Raw Harvest Tart

This is kind of like pumpkin pie. You could use pumpkin in place of the cashews and carrot juice... I've never tried that, but sure it would work! Enjoy!


HARVEST TART
2 cups almond flour (ground almonds)
2 tablespoons dates, pitted (soaked ½ hour if firm)
¾ cup maple syrup powder or raw agave nectar
¾ cup coconut butter
Pinch of salt

For the crust, mix in processor. Press into pie plate. Refrigerate until firm.

1 cup raw cashews, soaked 1 hour, drained
1 cup carrot juice
¾ cup raw agave nectar
¾ cup coconut butter
1 tablespoon vanilla extract or fresh seeds
1 tablespoon cinnamon
2 teaspoons ginger
½ teaspoons ground nutmeg
¼ teaspoon ground cloves
¾ teaspoon sea salt

Blend in high speed blender (or food processor) until completely smooth. Fill the prepared pie crust (while filling is still at room temp) Refrigerate 1 hour or more until it sets. (Extra filling can be eaten like pudding.)

Raw Foods Classes in Duluth, Minnesota

I have a couple classes coming up:

October 23th, 2008 5:30-8:00 "Raw Italian" Ordean Middle School
November 6th, 2008 5:30-8:00 "Raw Desserts" Ordean Middle School

Hope to see you there!

Hayward Wellness Weekend

Yesterday Emily's Raw Foods was at the Northwoods Living Well Festival in Hayward this weekend. I was contacted by a wonderful woman, Dee LaFroth of Essential Wellness to serve smoothies and other goodies. Because of my struggling health, I was not feeling up to doing more than smoothies this time 'round. Dee was able to find another wonderful caterer, Jennifer Sabatka of Full Of Beans Coffee Bar to serve some more "standard" goodies. They were great to work along next to!

For those of you wondering, we offered: Cinn-A-Nana, Pina Colada & Pineapple Ginger Smoothies.

I was also happy to realize that my friend and mentor Carolyn Sheets of Healing Ways as well as a couple other wonderful ladies were also attending. She had many wonderful samples of the SunRider products. The SunRider teas and shakes are of live-enzyme concentrates to replace supplements and fast food.

Emily's Raw Foods has been adding the SunRider products to my base of knowledge. They are an easy, quick way for people to get the benefits of the raw foods diet. Though the products don't LOOK like something raw, I believe the intention and preparation behind these products is in keeping with the raw food philosophy. I'm happy to tell you more...

It was a great festival of Health and Wellness information, with exhibits and speakers. I truly enjoyed spending the day there.

Raw & Local Produce Class at the Whole Foods Co-op in Duluth, MN

Did you miss the Raw & Local Produce Class at the Whole Foods Co-op in Duluth, MN? Shame on you! Well, because I'm so generous, I'm going to share the recipes from that night! We prepared: Emily's Rawasagne, Melon Gazpacho, Thai Wrap With Satay Sauce, Raw Pumpkin Latte & Raw Mashed “Potatoes” with Spinach Pesto and Peas. Enjoy!

Emily's Rawasagne

Marinara:
1 cup dried tomatoes
4 Roma-style fresh tomatoes
12 cherry tomatoes
4-6 cloves fresh garlic
1 Tbsp nama shoyu (soy sauce)
1/2 onion
2 Tbsp olive oil
2 Tbsp raw agave nectar (or maple syrup)
juice of one lemon
4 Tbsp fresh basil
2 Tbsp mixed Italian seasonings (rosemary, thyme, oregano, etc)

Mix all in food processor. Set aside.

Mushrooms:
3 cups sliced mushrooms, any mixture
1/2 package spinach
1/4 cup nama shoyu
2 cloves garlic, finely chopped
1/4 cup olive oil
salt & pepper to taste

Mix in bowl. Set aside.

Herb Cheese:
1 cup raw cashew butter
1 Tbsp onion
1/2 lemon juice
1 1/2 Tbsp nutritional yeast (optional)
1/2 tsp sea salt
3 Tbsp mixed Italian seasonings (basil, rosemary, thyme, oregano, etc)

Mix in food processor. Add water as needed to create a stiff, yet pourable "cheese."

