Archive for the ‘Uncategorized’ Category

We’ve Got Raw Doughnut Holes!

Once again we wanted to let you in on the amazing fact that you can indeed enjoy delicious treats that are wholesome and good for you too. That’s the beauty of raw foods! The desserts and snacks are guilt free. You don’t have to worry about checking for calories or adding points. You simple make it and enjoy it. This is the perfect recipe to serve to friends, because they will be so shocked to find out how great these taste and yet they are made from all natural, raw ingredients. This is proof that you don’t need artificial sweeteners and food dyes to have an amazing dessert. This recipe comes to us from Susan Powers, the creative force behind Rawmazing, the website designed to help you transition from the SAD (Standard American Diet) to the healthy, tasty world of raw food.

Here’s how to make this delicious dessert below:

Ingredients:
Doughnuts:

• 2 C Brazil Nuts
• 1/2 C Oat Flour (made from raw oats)
• 1 C Flaked Oats (raw)
• 1/3 C Coconut Oil
• 1/3 C Maple Syrup (not raw but used in raw food recipes, you could substitute agave or dates to experiment)

Topping:

• 1/3 C Sucanat (not raw but not processed, used in raw recipes)
• 1 1/2 t. Cinnamon

Equipment:
Foodprocessor, and a mixing bowl with spoon

Directions:
1. Fine chop Brazil nuts in food processor until fine. Combine dry ingredients in a bowl.

2. Combine wet ingredients in a separate bowl, mix together and then add to the wet ingredients. Stir.

3. For the topping, combine and put through blender. I use a coffee grinder for this to break up the grainy sucanat. You can skip this step and just combine the ingredients.

3. Roll into balls. Roll in sucanant cinnamon mixture and refrigerate. In an hour or so you are free to enjoy (if you can wait that long!).

Source Information: Recipe and photographs are copyright 2009 Susan Powers www.rawmazing.com. All Rights Reserved.

RAW MOTHER’S DAY CONTEST: Treat Your Mom like a Queen for a Day!

There’s nothing that we appreciate more than the opportunity to spread love and good vibes out into the universe. Many of our readers celebrate Mother’s Day. We thought this would be an excellent chance to really get some positive energy flowing! For many of us, thoughts of our mom bring happy memories and a deeper kind of love. That’s why we’re teaming up with Hail Merry to treat your mother like a queen this Mother’s Day! Read the article below for more details and instructions on how to enter.

What’s the Story Behind Hail Merry Organic Snacks?

Hail Merry was created by Dallas raw food chef Susan O’Brien. Ms. O’Brien’s products are dehydrated at very low temperatures in order to protect the essential oils and living enzymes found in her organic raw ingredients. Her core philosophy is to bring awareness to the powerful benefits of healthy oils, which we must obtain from our diets. These plant based fats like Omega 3 & Oleic Acid can actually improve our cholesterol profile, reduce inflammation, and make our hair & skin more radiant. They prefer to add spices to their snacks instead of sugars for added flavor. Before deciding on this giveaway, we had the opportunity to sample the Blonde & Chocolate Macaroons, along with the Cranberry/Orange granola, and it was absolutely delicious! So good to taste and so good for you too! Their snacks were recently named in the Top 5 Vegan Foods Even Carnivores Will Love according to the Houston Press. Visit the Hail Merry website and see for yourself, be sure to check out their rawmazing products too!

THE RAWMAZING PRIZE!!!

We’re offering a grand prize of the Queen for a Day tote for you to gift to your Mom. This is the ultimate expression of love for your “rawness”. The Hail Merry burlap tote filled with so many goodies she will beam with appreciation for days! The ensemble includes:

• 3 Grawnola 369 Cranberry/Orange Zips
• 3 Blonde Macaroon Zips
• 3 Chocolate Macaroon Zips
• Woman’s Short Sleeve T-shirt-specify size (not pictured)
• Woman’s Ball Cap
• Hail Merry Burlap Tote

The grand prize is valued at $95 and you can win it for your mom for FREE! Two runners up will get either 1 Blonde Macaroon Zip or 1 Chocolate Macaroon Zip.

HOW TO ENTER
Comment on this article to tell us why your mom is RAW-mazing! What makes her shine and what makes her special? We want to know so we can help spread the love and treat a lucky reader to the ultimate gift for mom. We’ll be excepting entries until Friday, April 30th, 11:59pm EST. Only one entry per person please (multiple entries will disqualify you). Winners will be chosen through a random number generator and notified via email.

MORE ABOUT HAIL MERRY
Hail Merry Website: http://www.hailmerry.com
Hail Merry Facebook: http://www.facebook.com/hailmerry
Hail Merry Twitter: http://twitter.com/hailmerrysusan

Sweet & Spicy Mango Salsa

Made this as an appetizer for a group gathering of friends and it went over very well! This recipe is super easy to make and has just the perfect blend of spice and sweetness. An amazing flavor combination, and an ideal appetizer dish for entertaining. One of the clever attributes to this dish is the size of all the spices (such as red onion, peppers, etc) in comparison to the chunky mango pieces.

