Here is half of the crepe batter spread out on a spill-proof (Teflex) dehydrator sheet. Once it was ready - done 'cooking' in the dehydrator - I traced around a cereal bowl with a knife to make round crepe shapes. For the other half of the batter I used about a half cup of the batter to make individual crepe shapes, see image, below.

Did you know that the wrong way to pronounce “Crepes” is  …..  “krr-apes.”

Dan, our housemate, corrected me… he says the correct way to pronounce it is ……….. ‘krr-epp’ …. The French and English pronunciation is the same.

… and when you use the plural form the ‘s’ is silent… so… it’s always ‘krr-epp.’

I recently made these crepes (krr-epp) for a client – and – brought them to the South Bay Raw Food MeetUp monthly potluck. They are absolutely divine. I’ve made them many times, the mouth feel and taste are just like a crepe (krr-epp), people always go ga ga over them.

My recipe is adapted from the "Scallion Crepes," page 209, in this wonderful book: Raw Food, Real World. As I mentioned in my previous post, I love this book... the recipes (I've made many) and photos are excellent.

______________________

The recipe ↓↓↓

Makes about 20 crepes (pancakes)

• 4 cups Thai Young coconut meat (I used 5 coconuts)
• 2 cups diced yellow squash (I used 4 crooked necks)
• 3 tsp sea salt
• 1/4 cup Thai Young coconut water
  —–
• More coconut water, up to a cup
  —–
• 4 scallions, thinly sliced (see Tips/image, below)
• 1 cup flax seeds, finely ground  (about 1 1/3 cup ground)

1) Blend the first four ingredients in a high-speed blender until the mixture is creamy.

2) Add more coconut water, a 1/4 cup at a time to get to the consistency of custard, not too thick, not too thin (see Tips, below).

3) Transfer the mixture to a bowl and mix in, by hand, the ground flax seeds, blend well.

4) Gently, by hand, mix in the sliced scallions, avoid breaking the diagonal sliced scallions. Let sit – allowing the ground flax to absorb moisture.

5) When the mixture is thick and gooey put the batter on a spill-proof dehydrator sheet, here are two options:

♦ Slice the scallions very thin - diagonally. Cut them even thinner that what is shown here.

A) Use about 1/4 cup of the mixture and spread it out making a 4 to 5-inch round-crepe shape, about 1/8-inch thick.
B) Use half the batter and spread it out making a large square, about 1/8-inch thick. After the large crepe is finished ‘cooking’ make round crepes by tracing around a small bowl or plate with a knife.

6) Dehydrate the crepes in 2 stages, first at 145 degrees for 1 to 2 hours.

7) Then, when the top of the crepes (remember – krr-epp) is firm, flip the crepes onto a dehydrator screen, remove the spill-proof sheet, turn down the heat to 110 degrees (or 90 degrees on a hot day) and ‘cook’ for another 6 to 8 hours (see Tips, below, about drying time).

Tips:

♦ The amount of coconut water that you’ll need is determined by how much water/liquid comes from the squash, it varies, so add the coconut water in small doses, about 1/4 cup at a time.

Here are crepes (pancakes) on a spill-proof (Teflex) dehydrator sheet. This recipe can make up to 20 crepes, about 4 inches wide. (Here the size is 5 to 6 inches wide.)

♦ Check the crepes often for done-ness – during both stages of dehydration, you don’t want to over ‘cook’ them. For more information see my blog post: Dehydrator temperatures.

For information about flipping the dehydrator sheets between the two stages of dehydration – see the YouTube video in my Corn Tortillas recipe.

I always dehydrate in 2 stages, changing the temperature after 1 or 2 hours.

The first stage: Start dehydrating at 145 degrees with the food on a spill-proof sheet. At this temperature quite a bit of the moisture is eliminated quickly without heating the food too high.

