Hot Chefs Cool Kitchen Recipes eBook
Transcription
Hot Chefs Cool Kitchen Recipes eBook
LIVING LIGHT CULINARY INSTITUTE HOT CHEFS, LIVING LIGHT CULINARY INSTITUTE HOT CHEFS, COOL KITCHEN COOL KITCHEN RECIPES FROM 12 CELEBRITY HOT RAW CHEFS RECIPES FROM 12 CELEBRITY HOT RAW CHEFS Table of Contents Hot Chefs, Cool Kitchen DVD Set�������� 1 Celebrity Hot Raw Chefs and Recipes���������������������������������������� 2 Alicia Ojeda����������������������������������� 2 Amy Bacheller������������������������������� 7 Brian James Lucas (Chef BeLive)���� 10 Cherie Soria � �������������������������������� 12 Colleen Cackowski����������������������� 18 Cristina Archila���������������������������� 20 Judita Wignall������������������������������ 22 Karin Dina����������������������������������� 24 Martine Lussier���������������������������� 25 Chef Steph���������������������������������� 28 Tina Jo Stephens � ������������������������� 31 Vinnette Thompson��������������������� 32 Why Raw Works � ������������������������������ 34 24 Amazing Recipes: Hot Chefs, Cool Kitchen We know you’ll love these amazingly delicious plant-based recipe demos by some of the top raw food chefs in the world, and you can now savor them all at your leisure. Enjoy! Red Bell Pepper Chipotle Soup with Cashew Sour Cream and Cornbread, Triple Berry Shortcake with Black Pepper Tarragon Syrup, Frankincense Spiced Granola with Mac Nut Citrus Coconut Milk, and Lavender Blueberry Ice Cream with a Pistachio Crown and Ancho Chocolate Filling, to name a few! If you’d like learn how to create delicious raw vegan recipes for yourself and your family, Living Light Culinary Institute supports your goals! We’ve trained many of the world’s top raw food chefs, and have helped improve the lives of thousands of people all over the world. We provide a thoroughly tested, meaningful curriculum to address each student’s individual needs. Our teaching faculty is supportive of all levels of experience—whether you’d like to learn how to make raw food taste delicious; teach others the health benefits of the raw food lifestyle; create a new career, or write your own recipe book, we’ve got the perfect program to fit your needs! Our Curriculum: Since 1998, we’ve focused on the highest standard of excellence, and continue to perfect and refine the very best gourmet raw food culinary and nutrition training program in the world. Our Founder: Learn from the best! Cherie Soria, the “Mother of Gourmet Raw Vegan Cuisine,” has taught vegetarian, vegan, and raw culinary arts to students and teachers from more than 60 countries around the world for more than 40 years. Our Faculty: Each of our well-trained instructors brings an incredible level of passionate expertise, experience, patience, and creativity to the job. We teach our students how to perfect their culinary skills from the very first day they arrive, through all of our advanced culinary and nutrition classes. Our Community: We nurture in each of our students the possibility of creating an extraordinary future, and motivate them in an atmosphere of unconditional love and support. Call 707-964-2420 or Visit RawFoodChef.com 1 Celebrity Hot Raw Chefs and Recipes Alicia Ojeda Alicia Ojeda Alicia Ojeda is a classically trained professional chef whose passion for gourmet raw vegan cuisine is leading her to a transformation at both the personal and professional level. She has worked as Chef Manager at Sony Music, Executive Chef at DreamWorks Studio, Executive Chef at Living Light Culinary Institute, R&D/Production Coordinator for Roxanne’s Fine Cuisine, and as Executive Chef at Beets Café in Austin. Alicia is currently partnering with Dr. Doug Graham to put his Simply Delicious cuisine prominently on the raw culinary map. Visit Alicia at www.EZRawFood101.com or www. DriedandGoneToHeaven.com. Jalapeño Pepper Boats Filled with Queso Amarillo on a bed of Red Cabbage Slaw and Creamy Ranch Dressing | yield: 50 pepper halves These spicy peppers, breaded and filled with seasoned queso, taste like fried poppers! »» Tip: Prepare the cashew cheese at least one night ahead. Cashew Cheese 3 cups cashews, soaked 4-6 hours, rinsed and drained (3¾ cups after soaking) 1 cup warm water, plus additional water to thin if needed 1 probiotic capsule (capsule contents only) or 1½ teaspoons probiotic powder (see note) 1. Place the soaked cashews, the water, and the probiotic powder in a high speed blender and process until smooth and creamy. 2. Transfer the cashew cheese to a medium mixing bowl, cover loosely, and place in warm place for 10 -12 hours to ferment. (You can store cashew cheese in the refrigerator for up to five days.) Note: I recommend Bluebonnet Milk–Free Probiotic Acidophilus plus FOS Powder, available at most health food stores or online. Queso Amarillo 2 2½ 4 ½ 1 1 ½ 2 Cashew Cheese (recipe above) teaspoons lime juice teaspoons salt, or to taste tablespoons nutritional yeast teaspoon garlic powder or 1 small clove garlic, crushed teaspoon chili powder (for extra heat use chipotle chili powder) cup loosely packed cilantro, finely chopped teaspoon annatto paste or powder or 1/8 teaspoon ground turmeric Dash finely minced jalapeño chili or cayenne 1. Place all the ingredients in a large mixing bowl and mix until well combined, adjusting salt and spices to taste. If a thinner consistency is desired add a small amount of water. Stir well. 2. Place the Queso Amarillo in a pastry bag outfitted with a medium round tip, or in a re-sealeable plastic bag, in preparation for filling the peppers. Refrigerate the cheese-filled bag. Hot Raw Chefs and Recipes Alicia Ojeda Breading Mixture 1¾ cups almonds, soaked 8 hours, rinsed, drained well and dehydrated for 24 hours 2 cups ground flax seeds (see note) ½ cup corn powder (see note) 1 tablespoon ground cumin 1 tablespoon nutritional yeast 1½ teaspoons salt »» Place the almonds in a food processor and process to a fine meal. Add the remaining ingredients and pulse to combine. (You can store the breading mixture in the refrigerator for up to two weeks). Preparing the Jalapeños Caution: Jalapeño peppers are hot and can burn your skin. Wear gloves when cutting and working with the peppers, or rub a little oil on your fingertips. 25 large jalapeño chilis, peeled, stems left on »» Note: use 1⅓ cups whole flax seeds, ground into a meal using a high speed blender or use a spice grinder in smaller batches) »» Note: Organic Corn, Just Tomatoes Brand recommended, ground into a powder using a high speed blender or spice grinder in smaller batches. 1. Cut the peppers in half lengthwise, leaving the stems on. 2. Remove the seeds and white membrane, using a melon baller or tomato shark. To Assemble the Jalapeno Boats: Place ½ cup of the breading mixture into a shallow bowl or glass baking dish, to lightly coat. 1. Press several of the jalapeño halves, peeled side down, into the breading mixture. Press firmly so the breading adheres to the pepper halves. Set the peppers onto a plate or onto a dehydrator tray lined with a non-stick sheet as you continue until all the pepper halves are breaded. Note: If the breading does not stick easily to the jalapeno, rub them with a little water or olive oil. 2. Using a pastry bag, fill the pepper halves with seasoned cheese, place them back into the shallow bowl with the breading mixture, sprinkle the breading on top of the cheese, and place on dehydrator tray lined with a non-stick sheet . 3. Dehydrate at 105 degrees for 2-3 hours. Peppers will keep refrigerated up to 3 days. Store in shallowglass container lined with non-bleached parchment paper to prevent sticking. Serve with red cabbage slaw (see next page). Enjoy! 3 Hot Raw Chefs and Recipes Alicia Ojeda Red Cabbage Slaw Use as a bed for the Jalapeno Pepper Boats 2 cups, finely shredded red cabbage ¼ cup diced red, yellow or orange bell peppers ¼ cup loosely packed cilantro sprigs »» Combine all ingredients, mix well. ½ cup Cool Tex Mex Ranch Ranch dressing (below) or more as desired. Cool Tex Mex Ranch Dressing A whole food fat dressing | yield: 2 cups Our version of this classic is rich and creamy without the dairy! With hemp seeds as the base, this dressing is high in protein, vitamins and minerals, and essential fatty acids 1 cup hemp seeds or soaked cashews 1 cup peeled and chopped zucchini or red bell pepper 1 cup water (or more as desired ) ½ cup lime or lemon juice 2 tablespoons nutritional yeast flakes (Red Star Vegetarian Support Formula) 1 tablespoons minced cilantro ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon dried oregano ½-1 teaspoon crystal salt 1 pinch black pepper 4 »» Place all the ingredients except for the herbs in a blender. Blend until smooth. »» Add the herbs and pulse, being careful not to over-blend because it will turn your dressing green. »» Store in the refrigerator in a sealed glass jar. Dressing will keep 7–10 days. • »» Variations: To serve this dressing as a dip, decrease water to ½ cup and be sure to make it in advance as it thickens when it is well-chilled. Serve with your favorite crunchy vegetables at your next party. »» For an onion dip stir in ¼ cup dried onion flakes. Hot Raw Chefs and Recipes Alicia Ojeda Red Lentil Chili Garnished with jalapeno, scallions and cashew sour cream served with Sweet Corn Cakes | serves 8 Flavorful and filling, this hearty red chili warms you up from the inside! Vegetables 8 cups sprouted red lentils (4 cups before sprouting) 1 cup diced carrots 1 cup diced Portobello mushroom 1 cup diced red or yellow bell pepper 1 cup peeled and diced zucchini or yellow squash 1½ cup finely minced red onion, rinsed well and gently squeezed ¼ cup finely minced jalapeno, without the seeds 2 cup seeded and diced tomato (reserve the seeds and juice in a nut milk bag and squeeze juice from seeds, set aside for Chili Sauce), 1 cup fresh corn kernels optional Chili Sauce 1 cup sun dried tomatoes, soaked with water to cover until softened 1 dried chile, seeds and stem removed, soaked until softened 3 teaspoons chili powder 1 teaspoon Ancho chile powder 1-2 cloves garlic, peeled ½ jalapeno, chopped optional 2½ cups tomato juice 1 tablespoon dried oregano 1½ teaspoons cumin ½ teaspoon coriander 2 tablespoons coconut liquid aminos (Simply Coconut brand recommended) 1 teaspoon tamarind paste ¼ cup raw apple cider vinegar (Braggs brand recommended) ¼ cup Irish moss gel Crystal salt to taste »» Rinse and drain the lentils well. Place in a 4 quart mixing bowl. Prepare remaining vegetables, adding to the sprouted lentil mixture. Mix well. Transfer the mixture to a glass baking dish, cover with parchment paper and plastic wrap, place in the dehydrator at 125 degrees for at least 30 minutes – this will help the vegetable mixture to “sweat” and create a light broth. • »» To make the sauce, strain the soak water from the chiles, then place all the remaining ingredients and half the tomato juice in the blender and process until smooth, adding the remaining juice in a thin steady stream to emulsify the sauce. If additional liquid is needed add water, then taste and adjust seasonings as needed. Transfer the warmed vegetable mixture to a large mixing bowl, add Chili Sauce and mix until well combined. • »» Chili is ready to serve or can be warmed longer if desired. • »» Otherwise serve chili in a bowl, garnished with cashew sour cream, jalapeno slices and thinly sliced scallions or chives and Sweet Corn Cakes. • »» To store, cool chili completely and refrigerate in an airtight class container 3-5 days. • »» Note: Chili is also yummy served chilled too! 5 Hot Raw Chefs and Recipes Alicia Ojeda Sweet Corn Cakes Lightly sweet and flavorful, these cakes are the perfect pairing with our Red Lentil Chili ½ cup water »» Blend the dates and water in a food processor or blender until it becomes a smooth paste. • 2½ cups almond meal (leftover from almond milk) loosely packed »» Fluff the almond meal in a large bowl, add the flax meal, Mila, salt, and corn powder. »» Toss gently until well mixed. 