Rawmazing Nut Pate SaladI am sitting in my kitchen, surrounded by furniture (that belongs in the family room) as carpet layers, window washers and air conditioning technicians swarm my house like it’s a hive. The dogs have been sent to “Auntie Jan’s” house for the day and the poor cats are locked in the courtyard so they will not escape out doors being left open for workers. It is happening again. Another move is underfoot.

Two years ago this May, I moved from my beloved Minnesota to the San Francisco Bay Area, and I couldn’t be happier. It is an enchanting place to live.

I am often asked why I moved…and I don’t talk about these things too often here as I don’t want to bore you with my personal life, but I will tell you that I moved for love.

And now it’s time to continue our journey in a new home way up “on the top of the world” with stunning views and a little piece of land for the pups to run and play on in the East Bay. It is going to be an adventure as we are embarking on an entire renovation of the new house, but it will be a lot of fun, too. The best part? I get to design a fully new kitchen from scratch. And it will be perfect for making videos for you. That is something I have been wanting to do for a long time. 

If I followed the stars, I would think they would say it is a time of great positive change. Many things that seemed stuck are now moving quickly. Many plans that have been on the drawing board are on the verge of manifesting.

My focus is still mainly on raw, but I am incorporating  more whole food (non-processed) plant based (vegan) cooked food into our daily diet. I am working towards my “Professional Plant Based Chef Certification” through Rouxbe.com. I have always wanted to go to culinary school, but time constraints and being vegan were the two biggest stumbling blocks that prevented that. Rouxbe, an online cooking school offers a wonderful Professional Plant Based Certification course that I am loving.

This course, along with T. Collin Campbell’s “Plant Based Nutrition Certification” which I completed last year has been life changing. Not only has my understanding of a whole food plant based diet increased dramatically, my skills in creating recipes and preparing the food, both raw and cooked, has also increased. Even if you have already established a big knowledge base, there are always things to learn.  And these two courses were pivotal for me.  

It is going to be a crazy few months around here but I promise to keep you in the loop and keep the recipes coming. And maybe even share a few before and after pictures!

Today’s recipe actually originated from an assignment that I needed to complete in the raw section of my Plant Based Certification. We started with a nut pâté base and were required to layer in ingredients. I loved this assignment because it is something we do almost on a daily basis with raw. 

For the recipe, click here!

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Stuffed Mushrooms at Ramwazing.com

Stuffed Large Portobella Mushrooms

Raw Stuffed Mushrooms at Rawmazing.com

With the Cashew Rosemary “Cream”

There are some days that recipe inspiration does not come easy. And then sometimes, you get lucky. You see an ingredient and a whole dish falls into place.

Strolling farmer’s markets can be a great idea. Veggies and fruits are everywhere calling out, “pick me!” 

Yesterday, these portobella mushrooms had that effect on me. When I spotted them, I could not resist. I saw them stuffed with a flavorful, healthy filling made with tomatoes, onions, olives, spinach and pine nuts, topped with a creamy rosemary “cream” sauce. The recipe was born!  

I put a little extra step in this recipe that isn’t necessary, but I would suggest you take the time to do it. It contributes to what is called “flavor layering” and it has a big impact on the taste of the final dish. Flavor layering builds, expands and deepens the flavors that are already in your dish. In this recipe, I have taken part of the tomatoes and onions, marinated them, and dehydrated them for a bit. When mixed with the raw tomatoes and onions, the effect deepens and expands the flavor. You can use a low heat oven (not raw) to get the same effect. Just don’t leave them in too long. 

Make this recipe for dinner using the big mushroom caps. It also makes a wonderful appetizer if you use smaller mushroom caps. The mushrooms can be eaten without the rosemary garlic cream sauce but personally, I think it makes the dish. One more layer of flavor!

