Rawmazing Easy Raw Food by Susan Powers
Rawmazing Easy Raw Food
Photography by Susan Powers
Welcome to Rawmazing!
n 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 didnâ€™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 find the original posts with more information at www.Rawmazing.com.
Table of Contents KITCHEN EQUIPMENT 10 HELPFUL HINTS 12 PANTRY LIST 14 DRINKS 17 BREAKFAST
MAIN DISHES DESSERTS
INGREDIENT LIST 222
Drinks ALMOND MILK 18 SWEET ALMOND MILK 18 HAZELNUT MILK
BRAZIL NUT MILK 19 REJUVELAC 20 BLUEBERRY GRAPE GREEN DRINK
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
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 the bag 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, rinsed 4 cups filtered 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 flour for other recipes. 20
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 nuts 3 cups water 1. Follow instructions for hazelnut milk above. Makes 3 cups
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
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
Baba Ghanoush 2-3 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 fine 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 flat breads. Makes about 2 cups.
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 drained 1/2 cup filtered 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.
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
SPINACH WITH TARRAGON PINE NUT SAUCE 104 STRAWBERRY MANGO SALAD 105 ORANGE POMEGRANATE SALAD 107 STRAWBERRY SUMMER SALAD 108
Brussel Sprouts with Figs 3 cups brussel sprouts, halved (quartered if they are very large) 1 cup fresh figs, quartered 1/3 cup olive oil 1 clove garlic, pressed 1 teaspoon lemon juice Himalayan 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 figs. Makes 4 servings.
About Susan S
usan Powers has always had a passion for the culinary arts. 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 find 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 find. As she learned to prepare the new dishes, she was reading about the health benefits of raw. Her symptoms dissolved in a matter of days, and the weight melted off but the benefits were far greater than that. She was experiencing a kind of mental clarity she’d never known. Life energy virtually 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.
But this time, she did it differently. Now Susan focused on creating a raw foods repertoire that not only tasted wonderful and was beautiful to look at, but offered the “comfort” factor. Falling off the wagon had given her insight and a new question: Could a person achieve the same health results by eating 80-90% raw? She experimented, with ways people might incorporate raw into their lives without becoming obsessed perfectionists. Using her culinary training and natural creativity, Susan created a whole new raw: Easy, beautiful food that tasted great and reminded her—and everyone she served it to—of the food they were accustomed to eating. Only this food tasted better! As her confidence and expertise grew, Susan knew she’d discovered a cuisine and a lifestyle that could help the countless women and men who loved great food but struggled with health and weight issues. In 2009, Susan launched Rawmazing.com, blogging about her experiments, and posting her recipes. Bringing traditional food preparation methods into the raw world, and balancing, flavor, color, texture and mouth feel, Susan introduced us to a whole new raw. Immediately her blog began to attract a loyal and vocal following. Driven by their interest and her own high standards, intense creativity and the most basic drive of all—a love of great food—Susan was able to translate family favorites into healthy, delicious—and remarkably easy-to- prepare—raw feasts. Her own experience gives her a unique sensitivity to the journey from a classical diet to raw making her a sensitive, supportive teacher (cheerleader) to the tens of thousands of people who read her blog. I can’t believe this is raw! her followers write. I fed this to my kids, to my husband – and they loved it! This is Susan’s unique gift to the raw food world. The ability to translate a formerly restrictive regimen, once the province of only the most extreme “foodies,” to the American family table.
Sample pages from the new cookbook Rawmazing: Easy Raw Foods