Rawmazing Raw News
Upcoming Events:
Saturday, October 2, 8:00am – 9:00am Fresh and Local Radio show on 950AM with Susan Berkson and Bonnie Dehn.
Saturday, October 2, 9:30am – noon, Bloomington Farmer’s Market , Bloomington, MN Rawmazing Desserts Book Signing
Sunday, October 3, 10:30 – noon, Minneapolis Farmers Market, Minneapolis, MN Demonstration and Rawmazing Desserts Book Signing
There are some big things happening around here and I can’t wait to share with you! I just am finishing my last day of my Challenge 21 full raw cleans and boy do I feel alive. So alive, I have decided to shake things up around here a bit. The fun part is that I need your help!
My first announcement is that my second raw food recipe book, “No Dehydrator Required” is well underway. After spending 9 months putting together Rawmazing Desserts, this one will go so much faster. A lot was learned along the way. “No Dehydrator Required” is going to be full of new recipes, tips, hints, and bonus information. All with the same level of ease and taste and quality that you are used to from Rawmazing.
Here is where I need your help. I have quite a list of recipes, but if there is any raw food recipe you would like to see me take on…just post a comment in the comment section and I will take a look! I am hoping (keep your fingers crossed) to have this one done by late October or early November.
My second announcement is that starting next week, we will be doing a give-a-way, every week through December! I am so excited about this as it gives me a great opportunity to introduce you to some of my favorite things! Check back Monday to see what our first week will bring! Also, if you have a product that you would be interested in having highlighted, drop me an email at Susan@Rawmazing.com.
Susan wrote on October 6, 2010
Entries were accepted Monday and Tuesday. The winner will be announced later today.
Sarah Mendenhall wrote on October 6, 2010
I can’t comment on the cookbook giveaway post! the box doesn’t appear 🙁
Karen wrote on October 5, 2010
Great ideia non dehidrator required book. I just started the raw food way, and i cant aford for a dehidratore right now. I make my breads on sun. My biscuits, my crackers, and everithing that needs to be dried, but takes a lot. Now is winter where I live and there is no sun, i have to think in another way.
I would like to see some soups warmed, i learned some but it is always interesting to know more. Usually you can make soups warmed in a very slow way, trying to put the finger on the water, to see if it does no burn your fingers. I also would like to see recipes for the winter, becouse now the winter started here, and i see me levels of raw decreasing from 90 or 95% to 50 ou 40%, and it will get even lower, i know. I have no will to drink green juices in the winter, just the ideia of this makes me feel cold. Salads is impossible.
Today i ve tried something innovative, zucchinis tagliatelle (because i dont have the spiralizer) with tomato sauce, warmed on the pan, but taking care with my fingers to dont burn it. Wonderful idea, may be is not 100% raw, but is better that get low and low on the raw level because i do need hot food now. I also put a lot of spicy, to get warmed.
Thats my big problems with the raw, the winter, so, if you have solutions for this, please, let us now here or in your book.
thanks in advance.
Karen wrote on October 5, 2010
I am still experimenting with raw foods. The way you present your recipes on the web is so appealling that even the non raw food lovers would want to indulge. I am looking for a creamy spinach dish, do you have one in mind? Great idea, giving -a-ways. If I lived in MN I would attend all your rawmazing classes. Thanks for all you great recipe ideas.
Ellen, South Africa wrote on October 5, 2010
Hi, i absolutely love this site as well, and first want to thank Susan for helping me with a dehydrator, just love all the exciting recipies i tried so far from this site. I love Asparagus and olives, would love to see some raw recipies using those and also on sprouts. Also more wraps or flat breads not using any nuts or wheat in the wraps itself. I tried the zucchini wraps with the sage cream, and i absolutely love it, actually busy now making those wraps again. Thanks for a awesome blog.
Narda Bramer wrote on October 4, 2010
Hello,
How about raw pizza and raw cheesecake without dehydrator? I would LOVE IT ! Thanks for taking suggestions, I really like your website, it’s full of great ideas. YAY for the raw food! 🙂
Karen wrote on October 4, 2010
Tzatziki …please please please… I would love a raw vegan tzatziki alternative.
Branda wrote on October 4, 2010
Oh, I almost forgot…
If not Essene bread, then a creamy and spicy pumpkin shake for breakfast sounds really good. I LOVE pumpkins and sweet potatoes! I’ve been trying, but failing miserably. Mac and cheeze sounds yummy. Spicy tacos too! Lots of spice. I did a search for tacos, but didn’t come up with anything.
Thanks again.
Branda wrote on October 4, 2010
“…if there is any raw food recipe you would like to see me take on…”
It appears my timing is impeccable. I’m glad you asked, and I’m sooo glad I found ya 🙂
I’ve been dying for someone with obvious talent, which you clearly have, to take on a recipe for Essene-style, sun-baked sprouted whole grain Manna Bread. Something similar to the sprouted breads that Manna Organics . http://www.mannaorganicbakery.com/index.php
They don’t use the sun, but my understanding is that the bake at a super low temperature to preserve nutrients. They don’t add any oil or sweeteners — just dates and fruits. For example, their Fruit/Nut has: Sprouted organic wheat kernels, filtered water, organic raisins, organic dates, organic almonds, organic cashews, organic hazelnuts, organic cinnamon, organic nutmeg, organic oatmeal. It’s crisp-dry on the outside, but very moist on the inside.
It’s my understanding Chef Juliano Brotman has a sprouted Essene Bread recipe (Kamut, walnuts, almonds, dates, apple…), but she adds olive oil and ‘bakes’ it 13-17 hours in a dehydrator. The addition of olive oil doesn’t really appeal to me. I wouldn’t think it would be necessary since sprouted grains and soaked nuts would provide plenty of moisture.
I don’t own a dehydrator — yet. I’m still new to raw foods and my VitaMix (which I’ve fallen in love with). I also live in southern Arizona. I’m guessing Essene bread could be sun-baked in the dry, summer heat within 10-12 hours on a grid-style rack or pizza stone and covered with cheese cloth or a mesh tent to protect from flying insects. I wonder how the Essenes kept ants away…
Anyways, hiring the sun to bake bread just seems super cool to me 🙂
Thanks for asking.