http://www.rawfoodartist.com www.rawfoodartist.com Mon, 13 Jun 2011 22:28:24 +0000 http://www.rawfoodartist.com en http://www.rawfoodartist.com/busy-bee-frozen-treat http://www.rawfoodartist.com/following/rawfoodartist.com/busy-bee-frozen-treat Mon, 13 Jun 2011 22:28:24 +0000 www.rawfoodartist.com 1586774 <img src="http://payload.cargocollective.com/1/2/93894/1586774/01-ice-cream-sandwich.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1586774/01-ice-cream-sandwich_o.jpg" align="left" /> Busy Bee Frozen Treat | Ice cream sandwich BuzzHoney is a powerful antioxidant, considered one of the healthiest sweeteners available. It is important to get honey from sustainable beekeepers to maintain the Earth’s balance and harmlessly consume animal byproducts. Bees are a crucial component in organic agriculture and they like to keep busy. They eat honey and pollen to maintain their metabolisms running at high levels. The pollen that bees collect has evolved to become the richest food source possible. This is frozen treat combines honey and bee pollen to fuel your body with pure energy.<img src="http://payload.cargocollective.com/1/2/93894/1586774/03-ice-cream-sandwich.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1586774/03-ice-cream-sandwich_o.jpg" align="left" /> Almond biscuits | ingredients | 16-18 biscuits 1 cup almond meal or almond pulp 3/4 cup oat flour, (ground raw oat groats) 1/4 cup flax meal 1/2 tsp salt 1/2 cup maple syrup (or substitute with equivalent amount of favorite liquid sweetener) 2 Tbsp olive oil 1 tsp vanilla extract or 1 vanilla bean scraped bee pollen for garnish Mix all ingedients together in a large bowl. Use a small ice-cream server to scoop uniform servings and flatten carefully with by hand. (keep a bowl of water handy and moisten hand lightly to reduce stickyness). Sprinkle some bee pollen for garnish (optional). Place on a non-stick sheet inside dehydrator for 4 hours. Transfer to a screen tray and dehydrate overnight 6-8 hours. <img src="http://payload.cargocollective.com/1/2/93894/1586774/02-ice-cream-sandwich.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1586774/02-ice-cream-sandwich_o.jpg" align="left" /> Honey Lemon Gelato | ingredients | 3 cups1 cup cashews - soaked 1/2 cup coconut meat, (approx one medium young coconut) 1 cup almond milk 1/4 cup honey 1/4 cup lemon juice 1 pinch salt 1 tbsp lecithin - powdered Blend all ingredients until smooth. Pour into ice-cream machine's bowl and follow the manufacure's instructions. For a creamier gelatto consistency add 3 Tbsp of melted coconut oil. To make a busy-bee frozen treat, layer a scoop of honey-lemon gelato between two almond biscuits. You can also use a food ring to serve the ice cream in a geometrical way. For extra super-nutrition roll sandwiches over bee pollen. Keep frozen. <img src="http://payload.cargocollective.com/1/2/93894/1586774/04-ice-cream-sandwich.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1586774/04-ice-cream-sandwich_o.jpg" align="left" /> Bee pollen is a unique superfood that contains the male reproductive gametes of flowers and the digestive enzymes of bees. Just a little volume can provide a lot of nutrition. It is important to note that as healthy it can be, quite a few people can have an allergic reaction to bee pollen. http://www.rawfoodartist.com/churro-fig-confit http://www.rawfoodartist.com/following/rawfoodartist.com/churro-fig-confit Mon, 13 Jun 2011 06:07:54 +0000 www.rawfoodartist.com 1582109 <img src="http://payload.cargocollective.com/1/2/93894/1582109/07-fig-almond-pastry.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1582109/07-fig-almond-pastry_o.jpg" align="left" /> Churro Spirals with fig confit | Spanish inspired-pâtisserieThere are two types of churros in Spain: One is thin (and sometimes knotted) and the other is long and thick (and sometimes filled). This recipe combines the two, adds a fig confit and the result is a delightful Spanish inspired pâtisserie.<img src="http://payload.cargocollective.com/1/2/93894/1582109/01-fig-almond-pastry.