How To Eat Yourself Warm This Winter

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Can Raw Make You Warm?

With the change of seasons come all of the scrumptious fall harvest foods! Most people tend to think of hot soups, stews and breads. However, there are a lot of great ways to warm yourself up with raw foods! It is a simple matter of using the right ingredients and knowing how to prepare them.

 The Interview

Tune in to this segment of The Organic View Radio Show, as host, June Stoyer is joined by  Marie-Claire Hermans to discuss how you can kick off the fall harvest season and warm yourself raw! Click here to listen to the interview on iTunes or use the player below:

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Ravishing Raw FooDprint

Rawpreneur, Marie-Claire Hermans started her company Ravishing Raw after she cured herself of chronic fatigue syndrome and fibromyalgia with raw food. She outsmarted doctors who told her she could never be cured. Firm in her belief she studied the body, mind and spirit, their connection to each other. She invests on a constant basis in her education as a raw food coach, in her own personal growth and in how to be of service to others.

What distinguishes Marie-Claire from other coaches is that she only specializes in raw food. She specializes in working with people who are struggling with chronic fatigue syndrome/fibromyalgia, empowering them to strengthen their body so it can heal itself and with artists (actors, singers, jazz musicians) who are challenged by their demanding, irregular lifestyle to help them resolve their health issues. What these groups have in common is that they are suffering from tremendous stress and in need of easy, yet effective solutions to increase their energy levels so they can live and perform fully. By concentrating in these particular areas, Marie-Claire offers proven and specific step-by-step coaching programs with personalized guidance on how exactly you can improve your health and lifestyle. As a result, those who work with her can feel the difference in only a short time and are able to build a new lifestyle or find a healthy balance within a busy profession. If you want to try Marie-Claire’s Raw For 3 Days E-Book, click here!

Raw Apple Pie Recipe

INGREDIENTS FOR ONE MINI TARTE TATIN

FOR THE CRUST
About 3/4 C of almond flour (blend the almonds shortly in a blender into “flour”)
3 Medjool dates (if not enough, add what you need)
A pinch of sea salt

FOR THE FILLING
1 Apple (a sweet autumn apple in the cold season)
A few TBSP of fresh orange juice (as needed: start with 2 and add to get the batter going)
1/2 TBSP fresh lemon juice
1/2 TBSP freshly grated ginger (or 1 TBSP if you want to give it a kick)
1/4 tsp ground cinnamon

FOR THE TOP
1 sweet apple of the season
1/8 C Light Agave Nectar
1/4 tsp Vanilla Extract
1/2 TBSP fresh lemon juice
1/4 tsp ground cinnamon

START WITH THE PREP OF THE APPLE SLICES ON TOP

1. Slice the apple in 4 parts and slice them up with a mandolin or as thin as possible
2. Mix the other ingredients together
3. Toss the slices in the mixture
4. Place the slices on a Teflex sheet and dehydrate for one hour at 108°F (or in your oven at lowest temp.)

INSTRUCTIONS FOR THE CRUST

1. Process the flour, salt and the dates in a food processor until you have a fine, sticky crumble
2. Line de bottom of your (mini) pie form with plastic foil (removes the crust easier)
3. Push the sticky crumble into the form until you have a firm crust
4. Set aside

NEXT…

• Take the crust out and place it on a plate
• Pour the filling into the crust
• Flatten nicely with a spatula
• Take the warm apple slices out: they are soft now
• Flatter the slices one by one in a circle on top of the filling
• If you want the pie slightly warm, let it warm up for another hour in the dehydrator at 108°F
• If you want to eat it right away, you can!

TIPS

• You can sprinkle some more cinnamon on top if you wish
• Or you can make the top look shiny by brushing some of the fluid on the teflex sheet on the apple slices

RAW BROCCOLI PIE 

INGREDIENTS FOR THE CRUST

(IN A PIE SPRING FORM OF ABOUT 7,87 INCHES) 8 PERS.
(MINI PIE: DIVIDE BY 3 AND MAKE IN A SPRING FORM OF ABOUT 4 INCHES) 2 PERSONS
3 C of Brazil nuts (preferably soak them overnight and dry them before to activate the enzymes)
1 C sun dried tomatoes, soaked 1 hour in olive oil (or buy them in oil)
1 TBSP miso
A dash of sea salt (to taste)
If you like it hot, add a dash of cayenne

