How do you make the chocolate sauce? Or do you buy that? I would love to know how to do it!!Quote:
Originally Posted by eachpeachpearplum
These look wonderful, I know my girls would enjoy them! Great idea about the party!
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How do you make the chocolate sauce? Or do you buy that? I would love to know how to do it!!Quote:
Originally Posted by eachpeachpearplum
These look wonderful, I know my girls would enjoy them! Great idea about the party!
Radiantly Raw : I have written it in the Donuts post, thanks for asking!:)
This morning we did apple sauce. This is the time of year when our meals, especially breakfasts get a bit heavier. The kids just naturally express this preference which I think is great. Their body is talking and most importantly they are listening! :rolleyes:
Apples & pears become a breakfast staple and so I have come up with many recipes to avoid boardom! :o
Simple Apple Sauce:
2-4 apples - cored not peeled
2-4 pitted dates - no need to soak unless like rocks!
handfull of nuts (pecans, walnuts, cashews) add more or less as you require
cinnamon / nutmeg (not too much)
handful raisins or currents
chop all apples. Put in 1/2 apples, dates, spice & nuts into FP and process till almost smooth. Add remaining apples pulse till desired consistancy. add raisins puls just to mix in and serve.
cover leftovers and keep in fridge. top will turn brown so eith
If you find you sauce to watery put in a collander over a bowl and let sit. It will take awhile but does make it nicer.
OK, we just arrived back from the BDay party (7 yr olds). It went really well. I packed up Isabels Hello Kitty mini Bento box (kids always love to see this box) to have while they ate pizza and sent her with a Chocolate cupcake I mentioned earlier today.
I made it as descrbed in post #43 of this thread. To make into a cupcake I pressed into a cupcake paper in a muffin tin 1/3 "cake", followed by raspberry jam, more "cake" then topped off with the chocolate ganache and chilled!
It was a huge hit and everyone wanted to know about it. So I feel great; my goal was that she not feel singled out & wierd!
. . . and yes those ARE a few commercial sprinkles. I had made orange icing (cashews, beet juice, orange juice, cocnut oil, sweetner) to decorate with but forgot to chill overnight! So i used the sprinkles letting her place each on as she doesnt like them - she just picks them off!
See recipe in post #43 of this Thread Cake is Ani Pyho Donut hole recipe!
I just put up a picture of the Menu Tracker you may have read about in another thread and did not want you to miss it!
http://www.rawfoodtalk.com/newreply....treply&t=19047 post #59
Having trouble uploading your food pics? Have a look here for easy peasy directions! :p
I would love to see what you make for your kids! :o
http://www.rawfoodtalk.com/showthread.php?t=33841
HI EPPP,
I saw in #45 your chocolate sauce recipe, but what is the recipe for the rest of the 'cupcake'?
Danielle
I made these and they take quite awhile to dehydrate then come out looking like blk/brwn "piles". So unappatising I actually was going to toss them. I stepped away and the next thing I noticed my daughter had put two plates with said muffins on the table and they were both sitting there happily munching away :eek: !
I did not see this recipe in her book but in Shazzie's great DVD series (remember Alissa's first!!! :) ).
Blueberry Muffins
1 banana
1/2c. fresh blueberries (or fzn, thawed no including resulting liquid)
15 dried apricots
1c. germinated almonds
1/2c. germinated Kamut grain
1/2c. germinated wheat grain (I used spelt for lower gluten)
Put all but fresh/frozen blueberries into food processor. Process till very well incorporated. Add remaining blueberries and pulse just to mixed in but still keeping their shape.
Spoon loosely into paperless muffin tins. Dehydrate overnight. Remove from tin onto dehydrating screen, placeing upside down. I scored the bottom with a deep edge to edge X at this point to assist with dehydration of interrior. Continue dehydrating untill end of day or desired firmness. Keep in fridge or freezer.
I had doubled the batch and they lasted in the fridge for three weeks!.
Sorry to diisapoint with no photos. I will post some next time or feel free to post your pics too! :p
TIP: These would travel quite well w/o keeping cold!
Check out #45 again :) ;) !Quote:
Originally Posted by Amuzon1
I hope these pictures are clearer. If not, I will take seperate photos next time I make them. The first on left is thick 1/4" flax seed then on the right in the rear id the carob flax seed w/ a little piece of caramel from Rawkinlocs. The second picture has the avocados covering most onf the olive/sun dried tomato cracker.
I have posted a pic of the cheese cake my daughter ate as an after school snack, but below is her eating a slice. The actual cheese cake is at http://www.rawfoodtalk.com/showthrea...=30199&page=15
Quote:
Originally Posted by eachpeachpearplum
DewDrop:
Thanks so much for sharing :p ! Would you mind posting links to the cheesecake & caramel recipes?
