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Raw For 30 Days 24/30: “What DO you eat?”

Raw Spring Rolls
by Rachael Van Dyke

Raw For 30 Days Update: All good. Still trying to balance making my food with making my family’s food and to keep everyone happy in the process. Down 8.8 pounds! Waaaahooooo!!!

I feel so GREAT that I don’t want to stop eating this way but it has thrown a wrench into our dinner preparation. Need to find a happy compromise, pretty darn quick! I only have 6 more days…
**********************************************************************************“What DO you eat?”:

I get that question ALL THE TIME! So, I decided to post photos of a Raw Feast. A group of us in West Michigan, get together once a month for a “Rawluck”. We each bring a raw, plant-based dish to share. When you see the photos in today’s post, I don’t think you’ll feel very sorry for me only eating raw this month. He he he.

To answer the question…I can eat A LOT!

Raw Feast
Thank you Rachael and Cameron Van Dyke for hosting.
I’ve included recipes and have given credit where I had the appropriate information.
Raw Bean & Cucumber Dill Salad
Raw Spring Rolls
(by Rachael Van Dyke) 
Dehydrated Rice Wraps
(or use romaine leaves)
Marinate 10 minutes:
1/2 Cucumber seeded and matchsticked, 2 Carrots matchsticked
soak in 1/4 C Rice Vinegar,
1/4 t Agave, 1 T plus 3/4 t Lime Juice
Cut up one Mango set aside
Peanut Sauce:
2 T Peanut butter, raw
1/4 C Nama Shoyu, or Mrs. Bragg’s Soy Sauce
1/2 C Basil, torn
1/2 C Mint, torn
1/2 C Cilantro, torn
a splash of the marinade above and mix together
Directions:
Pour hot (not boiling) water in shallow pan, layout all the drained veggies and cut up mango on large parchment paper with a handy paper towel to wipe down. Dip rice wrap in hot water for 5-10 seconds, lift out. It will not fall apart, it will be stretchy! Lay rice wrap on parchment paper, place on it a few of each topping and spread a very little amount of the sauce. Fold up the sides and roll it up tight. It will stick together.

Place on serving dish, chill & serve.
Raw Flax Crax & Seed Cheese
(Links are to my recipes since I did not get a copy of the exact recipes.)
Raw Spaghetti Sauce & Zucchini
(by Rachael Van Dyke) 
Raw Stuffed Red Peppers
(by The Michon Family)
Red Pepper
 Tomato, carrot, avocado, honey, turmeric, cinnamon, & dill weed
Blend all above in a high-speed blender until smooth.
Spoon into red pepper shells, and garnish with parsley.
Raw Alfredo Sauce with Zucchini Fettuccine
(by Callie England)
2 C Cashew/sunflower cheese
(equal parts cashews and sunnies blended with water)
3 T Nutritional yeast, 2 T lemon juice, 1T White miso, 1/2 t Salt, 1 t peppercorns, 2 T Truffle infused olive oil, 2 T Olive oil, 1 Garlic clove
Blend all above in a high-speed blender until smooth.
Spoon over zucchini ribbons.
Raw Basil Pesto with Tomatoes and Mushrooms
(by Seth Schellenberg)
Veggie Slaw
(by Diane Baum)
Slaw:
Beets, parsnips, turnips, carrots, broccoli, and cauliflower.
Dressing:
EVOO, raw red wine vinegar, lime juice, garlic and sea salt. 
Raw Watermelon & Blueberry Salad
Strawberry Romanoff
(by Juliano in RAW: The Uncook Book)
Chocolate Mousse Cake
Crust:
3/4 C Oat flour, 1 1/2 C Cashew flour, 6 T Cacao powder, 6 T Maple syrup, 1 1/2 t Vanilla extract or Vanilla bean, 9 T  Water, 3 t Lemon juice, Pinch of salt, and Raspberries for garnish.
In a large bowl, mix all of the above throughly.
Dehydrate at 115* for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Teflex sheet.
Dehydrate for 8 more hours.
Mousse:
2 C Cashews (soaked in water for at least 3 hours), 1 C Coconut oil, 1/2 C Cacao powder, 1/2 C Maple syrup, 1 C Water, 2 T Ginger root, 2 t Lemon juice,
Pinch of salt.
Blend all of the mousse ingredients in a high-speed blender until smooth
and set aside.
Pour into dehydrated base on a ring with wax paper so it does not stick. Chill for a few hours & serve.
*Use raw agave in place of the maple syrup.
Raw Strawberries with Cashew Honey Cream
Raw Apple Betty
Raw Red, White & Blueberry Pudding
(by Frank Boppel)
Bottom Layer:

 1 Quart Strawberries
5 or 6 pitted Medjol Dates
1 C Water (or as needed)
Combine half of the strawberries with the dates and water in a high-speed blender. 
Blend until smooth. Slice the remaining strawberries. Put the blended mixture in the bottom
of a small casserole dish and top with the strawberry slices.
 Middle Layer:
 2 C Cashews, raw
1 C Maple syrup or Honey
1 C Water (or as needed)
Blend together the cashews, sweetener, and water in a high-speed blender. Add as much water as is needed to achieve thick cream consistency and blend very smooth. Pour or spoon over strawberry layer.
 Top Layer
1 lbs Blueberries
4 pitted Medjol Dates
1 Tblsp Coconut Oil
1/3 cup water (or as needed )
Blend about 1/3 of the blueberries with the dates, coconut oil and water in a high-speed blender. Pour this over the cashew layer and freeze dish for at least 1 hour. Top with remaining blueberries before serving.
 *I believe this was originally Dan’s recipe.  I made a few modifications from the above.  I added no water at all to the fruit layers and not even to the cashew cream.  However, I did soak the cashews before blending them.
If I only had to eat one thing for the rest of my life, it would be…

Spicy Mexican Chocolate Mousse
(by Frank Boppel)
– .5 Ounces dried, Irish Moss
(note: Rinse really well in cold water and let soak for at least 20 min in warm water, will yield 3.15 Oz wet moss)
– 1 C Hemp Seed Milk

(note to make hemp milk: 1 C Hemp Seeds to 3 C water and blend,
no need to strain)
In a high speed blender, blend well, stopping to scrape down the sides.
Blend well.
Add to the blender:
– 1 C Hemp Seed Milk
– 1/8 C Hemp Seeds (Optional to make it extra creamy, not needed though)
– 3/4 C Honey or Pure Maple Syrup
– 3/4 C Cacao Powder
– 1 T Vanilla Powder
– 1/8 t Sea Salt
– 1 T Kev’s Ceylon Cinnamon powder
– 1/4 t Nutmeg
– 1/4 t Allspice
– pinch of Cayenne

Blend well, stopping to scrape down sides of blender.
Finally Add:
– 1/2 C slightly warmed Coconut Oil
– 2 T Lecithin (we prefer Healthforce Nutritionals)

Let set up in refrigerator for a few hours or overnight.
Serve as a parfait, pie or tart. Garnish with a few Cacao nibs, goji berries, chopped almonds, a bash of cinnamon or a drizzle of raw chocolate sauce. 
I took one of EVERYTHING, thank you very much!
Raw Peeps Poolside

Comments

  1. The Shade Shop, Inc.

    October 12, 2011

    It all looks simply delicious!!!! but you did not need to lose 8.8 pounds dear!!!!