1 cup packed pitted dates, approximately 10 oz by weight 1 cup golden flax meal, approximately 1/3 cup before grinding ½ cup Mila or chia seed meal 2 tablespoons corn powder, plus extra for forming corn cakes 1½ teaspoons crystal salt ¼ cup olive oil 1 cup sweet corn kernels ¼ cup Irish moss gel Seeded and minced jalapeno, optional »» Place the fresh corn in a food processor outfitted with the “S” blade, pulse to break up the corn kernels, add the Irish moss gel and olive oil. Process briefly. Add corn mixture to dry ingredients and knead dough until well incorporated. »» Form dough into corn cakes of desired size. Dehydrate on a tray lined with a non-stick sheet, 2-3 hours, invert and continue drying for 1-2 more hours. »» To store allow to cool completely, place in an airtight container and refrigerate 5-7 days. Food Styling A special one-day hands-on workshop C apture the beauty of your culinary creations in photographs— .learn how to plate and style your recipes with panache! Discover the basics of food styling using color, texture, and contrast in this one-day hands-on workshop. You will learn dozens of tips and tricks that will enable you to plate dazzling dishes and capture the beauty of your culinary creations in photographs. All the techniques you explore in this class will help you showcase your culinary talents on a website, blog post, eBook, or brochure. You’ll learn saucing, positive use of negative space, and how to build height and add the illusion of movement to a plated dish. Learn elements of design, including how to choose appropriate tableware and props for photos. Living Light Living Light International, LLC 6 For class dates, tuition and other information: Visit RawFoodChef.com or call 707-964-2420 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com Celebrity Hot Raw Chef Amy Bacheller Amy Bacheller Amy Bacheller, M.Ed, NC, CMT., has almost 20 years of experience in alternative health modalities which make up her Scent From Heaven holistic healing practice. Amy is certified in aromatherapy, nutritional counseling, guided imagery, bodywork, energetic healing and raw foods. She is certified as a gourmet raw food chef/instructor from Living Light. For more information about Amy, visit www. scentfromheaven-sb.com. Frankincense Trail Granola Yield: 4 dehydrator trays | 32 servings • Young Living Essential Oils: Lemon, Thieves, Frankincense 2 cups dry buckwheat groats, soaked and sprouted, yielding 4 cups 1 cup pecans ½ cup goji berries ½ cup sunflower seeds ½ cup pumpkin seeds ½ cup sesame seeds 4 large Fuji apples 2 tablespoons Lemon juice (one lemon) 8 medjool dates, soaked 4 hours, drained and pitted ¼ cup coconut syrup or honey ½ cup fresh or frozen raspberries, chopped ½ cup shredded dry coconut ½ teaspoon Himalayan salt ¼ teaspoon each powdered cinnamon, ginger, clove and nutmeg • Young Living essential oils: Lemon, Frankincense, Thieves 1. Soak the pecans, goji berries, sunflower, pumpkin and sesame seeds in individual glass containers, overnight in water, with the following Young Living essential oils added to each: 1 drop Lemon, 1 drop Thieves, 2 drops Frankincense. Rinse and drain the nuts and seeds. Keep the goji soaking liquid for later. 2. Grate one apple. In a food processor, fitted with the S blade, add the grated apple, 1 tablespoon lemon juice, the dates, and coconut syrup. Process until a smooth slurry is created. If needed, add more liquid from the goji soaking water. 3. Add the following Young Living Essential Oils to the slurry: process briefly and set aside: 2 drops Lemon, 2 drops Frankincense, 2 drops Thieves 4. Grate the remaining 3 apples. Place in a bowl and mix with the remaining 1 tablespoon lemon juice. Set aside. 5. In a large mixing bowl, add the buckwheat, pecans, seeds, Goji berries, slurry, grated apple, raspberries, coconut, salt and powdered spices. Mix well until all blended together. 6. Spread the batter, divided evenly on 4 dehydrator trays lined with Teflex sheets. Score for granola bars or leave as is. OMMENTS: C • Try using other nuts or seeds such as 7. Dehydrate at 145 degrees for 1 hour. Reduce the temperature almonds, pecans or flax seeds. to 115 degrees and dehydrate for 6 to 8 hours. Flip the granola • Try using other fruit such as onto a mesh dehydrator tray, peel off the Teflex sheet and cranberries, raisins or apricots. continue dehydrating for 12 to 24 hours until completely dry. • Try using other Young Living essential oils such as Cinnamon, Ginger, Clove 8. Break the granola apart and store in airtight containers. or Nutmeg. This will keep in the fridge for up to three months. 7 Hot Raw Chefs and Recipes Amy Bacheller Mac Nut Citrus Coconut Milk Yield: 4 cups | 8 servings • Young Living Essential Oils: Tangerine and Citrus Fresh 1 cup macadamia nuts, soaked 4 hours in 3 cups of water with 2 drops of Tangerine and 2 drops of Citrus Fresh YLEO 4 cups purified water 2 pitted dates 1 tablespoon coconut flour 2 drops Tangerine YLEO 2 drops Citrus Fresh YLEO 1 Pinch of Himalayan salt 1. Rinse and drain the macadamia nuts. 2. Combine all of the ingredients in a high powered blender and process until smooth. 3. Add the essential oils and blend briefly. 4. To separate the milk from the pulp, squeeze the mixture through a cloth mesh bag or a double layer of cheesecloth. Reserve the pulp for recipes, dehydrate or freeze for later use. 5. Serve at room temperature or chilled. Store in a sealed glass jar for up to five days in the refrigerator. OMMENTS: C • Make thicker or thinner by adding more or less water to the blender. • Make sweeter by adding more dates or a few drops of Young Living Stevia extract. • Create taste variations by adding one to two drops of Young Living Essential Oils to the finished nut milk. Try Ginger, Cinnamon, Clove, Nutmeg, Thieves or Christmas Spirit. • Try using other nuts or seeds to make a variety of nut milks. • Use as the base for smoothies, soups, ice cream, etc. Mac Nut Citrus Coconut Fudge Yield: 2 cups | 16 servings • Young Living Essential Oils: Tangerine and Citrus Fresh 1 cup cacao butter, melted 1 cup macadamia butter ¼ cup coconut syrup 1 tablespoon coconut flour ¼ teaspoon Himalayan salt • Seeds of one vanilla bean 4 drops Tangerine YLEO 4 drops Citrus Fresh YLEO 1 cup chopped macadamia nuts ¼ cup, plus 1 tablespoon, coconut flakes, finely shredded 1. Combine the cacao butter, macadamia nut butter and coconut syrup in a high powered blender and blend until smooth. 2. Add the remaining ingredients, except the chopped nuts and coconut flakes, and blend briefly. 3. Transfer to a glass bowl and stir in the chopped nuts and ¼ cup coconut flakes until well coated. 4. Line a 9-inch glass pan with wax paper. Pour the fudge evenly into the prepared glass pan. Sprinkle the remaining 1 tablespoon of coconut flakes on top. 5. Chill in the freezer for one hour or the fridge for four hours. Cut when firm. Store in a sealed container for up to one month in the freezer. OMMENTS: C • Create taste variations by adding using different Young Living Essential Oils. Try Ginger, Cinnamon, Clove, Nutmeg, Thieves or Christmas Spirit. • Try using other nuts or seeds to make a variety of fudge. • Try adding one cup of cacao powder. 8 Hot Raw Chefs and Recipes Amy Bacheller Mac Nut Citrus Coconut Chocolate Mousse Yield: 2 cups | 4 servings • Young Living Essential Oils: Tangerine and Citrus Fresh 1 cup Mac Nut Citrus Coconut Milk (see recipe) 1avocado 6 dates, pitted and soaked with one drop Tangerine YLEO and one drop Citrus Fresh YLEO ½ cup cacao powder, minus 1 tablespoon ¼ cup macadamia nut butter 1 tablespoon coconut flour 1/8 teaspoon Himalayan salt 2 - 4 drops of Young Living Stevia Extract, as needed 2 - 4 drops Tangerine Young Living essential oil 2 - 4 drops Citrus Fresh Young Living essential oil 1. Drain the dates, saving the essential oil infused water, as needed. 2. Combine all ingredients, except the essential oils and Stevia, in a high powered blender and blend until smooth and creamy. 3. Add the saved date water, as needed, to keep the blender moving easily. 4. Add the Stevia, to taste, and blend briefly. 5. Add the Tangerine and Citrus Fresh YLEO, to taste. Blend in briefly. 6. Store in a covered container in the fridge up to five days. OMMENTS: C • Try a different Young Living essential oil such as cinnamon or ginger. • For more sweetness, add more Stevia. • Try 1/3 cup carob powder instead of the cacao. It will be sweeter so use less dates. • Try a combination of half carob and half cacao. • Layer with chopped nuts or berries for a parfait. • Put into a pie crust for pie which can also be frozen. Mac Nut Citrus Macaroon Yield: 30 macaroons • Young Living Essential Oils: Tangerine and Citrus Fresh 1 cup macadamia nuts soaked in 2 cups water with 2 drops of Tangerine YLEO and 2 drops of Citrus Fresh, YLEO 1 cup coconut flakes ¼ cup coconut nectar ¼ cup coconut oil, melted ½ vanilla bean, seeded 1/8 teaspoon Himalayan salt 2 drops Tangerine YLEO 2 drops Citrus Fresh YLEO OMMENTS: C • Try a different Young Living essential oil such as cinnamon or ginger. • Try using different nuts such as Brazil nuts. • Try adding cacao powder to make a chocolate macaroon. 1. Drain the macadamia nuts. 2. In a food processor, process the macadamia nuts until finely chopped. Add the coconut flakes and process until well combined. 3. Add the remaining ingredients, except the essential oils and process briefly to mix. 4. Add the essential oils and process briefly. 5. Using a small cookie scoop, scoop out about 1 tablespoon of dough and place on a dehydrator tray lined with a nonstick sheet. Repeat until all the dough is used. 6. Dehydrate at 115 degrees for 6 to 8 hours. Remove the macaroons from the nonstick sheet and continue to dehydrate for a total of 12 to 18 hours. 7. Enjoy warm out of the dehydrator. Store the remaining macaroons in a covered container in the freezer for up to six months. 