Raw Yoga Sunday June 3, 2012 11-1pm @ On Balance Studio Kailua

Raw Yoga

Sunday June 3, 2012

11am-1pm

Raw Yoga is a yoga practice that will get you moving, stretching, sweating and readying your appetite for the yummy raw food demonstration and tasting to follow. Why raw food?  Why not compliment a wonderful mind-body practice with a nurturing food practice?  Raw food is food in its purest, unadulterated form...because the food hasn't been heated and the enzymes undamaged, it keeps its full nutritional value and potency. With this food entering our bodies with it's enzymes intact, our body has to work less to digest the food, and therefore has more energy to put towards repairing and aiding other areas of the body like our skin, muscles, illness, etc.

On The Menu:  Mango Madness Muy Bien

*Burritos, Enchiladas, Nachos…Mango Cheesecake
Cost:  $45

May 4-6 Retreat in Pupukea!!!

Click on the "Wellness Retreat Info" tab for more information...

OR

Visit Wainani Wellness website http://www.wainaniwellness.com. 


*You could also contact me direct at: info@wainaniwellness.com

Recipes from Raw Food Fun on Saturday, Dec. 11, 2010

Raw Zucchini Hummus

INGREDIENTS:

1 large Zucchini

1/2 cup Tahini (less or more to taste)

2 Tablespoons Olive Oil

2 Tablespoons Lemon Juice

1 teaspoon Salt

1 teaspoon Cumin

1 Large Garlic Clove

Sprinkle of Paprika for presentation

DIRECTIONS:

Peel the zucchini until all the green skin is removed. Not peeling the zucchini will make it chunky and green, not like hummus at all. Slice peeled zucchini into smaller pieces. Combine all ingredients except Paprika into food processor and blend until creamy and thick. If not desired consistency add a little bit of water while blending. Serve in a bowl and sprinkle with paprika. You can also garnish with a drizzle of olive oil, olives, pine nuts, or herbs.

Red Pepper Cashew Cheese Pate

From Café Gratitude’s recipe book: I Am Grateful

Makes about 2 ½ cups pate

INGREDIENTS:

1 ¼ Cups soaked Cashews (*use Raw Cashews; soak for at least 8 hours, rinse well and drain before putting in food processor)

1 Cup diced Red Pepper (approx. 1 medium sized Pepper)

2 ½ Tablespoons Lime Juice

¼ teaspoon chopped Garlic

¾ teaspoon Salt

DIRECTIONS:

Place all ingredients into the bowl of a food processor fitted with the “S” blade.  Puree into a smooth pate.  Don’t be afraid to let it puree for a while (may feel like a long time, but will reach a very smooth and creamy consistency). Yummy!!!

*I like to serve with celery, simple raw or regular crackers, and/or tortilla.  But you can serve it with whatever you like (doesn’t have to be raw unless you wanna stay really pure to raw…sometimes just depends what’s around and what is affordable).

Raw Mint Chocolate Chip Ice Cream

INGREDIENTS:

3-4 Bananas (broken into bite sized pieces and frozen)

Handful of Fresh Mint Leaves (less or more to taste)

1 Tablespoon Raw Cacao Nibs (less or more to taste)

Dates (chopped for easier blending) *cheapest to buy at Costco

Splash of Water (to help blend ingredients together; add more as needed to achieve desired consistency)

DIRECTIONS:

Place all ingredients in the blender (I like to add Raw Cacao Nibs towards the end, once the other ingredients have mostly incorporated).  Blend well, until texture is smooth and creamy and everything is well incorporated.  You may need to get in with a spoon or spatula to stir every now and again, unless you have a VitaMix.  Serve and Enjoy!!! Yup that’s it!!!

