Tuesday, January 25, 2011

Raw Dinner & Dessert (actually easy...promise!)

My friend and neighbor Liz, who is a raw foodist, and has been for five years, has started giving me (and my other friend Jen) some "uncooking" lessons using raw foods and possible options on what to feed our families. Yesterday we made dinner and dessert to take home and let our families try! I have to say that I was pleasantly surprised. I really likes it as well as David. The girls ate it, but it wasn't their favorite, and Tyler tried a few bites...which is usual for him on nights he didn't get a nap and really isn't interested in food any way. Here are the recipes for Raw Tamales and Raw Freezer Fudge (just finished another piece before I wrote this). This tamale recipe is from Raw Food Real World cookbook (i have mine from the library).

Sauteed Mushrooms for Tamales (make ahead of time):

OK...and I hate mushrooms, but I couldn't stop eating these...amazing raw food!
1 package baby bella mushroom caps but into chunks
1/2 C. olive oil
1 clove garlic
1 T. minced oregano (fresh)
1 t. sea salt
In a medium bowl, toss the mushrooms with the other ingredients. Transfer mushrooms to a lined dehydrator tray and dehydrate at 115 for 12-24 hours (tossing them a few times) or until they taste sauteed.
6 Cups fresh white corn kernels (i used frozen organic corn)
1 C. pine nuts (i used half pine nuts and half cashews)
1 C cashews (this is in addition to the other nuts)
1/2 t. cayenne
1 t. sea salt
1 small handfull cilantro

Place 5 cups of corn in the food processor with the pine nuts, cashews cayenne and salt and process until smooth, but do not overprocess. Fold in the remaining 1 C. corn and the cilantro and adjust seasoning if necessary. Transfer to a bolw and mix in the dehydrated mushrooms.

Make patties with the corn filling and dehydrate for at least 2 hours at 115 degrees, or until warm and slightly hard on the top.

Cashew Sour Cream:
1 C. cashews
1.5 T. lemon juice
1 T. apple cider vinegar
1/2 & 1.8 C. water
1 t. sald
Put all in blender and blend

The picture is hard to see all the colors, but this was brightly colorful, as we served it covered in avocados and fresh salsa that David made (yum!) We had a large salad to go with it and I did make some black beans for the kids...which they loved!
My favorite dinner salad, which is the one in the picture is:
Two Head Romaine
1 bunch spinach
1 granny smith and one other red apple, thinly sliced with peels on
1 C berries...we used blackberries
1/2 bunch celery
whatever soaked nuts I have on hand
and this yummy dressing (the girls like it cause it's pink)
1/2 C. oil (safflower is good)
1/2 C. red wine vinegar
1/2 C. raw honey
2-4 cloves garlic
salt and pepper to taste
Blend in blender until well mixed. stores in the fridge for two weeks

Raw Freezer Fudge:
1 c. Almond or cashew butter
1/2 C. cocoa powder (try to get a good quality..cacao powder if you can find it)
1/2 C. agave nectar
1/2 C. cocoa butter (you can find it in the health and beauty section of your health food store. make sure it says 100% pure cocoa butter)
2 T. coconut butter(different from coconut oil)
1 T. vanilla
1/2 t. sea salt
1/2 C. walnuts (optional)
1/2 C. coconut
In a double boiler with a very low flame, slowly melt the cocoa butter with the coconut butter until liquefied.
Add all the indredients except the walnuts and the dried coconut to a bowl and mix slowly. The add the walnuts and/or cocunut.
Pour mixture into a square pan, lined with saran wrap.
Place in the fridge or freezer until set up. Enjoy!!! (allow a couple minutes to thaw before cutting.

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