For recipe click here

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Raw Pho

March 23, 2014

Pho (pronounced ‘fuh’) is a traditional Vietnamese noodle soup that is loved by many. I have made vegan versions before but today, I bring you a recipe for raw Pho. This is a quick, easy pho, made from ingredients that shouldn’t be too  hard to find. There are some prepare ahead notes as you have […]

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White Chocolate Dark Chocolate Raspberry Tort

March 14, 2014

  That’s raw? You bet it is. In fact it is one of my all time favorite raw dessert recipes and today we are taking a trip down memory lane and revisiting it! It’s all because my book, Rawmazing: Over 130 Simple Raw Recipes for Radiant Health is going into it’s third printing and my editor […]

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Cauliflower Rice with Fresh Peas and Cumin

February 28, 2014
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Cauliflower. It isn’t a word that makes your heart skip a beat, or makes you start to salivate. But it is a work horse that can don many coats. I have used it as a pizza crust, a base for “stir-fry”, roasted it, made cauliflower steaks in the dehydrator and even made raw mashed “potatoes” […]

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Raw Strawberry Chocolate “Trifle”

February 16, 2014
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Tri-fle: noun: A thing of little importance. Britt: a cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream. Ok…so we are taking raw food liberties again…it really isn’t a traditional trifle but it is a darn good raw version! I remember the first trifle I ever had. I was in […]

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Raw Coconut Bok Choy Spicy Soup

February 7, 2014
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It started raining late last night. Liquid silver falling from the sky. Some would say, liquid gold when you take into account the drought we have been having in California. It has been unseasonably warm, and horribly dry. Hills that are normally emerald green this time of year are a dusty brown. People who make […]

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Beet and Avocado Salad with Lime Ginger Cumin Macadamia “Cheese”

January 24, 2014
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I had some beets. I had some avocados. And simply because they are such good culinary friends, and they like cumin, lime and ginger, and I wanted a hearty raw salad for lunch, this little gem was born. I honestly don’t have a lot more to say about this one because I need to eat […]

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Cacao Dried Cherry Energy Bars

January 16, 2014
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Last weekend, I had an incredible experience. Seriously incredible. I met a friend. Not so incredible? Well, wait until you hear the back story on this one. 18 years ago, many evenings after I would tuck my little girls into bed, I would get on the computer and head to a chat room on CompuServe. […]

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Miso Ginger Kale Soup

January 9, 2014
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I am often asked, “How do you stay raw in the winter”. The simple answer is I don’t.  I don’t worry about being 100% raw at any time of the year. In the summer I will go for weeks without eating any cooked food but not because I have set expectations that I have to […]

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Favorite Recipes of 2013

December 30, 2013
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It’s that time of year…when we look back over the last year, on the eve of the new. It has been a wonderful year here at Rawmazing and that is thanks to all of you, dear readers! For our end of the year round up, I have chosen 8 of our most popular recipes from […]

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Favorite Handmade Christmas Presents

December 19, 2013
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Body Butter When I was a little girl, handmade Christmas presents were not at the top of my list. In fact, as the good consumers my family was, most everything under the tree was store bought. I didn’t appreciate the love that went into something handmade. One exception was the snowball cookies (Russian Tea Cakes) that […]

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2014 Rawmazing Calendar

December 15, 2013
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 12.95 US Shipping: International Shipping (outside of the US)   The Rawmazing 2014 Jewel Case Calendar is ready! This year’s calendar is full of all new, original, easy, no dehydrator needed, raw food recipes. All recipe cards fit in a Jewel Case (think CD case) that substitutes as a card holder (see 2012 Calendar for […]

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Contest Winner and a Clay Cacao Face Mask!

December 2, 2013
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  Announcing the winner of the Just the Goods giveaway, congratulations, Judy! We have sent you an email to confirm.  *** Milena, the creator of “Just the Goods” skin care has been gracious enough to send this face mask recipe for you to enjoy. I have tried it and found it to be delightful. I […]

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Just the Goods Giveaway!

November 26, 2013
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It’s another Giveaway! I am so excited to bring you this pre-Thanksgiving Giveaway from one of our returning sponsors*, Just the Goods!  I need to tell you a little about this wonderful line of skin care items. About a year and a half ago, I first tried Just the Goods skin care. I immediately fell […]

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Pumpkin Seed Cranberry “Cheese” Log with Thyme

November 20, 2013
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I’m in a holiday mood. It feels so welcome and refreshing because I haven’t felt this way in a while. For the last two years, I have been in the process of getting ready to move or had recently moved and I was simply too exhausted to put my normal holiday effort forth. Everything felt […]

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