today on cooking raw collard green wraps cauliflower potatoes and some sugarless sweets stay with us hi I'm Caroline and this is shanita welcome to cooking raw what is cooking while you ask well let me tell you cooking raw is all about eliminating eliminating the heat and emphasizing the preparation of delicious dishes using natural ingredients so today we are going to prepare a blueberry raspberry torte a color green roll-up and a raw cauliflower mashed potato and if we have time we are going to make a delicious snack using fresh apples and some ginger and little nutmeg sounds delicious so are you ready guys ready I'm ready okay so we're gonna start off with the tour okay what we have we have like about 2 cups of raisins yep this is raw walnuts mm-hmm some dates that were soaked in orange juice lemon juice lemon juice lemon juice fresh raspberries fresh blueberries and this is the juice medjool dates which ok yes so the first thing you're going to do chanita is just pour in your raisins and your walnuts okay okay oh okay we have the s-blade in there so we're going to put this on and we are going to blend this till it gets like a really nice smoothie creamy consistency okay okay and stop the for second and look at it it's still sort of grainy so what we want to do you can taste it if you want but we want a smoother consistency work so we're going to okay and so what you should do is just post a little bit and then we're looking for like I said a creamy consistency where you make sure that the raisins and the walnuts are completely merged okay and so I shouldn't see that we shouldn't see those little specks of walnuts in there then well you're going to see a little bit but we want it a little bit creamier not so grainy still grainy like a chocolate chocolate brown color after you mhm blend it for a while mhm mhm how's that and that's pretty good and you can see that it's prettiest when they start sticking together okay and that's very good okay so now what you want to do is put it in your plate and that's gonna be your base okay so this is like our crust yep if you want to call it that okay and I'll just form a nice thick like pancake it's very moist right it is it's very moist and it's very good mm-hmm it really is it has like the natural sugars from the raisins and it had slightly the natural oils from the walnuts the natural oils from the good-old for your body yep that good that is well you know moment got to put a hand so just a little bit y'all know Heidi is mama mom I got to put a little touch to it I didn't do anything that you didn't do but he needed my but it look better okay so that's our base okay so next what we're going to do is do our second layer all right okay and a second layer our second layer is going to be our dates marinated in some lemon juice all right so I'm just gonna put our medjool dates and the food processor these are the ones that were soaked in lemon juice lemon juice fresh squeezed lemon juice okay there you go and then do I also just mix it limbed it we're looking for particular consistency on this um yes nice and creamy okay and no big chunks of dates hmm no I think that's really good but why don't we blend it a little bit more can you taste that limit yeah okay good nice yep it almost looks like a caramel frosting it does it does but it taste doesn't taste like home it doesn't taste like it's better than comma 5 tastes better than karma so you're gonna go ahead on your layered hat I'll take this this blade out okay okay then we just spread it like we're spreading a cake mm-hmm like frosting on a cake and what I love about this again is that you're using like natural ingredients you know dates yeah lemon juice but you know exactly what that is you don't have to try to figure out does this have what kind of additives what that's gonna do what's the food coloring right right right sorry do you want to give your mom a touch yeah well do my mom so and what you can do too is make you have a platter that's a little bit bigger okay and you can spread it out a little bit more and so but that's still probably sort of a good what for oh this will serve really about 10 or 12 people yeah because when you're eating food go ahead it's very thick and rich it's very very it's very thick and rich but you know what you get full really good that's true you get full when you're using a tree so next go ahead on why don't you add your blueberries that's randomly yep spread your blueberries on this look isn't that beautiful huh blueberries are filled with antioxidants and just so good for you anti-inflammatory and just spread it all around there so how'd you come up with this dish actually it is in my dish I saw it in a recipe book and I added my little flavor to it but okay flavor becomes yours isn't that beautiful it's gorgeous that is absolutely gorgeous there you go so then what we'd have to refrigerate this for yes about an hour hour okay and let it set and cool then we'll be able to cut and eat all right here you go America this is our blueberry raspberry torte okay so the next dish that we are going to prepare is our collard green roll-ups collard green roll-ups so the ingredients for this dish include some sea salt cayenne pepper some fresh garlic a little bit of lemon juice olive oil extra virgin olive oil mhmmm Bragg's Liquid Amino we have green cabbage and red cabbage and this is turnip bottoms correct this is freshly shredded carrots cashews broccoli this is what cauliflower cauliflower raisins and dry coconut yep and so all these ingredients what I did was I used the food processor and the grater and I greeted all of