How about I finish my account of our time in Arizona with a bang? You guys are up for a visual treat, I tell ya! ;-)
Let's begin on a sweet note with the decadent desserts that we enjoyed at Linda and Roger's home.
Dessert Galore!
As they say, the way to a man's heart is through his belly. Well, raw sure made its way to Roger thanks to desserts! He would enthusiastically inquire every night as to what sweet treat we'd be having and then nod approvingly as he'd savor the goodies. lol
Linda had made
Maple Pecan Ice Cream on the day we arrived so I just had HAD to quickly whip up Heathy's Chocolate Sauce to drizzle on top. It's always such a perfect finishing touch!
Maple Pecan Ice Cream
Posted on TheRawTable.com
Rich and creamy - you're going to love this!
Serves 6-8
Place all ingredients, save the pecans, into a food processor and blend until perfectly smooth. Remove from processor and stir in pecans. Freeze in an air-tight container for 6 hours or overnight.
Carmella's Note: This was really good but I'd recommend not putting quite as much agave as it calls for.
As I was working on this post I realized that we had a serious chocolate theme going on. Ooops! Sure didn't hear anyone complaining though. ;-)
Heathy's famous Chocolate Orange Cake from her
Just Desserts ebook
Roger and Linda had gotten heaps of pears in their Coop organic basket so we found a way to use some of them. I came up with this simple recipe and yes, it is also with choccie! ;-)
Pear Chocolate Tarts
Makes 4
Crust:
2 cups pecans and walnuts
1/2 cup
dates
1 tsp pure
vanilla extract
Pinch salt
Process in food processor until crumbly.
Press in small tart pans with removable bottoms.
Filling:
1 1/2 cups pears, peeled and cored
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp grated ginger
2 tbsp lemon juice
2 tbsp
agave nectar
2 tbs melted
coconut oil
2 cups pears, peeled and cored, sliced
Blend briefly first seven ingredients in food processor. Transfer to a bowl.
Gently fold in sliced pears.
Pour mixture onto crusts. Allow to set in the fridge.
If desired, serve drizzled with Chocolate Sauce.
Carmella's Note: I originally made the filling with 2 cups of pears and the result was a little wet. It was still delicious though! I've cut down the amount to 1 1/2 cup; hopefully it will do the trick!
It was such a pleasure to work in Linda's kitchen as she had most of the equipment and the specialty raw products. I inaugurated her cute tart pans with my
Super Caramel Chocolate Tarts. It was also a scrumptious way to use some of the superfoods she had in her cupboards.
We did whip up at least one non-chocolatey dessert. Roger loved it so much that he made another pie by himself (with just a teeny bit of help from yours truly) for the girls at his work. He did a fab job; in fact they didn't even believe he'd made it so he had to bring the recipe as proof the next day. hehe
We finished our Raw Dessert Extravaganza on a festive note...
Cafe Gratitude's Tiramisu!
This is actually the first dessert I ever made using Irish moss. I wasn't used to working with this ingredient back then and had oversoaked it. As a result the chocolate mousse layer wasn't firm enough. Boo hoo Wouldn't you know it, although I've made plenty of desserts with moss since then, the mousse didn't have the right texture again! Ah well... A good reminder of how delicate this ingredient is and to always test a small portion of Irish moss based fillings so as to make sure that it has the right consistency. Simply pour a small amount of the mixture in a bowl or glass and allow to set in fridge for 20 mins or so. If you can make a clean cut with a knife and the filling holds nicely, you're good to go. If not, return the test portion to the blender along with the rest of the mixture, add an extra 2 tablespoons of coconut oil and blend well. This should probably do the trick but you could retest it again if you want to make really sure the consistency is right.
I didn't have enough almond pulp on hand for the cake layer so I halved the recipe and also added a mixture of almonds, pecans, and walnuts. Yummy is all I can say!
In spite of the cake not keeping its shape as well as it should have the flavor was still out of this world!!! I used a coffee substitute instead of real coffee as I really can't tolerate caffeine, and it worked really really well. Yay!
The Fake Coffee Experiment
Speaking of cereal coffee, Linda and Roger went to Mexico for a couple of days while we were staying with them and brought us back a container of it, as they know how much we like the stuff. (It's particularly good with any chocolate desserts. Mmmmm) It was a Mexican brand and as none of us could understand Spanish we had to guess how to go about making it. The boys first tried the coffee maker but weren't happy with the result, so they switched to a little individual cup filter.
It turned out into quite a project, as you can see! lol
Come on now! You sure this is working?