1 cup sweet corn kernels (cut from the cob)
4 zucchini, sliced into long, thin strips (with box cutter or vegetable peeler)

Assembly:
Line a 9X9 cake pan with plastic wrap, allowing and overhand on the sides. Arrange a layer of zucchini "noodles", covering the entire bottom. Layer on top, in the following order: layer of half of mushrooms & spinach, half of the herb cheese, half marinara sauce, half of the corn kernels. Repeat. Top with final layer of zucchini noodles. Refrigerate at least one hour to solidify and allow flavors to mingle. (I know I already have a Lasagna listed on this blog. The same recipe in fact! However, since we made it that night, I thought I'd list it here as well.)

Melon Gazpacho

4 cups watermelon OR cantaloupe, pureed
1 cup watermelon OR cantaloupe, finely diced
2 cups tomato, finely diced
1 cucumber, finely diced
1 carrot
Green pepper, finely diced
2 limes, juiced
1 teaspoon ginger, minced
1 garlic clove, minced
¼ cup cilantro, finely chopped
2 green onions, minced
1 jalapeno, finely diced (optional)
1 teaspoon salt (to taste)
Pepper to taste

Puree melon. Peel entire carrot into long thin strips, then finely chop strips. Combine the remaining ingredients. Add jalapeno if using. Mix by hand. Season to taste. Serve room temp or chilled. (For the class, we used ONLY watermelon. We used brandywine heirloom tomatoes, and omitted the jalapeno.We also used a purple "green" pepper, for looks.)

Thai Wrap With Satay Sauce

Satay Sauce:
¼ cashew butter
2 teaspoons ginger, minced
4 garlic cloves, minced
1 lemon, juiced
1 jalapeno, minced (if desired)
2 tablespoons raw agave nectar or maple syrup
1 tablespoon nama shoyu (or to taste)
Water to thin
Combine all. Add water until creamy.

Filling:
1 beet
1 cup cabbage
1 parsnip
1 carrot
1 zucchini
1 apple
1 bunch basil
½ cup currants (halved)
Chard leaves or collard greens

Julienne all except chard or collard leaves, which are your “wraps.” Place prepared ingredients in a bowl. Toss with:

2 tablespoons olive oil
1 tablespoon nama shoyu

Place a spoonful inside a leaf and wrap egg roll style. Serve with satay dipping sauce. (In the class we used beet, red cabbage, zucchini, apple and basil. We poured the satay sauce over the top of the veggies and just tossed it lightly. We wrapped it in rainbow chard leaves.)

Raw Pumpkin Latte

½ cup almond milk (see below)
½ cup pumpkin, juiced
¼ cup raw agave nectar (or to taste)
½ teaspoon EACH cinnamon, cloves, nutmeg, ginger and allspice

Combine and serve. Add to black tea or coffee!

For Raw Almond Milk:
1 cup raw almonds, soaked 4 hours
½ cup agave nectar, optional
Pinch of sea salt

Process nuts and water in blender until smooth. Strain through nut bag or multiple layers of cheesecloth, reserving the milk. Wring out the cloth. Rinse out blender cup, and place reserved milk along with remaining ingredients. Combine. Taste for sweetness.

Raw Mashed “Potatoes” with Spinach Pesto and Peas

1 cup cauliflower, pureed
1 cup brazil nuts, powdered in spice grinder
¼ cup olive oil
1 teaspoon sea salt
2 garlic cloves, minced
1 cup basil, minced
1 cup spinach, chopped
1 cup fresh peas
Salt and pepper to taste

Blend cauliflower, nut powder, olive oil, salt, garlic and basil in high speed blender or food processor. Add water if necessary to get it to turn over. Season to taste. Fold in chopped spinach and top with fresh peas. (I will admit - this was a bit of a flop at the class. I forgot my nut/spice grinder. Therefore, the texture was totally lost! We also didn't have fresh, local spinach, so I used mixed greens instead. It ended up being too bitter. I realize that we needed less cauliflower as well. The nut and cauliflower ratio should be equal, if not less cauliflower. Also, feel free to add more garlic and basil!)

All in all, a really great class! Thank you guys!