9 Celebrity Hot Raw Chef Brian James Lucas (Chef BeLive) Brian James Lucas (Chef BeLive) Chef BeLive is one of the pioneers of the 90’s gourmet raw food movement. He was Executive Chef and co-owner of Organica: the Living Cuisine restaurant, located in San Francisco, CA. Chef BeLive received the Number One Favorite Gourmet Raw Chef Award in Best of Raw 2010. He considers himself a “transitional” gourmet raw chef, specializing in creating raw living cuisine that tastes superb. His unique style has ensured his place in the pantheon of raw chefs. He is one of the featured chefs in Carol Alt’s new book, The Raw 50. Find him online at www.ChefBeLive.com. Cultured Cheese Mini Raviolis | 2 servings IN BLENDER OR FOOD PROCESSOR UNTIL SMOOTH 2 Cup Truly Raw Cashews (soak for 4 hrs, rinsed well) ½ tablespoon Natural Choice Product proteolytic “Probiotic Powder” (at http://tinyurl.com/3h7bfv2) OR ¼ cup Rejuvelac (Free recipe at www. ChefBeLive.com) 1/3 cup Water (Spring, Structured or Filtered water) 1¾ teaspoon Salt (Himilayan, Celtic or Sea) Raviolis Sauce IN BLENDER UNTIL SMOOTH 1 cup Tomatoes ¼ cup Green Onions ¼ teaspoon Dried Thyme ¼ teaspoon Dried Minced Onion ¼ teaspoon Dried Rosemary ½ teaspoon Dried Basil 1½ teaspoon Cold Pressed Mild Olive Oil 2 teaspoon Agave, Maple Syrup or 4 soaked Medjool Dates (Dates are raw option) ½ teaspoon Salt (Himalayan, Celtic or Sea Salt) 10 »» Put ingredients in a blender or food processer and blend until smooth. After blending well, place in bowl. If using proteolytic “Probiotic Powder” by NCP, leave uncovered at room temperature (between 70-85 degrees) for 6-8 hours. If it is a warmer temperature, culture for less time, checking it occasionally for a the desired “bite.” If using Rejuvelac, leave uncovered at same room temperature for 12-15 hours or longer, or for less time if the temperature is warmer—also checking it for a “bite.” »» Use in ravioli, inside lasagna, or on top of pasta or pizza. »» NOTE: The advantage to using the proteolytic “Probiotic Powder” by NCP is that since it is proteolytic it predigests the truly raw cashew nuts into essential amino acids, fatty acids and glucose, making it bio available. You can use this probiotic on any soaked nuts and seeds for the same results and it is the best probiotic I have found to make raw vegan mock dairy recipes. For Ravioli »» For the ravioli noodle choose zucchini or watermelon daikon radish. Use vegetable peeler or mandolin to create round slices, as thin as possible. »» Place cultured cheese inside zucchini and fold into half moons, shape of ravioli. After finished, place on serving plates and add sauce on top. Make cultured cheese from previous recipe Hot Raw Chefs and Recipes Brian James Lucas (Chef BeLive) Tacos | 4 servings The taco recipe is taking romaine boats and adding mock refried beans, guacamole, a little tomato & cilantro and the sour cream. Mock Refried Beans Guacamole IN BLENDER OR FOOD PROCESSOR 2 cups soaked walnuts ½ cup banana 1avocado 1¼ teaspoons cumin ¼ cup water (structured, spring or filtered) 1½ tablespoons cacao powder ¼ teaspoon psyllium husk 1¾ teaspoons salt (Himalayan, Celtic, sea) Blend until bean consistency. IN BOWL 3 avocados (mash with fork) MIX AVOCADO AND FOLLOWING INGREDIENTS 4 servings Cultured Coconut Cashew Sour Cream 4 servings BLEND 4 cups coconut meat 1/2 cup Truly Raw Cashews 1 cup coconut water 1 teaspoon of NCP proteolytic “Probiotic Powder” (at http:// tinyurl.com/3h7bfv2) OR 1/3 cup Rejuvelac (recipe available at www.ChefBeLive.com for free) 2 servings • Juice from one lemon or lime 1 cup chopped cilantro 1 cup chopped tomatoes ¼ teaspoon black pepper • Add habañero or cayenne (optional) 1¾ teaspoons salt (Himalayan, Celtic, sea) »» Put ingredients in a blender or food processer and blend until smooth. After blending well, place in bowl. If using proteolytic “Probiotic Powder” by NCP, leave uncovered at room temperature (between 70-85 degrees) for 6-8 hours. If it is a warmer temperature, culture for less time, checking it occasionally for a the desired “bite.” If using Rejuvelac, leave uncovered at same room temperature for 12-15 hours or longer, or for less time if the temperature is warmer—also checking it for a “bite.” »» NOTE: The advantage to using the proteolytic “Probiotic Powder” by NCP is that since it is proteolytic it predigests the truly raw cashew nuts into essential amino acids, fatty acids and glucose, making it bio available. You can use this probiotic on any soaked nuts and seeds for the same results and it is the best probiotic I have found to make raw vegan mock dairy recipes. »» Just a little assembly. »» Tomatoes, cilantro and romaine boats are the ingredients and then the previous ingredients from mock refried beans, guacamole and sour cream. 11 Celebrity Hot Raw Chef Cherie Soria Cherie Soria Founder and director of Living Light Culinary Arts Institute, Cherie Soria is known as the “Mother of Gourmet Raw Cuisine.” Cherie has taught students and world-famous chefs and instructors from around the world more than 17 years. Cherie is also the author of three books, including Angel Foods: Healthy Recipes for Heavenly Bodies and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger (coauthored by Brenda Davis and Vesanto Melina). Visit www.rawfoodchef.com. INTERNATIONAL SALAD TRIO Mexican Corn & Avocado Salad Greek Rice Salad Yield: 6 cups | serves 6 Yield: 4 cups | serves 4-6 2 cups fresh corn kernels 2 cups small cherry tomatoes, quartered 1½ cups red bell peppers, diced ¼ cup cilantro, rough chopped 1-2 fresh red chili peppers, minced or pinch cayenne pepper 1 tablespoon lemon or lime juice 1 tablespoon olive oil 1 tablespoon green onion thinly sliced 1 clove garlic (½ teaspoon), pureed ½ teaspoon Himalayan crystal salt ¾ ¾ ½ ½ ½ ¼ ¼ ¼ 3 1½ 1½ 1½ 1 1-2 ½-¾ 1½ ¼ 1 avocado, diced 1. Combine ingredients except avocado and toss. 2. Add avocado and toss again gently. 3. Served chilled. Refrigerate in a sealed glass jar for up to 3 days. 12 cup wild rice, (2 cups of bloomed wild rice) cup zucchini, diced cup tomato, seeded and diced cup cucumber seeded and diced cup pine nuts, rough chopped cup orange juice cup lemon juice cup grapes leaves, finely chopped tablespoons olive oil tablespoons scallions, thinly sliced tablespoons parsley, minced tablespoons dill, minced tablespoon currants cloves (½ teaspoon) garlic, pureed teaspoon of Himalayan crystal salt teaspoons fresh oregano, minced teaspoon black pepper »» Put all the ingredients in a large bowl and toss gently. Hot Raw Chefs and Recipes Cherie Soria Vegetable Antipasto | Yield: 12 servings Marinade Vegetables 1½ ¾ 1 4½ 4½ 4½ 4½ ½ cups orange juice cup lemon juice cup olive oil teaspoons Italian seasoning teaspoons onion powder teaspoons salt teaspoons pureed garlic teaspoon powdered mustard 4 zucchini, quartered lengthwise, then cut crosswise into pieces 1 pound green beans, sliced lengthwise 2 cups small cauliflower florets 2 cups small broccoli florets 1 red bell pepper, julienned about 2 inches long ½ pound crimini mushrooms, sliced (about 20) 1 leek, thinly sliced 1. For the marinade: Combine ingredients and stir. 2. Toss the vegetables with the marinade. 3. Put the vegetable mixture into glass jars, and marinate in the refrigerator for 8 hours or overnight. Or, dehydrate in glass jar with lid at 125 degrees for 2 hours. 4. Store an airtight container in the refrigerator for up to 4 days. • BONUS RECIPE • Coconut Cashew Cardamom Crescents | Yields 36 small crescents (serves 12) 1½ cup Divine Organics Unsweetened Shredded Coconut 1/3 cup Royal Himalayan Raw Creamy Cashews 1/3 cup A Taste of Paradise Coconut Oil, room temperature 1/3 cup Divine Organics Thai Coconut Sugar 1 teaspoon ground cardamom ½ teaspoon Royal Himalayan Crystal Salt 36 whole Royal Himalayan Raw Creamy Cashews 1. Put 1 cup shredded coconut, along with the cashews in a food processer and process briefly. Add the coconut oil, coconut sugar, cardamom, and salt and process until the mixture is thoroughly combined and forms a tender, sticky candy. Remove the mixture and knead in the remaining shredded coconut. 2. Form 32 firmly packed crescent-shaped candies, using 1 tablespoon of the mixture for each candy. Press a cashew into the top of each crescent. (The goal is to form them into a shape similar to the shape of a cashew, with tall sides.) Chill for 30 minutes. 3. Store in sealed container in the refrigerator for up to 2 weeks. 13 Hot Raw Chefs and Recipes Cherie Soria Creamy Red Bell Pepper Chipotle Soup | Yield: 8 cups (6-8 servings) 1 4 2 1 1 1½ 1 1 1 ½ ¼ ¼ 1/8 1 cup cashews, soaked for 1-2 hours cups water (plus one additional cup, if needed) cups red bell peppers, seeded and chopped smoked chipotle pepper, soaked for 1 hour tablespoon light miso teaspoons Himalayan crystal salt teaspoon lemon juice teaspoon nutritional yeast teaspoon paprika teaspoon onion powder teaspoon smoked paprika teaspoon garlic powder teaspoon white pepper cup tomatoes, peeled, seeded, and chopped 1. Combine soaked cashews with 2 cups of the water and blend until creamy. 2. Add chopped bell peppers, soaked chipotle pepper, light miso, salt, lemon juice, nutritional yeast, regular and smoked paprika, onion powder, garlic powder, and white pepper and blend thoroughly. 3. Add the peeled, seeded tomatoes, and 2 more cups of the remaining water and blend again. 4. Add additional water, if needed, to achieve the desired consistency -- it should be creamy, like sour cream, but not overly thick. 5. Adjust salt, if needed. Serve with a dollop of Pine Nut and Cashew Sour Cream (see recipe below.) Pine Nut and Cashew Sour Cream ½ cup pine nuts ½ cup cashews, soaked ½ cup water 1 tablespoon nutritional yeast 1 tablespoon light miso 1 tablespoon lemon juice 1 dash white pepper 1 dash nutmeg 1 dash crystal salt 1. To make the sour cream topping, blend ingredients in a blender until smooth. 2. The leftover sour cream may be stored in the fridge for up to one week in a sealed glass jar. Jalapeño Onion Corn Bread | Yield: 16 pieces (serves 8) 4 cups fresh or frozen corn kernels 2 cups freeze dried corn, ground using a spice grinder or blender 2 cups white almond flour ½ cup coconut butter, warm to soften ½ cup warm water ½ tablespoon Himalayan crystal salt ½ teaspoon cayenne pepper ¼ cup onion, minced, rinsed, and towel blotted 1-2 jalapeño peppers, seeded and minced 14 1. Put fresh and ground freeze dried corn, almonds flour, soft coconut butter, warm water, and salt in a food processer and process until smooth. 2. Add the minced onions and jalapeño to the food processer and pulse briefly, just to mix. Do not puree. 3. Spread the batter onto a 16–x 16–inch dehydrator tray covered with a nonstick sheet. Spread the batter about ½-inch thick. Using a dull knife or spatula, score the batter 4”x 4” to form 16 squares. 4. Dehydrate at 125 degrees for 1 hour. Flip the bread and remove nonstick sheet. Reduce the temperature to 105 degrees and dehydrate for another 4-6 hours or until bread is pliable but easy to handle without falling apart. Serve warm with coconut butter or spread of choice. 5. Allow to cool thoroughly before storing in a sealed container in the refrigerator for up to 1 week. Hot Raw Chefs and Recipes Cherie Soria Corn Fritters | Serves 4 (makes 16 fritters) 4 cups fresh corn kernels 1 cup macadamia nut butter ¾ cup freeze dried corn, ground (a spice grinder is perfect for this task) ½ cup finely ground almonds ¼ cup golden flax meal ¼ cup celery, minced ¼ cup red bell pepper, minced 3 tablespoons onion, minced 2 tablespoons dried shiitake mushrooms powder 2 tablespoons lemon juice 1 teaspoon Himalayan crystal salt 1 teaspoon onion powder 1 teaspoon red jalapeño, seeded and minced 1 teaspoon poultry seasoning ½ teaspoon smoked salt 1 clove (1/2 teaspoon) garlic, pureed 1/8 teaspoon white pepper Variation: Corn Cakes 1. Put the 4 cups of corn in a food processor and pulse briefly to break the kernels into pieces. 2. Add remaining ingredients, except remaining ½ -1 cup corn kernels, and pulse again to blend. Do not over process – it should not be a puree. 3. Spread evenly on a dehydrator sheet and dehydrate for 1 hour at 130 degrees. Flip over and continue dehydrating for another hour. 4. Cut the mixture into 16 equal pieces (4x4) and form each portion into oval-shaped fritters, about ½ -inch thick. 5. Place the fritters on a dehydrator screen (no non-stick sheet required) in a dehydrator set at 105 degrees Fahrenheit for another 12 – 18 hours prior to serving (depending upon the amount of crunch vs. tenderness desired). Once the desired texture is achieved, they will hold in the dehydrator for 4 hours at 105 degrees without drying out too much. 6. Serve with Chimichurri Sauce, Sweet Chili Sauce, or Tarter Sauce (see recipes, below and next page). 1. Add 2 cups of corn kernels to the mixture before forming it into cakes in direction #4 (below). 2. Remove the partially dehydrated mixture from the dehydrator tray (per directions, above) and place it in a bowl. Add 2 cups of corn kernels and knead the mixture together, by hand. Divide the mixture into 16 equal pieces and form small round cakes, about ½-inch thick. 