I want to thank everyone who has participated in this RawFoodTalk.com forum. There have been some amazing exchanges here and so many words of wisdom spoken. But its time for me to close this board. I am moving on to new ventures and feel that its time for me to let this go. A forum of this size takes loads of money, time and energy. I have not been keeping up with the forum upgrades, the spam problems, etc…. which is resulting in many disgruntled emails and people calling the office daily. I’m sorry to disappoint the many of you who have spent your time and wonderful words of help and inspiration here. I hope that you have all benefited from this board and that it has helped you on your path to optimal health. I know many of you have made lasting friendships here as well. I will leave this board up for a month of so, so that you may copy what you need and any information you would like to save.
Thank you for being part of the RawFoodTalk.com community! It’s been a wonderful ride! I’m looking forward to seeing what’s next for all of you and of course, you can keep up with my adventures through my blog, Facebook and twitter. I am continuing my certification trainings and there will be some exciting new classes, events and projects coming into fruition in the near future!
Wow, those mini cakes look so yummy, I better go and make them right now (just kidding).
So if you don't mind me asking, the cake part is almond meal and agave nectar?
thank you for posting the picture
Wow, those mini cakes look so yummy, I better go and make them right now (just kidding).
So if you don't mind me asking, the cake part is almond meal and agave nectar?
thank you for posting the picture
i'm glad you like their "look"
the cake part is almons and dates actually+ some salt. I didn't want it to be too sweet since the carob butter is (and i also used dates for it)
I burned out awhile ago on green smoothies. So I started making green puddings! All I do is leave out the water. Then I add cut up fruit to the pudding when it is done.
i'm glad you like their "look"
the cake part is almonds and dates actually+ some salt. I didn't want it to be too sweet since the carob butter is (and i also used dates for it)
thank you so much, I will try them as soon as I get some dates
Here is some of the raw yummy dishes that I have been enjoying
1.raw pizza with white sauce, parsley, green onions, sliced tomatoes, some raw olives, marinated onions and mushrooms and sprinkle of hemp seeds
2.raw sandwich with nut less bread from James Russel, white cream, slice of tomato, marinated mushrooms, onions, lettuce and avocado
3.big taco with taco meat, salsa and guacamole and the rounds are zucchini
4.No name yet but it's the recipe for famous onion bread, topped with sour cream from the same book, chopped tomatoes, shredded lettuce, some pepper, and chunks of avocados.
I made Karen Knowler's 'milk chocolate' the other day, but since I found it to be too sweet and too sticky/liquidy (although still delicious), I made some adjustments... and it turned out to become the most delectable orange chocolate brownie I've ever tasted. I didn't change a lot, only cut the amount of agave in half and added orange peel, so really, thanks to Karen in the first place for the original invention!
ORANGE CHOCOLATE BROWNIE
- 30 almonds, soaked and peeled
- 1/2 cup ground cacao nibs
- 1/2 cup carob powder
- 5 tablespoons dark agave nectar
- small piece of vanilla
- zest of 1/2 orange (the best looking/smelling orange you can find)
Blend until a beautiful dark mass, put in a container in the fridge or freezer.
Enjoy!
Note:
I don't have a zester, so I just scraped/cut the orange peel off with a knife, and the chunky bits really added to the flavor (I made another batch for which I ground up the chunky orange peel bits first, but it didn't turn out as well). Also note that the amount of agave I used, is half the amount recommended in Karen's recipe. It's sweet enough though, and cutting the amount in half really gives this brownie it's crumbly, brownie like structure.
So this was my first creation in my dehydrator. I got a new food processor the other day and put in a bunch of veggie, carrots, tomatoes, onions, celery, peppers... to chop for my salad. Since it was the first time i used it when I pressed the button it minced them to a pulp. I ate as much of this vegetable mush then just put it in the fridge.
So last night I decided to make wraps out of it. Here they are. Really simple, really tasty!
"Beauty is how you feel inside, and it reflects in your eyes. It is not something physical."
-Sophia Loren
Restarting my raw journey 11/18/08
I see we have all been hankering for chili now that fall is upon us. I dug this out from an archived thread started by Yani. I believe she got it from one of G. Coussens books.
The only addition I did was to dehydrate the veg for 24hrs instead of one and I stirred in huge amounts of fresh chopped tomatos to lighten it up a bit plus 2 bell peppers & 1c. sun dried tomatos. I felt no need to dehydrate after mixing all together. The onion dip is a winner with this dish.
The chili & onion dip make a great dip as a whole with crackers.
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