Tuesday, June 24, 2014

Dehydrators - Do I really need one?

The simple answer is no, but then you would need to use your oven at a low setting, no more than 115°.  Or you can just eat plain salads - well I do this often, but you are missing out on wonderful meals or snacks.
There are many different dehydrators on the market.  One of the most important features you should look for is a temperature setting.  If you are making wraps, you do not want to make them at the consistency of crackers (my mistake, although yummy)

  • 9-Tray dehydrator, 15 square feet of drying space
  • Built in on/off switch, 110 Volts
  • Great for large families and gardens
  • Includes adjustable thermostat
  • Easy to clean Polyscreen tray inserts

This is just one of the many models of dehydrators to choose from.  
Click here to see more Dehydrators
So, now you are probably saying to yourself, okay, I have this great dehydrator, what can I do with it besides drying fruit?
Here is a great recipe for Good Seed Crackers

This raw cracker recipe comes to us from Julie Morris.

INGREDIENTS
1/4 cup chia seeds
2 Tbsp flax seeds
1/3 cup + 1 Tbsp Navitas Naturals Sprouted Omega Powder (or use ground flax powder)
1 cup water
2/3 cup hemp seeds
2 Tbsp coconut oil
3/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder

INSTRUCTIONS
Soak: Place chia, flax and sprouted omega powder in a bowl and stir in water. Allow to stand for 10 minutes to allow seeds to soak up water.

Combine: Add in hemp seeds, coconut oil, salt, pepper and garlic powder.
Dry: Spread the mixture into a thin layer on a nonstick dehydrator sheet. With a knife, score spread into squares for easy separation when dry. Dehydrate at 115 degrees for 12-20 hours or until crispy, flipping once for uniform dehydration.
Store in an airtight container. Makes about 2 1/2 dozen crackers.
————–
PLEASE TAKE NOTE! We were psyched when Julie Morris agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Julie’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Julie and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

Enjoy!!!!

Next up:  Hey, I really love Pasta, but do not want to get all those calories, and besides, you have to cook pasta. So, tell me about the Veggie Spiralizer.

Dehydrators - Do I really need one?

The simple answer is no, but then you would need to use your oven at a low setting, no more than 115°.  Or you can just eat plain salads - well I do this often, but you are missing out on wonderful meals or snacks.
There are many different dehydrators on the market.  One of the most important features you should look for is a temperature setting.  If you are making wraps, you do not want to make them at the consistency of crackers (my mistake, although yummy)

  • 9-Tray dehydrator, 15 square feet of drying space
  • Built in on/off switch, 110 Volts
  • Great for large families and gardens
  • Includes adjustable thermostat
  • Easy to clean Polyscreen tray inserts

This is just one of the many models of dehydrators to choose from.  
Click here to see more Dehydrators
So, now you are probably saying to yourself, okay, I have this great dehydrator, what can I do with it besides drying fruit?
Here is a great recipe for Good Seed Crackers

This raw cracker recipe comes to us from Julie Morris.

INGREDIENTS
1/4 cup chia seeds
2 Tbsp flax seeds
1/3 cup + 1 Tbsp Navitas Naturals Sprouted Omega Powder (or use ground flax powder)
1 cup water
2/3 cup hemp seeds
2 Tbsp coconut oil
3/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder

INSTRUCTIONS
Soak: Place chia, flax and sprouted omega powder in a bowl and stir in water. Allow to stand for 10 minutes to allow seeds to soak up water.

Combine: Add in hemp seeds, coconut oil, salt, pepper and garlic powder.
Dry: Spread the mixture into a thin layer on a nonstick dehydrator sheet. With a knife, score spread into squares for easy separation when dry. Dehydrate at 115 degrees for 12-20 hours or until crispy, flipping once for uniform dehydration.
Store in an airtight container. Makes about 2 1/2 dozen crackers.
————–
PLEASE TAKE NOTE! We were psyched when Julie Morris agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Julie’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Julie and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

Enjoy!!!!

Next up:  Hey, I really love Pasta, but do not want to get all those calories, and besides, you have to cook pasta. So, tell me about the Veggie Spiralizer.

Friday, June 20, 2014

Raw Food Equipment or What Do I Need to "Uncook" With?

