Fried Apples

3-4 small organic apples, thinly sliced (about 3 cups)
2 tablespoons coconut oil
¼ cup raisins
½ tablespoon cinnamon
2 tablespoons canned full fat coconut milk
In a medium sized saute pan, heat the coconut oil over medium heat.  Add the apples and saute for about 5 minutes or until they start to soften.  Add the raisins and cook for 2-3 more minutes.  Add the cinnamon, mix well and add the coconut milk.  Stir the coconut milk in with the apples just until warm and serve.  Serves 4.
Enjoy!

Watermelon Frosty

serves 2




2 1/4 cups frozen watermelon cubes
1/2+ cup water
2 Tbsp maple syrup
1 lemon, squeezed
1/2 banana
optional: 2 shots of tequila (or sub with more water or fruit juice)

Garnish: a few slices of watermelon - with rind on - frozen.

Blend Pour. Garnish with frozen watermelon/rind slices. Serve! Enjoy.

Mango Pudding

2 Mangos
1/4 Lime (Optional)
Shredded Coconut & Chopped Pecans, to taste

Use a vegetable peeler to peel mangos. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit. Add 1/4 lime and blend until perfectly smooth.

To complete the dessert, pour into dessert cups/dishes and add shredded coconut and chopped pecans to taste.
This also tastes good with just the pureed mango.

www.living-foods.com/

www.living-foods.com/

Pretzel Rolls (adapted from Epicurious)

Pretzel Rolls - ButterYum

makes 8 rolls

2 3/4 cups bread flour

1 envelope quick rise yeast (2 1/4 teaspoons)

1 teaspoon fine salt

1 teaspoon granulated sugar

1 cup plus 2 tablespoons water (125F to 130F)

8 cups water

1/4 cup baking soda

2 tablespoons granulated sugar

1 egg white, beaten (glaze)

coarse salt

In bowl of food processor, combine flour, yeast, salt, and 1 teaspoon sugar.  Turn processor on to combine ingredients and slowly pour the hot water down the feed tube.  Process until ball of dough forms; continue to process 1 minute to knead dough.  Remove dough from workbowl and place in an oiled bowl, cover with plastic wrap, then a towel.  Place in a draft-free place to double in size (20-60 minutes depending on what kind of yeast you used).

Punch down dough and cut into 8 equal pieces.  Using your clean counter, cup your hand around one dough ball and using a circular motion, shape roll into a smooth ball.  Place rolls on a parchment lined sheet pan; space evenly.  Cover with towel and place in a draft-free location to double in size.  Preheat oven to 375F.  

Bring water, baking soda, and 2 tablespoons sugar to a boil in a medium saucepan.  Using a slotted spoon, one at a time, put the rolls in the boiling water for 30 seconds per side.  Remove from water, drain, and place back on parchment paper. 

Brush rolls with beaten egg white and sprinkle liberally with coarse salt. If desired, you can use a sharp knife or kitchen shears to snip an "X" on top of each roll (I didn't make my Xs large enough).  Bake in a 375F oven for about 25 minutes.  Cool on a rack for 10 minutes before eating.  Best if eaten the day they're made.

Notes:

• Depending on the yeast you use, this recipe will take 2-3 hours from start to finish. 
• Although these rolls are really yummy when they're still warm, I find they taste most like a pretzel after they've been allowed to cool completely.  

CROCKPOT TURKEY

Turkey breast with the bone 1 can Campbell's cream of mushroom soup 1 can Campbell's cream of chicken soup Crockpot Potatoes Carrots-Vegetables Place both soup cans in crockpot (but with no water). Mix with a whip. Place turkey breast in crockpot. Spoon the soup over the turkey. Cover and cook on high to medium all day. Cook potatoes and mash. Use the soup for gravy.

Slow Cooker Turkey Breast

Ingredients

• 1 (6 pound) bone-in turkey breast
• 1 (1 ounce) envelope dry onion soup mix

Directions

1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

vegan recipes from around the world...

http://www.ivu.org/recipes/

Flourless Peanut Butter Chocolate Chunk Cookies

(adapted from Tate's Bake Shop)

1 + 1/4 cups peanut butter, smooth or chunky

3/4 cup firmly packed light brown sugar

1 egg

1 teaspoon baking soda

1/2 teaspoon vanilla extract

1 cup semisweet mini chocolate chips or 1 bittersweet bar chopped fine

1. Preheat oven to 350 degrees F. Grease two cookie sheets or line with silpat.

2. In a large bowl mix the peanut butter, sugar, egg, baking soda and vanilla extract until smooth and creamy. Stir in chocolate.