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1582109/01-fig-almond-pastry_o.jpg" align="left" /> The fig confit in this recipe is one of my favorite sweet flavors. It is very simple to make, specially if you use smyrna figs. They have a large body, light caramel colors and true seeds. Their flesh is sweet and nutty and the seeds have a nice crunch. ingredients | fig confit | 1 1/2 cups 16 smyrna / calamyrna dried figs - destemed, finely chopped 1/2 cup water 1-3 Tbsp Maple syrup - or substitute with equivalent amount of favorite liquid sweetener 1 Tbsp lemon juice pinch salt Mix all the ingredients and place in a shallow pan/bowl inside the dehydrator at 145º for 30 min. Allow to reduce to desired consistency. Fig confit lasts up to 5 days when stored in a sealed container inside the refrigerator. <img src="http://payload.cargocollective.com/1/2/93894/1582109/04-fig-almond-pastry.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1582109/04-fig-almond-pastry_o.jpg" align="left" /> fig almond pastry | ingredients | 14-16 spirals 1 1/2 cup almond pulp or almond meal 3/4 cup oat flour - (ground raw oat groats) 1/2 c apple juice 1/4 cup flax meal 1/2 cup maple syrup 1/4cup irish moss paste 3 Tbsp olive oil 1 tsp vanilla extract - or 1 banilla bean scraped Mix all ingedients together in a large bowl. Transfer to a pastry bag with a large star tip. Pipe a spirals of dough (about 2 1/2" in diameter) on a non-stick sheet, beginning at the outer edge and working inward. Place inside thedehydrator for 4 hours. Transfer to a screen tray and dehydrate overnight 6-8 hours. The idea is to have a crisper outer shell and a moist cake-like center. Top with a dollop of fig confit and enjoy with your favorite warm beverage for a Spanish style breakfast. <img src="http://payload.cargocollective.com/1/2/93894/1582109/05-fig-almond-pastry.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1582109/05-fig-almond-pastry_o.jpg" align="left" /> These churros are more than just a breakfast treat. Try them with vanilla creme for a cozy dessert. <img src="http://payload.cargocollective.com/1/2/93894/1582109/06-fig-almond-pastry.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1582109/06-fig-almond-pastry_o.jpg" align="left" /> Dried Fruit may be treated with sulfites to extend their shelf life. "Organic" dried figs do not contain sulfites since federal regulations prohibit the use of these preservatives in organically grown or produced foods. http://www.rawfoodartist.com/garden-paella http://www.rawfoodartist.com/following/rawfoodartist.com/garden-paella Mon, 13 Jun 2011 00:43:28 +0000 www.rawfoodartist.com 1251442 <img src="http://payload.cargocollective.com/1/2/93894/1251442/paella-1-f.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1251442/paella-1-f_o.jpg" align="left" /> Paella is a dish of short-grain rice flavored with saffron and cooked with an assortment of ingredients. It is traditionally served in the pan in which it is made. The exact ingredients vary according to the region of Spain, where it originates. <img src="http://payload.cargocollective.com/1/2/93894/1251442/paella-4-f.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1251442/paella-4-f_o.jpg" align="left" /> Saffron gets its name from the arab word zafaran, which means yellow. It is harvested from the fall-flowering plant Crocus sativus. Infusing very hot water with saffron threads allows an even distribution of flavor and color in raw cuisine. <img src="http://payload.cargocollective.com/1/2/93894/1251442/paella-3-f.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1251442/paella-3-f_o.jpg" align="left" /> Mock saffron rice is a mix of butternut squash cauliflower and blanched almonds gently processed to obtain a short-grain, rice texture. It is marinated in a saffron base with olive oil, garlic and other spices.<img src="http://payload.cargocollective.com/1/2/93894/1251442/paella-2-f.