Today, in conjunction with MANNA, (the non-profit organization where I volunteer to help prepare and pack meals for nearly 800 at-risk, critically ill people), I did a food demo called Awesome Rawsome. The emphasis was on adding more fresh, uncooked or lightly cooked (not over 118 degrees F.) foods for more energy and swifter healing. I think the response was quite positive. The participants asked good questions and tried everything I brought. Today I am posting two of the recipes I made. Some of the others I made were posted last month, when I was first preparing to do this workshop and it was canceled due to rain. Another one I created yesterday and will post in a future Kitchen Nutrition.
Below is a picture of me, reading one of the quotes I bring to put participants in a positive frame of mind about preparing food to help themselves heal. Then I have posted some of the recipes. In a day or two I will post reviews of the raw food books that I brought to the demonstration.
I started with a fruit smoothie called Strawberries, Bananas & Dream, because I used Rice Dream as the base. I don’t have exact amounts, so you may have to fiddle with the proportions. I also don’t have a photo of the smoothies, so I “borrowed” a photo from the July smoothies.
Strawberries, Bananas & Dream
Utensils: Cutting board & knife, blender
Prep. Time: 5 minutes
Cooking Time: None
Category: Gluten Free, Vegan
2 cups Rice Dream or other milk like liquid, such as coconut milk, hemp milk, almond milk, etc.
8-10 organic strawberries, washed and slices
one-two ripe bananas, peeled and frozen (Can also be fresh, not frozen)
One-two scoops of protein powder (Ex. Spirutein)
A few mint leaves (optional)
Place all the ingredients in the blender and buzz until smooth. If too thick, add a little more liquid. If too thin, add more fruit.
If the bananas are not frozen, you can add a couple ice cubes , if desired.
Muesli (Swiss ger. Müesli, also ger. Müsli) (pronounced /ˈmjuːze:li/ or /ˈmuːze:li/, in Switzerland [ˈmyəz̥li]) is a popular breakfast cereal based on uncooked rolled oats, fruit and nuts. It was developed around 1900 by Swiss physician, Maximillan Birscher-Benner for patients in his hospital. It is available as a packaged dry form, or it can be made fresh. Source: Wikipedia
Utensils: Cutting board & Knife, blender, bowl for mixing, spoons & spatula
Prep. Time: 15-20 minutes if dates are already soaked
Cooking Time: None
Category: Vegan & Gluten Free
3-4 pitted dates soaked in about one cup water or apple juice
½ cup nut butter (tahini, almond butter, cashew butter, etc.)
3 Tbl. date sugar (dates ground into granules)
one cup raw oats (not instant oatmeal)
¼ cup unsweetened cocoa or carob powder
2 T. almond slivers
1 tsp. cinnamon, nutmeg or cloves
2 Tbl. unsweetened, dried, shredded coconut
- Soak dates in water or juice for at least 2 hours. (Can be soaked overnight in ‘frig).
- Drain dates and reserve ½ cup of soaking water or juice.
- Place dates and ½ c. liquid in blender or food processor and puree until somewhat pureed.
- Add nut butter and puree again.
- Add cocoa powder and puree again.
- Remove mixture from blender and place in a bowl. Mix well by hand if blender did not do so.
- Add oats ,almond slivers, and cinnamon and mix well. Mixture should be stiff.
- Wet your hands and make small balls about the size of ping-pong balls. Roll in coconut and place on a pan and refrigerate until ready to serve.
Yield: About 20 munchies
Note: Depending on the wetness of your nut butter, you may have to add more oats if the mixture is too wet to form into balls.