This is a great snack to have on hand in case you get the munchies. You can use whatever nut floats your boat, cashews are my favorite. It has a rich buttery flavor that would off-set the spiciness.
Pecans, crisp up nicely. If you use pecans, try it with maple syrup (not raw product), to add a different flavor.
Just don’t eat all the nuts in one sitting, they are high in fat.
Sweet Chile Nuts
makes 4 cups
Juice of one lime
1 tablespoon olive oil
1 tablespoon agave nectar
1 tablespoon paprika
2 teaspoon cayenne
1 teaspoon sea salt
4 cups raw soaked nuts of your choice
1 Whisk together lime juice, oil, agave and seasonings. Add nuts to coat evenly.
2 Spread nuts on a Teflex sheet and dehydrate at 100 degrees for 8-12 hours or until dry, crisp and crunchy.
Learn how to make flaxseed crackers, nut pate, zucchini pasta with marinara sauce, cakes and pies, 6:30-9 p.m. May 9. Civic Park Community Center, 1375 Civic Drive, Walnut Creek, CA. $33 plus $25 lab fee. 925-943-5858, http://www.walnutcreekrec.org/.
The Natural Gourmet hosts a Raw Comfort Foods class featuring Party Tacos with Spiced Nut Meat, Sour “Cream”, and Guacamole; Zucchini Mac & “Cheese” Casserole with Crunchy Multigrain Topping; and Coconut-Pineapple-Carrot Layer Cake with Cashew Cheese Icing. $95. 1-4 p.m. May 17. 48 West 21st St., NY, NY, 212-645-5170
Introduction to Raw Foods covers how to shop for raw foods, recipe demos, Q&A session and more, May 17. Soho, London
Can’t travel, no worries, Gourmet Raw Vegan Chef Dina Knight offers online raw food classes and demos. ALSO Raw Chef Dan hosts an online Raw Food Prep Class.
Earlier today I posted that I wasn’t creating raw food dishes of late. That doesn’t mean that I don’t have my share of recipes to well…share.
I haven’t prepared this dish but I invite you to create it and let me know what you think. Send in a photo, comments, revises, whatever you feel would make it off the hook.
Peace and love, Terilynn
Avocado Salad with Creamy Lime Dressing
1/4 cup extra-virgin olive oil 1/4 cup cashews juice of 2 limes 1 teaspoon agave nectar 1/2 teaspoon ground cumin Sea salt and pepper, to taste 1 head Romaine lettuce, roughly chopped 1 small bunch cilantro, leaves only 2 ripe avocados, cut into small cubes
1 Combine oil, cashews, lime juice, agave nectar and cumin in a blender. Process until cashews are smooth and creamy. If needed, use water a 1/2 tablespoon at a time to reach desired consistency.
2 Combine the lettuce and cilantro with the dressing in a large bowl. Top with the avocado pieces.
When you’re on a raw food diet, you know the health benefit of water. But what is the best drinking water? Distilled water? Spring Water? Rain Water? A water filter? And then, not all agree. In this video we asked David Wolfe – world’s no 1 raw food teacher – what he believes is best.
We also interviewed other raw food experts: Gabriel Cousens and Brian Clement. Do they agree with David? We asked them the same question. To find out what they said click here.
I have wanted to visit Alaska my entire life, so when I got invited to fly over and speak at The Conscious Living Festival I jumped at the chance. Dreams of seeing glaciers, icebergs, and drink real pure water, I was literally vibrating with excitement. I was even looking forward to the 10+ hour plane ride over, and that is miracle in itself.
Blue Green Waters Standing in front of the ice-cold blue green water was truly a sight to be seen. I really resonate with this color as it’s how I often view my heart chakra, and is very comforting for me. As I stood there in awe of icebergs floating in the water and glaciers on the surrounding mountains I wondered to myself if there was any other place on the earth that was so serene and pure.
Sure there are wonderful vacation spots and many places of beauty, but this felt so untouched, so pure, so right. I think as a nation we have forgotten about Alaska to an extent. Maybe people opt for cruises in the surrounding waters with an occasional excursion, but what percentage of people actually spend time right in the middle of Alaska? So many go for warm climates, which is nice in its own respect, but there is something magical about being in this cool refreshing weather.
Light During my visit I got to enjoy the ever-changing light cycle as well. It was pretty light out until around 11pm, and never really got completely dark at all, no matter the time. This is great for late night hikes through the woods (yes, I saw my first wild bear), mountain running uphill, and just working and playing right outside in your back yard.
It could be strange to adjust to, as I feel that my body wants to sleep at a certain point, no matter now light it is outside. But, I did slowly adjust. It did get me thinking how much more productive we could be as a people if we all lived in that environment.
Real Water The event that left the greatest impression on me was a simple one, drinking water. My friend Kristi was nice enough to take me to this amazing water outlet on the side of the road, often overlooked by even the locals. My first thought was that it was a natural spring, in which case I of course wanted to taste the water. When I found out that it was actually water from a melting glacier, tunneled through the side of a mountain, which has literally been there before pollution… to say that I was ecstatic to taste it would be an understatement.
So after pouring myself a glass I first looked at the clarity in the water. No floating sediments or objects, really pure. Ok, ready to taste it. It hit my lips and was ice cold. Then I noticed that the water was really silky smooth and went down easy, no after-taste at all. But what really shocked me, and what I had to drink many many glasses of water to confirm was that the moment I poured the water into my mouth it felt like it disappeared. My description isn’t doing it justice by any means but somehow someway it just disappeared. I drank a large glass of water in seconds, and didn’t even feel the water going down my esophagus. I noticed the water fill my mouth, and then it felt like it just turned into light. All I know was that it put a smile on my face, did an amazing job of hydrating me, and made me so happy. The idea of this magical water excited me so much that I have decided to host a retreat there next year. Are you ready for your glacial activation?
Thank you Alaska. Thank you Gaia for the amazing water.
Our homeboy Daniel Vitalis, the world famous alchemist and raw food ninja, has quite an exciting new course he’s put together on the subject of ElixirCrafting.
The 6 week course consists of 6 lectures that take place every Thursday night. The course starts on September 11th and concludes on October 16th.
Daniel is well respected by countless health authors and practitioners for his in-depth of knowledge of nutrition and his ability to present his information so clearly. If you’re interested in hearing the latest science on the subject of elixirs, I highly recommend making the investment.
Here are some more details on the course:
Phase – I ElixirCraft Mastery Course 6 weeks, 6 lectures via an intimate teleconference with Daniel Vitalis
September 11th through October16th Beginning 7PM EST Space is Limited to 13 students
$229.00 investment in your health
Contact ElixirCraftProtege [at] gmail [dot] com to sign up or ask questions
Registration ends August 15th
Here’s a little more about Mr. Vitalis and what you can expect from the course:
Each lecture will last a minimum of 60 minutes, maximum 120 minutes with an open forum for questions at the end of each lecture.
Also included so you can listen as many times as you wish: A Digital MP3 file of each weeks lecture
Between class times ElixirCrafts’ Goddess-Istant, LeighLon will be available through private e-mail to answer any questions that may come up for you.
Prior to the start of training a structured lecture guide for each call shall be provided to you so you may prepare notes and questions in advance.
photo by Well-Seasoned Cook
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On behalf of the entire WLIR team, we wish a special 30th birthday to the lovely 
Here’s a fun, simple and tasty recipe from one of our favorite recipe bloggers.