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Tis The Season

  For past edition of the Tip Of the Week visit my archive

The holidays are coming and so are the foods. This time of year offers some tasty fruits that are signature not only to the Holliday that they are featured but to the season in which they come into the market.
Some of my favorites are the Apples, Peaches, Pears, Plumbs, figs, grapes, grapefruit and Persimmons  just to name a few. Check out the whole list here:
Dried Fruits and Nuts also come with the fall weather which are heavier therefore more warming foods. The harder your live has to work the wormer your body will feel. That is why worming foods like routs or tubers, pumpkins, numerous squashes, their seeds and nuts all come before winter. Not to mention they all can last months if stored properly. Sugars and oils are offered up just before winter in apples pears, figs, peaches, plums… most of which dry well maximizing for long term storage. Fats oils and proteins are in the nuts and crabs in the routs.
So what to make with these and how to serve them. Well so much can be done in combinations or separately.

I recently have been having a great time making pumpkin and butternut loafs. So many ways to make them with so many variations there doesn’t seem to be any end to it.

Blend Fresh pumpkin in your food processor with dried coconut and handful of nuts of your choice (I really liked pine or pecan) with herbs sea salt, onion, bell pepper and garlic. Blend till sticky and transfer to a mixing bowl and add chopped veggies, dried apricots or cherries. Shape into small loafs and dehydrate at 100deg to whatever dryness you like.
This is like a tasty Nutloaf but without the overload of nuts, mostly pumpkin. You can use any hard squash, turnips, yams or sweet potatoes to do this and mix a variety of nuts for different flavors, change up the herbs and spices and even play with the chopped veggies inside. You can also blend gravy or fruit glazes for topping.

It really is endless and totally up to you.
Tasty breads can be done in the same way minus all the veggies, garlic, herbs… Just blend the pumpkin, coconut and dried fruit like apricots, figs, cherries… form into a loaf and dehydrate for about 2 or 3 hrs. Then slice it into slices and dehydrate the slices till the outside of each slice is dry and almost crispy.
I like to through in some pecan or walnuts for a real holiday feeling to the breads, Try apple walnut and cinnamon, try lemon zest and ginger, try straight cherry.  YUM!!!!!!!!!
Dried fruits also make great creams. Blending dried fruits with water makes a great cream to add to chopped or sliced fresh fruits to fill a pie. Blend dried cherries to a cherry cream, mix with shredded apple and fill your pie crust. How easy and totally amazing is that?  Blend dried pineapple and macadamia nuts for an amazing tropical cake icing
I could go on and on but you get the picture.
Just experiment and have fun.

 

Till next week
Raw Chef Dan

 

 



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