Yemiah's DVD's of Raw Food Delights

click image to enlarge Set of 8 DVD's / 12 hours $180 + S/H

Yemiah began her Raw Food journey in the mid 1970s. Her practical experience is amazing. Yemiah read a book about Raw Food and started living Raw with her firm commitment as her only support group. She refined her culinary mastery through four Raw pregnancies, home births and parenting. Today she amazes both Raw Food Chefs and Raw Fooders with her culinary mastery. Yemiah has the rare ability to turn a simple handful of ingredients into pure heaven in minutes, making any level of Raw Fooding, including 100% Raw, easy for you. 12 Hours Of Simple, Decadent, Raw Food Delights. These DVDs cover the entire spectrum of Raw Food, including: Setting Up Your Raw Food Kitchen Fast Preparation secrets to optimize your kitchen time Entrees, Salads & Light Meals Decadent Desserts with Cacao, Gojis, Bee Pollen & Friends Exotic Mexican, Italian & Thai Entrees Easy replacement of flesh, fish, fowl, dairy, eggs, sugar, wheat, grains, rice, beans and soy

DVD Contents

Recipes From Yemiah

Yemiah has graciously shared some favorite recipes from her DVD set ... try them and see how much you enjoy the raw version!

Yemiah's Creamy Spinach Dip

	Step 1: Almond Cheese
2 Cups	Unpasteurized, Activated Almonds or alternatively dry or soaked Almonds
1½ Cups	Water, less for soaked/wet Almonds
1/2 Cup	Fresh Lemon Juice
1/4-1/2	Hot Pepper - Habenaro or Jalapeno
4 Tbsp	Golden Flax Seeds or Olive Oil or half and half mixture	$20 + S/H
2 tsp	Sun Fire Salt	$12 + S/H
	Step 2: Chopped Spinach
16 oz	Fresh Baby Spinach
1/2 - 1	Sweet Onion
1/2 Cup	Artichoke heart (optional)

Blend until smooth all ingredients in Step 1 Almond Cheese. Pour into large mixing bowl. For Step 2, pulse Spinach & Onion together in a food processor or hand chop coarsely. Mix together the Almond Cheese and coarsely chopped Spinach & Onions for desired tasted and creaminess. Pack tightly in a glass jar and refrigerate to intensify flavors and enjoy all week! Spinach dip is ready to eat as soon as you're finished.

Use as an entree, dip, spread or addition to soups. Adding different amounts to soups can create an unusual flavor component and texture which is amazingly delicious, subtle and will have people trying to guess what you've added.

Great in Nori rolls with greens, avocado, sprouts, tomatoes and a sprinkle of Fiesta Mole. Great mixed with shelled Edamame Beans for a richly robust flavor appealing to most anyone. Great added to baked potato with a sprinkle of Fiesta Mole for an upscale transitional dish. Enjoy!

Yemiah's Mock Tuna Salad

1 bunch	Celery
2	Large Red Bell Peppers
1	Large Sweet Onion
4 Tbsp	Raw Sauerkraut
4 Tbsp	Dulse Powder (blend Dulse into a powder in your food processor)	$20 + S/H
1 tsp	Sun Fire Salt	$12 + S/H
4 caps	Seaweed Energy (empty contents of capsules into the mixture)	$20 + S/H

From Yemiah's Raw Food Delights DVD Set, DVD #2 Quick Meals. The recipe listed here is the lite version. The DVD version adds 2 Cups Activated Walnuts, which make this a more substantial meal.

Toss all ingredients into a food processor and hit pulse till mixed. Using pulse keeps all the material chunky, with greater texture.

Great to eat as-is, in Nori rolls or kale wraps with Raw Sour Cream below, also as a base for nut loaves, pate's and dehydrated veggie patties. Enjoy!

Yemiah's Sour Cream

2 Cups	Cashews (soaked and rinsed)
3/4 Cup	Lemon Juice
1 Cup	Water
4 Tbsp	Onion Powder
	Finely chopped fresh chives, dill, and parsley to taste
2 tsp	Sun Fire Salt	$12 + S/H

From Yemiah's Raw Food Delights DVD Set, DVD #2 Quick Meals.

Blend all ingredients in a high-powered blender or a food processor.

This is a key recipe for people choosing upgrade of eating cheeses. This recipe is fast since cashews are extremely hydroscopic/hygroscopic (water absorbing) and require only a few hours soaking to soften. Also, as the cashews are soaked they work well for people with nut/cashew allergies. You'll be amazed with it's perfect sour cream flavor and consistency.

You can use this as a topping or add in a few herbs and a bit more water to create a decadent creamy salad dressing. Add a sprinkle of Fiesta Mole and Truly Natural Vitamin C to add an exotic Chiapas-Polynesian-Berry flavor.

Nori rolls with avocado, tomato, arugula, greens and sour cream are fantastic! Enjoy!

Yemiah's Bell Pepper Pesto

2 Cups	Walnuts (soaked and rinsed)
3	Large Red Bell Peppers
1/2 Cup	Lemon Juice
2 Cups	Cilantro
1 Tbsp	Sun Fire Salt	$12 + S/H

From Yemiah's Raw Food Delights DVD Set, DVD #3 Italian Delights.

Blend all ingredients until smooth in a food processor.

This is house staple everyone loves. Yemiah's Italian Delights covers a variety of Pestos made from a handful of ingredients. Most Raw Food dairy replacements are too heavy for Yemiah and David. Yemiah designed each of her Pesto and other dairy replacement recipes to emulate a different variety of cheese - texture and spicing - using upscale, lite ingredients. You'll love the rich creamy flavors and tastes during eating, then you'll love all the energy you feel after eating.

To make a stronger flavored version of this recipe, halve the amount of walnuts.

For a Mediterranean twist, add 1/4 to 1/2 cup of pitted, sun dried olives and replace the cilantro with arugula.

For a South American twist, add 1/4 to 1/2 cup of Fiesta Mole. Enjoy!