The Second Awesome to be Rawsome Giveaway!

entertaining in the rawIt’s been my good fortune to acquire entertaining in the raw, a beautiful gorgeous recipe book utilizing only raw food. The book came wrapped in plain brown paper and tied with dark red and green raffia “string”. I read on another site (I don’t remember which one) that it was wrapped like a gift. Even if you don’t use this as an “uncook” book, it can be an attention-getter and conversation starter. For me, it would make a great coffee table book. If you go to the link above on Amazon, you can take a peek inside and even search for recipes by name or ingredient.

Speaking of ingredients, a lot of them are ones that aren’t readily available to me. For instance, Irish moss. Shari from the forum mentioned it the other day but I don’t know what it is or how to use it. Maybe the book could also be educational? It has everything from soup to dessert and all that’s in-between.

A Soup and Dumplings


The puzzling thing to me is the naming of the sections. Two I recognize—Introduction and Index. Seven I don’t. Blossom, Contemporary, Inspiration, Spice, Radiance, Revolution and Meaningful are all nice words but they tell me nothing about what’s in the accompanying pages. Plus, the white print on a light-colored background is difficult for my aging eyes to read, especially the white on dark almost mustard yellow. This one is a little easier.

One of the Sections

Most of the recipes have lots of ingredients and I’m intimidated by more than a half dozen. I’m sure the results are good, though, considering its 3.5 out of 5 stars. Six of the reviews are 5 stars and three are 1 out of 5.

The note that came with it can be used as a bookmark is an invitation, as well.

The Note

Even the back is truly beautiful.

Even the Back is Beautiful

It isn’t only available as a hardback book, it also comes as an e-book for the Kindle.

And now for the rules. They are posted on the forum at The Second Awesome to be Rawsome Giveaway! Follow them carefully. There were some entries last time that didn’t qualify because the comments weren’t as specified. Good luck, everyone!

42 Responses to The Second Awesome to be Rawsome Giveaway!

  1. Lila August 2, 2009 at 10:15 pm #

    Enjoy the new book, Tommie! Books are my weakness, and cookbooks have been, but I’ve decided enough is enough, primarily because my financial resources are limited, and discretionary money is a thing of the past. I’ll admit, sometimes I am indiscrete in spite of that, but it’s against my better judgment. You are generous to offer prizes; may the best raw foodist win! (Second to you, of course.)


    • Tommie August 3, 2009 at 6:37 am #

      Bet you don’t have an uncook book, Lila! This is one that anyone could enjoy. Since you didn’t include a raw vegan recipe or a link to one, rest assured you aren’t entered.

      Margaret, I’ll have to try that one when I get more cashews. Thanks for entering!

  2. Margaret August 3, 2009 at 12:13 am #

    This is my current favorite among the recipes in my recipe book which will be published in September.


    This cheeze is delicious as an “instant” cheeze, i.e., right out of the blender (or food processor), or aged for an extra, special cheezy tang, with the goodness of probiotics.

    2 C cashews (soaked)
    1 jalapeno (or more, to taste)
    1/4 -1/2 C water
    1 t sea salt

    * Put ingredients in Vitamix and add water to just cover the cashews.
    * Process to a smooth, creamy consistency, adding water if necessary.

    Spread on crackers, or bread, or use as a dip.
    Mix in water or rejuvelac to use as a sauce on salads or vegetables.

    Store refrigerated for up to 5 days.

    To age the cheeze:
    1 – Add 1 T probiotics to the cheeze mixture:
    ….. Probiotics suggestions:
    ……3 capsules bifidus bulgrious, S-thermaphullus, L-salivarius, or kyodophilus,
    ……1 T New Chapter All-Flora powdered probiotics.
    …..2 T juice from freshly made sauerkraut.

    ……I used 2 T of Zukay Sweet Onion/Basil Probiotic Dressing on my last batch of
    …… cheeze.

