RAW-recipe #3 part A "Raw Margarita"

The Raw Margarita is one of the two drinks featured in tonight's RAW-recipe contribution and is made from the fresh juice of green apples, lemon and ginger with a sprinkle of cinnamon. For this recipe you will need a juicer, again one of those kitchen appliances that are mandatory. 

 We used the Jack Lalanne Power Juicer, anyone will work fine, but you do want a juicer that will separate the apple and ginger skin from the juice. That is why a blender won't work here. You don't want chucks of skin in your drink!

Prep. time: 15 minutes
Servings: 2

 Ingredients:

4 cups green apples
2 Tbs. lemon juice
2 tsp. ginger root juice
sprinkle of cinnamon

Directions:

Juice 4 cups of green apple, I large ginger root, and                                      

hand squeeze 1 large lemon. This recipe makes two 16 oz.               

drinks. In a glass combine 16 oz. or two cups

of fresh apple juice, 2 Tbs. of lemon juice and 2 tsp.

of fresh ginger juice. Sprinkle the cinnamon on top, 

stir with a spoon to mix the lemon and ginger before 

drinking!

 

ENJOY!

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Looking for some great RAW Vegan recipes?

Christine, The Hunebee, and I used to work in a Raw, Vegan restaurant. I have previously mentioned this in past posts, but never specified where. Cilantro Live was a small Vegan eatery that opened up on 3rd Avenue down in the middle of Chula Vista, Ca. It was at the time one of the first restaurants of it's kind. I have to admit it was also one of the most fun jobs I have had. We learned so much and got to play around with food all day besides getting to eat it! They have since closed the doors to all of their locations which is a bummer because it was a great idea. In the end it was a lack of consistency in the ownership department. On a better note there were so many awesome recipes that Christine and I got to learn. If anyone reading this isn't familiar with a "Raw, Vegan" diet here is an excerpt from Wikipedia.com,  and since they said it so well why not let them do the work!

I am excited to say that The Hunebee and I will be feverishly working in the kitchen for the next couple weeks trying to re-create the dishes we favored like the "Lemon Coconut Dream Bar" which is a Vegan cheesecake made from baby coconut meat, vanilla bean and fresh lemon. The "pie crust" for this raw dessert consists of assorted specialty nuts, agave and a handful of our favorite baking spices. The texture of the "crust" is the best part aside from the great nutty flavor with a hint of sweet. Next to tackle will be something called "Raw-violis" which are delectable little roma tomato sandwiches stuffed with fresh pesto. These are dehydrated and are also a great reason for me to go buy the dehydrator I have been neglecting to purchase for some time now. Cilantro used to offer some great drinks and one of our favorites was a "Raw-Margarita." It's definitely not what you're thinking there is no alcohol, rather tart green apple juice, spicy ginger, fresh lime and a sprinkle of cinnamon, but a medley of perfect flavors that compliment each other perfectly. There are many other really unique items and recipes we learned, and as we go we will be sure to share!

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Thank you everyone for stopping by, we are still working hard at bringing you the video portion of some of my best dishes!





Cilantro Live "Sample Platter," Raw-violis, mini Pizzazas, Nori roll, Spring Roll, Pate', and small house salad.



(picture from Potatomato Blog)

Carrot salad

There was so much response to my Facebook post that I decided to give the people what they want! ;)

I bought an already shredded bag of carrots, it's just easier that way, and the 1 lb. bag cost a $1.00! I only used half the bag, a grapefruit from The Hunebee's Mom's house, cilantro and fresh ginger. Making the whole bowl of salad came in at a cost of $2.00, and I think out of that you could get 4 servings.

Ingredients:

1/2 bag of shredded carrots (1 lb.)

1 small pink grapefruit (diced small)

1 tsp. of minced fresh Ginger

1/4 cup cilantro

Dressing:

1/3 cup of olive oil

1/4 cup apple cider vinegar

1 tsp. powdered ginger

salt

ENJOY!

This Little Piggy...

11/4's feast needed a large dose of protein, and I decided that a baked, glazed Pork Sirloin Roast sounded GREAT! In my Dutch Oven, which was an amazing gift from Christine (@thehunebee), I browned the roast on both sides. Seasoned with pepper, salt and Ginger powder, deglaze the pan with 1/4-1/3 cup of water. I added some of the roasted garlic that I made with the peppers. I also added a 1/4 of a purple onion. I put the roast in a 350° oven for 15-20 minutes. Removed from the oven and sliced. In the pot with all the goodies, place it on a burner turned up high and add 1Tbsp of brown sugar let it bubble up then add ABOUT 1/4 cup of beer, any kind. Turn heat off and stir vigorously until the foam dissipates and your left with a malty sweet glaze. Pour over pork and toss!!!     

Roast was a Buy1Get1 at Albertsons, $6.75 for 2 lb.