3. Place the cakes back on the dehydrator screen (no non-stick sheet required) and continue dehydrating at 105 degrees Fahrenheit for another 8 -12 hours prior to serving (depending upon the amount of crunch vs. tenderness desired. Once the desired texture is achieved, they will hold in the dehydrator for 4 hours at 105 degrees without drying out too much. 4. Serve on a bed of wilted spinach and top with Creamy Dill Sauce, or Chimichurri Sauce. Chimichurri Sauce with Chlorella (or Spirulina) | Yield: 1 cup 1 cup fresh parsley (packed) 1 cup fresh cilantro (packed) ½ cup lemon juice 2-3 tablespoons chlorella or spirulina (HealthForce Nutritionals brand, preferred) 2 teaspoon ground cumin 4 cloves garlic cloves (2 teaspoons, pureed) 1½-2 teaspoons dried crushed red pepper 1 teaspoon Himalayan crystal salt ½ cup olive oil 1. Put the parsley, cilantro, lemon juice, chlorella or spirulina, cumin, garlic, crushed red pepper, and salt and in a blender and blend to a coarse paste. The perfect texture will appear to have tiny pieces of crushed herbs –not completely smooth. 2. With the blender still running, pour in the olive oil in a thin stream to thicken and emulsify the sauce. 3. Store Chimichurri Sauce in a sealed glass jar in the refrigerator for up to one week. 15 Hot Raw Chefs and Recipes Cherie Soria Sweet Chili Sauce | Yield: 2 cups 1½ cups large dehydrated chilies, soaked for 1 hour and seeded 1 cup red bell pepper, chopped ½ cup coconut syrup (can substitute pure agave) ½ cup lemon juice 1½ tablespoons ginger, finely grated 4 teaspoons tamari 1 tablespoon onion powder 1 tablespoon dulse powder, optional for fishy flavor 2 teaspoons garlic puree ¾ teaspoon Himalayan crystal salt »» Blend ingredients until smooth. Store in a sealed glass jar in the refrigerator for up to one week. Creamy Dill (Tartar) Sauce | Yield: 2 cups ½ ½ 1/3 3 ½ ¼ 3 ¼ ¼ 2½ 1½ cup cashews, soaked in water 2 hours cup pine nuts, soaked in water 2 hours cup plus 2 teaspoons lemon juice tablespoons coconut syrup (can substitute agave) teaspoon salt cup water, or more as needed tablespoons dill weed, minced cup capers cup celery, minced tablespoons horseradish tablespoons red onion, minced 1. Place cashews, lemon juice, syrup, and salt in a blender and add just enough water to form a thick, smooth cream. Mixture should be smooth and creamy with a satiny appearance. 2. Pulse in remaining ingredients just to mix. Do not over process or mixture will turn green. Store Tartar Sauce in a sealed glass jar in the refrigerator for up to one week. • BONUS RECIPE • “Braised” Spinach with Mustard Lemongrette | Yield: 3 cups (6 servings) Mustard Lemongrette Dressing ¼ cup olive oil 2½ tablespoons lemon juice 2 tablespoons minced red onion 2 tablespoons light miso 2 tablespoons Dijon mustard 1 teaspoon agave nectar ½ teaspoon Himalayan crystal salt 3 quarts baby spinach, packed 16 1. For the dressing: Blend all of the oil, lemon juice, onion, miso, agave, and salt until smooth. 2. In a large bowl, toss the spinach with the dressing, and massage it well for a couple of minutes to soften. The spinach should take on a broken-down, “cooked” appearance. (Braised Spinach should resemble cooked spinach.) 3. To serve, mound each serving onto an individual plate. Raw Culinary Arts Associate Chef and Instructor Certification™ For Individuals, Chefs, and Instructors T he highly regarded Raw Culinary Arts Associate Chef and Instructor Certification™ includes FUNdamentals of Raw Living Foods™, Sharpen Up Your Knife Skills!™, Essentials of Raw Culinary Arts™, Raw Culinary Arts Associate Chef and Instructor Training™, and Science of Raw Food Nutrition™ I, the foundation upon which we have built all of our subsequent certification programs. These 6 classes may be taken consecutively in the same session or individually within a 24-month period. Completing the Raw Culinary Arts Associate Chef and Instructor Certification™ provides students with essential techniques and skills they need to become proficient in the art of raw cuisine, and is a prerequisite for continuing with Living Light’s advanced trainings. Novices welcome! Living Light Living Light International, LLC For class dates, tuition and other information: Visit RawFoodChef.com or call 707-964-2420 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com Gourmet Raw Food Chef Certification™ T his all-inclusive series of courses takes students to the next level of confidence and expertise: exploring world cuisines, developing recipes, transforming traditional cooked dishes into health-promoting gourmet raw cuisine, organizing large events, and learning about the science of raw food nutrition. You’ll go home empowered and confident in your ability to produce incredible new dishes without the need for recipes. You will also learn to write recipes suitable for publishing. Once the Associate Chef and Instructor Certification™ Series is completed, the following subsequent courses may be taken within two years: • • • • Ethnic Flavors in Recipe Development™ RawFusion Gourmet Spa Cuisine™ Raw Event Catering and Elegant Entertaining™ Pastry Arts—Unbaked!™ Living Light Living Light International, LLC For class dates, tuition and other information: Visit RawFoodChef.com or call 707-964-2420 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com Celebrity Hot Raw Chef Colleen Cackowski Colleen Cackowski Chef Colleen has been a raw foodist since 1996. Specializing in new recipe development, Colleen currently works as a featured Pastry Chef at Euphoria Loves Rawvolution in Santa Monica, and also as a consultant to Erewhon Natural Foods in Los Angeles where she launched and manages the company’s own line of packaged raw food products under the Erewhon brand. Colleen was a winner of several raw cacao contests and works part-time at the world-renowned Tonic Bar in LA. For more information, visit www.bestrawchef.com. Not-So-Thin Mint Pie Yield: One 8-9” pie | 8 servings Crust 2½ cups shredded coconut 1 cup almonds, soaked and dehydrated ¼-½ cup date paste ½ cup coconut sugar ¼ cup young coconut meat ¼ cup cacao nibs ½ teaspoon vanilla 1/8 teaspoon salt Optional: ¼ cup cacao powder for a chocolate crust Filling 2 1 1 1 1 avocados, pitted and peeled cup cacao powder cup coconut oil cup coconut water cup coconut sugar or ½ cup coconut sugar paste ¼-½ cup date paste 2-3 tablespoons Irish moss 1 teaspoon vanilla 6 drops Young Living Peppermint Essential Oil Garnish Cacoa nibs 18 1. For the crust: Put all ingredients in a food processor with an “S” blade and process until mixture starts to clump together, but does not become too oily. Add cacao nibs last so they keep their shape and texture. 2. Place crumbled mixture in a spring form pan and loosely arrange so you have an even layer on all sides and the base. Press mixture into the pan to form a solid crust, taking care to not have areas that are too thick near the base of the pan. 3. For the filling: Place all ingredients in a VitaMix, except coconut oil, and blend. Add coconut oil last. Make sure everything is well combined. Add more coconut water if necessary to achieve desired consistency. If you add more coconut water, you may also need to add more Irish moss for the pie to set properly. 4. Pour filling into the pan with the crust. Garnish with cacao nibs and place in freezer to set. Hot Raw Chefs and Recipes Colleen Cackowski Low-Glycemic Superfood Green Ice Cream with Hot Fudge Sauce Yield: One delicious meal replacement serving Hot Fudge Sauce 3 tablespoons coconut oil, warmed to liquid 3 tablespoons cacao or carob powder 3 tablespoons mesquite 3 tablespoons tocotrienols 2 tablespoons lucuma 1-2 droppers chocolate extract 1 dropper chocolate stevia 1 dropper vanilla stevia 1 Pinch salt • Warm gynostemma tea Optional: 1 tablespoon protein powder ½ teaspoon Eucommia bark powder ½ teaspoon He Shou Wu ½ teaspoon Reishi mushroom powder Ice Cream 2½ cups crushed ice 4 tablespoons tocotrienols (Vitamin E) 2 tablespoons lucuma 1 tablespoon raw almond butter 1 tablespoon Sunwarrior raw vegan protein powder (or your favorite protein powder) 1 tablespoon maca 1 tablespoon mesquite 1 tablespoon barley juice powder 1 tablespoon Vitality Greens (or substitute your favorite green powder*) 2 teaspoons pumpkin seed oil or Udo’s Oil 3-6-9 Blend 1 teaspoon spirulina 1 teaspoon chlorella ¼ teaspoon cinnamon 3 drops Young Living Peppermint Essential oil Sweeten to taste: I usually use 3-4 droppers of SweetLeaf stevia (Chocolate, Vanilla and/ or English Toffee flavors) but you can use whichever is your preferred sweetener. 1. For the fudge sauce: Put all ingredients except the warm tea into a cup or mixing bowl and start to stir. 2. Gradually add the warm gynostemma tea to the mixture until you reach the consistency of sauce you desire. Set aside. 3. For the ice cream: Add half of the ice to the bottom of a VitaMix container. Add all the superfood ingredients next. Top off the mixture with the remaining ice. 4. Use the tamper to blend the ingredients together until smooth and creamy, taking care not to overblend or you will end up with a smoothie instead of ice cream. 5. Pour half of the ice cream into a glass. Add half the hot fudge sauce on top. Add the remaining ice cream next, followed again by hot fudge sauce for a parfait style sundae. 6. Sprinkle with cinnamon powder and garnish with cacao nibs, goji berries or anything else you choose. »» Note: this recipe is suitable for people with candida or blood sugar issues because there is no sugar used in this recipe. People with blood sugar issues should avoid using carob which has a small amount of natural sugar. You can also substitute xylitol or Lakanto as a low-glycemic sweetener. ••• Garnish cinnamon, cacao nibs, goji berries *Optional: You can add whatever other superfoods you like to this recipe. Switch out green powders for other ingredients, like cacao, etc. Experiment with different flavors! 19 Celebrity Hot Raw Chef Cristina Archila Cristina Archila The NEW Hot Raw Chef, Cristina Archila, is a graduate of Ringling School of Art & Design, Living Light Culinary Institute,and Matthew Kenney Academy. She has studied Raw Food Nutrition, Instruction, & Preparation with reputable chefs: Cherie Soria, Jennifer Cornbleet, Matthew Kenney, and Russell James. She is the co-author of Snog Healthy Treats Cookbook. Her clients include Snog, (a London based international frozen treat shop, voted as one of Britain’s CoolBrands 2010/2011), Discovery Channel, and Whole Foods Market. Through her company RAW FOOD ARTIST, Cristina offers chef services and classes. Her mission is to inspire people to eat healthier foods. She is a native of Bogota, Colombia and lives in Los Angeles. For more information, visit Cristina's website at www.rawfoodartist.com. Mojito Mousse on Coconut Crust | 6 servings Coconut Crust 1 cup walnuts 1¼ cups unsweetened shredded dried coconut ¼ teaspoon salt 4 Medjools dates, pitted 2 tablespoons agave nectar or maple syrup Mojito Mousse 1½ cups young coconut meat, (from about 3 coconuts) 1 cup lime juice, freshly squeezed ¾ cup agave nectar or maple syrup ½ cup fresh spearmint leaves, tightly packed 3 tablespoons coconut oil, warmed to liquid 20 »» For the crust, combine the walnuts, coconut and salt in food processor. Process until finely ground and loose. Add dates and agave nectar and process until the mixture begins to stick together forming coarse crumbs. Do not over-process. Sprinkle mixture into 6 dessert glasses or ramekins. Press to compact with your hands or use a small offset spatula. Set in the refrigerator for 15 minutes. ••• »» For the mousse, place the coconut meat, the lime juice, agave nectar, and spearmint in a blender and process until smooth. Add the coconut oil and process until