Hold the Meat- Meatballs!

1 1/2 C raw organic walnuts

1/2 C dried  chanterelle mushrooms, re hydrated

1 1/2 t ground cumin

3/4 t ground coriander

1 T organic tamari (gluten free version)

1 t fresh lemon juice

1/4 t pink Himalayan salt

1/4 t olive oil

Recipe Directions

Take the mushrooms and place them in warm water for 1 hr before you will need them. I will change my water out a couple of times to keep them warm and to insure all dirt is off them. I prefer chanterelles or porcini mushrooms as they take on a more meaty texture and don’t have an overpowering flavor, but feel free to sub out for whatever is in season or available to you.

Place walnuts, cumin, coriander and salt in food processor. Using the S blade, process to a chunky consistency.

Take mushrooms and cut them to a fine consistency and add the lemon juice and olive oil. Massage mixture into the mushrooms to further soften them up.

Add mushrooms to food processor with the walnut mixture. Blend until a dough like texture forms. Form into desired shapes and place onto mesh dehydrator trays.

Place dehydrator at 145 degrees for 35 minutes and then down to 105 for 6-8 hours. If you are in a time crunch this mixture is so tasty that you can crumble it to make a quick taco or wrap.

No dehydrator, no problem!

If you do not have a food dehydrator you can place the no meat meatballs on glass or ceramic. Turn the oven on the lowest setting and preheat to 170 degrees. At 170 degrees, shut the oven off and  place the meatballs in the oven for 20 min. Another option is to skip the warming process and use as a crumble.

*Recipe variations options

Place in your favorite wraps, spaghetti or use as a meat re-placer in a zucchini lasagna.

*Replacement for dietary or preference of tamari; coconut aminos, nama shoyu or braggs amino acids. Note, coconut aminos do leave a sweeter flavoring than the other above listed items.

Remember your health is your greatest investment of all!

Eat to live, you are worth it!

This was from our recent event at Mt Hood

The back drop of our view was this gorgeous golf course,

which was modeled after a famous course in Ireland.

The grounds at Resort at the Mountain were breathtaking.

Friday it snowed slightly then the sun came out and gave us this gorgeous day.

Here is just a portion of the clubhouse, which is where our event was held.

This was the view from our yoga room, which had floor to ceiling windows.

Does it get any better than this?

Friday’s Event Agenda

Chef Teri’s Raw Food Demo

The “Pub” room before my class started.

Starting my class on quick & easy snacks, no dehydrator needed!

Making Almond Blueberry Cookies

Almost ready

Having fun with the class

No, seriously almost ready,,,,

Ready!

A couple of my attendees enjoying the: “I can’t believe this is good for me blueberry cookies.”

Booths & Classes

Everyone setting up their booths.

Bibi taught the Yoga class both mornings, which I sadly had to miss due to kitchen time ;(.

As if that wasn’t enough, Bibi produces these yummy kale chips!

Andy’s juice bar was a big hit!

The lovely Dr. Chapman did  foot therapy.

The ladies getting set up.

Tashi Rana’s booth, she also spoke later on “The Why and How of Raw.”

Thomas Chavez greeting our guests and sharing his teachings on Body Electronics.

Speakers

Raw Food Chef Eric Christiansen and Owner of It’s Alive foods did a class on “How to Make Cultured & Living Foods.”

Eric has mastered the art of raw kraut!

Stephen Bailey, ND did a talk on “What You Need to Know About Juice Cleansing.”

Kendra Carpenter performed her class “Tuning Your Human Instrument With Sound Healing.”

Dave “The Raw Food Trucker” & Tresa BE Grace did a motivational talk on “Why Raw.”

The amazing Gabrielle and Thomas Chavez share their teachings of  the “Compass of Grace.”

Tashi Rana speaks about “The Why and How of Raw.”

Friday Night Dinner

Friday nights dinner was provided by the wonderful Chef Agnieszka Zoltowski.

I had a blast working with her!

Getting ready to plate.

Who needs flower power when you could have “Rosemary Power”?

Must be contagious?

Chef Agnieszka Zoltowski lovingly garnished John and I with Rosemary sprigs!

Sun Dried Tomato Tartlets

Tomato Tart, Fresh Greens Salad with Marinated Portobello.

Packed House!

During dinner we had the pleasure of hearing Kendra Carpenter & Co play while Jane Archer performed  belly dancing.

Saturday’s Lunch

Chef Shanti Moon, prep-ing away for the Indian feast she was serving.

Jeremy LOVES carrot prep!

Coconut Rice

Curry Slaw

Rylee lending a hand in the kitchen.

Starting to plate,

& Plate we did!

Always a good time in the kitchen!

