Tuesday, November 26, 2013

Coco Qi Latte - Warm Raw Cacao Elixir Recipe

Coco Qi Latte Recipe - A delicious raw cacao (chocolate) elixir using our new Jing Herb line!

•1 cup warm hemp milk
•1 TBS raw, organic cacao powder
•2 tsp raw, organic mesquite powder
•1 tsp Activate the Qi
•1 tsp Bupleurum & Dragon Bone
•1 full dropper Three Brothers
Stevia to taste

Directions: Blend all ingredients & enjoy!

Friday, November 22, 2013

Have a Raw Thanksgiving Feast (Raw Recipes to Celebrate)

Wondering how to celebrate Thanksgiving on a raw food diet? Here's a few fall-themed raw food suggestions for a raw food menu for your Thanksgiving or other upcoming holidays.

Raw Herb Pate Stuffed Mushrooms - the herb pate, we use to stuff these mushrooms, but it's really so flavorful, it can be used to stuff other vegetables as well!

Yields: 16 mushrooms

•1/2 cup raw, organic walnuts
•16 large crimini or button mushrooms
•1/4 cup Nama Shoyu
•1 1/2 cups broccoli florets
•1 cup chopped fresh cilantro
•1 tablespoon fresh rosemary
•2 tablespoons chopped fresh parsley
•2 tablespoons cold-pressed olive oil
•2 tablespoons nutritional yeast
•3 tablespoons raw, organic pine nuts
•1/4 cup red onion, chopped
Salt and black pepper to taste
•Pinch raw, organic cayenne
•1/2 cup diced celery

Preparation: 1. Place the walnuts in a small mixing bowl and soak in about 2 cups of water for 20 minutes or more. 2. Remove the stems of the mushrooms and set them aside. 3. Pour the nama shoyu into a bowl and roll the mushroom caps around in it to coat them completely. Arrange the caps on a plate or casserole dish and either set them aside or place them in a dehydrator at 145 degrees for 20 minutes. 4. Pour the remaining nama shoyu into the bowl of a food processor along with the remaining ingredients, except the celery. Process on high speed for 40 to 60 seconds or until a uniform pate forms; there may be some chunks. Transfer the mixture to a bowl and stir in the diced celery. 5. Scoop the pate into the mushroom caps with a spoon and form rounded tops. Serve immediately or store in an airtight container for 1 to 2 days.

Raw Zesty Cranberry Sauce - A delicious tangy, zesty version of this classic staple!
Yields: 2 cups

Raw Zesty Cranberry Sauce
•1 1/4 cups dried cranberries
•1 tbsp cranberry powder
•1 cup freshly squeezed orange juice
•1 teaspoon orange zest
•2 raw, organic dates
•Pinch of Celtic sea salt
Preparation: 1. Soak 1 cup of the cranberries in the orange juice for at least one hour, or up to overnight in the refrigerator. Dice the remaining 1/4 cup cranberries and set aside. 2. Blend the soaked cranberries along with all of the remaining ingredients on high speed for 20 seconds or until a slightly chunky paste forms. Transfer to a bowl and stir in the diced cranberries. Refrigerate for at least 20 minutes before serving to set.

Raw Herbed StuffingThis raw stuffing recipe will complete your raw food holiday menu. Set your dehydrator or oven to 100º F - feel free to sub out different herbs, spices & nuts & seeds to your liking.

Yields: 3 1/2 cups

Raw Herbed Stuffing
•2 cups celery, cut in 1/4 inch slices
•1 1/2 cups zucchini, small cubes
•1/4 cup thinly sliced leek
•1/2 cup raw, organic sunflower seeds
•1 tablespoon fresh rosemary, minced
•2 teaspoons fresh thyme, minced
•1 teaspoon rubbed sage
•1 tablespoon cold pressed organic olive oil
•1/4 teaspoon Celtic sea salt
•1 teaspoon Nama Shoyu
1/4 cup raw, organic Thompson raisins

Preparation: Place all of the ingredients, except the raisins, together in a mixing bowl and stir well to coat evenly with the oil & herbs. If you have a dehydrator, set it to 118º F and heat the food for about an hour, stirring occasionally to keep the top hydrated a bit. If it is possible to set your oven to 100º F, you can also try this method. Add the raisins and stir well. Serve immediately or store in an airtight container for up to 4 days.