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1251442/paella-2-f_o.jpg" align="left" /> For a seafood paella add dulse granules to the marinade or some of your favorite sea vegetable to the paella. Seafood paella is served with lemon juice on the side. I like to serve this plate warm. http://www.rawfoodartist.com/ceviche-peruano http://www.rawfoodartist.com/following/rawfoodartist.com/ceviche-peruano Sat, 11 Jun 2011 03:27:38 +0000 www.rawfoodartist.com 1568641 <img src="http://payload.cargocollective.com/1/2/93894/1568641/01-ceviche-peruano.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568641/01-ceviche-peruano_o.jpg" align="left" /> Ceviche Peruano | wild mushroom This wild mushroom Peruvian style ceviche is the epitome of fusion cuisine. Inca peppers, Asian mushrooms, and Spanish onions marinated in lime juice. ceviche | ingredients | 6 appetizer servings 1 pack white beech mushroom - or any mushroom 2 cups oyster mushroom - teared finely 1/4 red onion - sliced thinly 1 ear corn - kernels only 2 Tablespoons Olive Oil 1 ají limo - (peruvian yellow pepper) minced or 1/2 teaspoon peruvian yellow chili paste 4 limes - juiced 1 teaspoon agave nectar - or substitute with equivalent amount of favorite sweetener 1/2 teaspoon Salt 2 Tablespoon cilantro - minced 1/2 cup lettuce - or baby greens Lightly tear oyster mushrooms lengthwise into bite size pieces. Toss with white beech mushrooms and mix with the sliced onion. In a small bowl, whisk the olive oil, minced chilis or yellow pepper paste, lime juice, sweetener and salt. Pour sauce over mushrooms and add cilantro. Mix well and allow to marinade for at least fifteen minutes. <img src="http://payload.cargocollective.com/1/2/93894/1568641/02-ceviche-peruano.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568641/02-ceviche-peruano_o.jpg" align="left" /> Beech mushrooms are also known as crab mushrooms or shimeji. They are widely cultivated and carried by many Asian markets. These mushrooms come in 2 varieries: brown and white. For the ceviche I found that the white mushrooms work better. The brown have a slight bitter flavor and a tougher texture. These mushrooms are grown and packed in very hygienic conditions. Do not soak in water. <img src="http://payload.cargocollective.com/1/2/93894/1568641/03-ceviche-peruano.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568641/03-ceviche-peruano_o.jpg" align="left" /> Oyster mushrooms are quite versatile and have a lovely sweet taste. To use cut off the lower part of the stems which are tough and discard. Tear the mushroom caps by hand to desired bite size. Mushrooms should always be cleaned with a paper towel or mushroom brush. Roots, stems and ends should be removed carefully.<img src="http://payload.cargocollective.com/1/2/93894/1568641/06-ceviche-peruano.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568641/06-ceviche-peruano_o.jpg" align="left" /> Peru is the country with the largest variety of cultivated potatoes. It is a staple side with every meal. Camote, the peruvian sweet potato is always served with ceviche. These simple sweet potato bites go really well. sweet potato bites | ingredients | 6 servings 2 sweet potatoes - peeled and chopped 1 clove garlic 1/2 lemon - juiced 1/4 teaspoon salt 1/2 teaspoon agave nectar - or substitute with -equivalent amount of favorite sweetener Mix potatoes, garlic, lemon juice, salt and agave nectar in a high-speed blender until smooth. Scoop small dollops onto a non-stick sheet and dehydrate for at least 2 hours. This pureé is lovely cold, so if you are pressed for time, serve immediately. <img src="http://payload.cargocollective.com/1/2/93894/1568641/05-ceviche-peruano.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568641/05-ceviche-peruano_o.jpg" align="left" /> To serve ceviche as an appetizer, line a plate or small bowl with lettuce or baby greens. Place ceviche in the center. Surround with sweet potato bites, corn kernels and garnish with microgreens.<img src="http://payload.cargocollective.com/1/2/93894/1568641/07-ceviche-peruano.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568641/07-ceviche-peruano_o.jpg" align="left" /> It is very trendy to serve ceviche in Asian spoons as hor'dourves. Make sure every spoon creates the perfect bite with a little piece of every ingredient. In this case I transfered the sweet potato purée cold into a pastry bag and served each spoon individually.