Let's Fire Up the D!
In the middle of all this feasting we even managed to squeeze in a D Day! It was a great opportunity for us to stock up on some goodies for the road but also to show Linda and Roger how many possibilities the dehydrator opens up. Looks like it worked cuz we could hear them talk about adding an
Excalibur 9 tray to their raw kitchen. The amazing thing is that they actually found a used one on Craig's List on the day we left! Yay!
Linda, Don and I had everything nice and comfy in the D by 11am! What a team, eh? (Although I must admit we had cheated a little and prepped some of the batters the previous afternoon so as to have a head start.) We made
Heathy's Chocolate Chip Granola Bars, Nori Snacks, Garlic Toasts, Pizza Crusts and Flax Crackers.
We also made a flax cracker variation I hadn't tried yet by Chef Steph at Excalibur. Really very good!
Mediterranean Flax Crackers
By Chef Steph at Excalibur
Posted
here
36 Crackers (3 -15 X 15 “ Excalibur Dehydrator trays)
* 2 C Golden flax, (soak flax for 12-24 hrs in 1 qt water)
* ¼ C Raw Olives, Sliced
* ¼ White Onion, Minced
* 2 Cloves Garlic, Crushed
* 1 T Fresh basil, Minced
* 1 tsp dried Herbs de Provence
* Appx. 1 ½-1 ¾ C Shredded Carrot
* 1 tsp sea salt
* 1T Lemon Juice
* ½ Oz
Excalibur Dehydrated Tomato’s, Powdered OR ¾ C
sun dried tomato slices soaked until soft
* 3 T Caraway Seeds (optional)
Combine all ingredients in large bowl, Stir well.
Note: To make Tomato Powder placed non-oiled dehydrated tomato’s into a high speed blender or coffee grinder pulse until it becomes fine powder
Using an offset spatula Spread mixture ¼ “ thick onto Paraflexx Premium sheets. Using a knife carefully score crackers into cracker shapes.
Set your
Excalibur Dehydrator @105 degrees & dehydrate appx. 4 hrs. Or until it is no longer tacky.
Next: Gently turn Crackers over onto mesh Polyscreen’s, Peel off Paraflexx Premium sheets & continue dehydrating on MESH sheet until they become dry & crispy. This could take 12-24 hrs depends on water content of Raw fresh ingredients.
Separate crackers & store in airtight container
Carmella's Notes:
~ I skipped the olives as I didn't have any on hand.
~ I used soaked sundried toms, a red onion in place of the white onion and carrot pulp instead of shredded carrot.
~ I separated the batter in two. In one I added Penzey's Greek Seasonings, in the other Penzey's Italian Seasonings with a tsp of fresh rosemary, chopped.
~ I dehydrated at 125 F for 2 hours, flipped onto mesh and turned the D down to 110.
~ The crackers were ready in about 10 hours.
Walking in Beauty
During our time in Arizona we have been blessed not only with pleasures of the taste buds but also of the eyes and soul...
Although we would have loved to go to the Grand Canyon, being the wintertime really complicated things, especially as we're camping. And so we went for the next best thing: a day trip to
Sedona which was only an hour and a half drive away. We'd heard a lot about the beauty and magic of this area and were thrilled that we'd experience it for ourselves.
Our first glimpses of the 'Red Rock Country'.
Roger had lent us
an awesome book about Sedona hikes which I browsed through on the way. There are more than 100 hikes to be enjoyed around town! Wow, a hiker's dream! Since we were only going to be there for a few hours I selected 2 or 3 short ones.
The first hike we did was called Fay Canyon. In hindsight I could see that we were totally guided there. It caught my attention as the authors had marked it as one of their favorites and it was just the right length (about one hour there and back). But also while doing my usual internet check that morning a photo of our friend
Ian Fay (
who hosted us in DC) on my blog's facebook fan box caught my eye. The fan pics are continually changing so it was interesting (to say the least!) that his 'happened' to be showing that very day. I'm thinking it was Life sending us a little hint. ;-)
Once again words are way too limited to convey the stunning beauty that we witnessed as we walked along Fay Canyon. For me it was a 'religious experience'; I felt such reverence and awe and soooooo blessed that Life had led us there that I had tears streaming down my face. Don and I walked in silence, stopping every few steps in order to better take it all in. As Linda so well put it later, surrounded by such amazing beauty "makes you feel so close to Him".
When we reached the end of the trail, I climbed up a few meters in order to get a view of the whole canyon.
These next ones we took on the way back...
Don spotted this heart shaped cactus. So fitting, eh?