I must have missed those and darn if they dont look scrumptious. Your daughter is adorable and that cheesecake well. . .YUM :eek: !!
Cheers,
EPPP
EPPP Thanks for the compliments. Here is a link to the caramel: http://www.rawfoodtalk.com/showthrea...hlight=caramel and the cheesecake was in the Purley Delicious magazine- the last issue with the lemons and lady on the cover. The recipe was submitted by eLivinghealth.com I am not sure how the copyright laws and such work on here otherwise I would post more. Thanks again.
DewDrop:
Thanks! Yup I have the magazine I shall go and have a look right now!:p
:eek: :(
OK we have all been there; I just realised I have untterly NO food in the house! It's 11pm and i have two breakfasts and two lunches to pack. . .
So I was scrounging in the fridge and came across what I thought was fridge casualty and LO and BEHOLD it turned out to be Maraws pancake batter!
Firstly I was bummed that I had forgotten it and would now have to toss it. BUT, it was FINE; totally yummy, not even a bit iffy!
So I strongly recommend EVERYONE make up a batch of this to keep in the fridge as it L A S T S! I would guesstimate it's been in there just over a week :rolleyes:
Mushroom Burger
Onion Bread:
1 sweet onion, diced or sliced thin
1/2 cup flax seeds, ground in a coffee grinder
1/2 cup raw sunflower seeds ground in a coffee grinder
2 TBLS Nama Shoyu
2 TBLS extra virgin olive oil
4 TBLS water
sesame seeds for the top
Mix all ingredients, except onion in a bowl. Add onion and spread onto Teflex sheets about 1/4 inch thick. Sprinkle with sesame seeds. Dehydrate for about 24 hours. Flip after about 12 hrs. (I don't have a dehyrdator yet, so I did it in the oven for an extended period of time at 115 degrees)
Almond Mayo:
1/2 cup almonds, soaked overnight, rinsed, drained and peeled
1/2 cup water
1/2 tsp celtic sea salt
Juice of one lemon
1/4 cup virgin olive oil
Blend all but the oil in the blender (vitamix) until smooth and then drizzle in the oil while blending. (I did this in my food processor, just because I don't have a vitamix)
Raw Ketchup:
1 cup sundried tomatoes soaked for about an hour
1 cup chopped fresh tomato
1 tsp. raw apple cider vinegar
1 TBLS Nama Shoyu
1 clove garlic, pressed
1/4 cup onion
3 dates, pitted
1/2 tsp. allspice
2 TBLS olive oil
Blend all ingredients ingredients in a blender. (I didn't make this, but it sounds good...I had some other stuff I used that tasted like ketchup that i needed to use up)
So to make the sandwich you just slice and marinate some Portabello mushrooms in a little olive oil and shoyu for about an hour and then make the sandwich with your dressings and some lettuce, tomato, onion and the mushrooms.
This amazing multi-layered pie was a big hit!
Crust:
2 cups walnuts soaked several hours and rinsed
1 ripe banana
1 cup raisin
1 Tbs. orange juice
Blend in the food processor until you get a sticky ball consistency. Press into your pie plate with wet fingers.
Candy layer:
2 Tbs. raw cacao powder
1 Tbs. coconut oil
1 Tbs. flax oil
1/2 tsp. agave syrup
1/4 tsp. vanilla
Mix well until smooth by hand and pour onto your pie crust. Place in the freezer while making the fillings.
Cashew layer:
2 cups cashews soaked 1 hour and rinsed.
1 tsp. vanilla
3 Tbs. coconut oil
1 Tbs. agave syrup
1/2 tsp. salt
Blend ingredients in your vitamix or blender (I did in food processor) only adding water if needed to blend smooth. You want this thick and creamy. Pour and spread over the candy layer.
Raspberry layer:
1 pint Mashed raspberries.
Spread over cashew layer.
Chocolate cream layer:
2 small avocadoes
1 tsp. vanilla
3 Tbs. raw cacao powder
2-3 Tbs. agave syrup
2 Tbs. coconut oil
Just enough nut milk to blend (use your favorite)
Blend in the vitamix until creamy and smooth. Spread chocolate cream over the raspberry layer and refrigerate the pie for several hours or until set up. You can also freeze it for 30 minutes for a quicker serve time. Do not totally freeze this pie because it will killl some of the enzymes.
I got both recipes off an awesome blog I came across. The sandwich is so good though, and DD loved it!! She loves the pie too!! DH loves both as well!!
Just now got around to seeing this post, LOL.Quote:
Originally Posted by eachpeachpearplum
Thanks, EPP. Raw ice cream! The way to go!:)