this okay so that's all you have to do all right okay so are you ready I'm ready okay so let's get it done all right so this is about a cup and a half of yep green cabbage greens happening as the red cabbage and you can see it builds really quickly that's a cup and a half already mm-hmm thank you baby go ahead bottoms turnip bottoms and you know this is really unusual cuz I can remember my mother cooking you know turnip and mustard greens and then putting the turnip bottom in there and it's really really good yeah to season the gains and so we got all that good stuff all right so now mix it together okay and this is really easy very easy very easy chopping up some vegetables mm-hmm and mix them together yep you want to go ahead on and add some of your a couple of pinches of sea salts mm-hmm you know a little Cayenne yeah I like its fiery okay garlic and the garlic now I know what a clove or - yep all right put that in there by the teaspoon teaspoon of lemon don't tablespoon tablespoon of lemon juice okay and that's about about 1/4 cup of olive oil and all this stuff just not quite go ahead and spread on that's enough that's enough that's about a tablespoon of brags immuno ok and now we're going to add that's about a cup of shredded coconut to dry coconut mm-hmm put that mix all that together know why you're doing that mixing that together really good yeah I'm gonna go over here and cut up some of our collard green leaves okay for our dish all right now here are the collard green leaves and I've already I've already cut these up but I'm gonna show you how I do it so here's a fresh collard green leaf and so what I'm going to do is remove the stem and just take your knife first you're gonna live or the back side is up and just like you're going down the spine you're removing the spine of the collard green so to make the collard green leaf nice and beautiful and shiny dress it up I have like a little olive oil spread it on the face of the collard green leaf look at that beautiful and that's what I also like welts the collagen a little bit to it does it make as sturdy and firm yes it's early it acts like a tenderizer okay okay and and there you're beautiful yep okay so let's take a look did you taste this I did not taste it you did not tell okay and did you mix everything in there I think so I met all the reasons today yeah I think you should add all the reasons good I think it's really good I mean now I didn't add the cashews mm-hmm so as you were saying before some people may be allergic to nuts so be a little bit more cautious about whether or not you add the nuts yep yep and I told you really were a little heavy I like I like spicy food okay so you got that now we have our filling okay here's our collard green leaf yep we're gonna put the back side up okay take a little spoon mm-hmm and you're making this one for me right yes I'm gonna make this one for you I like the cashew so you can add yeah can you like cashews okay so I'm gonna add that now we're gonna do this I'm just gonna use my hands cuz that's what I would do and we're gonna add some cashews on here for you and then we're just gonna roll take this and just roll it sort of like um uh what do you what is it sushi oh yeah sushi sushi and it's just bursting and what happens I'm telling you when I make this this is another one of the dish that people actually really really do love there's one of my all-time favorites actually okay healthy it has your protein your vitamins absolutely everything so you're not gonna even let me plate this no I'll just I'll just take it like that you're just gonna take it like that yeah okay here's my little Bowl here there's your little Bowl how is that really good mm-hm and now we are going to make mashed potatoes without heat Oh potatoes or potatoes correct correct okay so let's get started okay okay we have cauliflower our mashed potatoes mm-hmm we have soaked cashews parsley a little extra virgin olive oil dose nutritional yeast sea salt black pepper garlic lemon juice fresh squeezed and we have some chives and a little bit of water okay so this is gonna be really easy mm-hmm we have our cauliflower so to end up that it would sit in here and we are going to blend that right away with our you said these were soaked cashews are soaked cashews you can soak them for about like an hour so why don't you soak them in I just soaked them in water a little bit of water okay and I'm throwing in my garlic clove okay so and I'm going to go ahead on and blend this now while I blend this which you please do me a favor sure and mince those chives for me okay okay great take that off so why don't you say are the test because I wanted them to be really really soft you know how mashed potato okay nice and creamy okay so what I'm going to do now is add some olive oil to this some lemon juice and that's just by the tablespoon of lemon juice I'm gonna add this is about two tablespoons of nutritional yeast I love that gives it you know like a nice rich buttery flavor yep I'm also adding a little dose and what what is that exactly dose is like it's a sea vegetable okay it has a lot of trace minerals in it oh boy that's a chromium potassium iodine so I'm going to blend this a little bit more okay while you mince that I love this no it's not real this is very tiny very tiny I'm going to taste this I think I need to add a little water to but I'm gonna taste it this is really good very good what I'm gonna do okay ask the rest of that mmm this is very good I like that will the black pepper some people may be asking for worth of gravy okay so we're gonna blend this some more I'm gonna