recipes and raw questions

[rawfoodchef]

Hi everyone,
I am a raw chef and have been making gourmet raw food for about 8 years. I was reading the posts on this site and remember going on the only raw talk website back 8 years ago...
I went on every night learning about raw food and getting ideas. It was so amazing to share with others!
So, I wanted to say hello and if you need any ideas with recipes or need a recipe I would love to help when I have time. It is my passion!
I would love to give back as so many people and or books helped me years ago! I have been there and done it so many times with raw food!
So, if you want --pick my raw brain if you like. We make every recipe under the sun.
Blessings and peace to you all during the holidays!
Cynthia
www.purerawcafe.com
www.rawheaven.com

[girlsmiley]

I love those sesame stick things (I can't think of what their name is, maybe it is just sesame sticks). I first saw them in the bulk food store, Ruby Tuesday used to carry them on their salad bar, and I was buying them at the health food store ... until I started eating raw. I was so tempted the other day when I saw them at the health food store in taco flavor.

I was wondering if we can make those raw?

[rawfoodchef]

Do you mean the sweet little sesame candys or the crunchy bread sticks?
Cynthia
www.purerawcafe.com
www.rawheaven.com

[Vandy]

are you really opening a cafe in Dallas? Or is it already open? I would love to visit! My brother lives in Dallas (me in Houston), but I visit him when I come home from school. I would love to stop by

[girlsmiley]

Do you mean the sweet little sesame candys or the crunchy bread sticks?
The cruncy bread sticks :D

I have not, in the past, been someone to just try to "create" things ... hopefully that is something that can be learned!? :)

[Luvitup]

OMG. Just looked at your website and can't stop salivating...... :o Do you deliver to Toronto??? lol

[Miranda]

cynthia, you need to open a restaurant/store on the east coast...so that i can actually enjoy your food rather than just go to your site daily and drool. shipping is too crazy. :) :) i'm really contemplating the thanksgiving dinner. i know it'd be worth it.

welcome to the boards!

[Raw Jewelrylady]

Welcome Cynthia,

This is a great place full of friendly people discussing Raw. We welcome you with open arms.

Are you ever going to write a recipe book or e-book?

I have heard great things about your food.

Rumor has it that your *Garlicky Mashed Potatoes* are the best ever. Would love to *pick your brain* on that recipe.

Thanks for offering ideas & welcome!

Lana

[rawfoodchef]

Hi Everyone!
Wow how nice you all are!
RAW FOOD ROCKS!
Ok, I will try to answer all the questions I can...
Lets see...I have NOT figured out crunchy bread sticks yet!
I make more soft type breads that are are from almond flour and flax meal and also sunflower and flax meal...But I can make the crunchiest crispiest corn chips ever! Not chewy like some can be...
I devour them with no bean hummus and pico de gallo. I love it and eat it almost everyday! It cures the mexican craving immediatly.

OK, Someone asked about our restaurant..... It was my dream that I spent 2 years designing and creating. It was GORGEOUS! We were packed day and night and I worked 18 hours every single day! Thank God for RAW!
The landlord kicked myself and 3 other businesses out--that had been there for 35 years...They gave us a 30 day notcice to vacate and broke all our leases!
So, I had no choice but to pack up my dream on New Years Day. It was a total nightmare. I spent over 200k restoring a 1908 building....So, I lost money but It was a success while it was open... I was sooo tired and sad after that happened...We were going to reopen bigger and better but then someone super close to me passed away...Talk about bad luck!
Then, I decided to move to where my parents are and be close to them as success is not as important as family!
And....RAW FOOD is needed everywhere! Escpecially the mid west! It is all over CA.....It is all over NY!
I have been to all the raw restaurants and they are soooooooooo GOOD! Roxannes was the best I have ever been to!
I spent $600 there in 1 day!!!!

We have been slammed doing our meal service every week since I started it back in 2000. We actually reach more people doing this than the cafe.
So, I feel fortunate to still do what I love.
You all can do it too if you want to go into a raw food business...You just have to DO IT! Start a potluck and move on from there..it will explode becasuse that is how raw food is!

OK, other questions...
yes, I have an very old book I wrote called Garden Of Eden...but I am writting a new one with way better recipes! and I will also do an e book too very soon which will be free!
I was approached by Reagan Books to do a raw book but some other raw chef was chosen and I am working on another book with another publisher....

