
The Raw Gourmet Blog
A Little Raw – A Little Cooked
Chocolate pudding
The Raw Gourmet Recipe Corner
It’s a really good time to put some
sweetness into life.
This recipe is really quite Divine.
I hope that you enjoy it.
There are a couple of funny stories about
this recipe below.
Chocolate pudding/Pots De Crème Au Chocolate
This recipe is very satisfying, it lasts a few days
in the refrigerator and no one can tell its base
is avocado! The grated orange zest adds a nice gourmet
touch, you can’t really taste the cayenne, you’re
not supposed to; it just adds another layer
of taste. But do feel free to leave it out!
The salt, cayenne, orange zest, cacao nibs and
even the vanilla are there to lend complexity and
richness of flavor to the recipe, it’s what takes
plain chocolate pudding and elevates it to
Pots de Crème Au Chocolate!
Serve plain or top with a dollop of Cashew Crème.
INGREDIENTS
2 Medium size ripe avocados
Agave nectar to taste (start with 1/4- 1/2 cup,
or use soaked dates,
or maple syrup which is not raw)
[ I like to use a combination of sweet products.
For a lower glycemic /carb/lower calorie approach
you could also use stevia plus 1 or 2 other sweeteners
ike dates or any of the newer sweeteners like coconut sugar]
1 vanilla bean or 1 teaspoon vanilla extract
[with a high speed blender I use the whole vanilla pod
I don't bother to scrape out the seeds and pulp]
Pinch of sea salt
dash cayenne
1-2 tablespoons raw cacao nibs (optional)
3-4 tablespoons raw cocoa powder (or to taste)
Water-enough so blender will run smoothly,
about 1/4 cup or a little more
1 teaspoon of dried or fresh orange zest (add last and
just pulse blender or stir in)
DIRECTIONS
In a blender, blend well. Put in ramekins and refrigerate.
Tastes even better the day after you make it.
Variation: This recipe tastes wonderful without the
chocolate in it as well, it tastes like vanilla pudding!
But it’s a very GREEN vanilla pudding.
Note: I grated the zest the night before I used it and I
left it out for the night to dry in the air. It was perfect
the next day. If you are crazy for the taste of orange
zest you could use more than 1 teaspoon as
this was fairly subtle- you could taste it, but it wasn’t
overwhelming. It was 1 teaspoon when fresh,
when dry the volume is reduced.
Note: When you put the pudding in each ramekin,
smooth the top with a spatula and clean around the edge
with a paper towel so your presentation is pristine.
Cashew Crème
1 cup cashews
3-4 dates or more to taste
1/2 vanilla bean (see below)
DIRECTIONS
Soak cashews overnight. Drain. Put in blender with
just enough water to allow blender to do its job.
Add only enough water to make it smooth,
then add dates one at a time, or agave syrup or
maple syrup to sweeten, taste for sweetness. You
want to achieve a fluffy whipped-cream type consistency.
I like it best when vanilla is added too.
The same sweetener notes as in pudding recipe
apply to this one..tho the dates really assure
a just-right consistency.
1 cup of cashews will make 1 1/2 or more cups of cashew
crème. If using dates, start with 3-4 then keep tasting
until it’svsweet enough. Use 1/2 vanilla bean or 1
teaspoon vanilla extract, or approx 1/2 teaspoon
raw vanilla powder-all to taste.
Funny Stories
I was living in North Carolina when I developed this recipe
and it took quite a few trials before I felt it was awesome
and perfect. I didn’t want to eat it all! I was friendly
with quite a few of my neighbors in this conservative,
meat eating, pig roasting community.
The real test of this pudding’s taste was proven
with two of my friends husbands. One of them ate
no vegetables at all! (I was puzzled by
this because he was a very good looking man
who seemed very healthy and athletic and trim)
and he would never eat it if he knew it contained
avocado in it. (ok avos technically a fruit maybe
he sometimes ate fruit but never an avocado)
So I brought it over in it’s little colorful ramekins
and they enjoyed it for dessert, the report is he loved it!
And never suspected a thing!
Similar story with another friends rather elderly husband
who was very fussy about food and not interested in
anything healthy either. He was used to pudding made with
milk. He loved it! She eventually bought a blender from me
so she could sneak healthy food into him!
So this pudding has passed the SAD eaters test with
flying colors;safe to bring to a church pot luck!
Another reasonably simple recipe brought to you by
your friend Nomi Shannon, The Raw Gourmet
Mongering and Panic
RE: the Fear Mongering and Panic about the Nuclear Plant Situation in Japan
A voice of reason, this note is from a friend of a friend who works at a nuclear power
plant here in California, His background is Nuclear Engineering/Bio Medical Sciences.