    2 – Place cheeze mixture in a square of cheesecloth, tie the ends of the
    …..cheesecloth over the cheese, and hang the cheesecloth-enclosed cheeze over a
    …..bowl to catch any drips (I made a hook from a coat-hanger with a hook on
    …..each end, put a rubberband around the tied cheesecloth ends, and hooked one
    …..end around a cabinet knob, and the other end under the rubber band, to hang
    …..the cheeze)

    3 – Allow the cheeze to hang for 24 hrs.

    4 – Refrigerate for up to 5 days

    You could also substitute rejuvelac for all of the liquid.

  3. Gail August 3, 2009 at 8:15 am #

    Here’s my simple recipe for green soup. It’s yummy.

    JazzyRaw’s Creamy Green Soup

    2 cups tightly packed kale, chopped
    1 Roma tomato, chopped
    1/4 cup young coconut meat
    1 cup young coconut water
    1/2 avocado, chopped
    Raw agave nectar to taste
    Dulse flakes

    Blend kale, tomato, young coconut meat until smooth. Add 1/2 of the chopped avocado and blend again. Add agave nectar as desired. Serve immediately with the remaining chopped avocado as a garnish. Sprinkle dulse flakes on top.

    • Tommie August 3, 2009 at 8:41 am #

      Thank you! and good luck!

  4. JenC August 3, 2009 at 11:46 am #

    I’m currently addicted to these, usually at least doubling or tripling the recipe:

    Raw Food Kale Chips

    2 heads Kale
    ¾ cup Tahini
    ¼ cup Nama Shoyu
    1/4 cup ACV
    ½ cup Water
    2 scallions
    1 clove garlic
    juice of 1 lemon
    ¼ teaspoon Sea Salt
    1/4 cup of nutritional yeast

    Tear kale into large pieces, removing stems. Place in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency, adding additional water if needed. Pour into bowl with kale and mix with your hands to thoroughly coat the kale.

    Place kale onto a Teflex sheets, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees.

    Thanks for the fun giveaway. I can’t wait to see all the recipes!

    • Tommie August 3, 2009 at 7:45 pm #

      Sounds good! Tell all your raw food friends to come over and participate! And you come back tomorrow and the next day and the next and the next…It isn’t like I see you on the forum any more. 🙁

  5. Dwain August 3, 2009 at 9:22 pm #

    I really don’t need a picture book of fancy raw food recipes.
    However, I had this beautiful and delicious pink smoothie for
    breeakfast this morning:

    Equal parts fresh pineapple and strawberries, blended.

    • Tommie August 3, 2009 at 9:25 pm #

      Sounds amazingly good to me. The book would make a nice gift for someone if you win!

  6. Sarah August 3, 2009 at 9:58 pm #

    Here’s a link to the current summer favorite in my house:

    Creamy Mexicorn

    10 ears of fresh corn
    1 sweet red pepper
    1 sweet banana pepper
    1 small tomato, chopped
    1/2 cup chopped pineapple
    fresh cilantro (1/8 cup-chopped)

    Remove corn from cobs. (Use Tommie’s method for creamier results.) Dice red pepper and sweet banana pepper. Mix half of the diced peppers in with the corn in a large serving bowl. Blend chopped tomato, pineapple, remaining peppers, and cilantro until smooth and creamy. Pour 1/4 to 1/2 of the dressing over the top (use remaining dressing with a side salad or as a base for a raw soup). Garnish with chopped cilantro.

    • Tommie August 3, 2009 at 10:20 pm #

      The picture of this recipe is mouth-watering. When I get some more fresh corn, I’ll have to try it.

  7. Shari August 5, 2009 at 3:47 pm #

    By Smokey Joe Viger

    Juice of two oranges
    ¼ C raw tahini
    garlic – as much as you want
    dash of Celtic sea sale
    dab of raw agave nectar

    Mix all together and store in refrigerator in glass jar.

    Will thicken after a bit. Just add a small amount of water to give it the consistency you want or use as a dip.

  8. Tommie August 5, 2009 at 6:55 pm #

    What if a person doesn’t care for tahini? Like me? Strange but true.

  9. Shari August 6, 2009 at 7:40 am #


    3 pounds, already soaked and dehydrated almonds
    1 T. salt
    1 T. garlic powder
    1/2 – 1/3 C. water (combinations of nuts such as almond/pecan/walnut takes more water
    2 t. liquid smoke flavor
    1/8 – 1/4 t. REALLY hot, hot sauce

    Dissolve salt in water; add smoke and hot sauce to water.

