tag:blogger.com,1999:blog-5382718559328626289.post-49528169693604290622008-02-19T19:02:00.012-03:002008-02-19T21:11:39.571-03:002008-02-19T21:11:39.571-03:00<a href="http://bp1.blogger.com/_ia_ON0Yrzf8/R7tZHAYoPyI/AAAAAAAAB9A/PoY7yuPEm0U/s1600-h/RAW+RECIPE+PHOTOS+008.jpg"><img id="BLOGGER_PHOTO_ID_5168822974235033378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_ia_ON0Yrzf8/R7tZHAYoPyI/AAAAAAAAB9A/PoY7yuPEm0U/s400/RAW+RECIPE+PHOTOS+008.jpg" border="0" /></a>Here are the ingredients I used to create my recipes for <a href="http://www.thedailyrawcafe.com/2008/02/be-my-guest-at-daily-raw-cafe.html">The Daily Raw Cafe Recipe Challenge</a><br /><a href="http://bp1.blogger.com/_ia_ON0Yrzf8/R7tV4AYoPvI/AAAAAAAAB8o/YLYTTOFGEo8/s1600-h/RAW+RECIPE+PHOTOS+021.jpg"><img id="BLOGGER_PHOTO_ID_5168819418002112242" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_ia_ON0Yrzf8/R7tV4AYoPvI/AAAAAAAAB8o/YLYTTOFGEo8/s200/RAW+RECIPE+PHOTOS+021.jpg" border="0" /></a> <div><div><div>1. Red Grapes<br />2. Cashews<br />3. Almonds<br />4. Garlic<br />5. Red Pepper<br />6. Lemon </div><div>7. Tomatoes<br /><a href="http://bp2.blogger.com/_ia_ON0Yrzf8/R7tV3QYoPtI/AAAAAAAAB8Y/1niYmyeBDPU/s1600-h/RAW+RECIPE+PHOTOS+017.jpg"><img id="BLOGGER_PHOTO_ID_5168819405117210322" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_ia_ON0Yrzf8/R7tV3QYoPtI/AAAAAAAAB8Y/1niYmyeBDPU/s200/RAW+RECIPE+PHOTOS+017.jpg" border="0" /></a><br /><strong>Focaccia with Grapes<br /></strong>Yield: 12 slices<br /><br />2 cups flax seeds, ground into flour<br />1 cup almonds, ground into flour<br />¼ cup olive oil, plus more for drizzling<br />2 teaspoons agave nectar<br />1 garlic clove, minced<br />1 tablespoon chopped onions<br />2 tablespoons Italian seasonings<br />2 teaspoon sea salt </div><div>1/2 cup red grapes, sliced<br /><br />1 Combine flax and almond flours in a large bowl. Add olive oil, agave nectar, garlic, onion, rosemary and sea salt. Mix well.<br /><br />2 Fold in grapes.<br /><br />3 Spread Focaccia dough on two Teflex-sheets, making them about 1/4-inch thick. Drizzle with olive oil. Place in dehydrator at 140 degrees for 4-6 hours or until Focaccia is dry on the top.<br /><a href="http://bp0.blogger.com/_ia_ON0Yrzf8/R7tV3wYoPuI/AAAAAAAAB8g/sAMJEtwPWCg/s1600-h/RAW+RECIPE+PHOTOS+006.jpg"><img id="BLOGGER_PHOTO_ID_5168819413707144930" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_ia_ON0Yrzf8/R7tV3wYoPuI/AAAAAAAAB8g/sAMJEtwPWCg/s200/RAW+RECIPE+PHOTOS+006.jpg" border="0" /></a><br />4 Flip over and remove Teflex sheets. With a pizza cutter, score the Focaccia into six large rectangles. You should have 12 slices of Focaccia bread. Drizzle with olive oil. Dehydrate at 110 degrees for an additional 8-12 hours or until the Focaccia is dry and semi-hard on the outside but soft and somewhat moist on the inside.<br /><br />The Daily Raw Cafe Kitchen Tip: From time to time I use a thermometer to check the temperature of the foods I dehydrate. Particularly when I raise the temperature of the dehydrator. I just like to make sure the temperature of my food doesn't rise also. </div><br /><div><a href="http://bp3.blogger.com/_ia_ON0Yrzf8/R7tV2gYoPrI/AAAAAAAAB8I/87C8aX_mCnc/s1600-h/RAW+RECIPE+PHOTOS+011.jpg"><img id="BLOGGER_PHOTO_ID_5168819392232308402" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_ia_ON0Yrzf8/R7tV2gYoPrI/AAAAAAAAB8I/87C8aX_mCnc/s200/RAW+RECIPE+PHOTOS+011.jpg" border="0" /></a></div><br /><div>My 1, 2 and 8-year old children are used to mom's raw food creations. For better or worse, they have acquired a taste for fresh fruits, vegetables, nuts and seeds. Kevin, my 14 year-old stepson is the new kid on the block and has come from a bag-of-candy-a-day habit. </div><div></div><br /><div>Now, when I create dishes, he is the gauge I use to determine if my recipes are up to par. I am pleased to say that he has asked me to make this recipe twice since it's conception. </div><br /><div><a href="http://bp1.blogger.com/_ia_ON0Yrzf8/R7tYuAYoPxI/AAAAAAAAB84/ZoT3_WnYVsk/s1600-h/RAW+RECIPE+PHOTOS+033.jpg"><img id="BLOGGER_PHOTO_ID_5168822544738303762" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_ia_ON0Yrzf8/R7tYuAYoPxI/AAAAAAAAB84/ZoT3_WnYVsk/s200/RAW+RECIPE+PHOTOS+033.jpg" border="0" /></a><br /><strong>Red Pepper Aioli </strong><br />1 cup cashews, soaked for an hour<br />¼ cup water<br />2 garlic cloves, minced<br />juice one one lemon<br />½ red bell pepper, seeded and chopped<br />2 tablespoons olive oil<br />2 teaspoons sea salt<br /><br />1 Combine cashews, water, lemon juice and garlic in a blender. Blend until cashew becomes a thick, smooth mayonnaise. Add more water one tablespoon at a time until you cashews break down and you achieve desired consistency.<br /><br />2 Add in the red peppers, olive oil and sea salt. Briefly process until peppers are smooth.<br /></div><div>3 Serve with bread, cucumbers, mushrooms and tomatoes.<br /><br /><br />It's not too late to submit a recipe for February's challenge. Next week, I'll post the recipe for Radicchio and Fennel Coleslaw. </div></div></div>Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.com