"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Thursday, April 28, 2011

Sweetie Balls

Sometimes the tastebuds just want a good hit of SWEET! These yummy little balls are not only raw, made with nuts and dried fruits, they rank about a 12 on the 10 scale of satisfying that clamoring tastebud. Easy to make, the ingredients are all things that reside in my raw pantry.

In a food processor, pulverize:

1/2 c. organic raisins

3/4 c. walnuts

1/2 c. dried pitted dates (Medjool are perfect for this recipe)

1/2 c. dried apricots, unsulphered (OR, use dried FIGS - my preference!)

2 T. fresh squeezed orange juice

zest from one orange (microplane is the tool to reach for...)

Process a few minutes,until the mixture clumps together. If your fruits are especially dry, you may start the processing, let it set for 30 minutes to soak, then continue to process until it gobs up.

Place about 2/3 c. dry unsweetened shredded coconut on a saucer. Roll the fruit/nut mixure into small balls (about a tsp.), roll in the coconut,

Store the balls in one layer in a sealable container.

Just one of these little sweeties is so very satisfying. Chewy, lovely flavor with a zing from the orange zest.

It's not hard to pass up the chocolate bars with this in hand...honest!

Friday, April 15, 2011

Egg-zactly what a cracker needs!

Dear rawbie buddy Lily Hoodock taught an awesome "Raw 101" class in Hebo this week! I was so inspired by her wonderful recipes, demos and passion for eating healthy and raw. Thank you Lily for your sweet spirit and big heart! One of the recipes, which I shamelessly "pigged out" on, was an Eggless Egg salad that was first introduced to our group at a Raw-some Potluck last year. So from Lily and Karen, here's a WONDERFUL cracker spread! (or veg dip, or wrap filling, or just do what I do - eat it with a spoon!!)


In blender:

1/4-1/2 c. water as needed

2 cloves garlic

scant 1 1/2 tsp. sea salt

1 1/2 c. raw cashews

1 tsp. dry mustard powder (or more, to taste)

1 tsp. turmeric powder

Blend, adjust seasonings as desired. In a bowl, put:

4 lime-sized buds of cauliflower which has been pulsed in food processor until rice sized

2 sticks celery, chopped fine

2 green onions, chopped fine

Mix with sauce. Refrigerate.

I had some fresh Sesame Flax crackers just begging for some schmear - and some tangy crunchy clover sprouts hanging out waiting for inspiration. Wah-lah! Lunch! WARNING: this stuff is addictive...