JaxRaw - NorthEast Florida's Raw & Living Foods Meetup Message Board › ***RECIPES HERE ***


user 3776883
Jacksonville, FL
Post #: 2
Recipe Ebook - and recipe contest results info (copy of email)
The Voters Have Spoken!

Congratulations to our 49 contestants for taking the risk and putting themselves in the public eye!
Many thanks to all of you who supported them by voting - nearly 5,000 of you!

Your vote counted and because of you, the new Hot Raw Chef will be generously rewarded and their career in raw culinary arts is positively guaranteed!

We are delighted to send your complimentary recipe eBook of all 49 recipes, plus bonus recipes by Cherie Soria. If you know of someone who did not vote that you would like to share the eBook with, please send them to HotRawChef.com to view the videos and receive their free eBook.

Click here to download the Hot Raw Chef 5 in 5 Contest Recipe eBook.

Living Light Culinary Institute
is proud to announce the New Hot Raw Chef!

The new Hot Raw Chef and Grand Prize Winner, Cristina Archila, will perform a culinary demo at our annual Living Light Chef Showcase, Hot Chefs Cool Kitchen August 26-28, 2011 , which will be streamed online to viewers all over the world. This prize includes a full pass to the showcase with meals, an elegant dessert reception, and a special gala dinner at the renowned Ravens Restaurant at Stanford Inn by the Sea. Cristina also receives a 2-day Food Styling for Photography class with world famous food stylist and author Denise Vivaldo on the Tuesday following the showcase - a total prize value of $1450 (not to mention the amazing marketing value of winning the coveted title of Hot Raw Chef!)

Cristina Archila

Her Recipe: Pear Napoleon with Pistachio Crumble and Fig Confit

Cristina was also the People's Choice Contest Winner !!!!

Winner of The People's Choice Award receives a gift certificate for $250 to spend in any way they choose at any of Living Light's four businesses

Congratulations Cristina!

Cristina Archila is a graduate of Ringling School of Art & Design, Living Light Culinary Institute,and Matthew Kenney Academy . She has studied Raw food Nutrition, Instruction, & Preparation with reputable chefs: Cherie Soria, Jennifer Cornbleet, Matthew Kenney, and Russell James. She is the co-author of Snog Healthy Treats Cookbook published in London by Ryland, Peters + Small.

Her clients include Snog , (a London based international frozen treat shop, voted as one of Britain's CoolBrands 2010/2011), Discovery Channel, and Whole Foods Market. Through her company RAW FOOD ARTIST , Cristina offers chef services and classes. Her mission is to inspire people to eat healthier foods. She is a native of Bogota, Colombia and lives in Los Angeles.


Second Place Winner

The Hot Raw Chef Runner-Up, who wins $450 credit towards
any culinary class at Living Light is...

Jill Kilpatrick

Her Recipe: Spicy Korean Collard Wraps

Congratulations Jill!


5 in 5 Voter Winner

Winner of a FUNdamentals of Raw Living Foods class for yourself and a friend PLUS a two-night stay for two at the beautiful and elegant Stanford Inn by the Sea is...

Ronnie Sturkie

Congratulations Ronnie!

The voting among our judges was very close. We evaluated the teaching style and recipes of the contestants, using 24 different judging criteria. That amounted to only 80% of the total points, so the People's Choice online voting also weighed heavily in determining both the People's Choice Winner and the Grand Prize and Runner-up Winners.

And thanks to everyone who voted for your favorite video, two lucky (and determined) raw food chefs have earned their day in the spotlight! Even if they were not one of the three top prize winners, each of our contestants may have been viewed by the 5,000 people who voted in the contest. Congratulations to each of you for sharing your talents and your recipes with such a large audience.

Every one of you is a winner!

About Living Light Culinary Institute

Our founder, Cherie Soria, started Living Light Culinary Institute in 1998, inspired by her commitment to teach raw vegan chefs and instructors. Since that time, people from more than 50 countries around the world have attended our chef and instructor training programs, and have changed their lives for the better. Many have started restaurants, written books, become full or part-time culinary or nutritional science instructors, and private chefs. Many others have embarked on dozens of other exciting new career choices, while some of our students have attended simply to learn how to make great tasting, nutritionally sound meals for themselves and their families. All of our students have been thrilled with the high standard of excellence at Living Light. After so many years in business, we know what people want and as the experts in our field, we know how to deliver!

Living Light is located on the beautiful northern coast of California, just a few blocks from the ocean. We have four eco-friendly businesses to support our students: Living Light Culinary Institute , which offers both culinary and nutritional science courses, Living Light Cafe, Living Light Marketplace , and Living Light Inn.

Put yourself in the picture! Become a student at Living Light and you'll learn everything you need to know about raw culinary arts, from basics to gourmet. Whether you are a novice in the kitchen or a professional chef, 18 or 80-it will change your life! Why wait any longer? Go to RawFoodChef.com today and check our schedule of classes, or call and speak with one of our enrollment specialists at 707-964-2420. Do yourself a favor and DO IT NOW. You'll be glad you did!

Click here to see some of our amazing Living Light graduate success stories.

Have a Delicious Day!

