BEET CHIPS A dehydrator is needed for this recipe.

INGREDIENTS

3 Red beets

3 Yellow beets

Sea salt  (optional)

Fresh cracked black pepper (optional)

MARINADE

1/2 cup raw apple cider vinegar

1/2 cup water

2 Tablespoons of extra virgin olive oil

Note: Do not mix the yellow and red beets together after slicing. The red will bleed into the yellow.

Peel the beets and slice very thin.  I used a mandoline and set the slicing blade to 1/32.

Equally separate the marinade into two bowels large enough to hold 3 sliced beets.

Place the red beets in the first bowl and the yellow beets in the second bowl.

Toss lightly and allow beets to Marinate for 15 minutes. 

Spread single layers of beets on teflex sheets, sprinkle with sea salt and fresh cracked ground pepper.

Place teflex sheets on the dehyrator trays. Set the temperature to 115°F. Dehydrate for 20 hours or until the chips are crunchy.

I met Chef Sharynne Gambrell-Frazer

Last night, I had the opportunity to meet a Author I've been following and inspired by for several years,  Gourmet Raw Food Chef Sharynne Gambrell-Frazer.  Chef Sharynne is a Raw Food Author, Speaker & Natural Health Advocate.  Chef Sharynne gave a inspiring message last night on the benefits of maintaining a raw food lifestyle.  I was beaming with excitement when I left her presentation, her words and energy reinforced my belief, that I'm on the right journey to teach and spread the word about this amazing food.

 Chef Sharynne has a new book that can be purchased through Amazon.com.  It's a textbook great for people starting the raw and living food journey. I highly recommend it.

  HOW TO CHANGE YOUR LIFE WITH RAW & LIVING FOOD.

http://www.amazon.com/Change-Your-Life-Living-Food/dp/1434999416/ref=sr_1_1?s=books&ie=UTF8&qid=1320341796&sr=1-1




Much peace and many blessing.
Raw Chef Stephanie Williams
trawteacher.com/stephaniewilliams
therawaffaire@gmail.com

PEAR SAUCE

I stopped by the Farmers Market over the weekend and picked up a few pears to make a pear sauce.  Pears are in season late summer throughout the winter months.  I chose to use Bose pears in this recipe because they're my favorite.

The pear sauce recipe only calls for 3 ingredients, PEARS,a great source of vitamin C and fiber.   CINNAMON has anti-inflammatory properties and a great source for manganese, fiber and iron.  HONEY is a natural nutritive and sweetener.

Ingredients

5 pears

2 tablespoons of honey

1/2 teaspoon of cinnamon 

 whole cinnamon grated with a microplane grater is best. It's fresher and flavorful

1.  Peel, core and slice 4 pears into chucks, place pears along with honey and     cinnamon in the food processor with S blade and  process until smooth. It's ok to have a few small pieces.  (At this point you should taste and adjust the the cinnamon and honey to taste if needed.)  Transfer processed pear sauce to a bowl. 

2. Take the 5th unpeeled pear, cut in 1/2 and remove the core. Place in the food processor and pulse chop into small bite size pieces.  Mix in with the pear sauce.  This can be eaten at room temperature or chilled.

YUUUUM!!!  you my want to double or triple this recipe.

Variation: You can use apples instead of pears, 2-3 Medrool dates instead of honey.  If you use dates soak them to soften for about 15 minutes in water before adding them to your other ingredients.