| New book by Victoria Boutenko: Raw Family Signature Dishes
This book is filled with recipes that the Boutenkos would present during their workshops. "Core recipes," they have been retested and refined over many years. Have you ever made a recipe and found that it just didn't turn out nearly as nice as the stunning color photo in the book? One thing that makes this uncook book unique is its step -by-step guide with photos of each step in the process. Arguably, even an illiterate or non English reader could prepare these recipes! It makes you feel almost as though you are at a raw food demo workshop. (Incidentally, this was done because of complaints from readers that their recipes didn't turn out as good as the Boutenkos'.) Years ago I paid $15 for a recipe booklet with photos of each step for Igor's bread--and it was worth it for just that one recipe! Now you can get ALL their core recipes in a sturdy book for nearly the same price! These mouthwatering recipes are sure to become staples in your diet, demanded routinely by family members, regardless of whether you "go raw" or not. Healthy alternatives to chocolate cake, bread, chocolate truffles, etc! Guilt free desserts, such as scones like they serve at Starbuck's, but without the constipating, mind-fogging wheat! Some of the recipes are simple, some more complex, yet the photos make even the complex ones seem easy. We learn that raw jams have half the calories as their cooked counterparts, and the sensational mousse cake recipe has only 1/6 as many calories as the traditional one! Yet, no taste is compromised, and in fact, the raw stuff actually leaves the cooked way behind in flavor. There is even a guide (complete with daily photos) on how to make sprouts. With this book, no one can use the excuse that the learning curve for making raw is too hard; indeed, Victoria may put many of us that give raw food workshops out of business! Sprinkled throughout the book are some essays, including a list of the benefits of green smoothies, and a story about how Victoria's husband got involved in the food prep. The back of the book has a complete listing and description of the kitchen tools and where to get them, as well as how much to expect to pay. I have dozens of raw food recipe books, but this one is destined to become a classic--removing the mystique and fear of creating raw gourmet food once and for all! Order now at Raw Blueberry Scones---adapted from a recipe from Raw Family Signature Dishes My family loved the Boutenko's raw scone recipe so much, I decided to play with it and make my own variation. Victoria Boutenko gave me permission to share this recipe with you! When you make these scones, you will swear you are in Starbuck's. Except these scones are more moist, more rich, more alive!!!
Here are the ingredients you need: 2 cups grated zucchini 2 cups grated apples 2 cups raw walnuts 2 cups raisins (note: unless they say "sundried," they are likely not raw-- alternatively use raw goji berries) 1 cup fresh blueberries 1 cup flaxseed 4 tbsp. raw agave nectar ¼ cup lemon juice (about 1 lemon) 2 tbsp. olive oil 1 tbsp. sesame seeds: these are sprinkled on top at the end In your food processor, first use the grating blade to grate the zucchini and apples. Next, put the S-blade in the processor and blend the zucchini until they are mushy. Do the same with the apples. Place them in a large mixing bowl. Grind the walnuts with the S-blade. Add to the mixture. Grind the flaxseeds in a coffee grinder or heavyduty blender and add to mixture. Add the raisins and blueberries. Fold everything in. Then add the remaining ingredients (except sesame seeds) and mix everything by hand or a large spoon in the bowl. Using an ice cream scoop, take the batter and form about 25 scones, placing them on a teflex or other nonstick sheet for the dehydrator. Sprinkle sesame seeds on top. Dehydrate at 105 F for about 20 hours. Then flip them over and dehydrate about 3-4 hours till the bottom part is also dry. Store in an airtight container in the refrigerator. They will keep for 2 months in the frig, or 2 weeks at room temperature. | 