Raw Key Lime Pie

From Café Gratitude’s recipe book: I Am Grateful

Makes one 9-inch pie

CRUST:

1 ¼ Cups Macadamia Nuts

1 ¼ Cups Pecans

Scant ¼ Cup well-packed, finely chopped Dates

¼ teaspoon Vanilla

1/8 teaspoon Salt

*OR Another Crust option, and the one that I do most often is:

1 ½ Cups Almonds

¼ Cup heaping Dates, finely chopped

¼ teaspoon Vanilla

1/8 teaspoon Salt

Directions:  Put all ingredients except Dates into a food processor fitted with the “S” blade, and process until finely crumbled.  Add Dates a little at a time until incorporated and until crust sticks together.  Press crust onto bottom of greased 9-inch   pie pan

FILLING:

¾ Cup Lime Juice

7 ½ Ounces Avocado (approx. 1 medium Avocado)

½ Cup + 1 Tablespoon Agave

¼ Cup + 2 Tablespoons Coconut Milk

½ teaspoon Vanilla

1/8 teaspoon Salt

Blend all of these above ingredients, then add:

2 Tablespoons Lecithin
1/2 Cup + 1 Tablespoon Coconut Butter

Directions:  Blend all ingredients except Lecithin and Coconut Butter until smooth.  Add Lecithin and Coconut Butter, blending until well incorporated.  Pour into crust and set in fridge/freezer (for about an hour) until firm.  Enjoy!!!

Pumpkin Recipe #6

Raw Pumpkin Pie

From Café Gratitude’s book Sweet Gratitude

Pecan Crust INGREDIENTS (OR I normally do the Almond Crust that I use in KeyLime Pie):

3 Cups Pecans

2 ½  oz. Date Paste (4-5 Dates chopped/muddled)

¼ teaspoon Vanilla

1/8 teaspoon Salt

Pecan Crust DIRECTIONS:

Place all ingredients but only half the amount of the Dates into processor and process till light and crumbly.  Little by little add the rest of the Dates and process till all ingredients are crumbled evenly and sticks together when pinched.  Press firmly and evenly into a 9-inch pie pan.

Pumpkin Spice Pie Filling INGREDIENTS:

3 Cups Raw Butternut Squash (grated and packed)

 1 ¼ Cups Coconut Milk

6 Tablespoons Agave Syrup

1 Tablespoons Ginger Juice

2 teaspoons Cinnamon

2 teaspoons liquid Vanilla

½ teaspoon Nutmeg

¼ teaspoon Clove

1/8 teaspoon Tumeric

1/8 teaspoon Salt

2 Tablespoons Lecithin

¾ Cups Coconut Oil

Pumpkin Spice Pie Filling INGREDIENTS:

Place all ingredients except Lecithin and Coconut Butter into a blender and blend until smooth and creamy.  Add Lecithin and Coconut Butter and resume blending until all ingredients are well incorporated.  Add filling to the set pie crust and place in freezer for 1 hour or until pie is firm to the touch.  I like to let the pie sit out for about 5 minutes before cutting and serving.  Enjoy!

Raw Food Demo/Lunch on NOV 16th

Aloha Everyone...You Are Invited!!!

What:  Raw Food Demo/Lunch on
When:  NOVEMBER 16th 12-1pm @
Where:  Pilates Advantages
3829 Lurline Drive, Honolulu HI 96816
Cost:  $29

Expect: to learn how to make delicious and satisfying healthy Raw food dips, treats, and desserts.  Not to mention these eats are easy to make, friendly on your pocket (as far as healthy/raw food is concerned), and crowd wowers!!!  You will also have a chance to sample the items we make, and be able to take some home for later!

Tentative Menu:
-Zucchini Hummus/Greek Dressing
-Red Pepper "Cheese" Pate
-Mint Chocolate Chip "Ice Cream"
-Key Lime Pie

Lei Nani Hula from Hula class at Irvine Sports Club LA

Aloha Ladies!!! I've tried and tried to post the video footage of our Hula time together so that you could refer to it and always remember it... but unfortunately I haven't had luck uploading it.  I'll keep trying, so stay tuned... 

Pumpkin Recipe #5

Pumpkin Spice Cookie

INGREDIENTS:

½ Cup (1 stick) Unsalted Butter (I prefer organic or Earth Balance Butter)

½ Cup packed Brown Sugar (I prefer to replace this or half it with Agave)

½ Cup Sugar (I prefer Evaporated Cane Juice)

1 large Egg (can substitute with flax-water mixture)

2 Tbs. pure Maple Syrup

1 Tbs. Molasses

1 Cup Pumpkin Puree

1 tsp. Vanilla Extract

1 tsp. Ground Cinnamon

½ tsp. Ground Allspice

½ tsp. Ground Ginger

Pinch of Ground Nutmeg

2 Cups All-Purpose Flour (I often substitute with Spelt Flour)

1 tsp. Baking Soda

½ tsp. Salt

DIRECTIONS:

Preheat oven to 350 degrees F

With an electric mixer, in a large bowl, beat together the Butter, Sugars, Egg, Maple Syrup and Molasses until well blended.  Add the Pumpkin, Vanilla and Spices and beat until blended.