Ingredients

• 1 mango, pitted and diced
• 1 large yellow bell pepper
• 1/2 red bell pepper
• 1/2 red onion (chopped)
• 1 green jalapeno (or 1/2 depending on spice preference)
• 2 tbs lime juice
• 1/2 tsp paprika

Equipment
A food processor is not required, but will be helpful with chopping ingredients into small pieces.

Directions
1. Once you have all your ingredients rinsed, chop up the bell peppers first. Use the food processor to get the pieces to the right size. Place the chopped red and yellow bell peppers into a mixing bowl.
2. Then use the food processor to finely chop the jalapeno pepper. Add this to the mixing bowl.
3. Chop up the red onion and cilantro into small pieces (use the food processor to help). Add this to the mixing bowl.
4. Use a wooden spoon to gently mix the ingredients together.
5. Use a knife to cut down your mango and then chop it into little chunks. Add all the chunks to your mixing bowl.
6. Gently mix in the mango chunks. Add the 2 tbs of lime juice and 1/2 tsp of paprika to the bowl and continue mixing.
7. This salsa is so amazing you can eat it right then and there, or let it sit in the fridge for a couple of hours so the ingredients can further absorb the flavors.
8. Serve and enjoy!

Mmmmm Cabbage!

One of the first recipes we posted on our site was our Spicy Red Cabbage Raw Slaw, which for us, started our love affair with this amazing vegetable. And what’s not to love? Sturdy, abundant and inexpensive, cabbage is a longstanding dietary staple throughout the world and is so widely cultivated and stores so well that it is available throughout the year. However, it is at its best during the late fall and winter months when it is in season. Cabbage is round in shape with layers of superimposed leaves with the inner leaves often lighter in color than the outer leaves because they are protected from the sunlight. They belong to the Cruciferae family of vegetables along with kale, broccoli, collards and Brussels sprouts.

There are three major types of cabbage: green, red and Savoy. The color of green cabbage ranges from pale to dark green while red cabbage has leaves that are either crimson or purple with white veins running through. Both green and red cabbage have smooth textured leaves. The leaves of Savoy cabbage are more ruffled and yellowish-green in color.

Because cabbage’s inner leaves are protected from the sunlight by the surrounding leaves, they are oftentimes lighter in color. Red and green cabbage have a more defined taste and crunchy texture as compared to Savoy cabbage’s more delicate nature. Bok choy as well as Chinese (Napa) cabbage are other varieties of cabbage available. Bok choy has a mild flavor and a higher concentration of vitamin A. Chinese cabbage, with its pale green ruffled leaves, is great to use in salads.

Let us educate you in the nutritious ways of the cabbage.

Health Benefits:

• Cabbage is an excellent source of vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage is also a good source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, potassium, magnesium, vitamin A, and protein.
• Consumption of cruciferous vegetables, such as cabbage, is known to reduce the risk of a number of cancers, especially lung, colon, breast, ovarian and bladder cancer.
• Cabbage helps to optimize your body’s cleansing/detoxing abilities. Phytonutrients work as antioxidants to disarm free radicals before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Phytonutrients in crucifers, such as cabbage, work at a much deeper level. These compounds actually signal our genes to increase production of enzymes involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds.
• indole-3-carbinole (I3C), sulforaphane, and indoles are additional phytonutrients found in cabbage. These compounds help activate and stabilize the body’s antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances
• Raw cabbage juice is well documented as being remarkably effective in treating peptic ulcers, which are open sores or erosions in the lining of either the duodenum (duodenal ulcers) or the stomach (gastric ulcers). That’s right! You can juice a cabbage!

How to Select and Store Cabbage:

Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises and blemishes. Severe damage to the outer leaves is suggestive of worm damage or decay that may reside in the inner core as well. There should be only a few outer loose leaves attached to the stem. If not, it may be an indication of undesirable texture and taste. Avoid buying precut cabbage, either halved or shredded, since once cabbage is cut, it begins to lose its valuable vitamin C content.

Keeping cabbage cold will keep it fresh and help it retain its vitamin C content. Put the whole head in a plastic bag in the crisper of your refrigerator. Red and green cabbage will keep this way for about 2 weeks while Savoy cabbage will keep for about 1 week. If you need to store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate. Since the vitamin C content of cabbage starts to quickly degrade once it has been cut, you should use the remainder within a couple of days.

Recipes:

• Spicy Red Cabbage Raw Slaw
• Cabbage Carrot Slaw
• Tom’s Fruity Medicine Chest Smoothie
• Alkaline Special (see last recipe in post)

Resources:

The Nutritional Profile of Cabbage is featured on WHFoods: Cabbage