Raw Tabouli Salad

1 1/2 bunches fresh parsley
1 cup cherry tomatoes, halved
½ cup hemp seeds
¼ - ½ cup yellow onion, chopped
1 cucumber, diced
2 lemons, juiced
½ cup olive oil
½ teaspoon sea salt
3-5 garlic cloves, peeled

Process parsley in food processor until fine. Transfer to large mixing bowl and add tomato, hemp seeds, onion and cucumber. In food processor, combine lemon juice, olive oil, sea salt and garlic. Pour into mixing bowl and toss to combine.

Raw Falafel

3/4 cup raw almonds, finely ground
¾ cup raw sunflower seeds, finely ground
¼ yellow onion
¼ cup olive oil
½ fresh lemon, juiced
1/3 cup nama shoyu
2-3 garlic cloves, peeled
2 tablespoons curry powder
1 tablespoon cumin

Combine all in a food processor and mix thouroughly. Spread onto teflex dehydrator sheets in patties or scoop into balls. Dehydrate 105 degrees for 24 hours or until outside is dry. May eat as a dip/spread too without dehydrating!

Serve in lettuce leaf with a few cucumber slices and nut yogurt!

Raw Cheesecake

2 cups cashews, finely chopped
½ cup Medjool Dates, pitted (soaked ½ hour if firm, drained)
¼ cup Dried Coconut
3 cups Cashews, soaked & drained or 1 jar prepared raw cashew butter
Fresh squeezed juice of 1 lemon
¾ cup raw agave nectar (or honey)
¾ cup Coconut Oil (gently warmed)
1 teaspoon Vanilla
1 pinch Sea Salt, optional
½ cup Water
Fresh berries (optional)

For the crust, mix in processor 2 c raw cashews, dates, dried coconut. Press into pie plate.

For the cheese, 3c cashew (soaked 1 hour,drained) OR add 1 jar raw cashew butter; Blend with 3/4 c lemon juice, 3/4 c agave, 3/4 c coconut oil, 1 tsp vanilla pinch salt to form a smooth consistency. Add water if necessary to turn over.
Pour mixture onto crust, remove air bubbles by tapping the pan on a table, place in freezer till firm. Serve frozen or defrost slightly in fridge. Top with fresh berries if desired.

Raw Cinnamon Rolls!

1¼ cups almond meal
1¼ cups ground flaxseed
1 dash cayenne pepper
1½ tablespoons cinnamon
1 pinch sea salt
1 cup soft pitted dates , or soaked
¼ cup water
1 teaspoon vanilla
⅛ cup olive oil
⅛ cup agave nectar
¼ cup raisins, plus a little extra
¼ cup chopped nuts

Combine the almond meal, ground flaxseed, cayenne, 1/2 Tbsp. cinnamon and pinch sea salt in a bowl and set aside.
In a food processor or blender, process dates, water and vanilla into a paste. Remove half of the date paste and add it to the dry ingredients, along with the olive oil and agave. Mix until it forms a dough. You may need to add a little water and/or agave if it is too dry.
Spread the dough out on a piece of parchment paper, and flatten/shape it into a 1/4-inch thick square.

Add 1/4 cup raisins and 1 Tbsp. of cinnamon to the rest of the date paste left in your food processor or blender. Process until smooth. Then, spread a thin layer of the paste onto the dough square, making sure to cover the whole surface, and top with a sprinkle of extra raisins and the chopped walnuts.

Using the parchment paper to help hold everything together, carefully/tightly roll the square into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds.
These cinnamon rolls can be eaten right out of the refrigerator or warmed on a dehydrator. I top mine with a generous icing of raw almond butter mixed with agave, vanilla and sea salt. Yum-O!

Raw Recipe Recource

Here's an awesome place to get raw recipes. Check out my page and browse the entire site.

Raw Chocolate Chip Cookie Doughs

My “baby” – raw chocolate chip cookies! Freeze smaller bits and add to vanilla ice cream for cookie dough ice cream. http://emilysrawfoods.blogspot.com/2008/08/raw-vanilla-ice-cream.html

Ingredients
6 ounces raw chocolate chips (I use Ghirardelli extra dark chips, if I'm in a pinch, though not raw)
1 cup raw cashews, powdered
2 tablespoons coconut oil
4 tablespoons agave nectar
2 teaspoons vanilla or vanilla seeds
1 teaspoon sea salt
1 cup pecans &/or walnuts, chopped

Preparation
Coarsely chop chocolate and 1 cup pecans and/or walnuts. Set aside. Mix remaining ingredients until forms a dough. Add reserved chocolate and nuts by hand. Drop by tablespoon onto dehydrator sheet. Dehydrate 8 hours 105 degrees or overnight.

