The Great Blend Off

  June 10, 2013 - 9:29 pm | , , ,
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Editor & Publisher Tracy Partridge-Johnson

I heard back from Kelli at Blendtec. They are sending me one of their blenders so that I can do a side-by-side review of their brand compared to Vitamix. As you probably already know if you’ve been involved in the Raw Food community for even a short time, Vitamix seems to be lauded as the standard in the industry, when it comes to high-speed blenders. Now, I must confess, I got along just fine as a high-raw foodist for over 3 years using my steady-Freddy Oster. But that was long after I had already blown out my first Vitamix. Continue reading →

PRODUCT REVIEW: COCONUT SECRET

  March 18, 2013 - 10:59 pm | ,
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Coconut Secret

I recently discovered a new raw, low glycemic, gluten-free product line featuring one of my favorite foods of all time: coconuts. The line is called Coconut Secret, and I purchased a four item trial pack: 1.    Coconut Crystals 2.    Coconut Vinegar 3.    Coconut Nectar 4.    Coconut Aminos They are all wonderful…I’m so happy with every item! If you’re wondering whether or not they have a coconutty taste to them, the answer is no. Not that I would mind that at all, but in this case, when there’s so many options for the use of these items, some recipes may not … Continue reading →

CHEF MATT’S CUCUMBER DILL SALAD

  March 18, 2013 - 10:33 pm | ,
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Cucumber Dill Salad

SERVES 3-4 Thinly sliced field cucumbers, diced red onions, and fresh dill in a creamy lemon dressing. For the salad: 5 cucumbers, peeled and thinly sliced 1 diced red onion 2 bunch dill, stems removed and chopped For the dressing: ½ cup raw apple cider vinegar ½ cup olive oil ½ cup fresh lemon juice 1 tablespoon sea salt 5 cloves garlic, peeled 1. In a mixing bowl, combine all of the salad ingredients and toss to thoroughly mix. 2. In a blender, combine the dressing ingredients and blend until smooth. Pour the dressing over the salad, mix well, and … Continue reading →

CRANBERRY ALMOND SLAW

  March 18, 2013 - 10:02 pm | ,
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Sweet, tangy, and crunchy. It’s all in there! Serves 4 Ingredients: 1/4 of a green cabbage, chopped 1 cup cilantro 1/2 red bell pepper, chopped 1 large carrot, chopped 1/4 C almonds 1/3 C dried cranberries Juice of 1 lime 2 T. flax oil 2 T. agave nectar 2 T. red onion, minced 1 large avocado, cut into bite-sized pieces Preparation: Place all ingredients, except for the avocado, into a large food processor and pulse-chop until everything is cut up to desired size. Pour out into serving bowl and garnish with avocados.

CHEF HEATHY’S COCONUT CHICK’N & “RICE”

  March 18, 2013 - 7:35 pm | ,
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COCONUT CHICK'N AND RICE

Since Mother’s Day is in May, I decided to create this recipe in honor of her. She loves Indian curry food, although is not a fan of spice, so this is a mild dish. You can add as much or as little spice as you choose. Despite the fact that the recipe looks long, it’s really simple. A zap in the food processor, a quick mix in the blender, and a bit of chopping here and there. Allow at least 2 hours for the eggplant to sit in the dehydrator, but for best results, about 4-6 hours. Enjoy! Continue reading →

Chef Matt’s Coconut “Turkey”

  March 18, 2013 - 7:23 pm | , ,
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Coco Jerky

6 cups Thai coconut meat 4 Tbsp. olive oil 2 1/2 Tbsp. Nama Shoyu or tamari 2 Tbsp. fresh lemon juice 5 Tbsp. dried rosemary 4 Tbsp. shiitake (or other) mushroom powder 2 Tbsp. dried sage 1. Combine all ingredients in a mixing bowl and mix until the coconut meat is well-coated. 2. Lay the coated coconut meat out on a dehydrator tray and dehydrate at 105 degrees for approximately 16 to 18 hours. Serve as is, with the ‘Mushroom Gravy’ from ‘RAWvolution: Gourmet Living Cuisine’ or in a sandwich with ‘Onion Bread’ lettuce, tomato, onion and mustard or raw … Continue reading →

CHEF ERICA’S CHOCOLATE MINT CHEESECAKE

  March 13, 2013 - 5:13 am | , ,
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CHOCOLATE MINT CHEESECAKE

Happy Earth Day!!! For my raw dessert submission I made a Chocolate-Mint cheesecake, the chocolate resembling “dirt” and the Mint resembling “grass”. The food coloring I used to dye the mint topping green with is actually liquid mint-flavored chlorophyll. Chlorophyll is our #1 source of oxygen. Without oxygen, humans could not exist. So what better way to say “Happy Birthday” to Mother Earth than with a chlorophyll-rich cake? Continue reading →

INTRODUCTION AND TRUFFLE/COOKIE/PIE CRUST/PROTEIN BAR RECIPE

  March 8, 2013 - 5:56 pm |
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Raw Truffles

I am Synergy Chef Richard Hemsley

This is my first post to introduce myself and my personal mission to you! I am a proud papa of Three wonderful children and they are The reason why I started this adventure into exploring “What is Truly Food!?!?”. My whole life I thought I was, eating “Healthy”. Mostly home cooked vegetarian foods with the occasional fast food and pizza. Continue reading →

CAESAR SALAD WITH BLISSED CAESAR DRESSING

  March 6, 2013 - 4:49 am | , ,
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CAESAR SALAD WITH BLISSED CAESAR DRESSING

Serves 4 Ingredients: 5 cups romaine lettuce, chopped 2 cups croutons Blissed Caesar Dressing: 2 tablespoons shallot 1/3 cup sliced almonds 1 tablespoon nutritional yeast 1 tablespoon tamari 1 tablespoon Dijon mustard 2 tablespoons caper brine 1 tablespoon capers 2 tablespoons lemon juice 1 teaspoon maple syrup 1/3 cup unsweetened non-dairy milk Directions: Blend dressing ingredients until well combined. Toss with lettuce and croutons. Serve immediately.  

SHAM-RAWK SHAKE WITH SOUL

  March 6, 2013 - 1:52 am | , ,
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Sham Rawk Smoothie

This is Chef Adam Graham with a nostalgic smoothie inspired by fond memories from my youth. March is the time of year that the Shamrock Shake makes its appearance on billboards around the country. No longer do I cue up at the Un-Happy Meal trough to stuff my belly with industrial waste (watch the video). That’s not to say that I don’t miss drinking a Shamrock Shake… I do. Continue reading →