Aug 16th, 2010
by admin.
97 views
In the video below, Russell James (The Raw Chef) compares two popular dehydrators. I use a 9-tray Excalibur (3900) at home. Rather than purchasing Excalibur dehydrators with timers built in, purchase a power outlet timer. These timers are very cheap and can be used not only for the dehydrator, but also other electrical appliances (e.g., lamps). You can purchase Excalibur 3900s from Organic Lives Enterprises.
The fact that you need a probe thermometer for the TSM dehydrator is a very big drawback for those who are not preparing organic living food professionally. On the other hand, if you are in a commercial living food kitchen all day, checking the probe thermometer from time to time is not that big of a hassle and the fact that the TSM dehydrator is slightly easier to clean is a huge bonus, especially if you’re using it each and every day.
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Posted in: Uncategorized, equipment, products, video.
Tagged: dehydrator · Excalibur · OrganicLIve · product comparison · product review · Russell James · TSM · video · YouTube
Aug 9th, 2010
by admin.
157 views
[This is a contributed article by the Green Goddess of the Rose Garden. - Editor]
Fluffy, flavourful, and just fabulously fantastic, you’ll probably want to serve this almond cream with any dessert you have on hand! The subtle tastes of vanilla and almond combined with dissolve-in-your-mouth texture will win you over every time.
Dreamy Almond Puree Recipe
Yields 1 cup of almond puree
Ingredients:
- 1 cup raw almonds, soaked 8 hours or longer, peeled
- 1/2 tsp vanilla
- 1 pitted date, soaked 4 hours or longer, (optional)
Equipment:
Puree all the ingredients in a blender at high speed until completely smooth and aerated. Store in the fridge up to a week.
Tip: Almonds peel off easily when you squeeze the soaked nuts firmly with your fingers.
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Posted in: Recipe, Uncategorized, breakfast, contributed article, dessert, puree.
Tagged: almonds · Green Goddess of the Rose Garden · nuts · puree · raw nuts · Recipe
Aug 9th, 2010
by admin.
179 views
[This is a contributed article by the Green Goddess of the Rose Garden. - Editor]
Yesterday, I had my very first crepe. It was so good that I made another batch today. So, here’s the recipe!
Banana Crepe Recipe
Yields 1, 10-inch crepe
Ingredients:
Equipment:
Liquefy the ingredients in a blender at a high speed. Pour onto a Teflex sheet and tilt the tray carefully to create an even, circular disk (or any other shape you might prefer). Dehydrate at 105/40 degrees for 5-8 hours. Gently peel off the crepe from the Teflex sheet, carefully and slowly lifting off so the crepe doesn’t break. Serve with minced fruit, berries, syrup (such as the Date Syrup in the previous recipe), and/or nut cream (such as the Dreamy Almond Puree in the following recipe).
Variation: Replace a banana with a pear or an apple. The flavour will be milder yet sweeter, and the texture will be slightly chewier. The apple/banana or pear/banana recipe will maintain its form better when lifting it off the Teflex sheet. It’s a wonderful way to add different types of fruit to your diet.
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Posted in: Recipe, Uncategorized, breakfast, contributed article, dessert, puree.
Tagged: banana · blender · crepe · dehydrator · Green Goddess of the Rose Garden · Recipe · vanilla · vanilla powder
Aug 8th, 2010
by admin.
211 views
In the video below, Russell James (The Raw Chef), demonstrates how to create date syrup – a nice raw whole-food alternative to agave syrup. In my opinion, high-quality organic dates (such as organic sun-dried Medjools or Hunzas) are a quality sweetener – they are extremely versatile and a whole-food (extremely important!). There is a lot of conflicting information about raw agave syrup, enough so that I use it sparingly (if at all) and only in those recipes where I have yet to find adequate alternatives (e.g., because the resulting texture using date syrup is not satisfactory). I do not want to go get into a discussion here about the pros and cons of various sweeteners used by many people following an organic living food diet, but rather provide you with an easy sweetener option that you can try in various dishes.
Date Syrup Recipe
Makes approximately 1.5 cups
Equipment
- Blender, ideally a high-powered blender like a VitaMix or BlendTech
Ingredients
- 1 cup pitted organic dates. If using a standard blender, you will need to soak the dates through before blending.
- 1 cup filtered water
Directions
- Blend pitted dates and water in your blender until you reach a nice thick syrupy texture (like in the video above).
- Use immediately or store in an air-tight container in the your fridge.
- Enjoy!
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Posted in: Recipe, Uncategorized, syrup, video.
Tagged: blender · dates · mejdool dates · organic · Recipe · Russell James · sweetener · The Raw Chef · video · VitaMix
Aug 3rd, 2010
by admin.
249 views
A raw Elvis Sandwich with jungle peanut butter, topped with cacao nibs and cacao powder
[This is a contributed article by the Green Goddess of the Rose Garden. - Editor]
One of the advantages of the raw vegan cuisine is its simplicity in preparation. Just chop, slice, mash, or otherwise cut the food in edible size, assemble all the ingredients, and relish in its rawsome combination of scrumptious flavours. Often, just one ingredient suffices, as in the mango sorbet recipe above or this amazingly scrumptious raw peanut butter recipe.
Raw Peanut Butter Recipe
Yields 1 cup of peanut butter
Ingredients:
- 1 cup raw (jungle) peanuts, soaked 8 hours or longer
- 1/4 tsp salt (optional)
Equipment:
- A Champion juicer, a blender, or a food processor
Process the soaked peanuts in a Champion juicer, a blender or a food processor. Add salt to taste. Store in the fridge for up to a week.
Apparently, Elvis Presley loved deep-fried peanut butter and banana sandwich, a Southern USA favourite. Here is a wheat-free, bread-free, unfried, lower-fat version of Elvis’s beloved snack. Munch on this healthy sandwich as you listen to Love Me Tender, for maximum oral and aural pleasure.
Raw Elvis Sandwich Recipe
1 serving
Ingredients:
- 1 banana
- 2 – 3 Tbsp of raw peanut butter, as per recipe above
- 1/4 – 1/2 tsp cocoa or cinnamon (optional)
Equipment:
Cut the banana in half, lengthwise. Spread the raw peanut butter on one piece of banana. Sprinkle some the cocoa or cinnamon. Top it with the other piece of banana. Serve immediately with a knife and fork, or use your fingers!
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Posted in: Recipe, Uncategorized, breakfast, nut butter, spread.
Tagged: banana · cacao · Green Goddess of the Rose Garden · jungle peanuts · nut butter · photo · Recipe · sandwich
