Sunday, December 30, 2007

Christmas Quiche


Another fabulous recipe from Russell James, here is a spinach and wild mushroom quiche recipe to live for! I've made raw quiches before, but nothing compares to this, just because it's the closest to the real thing that I've seen and tasted.

As soon as I saw the recipe, I knew I had to try. What better time that during the Christmas season?! Afterall, its a gourmet meal that any raw or cooked foodie would appreciate. So after seeing that a few people on RFC were taking the plunge and making it at the same time, I decided to jump on board right away!


Now, the recipe makes 4 small ones...buuuut, I only have a large tarte pan so I went with that. I wouldn't recommend it though because it took waaay too long to dehydrate and even after 26 hours, it wasn't done. I ate it anyway and then cut up the rest to continue drying.
My taste rating: 8/10 - it was delicious!!!! Really soft, creamy, and cheesey in flavour. Unfortunately I didn't have all the spinach the recipe called for, nor did I have fresh basil or tomatoes. Instead I used rehydrated dried tomatoes, fresh pesto, and button mushrooms in place of wild ones. Hey, ya gotta do what you gotta do, right? Since I didn't plan to make this recipe ahead of time, I was surpried that I had most of the ingredients.
I will definately try making this quiche again, following the recipe exactly as it is.
I'm sure that will give it a 10/10 :)
Makes 4, 11cm quiche
This recipe will require you to make the bases ahead of time.

For the base

1c cashew
1/4c macadamia nuts
2T flax meal (ground flax seed)
1 clove crushed garlic1T nutritional yeast
2t olive oil
1/4t salt
3 T water
1T lemon juice

• Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.

• Press into plastic film lined individual tart cases *so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.

• Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.
*Tart cases should be approx 11cm wide and no than about 1cm high, to allow the mixture (details to follow) to dehydrate inside.

For the filling
2c wild mushrooms (or substitute for any type of available mushroom) 1/2t salt 1T lemon juice

• Wash and roughly chop the mushrooms, then marinate them in the salt and lemon juice and set aside.

2c courgettes (zucchini) 1/4c water 1 1/2c cashews 1/4c white miso 2t lemon juice 1/2 medium white onion 3T nutritional yeast1/2t salt

• Blend all ingredients in a high-powered blender until smooth.


2c tightly-packed spinach 2T olive oil 1/4t salt


• Pulse spinach, olive oil and salt in a food processor for 10 to 20 seconds until broken down.

• Drain the mushrooms from earlier and transfer them to a large bowl, along with the blended courgette (zucchini) mixture, and spinach. Then also mix in the following ingredients:


1/4c finely sliced spring onions 1c diced tomatoes 1T minced basil


• Once thoroughly mixed, pour this mixture into the bases. You’ll need to slightly overfill the bases as the filling will reduce slightly in the dehydrator.

• Dehydrate overnight and during the day, for anything up to 24 hours.

• Remove from the dehydrator and decorate with slices of tomato and fresh basil sprigs. It’s also a good idea to brush the top of the quiche with a small amount of olive oil, to make them more appealing in their appearance.


Bit of a lengthy process due to the dehydrating time and various steps, but trust me, its very much worth it!

Thursday, December 27, 2007

Raw Combo - Week 7

I'm majorly overdue again! Here is the menu for December 10th.

Smoothies:
-Green Smoothie: Spinach, Orange, Banana
-Banana Berry Smoothie: Mixed Berries, Banana, Orange


Mains:
-Mexi Wrap with refried beans, salsa, cheese sauce
This dish is really great when you're in the mood for a quick mexican meal. Everything can be made in the food processor and blender. Just make sure your sunflower seeds are already soaked when you begin the bean recipe. I soak mine the night before.
Romaine leaves make the "wrap" here, providing a nice crunch in with the creaminess of the cheese and guacamole.

“Refried Beans”
4 cups soaked sunflower seeds (2 1⁄2 cups before soaking)
1⁄4 white or yellow onion, chopped
2 tsp. chili powder
21⁄2 tsp. cumin powder
1 tsp. Celtic Sea Salt
2 Tbsp. raw almond butter
3⁄4 cup pure water

In a food processor, puree all the ingredients until smooth. Pour into a serving dish and place it on a wire cooling rack set inside the bottom of the dehydrator.Warm at 105F for 20-30 minutes.

Heathy's Notes: I added more spices, sea salt, and some olive oil.


