Cherie and Dan
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Cherie and Dan
I’m so excited about the way this year is shaping up for Dan and me. Our new book Raw Food for Dummies has been so well received by the raw community, not to mention a curious public. I’m so proud of this accomplishment! So now, of course, I want to share it with everyone – and that means a tour! Dan and I will be doing lots of traveling this year – putting into practice Chapter 19 in the book: “Eating Raw on the Go”.
Many people who are new to raw feel intimidated by eating out. But that’s not necessary. Part of the fun of travel is experiencing different places and people – things you’re sure to miss if you insist upon eating self prepared raw meals in your hotel room. These days, it’s easy to find vegetarian, if not vegan, options when eating out. And you can make it even easier with the help of online resources like Yelp or Happy Cow. If you still can’t seem to find anything specific, remember – just about every restaurant has a salad on the menu and often has yummy raw appetizers like guacamole, which could be ordered with veggie sticks rather than chips. Don’t be afraid to ask for what you want. Chefs are used to tailoring their menu items to allow for food allergies, etc. Cutting up a few vegetables shouldn’t be an issue.
Of course, most of the places Dan and I are going on our tour this year are pretty raw friendly. For example, our first stop is the Raw Living Expo in Sedona, Arizona where I’ll be giving the keynote address. Obviously we won’t have any trouble eating raw there. But – no matter how wonderfully raw your destination might be, traveling is unpredictable. To be prepared for delays and other unplanned events, Dan and I like to bring portable snacks along. These raw treats will tide us over between destinations if need be. One of our favorites is flavored kale chips. These high energy snacks are so delicious and satisfying – they make the perfect snack on the go. There are lots of prepackaged varieties commercially available today in lots of delicious flavors. But – you can make your own. I’ve included a great recipe for Nacho Cheese Kale Chips on page 272 of Raw Food for Dummies. Enjoy – and happy raw travels!
My husband Dan and I are so excited our new book Raw Food For Dummies, which was released on December 12th . When Wiley Publishing first approached us about doing a book, I admit I was hesitant. I wasn’t familiar with the “Dummies” books and didn’t like the connotation of the word, “dummies.” But once we started reading Dummies books, we realized why they are so popular! These books are not for Dummies! They are for smart, busy people who want to learn as much as they can in the shortest possible time. They are filled with facts that are readable and empowering. Once we decided to do the book, we had to dig deep to remember what it was like for us when we started on our individual raw food paths, so we could capture not only where we are now, but where we started from.
No matter where you are on your raw journey, there will be something in this book you can use. It was good for Dan and I to get back to the basics and it’ll be good for you, too. As raw food enthusiasts, we need to support one another and sometimes, the most supportive things are the things we tend to take for granted once we’ve been raw for a while. That’s why, in addition to great recipes and food preparation tips, we included important information about what raw food is and what the benefits are; how cooking harms food; which foods are harmed most and which are harmed least. We shared things like how to set-up your raw food kitchen, how to shop, and how to plan menus. We even included how to connect with other raw food enthusiasts and of course, I shared my techniques for making raw food for cooked food lovers!
With a book of this magnitude and its potential to reach so many peopled new to raw foods, we had to make each word count. The tips, the recipes, the practical strategies are all based on our years of experience. None of these recipes are experiments concocted just for this book. Dan and I have been eating this way for decades and have helped thousands of others “go raw” successfully and deliciously. We were new to raw once, too, and we know the pitfalls and challenges that can come up for the newly raw. We’re confident that this book will equip anyone to begin their raw journey well prepared. Our combined years of experience “walking the walk” make us excellent guides.
.As we look back on all the work we put into this book, we realize what an honor it was to work together to create this culmination of our knowledge and experience. And we couldn’t have done it without the dedicated support of our staff at Living Light. What a team! I’m so proud of what we’ve accomplished together and can’t wait for all of you to see it. We think you’ll be as pleased with it as we are!
The 2011 Living Light Hot Chefs Cool Kitchen Raw Chef Showcase was an amazing event with 12 of the world’s top raw food chefs strutting their stuff; sharing their latest-greatest recipes with attendees. It was all captured on camera and the videos are still available online at RawFoodChef.com
One of the recipes I shared at the showcase that was extremely popular with participants was my Jalapeño Onion Corn Bread, which I served with Red Bell Pepper Chipotle Soup (recipe coming soon). This duo of comfort foods was such a hit that, after sampling it, the attendees flocked into the Living Light Cafe and the dynamic duo sold out in 15 minutes! The secret to this recipe is the freeze dried corn, which is ground into flour using a spice grinder. This is one of my favorite new products and once I discovered it, my mind immediately went to all the foods I could incorporated it into: tamales, corn fritters, corn cakes, and the list goes on! Another of my favorite new ingredients used in this recipe is Almond Flour by by Divine Organics. Use it in muffins, burgers, cakes, cookies and anywhere you want a flour substitute.
If you are interested in viewing the video showing step by step how to make both the Jalapeño Onion Corn Bread and my Red Bell Pepper Chipotle Soup, as well as all the other great videos from the Chef Showcase, go to http://hotchefscoolkitchen.com/.
Yields 16 pieces (Serves 8)
4 cups fresh or frozen corn kernels
2 cups freeze dried corn, ground using a spice grinder or blender
½ cup coconut butter, warm to soften
½ cup warm water
1 tablespoon Himalayan crystal salt
½ teaspoon cayenne pepper
¼ cup onion, minced, rinsed, and towel blotted
1-2 jalapeño peppers, seeded and minced
1. Put fresh and ground freeze dried corn, almonds flour, soft coconut butter, warm water, and salt in a food processor and process until smooth.
2. Add the minced onions and jalapeño to the food processor and pulse briefly, just to mix. Do not puree.
3. Spread the batter onto a 16–x 16–inch dehydrator tray covered with a nonstick sheet. Spread the batter about ½-inch thick. Using a dull knife or spatula, score the batter 4”x 4” to form 16 squares.
4. Dehydrate at 125 degrees for 1 hour. Flip the bread and remove nonstick sheet. Reduce the temperature to 105 degrees and dehydrate for another 4-6 hours or until bread is pliable but easy to handle without falling apart. Serve warm with coconut butter or other spread of choice.