Date Dill Slaw – A Raw Recipe from Brenda Cob

“I love this recipe because it is quick and easy, and the sweetness of the dates, tartness of the lemon juice, and savory flavor of the dill makes this the perfect combination of flavors to satisfy most any palate.”

Yields: 5 1/2 cups

Sugar is a hotly contested topic in the health world…

Is it good? Is it bad? Does it feed the brain or does it feed cancer? Can diabetics eat it or not?

This week, I’m going to address various viewpoints from the sugar or no-sugar arguments so you can come up with your own conclusion.

Annmarie and I do eat sugars and the reason why is because I’ve found science to support both sides – which leads me to believe that there is a little truth in both. This evidence means that in moderation – as cliche as it sounds – is the best way to eat natural sugars (unless you have a medical condition that advises against eating it.)

Today, I’m going to start the week with a sugar hierarchy of sorts. This is a list from best to worst sugar substitutes that we eat and don’t eat – with commentary on the good and bad of each one.

So here we go…

Today, I ask Cherie Soria what sweeteners she likes to use in her raw food recipes as well as her thoughts on substituting sweeteners.

She’ll talk about dates, agave, coconut sugar and more!

Take a look…

Your question of the day: What is your favorite sweetener?

Click here, scroll down to the bottom of the page and leave your comments now!

To check out more information about the Living Light Culinary Institute, please click here: http://www.rawfoodchef.com

Live Awesome!
Kev

In this episode, I rehash the processing of it, discuss some further research that has been brought to me about agave syrup and its processing and (a little off topic) talk about the health benefits of nettles tea!

Take a look and be sure to pass this along to your friends…

Your question of the day: Do you have any idea what our plans for 2009 are? (If you know already, please don’t spoil it!)

Click here, scroll down to the bottom of the page and leave a comment now!

The has been some discussion about maple syrup and agave and some people have not agreed with my recommendation of maple syrup. Maple syrup is not my first recommendation… honey and dates and just plain old fruit should be the first resort. My recommendation is that I prefer maple syrup to agave, but its really not the best first choice!

Hope that clears this up!!!

Live Awesome!
Kev

The premise is that if you try smoking pot, it becomes an entry point into trying others drugs and then suddenly, as the story goes, you’re an addict trying everything else under the sun.

Well, I think raw food desserts are like a gateway drug–not in the morbid picture I painted above–but in a very good way.

It’s probably the best way to get Mom or Dad or Uncle Phil, to actually “give” raw food or vegan food or even just organic food a shot.

Watch how to make this “gateway” pie and then deliver the goods to your friends and family… who knows you might end up their “supplier”

Your question of the day (continued from yesterday): Just didn’t get enough discussion on yesterday’s post, so I’ll try one more time… what do you think about raw chocolate (or cacao)? Just a treat or everyday food?

Click here, scroll down to the bottom of the page and post your comment!

Live Awesome!
Kevin

PS. Here’s that awesome recipe…

Raw Blueberry Chocolate Pie – Filling from Shazzie and David Wolfe’s Naked Chocolate Book, Crust from Nomi Shannon’s The Raw Gourmet

Pie Crust:

1 1/4 Cup Organic Raw Almonds (Soaked)
6 Organic Dates
1 Tbsp Water
1/2 Teaspoon Vanilla
Dash of Cinnamon

Pie Filling:

2 Cups Organic Raw Cashews
2 Cups Fresh Organic Blueberries
2 Tablespoons Raw Agave Nectar
2 Tablespoons of Raw Cacao Powder

Instructions: Put all pie crust ingredients into a food processor or Vitamix and blend. Press into a pie dish and dehydrate for 4-6 hours. Put all pie filling ingredients into your Vitamix and blend. (Pretty simple right?) Put pie filling into pie crust once it’s dehydrated and put in the freezer for 1 hour. You can keep it in the freezer for a while, just make sure that if you don’t serve it within the hour, that you take it out and let it warm up for 30-45 minutes before serving!

Enjoy!