Cherie Soria free recipes

[wyjoz]

http://www.rawfoodchef.com/culinaryA...odRecipes.html

Cheri Soria recipes Every month in our beautiful Living Light e-newsletter, we present one or more free recipes for delicious gourmet
Please click on any of the recipes below to view each one. If you are not already on our newsletter e-mail list, click here to subscribe.

Juices

Green Giant - Chef Cherie Soria

V-5 - Chef Cherie Soria

Spicy Tomato Cocktail - Chef Cherie Soria

Beverages & Smoothies

Almond Milk - Chef Cherie Soria

Banana Blueberry Smoothie

Blue Green Smoothie for One

Strawberry Peach Smoothie

Holiday Nut Nog - Chef Cherie Soria

Breakfast

Crunchy Buckwheat Granola - Chef Cherie Soria

Date and Walnut Scones - Chef Cherie Soria

Cinnamon Oatmeal - Chef Cherie Soria

Buckwheat Muesli - Chef Cherie Soria

Snacks

Tamari Almonds and Sea Palm Snack - Chef Cherie Soria

Middle Eastern Spiced Pistachios - Chef Felix Schoener

Spreads, Chips, and Dips

Pecan Paté - Chef Cherie Soria

Fresh Corn Tortillas

Mexican Corn and Avocado Salsa - Chef Cherie Soria, Brenda Davis, RD, and Vesanto Melina, MS, RD

Red Pepper Dragon Chips - Cassandra Durham, Living Light Chef Instructor

Avocado Salsa - Chef Cherie Soria

Sunflower Sun-Dried Tomato Paté - Jenny Cornbleet

Appetizers

Vegetable Antipasto - Chef Cherie Soria

Salads

Apples and Pecans on Baby Kale with Italian Herb Dressing - Chef Cherie Soria, Brenda Davis, RD, and Vesanto Melina, MS, RD

Apple Fennel Pomegranate Salad on a Bed of Arugula with Orange Poppy Seed Dressing and Candied Pecans - Chef Cherie Soria

Morrocan Tomato Zucchini Salad - Chef Felix Schoener

Spicy Thai Vegetable and Herb Salad with Almond Chili Sauce - Chef Felix Schoener

Wakame and Carrot Noodles with Sprouted Quinoa Salad - Chef Cherie Soria

Sea Palm and Cucumber Salad - Chef Cherie Soria

Soups

Creamy Kale-Apple Soup - Chef Cherie Soria, Brenda Davis, RD, and Vesanto Melina, MS, RD

Gazpacho - Chef Cherie Soria, Brenda Davis, RD, and Vesanto Melina, MS, RD

Garden Blend - Chef Cherie Soria

Dressings

Orange Poppy Seed Dressing - Chef Cherie Soria

Sweet Dijon Dressing - Chef Cherie Soria, Brenda Davis, RD, and Vesanto Melina, MS, RD

Italian Herb Dressing - Chef Cherie Soria, Brenda Davis, RD, and Vesanto Melina, MS, RD

Pine Nut Cream or Pine Nut Parmesan - Chef Cherie Soria

Sauces

Sweet Chili Sauce - Chef Cherie Soria

Creamy Dill Tartar Sauce - Chef Cherie Soria

Pasta

Linguine Parody with Pine Nut and Cashew Truffle Cream - Chef Cherie Soria

Zucchini Pasta - Chef Cherie Soria

Marinara Sauce with Sun-Dried Olives and Capers - Chef Cherie Soria

Basil Arugula Pesto - Chef Cherie Soria

Creamy Alfredo with Mushrooms and Asparagus - Chef Cherie Soria

Pasta Antipasti - Chef Cherie Soria

Pine Nut Cream or Pine Nut Parmesan - Chef Cherie Soria

Fig Fennel Fettucine - Living Light students, Ethnic Flavors, October 2007

Entrees

"Save the Salmon" Cutlet Encrusted with Brazil Nut Crumble - Chef Cherie Soria

Vegan Bay Crab Cakes with Creamy Dill Tartar Sauce - Chef Cherie Soria

Mushroom Stroganoff - Chef Cherie Soria

Vegetable Teriyaki Stirred, Not Fried - Chef Cherie Soria

Zucchini Mushroom Burgers - Chef Cherie Soria

Side Dishes

Green Beans with Mushroom Amandine - Jenny Cornbleet

Autumn Wild Rice Pilaf - Chef Cherie Soria, Brenda Davis, RD, and Vesanto Melina, MS, RD

Vegetable Antipasto - Chef Cherie Soria

Baby Bok Choy with Shiitake Mushrooms - Chef Cherie Soria

Vine Ripened Heirloom Tomatoes in Fresh Basil Crust - Chef Cherie Soria

Kale Coleslaw - Chef Cherie Soria

Asian Wild Rice Pilaf - Chef Cherie Soria

Stuffed Mushrooms with Pine Nuts and Herbs - Chef Cherie Soria

Crispy Sweet Onion Rings - Chef Cherie Soria

Condiments

Almond Butter - Chef Cherie Soria

Real Tomato Ketchup - Chef Cherie Soria

Cashew Mayonnaise - Chef Cherie Soria

Hot Mustard - Chef Cherie Soria

Sweets

CocoLime Dream Pie - Sarah Edwards, 2009 Rawsome Pie Contest Winner

Chocolate Velvet (as seen on "View From The Bay") - Chef Cherie Soria

Chunky Chocolate Walnut Cookies - Chef Cherie Soria

Chocolate Fondue - Chef Cherie Soria

Candied Pecans - Chef Cherie Soria

Cayenne-Spiced Chocolate Brownie and Almond Vanilla Ice Cream Sandwich with Sweet Cherry Compote - Chef Cherie Soria