The second stage: When the top is firm I flip the contents onto a screen and lower the temperature. Drop the temperature to 120 degrees or less based on these two variables: the type of food that is on the tray and my time. For example: If dehydrating over night I’ll turn the temperature down to 90 degrees. If the food is thick (and I want it dry and crunchy, I’ll drop the temperature to 120 or 110 degrees.

This short 1.36-minute video shows two tips, go to the 0.52-minute mark to see how to flip a D-tray.

I made these torts for a client and for our monthly South Bay Raw Food MeetUp group’s potluck.

They are good tasting and perfect for rolling….     I’ll post photos soon.

__________

The recipe ↓↓↓

My corn torts were inspired by the Soft Corn Tortillas (page 188) in this book: Raw Food Real World. I love this book ... for 2 reasons... I've made maaaaany of the recipes and every one has been good. AND, I like this book for the 'eye-candy' factor ... the photos are great.

• 3 cups fresh corn (about 3 medium-sized cobs)
• 2 cups chopped orange bell pepper
• 3/4 cup ground psyllium husk
• 1 lime, zest and juice
• 2 tsp ground cumin
• 2 tsp sea salt

1) In high-speed blender, mix all ingredients well, and let sit for 15 minutes (see Tip, below).

2) Pour and spread the mixture on a spill-proof dehydrator sheet, two options:

3) Dehydrate for 1 to 2 hours at 145 degrees (see Tip, below).

4) When the top is firm, flip them over (see YouTube video, below) transferring it from the spill-proof sheet to a dehydrator screen, peel away the spill-proof sheet and dehydrate for 2 to 4 hours at 110 degrees.

Source:  Joni Sare, 2009; adapted from: Raw Food, Real World, by Matthew Kenney and Sarma Melngailis, page 188. See book image.

♦ I use white corn and orange bell pepper. The color of the finished torts looks just like yellow corn tortillas. →Here'r some fun facts about corn: it's a grain not a veggie; the use of the word "ear" of corn does not originate from the physical aspect that the cobs on a corn stalk look like ears - that's just a "folk-etymology." The historical use comes from Old English: ear of grain, and Latin: husk of grain. (source: http://wiki.answers.com/Q/Discuss:Why_is_corn_called_an_ear_of_corn)

Tips:

♦ Once you blend all ingredients let the mixture sit for at least 15 minutes to allow the ground psyllium husk to absorb moisture, the mixture will become thick and pudding-like.

♦ I always dehydrate in 2 stages, changing the temperature after 1 or 2 hours.

The first stage: Start dehydrating at 145 degrees with the food on a spill-proof sheet. At this temperature quite a bit of the moisture is eliminated quickly without heating the food too high.

The second stage: When the top is firm I flip the contents onto a screen and lower the temperature. Drop the temperature to 120 degrees or less based on these two variables: the type of food that is on the tray and my time. For example: If dehydrating over night I’ll turn the temperature down to 90 degrees. If the food is thick (and I want it dry and crunchy, I’ll drop the temperature to 120 or 110 degrees.

♦ How to flip dehydrator trays:
This short 1.36-minute video shows two tips, go to the 0.52-minute mark to see how to flip a D-tray.

Please join Steve and me at the table for a ….

ketogenic (paleolithic) meal

The menu

Appetizer: Watermelon soup with Pine nut and Brazil Nut cream
Main course: Buffalo roast wrapped with buffalo bacon, braised and slow-roasted with veggies, and a salad bar with an array of macro- and micro-nutrient toppings
Dessert: Steve’s almost famous Brownies (reduced sugar, wheat-free, egg-free, potentized with collagen, coconut oil and dark chocolate)

Tonight’s conversation

The discussion during this dinner is open to any nutrition topic that is brought to the table.

These nutrition gatherings are for you… if you, a loved one or a client has a health challenge and you have questions, and/or have nutrition info to share with the group. Everyone is welcome, whether you are a patient or practitioner.
(Private consultations are available with Steve before and after, please contact him to make an appointment.)