I am not going to mention his name because I did not ask his permission to print this as I don’t directly know him. I am just really -I don’t know quite what word to use? Annoyed? Aggravated? Disgusted? Shocked? Appalled at the news coverage that is just engendering fear and this includes the natural health world. I hope that this scientists opinion and the websites her recommends calms everybody down.
+++++++++++++++++++++++
Nuclear plants in Fukushima, Japan
Consequences
Red Cabbage Caraway Slaw
The Raw Gourmet Recipe Corner

6 cups thinly sliced red cabbage
1 large onion, sliced very thin
1 tablespoon caraway seeds, or more to taste
1 teaspoon Nama Shoyu or Tamari
1 teaspoon water
1 teaspoon sea salt
a clean pair of rubber gloves
In a large bowl, combine the cabbage and onion.
Toss. Sprinkle the caraway seeds, Nama Shoyu,
water and salt evenly over the vegetables. Using
gloves, knead (massage) and toss the veggies,
crushing the veggies in your hands for 5-6 minutes.
(time it). It’s ready to eat! This will keep in your
refrigerator for 4-5 days.
Variation. For a more intense flavor, cover the slaw
with a plate and place a water jug or brick on top of
the plate for additional weight. Cover all with a towel.
Allow the slaw to marinate at room temperature for
2-6 hours. Remove the weight, refrigerate or serve.
Serves 4.
Pudding or Sauce
Let’s get real today. How do raw folks REALLY eat?
Simply. Really. Simply. Try these ideas on for size:
Upgrade your apple to
Applesauce:
(tho there is nothing whatsoever wrong w just
eating an apple or two)
2 apples, chopped up (skin on if organic)
dash or two of cinnamon
blend.
Puddin’
this can be for you or your favorite child
(there’s a child in all of us, somewhere!)
1 banana, peeled
approx 1 cup of papaya or mango
Blend. top with berries if you have some.
You can do the same with:
1 banana
1/2 avocado
Blend, top with berries.
Allwell under five minutes including washing out the
blender jar. Why do you keep thinking that eating
all or high raw is hard to do?
These tasty but simple ‘recipes’ are brought to you
by your friend, Nomi Shannon, AKA The Raw Gourmet
Sunflower Pate
The Raw Gourmet Recipe Corner
Sunflower Pate
This recipe IMHO (in my humble opinion)
has it all: nutritious, delicious (alter seasonings
for your taste buds), versatile, inexpensive
(when you use sunflower seeds), good quality
protein, and…..(drum roll please) lasts up
to three weeks in your refrigerator!
(Let’s assume you have a modern refrigerator
and you don’t keep taking it out and leaving
it at room temperature for long periods of time.)
If you don’t own a food processor (great garage
sale item, thrift store item, in the back of your
mothers/sisters/ inlaws cabinet never used item.
Also you can find very inexpensive
versions at big box stores.)
My personal favorite is the 14 cup Cuisinart…
mine is getting on in years now and I have my
eye on the newest Cuisinart which has speed
settings and several container sizes–
it’s my birthday in May hint hint.
You can make this recipe in a Ktec or a Vita Mix
blender as well. You might need to add more
liquid. If you have a choice, use a food processor.
Sunflower Pâté

INGREDIENTS
3 cups sunflower seeds, soaked 8-12 hours.
Sprouted for 2-4 hours
1 cup fresh squeezed lemon juice
1/2 cup chopped scallions
1/4-1/2 cup raw tahini
1/4 cup liquid amino’s, or 2 tablespoons nama shoyu,
or pinch of sea salt with add’l water, or none at all
2-4 slices red onion, cut in chunks
4-6 tablespoons coarsely chopped parsley
2-3 medium cloves garlic, coarsley chopped
1/2 teaspoon cayenne pepper (or more to taste)
DIRECTIONS
Soak sunflower seeds 8-12 hours,(overnight works best) drain,
allow to sprout for 3-4 hours (leave out on counter)
no longer or it will taste bitter for this recipe then
thoroughly rinse and drain removing as many of the
thin inner husks that float to the top as possible.
If you are not ready to use the sprouted seeds
(no tail will be visible not to worry) put them in the
refrigerator til you are, this is important for this particular recipe.
In a food processor, process the sunflower seeds,
lemon juice, scallions, tahini, liquid amino’s,
onion, parsley, garlic and cayenne until the
mixture is a smooth paste.
When thoroughly blended taste and adjust the seasoning.
The taste of the pâté will mellow out in a few hours.
Definitely best made in advance of eating.