Ok, garlic mashed potatos, briefly, I never measure my recipes that is what makes doing a book so hard!
OK, We use Parsnips...I heard some people use cauliflower...I never have...
we put parsnips peeled and chopped, cashews, pine nuts, macadamia milk, natural garlic powder, celtic or pink salt, olive oil, dash of water, pepper, and SECRET INGREDIENT--butter extract or flavor all natural from Frontier Coop www.frontiercoop.com
Make in Food Processor not blender or it will be pudding. Serve creamy and warm from dehydrator..they are great with gravy warmed...also instead of garlic add wasabi powder for wasabi mashed potatoes...
Ok, Not sure if I missed any questions but I will write more later as we are so slammed in kitchen today...
talk to you all soon!
MANY MANY BLESSINGS
Thank you for such a warm welcome!
Cynthia
www.purerawcafe.com
www.rawheaven.com

[Raw Jewelrylady]

Cynthia, You RAWK.

Thank you so much for sharing such great info. I cannot wait to try the recipe!!! :p

You are going to have a blast with us on this site.

I can't wait to order your books.

Thanks again, :)

Lana

[changing]

HI Cynthia-

Do you have a recipe for a RAW scone? my mom just started and scones are her favorite food so when she is tempting to eat cooked food I'd like her to have a RAW scone.

Also, I am traveling next week but will have a blender. We will be eating out for dinner everynight so I want to make sure I get my fresh greens in for lumch. Is there a simple recipe that is yummie and consists of greens- for me and my mom.

Thank you for making yourself available.

[kaybee]

hey changing--

hi--sorry, im not cynthia, but i saw your request for how to get your greens at lunch, and i couldnt help but offer this, as it has become a frequent quick, filling meal for me: pesto soup: a bunch of spinach, a bunch of basil, garlic, sea salt, lemon juice, olive oil to desired taste and texture, and a handful or so of almonds (i usually soak them for 20 mn or so first to get rid of some of the enzyme inhibitors, etc). throw it all in the blender, blend until creamy, and then add pieces of dulse, if desired. I LOVE this soup. Ive also made it with basil/spinach/parsley and basil/spinach/kale, although the kale one was a bit "crunchy"... you could also add an avocado if you wanted but I havent tried that because I cant get them easily here.

hope this helps

-kb

[changing]

Thanks KB. Is there something I can use instead of basil? ANd since I will be at Disney World :) I will have a mediocre blender, not my Vitamix, do you think the smoothies will be ok?

Thank you for input

[juliewiegel]

Cynthia,

Welcome and thanks for the mashed potatoes recipe. I really miss potatoes. :(

How about the CRISPY corn chips? That'd be great.

Thanks, Julie

[shelah]

changing,
haven't tried this so not sure if it's good, but check it out anyway:

http://www.rawfoods.com/recipes/scones.html

if you try it let us know how it turns out and what your mom thinks!

oh, here's another one from the boutenkos: http://www.rawfamily.com/news/Raw%20Family%20NewsletterJanuary2005.pdf
and one more: p.75 in living in the raw gourmet by rose lee calabro. (this is the one that looks the yummiest to me, though i might change it up a little)

good luck!
many blessings,
shelah

[rawfoodchef]

Hi Guys,
Yes, I have a recipe for scones and they are soooooooooooooo good. We have them on our breakfast menu quite frequently...I will also post the corn chip recipe...Right Now we are in the kitchen making meals to be shipped Friday...So, tonight when we quit working I will post the recipes and try to answer anything else! I love this site!
Talk to you all as soon as I get done working for today:)
Oh, yes and I have a great recipe for greens from my rawheaven site that is smokey and spicy and lots of greens, I used to eat it every day.. I will also post that..
Right now I am eating my Cucumber avaocado dill soup--super easy in blender-cucumber peeled, 1/2 avocado, lemon juice, coconut water, salt, olive oil....blend till smooth, if not thick enough add more avocado. Taste and adjust then once it tastes really good then add a big handful of fresh dill and blend.
Serve chilled, really satisfing and gives you a zen feeling!
Ok, another variation is to add mint instead of dill and fresh juiced apple juice...
Then you have lemon mint green energy soup! Ok, back to the kitchen:)
I will write more tonight with other recipes...when I am done in the kitchen...
Blessings
Cynthia
www.purerawcafe.com
www.rawheaven.com

[JEN]

Thanks for your kindness Cynthia!! Your recipes sound divine!