3. Form each cookie into a ball using a two tablespoon-sized ice cream scoop or your moistened hands. You can leave them as a ball or press them down slightly with a fork making a 'criss cross' in them after putting them on the baking sheet.

4. Bake 12 to 15 minutes depending on the size of the cookie or until they are puffed on top and golden on the bottom. Cool them on the cookie sheets for a few minutes and then transfer them to wire racks to cool completely.

Makes 40 one-half inch cookies or 20 three-inch cookies.

Refreshing Strawberry Soda

 

1 (12-ounce) can lemon lime soda
2 1/2 cups fresh frozen strawberries

1. Place all ingredients into container of electric blender.Hold lid in place and blend on high until smooth, about 30 seconds. Serve immediately.

Makes 2 servings.

Chocolate Cupcakes or muffins...you decide with frosting or not.

• 
  1 (15 ounce) can pumpking
• 18 ounces devil's food cake mix or german, even try a yellow one.
• 1/4-1/2 cup water (optional)
• add 1/2 cup of coconut, or chocolate bits, even nuts..

Directions:

Prep Time: 10 mins

Total Time: 45 mins

1. 1 Mix all together by hand or you may use a mixer.
2. 2 Bake at 400°F in mini muffin tins for 20 to 25 mins.
3. 3 or use jumbo muffin tins yields 12 very large muffins or 18 smaller ones.
4. Nutrition per muffin (calculated with Betty Crocker's Super Moist German chocolate cake mix): 173 calories, 5g fat, 2g saturated fat, 0g trans fat, 1mg cholesterol, 245mg sodium, 30g carbs, 2g fiber, 16g sugar, 2g protein, 85% vit. A, 2% vit. C, 4% calcium, 7% iron.

1. 
   

recipe from hungry girl..

Green Smoothie

Green Smoothie

Ingredients:                    Calories per serving: 158

• Spinach
• Grapes                  Very low in fat (-1gm), very high in manganese,
• Blueberries          vitamin C, potassium, vitamin A, phytonutrients

Pick your own farms in Milwaukee

Milwaukee County

• Awe's Apple Orchard - apples, Cider
  8081 S 10th Street, Franklin, WI 53132. Phone: (262) 425-1426. Our Apple House has fresh picked apples or you can pick your own. We also have caramel apples, queen's apple (sundae), gifts, and pumpkins.
• Growing Power Urban Organic Farm - asparagus, beans, beets, broccoli, carrots, cucumbers, flowers, herbs/spices, lavender, onions, other berries, peas, peppers, rhubarb, summer squash, winter squash, tomatoes, other vegetables, Other fruit or veg, Turkeys (organic, not-hormone-fed), Fresh eggs, snacks and refreshment stand, restrooms, picnic area, farm animals, school tours
  5500 West Silver Spring Drive, Milwaukee, WI 53218. Phone: 414-527-1546. Fax: 414-527-1908. Email:info@growingpower.org. Open: Hours: 9am to 5pm Every Day. Directions: Click here for a map and directions.Operates all year-round; Staffed by many volunteer groups; especially busy in Summer and Fall. Payment: Cash, Visa/MasterCard, WIC Vouchers. Click here for our Facebook page. (ADDED: June 23, 2010)
• Kallas Honey Farm - honey and maple syrup
  5500 West Douglas Avenue, Milwaukee, WI. Phone: 414-462-3530. Open: year-round, 8 am to 5 pm Monday through Friday. Pure honey and various products made with our honey, also horseradish and garlic.

Ginger Tea

Ginger Tea...from the kitchen of One Perfect Bite

Ingredients:
8 cups water
1/2 cup peeled and thinly sliced fresh ginger
1 lemon or lime thinly sliced
1/4 to 1/2 cup dark honey

Directions:
Bring water to a rolling boil. Remove from heat. Add ginger and lemon. Cover pot and let sit for 20 to 40 minutes. The tea becomes stronger the longer it steeps. Strain. Stir in honey. Serve hot or cold. Yield: 8 cups.

