June Raw Potluck Recipes

[kristi]

The first recipe is from the I Am Grateful cookbook. This is a raw cookbook put out by Cafe Gratitude.

I Am Lovely

Strawberry Apple Cobbler ( I actually think this is more like a crisp)

4 1/2 c pecans (do not soak)
3T well-packed, finely chopped dates
2T cinnamon
1T vanilla
1/8 t salt

8 c sliced apples
5c sliced strawberries
1/4 c lemon juice
1T vanilla
pinch of salt

To make the crisp

In the bowl of your food processor fitted with the "S" blade, process for 1 minute 3 cups of the pecans with the cinnamon, vanilla, and salt. Continue to process while adding small amounts of the dates. Then place in am bowl and add remaining 1 1/2 cups pecans. Press some of the mixture in the bottom of the pan setting aside about 1 1/2 cups for the topping.

To make the filling

Combine all the ingredients in a bowl and mix well. Evenly distribute the filling on top of the crust. Then crumble the remaining crisp onto the top.

I like this recipe with a little less cinnamon. I have made it with apples only, with apples and blueberries, and with peaches and blueberries. I adjust the seasoning depending on what fruit I am using. Sometimes a little less lemon, sometimes I add cinnamon or nutmeg to the filling and sometimes if the fruit is not sweet enough I drizzle on a little honey or agave nectar. One of the tricks of any cooking is tasting and adjusting as you go. One batch of fruit is not necessarily as sweet as another and sometimes I am simply in the mood for a certain type of flavor. I rarely follow a recipe step by step but merely use them as a "trail guide."

I like to top this with Butter Pecan Ice Cream. I like using the pecan milk as I don't have to strain it. The recipe is soooo easy and it tastes delicious and the creamy pecan taste is a great compliment to the pecans in the crisp.

2 cups pecans
4 cups fresh water
3/4 c packed pitted dates
2T lecithin
1/2t salt
1t vanilla extract or 1 inch of vanilla bean

Place all ingredients in blender and blend on high for a few minutes. Don't let the mixture get too hot while blending. Freeze when ready.

This mix can be kept in the fridge until ready to use and will freeze faster when cold.

I have also frozen the whole batch and left in the freezer a few days, taken it out and let it thaw enough to serve.

Makes about 1 qt

This is so easy and delicious!!! You could also add a few chopped pecans and serve alone for an ice cream-y treat.

I truly hope you enjoy these recipes!!!!!

[kristi]

Thom Ka

a tradition Thai coconut soup

I also got this recipe from the I Am Grateful cookbook, although I only used the basic framework of that recipe to make my own concoction. It was spicy, and coconut-y and delicious.

3 c coconut milk ( use young thai coconuts, drain water into blend, add "meat" and blend until smooth and creamy, I found that one coconut gives me about 2 c coconut milk)

1/4 c Nama Shoyu
3T lime juice
2T agave nectar
2 stalks lemongrass
2 kaffir lime leaves
1 inch fresh ginger
1t minced jalapeno
1/2 t chopped garlic

I also added some red curry paste- I am not sure how much- I think about a 1/2t per 3 cups. I just added and blended til it had the flavor I wanted.

Place all ingredients in blender and puree for the soup base. Pour the pureed soup base through a nut milk bag or cheesecloth to remove the lemongrass, kaffir lime and ginger pulp as well as any bits of coconut shell that may have slipped in.

Place veggies of your choice in a bowl. Blend soup base until warm but not hot adn then pour over veggies in bowl.

I used grated carrot, grated red pepper, and cilantro. I grated the veggies because I was using tiny little serving cups at the potluck. At home you can cut, slice, dice, or grate, anyway you like. I like to use a few different cuts to add interest. Another trick you can use to give the veggies that "cooked' feel is to dehydrate them and add warm soup base to dehydrated veggies. As they soak up the liquid, they become softer. I personally like mine fresh and a little crunchy.

Here are some other suggestions for veggies:

Shredded kale (place in bowl first and add a little soup base, massage to soften for a more pleasant texture)
Shredded purple cabbage
Sliced cherry tomatoes
Sliced or bias-cut burdock root
Daikon radish, sliced or bias cut or half-moons
you can also add nuts- chopped or sliced soaked almonds are nice

The only limit is your imagination! Happy creating!!!!

[Mom2boys]

I Am Nourished
Wakame Salad
I Am Grateful cookbook

1 ounce wakame (presoak for 1 hour in fresh water)
2 Tbs Nama Shoyu
2 Tbs agave
1 Tbs lemon juice
1 teaspoon sesame oil
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 tsp finely chopped jalapeno
pinch of white pepper

Drain wakame and julienne it as fine as possible. Assemble all other ingredients and toss together with wakame. Let the seaweed marinate for at least 1 hour.


I could not keep Kristi out of this dish! I hope that you will all enjoy it as well.