This decadent Blackforest Chocolate Cheesecake by Vanessa Sherwood drew quite a knockout reaction when she posted it on the forum. I’m sure you can see why. It is bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Vanessa advised the members of the forum they can purchase raw cacao butter and coconut oil for great prices at Organic Living Food. She also said it can be replaced with a dark Green and Black’s chocolate bar. I know what some of you will be making your loved ones this Valentines!
I love love love mulberries. They’re one of my top three favorite dried fruits, and are like sweet, chewy candies without the refined sugar. I was fortunate enough to taste fresh mulberries a few summers ago, and wow, what a treat! Mulberries are high in antioxidants and a rich source of vitamin C and iron, so get your snack on! I keep a stash of these dried gems in my purse for emergency snacking purposes, and I particularly enjoy mixing them into dark raw chocolate. They also make a fabulous topping for ice cream – when they’re cold, they’re crunchy! For a great breakfast cereal, toss them with dehydrated buckwheat, cacao nibs, and drizzle it all with cold almond milk. Yum!
Recently I was inspired to turn these goodies into a creamy, luscious mousse! I use irish moss to thicken and “fluff” the mixture. Irish moss is a seaweed rich in minerals, and is high in protein, calcium, iron, magnesium, in addition to other nutrients. It also acts as a skin nourisher and softener, so make extra irish moss gel and wear it as a face mask! Continue Reading / See Additional Photos
Before falling in love with raw food, I went through a vegetarian phase, which lasted for several years. My kitchen shelves are still stocked with lots of inspiring cookbooks from that time. One of my favourites was New Vegetarian Food by Christine McFadden. It had a number of smart, tasty recipes that I kept coming back to, and this tart is a tribute to one of them. A sun dried tomato, basil and olive tart.
Let me just say that the recipes for both the original and raw variety of this tart are very close to my heart.
The former reminds me of the time when I just became interested in whole foods. It brings me back to those first few exciting years in the kitchen, when I discovered that nourishing food is also versatile and delicious.
The latter is a source of personal culinary achievement. I love it when a recipe that I’ve been daydreaming about comes together just the way I imagined. This raw tart tastes almost exactly like the original, or maybe even a bit better.
Of course, the original recipe calls for ricotta and parmesan cheeses, eggs and butter. After some brainstorming and careful estimations, I came up with this little tribute, and we loved it on the first try. It’s wonderfully creamy, with a subtly spiced crust, and bits of basil, sun-dried tomatoes and black Cerignola olives spread all throughout.
Luckily, it’s the season of fragrant, local & organic tomatoes here in Florida – just in time to garnish and bring some sweetness to the plate.
I made several tarts of different sizes, as I usually do with any kinds of tarts, pies, or quiches. There were individual, baby ones for Paloma and for bringing to lunch at work, and bigger ones for the whole family. I also discovered that the tart holds very well in the refrigerator for several days, unlike many other raw dishes. In fact, it becomes even better after it sits and all the flavours become integrated.
Fresh mint makes the best desserts! I admit, I’m not much of a gardener, but I do have an outdoor summer herb garden which includes peppermint, spearmint, and chocolate mint. It not only tastes delicious, it’s a cooling digestive aid! I love to make full use of my mint during the warm weather, and and what goes better with mint than chocolate, come on, really. Everyone is with me on this one right?
This tart incorporates a chocolate nut crust with a silky, green mint cream filling. I like the combination of fresh mint leaves and mint essential oil, but feel free to use more of only one or the other. Still want to enjoy the tart but don’t have access to fresh mint leaves? Use the essential oil and a dash of spirulina for a soft green color.
I love to enjoy this dessert with guests on a hot, sunny afternoon, along with cold mint tea.
This jam acts just like boysenberry preserves, yet is dense with nutrition, low in sugar, full of whole superfoods, and completely unprocessed. Featuring two all-star superfoods – acai and chia – it’s a fantastic way to sneak extra antioxidants, essential fatty acids, and vital micronutrients into any diet. Acai’s soft berry flavor results in a mild-tasting jam, which is as versatile as it is delicious. For a stronger fruity taste, mix in ¼ cup muddled fresh berries (like strawberries or blackberries) before serving. Use on bread, with muffins, on top of desserts, or enjoy a spoonful solo with zero guilt!
This is a Pure Martini Red Rose Petal Fusion that I demonstrated on Fox 29 “Good Morning Show” in Philly for Valentine’s Day. The reduction process occurs overnight. Which is “Herve This” method. Also, I use ZYR Vodka because after trial and error with other Vodka’s I found the Rose Petal fusion actually promotes the flavor of the vodka . Which is exactly what these fusions are designed for to promote the spirit not to cover-up or overwhelm the the flavor of the spirit. ZYR Vodka also goes through a 9 step distillation process which makes ZYR the most pure vodka I have found on the market.