MAKE THE PIE CRUST…

1. First place a plastic foil on the bottom of your spring form
2. Mix all the pie crust ingredients in a food processor until it is sticky (don’t over process)
3. Push the mixture in the form firmly, you can build up “walls” too if you wish
4. Put aside in the fridge

INGREDIENTS FILLING
A small broccoli
Fresh herbs to taste; very nice are cilantro, basil, parsley, oregano
In winter you can add dried herbs: oregano, Italian seasonings
1/4 tsp sea salt (to taste)
2 avocados

THE MAKING OF THE FILLING

1. Blend or mix the broccoli, herbs and salt until very fine (food processor works fine!)
2. Add the avocados and blend until you have a very smooth and creamy texture
3. Place the pate on the crust in your spring form
4. Top off with some pine nuts
5. You can eat it right away but it will slice up easier when you let it chill for an hour

TIPS

• A very healthy winter treat. Makes a great starter or fancy snack for guests
• Make a small version when you are only with a few persons, it is very filling
• This pie keeps well for two days (covered) in the fridge
• Some leftover of the crust? Crumble it over a salad
• Some leftover of the filling? Use it as a smooth pate on a cracker or on a salad

Twin Tower Of Marinated Mushrooms & Spicy Guacamole Recipe

 

Yields: 2

INGREDIENTS FOR MARINATED MUSHROOMS
About 1 pound of mushrooms or more (Portobello’s are perfect as a “steak”!)
A handful of parsley
Some thyme
A sprig of rosemary
Olive oil
1/4 tsp sea salt
Some black pepper
A small handful of pine nuts (optional but nice!)

INSTRUCTIONS FOR MARINATED MUSHROOMS

1. Slice up the mushrooms if they are small
2. (If you could lay your hands on Portobello’s, take out the stem)
3. Pour enough olive oil over them and coat the mushrooms well
4. (Cover up the Portobello’s with olive oil)
5. Chop up the herbs and stir them under the mushrooms
6. Set aside and let them marinate for 30 minutes
7. Portobello’s get even better overnight

INGREDIENTS FOR SPICY GUACAMOLE
2 avocados
¼ tsp sea salt (to taste)
1 Jalapeño pepper without seeds and cubed very finely!
1 TBSP fresh lemon juice
Some course black pepper (to taste)

INSTRUCTIONS FOR SPICY GUACAMOLE

1. Mash up or blend the avocados with the seasonings and lemon juice
2. Add the fine cubes of pepper

WINTER SALAD

1. Mix all kinds of local lettuces of the season
2. Slice up carrot, red beet, turnip (root vegetables) with a julienne peeler
3. Add some raw sauerkraut or fine strips of white and red cabbage
4. Mix everything loosely with your hands
5. Divide a handful of alive sprouts on two sides of the plate
6. Place half of the guacamole in the middle on top of your salad mix
7. Sprinkle some pine nuts on top (optional)

TIPS

• Warm up the prepared mushrooms in your dehydrator or oven at 108°F for 1 hour
• This makes a lovely and fancy looking starter when you serve them as “towers”
• Wild mushrooms look darker and after marinating they look even more like “cooked”
• Don’t over process avocados: the taste can become bitter then

SQUASHING SOUP

Raw soup doesn’t have to be cold. You can break the cold by warming up the water that you add to your vegetables to about 158°F or 70°C. When you blend all the ingredients they won’t be heated because their temperature is low. You will enjoy this soup just as much as you used to, but now with its nutrients intact!

INGREDIENTS FOR 2 PERSONS
1/4 Cup of cashews
2 C pure warm water
1 shallot
1/2 freshly squeezed lemon
1/2 mango (optional but nice)
1/4 butternut squash
1 1/2 TBSP Curry powder
½ TBSP turmeric or curcuma
1/2 tsp Celtic sea salt or Himalayan salt
Dash of cayenne
Some cilantro to top off

INSTRUCTIONS

1. Warm up the water to about 158°F or 70°C. Don’t boil it so all the nutrients stay intact.
2. Place all the ingredients, except for the cilantro, in the blender.
3. Add the warm water
4. Now blend until you have a creamy smooth consistency.
5. Pour the soup in a warmed up bowl.
6. Top off with some cilantro.
7. Serve right away!

TIPS

• Organize well by putting all the ingredients together. This will save you a lot of mess and time.
• This soup is ready in only a few minutes and will satisfy you as it is a real meal.
• To keep the temperature of the soup warm while you are eating, first warm up your bowl before you pour in the soup.