What is Raw Food?
So many people are choosing the Raw Vegan way of life. What exactly is that? In essence, unprocessed, raw plant based foods that does not reach above 115° F. You will see different temperatures listed, but I tend to stay at this one. Typical foods included in raw food diets are fruits, vegetables, nuts, seeds, sprouted grains and legumes.
Please note: The following information is for education only and is not meant to diagnose, prescribe, or treat illness.
So you have decided that you would like to choose the Raw Vegan Way of Life.  Some people decide that that want to become 100% raw, while others, including myself are about 90% raw.  Whatever the reason you have chosen, different equipment to prepare meals, snacks, and desserts are usually required, some that you may already have.  A Raw Vegan does not live on salads, and nuts only.  Ingredients are combined to make great Green Smoothies, Zucchini Pasta, and more.

Raw Food Equipment:
Do not feel you have to run out and buy the best of everything.  Do this step gradually - that is what I am doing. You may be able to re-purpose equipment you are already using.

High Speed Blender:
So you have been making Pina Coladas and Daiquiris in your blender.  Time to step it up and start your day out with Green Smoothies.  I have a basic Ninja Kitchen 1100, and works great for smoothies, but it is not a juicer.  Two popular styles are the BlendTec or VitaMix.
VitaMix - there are several different models - see some of the choices:
VITAMIX S30  
BlendTec - several models to choose from as well:
Blendtec Home HP3A FourSide Blender, Black

Recipe for a Basic Green Smoothie:


THE DRINK OF CHAMPIONS
In raw food circles, green smoothies are pretty well known. For the rest of the world, green + smoothie = Whaaat?!
Victoria Boutenko has a book called Green for Life that talks about nothing BUT green smoothies and their benefits. She certainly didn’t invent the green smoothie, but she has done so much to share the benefits through her travels and her book (translated into many different languages — I even gave it to my aunt in Hungarian).
The book is worth getting and shares many details, but I’ll do a quickie of summarizing it now. Green smoothies are GREAT to add into your diet, no matter what the rest of your diet is like. Tossing your greens into a blender does all the chewing we do not have time to do (and more) so that the cells walls are broken down and the body is ready to use it. And mixing it with fruit tricks our taste buds into not minding all the greens.
This isn’t just about getting big muscles like Popeye, either. The minerals in green smoothies can help rebuild our whole bodies so that we are strong from the inside out. And also — well — erm — our bowels become much healthier to boot (it’s like a healthy Drain-o for the body).
So here is the basic recipe:
–1-3 frozen bananas
–Some green leaves (like spinach)
–Enough water for the drink to blend
–As much ice as you need, depending on your preference

Other options:
For a fresh taste: basil, mint, parsley
The greens: spinach, kale, ANY green leaf… Use less in the beginning, more as you get used to it. Heck, you can even start with ONE LEAF if you hate greens and want to get into it slooooowwwwwwly.
Other great fruits to add: All of ’em
To make it like a mylkshake: Use almond (or another nut/seed) mylk, some soaked dates
To make it “savory”: Instead of sweet fruit, use tomatoes, a couple soaked dates and some herbs.

Recipe for the smoothie in my picture:
-1.5 frozen bananas
-5-6 strawberries
-a few sprigs of mint
-6 oz. (about 2-3 c) spinach
-.5 c water

And BLEND!

Happy Blending!
————–
PLEASE TAKE NOTE! Would you like to use this recipe in your e-zine or on your website? This recipe is my own, and I would be so THRILLED if you shared it! You can share it in emails, websites, forums, blogs, etc. as long as you include the below blurb and link to the newsletter along with it.
This recipe was originally created for Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!

http://astore.amazon.com/veganforahealthylife-20

 Next Post - Why do I need a Dehydrator
 



Raw Food Equipment or What Do I Need to "Uncook" With?

What is Raw Food?
So many people are choosing the Raw Vegan way of life. What exactly is that? In essence, unprocessed, raw plant based foods that does not reach above 115° F. You will see different temperatures listed, but I tend to stay at this one. Typical foods included in raw food diets are fruits, vegetables, nuts, seeds, sprouted grains and legumes.
Please note: The following information is for education only and is not meant to diagnose, prescribe, or treat illness.
So you have decided that you would like to choose the Raw Vegan Way of Life.  Some people decide that that want to become 100% raw, while others, including myself are about 90% raw.  Whatever the reason you have chosen, different equipment to prepare meals, snacks, and desserts are usually required, some that you may already have.  A Raw Vegan does not live on salads, and nuts only.  Ingredients are combined to make great Green Smoothies, Zucchini Pasta, and more.

Raw Food Equipment:
Do not feel you have to run out and buy the best of everything.  Do this step gradually - that is what I am doing. You may be able to re-purpose equipment you are already using.

