The Rawfer

The Rawfer The Rawfer prepares raw food for folks in New Orleans. I will give people notice as to the dish I am preparing.

You can then tell me how many you want and I will deliver the dish.

06/07/2012

I have the brownie bites ready...they are kind of pricey because they are made with pecans. I might try them later with walnuts. Anyway, 5 for $4. Let me know if you want a box.

For the brownie bites 3 cups Pecans 2 Tbsp Almond Butter 1/4 cups Agave 1/4 cups Cacao Pinch of quality salt For the fro...
06/07/2012

For the brownie bites
3 cups Pecans
2 Tbsp Almond Butter
1/4 cups Agave
1/4 cups Cacao
Pinch of quality salt

For the frosting
2 cups Cashews
2 tsp Vanilla
1/4 cups Agave
1/2 cups Water

Equipment needs
Food processor
Pastry bag, cone, press, etc.
Optional: high speed blender

The How-To-Do-It
Let’s start with the frosting as it needs a few minutes in the fridge to set. Dump your cashews into the food processor/blender and process into a fine flour. Add in the vanilla, agave and half of the water into your processor/blender. Because this frosting is going to be thick, it can be hard to get it all mixed up by the blades. Add in more and more water (no more than the 1/2 cup) to thin it out and pause every few seconds to mix things up by hand. Be careful of the temperature of the frosting, it will heat up fast. Once you have the frosting mixed up, fill up your pastry bag, cone, press, etc. and set it in the fridge to firm up.

Now for the brownie goodness. Dump the pecans into your food processor and process them down to a fine flour, then until it stops moving — some of the pecans will break down and release their oil and they will start to clump and turn into pecan butter (yum!). Give it a good stir by hand and then toss in the rest of the ingredients. Continue to process until the mixture forms a solid ball. Transfer to a bowl and give the dough a good stir by hand to make sure it is mixed well.

Grab a small amount of the dough and roll into a ball with your hands. Press the ball down with your thumb to flatten it out and make an impression in the middle. Place the flattened brownie bite onto a plate. Prepare the rest of the dough in this fashion. Next, take your frosting out of the fridge and have at it! Fill up the indentation of each brownie bite with ‘a healthy amount’ of the frosting.

06/07/2012

I will be making the Chow Mein to be ready tomorrow (Friday) and or the rest of the weekend. That is unless I run out. 1 for $7 or 2 for $12.

Sauce:1 T lecithin1 T almond butter (these first two ingredients can be substituted for something else if you like--they...
06/07/2012

Sauce:
1 T lecithin
1 T almond butter (these first two ingredients can be substituted for something else if you like--they help give it that oily "restaurant" feel.)
2 T Nama Shoyu
2 t Shaohsing rice wine (this has a 13.5% alcohol content, but the flavor is sooooo perfect, and I figure most of it is left uneaten in the dregs of the bowl.)
3/4 t onion powder
1/2 t powdered ginger
1/4 t garlic powder
1/4 t unheated salt, if desired
4 grinds of pepper

Veggies:
bean sprouts
a handful curly cabbage, cut thinly (gives it the characteristic chow mein look)
broccoli slaw (perfect noodle shape!)
one small or 1/2 medium zucchini (you can spiral cut it for noodles. I don't have a spiral cutter yet, so I just make potato-peeler noodles. Yum!)
3 small to med shiitakes, sliced thinly (you can cut off the stems if you wish)
5 white or criminy mushrooms, sliced
snow peas
red pepper, cut in thin strips
scallions or chives, cut into long pieces
lily bulb (optional)

Make the sauce in a large bowl, and toss the veggies in as you prepare them. Place chow mein in bowls and let it sit for 20 minutes or so in a warm place to marinate.

Here is the Meat (nut) Loaf Dinner. All of this is RAW....the asparagus and cauliflower are great dehydrated.
05/25/2012

Here is the Meat (nut) Loaf Dinner. All of this is RAW....the asparagus and cauliflower are great dehydrated.