[RawFoodieMom]

oh oh oh... I cannot wait for your scone and crispy corn chip recipes!

rawfoodchef, You're a blessing! :)

Deb

[carolg]

HI Cynthia,
Welcome here. I remember your name way back and sorry to hear of your restaurant demise; but obviously you have a new successful chapter which I rejoice in for you.

Know about knishes? Knish Nosh in NY is known for their fabulous "cooked" potatoes. They are large. I would love to to duplicate these. Here's some pictures of them. Please see one smack in front marked "potato." Is this a challenge? They have onions in them and who know what else. They are delish!

http://www.awtravelogues.com/RegionsOfTheWorld/NorthAmerica/NewYorkCity/New%20York%20Forest%20Hills%20Knish%20Nosh/Knish%20Nosh%20selection.JPG

Thanks.
carolg

[carolg]

Cynthia,
TurkeyLESS talk. I have just one more quick question. I have a turkeyLESS recipe, raw, but trying to figure out how to make it look like a turkey sitting on the plate but raw. I am dreaming of the one I saw featured by Jackie Graff. I haven't seen others that I can share. I just would love to know how to display it too look real. Your wisdom is very much appreciated here. Think that is the end of my questions. Thanks for being so willing to share. I am grateful to receive. Oh, my friend wrote Thank God for Raw book. Best to you on your next book.
carolg

[Sharon in Colorado]

Hi Cynthia - your site looks wonderful. Welcome to the board!

[juliebove]

Question about the butter extract. Is this not made from butter? My daughter and I have dairy allergies and I've always read that it is. Ditto for some natural flavorings.

[changing]

Did I miss the raw scone recipe? Hope not, I am looking forward to it.

[Sharon in Colorado]

Julie I found this:

Frontier Butter Baking Flavor 2 oz. bottle

Price: $3.99

Item #: 23031

Botanical Name:
Ingredients: Canola oil, natural butter flavors (contains milk derivatives), other natural flavors.
Kosher: KSA Certified Kosher-Dairy
Common Name: Butter Flavor
Bar Code: 0-89836-23031-7

from: http://www.frontiercoop.com/search.php

I love their butter extract as well - have used it in many sweet recipes. Maybe I'll throw some in my mashed tayties too now.

They also have a wonderful butterscotch extract. For some reason I can't find these at my HFS but I can order it through my co-op.

[elian]

Question about the butter extract. Is this not made from butter? My daughter and I have dairy allergies and I've always read that it is. Ditto for some natural flavorings.I just went to frontier's site and it does say "milk derivatives."

[BDraw]

waiting, waiting, waiting for crispy corn chip recipe!!

Thanks you so much in advance.

Nice to have you on board -- and to pick your brain! It is gonna be fun!

BD

[carolg]

Cynthia,
Know you said today would be a busy one and hoping it was more of a blessing than you expected.
carolg

[juliebove]

Julie I found this:

Frontier Butter Baking Flavor 2 oz. bottle

Price: $3.99

Item #: 23031

Botanical Name:
Ingredients: Canola oil, natural butter flavors (contains milk derivatives), other natural flavors.
Kosher: KSA Certified Kosher-Dairy
Common Name: Butter Flavor
Bar Code: 0-89836-23031-7

from: http://www.frontiercoop.com/search.php

I love their butter extract as well - have used it in many sweet recipes. Maybe I'll throw some in my mashed tayties too now.

They also have a wonderful butterscotch extract. For some reason I can't find these at my HFS but I can order it through my co-op.

But then it wouldn't be vegan. And I'll be willing to bet the butterscotch isn't either.

[livenraw]

How about a dessert recipe that doesn't require a dehydrator or too much processing and isn't too expensive? I prefer simplistic, easy to make things. Any ideas?

[Veganforlife]

waiting, waiting, waiting for crispy corn chip recipe!!

Anxiously awaiting - me too!

[rawfoodchef]

Hi Everyone,
I have been slammed in kitchen...I worked last night till 3am and started again at 7am...just got done or I would have responded last night!

Ok, as far as the butter extract! wow, I had no idea...but I will tell you I use 2-3 tiny drops for a huge recipe...and I had dairy allergies too and have never noticed a thing...You can certainly leave it out as it still is really good without it...Wasabi powder makes them taste great!

