A Man on FIRE - Super Raw Life Magazine

Cinnamon Oatmeal
48
By Cherie Soria
Yield: 2 servings
1 cup sproutable oat groats
2 tablespoons filtered water
1/2 apple, chopped
1 1/2 tablespoons coconut nectar*, agave nectar*, or
maple syrup*
1/2 teaspoon ground cinnamon
Pinch of salt
1. Soak oat groats for 8 to 12 hours in 3 cups of filtered
water. Drain and rinse thoroughly.
2. Process all the ingredients until smooth, using a food
processor outfitted with an “S” blade. Serve immediately.
Note: Oat groats are hulled grains of oats. The word
groats refers to the hulled grains of various cereals, such
as oats, buckwheat, and barley. Groats are whole grains
that include the cereal germ and bran. Soaked, sprouted
oat groats can be stored in a sealed container in the
fridge for up to 3 days. They can quickly become rancid
if not held at cool temperatures.
*Not raw
Almond Milk
By Cherie Soria
Yield: 2 servings
1/2 cup raw almonds
1 1/2 cups filtered water
2 to 3 soft dates, pitted
1/4 teaspoon vanilla extract* (optional)
1. Soak almonds in water for 8 hours.
Rinse and drain.
2. Put soaked almonds, water, dates,
and vanilla extract (if using) in a highperformance
blender and blend until
smooth, approximately 60 seconds.
3. Pour the mixture in a cloth mesh
bag, nut-milk bag, or a double layer of
cheesecloth. Firmly squeeze the mixture
to extract the milk. Reserve the pulp for
other recipes.
4. Serve at room temperature or chilled.
Note: Store this milk in a sealed glass jar
in the refrigerator for up to 4 days.
Note: Store leftover almond pulp in an
airtight container in the freezer for up
to 4 months. Use it in breads, cookies,
croutons, cinnamon rolls, and scones.
*Not raw
Apple Baklava
by Cherie Soria
Yield: 8 servings
Ingredients:
2 cups raw walnuts
3/4 cup coconut nectar*
or light agave nectar*
3/4 cup minced golden raisins
1 1/2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Pinch of ground cardamom
4 apples, peeled and thinly sliced
1/2 cup dried currants
1. Soak walnuts in unfiltered water for 8 hours; then rinse and drain. Dehydrate
walnuts at 105 degrees for 12 hours or until thoroughly dry and crisp. Finely chop.
2. Combine the coconut nectar, raisins, lemon juice, cinnamon, cloves, and
cardamom in a high-performance blender and blend to form a smooth syrup. Set
it aside.
3. To assemble the dessert, evenly distribute 1/4 of the apple slices in a 9-inch
square springform pan and press gently. Drizzle 1/4 of the syrup over the top of the
apples and sprinkle 1/4 of the walnuts and 1/3 of the currants evenly over the top,
pressing each layer into place.
4. Repeat Step 3 three more times until all the apples, syrup, and currants are used.
Top with a final layer of apples arranged neatly (because they’ll be visible). Add the
remaining 1/4 of walnuts to the top of the dessert. Press the final layer down gently.
5. Lay a sheet of waxed paper on top of the baklava. Place a plate that fits into the
springform pan on top of the waxed paper. Top with a glass jar filled with water to
compress the layers of baklava.
6. Cover and refrigerate the dessert for at least 2 hours (or overnight) prior to
serving. Cut the baklava into small squares or triangles.
Note: Store this dessert covered in the refrigerator for up to 5 days. We don’t
recommend storing the prepped ingredients separately, because the apples will
turn brown. Make sure the golden raisins are unsulfured.
Issue #7 Winter 2012 SuperRawLife.com