Finished plate

In Closing

We had this amazing day

An emotional closing circle

and all left feeling a little Euphoric and fortunate to have been a part of such a special event.

I’d like to thank our hosts Gabrielle & Thomas Chavez and everyone else that made this event possible!

Portobello Burger

Delicious almond/ buckwheat hamburger bun, served with a tart Cream sauce and topped with Heirloom Tomatoes, Onions Straws and Alfalfa Sprouts.

Portobello Steaks

Portobello(s) were marinated in Fresh Lemon juice, minced garlic, Nama shoyu and cold pressed olive oil for one hour. After marinating they were transferred to the dehydrator for 6 hours. I checked them every couple of hours and applied more marinate to keep them moist and evenly flavored.

Onion Straws

Massage 5 Onions in Date Paste, Nama Shoyu & Olive Oil. Dehydrate on texflex sheet for 24 hours, remove and transfer to mesh sheet dehydrating for another 12 hours.

Warm Mash No-tatoes

In a food processor, blend Parsnips, Jicama, fresh Garlic, Olive Oil, Nutritional Yeast, Water, Salt and Pepper. Once you achieve the consistency you’d like transfer to a glass bowl and place on the bottom shelf of the dehydrator to warm.

Hamburger Bun

Blend together Zucchini, Olive Oil, Garlic, Red Miso, Flax Meal, Almond Flour, Buckwheat Flour, Fresh Lemon Juice, Nutritional Yeast, Fresh Rosemary, Coriander, White Pepper, Sea Salt & Pepper.

Most of the raw hamburger/ sandwich buns we’ve had have been like little hockey pucks or terribly bland in flavor. These are so flavorful, moist and easy to bite down on. I opted to keep the skins on the Zucchini to so that I didn’t waste any of the vitamins, you could leave off which would give the bun a more golden appearance.

Onion Straws & Plating

You could really have some fun with the Onion Straws by creating some great visuals for plating.

For those parents out there, kids love these tasty onion treats and think they are onion rings! Great way to get your toddler or kids to eat these awesome cancer fighting foods.

So good they don’t know its health food!

I have never been able to get the kids to eat mushrooms. No matter how clever I am at  hiding them in a dish, my daughter finds every one and picks them out. These steaks were so flavorful that she didn’t even give it a second thought and ate it all. My Son had two helpings of the potatoes and my husband stated it was the best meal ever!

Have fun with this dish and be sure to share it with your love ones!

Enjoy!

Acai Immunity

1 C Frozen Blueberries

2 C Coconut Water

1 Frozen Acai packet

2- 3 Frozen Bananas

1 Vanilla Bean (inside/beans only)

Pinch of Sea Salt (optional)

This recipe is Matthew Kenney’s from his Everyday Raw book.

Place all ingredients in a high speed blender

Coconut water is a great source for electrolytes, the Blueberries & Acai are also an amazing source of vitamins & antioxidants

Lets taste test this super drink on an unsuspecting toddler

SUCCESS! No high fructose corn syrup, added sugars, artificial sweeteners or chemicals and he loves it!

Sprouted Granola

2 C Sprouted Buckwheat Groats

2 C Raw Organic Almonds

1 C Sprouted Raw Organic Sunflower Seeds

1 C Organic Flame Raisins

¾ C Chopped Dates

2 Bananas

6 Small Apples

½ t Nutmeg

1T Ground Cinnamon

½ t Sea Salt

1 T Vanilla Extract

1 T Dried Orange Peel Granules

Sauce

2 C Dates

½ C Fresh Orange Juice

Two days before, soak the nuts and Buckwheat to sprout. Be sure to rinse sprouts and Buckwheat every 4 hours, keep covered, and away from any direct heat.

Core and peel all Apples then cut them into the desired size. I like to make smaller cubes.

Transfer Buckwheat, Almonds, Sunflower Seeds and Apples to a large bowl.

Cube the two Bananas and set aside, to be added later once all ingredients are incorporated.

Add Cinnamon, Vanilla, Nutmeg, Dried Orange Peel, Sea Salt and stir well.

Add Raisins and Dates then start your sauce.

In a high speed blender add the 2 C of chopped Dates and Orange Juice, blend until smooth.

Stir into the granola and then fold in Banana chunks.

Place on Dehydrator trays for 12- 16 hours at 105. This should fill 2 ½ trays.

Variations

You could add: Strawberries, Blueberries, other fruits, nuts or seeds. Have fun and make it yours. This Granola is amazing all by itself or accompanied with a Pro-biotic (vegan) Coconut Yogurt or fresh nut milk.

Nothing is better on a cold rainy Portland day than raw “comfort food”.

Below is a favorite in my house.

At the time of this photo the cake had only been on the trays for 30 min. Upon completion, they form yummy crunchy edges and the fresh corn gives them a kick.

