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The Culinary Center

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The Culinary Center

Think of this as Real Food Rehab's Food Network - it's the place to find or add videos on real food preparation, education and all real food related discussions.

Members: 1549
Latest Activity: Jun 20

Discussion Forum

Soaking times

Started by Domenico Brunetti. Last reply by Penni Apr 7, 2014. 3 Replies

Vegan Cream of Asparagus Soup - Jason Wrobel

Started by Penni. Last reply by Mae Jardine Mar 10, 2014. 4 Replies

Any good sushi recipes?

Started by LisseyBear. Last reply by Foekje de Vries Dec 19, 2013. 2 Replies

Seaweed Salad...

Started by DaisyHair. Last reply by Wendi Grant Jun 30, 2013. 10 Replies

Recipes for "Mock" Pizza?

Started by Erin Sue Williamson. Last reply by Erin Sue Williamson Mar 20, 2013. 6 Replies

Comment Wall

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Comment by Zoe Sun on May 28, 2012 at 2:07pm

Can anyone help me with a raw rhubarb "pie" or crumble recipe?

Comment by Vanessa Machelle Helm on April 21, 2012 at 11:51am

My lunch yeaterday called for a recipe by the name of Red Delicious Wedges with Squash-a-Roni.

Squash-a-roni

  • 1 summer squash
  • 1 zucchini squash
  • 1 acorn squash
  • 1 butternut squash
  • 5 radishes
  • 2 alrge carrots
  • 2 medium beets
  • 1 bunch of beet greens
  • 1 bunce spinach
  • 1 red delicious apple

Sauce

  • 3 cups of fresh blueberries
  • 1 1/2 cup of freshly-ground raw pecan butter
  • 2 cups of freshly-made wild rice milk
  • 1 fresh avacad (diced)
  • 3/4 cup of cocnut water
  • 1 fresh tomatillo (diced) 

Fisrt of all, I cut all the vegetables julienne style in addition to thinly chopping the greens and the spinach. Then I mix it all in a large salad bowl. Second of all, I puree the tomatillos, blueberries, and the avacado together, and then I add the pecan butter, the rice milk, and the coconut  water and let it all blend in until it is smooth combined. Add to that, I mix the sauce in with the vegetables and toss them until all the vegetables are covered in the sauce. Last, but not least, I chill the squash-a-roni 2-5 hours before serving with a cored and wedged medium red delicous apple. Today for lunch, I had some leftover squash-a-roni stuffed in a raw large green chili pepper. I got to have my capciasin. Capciasin is the essensial mineral that is good for muscle recovery and growth repair. I have to eat my squash-a roni up every day until it's gone because I can't let my art go to waste! 

Comment by Kelle Flear on March 18, 2012 at 12:36am

Made a yummy juice today with 1 sweet potato, 1/2 pineapple, 1 lime.  Frothy, sweet goodness.  Decided to use the pulp for crackers.  Added some dried coconut flakes, flaxseed meal, hemp seeds, and a dash of cinnamon, nutmeg and cardamom.  Spread it out on parchment paper, 130 for a couple hours, then down to 115 then flipped it onto a teflex sheet for another 5 hours, cut into crackers and dried a bit more.  All told I put it in at 10 am and it was done around 7.   My DD loved them, I liked the sweet pineapple taste. 

Comment by Peaches Q on February 8, 2012 at 11:25pm

there are some...rawvolution does delivery:-)

Comment by A Eve on February 8, 2012 at 11:22pm

@ Peaches Q - google, LOL ...just reaching out to the community to see if there were any recommendation. be well.

Comment by Peaches Q on February 8, 2012 at 8:23pm
Nope...you need to google that place in Atl, good luck
Comment by A Eve on February 8, 2012 at 7:34pm

Nor sure if this is the right "room" ... I live in Atlanta, GA & looking for a RAW VEGAN PRIVATE CHEF. Someone  that can prepare a few items for me weekly for pick up or delivery. 

Comment by Ayn on January 14, 2012 at 10:27am

Cynde,

I posted the recipe in the kitchen so it doesnt get lost.

Comment by cynde on January 14, 2012 at 10:19am

I made this cheese with cashews and with a mixture of macadamia and cashews too.  It works well.  I used more yeast than the recipe.  dehydrating makes it more cheese like and less thick cream like.  You can cut it with a knife and place on jicama slices for cheese and crunch.  enjoy.

Comment by cynde on January 14, 2012 at 10:12am

Basic Macadamia Cheese

2 cups macadamias, soaked for a minimum of 4 hours

1 cup water

1 teaspoon probiotics

Blend all ingredients in a high-speed blender until smooth.

Place the mixture in a strainer that has been lined with

cheesecloth, and place a weight on top. The weight should not

be so heavy that it pushes the cheese through the cloth, but

heavy enough to gently start to press the liquid out.

Leave to culture at room temperature for at least 24 but no

longer than 48 hours.

Once culturing is complete, stir or process in the following

ingredients:

¾ teaspoon salt

2 teaspoons nutritional yeast

Transfer the cheese to a ring mould.

At this point you can remove the ring mould and place the

cheese in the refrigerator, or remove the ring mould and place

the cheese in a dehydrator at 105°F for 24 hours to get a rind.

 

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