Raw dog food: chicken back prep

Following the diet that nature intended, we switched our dogs off their “fast food” kibble and are feeding them family farm raised chicken, turkey, and beef (all raw). We also use a food processor to mix greens, raw eggs, and yogurt to further supplement their diet. So far: better digestion, less waste to clean up, better breath, all around happier dogs!

[Read the rest of this entry...]

Raw Food Day #51

This is video #6 since I started to eat completely RAW for the last fifty one days. In this video I want to wish everyone a Happy New Year and I will talk about books and a food processor that I have added to my arsenal and go over how I handled Christmas and New Years Parties. I also want to talk about the 11 Week Total Health & Wellness Initiative named Resolve to Evolve that I just started and give everyone an update on my progress.

[Read the rest of this entry...]

Simple Raw Food Recipe How to Make Nori Rolls aka Wraps Rawshi

John from www.okraw.com shows you how easy it is to make Nori Wraps using a food processor and fresh vegetables.

[Read the rest of this entry...]

How to Make Tortellini – Italian Recipes – UKTV Food

A step-by-step recipe guide on how to make Tortellini from scratch from Giorgio Locatelli. Find out more about UKTV’s chef at uktv.co.uk

[Read the rest of this entry...]

How to Make a Raw Vegan Tomato Sauce

Mix your music! Learn GarageBand in 30 Days! mhlo.co Mahalo’s lifestyle and cooking expert Kristina Jackson shows you how to make your own raw vegan tomato sauce. What You’ll Need ——————————————————————— Blender or food processor* 1 1/2 cup chopped tomatoes* 1/2 cup basil * 1/4 cup extra virgin olive oil * 3 sun-dried tomatoes * 2 garlic cloves* 1 tsp thyme leaves * 1 chopped date * Salt and pepper to taste * 1 tsp lemon juice Make Your Sauce ——————————————————————— 1. Set up your blender or food processor on a counter. 2. Add the tomatoes, basil, olive oil, sun-dried tomatoes, garlic, thyme and date to the blender. 3. Blend the ingredients together well. 4. Add the salt and pepper to taste. 5. Continue blending the sauce until it becomes slightly chunky. 6. Add the lemon juice. 7. Blend the sauce until it becomes smooth and reaches your desired consistency. 8. Serve over raw spaghetti, raw ravioli or as an alternative to regular tomato sauce. Read more by visiting our page at: www.mahalo.com

[Read the rest of this entry...]

White Chocolate Macadamia Nut Cookies aka Lisa’s White Chocolate Supreme Cookies

This is a recipe from one of Joanne Fluke’s books, Blueberry Muffin Murder. 1 cup melted butter 3/4 cup white sugar 3/4 cup brown sugar 2 teaspoons vanilla 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 beaten eggs 2 1/4 cups unsifted flour 2 cups real white chocolate — (or white chocolate (1/2 pound) chips) 1 1/2 cups macadamia nuts — chopped (measure before chopping) Directions Preheat oven to 350°F, rack in the middle position Melt the butter. Mix in the white sugar and brown sugar. Then mix in the vanilla, baking soda, and salt. Add the eggs and stir again. Add the flour and mix thoroughly. If you’re using block white chocolate, chop it up into pieces roughly the size of chocolate chips. You can do this in a food processor by cutting the chocolate in chunks and processing it with the steel blade. If you’re using white chocolate chips, just measure out 2 cups. (You can use vanilla chips, but the cookies won’t taste the same.) Measure out the whole macadamia nuts. Chop them into pieces roughly the size of peas with a knife, or use your food processor and the steel blade. Add the white chocolate and nuts to your bowl and mix thoroughly. Drop the dough by teaspoons onto an UNGREASED cookie sheet, 12 cookies to a standard-size sheet. Bake at 350°F for 10 to 12 minutes or until nicely browned. Let the cookies cool for two minutes, then remove them from the baking sheet and transfer them to a wire rack to finish cooling. Number of Servings: 48

[Read the rest of this entry...]