it is well incorporated and very smooth. »» Distribute the mousse evenly in all 6 glasses. Cover well and refrigerate for 3 hours. Garnish with spearmint and serve chilled. »» Covered and stored in the refrigerator, this dessert will keep for 3 days. »» Variation: For the Mojito mousse, fresh mashed avocado can be substituted for the young coconut meat. Hot Raw Chefs and Recipes Cristina Archila Butternut Squash Risotto with Sage Cream and Mushrooms | 6 servings Mushrooms 2 tablespoons olive oil 1 tablespoon Tamari, wheat-free ¼ teaspoon agave nectar or maple syrup ¼ teaspoon garlic powder 1 cup shiitake mushrooms, sliced »» For the mushrooms, in a medium bowl, mix the olive oil, tamari, agave nectar and garlic powder. Add the mushrooms and toss until coated. Place inside a dehydrator set at 145º for 20-30 minutes and allow to marinade. ••• Risotto 1 cup cashew nuts 1 teaspoon salt 3 cups butternut squash, peeled and cubed ¼ cup olive oil 2 tablespoons lemon juice 1 teaspoon agave nectar or maple syrup 1 clove garlic, grated 1 tablespoon onion, minced ¼ teaspoon nutmeg, ground 1 tablespoon parsley, minced »» Place cashews and salt in a food processor fitted with the s-blade and process into small pieces. Add butternut squash and pulse lightly to chop into small pieces. Be careful not to over-process. »» In a large bowl, combine the cashew and butternut squash mixture with olive oil, lemon juice, agave nectar (or maple syrup), garlic, onion, and nutmeg. ••• Sage Cream 1 cup cashews, soaked and drained ¾ cup water (more if needed) 1 clove garlic 1 tablespoon lemon juice 1 tablespoon nutritional yeast ½ teaspoon salt (more if desired) ½ teaspoon agave nectar or maple syrup 4 sage leaves, fresh »» For the sage cream, in a high-speed blender, blend all of the ingredients until smooth. You may add more water if a lighter cream is desired. »» Serve the butternut squash risotto and drizzle with sage cream. Top with marinated mushrooms and garnish with minced parsley. »» The butternut squash risotto, sage cream, and mushrooms will keep for three days when stored in a sealed container inside the refrigerator. »» Variation: For a creamy style risotto combine the sage cream with the butternut squash mixture before serving. Top with marinated mushrooms and garnish with minced parsley. 21 Celebrity Hot Raw Chef Judita Wignall Judita Wignall Associate Chef and Instructor Judita Wignall is a Certified Holistic Health Counselor from the Institute for Integrative Nutrition in New York City. She is passionate about raw foods and nutrition and is author of a new recipe book, Going Raw. Due to health issues, Judita reassessed her diet and lifestyle, and fell in love with raw foods. As a model, actress, and musician, she credits raw foods for helping her reach an incredible state of health, and keep her weight down, energy up, and skin clear. For more information, visit her website at www.rawjudita.com. Berries and Cream Crepes Soak time: 2 hours; prep time: 30 minutes; drying time: 6 hours | 6 servings Crepes This is a fun treat I like to serve for brunch and special occasions. You can make the crepes and cream a few days ahead of time as they keep very well in the refrigerator. 4bananas 1 tablespoon lemon juice 1/8 teaspoon cinnamon »» Place all ingredients in a food processor and blend until smooth. »» Pour batter 1/3 cup at a time onto a non-stick dehydrator sheet. »» Use a small offset spatula to form into 6” disks. Makes about 6-8 crepes. »» Dry at 110 degrees for 6 hours or until dry but still pliable. »» No need to transfer to a mesh screen. As long as you can peel crepe from non-stick sheet without it sticking. Cream 2 cups cashews, soaked 2 hours ½ cup water ¼ cup agave nectar ½ vanilla bean, scraped Raspberry Sauce 2 cups fresh or frozen raspberries 2 tablespoons agave nectar Additional filling 22 2 cups strawberries, quartered 2 cups blueberries • »» Process the cashews, water, agave nectar and vanilla in a high-power blender until smooth. Add more water if too thick, one tablespoon at a time. »» Chill at least two hours to firm. • »» Place ingredients in a food processor and blend until smooth. • »» To assemble, spread cream in center of each crepe. Add fruit and fold sides toward center, like a cannoli. Drizzle raspberry sauce over crepe and top with additional fruit and serve. Judita Wignall Hot Raw Chefs and Recipes Asian Noodle ‘Stir Fry’ Soak time: 30 minutes; prep time: 30 minutes | 4 servings For a ‘stir fry’ this is incredibly light yet still filling and a favorite among my friends because of its wonderful array of Asian flavors Noodles 1 package (12 ounces) kelp noodles • juice of one small lemon ½ cup arame, soaked 5 minutes 2 cups packed baby spinach 2 cups shredded napa cabbage 1 cup thinly sliced shitake mushrooms ½ cup bean sprouts 2 scallions, green and white parts thinly sliced 1 large carrot, julienned 1 tablespoon black sesame seeds ¼ cup almonds, chopped »» Loosen and rinse kelp noodles. Place in a medium size bowl and cover with water. Add the lemon juice and allow to soak for at least 30 minutes. This will soften the noodles. »» Rinse and drain well and transfer to a large bowl. »» Add soaked arame, spinach, cabbage, mushrooms, bean sprouts, scallions, carrot and sesame seeds and toss. ••• Sauce 1/3 cup tamari 3 tablespoons palm sugar 1 tablespoon grated ginger 1 tablespoon toasted sesame oil 1 teaspoon sea salt 1 clove garlic, crushed or finely minced ½ teaspoon crushed red pepper »» To make the sauce, combine tamari, palm sugar, ginger, sesame oil, garlic and crushed red pepper in a blender. Pour sauce over noodles and toss. »» Let sit for one hour to allow flavors to mingle. You may even place them in your dehydrator for one hour at 145 degrees for a warm noodle dish. »» Top each serving with chopped almonds. »» Will keep for one day in the refrigerator. »» Note: Kelp noodles are what remains when the outer skin of kelp is removed. They are indeed raw and make a great alternative to flour noodles. They’re neutral tasting and will take on whatever flavor or sauce you dress them in. 23 Celebrity Hot Raw Chef Dr. Karin Dina, D.C. Dr. Karin Dina, D.C. Dr. Karin Dina, D.C. became interested in nutrition in 1988 and has been studying and practicing raw food nutrition since 1990. She is a doctor of chiropractic with an honors educational background in both naturopathic medicine from Bastyr University and biology. She maintained a private practice in chiropractic and nutrition consulting and is the co-creator and instructor of the Science of Raw Food Nutrition series of classes at the Living Light Culinary Institute with her husband, Dr. Rick Dina, D.C. For more information, visit their website at www.rawfoodeducation.com. Supersize Your Salad! • Presentation by Dr. Karin Dina, D.C. Recipes by Dr. Karin Dina, D.C. and Dr. Rick Dina, D.C. Garden Vegetable Salad 4 cups Romaine lettuce, chopped (188 grams) 4 cups Dandelion greens, chopped (99 grams) 1 cup tomato, chopped (180 grams) 1 cup cucumber, chopped (104 grams) 1 cup carrots, grated (110 grams) ½ cup Basil, fresh chopped (21.2 grams) »» Prepare ingredients as stated above and place in large salad bowl. ••• Salad Dressing Recipe 2 tablespoons Lemon juice, fresh squeezed (30.5 grams) 1½ cups yellow summer squash, chopped (187 grams) ¼ cup red bell peppers, chopped (37.25 grams) 2 tablespoons almonds (17.88 grams) 2 tablespoons sesame seeds, unhulled (18 grams) 2 teaspoons Chia seeds (8.5 grams) O ne of the many things students have mentioned that they appreciate about our classes is that we show them how to incorporate more whole natural plant foods into their diet in a relatable and understandable way. One topic that many students find particularly valuable is looking at the nutrient content of different raw recipes and menus. ere are the vitamin and mineral H contents of these two recipes: 24 »» Pour lemon juice into a blender, such as a VitaMix, add chopped squash and red bell pepper. Blend until smooth. Add almonds and sesame seeds and once again, blend until smooth. Add chia seeds to mixture and blend until smooth. Salad + Dressing Adult Daily Requirements Calories 471.2 Calcium 664.8 milligrams 1,000 – 1,200 milligrams Iron 10.8 milligrams 8 – 18 milligrams Magnesium 271.2 milligrams 310 – 420 milligrams 2,681.6 milligrams 4,700 milligrams 4.68 milligrams 8 – 11 milligrams Potassium Zinc Celebrity Hot Raw Chef Martine Lussier Martine Lussier Martine Lussier is Culinary Programs Manager and full-time instructor at Living Light Culinary Arts Institute. She is a certified Professional Raw Food Chef™ at Living Light, and she is passionate about nutrition and culinary arts. Martine is an active sportswoman who knows the value of raw vegan foods for health and vitality. She loves developing new recipes and teaching others how to prepare health promoting foods for themselves and their families. Shiitake Sliders with Apple Fennel Mustard Bread and Butter Pickles on the side | yield: 45 burgers (serves 15) Patties These sliders are the perfect finger food to enjoy with family & friends. Gluten-free. 8 1 1 1 2 cups sunflower seeds, soaked 4 hours, rinsed and drained 1 cup beet pulp ¼ cup celery, minced ¼ cup red onion, minced 3 tablespoons fresh parsley, minced 2 tablespoons olive oil 2 tablespoons tahini 2 tablespoons red miso 1 tablespoon ground flaxmeal 1 tablespoon Mila 2 teaspoons poultry seasonings 2 teaspoons garlic, microplaned 1 teaspoon Montreal steak spice blend ½ teaspoon onion powder ¼ teaspoon white pepper Cremini mushrooms, minced tablespoon lemon juice pinch of sea salt pinch ground black pepper Apple fennel mustard 1 1 2 3 1 cup hot mustard apple peeled, cored and shredded shallots, minced tablespoons evaporated cane juice tablespoon fennel seeds, crushed 1. For patties, marinate the mushrooms with lemon juice, ground black pepper and salt in a bowl. Let sit 15 minutes. Drain. 2. Using a Champion juicer with the homogenizing plate, process the soaked and drained sunflower seeds. 3 In a large bowl, mix by hand the homogenizing sunflower seeds, beet pulp, marinated mushrooms, celery, onion, and parsley until well combined. 4. Add the olive oil, tahini, red miso, poultry seasonings, garlic, Montreal steak spice blend, onion powder and white pepper. Mix well by hand. 5 Add the ground flax meal and mila and mix again. 6. Shape patties using 1 tablespoon of the batter. Flatten to about ¼ inch thick. 7. Place each patty on a dehydrator tray using a nonstick sheet. 8. Dehydrate for 8 hours @ 105 degrees. 9. Remove nonstick sheet and dehydrate for another 8-10 hours. 10. For making mustard, mix all ingredients in a bowl and refrigerate until ready to use. 25 Hot Raw Chefs and Recipes Martine Lussier Shitake mushroom “buns” 90 medium shitake mushrooms, cleaned and stems removed ½ cup lemon juice ¼ cup olive oil 2 tablespoons agave nectar 1 teaspoon salt Garnishes Cherry tomatoes, sliced Clover sprouts White sesame seeds Avocado slices 11. For shitake mushrooms buns, whisk the lemon juice, olive oil, agave nectar, and salt in a large bowl. Add shitake mushrooms to the marinade and toss. Let mushrooms sit for approximately 30 minutes. Using a clean towel, pat dry each marinated shitake mushroom. 12. To assemble the Shiitake sliders, place one shitake mushroom, cap down, and put one patty on top of it. Add ½ teaspoon of apple fennel mustard, one slice of cherry tomato, avocado slice, sprouts and place another marinated shitake mushroom, cap up. Sprinkle with sesame seeds. Repeat the assembly for the remaining mini burgers Marinated Zucchinis | yield: 6 cups This marinated zucchini will remind you of delicious bread and butter pickles. They are good to serve all year around, especially during summer time. They are a good addition to Shiitake Sliders! 