<img src="http://payload.cargocollective.com/1/2/93894/1568641/08-ceviche-peruano.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568641/08-ceviche-peruano_o.jpg" align="left" /> Another convenient way to serve ceviche is in a small glass. It is quite common to serve the corn directly on the cob. For a softer corn on the cob, place in a bowl covered with warm water and salt inside a dehydrator for 2-4 hours.<img src="http://payload.cargocollective.com/1/2/93894/1568641/09-ceviche-peruano.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568641/09-ceviche-peruano_o.jpg" align="left" /> Tiradito is a dish similar to ceviche without the onions. It is traditionally made with white fish carefully sliced and marinated. Tiradito Peruano | Ingredients | 6 servings 10 oz King Oyster mushrooms - 1 pack sliced 1/2 cup lime juice 2 Tbsp olive oil 1 ajio limo - seeded or 1 Tbsp peruvian yellow pepper paste 1Tbsp ginger - minced 1 tbsp agave syrup - or substitute with -equivalent amount of favorite sweetener 1/2 tsp salt 2 Tbsp cilantro - minced Blend the lime juice, olive oil, aji (or Peruvian yellow pepper paste), agave/sweetener, and salt. Place the sliced mushrooms on a single layer and cover with dressing. Serve with corn kernels and sweet potato bites. Garnish with cilantro and serve immediately.<img src="http://payload.cargocollective.com/1/2/93894/1568641/010-ceviche-peruano.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568641/010-ceviche-peruano_o.jpg" align="left" /> King oyster mushrooms have a thick white flesh that is firm from base to cap. These mushrooms are great for preparing tiraditos since they can be sliced into nice fillets and their flesh absorbs most of the peruvian marinade quickly. <img src="http://payload.cargocollective.com/1/2/93894/1568641/04-ceviche-peruano.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568641/04-ceviche-peruano_o.jpg" align="left" /> When storing mushrooms, place them in a paper bag and refrigerate for use within 10 days. http://www.rawfoodartist.com/fiery-strawberry-sorbet http://www.rawfoodartist.com/following/rawfoodartist.com/fiery-strawberry-sorbet Thu, 09 Jun 2011 18:25:09 +0000 www.rawfoodartist.com 1568640 <img src="http://payload.cargocollective.com/1/2/93894/1568640/01-fiery-strawberry-sorbet.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568640/01-fiery-strawberry-sorbet_o.jpg" align="left" /> Fiery Strawberry Sorbet with candied fruit | sweet fire + iceLate spring and early summer are peak strawberry seasons. I love to make sorbet when local berries are in season. It is important to choose plump, firm and fully red berries because they will not ripen once picked. The small berries are often the most flavorful. sorbet | ingredients | 6 servings 1 1/2 lb strawberries - fresh 1/4 cup agave syrup - or substitute with equivalent amount of favorite sweetener (maple syrup, honey, palm sugar, stevia, etc.) 1 Tbsp lime juice 1/8 tsp sea salt 1 Tbsp soy lecithin - granules 2 Tbsp coconut oil - melted 1 dash cayenne - powdered candied strawberry | ingredients | 1 cup strawberries 1/2 lb strawberries - sliced 1 Tbsp agave - or maple syrup for a crisp texture 1/8 tsp sea salt 1/8 tsp cinnamon - ground <img src="http://payload.cargocollective.com/1/2/93894/1568640/02-fiery-strawberry-sorbet.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568640/02-fiery-strawberry-sorbet_o.jpg" align="left" /> For the candied fruit, mix the strawberry slices with the agave or maple syrup, sea salt and cinnamon. Place on a non-stick sheet inside dehydrator at 118º until desired consistency is achieved. <img src="http://payload.cargocollective.com/1/2/93894/1568640/06-fiery-strawberry-sorbet.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568640/06-fiery-strawberry-sorbet_o.jpg" align="left" /> For a compote texture use agave or honey and allow to dehydrate for 1-2 hours. For a crisper caramelized texture, you must use maple syrup which is not raw, but widely accepted in raw cuisine. Maple syrup is the only sweetener that will crystalize at 118º inside a dehydrator. The key is to coat the fruit rather than to over-soak it. After a couple of hours transfer the fruit to a screen tray and increase dehydrator time up to 24 hours.