I am looking forward to the July 31st Raw Food University class! It features easy, nutritious, quick meals that don’t require any fancy equipment. Several recipes contain sprouts which are a powerhouse of nutrition. See you there! www.RawFoodUniversity.com
I’m so excited that we will be teaching a class that will show you how to create some wonderful, vibrant, and hearty raw-food takes on Authentic Mexican recipes. The class is called “A Taste of Mexico” and it will be happening in South Austin on Sunday, February 27, from 2:00 to 4:30 pm.
In this class, we will make “Meat” Tamales, “Bean & Cheese” Tamales, Dessert Tamales, Stuffed Poblano Peppers & more. Attend and enjoy samples, a recipe packet and a high quality video of the recipes being prepared so that you can watch them again and again as you prepare the recipes at home. If you think you would enjoy attending this class, sign up now by clicking on the link below:
Or…see what other classes we have coming up by clicking on the link below and get a discount for signing up for 3 or more and a bigger discount for 5 or more.
Sign up for 3 or more classes and receive a $7 discount per class.
Just use coupon code: LIVECLASS3
Sign up for FIVE or more classes at the same time and
receive $9 discount per class.
Just use coupon Code: LIVECLASS5
(please do not COMBINE the coupons).
SIGN-UP a Friend at the same time and save 15% on the total!
I can’t wait to share these fun flavorful recipes with you. I hope to see you there!
Valentine’s day is a romantic occasion upon which we gift our loved ones with dairy and sugar-laden delicacies as an expression of our adoration. Perhaps the bloating, fatigue, and weight gain that follow the consumption of these treats isn’t what we mean to give our honeys. So, how else can you surprise your loved one with succulent sweets? Try these special treats!
These Fudge Cherry Bursts are an explosion of juicy flavor housed in a moist and rich fudge brownie, coated in a thin layer of hard chocolate icing, and topped off with a dusting of finely ground coconut. These mouthwatering delicacies are the perfect way to show someone you love them on Valentine’s day or any special occasion.
So, if you still have a hankering for Valentine’s sweets, or you just want to show the special person in your life how much you love them, head to the kitchen and whip up some raw chocolate goodness!
Recipe from Sweets for the Holidays online video class and recipe guide, available at Dr. Ritamarie’s Online Video Class Site . Additional gluten free dessert recipes without added oil or sweeteners are in Dessert: Making It Rich Without Oil by Dr. Ritamarie Loscalzo and Chef Karen Osborne .
Makes 2 Dozen
1. Thaw and drain cherries and place on mesh screen in dehydrator at 105 for 30 minutes.
2. Process walnuts and salt in food processor with the S blade until finely ground.
3. Add the dates and process until the mixture begins to stick together.
4. Add the vanilla and cacao and/or carob powder and process until the powder is mixed in.
5. Add the water and pulse a few times.
6. Roll a tablespoon of the dough into a ball. Press your finger into the center to make a hole. Place a cherry in the hole and close the hole forming a ball. Repeat until all of the dough is used.
1. Place coconut in a jar with Just Raspberries powder or beet juice.
2. Close the jar with the lid and shake to mix the coconut and the color.
1. Whisk the coconut oil and the coconut sugar in a bowl until they are blended.
2. Add the cacao powder and whisk until it is incorporated.
3. Dip a ball in the coating and quickly drop it into the jar of colored coconut.
4. Roll it around until it is coated, and put it on a clean plate.
5. Repeat steps 3 and 4 until all of the balls are coated. You may have to whisk the
coating occasionally. If the coating starts to become solid, just put the bowl of the
coating mixture in the dehydrator for a minute or in a larger bowl of hot water and
whisk again.
6. Chill the finished treats in the refrigerator for at least 30 minutes.
7. Enjoy!
I promised in a recent blog post to provide the recipe for the Waldorf Salad that my family enjoyed during our holiday feast, so I have listed it below. It is an awesomely nutritious and exciting addition to any Christmas table, and it’s also a satisfying lunch option on a normal day. I hope you give it a taste! Enjoy.
Ingredients
Directions: Candied Pecans
Dressing
Salad
I promised in one of my last blog posts to provide the recipe for the Apple Ginger Pie that Dr. Ritamarie Loscalzo made for dessert at the end of my family’s holiday feast, so I have typed it up below. It is a wonderfully decadent and nutritious way to close any meal, and it’s a real treat on the holidays. I hope you give it a try! Enjoy.
Crust
Filling
I promised in my last blog post to provide the recipe for the Christmas Kale Salad that my family enjoyed during our holiday feast, so I have laid it out below. It is a wonderfully nutritious and light addition to any holiday table, and it’s also great for lunch on any day. I hope you try it out! Enjoy.
Ingredients
Directions 1. Shred or finely slice the kale, onion and cabbage and place in a bowl. 2. Blend tahini, lemon juice, water ginger, kelp and salt until creamy. Adjust water to if the mixture is too thick. 3. Pour dressing over vegetables and mix well to combine. 4. Sprinkle sesame seeds on top.
Christmas Dinner doesn’t have to be the cause of your New Years Resolution. There are a multitude of raw food recipes to choose from that would be great for any holiday, especially if some family members are on a gluten free diet. You can use these nutritious and guilt-free raw food recipes to provide your family with a delicious and satisfying Christmas meal that they won’t soon forget.
Your taste buds will be dazzled and your guests will receive the comfort and nourishment that holiday food should provide! I whipped up a wonderful Christmas dinner at my home and shared the meal with my family and my good friend and colleague Dr. Ritamarie Loscalzo. Even my mother and brother, who are not that familiar with raw food, really enjoyed the meal!
