"Uncook Books"

Here are some of my favorite "uncook books".

Ani's Raw Food Kitchen - Ani Phyo

Everydayraw - Matthew Kenney

Raw Food real world, Matthew Kenny and Sarma MeIngailis.

I have many books as I'm a collector of cook/uncook books. ha ha

If you just get one book get this one RAWvolution - Matt Amsden. He also has a company that makes some of the food out of this book and sends it to you, called the "Box". I ordered it once. All was great.

Recipes I've tried. All of these recipes are fairly easy to make. Less fuss than most cooked. :)

Berry and Nut Breakfast Bar - great for quick snacks and travel

Thai Curry Soup - Delicious and easy I recommend adding the chives, basil, mint, cilantro and shitake mushrooms. This was in the "Box"

Rawvolution's Famous Onion Bread - This is sooooooooooooo good. Love this!! Have to make this again soon.

Mediterranean Tabouli was in the "Box"- Tasty!

Tomato Salsa - Easy great!

Cheese Pierogies - These are wonderful. I make the filling all the time for dips for veges.

Sloppy Joe Sandwich in the "Box" - Very good!

Zucchini Pasta Alfredo - Great dish for newbies or guests. Creamy and delicious.

Zucchini Pasta Marinara - Good buy I prefer Ani Phyo's recipe.

Soft Taco with Fresh Tomato Salsa - Excellent - I love these. The filling keeps for days in the fridge.

Spinach and Cheese Quiche in the "Box" - Very tasty.

Spinach and Mushroom Quiche - prefer the cheese quiche but good. I would use less shoyu next time.

Nice Apple Tart in the "Box" - Very tasty filling

Coconut Fudge - Excellent, Easy and fast too. :)

Savoy Truffles - Keep these in your freezer and keep eating. Make a large batch. very good.

Cinnamon Girls - Make these small - very good but strong in flavor.

Sweet Virginia Pecan Pie - I liked, didn't love, Next time I'd try a different raw crust and make into cookies.

Pineapple Heart - I didn't make crust but filling is good, pudding like.

I'll include my other "uncook" book favorites in another post.

Enjoy!!!!

Enjoyed a great smoothie this morning! I didn't measure, which is what I do normally with smoothies but here are the approximate quantities. Predominant flavors are avocado and coconut water. If you're a smoothie newbie. I'd add another apple. :)

1 avocado

1/2" chunk fresh ginger

1 C fresh coconut water

1 leaf kale torn in pieces

1 stalk celery cut in three

1 granny smith apple quartered and seeded

1 medium cucumber chopped in 1" chuncks

1 C greens (I used arugula) torn in pieces

Tasty, creamy and filling.

Aubergine Caponata

This is a delicious, easy and packed with vitamin main course. If it wasn't so filling I'd eat it all in one sitting. Great recipe to make a day or two ahead. I prefer eating at room temperature (if I can wait that long if it's been in the fridge.) I found this recipe on the internet 1 1/2 yrs. ago and am still making it. I couldn't find where I got this from. If anyone knows, let me know and I'll make sure to credit the chef. :) The recipe also calls for 1/4 olives and 2 T capers. I've never added these ingredients due to the sodium. Try and let me know how you like it.

Put following in large bowl

1 eggplant (aubergine), peeled and diced into 1/4" size. About 4 C.

1 C tomato, 1/4" dice

1 sweet bell pepper, 1/4" dice

1 celery stalk, 1/4" dice

1/4 C red onion, or more to taste, 1/4" dice

Dressing:

Blend together and add to other ingredients

1/2 C sundried tomato, soaked for 20 min. or so

1/2 olive oil

1/4 C apple cider vinegar

2 T agave or 2 medjool dates (I've always used dates)

The following herbs, I've always used fresh and have doubled the amounts aprox.

1 T dried basil

1 T dried parsley

1 T dried oregano

1 clove garlic, or more to taste

If you'd like to reduce oil, replace with equal amount of tomato soak liquid.

Enjoy! and invite me over when you make it! :)

Zucchini Carpaccio w/Lemon Zest and Cashew "Cheese"

This is one of my favorite easy dishes that non-raw foodies like. I love making this for lunch, a treat!

1 med. zucchini thinly sliced spread out on plate. (on mandolin, food processor or the old fashioned knife!)

1 T. Extra virgin olive oil - drizzle on zucchini (best is stone pressed w/ no heat - buy one you really like)

Zest from 1/2 of a lemon - Sprinkle on top.

1 T. pine nuts - Sprinkle on top.

2 T. of your favorite raw cheese - Place chunks of creamy "cheese" on top. (recipe follows)

Raw Cashew Cheese

1 C. raw cashews or pine nuts (can soak for couple hours for creamier texture, is creamy without soaking)

1/3 of red, yellow or orange sweet bell pepper

1 lemon juiced (i've used lime too)

pinch salt

Put all in blender and blend until well combined.

Enjoy! I think I'm going to make this for lunch today with a Pate sandwich - pate, tomatoes and sprouts wrapped in collard greens. Nummy!! If you have a favorite Cheese recipe let me know. I love cheese! I really don't miss dairy cheese as raw cheeses are fantastic.

New Post coming today!!

Stay tuned!!! :)

Exciting Upcoming posts....

Upcoming!!!  

First....

I gave a raw gourmet dinner party (for mostly carnivores) recently. I'm going to feature photos and recipes of the food.  Delish...

Second...

A review of a restaurant in Menomonie, WI (So amazed... 1 - because their food was so tasty, I ate their lasagna (in photo) for lunch and brought some home for dinner to eat again!! 2 - because there is a raw food restaurant in the middle of WI in a very small town)  I'm also working on creating some of the food I had there, again, because it was so delicious.

Third...

I just received "The Box" from Rawvolution today.  I'll have pics., recipes and reviews of these items soon as well.  Stay tuned....

Sarma's Spicy Thai Vegetable Wrap Recipe

This was a delicious Thai collard green wrap with mango, carrots, bean sprouts, cashews, cabbage in peanut sauce served with a sweet tamarind sauce.  Amazing.  I found this recipe in "Raw Food/Real World: 100 Recipes to Get the Glow by Matthew Kenney and Sarma MeIngailis.  Great book.  I don't want to give recipe's out that aren't my own unless I've received permission or they are posted by the author in respect to the chef's art.  This one is posted by the chefs in one of my favorite raw web sites. Sarma's Spicy Thai Vegetable Wrap Recipe Here

GLiving Web Site Here 

With the leftover almond butter mixture and tamarind dipping sauce I added it to chopped cabbage.  Made a great "coleslaw".  Fantastic.  Adding shredded carrots and chopped cashews, maybe some raisins would be great too.  Enjoy!!