Bean Burgers

Bean Burgers...from the kitchen of One Perfect Bite courtesy of Dr. Josh Ash and the Real Foods Diet Cookbook

Ingredients:
2 cups cooked garbonzo beans, rinsed and drained if canned
1-1/2 pounds sweet onions, thinly sliced
2 tablespoons coconut oil, divided use
1/2 cup gluten free breadcrumbs
6 cloves garlic, minced
2 tablespoons fresh cilantro, minced
1 tablespoon fresh rosemary, minced
2 tablespoons tahini
2 tablespoons lime juice
1 teaspoon kosher or sea salt
Black pepper to taste

Directions:
1) Heat 1 tablespoon coconut oil in a large pan and saute onions until they are soft and begin to caramelize. Season with sea salt and pepper to taste. Place caramelized onions in a large mixing bowl and set aside.
2) Place garbanzo beans in a blender or food processor and mix until smooth. Add bean mixture to bowl containing onions.
3) Add all remaining ingredients and combine thoroughly. Form into patties. (I used a third cup measure to make 6 patties.)
4) Heat remaining coconut oil in pan and cook burgers until done, flipping once. (I cooked mine over medium heat, 5 minutes per side.) Serve with avocado slices and sprouts. Yield; 6 servings.

SPONGE CAKE AND WHIPPED TOPPING

Sponge Cake
1 cup flour
6 eggs, separated
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon cream of tartar

In a small mixing bowl, stir flour with whisk to break it up. In a large mixing bowl, beat egg yolks, half of sugar, and vanilla until thickened. Add flour to top of egg mixture, but do not stir in. In another bowl, beat egg whites and cream of tartar until peaks form. Gently add remaining sugar to egg white mixture. Continue to whip egg whites until stiff peaks form. Fold egg white mixture into egg yolk mixture. Transfer batter into a buttered 9” by 12” pan. Bake for 28-30 minutes or until knife can be inserted and removed clean. When cool, cut cake into 1” wide by 6” long strips.

Whipped Cream
1 cup heavy whipping cream
4 tablespoons sugar
1 tablespoon vanilla

Beat all ingredients until stiff. Chill whipped cream until ready to use. 

How to Grill Corn on the Cob

How to Grill Corn on the Cob

Here's a quick how-to on grilling fresh corn on the cob.  It's one of my favorite summer vegetables and shows up frequently in our Bountiful Baskets.  Grilling is a quick and easy way to cook corn so that it maintains it's crispness and sweet flavor.

 First, you want to take your corn and look for any long dry pieces of husk.  If you find any, tear them off.

Now your corn should look like this.

Next, you want to peel back the husk to get to the silk underneath.  Be sure to keep the husk attached at the bottom.

Wash the ear of corn under running water while tearing away the silk.  

Discard the silk and pull the husk pieces back up over your corn.

Fill a large bowl with water and completely submerge your corn for about 15 minutes.  This will keep it from burning while on the grill.

Heat the grill to medium-high and throw the corn on.

Cook for 20-30 minutes,

turning every 10 minutes.

Be careful not to overcook the corn.  To check for doneness, push your fingernail into a kernel.  It should be nice and tender.

Remove from the grill (be careful, it's hot!)  Carefully peel back and remove the husk and stem.  Stick some corn holders in the ends and serve!  If you are fancy, you can even serve them on corn on the cob plates.

Most people enjoy their corn on the cob with a little butter and salt.  You can season yours however you please.  If your corn is fresh and sweet enough, you can eat it plain!

  

Raw oatmeal

• apple
• raw almond butter
• golden flax seeds (recipe calls for whole but you can do ground)
• nuts of choice or raisins (optional)

Equipment

• food processor
• coffee grinder (for whole flax seeds)

Directions:

Just take a nice apple, I used a Fuji and chop it up and throw it in the food processor. Now if you don’t have a food processor just grate your apple and it will be great! Add a few tablespoons of raw almond butter. Process until chopped up pretty good but don’t puree it. Then in a coffee grinder I took about 2 tablespoons golden flax seeds and grind them (if you have pre-ground flax seeds you don’t need a coffee grinder for this step). Add apple mixture to bowl and mix in flax seed meal. All I can say is YUM!!! You could also add nuts or raisins for a added treat. I just wondered how this would be if you warmed it up in your dehydrator. mmmmmmm warm faux oatmeal.

Holiday Raw Cookies

Holiday Raw Cookies

I do very much enjoy the holidays, but not for all the reasons you might think.  The traffic, the snow, the family time, bah-humbug!  But the cookies… oh those holiday cookies!
Need I say anymore?  Well, I will say that one of the ways to save some time every holiday season is to find that one great holiday cookie recipe that is easy to prepare and that gives you many different options.  Behold!  I present you to The Raw Dessert’s very own Holiday Cookies!


