best of raw final issue

8/12/2019 Best of Raw Final Issue

http://slidepdf.com/reader/full/best-of-raw-final-issue 1/23



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RawmazingEasy Raw Food

by Susan Powers



Susan Powers

Rawmazing

Easy Raw Food

Photography by Susan Powers



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Welcome to Rawmazing!

In January of 2009, I started the website, Rawmazing. I loved making raw

food recipes, and found that my unique style of making gourmet raw food

the easy way, appealed to many.

It was always my desire to make food that tasted great and reminded people

of what they were used to eating, so transitioning to raw, or adding more

raw food to their diets didn’t seem so strange.

After two years, Rawmazing.com is one of the most popular raw food

websites on the web. I believe in including everyone, whether you are 100%

raw or just starting to experiment with adding raw food into your traditional

diet. Everyone is welcome.

After recieving many requests, I put together this collection of all of the

recipes from 2009 to 2010 in book form. You can nd the original posts

with more information at www.Rawmazing.com.



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Table of Contents

KITCHEN EQUIPMENT 10

HELPFUL HINTS 12

PANTRY LIST 14

DRINKS 17

BREAKFAST 27

APPETIZERS 41

SALADS 91

MAIN DISHES 111

DESSERTS 163

INGREDIENT LIST 222



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Drinks

ALMOND MILK 18

SWEET ALMOND MILK 18

HAZELNUT MILK 19

BRAZIL NUT MILK 19

REJUVELAC 20

BLUEBERRY GRAPE GREEN DRINK 21

PINEAPPLE GRAPE GREEN DRINK 21

WARM CACAO WITH CINNAMON 22

CACAO BANANA PICK ME UP 22

CINNAMON HONEY HAZELNUT DRINK 23

EGGLESS NOG 23

GOOD MORNING GREEN DRINK 24

WATERMELON LEMONADE 24



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Almond Milk

1 cup almonds, soaked overnight, drained, rinsed

4 cups water

1. Place almonds and water in high-speed blender. Blend for 3-5 minutes

2. Pour almond-water mixture into nut milk bag or layers of cheesecloth. Squeeze thebag until all of the “milk” is in bowl and only the nut pulp remains in the bag.

Makes 4 cups.

Sweet Almond Milk

1 cup almonds, soaked overnight, drained, rinsed4 cups ltered water

2 dates

1 vanilla bean

1. Place all ingredients in high-speed blender.

2. Process for 2 minutes.

3. Strain through nut milk bag.

Makes 4 cups.

*Chef ’s Note: You can save the remaining pulp, dehydrate it and use it as our for other

recipes.



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Hazelnut Milk

1 cup hazelnuts, soaked overnight, rinsed and drained

3 cups water

1. Place hazelnuts and water in high-speed blender.

2. Blend for 2 minutes.

3. Strain through nut milk bag.

Makes 3 cups.

Brazil Nut Milk

1 cup Brazil nuts3 cups water

1. Follow instructions for hazelnut milk above.

Makes 3 cups



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Appetizers

BABA GHANOUSH 42

BASIL SUN-DRIED TOMATO SPREAD 43

BASIL WALNUT CASHEW SPREAD 43

CORN CHIPS & GUACAMOLE 44

CASHEW CHEESE 45

KALE CHIPS 47

ZUCCHINI FRIES 49

RED PEPPER POPPERS 51

PEA PODS STUFFED WITH SUN-DRIED TOMATO “CHEESE” 53

CORN FLAX CHIPS AND GUACAMOLE 55

MOCK SOUR CREAM 55

SUN-DRIED TOMATO CASHEW CHEESE SPREAD 56

TURMERIC SPREAD 57

ONION RINGS 59

SUN-DRIED TOMATO PUMPKIN SEED PESTO 60

SWEET POTATO FRIES WITH CHIPOTLE MAYO 63

THREE CHEESE SPREAD 64

WALNUT CRANBERRY CRACKERS W/ CRANBERRY ORANGE SPREAD 66



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Baba Ghanoush2-3 cloves of garlic

1/2 cup cashews, soaked for at least 6 hours

1 large eggplant, diced, frozen and thawed

1/4 cup tahini

1/2 lemon, juice from

2 tablespoon olive oil

pinch of Himalayan salt

1. Start food processor and drop garlic, clove by clove into the spinning blade. It will

ne dice it and throw it on the wall of the processor.