In a small bowl, whisk together the Flour, Baking Soda and Salt.  Add the this dry mixture to the pumpkin mixture and beat, just until combined.

Drop batter by tablespoons onto a greased baking sheet.  Bake in preheated oven for about 10 minutes, or until cookies are golden brown and slightly firm to the touch.  Remember cookies will be soft and spongy, not hard and crispy.

Pumpkin Recipe #4

Pumpkin Pudding

INGREDIENTS:

3/4 lb Firm Silken Tofu

1 Cup Brown Sugar (can substitute with ¾ cup Agave)

2 Cups Canned Pumpkin Puree, preferably organic

1 1/2 tsp. Cinnamon

1/2 tsp. Ginger

1/4 tsp. Nutmeg, preferably freshly grated

1/2 tsp. Salt

1 tsp. Vanilla (optional)

1 1/2 Tbs. Blackstrap Molasses

DIRECTIONS:

Blend in food processor.  Serve immediately.  Enjoy!

Yields: 4 cups


Serving size: 1/2-1 cup


Servings: 4-8

Pumpkin Recipe #3

Pumpkin Mochi

INGREDIENTS:

         2 1/2 Cups Mochiko (glutinous rice flour)

         2 tsp Baking Powder

         2 Cups Sugar ( I prefer Evaporated Cane Juice)

1 ½ tsp Pumpkin Pie Spice

½ tsp Cinnamon

4 Eggs, beaten

         1 (29 oz) can Pumpkin Puree (I prefer organic)

         1 (14 oz) can Sweetened Condensed Milk (I prefer organic)

         1 Cup Butter, melted (I prefer Earth Balance Butter)

         2 tsp Vanilla Extract

*Try the “preferred” where you can, but I do understand that organic can be expensive or unavailable at times.  I like to provide recipes that are yummy, easy, and may have somewhat of a healthy spin on them, but no need to make it a stressful situation by running around to every market in town or breaking the bank on expensive ingredients.

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

In a large bowl sift together the dry ingredients - Mochiko, Baking Powder, Sugar, and Spices. In a separate bowl, mix together the wet ingredients - Eggs, Pumpkin Puree, Condensed Milk, Butter, and Vanilla Extract. Stir the wet mixture into the dry mixture. Pour into the prepared dish.

Bake in preheated oven for 1 hour. Allow to cool before serving.  It’s even a good idea to let it sit for a couple of hours.  Cut to desired serving size and ENJOY!!!

Pumpkin Recipe #2

Vegan Pumpkin Spice Bread Recipe

INGREDIENTS:

3 Tbs Ground Flaxseed

1/2 Cup Water

1 1/2 Cups Turbinado OR Evaporated Cane Sugar (can substitute with Agave, measure just shy of 1 ½ Cups)

1/2 Cup Applesauce

1/2 Cup Canola Oil

2 Cups fresh Pumpkin Puree, preferably organic

3 Cups Whole Wheat Flour OR Spelt Flour

1 tsp each Cinnamon, Nutmeg, and Ground Ginger

1 tsp Baking Soda

1/2 tsp Baking Powder

3/4 tsp Salt

1 Cup chopped Walnuts (Optional)

Sprinkles of Oats and Sugar for garnish

DIRECTIONS:

Preheat the oven to 350 degrees.
Mix together the Flaxseed and Water until thickened.
Combine Flax Mixture in a large bowl with Sugar, Applesauce, Oil, and Pumpkin.
In a medium bowl, stir together the Flour, Spices, Baking Soda, Baking Powder, and Salt.
Stir the Dry ingredients into the Wet.  Fold in the Walnuts in using Walnuts.  Lightly grease loaf pans.  Divide into two regular 8-inch loaf pans or four mini loaf pans.  If you'd like, sprinkle on some Oats or Sugar to garnish.  Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes.  Let sit for 20 minutes before removing from pan.