Raw Kids In The Kitchen - Part I

Emily and Elisha love to be in the kitchen making raw food. They are big helpers and lickers! For those of you who get raw food from us....don't worry...yours is NOT licked. Here is our very own recipe:

Orange Hazelnut Breakfast Bar
3 oranges
2 cups buckwheat groats, soaked and dehydrated
2 cups hazelnuts
2 teaspoons cinnamon
1 teaspoon Himalayan Crystal Salt
1 tsp Frontiers Orange Flavoring, no alcohol
1/2 cup Agave

Process nuts until fine and place into large bowl. Then process 1 1/2 cups buckwheat groats until powder. Place those in the bowl and mix. Then add rest of buckwheat groats to bowl, cinnamon, salt and mix.

Take the rind of all four oranges and distribute evenly in mixture. Peel oranges and juice them into bowl. Cut up oranges that have been juiced and put those into the bowl. Add orange flavoring and agave then mix thoroughly.

Spread on teflex sheets and dehydrate up to 24 hours at 110 or until crisp.

Happy New Year

I am amazed at how fast time flys. It is 2009. Happy New Year to everyone. I am hopeful about this year that it will be the best year ever!
We spent the first day of the year with our dear friends Kristin, Wim and Emily. Kristin made a fabulous dinner for everyone. You have to try the mango wraps and thai salad from Matthew Kenney's book Everyday Raw. It is amazing. Kristin....you did a fabulous job. We loved it. We were Rawkin' the Night Away!
For dessert I made a Raspberry Cheesecake. Here is the recipe:

Raspberry Cheesecake
Crust:
2 cups pecans
1/4 cup almonds
pinch sea salt
4 tbl agave
2 tbl cacao nibs
1 tsp vanilla
Filling:
2 cups cashews, soaked
1 1/2 cups raspberries
2 lemons, juiced
2 tbls alcohol-free vanilla extract
1/2 cup coconut oil
dash of sea salt
Sauce:
2 cups raspberries
4 tbls agave
1/2 lemon, juiced
pinch salt
Optional: 1 pint of raspberries to line bottom edge of pie pan

Crust: Process nuts and salt until ground. Add agave, cacao nibs, vanilla and process until mixture sticks together. Press mixture into an 8 inch spring form pan. Place into freezer while making filling.
Filling: Blend all ingredients together except coconut oil until creamy. Then add coconut oil and blend again.
Assembly: Place raspberries along the edge of the pie pan. Pour filling into ontop of the crust and the raspberries along the edge. Smooth top with spatula. Place in freezer for 3 hours to set or overnight.
Sauce: Blend ingredients. Place raspberries on top of slice of cheesecake, pour sauce over top and serve.

Elisha Drinks Wheatgrass!

The past month we have been growing and drinking wheatgrass. My husband finally got down the magic formula. Everyone has been sick around us and we have been fortunate enough to sail through the holidays without 'catching' anything. To help us along we are drinking E3Live each morning along with wheatgrass and Rainbow Juice. We are fueling our bodies with Rawket Fuel!

My son is 5 years old and it is hard sometimes to get all the vegetables he needs in a day so he consumes 1 oz of wheatgrass each day. Somedays he loves to drink it and others, like today, he needed a little coaching! If you are a mom and are concerned about your child(ren) not getting enough veges in the day you might want to try wheatgrass.