Cherie Soria, Dan Ladermann

And the Living Light Team

Subscription Center

Living Light International
301-B North Main Street
Fort Bragg, California 95437
United States
(707) 964-2420
Deb K.
Jacksonville, FL
Post #: 1
At the request of many people I am adding my "Magic" Mushroom recipe form the Ortega Potluck on 6/9/12

8 Medium-Large mushrooms; remove stems, chop and reserve
1/4 cup fresh basil, firmly packed
1/4 cup walnuts soaked overnight and drained
1 clove garlic minced
1/8 cup of Nutritional Yeast
2 Tbsp olive oil
pinch of sea salt

Clean mushrooms. Cut Basil into thin slices. Place chopped mushroom stems, walnuts,garlic, salt, basil and nutritional yeast into food processor. Pulse, then add olive oil and pulse til smooth. Brush mushroom caps with olive oil, stuff and place in dehydrator for 2 hours on 115 degrees.

recipe adapted from a cooked version on "Compassionate Action for Animals" Spring Vegan Cooking Class May 2012

Deb Kainauskas
linda g.
user 7818678
Jacksonville, FL
Post #: 10
Raw Vegan Dessert – Brownie – Recipe:
Get Your Ingredients:
1.5 cups raw almonds
~15 dried figs
1/2 cup raw cacao powder
1/3 cup shredded coconut
1/8 cup water
Hurry and Make It Already:
1. Blend the almonds in a food processor for about 30 seconds until you have a fine consistency.
2. Add the figs and cacao powder to the food processor; blend for another 30 seconds.
3. Add the coconut powder and pulse 5 times.
4. Add the water and pulse 5 times or until the mixture begins to solidify.
5. Spread the mixture onto one half of a small baking tray lined with parchment paper; fold the parchment paper over the mixture and mold the mixture into a block approximately 1″ thick.
6. Place the baking tray into the refrigerator for at least 30 minutes.
7. Remove the tray from the refrigerator and cut the block into bite-sized pieces.

I probably got this recipe online - but I do not remember the site.

Linda Ginsburg
Group Organizer
Jacksonville, FL
Post #: 4
Hey Everyone,

Here's the Pad Thai recipe I brought Sunday. Enjoy!

Raw Pad Thai

3/4 cup raw almond butter
1/2 cup orange juice (freshly juiced!)
1 T minced fresh ginger
1 T coconut aminos
1 t minced garlic
2 medjool dates, soaked

Blend all ingredients in a food processor or blender until smooth

2 packages of kelp noodles (drain, soak in water for 30 minutes & rinse)
1 zucchini, peeled
2 zhredded carrots
2 scallions

Mix with sauce and serve!
Saint Augustine, FL
Post #: 59
Thought I would kick off the recipe sharing from the potluck Saturday:

Wholly Moley it's...

Great Guacamole!

5 ripe Avocados
4-5 Roma tomatoes, finely chopped
1/2 medium onion, finely chopped
Juice of 2 limes
1/2 bunch cilantro, finely chopped
1/2 tsp. minced Habanero pepper (remove seeds)
1/2 tsp. minced Serrano pepper (remove seeds)
Sea Salt (to taste)

Mash avocados on a plate with a large fork and transfer to a bowl. Mix the remaining ingredients into the avocado.

Be careful with how much pepper is added! Especially the Habanero. It's sizzling hot! Serrano comes close too.
Callahan, FL
Post #: 5
Walnut Burgers
6 cups walnuts soaked for 2 hours
2 cups carrots chopped
2 cups chopped portobello mushrooms
2 cloves garlic
1 teaspoon paprika
1 teaspoon dried pizza herbs
1 teaspoon dried parsley
1 1/2 chopped red onion divided
1 teaspoon cumin
1 teaspoon coriander
1 cup of fresh herbs such as parsley, basil and cilantro tightly packed
1/2 red pepper chopped
6 sun dried tomatoes soaked for 2 to 6 hours
1 Tablespoon yellow miso (optional)
1 Tablespoon Tamari (optional)

Blend the walnuts, carrots, mushrooms, garlic, paprika, pizza herbs, dried parsley and half of the onion in food processor.
Transfer to a large bowl and continue blending.
very finely chop the fresh herbs, red pepper,sun dried tomatoes and remainder of the red onion add these to the bowl. Mix well
Divide the mixture into 8 to 10 equal portions. Form into burger shapes and dehydrate at 115 for 8 to 24 hours.
Callahan, FL
Post #: 6
Macho Nacho Sauce
In a blender, add
1/2 cup water
1/2 red bell pepper
1/2 cup pine nuts
1/2 cup sunflower seeds
1 tablespoon Miso
1 clove garlic
1 tablespoon fresh lemon juice
1 Jalapeno pepper
1 teaspoon sea salt
Blend on high until creamy
Saint Augustine, FL
Post #: 60
From "Ani's Raw Food Kitchen"
'Tweaked' by JaxRaw member Leslie

1/4 cup shredded coconut
2 cups raw almonds (or any raw nut you prefer), dry
1/2 tsp. sea salt
2 cups pitted dates

1 cup pitted dates
1/2 cup raw carob power
1/4 cup extra virgin olive oil
2-4 Tbsps. distilled water

Meat from 2 Thai baby coconuts, about 2 cups
1 cup shredded coconut
1/2 cup pitted dates
1 cup distilled water, as needed
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