a raw Lifestyle portfolio

Transporting Your Edible Plants

 

 

Fall is soon approaching and your garden is soon going to come to an end. It is a shame to let your entire crop disappear, especially when you have worked so hard toiling away at it this summer. Many of your plants can survive much longer if you bring them inside.

The picture above is of some tomato plants that I had outside all summer; I want to reap a second harvest so I brought them upstairs with me. I want to enjoy fresh aloe all winter long so I brought the aloe vera plant inside as well.

When transporting any plant it is wise to wear gloves and have your plant pots on hand. Dig many inches around the plant and expect to dig deep, a plant might look easy to take out of the dirt but the roots are very deep. If you are not careful of how you dig, you might harm the precious root, and if that happens the plant will have a hard time catching back itself and may die. Admitingly this happened to me and  I felt really bad.

Give your plants at least a month to catch back themselves and get strong from the roots again.

 

                                        Baby tomato plants before they were transported

 

Opening Up about Raw Specialty Items

 

 

 

This is a cool little list that I put together especially for the newbies out there who are a little unfamiliar with  raw super foods. Also it is a handy reminder list for long time raw fooders.  

Goji berries- Full of antioxidants these red berry gems are great when added to raw crunch bars and trail mixes.

 

Coconut Butter- Which utilizes both the coconut meat and the water to form a smooth consistency is a great source of healthy fats. When added to raw ice creams, pies, chocolate and smoothies it adds a ton of rich flavor and it keeps raw chocolates and cakes solid at room temperature.

 

Coconut oil- Is coconut water that is aged. The oil is great for putting into things like raw cheese cakes, which allows them to keep their shape at room temperature. Coconut oil is also great for chocolate and chocolate sauces

 

Raw Chocolate powder- Is a processed form of the cacao bean. This powder is bitter by it self and full of antioxidants. You can make many chocolaty snacks with it. Chocolate smoothies, chocolate bars, a chocolate cake, pies dips and the list goes on.

 

Agave Nectar- is a low glycemic sweetener that comes from the agave plant which bears a striking resemblance to the aloe Vera plant. Agave blends very well and you can use it to sweeten all of your raw creations.

 

Blue Agave Nectar- is very similar to regular agave nectar however it is grown in volcanic soil. You can use it to sweetener all of your raw foods and it is also low glycemic.

 

Cacao Butter- is made by a process which separates the cocoa butter from the raw chocolate. The coco butter has a beautiful chocolate sent. Full of healthy fats you can use the butter in your cakes, ice creams, and raw chocolates and even as an all natural moisturizer.

 

Cacao Beans- Are the whole chocolate beans that are extracted out of the cacao pod. The beans are crunchy and very bitter however when blended with agave and coconut butter you can create some of the tasty raw chocolate ever. Cacao beans are also great when added to raw trail mixes, sprinkled over raw ice creams and added to raw pie crusts.

 

Cacao Nibs- are cacao beans that have been broken into pieces; you can use these antioxidant brown gems the same way that you use cacao beans.

 

Carob Powder- is the pod of the carob tree which has been crushed into a fine powder. Raw carob has a very subtle raw chocolate flavor. Many people who don’t indulge in raw chocolate substitute raw carob in their pies, cakes, ice creams and smoothies.

  

Agar Agar- is an all natural thickening agent. You can use it to thicken fruit sauces, or you can use it to create solid raw cheeses.

 

Raw Organic Nama Shoyu- Is a raw unpasteurized soy sauce; you can use it in some of your raw savory recipes and in the place of salt.

 

Raw Honey – is an unprocessed form of honey that is full of pollen and live enzymes. Raw honey is a great sweetener that can be used in smoothies and nut milks.

 

Vanilla Beans- Sun cured vanilla beans are such a great treat; they give all of your raw desserts a balanced smooth flavor and when added to raw ice creams they add a specked vanilla bean look and flavor.

 

The Best Raw Vegan Chocolate

 

This recipe is very great, rich in chocolate flavor yet creamy, it goes a long way.