For the base dough
3 cups Almonds, soaked overnight
2 1/2 cups Cashews
2 cups Agave
1/2 tsp high quality salt
1 1/2 tsp vanilla extract
For the variations displayed1c Cherries
2 Tbsp Raw Cacao
1/4 c Agave
Equipment needs
Food processor
Dehydrator
Optional cookie press, cookie cutters
The How-To-Do-It
This one is easy.  Dump the almonds into the processor and process until they are a fine meal.  Add in the cashews and process until they are finely ground as well.  Next, add the rest of the ingredients, and continue to process until a ball is formed and everything is mixed well.
Now comes the fun part!  I wanted to play with the dough a little bit and try to make some traditional style cookies.  I dug through the junk in the pantry and found my cookie press!  After a few tests, I found that only a few of the plates let enough of the dough through to make a solid cookie.  Play with it and see which shapes work best for you.

SUNFLOWER SEED CRACKERS

SUNFLOWER SEED CRACKERS
based on a recipe in Living in the Raw, by Rose Lee Calabro


2 C sunflower seeds, soaked 6 hrs., rinsed, and drained
2 C flaxseed, finely ground
1 lg. onion
sea salt to taste
3 T Italian herbs (or 1 T each basil, oregano, and thyme
1 T chili powder (optional)
1 T garlic powder (optional)
1/2 – 1 C water

• With the Champion juicer fitted with the blank plate, process the sunflower seeds into a large bowl. (Alternatively, grind very fine in a food processor)
• Add remaining ingredients and mix well, to a medium thick dough. Add more water if you think you need it.
• Spread mixture 1/4 “ thick on a teflex sheet on a dehydrator tray. Keep hands wet to make spreading easier.
• Score the crackers with a spatula.
• Dehydrate at 105 degrees for 5 – 6 hrs.
• Remove each tray from the dehydrator. Place a dehydrator mesh screen over the crackers, place another tray over top of the screen, and flip the entire assembly. Remove the top dehydrator tray and peel off the teflex sheet.
• Replace the trays in the dehydrator and continue dehydrating for another 5 – 6 hours, until the crackers are completely dry.

Raw food recipes using flax seeds

http://www.rawmazing.com/?s=flax+crackers

Sweet potato butter

Ingredients

---

• 4 cups peeled sweet potatoes, cut into slices about 1/8 to 1/4 inch thick
• 2 cups peeled, cored, and chopped apples
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 1 tsp. cinnamon or to taste
• 1/4 tsp. nutmeg, optional
• 1/2 cup water

How to make it

---

• Combine all ingredients in slow cooker and stir. Cook on high until sweet potatoes are fully cooked.
• Mash or beat with an electric mixer until well blended.
• This mixture will be a little thicker than apple butter.
• If you put it in hot jars with fresh lids and bands it will seal and you can put in your pantry.
• If not canned it will hold in the refrigerator for several weeks.

Dehydrated Zucchini Bread

Recipe from Complete Book of Raw Food
Zucchini Bread
Recipe by Rose Lee Calabro
Special Equipment: Coffee grinder or blender, food processor, dehydrator
Yields: 3 loaves

INGREDIENTS
• 2 cups golden flax seeds, ground
• 1 cup pecans, soaked 6 to 8 hours
• 1 1/2 cups raisins, soaked 4 to 6 hours
• 1 cup zucchini
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1 teaspoon Celtic sea salt


DIRECTIONS
Grind the flax seeds in a coffee grinder or blender. (Do not over-grind them— the thicker the mixture, the better the bread).

Process the pecans to a meal in a food processor fitted with the "S" blade.

In a blender, process the raisins and zucchini until smooth. Add some of the raisin soak water to blend. Combine the ground flax seeds, pecans, raisins, and zucchini in a mixing bowl, and add the cinnamon, vanilla, nutmeg, cardamom, and sea salt. Mix well.

Form into 3 loaves approximately 4- x 8- x 1 -inch and dehydrate at 105°F for 8 to 10 hours or to desired consistency. The bread should be dry and crispy on the outside and firm on the inside.
 

Cheryl's CHA CHA Chicken taco's with verde sauce

6 chicken breast cooked until done and then shredded , add one large jar of verde sauce and simmer until well heated.
taco shells
sour cream
cheese
other items to use but not necessary ....black olives, tomatoes,  lettuce.
thats its now you are ready to enjoy chicken verde tacos..

deciding to eat better is harder then one might think....

With my new choices of eating better for my own health is harder than you may think....its not the foods that i'm having a problem with, its the people, they just cant understand why in the world i would eat raw and vegan type meals...i only wish they would do a little research on line to see why and to find out what they are missing by eating cooked foods. Soon they will see a more healthier person standing in front of them and they will ask...whats different about you? and i will happily say.........My new way of eating.....after all I've only been doing to about 4 days a week now for a few months and already my is growing thicker and longer then ever...and with this new way of eating i'm sure the weight will come off in time...I'm still getting sick for curtain foods that i eat, soon i will know which foods are causing this and then will consume only the foods my body will benefit from. I know make tofu....i like it but then again others look at me like i'm nuts..with time everyone will see and want to change the way they eat too..