    Pour over nuts and let sit an hour or so to absorb liquid.

    Transfer to dehydrator sheets and dehydrate until crispy.

    And as far as tahini in Joe’s Dressing, try another raw nut butter. Cashew would be my first choice and then almond butter.


    • Tommie August 6, 2009 at 8:12 am #

      Sounds good! A good friend sent me some almonds but I think I’ll save them for something else and try this with some I already had.

  10. Sarah August 6, 2009 at 2:43 pm #

    Here’s another yummy recipe. It’s also a fun way to get your greens. My son loved it, as did I. It makes a great April Fool’s dish or St. Patty’s day.

    Slime Pudding

    3 Large Juicy Ripe Mangoes (or 5 champagne mangoes)
    2 Handfuls of Spinach
    Peal the mangoes and slice directly into the blender. Once you get down close to the pit, squeeze all the juice you can get out of each mango and into the blender. Toss in two handfuls of spinach. Blend until creamy.

    You can see pictures along with the original blog posting here

    • Tommie August 6, 2009 at 6:09 pm #

      The mangoes I usually get aren’t very sweet. I’ll have to wait until I can get some better ones to try it. Kids do love gross outs! We used to have contests to see which one could top the other when I was a kid. I remember singing “Great green gobs of greasy grimy gopher guts”, etc., ad nauseam.

      One of my favorite green smoothies is banana, mango and spinach. And, no, I’m not entering my own giveaway! And I always remember to gnaw the mango seed (if it’s a really good mango).

      BTW, you have two entries now! Come back again tomorrow!

  11. Genese August 6, 2009 at 9:37 pm #

    Tommie, here a recipe that is in my collection. not sure where it came from but it is different, so i tried it. it is yummy.

    Carrot Salad

    1 tablespoon lemon juice
    1 tablespoon extra-virgin olive oil
    1 clove garlic, minced
    ⅛ teaspoon sea salt
    Freshly ground pepper to taste
    1 cup shredded carrots
    1 ½ tablespoons chopped fresh dill
    1 tablespoon chopped scallion

    Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl. Add carrots, dill and scallion; toss to coat.

    Cover and refrigerate 2 hours. Can be stored for up to 2 days.

    • Tommie August 6, 2009 at 10:02 pm #

      I don’t eat raw carrots much but I’ll have to get some just so I can try this out. Thanks, Genese!

  12. Genese August 7, 2009 at 6:18 am #

    Here’s another one:

    Cucumber Soup

    5 large cucumbers, cut into chunks
    1/2 cup chopped fresh mint (You can substitute dill, cilantro or basil for the mint. i like basil.)
    1/4 cup chopped scallions (2 scallions)
    1/4 cup lemon juice
    2 teaspoons freshly grated lemon zest
    1 teaspoon honey (or more to taste)
    2 cups crushed ice
    Salt & freshly ground pepper to taste

    Combine cucumbers, mint, scallions, lemon juice, zest and honey in a food processor or blender; process until smooth. Add ice and blend until smooth. Season with salt and pepper and serve immediately in chilled bowls.

    • Tommie August 7, 2009 at 6:30 am #

      Cucumbers I have and lots of them. I’m partial to basil, too. I don’t have ice but I have a tray I can make some. I’d use agave nectar instead of honey but that’s me as a raw vegan. Thanks!!

  13. Zucchini Breath August 7, 2009 at 11:05 pm #

    ok, since I got an invite!

    Banana Watermelon Salad

    1 cup sliced banana
    1 cup chopped watermelon
    Put in a bowl and eat.

    • Tommie August 8, 2009 at 7:15 am #

      We were discussing this combo on the forum and were saying how strange it was. How does it figure into optimal raw? Is it a wise combination? (BTW, if you leave me an answer, include another recipe to qualify as an entry.)