Dinner time

When:· Tuesday, July 27th, 6:30 – 9:30 PM

Donation

Pricing: minimum donation of $40 per person

Where

Location: at a private home in Cupertino
(address will be provided with a confirmation of your RSVP)

RSVP / Reservations

To make your reservation:

Write to Joni at joni sare at gmail dot com

Bios

Steve Fowkes is an organic chemist, biochemist, nutritional-formulation consultant, legal expert witness and is considered an expert in brain function and metabolism. He has written several books, authored numerous articles and papers, illustrated books and scientific papers and served as editor, technical editor and guest editor on many more. He is currently writing his sixth book.  In 1979, he co-founded a vitamin company, Vitamin Research Products and managed their research, new product development, manufacturing, data-processing and shipping departments until 1983.  In 1992, he founded and continues to direct the Cognitive Enhancement Research Institute.  His ability to translate technical topics for the public led to TV appearances on People are Talking, a San Francisco-based TV talk show, the Dr. Dean Edel Show, a nationally syndicated TV talk show, and CNN’s Larry King Live, and several anti-aging documentaries. Steve is available for private and group nutrition counseling.
Email address: fowkes2 at ceri dot com
Web samples of Steve’s writings: www.ceri.com
Phone: 650-321-CERI
Skype: swfowkes
YouTube: swfowkes

Joni Sare, NE, Chef is a personal trainer for the kitchen and a healthy-eating coach for people. She specializes in whole-food nutrition lectures, cooking demos, meal planning and dinners (from raw food to meat-based meals). Joni offers 3- to 30-day live-in retreats to help people make lasting changes. She began nutrition studies in 1983 and is course-certified as a Nutrition Educator (2007) and Natural Chef (2008), from Bauman College(.org) in Berkeley.  Joni is also the Executive Director of the Health Medicine Forum(.org), an educational foundation in Walnut Creek, producing events at the Lesher Arts Center. Joni is available for private and group nutrition counseling, lectures, cooking demos and catering.
Email address: joni sare at gmail dot com
Web site: www.jonisare.com
Telephone: 925-381-8498

Cherie's latest book: The Juice Lady's Turbo Diet

Cherie Calbom – The Juice Lady, known for her health books, infomercials and QVC appearances, will be in the Bay Area at the end of July to promote her newest book:
The Juice Lady’s Turbo Diet, Lose 10 pounds in 10 days the Healthy Way.

During her visit to the South Bay she will be the guest of honor at my Dinner table, Monday, July 26th, from 7:30 to 9:30pm. I hope you’ll join us. (See her Bay Area schedule, below.)

This is a rare opportunity to visit with the wonderful, gentle Cherie, to hear her ideas and information – and to have your questions answered – about juices, smoothies and the raw food diet. She’ll bring copies of her book ($14.95). We’ll have 16 people maximum at the table, so this will be an intimate setting while Cherie facilitates our conversation on sustaining the raw food diet, detoxing, weight management and so much more.

… AND … this will be a great opportunity to enjoy a 4-course Raw Food meal (most foods organic, nonGMO and locally grown).

________

The menu

Appetizer:  Marinated Watermelon w/mint and almond cream cheese

Soup:  Cucumber Avocado Soup w/smoked salt

Main course:   Pizza w/buckwheat crust, marinara sauce, cheese, nut sausage, pineapple and veggies
Mixed greens w/olive tapenade and Tomato Basil Flax Crackers

Dessert:  Coconut Cashew Ice Cream

Reservations

To reserve your place at the table
contact me at:
j oni s are at g mail dot com

Feel free to brings guests, just let me know the number in your party, and be sure to mention any special needs.

Love offering/donation

minimum $40 per person

Special needs

Please let me know if you and/or your guests are avoiding certain foods at this time. Also, contact me for any other special needs.