In the hiking guide it mentioned several different spots which are renowned for being 'vortexes'. We were curious about these and would have liked to check these specific places out but it wasn't in the flow. But you know what? It would be hard NOT to be in altered states and in complete awe while walking among such landscape. ;-)
From Fay Canyon we drove through Sedona and continued to Cibola Pass for our second hike of the day. It was also breathtakingly beautiful!
We met a woman from Edmonton, Lorraine, on the trail and had a great talk about different topics including raw foods. (Surprise, surprise! lol) When we returned to the car we saw that she'd left us a note on the windshield thanking us. She said she felt our conversation was going to help her to take it to the next level in terms of her diet. I could sense this was another 'meant to be' connection, as our paths wouldn't have crossed if we'd hiked in the other direction. Isn't
Life amazing, eh?
Cibola Pass looped up with Jordan Trail but we missed the turn and kept going in the 'wrong direction'. In fact we bumped into a bunch of other fellow hikers who had done the same thing. I was still grateful for our 'mistake' as it allowed us to admire yet more wonderful scenery.
Making our way back on Jordan Trail.
By the time we reached the parking lot we were tired and famished. After checking out a raw cafe (the menu was alright but nothing really jumped at us), we decided to go to
D'Lish - a cute little vegan deli that offers a few raw dishes. I ordered their Rawsome Raw Platter which was ginormous! OK, OK, I did take the large size and the server did warn me that it was a lot of food but I was soooooo hungry and we were going to share it. There was grated carrots and beets, sprouts, sliced cucumber, cherry tomatoes, wakame (what a fab idea to soak sea veggies and serve them as 'lettuce'!), coleslaw, a huge pile of guacamole (it must have contained a whole avocado!), a real yummy almond pate, falafels and crackers on a big bed of mixed greens. Oh and a delicious lime cilantro dressing.
You can also see Don's fare in the background: a home made Quinoa and Portobello Burger on a sprouted Ezekiel bun.
I better give you a different angle as that thing was so BIG!
The best part was that it was super reasonable too (less than $13!) It came to me to wrap up the dehydrated stuff and take it with us, as there was no way we could eat all of that food!
One last look at the beautiful red rock formations before leaving Sedona.
Wow, what an amazing day we had!!! I hope we can return at some point and explore more of Sedona's jewels.
More Magical Mystery Dust
I've shared many neat little anecdotes that have happened to us on our journey, and I got another mind blowing one for you.
The day before we went to Sedona I received an email from Patrici who is the organizer of one of the
local raw meet up groups. She had stumbled upon my
Chocolate 'N Cream Charlotte recipe that very morning while searching for a way to use up left over pulp from making coconut milk. Anyhoo when she read that we were planning to come to Phoenix she
dropped me a line saying that she'd love for us to do a class for her group. We were considering heading out that weekend but when we found that there was a potluck already planned that Saturday we just couldn't deny that Life was up to something. And so we decided to stay an extra couple of days in order to attend the gathering and teach a last minute class on Sunday.
Several people showed up in spite of the rain (it was an outdoor event) and we had an awesome feast: salads, Nori Rolls, Mac 'n Cheese made with kelp noodles, ice cream, fruit, chocolate mousse and even freeze dried durian someone had just brought back from Thailand. (Oh my! Sooooo good!)
Kale Salad
Nori Rolls
Linda had a cabbage that was taking too much room in her fridge so she made Matt Amsden's
Thai Coleslaw.
A man named Roger had made three different cracker creations which were fantastic! He was tired of throwing away all the pulp after juicing and found a wonderful way to make use of it.
Green Lemonade Crackers
By
Roger
2 cups golden flax
1- 1 1/2 cups water
2 tbs lemon juice
1 tsp sea salt or to taste
Pepper
Left over pulp from making the Green Lemonade (see recipe below)
Mix well first five ingredients and let soak for 2 hours.
Process the Green Lemonade pulp in food processor in order to remove any veggie chunks. Fold in flax mixture.
Spread on 2 teflex sheets ½ to ¾ inch thick and dehydrate at 105.
Green Lemonade
The Raw Food Detox Diet by Natalia Rose
Posted
here
Makes 1 serving
1 head romaine or celery
5 or 6 stalks kale (any type)
1 to 2 apples (as needed for sweetness--Natalia recommends organic Fuji)
1 whole organic lemon (you don't have to peel it)
1 to 2 tablespoons fresh ginger (optional)
Process the vegetables through the juicer by admitting one vegetable at a time through the mouth of the juicer. The fiber will shoot out of the juicer into one container while the spout will eject the fresh juice into another container. Pour into a large glass and drink! Notice how the lemon really cuts out the 'green' taste that most people try to avoid.
