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!