Post-Images_24 Last Saturday we got together for our Raw Friends Potluck Feast. It was so much fun! We all got to try new Rawlicious dishes. Sheila, Susan, Chuck and Hiagi got us going through the buffet line. Post-Images_39 For an appetizer I made Cashew Cheeze Stuffed Tomatoes and we all loved it. You can also use this creamy mixture to fill baby sweet peppers, button mushroom caps or celery sticks. CASHEW CHEEZE STUFFED TOMATOES From Jana Stratton 2 C raw cashews juice of 2 lemons 3 cloves garlic 1/2 tsp pepper 1 tsp sea salt 1/4 C water 2 pkgs coctail-size tomatoes Process cashews in the food processor until fine. Add all the rest of the ingredients and mix until smooth. Place the mixture into a pastry bag and pipe into hollowed out coctail tomatoes, baby sweet peppers, button mushroom caps or celery sticks. For a simpler method, just spoon the mixture into the veggies. Top with a cilantro leaf or sprig of curly parsley. Post-Images-long_07

New Rawbie, Eleni, loved trying all the new culinary delights!

  Post-Images_40 This was Sheila’s first day going all raw! She brought a wonderful greens and fruits salad with 3 different kinds of salad dressings for us to try out. We all had our favorites, but the one we loved the most was the bright orange one in the middle.

MRS. ACKERLEY’S DRESSING In Alissa Cohen’s “Living on Live Food” book From Sheila 1/2 C olive oil 1/3 C onion 1/4 C red bell pepper 1 carrot 2 TB apple cider vinegar 1 TB honey 1/4 tsp sea salt dash pepper Place all ingredients in a blender and mix until smooth. This is also great as a veggie marinade. (I tried it drizzled over my Cashew Cheeze Stuffed Mushrooms the next day and it was yummy!)

Post-Images-long_04 Shauna was a great sport, trying everything and I think she even liked most of it. What fun we had telling funny, disastrous, food stories! Post-Images_41 Susan brought a delicious dish that was reminiscent of Lomi Lomi Salmon. She dubbed it, “Lomi Lomi Stamin-a”, a great reflexion of how fantastic you feel eating all this raw living food! Hiagi even brought home fresh coconuts, grated the coconut meat and got the milk out for this recipe. Talk about fresh!!

LOMI LOMI STAMIN-A From Susan 2 cloves garlic 2 mini red/orange bell peppers 1/8 head cauliflower 2-3 large ripe tomatoes, cut up 1/4 onion, diced finely 1/2 zucchini, diced 1 orange bell pepper, cubed juice of 1 lime and 1/2 tsp grated lime rind milk from one grated coconut 1/2 C grated coconut meat Process garlic, peppers and cauliflower in food processor until chopped. Place in large bowl and add the rest of the ingredients. Chill and enjoy!

It was so fun to have Carolyn at the Raw Friends Feast. She is a talented, beautiful lady and enjoyed all the yummy food.


David and Jenny brought Jack Fruit. Most of us hadn’t ever tried it and discovered that it was really good just eaten fresh. Check out the size of that whole fruit and the pods of fruit inside. We learned that when you cut it open it doesn’t smell that great, but the fruit is a treat. If you’re going to try this unique fruit you should know the secret tip David and Jenny shared – the sticky sap you will get all over your hands and knife can best be cleaned off with vegetable oil. Yep, sure enough, it worked like magic. Try some of this fruit in your smoothies or freeze the fruit and use a little in your raw ice cream!

Post-Images_02Oh, how we love cherry season! We were treated to fresh, juicy cherries by Shauna and Carolyn and what a sweet treat it was!

Dessert was Raw Banana Splits. Gooey, chocolatey banana splits – mmmmm the luxury! Some of us actually started our meal with these! That’s one of the beauties of eating raw food, it’s ALL so good for you!
From Jana Stratton

Bananas, 1 for each person

Cut one section of the peel off each banana from stem to base and discard leaving the banana flesh exposed. Slice the banana inside the remaining peel into 1/2″ slices. Place in serving dish.

Chocolate Sauce:Post-Images_34
1 C cacao powder
1 C agave
1/2 C coconut oil or coconut butter
1/4 C water


In a large bowl, whisk all ingredients together until smoo th and creamy. Drizzle over bananas.

Caramel Sauce:
2 C cashews (soaked for two hours if possible)
1 C agave
1 tsp vanilla
Place cashews in food processor and mix until finely ground. Add agave and vanilla and process until mixed. Add water slowly, little by little to achieve a thick, creamy consistency. Chilling will firm this up, but you can use immediately if you like it softer. Drizzle over bananas.
Drizzle a little agave over bananas.
Sprinkle bananas with:
Chopped pecans
cacao nibs
Top it all off with a fresh, juicy cherry, now indulge in banana bliss!
Well, we had a great relaxing evening sharing ideas, jokes and fun. We wished you were there, but hope to see you next month when we get together for our RAW FRIENDS FEAST!