Quick Raw Vanilla Shake

Adapted from Carol Alts Raw 50. This awesome vanilla base is great for any malt/shake fruits! This is like a traditional "junky" shake, maybe a little less creamy. It has a slight green tint if you don't add any fruits. Try it out and let me know what you think. (It's so easy and tasty.) Stir in fresh blueberries, strawberries, raspberries, bananas, or your favorite fruit as an alternative! Awesome!

Ingredients
1 tablespoon vanilla
1 teaspoon sea salt
1 cup ice (plus more if you'd like)
1 cup water
3 tablespoons raw agave nectar
½ avocado

Preparation
Blend all in Vitamix until smooth. (You may wish to use a little less salt, and a little less agave if you don’t want it as sweet.)

Quick Mango Cobbler

Super quick, easy mango cobbler that is out of this world. Inspired from Ani!

Ingredients
1 mango, chopped
1 cup dates, chopped
½ teaspoon sea salt
1 cup pecans, chopped
¼ cup raw agave nectar
¼ cup virgin coconut oil

Preparation
Chopped dates and pecans in food processor. Add salt. Put in serving bowl. Top with mango chuncks. Blend agave and coconut butter in food processor until smooth. Pour ontop of “crust” and mango. You could use any other fruit or berry you like - but try the mango!

Raw Vanilla Ice Cream

Here's a super easy raw ice cream I invented, after finding this awesome product called Artisiana Raw Coconut Butter. And of course, the beloved raw sweetener, raw agave nectar. You can add dates for a caramel flavor, mint for the holidays, fruit, nuts, whatever you like, the possibilities are endless!

Ingredients
1 jar (about 2 cups) Artisiana Raw Coconut Butter
1 cup cashew butter (or soaked & homiginized cashews)
1/2 Raw Agave Nectar (or to taste)
dash Sea Salt (or to taste)
2 teaspoons Vanilla, or a half vanilla bean
¼ cup Raw Coconut Milk (from raw coconut) or Water or Almond Milk

Preparation
Mix all ingredients until totally smooth in a food processor (or blender) and store in the freezer, stirring every half an hour until thick. (You could use an ice cream maker if you have one.) If the mixture is too thick, you can add a little more liquid of choice.

Emily at Duluth's Whole Foods Co-op

Hey folks. Looks like I will be teaching a class Sept 3rd at the Duluth Whole Foods Co-op. They are focusing on local goods, and I have come up with a raw menu to fit in with the theme! Hope to see you all!

Also, I have some more classes coming up this fall. Check them out.

Good eating!

The 20 Healthiest Foods for Under $1

Though now all raw, I thought this was a handy, useful article.

The 20 Healthiest Foods for Under $1 from DivineCaroline.com
By: Brie Cadman (View Site)

Food prices are climbing, and some might be looking to fast foods and packaged foods for their cheap bites. But low cost doesn’t have to mean low quality. In fact, some of the most inexpensive things you can buy are the best things for you. At the grocery store, getting the most nutrition for the least amount of money means hanging out on the peripheries—near the fruits and veggies, the meat and dairy, and the bulk grains—while avoiding the expensive packaged interior. By doing so, not only will your kitchen be stocked with excellent foods, your wallet won’t be empty.

1. Oats
High in fiber and complex carbohydrates, oats have also been shown to lower cholesterol. And they sure are cheap—a dollar will buy you more than a week’s worth of hearty breakfasts.

Serving suggestions: Sprinkle with nuts and fruit in the morning, make oatmeal cookies for dessert.

2. Eggs
You can get about a half dozen of eggs for a dollar, making them one of the cheapest and most versatile sources of protein. They are also a good source of the antioxidants lutein and zeaxanthin, which may ward off age-related eye problems.

Serving suggestions: Huevos rancheros for breakfast, egg salad sandwiches for lunch, and frittatas for dinner.

