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 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 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.