I have just found this amazing offer.
Russell James http://therawchef.com is offering all of his ebooks at a very good discount, with an amazing offer on top of that.
I’ll be perfectly honest with you. When Russell was starting out, he offered deals, and they didn’t come through. I felt ripped off (although they did return my money, ultimately), and I stayed away from anything he wasn’t offering for free for a very long time.
Today, since he was offering a very fair deal, I decided that it was time to take the chance again. Lucky for me, I have gotten the books I tried to buy from him some time ago, but couldn’t receive!
I’ve applied for an affiliate-ship, but it hasn’t come through yet. I don’t care. I want you to know about this offer he has. Russell is offering all of his books for either $14.95 US each, or $50 for all 6. Such a deal. Since I am pretty much broke, but still (after all our issues) want his books, I went for it, and am very happy to have the recipes I longed for a couple of years ago, in addition to other recipes I am interested in.
Go to http://www.therawchef.com/rawfood-ebook.html to see all six books he is offering for this very good price.
Posted in AS IT IS, BOOKS, cheez, cheeze, CHEEZE raw vegan, CHOCOLATE, CRACKERS & CHIPS, DISCOUNTS, FRUGAL, LIFE AS IT IS, MY RAW EXPERIENCE, RAW FOOD EDUCATION, RAW FOOD LIFESTYLE, RECIPE LINKS, RECIPES
Tagged MY RAW EXPERIENCE, my raw food recipes, RAW FOOD LIFESTYLE, raw recipes
Based on a recipe by Elaina Love
6 C dry, raw shredded coconut
2/3 C honey or agave syrup
1/2 t. mint extract (or 3 drops peppermint essential oil)
1/8 C organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 t. vanilla extract
pinch cayenne pepper
1/8 t Celtic sea salt
- Blend 3 C of coconut in a dry VitaMix on low speed with the lid off and using a spatula to keep things moving until coconut takes on the consistency of butter. Do not blend so long as to separate all oil from the coconut.(If you don’t have a Vitamix, process 1 – 1/2 C at a time.)
- Remove the coconut to a mixing bowl.
- Add 1/3 C of sweetener and mint extract (or peppermint oil), and mix well with a spatula. Set aside.
- Blend remaining 3 C coconut
- In a bowl, mix the coconut and remaining ingredients by hand..
- Divide the chocolate mixture in half.. Press one half into a 4″ x 4″ baking dish or plastic container.. Freeze for 5 minutes, until solid.
- Remove frozen chocolate from freezer and layer on the mint mixture. Return to freezer for 4 – 5 minutes.
- Spread remaining chocolate mixture over the mint layer. Freeze until solid or refrigerate.
- Remove container from the freezer and remove the contents by twisting the container, or by prying up with a spatula.
- Place on a cutting board and, using a thin, sharp knife, cut into your shape of choice.
NUTFREE CHOCOLATE PIE
3 C unsweetened, dried coconut
1 – 1/2 C dates ( chopped small)
1/2 T cinnamon
1 t sea salt
1 C agave nectar
1 C raw chocolate nibs
1 vanilla bean
4 T coconut butter
1 t of cinnamon powder
- Process coconut, dates, cinnamon, and sea salt in a food processor mixture forms into a ball.
- Spread crust onto a pie pan.
- Wet fingers with water before spreading, to avoid crust sticking..
- In a VitaMix, combine avocado, agave, vanilla, coconut butter, and cinnamon, and process until smooth and creamy.
- Pour filling into pie crust and chill.
- Sprinkle dried coconut flakes over top of pie before serving
RAW CHOCOLATE BROWNIE S
based on a recipe for the brownie I ate in a now defunct restaurant in New York City
Note: this is a restaurant recipe. For home use, you will probably want to halve it
2 lbs cocoa butter
3 C cocoa powder
1 – 1/2 C agave
2 C goji berries
1 – 1/2 C almonds
1 C hemp seed
2 drops vanilla
- Mix first three ingredients together by hand.
- Blend next 4 ingredients .
- Thoroughly combine all ingredients.
- Spread on a tray or in a baking dish
- Refrigerate for two hours.