Yields a large mixing bowl of pâté. (approximately 8 cups)
You will find this recipe in The Raw Gourmet
(written by yours truly) and you can watch me
make this yummy pate along with several variations
(how to make it taste Asian, Mexican, etc) on my DVDs so having
8 cups of pate can result in many yummy and different
tasting meals, because yes, you change out the flavors
using some of those 8 cups that are in the bowl…
one night Asian, next night Mexican…you get the idea…
There are just so many things you can do with pate.
Make it up on the weekend and eat from it all week.
Rollups, made in cabbage leaf, or Romaine or Collard leaf
or nori roll, of fill a red pepper with it, or cut out the seeds
from a cucumber and stuff it, or a zucchini…or spread it
on cucumber or zucchin rounds, or…spread it on thinly
sliced zucchin (the long way not rounds) pop it in the
dehydrator for a couple hours, roll up, dehydrate more…
what a great appetizer or snack….I could go on and on
for some time here….why don’t you send in your best
and yummy ideas that you do with pate?
Seasonal Wild Greens Soup
Seasonal Wild Greens Soup
This recipe serves 2-3, it’s high in fat so it’s filling.
1 cup cashews (not soaked)
1 medium-large ripe tomato
1 1/2 cups water
2-3 cloves garlic1 tablespoon finely chopped onion, or more to taste
juice from 1/2 lime
1 Tablespoon olive oil
1 teaspoon agave
1/2 teaspoon sea salt
1 cup fresh picked Malva, lambsquarters or Mache, chopped
1/2 medium avocado, cubed
1/2 red bell pepper, thinly sliced
Italian Dressing
2 red peppers, chopped
3 stalks celery, peeled and chopped
1 small cucumber, peeled, coarsely chopped
2 garlic cloves, cut up
3 Tablespoons chopped parsley
1 lemon, peeled, seeded, and cut into chunks
4-6 Tablespoons flax oil (or more to taste)
2 Tablespoons chopped fresh basil, (or 1 teaspoon dried)
1 Tablespoon chopped fresh oregano, (1 teas. dried)
1 Tablespoon maple syrup (or equivalent Stevia, or dates)
½ teaspoon Nama Shoyu (soy sauce) or sea salt to taste
3 Tablespoons water or more for consistency
Blend, adding enough water to make the right consistency for dressing. Yields approx. 3 cups.
note: you can also very finely chop ingredients then put in a bottle and shake vigorously.
Marinated Mushrooms
The Raw Gourmet Recipe Corner
This Yummy recipe was developed by me for my
book Raw Food Celebrations co-written with my
friend Sheryl Duruz. Sheryl wouldn’t touch a mushroom!
I had to convince her to put it in our book because she
was so averse.
People are funny about mushrooms, I’ve always
said people either love them or hate them, but now
in the raw food world there are many people who
feel they shouldn’t be eaten (Sheryl included).
On the other hand books have been written about
the healing properties of mushrooms.
I was horrified at the price of mushrooms around
the holidays. I had planned on making a huge amount
but when I went shopping for them I changed my
plans to something less expensive. The price has
gone down considerably. Supply and demand
I suppose.
Anyway…..I eat them occasionally. You can’t
tell these mushrooms have not been cooked
especially if you start marinating a couple of
days in advance.
I pair this recipe up with my Collard Greens ‘n’
Pot Likker and Sweet Potato Souffle; I’ve put
those recipes in this newsletter/blog in the past.
Very Raw Soul Food mix. Yum.
Marinated Mushrooms
A ‘Make-ahead’ recipe
From Raw Food Celebrations by Shannon and Duruz
Serves 8-10
Prepare 1-4 days in advance. Keep tightly covered in
the refrigerator, and toss once a day. If making it the
same day it’s being served, allow it to marinate at least
two hours at room temperature and toss the
ingredients often.
8 Portabella mushrooms
½ cup olive oil
2 green onions, thinly sliced
¼ cup fresh minced parsley
3 Tablespoons lemon juice or apple cider vinegar
2 Tablespoons finely minced onion
1 Tablespoon Nama Shoyu
2 clove garlic, finely minced
1 teaspoon sea salt
Remove the stems and gills from mushrooms. Wipe clean.
Thinly slice. Place all remaining ingredients in a shallow
bowl, add the mushroom slices and toss until evenly
coated. Let marinate at room temperature for one
hour. Cover and refrigerate, tossing occasionally.
Bring to room temperature before serving.
Note: mushroom gills can be easily removed with
the tip of a teaspoon


Categories
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Mushrooms
I bought some enviro mushrooms but I’m wondering about the correct way to prepare them for a meal.
- Mary Reid
Nomi’s Answer:
I have no idea what enviro mushrooms are some mushrooms can not be eaten raw…once you know that you can eat them raw there are tons of recipes, usually they are marinated
There’s a great marinated mushroom recipe in my book Raw Food Celebrations.