Spicy Salsa Crackers
By
Roger
I call them my “Spicy Salsa”, just throw any veggie in it!
2 cups brown flax
1- 1 1/2 cups water
2 tbs lemon juice
1 tsp sea salt or to taste
1 cup
dried tomatoes, chopped fine (not soaked)
1 medium to large sweet onion (whatever is handy!)
5-6 big cloves of garlic (I like garlic!)
Left over pulp from making The Oxygenator (see recipe below)
Cilantro and parsley (optional but yummy!)
Mix well first four ingredients and let soak for 2 hours.
Process sundried toms, onion and garlic in food processor. Add The Oxygenator pulp and the fresh herbs (if using) and process some more. Transfer to a bowl and fold in flax mixture.
Spread on 2 teflex sheets ½ to ¾ inch thick and dehydrate at 105.
The Oxygenator
1 pound carrots
1 medium sized beet
1 cucumber
1 tbs fresh ginger
1/4 tsp cayenne
Process the vegetables through the juicer.
Dreamcicle Crackers
By
Roger
1 cup
sunflower seeds, ground
1 cup golden flax seeds, ground
3 cups water
Pulp from juicing 12 carrots and 2 oranges
2 cups
dried coconut flakes
1-2 tsp Himalayan pink salt
1-2 tsp freshly ground black pepper
Soak ground sunflower and flax in water for 30 mins. to one hour.
Process carrot and orange pulp in food processor in order to remove any chunks.
Fold in pulp and remaining ingredients into sunflower/flax mixture and mix well.
Spread on 2 teflex sheets ½ to ¾ inch thick and dehydrate at 105.
Roger's Notes:
~ These are my favorite juices. After juicing, I just throw the pulp in the freezer, then pull everything out the night before I want to use it, leaving it in the refrigerator to thaw. I find I fill 6 dehydrator trays with these 3 recipes, I slop it on thick ½ to ¾ inch gives it a better “cracker” feel, I actually go for more of a “bar” consistency but people understand “crackers” so...
~ I do not throw the flax seeds in the food processor, probably should, I will have to play with it, I just throw the pulp in cause when it comes out of the juicer there are usually chunks of stuff, I like the consistency of well processed pulp with the grainy flax seed.
~ I just leave everything in the dehydrator for several days after turning them the morning after.
Roger had also brought along the best hummus variation I've tried so far!
Hummus
2 cloves garlic
1 zucchini, peeled and chopped
2 cups
sunflower seeds
1/2 cup
raw tahini
1/4 cup lemon juice
1/3 cup water
1/3 cup olive oil
1 tsp salt or to taste
Process until creamy in food processor with the S blade.
But the star of the raw table was Patrici's beautiful charlotte! She really did a fantastic job; in fact her lady fingers turned out even better than when
I originally created the recipe. ;-)
I thought it was such a special circumstance... There she was, planning to make one of my recipes for the potluck and I happen to show up! lol Life is so full of surprises! I LOVE it! Patrici brought me a great big piece! I'm getting blessings by the bucketful I tell ya!
Isn't she radiant?
A few vendors had taken along some of their products to sample including
Chakra 4 Herb & Tea House. I tried their refreshing kombucha blends and a piece of this decadent looking Pina Colada Cashew Pie.
We had a table with
my two recipe ebooks for people to browse through. At some point a man and his girlfriend came to sit with us and we got talking. Towards the very end, I discovered that Mark is one of the creators of the movie
Simply Raw: Reversing Diabetes in 30 Days and organizers of
The Raw Summits. You just never know who you're going to bump into along the way, eh?
The next afternoon Linda and Roger kindly opened their home for a last minute
'Raw in a Flash' class. Phfew! What an intense weekend!
Getting some rest before the participants' arrival...
It was a really awesome group and the class was soooo much fun! It seems to be getting easier and easier for me to feel comfortable in front of an audience and share my passion for raw food prep. Who would have thunk that I'd be stepping away from the computer screen and teach in 'real life' one day, eh?
On the menu was a Chia Fruit Smoothie, my House Dressing, Corn Chowder, Cheddar Cheeze, Asian Style Veggies on Zucchini Pasta and my Fruit & Nut Chocolate.
Everyone seemed to enjoy the food. Yippee!
Ahhhhh! I feel so very blessed! What an incredible adventure this is turning out to be!
Our next stop... California! More details
here!
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