 

½ cup of cacao nibs

1 cup of cashews

Small pinch of cayenne

½ cup of agave

1 scrapped vanilla bean

1/3 cup of coconut oil

1/8 cup of coconut butter

Pinch of salt

¼ cup of water

Place every in the blender and blend until smooth.

 

Use 1. Freeze in the freezer and cut into squares and enjoy it like a candy bar

Use 2. Freeze in the freezer and from into small balls and make chocolate truffles

Use 3. Dip crisp whole apples in this sauce and freeze

Use 4. Use it in any way you like

 

 

Raw Chocolate dipped apple, decorated with dried coconut, cacao beans,goji berries and chopped walnuts.

 

The Spice of Life

 

Cardamom is a spice that has been around since ancient times; it originated from Southern India and is used extensively there. Usually it is utilized in salads, cakes, pastries, ice creams, custards and even biscuits.

Other common names: Cardamom, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom

There are two varieties of Cardamom the black variety pictured on the left and the Elettaria cardamomum right. The true Cardamom is the one on the right, however the one on the left the black one is much stronger and flavorful.

Cardamom has many medicinal purposes as well it is great for obesity flatulence, indigestion and in the treatment of throat troubles. 
 
Cardamom gives your food a taste like ginger with a slight pine flavor. It blends well with nutmeg, gram malsa and enhances dishes made with almonds, raisins and chocolate especially milk chocolate.

When using Cardamom remove the tiny seeds from the pods and ground, remember a little goes a long way.

Special note: It is a very relaxing spice, try chewing a pod at night.

Thyme is a basic kitchen herb that adds a delightful flavor to fake meats and although it gives a special delicious flavor to sweet dishes it is rarely used in this manner.

Personally I have used thyme for decades it makes food fun and delicious; in raw food dishes it adds a satisfying flavor to many savory dishes.

Thyme can be substituted for basil, oregano, marjoram, rosemary in savory recipes

 

Raw Vegan Caribbean Black Cake

 

I love to revisit my culture though the vehicle of food. My mother use to make the best black cake. My brother and I use to scarf it down with ice cold milk.

 

This particular black cake has become a favorite of my clients and for good reason it tastes great!

 

Cool Finds

Shernell’s Supermarket Surprises

 

Everyone that know's me knows that I have a bit of an adventures side. I am pretty fearless when it comes to trying new things, I do stay within my moral boundaries at all times though. This is why it's so easy for me to let go because I am always under Gods protection as long as I obey him. Lets put it this way there's always a ton of clean fun to be had and I'm always with it. I am known to pick up a tennis racket and hit it, knowing very well that I can't play. Or stuff 10 grapes in my mouth just for a laugh, sometime I wonder when i'm going to grow up. Any way I love the supermarket, there is always new produce to be observed and brought. I will try any new fruit or vegetable, this is what chef's live for ; the smell,color,the shape and feel of new "treasured ingredients" rocks my world. This week I have made so many new discoveries and i'm excited to share these treasured ingredients with you. Let's Goooo.

Callaloo is a leafy vegetable that is utilized in the same way as spinach and collard greens with a similar taste. It is used to compliment rice and is usually a side dish. Callaloo is often green however  there  is a rare purple Variety . Enjoy ! 

Minneola Tangelo is a cross between a mandarinorange and a grape fruit, this particular orange caught my eye because it was so shiny and the skin was smoother that other orange and it had a round tip at the top like a honey bell variety. The skin was easy to peel and it was extremely juicy, These oranges are best juiced and the best part is that they don't have any seeds.

Scotch Bonnet Peppers are peppers that are usually used in Caribbeans cuisine, they are the hottest of the hot. Seriously they are rated at 300,000 on the Scoville scale while  Jalapeno's are rated at 3,ooo to 8,ooo. They are so hot that you have to ware gloves when handling them, unless you will be seriously uncomfortable for a day. I picked some up though, I want to experiment with some raw recipes and I want to make traditional Bajain pepper sauce.

Pluot these are a cross between an apricot and a plum they mostly look like a plum though and are really sweet.

 

Donut Peaches These peaches are something they are so delicious did I say so delicious ok let's move on a bit. I love them they are sweeter that your traditional peach and the flesh is white and very juicy with almond under tones. I wish I had brought more.

