 ml of Kindervital by Salus or Flora

Blend in a blender on low for a few seconds. Do not over blend as it will homogenize the milk. I pour the milk into individual bottles at 7 oz. She drinks between 5-7 a day.

At night time. I make a separate bottle with 6 oz of raw milk to 2 oz of spring water, no kindervital and I add a DHA liquid capsule. I open the capsule and squeeze it into her milk at least 3-4 times a week, every other day. You can give Udo's DHA or a good quality fish oil, just 1/8 tsp. It is important to give your baby DHA, as it is minimal in goat milk.

Here is a great link on raw goat milk: Can I feed my baby raw goat milk?

I have been feeding this formula to Abigail since she was 1 month old. I chose not to make Sally Fallon/Wetson A Price baby formula as I felt there was too much cooked ingredients in the formula. Plus, she was getting some of my milk along with my formula. I did not feed Abigail solids until she was 9 months old and mostly chia pudding made with chia seeds and raw milk.

For my next baby, I plan to exclusively breastfeed until they are 1 and supplement with raw goat milk and then starts solid after one. I have learned so much in this process.

-Tonya

Wednesday, December 15, 2010

Alissa Cohen's Caesar Dressing

Caesar Dressing
by Alissa Cohen

3/4 cup pine nuts
1 T FLORA flax oil
1 1/2 t sea salt
1/3 cup olive oil
1 date, pitted and soaked
1-2 large clove garlic
2 1/2 T lemon juice (1 large lemon juiced)
2 T water
1/2 T white miso
Sea salt/lemon as needed to taste

1. In a food processor, blend/pulse the pine nuts, 1 T oil, and sea salt until grainy. Do not over blend.
2. Remove from processor and place in small bowl.
3. In a blender, combine 1/3 c olive oil, miso, date/agave, garlic, lemon juice and water and blend until smooth.
4. Remove this mixture and place in the same bowl as the pine nut mixture.
5. Mix well by hand.
6. Serve over a generous portion of crisp romaine lettuce.

Fig Balls

RAW FIG BALLS

10 oz dried figs
2 cups cashews (not soaked)
1/2 c raisins or currants

Blend all ingredients in a food processor to a chunky paste. Form into balls and roll into coconut, fine ground almonds, ground chia or flax seeds. Enjoy!
Figs2

Mock Chicken Salad

Recipe of the Month
Mock Chicken Salad

Mock Chicken Salad
This is really delicious stuffed in a large tomato or avocado.

Serves 4-6

Ingredients:
1/4 C sunflower seeds
1 C cashews
1 cucumber, peeled and seeded and cut into chunks
2 green onions, cut into smaller pieces
1 cup of pecans
1 celery stick, cut into chunks
1 tsp. dried dill
1/4 tsp. curry powder
juice of 1/2 a lemon

Preparation:
Put all ingredients in a food processor and pulse chop until everything is chopped medium to fine. Enjoy!
photo and recipe provided by