- Stephan Gary
Red Rose Petal Martini (by Stephen Gary, Artisan Molecular Mixologist)
For the Red Rose Fusion Design
3 cups Distilled Water
3 Red Roses with petal removed. Trim any top edges of rose which tends to add bitterness
15 ea. Red Cherries with pits removed. Cut in Half
It’s day ten in the no-eating-animal-products house — which means I’m a third of the way through my plant-based experiment. Five days ago, I pledged not to overdo the 3 “S”s, which were: sugar, soy and seitan. Here’s an update on how that’s going.
Sugar. Wah waaaah. I have definitely been consuming more than I should. It’s not that I’ve been scoffing “G” brownies and soy ice cream all day, but I have been eating my fair share of sugar-laden granola and other breakfast cereals (topped with agave), coffee (with a generous amount of agave), fruit and nut bars, dates, bananas… that kind of thing. Okay, I know that doesn’t sound too bad, but you don’t know about my shady past as a cereal addict of Seinfeld proportions. There was a period in my life — all through college and many embarrassing years beyond — when I literally lived on Sultana Bran.
Asian Carrot Avocado Salad and Dressing(vegan, raw) Recipe by Julie Morris
Julie Morris is one of our contributing authors and now she has started making her own food videos. So, we decided it would actually be nice to see some of the writers, so we have posting this very entertaining and beautiful recipe video for an Asian Carrot Avocado Salad with a dressing.
Julie decided to make this salad, to break away from a purely green salad, adding some excitement to her normal eating routine. This is a very quick recipe anyone can make.
This is a raw vegan version of the classic Middle Eastern recipe that has grape leaves stuffed with creamy pine nut cheese and a healthy salsa made of alfalfa sprouts, raisins and pine nuts and finished with sweet pepper sauce.
I learned a very similar recipe to this one when I was working in a Moshav in Israel for two months from a dear Palestinian friend when we were invited over for dinner one night after work. The beautiful part was that there were people from different religious background who shared long-lived cultures that are now suffering from past attachments. This is why I decided to call it Jerusalem Style Dolma, because I also share the same vision that we shared that night, the vision of freedom from ourselves.
Serves about 2 people
For the Dolma Leaves:
12 medium-sized brined grape leaves
Step 1 Rinse grape leaves and set them aside on a plate.
About 1 month ago Welikeitraw.com asked their readers if they had any questions for restaurant owner + chef + entrepreneur and guest blogger, Sarma Melngailis. Today, on her 36th birthday, we excited to bring you Sarma’s answers. But, before we do that, we’d like to take a moment to say: Happy Birthday Sarma! Thank you for everything you’d done for the raw food community. Your work is an inspiration and your friendship is always appreciated. Here’s to changing the game! Much Love from Anthony, Shannon, Philip and Dhrumil.
Andie asks: “What’s your favorite/least favorite parts to your job? is it overall enjoyable or do you ever get really stressed out? plus, what’s your favorite snack?”
Sarma: My favorite parts to my job? First, it feels weird to even call it a “job.” It’s just me, it’s what I do, it’s what I am, and I wouldn’t do anything else. But that’s exactly one of the best parts… having all the certainty imaginable about what I’m doing. Another favorite part is getting to work with ridiculously lovely talented people. And I love meeting new people at the restaurant and making people happy. I love when new dishes, desserts, ice creams or cookies are developed at the restaurant. I love finding really cool new products to add to the oneluckyduck site. Except… right now we have a huge backlog of things I want to add to our inventory and we can’t yet add them. So, this brings me to a less favorite part of what I do. It would have to be that I still feel that my hands are somewhat tied. This will change soon, but for now it’s challenging. I want to do so many things and not being able to do them can feel frustrating, but I’m working on that! I would love more space and resources. Sometimes I wish I could forget about it all for a while. That part is hard. Building a big business is maybe a little bit like having kids. You can’t put them back, or walk away from them. And you wouldn’t ever want to, because it’s so great and you love them (it) with all your heart and they are a part of you. But, still… sometimes my soul longs to do something mindless and without weight and responsibility. My work and home are combined into one, so there isn’t much separation, which is okay. But I really do want to take a true vacation one of these days. No laptop, no blackberry. Some of my favorite parts of what I do are also the hardest parts. Being in charge is great. But sometimes I don’t want it all to come back to me, and I wish I could just defer to someone else and go take a nap instead. Sometimes I actually do this. I have good support all around me—that’s really nice too. People I love and trust who know the overall vision, so if I need to take a mental break and run off, I can in fact sometimes do that. I should do that. Hmmmm. Continue Reading / See Additional Photos
This exotic sounding Sticky Date Lovers with Upside Down Sugar Cane Whipped Cream dessert tastes equally exotic and is a perfect choice to end a perfect, raw and healthy meal. It has a rich and naturally sweet taste with a nutty flavor and melt-in-mouth texture. With a rich taste and an exotic combination of nuts and flavors, this is sure to be a lovely finish to your meals.
Serves about 4 people
For the Sticky Date Cake:
12 dried dates, seeds removed and soaked in ¼ cup coconut water