 

Special note : I don't advocate the use of hybrid fruits and veges I wish that the government never started advocating and allowing the use of them. However lets be aware that most of the produce that is found in large supermarkets are genetically modified in some way.

Honeydew Melon Cooler

This summer a church associate has been supplying us with a bounty of fruits. Sometimes we aren't able to finish them,especially the melons. This drink is a true testament to what great ideas one can come up with when faced with bounty overload.

To make this drink wash the honeydew mellon

Cut the top and bottom off the honeydew

Slice the skin off the sides

Cut in half

Score out the middle

Place the flesh inside your blender

Add maple syrup to taste

freeze and serve.

Fun Fact : Honeydew melon contain omega-3 and omega-6 fatty acids

Lets End This Summer With a Bang

 

 

Carmel Swirl Ice Cream


Are you saying to yourself raw and caramel, that doesn’t go together! Well one taste of this buttery creamy ice cream and you will find out that yes it definitely does. This ice cream tastes like a rich lycee, buttery, creamy rich ice cream.

Caramel Ice Cream

2 cups of cashews
1 scraped vanilla bean
1/3 cup of Lucama powder
1/3 cup of maple syrup
Pinch of Celtic Salt
1 ½ cup of water
1/8 cup of coconut oil


Step 1: Place everything in the blender and blend until smooth.
Step 2: Set aside in a bowl

Caramel Swirl

1 teaspoon of salt
½ cup of maple syrup
1/3 cup of Lucama powder
1/3 cup of Mystique powder
3 soft dates
1 scraped vanilla bean
1/8 cup of coconut oil
1/8 cup of water

Step 1: Place everything in the food processor and process until smooth.
Step 2: Place the ice cream in an ice cream maker and spoon in the caramel swirl
Step 3: Or place the ice ream in a large bowl, spoon in the caramel swirl, freeze and serve

Featured in this summer's Purely Delicious magazine Tropical Chesse Cake

 

Tropical Cheese Cake

 

The end of summer is soon approaching, I can hardly believe it. There are so many fruits that we won't see until next year, I have really relished my last mango of the season. This recipe of mine was featured in this years summer issue of Purely Delicious magazine, enjoy .

 

This cheese cake is something different and a bit exotic. It tastes like a well blended pina colada infused with vanilla bean. The crust tastes like a buttery vanilla coconut macaroon. 

 

This cheese cake is perfect for a summer picnic or social gathering.

 

 

This recipe serves seven people

 

Crust

 

1 cup of almonds

1 cup of dried coconut flakes

¼ cup of coconut butter

Pinch of pink salt

¼ cup of agave

 

 

Step 1: Process almonds and dried coconut flakes until finely grounded in the food processor.

Step 2: Add coconut butter, pink salt and agave, process until everything starts to stick together.

Step 3: Pat the crust into a 10 inch removable bottom cheese cake pan. You should have some left over crust.

 

 

Filling

3 cups of cashews

1/3 cup of coconut oil

4 lemons juiced or 1/3 cup of lemon juice

1 scraped vanilla bean (best) or two table spoons of vanilla extract

1/3 cup of agave

1/3 cup of maple syrup

2 cups of water

Pinch of pink salt

 

 

Step: 1 Place all of the ingredients in the blender, blend all of the above ingredients in your blender.

Step: 2 Pour the filling into the pan while leaving room for the topping.

Step: 3 Freeze overnight or until fairly firm.

 

 

Topping

 

2 Large Mexican mangoes or Red mangoes

1 cup of fresh pineapple chunks

1/3 cup of coconut butter

1/3 cup of agave

Half of vanilla bean scraped (best) or 1 table spoon of vanilla extract

Pinch of pink salt

 

Step 1:Peel and deseed the mangos

Step 2:  Place all of the ingredients into your blender and blend until smooth

Step:3  Pour the topping over the top of the frozen cake and freeze until firm or about 8 hours and serve.

 

 

 

 

Raw Bajain Black Cake Experiment

This was an experiment that I have been working on and the experiment was a 100 percent success. As you can see I didn't plan on taking a picture but I did anyway so sorry about that.