4 C frozen or fresh Corn

2 Green Onions

1 3/4 C Zucchini

2 Cloves Garlic

1/2 t Fine Pink Himalayan or Celtic Sea Salt

1/2 t Ground Pepper

1/2 t Mustard Powder

1/2 t Nutritional Yeast

1/2 C Flax Meal

Place Zucchini in the food processor and use the shred/ grate blade attachment and set aside the 2 Cups in a large bowl.

Use fresh or frozen Organic Corn, whichever is available to you. Take 2 Cups of Corn, 1/2 Cup of Zucchini, Garlic, Salt, Nutritional Yeast and Ground Pepper, blend well in food processor.

Take the 1/2 Cup of Flax Meal and slowly add to mixture blending well.

Transfer mixture to the 2 Cups of whole Corn , 1/2 Cup of Zucchini chopped Green Onions, mix by hand.

I use a large ice cream scoop to make uniformed patties and then pat down to your desired thickness.

Dehydrate for 4 to 6 hours at 105 degrees. Once done you could top it with your favorite raw sauce. I like to top my Garlic Cakes with a Raw Chive & Sour Cream sauce.

Coconuts are to the “raw” food industry as potatoes are to the cooked food industry, a necessity and labor intensive. So roll your sleeves up, be ready to make a mess and lets harvest some coconuts!

Step 1

I got two cases= 18 coconuts

You also will typically be given a case discount, so keep that in mind when shopping.

Step 2

Use the back/ bottom  portion of your cleaver blade to hit the coconut. Be sure to keep your left hand (or right) out of harms way of your yielding cleaver.

I dare you not to sneak a glass

Step 3

Once water is drained (through a stainer) use your knife to hit the coconut in the middle. Once your knife has a good grip in the coconut, use the coconut with cleaver attached to strike the cutting board as one unit . Usually three hits will split the coconut down the middle.

Step 4

Let’s take a moment to sit and marvel at all your hard work! Once you have all the coconut meat, you now need to clean it by removing all the inner husk. I know, NO fun! I use a small off set spatula and a bowl of water to clean off all the unwanted husk.

Step 5

Measure out, label, date, and separate by size into freezer bags. Now you will be ready for all your delicious holiday recipes!

Step 6

You’re not done yet! Let’s not forget about all that yummy fresh coconut water. Date, measure out, and freeze in freezer safe bags for your smoothies and other amazing raw recipes.

As always, be sure to share your raw creations with your loved ones. Happy Holidays!!!

You will be hearing a lot of “I cant believe this is not dairy”!

Cheese Base Recipe

2 C Cashews (soaked 3-6 hrs)

1C Water

1 t Probiotics

Mix in Vita Mix until creamy, be sure to watch consistency as you want it on the thicker side.

Place mixture into a chinois lined with cheese cloth. If you do not have a chinois a fine mesh colander will work as well.

Pour into Cheese Cloth and wrap edges over the top of the cheese. Finish by placing a weight on the top to release any excess moisture. Leave on counter in room temperature to ferment for 24 hours and NO longer than 48.

Cheese is ready. You could also use Macadamia or Almonds for your base. Take cheese base out of cheese cloth transfer into a bowl and add:

3/4 t  Sea Salt

2 t Nutritional Yeast (not raw)

1 1/2 t Lemon Juice (optional)

Have fun and make it yours by using different types of molds and shapes.

This is a BIG hit in our house!

Black Truffle Mushroom Cheese

1 1/2 C of Wild Mushroom Mix (Porcini, Chilean Bolete, Black Trumpet, Oyster, Shiitake & Eryngii)

1/2 Shallot

1/4 t Black Truffle Salt

1 t Black Truffle Oil

1/4 Sea Salt

1/2 t Fresh Rosemary

After you re hydrate mushrooms, blot them between paper towels to remove any excess water, dice them then add to the bowl. Add the above ingredients mincing the rosemary and place on the dehydrator. Dehydrate for 3 hrs and then place half mixture into cheese base saving some for the top.

Sweet Onion Cheese

1/2 Shallot

1/2 C Sweet Onion

2 Green Onions

1/4 Sea Salt

Handful Fresh Herbs

Serve with your favorite Chips & Crackers.

Corn Chip rounds, Spicy Corn Squares & Thai Chips

Happy Holidays to you and your loves ones

I always soak and then wash my kale to get all the dirt and possible “friends” off.

Keep the ribs as they are great for juicing!

Blend together, cashew, nutritional yeast, water, red pepper, lemon and sea salt.

This recipe gives a nacho cheese flavor, sure to win over even your biggest skeptics.

Dehydrate at 105 for 4 to 6 hours and then enjoy!