Next Retreat.....

FALL 2010!!!
Stay tuned...

Recipes From Raw Food Event on Sunday, June 27th

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 granules
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!!!

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 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.

Raw Food Event on Sunday, June 27th with Wainani Hansen!

Complimentary Yoga, Pilates and Raw Food

Aloha Everyone!!!

While I am here in Southern California I will be hosting a couple of complimentary Yoga, Pilates classes along with Raw Food Demonstrations at a couple of the Lululemon stores in Orange County.  Here are the details:

Sunday June 27 @ Newport Beach Lululemon Store (Fashion Island)

11-12 Raw Food Demo

Saturday July 3 @ Irvine Lululemon Store (Irvine Spectrum)

9-10 yoga practice

10-11 Raw Food Demo

I would LOVE to have you join me...I'll see you there!!!