1½ 1 2/3 ½ ¼ 2 1 1/3 pounds zucchini, thinly sliced red onion, finely julienne cup lemon juice cup coconut nectar cup clear agave nectar cloves garlic, microplaned teaspoon brown mustard seeds teaspoon turmeric 1. In a large mixing bowl, whisk the lemon juice, coconut and agave nectar, garlic, mustard seeds and turmeric. 2. Add the zucchinis and red onion and mix gently by hands. 3. Transfer the seasoned zucchini mixture into an half gallon jar and refrigerate for 8 hours or overnight. 4. Serve as a condiment. Will well complement burgers, sandwiches and salads. Storage: 14 days Living Light International Winner of the Sustainable Quality Award Mendocino Coast Chamber of Commerce 2010-2011 Living Light is honored to be recognized as the winner of the Sustainable Quality Award from the Mendocino Coast Chamber of Commerce. The first year we opened we were named Business of the Year by the Chamber, and we are delighted to add this latest award to our list of accomplishments. We are proud to be a part of this wonderful, progressive community in one of the most beautiful spots in the world. We would like to extend our sincere thanks to the Chamber for recognizing our company as a leader in sustainability. 26 Hot Raw Chefs and Recipes Martine Lussier Lavender Blueberry Ice Cream with a Pistachio Crown and Ancho Chocolate Filling | yield: 6 cups (makes 16 ice cream pops) The floral and fruit flavors will give you a cool sensation at first, with a nice warm finish of Ancho chili-chocolate sensation. 2 cups cashews, soaked 4 hours, drained 1. Using a high speed blender, blend cashews, coconut meat, coconut sugar, water, thawed blueberries and Irish moss paste until smooth. 2 cups coconut meat 2. Add lecithin powder, coconut oil. Blend until all ingredients are well incorporated. Take 1 cup of the mixture out, set aside. 1½ cups coconut sugar paste 1 cup water ½ cup frozen blueberries, thawed ¼ cup Irish moss paste 2 tablespoons lecithin powder 1 tablespoon coconut oil, warmed to liquid 3 drops Young Living Lavender essential oil 3. Add the Young Living Lavender Oil to the remaining 3 cups mixture. Blend again. Place the mixture into an air tight container. Refrigerate for 4 hours. 4. Add the cacao powder, Ancho chili and vanilla extract to the 1 cup mixture and blend. Place in an airtight container and refrigerate for 4 hours. 5. Put the refrigerated Ancho chocolate batter in an ice cream maker, and follow manufacture’s instructions. Transfer the ice cream batter in 1 ounce silicone mold tray. Insert a popsicle stick in each one. Freeze for 4 hours. 6. Put the refrigerated Lavender batter in an ice cream maker and follow manufacture’s instructions. ½ cup pistachio, finely chopped 7. To assemble the ice cream pops, put ½ teaspoon finely chopped pistachio into egg shape silicone molds. Add ¼ cup of Blueberry Lavender ice cream. Pop out the Ancho chocolate ice cream from the silicone mold and gently put into the Blueberry Lavender ice cream. Put 3 fresh blueberries around the Ancho chocolate ice cream and fill the mold with Blueberry Lavender ice cream to the top. Flatten with spatula. Do the same procedures for all the ice cream pops. 8. Freeze for 4 hours. 1/3 cup cacao powder 1 Ancho chili 1/8 teaspoon vanilla extract 1 cup fresh blueberries 27 Celebrity Hot Raw Chef Chef Steph Chef Steph Stephanie Raya, aka, “Chef Steph” is the resident chef at Excalibur Dehydrators. For over 12 years she has tested and developed thousands of dehydrated recipes that have been featured in many books, magazines, and articles. Not only is she a expert in dehydration, she is a raw food chef that graduated from Living Light Culinary Institute. Her passion lies in creating healthy kid friendly recipes and educating families on how to live a healthy lifestyle. Visit her website at www.rawchefsteph.com. Basic Flax Cracker Recipe & Variations Yield: 1½ to 2 dozen crackers 2 cups whole golden flax soaked in 4 cups water for 8-12 hrs. 1 cup whole golden flax, ground Variations: Be creative in what flavors you love. You can make the cracker savory or even sweet. Just let your taste buds guide you. Use the above recipe, then add items below to make: 1. Soak whole flax seeds in water for 8-12 hrs; Do not rinse or drain. 2. Add soaked flax & ground flax meal into mixing bowl & mix until well combined. 3. Transfer the mixture onto a solid Paraflexx lined dehydrator tray. Approximately 2 cups per tray. 4. Spread batter evenly onto tray & score the crackers into the shapes you desire. 5. Dehydrate @ 145 degrees for the first 2 hours then lower the temp to 105 degrees for another 10 hours. 6. Flip the crackers onto the Mesh Pollyscreens, and continue to dehydrate for another 20-24 hours. Or until dry & crisp. 7. Allow crackers to cool completely, store in a sealed glass container for up to 2 months. Italian Flax Seed Crackers Tomato paste ¾ cup dehydrated tomato powder soaked along with ½ cup water to make a tomato paste; add to a large mixing bowl 28 »» Pulse below items in food processor keeping a chunky texture then add to the mixing bowl along with the tomato paste: 1 cup red or yellow bell pepper ¼ cup red onion 1 tablespoon lemon Juice 1½ teaspoons sea salt 1 teaspoon Italian seasoning 1 teaspoon garlic ½ cup minced herbs (We love ½ basil & ½ parsley mix) »» Adding 1 additional cup of whole flax seed, ground »» Mix all above items in a large bowl then follow the steps above. Chef Steph Hot Raw Chefs and Recipes Sweet Flax Seed Crackers »» Make the Basic Flax Seed recipe (on previous page), adding soaked flax and ground flax meal to mixing bowl and mix until combined. »» Add ½ cup dried fruit or raisins to mixing bowl along with the flax. Puree in a food processor until smooth: 2 whole bananas, peeled 1½ cups raisins, dates or figs soaked (soak in water until soft then drain water & add fruit to food processor) 1 teaspoon sea salt ½ teaspoon ground cinnamon »» Add the fruit puree to mixing bowl along with the basic flax cracker recipe & mix until well combined. Tropical Flax Seed Crackers 1 1 1 1 cup mango, large dice cup pineapple, large dice teaspoon sea salt cup dried coconut flakes »» Make the Basic Flax Seed recipe (on previous page), adding the items at left into a large mixing bowl. »» Mix until well combined. Lemon Coconut Cookie Delight 2 cups macadamia nut or cashews 1 cup shredded dried coconut 1 tablespoon lemon zest 1 teaspoon sea salt ¼ cup light agave nectar 2 tablespoons lemon Juice 2 teaspoon vanilla extract | Yield: 36 cookies »» In a food processor fitted with an “S” blade pulse nuts, coconut and lemon zest until mixture is well combined. Keep the mixture a little chunky and do not over process or the mixture will become oily and separate. »» Place mixture into glass bowl and add remaining ingredients, and combine until well incorporated. »» Using your hands place approximately 2 tablespoons of mixture into your hand and roll into a ball. Place the rolled mixture onto a solid lined paraflexx sheet and flatten with your thumb or the back of a spoon. Dehydrate at 115 degrees for 12 hours. Remove from solid paraflexx sheet and transfer onto the mesh pollyscreens and dehydrate for another 12 hours until dry and crisp. »» Note: Depending on whether you like your cookies crunchy or soft and chewy, adjust your times as needed. If you do not have a dehydrator you may place in freezer and chill to harden. This recipe is also wonderful for a tart crust. 29 Hot Raw Chefs and Recipes Chef Steph Zesty “Dinosaur” Kale Chips 3 large bunches kale, washed & stems removed Zesty Cashew Cheese 1¼ cups soaked cashews 1 large red bell pepper, seeded and stem removed 3 tablespoons nutritional yeast 2 lemons, juiced 1 small fresh red chili pepper, seeds removed 1 teaspoon of chili powder 4 cloves of fresh garlic 1 tablespoon onion powder 1 teaspoon sea salt »» In a Mason jar or glass bowl soak the cashew nuts in water for 8 to 24 hours »» Wash and remove the stem from your kale and tear or cut into large pieces, set a side. »» Except for the kale, blend remaining ingredients in a VitaMix or other high speed blender until well blended and creamy adding water if needed. »» Pour mixture over kale pieces and massage with your hands until sauce is well incorporated over kale. »» Spread out your kale onto the mesh pollyscreens and dehydrate at 135 degrees for 3 hours then turn down your temp. dial to 115 and continue to dehydrate until crispy approximately 12 more hours. Adjust time if needed. »» Store in air tight container. Fruit Roll-ups the healthy way It’s easy as 1, 2, 3! Peachy Pear Leather »» Blend until pureed in a Vita-mix or high speed blender. Pour puree on to a dehydrator tray lined with a solid paraflexx sheet and dehydrate appx. 2-3 hours at 135 degrees and then turn down temp dial to the 115 degree setting and continue to dehydrate until pliable and a little tacky, approximately. 8-10 additional hours. 4 peaches or nectarines 2Pears 1 teaspoon vanilla Other variations below: Happy Monkey fruit roll-up 4-5 whole large bananas ½ cup almond butter 1 teaspoon vanilla 30 • Apricot-Cherry fruit roll-up 1 cup chopped apricot ½ cup cherries, pitted 2 tablespoons raw honey • PersimmonPineapple fruit roll-up 1 cup persimmon pulp ½ cup fresh pineapple Celebrity Hot Raw Chefs Tina Jo Stephens Tina Jo Stephens Tina Jo Stephens is a highly respected gourmet raw vegan chef with a down-to-earth approach to raw vegan cuisine. Both Tina Jo and her TV show Splendor in the Raw have won numerous awards in the Best of Raw competitions in 2009 and 2010. Her life’s mission is to have fun bringing delicious, simple, affordable raw vegan food to the mainstream. Tina Jo has also created a haven for rescued animals, including Promise Land Horse Haven at her ranch in Baja, California. Visit www.cheftinajo.com. Peanut Butter Scotch Fudge Bites | Servings: 36 If elegance, style and quality describe your function or you’re looking for a little something to crave your sweet tooth, then this fudge is for you. A decadent treat perfect for gifts or you alone. This is definitely a converter recipe. Meaning, give it to those who are new to raw vegan foods and you’ll hook them for good. 1 cup cacao butter, melted 1 cup dark agave syrup 2 teaspoons butterscotch extract (Frontier) ½ teaspoon Himalayan pink salt 2 teaspoons vanilla powder 1 teaspoon Lucuma powder ½ cup jungle peanut butter ½ cup jungle peanuts, chopped 1. Blend all ingredients in listed order EXCEPT the chopped jungle peanuts in a high powdered blender until well combined. Pour fudge mixture into a mixing bowl add chopped peanuts and combine ingredients well. 2. In an 8-x-8 glass baking dish add non-stick paper then the fudge batter. Evenly distribute the fudge in the dish. 3. Place in the refrigerator or freezer for 20 minutes until fudge sets. 4. Remove fudge from dish and paper. Cut into 2-3 inch cubes. Store in air tight container in freezer for 3 months. Cucumber Cups with Watermelon and Basil Salad This beautiful appetizer may be tiny in size but it’s big on flavor! Each cup is a perfect bite. 1 watermelon (2 lb), ¼ inch cubes 3 tablespoons sweet onion, finely minced ¼ cup olive oil 1/8 cup apple cider vinegar 1/8 teaspoon Himalayan pink salt 1 pinch black pepper, freshly ground, or to taste 1 tablespoon basil, minced 2 cucumbers, large seedless 1. Peel and cut cucumbers into 2 inch rounds. Scoop out the center flesh, leaving a bottom for your cup (keep for a refreshing snack). Set cucumber cup aside. 2. Cut the flesh from the melon and cut into tiny bite size pieces and set aside. 3. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the minced basil, taste, and adjust seasonings, if needed. 