Cheryl's granola cereal

2 peaches 
wash and peeled if you like, and smashed into a bowl, add granola of your chose, let stand until granola is soft.
mix and eat...can be made with other juices fruits. 
I like to make this in the morning and take it to work, the granola soaking in with the peaches works out just fine.

Sweet Potato Bread Recipe:

Sweet Potato Bread Recipe:

Sweet Potato Bread Recipe:

2 sweet potatoes

1 cup of flax seeds

1/4 cup of honey

1 tbsp cinnamon

1 dash of sea salt to taste

Directions: Combine all of the ingredients into a vitamixer and blend until smooth and well combined. Spread the mixture onto a dehydrator tray and set the temperature at 115 degrees. Leave it in the dehydrator for 15 hours and then break them apart and eat them with a favorite dish!

1 cup of flSweet potatoes can be eaten raw. So can broccoli & cauliflower. Blending, the key to many things. But all these foods can give you great benefits on their own and far out way the damage cooking does.ax seeds

1/4 cup of honey

1 tbsp cinnamon

1 dash of sea salt to taste

Directions: Combine all of the ingredients into a vitamixer and blend until smooth and well combined. Spread the mixture onto a dehydrator tray and set the temperature at 115 degrees. Leave it in the dehydrator for 15 hours and then break them apart and eat them with a favorite dish!

Raw pumpkin soup

Raw Pumpkin Soup (tastes like pumpkin pie)
	1/2 medium pumpkin 4 lb carrots 1 C finely chopped sweet potato 4 pitted dates ½ avocado 1 tsp cinnamon ½ tsp nutmeg ½ tsp ground ginger	Blend everything until smooth

Spinach soup

Spinach Soup
	1 bunch of Spinach 1/2 Lemon 1 Pineapple 1 T chopped Ginger 1 Cucumber	Preparation: Peel pineapple and remove its middle part and place it in a food processor. Add spinach, peeled cucumber, squeezed lemon juice and ginger. Process everything until fine mixture.

CHUNKY cucumber soup

Chunky Cucumber Soup
	2 ripe avocados 1 large cucumber with skin 2-3 celery stalks Lemon juice to taste Sea salt to taste	Preparation: Puree cucumber and celery, then add lemon juice and sea salt to taste. Mash avocado and stir into mixture. Chop 2 tomatoes and ½ red onion. Add to mixture.

Pumpkin crackers

Pumpkin crackers
	½ medium pumpkin, peeled 1/3 C flax seed, grinded ¼ cup sesame seeds	Blend pumpkin with flax seeds powder and add sesame seeds to the mixture. Spread everything on the teflex sheet and dehydrate for 6-8 hours.

Dehydrated Bread

Dehydrated Bread
	Dehydrated Bread - everything 2 C sunflower seeds 1 C flax seeds 3 medium carrots 1 t sea salt and water as needed	Preparation: Blend in Vitamix and dehydrate

Carrot flax crackers from carrot juice fiber

Carrot Flax Crackers from Carrot Juice Fibre
	3 C fibres from carrot juice ½ C ground flax seeds ¼ C sesame seeds	Mix everything and dehydrate until crisp

TIP....for breading chicken and chops....

Instead of using the basic flour and egg mixture to coat the meat, use enough mayo to coat all piece's and then dip in flour or bread crumbs and fry until golden brown and if you like bake in the oven until done.

Raw rice pudding recipe

1 cup cashews
2 cups water
2 tablespoons honey or agave nectar
1 tablespoon vanilla
1 tiny splash almond extract
1 teaspoon cinnamon
Small pinch sea salt

1/4 cup chia seeds (reserve)
1/4 cup raisins (reserve)

Directions re: how to make raw rice pudding

1. Put all ingredients (except the chia seeds and the raisins) in a high-speed blender and blend until smooth.

2. Place chia seeds and raisins in a large bowl. Pour the blended mixture on top of the chia seeds and rasins, mixing slowly and thoroughly.

3. Cover raw rice pudding mixture and refrigerate for at least one hour. The purpose of refrigerating and letting the mixture sit for at least a half hour is to allow the chia seeds to absorb the liquid. (Chia seeds are similar to tapioca. They increase in size!)

4. Stir thoroughly before serving.