<img src="http://payload.cargocollective.com/1/2/93894/1568640/08-fiery-strawberry-sorbet.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568640/08-fiery-strawberry-sorbet_o.jpg" align="left" /> To make the sorbet blend the strawberries, agave syrup or sweetener of choice, lime juice, and salt until smooth. Add the soy lecithin granules and blend again. While still running add the melted coconut oil and a dash of cayenne.<img src="http://payload.cargocollective.com/1/2/93894/1568640/09-fiery-strawberry-sorbet.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568640/09-fiery-strawberry-sorbet_o.jpg" align="left" /> Capsaicin, the healthy ingredient in cayenne peppers, creates heat therefore stimulating circulation and the healing capabilities of the body. The health benefits of cayenne pepper range from helping with simple digestion problems to preventing heart disease.<img src="http://payload.cargocollective.com/1/2/93894/1568640/05-fiery-strawberry-sorbet.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568640/05-fiery-strawberry-sorbet_o.jpg" align="left" /> Pre-chill mixture to save time and resources. Pour into ice-cream bowl and follow manufacturer's instructions. Serve chilled and top with candied fruit.. Most frozen desserts are enjoyed best right out of the ice-cream machine. Sorbets can be stored in the freezer but they will become solid. Thaw for 30 min to an hour before serving for a softer texture and more intense flavor.<img src="http://payload.cargocollective.com/1/2/93894/1568640/07-fiery-strawberry-sorbet.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1568640/07-fiery-strawberry-sorbet_o.jpg" align="left" /> Strawberries are like little sponges that absorb really well anything that gets poured onto them. They also absorb anything that is sprayed onto them. Choose ONLY organic strawberries. Conventionally grown strawberries have a lot of pesticide and fungicide residues on them. http://www.rawfoodartist.com/calendula-citrus-salad http://www.rawfoodartist.com/following/rawfoodartist.com/calendula-citrus-salad Thu, 09 Jun 2011 05:57:26 +0000 www.rawfoodartist.com 1566388 <img src="http://payload.cargocollective.com/1/2/93894/1566388/01-calendula-salad.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1566388/01-calendula-salad_o.jpg" align="left" /> Calendula Citrus Salad | Light + vibrant Calendula has been shown to speed the healing of wounds most likely because it increases blood flow to the affected area. It contains high amounts of flavonoids and its petals have been used for medicinal purposes since at least the 12th century. In the culinary world calendula is used to bring a subtle bittersweet flavor and for coloring instead of saffron. <img src="http://payload.cargocollective.com/1/2/93894/1566388/04-calendula-salad.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1566388/04-calendula-salad_o.jpg" align="left" /> Calendula Citrus Salad | Ingredients | 4 servings 4 cups baby arrugula 1 orange - peeled and sectioned/supremed 1 grapefruit - peeled and sectioned/supremed 1/4 cup radish sprouts 4-6 calendula flowers - petals only 1 avocado - quartered, peeled, fanned Orange tahini dressing | ingredients | 1 cup 1/2 cup orange juice 2 Tbsp tahini 1 calendula flower - petals only 1 Tbsp agave - or substitute with equivalent -amount of favorite sweetener. 1 clove garlic <img src="http://payload.cargocollective.com/1/2/93894/1566388/03-calendula-salad.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1566388/03-calendula-salad_o.jpg" align="left" /> To section/supreme an orange or any citrus you must first peel the fruit. Cut off the top and bottom so that the flesh is visible. The orange should sit flat on a cutting board. Cut the skin from top to bottom curving the knife to the orange's shape. Repeat all the way around until all the peel and pith are gone. Hold the fruit on one hand and carefully cut between the white sections placing your knife as close to the white membrane as possible and slicing almost to the core. The peeled wedges are called orange supremes. <img src="http://payload.cargocollective.com/1/2/93894/1566388/07-calendula-salad.