Food to go

I’ll have food (all things on the menu, and more) available to take home with you. Price is love offering/donation. Please bring containers (jars, ziplocks, etc.).

I hope you’ll join us at the table,
Chef Joni

Btw – I’m blogging about my food, well, my recipes, check it out:    www.JoniSare.com
And, for future Dinner events, go to:  www.DialogDinners.com
Register Now!

Cherie’s website

www.JuiceLadyInfo.com

YouTube videos

1. The Juice Lady’s Turbo Diet

2. Italian Buckwheat Crackers

About Cherie

Cherie Calbom, The Juice Lady. Click on the image to go to Cheri’s website.Cheri Calbom, The Juice Lady

Cherie Calbom, MS is the author of seventeen books including the international bestsellers Juicing for Life and The Juice Lady’s Guide to Juicing for Health, with nearly two million books sold in the US and published around the world in 23 countries.  Other best-selling books by Cherie include: The Ultimate Smoothie Book (Hachette),  The Coconut Diet (Hachette) George Foreman’s Knock Out the Fat Barbecue & Grilling Cookbook (Villard), The Complete Cancer Cleanse (Thomas Nelson), Juicing, Fasting, and Detoxing for Life (Hachette), and her latest book The Juice Lady’s Turbo Diet (Siloam).

Cherie earned a Master of Science degree in nutrition from Bastyr University, where she now sits on the Board of Regents.  She has practiced as a clinical nutritionist and is known as “The Juice Lady” for her work with juicing and health. Her juice therapy and cleansing programs have been popular for more than a decade.

She has made numerous appearances on television shows including CNN Health Watch and Fox National News.  She also has been a guest on scores of talk radio shows nationwide including two appearances on Martha Stewart Living Radio. She appeared on QVC for thirteen years where she sold millions of dollars in products. She has appeared in seven infomercials including her own Juice Lady infomercial and has co-hosted three George Foreman Grill infomercials. Her books have been featured in numerous magazines such as Woman’s World, First for Women, Vogue, Quick & Simple, Elle, and Marie Claire.

Cherie’s Bay Area events

July 25, 3pm
Oakland Raw Food MeetUp group
Private home in Oakland
Broadway (between 21st and 22nd St.)
Oakland

July 26, 9:15am
“LIVE” on Martha Stewart Living Radio “Every Day Food”

July 26, 1-4pm
Raw Food Event
Whole Foods Market
340 Third St
San Rafael
415.451.6333

July 26, 7:30-9:30pm
Dialog Dinner and book signing at private home
4-course raw meal by Chef Joni Sare
Cupertino
925-381-8498

July 27, 7-8pm
Dinner, talk and book signing
Cafe Gratitude
2200 Fourth Street
San Rafael
415-578-4928

July 28, 11-2pm
Juice demo and book signing
Whole Foods Market
15980 Los Gatos Blvd
Los Gatos
408.358.4434

July 28, 5-7 pm
Mini-Health Expo sponsored by Eucalyptus Magazine
Oak Meadow Dental Center
210 Oak Meadow Drive
Los Gatos
408-335-4778

July 29, 4-7 pm
Juice demo and book signing
Whole Foods Market
20955 Stevens Creek Blvd
Cupertino
408.257.7000

July 30, 11am-2pm
Juice demo and book signing
Whole Foods Market
4800 El Camino Real
Los Altos, CA 94022
650.559.0300
(Eucalyptus Magazine will film this talk at noon in the Culinary Center)

July 30, 4-7 pm
“Beat the Heat” event, juice demo and book signing
Whole Foods Market
1010 Park Place
San Mateo
650.358.6900

July 31, afternoon presentation
Juice demo and book signing
Health Expo Sebastapool

http://www.rawhealthexpo.com/

___________

The menu ↓↓↓

Appetizer: Marinated Watermelon with Feta Cheese

Soup: Creamy Cantaloupe, Peach and Tofu Soup

Entree:

• Apple, Red and Green Cabbage Coleslaw w/Caraway Coconut Cream (water and meat of Thai Young Coconut)
• Apricot Cucumber Cashew Quinoa Salad w/Orange Blossom Water
• Marinated Black Beans w/Raspberries and toasted Pumpkin Seeds
• Turkey and Sun-Dried Tomato Meatloaf w/Plum Reduction Sauce

Dessert: Steve’s soon-to-be-famous Brownies w/Walnut Cream and Strawberry Coulis

___________

The recipes ↓↓↓

Marinated Watermelon w/Feta Cheese

Mix together in medium-size bowl and refrigerate for at least an hour, tossing often:

• 8 cups watermelon, bite-size pieces
• 2 tbs balsamic vinegar
• 1 lime, zest and juice

Just before serving, toss in:

• 1 bunch mint, torn into bite-sized pieces
• 16 oz feta cheese, cut into bite-sized pieces

Source: Joni Sare, adapted from a colleague’s recipe which calls for raw onions, and not the feta.

Cantaloupe Tofu Soup

In food processor, blend ingredients well, and refrigerate at least an hour:

• 2 cups cantaloupe, bite-size pieces (this is one small cantaloupe)
• 3 peaches, pits removed (I wonder, do I have to state “pits removed” ??, seems like I don’t have to)
• 14 oz silken tofu
• 1/2 cup pine nuts, toasted
• 4 tbs ume vinegar (see Products page)
• water from one Thai Young Coconut (see Tip, below)

Toss on a few toasted pine nuts and serve.

Source:  Joni Sare

Caraway Coleslaw

Makes 10 cups

The caraway dressing:

In blender or food processor, mix well, and chill:

• Meat from one Thai Young coconut
• 1 lemon, zest and juice
• 2 tbs olive oil
• 2 tsp sea salt
• 1 tsp black pepper, freshly ground
• 2 tsp caraway seeds, freshly ground

The salad:

• 3 cups chopped red cabbage
• 3 cups chopped green cabbage
• 3 cups grated apples (squeeze some lemon juice on the grated apples to reduce the browning)

Place in large bowl and mix in the dressing.

Garnish with:

• Toasted slivered almonds
• Caraway seeds

Source:  Joni Sare

Apricot Cucumber Quinoa Salad

Ingredients needed:

• 3 cups quinoa (see cooking directions, below)
• 1 cup hot filtered water
• 2 tbs sesame oil
• 3 cups hot filtered water
• 5 apricots, cut into wedges
• Orange Blossom Water (see Image, on the right)
• 2 cups chopped cucumbers, roll cut (see Techniques page)
• Balsamic vinegar
• Juice of one orange
• 1/4 cup sesame seeds, toasted

The directions to cook the quinoa:

First, cook the quinoa, here’s the process I used……

1) I rinsed the quinoa in a fine-mesh colander.

2) I toasted the quinoa in a large saute pan until all the moisture was gone and the seeds were turning just a bit brown, 15-20 minutes.

3) Then I poured one cup of hot water in the pan, swished it around some and drained it. Toasted and rinsing removes the bitterness that comes from the outer most layer of the quinoa seed.

4) Put the pan back on the burner and add the 3 cups hot water (see Tip, below) and the 2 tbs sesame oil.

5) Bring to a simmer, cover and reduce heat to low and let cook for 10-12 minutes.

6) Turn the burner off and let the quinoa sit for another 10 minutes or so.

7) Transfer the quinoa to a large bowl and allow to cool, set aside, toss often.

The directions for the apricots:

1) Cut the apricots into wedges and add enough Orange Blossom Water to liberally coat the wedges.

2) Set aside, chill, toss often.

The directions for the cucumbers:

1) Cut the cucs into triangles and add enough balsamic vinegar to liberally coat the pieces.

2) Set aside, chill, toss often.

Assembling the salad:

1)  oh, gotta go, more here later…………….