Choosing Raw Book Review She Let Them Eat Cake.Com

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When I first discovered raw foods I was a little overwhelmed. I didn’t have a dehydrator (I didn’t even know what it was) and I was just getting into green smoothies! I wish I’d had a resource like Gena Hamshaw’s new book Choosing Raw: Making Raw Foods Part of the Way You Eat.

Gena is the creator of one of my fave blogs – Choosing Raw. I’ve been stealing quiet moments (while the kiddies are jumping on the trampoline or playing Lego) since I got her book and I am loving every word. I know you guys will love it too.

I love Gena’s recipes because they’re simple. A few years ago I picked up a famous raw food recipe book and was completely overwhelmed by the recipes – they were complex and often called for a dehydrator and 20 hours to dehydrate something. Gena’s approach to raw food is nothing like this. She uses simple, every day ingredients and makes the raw lifestyle totally doable! Her goal is to get us incorporating more raw foods into our diets, for the sake of our health and well-being.

Gena’s book isn’t just a recipe book, it’s a fabulous resource for healthy living. The book is a recipe collection (125 recipes, all vegan, many raw) and a lifestyle guide. As a nutritionist I am loving her nutrition tidbits and soaking up Gena’s knowledge (she’s also a certified clinical nutritionist).

Gena's Kale Slaw with Apple Cider Vinaigrette

My copy already has many a post-it noted pages, but in the short time I’ve had it, we’ve tried two recipes that we loved and will definitely make again and again. In fact, I have seeds soaking right now so I can make her pate again (see below for recipe).

Recipe for Vegan and Gluten-Free Sunflower Seed Pate from Gena Hamshaw

Sunflower Seed Pate

Gena encourages you to try pumpkin seeds, sesame seeds, or sunflower seeds (or nuts).  The recipe below is my version of Gena’s recipe from Choosing Raw: Making Raw Foods Part of the Way You Eat.

  • 1 1/2 cups raw sunflower seeds
  • 1 tablespoon coconut aminos (tamari works too)
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh parsley
  • 1/3 cup water (add sparingly)
  • sea salt and pepper to taste

1.  Cover the seeds with enough water to submerge them by a few inches, and soak them for 4-6 hours (longer if you’re using nuts).  Discard the soaking water and rinse well.
2. Add the seeds, coconut aminos, apple cider vinegar, garlic, and herbs to your food processor or high speed blender.  Blend until the mixture is coming together (consistency will be coarse and wet).  Scrape down the sides with a spatula.
3. With the motor running, add water 1 tablespoon at a time until the mixture looks thick but smooth and spreadable.
4. Season to taste with sea salt and black pepper.

Keep in the fridge for 3-4 days.  Serve with crackers, veggies, or as a sandwich spread.
Yield: 2 cups pate

For more recipes, or to check out Gena’s beautiful new book, you can visit her website here or find Choosing Raw on facebook.

Choosing Raw: Making Raw Foods Part of the Way You Eat

 

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Strawberry Oat Squares from She Let Them Eat Cake.Com

Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner.

In my opinion, strawberry and raspberry season are far too short! I adore berries and can’t seem to get enough of them this time of year. It’s hard to walk past berries at my local Farmer’s Market without buying a couple of pints. Half of the first pint doesn’t even make it home if Livvie is with me! She’s just like her Momma in her love affair with berries.

As you know, I’ve been on quite the Berrylicious berry kick. It seems the wee babe I’m carrying likes berries too.

One of our favorite local restaurants has a date square that Pete and I go mad over. Naturally, I’m determined to recreate it. But you can’t make date squares in July when strawberries are bursting with juicy flavor. So I made Strawberry Oat Squares, and you won’t be disappointed. They hold together so well, and they taste just like summer.

Now go strawberry picking, or hit up your farmer’s market for some strawberries.

Strawberry Oat Squares from She Let Them Eat Cake.Com @maggiesavage

Strawberry Oat Squares

  • 2 ¼ cups fresh sliced strawberries
  • 1/3 cup coconut sugar
  • 2 tablespoons tapioca flour (for berry mixture)
  • 1/2 cup liquefied coconut oil
  • 1/2 cup maple syrup (room temperature)
  • 1/2 teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • 1/2 cup almond flour
  • ¾ cup certified gluten-free oat flour
  • 1/4 cup tapioca flour (for crumble dough)
  • 2 cups certified gluten free oats
  • 1 tablespoon psyllium husks

1. Preheat the oven to 400 degrees F and grease an 8×8 pan.
2. In a medium-sized bowl, combine strawberries, sugar, and tapioca flour. Set aside.
3. In a small bowl, mix together coconut oil and maple syrup.
4. Combine sea salt, cinnamon, flours, oats and psyllium seed husks in a large bowl.
5. Add wet ingredients to the dry ingredients.
6. Press approximately half of the crumble dough into the bottom of the greased 8×8 pan.
7. Spread with the strawberry mixture and then top with the remaining crumble dough.
8. Bake for 30-35 minutes. Let cool on a wire rack, cut into squares and enjoy.

You’ll find more great strawberry-inspired recipes in Berrylicious: 25 New Mouth-Watering Recipes for Enjoying the Summer’s Healthiest Fruits! Try the Strawberry Oat Muffins, the Strawberry Mini Pies (with the best flaky gluten-free pie crust recipe), or my Strawberry and Chocolate Cheesecake Cups. Oh my! Click the banner below to get your copy!

 

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