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1566388/07-calendula-salad_o.jpg" align="left" /> Serve a bed of arrugula and an avocado fan on each plate. Top with citrus supremes and radish sprouts, creating as much height as possible on the plate. Sprinkle the calendula petals like confetti and drizzle with dressing. <img src="http://payload.cargocollective.com/1/2/93894/1566388/05-calendula-salad.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1566388/05-calendula-salad_o.jpg" align="left" /> To make the dressing blend all the ingredients until smooth. Transfer to a squeeze bottle for a controlled pour. The calendula will produce a bright yellow color that is loaded with antioxidants.<img src="http://payload.cargocollective.com/1/2/93894/1566388/06-calendula-salad.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1566388/06-calendula-salad_o.jpg" align="left" /> The colorful petals of the calendula have been used on injuries to reduce inflammation and as an antiseptic against infection. Calendula is also known as pot marigold but should not be confused with other plants that are also known as marigolds, such as corn marigold, desert marigold, or marsh marigold or plants of the genus Tagetes. http://www.rawfoodartist.com/stuffed-heirloom-tomatoes http://www.rawfoodartist.com/following/rawfoodartist.com/stuffed-heirloom-tomatoes Thu, 09 Jun 2011 02:09:03 +0000 www.rawfoodartist.com 1565649 <img src="http://payload.cargocollective.com/1/2/93894/1565649/01-stuff-heir-tomatoes.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1565649/01-stuff-heir-tomatoes_o.jpg" align="left" /> Stuffed Heirloom Tomatoes | A Summer FavoriteI like to take advantage of the flavors of summer and this is one of my favorite recipes to make with sweet summer heirloom tomatoes. Family heirloom tomatoes come from seeds that have been passed down for generations through a family and commercial heirloom tomatoes are open-pollinated varieties that were introduced prior to 1940. Every heirloom variety is genetically unique and irregular. <img src="http://payload.cargocollective.com/1/2/93894/1565649/02-stuff-heir-tomatoes.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1565649/02-stuff-heir-tomatoes_o.jpg" align="left" /> Ingredients | 6 servings 6-10 heirloom tomatoes 1 cup sunflower seeds - finely ground 1 cup corn kernels - 1 ear 1 zucchini - peeled and chopped 1 Tbsp lime juice 1 Tbsp nutritional yeast 1/2 t cumin - powdered 1/2 t salt 1/4 t garlic - powder 1/4 cup cilantro - minced 1 T scallions - minced Blend the peeled zucchini, lime juice, nutritional yeast, cumin, salt, and garlic powder until smooth. Pour over the corn kernels and mix with ground sunflower seeds. Fold in the cilantro and minced scallions. The mixture should be thick and hearty. (If it seems too liquid dehydrate in a shallow pan at 145º for 20-40 minutes.)<img src="http://payload.cargocollective.com/1/2/93894/1565649/010-stuff-heir-tomatoes.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1565649/010-stuff-heir-tomatoes_o.jpg" align="left" /> Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh and seeds. (use them for a dressing, sauce, or juice). <img src="http://payload.cargocollective.com/1/2/93894/1565649/05-stuff-heir-tomatoes.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1565649/05-stuff-heir-tomatoes_o.jpg" align="left" /> Spoon the mixture into the tomato skins and set them on a screen tray inside a dehydrator at 118º for 2-4 hours.<img src="http://payload.cargocollective.com/1/2/93894/1565649/06-stuff-heir-tomatoes.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1565649/06-stuff-heir-tomatoes_o.jpg" align="left" /> Serve on a bed of young greens lightly marinated with salt an olive oil. My favorite are sunflower greens because of their crisp texture and concentrated nutrition. Add a side of tender carrots slices, drizzled in a bit of wheat free tamari and olive oil—warmed in dehydrator at 118º for 30 min. I really like this baby heirloom variety with the purple skin.