Unbaking for Christmas

I'm excited for the first class at SIAST, Palliser Campus for next Tuesday, November 29th.

Coconut Bonbons is just one of the delicious recipes we will be making that evening.

Raw food is easy, quick, a breeze to clean up, and oh, so tasty!

Details are under the classes tab.

CHRISTMAS GOODIES ~ Sunday, November 20, 2011

Having a sweet treat can be good for us.  Join us as we learn to make a variety of cookies, brownies, and other sweet treats for the coming holiday season.

Location:  Hollyhock Market, Mortlach, SK

Pre-registration is required by calling Lois @ 306-355-2201

Free Dessert Webinar

I just finished watching Russell James' free dessert webinar.   I would recommend  watching it.  He has some great tips. He shows you how to make Chocolate Kale Chips, an impressive Marbled Torte and a foam topper on a Timbale.

This webinar will be repeated 4 more times this week.  You can sign up for it here:  http://enjoymywebinar.com/signup/359

I Scream, you scream, we all scream for ice creme!

It is almost the end of September, and I would think that the days would be cooler and crisper.  Yesterday in Moose Jaw, the temperature climbed to 33C, today it was 31C.  We have been thinking about ice creme and sorbets.

All that is needed to make delicious sorbets is some frozen fruit and a juicer like Green Star, Green Power, or Champion. We have the Green Power juicer.  With the crush screen on the machine, feeding frozen fruit into it produces the creamiest and smoothest sorbets.  A high speed blender like the Omni, Vitamix, or Blendtec blender will do a great job at making ice creme as well.  Just put the frozen fruit in the blender along with a dash of salt and blend till smooth (just be careful not to over blend as it will end up being soup instead of ice creme).  It may help to leave the frozen fruit on the counter for 10 minutes or so before blending.

In our freezer right now, we have bananas, watermelon, cherries, strawberries, blackberries, raspberries, blueberries, Saskatoon berries, peaches, nectarines, pears, cranberries, and rhubarb.  

In our pantry right now, we have all sorts of offerings to use as toppings ~  raw cacao powder, raw cacao nibs,  raw carob powder, nut butters, coconut, gogi berries, sunflower & pumpkin seeds or a variety of nuts if we want some crunchiness.  A sprinkle of spice ~ cinnamon, clove, allspice, nutmeg, ginger, or a combination of spices brings a new taste to the ice creme too.

So today we made Banana Ice Creme in the Omni blender.  I took 6 frozen bananas from the freezer and let them sit on the counter for about 10 minutes.  I found that the bananas were still a little too hard, so I put 2 fresh ripe bananas in the bottom of the blender first.  In just about a minute and a half, the bananas were a thick, creamy, swirl of frozen pleasure.

Richelle chose coconut & cinnamon.

Oksana chose raisins & cinnamon.

                                     

William chose cocoa nibs.


  

   



                                                                                                                                                                                      

I chose walnuts.

                         
                   

Yummy!

So many ice cremes to make... so few warm days left this year.

  

Catering

Today was my first "official" raw catering contract.  A wonderful afternoon celebrating Turtle Island's 1st anniversary.                                                      
On the menu today was:  Chipotle Dip with red pepper, jicima, and yam dippers, Cucumber Coins with Carrot Dill Pate, Nori Snacks, Kale Chips, Gogi Coconut Balls, and Truffles.

Chipolte Dip with  Dippers ~ Cucumber Coins with Carrot Dill Pate

Kale Chips & Nori Snacks

Some of the wonderful things about raw food are the flavors and the aroma. The flavor is right there, front and center, full and vibrant.   The aroma fills the air, tempting the taste buds. As we were putting the platters together, people came in the room remarking on the delicious smells that had been 
sneaking out into the hallway. 

Gogi Coconut Energy Balls & Truffles

Welcome to Baba's Raw Kitchen

Welcome to my blog!  This is just the beginning.  Look for upcoming events, recipes, and more.