The Daily Raw Cafe
Legally Raw Bars . I think it will be a wonderful addition.
Caramel Sauce
1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
1⁄4 teaspoon sea salt
1 cup water
1 Soak dates in the water and lemon juice for an hour. Reserve soaking water.
2 Process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.
*not a raw product
Posted by Terilynn at 12:34 PM 0 comments
Labels: dessert, legally raw bar, raw denver, scott
Tuesday, January 8, 2008
EpPECANS
My husband, Mr. Epperson, is back in the kitchen while I'm juice feasting. Which is a good thing, he's a talented chef in his own right. This is recipe is his creation.
Sweet and Spicy Pecans
Pecans are a good source of protein and unsaturated fats.
2 cups pecans, soaked
1 tablespoon maple syrup*
1/4 teaspoon cayenne pepper
1/8 teaspoon sea salt
1 In a bowl, combine maple syrup, cayenne and sea salt.
2 Add pecans. Mix until well coated.
3 Spread pecans on Teflex sheets. Dehydrate at 100 degrees for 18-24 hours or until pecans are very crispy.
*Not a raw ingredient.
Posted by Terilynn at 11:45 PM 6 comments
Labels: dessert, snack
Tuesday, December 4, 2007
Terilynn, you got some splain' to do
Where are all the daily recipes from The Daily Raw Cafe? With the holidays, hanging with the expanded family and a couple of other projects in the works, I've been kind of busy. No worries, there will still be tasty raw recipes posted, just not everyday.
I do have some exciting news I will post later in the month, so at the very least you have to stay tuned for that.
Here is the fruitcake I promised a couple of weeks back. This is the one my (very picker eater) eldest daughter was willing to go raw for if she could only eat this. When I told her no, she nixed the whole idea of raw foods.
Raw Fruitcake
serves 4-6
Dried Fruit
1/4 cup agave nectar
1/4 cup water
1/4 cup dried apricots, chopped into small pieces
1/4 cup dried pineapples, chopped into small pieces
1/4 cup dried cherries
1/4 cup golden raisins
Cake
4 cups walnuts
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
1 cup dates
In a large bowl, whisk agave nectar and water together. Add all of dried fruit into bowl. Let set for one-two hours or until the fruit softens.
In a food processor, combine walnuts, seasonings and sea salt. Add dates and continue to mix until you achieve a sticky dough.
Transfer the walnut dough to a large bowl. Fold in the soaked fruit until distributed throughout the dough.
Shape the fruitcake in a 5-inch round or square or however you choose. Have fun with it!
Chocolate and Orange Panna Cotta
2 cups cashews, soaked until soft
1⁄4 cup fresh-squeezed orange juice
1 teaspoon ground flax seeds
1⁄2 cup chocolate glaze (recipe below)
1⁄4 teaspoon orange zest
1 Blend cashews and flax seeds, gradually add orange juice one tablespoon at a time until cashews are smooth and well blended.
2 Add chocolate glaze and orange zest until smooth.
3 Pour mixture into two chilled 4-inch springform pans. Let set in freezer for 2 hours.
4 Carefully remove molds from panna cottas. Leave it on the saucer plates and put in the refrigerator overnight. Let stand at room temperature 5 minutes to soften slightly. Serve panna cottas with candied oranges.
Kitchen notes
Chocolate Glaze
1⁄2 cup cocoa powder
1⁄2 cup maple syrup (not a raw product)
2 tablespoons coconut butter
2 tablespoon water
1 In the blender, combine cocoa powder, maple syrup, coconut butter and water until well combined.
Servings: 2
Candied Oranges
1⁄2 cup agave nectar
1⁄2 cup water
1 small navel orange, sliced
1/8 teaspoon sea salt
1 In a bowl, whisk agave nectar and water to create a simple syrup. Dip orange slices into the simple syrup until well coated. Sprinkle sea salt on slices.
2 Place orange slices on Teflex sheet and dehydrate at 100 degrees for 3 hours.
Please note: I used mason jar lids for the molds instead of the springform pans.
Cool and simple
These are great on their own, but if you can serve them together you won't be disappointed. The flavors compliment each other very well.
Chocolate Granita
2 cups water
1⁄4 cup cocoa powder
1 teaspoon vanilla extract
1⁄4 cup agave nectar
1⁄2 teaspoon sea salt
1 Combine water, cocoa powder, vanilla extract, agave nectar and sea salt in a blender.
2 Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.
3 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.
Servings: 4
Lemon Granita
2 cups water
1 cup lemon juice (about 6 medium lemons)
1⁄2 cup agave nectar
1⁄2 teaspoon sea salt
1 Combine water, lemon juice, agave nectar and sea salt in a blender.
2 Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.
3 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.
Servings: 4
Mint Granita
2 cups coconut water (approximately 2 coconuts)
1 cup (lightly packed) fresh mint leaves
1⁄4 cup agave nectar
1⁄2 teaspoon sea salt
1 Place mint leaves on Teflex sheet and dehydrate at 100 degrees for an hour.
2 Combine coconut water, dehydrated mint leaves, agave nectar and sea salt in a blender.
3 Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.
4 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.
