Sunday, July 31, 2011

Lisa's Raw StRAWberry Shortcake

Want a very quick and easy raw recipe to satisfy your craving for summer shortcake?? Well, here is Lisa T's incredible raw recipe. Lisa is the coordinator of our local living foods group and at our last potluck Meetup she had this on the raw buffet; along with her raw pizza which was out of this world. I hope to make that soon and post that recipe as well. Her pizza tasted like the real deal, the best raw pizza I have ever had and she even served it warm from the dehydrator--oh man was it good!!
For her shortcake I started with the crust which was simply raw, soaked cashews, dates, Himalayan salt and vanilla. A secret ingredient was added and I'll share that in a minute.

In my mini food processor I pulsed together the cashews and dates. I pulsed it until it looked like course crumbs.


 My processor is small so I did this in batches, emptying each batch into a mixing bowl. Once all of the crust was pulsed and in the mixing bowl I added some flavoring. In went a pinch of Himalayan pink salt,

Next a pinch of raw wild crafted vanilla,
And finally the secret ingredient that really makes this taste like shortcake
I added 2 tablespoons of raw Maca Powder. Stir crust until completely combined. Reserve about 1/2 cup for the topping. Lisa stressed adding the Maca if you want your crust to be more "cakie". Is that a word? I don't care, all I know is she was right!
Next I pressed my crust into a pie dish using my hands, that always seems to work best with raw recipes I have found; our hands make the best tools.
Next it was time to prepare the strawberries. I used 1 carton of organic berries and left the green stems on. I just can't see wasting an opportunity to get more greens, I think it is criminal that people cut off the tops and discard them! EAT them I say. Not to mention the little green flecks look beautiful in the finished product.

I gently pulsed them in the food processor with 1 T of agave, you could use raw honey or some steevia if you prefer. You want the berries to be in small chunks.
Pour your filling onto the crust and sprinkle on the reserved crust mixture as a topping. Garnish with a big, beautiful berry.

Take a big bite and enjoy. Insanely good!! Thanks Lisa for sharing the recipe with me. NOTE: This kept very well in the refrig for three days; tasted just as great as day 1.

Lisa's Raw StRAWberry Shortcake
(measurements are not exact--eyeball it)
CRUST & TOPPING:
2 C raw cashews, soaked
4 medjool dates, pitted and soaked
1 tsp vanilla
pinch of Himalayan salt
2 T raw Maca Powder
Process the cashews and dates. Stir in the vanilla, salt and maca. (my note:Taste and adjust as needed.) Reserve some of this mixture for your topping. Press remaining crust mixture into a pan.
FILLING:
1 large carton of organic strawberries (my note: keep green tops on)
3 T raw honey or Agave or a few drops of steevia
Pulse into small chunks or dice by hand. Top crust with berries and sprinkle on the reserved crust mixture. Store in refrig.
+JMJ+ Today I am grateful for loving friends like Lisa.





Tuesday, July 26, 2011

Raw Mango Salsa

RAW MANGO SALSA

Today's lunch was inspired by Megan Elizabeth's Mango Chutney recipe. I decided to change it a bit and make it a "salsa" with some added heat. As I was eating this fantastic salsa I was thinking, if only I had a Vitamix or a Blendtec blender, I could also make this into a creamy soup.
I served my salsa with cucumber rounds as Megan Elizabeth does with her chutney recipe and I must say it was simply delicious. The sweet of the dates is a perfect contrast to the heat of the red pepper flakes. I think this would also be very good with some jalapeno finely diced. I didn't use scallions but instead added dried onion. I think scallions can be quite overpowering and I didn't want them to take center stage. By adding dried onion instead of scallions you can still taste the tomato and mango combo, which is fabulous! And the sprinkle of organic kelp flakes adds just enough saltiness.
Raw Mango Salsa
by Elizabeth @ rawlivingandlearning

2 organic Florida mangos, finely diced
2 organic vine ripened tomatoes, finely diced
1 tsp dried onion flakes
pinch of red pepper flakes
1 T fresh  organic lemon juice
4 small soft dates, finely chopped
sprinkle of organic kelp flakes
Peel mangos and finely dice. Finely dice the tomatoes. Place mangos and tomatoes into a glass bowl, add the lemon juice, dried onion flakes and red pepper flakes. Gently stir. Chop the dates into tiny pieces and fold into the salsa. Top with a sprinkle of the kelp flakes. Serve with cucumber rounds.
Enjoy! You can't imagine just how good this is, it is a must try!

+JMJ+ Today I am grateful for vacation memories.