add some water to this remove this first let me take another look at this it is so easy to eat healthy if you that's good say one more time it's really good but it's good I'm gonna blend it a little bit more though just a little bit more if people wanted a warmer version of this can they just stick it in their oven or they're dehydrated did you warm it up a little bit they can you can stick in your dehydrator and let it you know for about an hour okay or so or if you want to you can stick it in your oven and let it warm up a little bit okay now let's sort of go some chives I'm doing some some chives I'm gonna fold some chives in there but I'm gonna do hold on a little bit of more dose that's beautiful that is wait a minute I'm just gonna make sure you get all the flavouring and we're gonna add just a little bit of black pepper a little bit more salt let me do this beautiful beautiful okay add some more chives chives and for this recipe and for other recipes for the show go to mptv.org and click on a local shows tab right and let me see that you have it set our mashed potatoes the chives that's right all right tastes good too okay chanita so what we're going to make now is an apple gingersnap snack alright three times snap snack okay okay so what we have our ingredients are okay raisins marinated in fresh-squeezed orange juice fresh-squeezed orange juice we have our date paste and we have dry ginger nutmeg and to jazzy apples okay now this is very very simple all we need is a knife mm-hmm an apple and we're gonna make a version for adults and children okay so the first thing you want to do is just go ahead on and cut off like the low cap right okay and then you're just going to slice the apples sort of thing like that and you said these are jazzy apples doesn't matter like what type of Apple is no nice whatever you like Delicious apple or McIntosh the person that gave me this recipe her name is pat muir and she used Honey Crisp okay but they didn't have any at the store so while I'm doing this why don't you put those these apples in the orange juice so we marinate the apples yes we're going to marinate the apples yep and it has that acidic okay yep in it and it stops them from turning brown okay so it's the orange juice in here that you add either just orange juice just orange juice and you're just gonna marinate that a little bit do that one would you pass me the other Apple please sure we're gonna do this one too doesn't matter how long you know all you want to do is just make sure you cover it in the orange juice and so the reason why we I marinated the raisins it's because I want to soften them up plump them up and I didn't want to do it in water so I just did it in orange juice okay or the raisin absorbs a little bit of the flavor over that one that's precious okay so why don't you go ahead on put some of those in there so how many my pudding on here I don't know make it more yep here put a few more I was just an adult version or the kid version that's going to be the adult version and the adult version list which you can do that oh there's another Apple okay okay you're gonna marinate that so and also let me get this little utensils column microplane I think so like I said Pat gave me this recipe she's it's all Caroline this is so delicious and she kept talking about it and my mouth started watering and I said oh let me try this it's very simple and what this is this is a nutmeg this is the nut and so you see I'm just gonna sprinkle a little the nutmeg there and people can't get like the nut nutmeg they can just go to the story yep you can just spy the nutmeg already grate it up okay sprinkle a little bit of that okay I love ginger me tell Jin jure it's really good so put that on there and can you buy gentle I've never seen tinder dry like this girl you have to go to one of those spice spice shops to get it okay here's the adult version okay okay now we're gonna make the kid version okay so with the kid version here we go put some apples apples and would you remove that seed for me here you want to take the knight so what I'm gonna do is use some of this date paste right and all this is is dates and lemon juice we use that for the blueberry raspberry torte that's your there kids like it sweet and here it is this is a natural sugar mm-hmm it is not going to make them hyper right away so put that on there or caramel actually yeah so we do that do that it's a quick and easy snack this is a very quick and easy snack and we're gonna add just some of these raisins yeah cuz I love that I mean really sugar natural sugar you could probably sprinkle some of that on top of the adults want some raisins a little bit on here - just a little bit okay okay is that it that's it I think we're gonna just have goodbye sir don't try it I'm gonna try that kit verson you're gonna throw a kid burger don't try that don't version yeah I'll try the adult version okay here we go I really love the ginger on this mm-hmm so we hope you guys enjoy watching us prepare these delicious dishes as much as we did preparing them for you so thank you for joining us and all the recipes for the the dishes that we made today are available at mptv.org so please join us next time for more cooking wrong you you you you hi I'm Caroline the mom and I'm Nita the daughter join us this week on cooking raw as we make some tasty wraps for you using collard greens we'll make you some potatoes without heat and without potatoes and we'll finish it up with some sweets all made without sugar a blueberry raspberry torte and a fabulous sweet ginger nutmeg apple treat all this week on cooking raw