High Speed Blender:
So you have been making Pina Coladas and Daiquiris in your blender.  Time to step it up and start your day out with Green Smoothies.  I have a basic Ninja Kitchen 1100, and works great for smoothies, but it is not a juicer.  Two popular styles are the BlendTec or VitaMix.
VitaMix - there are several different models - see some of the choices:
VITAMIX S30  
BlendTec - several models to choose from as well:
Blendtec Home HP3A FourSide Blender, Black

Recipe for a Basic Green Smoothie:


THE DRINK OF CHAMPIONS
In raw food circles, green smoothies are pretty well known. For the rest of the world, green + smoothie = Whaaat?!
Victoria Boutenko has a book called Green for Life that talks about nothing BUT green smoothies and their benefits. She certainly didn’t invent the green smoothie, but she has done so much to share the benefits through her travels and her book (translated into many different languages — I even gave it to my aunt in Hungarian).
The book is worth getting and shares many details, but I’ll do a quickie of summarizing it now. Green smoothies are GREAT to add into your diet, no matter what the rest of your diet is like. Tossing your greens into a blender does all the chewing we do not have time to do (and more) so that the cells walls are broken down and the body is ready to use it. And mixing it with fruit tricks our taste buds into not minding all the greens.
This isn’t just about getting big muscles like Popeye, either. The minerals in green smoothies can help rebuild our whole bodies so that we are strong from the inside out. And also — well — erm — our bowels become much healthier to boot (it’s like a healthy Drain-o for the body).
So here is the basic recipe:
–1-3 frozen bananas
–Some green leaves (like spinach)
–Enough water for the drink to blend
–As much ice as you need, depending on your preference

Other options:
For a fresh taste: basil, mint, parsley
The greens: spinach, kale, ANY green leaf… Use less in the beginning, more as you get used to it. Heck, you can even start with ONE LEAF if you hate greens and want to get into it slooooowwwwwwly.
Other great fruits to add: All of ’em
To make it like a mylkshake: Use almond (or another nut/seed) mylk, some soaked dates
To make it “savory”: Instead of sweet fruit, use tomatoes, a couple soaked dates and some herbs.

Recipe for the smoothie in my picture:
-1.5 frozen bananas
-5-6 strawberries
-a few sprigs of mint
-6 oz. (about 2-3 c) spinach
-.5 c water

And BLEND!

Happy Blending!
————–
PLEASE TAKE NOTE! Would you like to use this recipe in your e-zine or on your website? This recipe is my own, and I would be so THRILLED if you shared it! You can share it in emails, websites, forums, blogs, etc. as long as you include the below blurb and link to the newsletter along with it.
This recipe was originally created for Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!

http://astore.amazon.com/veganforahealthylife-20

  Next Post - Why do I need a Dehydrator
 



Thursday, June 19, 2014

Eat Raw Dessert First

Tuxedo Cheesecake Brownies
Servings:  16 bars
• Grain-Free
• Oil-Free Variation
• Lower-Fat Variation
• No Added Sugars
EQUIPMENT
Measuring cups and spoons
Food processor
8-inch square baking pan
Plastic wrap (optional)
Blender
Spoon or spatula

INGREDIENTS FOR BROWNIE LAYER

1 cup dry pecans
1 cup dry walnuts
1/3 cup cacao powder
1/8 teaspoon sea salt
3/4 cup pitted dates

INGREDIENTS FOR CHEESECAKE LAYER

1 cup cashews, soaked for 2 to 4 hours and drained
1/4 cup water or nondairy milk of choice
2 tablespoons melted coconut oil
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
30 drops liquid stevia ({your favorite liquid sweetener}), or to taste

INSTRUCTIONS FOR BROWNIE LAYERS

1.  In a food processor, combine the pecans, walnuts, cacao powder, and salt and pulse until finely ground (be careful not to overprocess).
2.  Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated and the mixture is sticky.
3.  Taste for sweetness, and add another date or some stevia if desired.
4.  Press half of the mixture (about 1 heaping cup) firmly and evenly into an 8-inch square baking pan (lined with plastic wrap for easy removal, if desired).
5.  Place the pan in the freezer to chill.
6.  Set the other half of the mixture aside while you make the cheesecake layer.