Salsa:
Tomatoes
Red and green pepper
Cilantro
Red onion
Lemon juice
Sea salt
Splash of olive oil (optional)

Chop the tomatoes in a food processor into small pieces (you can also do this with a knife but it takes a lot longer). Transfer to a bowl.


Process the peppers, cilantro and onion into small bits. Add to bowl. Season with the lemon, sea salt and oil.


Heathy's Notes: This is how I always make my salsa and I never bother measuring - I let my taste buds tell me if it's right or not.
I make sure my largest ingredient is tomato, followed by everything else, and I start with less onion than more.


Cheddar Cheese Sauce

1/2 large red bell pepper
¼ c water
1 c raw cashews, sunflower seeds, and/or almonds, soaked
1 T tahini
2 T nutritional yeast
1 ½ teaspoon sea salt
2 teaspoons onion powder (or a small slice of onion or 1 tbs or so of green onions)
1 clove garlic
2 T lemon juice

Blend until creamy. Add more water if it is too thick.

Heathy's Notes: I find cashews to make the creamiest and most smooth cheese!


-Side of Guacamole

Avocado
Tomato, chopped small
Lemon juice


Mash avocado. Add as much tomato as you like.
Finally, add a bit of lemon juice. This helps to keep the avocado from turning brown.




-Veggies in Curried Marinade with Creamy Curry Sauce

A mixture of veggies of you choice. Some good ones incluce: broccoli, bell peppers, cauliflower, zucchini, carrot, onion, and celery; chopped into bite size pieces.

Marinade:
1/4 cup nama shoyu
3 tbs honey
1-2 tbs minced ginger
2 cloves minced garlic
3-4 tsp curry powder, or to taste

Mix ingredients together and pour over veggies to marinate for a few hours.


Curry Sauce:
1 cup almonds, soaked 12-24 hours, blanched
16 ounces purified water
2 medium sized Fuji apples, cored & diced
1 cup raisins, unsoaked
1 teaspoon curry powder
2 tablespoons flax seed oil
2 tablespoons Braggs or to taste
1 medium sized ripe banana

Place the almonds in a blender and add enough water to cover them. Blend until creamy.
Add curry, flax oil, banana, Braggs and process for 20 seconds.
Then add apples and raisins by hand. Pour sauce over veggies.

Stir well and place in dehydrator, covered, for at least 2 hours until warm to the touch, below 112 degrees.

Heathy's Notes:
-I used soaked almonds and did not blanch them.
-I used olive oil in place of flax, and doubled the curry powder.

-Side of Rice
3 cups Cauliflower, chopped
1 cup Cashews
1-2 tsp lemon juice
Sea salt to taste

Process all ingredients in a food processor into small, uniform bits. Voila!
Serve with veggies.


-Tuna Salad with Crudites
This tuna salad is the best I've ever had - both raw or cooked! Created by Ocean on RFC, this is amazing and I highly recommend. Serve with veggies of crackers.


1 cup sunflower seeds, soaked
1 cup walnuts, soaked
2 tbs lemon juice
2 tbs nama shoyu
1/2 tsp minced garlic
1/2 tsp kelp flakes

Process these ingredients in a food processor. Transfer to a bowl and add:

1 pickle chopped (bubbies raw pickles)
1 tsp ume plum vinegar or apple cider (I used apple cider)
1 tsp herbamare seasoning (I don't use this)
3 tbs pickle juice
1 tbs fresh dill, chopped
1/4 cup chopped onion
1/4 cup chopped celery
1/8 cup chopped parsley

Stir to combine.

-Pesto Veggie Pizza
On an almond/carrot crust, this pizza was topped with fresh pesto, and a mixture of veggies.



Desserts:

-Cranberry Maple Granola Bars
This divine recipe is Raw Food Real World's granola, made into bars and dehydrated. It contains nuts, seeds, maple syrup, lemon, orange, cinnamon, cranberries...Mmmmm!


-Chocolate Chip Cookies
Featured in Just Desserts ebook.

Monday, December 10, 2007

Dessert of the Day



Mmmmm....ice craweam. I know it's winter, but today I had a craving for ice cream. You know how it is when a craving hits. I didn't have time to blend/chill/process in my ice cream maker - I needed something really quick an easy. Luckily I had bananas and raspberries in the freezer. One step away from deeeeelucious dessert!


Banana berry ice cream sundae
Part of the beauty of this recipe is that there are no measurements, and it will always turn out great!


Frozen bananas
Cashews
Frozen raspberries
Bit of lucuma powder (optional but is really great)
Fresh banana

1. Process some frozen bananas and some cashews through a juicer (alternating each ingredients) or high speed blender until smooth and creamy.