2. Add the cashews and process until smooth.

3. Add diced eggplant, lemon juice, olive oil and pinch of salt. Process until smooth.

Enjoy with your choice of at breads.

Makes about 2 cups.



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Basil Sun-Dried Tomato Spread

1 cup Basil Walnut-Cashew Spread (see below)

1/4 cup sun-dried tomatoes, chopped

1. Stir sun-dried tomatoes into spread. Use as a dip, or a topping

on crackers or veggies.

Basil Walnut-Cashew Spread

2 cups cashews, soaked for 6 hours and drained

1/2 cup walnuts, soaked for 6 hours and drained1/2 cup ltered water

2 tablespoons basil oil (see below)

2 cloves garlic

1 teaspoon lemon juice

pinch Himalayan salt

pinch ground pepper

1. Place all ingredients in food processor. Process until well blended.

Makes 2 + cups.

Basil Oil

2 cups packed basil

1 cup cold pressed olive oil

1. Place basil and oil in blender.

2. Blend until well combined.

3. Strain. This will keep in the refrigerator for a couple of weeks.



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Salads

AVOCADO MANGO SALAD 92

BROCCOLI RAISIN SALAD 93

BRUSSEL SPROUTS AND FIGS 95

CHIA FRUIT SALAD 96

FALL SLAW WITH MAPLE TAHINI DRESSING 99

JICAMA SALAD WITH PEANUT CURRY SAUCE 100

SUNFLOWER PUMPKIN TURMERIC SALAD 101

MARINATED KALE SALAD 103

SPINACH WITH TARRAGON PINE NUT SAUCE 104

STRAWBERRY MANGO SALAD 105

ORANGE POMEGRANATE SALAD 107

STRAWBERRY SUMMER SALAD 108



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Brussel Sprouts with Figs

3 cups brussel sprouts, halved (quartered if they are very large)

1 cup fresh gs, quartered

1/3 cup olive oil

1 clove garlic, pressed

1 teaspoon lemon juiceHimalayan salt, to taste

pepper, to taste

1. Whisk together all ingredients except brussel sprouts to make marinade.

2. Add brussel sprouts to marinade. Toss to coat well.

3. Place in dehydrator at 115 for 6 hours.

4. Remove from dehydrator and mix in quartered gs.

Makes 4 servings.



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About Susan

Susan Powers has always had a passion for the culinary ar ts. A trained sommelier,

teacher, and accomplished cook with an eye for beautiful styling and articulated spice,

she’s studied and worked with many top chefs.

Learning classical French cooking along with the cuisines of many cultures, inspired her

love for rich, delicious foods. It also led her down the path to excess weight, general

fatigue and other physical symptoms including chest pain, joint pain, chronic heartburn

and constant fatigue. Sensing that her symptoms were associated with her diet, Susan

began looking for a solution through food.

That’s when Susan found raw. It was exciting to nd a whole new way to prepare and

to eat food. The world of raw food was intriguing and creative, with new things to

learn at every turn. She tried inventing recipes but was disappointed with the results.

Once again she threw herself into the study of new techniques, using every raw foods

cookbook she could nd. As she learned to prepare the new dishes, she was reading

about the health benets of raw.

Her symptoms dissolved in a matter of days, and the weight melted off but the benets

were far greater than that. She was experiencing a kind of mental clarity she’d never

known. Life energy vir tually pulsed through her body and her skin began to glow.Delighted, excited, Susan became 100% raw.

But all journeys have their bumps in the road. Minnesota winters are cold and long.

Stress from other sources was building in Susan’s life and she defaulted back to her

“comfort food”, rich creamy desserts and buttery sauces, cooked potatoes and pastas.

This time, the difference in how she felt was unmistakable. Susan’s own body had

become the proving ground. As she gained back the weight she’d lost, grew fatigued

and lost focus, she knew she was at a moment of truth. When spring returned, Susan

dedicated herself to raw again.

best of raw final issue

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