Raw Kids

Just put my thoughts and ideas down on paper (well the computer) for the Raw Kids class.  It should be lots of fun for the little ones.

While they are having fun with their food, I will be teaching about nut mylks, nut butters, lunch ideas, and of course ~ healthy desserts.

Rosé Consumé

I have been having a great time developing new RAW recipes.

Today, I made a consumé that was clear and full of flavour.  It is a rose color because I used one leaf of rhubarb chard in the base.  Using hot (not boiling) water and warmed cups gives a bit of warmth to the consumé.

Sprouts

Sprouts are an easy and inexpensive way to get nutrient dense fresh food in the middle of winter ~ or anytime of year.

We are taking the `Wild Edibles and All-Season Survival Skills``  class with Sergei Boutenko offered by the Women`s Wellness University.   





 Our homework assignment for last week was to grow some sprouts and plant some of them to eat as shoots.

We sprouted yellow peas, buckwheat, rye, and alfalfa.  What we didn`t plant, we ate on top of cooked brown basmati rice.

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.