blog, Raw Food Adventures, Recipe

Busy October

Marinara and Cheeze Pepper Platter
Marinara and Cheeze Pepper Platter

Lots of fun stuff to think about for October. I’ve been working on a recipe book and working with a friend to produce a DVD to accompany it. Every time I visit a book store or go online I see more live food recipe books but I also see scores of … well, “dead food” books. I look at the people on the covers and it’s hard not to notice even with the make up and airbrushing that they aren’t radiating health. Am I judging a book by it’s cover? These books are big budget full color Food Network endorsed circus acts. Wow, how can a person compete with that? My feeling is that I’m not really competing with “that”, I shouldn’t even be concerned with “that”. It’s nice to know that “that” exists but I shouldn’t spend my energy on it. Besides, I’ve got my hands full working the recipe book, there’s also media nights going here in Atlantic Beach at Shakti and there’s a juice feast scheduled to happen. Still with all this going on there’s still time to play in the kitchen and test out recipes… like this one:

Almond Cashew Cheeze

1 C almonds

1 C cashews

1/2 C water or rejuvalac

1 t salt

*** If you don’t use rejuvalac add 1 t of apple cider vinegar and 1 T miso

Process all ingredients smooth in blender or food processor

Classic Marinara

2 C sundried tomato

1 whole tomato

3 T lemon juice

3 T C Italian herb

1 T olive oil

salt to taste

Process all ingredients smooth in blender or food processor

Add sun dried tomato soak water to blender if sauce it too thick.

Keep it Live!

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