Ok, the cracker recipe....without measurement as I am soooo tired..I will fine tune it later when I have more time:)
about 4-5 c gold flax meal, about 3 c organic corn, cilantro, onion, red bell pepper, jalapeno, a little zucchini- (for some reason this make it more crispy!) salt, olive oil, dash syrup or agave, cumin, and chili powder....Blend in FP until smooth adding water little by little...try to get very smooth. If needed you can add a little flax meal... if not smooth add more water. Should not be so thick and bumpy..
Oil your sheets well and then spread on a huge square. Get a bowl of water and wet hands many times over and over....smooth the mixture out as thin and smooth as you can get it...It will take practice and your hands have to be super wet.
The thinner they are the crispier they are... dehydrate about 15-24 hours on 105-115. Flip half way and when soft but pliable you can cut thin squares and then put back in dehydrator and lie 2 mesh sheets on top to keep chips flat as they ten to curl upward.
When super crisp--keep dehydrating till super crisp. When done put in airtight container so they wont get stale... I eat these with hummus, pico, and lots of shredded lettuce!
They are sooooooooooooooooooooooooooooooooo good! I just had a huge plate..I was so hungry!

ok, scone recipe....no exact measurments right now..you can do it with out exact measurments as raw food is so creative!

Scones or you can make bread...
almond flour about 4 c
gold flax meal about 1 c
coconut oil or you can use olive if needed
syrup or agave
cinnamon, vanilla bean, salt, few packs of stevia...
Add water little by little you want dough not sauce...
If it gets too nut butter like add more almond flour..Should be smooth.
Once mixture tastes really great then scrape into bowl and wet hands really good with a bowl of water like for the chips to dip hands into as needed.
Get your favorite fruit chopped... I like bananas and blueberries..
I take the blueberrie and bananas and put in seperate bowl with same agave, stevia, and saltif you want...stir till coated and set aside..
Oil your dehydrator sheets for scones..
I take a wet hand and shape the 'batter' into a long like scone with both my hands and place on olied dehydrator sheet. I take a big handful of fruit mixture and press it into scone all over. (the reason I dont mix it in with a spoon is becasue it turns the dough dark purple) If you are using strawberries or soemthing you can fold in fruit before shaping.
Then dehydrate about 15 hours till warm soft and like a scone!
Serve warm from dehydrator and with vanilla, banana, or strawberry cream! UMMMMMMMM with herbal hot tea!!!!!!!UMMMMMM


Ok, guys, I will answer any other questions when I have more time.
I hope this email made sense as I have only slept 3 hours:):):)
We are doing a huge raw thanksgiving dinner and shipping Tuesday so I might be busy.....but will try to get on thie web as much as possible!
Thanks for all the kindness.
Blessings
Cynthia
www.purerawcafe.com
www.rawheaven.com

[star1919]

How kind and generous you are... :p Wishing you time for rest and much success with your business.

[Nik]

But then it wouldn't be vegan. And I'll be willing to bet the butterscotch isn't either.

So the garlic mashed potatoes are not vegan. I won't be ordering that. Are their warning labels on it for allergies?

[RawFoodieMom]

rawfoodchef, thanks so much for stopping by when you're soooo busy! Thanks so much for the recipes and for sharing with us! I hope you can get some much-needed rest soon...

:)

[rawredbone]

rawfoodchef, thanks so much for stopping by when you're soooo busy! Thanks so much for the recipes and for sharing with us! I hope you can get some much-needed rest soon...

:)


I concur...please get some rest, we are so very blessed to have you stopping by like this on just three hours of sleep.

Sleep well ;)

[JinxieKat]

Thank you!

I hope you have a wonderful and successful Thanksgiving!

And it is sooo nice to come across another 'cook' :D that doesn't measure. I drive my mom nuts. She always wants recipies for what I make and I almost never measure unless I'm trying something for the first time. It's probubly why I could never bake well. *lol*


Jinx

[rawfoodchef]

Thank you for all the sweet e mails. I hope you guy have a great weekend.
Somone pasted about our food not being vegan.... it is totally vegan and 100% raw, and 100 % organic except for the young coconuts.
We just thought the butter extract would have a great flavor, it was just an idea.....We would never use anything that is not raw or vegan except once in awhile we use raw honey but let everyone know.. We have been making raw vegan food for about 8 years and always tell our customers the ingredients..
Just want to clear that up.
Raw food is AMAZING, so are all of you, and so is this board!
Blessings
look forward to talking more soon.
Cynthia
www.purerawcafe.com
www.raweaven.com

[Raw Jewelrylady]

Cynthia, Thank you so much for sharing your Raw recipes. We all appreciate it more than you will ever know. :)

Lana

PS. Have a RESTFUL RAWSOME Thanksgiving !