Check out our slide show to see our Christmas Meal.
Three of the recipes we used in my family’s Christmas meal are going to be available in subsequent blog posts. The Christmas Kale Salad, the Apple Ginger Pie, and the Waldorf Salad are coming soon, so stay posted! The German Carob Cake is made with completely gluten-free, whole raw foods. There are no extra oils or processed sweeteners added in there. Can you believe it? To find more decadent dessert recipes that aren’t loaded with oils and agave, check out our new book, “Dessert: Making It Rich Without Oil”. The book features around 50 amazing and exotic dessert recipes that are pretty simple to create and friendly to your figure.
The rest of the recipes featured at our Christmas dinner were recipes I taught with Dr. Ritamarie Loscalzo at our “Healthy Holiday Feasts Class” in November. You can view the step-by-step videos and download the recipe book by clicking the following link : http://drritamarie.com/videoclasses/holidayfeasts2010-11. You can get a special discount if you use the coupon code: BLOGVIDEOS. These recipes combined make an extravagant holiday feast, but they are by no means only for the holidays. You can make these recipes for your family any time! They will leave you feeling energized and clear-headed rather than lulling you into the food coma that usually follows a big holiday meal!
Come join us live in Austin, TX to make gluten free, dairy free pizza, pasta & more. We had this delicious ravioli tonight, and my daughter said that I made heaven. We’ll be teaching this dish and more on Sunday, Oct. 17 in South Austin from 2:00 p.m. – 4:30 p.m. (Central Time). The live class includes hands on and samples.
If you are not local, you can watch on the WEB.
Either way, you also get a high quality digital video of the class and a recipe packet.
Description: Explore ideas for a romantic Italian meal for you and that special someone. Experience the traditional tastes of Italy with a gluten free and dairy free twist as we prepare pizza (crust, sauce and cheese), Living Lasagna, Spaghetti and other pasta dishes, “Parmesan Cheese” and more. Class includes hands on, samples and more.
The investment is $47 for the live class with samples. Bring a friend, and get 30% off of the second tuition. 2 people attend for $79.90 or $39.95 each. Add your friend’s name in the comment box on the check out page.
I love Thai food. The spices and tangy flavors are a delight to my palate. Yet I rarely eat in Thai restaurants any more. Like most Asian restaurants they use a variety of sauces that frequently contain gluten and are thus a nightmare to those of us on a gluten-free diet. I am not interested in an accidental exposure. About a year ago, I forgot to ask about salad dressing ingredients and got a dose of gluten in the soy sauce. I paid for it with an upset stomach so I’ve learned to always ask.
Gluten can cause digestive upset as well as hormone and neurotransmitter imbalance. This often shows as foggy brain, low energy, focus problems depresssion and lack of motivation. Once you’ve been off gluten for a while, an accidental exposure can create problems for as long as six months. If you have an autoimmune condition, accidental gluten exposure can cause a major flare-up that lasts for months.
Asian restuarants can be tricky if you’re on a gluten-free diet. Soy sauce contains wheat and the well-meaning staff is often unaware that soy sauce is not a gluten free food.
So when Chef Karen Osborne, graduate of Living Light Culinary Institute, suggested we make the next of our monthly raw foods preparation classes all about Thai food, I was delighted. She’s an amazing raw foods chef and has created many creative and delicious recipes. My mouth was watering as she described the dishes she suggested we prepare. The title of the class is “Thai Food Goes Raw – Sugar, Dairy and Gluten Free Recipes for Vibrant Health”. Here’s the menu:
We’re including a recipe packet containing all the recipes we demonstrate, along with samples and hands on experience.
The live class will be held in Cedar Park Texas, just north of Austin on September 19, from 2:00 p.m. – 4:30 p.m., and we’ll also be broadcasting it online. All live and in person and online participants will receive access to the high quality web videos after the class.
Early Bird Investment of $47 includes demos, hands on, samples and a recipe guide.
Click here to sign up for the LIVE CLASS
ONLINE BROADCAST plus Online Video Access afterward Only 19.95, Early Bird Investment
Click here to sign up for the ONLINE BROADCAST
Title: Thai Food Goes Raw
Date: September 19, 2010
Location: Cedar Park, TX and on the WEB
Start Time: 2:00 p.m. Central Time
End Time: 4:30 p.m. Central Time
Love, Health and Joy to you,
Dr. Ritamarie
We had a great time at the Amazing Gluten Free Living Bread Class on Sunday! One of our participants brought a sample of a bread that she had made, and it was delicious! The recipe is below. Thanks Vicki!
1 cup ground flax seeds (make this in a separate blender jar, or remove and set aside before the next step)
Place in a high speed blender and run on high speed until smooth:
Put this mixture into a food processor and add the flax seed. Blend, then add 1 or 2 cups of walnuts and 1 cup of sunflower seeds. Blend until the nuts and seeds are small but still a little chunky. Add water if needed to get a consistency that will spread. For crisp crackers, add more water so the mixture can be spread thinner.
Spread on 3 dehydrator non stick sheets. Sprinkle with sesame seeds and dust with salt (I use the Himalayan Pink Salt). Dehydrate at 105 for about 8 – 10 hours, then score the bread and see if it is ready to turn over. If not, dehydrate until it will come off the non stick sheets easily and turn over and put on the mesh sheets. Dehydrate to desired crispiness (about 6 to 8 hours). (I like it a bet less crispy–better for sandwiches).
If you missed the class and would like to learn more recipes like this, you can still sign up to receive the recipe packet and the online videos .