  14. Shari August 8, 2009 at 8:04 am #

    Ranch Dip or Dressing

    1 1/2 C cashews or macadamia nuts
    1/2 C water
    3 T fresh lemon juice
    1-2 cloves garlic
    1-2 tsp Celtic Sea salt
    1/2 tsp dried dill (or 1 very small sprig fresh)
    1/2 tsp dried basil (or 2 leaves fresh)
    1 stalk celery
    Mix all ingredients in Vita-Mix or blender until smooth and creamy. Makes 2 cups. If making dressing, use an extra 1/2 to 1 cup of water.

  15. Shari August 9, 2009 at 7:27 pm #

    By Shari Viger

    • For every 5 apples you juice, juice one whole lemon (yes, peel and all).
    • Add a small slice of beet to give it a “pink” lemonade appearance.

    • Tommie August 10, 2009 at 12:09 pm #

      Interesting! When I’m brave enough to get my juicer out and I have apples and beets (I always have lemons), I’ll try that.

  16. Shari August 10, 2009 at 7:56 am #


    1 cup pine nuts
    1 cup macadamia nuts
    1 cup water
    1 tablespoon Celtic sea salt

    Blend until creamy.

    Spread on Teflex sheets, dehydrate until able to turn and remove sheet. Continue to dehydrate until completely dry.

    Crumble and use on “pasta”.

    • Tommie August 10, 2009 at 12:10 pm #

      That sounds simple enough!

  17. Shari August 11, 2009 at 7:51 am #


    2 cups coarsely chopped rinsed husked tomatillos
    2 medium red jalapenos with seeds, minced
    2 large avocados, halved, peeled, pitted, diced
    ¼ cup chopped white onion
    ½ cup chopped fresh cilantro
    3 tablespoons fresh lime juice

    Makes about 2 1/2 cups.

    • Tommie August 11, 2009 at 8:44 am #

      I’d have to share that but it looks good.

  18. Shari August 12, 2009 at 11:07 am #

    Easiest recipe I’ve got!: GINGER JUICE

    Juice one GIANT chunk of ginger. If it’s organic, leave the skin on, if not – well you know the drill. I have juiced this in a Green Star machine so I’m not sure how much you will get with other style juicers.

    After you get at least 1/4 cup juice, pour that into a 16 ounce bottle (make sure you mix the juice well as the starch settles to the bottom after juicing). Now pour in agave nectar almost to the top. Taste and if it’s not gingery enough, add more juice. Too spicy? More agave.

    Left over ginger juice will keep in the refrigerator for weeks. As will the agave/ginger mixture.

    The mixture can be poured over fruit, added to smoothies or in winter used with warm water for ginger tea.


    • Tommie August 12, 2009 at 7:00 pm #

      Wow! Sounds spicy!!

  19. Shari August 13, 2009 at 8:21 am #

    Orange Julius Frozen Treat
    (can’t call it ice cream cuz there is no cream!)

    equal parts fresh squeezed orange juice and sweetened almond milk
    place in ice cream maker (I like Cuisinart brand)
    run until frozen
    eat from container or store in freezer, however this recipe does get very hard because of the high water content, but if you scoop some out and let it sit a short time it is soft serve again!

    Here’s your almond milk recipe:

    by Shari

    1 cup raw almonds, soaked overnight or at least 6 hours
    4 cups pure water
    1 T coconut oil (optional)*
    1 vanilla bean or alcohol free vanilla extract
    10 – 15 pitted dates or about ¼ cup agave nectar

    Drain and rinse almonds
    Measure water into blender
    Add almonds and the rest of the ingredients
    Blend for 1 minute if using a VitaMix, 2 minutes with standard blender
    Pour into nut milk bag and squeeze bag until pulp is dry (or as dry as you can get it!)
    Store milk in glass container in the refrigerator for up to 4 days

    *I use the coconut oil to make a creamier nut milk.

    • Tommie August 13, 2009 at 6:44 pm #

      A twofer! How neat is that?

  20. Peach August 13, 2009 at 11:40 pm #

    Ok Tommie I can take a hint …tee hee

    Chewy Caramels

    2 cups raw cashews
    20 dates
    1tsp real vanilla extract
    3 tsp maple syrup
    sprinkle salt (optional)

    Grind cashews in food processor until powdered and starts to stick together. Add remaining ingredients and continue to process. If too dry add 1tsp water at a time to keep things moving but do not make too wet.