<img src="http://payload.cargocollective.com/1/2/93894/1565649/08-stuff-heir-tomatoes.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1565649/08-stuff-heir-tomatoes_o.jpg" align="left" /> This recipe works really well as a small appetizer. Baby heirloom tomatoes are easy to find in the summertime and its fun to make delicate bite-size portions.<img src="http://payload.cargocollective.com/1/2/93894/1565649/09-stuff-heir-tomatoes.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1565649/09-stuff-heir-tomatoes_o.jpg" align="left" /> If you have any stuffing left over, scoop small clusters onto a non-stick tray and dehydrate for a 2 hours. Flip onto a mesh tray and dehydrate for 2 ro more hours. These corn-sunflower clusters are a fabulous salad topping. <img src="http://payload.cargocollective.com/1/2/93894/1565649/07-stuff-heir-tomatoes.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1565649/07-stuff-heir-tomatoes_o.jpg" align="left" /> This recipe will work with any kind of tomato, but I do strongly encourage that you ONLY consume organic tomatoes. Stuffed tomatoes keep in a sealed container inside the refrigrator for up to 3 days. http://www.rawfoodartist.com/beet-fettuccine http://www.rawfoodartist.com/following/rawfoodartist.com/beet-fettuccine Tue, 10 May 2011 19:54:55 +0000 www.rawfoodartist.com 1415254 <img src="http://payload.cargocollective.com/1/2/93894/1415254/beet-fetuccine-1.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1415254/beet-fetuccine-1_o.jpg" align="left" /> Beet Fettuccine + Nasturtium Sage CreamBeets are one of my favorite vegetables. I really didn't like them much as a child but in recent years I have reconnected with the sweet and colorful world of beets. In raw cuisine they are often sliced thinly to prepare ravioli or spiralized to prepare linguini or noodles. These have been veneered with a japanese vegetable slicer. The whole beet has been transformed into a single paper-thin ribbon. <img src="http://payload.cargocollective.com/1/2/93894/1415254/beet-fetuccine-6.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1415254/beet-fetuccine-6_o.jpg" align="left" /> The beet ribbon is cut into strips of desired length, rolled tightly and sliced every 1/4' to form fettuccine. A simple marinade will soften the beet fettuccine "al dente". Beet Fetucinne | ingredients | 6 servings 3 beets peeled 3 tbsp olive oil 1 tbsp lemon juice 1 tsp saltUsing the vegetable slicer of choice, (Suggestions: spiralizer, mandolin, vegetable peeler, or veneering slicer) cut the beet into noodles. Add olive oil, lemon juice and salt. Toss lightly to coat all of the noodles and allow to marinate for 30 min-2 hours. (Longer time for softer noodles.) <img src="http://payload.cargocollective.com/1/2/93894/1415254/beet-fetuccine-3.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1415254/beet-fetuccine-3_o.jpg" align="left" /> Spring is at its peak and nasturtiums are in bloom. They are bursting with color and life-force energy. Nasturtiums are a gardener's dream because they are so easy to grow and they self-seed annually. They are also a chef's dream because they are tasty, beautiful and all parts of the plant are edible. <img src="http://payload.cargocollective.com/1/2/93894/1415254/beet-fetuccine-4.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1415254/beet-fetuccine-4_o.jpg" align="left" /> Nasturtuim Sage ceream | ingredients | 6 servings 2 cup cashews - soaked 1 cup water 1 tsp lemon juice 1 tsp olive oil 1 garlic - clove 1/2 tsp salt 1/2 tsp agave syrup 4-6 sage leaves 2 nasturtium flowers Blend all the ingredients until smooth. The sweet and tender beet fettuccine marry beautifully with a smooth sage cream. The nasturtium adds a peppery bite and a lot of color. People are actually surprised with the amount of flavor this little flower can have. <img src="http://payload.cargocollective.com/1/2/93894/1415254/beet-fetuccine-5.