INSTRUCTIONS FOR CHEESECAKE LAYER

1.  In a high-speed blender, combine the cashews, water, coconut oil, lemon juice, vanilla, salt, and stevia and blend until smooth. You can add more water, a teaspoon at a time, as needed to help the mixture blend.
2.  Taste for sweetness and add more stevia if desired.
3.  Remove the pan from the freezer and transfer the cheesecake mixture onto the brownie layer, spreading it evenly with a spoon or spatula.
4.  Place the pan back in the freezer for 1 to 2 hours to allow the cheesecake layer to firm up.
5.  Once frozen, remove the pan from the freezer again, and evenly scatter the remaining half of the brownie mixture on top of the cheesecake layer. Gently but firmly press the brownie bits into the cheesecake. You may still be able to see the cheesecake layer underneath; that’s ok.
6.  Place in the refrigerator for at least 2 hours before cutting and serving.

SPECIAL NOTES

Store the brownies in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Though best served cold, straight from the fridge, you can bring them to room temperature before serving if you prefer; you just may need to eat them with a fork instead of your hands!
Per serving: 189 calories, 15.6g, fat (3g sat), 12.5g carbs, 3g fiber, 4g protein
SUBSTITUTIONS
• Pecans: additional walnuts, or macadamia nuts or almonds
• Walnuts: additional pecans, or almonds or Brazil nuts
• Cacao powder: unsweetened cocoa powder or carob powder
• Dates: soft raisins
• Cashews: macadamia nuts
VARIATIONS
• Lower-Fat: Replace 1/2 to 3/4 cup of the nuts (any kind) with old-fashioned rolled oats.
• Oil-Free: Replace the coconut oil in the cheesecake layer with coconut butter, adding extra water if needed to blend the mixture smoothly.


This recipe was originally found in Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!


Eat Raw Dessert First

Tuxedo Cheesecake Brownies
Servings:  16 bars
• Grain-Free
• Oil-Free Variation
• Lower-Fat Variation
• No Added Sugars
EQUIPMENT
Measuring cups and spoons
Food processor
8-inch square baking pan
Plastic wrap (optional)
Blender
Spoon or spatula

INGREDIENTS FOR BROWNIE LAYER

1 cup dry pecans
1 cup dry walnuts
1/3 cup cacao powder
1/8 teaspoon sea salt
3/4 cup pitted dates

INGREDIENTS FOR CHEESECAKE LAYER

1 cup cashews, soaked for 2 to 4 hours and drained
1/4 cup water or nondairy milk of choice
2 tablespoons melted coconut oil
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
30 drops liquid stevia ({your favorite liquid sweetener}), or to taste

INSTRUCTIONS FOR BROWNIE LAYERS

1.  In a food processor, combine the pecans, walnuts, cacao powder, and salt and pulse until finely ground (be careful not to overprocess).
2.  Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated and the mixture is sticky.
3.  Taste for sweetness, and add another date or some stevia if desired.
4.  Press half of the mixture (about 1 heaping cup) firmly and evenly into an 8-inch square baking pan (lined with plastic wrap for easy removal, if desired).
5.  Place the pan in the freezer to chill.
6.  Set the other half of the mixture aside while you make the cheesecake layer.

INSTRUCTIONS FOR CHEESECAKE LAYER

1.  In a high-speed blender, combine the cashews, water, coconut oil, lemon juice, vanilla, salt, and stevia and blend until smooth. You can add more water, a teaspoon at a time, as needed to help the mixture blend.
2.  Taste for sweetness and add more stevia if desired.
3.  Remove the pan from the freezer and transfer the cheesecake mixture onto the brownie layer, spreading it evenly with a spoon or spatula.
4.  Place the pan back in the freezer for 1 to 2 hours to allow the cheesecake layer to firm up.
5.  Once frozen, remove the pan from the freezer again, and evenly scatter the remaining half of the brownie mixture on top of the cheesecake layer. Gently but firmly press the brownie bits into the cheesecake. You may still be able to see the cheesecake layer underneath; that’s ok.
6.  Place in the refrigerator for at least 2 hours before cutting and serving.

SPECIAL NOTES

Store the brownies in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Though best served cold, straight from the fridge, you can bring them to room temperature before serving if you prefer; you just may need to eat them with a fork instead of your hands!
Per serving: 189 calories, 15.6g, fat (3g sat), 12.5g carbs, 3g fiber, 4g protein
SUBSTITUTIONS
• Pecans: additional walnuts, or macadamia nuts or almonds
• Walnuts: additional pecans, or almonds or Brazil nuts
• Cacao powder: unsweetened cocoa powder or carob powder
• Dates: soft raisins
• Cashews: macadamia nuts
VARIATIONS
• Lower-Fat: Replace 1/2 to 3/4 cup of the nuts (any kind) with old-fashioned rolled oats.
• Oil-Free: Replace the coconut oil in the cheesecake layer with coconut butter, adding extra water if needed to blend the mixture smoothly.


This recipe was originally found in Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!