2. Process some frozen raspberries along with the bananas

3. Mix in some lucuma powder if using

4. Layer each ice cream with sliced fresh banana - Enjoy!


Is an ice cream sundae complete without chocolate sauce?! I don't think so!

Mix some cacao powder with agave and a bit of melted coconut oil. Voila!
Tip: Try using other berries or fruits in place of the raspberries for different flavours. Yumm!

Raw Combo - Week 6

I've gotten a bit behind with the Combo updates.
Briefly, here is last week's menu:


Apple Cinnamon Smoothie:
A blend of Apple Juice, Sprouted Almonds, Cinnamon, Dates, and Banana

Fruity Green Smoothie:
Orange, Spinach, Banana, Berries, Water


Mains:

Spaghetti and Meatballs
Zucchini pasta with sundried tomato sauce, topped with nutballs from Rawvolution.


Spicy Thai Wraps By Sarma Melngailis

Spicy, creamy cabbage and veggie filling in collard green leaves. I highly recommend this!



Sloppy Joe Sandwich From Rawvolution

Crumbled nutloaf mixed with mexican tomato sauce, served on onion bread with shredded lettuce. Yummers! This was a real hit with my clients.




Fennel and Cherry Tomato Tart with Macadamia Cheese By Russell James


I made this tarte with Elaina Love's quiche crust and used Carmi's pinenut parmesan in place of the macadamia cheese.


This is absolutely delicious!!!!! For anyone who doesn't care for the licoricey taste of fennel, the marinade takes that flavour away, making it really soft with some sweetness.


Sides:

Caesar Salad By Woody Harrelson

I did this salad for one of my food classes and people really enjoyed it. I can easily say that it's one of my personal favourite dressings. Woo hoo, go Woody!


Thai Cucumber Salad By The Boutenko Kids "Eating Without Heating"

Sliced cucumbers with lots of fresh herbs, spices, and crunchy sunflower seeds.


Dessert:

Fruity Cheesecake with Mango Sauce

One of my sweet creations in my Just Desserts ebook. Flavours of mango, pineapple, and pear swirled together into a creamy cheesecake.




Oaty Crumble Balls

Oats, Nuts, Cinnamon, and Dates make up these simple but yummy balls.

Tuesday, December 4, 2007

The Divas Go To RAWfreshing Cuisine!




Ever since Carmi did an awesome post about her friend, Chantelle’s raw food restaurant, in Nelson, BC, I’ve been itching to go there! I’m such a foodie - I remember last summer when she sent me the menu to take a look at, and I picked out the dishes I wanted to try – like I knew I’d be visiting soon. Ha!








Anywho, one day we ventured into town to have lunch at RAWfreshing Cuisine. Actually, it almost didn’t happen because the roads started getting sketchy (rain/snow/ice) and we didn’t know if the car would be able to make it back up the mountain to come home! I had a pretty good feeling it would all work out though, and indeed it did!

My first impression: OMG what a cute little place!!!! Hehehe. I didn’t realize it was so small. I really enjoyed meeting and talking with Chantelle. She sell’s all kinds of things from books, to yummy dehydrated grawnolas, spiced nuts, bars, plus she teaches raw food classes one night a week. If I lived in Nelson, I'd definately attend!



Carmi and I shared the pizza wrap: veggies, lettuce, pesto, and cheese in a pliable red pepper wrap…Mmmm, and the burger: hemp and seed patty on onion bread, lettuce, tomato, and onion, topped with spicy sauce: catsup/mustard/relish all in one!
Now, I’ve tried making those pliable wraps before but mine never turned out like this!!! I am inspired to try again!







Next was my favourite part – dessert. We shared a strawberry shortcake – cake, strawberries, and light whipped cream – very much like Carmi’s. I loved it! We also had the chocolate mousse tarte. Silky smooth chocolate over sliced bananas, in a macadamia nut crust, topped with sliced strawberries. Yummm-Alicious!
As a pleasant surprise, Chantelle treated us with a sampling of her cheesecake with raspberry sauce. Carmi and I sat for a while there trying to figure out the “secret” ingredient, because this didn’t taste like anything I’d ever tried before! Drum roll….the secret is lemon powder – we never came close to figuring it out by ourselves! LOL





Doesn't the food look rawsome?! I had a great time, thats for sure. In fact, we spent a good 2 hours at the cafe! I can't wait to do it all again sometime :D