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1415254/beet-fetuccine-5_o.jpg" align="left" /> Onion microgreens have a mild scallion flavor that enhances the sage cream. They are the perfect garnish for this dish and add some of that concentrated nutrition found only in sprouts. http://www.rawfoodartist.com/soup-tamales http://www.rawfoodartist.com/following/rawfoodartist.com/soup-tamales Thu, 28 Apr 2011 17:52:25 +0000 www.rawfoodartist.com 1369312 <img src="http://payload.cargocollective.com/1/2/93894/1369312/sopa-flor-y-tamal-1.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1369312/sopa-flor-y-tamal-1_o.jpg" align="left" /> Blossom Soup + Garden Tamales | A Great Combination Squash blossoms are the flower of any member of the squash family. The plants produce both male and female flowers. These are female blossoms and have a baby fruit (a mini-squash) still attached. The flowers have a deep color and a delicate flavor. This soup is made with a blend of summer squash, zucchini and a few male blossoms. <img src="http://payload.cargocollective.com/1/2/93894/1369312/sopa-flor-y-tamal-2.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1369312/sopa-flor-y-tamal-2_o.jpg" align="left" /> The blossom's natural cup-like shape makes them perfect for stuffing. I fill them with a hemp based cream. Lately, I have been trying to include superfoods in all my menus. Hemp is the perfect ingredient to supercharge with protein any meal. It adds a sweet nutty flavor that goes really well with this fresh soup. <img src="http://payload.cargocollective.com/1/2/93894/1369312/sopa-flor-y-tamal-3.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1369312/sopa-flor-y-tamal-3_o.jpg" align="left" /> Garden Tamales are a raw version of of the Mexican tamal. Tamales are traditionally made with corn dough, lard and stuffing, wrapped in a corn husk and then steamed. There are countless varieties of tamales yet they are all equally popular for holidays and celebrations accross Latin America. <img src="http://payload.cargocollective.com/1/2/93894/1369312/sopa-flor-y-tamal-4.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1369312/sopa-flor-y-tamal-4_o.jpg" align="left" /> The filling: Sliced shiitake mushrooms, minced onions, and fresh corn kernels marinated in a maple chipotle sauce. I place them in a dehydrator at 105º for 30 min and the texture becomes perfectly tender. <img src="http://payload.cargocollective.com/1/2/93894/1369312/sopa-flor-y-tamal-5.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1369312/sopa-flor-y-tamal-5_o.jpg" align="left" /> Tamales were originally designed as a portable food for warriors hunters, and travelers among Aztec and Maya civilizations. In tropical regions they are wrapped in banana leafs instead. Tamales keep really well for a few days in a sealed container in the refrigerator. Some will even say they get better after a few days (2-3)... ummm I totally agree! http://www.rawfoodartist.com/cheese http://www.rawfoodartist.com/following/rawfoodartist.com/cheese Fri, 15 Apr 2011 23:33:12 +0000 www.rawfoodartist.com 1315488 <img src="http://payload.cargocollective.com/1/2/93894/1315488/rye-bagel-cheese-2.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1315488/rye-bagel-cheese-2_o.jpg" align="left" /> <img src="http://payload.cargocollective.com/1/2/93894/1315488/olive-cheese-pesto.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1315488/olive-cheese-pesto_o.jpg" align="left" /> <img src="http://payload.cargocollective.com/1/2/93894/1315488/cashew-brie.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1315488/cashew-brie_o.jpg" align="left" /> <img src="http://payload.cargocollective.com/1/2/93894/1315488/pear-cheese-goji-2.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1315488/pear-cheese-goji-2_o.jpg" align="left" /> <img src="http://payload.cargocollective.com/1/2/93894/1315488/rye-bagel-cheese-2.jpg" border="0" width="670" height="670" width_o="670" height_o="670" src_o="http://payload.cargocollective.com/1/2/93894/1315488/rye-bagel-cheese-2_o.jpg" align="left" />