4. In a large bowl, combine the melon and onion. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. 5. Now stuff cucumber cups with watermelon salad and garnish with basil sprigs. 31 Celebrity Hot Raw Chefs Vinnette Thompson Vinnette Thompson A classically trained chef, Vinnette earned a culinary arts degree from the Culinary Institute of America and is also a graduate of the Living Light Culinary Arts Institute, where she now teaches Pastry Arts—Unbaked!™ A chef for over 25 years, Vinnette has two culinary passions, vegetarian cuisine and culinary education. She has been Executive Chef of the Raw Food Underground, and teaches culinary arts for the Palm Beach school district in Florida. For more information about Vinnette, visit www. rawfoodunderground.com. CHOCOLATE MOUSSE TRIO Mocha Mousse 1 cup cashews, soaked overnight 1 cup coconut milk 1/3 cup coconut sugar paste or Lakanto 2 tablespoons vanilla extract or 1 teaspoon medicine flower extract ¼ cup cacao powder 1 tablespoon espresso powder ½ teaspoons salt 1 tablespoon lecithin powder ½ cup cacao butter (warmed to liquid) Milky Chocolate Mousse 1 cup almond cream 2 tablespoons Irish moss paste 1/3 cup coconut sugar or Lakanto 2 tablespoons vanilla extract or medicine flower extract ½ teaspoon salt 5 tablespoons cacao powder ½ cup cashew butter 1 tablespoon lecithin 5 tablepoons cacao butter (warmed to liquid) Vanilla Mousse 1 cup cashews, soaked overnight 1 cup almond cream 2 tablespoons Irish moss paste ¾ cup agave or Lakanto 3 tablespoons vanilla extract or medicine flower extract ½ teaspoon salt 2 tablespoons lecithin powder 5 tablespoons cacao butter (warmed to liquid) 1. For the mocha mousse: using a high-speed blender, blend all the ingredients, except the lecithin and cacao butter, until smooth. Add the lecithin and cacao butter and continue blending until smooth. 2. Pour into a clear glass container and allow to set, up 4 hours in the refrigerator. 3. Follow the same instructions for the milky chocolate mousse. 4. Pour the milky chocolate mousse mixture over the mocha chocolate mousse and allow to set up 4 hours in the refrigerator. 5. Follow the same instructions for the vanilla mousse. 6. Pour the vanilla mousse mixture on top of the milky chocolate mousse and allow to set up 4 hours in the refrigerator. 7. Garnish with chocolate curls, if desired. 32 Hot Raw Chefs and Recipes Vinnette Thompson TRIPLE BERRY SHORTCAKE WITH BLACK PEPPER TARRAGON SYRUP AND WHIP CREAM Tarragon Syrup 1. For the tarragon syrup, combine all the ingredients in a glass jar with a lid. Cover and shake well. Put in the dehydrator at 105 degrees overnight. Store in the refrigerator. It can be made up to one week ahead. If storing for a week, strain first. ½ cup agave nectar ½ cup chopped tarragon 2 drops young living black pepper oil 1 tablespoon cracked black pepper 1/8 teaspoon salt 2. For the raspberry coulis, combine all the ingredients in a blender and blend until smooth. Strain through a nut milk bag. This can be made up to a week in advance. 3. For the whip cream, combine the cashews, coconut milk, vanilla, coconut sugar, and salt and blend until completely smooth. Add the lecithin and coconut oil and continue to blend until fully incorporated. Let set up overnight in the refrigerator. Raspberry Coulis 2 cups frozen raspberry 1 tablespoon lemon juice ¼ cup coconut sugar paste ¼ teaspoon salt 4. For the shortcake, in the food processor, using the “S” blade, combine the cashew butter, dates, vanilla caviar, salt and coconut butter. Process until well combined. Add the mulberries and the sprouted dehydrated buckwheat groats. Continue processing until just incorporated in the mixture Whipped Cream 1 cup cashews, soaked overnight 1 cup coconut milk 2 tablespoons vanilla or medicine flower extract 1/3 cup coconut sugar paste or sweetener of choice ¼ teaspoon salt 5. To assemble the dish, toss the berries in ½ cup of the tarragon syrup and set aside. 6. Using a 2-cup wonder cup, make eight, ⅓ cup biscuits. Set aside. 7. On a 9-inch dinner plate place one of the biscuits in the center of the plate. 8. Place approximately ½ cup of berries on top of the biscuit and drizzle some tarragon syrup on top. Place some whip cream on top of the berries and cover with another biscuit. 1 tablespoon lecithin ½ cup coconut oil, warmed to liquid 9. Drizzle more tarragon syrup onto the plate around the biscuit encircling it. Garnish with the micro tarragon. Shortcake Biscuit 1 cup cashew butter 4 medjool dates, pitted 1 vanilla bean, caviar only or vanilla medicine flower ¼ teaspoon salt 2 tablespoons coconut butter (Artisana) warmed until soft ½ cup dried mulberries ¾ cup sprouted and dehydrated buckwheat groats ••• 4 cups mixed berries i.e.: blue berries, raspberries, black berries, strawberries, olallieberries or any other Summer berries in seasons ¼ cup micro tarragon or regular tarragon 33 Why Raw Works The Food & Beauty Connection H by Cherie Soria and Karin Dina, D.C. ealth. Beauty. Youth. We all want them, and some people are willing to do whatever it takes to get them. Keeping people looking young is a billion-dollar industry, but looks aren’t everything. In fact, looks can be deceiving. Lots of things can make you look younger, and even more beautiful, but what can actually make you feel younger? What can actually turn back the hands of time and reverse your physiological age? There are many keys to achieving a more naturally youthful appearance, brighter eyes, a clearer complexion, more supple skin, shinier hair, stronger nails, a sharper memory, or a more positive outlook on life. Some people claim yoga is the key. Others say meditation. Still others swear by their favorite natural cosmetics, structured water, or exotic superfoods. In reality, a variety of products, practices, and lifestyle choices work together synergistically, and the mix differs for each individual. The good news is that taking any one positive action to look and feel younger often starts a chain reaction that improves other areas, as well. But of all the actions you could take to look younger, feel more vibrant and joyful, and have clear beautiful skin, one thing stands out among the rest—raw plant foods. Raw works! Here’s why: Whole, fresh, raw natural plant foods contribute nutrients important for clear skin, vivid 34 eyesight, a sharp mind, and radiant health as we age. Many of these act as antioxidants, helping protect our cells from free radicals (highly reactive molecules that contain unpaired electrons, which can damage cells and cause premature aging). Let’s look at a few. Antioxidants Noteworthy antioxidants include the anthocyanins found in blue or purple foods such as blueberries, blackberries, and black mission figs. Vanillin, found in vanilla beans, also contains antioxidant properties. Isothiocyanates are plentiful in cruciferous vegetables such as collard greens, kale, bok choy, broccoli, and Napa cabbage. Research shows that increased intake of the antioxidants lutein and zeaxanthin (abundant in dark green leafy cruciferous vegetables and yelloworange foods like squash, peaches, sweet potatoes, and carrots) is associated with decreased risk for age-related macular degeneration in the elderly (Stahl, 2005). These substances can also be found in concentrated amounts in the macula of the human eyeball, which is involved in tasks associated with central vision, including reading, driving, and viewing objects straight ahead. They may also play a role in protecting the macula from damage caused by sunlight-induced free radicals. At this point, no recommended dietary intake values are established for lutein and zeaxanthin, but we should still make sure to get an adequate supply. Vitamin C Vitamin C plays numerous vital roles in the body, including the formation of collagen. Collagen is a strong, elastic protein-based substance that makes up connective tissue within our bodies and is also a component of cartilage, bone, teeth, muscle tissue, and skin. Without adequate vitamin C, these tissues can be weak and may not function properly. Damage to collagen in the skin can result in wrinkles. Research has noted that people who consume higher amounts of vitamin C have lower risk for several chronic diseases, including eye diseases, cancer, and neurodegenerative conditions ( Jacob et al. 2002). This effect can largely be attributed to the antioxidant capacity of vitamin C, along with the more healthful diet and lifestyle that often accompany increased intake of foods that are rich in vitamin C. Vitamin C is an essential nutrient our bodies do not make, so we must obtain it from our foods. A diet rich in fruits and vegetables can provide us a significant amount of vitamin C. Depending on the foods included, the vitamin C content of most raw food menus can range from about 500 mg to more than 1,800 mg per day, well above the RDA values. Good sources of vitamin C include red bell peppers, kiwi, strawberries, broccoli, cauliflower, kale, papaya, mustard greens, lemons, tomatoes, cantaloupe, romaine lettuce, and of course, oranges. Essential fatty acids Research suggests that standard western diets are low in omega 3 fatty acids (Simopoulos, 2008). These fats are essential to good health and critically important for optimal brain function, visual acuity, and many other common heath and age-related issues, including healthy skin. Omega 6 fats, on the other hand, are found in a large variety of foods. One’s diet may contain too many omega 6 fats if the diet includes animal products and snack foods containing oils from corn, cottonseed, soybean, sesame, sunflower, safflower, and peanuts. Because the average American eats a diet high in these foods, and low in fruits and vegetables (especially leafy greens), they may get an overabundance of omega 6 fats compared to omega 3 fats. An excess of omega 6s over omega 3s contributes to an excess of inflammation and inflammatory conditions such as arthritis, but may also contribute to degenerative diseases such as heart disease, stroke, and other age-related diseases (Schwalfenberg, 2006). Small amounts of omega 3 fats are found in almost all fruits and vegetables, although it is difficult to eat enough calories from those foods alone, without including good amounts of green leafy vegetables and certain seeds, like chia, flax, and hemp. One can move toward the correct balance between omega 3 and omega 6 fats by consuming good amounts of leafy green vegetables such as 35 romaine lettuce, kale, dandelion greens, and seeds like chia, flax, and hemp, while cutting down on animal foods, processed foods, and some oils. Selenium The mineral selenium also contributes to antioxidant activity in the body. It is also essential for the production of thyroid hormone and proper immune system function. By far the richest food source of selenium is Brazil nuts; a single 5-gram Brazil nut contains 174% of the recommended dietary allowance of this mineral. No other food, in any category, even comes close. mangos, papaya, kiwi, cantaloupe, broccoli, cauliflower, Brussels sprouts, tomatoes, bell peppers, romaine lettuce, kale, and mustard greens. »» Foods containing omega 3 fatty acids, such as chia, flax, and hemp seeds and dark green leafy vegetables lime kale, romaine, and dandelion greens. Zinc Along with vitamin C and selenium, zinc plays an integral role in skin health. It is involved in skin cell growth and replication, collagen synthesis, DNA formation, and immune system function. It is also involved in our ability to taste and smell. Plant food sources of zinc include pumpkin seeds, sesame seeds, sunflower seeds, pine nuts, cashews, and lentils. Raw Foods