    Press into a small dish or tray. Refrigerate for a few hours before you tuck in, if you can wait that long, remember you can lick out the food processer while you Best to cut into squares before serving.

    I had to make this recipe first to make sure it tasted good before I posted it. Tough life but some one has to do it….grin. Nice looking book by the way.

    • Tommie August 14, 2009 at 6:54 am #

      Ya do know that maple syrup isn’t raw! Maybe use agave instead?

  21. Shari August 14, 2009 at 11:53 am #


    3 pounds thinly sliced red potatoes, soaked in water 3 – 4 hours & rinsed
    As much onion as you like (it’s really good add lots!), sliced thin
    1/3 C extra virgin olive oil (maybe more if you add lots of onions as advised 
    2/3 C fresh squeezed lemon juice
    2 t Celtic sea salt
    Grated fresh garlic, to taste, use a Microplane, if you have one or a garlic press
    ¼ t cayenne

    Mix well with hands to coat. (Don’t let them sit too long in the lemon juice mixture.) Transfer to dehydrator sheets. Dehydrate at 105 degrees until desired crispness.

    • Tommie August 14, 2009 at 5:54 pm #

      You’re playing this game to win! I’ll have to try this and see if I still like potato chips.

  22. Shari August 15, 2009 at 8:10 am #



    For “char-broiled” burgers baste w/flax oil.

    1 ½ cups each, walnuts and sunflower seeds
    ½ cup chopped onion
    ½ cup chopped celery
    ½ cup sweet pepper (any color but green!)
    ½ cup sun dried tomato pieces
    2 teaspoons sea salt
    1 tablespoon olive oil
    2 – 4 cloves garlic
    Herbs, basil and oregano are my favorites (they grow in my backyard)
    “heat” to taste (I like Thai dragon chilis)

    • Put walnuts, sunnies, garlic, herbs, onion, celery, pepper through juicer with blank.
    • Mix in salt, “heat”, oil, and sun dried tomatoes.
    • Form into burgers and dehydrate 3 – 6 hours at 105F.
    • Serve on Double Seeded Buns.

    • Tommie August 15, 2009 at 8:39 am #

      Looking forward to the bun recipe! You are a real treasure trove… 😀

  23. Shari August 16, 2009 at 11:09 am #

    Seeing as this is the last day to enter, I will include the ketchup and mustard recipes to go along with the burgers and buns. Don’t forget Bubbies pickles are never heated!

    By Shari V

    2 cups flax seed, ground and soaked in water just to cover
    2 cups sunflower seeds, soaked

    • Put ground, soaked flax in food processor to break up lumps and make a “dough”.
    • Stir sunflower seeds in by hand.
    • Drop by spoonfuls onto Teflex sheets.
    • Sprinkle tops with salt and sesame seeds.
    • Dehydrate at 145 degrees F for 2 hours, turn down to 105 degrees for at least 8 – 10 hours.
    • Turn over and dehydrate another 4 – 6 hours.


    2 cups tomatoes, quartered
    ½ cup sun dried tomatoes, soaked
    2 tablespoons olive oil
    1 tablespoon apple cider vinegar
    2 cloves garlic
    1 – 2 teaspoons sea salt
    2 tablespoons chopped onion
    hot peppers, if desired

    • Blend until thick and creamy.
    *If you want barbecue sauce add a couple shakes of liquid smoke to the above recipe.

    adapted from Bruce Horowitz recipe (Thanks Bruce! You are great.)

    1 cup yellow mustard seeds, ground
    2 lemons, juiced
    1/4 c agave
    1 clove garlic, or more to taste
    ½ inch fresh ginger
    2 tablespoons olive oil
    1 teaspoon sea salt
    a small piece of raw onion

    • Blend all ingredients until thick and creamy.
    • Stir in additional lemon juice to eliminate any bitterness.

  24. Tommie August 16, 2009 at 8:55 pm #

    Three in one! You have topped yourself!