Raw Savory Sprouted Quinoa SaladFor a centerpiece at your raw holiday table, try this savory sprouted quinoa pilaf made with a medley of vegetables marinated in a balsamic blend & seasoned with the fresh fall herbs central to any Thanksgiving meal. We love to serve this over lettuce or arugala!

To enjoy this salad recipe, you will first need to sprout the quinoa. This will take anywhere from 1 to 2 days depending on your climate. But the process itself is super duper simple and well worth it for the unique & satisfying crunchy goodness the salad provides. Sprouting grains multiplies their nourishing benefits. Serve this salad as a main course or a hearty side dish.

Yield: 4 cups

Raw Savory Sprouted Quinoa Salad
Vegetable Marinade:
•1/2 cup water
•1 tablespoon Nama Shoyu
•1 teaspoon raw, organic Agave Nectar
•1/2 teaspoon Bariani balsamic vinegar
•1/2 teaspoon stone-ground mustard
•1 clove garlic, minced
•3 cups assorted diced vegetables such as portobello mushrooms, red bell peppers, carrots, red onion, zucchini, etc
•1 cup sprouted raw, organic quinoa
•1 tablespoon chopped fresh herbs such as parsley, oregano, thyme, sage, rosemary, etc.
•2 tablespoons sliced raw, organic kalamata olives
•1/4 teaspoon Celtic sea salt, or to taste
•1/4 teaspoon black pepper, or to taste
•Pinch raw, organic cayenne pepper powder

Preparation: 1. Mix all of the Vegetable Marinade ingredients together with a whisk & place in a bowl or casserole dish along with the diced vegetables. Allow the veggies to marinate for at least 30 minutes or up to 3 hours in the refrigerator. 2. Add the sprouted quinoa, and all the remaining ingredients and stir well. Serve immediately or store in an airtight container in the fridge for 1 or 2 days.

Raw Spiced Pear Cobbler Recipe - This easy, gluten free, raw pear cobbler recipe is perfect in the fall when pears are at their sweet, juicy best. This is a healthy, satisfying treat that can serve as a snack, dessert or even part of breakfast. Pecans, walnuts, coconut, dates, spices, and pure organic extracts create a lovely crumble topping with lots of flavor.

•1 ½ pounds (5-6 cups) of pears, cored & cut into 1” chunks
Raw Spiced Pear Cobbler
•2 tablespoons raw, organic agave nectar or raw, organic honey
•½ teaspoon lemon zest
•1 tablespoon lemon juice, juiced using our handheld citrus juicer
•½ teaspoon ground ginger
•½ teaspoon organic vanilla extract
•1 cup dried raw, organic shredded coconut
•½ cup raw, organic walnuts  or raw, organic hazelnuts
•½ cup raw, organic pecans
•5 large raw organic medjool dates, pitted and chopped
•1/2 teaspoon almond extract
•½ teaspoon raw, organic cinnamon powder
•½ teaspoon ground ginger
•Pinch of ground cloves
•Pinch of grated nutmeg
•Pinch of Celtic sea salt

Gently toss the fruit with the agave, lemon zest & juice, ginger and vanilla extract. Place the fruit in an 8” serving dish & set aside. Place the remaining ingredients -coconut, walnuts, pecans, dates, almond extract, cinnamon, ginger, cloves, nutmeg and salt- in a food processor and pulse the mixture until it is coarsely ground but still has texture. Scatter evenly over the top to form a thick “crust”.  The crisp can be served immediately or chilled. Serves 4.