Servings: 4
Posted by Terilynn at 1:18 AM 1 comments
Labels: dessert
Wednesday, October 31, 2007
Happy Halloween!
Chocolate Covered Granny Smith
4 Granny Smith Apples
4 Popsicle sticks
Remove the stem from an apple, push Popsicle stick where stem was. Repeat with remaining apples.
Chocolate Glaze
1 cup cocoa powder
1⁄2 cup maple syrup (not a raw product)
2 tablespoons coconut butter
2 tablespoon water
chopped raw walnuts (optional)
1 In the blender, combine water, maple syrup, cocoa powder and coconut butter until well combined. Pour into a bowl.
2 Dip apples into glaze, place on plate. Freeze for 15 minutes until chocolate sets.
For variety, sprinkle chopped walnuts on the apples before you freeze.
Date Candy
1 fresh date
1 teaspoon raw almond butter
Remove date pit and replace with almond butter.
Servings: 1 *
Life by Chocolate
Chocolate-Almond Butter Torte
CHOCOLATE CRUST
2 cups walnuts, unsoaked
6 Medjool dates, pitted, unsoaked
1⁄4 cup cocoa powder
1⁄4 teaspoon sea salt
CHOCOLATE LAYER
2 avocados, diced
1⁄2 cup agave nectar
1⁄4 cup cocoa powder
1⁄4 cup water
2 teaspoons vanilla extract
2 tablespoons coconut butter
ALMOND BUTTER LAYER
1⁄4 cup almond butter
1⁄2 cup cashews, unsoaked
1⁄2 cup agave nectar
2 tablespoons coconut butter
1⁄2 cup water
CHOCOLATE GLAZE
1⁄4 cup water
1⁄4 cup maple syrup (not a raw product)
1⁄2 cup cocoa powder
2 tablespoons coconut butter
1 In a food processor, combine walnuts, sea salt and dates until walnuts become crumbs. Add cocoa powder and mix well. Press crust into a 8 x 2-5/8 springform pan. Place in the freezer.
2 For the chocolate layer, combine avocados, agave nectar, coconut butter, water and vanilla extract in the blender. Blend until smooth and creamy. Remove the springform pan from the freezer. Pour the chocolate mousse over the crust and place back in the freezer.
3 For the almond butter layer, add the cashews and agave nectar to the blender until cashews break down a bit. Add almond butter and coconut butter. The mixture will become thick very quickly, have the water on hand to stream in the running blender, using additional water if necessary. Pour the mousse into the springform. Return to freezer for at least 4 hours to set.
4 In the blender, combine water, maple syrup, cocoa powder and coconut butter until well combined.
5 Once the torte is ready, pour the chocolate glaze over the torte, place in the torte in the freezer for an hour or until the glaze hardens.
Servings: 8
The torte can be stored in the freezer.
Posted by Terilynn at 11:58 PM 7 comments
Labels: dessert
Tuesday, October 16, 2007
The Legally Raw Bar
I love challenges. My pal Bob of Legally Raw gave me a challenge. Make a raw Milky Way candy bar. Well, here you go Bob, the raw food recipe for the candy bar. Enjoy.
Viva Raw Foods!
Terilynn
The Legally Raw Bar
NOUGAT FILLING
1 cup almonds, unsoaked
1 cup cashews, unsoaked
3 tablespoons honey
1 tablespoon water, or more if needed
CARAMEL
1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
1⁄4 teaspoon sea salt
1 cup water
MILK CHOCOLATE
1 cup cocoa powder
1 cup maple syrup*
1⁄2 cup coconut oil
1⁄4 cup water
1 Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.
2 In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds into a fine powder.
3 Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency.
4 Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.
5 To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.
6 Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate.
7 In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy.
8 Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard.
Yield: 15-20 candy pieces
Honey-Basil Sorbet with Chocolate-covered Basil
This week has been all about basil in celebration of HerbDay this Saturday. The Daily Raw Cafe has posted raw food recipes for a beverage, appetizer, soup, a main dish, so I guess that leaves....dessert!
This is a scrumptious sorbet and so very simple to make. The chocolate-covered basil leaf adds a bit of the "WOW" factor to this dessert.
Viva Raw Foods!
Honey Basil Sorbet
11⁄2 cups honey
1 cup water
juice of one lime
1 cup basil leaves, chopped coarsely
1 In a blender, puree chopped basil leaves, lime juice, honey and water.
2 Transfer mixture to a stainless steel bowl, cover with plastic wrap and freeze until firm, 3-4 hours.
3 Remove the sorbet from freezer, puree again, cover and freeze an addition 3 hours.
4 With an ice cream scooper, place sorbet balls in a serving dish and garnish with chocolate-covered basil leaves.
Chocolate covered basil leaves
6 basil leaves, washed and dried
1⁄2 cup chocolate sauce (recipe below)
1 Dip each leaf in the chocolate and place on waxed paper to harden. Hardening occurs best by placing in the freezer.
Chocolate Sauce
1 cup cocoa powder
1 cup maple syrup*
1⁄2 cup coconut oil
1⁄4 cup water
In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy.