Meat Loaf1 1/3 cups Walnuts1 1/3 cups Sunflower seeds1 1/3 cups AlmondsFiltered water for soaking sunflower seeds and al...
05/23/2012

Meat Loaf

1 1/3 cups Walnuts
1 1/3 cups Sunflower seeds
1 1/3 cups Almonds
Filtered water for soaking sunflower seeds and almonds
1 Tbs minced garlic
1/2 Tbs sea salt
1/2 cup fresh parsley, chopped
1/2 cup celery, chopped
2 cups Marinated Portobello, chopped
1 Tbs minced onion
1/2 Tbs minced ginger
2 Tbs fresh rosemary, minced and de-stemmed
1 Tbs fresh tarragon, minced
1 cup red bell pepper, chopped
1 Tbs minced jalapeno
1 1/2 tsp cumin seeds (not powder)
1/2 cup olive oil

Soak sunflower seeds and almonds for 2 to 6 hours. Soak walnuts for 1/2 hour. Drain and add garlic. Use food processor to homogenize into a dough like consistency. Add olive oil if dough is too thick. stir in salt, parsley, celery, mushrooms, onion, ginger, rosemary, tarragon, red bell pepper, jalapeno, cumin seeds, and olive oil. Mix well. Shape into loaf about 1 1/2 inch high. Dehydrate for 1 hour at 90 degree. Remove the loaf and baste it with BBQ sauce. Dehydrate for 2 to 3 hours more.

Barbecue Sauce

1 cup fresh tomatoes, chopped
1/4 cup chopped onions
1/2 cup sun-dried tomatoes
1/2 tsp garlic, minced
3/4 tsp jalapeno, minced
4 basil leaves
1/2 cup Medjool dates, pitted
olive oil or fresh tomato juice for blending
1/4 Nama Shoyu or 1 tsp Celtic sea salt
1 Tbs Olive oil

Combine and blend. Add tomato juice or olive oil if the sauce is too thick to blend. Stir Nama Shoyu/salt and olive oil at the end.

05/23/2012

Hello All - I’m back and back online. Came home to no internet. :( Anyway, I’m going to be making the raw meatloaf! I’ll be serving this with a salad, dehydrated asparagus and cauliflower. It will be a great meal and will keep for about a week in the refrigerator. This will be ready for Friday. Let me know if you are interested.

05/10/2012

We did do some Raw Mushroom Taco’s on Cinco De Mayo. Sorry, I didn’t have that recipe typed out. Next time.

05/10/2012

I’ve been doing manual labor the past couple of days. Sorry, no energy to make raw food. Plus, I will be gone for Mother’s Day. So sadly it will be May 22nd until the raw flows again. Please be patient.

05/03/2012

Next up is the Ginger Mushrooms & Wilted Asian Greens. I’m going to be putting this together tomorrow (Thursday) but will have the ability to have it ready for Friday if you need to. It will be served on raw zucchini noodles, probably add some extra stuff too, plus I have a variety of mushrooms. A bowl is $7 or 2 for $12. Annie liked putting this over salad, but I like it without the mixed greens. It’s up to you, either way tastes great. Tell me how many you want below this status and we’ll arrange the delivery.

05/01/2012

There has been a request for some crackers. How about the Italian Flaxseed Crackers? Hopefully people will like them, this is a new recipe. I’m thinking it’s going to be about $5 for a gallon ziplock bag. These are CHIPS are so they are light(weight), thin, irregular. If you put them in the refrigerator they will last forever! But I’m sure you're going to eat them first. :)

Italian Flaxseed Crackers1 cup golden flax seeds1 small tomato, roughly chopped1/2 cup sundried tomatoes, soaked in hot ...
05/01/2012

Italian Flaxseed Crackers

1 cup golden flax seeds
1 small tomato, roughly chopped
1/2 cup sundried tomatoes, soaked in hot water for 15 minutes and drained
1/2 red pepper, roughly chopped
1 tbsp. lemon juice
1 small clove of garlic
1 tsp. salt
A handful of fresh basil

Fit an “S” blade in the bowl of a your food processor. Add all ingredients to the bowl. Process for about 1 minute, stopping once to scrape down the sides of the bowl.

Pour the flax seed mixture onto your nonstick dehydrator sheets. Using an offset spatula, smooth out the flax seed crackers until they’re even and about 1/4″ thick. At this point you can use the edge of your spatula to cut your crackers into sections; I don’t. I just break the large cracker apart with my hands.

Dehydrate for about 8 hours on the “nuts & seeds” setting. When the top of the cracker is nearly dry, peel off the sheet, turn over and dry for 2 to 4 more hours. The cracker should be completely dry and crisp. Break apart and store in an air-proof container.

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