How To Make Rosemary Salt

rawepicurean.net Salt becomes extra special when combined with an herb, or spice. Rosemary salt is super simple to prepare. All you need is fresh or dried herb [or spice], coarse kosher salt or sea salt crystals, and a food processor. Here I use rosemary, but you can use the herb of your choice. The holidays are a few short weeks away. It makes a nice gift to give the foodie on your gift giving list. It is easy to make a large batch just double, triple, etc. the amount of ingredients. Enjoy this lovely herb infused salt. The rosemary herb of the month giveaway ends on November 10th. If you are interested in entering the drawing, go to http and leave a comment. Good luck. Thanks for watching.

[Read the rest of this entry...]

MAKING MOFONGO WITH ELIA TORRES

Things You’ll Need: Plantains Salt pork or bacon Shallow frying pan Garlic Olive oil Food processor or mixing bowl Vegetable oil Deep fryer or deep frying pan Step 1 Peel three to four plantains under running water to make the process easier, and chop or slice them into small pieces. Step 2 Heat vegetable oil in a frying pan (1 ½ in.) or deep fryer to approximately 350 degrees or until crackling hot. Step 3 Fry the plantain pieces for approximately four minutes. It is important that the plantains be cooked through but not hard. Keep in mind that they will be mashed to make the mofongo. Remove the plantains from the hot oil and place them on a paper towel to drain. Step 4 Cook ¼ lb. of salted pork or bacon with a bit of salt in a separate pan. The point of this step is to liquefy the pork fat and crisp the meat. Step 5 Add three to four minced cloves of garlic and 1 tbsp. of olive oil to the vegetable oil and pork. Saute the garlic and oil briefly to infuse the oil with the garlic flavor but not scorch the garlic or smoke up the olive oil. Overcooking garlic will make it bitter, and olive oil has a tendency to burn if left over high heat. Step 6 Combine the plantains, oil, garlic and pork into a food processor or mixing bowl. Mash all of the ingredients together. Proceed carefully if using a food processor. Pulse the mixture until you reach the desired consistency because liquefied mofongo is not always appetizing. Step 7 Form the mashed mixture into balls. Make the balls …

[Read the rest of this entry...]

Jalapeno Popper Dip

If you like Jalapeno Poppers, you might really enjoy this appetizer. It has the same flavor. This is a wonderful spicy, creamy dip that has a crunchy topping. Enjoy it with slices of baguette, butter crackers, or whatever your favorite cracker might be. 2 (8 ounce) packages of cream cheese, softened 1 cup mayonnaise 1 cup shredded Mexican Blend Cheese ½ cup shredded Parmesan cheese 1 (4 ounce) can chopped green chile peppers, undrained 1 (4 ounce) can chopped jalapeno peppers, undrained Topping: 1 cup Panko breadcrumbs ½ cup shredded Parmesan cheese ½ stick butter, melted In a food processor, add the first 6 ingredients and process until smooth. Spread dip into a casserole dish that has been sprayed with cooking spray. In a bowl, mix Panko breadcrumbs, ½ cup Parmesan cheese and melted butter. Mix well and sprinkle evenly over the dip. Bake in a preheated 375° oven for 20 minutes. It should be brown on the top and bubbly around the edges. Serve with sliced baguette or your cracker of choice.

[Read the rest of this entry...]

Rawaholic’s Post-Race Meal 4 a Fruit Eater

This morning I ran the 2011 Georgia Publix Half Marathon and I wanted to show you a quick post-race meal that you can make on the go with only 3 ingredients! —————————————- Put 2 medium bananas, 10-15 dates, and 3-6oz of coconut water in a portable blender or mini food processor, and blend until smooth. Drink as is if your in a rush to get back home, or take as many banans as you like and dip it in the “sauce”. Yummy!

[Read the rest of this entry...]

« Previous Page — Next Page »