3. Kale
This dark, leafy green is loaded with vitamin C, carotenoids, and calcium. Like most greens, it is usually a dollar a bunch.

Serving suggestions: Chop up some kale and add to your favorite stir-fry; try German-Style Kale or traditional Irish Colcannon.

4. Potatoes
Because we often see potatoes at their unhealthiest—as fries or chips—we don’t think of them as nutritious, but they definitely are. Eaten with the skin on, potatoes contain almost half a day’s worth of Vitamin C, and are a good source of potassium. If you opt for sweet potatoes or yams, you’ll also get a good wallop of beta carotene. Plus, they’re dirt cheap and have almost endless culinary possibilities.

Serving suggestions: In the a.m., try Easy Breakfast Potatoes; for lunch, make potato salad; for dinner, have them with sour cream and chives.

5. Apples
I’m fond of apples because they’re inexpensive, easy to find, come in portion-controlled packaging, and taste good. They are a good source of pectin—a fiber that may help reduce cholesterol—and they have the antioxidant Vitamin C, which keeps your blood vessels healthy.

Serving suggestions: Plain; as applesauce; or in baked goods like Pumpkin-Apple Breakfast Bread.

6. Nuts
Though nuts have a high fat content, they’re packed with the good-for-you fats—unsaturated and monounsaturated. They’re also good sources of essential fatty acids, Vitamin E, and protein. And because they’re so nutrient-dense, you only need to eat a little to get the nutritional benefits. Although some nuts, like pecans and macadamias, can be costly, peanuts, walnuts, and almonds, especially when bought in the shell, are low in cost.

Serving suggestions: Raw; roasted and salted; sprinkled in salads.

7. Bananas
At a local Trader Joe’s, I found bananas for about 19¢ apiece; a dollar gets you a banana a day for the workweek. High in potassium and fiber (9 grams for one), bananas are a no-brainer when it comes to eating your five a day quotient of fruits and veggies.

Serving suggestions: In smoothies, by themselves, in cereal and yogurt.

8. Garbanzo Beans
With beans, you’re getting your money’s worth and then some. Not only are they a great source of protein and fiber, but ’bonzos are also high in fiber, iron, folate, and manganese, and may help reduce cholesterol levels. And if you don’t like one type, try another—black, lima, lentils … the varieties are endless. Though they require soaking and cooking, the most inexpensive way to purchase these beans is in dried form; a precooked can will still only run you around a buck.

Serving suggestions: In salads, curries, and Orange Hummus.

9. Broccoli
Broccoli contains tons of nice nutrients—calcium, vitamins A and C, potassium, folate, and fiber. As if that isn’t enough, broccoli is also packed with phytonutrients, compounds that may help prevent heart disease, diabetes, and certain cancers. Plus, it’s low in calories and cost.

Serving suggestions: Throw it in salads, stir fries, or served as an accompaniment to meat in this Steamed Ginger Chicken with Asian Greens recipe.

10. Watermelon
Though you may not be able to buy an entire watermelon for a dollar, your per serving cost isn’t more than a few dimes. This summertime fruit is over 90 percent water, making it an easy way to hydrate, and gives a healthy does of Vitamin C, potassium, and lycopene, an antioxidant that may ward off cancer.

Serving suggestions: Freeze chunks for popsicles; eat straight from the rind; squeeze to make watermelon margaritas (may negate the hydrating effect!).

11. Wild Rice
It won’t cost you much more than white rice, but wild rice is much better for you. Low in fat and high in protein and fiber, this gluten-free rice is a great source of complex carbohydrates. It packs a powerful potassium punch and is loaded with B vitamins. Plus, it has a nutty, robust flavor.

Serving suggestions: Mix with nuts and veggies for a cold rice salad; blend with brown rice for a side dish.

12. Beets
Beets are my kind of vegetable—their natural sugars make them sweet to the palate while their rich flavor and color make them nutritious for the body. They’re powerhouses of folate, iron, and antioxidants.

Serving suggestions: Shred into salads, slice with goat cheese. If you buy your beets with the greens on, you can braise them in olive oil like you would other greens.

13. Butternut Squash
This beautiful gourd swings both ways: sometimes savory, sometimes sweet. However you prepare the butternut, it will not only add color and texture, but also five grams of fiber per half cup and chunks and chunks of Vitamin A and C. When in season, butternut squash and related gourds are usually less than a dollar a pound.

