Last Saturday I taught a “hands on” raw food class. It was all women and it was so much fun! I started out by doing a vanilla milkshake demo, and got the ladies to taste a medjool date since none of them had before! I can’t even imagine it! Anyway, they were all excited and wanted to know where to find fresh dates. I told them the “secret”, of where to buy them. In the town an hour away, they cost $9.89 a box. Here in town, the same box costs $17.99! Ummm difference?! I’m thinking about talking to the store owner here in regard to that because it’s ridiculous!
Vanilla Milkshake
2 Large Frozen bananas
2-3 tsp Pure vanilla extract
Chocolate milkshake - add a few tsp of carob or cacao powder to the vanilla milkshake.
Strawberry – Add a handful of strawberries or other berry.
Extra Creamy – add a handful of cashews.
Next, we made
Ani Phyo’s almond ginger nori rolls. The decision behind this is kind of funny. I had something else planned – a recipe by a well known raw chef and kept wanting to make their pate, so decided that the raw class would be an ideal time. I made the pate the day before to test it…and realized that I didn’t like it after all. So I started to panic, thinking what do I plan now?! There wasn’t much time left either…so I told Carmi about the predicament and she suggested the tried and true almond ginger pate. It just so happened that I’d bought almonds at the store earlier in the day, woo hoo! Decision was final.
Some of the ladies worked on the pate while the others prepped the veggies for the nori rolls. Then I showed them what nori is, and how to make a roll out of it. They had fun making and eating the nori rolls. Yay!
Ginger Almond Pate I've slightly modified this recipe by using soaked almonds and eliminating the water Ani calls for.
1.5 Tablespoon ginger
1 clove garlic
½ - 1 teaspoon sea salt
1.5 cups almonds, soaked overnight
1 large lemon’s juice
Blend ingredients in a food processor until smooth. Serve with veggies or in nori rolls.
After that, we made a salad with creamy sunflower seed dressing. This was originally going to be another of Ani’s recipes – her Beet Salad. But then I wanted a dressing that was a bit more interesting and the salad part evolved into something different as well. Everyone was surprised at the idea of using raw beets in a salad, hehe. It was really delish and the ladies went back for seconds – good sign!
Red Beet Salad 1 red beet, julienne1 large carrot, julienne 1 bunch spinach 1 cup cucumber, chopped
1 apple, chopped
handful hemp seeds
Dressing: Blend ingredients until creamy:
1 ½ cups soaked sunflower seeds
1–1 ½ cup water
¼ cup apple cider vinegar
2 cloves fresh garlic
Sea salt or nama shoyu to taste
Last but definitely not least – dessert! Choccie pudding. Hehe…it was a strange, but I think, pleasant, surprise that the main ingredient in this dessert is avocadoes! One woman claimed she didn’t like avos…until she tried this!!! They all went to the store afterwards and bought avocadoes. My goal was accomplished! One yummy raw dish at a time.
Chocolate Pudding
2 large ripe avocados
1/2-1 C maple syrup or agave nectar
1/3 C raw carob powder
1 tbs pure vanilla extract
Blend until smooth and creamy.
Stay tuned for Raw Food Class #2...
Vanilla Milkshake
2 Large Frozen bananas
2-3 tsp Pure vanilla extract
2-3 Cups water
4 Medjool dates or 2 tbs agave
Blend until creamy and smooth, adding enough water for your preferred consistency.
Strawberry – Add a handful of strawberries or other berry.
Extra Creamy – add a handful of cashews.
Next, we made Ani Phyo’s almond ginger nori rolls. The decision behind this is kind of funny. I had something else planned – a recipe by a well known raw chef and kept wanting to make their pate, so decided that the raw class would be an ideal time. I made the pate the day before to test it…and realized that I didn’t like it after all. So I started to panic, thinking what do I plan now?! There wasn’t much time left either…so I told Carmi about the predicament and she suggested the tried and true almond ginger pate. It just so happened that I’d bought almonds at the store earlier in the day, woo hoo! Decision was final.
Some of the ladies worked on the pate while the others prepped the veggies for the nori rolls. Then I showed them what nori is, and how to make a roll out of it. They had fun making and eating the nori rolls. Yay!
Ginger Almond Pate
I've slightly modified this recipe by using soaked almonds and eliminating the water Ani calls for.
1.5 Tablespoon ginger
1 clove garlic
½ - 1 teaspoon sea salt
1.5 cups almonds, soaked overnight
1 large lemon’s juice
Blend ingredients in a food processor until smooth. Serve with veggies or in nori rolls.
After that, we made a salad with creamy sunflower seed dressing. This was originally going to be another of Ani’s recipes – her Beet Salad. But then I wanted a dressing that was a bit more interesting and the salad part evolved into something different as well. Everyone was surprised at the idea of using raw beets in a salad, hehe. It was really delish and the ladies went back for seconds – good sign!
Red Beet Salad
1 red beet, julienne1 large carrot, julienne 1 bunch spinach 1 cup cucumber, chopped
1 apple, chopped
handful hemp seeds
Dressing:
Blend ingredients until creamy:
1 ½ cups soaked sunflower seeds
1–1 ½ cup water
¼ cup apple cider vinegar
2 cloves fresh garlic
Sea salt or nama shoyu to taste
Last but definitely not least – dessert! Choccie pudding. Hehe…it was a strange, but I think, pleasant, surprise that the main ingredient in this dessert is avocadoes! One woman claimed she didn’t like avos…until she tried this!!! They all went to the store afterwards and bought avocadoes. My goal was accomplished! One yummy raw dish at a time.
Chocolate Pudding
2 large ripe avocados
1/2-1 C maple syrup or agave nectar
1/3 C raw carob powder
1 tbs pure vanilla extract
Blend until smooth and creamy.
Stay tuned for Raw Food Class #2...