In my recipes I try to use the bare minimum of nuts without sacrificing the dish. I enjoy using nuts, they give you so many options of creating raw food.
As I was preparing the cupcakes, I was humored by the fact that I used walnuts to make a meatloaf and now I'm making cupcakes. I thought that was kind of funny. And those same walnuts can be used to create nut milk, flour, bread, a quick snack the list could go on and on and I'm only limited by my imagination.
Anne, I tried to avoid the nut issue but I think by making the cupcakes miniatures you can achieve the best of both worlds. And plus they're so darn cute. ;)
Recipe Notes:
1 To save time, I went to a juice bar to get my beet juice (I was thirsty) but, you can grate a small piece of beet and extract the juice from that.
2 The photo for the chocolate icing is not represented.
3 You can adjust the amount of agave nectar used in the coconut icing from 1/2 to 1/4 cup depending on how sweet you like your icing.
4 I put liquid chlorophyll in my coconut water everyday so I have it on hand. You should be able to find it in any health food store.
1 cup walnuts, unsoaked
5 Medjool dates, unsoaked, pitted
1/8 cup raw or unsweetened cocoa powder
1 teaspoon coconut oil, liquid form
1 teaspoon vanilla extract
1⁄2 teaspoon almond extract
1⁄4 teaspoon sea salt
COCONUT ICING
1 cup coconut pulp
2 tablespoons coconut oil
1⁄2 cup agave nectar
1⁄4 cup coconut water
1⁄2 teaspoon vanilla extract
dash of sea salt
PINK ICING
1 tablespoon coconut icing
1⁄4 teaspoon beet juice
LIGHT GREEN ICING
1 tablespoon coconut icing
1⁄4 teaspoon liquid chlorophyll
CHOCOLATE ICING
1 tablespoon coconut icing
1⁄2 teaspoon unsweetened cocoa powder
1⁄4 teaspoon maple syrup
1⁄4 tablespoon unsweetened coconut flakes, for garnish
1 Puree coconut pulp, coconut oil, agave nectar and coconut water in the blender until you achieve a smooth consistency. Add vanilla extract and sea salt.
2 In three small bowls, place 1 tablespoon each of the coconut icing.
3 In the first bowl add the beet juice and mix until the icing turns pink. In the second bowl, add the chlorophyll to the icing and mix until the icing turn light green. In the third bowl, add the cocoa powder and maple syrup to the icing, stir until it turns a dark brown.
4 Pour the remaining coconut icing in a glass bowl and cover with plastic wrap. Place all the icing in the freezer while you make the cupcakes.
5 Process walnut and dates in a food processor until mixture sticks together. Add sea salt, vanilla extract and almond extract.
6 Roll small eight balls out of the mixture and place each one in 1 1⁄4-inch baking cups. Mold the sides of the baking cups around the balls and form into a cupcake shape.
7 Frost the cupcakes with the coconut icing.
Apple Galette
Galette is a French term signifying a flat round cake that can be either sweet or savory. The term also applies to tarts.
I like this dish for a couple of reasons. One, it's easy to make and with the exception of the freezer and frig time, it doesn't take any time to prepare.
The second reason is each component taste great separately but, when you place them together and it has that "WOW" factor.
6 McIntosh apples
3 teaspoons ground cinnamon, divided
juice of one lemon, divided
1/4 cup honey (or agave nectar)
1/2 teaspoon sea salt, divided
WALNUT CRUST
1 cup walnuts, unsoaked
6 dates, unsoaked
1/4 teaspoon sea salt
1 Peel and core 3 apples. Cut into 1/8-inch wedges and place in a bowl. Toss in the juice of one half lemon, 2 teaspoon cinnamon and 1/4 teaspoon sea salt. Set aside.
2 Peel, core and chopped the remaining three apples. Place apple in blender with honey and juice of the remaining lemon half. Pulse until you achieve a chunky applesauce consistency. Add in 1 teaspoon cinnamon and 1/4 teaspoon sea salt. Set aside.
3 To make the walnut crust, process walnuts and sea salt in a food processor, until the walnuts are coarse crumbs. Add dates, process until well combined.
4 Place two 4-inch springform pans on two small plates or one big platter.
5 Divide walnut crust between the two springform pans. Press down until you have a flat, thin, layer. Top with apple sauce mixture, leaving a 1/2-inch border.
6 Arrange the apple slices over the applesauce in a spiral pattern, slightly overlapping each piece. Chill in freezer for 20 minutes to set. Remove from the freezer and place in the refrigerator for an hour.
7 Carefully remove the springform pan. Let stand five minutes at room temperature before serving.
Posted by Terilynn at 11:20 AM 1 comments
Labels: BASIC, brunch, dessert
Tuesday, October 2, 2007
Oatmeal Cookie Biscotti
A biscotti is a dry, crunchy Italian cookie used for dipping into coffee or red wine, but in my case a cup of tea.
2 cups almonds
1 cup oat groats, soaked, divided
1/2 cup dried cranberries, soaked
1/4 cup agave nectar
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 In food processor, pulse almonds into a flour. Remove from processor.
2 Add half of oat groats to food processor and process until smooth. Place mixture in a bowl.
3 Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.