Banana Nut Brittle - Chef Cherie Soria

Fire and Light Pie - VeRAWnika Clay, 2007 Rawsome Pie Contest Winner

Cherry Cobbler - Chef Cherie Soria, Brenda Davis, RD, and Vesanto Melina, MS, RD

Turtle Truffles, Chewy Caramels, and Chocolate or Carob Fudge - Chef Cherie Soria

Chocolate Cheesecake - Chef Cherie Soria

Chocolate Orange Mousse with Shaved Almonds - Chef Cherie Soria

Blackberry Crisp - Jenny Cornbleet

[carolg]

Thanks Joz. Love Cherie's newsletter been receiving for quite a while. Always look forward to and her updates.

carolg

[SchoolOfRAWk]

These are not links we can click on, like you said to do, to see the recipe.

[NatureMom]

Erica, click on the link at the very top of the post and it will take you to the recipe list with active links!

Some of these recipes look amazing!!

Joz, thank you for posting this!! Do you have any favorites on the list??

[wyjoz]

Originally Posted by NatureMom

Joz, thank you for posting this!! Do you have any favorites on the list??

I did majority of these... the crab cakes #1 cherry cobbler #1 but then all of her recipes are delish.

Had food from her Cafe. wow!

[Rose petals]

Joz,

Thank you for posting all of these. I went to the link and pulled several. Sadly some of the recipes are no longer listed. Any chance someone would share the Red Pepper Dragon Chips and the Chocolate Orange Mousse with slivered almonds? I have her book but do not see these two recipes listed.

Thanks all.

[Rose petals]

Thank you Joz for forwarding the recipes. Posting them below so everyone can have them to enjoy. I am looking forward making both of these recipes tomorrow.

http://www.rawfoodchef.com/newsletter/0705/May.htm

Red Pepper Dragon Chips
Yield: about 9 dozen chips (serves 18)
These fiery hot, crispy, crunchy chips were created by Living Light chef instructor, Cassandra Durham. They are satisfying spicy chips that go perfectly with smooth and creamy Traditional Mexican Guacamole or Avocado Salsa.

1 cup chopped fresh basil leaves, firmly packed
6 red bell peppers, chopped (about 6 cups)
2 teaspoons chili powder
1/2 teaspoon cayenne
1 teaspoon crystal salt
1 1/2 cups purified water
2 cups golden flax meal

Put the red bell peppers in a food processor outfitted with the "S" blade, and process until smooth. Add the basil leaves, chili powder, cayenne, and salt, and process again until smooth.
Add the water and flaxseeds, and process once more until smooth. (Makes about 6 cups batter.)
Let stand for 30 minutes to thicken.
Spread the mixture on dehydrator trays lined with nonstick sheets (2 cups per tray). Dehydrate at 105 degrees for about 6 hours, or until the chips are easily removed from the sheets.
Flip the nonstick sheets over onto the mesh screen and gently peel the sheets off the partially dehydrated cracker batter.
Using a pair of kitchen shears, cut the cracker into 16 squares (4x4). Then, cut at a right angle through each square, to split each one in half and create a total of 32 triangles per sheet. Continue to dehydrate for 6 to 8 hours, or until the chips are completely dry.
http://www.rawfoodchef.com/newslette...Newsletter.htm

Chocolate Orange Mousse with Shaved Almonds

Yield: 3 cups (4-6 servings)

Chocolate is a rich source of antioxidants, but can also be very addictive, so use it sparingly. This rich mousse is velvety smooth and creamy and will feed the soul of even the fussiest chocolate lovers. The secret ingredient, avocado, makes it thick and rich, but cannot be detected in the flavor.

3/4 cup agave nectar
3/4 cup raw cocoa powder
1/2 cup orange juice
1/2 cup coconut oil
1 tablespoon evaporated cane juice
1/4 teaspoon orange zest
1/4 teaspoon cayenne
pinch salt
2 avocados, peeled, seeded, and mashed
1/2 cup shaved almonds (for garnish)

1. Combine agave, orange juice, coconut oil, cocoa powder, evaporated cane juice, orange zest, and salt in a high-powered blender, and puree until smooth, using a rubber spatula to keep folding the mixture into the center to keep the mixture blending without adding water.

2. Add mashed avocado and blend until the avocado is completed blended and the mixture is smooth and creamy.

3. Serve each portion topped with slivered almonds.

[marykays1]

Thanks for taking the time to share this!!!

Mary Kay

[shannsu]

Me thinks it's time I quit Juice Feasting... I only have eyes for food recipe posts!!!

Thanks, I love Cherie Soria's recipes. I'll try some of these out... as soon as I finish up Juice Feasting... of course!

Gratitude, xx