for Health and Beauty Here is an expanded list of the healthy plant foods discussed in this article. »» Deeply colored foods high in phytonutrients and antioxidants that combat free-radical damage and promote eye health. Examples include blue or purple foods such as blueberries, blackberries and black mission figs; cruciferous green vegetables such as collard greens, kale, spinach, Swiss chard, dandelion greens, beet greens, bok choy, many lettuces, broccoli, and Napa cabbage; yelloworange fruits and vegetables such as squashes, peaches, sweet potatoes, and carrots; as well as red bell peppers, beets, zucchini, and vanilla beans. »» Foods high in vitamin C, such as lemons, oranges, grapefruit, peaches, strawberries, pineapples, 36 »» Foods containing selenium, particularly Brazil nuts. »» Foods containing zinc, such as pumpkin seeds, sesame seeds, sunflower seeds, pine nuts, cashews, and lentils. »» Hydrating foods, such as juicy fruits, highwater-content vegetables, and of course pure drinking water. They say beauty is as beauty does. This can mean that inner beauty is more important than outer beauty, or it can mean that our lifestyle, including the foods we eat, has a direct impact on our beauty potential (often expressed as “you are what you eat”). In our opinion, both are true. Develop your outer beauty through your lifestyle and your inner beauty by being a beautiful person. Together they create a beautiful life! That’s what we really want. • Living Light is a proud distributor of Young Living therapeutic grade essential oils. youngliving.org/cheriesoria Science of R aw Food Nutrition Benefits of Raw Food Nutrition Education™ Series Science of Raw Food Nutrition™ I A great course for chefs, health educators, or anyone who wants to have the knowledge base to achieve optimum health. Science of Raw Food Nutrition™ II Rick and Karin Dina, D.C. developed the Science of Raw Food Nutrition™ Series offered at Living Light. Their mission is to convey to their students accurate, scientifically based, user friendly information about plant-based raw food nutrition, designed to create a learning experience that will assist and empower those on the path to greater health and well-being. This comprehensive five-day course builds upon the knowledge base learned in SRFN I and introduces many new topics that are essential to understanding raw and living food nutrition. Prerequisite: SRFN™ I Benefits of Raw Food Nutrition Educator Certification™ This two-day course follows SRFN II and prepares students to present fundamental raw food nutrition information with authority, accuracy, and confidence. Highly recommended for health educators and raw food chefs. Prerequisite: SRFN™ II Advanced Raw Food Nutrition Educator™ Certification Series Science of Raw Food Nutrition™ III Just like SRFN I and II, this class is based in peer-reviewed science and presented in a format both solid enough for those with a science background, yet accessible enough for the rest of us. It covers a variety of fascinating NEW hot topics in raw food nutrition! Prerequisite: SRFN™ II Advanced Raw Food Nutrition Educator Certification™ This course is designed to provide you with several helpful tools for honing your skills as a credible raw food nutrition educator by assisting you in fielding the often challenging audience inquiries that come your way. It integrates and refines the information learned in SRFN I, II, III, as well as our Benefits of Raw Food Nutrition Educator Certification™ course. Prerequisites: SRFN™ III, Benefits of Raw Food Nutrition Educator Certification™ Living Light Living Light International, LLC For class dates, tuition and other information: Visit RawFoodChef.com or call 707-964-2420 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com Living Light Culinary Institute FUNdamentals of Raw Living Foods™ Experience Health Transformation! No other introductory class compares! A ttend our one-day intensive, entry level class, .FUNdamentals of Raw Living Foods™, which is the prerequisite for all of our subsequent courses and programs. Enjoy comprehensive instruction while discovering the magic of creating fabulous organic raw vegan cuisine for optimal health and rejuvenation. Thousands of people from over 60 countries have taken this course since it was developed in 1998, and we are continually refining the class to bring you the latest developments in raw culinary arts. Tuition: $375. Includes a delicious organic raw vegan buffet lunch and course manual Required Text: Angel Foods: Healthy Recipes for Heavenly Bodies by Cherie Soria - ($19.95) To Register: Call (707) 964-2420 or visit RawFoodChef.com Making Healthy Living Delicious! For more information about Living Light Culinary Institute classes, please call 707-964-2420 or visit RawFoodChef.com During this introductory workshop, students experience seventeen superb culinary presentations and learn how to create a wide variety of delicious easy-to-prepare recipes. Here’s just a sampling of what attendees will see and taste: • appetizers • fruit smoothies • soups • green juices • salad dressings • simple entrées • pâtés • wraps and rolls • nut milks and non-dairy cheeses • crunchy crackers and other dehydrated goodies • amazing desserts • fermented foods • sprouting and kitchen gardening • essential equipment and supplies used in a raw kitchen • flavor balancing... • and much more! A full buffet lunch of organic raw vegan foods will be provided as well as samples of the foods prepared. Sharpen Up Your Knife Skills! ™ Sharpen Up Your Knife Skills!™ One-Day Intensive Prerequisite: none Good knife skills are the foundation of all culinary art. The textures created by learning various cutting styles influence the appearance, flavor and mouthfeel of foods. Sharpen Up Your Knife Skills!™ is a course for all levels of expertise, from novice to professional chef. We teach a progressive approach to the development of knife skills through a combination of demos and hands-on practice, and our students gain confidence as they learn to become more efficient in food preparation by learning specific knife techniques to enhance any recipe. Where: Living Light Culinary Institute The Company Store Corner of Main and Redwood Streets in Fort Bragg, CA Tuition: $325 Required:* 3-inch paring knife Recommended:* Safety glove Knife Skills Illustrated book by Peter Hertzmann *all available at the Living Light Marketplace A premium MAC Santoku knife and apron will be provided for use during the course and is available for purchase at the Living Light Marketplace. Please wear close-toed shoes. In this class you will learn: � � � � � � � � � � � � � � � � � Evaluating knives: which knives for which task Anatomy of a knife Knife safety Ergonomics: proper body positioning Proper way to grip a knife Using the rocking motion when slicing Dice celery, chiffonade Kale, mince herbs Perfectly portioned cuts: batonnette, julienne, fine julienne, dice (medium, small, micro), paysane, rondelle-styles, chop Slice, julienne, and dice onions Cut, seed, and julienne bell peppers Fillet and veneer: fillet bell pepper to remove skin, shave thin sheets of cucumbers for wraps Cut fruits: how to open a coconut, segment citrus fruits Garnishes: green onion flowers and ferns, pepper jacks, radish mushrooms, tomato roses, strawberry fans How to use a mandoline Knife care: learn how to keep knives sharp and store them properly CLASSES IN RAW VEGAN CUISINE FOR INDIVIDUALS, CHEFS AND INSTRUCTORS Living Light International, LLC 707-964-2420 [email protected] RawFoodChef.com 301-B North Main Street, Fort Bragg (located in the Company Store), corner of Main and Redwood Streets L Pastry Arts Certification iving Light Culinary Institute offers a Pastry Arts certification. We have discovered that the best way to a cooked food lover’s heart is dessert! Expand your gourmet raw culinary skills or become a raw food pastry chef with Pastry Arts–Unbaked!™. Pastry Arts–Unbaked Certification This enhanced culinary program focuses on raw vegan dessert production combining theory, demonstration and practical hands-on training. Students learn the principles involved in the use of binders, thickeners, emulsifiers and gelling agents; how to choose the right sweeteners and fats for a variety of classic pastry recipes while discovering the secrets of making exquisite raw desserts that taste even better than famous cooked desserts! Create a variety of professional looking and sublime tasting gourmet raw desserts that tantalize the palate without compromising health! Prerequisites for this certification include the following courses: FUNdamentals of Raw Living Foods™ Sharpen up Your Knife Skills!™ Essentials of Raw Culinary Arts™ Science of Raw Food Nutrition™ I Raw Culinary Arts Associate Chef and ee Instructor Training™ Food Styling An Eco-friendly Oasis Living Light Inn Living Light Inn is a 1912 craftsman-style architectural jewel, located in the most beautiful residential neighborhood in Fort Bragg. It’s an easy walk to downtown or a brisk walk to the famed Glass Beach. Every room is beautifully decorated and outfitted with organic bedding, linens, and windows that open to let in the fresh sea air. All water in the building is filtered and the kitchen is fully outfitted with equipment for raw food preparation and equipped with a special reverse osmosis filtration system. All cleaning products used at the inn are vegan, non-toxic, and biodegradable. Living Light Inn—an elegant and welcoming “home away from home.” You are invited to make a reservation Living Light Inn 533 East Fir Street Fort Bragg, CA 95437 707-964-1384 Shop Online at shop.RawFoodChef.com LivingLightInn.com Living Light Marketplace Living Light Marketplace is the perfect one-stop shopping destination for a healthy lifestyle. We carry an extensive array of products, including the best name-brand appliances like Excalibur, TriBest, Cuisinart, and Vitamix, hard-to-find recipe ingredients, useful gadgets, raw and vegan food supplements, products for a sustainable lifestyle, and an extensive selection of books to help you make healthy living delicious. Living Light Marketplace is located in the world-famous Living Light Center in The Company Store in Fort Bragg on the Mendocino Coast, or online: http://shop.rawfoodchef.com. Living Light Marketplace 301-B North Main Street Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com Setting the Standard for Excellence in Raw Culinary Arts Culinary and Nutritional Science Courses Since 1998 Living Light Culinary Institute has established itself as the world’s premier gourmet raw culinary school, attracting people from over 60 countries around the world, and all walks of life. We offer a variety of practical, yet fun and life-transforming culinary and nutrition programs to suit every student, from novice to professional chef! Whether you want a career in the fast growing arena of gourmet raw foods, or simply want to prepare meals for family and friends, our courses inspire every student to create healthier, more conscious cuisine without sacrificing taste, presentation, or the emotional satisfaction of food. Living Light Culinary Center is a state-of-the-art facility located on the beautiful Mendocino Coast in Fort Bragg, California, designed to provide the latest advances in raw culinary education and services. Students find healthy lifestyle products for the raw chef at our Living Light Marketplace, and stay at the eco-friendly Living Light Inn for a memorable experience! Please visit RawFoodChef.com for more information about classes, schedules, tuition, registration, and lodging. RawFoodChef.com 707-964-2420 Making Healthy Living Delicious!™ [email protected]