[light&happy]

oh my gosh cynthia this is so funny...i just posted a new thread asking if anyone might know how to make maple-cinnamon raisin bread just like yours! then i saw this thread. we JUST e-mailed each other today, i didn't know that you posted here. anyway, now we tried the almond-butter, strawberry sandwich...loved it and want to try to duplicate for my daughters lunch.

good luck getting all of your thanksgiving cuisine ready!

melissa in michigan

[light&happy]

Cynthia, I use the butter flavoring, I agree it adds great flavor! If one is eating all raw and is committed to improving health, adding a tiny bit of spice, flavor or raw honey only enhances the raw food experience! I wonder if those who posted about the flavoring use honey? Or use the frozen corn as Alissa recommends in the vegetable enchiladas? Just curious ;)

I just think that a big part of being truly healthy is to have a healthy attitude towards food and not obsess over an ingredient that is less than 1% of the recipe. I had read that frozen fruit and veggies are not actually raw, but first quickly steamed before freezing so they stay fresh. I LOVE Alissa'a enchiladas so personally I don't prefer to think that the fozen corn is indeed raw! And she uses honey, I'm glad for her flexibility in using these ingredients. Hey, aren't we all doing SO great with eating raw if we are not worrying about how many donuts we had last night, or how much SAD pizza, but instead questioning small amounts of flavoring or healthy ingredients.

:)

[light&happy]

Just a quick note about my post above. I re-read the 1st page on this and realized that Sharon was prob. posting the butter flav. info because the other poster has dairy allergies. Of course if you have dairy allergies you would want to avoid the milk products and derivitives. missed that on the dairy allergy! :rolleyes:

melissa

[RawFoodieMom]

Cynthia, I use the butter flavoring, I agree it adds great flavor! If one is eating all raw and is committed to improving health, adding a tiny bit of spice, flavor or raw honey only enhances the raw food experience! I wonder if those who posted about the flavoring use honey? Or use the frozen corn as Alissa recommends in the vegetable enchiladas? Just curious ;)

I agree with what you said about not obsessing...

But just to clarify... raw honey IS raw, but it isn't vegan because it's made by bees.

As for the frozen corn, it's raw if you get fresh corn and freeze it yourself. :) But I use commercially frozen corn sometimes as fresh corn is only available here for a VERY short time and there's none available fresh now...

I do wonder how much of the enzymes are lost in the short time they blanch the veggies before packaging.

[light&happy]

rawfoodiemom,

yes, i have to use frozen corn sometimes, too. at least i can still get organic frozen fruit and veggies now instead of just non-organic.

i do know that honey is not considered vegan as it is made by bees, but silly quesion time; why do the bees even make the honey in the first place? i don't think that bees eat honey, but they do make it for some purpose. there is someone here whose mom keeps bees, but I can't remember who it is. :rolleyes:

[RawFoodieMom]

but silly quesion time; why do the bees even make the honey in the first place? i don't think that bees eat honey, but they do make it for some purpose.

Bees do eat honey. Most beekeepers will make sure they leave enough honey in the hives for the bees to eat themselves. But they are still stealing the bees food, basically...

[Nini]

Cynthia,

Thank you so much for sharing your Raw recipes. I really appreciate it!

I can't wait to try your corn chips.

Nini

[cdepalmer]

If you ever get a chance to order from her weekly menu it is wonderful and she is sooooooooooooooooo customer friendly. I can't say enough about how great the food is and how nice she is not to mention that she is gorgeous in the pictures.
Cindy

[light&happy]

rawfoodchef,

whenever there is time, i would LOVE the almond butter sandwich recipe. know that you are busy now but just posting again to bump up this thread.

thank you!

melissa

[light&happy]

bumping this thread

[carolg]

May be hitting the big city Austin in next two weeks. I know Whole Foods is there, as well as here too. Any raw places I must get to see? Any food coops there? Any Farmer's Markets. I think weekday when son in law visits the heart doctor. Thanks TX folks. I'll be outside Dallas in Arlington.
carolg