Serving suggestions: Try Pear and Squash Bruschetta; cook and dot with butter and salt.

14. Whole Grain Pasta
In the days of Atkins, pasta was wrongly convicted, for there is nothing harmful about a complex carbohydrate source that is high in protein and B vitamins. Plus, it’s one of the cheapest staples you can buy.

Serving suggestions: Mix clams and white wine with linguine; top orzo with tomatoes and garlic; eat cold Farfalle Salad on a picnic.

15. Sardines
As a kid, I used to hate it when my dad would order sardines on our communal pizzas, but since then I’ve acquired a taste for them. Because not everyone has, you can still get a can of sardines for relatively cheap. And the little fish come with big benefits: calcium, iron, magnesium, zinc, and B vitamins. And, because they’re low on the food chain, they don’t accumulate mercury.

Serving suggestions: Mash them with parsley, lemon juice, and olive oil for a spread; eat them plain on crackers; enjoy as a pizza topping (adults only).

16. Spinach
Spinach is perhaps one of the best green leafies out there—it has lots of Vitamin C, iron, and trace minerals. Plus, you can usually find it year round for less than a dollar.

Serving suggestions: Sautéed with eggs, as a salad, or a Spinach Frittata.

17. Tofu
Not just for vegetarians anymore, tofu is an inexpensive protein source that can be used in both savory and sweet recipes. It’s high in B vitamins and iron, but low in fat and sodium, making it a healthful addition to many dishes.

Serving suggestions: Use silken varieties in Tofu Cheesecake; add to smoothies for a protein boost; cube and marinate for barbecue kebobs.

18. Lowfat Milk
Yes, the price of a gallon of milk is rising, but per serving, it’s still under a dollar; single serving milk products, like yogurt, are usually less than a dollar, too. Plus, you’ll get a lot of benefit for a small investment. Milk is rich in protein, vitamins A and D, potassium, and niacin, and is one of the easiest ways to get bone-strengthening calcium.

Serving suggestions: In smoothies, hot chocolate, or coffee; milk products like low fat cottage cheese and yogurt.

19. Pumpkin Seeds
When it’s time to carve your pumpkin this October, don’t shovel those seeds into the trash—they’re a goldmine of magnesium, protein, and trace minerals. Plus, they come free with the purchase of a pumpkin.

Serving suggestions: Salt, roast, and eat plain; toss in salads.

20. Coffee
The old cup-o-joe has been thrown on the stands for many a corporeal crime—heart disease, cancer, osteoporosis—but exonerated on all counts. In fact, coffee, which is derived from a bean, contains beneficial antioxidants that protect against free radicals and may actually help thwart heart disease and cancer. While it’s not going to fill you up like the other items on this list, it might make you a lot perkier. When made at home, coffee runs less than 50¢ cents a cup.

Serving suggestions: Just drink it.

Although that bag of 99¢ Cheetos may look like a bargain, knowing that you’re not getting much in the way of nutrition or sustenance makes it seem less like a deal and more like a dupe. Choosing one of these twenty items, or the countless number of similarly nutritious ones, might just stretch that dollar from a snack into a meal.

Eggless Raw Eggsalad

EGG SALAD

½ cup pure water
juice from one small lemon
1 clove garlic
1 teaspoon sea salt, add 1/2 tsp at a time for taste
1½ cups raw cashew butter
½ teaspoon dry mustard or prepared to taste
½ teaspoon turmeric, for color, add as needed
1 tablespoon apple cider vinegar

Place ingredients in the food processor, and blend until very smooth.

EMILYS NOTE: Serve on top of flax seed crackers, celery sticks, or add a bit of water to make a creamy salad dressing for greens. Add in chopped up celery for more texture, or jicama, onions, carrots, shredded cabbage, or whatever you like. Add diced white mushrooms for an "egg" texture.

Raw Onion Flatbreads

RAW ONION FLATBREAD

3 yellow onions, large
1 cup flax seeds, ground in coffee grinder
1 cup raw sunflower seeds, ground in a food processor
½ cup Nama Shoyu
¼ cup cold pressed olive oil

Peel and quarter the onions. Slice into very thin slices.
Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets). Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours.
Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically).