Everything about this cake screamed authentic, I truly wished I had took a better shot but my stomach was like eat me lol.

The frosting was so good and it stayed hard at room temperature.

Black cake is usually served during christmas and many island people love it as a wedding cake.

Black cake is rich and moist just like a double chocolate cake but without the chocolate.  It is sweet and kind of tastes like a moist dark dried cherry cake.

Here is a picture of a traditional black cake being covered by the The New York Times

 

 

My Two Favorite Things

               

I love making new discoveries especially when these new discoveries help to increase the quality of my life. Many months ago I was reading my fellow blogger/raw angel's blog and she posted a vlog about MSM. Penni was describing MSM as a beauty aid that helped her skin and hair,I was so impressed that I resolved to order it. It took me a while to order it but when I did it changed my life. MSM is not just a hair,skin and nail supplement,it has many other important benefits.

I was taking it during my period and there was a lessening of many of the PMS symptoms that I was usually faced with. I was so amazed that I even looked it up on the internet and came across so much information that I was astounded because I was experiencing these very benefits.

Benefits such as increased mental clarity, improved mood, anti depression agent ,inflammation reduction,lessoning of muscle cramps, reduced allergies,speeds up healing, fights acidity in the body and much much more.

The picture above is MSM in capsule form and MSM in powder form I added some of the powder to my morning strawberry smoothie.

Tip: Be careful with the powder because has a bitter taste to it,I personally prefer the capsules.  

The Durian Conversation

 

                                                                                                                 Red Durians

 

Durian is the most talked about fruit in the raw food world. It is like the celebrity of raw foods, or the purple cow that is so different that it garners all of the attention. Either people are repulsed by it or are true addicts of this fruit theirs no in between.

 

From the outside Durian looks like it could be used as an effective weapon in battle. It is spiked all over; you really have to be careful about how you open them. Luckily God made them with a crease so you can pry them open with a little effort. Now the excitement begins, as you open the durian you are confronted with an interesting smell to say the least.

 

To be quite honest I think that God really pulled an Aprils fools joke on us when he created Durians because the smell takes some real getting use to; truly the smell is like a dozen rotten eggs. However theirs more, the inside is filled with custard like pillows that are soft and do indeed taste like custard; Custard and onions that is.

 

Also when you eat the custard flesh off you are confronted with seeds that look like hot dog links. Be brave and don’t let this discourage you because many love this fruit and some do appreciate the smell. I have interviewed a top raw food leader by the name of Paul Nison and he said that Durian helps him to stay raw because it gave him the same feeling of fullness as a cooked food meal, now that’s not a bad deal.

 

Durian can be eaten alone or made into ice cream or dried and dipped into raw chocolate. High in C E and B vitamins Durian is a great nutritional choice, however be careful not to eat to much at one sitting because that can have some ill effects.

 

You can find durian in most Asian markets and in China Town if you live in NYC. With all this information you can make the choice weather Durian is right for you or not, one thing is for sure when eaten in a group it is a great conversational piece.

 

Caribbean Fig Bananna's Coverd in Raw Jamaican Chocolate

 

 

                     A Raw Caribbean Chef’s Chocolate Tale’s

Mistakes were something that I use to dread in the kitchen however I no longer view it as something bad I view it as an opportunity to grow as a chef and come up with new ideas.

I started out trying to make Raw Jamaican chocolate bars however my vitamix got all wacko and started mixing everything very high. This caused the chocolate to be airy and lumpy. As I stared at this mystery chocolate in puzzle face mode I was hit with an idea.

Why not further melt it between two bowls one filled with hot tap water. As I did that the chocolate became smooth chocolate mouse and although creamy it wasn't going to be good for making chocolate bars so I quickly came up with another plan.

 My mother brought some Caribbean figs yesterday and I decided to smear the chocolate moose like texture over it and top it with nuts. It was a great idea the chocolate did firm up over the fig bananas and most importantly they tasted great.  I am no longer afraid of kitchen mistakes they only help me to make other culinary discoveries. What kitchen mistake have you made that turned out to be a success?