Raw Banana Flatbreads

BANANA FLATBREAD

1/2 cup cashew or almond butter
3/4 cup agave nectar
1/2 cup raisins
1 tsp. fine celtic sea salt
2 cups mashed ripe bananas (4)
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract
1/2 cup walnuts (soaked for 7 hrs. and blended up in a blender to form a cream)
1 1/2 cup almond flour (just powdered almonds)
1/2 cup chopped nuts

Blend all the ingredients together (except the chopped nuts), and put into a loaf pan lined with wax or parchment paper. Top the batter with the chopped nuts and place in the dehydrator for 6-12 hrs. Enjoy warm right out of the dehydrator!

Emily's Rawsagne

Emily's Rawsagne (Raw Lasagne)

Marinara:
1 cup sun dried tomatoes
4 Roma-style fresh tomatoes
12 cherry tomatoes
4-6 cloves fresh garlic
1 Tbsp nama shoyu (soy sauce)
1/2 onion
2 Tbsp olive oil
2 Tbsp raw agave nectar (or maple syrup)
juice of one lemon
4 Tbsp fresh basil
2 Tbsp mixed italian seasonings (rosemary, thyme, oregano, etc)
Mix all in food processor. Set aside.

Mushrooms:
3 cups sliced mushrooms, any mixture
1/4 cup nama shoyu
2 cloves garlic, finely chopped
Mix in bowl. Set aside.

Herb Cheese:
1 cup raw cashew butter
1 Tbsp onion
1/2 lemon juice
1 1/2 Tbsp nutritional yeast
1/2 tsp sea salt
3 Tbsp mixed italian seasonings (basil, rosemary, thyme, oregano, etc)
Water
Mix in food processor. Add water as needed to create a stiff, yet pourable "cheese."

1/4 cup olive oil
salt & pepper to taste
1/2 package spinach
Toss in bowl. Set aside.

1 cup sweet corn kernels (cut from the cob)
4 zucchini, sliced into long, thin strips (with box cutter or vegetable peeler)

Assembly:
Line a 9X9 cake pan with plastic wrap, allowing and overhand on the sides. Arrange a layer of zucchini "noodles", covering the entire bottom. Layer on top, in the following order: layer of half of mushrooms, half of the herb cheese, a layer of half spinach, half marinara sauce, half of the corn kernels. Repeat. Top with final layer of zucchini noodles. Refridgerate atleast one hour to solidify and allow flavors to mingle.

In The Beginning There Was A Tree Of Knowledge

In The Beginning There Was A Tree Of Knowledge... So, I'm growing this Knowledge Tree for all those Raw Foodists out there who are looking for more ideas.

Just a bit about me, the background of Emily's Raw Foods and the ideas I'm rolling with:

The philosophy of eating raw is based on the notion that by not cooking your food it preserves enzymes, vitamins and minerals. Plant-based foods that have not been heated above 118 degrees are easier for your body to digest and provide you with nutrients that can be absorbed more quickly, thereby resulting in higher levels of energy and more vibrant health. Better yet, eating, wearing and otherwise consuming organic goods is just GOOD. We have to do what we can! Emily's Raw Foods was originally founded by Emily Jayne Brissett-White and her
husband John White, of Cloquet, MN and Emily Sisco and her partner Billy Gilgenbach
of Duluth, MN in the summer 2007. The vision was to offer a restaurant setting for Duluthians to access raw, organic, local foods. Unfortunately, we all were not able to bring that to fruition. However, Emily Jayne (White) continues to offer her knowledge as a raw chef to the community. A restaurant setting someday? Emily's Raw Foods is about creating a local network to support an alternative lifestyle. Eating naturally and organically is good for you inside and out! We
believe by just making an effort to increase the ratio of fresh and un-processed foods to cooked foods typical in the Standard American Diet (SAD,) you will be making a leap that will make you feel noticeably better. Possibly dramatically! Jump to an all raw lifestyle and you should feel
happier, lighter and more energetic than ever. Take it from me (Emily) or from any of the devoted raw foodies out there, a clean body and an open mind, along with increased energy (to name a few) are among the wonderful results of eating raw. ENJOY!

http://www.emilysrawfoods.com/